Food Quality and Safety
·
2021
·
IF 3.102
Ling Jiangang,Xuan Xiaoting,Xu Zihan,Ding Tian,Lin Xudong,Cui Yan,Liu Donghong
This study compared the effects of conventional thawing methods (water immersion thawing (WIT, (25±1) °C), natural air thawing (AT, (25±1) °C, relative humidity (RH) (65±2) per cent), refrigerator thawing (RT, 4 °C, RH (80±2) per cent) and low-temperature (LT) combined with high-humidity thawing (LT, –1 °C to 1 °C (LT–1–1), 2–4 °C (LT2–4), 5–7 °C (LT5–7) and 8–10 °C (LT8–10), RH≥95 per cent) on the water-holding capacity, lipid oxidation and biochemical properties of Portunus trituberculatus (P. trituberculatus) myofibrillar protein. The results showed that WIT and AT significantly decreased the water-holding capacity while dramatically increasing lipid oxidation, protein oxidation and degeneration, resulting in serious P. trituberculatus quality deterioration. High humidity was beneficial for P. trituberculatus thawing. The thawing time of P. trituberculatus under the conditions of LT2–4 was only 39.39 per cent of that of conventional air thawing at 4 °C (RT), and the LT2–4 samples not only maintained better water-holding capacity but also had an obviously reduced degree of lipid oxidation, protein oxidation and denaturation. Thawed samples LT2–4 and LT5–7 provided better maintenance of P. trituberculatus quality than the LT–1–1 and LT8–10 samples. The best quality was exhibited after thawing at 2–4 °C. The levels of thiobarbituric acid reacting substances, carbonyl content and surface hydrophobicity observably decreased in these samples, while the total sulfhydryl contents dramatically increased compared to those of conventionally thawed samples, indicating lower lipid oxidation and protein oxidation. Moreover, the Ca2+-ATPase activity of the sample thawed at 2–4 °C (2.06 μmol Pi/mg prot/h) was markedly higher than that of samples subjected to WIT and AT. The product qualities observed after thawing at –1 °C to 1 °C, 5–7 °C and 8–10 °C under LT were comparable to that observed by RT. Considering its thawing efficiency and product quality, LT is a suitable method for the thawing of P. trituberculatus, and the ideal thawing conditions were LT at 2–4 °C.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Ye Yuan,Fangmin Xu,Min Jin,Xuexi Wang,Xiaoying Hu,Mingming Zhao,Xin Cheng,Jiaxiang Luo,Lefei Jiao,Mónica B. Betancor,Douglas R. Tocher,Qicun Zhou
While tissue fatty acid compositions reflect that of the dietary lipid source, little information is available on how dietary oils modify lipid class and molecular species profiles in hepatopancreas of crustacean. Herein, an 8-week nutritional trial and untargeted lipidomic analysis were used to investigate the impacts of dietary n-3 PUFA lipid sources including fish oil, krill oil and linseed oil on the lipidomic characteristics of hepatopancreas of swimming crab ( Portunus trituberculatus ). Dietary krill oil significantly increased distribution of 20:5n-3 and 22:6n-3 at sn-2 in phosphatidylcholine and phosphatidylethanolamine compared to fish oil. Fish oil intake promoted the deposition of 20:5n-3 and 22:6n-3 at sn-1,2,3 in triglyceride compared to linseed oil, which significantly increased the specific accumulation of 18:3n-3 at sn-1,3 in triglyceride and sn-2 in phosphatidylcholine and phosphatidylethanolamine. The study revealed metabolic responses to different dietary n-3 PUFA in swimming crab, which provided novel insight into the lipid nutrition of crustacean.
