Food Bioscience
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2025
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IF 5.9
Dehua Wang,Yanzhe Lou,Xiaoming Jiang,Biqian Wei,Yong Xue,Zhaojie Li,Qingjuan Tang
Aquatic products are highly susceptible to microbial contamination and spoilage during storage, while traditional thermal sterilization often compromises their nutritional and sensory quality. In this study, a non-thermal dual-photosensitizer photodynamic treatment system composed of curcumin and octyl gallate was developed and activated under 420 nm light. The synergistic action of the two photosensitizers significantly enhanced the generation of reactive oxygen species (ROS), resulting in a 3.30 log reduction in Shewanella putrefaciens counts via membrane disruption, intracellular leakage, and genomic DNA degradation. Furthermore, the curcumin/octyl gallate-photodynamic treatment system was incorporated into a chitosan-based coating and applied to Litopenaeus vannamei . This treatment significantly inhibited increases in total viable counts, TVB-N, TBARS, and pH, thereby effectively extending the refrigerated shelf life. Microbial community analysis revealed marked shifts in bacterial composition, with suppression of dominant spoilage genera such as Psychrobacter, Pseudomonas , and Shewanella , confirming the broad-spectrum antibacterial efficacy of the treatment. Overall, curcumin/octyl gallate-photodynamic treatment represents an innovative, low-dose, and high-efficiency non-thermal sterilization approach for seafood preservation, offering a feasible alternative to traditional methods while maintaining microbial safety and product quality.
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2025
·
IF 8.5
Hao-Lin Song,Yu-Qiao Wang,Qian Zhang,Yue Liu,Lin-Da Zhang,Jia-Nan Yan,Bin Lai,Ce Wang,Hai-Tao Wu
The impact of different mannuronic acid (M)/guluronic acid (G) ratios (2:1, 1:1, and 1:2) in sodium alginate (SA) on the gel properties of low-salt whiteleg shrimp surimi was investigated, and the corresponding mechanism was elucidated in this study. The results showed that all three types of SA (M-block dominant, M/G balanced, and G-block dominant) could improve the texture characteristics of low-salt shrimp surimi gel (SSG), strongly modulated by the M/G ratio. As the G content of the SA increased, the gel strength, hardness, and storage modulus of low-salt SSG were significantly enhanced ( P < 0.05). After adding SA at the M/G ratio of 1:2, the highest water holding capacity (86.13 %) and the lowest cooking loss (1.16 %) were observed in the low-salt SSG. These phenomena could be attributed to the structural differences between the M unit (with an equatorial C5 carboxyl group, flexible) and the G unit (with an axial C5 carboxyl group, rigid) of SA. SA with high G content had a superior ability to construct a rigid network, which restricted protein mobility, increased the probability of protein-protein interactions, and thereby promoted protein cross-linking and disulfide bond formation. Meanwhile, the protein conformation in the low-salt SSG changed from α-helix to β-sheet after adding SA. These effects collectively contributed to forming a dense gel network, leading to better texture and water retention capacity of low-salt SSG. In conclusion, the M and G components of SA play crucial roles in establishing the protein-polysaccharide network, which is essential for developing high-quality low-salt SSG.
