CARBOHYDRATE POLYMERS
·
2017
·
IF 4.811
Ping Zhu,Zhongji Gu,Shu Hong,Hailan Lian
For the first time in this study, chitin was solely extracted from lobster shells through a fast, easy and eco-friendly method using deep eutectic solvents (DESs), consisting of mixtures of choline chloride–thiourea (CCT), choline chloride–urea (CCU), choline chloride–glycerol (CCG) and choline chloride–malonic acid (CCMA). The physiochemical properties of the isolated chitins were compared with those of the chemically prepared one and commercial one from shrimp shells. Results showed that CCT, CCU and CCG DESs had no important effect on the elimination of proteins and minerals, while chitin obtained by CCMA DES showed a high purity. The yield (20.63 ± 3.30%) of chitin isolated by CCMA DES was higher than that (16.53 ± 2.35%) of the chemically prepared chitin. The chitin obtained by CCMA DES could be divided into two parts with different crystallinity (67.2% and 80.6%), which also had different thermal stability. Chitin from lobster shells showed porous structure, which is expected to be used for adsorption materials and tissue engineering.
研究领域:
生物化学
·
材料科学
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DOI
PubMed
高影响因子
Marine Drugs
·
2023
·Vol. 21
·期 1
·47
·
IF 5.4
Xin-Nan Teng,Shu-Chang Wang,Liaqat Zeb,Yue-Sheng Dong,Zhi-Long Xiu
Antarctic krill is a crucial marine resource containing plenty of high-valued nutrients. However, krill oil as a single product has been developed by the current solvent extraction with high cost. From the perspective of comprehensive utilization of Antarctic krill, this study proposed a novel two-step enzymolysis-assisted extraction in attempt to produce value-added oil and enzymolysate simultaneously. After two-step chitinase/protease hydrolysis, the lipid yield increased from 2.09% to 4.18%, reaching 112% of Soxhlet extraction. The method greatly improved the yields of main components while reducing the impurity content without further refining. After optimization, the oil contained 246.05 mg/g of phospholipid, 80.96 mg/g of free eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and 0.82 mg/g of astaxanthin. The by-product enzymolysate was abundant in water-soluble proteins (34.35 mg/g), oligopeptides (13.92 mg/g), amino acids (34.24 mg/g), and carbohydrates (5.79 mg/g), which was a good source of functional nutrients. In addition, both oil and enzymolysate showed high antioxidant capacity. This novel method could simultaneously provide oil and enzymolysate amounting for 58.61% of dried krill.Keywords:Antarctic krill oil;enzymolysis;protease;chitinase;extraction
研究领域:
海洋生物学
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食品科学
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生物技术
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产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 21
·3472
·
IF 4.7
Jia Li,Yuxin Liu,Huanhuan Yang,Luyun Cai,Wenqian Nong,Weiliang Guan
Water-free transportation (WFT) causes shrimp (Penaeus vannamei) flesh quality deterioration. However, the roles of endogenous protease-induced protein hydrolysis have been neglected in the research. In the present study, calpain zymography, gelatinase zymography, the hematoxylin–eosin staining method, and other methods were applied to investigate the response of various endogenous proteases (cathepsin, calpain, and gelatinase), the myofibril fragmentation index (MFI), and the microscopic morphology of shrimp muscle during WFT in comparison with the shrimp under the conventional water transportation strategy (WT). The results showed that the total activity of proteases in shrimp muscle increased significantly (p≤ 0.05) after simulated transportation. Cathepsins and gelatinases were activated during WFT. No significant (p> 0.05) changes of the activity of caspase-3 and the muscle cell apoptosis rate were detected in shrimp muscle cells after WFT. In addition, the MFI increased and the gap among muscle fiber bundles enlarged after WFT. Compared with WFT, no significant (p> 0.05) effect on the activities of calpain, gelatinase, and caspase-3 in the muscle of shrimp was found after WT, and only the activity of cathepsin L significantly increased (p≤ 0.05). Based on the findings, we concluded that the activation of various endogenous proteases was induced during WFT.
