JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Lingling Zhao,Xinqi Pan,Jie Shi,Hua Ye,Huanan Guan,Yuanxin Guo,Jian-Jun Zhong
Urocanic acid, like histamine, is a degradation product of histidine that may accumulate over the storage of histidine-rich pelagic fish. Recently evidence from the dermatological and related fields has directed the attention of food scientists toward the adverse health effects of urocanic acid, mostly as a possible “missing factor” responsible for scombrotoxicosis besides histamine. However, experimental effort to study the hypothesis remains scarce, especially regarding the formation of urocanic acid in comparison to the well-documented histamine. Here we report a mixed-mode HPLC method for simultaneously analyzing urocanic acid (both the trans - and cis -isomers), histamine, and histidine in chub mackerel ( Scomber japonicus ) fillets and the use of the method to monitor their changes in concentration at typical refrigeration and abuse temperatures. The method features a simple, reliable chromatographic analysis in cation-exchange/reversed-phase/hydrophilic-interaction triple mode of retention, without the need of precolumn derivatization or addition of ion-pairing agents. At both 4 and 20 °C slow but consistent formation of trans -urocanic acid was observed over time with a relatively faster rate at 20 °C. Histamine formation, by contrast, occurred at 20 °C but ceased completely at 4 °C. In addition, we demonstrate the occurrence of trans -to- cis isomerization of UCA in chub mackerel fillets upon direct sunlight exposure: under our conditions, an isomerization yield around 13 % was achieved within hours on a sunny winter day. Overall, this study provides a chemical analysis method and relevant data for exploring the possible role of urocanic acid in the aetiology of scombrotoxicosis.
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
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2019
·Vol. 245
·期 4
·825-835
·
IF 2.056
Zhong Jian-Jun,Liao Ningbo,Li Charlie,Wang Wenjun,Wang Danli,Pu Yunfeng,Ye Xingqian,Liu Donghong
Urocanic acid, deaminated histidine and the first intermediate in the histidine utilization (Hut) pathway in bacteria, has recently been suggested to have adverse health effects by inducing scombrotoxicosis and immunosuppression after trans – cis isomerization. This work aimed to shed some light on the microbiology of its formation in scombroid fish, given that such information is very scarce. The isolation of urocanic acid producers from chub mackerel was basically based on enrichment of bacteria possessing the Hut pathway with histidine as the sole source of carbon, energy, and nitrogen. Morphological and molecular identification revealed that the isolates ( n = 12), taken from the skin, gills, and intestine, were comprised entirely of Acinetobacter from at least five species. This implies that the Hut pathway in the microbes can be particularly active and as such conferred a growth advantage. Dynamic monitoring of bacterial growth and urocanic acid production in fish juice broth indicated that urocanic acid is a primary metabolite and its production is a closely growth-associated process. This in turn implies that its production can be controlled directly by suppressing the bacterial growth. Several potential methods are proposed through a study of the growth characteristics and preservative susceptibility of representative isolates. In conclusion, this work suggests that Acinetobacter can constitute a potentially important group of urocanic acid producers in chub mackerel.
研究领域:
微生物学
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食品安全
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健康科学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Qiaoyu Liu,Menglin Lei,Jianjun Lin,Wenhong Zhao,Xiaofang Zeng,Weidong Bai
The roles of enzymatic (Lipoxygenases, LOX) oxidation and autoxidation in the dry-cured processing of mackerel were investigated by adding exogenous substances in this study. Four groups, namely control, chlorogenic acid (inhibiting LOX activity), EDTA-2Na (inhibiting autoxidation), and exogenous LOX (adding eLOX), were assigned. The results showed that lipid oxidation of mackerel was reduced by inhibiting LOX activity and autoxidation, while adding eLOX promoted lipid oxidation. Inhibition of LOX activity and autoxidation suppressed fatty acid accumulation mainly in the air-drying and curing stage, respectively. The total contents of key flavors in the mackerel during dry-cured processing were decreased by inhibiting LOX activity and autoxidation, and the former inhibitory effect was stronger than autoxidation, while it was corresponding increased through adding eLOX, of particular in the later stage of air-drying. Collectively, LOX could promote the flavor formation of the mackerel in the dry-cured processing, which could be applied in the flavor adjustment of aquatic products or some similar fields.
