FOOD CHEMISTRY
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2019
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IF 5.399
Jiaojiao Yin,Li Wang,Yuanyuan Chen,Dianfu Zhang,Abeer M. Hegazy,Xuezhen Zhang
In this study, bighead carp ( Aristichthys nobilis ) were exposed to waterborne Cr 6+ of 0.01, 0.1, 1 and 5 mg/L for 14 days and subsequently transferred to clean water for another 14 days. The Cr 6+ contents in some edible parts, such as dorsal muscle, ventral muscle and head were detected. The Cr 6+ concentrations in the three parts were in the order of: head > ventral muscle > dorsal muscle with significant increase during exposure period and remarkable decrease when kept at clean water during depuration stage. The head contained higher fat than that of muscle and the Cr 6+ levels of these parts showed significantly positive correlation with fat content, however, the Cr 6+ contents in the separated fat were extremely low. The Cr 6+ levels determined in tissues can tell a real story rather than the correlation coefficient. Fish head poses a higher potential health risk than muscle due to heavy metals pollution.
研究领域:
环境科学
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毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
AQUACULTURE
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2020
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IF 3.225
Haisu Liu,Shengli Fu,Sanshan Zhang,Mingmei Ding,Anli Wang
Lead (Pb) is an environmental pollutant that can accumulate in fish and humans. In this study, the effects of juvenile bighead carp ( Hypophthalmichthys nobilis ) on the intestinal structure, gut microbiota and cell apoptosis in the intestine of juvenile bighead carp ( Hypophthalmichthys nobilis ) after 96 h of Pb exposure were detected. The results showed that the intestinal barrier was severely damaged, including intestinal leukocyte infiltration , goblet cells significantly increased, intestinal villi shortened significantly, and abnormal thickening of the intestinal wall. Meanwhile, the mRNA expressions of structure related genes ( villin-1 and Claudin-12 ) were down-regulated after Pb exposure, while pro-inflammatory factors ( IL-8 and TNF-α ) were up-regulated and peaked at 48 h. It shows that Pb causes intestinal inflammation and destroys intestinal structure. Furthermore, MiSeq sequencing data of the 16S rRNA gene V3-V4 region revealed a reduction in richness and diversity of intestine microbiota after Pb exposed. At the phylum level, the abundance of enteropathogenic bacteria ( Proteobacteria and Bacteroidetes ) were increased significantly whereas Firmicutes and Cyanobacteria were decreased significantly after exposed to Pb. A more in-depth analysis, at the genus level, a total of 40 intestinal microbes identified by operational taxonomic unit (OTU) analysis were obviously changed at 6 h, 48 h and 96 h after exposure to Pb, and the abundance of pathogenic bacteria such as Chryseobacterium also increased significantly. The functional prediction results of intestinal flora showed that the abundance of apoptosis was down-regulated after Pb exposure. It was consistent with the mRNA expressions of Bid , Caspase-2 , and Caspase-3 , indicating that apoptosis function of cells and intestinal flora was disturbed. Taken together, it is speculated that Pb may lead to the destruction of the intestinal barrier of bighead carp, leading to the disorder of the intestinal microbial community , which in turn promotes the occurrence of cell apoptosis. Our research provided some evidence for the association between microbiota dysbiosis and cell apoptosis after Pb exposure in the intestine of juvenile bighead carp.
研究领域:
环境科学
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水生毒理学
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微生物学
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分子生物学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
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IF 8.025
Wangli Dai,Chen Yan,Yicheng Ding,Wenjie Wang,Saiqi Gu,Zheng Xu,Xuxia Zhou,Yuting Ding
The objective of this study was to investigate the potential application of chitosan coatings incorporating epigallocatechin gallate (EGCG) for preserving fillets of bighead carp during chilled storage. The fillets were coated with acetic acid and glycerol, chitosan, and chitosan-EGCG, respectively, and the changes in their physicochemical, microbiological, and sensory characteristics during storage at 4 °C were determined. Notably, total volatile basic nitrogen, thiobarbituric-acid-reactive substances, and K value of chitosan-EGCG coated fillets sampled on day 15 were 48.04 %, 60.19 %, and 32.91 % lower than untreated fillets, respectively. Microbial enumeration suggested that the inclusion of EGCG significantly improved the inhibitory effect of pure chitosan coating on the proliferation of microorganisms. Furthermore, the chitosan-EGCG coated fillets also performed the best in terms of color, texture, and sensory analysis, and extended the shelf-life of the fillets for at least 6 days. A principal component analysis further confirmed the preserving effect of the chitosan-EGCG coating. Mantel test results suggested that the fillets' organoleptic characteristics strongly correlated with physicochemical and microbiological indicators. Overall, this work provides an effective protocol for food quality control and the extension of shelf life during chilled storage, and it clarifies the relationships between organoleptic characteristics and physicochemical and microbiological indexes.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
PubMed
高影响因子
ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY
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2020
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IF 3.292
Jiaojiao Yin,Li Wang,Sai Li,Feifei Chen,Abeer M. Hegazy,Xuezhen Zhang
The present study investigated the accumulation and depuration effects of hexavalent chromium (Cr 6+ ) in ten tissues (gills, intestines, liver, kidney, blood, heart, bladder, spleen, skin and muscle) of the bighead carp ( Aristichthys nobilis ). Fish were exposed to graded levels of waterborne Cr 6+ (0.01, 0.1, 1 and 5 mg/L) for 4, 7 and 14 days, and subsequently transferred to Cr 6+ -free water for 14 days. After 14-day exposure, a dose-dependent increase of Cr 6+ has been observed in most tissues. While after 14-day depuration, Cr 6+ contents were significantly decreased in various tissues except in kidney and spleen where Cr 6+ contents significantly increased at the group of 5 mg/L. Considering that Cr 6+ highly accumulated in gills, intestines, liver and kidney, the oxidative damage of Cr 6+ on the four tissues were further investigated and found that the antioxidant response to Cr 6+ were organ-specific. The results in this study indicated that a 14-day period is effective for accumulation and depuration of Cr 6+ in bighead carp and there was no health risk of fish muscle consumption. Additionally, the delayed efflux of Cr 6+ in the fish kidney and spleen indicates that high importance should be attached to them when evaluating the toxic effects and risk assessments of Cr 6+ .
