Marine Drugs
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2021
·Vol. 19
·期 8
·456
·
IF 5.118
Xing-Wei Xiang,Hui-Zhen Zheng,Rui Wang,Hui Chen,Jin-Xing Xiao,Bin Zheng,Shu-Lai Liu,Yu-Ting Ding
The intestinal flora is recognized as a significant contributor to the immune system. In this research, the protective effects of oyster peptides on immune regulation and intestinal microbiota were investigated in mice treated with cyclophosphamide. The results showed that oyster peptides restored the indexes of thymus, spleen and liver, stimulated cytokines secretion and promoted the relative mRNA levels of Th1/Th2 cytokines (IL-2, IFN-γ, IL-4 and IL-10). The mRNA levels of Occludin, Claudin-1, ZO-1, and Mucin-2 were up-regulated, and the NF-κB signaling pathway was also activated after oyster peptides administration. Furthermore, oyster peptides treatment reduced the proportion ofFirmicutes/Bacteroidetes, increased the relative abundance ofAlistipes,Lactobacillus,Rikenelland the content of short-chain fatty acids, and reversed the composition of intestinal microflora similar to that of normal mice. In conclusion, oyster peptides effectively ameliorated cyclophosphamide-induced intestinal damage and modified gut microbiota structure in mice, and might be utilized as a beneficial ingredient in functional foods for immune regulation.Keywords:oyster (Crassostrea gigas);peptides;cyclophosphamide;immunomodulatory;gut microbiota;short-chain fatty acid
研究领域:
免疫学
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微生物学
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营养科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Hao Zhang,Zhenxiao Hou,Zhe Jia,Kunya Cheng,Zekai Fan,Shi Yuan Dong
Sous-vide ( SV ), as a mild processing technique, exhibits some potential for keeping the original flavor of oyster. The dynamic changes mechanism of flavor and taste in oyster during SV processing (0–30 min/75 °C) were investigated. SV processing for 10–15 min improved the umami of oysters, likely due to the increase in adenosine monophosphate and glutamate, while processing for 20–30 min resulted in a significant loss of “grassy” flavor. GC–MS and GC-IMS analysis showed that the loss of short-chain aldehydes, such as (E)-2-pentenal, (E)-2-hexenal and (E, E)-2,4-hexadienal may be related to the weakening of the “grassy” flavor, and the formation of 2,3-diethylpyrazine and octanal produced a “cooked” and “fatty” flavor. The analysis of lipidomics indicated that phosphatidylethanolamine, lysophosphatidylcholine and sphingomyelin, synthesized mainly through glycerophospholipid and sphingolipid metabolism, were key precursors for aldehyde formation. This study provides a theoretical basis for controlling the flavor quality of oyster during mild processing.
研究领域:
食品科学
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化学
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生物学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Jing-Xuan Gao,Yu-Ying Zhang,Xu-Hui Huang,Rong Liu,Xiu-Ping Dong,Bei-Wei Zhu,Lei Qin
As an important aquaculture shellfish, the superior taste and high nutritional value of oyster ( Crassostrea gigas Thunberg) have drawn extensive attention. In this study, twenty-one free amino acids (FAAs) and six 5′-nucleotides were evaluated through stable isotope labeling-liquid chromatography coupled with tandem mass spectrometry (SIL-LC-MS/MS), and the lipid profile was explored using ultrahigh performance liquid chromatography-Q Exactive HF mass spectrometry (UHPLC-QE/MS). The adductor muscle of the oyster possessed a high level of sweetness-related amino acids (Arg, Gly and Hyp) and 5′-nucleotides. A total of 149 lipid species were detected in different tissues of oysters, including 17 triacylglycerols (TAGs), 6 diacylglycerols (DAGs), 61 phosphatidylcholines (PCs), 29 phosphatidylethanolamines (PEs), 11 lysophosphatidylcholines (LPCs), 8 lysophosphatidylethanolamines (LPEs), and 1 lysophosphatidylinositol (LPI). FAAs, 5′-nucleotides and lipid profile in the digestive gland of oysters can be divided into three stages, from November to April, May to July, and August to October. The highest proportion of umami-taste amino acids and 5′-nucleotides appeared from March to May. The highest percentage of high unsaturation degree glyceride and phospholipids appeared in August and April, respectively. Thus, the results reported in this study are important for product development and sustainable exploitation in the future.