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Siyao Han,Dekun Meng,Yujia Liu,Lina Xu,Yunze Ma,Huajiang Zhang,Hanyu Li,Wentao Zhang,Ahmed M. Rayan,Mohamed Ghamry
The smart labels prepared via the casting method and molten 3D printing method have a long heating time at high temperature and a dense network structure, resulting in a decrease in the color response ability of the labels. Therefore, this study uses a nonphase change foam 3D printing method with a shorter heating time to improve the color sensitivity of smart labels. By the pH driving method, the blending and pregelation of sodium alginate (Alg) can extend the drainage time of the interfacial film to the maximum extent, thus further improving the foam stability of egg white protein (EWP) and endowing the interfacial adsorption layer with better flexibility and fluidity. The pregelled Alg-EWP foam has good 3D printing adaptability, shows obvious shear thinning behavior, and has excellent shear recovery and creep recovery properties. The 3D-printed smart label has significantly higher swelling rate (275 % → 400 %), porosity (19.86 % → 42.86 %) and phenolic retention rate (55.51 % → 97.26 %). In addition, the sensitivity of the smart labels prepared via foam 3D printing significantly increased, indicating mackerel freshness. Therefore, the method of nonphase-change foam 3D printing provides a new strategy for preparing smart labels with increased porosity and color sensitivity.
研究领域:
食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Ying Wang,Xinhui Bi,Xuhui Huang,Dongmei Li,Lei Qin,Yuying Zhang
Due to the complexity of animal matrices and the different polarities of lipids, the measurement methods are expected to cover a comprehensive range of lipid species. Three extraction methods (chloroform/methanol, methyl tert -butyl ether, and Soxhlet methods) and three resuspension solvents (methanol, isopropanol/acetonitrile = 1:1, and isopropanol/acetonitrile = 9:1) were used to compare the lipid species, contents, and ionization efficiency of Spanish mackerel and duck muscles. Overall, the chloroform/methanol extraction method was the most effective in capturing a diverse array of lipid species. The redissolution solvent isopropanol/acetonitrile (1,1) was highly efficient for detecting triglycerides, while methanol was effective in detecting diacylglycerols and phospholipids. Optimizing the measurement conditions of lipids with different polarities provides a valuable reference for lipid extraction and structural elucidation in different muscle tissues. Furthermore, it supports the determination of differential markers for animal lipid metabolism studies or food authentication using an untargeted lipidomic approach.
研究领域:
分析化学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Qiaoyu Liu,Jianjun Lin,Wenhong Zhao,Menglin Lei,Juan Yang,Weidong Bai
Dry-cured mackerel is favored by consumers for its suitable salty flavor. Herein, the dynamic changes of volatile compounds and lipids in the mackerel, and the lipidomics based on UPLC-Orbitrap/MS technique during dry-cured processing were investigated. The results showed that endogenous lipases activities in dry-cured mackerel decreased. The dry-cured processing of mackerel had significant effects on its lipid classes and content. The contents of Arachidonic acid (C20:4n6), docosapentaenoic acid (C22:5n3), linoleic acid (LA, C18:2n6), alpha-linolenic acid (C18:3n3), eicosatrienoic acid (C20:3n3) and docosahexaenoic acid (DHA, C22:6n3) increased during dry-cured processing. A total of 38 kinds of volatile compounds were detected in the dry-cured mackerel, 12 of which were derived from fatty acid oxidation. Among 30 lipid metabolites (FC ≥ 2 and VIP > 2), phosphatidylethanolamine (PE, 19:0/22:6) accounted for the highest content, and its difference between three stages was the most obvious. Glycerophospholipid and sphingolipid metabolisms were the most important metabolic pathways involved in dry-cured processing.