研究领域:
环境毒理学
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水生生态学
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渔业科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2019
·
IF 5.839
Tong Shi,Zhiyu Xiong,Wengang Jin,Li Yuan,Quancai Sun,Yuhao Zhang,Xiuting Li,Ruichang Gao
The suppression mechanism of l -arginine (Arg) in fish myosin heat-induced aggregation was investigated in this work. The hydrodynamic radius determined by dynamic light scattering (DLS) and the turbidity of a myosin solution decreased in a dose-dependently manner with Arg after heating, especially in a solution without pH modification ( P < 0.05). The surface hydrophobicity of myosin exhibited the same trend as that for hydrodynamic radius and turbidity ( P < 0.05). The myosin secondary structures clearly changed with Arg concentration during heating ( P < 0.05). These results demonstrate that positively-charged Arg could form ionic interactions with negatively charged myosin, as well as promote repulsion between myosin molecules induced by higher pH values. Furthermore, the resultant hydrogen bonding observed indicated that, in addition to Arg having ionic linkage effects, the specific structure of Arg played an important role in the suppression of myosin aggregation. Essentially, Arg markedly disturbed the hydrogen bonds of the myosin backbone and formed new hydrogen bonds with myosin molecules via two amino groups (-NH 2 ), which are part of the guanidinium moiety of Arg, preferentially hydrogen bonding with the backbone carbonyl oxygen atoms of myosin molecules. This work provides support for using Arg as an additive to modify the texture of fish products to produce liquid and semiliquid food suitable for the elderly consumers in an aging society.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
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IF 4.952
Zhiyu Xiong,Tong Shi,Wei Zhang,Yunfei Kong,Li Yuan,Ruichang Gao
The combined effects of l -arginine (Arg) and oxidized caffeic acid (OCF) treatment under different salt concentrations on gelling properties of bighead carp ( Aristichthys nobilis ) surimi gels were investigated. The results showed that the improvement of gel strength and water-holding capacity (WHC) of low-salt (0.5%) surimi gels could be obtained by adding Arg at various levels (0.1–0.4%) rather than OCF (0.1–0.9%, based on protein content). However, the gel strength and WHC of the low-salt surimi gel added with low-dose (0.1%) Arg alone were still far lower than that of regular-salt (3.0%) control. Whereas the significant improvements in low-salt surimi gels could be achieved when 0.1% Arg was combined with various levels of OCF, especially in combination with 0.5% OCF (LC-A-O). The water distribution in LC-A-O was markedly improved and its β-sheet structure content was significantly increased compared with the low-salt control ( P < 0.05). Moreover, a denser and more uniform network structure of LC-A-O was obtained, which was probably due to much stronger and more intra-molecular cross-linking of proteins, via the formation of new adducts between OCF and surimi proteins. Hence, the combined treatment of Arg and OCF showed a potential for improving the gel properties of low-salt surimi.
研究领域:
食品科学
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水产品加工
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2024
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IF 8.5
Wangli Dai,Shulai Liu,Yicheng Ding,Saiqi Gu,Xuxia Zhou,Yuting Ding
The flavor alterations in bighead carp subjected to varying storage temperatures and the underlying metabolic mechanism were elucidated. Analysis of volatile flavor compounds, electronic nose, free amino acids , ATP-related compounds, and sensory evaluations uncovered a progressive flavor deterioration during storage, especially at 25 °C. Metabolomics-based flavor relating component profiling analysis showed that free fatty acids formed various fatty aldehydes including (E, E)-2,4-heptadienal and nonanal under lipoxygenase catalysis. Alcohol dehydrogenase and alcohol acyltransferases were intimately involved in alcohol and ester generation, while alkaline phosphatase, 5′-nucleotidase, and acid phosphatase were closely associated with IMP, Hx, and HxR conversion, respectively. Aeromonas , Serratia , Lactococcus , Pseudomonas , and Peptostreptococcus notably influenced flavor metabolism and enzyme activities. The metabolism disparities of valine , leucine , isoleucine , lysine, and α-linolenic acid could be the primary factors contributing to flavor metabolism distinctions. This study offers novel insights into the flavor change mechanisms and potential regulation strategies of bighead carp during storage.
研究领域:
食品科学
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生物化学
·
微生物学
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代谢组学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）