https://www.selleckchem.com/products/cc-90001.html This study aimed to elucidate the effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef strip loins. Dry- and wet-aged beef aged for 28 days were cooked using different cooking methods (grilling or oven roasting) × cooking temperatures (150°C or 230°C), and their pH, 2-thiobarbituric acid reactive substances (TBARS), volatile compounds, and color were measured. Cooking conditions did not affect pH; however, grilling resulted in lower TBARS but higher cooking doneness at the dry-aged beef surface compared to oven roasting (p < 0.05). In descriptive sensory analysis, the roasted flavor of dry-aged beef was significantly stronger when grill-cooked compared to oven roasting. Dry-aged beef grill-cooked at 150°C presented a higher intensity of cheesy flavor, and that grilled at 230°C showed a greater intensity of roasted flavor compared to wet-aged beef at the same condition, respectively. Grilling may be effective for enhancing the unique flavor in dry-aged beef. Grilling may be effective for enhancing the unique flavor in dry-aged beef.Pregnancy-associated plasma protein-A (PAPP-A) is a secreted metalloprotease that increases insulin-like growth factor (IGF) availability by cleaving IGF-binding proteins. Reduced IGF signaling extends longevity in multiple species, and consistent with this, PAPP-A deletion extends lifespan and healthspan; however, the mechanism remains unclear. To clarify PAPP-A's role, we developed a PAPP-A neutralizing antibody and treated adult mice with it. Transcriptomic profiling across tissues showed that anti-PAPP-A reduced IGF signaling and extracellular matrix (ECM) gene expression system wide. The greatest reduction in IGF signaling occurred in the bone marrow, where we found reduced bone, marrow adiposity, and myelopoiesis. These diverse effects led us to search for unifying mechanisms. We identified mesenchymal stromal cells (MSCs) as the