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高影响因子
CHEMICAL ENGINEERING JOURNAL
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2025
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IF 13.2
Ran Wei,Shuyi Zhao,Chuandong Fang,Long Jiao,Xiaoye Zhang,Xiang Chen,Soottawat Benjakul,Bin Zhang
To improve the water solubility and photodynamic inactivation (PDI) activity of curcumin (Cur), a novel methoxy polyethylene glycol amine (mPEG-NH 2 )-modified Cur derivative, mPEG-NH-Cur, was synthesized and characterized. The results showed that mPEG-NH-Cur had extremely high water solubility with a saturated solubility of 6.71 mg/mL, which was 15-fold that of Cur. Theoretical calculations revealed that the introduction of PEG markedly enhanced hydrogen bonding, electrostatic interactions, and van der Waals interactions between mPEG-NH-Cur and H 2 O while simultaneously reducing the energy gap to its excited state. These effects contributed to its enhanced stability and resistance to aggregation in aqueous solutions, thereby significantly improving its capacity for singlet oxygen ( 1 O 2 ) generation (achieving 100 % degradation of 1,3-diphenylisobenzofuran within 30 s). In the PDI preservation experiments, the peeled Pacific white shrimp ( Litopenaeus vannamei ) treated with mPEG-NH-Cur showed the greatest sensory acceptability after eight days of storage at 4 °C compared to the control group. Moreover, the inhibitory effects of mPEG-NH-Cur-mediated PDI treatment on the total volatile basic nitrogen content, pH, thiobarbituric acid value, and total viable count were significantly higher than those of the control group. Ultimately, the use of mPEG-NH-Cur increased the refrigerated shelf life of the peeled L . vannamei by 8 days. Further, the weak interaction analysis demonstrated that PEG effectively suppressed molecular aggregation through enhanced hydrogen bonding and steric hindrance over an extended duration (40,000 ps), thereby improving aqueous solubility and dispersion stability. Overall, the findings of this study provide novel insights into the potential application of Cur derivatives in PDI preservation.
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高影响因子
PACKAGING TECHNOLOGY AND SCIENCE
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2025
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IF 3.7
Kuo Wu,Hao Wang,Zhikun Zhang,Hong Cai,Kunpeng Qian,Wenya Ma,Min Fan,Li Li
Smart packaging systems for real-time visual monitoring of food freshness play a crucial role in food safety. However, the intelligent packaging film is prepared by solution casting and extrusion moulding, the low efficacy limited the application. In this study, a pH colorimetric indicator film based on gelatin, anthocyanin and diatomite was fabricated via the industrial method of melt extrusion. The film exhibited good mechanical properties as well as excellent water resistance and antioxidant properties. Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and X-ray diffraction (XRD) indicated that the fish gelatin (FG) interaction with anthocyanin/diatomite ( AD ) reduced the crystallinity and influenced the microstructure and mechanical properties of the thin film. The film exhibited high sensitivity to volatile amines with visible colour changes. When used to monitor the freshness of Litopenaeus vannamei from day 0 to 10 , the colour of the film shifted from purplish-red to brownish-yellow. Pearson correlation analysis indicated that the colour changes on films are closely related to the variations in TVB-N ( r = 0.98, p < 0.001) and pH ( r = 0.93, p < 0.01) values of L. vannamei . Therefore, the film can be utilized to monitor the freshness of L. vannamei and holds significant potential for large-scale industrial production.
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Journal of Ocean University of China
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2025
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IF 1.2
Xu Gang,Chen Yulei,Mei Haize,Yang Ruqing,Xiao Xuchen,Weng Ling,Cao Minjie
Matrix metalloproteinases (MMPs) play essential roles in the metabolism of collagens; however, information regarding MMPs in aquatic animals is limited. To elucidate the specific role of MMPs in shrimp muscle degradation, proteinases with gelatinolytic activity were identified in the hepatopancreas of Litopenaeus vannamei (Lv). The gelatinolytic activity was suppressed by metalloproteinase inhibitors EDTA and EGTA to some degree, suggesting the existence of metalloproteinases. Then the catalytic domain of LvMMP-2 (LvMMP-2c) was cloned and expressed heterologously in the Pichia pastoris expression system. rLvMMP-2c (recombinant LvMMP-2c) demonstrated optimal gelatinolytic activity at pH 8.0 and 50 °C, and its activity could be enhanced by Ca 2+ and Ba 2+ . Type I collagen and myofibrillar proteins from shrimp were effectively hydrolyzed by rLvMMP-2c not only at 37 °C, but also at 4 °C, indicating its involvement in the postmortem tenderization of shrimp muscle. Our present study provided new information to elucidate the role of metalloproteinase underlying shrimp meat softening during cold storage, and suggested new strategies to prevent shrimp quality decrement during cold storage.
