COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY C-TOXICOLOGY & PHARMACOLOGY
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2022
·
IF 4.52
Haisu Liu,Kun Qian,Sanshan Zhang,Qianxun Yu,Yudong Du,Shengli Fu
Lead (Pb) is one of the most common trace metals in water, and its high concentration in the environment can cause harm to aquatic animals and humans. In the present study, the effects of Pb exposure (3.84 mg/kg) on the morphology, digestive enzyme activity, immune function and microbiota structure of silver carp ( Hypophthalmichthys molitrix ) intestines within 96 h were detected. Moreover, the correlation between them was analyzed. The results showed that Pb exposure on the one hand severely impaired the intestinal morphology, including significantly shortening the intestinal villi's length, increasing the goblet cells' number, causing the intestinal leukocyte infiltration , and thickening the intestinal wall abnormally, on the other hand, increasing the activity of intestinal digestive enzyme (trypsin and lipase). In addition, the mRNA expressions of structure-related genes ( Claudin-7 and villin-1 ) were down-regulated, and the immune factors genes ( IL-8 , IL-10 and TNF-α ) were up-regulated after Pb exposure. Furthermore, data of the MiSeq sequencing showed that the abundance of membrane transport , immune system function and digestive system of silver carp intestinal microbiota all decreased, while cellular antigens increased. Finally, the canonical correlation analysis (CCA) showed that there were correlations between silver carp's intestinal microbiota and intestinal morphology and immune factors. In conclusion, it is speculated that the entry of Pb into the intestine leads the microbiota dysbiosis , affects the intestinal immunity and digestive function , and further damages the intestinal barrier of silver 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
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 12
·7774-7786
·
IF 3.612
Haiyong Geng,Lihua Chen,Shufen Wang,Yi Wu,Pei Gao,Qixing Jiang,Fang Yang,Wenshui Xia
Summary Although the characterisation of volatile compounds in silver carp ( Hypophthalmichthys molitrix ) have been studied, their respective contribution to specific odour feeling was unclear. Therefore, an investigation was made in this study by big data mining, solid phase microextraction-gas chromatography–mass spectrometry (SPME-GC–MS), odour activity values (OAVs), odour recombination in surimi models and omission experiment. The results demonstrated that 91 volatile compounds were obtained by data mining and 62 volatile compounds were identified by instrumental analysis. Among them, twenty-one volatile compounds were initially selected for the construction of the surimi model. The odour recombination and omission experiment confirmed that characteristic odour of silver carp surimi were hexanal (fishy, grassy), octanal (grassy, fatty), (E)-2-octenal (fishy), nonanal (grassy, fatty), (E)-2-nonanal (fatty, grass), (E,E)-2,4-heptadienal (fishy), 1-hexanol (grassy) and 1-octen-3-ol (mushroom). This study specified distinct silver carp surimi odour with definite compounds.
研究领域:
食品科学
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分析化学
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农业科学
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DOI
高影响因子
Food Biophysics
·
2015
·Vol. 10
·期 4
·447-455
·
IF 1.63
Cao Liwei,Su Sisi,Regenstein Joe M.,Xiong Shanbai,Liu Ru
The role of Ca 2+ in gelation of myosin extracted from silver carp ( Hypophthalmichthys molitrix ) was investigated. Compared with the control, myosin with CaCl 2 showed higher turbidity and larger particle size, indicating that CaCl 2 contributed to myosin aggregation. Addition of CaCl 2 decreased the myosin thermostability and promoted the unfolding of myosin α-helical structure during heating. Moreover, CaCl 2 could increase surface hydrophobicity at low temperatures (20–40 °C) and promoted hydrophobic interactions. Meanwhile, it decreased the temperature of disulfide bond formation by about 10 °C. Addition of 10–40 mM CaCl 2 favored activation of the Ca 2+ -ATPase activity at 20 to 30 °C, but not obvious with elevated temperatures. Ca 2+ -ATPase activity of myosin was undetectable when heated above 60 °C because of severe structural damage of myosin heads. G’ at both the first and second peaks increased with increasing CaCl 2 concentration. Therefore, CaCl 2 was beneficial for gelation of myosin by inducing the unfolding of myosin and enhancing disulfide bonds along with hydrophobic interactions between neighboring myosin molecules.