研究领域:
水产养殖
·
营养学
·
脂质代谢
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Oceanology and Limnology
·
2023
·Vol. 41
·期 5
·1918-1939
·
IF 1.6
Guo Liwen,Zhao Yaqi,Guo Huarong
Crab cell line, especially continuous crab cell line, can provide us a useful tool for studies on the virology, immunology, and molecular biology of crabs. However, no continuous crab cell line has been available due to the lacking of suitable medium and the occurrence of mitosis-arrest. In this study, long-term in vitro culture conditions for both two- (2D) and three-dimensions (3D) were successfully developed for the circulating hemocytes of swimming crab Portunus trituberculatus , designated as PTH cells. In 2D culture, a novel crab basic medium in osmolarity of 990–1 100 mOsm/kg was optimized for the first time, which is different from Leibovitz’s L-15 medium in mainly the components of amino acids, containing double strengths of the contents of free amino acid mixture in the crab serum. Then an optimal crab growth medium was developed by supplementing 5% fetal bovine serum, 50-g/L yeast extract powder, 20-µg/L basic fibroblast growth factor and epidermal growth factor into the optimal crab basic medium, and found that it could support a long-term survival of PTH cells in a healthy monolayer up to 347 days and partially break through the mitosis-arrest of crab cells evidenced by the obvious increase of proliferating potential detected in the 10-d primarily cultured PTH cells. These 2D cultured PTH cells could be successfully sub-cultured for 11 times by physical flushing method and well cryopreserved in liquid nitrogen. In 3D culture, using the same crab growth medium, the PTH cell aggregates could be easily formed and healthily maintained on the surface of solidified Matrigel or in the ultra-low-attachment plate with a survival rate of 50%–60% on Day 103. This work largely improved the primary culture and subculture of crab cells and will facilitate the establishment of continuous crab cell line.
研究领域:
海洋生物学
·
细胞生物学
·
免疫学
·
病毒学
·
分子生物学
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Rong Shi,Zhongqi Sun,Xuemei Yu,Huamao Wei,Gaoshang Li,Wenge Yang
The objective of this study was to examine the impact of magnetic field-assisted thawing (MFT) on the quality and microstructure of Portunus trituberculatus meat, in comparison to other thawing methods (Air thawing, AT; Hydrostatic thawing, HT; Microwave thawing, MT). A comprehensive comparative analysis was conducted on different physicochemical and flavor properties of crab meat. MFT significantly reduced thawing loss by 18.9–20.0 % and TBARS levels by 40 % compared to the other methods, demonstrating its ability to minimize lipid oxidation. Microstructure analysis showed that MFT preserved muscle fiber integrity, leading to a denser and more organized structure with reduced protein denaturation. This performance was attributed to MFT’s ability to reduce protein denaturation, which effectively minimizes water loss and inhibits lipid oxidation during thawing. Moreover, MFT improved the retention of key flavor compounds, increasing nonanal and 2-undecanone levels by 31.4 % and 69 %, respectively, contributing to a fresher aroma. MFT group also retained more umami (Glu + 40.8 %) and sweet amino acids (Gly, Ala + about 19.8 %), and nucleotides (AMP + 0.8 %, IMP + 9.4 %), while less bitter amino acids (Lys −68.2 %, Met −51.9 %). In conclusion, MFT had good ability of keeping quality of crabs meat, providing noval thawing method for P. trituberculatus .
研究领域:
食品科学
·
水产养殖
·
生物化学
·
热能工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2022
·Vol. 15
·期 12
·2762-2775
·
IF 5.581
Hu Li,Qiu Weiqiang,Feng Yuhui,Jin Yingshan,Deng Shanggui,Tao Ningping,Jin Yinzhe
The effect of recycling ohmic heating on the deacetylation, structure, and properties of chitosan prepared from Portunus trituberculatus crab shells was investigated. The effect of six proteases on deproteinization was examined. Deacetylation was carried out using four cycles of heating, in which heating methods included cyclic water bath heating, cyclic ohmic heating, and a combination of recycling ohmic and water bath heating. The structure and properties of chitosan were determined by Fourier transform infrared spectroscopy (FTIR), differential scanning calorimeter (DSC), scanning electron microscope (SEM), dielectric properties, and rheological properties. A combination of many factors, including acid protease and pepsin, was chosen for complex proteolytic deproteinization. Ohmic heating took 2/5 of the time and used 1/2000 of the energy required for water bath heating. FTIR, DSC, dielectric properties, and SEM results showed that the chitosan characteristic after ohmic heating treatment met commercial requirements. Chitosan’s FTIR spectra and dielectric loss values at low frequencies after three cycles of combined ohmic and water bath heating were most similar to those of commercial chitosan without destroying its thermal stability. After the three cycles, the degree of chitosan deacetylation using combined ohmic and water bath heating reached 94.38 ± 0.21%, improving deacetylation compared with the traditional method.