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高影响因子
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY
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2018
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IF 1.684
Shiwei Xie,Dan Wei,Peng Yin,Lu Zheng,Tianyu Guo,Yongjian Liu,Lixia Tian,Jin Niu
An 8-week feeding trial was conducted to evaluate the effect of fish-meal replacement on growth performance, protein synthesis and immune response of juvenile Pacific white shrimp, Litopenaeus vannamei reared at low salinity (7‰). Five isonitrogenous and isolipidic diets were formulated to contain graded levels (25, 20, 15, 10 and 5%) of fish-meal. High quality alternative solutions were performed, crystalline amino acids, phytase, mannan oligosaccharides and some micro-nutrients were supplemented in the low fish-meal diets. Each diet was randomly assigned to triplicate tanks, each tank with 30 shrimp (mean weight 0.3 g), the shrimp were fed 3 times a day. Weight gain and survival were decreased with the decreasing dietary fish meal levels. When dietary fish-meal decreased, the gene expression of TOR, Raptor and eIF4E2 in hepatopancreas were decreased with the decreasing fish meal levels, eIF4E2 in intestine was decreased while 4E-BP was increased with the decreasing fish meal levels. The mRNA level of SOD in hepatopancreas decreased, and the expression of GPx and CAT increased with the decreasing FM levels. The Toll pathway was affected by dietary FM levels, the expression of Toll2, TNFSF, MyD88, Rho and p38 in intestine were increased with the decreasing FM levels. The results indicated that at low salinity condition, fish meal level lower than 15% would inhibit the protein synthesis and harm to the health of shrimp.
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高影响因子
FOOD CHEMISTRY
·
2026
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IF 10.4
Jiajun Pan,Xinmiao Wang,Xiaoming Guo,Beiwei Zhu,Zonghan Wang
NaCl regulates the aggregation-crosslinking balance of AK proteins during gelation. • A balanced two-stage aggregation ratio (∼0.85) yields the optimal gel texture. • Excessive NaCl (>3.0%) induces premature aggregation that impairs gel networks. • AK proteins show higher salt–heat sensitivity in thermal-aggregation than LV. Antarctic krill ( Euphausia superba ) represents a vast yet underutilized marine protein resource; however, its inherently weak and unstable gelation properties hinder its broad industrial application. The primary objective of this study was to systematically investigate how NaCl (1–3.5%, w/w) modulates protein aggregation and crosslinking during the thermal gelation of Antarctic krill surimi. Using Litopenaeus vannamei as a reference, a multi-scale analysis showed that 2.5% NaCl produced optimal gel texture (2.56 N for Antarctic krill; 25.84 N for Litopenaeus vannamei ). Rheology revealed a three-stage gelation process with stronger elastic reinforcement in Litopenaeus vannamei . AFM analysis demonstrated that NaCl promoted protein aggregation during two-stage heating, with more pronounced aggregation observed in krill proteins. An aggregation efficiency of ∼0.85 yielded the best gel performance, underscoring that network formation benefits from progressive aggregation dynamics rather than runaway cluster growth. These findings provide a theoretical basis for enhancing the quality of krill-based foods. Download: Download high-res image (462KB) Download: Download full-size image
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高影响因子
AQUACULTURE
·
2023
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IF 4.5
Li Zhou,Fenglu Han,Kunyu Lu,Yanbing Qiao,Erchao Li
Prebiotic fermentation by gut microbiota is a key foundation for prebiotics exhibiting physiological functions. However, the relationship among prebiotic type, gut microbiota and gut microbiota metabolism remains unclear. In this study, the gut microbiota of shrimp ( Litopenaeus vannamei ) was inoculated into medium containing 1% fructooligosaccharide (FOS), galactooligosaccharide (GOS), mannanoligosaccharide (MOS), inulin, β-glucan, isomaltooligosaccharide (IMO) and xylooligosaccharide (XOS). The pH value, digestive enzyme activity, short-chain fatty acid yield and gut microbiota in the fermentation liquid were evaluated. The results showed that after 12 h of in vitro fermentation, β-glucan exhibited the lowest pH value and highest amylase activity among the other types of prebiotics. β-glucan had a higher ability to produce short-chain fatty acids (SCFA) and inhibit the formation of branched-chain fatty acids (BCFA) than the other types of prebiotics. At the genus level, β-glucan markedly promoted the growth of Bacillus . These findings suggest that β-glucan was the most suitable type of prebiotic and had greater prebiotic effects than the other types of prebiotics on the basis of in vitro fermentation by the gut microbiota of shrimp ( Litopenaeus vannamei ).
