INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2016
·Vol. 51
·期 7
·1610-1617
·
IF 1.504
Feng Simin,Limwachiranon Jarukitt,Luo Zisheng,Shi Xudan,Ru Qiaomei
Angiotensin I-converting enzyme (ACE) inhibitory peptides from the shrimp shell waste (SSW) were isolated using different proteases. The orthogonal test results showed alcalase hydrolysates with ACE inhibitory activity of 67.07% under the optimal hydrolysis conditions of 60 °C hydrolysis temperature, pH = 9.5, 25 g L−1 substrate and 4000 U g−1 of enzyme, whereas neutral protease hydrolysates had an ACE inhibitory activity of 84.04% under the hydrolysis temperature of 50 °C at pH = 7.0 with 25 g L−1 of substrate and in the presence of 2000 U g−1 of enzyme. Neutral protease was more suitable for the production of ACE inhibitory peptides from SSW, where peptides with MW <5 kDa were recommended. The results of this study indicated that peptides obtained from SSW are as beneficial as antihypertension compounds in the functional food resources.
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高影响因子
Current Research in Food Science
·
2024
·
IF 6.2
Ouyang Zheng,Xiaojie Cao,Yanqing Teng,Qinxiu Sun,Shucheng Liu
The effects of dense phase carbon dioxide (DPCD) pressure and temperature on the activity of cathepsin L in white shrimp ( Litopenaeus vannamei ) were studied. Meanwhile the effects of DPCD and heat treatment on the activity of cathepsin L were compared. The results of inactivation kinetics showed that under the same treatment temperature, the inactivation effect of DPCD on cathepsin L increased gradually with the increase of pressure and time. The effect of DPCD pressure on the activity of cathepsin L accorded with the first-order kinetic model. Under the same treatment pressure, with the increase of temperature, the inactivation effect of cathepsin L was significant at the initial stage of DPCD treatment (rapid inactivation period), and decreased with the extension of time (stable inactivation period). The effect of DPCD treatment temperature on cathepsin L activity accorded with the first-order kinetic model at 35 °C, and two-stage kinetic model at 40–60 °C. The difference of relative enzyme activity between the two treatments showed that the dependence of DPCD on temperature was greater than that of heat. E a, F and E a, S of DPCD were higher than that of heat, which indicated that cathepsin L was more easily inactivated under DPCD treatment.
研究领域:
食品科学
·
生物化学
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Food Chemistry-X
·
2026
·
IF 9.2
Min Hu,Shujun Lei,Yuyan Ding,Chuandong Fang,Huimin Lin,Long Jiao,Bin Zhang
This study evaluated the synergistic effects of hydrogen-included reducing atmosphere packaging (H 2 -RAP) on the quality of Litopenaeus vannamei during storage at 4 °C. Shrimp were packaged with varying CO 2 (50%, 75%) and H 2 (0%, 0.05%, 0.5%, 1.5%) concentrations. Results showed that H 2 addition significantly delayed quality deterioration ( p < 0.05), with the 75% CO 2 background yielding the most pronounced benefits. Specifically, 75% CO 2 /1.5% H 2 was most effective in suppressing lipid and protein oxidation, while 75% CO 2 /0.5% H 2 provided superior efficacy in inhibiting microbial proliferation, moisture loss, and sensory degradation ( p < 0.05). H 2 exhibited concentration-dependent preservation mechanisms, with 0.5% H 2 combined with 75% CO 2 offering the optimal balance between antioxidant and anti-deterioration performance. Compared to CO 2 packaging alone and air-packaged controls, the incorporation of H 2 further extended the shelf life by 2-3 days and over 6 days, respectively, demonstrating its high potential for shrimp preservation.
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AQUACULTURE NUTRITION
·
2020
·Vol. 26
·期 3
·978-989
·
IF 2.231
Shi-wei Xie,Dan Wei,Shi-jun Chen,Zhenxiao Zhuang,Peng Yin,Yong-jian Liu,Li-xia Tian,Jin Niu
In this manuscript, three iso-nitrogenous and iso-lipidic diets containing 50, 150 and 250 g/kg of fishmeal (FM) were fed white shrimp Litopenaeus vannamei for 8 weeks. At the end of feeding, survival and percentage weight gain of shrimp were examined. Hepatopancreas and haemolymph were sampled, activities of superoxide dismutase (SOD) and catalase (CAT), nitric oxide (NO), glutathione (GSH) and malondialdehyde (MDA) levels in hepatopancreas, activities of SOD, CAT, acid phosphatase (ACP) and alkaline phosphatase (AKP), and NO, GSH, MDA in haemolymph were examined. Haemolymph was further subjected to GC-MS analysis. Results indicated that no significant differences in survival rate and percentage weight gain were observed among three treatments. SOD activity and GSH levels in hepatopancreas, and CAT activity, AKP activity, GSH and MDA levels in haemolymph were significantly lower in shrimp fed 50 g/kg FM diet. GC-MS analysis of haemolymph indicated that 81 metabolites were significantly altered in the three groups. Furthermore, 8 metabolism pathways were significantly influenced by dietary FM levels. In conclusion, dietary administration of 50 g/kg FM resulted in inhibition of antioxidant ability, and disordered the energy metabolism, one-carbon metabolism and unsaturated fatty acid metabolism in shrimp.