研究领域:
水产养殖
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生物化学
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代谢组学
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营养科学
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产品关联
DOI
PubMed
高影响因子
AQUACULTURE
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2024
·
IF 3.9
Kunyin Jiang,Hong Yu,Lingfeng Kong,Shikai Liu,Shaojun Du,Qi Li
The visually appealing shell colours and intricate patterns of shellfish not only attract consumers but also enhance their economic value. Understanding the inheritance pattern of shell colour and the molecular mechanism of pigmentation is highly important for enhancing breeding efficiency. This study involved the identification of a tyrosine hydroxylase gene ( CgTH ) and the investigation of its function in the metabolism of tyrosine and pigmentation in Pacific oysters. CgTH contains a conserved Biopterin_H domain that consists of a binding site for iron atoms and a binding site for tetrahydrobiopterin (BH4). Quantitative PCR (qPCR) and immunofluorescence analysis revealed that the expression of CgTH was higher in the mantle of black shell oysters in comparison to the white strain. The in vitro and in vivo experiments confirmed that Cg TH is involved in tyrosine metabolism through the catalysis of the conversion of L-tyrosine to L-DOPA. In order to examine its functions in melanin synthesis in oysters, 3-Iodo-L-tyrosine (3-IT) treatment, RNA interference (RNAi), and L-DOPA treatment assays were conducted. The results of our study showed that 3-IT effectively inhibited Cg TH activity, leading to a suppression of tyrosine metabolism. Knockdown of Cg TH hindered the cAMP-CREM-MITF axis and decreased pigmentation. On the other hand, L-DOPA stimulated melanin production through cAMP signaling and counteracted the inhibitory effects of 3-IT on the metabolism of tyrosine. These data indicated that there may be a feedback loop involving Cg TH and the cAMP-CREM-MITF axis that regulates tyrosine metabolism and melanogenesis in Pacific oysters. This study enhances our understanding of the molecular mechanism that governs oyster pigmentation and offers a possible molecular indicator for the targeted breeding of particular strains of Pacific oysters ( Crassostrea gigas ).
研究领域:
海洋生物学
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分子生物学
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遗传学
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水产养殖
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DOI
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Li Liu,Yuanhui Zhao,Shixue Lu,Yihuan Liu,Xinxing Xu,Mingyong Zeng
To investigate the differences of volatile and non-volatile metabolites between oyster enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and untargeted metabolomics were employed. “Grassy,” “fruity,” “oily/fatty,” “fishy,” and “metallic” were identified as sensory attributes used to evaluate different processed oyster homogenates. Sixty-nine and 42 volatiles were identified by gas chromatography–ion mobility spectrometry and gas chromatography–mass spectrometry, respectively. Pentanal, 1-penten-3-ol, hexanal, ( E )-2-pentenal, heptanal, ( E )-2-hexenal, 4-octanone, ( E )-4-heptenal, 3-octanone, octanal, nonanal, 1-octen-3-ol, benzaldehyde, ( E )-2-nonenal, and ( E , Z )-2,6-nonadienal were detected as the key odorants (OAV > 1) after enzymatic hydrolysis. Hexanal, ( E )-4-heptenal, and ( E )-2-pentenal were significantly associated with off-odor, and 177 differential metabolites were classified. Aspartate, glutamine, alanine, and arginine were the key precursors affecting the flavor profile. Linking sensory descriptors to volatile and nonvolatile components of different processed oyster homogenates will provide information for the process and quality improvement of oyster products.
研究领域:
食品科学
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分析化学
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代谢组学
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感官科学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2024
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IF 4.8
Siyi Wang,Ximing Yang,Shuzhen Cheng,Ming Du
Zinc is an essential mineral for human health, and its deficiency can lead to various health issues. Oysters ( Crassostrea gigas ) are known to be a rich source of protein-bound zinc. Oyster peptides were complexed with zinc sulfate (ZnSO 4 ) to be oyster peptide-zinc chelates (OPZs) that offer potential as a valuable zinc supplement. The complexation of zinc with oyster peptides induces conformational changes in the peptides, altering their overall spatial arrangement. This could potentially impact their functions and properties. OPZs have demonstrated enhanced physical and gastrointestinal stability, as they are resistant to digestion by pepsin and trypsin. The research has shown that OPZs can modulate the expression of key proteins involved in zinc binding (MT1), peptide transport (PePT1), and zinc transport (ZIP4 and ZnT1) in enterocytes. By regulating the proteins expression, OPZs have the potential to affect zinc absorption and homeostasis. Furthermore, OPZs have been found to enhance zinc absorption through dual pathways compared to the single pathway of inorganic zinc. Additionally, they have the potential to improve zinc bioaccessibility and bioavailability, meaning they can make zinc more easily absorbed by the body and readily available for use.