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FISH & SHELLFISH IMMUNOLOGY
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2022
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IF 4.622
Chaozhong Zheng,Junming Cao,Shuyan Chi,Xiaohui Dong,Qihui Yang,Hongyu Liu,Shuang Zhang,Shiwei Xie,Beiping Tan
The study evaluated the effects of dietary phosphorus supplementation on the fishmeal replacement with Clostridium autoethanogenum protein (CAP) in the diet of L. vannamei . Four isonitrogenous and isolipid diets were formulated: the PC diet contains 25% fishmeal, the NC, P1 and P2 diets were replaced 40% fishmeal with CAP and supplemented with 0, 0.8 and 1.6% NaH 2 PO 4 respectively (equivalent to dietary phosphorus level of 0.96%, 1.12% and 1.27%). Sampling and V. parahaemolyticus challenge test were conducted after 50-day-feeding (initial shrimp weight 1.79 ± 0.02 g). The results showed that there were no significant differences in the growth performance of shrimp among the 4 groups. The expressions of dorsal in the gut were significantly lower in shrimp fed the P1 and P2 diets than shrimp fed the NC diet and the expression of peroxinectin in the gut was lower in shrimp fed the NC diet than others. The cumulative mortality of shrimp after V. parahaemolyticus challenge was significantly lower in shrimp fed the P2 diet than those fed the NC diet. After the challenge, genes expressions related to the prophenoloxidase activating system ( proPO , lgbp , ppaf ) were inhibited in the hepatopancreas of shrimp fed NC diet but activated in shrimp fed the P1 diet compared to those fed the PC diet. The AKP and T-AOC activities were higher in shrimp fed the P2 diet than those fed the other diets. The thickness of muscle layer of shrimp fed the P1 diet was thicker than that in the other groups, and significant stress damage happened in the midgut of the shrimp fed the NC diet. The abundance of Pseudoalteromonas , Haloferula and Ruegeria in shrimp fed the P1 diet was higher than those fed the other diets, while Vibrio in shrimp fed the P2 diet was higher than those fed the other diets. This indicated that a low fishmeal diet with dietary phosphorus level of 1.12% could improve the histology, enhance immune response, and increase the abundance of beneficial bacteria in the gut of shrimp. The low fishmeal diet with dietary phosphorus level of 1.27% could improve disease resistance and antioxidant capacity, but there was a possibility of damage to the gut histology as well as increasing abundance of Vibrio in the gut microbiota of shrimp.
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AQUACULTURE
·
2016
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IF 1.893
Shi-wei Xie,Yong-jian Liu,Shuailin Zeng,Jin Niu,Li-xia Tian
An 8-week feeding trial was conducted to evaluate the effect of fish-meal replacement on growth performance, whole body composition, apparent digestibility coefficients and anti-oxidative ability of juvenile Pacific white shrimp , Litopenaeus vannamei . Five practical diets were formulated to contain graded levels (5, 10, 15, 20 and 25%) of fish-meal. Soy protein concentrate and soybean meal based protein blend was used to replace fish-meal, amino acids were supplemented in the low fish-meal diet to get similar amino acid profile as the high fish-meal diet. Weight gain, survival, feed conversion rate (FCR), feed intake and protein efficiency ratio (PER) did not show any significant differences between any of the groups. Alanine ratio in whole body were higher in shrimp fed high fish-meal diets while arginine decreased with the increasing fish-meal levels. The Fe content in whole body was significantly lower in shrimp fed the low fish-meal diets, while the other minerals showed no difference among all the groups. Apparent digestibility coefficients (ADC) of dry matter, protein, Ca, P, Cu, Zn and Mg were equal in all the treatments, while ADC of Fe decreased with the decreasing fish-meal levels. When dietary fish-meal decreased, the anti-oxidant related enzymes activity (Total antioxidant capacity (T-AOC) and Catalase (CAT)). Superoxide dismutase (SOD) was unaffected by treatments. Nitric oxide (NO) contents in hemolymph significantly decreased with the decreasing fish-meal levels, while Phenoloxidase (PO) was unaffected. The results indicated that growth performance and apparent digestibility coefficients of nutrients were not affected when fish-meal was replaced from 25% to 5%, but anti-oxidative ability and immune response were damaged after fish-meal level decreased to 15%. Statement of relevance The results of this manuscript contribute to the commercial feed industry of white shrimp, it will be helpful in fish meal replacement, which is very important to the sustainable development of aquaculture.