研究领域:
食品科学
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生物化学
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蛋白质化学
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DOI
高影响因子
Food and Bioprocess Technology
·
2016
·Vol. 10
·期 2
·370-378
·
IF 2.574
Jiang Wenxin,He Yufan,Xiong Shanbai,Liu Youming,Yin Tao,Hu Yang,You Juan
To produce high-quality surimi, we investigated the effect of ozone-induced mild oxidation on structural changes of silver carp myosin by analyzing circular dichroism (CD), intrinsic fluorescence, the sulfhydryl group, surface hydrophobicity, SDS-PAGE, and dynamic light scattering (DLS) of myosin. Mild ozone oxidation of myosin was performed by applying gaseous ozone for a short time. Results showed that the content of sulfhydryl group decreased, and carbonyl content and surface hydrophobicity increased with an increase in ozone treatment time. A red shift in the maximum wavelength of intrinsic fluorescence indicated the unfolding of oxidized myosin. Further conformational change of myosin was illustrated by CD; α-helical content decreased significantly and β-turn, β-sheet, and random coil content increased with increased ozone treatment time, which demonstrated the rearrangement of β-structure in myosin. The results from DLS and SDS-PAGE indicated that soluble oligomers or aggregates were formed by disulfide bonds under mild ozone treatment. Therefore, ozone-induced mild oxidation did not strongly alter myosin structure but promoted myosin partial unfolding, which might result in exposing more cross-linking sites for the formation of surimi gel.
研究领域:
食品科学
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生物化学
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蛋白质化学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Xiangjun Li,Aonan Luan,Xianghong Li,Faxiang Wang,Yiqun Huang,Anping Li,Yongle Liu
This research was to investigate protein changes (protein molecular weight distribution, free amino acid (FAA), cathepsin activity) in silver carp ( Hypophthalmichthys molitrix ) muscle during the process of brine curing (10 g/L s alt, 4 °C, 3 h) and air-drying (45 °C, 24 h). The results showed that after air-drying for 4 h, the proportion of protein aggregates with molecular weight >1000 kDa increased by 7.47% compared to fresh fish. Meantime, activities of cathepsin B and B + L increased from 1.52 ± 0.35 and 2.05 ± 0.45 U/g to 2.33 ± 0.22 and 3.27 ± 0.18 U/g, respectively. However, total FAA content had not significantly different ( P > 0.05) in this drying period. Thus, although protein aggregation and protein degradation occurred simultaneously, protein aggregation was dominant in the early stage of drying processing. And the protein aggregation decreased, and total FAA content increased, activities of cathepsin decreased but remained relatively high with continuous drying. Thus, protein changes in silver carp muscle were mainly due to degradation. Protein analysis in this study favored to understand the silver carp muscle changes during drying processing and supported to improve freshwater fish drying processes.
研究领域:
食品科学
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蛋白质化学
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水产加工
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DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2022
·Vol. 87
·期 2
·636-650
·
IF 3.693
Pimiao Huang,Zhirong Wang,Yue Shi,Rui Zhang,Xiya Feng,Jianquan Kan
Fishy odor in fish products severely influences both eating quality and commercial acceptability, and natural plant extracts, particularly spices, have recently become popular for the removal of fishy odor. This study aimed to explore the potential of rosemary extract for the deodorization of silver carp ( Hypophthalmichthys molitrix ), as well as to identify the deodorizing components in rosemary extract. Results showed that all of the spice extracts used in this study (ginger, garlic, angelica dahurica, fennel, rosemary, nutmeg, white cardamom, cinnamon, star anise, and bay leaf) significantly reduced the fishy odor value of silver carp, among which rosemary extract was most effective, decreasing the fishy odor value by about 58%. Gas chromatography-mass spectrometry analysis and sensory evaluation showed that the fishy odor value and concentrations of the fishy odor-active compounds were significantly reduced by the application of rosemary extract. However, the lower the total phenolic content of rosemary extract, the poorer the deodorizing effects against silver carp, suggesting that the deodorizing effect was primarily driven by polyphenols. Fourteen phenolic compounds were measured in rosemary extract, and three individual phenolic compounds (rosmarinic acid [RA], carnosic acid [CA], and carnosol [CS]) were chosen for deodorizing experiment. Sensory detection results and changes of contents of volatile showed that these three phenolic compounds are effective at removing the fishy odor. These results suggest that polyphenols are the main deodorizing components, and RA, CA, and CS are the main deodorizing active compounds in rosemary extract. Practical Application The results of this study may provide a new way to determine the deodorizing components of spice extracts. Moreover, it can provide guidance for further research in investigating the deodorizing mechanism of sipce extracts.