研究领域:
水产养殖
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营养学
·
生物化学
·
代谢
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Jie Feng,Min Hu,Qingyu Meng,Rui Sun,Huimin Lin,Yingying Guo,Shucheng Liu,Soottawat Benjakul,Bin Zhang
This study investigated the regulatory effects of sous vide (SV) processing on the functional properties of myofibrillar protein (MP) from Litopenaeus vannamei , to elucidate the potential mechanism underlying heat-induced MP gel formation during SV processing. Results showed that SV processing initially enhanced the interfacial properties and in vitro digestibility of MP. Specifically, initial thermal induction induced the unfolding of MP, enhancing protein flexibility, boosting surface activity, and exposing enzyme-accessible binding sites. Conversely, with increasing SV processing temperature and duration, exacerbated protein oxidation and denaturation induced MP aggregation, which in turn led to a subsequent decline in these functional properties. Fourier Transform Infrared spectroscopy (FTIR) further validated these observations, revealing that the α -helical content of the protein’s secondary structure initially decreased before increasing, with a concurrent increase in β -sheet content. Furthermore, molecular dynamics (MD) simulations revealed that the protein exhibited improved thermal stability at higher temperatures.
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Aquaculture Reports
·
2024
·
IF 3.2
Menglin Shi,Liangjuan Sun,Liutong Chen,Kangyuan Qu,Beiping Tan,Shiwei Xie
This experiment investigated the impacts of hydroxyproline (Hyp) supplementation in low fish meal diets on growth, antioxidant capacity, immunity and intestinal health of Litopenaeus vannamei . Six diets were formulated for the experiment, with the high fish meal diet containing 25 % fish meal (HF) and the remaining diets incorporating a mixture of soybean protein concentrate (SPC) and Clostridium autoethanogenum protein (CAP) replacing 15 % fish meal. These diets were supplemented with varying levels of Hyp (0 %, 0.2 %, 0.4 %, 0.6 %, and 0.8 %, designated as LF, H1, H2, H3, and H4, respectively). A total of 960 healthy shrimp (0.32±0.00 g) were divided into 6 groups at random; each group had 4 duplicates, each containing 40 shrimp. The shrimp were fed four times a day for a period of 51 days. The results indicated that dietary Hyp supplementation had no significant effects on growth performance and whole body composition of L. vannamei ( P > 0.05). The antioxidant enzyme activities of hemolymph and hepatopancreas were significantly decreased after fish meal was replaced, and were significantly increased after dietary Hyp supplementation ( P < 0.05). The expression of antioxidant-related genes in intestinal and hepatopancreas was significantly increased after dietary Hyp supplementation ( P < 0.05). In the intestine, the gene expression of penaeidins 3 ( pen3 ), dorsal , anti-lipopolysaccharide factor ( alf ) and crustins ( cru ) in the H2 group is the highest, and the gene expression of B-cell lymphoma-2 ( bcl2 ) in the H3 group is the highest ( P < 0.05). The genes expression of tumor necrosis factor-alpha ( tnf-a ), Bcl-2-assoxicated x protein ( bax ) and cytochrome c ( cyc-t ) in LF group reached the maximum ( P < 0.05). Intestinal H&E stained sections showed that low-fish meal diet reduced the mucosal folds height of shrimp, and H2 and H3 groups significantly increased the mucosal fold height of shrimp ( P < 0.05). Therefore, adding Hyp to the diet can improve the antioxidant capacity, immunity and intestinal health of L. vannamei .