研究领域:
水产养殖
·
蛋白质组学
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食品科学
·
动物生理学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Na Li,Yefan Wang,Zhifeng Tan,Yunpeng Xu,Xiaoyang Liu,Yuxin Liu,Dayong Zhou,Deyang Li
This study used ultra-high pressure processing (HPP) heat-assisted technology combined with L-cysteine (L-cys) to process ready-to-eat (RTE) shrimp. Subsequently, the effects of physical field and chemical modifications on the color of RTE shrimp were studied. The results showed that the RTE shrimp treated with HPP-Heat-L-cys showed better performance in terms of brightness value (65.25) and astaxanthin (AST) content (0.71 μg/g) during storage, maintaining the original color of RTE shrimp effectively. In addition, it was observed that the application of HPP-Heat-L-cys significantly delayed phenol oxidation, lipid oxidation, and Maillard reaction compared with traditional HPP or heat treatments. Specifically, the total phenolic content of RTE shrimp treated with HPP-Heat-L-cys was higher than that of other samples, but the TBARS and browning index were lower. Furthermore, HPP-Heat-L-cys could delay the production of dark products (such as 2-methylanthraquinone, p-benzoquinone, lipofuscin and melanin), ultimately safeguarding the color stability of RTE shrimp during storage.
研究领域:
食品科学
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食品技术
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食品化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Shaoping Zhu,Li Hu,Jiaxin He,Jun Feng,Caihong Li,Defeng Xu
This study aims to establish a histological protocol to visualize the process of structural protein degradation in shrimp Litopenaeus vannamei during refrigeration. After fixed in Carnoy’s fixative for 15 h at room temperature and combined with Masson’s trichrome staining, the structural components of myofibrils and collagen were effectively visualized and the pathological analysis revealed the widened gaps between muscle bundles and the disrupted myofibrils were observed. Moreover, the lighter staining in collagen component was observed during the cold storage, indicating its progressive reduction in content. Quantitatively, the myofibril cross-sectional and longitudinal volume fractions dropped from (91.03 ± 1.37) % and (93.39 ± 0.91 %) to (41.14 ± 3.78) % and (24.36 ± 3.67) % (Day 5, P < 0.01), respectively. Meanwhile, the collagen and myofibril areas were negatively correlated with the parameters of hardness and elasticity ( P < 0.05), confirming their role in inducing texture quality deterioration. Collectively, by visualizing the degradation process of structural components collagen and myofibril in shrimp muscle during refrigeration, the association between structural proteins degradation and texture deterioration was identified. This study identifies a potential biomarker of early muscle softening in refrigerated shrimp L. vannamei and provides a solid foundation for its industrial application in quality control of shrimp during preservation.
研究领域:
食品科学
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海洋生物学
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组织学
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生物化学
·
采后生理学
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DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Shiyao Wang,Shanshan Liu,Xinxin Yang,Shihao Zhang,Xing Li,Qi Zhang,Yisheng Chen
Biosafe colorimetric labels that can accurately evaluate food freshness have been widely investigated in recent years. The colorimetric macro-array sensor, with the composite solution of curcumin, alizarin and acetic-acid as the indicator, was prepared by means of a self-developed 2D printing device to detect shrimp freshness. The results evidenced the sensor which had high stability, uniform color distribution and great sensitivity could be drop-on-demand printed in batches under the premise of micro-printing. When the TVB-N content of shrimp exceeded 20 mg/100g at all observed temperatures, the sensor abruptly turned from yellow to reddish-brown meanwhile the ΔE value raised sharply, indicating that there was a color mutation at the critical value of shrimp freshness. The macro-array sensor could be recognized by the smartphone to obtain the correlation between the color information (RGB) and TVB-N content, by which the shrimp freshness was determined. Furthermore, the correlation was verified through the WeChat mini-program. When the R value was less than 200 or the G value was below 140, the sensor was brown, suggesting the sample was inedible. Consequently, the system can be applied in food quality control throughout the supply chain.
