FOOD CHEMISTRY
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2021
·
IF 7.514
Xuefei Li,Wei Xie,Fan Bai,Jinlin Wang,Xiaodong Zhou,Ruichang Gao,Xinxing Xu,Yuanhui Zhao
Sensory analysis and instrumental techniques were used to investigate the effect of thermal processing on sturgeon meat flavor. A lexicon consisted of 26 descriptors was established for the sensory evaluation of raw and steamed sturgeon meat (4, 8, 12, 16, 20 min at 100 °C). Ten odor attributes generated by Check-all-that-apply and Free Choice Profiling methods were selected as characteristic descriptors, which were “fishy, meaty, oily/fatty, salty, umami, ammonia/rancid, grass, fresh, earthy, and visceral”. Aroma compounds were extracted by headspace-solid phase micro extraction (HS-SPME). A total of 63 and 62 volatiles were identified by gas chromatography equipped with mass spectrometry and olfactometry (GC-MS-O) and GC-ion mobility spectrometry (GC-IMS). Phospholipids accounted for 67.05% in 173 differential metabolites identified via untargeted metabolomics. 47 kinds of phosphatidylethanolamines were significantly correlated with the formation of aldehydes. This study provides a theoretical basis for regulating the flavor formation of thermal-processed aquatic products.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Jiayi Zhou,Lu Tong,Yongjie Zhou,Yongkang Luo,Hui Hong,Sam K.C. Chang,Yan Zhang,Yuqing Tan
Sturgeon meat, with a lipid content nearly four times that of silver carp, is highly susceptible to lipid and protein oxidation during frozen storage, leading to quality deterioration. We selected resveratrol (RES) from 32 polyphenols and identified its efficiency for preserving sturgeon surimi during 160 days at −20 °C. RES significantly inhibited lipid and protein oxidation, reduced myofibrillar protein (MP) degradation, and stabilized α-helix and β-sheet structures. These effects improved surimi gel quality by enhancing water retention, gel strength, hardness, and springiness. Molecular docking analysis revealed that RES interacts with sturgeon myosin through hydrophobic interactions (Arg 148, Val 158, Phe 165, His 665) and hydrogen bonds (Leu 121, Asn 161, Arg 709). RES not only competes with fatty acids for myosin binding sites, shielding proteins from oxidation, but also inhibits moisture migration, reducing ice crystal-induced damage. These findings position RES as a promising strategy for preserving high-lipid surimi products.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Journal of Future Foods
·
2025
·
IF 7.2
Yan Zhu,Lingling Zhu,Zitao Guo,Wei Zhang,Wengang Jin,Ruichang Gao
Sturgeon gills, a by-product of sturgeon processing, constitute approximately 2% of the fish's total body weight but are largely underutilized, resulting in significant protein resource waste. This study aimed to isolate antioxidant peptides from sturgeon gill protein hydrolysates and evaluate their protective effects against oxidative damage in HepG2 cells. Using ultrafiltration, gel filtration, and RP-HPLC, 1,396 peptides were identified, among which FPGLP (FP5), GIPGF (GF5), and APDPF (AF5) showed the lowest binding energies to MPO (-8.6, -8.3, and -8.1 kcal/mol, respectively). These peptides significantly reduced intracellular ROS levels, and decreased cell apoptotic rates and inhibited ROS-mediated MAPK pathway phosphorylation. At 50 μM, FP5, GF5, and AF5 decreased ROS levels by 36.14%, 38.56%, and 33.75%, respectively, and suppressed phosphorylation of ERK, JNK, and p38. In conclusion, this study provides a theoretical basis for the high-value utilization of sturgeon by-products and their potential applications.