研究领域:
水产养殖学
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营养学
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免疫学
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FOOD CONTROL
·
2025
·
IF 6.3
Yejun Zhang,Jianan Sun,Jiao Li,Xiangzhao Mao
Cryoprotectants are vital for preserving Litopenaeus vannamei at low temperature, with their penetration in shrimp muscle being crucial for exerting cryoprotective effect. However, traditional methods for detecting cryoprotectants are often destructive, time-consuming, and impractical for real-time applications. To address this limitation, this study proposes a non-destructive approach combining hyperspectral imaging (370–1030 nm) and machine learning for rapid quantification and spatial visualization of cryoprotectant L-Proline in peeled shrimp. Three hundred predictive models were constructed and compared through different preprocessing methods, feature extraction techniques, and algorithms. The optimal model (F-SG-1st-IFS-BP-ANN) achieved a coefficient of determination (R 2 ) of 0.98, a root mean square error (RMSE) of 0.42 mg/g, and a residual prediction deviation (RPD) of 8.06 on the prediction set, with training and prediction times of 0.59 s and 0.0001 s, respectively. Based on this model, the proline distribution within shrimp muscle was clearly visualized, allowing for precise discrimination of concentration gradients. This work demonstrates a novel and efficient strategy for monitoring cryoprotectant diffusion, which can significantly contribute to process optimization and online quality control in the production of frozen shrimp products.
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FISH & SHELLFISH IMMUNOLOGY
·
2023
·
IF 4.7
Mingxiang Lu,Renzhi Liu,Zhifei Chen,Chen Su,Luqing Pan
A 56-day culture trial was conducted to evaluate the effects of dietary dihydromyricetin (DMY) on growth performance, antioxidant capacity, immune response and intestinal microbiota of shrimp ( Litopenaeus vannamei ). 840 healthy shrimp (1.60 ± 0.21 g) in total were fed with four different levels of DMY diets at 0 (Control), 100 (D1), 200 (D2), and 300 (D3) mg/kg, respectively. Samples were collected after the culture trial, and then, a 7-day challenge experiment against Vibrio parahaemolyticus was conducted. The results demonstrated that DMY significantly enhanced the activity of protease, amylase and lipase as well as the expression of lipid and protein transport-related genes ( P < 0.05). The results of plasma lipid parameters indicated that DMY reduced lipid deposition , manifested by significantly ( P < 0.05) decreased plasma total cholesterol (T-CHO), triglyceride (TG) and low-density lipoprotein cholesterol (LDL-C). The expression of genes involved in fatty acid β-oxidation and triglyceride catabolism was significantly up-regulated ( P < 0.05), and genes involved in triglyceride synthesis were significantly down-regulated in DMY groups when compared to control group ( P < 0.05). Moreover, dietary DMY also significantly ( P < 0.05) increased the total antioxidant capacity (T-AOC), antioxidant enzymes activity and glutathione (GSH) content of shrimp, and a significant increase of total hemocytes count (THC), phagocytic rate (PR), antibacterial activity (AA) and bacteriolytic activity (BA) was observed in DMY groups ( P < 0.05). The addition of DMY to the diet significantly augmented immune response by up-regulating the expression of genes related to toll-like receptors (Toll) signaling pathway , immune deficiency (IMD) signaling pathway and intestinal mucin. Furthermore, dietary DMY could modulate the composition and abundance of intestinal microbiota . In conclusion, DMY showed promising potential as a functional feed additive for shrimp to improve the growth performance and physiological health.
研究领域:
水产养殖
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营养学
·
微生物学
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PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Jieqian Zhou,Kyi Kyi Htwe,Yantao Yin,Zefu Wang,Naiyong Xiao,Yang Liu,Qinxiu Sun,Shuai Wei,Zongyuan Han,Shucheng Liu
Processing methods affect the muscle quality and digestive characteristics of shrimp. • Post-boiling heating showed different quality changes in different shrimp products. • The order of dry matter digestibility was FB > RFB ≈ FCB > DB. • Free amino group release was fitted using logistic model and a pseudo-first-model. Food processing is a critical factor influencing protein digestibility and nutritional value. With fresh shrimp (F) as the control，the combined effects of three typical processing methods: raw-frozen (RF), cooked-frozen (FC), and dried (D), on the muscle quality and digestive characteristics of shrimp ( Litopenaeus vannamei ) were systematically investigated. The results indicated that processing methods modulated the final digestibility of shrimp; among the three typical processing methods for shrimp, raw-frozen (RF) treatment best preserved shrimp muscle quality and digestibility, whereas drying (D) altered the muscle quality and impaired protein digestion. Digestive kinetics results indicated that RF treatment maintains higher rates and degrees of digestion. Principal component analysis (PCA) and correlation analyses identified microstructure, texture, moisture state, and myofibrillar protein structure/oxidation as key factors governing digestibility differences among processing methods. This study provides a theoretical basis for the targeted regulation of shrimp processing technologies to optimize nutritional quality. Download: Download high-res image (145KB) Download: Download full-size image