研究领域:
食品科学
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水产加工
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Qinxin Huang,Xidong Jiao,Bowen Yan,Nana Zhang,Jianlian Huang,Jianxin Zhao,Hao Zhang,Wei Chen,Daming Fan
Chilled surimi has become increasingly popular owing to its superior texture and freshness. In this study, changes in the microbiota and gel properties during chilled surimi storage, and the contributions of dominant bacteria to the physicochemical properties of chilled surimi were investigated. The results showed that Pseudomonas gessardii , Aeromonas media , and Acinetobacter johnsonii were the dominant bacteria during chilled surimi storage. P. gessardii was the key bacteria that degraded protein in the process of surimi spoilage, which led to high total volatile base nitrogen (TVB-N), trichloroacetic acid (TCA)-soluble peptides as well as poor gel properties. Both P. gessardii and A. media were high putrescine producers, whereas only A. media produced cadaverine. In this study, spoilage microorganisms in chilled surimi were investigated for the first time, and it was found that P. gessardii had the greatest influence on surimi quality, which provides a research basis for in-depth study on the mechanism of microbial spoilage and the preservation of chilled surimi.
研究领域:
食品科学
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微生物学
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水产养殖
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DOI
PubMed
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2021
·Vol. 138
·期 48
·51472
·
IF 3.125
Wenyan Zhou,Hongbin Deng,Shanbai Xiong,Qilin Huang
Fish sarcoplasmic proteins (FSP) account for 20%–40% of the muscle protein and its high-value utilization has become an urgent problem to be solved. Here, directly freeze-dried sarcoplasmic protein (DFSP) and chitosan flocculated sarcoplasmic protein (CFSP) nanofibers were successfully fabricated by electrospinning technology and characterized in terms of morphology, chemical interaction, surface and mechanical properties, and thermal stability. SDS-PAGE indicated similar protein bands for both DFSP and CFSP. Scanning electron microscopy observation showed good spinnability for CFSP and DFSP. Fourier transform infrared spectrometry and X-ray diffraction results unveiled an interaction between sarcoplasmic protein and chitosan in CFSP nannofiber. Furthermore, CFSP nanofiber exhibited better performance than DFSP nanofiber in surface hydrophobicity, thermal stability, elasticity and flexibility. These results suggest the potential application of FSP nanofiber in functional components or drugs delivery, contributing to high-value utilization of FSP.
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
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Hongyu Zhou,Zhiwei Hu,Youming Liu,Shanbai Xiong
This study employs sensory evaluation, headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) techniques to investigate the effect of different pretreatment of fresh silver carp mince (running water rinsing 0, 1, or 2 times) and commercially frozen surimi on the odor characteristics of fish noodles. The free choice profiling (FCP) and check all that apply (CATA) sensory analysis methods were utilized to identify 10 characteristic descriptors, which include “grass, fish fragrance, unpleasant fishy, fatty, roast, ammonia, caramel, warmed-over, earthy, and mushroomy”. HS-GC-IMS and HS-SPME-GC-MS detected 80 and 37 volatile compounds (VCs) in fish noodles. The 1-Penten-3-ol, (E)-2-pentenal-D, hexanal-D, pentanal-D, (E,E)-2, 4-heptadienal-D contents were significantly correlated with “fish fragrance” and “unpleasant fishy”, and octanal, nonanal, heptanal, 2-methylpyrazine contents were significantly correlated with “warmed-over” flavor. The results of this study can be helpful for fish noodle quality improvement and industrial production.