研究领域:
营养学
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生物化学
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分子生物学
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食品科学
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产品关联
DOI
高影响因子
Frontiers in Nutrition
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2022
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IF 6.59
Chen Hui,Zheng Huizhen,Li Tiejun,Jiang Qihong,Liu Shulai,Zhou Xuxia,Ding Yuting,Xiang Xingwei
Oyster peptide (OP) has exhibited useful biological activities and can be used in multi-functional foods. OP has been reported to play a significant role in intestinal protection, but its specific mechanism is still not completely understood. The aim of this study was to analyze the potential effect of OP on oxidative damage of mice intestine induced by cyclophosphamide (Cy). The experimental results revealed that intragastric administration of OP significantly increased average bodyweight, improved ileum tissue morphology and villus structure, as well as increased the activities of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) in oxidized mice serum and liver. The content of malondialdehyde (MDA) in the mice serum and liver homogenate was found to be markedly decreased. Moreover, OP significantly increased the relative mRNA expression levels of superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), quinone oxidoreductase (NQO1) and heme oxidase-1 (HO-1) in ileum. Western-blot results indicated that prior administration of OP significantly up-regulated the Nrf2 production in ileum, and substantially decreased then Keap1 gene expression. In conclusion, intake of OP was found to markedly improve intestinal oxidative stress in vivo, and this effect was primarily mediated through the simulation of antioxidant Nrf2-Keap1 signaling pathway. This study is beneficial to the application of peptide nutrients in the prevention or mitigation of intestinal oxidative damage.
研究领域:
营养学
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药理学
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分子生物学
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免疫学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2021
·Vol. 102
·期 4
·1651-1659
·
IF 3.639
Xiaohan Cong,Qi Wang,Cheng Sun,Fanqianhui Yu,Lipin Chen,Zhongkai Sun,Haohao Shi,Changhu Xue,Zhaojie Li
Background Oysters are mainly consumed in the raw form, so it is important to get rid of bacteria and other harmful substances. Ultraviolet (UV) sterilization depuration is a commonly used method and does not produce chemical residues or act directly on shellfish, resulting in minimal adverse effects on flavor. This study simulated the industrial depuration process using UV sterilization to depurate Pacific oysters ( Crassostrea gigas ). The effects of different temperatures (15, 20, and 25 °C) on the quality and taste components of C. gigas were investigated by measuring changes in physiological and biochemical indexes in C. gigas tissue samples. Results At the end of depuration, no oyster mortality occurred, but it was up to 55% at 25 °C at 84 h. Glycogen content decreased the most at 25 °C at 48 h. The fatty acid content was higher at 20 and 25 °C. Succinic acid content decreased significantly and was higher at 20 and 25 °C at 48 h with no significant difference. Total free amino acid (FAA) content was significantly higher at 20 °C, however, there were no significant differences in nucleotide content at any temperature at 48 h. Adenylate energy charge (AEC) values decreased, with higher values at 15 and 25 °C, and equivalent umami concentration (EUC) values increased, with higher values at 20 and 25 °C. Conclusion Considering the changes in flavor substances and mortality rate, 20 °C is the appropriate temperature for UV sterilization depuration of C. gigas to produce better edible quality. © 2021 Society of Chemical Industry.
研究领域:
水产养殖学
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食品科学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Baifeng Fu,Xianbing Xu,Xin Zhang,Shuzhen Cheng,Hesham R. El-Seedi,Ming Du
Oysters, which are flavourful edible marine products, have been utilised to produce Maillard reaction products (MRPs), which contribute to saltiness enhancement. Here, the molecular weight distribution, free amino acids , and taste characteristics of MRPs were analysed, while ultraviolet light was used to observe the Maillard reaction. Both thermal degradation and cross-linking reactions occur during the Maillard reaction. When the Maillard reaction time was 90 min, the saltiness, umami , and richness of the MRPs peaked, however bitterness reached its lowest value. Moreover, at an MRP concentration of 1.5 mg/mL, salts were reduced by 35.71% in a 3 mg/mL sodium chloride solution without reducing saltiness, based on sensory evaluation. Glycation sites of the MRPs, which are crucial for saltiness enhancement and derived from a variety of protein sources, were determined using nano-HPLC-MS/MS analysis. Our study establishes the foundation for preparing salt-enhancing peptides, accelerating the popularisation of oyster-derived flavouring agents.