研究领域:
食品科学
·
生物传感技术
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DOI
高影响因子
AQUACULTURE
·
2025
·
IF 3.9
Letian Li,Yuan Wang,Laizhuang Jin,Lei Feng,Qianhui Song,Di Fang,Na Ying,Xincang Li,Wenhong Fang
The gastric sieve (GS) is a filtering structure found in the posterior stomach chamber (PSC) of Litopenaeus vannamei , which allows small particles to enter the hepatopancreas directly. However, it remains unclear if pathogens can also enter the hepatopancreas through this pathway. In this study, we examined the internal structural changes of the PSC via histological and ultra-structure analysis. We also orally administered fluorescent microspheres and bioparticles ( Vibrio parahaemolyticus and WSSV) of varying sizes to shrimp to determine their passage under hypoxia stress. The results showed that the PSC could be divided into four segments based on structural changes, and the GS performed its filtering function through two kinds of setae with different morphologies. Under normal dissolved oxygen levels (approximately 7.6 mg/L), V. parahaemolyticus and 1 μm fluorescent microspheres were unable to enter the hepatopancreas via GS. In contrast, under hypoxia stress (1.5–2 mg/L), both vibrio and 1 μm fluorescent microspheres could enter the hepatopancreas via GS in a short timeframe. WSSV and 0.1 μm fluorescent microspheres could enter the hepatopancreas via GS irrespective of hypoxia stress, while 5 μm fluorescent microspheres could not enter the hepatopancreas via GS even under hypoxia. These results suggest that GS functions as a particle diameter-dependent filter, with its filtering function influenced by hypoxia stress. Pathogens around 1 μm in size can invade the hepatopancreas through this pathway under hypoxia stress, providing novel insights into the mechanisms of pathogen invasion in shrimp.
CAS / MDL:
研究领域:
水产养殖学
·
海洋生物学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2024
·Vol. 25
·期 2
·943
·
IF 4.9
Tao Mao,Jinhua Gan,Keping Yuan,Li He,Yali Yu,Ziduo Liu,Yuntao Zhou,Gaobing Wu
Red swamp crayfish,Procambarus clarkii(P. clarkii), is an important model crustacean organism used in many types of research. However, the effects of different doses of aminomethylphosphonic acid (AMAP) on the transcriptome and metabolites ofP. clarkiihave not been explored. Thus, this study investigated the molecular and metabolic mechanisms activated at the different exposure dosages of AMAP inP. clarkiito provide new insights into the strategies ofP. clarkiiin response to the high concentrations of AMAP in the environment. In the present study, theP. clarkiiwere divided into three groups (control group; low-dosage AMAP exposure; high-dosage AMAP exposure), and hepatopancreatic tissue samples were dependently taken from the three groups. The response mechanisms at the different dosages of AMAP were investigated based on the transcriptome and metabolome data ofP. clarkii. Differentially expressed genes and differentially abundant metabolites were identified in the distinct AMAP dosage exposure groups. The genes related to ribosome cell components were significantly up-regulated, suggesting that ribosomes play an essential role in responding to AMAP stress. The metabolite taurine, involved in the taurine and hypotaurine metabolism pathway, was significantly down-regulated.P. clarkiimay provide feedback to counteract different dosages of AMAP via the upregulation of ribosome-related genes and multiple metabolic pathways. These key genes and metabolites play an important role in the response to AMAP stress to better prepare for survival in high AMAP concentrations.Keywords:AMAP;P. clarkii;transcriptomics;metabolome
研究领域:
环境科学
·
分子生物学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Fen Yan,Jinfu Zhong,Junying Chen,Wenjing Liu,Xiaojie Chen
Alginate oligosaccharide (AOS) was enzymatically prepared and had a degree of polymerization (DP) of 2–6. AOS exhibited evident antioxidant efficacy in ABTS + scavenging activity, hydroxyl radical scavenging capacity, and total reducing power. The freshness of the prawns, which were treated with AOS and ε-polylysine (ε-PL), was evaluated by measuring indicators such as total viable bacteria (TVC), pH, total volatile basic nitrogen (TVB-N), sensory, texture, and melanosis during storage period. The texture properties and sensory scores of prawns treated with AOS and ε-PL were significantly improved ( P < 0.05) in comparison with the control group. Meanwhile, the increase in TVC, pH, TVB-N, and melanosis scores of prawns treated with AOS and ε-PL were effectively delayed ( P < 0.05) in comparison with control group. Moreover, the quality of prawns treated with 8 g/L AOS was better than that of prawns treated with 6 g/L. AOS could prolong the shelf life of prawns by 2 days at least. Therefore, AOS is a natural biological preservative in providing an effective and safe way to preserve freshness of prawns.