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高影响因子
AQUACULTURE NUTRITION
·
2018
·Vol. 24
·期 4
·1184-1197
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IF 2.078
S. Xie,J. Niu,W. Zhou,Y. Liu,L. Tian
An 8-week feeding trial was conducted to evaluate the effect of fish-meal replacement on growth performance, antioxidative ability, immune capacity and haemolymph metabolites of Litopenaeus vannamei . A 250 g/kg fish-meal diet was used as control (Diet 1). Other two diets contained 100 g/kg fishmeal, Diet 2 was supplemented with three indispensable amino acids, and Diet 3 was supplemented with microbalance components and phytase. Weight gain was lower in shrimp fed the Diet 2 than shrimp fed the Diet 1. Feed efficiency, protein efficiency ratio and survival were higher in shrimp fed the Diet 1 than other groups. Glutathione and nitric oxide contents in haemolymph were decreased in shrimp fed the Diet 2, and nitric oxide synthetase, phenoloxidase, acid phosphatase and myeloperoxidase activities showed the similar tendency. In hepatopancreas, antioxidative ability and immune capacity also lower in shrimp fed the Diet 2. In haemolymph, 21 differential metabolites were identified, and 13 metabolism pathways were affected by different diets. Generally, the fishmeal inclusion level could be reduced from 250 g/kg to 100 g/kg without affecting the growth performance of L. vannamei , and meanwhile, the protein utilization efficiency and antioxidative ability of shrimp fed the low fishmeal diets should be more focused on in future studies.
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AQUACULTURE
·
2024
·
IF 3.9
Mingxiang Lu,Futao Jing,Renzhi Liu,Zhifei Chen,Ruixue Tong,Yaobing Li,Luqing Pan
The aim of this study was to comprehensively investigate the impact of ferulic acid (FA) or FA-dihydromyricetin (DMY) complex on the growth and physiological responses of Litopenaeus vannamei and their underlying mechanisms, as well as to examine whether the combined use of FA and DMY exhibits synergistic effects. A total of 1050 healthy shrimp were randomly allocated into 15 tanks, three tanks per group. The shrimp were provided with five different diets for 8 weeks. After different feeding experiments, a challenge test lasting for seven days was conducted using Vibrio parahaemolyticus (VP). The results of growth parameters showed that there were significant differences between all treatment groups and the control group in weight gain rate (WG), specific growth rate (SGR) and feed conversion ratio (FCR). Additionally, the hepatopancreas index (HSI) and condition factor (CF) were significantly increased in FD2 group. The activities of protease, lipase and amylase in hepatopancreas were significantly elevated in the FD1 group compared to the control group. Decreases in body crude fat content and plasma lipid parameters suggested that both FA and FA-DMY complex can reduce lipid deposition. Furthermore, dietary FA or FA-DMY complex could enhance lipid metabolism by regulating the expression of genes involved in fatty acid and triglyceride metabolism in hepatopancreas. Results of antioxidant capacity and immune responses indicated that the addition of FA or FA-DMY complex in the diet enhanced physiological responses in shrimp, as evidenced by increased antioxidant enzyme activities, elevated immune parameters, and upregulated the expression of immune-related genes in hemocytes and intestine. Additionally, dietary FA could improve intestinal health by modulating the composition and richness of intestinal microbiota. The results of the safety assessment showed that both FA and low-level FA-DMY complex had positive effects on the health status of hepatopancreas, but the dietary combination of FA and DMY (100 mg/kg + 200 mg/kg) could induce hepatopancreatic damage. In summary, dietary FA or FA-DMY complex has the potential to enhance the growth and physiological responses of L. vannamei . Moreover, the dietary combination of FA and DMY at appropriate levels had synergistic effects.
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