研究领域:
食品科学
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生物化学
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分子生物学
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药理学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 7
·4065-4075
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IF 3.612
Jianling Wei,Zhengyang Wu,Tingting Chai,Fanyu He,Yuewen Chen,Xiuping Dong,Yugang Shi
Summary This study aimed to elucidate the information mechanism of advanced glycation end products (AGEs) in sturgeon fillets, and its inhibition by polyphenol. The results revealed that LTVH fillets (processed using low temperature vacuum heating method, LTVH) did not have lower values of AGEs than those treated using TC method (a typical thermal procedure using boiling water at 100 °C). The addition of tea polyphenol, on the other hand, drastically reduced the AGEs levels in LTVH fillets. An in vitro model including sturgeon myofibrillar protein and glucose was employed in this work to evaluate the inhibition of AGEs by tea polyphenol. The results showed that free Arginine was susceptible to interaction with glucose, which caused the development of AGEs. However, the addition of tea polyphenol competed with glucose for binding to free Arginine, leading to a substantial decrease in free Arginine concentration and an increase of free amino loss rate, resulting in the inhibition of AGEs generation. The LTVH technique, in combination with tea polyphenol, can be used to prevent the production of AGEs on fillets during the thermal treatment.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
Food Science and Human Wellness
·
2020
·
IF 2.455
Ruichang Gao,Wanghui Shu,Yang Shen,Quancai Sun,Wengang Jin,Dajing Li,Ying Li,Li Yuan
Previous studies have suggested that polypeptides extracted from milk, soybean, fish, eggs, and meat possess potential anti-inflammatory effects. To date, few studies have reported the anti-inflammatory function of sturgeon peptides and their underlying mechanisms are unknown. The current study was therefore to determine the anti-inflammatory potential of sturgeon peptides with lipopolysaccharide (LPS)-induced RAW264.7 inflammatory model. Pepsin hydrolysate (PeH) was purified by ultrafiltration and Sephadex G-15 gel filtration chromatography. PeH significantly reduced the inflammatory mediator (NO) and inflammatory cytokines (IL-6、TNF-α and IL-1β) expression in a dose-dependent manner. Moreover, the purified sturgeon peptide (F2) possessed strong antioxidant potential and effectively inhibited DPPH and ABTS free radicals. F2 significantly suppressed the expression of MAPKs, IκBα, and NF-κB p65, indicating that F2 exerted anti-inflammatory influence by the inhibition of MAPK and NF-κB pathways.
研究领域:
免疫学
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生物化学
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药理学
✓ 已验证
产品关联
DOI
高影响因子
Frontiers in Nutrition
·
2021
·
IF 6.576
Yuan Li,Chu Qian,Wu Xiaoyun,Yang Bei,Zhang Wei,Jin Wengang,Gao Ruichang
Research has shown that cartilage containing chondroitin sulfate and protein presents versatile bioactivities. Chondroitin sulfate in cartilage is beneficial to activate the immune system while the protein/peptide has not been fully understood. The current study investigated the antioxidant and anti-inflammatory properties of ethanol-soluble hydrolysates of sturgeon cartilage (ESCH) prepared through hot-pressure, enzymatic hydrolysis and ethanol extraction. UV spectrum, IR and agarose gel electrophoresis results suggested the successful exclusion of chondroitin sulfate from peptides. Nitric oxide (NO) floods in cells activated by inflammation. It was inhibited when administrated with ESCH. To further explain the observed anti-inflammatory activity, ESCH was separated with Sephadex G-15 into 3 components, among which F3 showed a higher NO inhibition rate and significantly reduced the production of the proinflammatory cytokine IL-6. In addition, the yield of IL-10 increased. Western blotting suggested that F3 downregulated the NO content and IL-6 level by suppressing Mitogen-activated protein kinases (MAPK) channels. Moreover, both ESCH and F3 showed DPPH and ABTS free radical scavenging abilities which was possibly related to the anti-inflammatory property. These results indicated that ESCH behaved anti-inflammatory and antioxidant activities. Cartilage may be a good source to produce anti-inflammatory peptides.