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 RESEARCH INTERNATIONAL
·
2025
·
IF 8
Han Li,Shuzhen Cheng,Kai Zhou,Jiachen Zang,Zhenyu Wang,Ming Du
Ferritin is expected to alleviate lead-induced oxidative damage. Despite being a relatively stable macromolecular protein that can withstand high temperatures and extreme pH conditions without its structure and activity being compromised, oral administration of ferritin may still result in its degradation within the gastrointestinal tract, reducing its bioavailability. In recent years, microcapsules have emerged as an effective approach in oral protein delivery to enhance bioavailability. In this study, carboxymethyl-β-cyclodextrin grafted chitosan embedded oyster ( Crassostrea gigas ) ferritin (CMCD-CS@GF1) was fabricated with favorable encapsulation efficiency (57.73 ± 4.84 %) and loading capacity (5.78 ± 0.48 %), as well as a certain degree of resistance to digestion in the gastric environment. In the simulated gastric fluid with an acidic pH, the cumulative release of GF1 over 4 h was 24.18 %. In the simulated intestinal fluid with a neutral pH, the cumulative release of GF1 over 8 h was 70.56 %. Animal experiments showed that oyster ferritin could reduce the accumulation of lead in the body, enhance the activity of antioxidant enzymes, activate the Nrf2 signaling pathway, and down-regulate the NLRP3 signaling pathway to reduce oxidative stress and inflammation levels. The findings demonstrate that oyster ferritin may mitigate the toxic effects of lead in the body, providing a significant theoretical foundation for its application in functional foods.
研究领域:
食品科学
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分子生物学
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毒理学
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产品关联
DOI
PubMed
高影响因子
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
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2026
·
IF 6.6
Ziyi Guo,Zengguang Zhu,Hongyue Ma,Houqiang Du,Rong Tan,Weiwei Wang,Shaoguo Ru,Pengfei Cui
Phenanthrene (PHE) is a common marine pollutant, but whether it induces autophagy-related responses in bivalves and how such responses contribute to cellular adaptation under pollutant stress remain incompletely understood. Here, using multimodal imaging, ultrastructural analysis, proteomics, and gene-expression assays, we found evidence consistent with the engagement of an E3 ubiquitin ligase-NF-κB-autophagy regulatory axis in hemocytes of the Pacific oyster Crassostrea gigas following phenanthrene exposure. Confocal laser scanning microscopy, Cyto-ID flow-cytometry screening, and transmission electron microscopy revealed increased autophagy-related signals and the presence of autophagic vesicle-like structures in PHE-exposed hemocytes. The proteomics results showed that protein levels of HUWE1, TRIM36, and ATG7 were significantly upregulated. The expression of axis-related genes was significantly upregulated after PHE exposure, while CAPE-mediated inhibition of NF-κB attenuated the PHE-associated induction of LC3 and p62/SQSTM1 transcripts, supporting the involvement of NF-κB signaling in the autophagy-related transcriptional response. Similar upregulation of axis-related transcripts in RAW264.7 macrophages supported a comparable direction of transcriptional response, but did not establish conserved pathway activation or causality. Together with changes in hemocyte number, apoptosis rate, phagocytic capacity, and ROS levels, these findings are consistent with a cellular adaptation response under PHE stress. This study provides integrated evidence for autophagy-associated stress responses in Pacific oysters exposed to phenanthrene and offers a mechanistic framework for future validation of pollutant tolerance in marine bivalves.
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
·
IF 9.231
Zhiqing Liu,Mantong Zhao,Xinwen Wang,Chuan Li,Zhongyuan Liu,Xuanri Shen,Dayong Zhou
The present study sought to analyze the lipid profiles of oyster Crassostrea gigas from Yellow Sea (YS), East China Sea, and South China Sea (SCS) through the untargeted lipidomics strategy based on UPLC-Q-Exactive Orbitrap mass spectrometry and multivariate statistics. The results elucidated that geographical differences had profound effects on the lipid content, composition, and lipid molecular profiles. Notably, oysters from the YS group contained the highest lipid content, including triacylglycerol, diacylglycerols, and the majority of phospholipid molecule species, while oysters from the ECS group contained most of the phosphatidylcholine species and the SCS group contained most of the sphingolipid species. Totally, 1155 lipid molecular species belonging to 21 subclasses were identified; of them, 45 lipid molecular species could serve as differential marker for lipid of oysters from different sea areas. Overall, lipidomics could be a potential approach for discrimination of lipid characters between marine shellfishes for geographical origin traceability.
研究领域:
海洋生物学
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分析化学
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食品科学
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DOI
高影响因子
危险品化学品经营许可证（带存储）