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 FOOD COMPOSITION AND ANALYSIS
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2024
·
IF 4
Xinying Guo,Feng Chen,Shaocong Pan,Huamin Sun
A CoFe 2 O 4 /MEG solid-phase extraction combined with high performance liquid chromatography was used for determination of 8 biogenic amines (Bas) in canned Spanish mackerel products. A new comprehensive evaluation system, including dietary exposure, food safety index, chemical quality index and biogenic amine index, was used for investigating the pollution distribution, exposure and health assessment of BAs in four sea areas/provinces of China. The pollution levels in the Yellow Sea-Jiangsu, Bohai Sea-Shandong, Yellow and Bohai Sea-Liaoning regions were equivalent, with ∑8BAs equalling 34.7–36.5 mg/kg, while in the South China Sea-Guangdong region ∑8BAs was lowest at 18.9 mg/kg. The concentration range of ∑8BAs and ∑4BAs were ND (not detected)-113 mg/kg and ND-80.8 mg/kg, respectively. All results showed that the main components of BAs were putrescine, histamine, and spermine, with detection rates ranging from 23.1% to 42.3%. The dietary exposure level range of 8 BAs was 85.8–266 μg∙kg −1 ∙d −1 , IFSc was 0.00800–0.0248, CQI values range in the four regions was 1.21–3.93, with a mean CQI of 1.98. The total value of BAI ranges ND-0.840 mg/kg, with a mean BAI of 20.3 mg/kg. Statistical analysis showed that the overall health risk of BAs exhibits different trends in terms of gender, age, and region.
研究领域:
食品科学
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毒理学
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分析化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
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2022
·
IF 9.231
Wei Wang,Yuran Huang,Wenhong Zhao,Hao Dong,Juan Yang,Weidong Bai
Dry-cured Spanish mackerel (DSM; Scomberomorus niphonius) is a popularity worldwide dry-cured marine fish product due to its salty and umami flavor. Umami peptides from eight commercial DSMs were identified and compared, and their molecular mechanisms were evaluated via molecular simulation. The results showed that the sequence of peptides varied in different DSMs, wherein only ten sequences were repeated across multiple samples and the remaining 19 were detected in only one sample. The sensory characteristics of eight repeated peptides were evaluated, and four were found to exhibit umami taste and umami-enhancing effects, including Arg-Asp, Asp-Gly-Val, Asp-Arg, and Asp-Lys. They all had a strong affinity for umami receptors, and several amino acid residues of the receptors were mobilized as binding sites to form hydrogen bonds and hydrophobic bonds in ligand-receptor interactions. These results indicated that DSM was rich in umami and umami-enhancing peptides, but their sequence were different in different DSMs.
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
FOOD CHEMISTRY
·
2021
·
IF 7.514
Beibei Ye,Jian Chen,Huangwei Ye,Yuting Zhang,Qing Yang,Hejun Yu,Linglin Fu,Yanbo Wang
Due to the highly cost-effective and maneuverable property, Maillard reaction-based time–temperature indicators (TTIs) are considered ideal devices for temperature track and quality indication. The objective of this study was to develop a cold-sensitive TTI based on the Maillard reaction reflecting the freshness of chilled seafood. Firstly, the color evolution trends of a series of Maillard reaction-based TTIs were investigated and the xylose-lysine group represented obvious color change. Fourier transform infrared (FTIR) spectroscopy revealed the color change was associated with the formation of C N bond in melanoidin. Simultaneously, the relationships of the color change of TTI with time and temperature were established. The activation energy value ( Ea ) of TTI was close to that of mackerel. There existed a good relevance (R 2 = 0.98) between the color change of TTI and the total volatile basic nitrogen content of mackerel, suggesting this novel TTI might have the potential to monitor the freshness of mackerel.