研究领域:
生物化学
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免疫学
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药理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2018
·Vol. 98
·期 14
·5344-5351
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IF 2.379
Lyulin Hu,Sijie Ren,Qing Shen,Xingqian Ye,Jianchu Chen,Jiangang Ling
BACKGROUND Roasted fish enjoys great popularity in Asia, but how roasting and subsequent digestion influence the oxidation and proteolysis of fish meat is unknown. This study aimed to investigate the effect of roasting time on lipid and protein oxidation and their evolution and consequence on proteolysis during simulated digestion of fish fillets. RESULTS Several oxidation markers (thiobarbituric acid-reactive substances (TBARS), free thiols, total carbonyls and Schiff bases) were employed to assess the oxidation of fish. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and the 2,4,6-trinitrobenzenesulfonic acid (TNBS) assay for free amino groups were used to study the proteolysis during gastrointestinal digestion. The results showed that significant lipid and protein oxidative changes occurring in roasted fish fillets were reinforced after gastric digestion and were much more intense after intestinal digestion. Throughout roasting and digestion, a close interconnection between lipid and protein was also manifested as the levels of total carbonyls and Schiff bases rose while TBARS fell. Furthermore, free amino groups decreased with prolonged roasting time, signifying that protein oxidation before digestion resulted in impaired proteolysis during digestion. CONCLUSION This study indicated that the lipid and protein oxidation of fish fillets could be dependent on time of roasting, and the oxidation continued to develop and have an impact on proteolysis during in vitro digestion. © 2018 Society of Chemical Industry
研究领域:
食品科学
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营养学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
·
IF 9.231
Dan-li Jin,Jian-ling Wei,Fan-yu He,Ting-ting Chai,Shao-tian Ren,Jing-jing Fu,Yue-wen Chen
The binding mechanism between tea polyphenols and sturgeon myofibrillar protein (SMP) in the early stage (0, 2, 4 min), middle stage (6, 10 min) and late stage (15 min) of low temperature vacuum heating (LTVH) in an in vitro anti-glycation model was investigated. The result indicated that the protein cross-linking during LTVH treatment were mainly induced by tea polyphenols. The loss rate of free arginine (Arg) and free lysine (Lys) of SMP at the late stage of LTVH treatment (15 min) was 73.95 % and 83.16 %, respectively. The hydrophobic force and disulfide bond were the main force between tea polyphenols and SMP in the middle and late stage of LTVH treatment. The benzene ring and phenolic hydroxyl group of tea polyphenols can interact with the amino acid residues of SMP, which was exothermic and entropy-increasing. This study provides new insights in the interaction mechanisms between tea polyphenols-protein during heat treatment process.
研究领域:
食品科学
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生物化学
·
蛋白质化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Mingyi Zhang,Ting Chen,Jiaruo Hu,Weidong Zhang,Mingyue Shen,Qiang Yu,Yi Chen,Jianhua Xie
Premature ovarian failure (POF) is a common female reproductive disorder, with oxidative damage playing a significant role in its development. Studies had demonstrated the beneficial antioxidant, anti-aging, and other biological properties of swim bladder collagen (peptide). In this study, acid extraction, water extraction, and enzymatic hydrolysis methods were used to extract collagen (peptide) from sturgeon ( Acipenser sinensis ) swim bladder, all of which exhibited significant antioxidant activity. Moreover, the effects observed in POF mice were enhanced, including an increasing in the number of growing ovarian follicles, regulation of serum hormone levels, and alterations in signaling pathways, as evidenced by the up-regulation of Phosphatidylinositol 3-kinase/Protein Kinase B (PI3K/Akt) and B cell lymphoma-2/ Bcl-associated x protein (Bcl-2/Bax) pathways, alongside the down-regulation of the mitogen-activated protein kinases (MAPK) signaling pathway. Sturgeon swim bladder collagen (peptide) could protect against cyclophosphamide-induced POF in mice, which could be very beneficial in the future advancement of health products.