研究领域:
食品科学
·
化学分析
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Yulong Bao,Dan Yan,Guoliang Xu,Hui Hong,Ruichang Gao
BACKGROUND Morden advanced analytical tools offer valuable information into the understanding of molecular mechanism of traditional food processing. Chopping temperature is well-known to affect the surimi gel quality of silver carp, but the detailed molecular mechanism is not very clear. In this study, a gel-based proteomics was performed on the extracted surimi proteins under different chopping temperatures (0, 5, 10, and 25 °C) along with other physicochemical characterization of surimi proteins and gels. RESULTS With increased chopping temperature, protein extractability (in 3% sodium chloride) generally decreased, while the extracted protein generally exhibited larger surface hydrophobicity, reduced intrinsic fluorescence intensity, lower sulfhydryl content. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profile of extracted protein showed a clear difference at 25 °C when compared with the other three temperatures, and more protein fragmentation occurred. Proteomic analysis of selected bands indicated that major myofibrillar proteins react differently with chopping temperatures, especially at 25 °C. The selected bands contained a variety of other proteins or their fragments, including adenosine triphosphate (ATP) synthase, glyceraldehyde-3-phosphate dehydrogenase, glucose-6-phosphate isomerase, heat shock protein, parvalbumin, collagen, and so forth. For the surimi gel, water-holding capacity and gel strength generally decreased with increased chopping temperature. CONCLUSION Our results suggested that chopping at 0–10 °C is acceptable for the production of silver carp surimi in terms of gel strength and water-holding capacity. However, a chopping temperature near 0 °C led to less protein oxidation and denaturation. The inferior gel quality at 25 °C is linked to a decreased concentration of extracted protein and degradation of major myofibrillar protein, the latter is likely crosslinked with sarcoplasmic proteins. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
蛋白质组学
·
分子生物学
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产品关联
DOI
PubMed
高影响因子
Food Biophysics
·
2016
·Vol. 11
·期 3
·266-274
·
IF 1.605
Wang Lin,Zhang Min,Fang Zhongxiang,Bhandari Bhesh,Gao Zhongxue
Oxidation extent of myofibrillar protein (MP) from silver carp ( Hypophthalmichthys molitrix ) was affected by the content and type of lipid peroxidation (LPO) products. Oxidized linoleic acid (OLA) was selected as a main representative of lipid peroxidation to investigate the effects of oxidative modification of LPO products on MP structure. Structural changes of the oxidized myofibrillar protein were evaluated by the contents of carbonyl and total sulfhydryls, surface hydrophobicity, SDS-PAGE and Fourier transform infrared spectroscopy. Heating procedure was also applied for further evaluation of gelling properties. The results from SDS-PAGE indicated that aggregation and denaturation of myosin occurred in the oxidized system. The presence of OLA intensified oxidation-initiated loss of a-helix conformation as well as tertiary structure of MP. With the addition of OLA concentration less than 3 mM, a remarkably enhanced gelling capacity of MP was observed. While the excessive covalent bond (OLA > 5 mM) could lead to the breakage of protein-protein bonds, causing the collapse of the gel structure. The gelation procedure induced by OLA involved simultaneous protein oxidation and internal cross-linking.
研究领域:
食品科学
·
生物化学
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DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Yinyin Lv,Yaning Chen,Xiaolei Zang,Jiru Jia,Ce Wang,Bin Lai,Jianan Yan,Haitao Wu
The effects of xanthan gum (XG) on the gelation, swallowing properties and mechanisms of silver carp (SC) surimi and grass carp (GC) surimi were investigated. The results showed that the composite modulus, hardness and chewiness of SC and GC samples decreased by 8.8%-50.7% as XG concentration increased from 0% to 4%. The SC and GC samples with 1% or 2% XG could be classified as level 6 diets according to the International Dysphagia Diet Standardization Initiative framework. Additionally, SC and GC samples exhibited a 6.4%-30.8% decrease in cooking loss and a 0.8%-3.9% increase in water holding capacity with the addition of XG. Moreover, the introduction of XG led to decreases in the hydrophobic interactions and disulfide bonds whithin SC and GC composite systems, resulting in softer and looser structures. Furthermore, the results of molecular dynamics simulation demonstrated myosin-XG interactions are driven primarily by significant electrostatic forces. These results highlighted the potential of XG as an effective textural modifier for producing freshwater fish soft surimi gels.
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高影响因子
危险品化学品经营许可证（带存储）