研究领域:
食品科学
·
海洋生物学
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DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Jing Yu,Kuan Lu,Jiwei Zi,Xihong Yang,Zuoxing Zheng,Wancui Xie
Retaining the traditional flavor while shortening the fermentation cycle is the current research focus for shrimp paste fermentation technology. The present study investigated the effect of combined use of halophilic bacteria as starters on the sensory and flavor characteristics of rapidly fermented shrimp paste. Sensory evaluation indicated that the starter-inoculated samples had high texture, appearance, and overall quality scores. Headspace gas chromatography-ion mobility spectrometry/mass spectrometry (HS-GC-IMS/MS) identified 95 volatile compounds, the fingerprint profiles of the starter-inoculated samples were similar to those of the traditional sample. Notably, the content of benzaldehyde, phenylethylaldehyde, and 3-methylbutyraldehyde increased significantly in the starter-inoculated samples ( p < 0.05), which may provide an intense malt, caramel, and pleasant odor. Although the content of certain flavor substances in the starter-inoculated samples was lower than those of traditional sample, the use significantly reduced the fermentation time and mimicked the flavor profile of traditional shrimp paste to some extent.
研究领域:
食品科学
·
微生物学
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DOI
PubMed
高影响因子
Marine Life Science & Technology
·
2025
·
IF 5.3
Liu Kangjing,Tian Xueying,Fei Siyuan,Song Yukun,Abd El-Aty A. M.,Tan Mingqian
This study demonstrated the design of whey protein isolate (WPI)-mannose (Man) conjugates with triphenylphosphonium bromide (TPP) through self-assembly to prepare macrophage and mitochondrion dual-targeting astaxanthin (AXT) nanoparticles (AXT@TPP-WPI-Man). The nanoparticles displayed spherical structures with a well-dispersed size of approximately 206.1 ± 39.2 nm, with good biocompatibility, stability, and targeting capabilities. In vitro experiments demonstrated the specific accumulation of AXT@TPP-WPI-Man in mitochondria and exhibited good targeting ability toward macrophages. The AXT@TPP-WPI-Man effectively reduced reactive oxygen species and preserved the normal mitochondrial membrane potential. The AXT@TPP-WPI-Man treated ulcerative colitis mice exhibited a 52.32% increase in colon length with significant improvement in weight loss, disease activity index scores, and reduced release of inflammatory cytokines. Immunofluorescence staining indicated AXT@TPP-WPI-Man alleviated ulcerative colitis by reducing M1 polarization in colonic macrophages while promoting M2 polarization. The dual-targeting AXT@TPP-WPI-Man has the potential to improve astaxanthin bioavailability, presenting a promising delivery method for the treatment of ulcerative colitis.
研究领域:
生物医学工程
·
药理学
·
免疫学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Comparative Immunology Reports
·
2025
·
IF 0
Lei Ma,Wenyong Jiang,Zhiyao Lu,Yanmei Tong,Qingyun Liu,Zhonghua He,Xiuli Chen,Yongzhen Zhao,Fan Wang
Glutamate has been widely used in the feed industry to promote animal growth and enhance meat quality. However, its application in crustacean aquaculture remains relatively underexplored. In this study, we demonstrate a correlation between plasma glutamate increased the total hemocyte counts in shrimp within two hours, an effect that was reversed by co-injection with a Grik2 inhibitor. Subsequent feeding trials showed that incorporating 0.25 % glutamate into shrimp diets significantly raised the glutamate concentration in muscle tissue, resulting in a 7 % increase in glutamate content. Moreover, feeding experiments combined with differential transcriptome analysis revealed that shrimp fed a diet supplemented with 0.25 % glutamate exhibited enhanced resistance to Vibrio infections, likely through the upregulation of immune-related genes. These findings suggest that glutamate not only improves the anti- Vibrio defenses of shrimp but also enhances their flavor profile. Therefore, glutamate could serve as a beneficial feed supplement to promote disease resistance in shrimp aquaculture.
研究领域:
水产养殖
·
动物营养
·
免疫学
·
分子生物学
✓ 已验证
产品关联
DOI
危险品化学品经营许可证（带存储）