研究领域:
材料科学
·
生物技术
·
化学工程
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
CELL STRESS & CHAPERONES
·
2020
·Vol. 25
·期 3
·441-453
·
IF 2.892
Wei Hongling,Ren Zhiming,Tang Lei,Yao Hongzhi,Li Xing,Wang Chunlin,Mu Changkao,Shi Ce,Wang Huan
The development of Portunus trituberculatus egg cells is directly related to the nutritional status of the fertilized egg, which affects the key production stages of offspring hatching. Vitellogenin plays a key role in the nutrient supply required for the development of the egg cells. The c-Jun N-terminal kinase (JNK) is an important member of the mitogen-activated protein kinase (MAPK) superfamily and plays an important role in cell proliferation, transformation, differentiation, and apoptosis. At present, there are no reports on the involvement of the JNK signaling pathway in the reproductive regulation of P. trituberculatus . In this study, rapid amplification of complementary DNA ends amplification technology was used to clone the full length of JNK complementary DNA, which has a length of 2094 bp, including an open reading frame (ORF) of 1266 bp encoding a 421-amino acid protein. The protein includes the S_TKC conserved domain with a TPY phosphorylation site, which is a typical feature of the JNK gene family. Observing tissue sections found the oocytes in the inhibitor group developed slowly, while the oocytes in the activated group showed accelerated development. Meanwhile, Portunus trituberculatus JNK and vitellogenin (Vg) genes exhibited the same trend in the hepatopancreas and ovaries, and the expression of the SP600125 group was downregulated ( P < 0.05), while the anisomycin group was upregulated ( P < 0.05). In addition, JNK enzyme activity and vitellin (Vn) content in the ovarian tissue showed that the JNK activity of the SP600125 group decreased, while activity increased in the anisomycin group. The accumulation of Vn content in the SP600125 group decreased, and that in the anisomycin group increased. In summary, after injection with inhibitor or activator, the JNK signaling pathway of P. trituberculatus was inhibited or activated, the accumulation of Vn in the ovary was reduced or increased, and ovarian development was inhibited or accelerated, respectively. These results indicated that the JNK signaling pathway is involved in the regulation of Vg synthesis and ovarian development in P. trituberculatus . The results of this study further add to the knowledge of the breeding biology of P. trituberculatus and provide a theoretical reference for the optimization of breeding techniques in aquaculture production systems.
研究领域:
分子生物学
·
生殖生物学
·
水产养殖
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Ye Yuan,Xuexi Wang,Min Jin,Lefei Jiao,Peng Sun,Mónica B. Betancor,Douglas R. Tocher,Qicun Zhou
Lipid sources as alternatives to fish oil could alter the nutritional value and flavor quality of crab meat affecting consumer preferences. Herein, an 8-week nutritional trial was designed to investigate the effects of dietary lipid sources including fish oil (FO), krill oil (KO), palm oil, rapeseed oil, soybean oil and linseed oil on profiles of amino acids, fatty acids and volatiles in muscle of swimming crab ( Portunus trituberculatus ). Volatiles of crab muscle were characterized by headspace solid-phase microextraction and gas chromatography-tandem mass spectrometry. Results revealed that crabs fed FO and KO had significantly higher levels of protein, indispensable amino acids, eicosapentaenoic acid and docosahexaenoic acid in muscle. Principal component analysis and hierarchical cluster analysis demonstrated that muscle volatiles of crabs fed different dietary oils exhibited significant variations. Dietary FO and KO significantly increased the relative levels of 3-methylbutanal, heptanal, benzaldehyde and nonanal in muscle, which may produce more pleasant flavors.
研究领域:
水产养殖
·
营养学
·
食品科学
✓ 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）