研究领域:
生殖生物学
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药理学
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生物化学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2017
·Vol. 7
·期 44
·27496-27505
·
IF 3.108
Lyulin Hu,Sijie Ren,Qing Shen,Jianchu Chen,Xingqian Ye,Jiangang Ling
The effect of different cooking methods on protein and lipid oxidation of farmed sturgeon (Acipenser gueldenstaedtii) was investigated. In this study, the fish fillets were cooked using five different methods (boiling, steaming, microwaving, roasting and deep-frying), to an internal temperature of approximately 85 °C. General indexes for protein oxidation (carbonyls, free thiols and Schiff bases) and lipid oxidation were evaluated by spectrophotometric and fluorimetric methods. Side-chain modifications of amino acid residues were pinpointed by gel- and MS-based proteomic technology. The results are as follows: (1) cooking, especially roasting and frying, significantly increased the levels of carbonyls and Schiff bases and decreased the amounts of free thiols. (2) Oxidation of aromatic amino acids and extensive oxidation of lysine to carbonyl-containing compounds were characterized in all the cooked samples. (3) Indirect protein oxidation caused by interacting with lipid-derived aldehydes like malondialdehyde (MDA) and 4-hydroxynonenal (HNE) was also observed and much more pronounced in roasted and fried samples, giving a footprint of lipid–protein interaction during cooking. In summary, cooking treatment can induce protein oxidation in sturgeon fillets with a variety of modifications occurring at the protein primary structure. Molecular mapping of protein oxidation is conducive to understand the mechanism of cooking-induced protein oxidation and allows better control of the nutritional properties of protein-based products.
研究领域:
食品科学
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蛋白质组学
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营养学
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生物化学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD QUALITY
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2020
·
IF 1.763
Ruichang Gao,Yang Shen,Wanghui Shu,Fan Bai,Wengang Jin,Jinlin Wang,Li Yuan
The objective of this study was to investigate the effects of different enzymolysis conditions on the NO inhibition rate and DH (degree of hydrolysis) of sturgeon hydrolysates (SH) prepared by Alcalase. The NO inhibition rate of 60.23% was attained under the optimum enzymolysis conditions as follows: pH 9.0, enzymolysis time of 4.92 h, enzymolysis temperature of 55°C, solid/liquid ratio of 1 : 20, and enzyme additive amount of 7674.22 U/g protein, which was well matched with the predicted value 61.44% of the Box–Behnken design model. After the ultrafiltration of SH, SH-3 (SH < 3 kDa) could significantly decrease the levels of NO and proinflammatory cytokine level IL-6. Also, we found that the obtained SH-3 contained good properties of emulsification and possessed good WHC and OHC. SH-3 demonstrated appreciable antioxidant potential on DPPH and ABTS radical scavenging activities. These results suggested that SH-3 derived from sturgeon muscles could potentially be used as a promising ingredient against inflammatory and oxidative stress-associated diseases.
研究领域:
食品科学
·
生物化学
·
药理学
·
营养学
✓ 已验证
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Li Liu,Yihuan Liu,Fan Bai,Jinlin Wang,He Xu,Xiaoming Jiang,Shixue Lu,Jihong Wu,Yuanhui Zhao,Xinxing Xu
Multi-omics techniques were combined with microstructure, molecular sensory science and non-volatile matrices for the first time to investigate variations in organic macromolecules and flavor in caviar during preservation. After 4–6 weeks of storage, the peroxide value was 35.38 mg/g and the accumulation of thiobarbiturates was significant with caviar membranes exhibiting a decrease in elasticity and an increase in viscosity. Sixteen key volatile compounds were detected by GC–MS, while the volatile compounds that contributed to the differences in caviar flavor at different storage times were mainly tetradecane, ( E )-2-hexenal, and heptanal. The pathways associated with flavor release during storage were mainly abundant in the linolenic acid metabolism, alanine metabolism, and glycerophospholipid metabolism pathways. The correlation of 11 differential proteins and 24 differential lipids with odorants was further explored, such as arginine, proline, alanine, PE (20:4/22:6), PE (16:1/18:2), and PE (20:5/18:2). Overall, Aspartate, glutamate, oleic acid, linoleic acid, and phospholipids enriched in C22:6 and C18:2 chains are potential metabolic markers. This study provides a basis from a multi-omics perspective for the investigation of the relationship between quality deterioration and precursor metabolism in caviar storage process.
研究领域:
食品科学
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分子生物学
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感官科学
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代谢组学
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蛋白质组学
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脂质组学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）