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
CHINESE JOURNAL OF OCEANOLOGY AND LIMNOLOGY
·
2014
·Vol. 33
·期 1
·159-168
·
IF 0.684
Wang Xueqin,Xing Ronge,Liu Song,Yu Huahua,Li Kecheng,Chen Zuoyuan,Li Pengcheng
Mackerel ( Pneumatophorus japonic u s ) proteins were hydrolyzed by five proteases: trypsin, papain, neutrase, acid protease, and flavourzyme. The hydrolysate treated by neutrase exhibited the highest antioxidant activity. Response surface methodology (RSM) was employed to optimize the hydrolysis conditions in an effort to obtain a mackerel protein hydrolysate (MPH) with the highest DPPH radical scavenging activity. The MPH was fractioned using a series of ultrafiltration membranes and five fractions, namely, MPH-I (>10 kDa), MPH-II (10–2.5 kDa), MPH-III (1–2.5 kDa), MPH-IV (0.4–1 kDa), and MPH-V (below 0.4 kDa), were obtained. DPPH radical scavenging activity, reducing power, hydroxyl radical scavenging activity, and the lipid peroxidation inhibition capability of these fractions were evaluated. The fractions in molecular weights <2.5 kDa (MPH-III, MPH-IV, and MPH-V), which occupied 93.4% of the total fractions, showed the strongest antioxidant activity; and the antioxidant activities of the three fractions are similar to each other. Using SP Sephadex C-25 and Sephadex G-25 columns, eight fractions were obtained from the MPH (<2.5 kDa). The isolated peptide I (1 664 kDa) displayed the highest DPPH radical scavenging activity. Therefore, MPH is a potential source of antioxidant peptides.
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Qingfeng Dong,Yaqi Dai,Weiting Wang,Yanli Ma,Li Li
In this research, the carvacrol (CAR) loaded cellulose acetate phthalate (CAP) /shellac (SH) films were prepared via electrostatic repulsion strategy and casting method. The CAP/SH-CAR films demonstrated excellent tensile strength , while also exhibiting good UV light barrier and thermal stability . The results showed that the addition of CAR significantly improved the barrier of the CAP film to water vapor and oxygen permeability. When the addition amount of CAR was 0.9 % (w/w) with respect to CAP content, the CAP/SH-CAR films exhibited good antibacterial activity and effectively reduced the growth of S. aureus and E. coli by approximately 47.9 % and 50.9 %, respectively. The presence of SH improved the retention rate of CAR in CAP/SH-CAR films, with the retention rate ranging from 45.2 to 56.8 %. Finally, the CAP/SH-CAR films were applied to preserve the mackerel fillets, indicating that the rate of freshness deterioration had been delayed and showing a good freshness preservation effect. Therefore, the CAP/SH-CAR films have the potential to be used as food packaging materials.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Ainaz Khodanazary,Behrooz Mohammadzadeh
This study investigates the effect of sodium alginate-gallic acid (ALG-GAL) coating on mackerel's flavor compounds and quality properties during cold storage at 4 °C for 12 days. To this end, freshness quality indicators, including biogenic amines (BAs), volatile organic compounds (VOCs), ATP-related compounds, K value, total viable counts (TVC), thiobarbituric acid (TBA), and sensory assessment, were measured. During storage, eight BAs, i.e., histamine (HIS), tyramine (TYR), putrescine (PUT), cadaverine (CAD), 2-phenylethylamine (2-PHE), agimation, spermine (SPM), and spermidine (SPD) were identified in control and treated samples. The biogenic amine index (BAI) for control samples was 56.25 at the time of sensory rejection (day 6). BAI for samples coated with ALG-GAL did not exceed 20 mg/100 g at the time of sensory rejection (day 12). The fillets treated with the ALG alone or incorporated with GAL possessed a different trend in the retardation of VOCs, including aldehydes, ketones, alcohols, and hydrocarbons. Seven key flavors VOCs, including 3-methylbutanal, phenylacetaldehyde , E -2-hexanal, 1-hexanol, 1-octen-3-ol, 2,3 pentanedione, and hydroxyl-2-butanone, were identified in control and coated samples. Samples coated with ALG and GAL were of significantly higher quality ( p < 0.05) throughout storage, which could result in lower Inosine (HxR) concentrations and K values. The results of TVC showed that use ALG-GAL had lower bacterial counts compared to control ( p < 0.05). The ALG-GAL-coated samples retarded the increase in the contents of TBA during storage. In addition, significant differences in sensory scores between ALG and ALG-GAL were observed ( p < 0.05). In this study, aldehydes and hypoxanthine (Hx) were the main compounds in the formation of off-flavor. These results revealed that ALG coating combined with GAL improved the quality of refrigerated mackerel fillets by decreasing off-flavor compounds and TVC population.
研究领域:
食品科学
·
生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）