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FOOD CHEMISTRY
·
2026
·
IF 10.4
Mei Long,Lei Tang,Xiaoli Xu,Ziyin Liang,Daiying Cai,Weiting Kong,Wenguang Geng,Lei Shi,Lichao Zhao
A novel LPSSD-LCPE integrated equipment was developed for shrimp lipid extraction. • LPSSD-LCPE improves shrimp fat yield and enriches phospholipids, astaxanthin and omega‑3 PUFAs. • LPSSD-LCPE inhibits trimethylamine formation and retains shrimp oil native flavour via higher ester content. • LPSSD-LCPE mitigates lipid degradation and off-flavour defects of conventional drying-extraction methods. Traditional extraction of Litopenaeus vannamei lipids often suffers from oxidation and low yields due to high-temperature and oxygen exposure. This study proposes an innovative, low-temperature, synergistic anaerobic process that combines low-pressure superheated steam drying (LPSSD) with low-temperature continuous phase-change extraction (LCPE). Compared to conventional methods, the LPSSD-LCPE coupling process establishes a dual protective barrier, achieving a significantly higher lipid extraction yield of 95.54% ± 1.39% (an increase of 14.15%). This technology resulted in higher EPA and DHA proportions while successfully enriching bioactive odd-chain fatty acids and nervonic acid (0.38%–0.97%). Furthermore, gas chromatography–mass spectrometry (GC–MS) analyses demonstrated that this process effectively suppresses off-flavor compounds like trimethylamine and 1-octen-3-ol, with isovaleraldehyde identified as the key aroma contributor. By balancing “deterioration inhibition” and “intrinsic flavor retention, “ the LPSSD-LCPE process provides a green, efficient pathway for the high-value recovery of bioactive lipids and precise flavor regulation in aquatic by-products. However, the subsequent valorization of high-value components in the defatted shrimp meal remains to be explored.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Zonghan Wang,Yingchen Fan,Ying Luo,Chao Guo,Yuanyuan Hu,Xiaoming Guo,Dayong Zhou,Beiwei Zhu
This work aimed to elucidate the deterioration mechanisms of shrimp surimi gels during refrigerated storage, and the regulatory mechanisms of epigallocatechin-3-gallate loaded cyclodextrin-based metal−organic framework (EGCG@CD-MOF) as a model antioxidant. Labele-free proteomics provided a quantitative analysis of the differential proteomic signatures of degraded proteins. Structural proteins, like myosin, paramyosin, titin, laminin, and α-actinin, along with calcium regulatory proteins, like calcineurin and sarcoplasmic calcium-binding protein were found to be highly susceptible to oxidative degradation during refrigeration. In contrast, EGCG@CD-MOF significantly mitigated protein degradation. Electron spin resonance (ESR) data demonstrated that EGCG@CD-MOF efficiently inhibited free radical accumulation over the 8-week refrigeration period. Scanning electron microscopy (SEM) further confirmed its ability to prevent network structural deterioration. Additionally, rheological, infrared, and molecular dynamics analyses supported the sustained interaction between EGCG@CD-MOF and proteins, with key interaction sites identified at residues ASP-131, ARG-92, SER-97, ASP-98, Lys-12, Gly-168, Glu-170, Arg-8, and Gly-6.
研究领域:
食品科学
·
生物化学
·
材料科学
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PubMed
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Marine Drugs
·
2022
·Vol. 20
·期 11
·702
·
IF 6.085
Lefan Li,Fengyan Liang,Chengpeng Li,Tingting Hou,Dong-an Xu
To explore the application of chitosan–gentamicin conjugate (CS-GT) in inhibitingVibrio parahaemolyticus(V. parahaemolyticus), which is an important pathogen in aquatic animals worldwide, the antimicrobial activity of CS-GT and the effects of a CS-GT dose on the intestine histopathology and intestinal flora ofV. parahaemolyticus-infected shrimps were explored. The results showed that CS-GT possessed broad-spectrum antibacterial activity, with minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and half inhibitory concentration (IC50) of 20.00 ± 0.01, 75.00 ± 0.02 and 18.72 ± 3.17 μg/mL forV. parahaemolyticus, respectively. Further scanning electron microscope and cell membrane damage analyses displayed that the electrostatic interaction of CS-GT with cell membrane strengthened after CS grafted GT, resulting in leakage of nucleic acid and electrolytes ofV. parahaemolyticus. On the other hand, histopathology investigation indicated that high (100 mg/kg) and medium (50 mg/kg) doses of CS-GT could alleviate the injury of a shrimp’s intestine caused byV. parahaemolyticus. Further 16S rRNA gene sequencing analysis found high and medium dose of CS-GT could effectively inhabitV. parahaemolyticusinvasion and reduce intestinal dysfunction. In conclusion, CS-GT possesses good antibacterial activity and could protect shrimps from pathogenic bacteria infection.Keywords:chitosan;Vibrio parahaemolyticus;antimicrobial mechanism;intestine microbe
研究领域:
水产养殖
·
微生物学
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药理学
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PubMed
高影响因子
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