JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2025
·
IF 3.5
Sili Xiao,XinYi Meng,LeYao Cai,Qiaoyu Liu,Xianlin Wei,Xiaofang Zeng,Weidong Bai,Hao Dong
BACKGROUND Dynamic temperature fluctuations exert a critical regulatory effect on the structural properties of shrimp myofibrillar protein (MP) and emulsion stability, while the potential of amino acids as natural cryoprotectants and the intricate molecular mechanisms underlying their regulatory roles in MP structure and emulsion stability have not yet been fully elucidated. The structural alterations of MP during freeze–thaw (F-T) cycles were systematically investigated via multispectral analysis, while the interaction mechanisms between amino acids and MP were explicitly elucidated through molecular docking simulations. RESULTS Four amino acids (Arg, Gly, Lys, and Pro) significantly inhibited the transition of α-helix to disordered structures in MP secondary structure and reduced fluorophore quenching in its tertiary structure during F-T cycles. Arg and Lys exhibited superior protective effects against protein structural changes, aggregation, and oxidation. Molecular docking revealed that these amino acids mainly interacted with Glu177–Lys188, Ser245–Lys250, and Asp463–Glu468 of myosin via hydrogen bonding and ionic interactions. Additionally, these amino acids effectively prevented emulsion instability by mitigating protein oxidation and limiting excessive intermolecular interactions. CONCLUSION Arg, Gly, Lys, and Pro can interact with ions through hydrogen bonds to bind to specific sites of shrimp MP, inhibiting its structural damage and oxidative aggregation during F-T cycles, thereby enhancing the stability of the emulsion and providing theoretical support for the development of natural cryoprotectants. © 2025 Society of Chemical Industry.
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DOI
PubMed
高影响因子
ANIMAL FEED SCIENCE AND TECHNOLOGY
·
2024
·
IF 2.5
Xinzhou Yao,Tengfei Zhao,Xiaoyue Li,Xinchen Zhang,Xin Chen,Haoming Li,Beiping Tan,Shiwei Xie
Plant protein sources are the main alternative to fish meal (FM), but excessive substitution can induce inflammatory responses and oxidative stress in aquatic animals. In this study, the antioxidant capacity, endoplasmic reticulum stress (ERS), apoptosis and intestinal health of Litopenaeus vannamei at the different stages of feeding trial were evaluated after replacing FM with soy protein concentrate (SPC). Two diets were designed: HF diet (25% FM) and LF diet (15% FM + 10% soy protein concentrate), respectively. The samples were collected at 7d, 14d, 28d, 42d, 56d of the feeding trial. The results showed that the antioxidant capacity of the hepatopancreas of shrimp fed the LF diet gradually decreased after 28d. The glutathione peroxidase (GSH-PX) activity, superoxide dismutase (T-SOD) activity and total antioxidant capacity (T-AOC) showed a decreasing trend with the went on of the feeding trial and were lower than those of shrimp fed a HF diet. The length of microvilli and height of mucosal folds in shrimp fed the LF diet were significantly lower than those fed the HF diet after 42d ( P <0.05), and the endoplasmic reticulum and mitochondria were swollen, and the mitochondrial matrix showed irregular structure and even almost complete dissolution at 56d. The expression of hepatopancreatic endoplasmic reticulum stress (ERS)-related genes was highest at 14d, and the hepatopancreatic endoplasmic reticulum-related genes were overall higher in shrimp fed the LF diet than those fed the HF diet after 28d. The expression of apoptosis-associated genes in hepatopancreatic cells showed an overall decreasing trend. However, the relative expression of intestinal ERS and apoptosis related gene was in the opposite trend. ERS was enhanced and apoptosis was inhibited in shrimp since 7d of the feeding trial when the dietary FM level was reduced. In conclusion, the antioxidant capacity and immune response of shrimp would be reduced as the feeding trial went on, ERS and apoptosis in the intestine of shrimp fed a LF diet would be earlier to be induced compared to those fed the HF diet.
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DOI
高影响因子
AQUACULTURE NUTRITION
·
2018
·Vol. 24
·期 6
·1845-1854
·
IF 2.078
Migen Wan,Peng Yin,Weiping Fang,Shiwei Xie,Shi Jun Chen,Li Xia Tian,Jin Niu
An 8-week feeding trial was conducted to evaluate the effects of replacing fishmeal by concentrated dephenolization cottonseed protein (CDCP) on growth, feed utilization, body composition, haemolymph indexes and antioxidative ability of juvenile white shrimp Litopenaeus vannamei , Boone. Six practical diets CDCP0, CDCP50, CDCP100, CDCP150, CDCP200 and CDCP250, containing a gradient of CDCP 0g/kg, 50g/kg, 100g/kg, 150g/kg, 200g/kg and 250 g/kg) to substitute (50g/kg, 90g/kg, 130g/kg, 170g/kg, 210g/kg and 250 g/kg) of fishmeal, diets were fed to four replicate groups. Amino acids were supplemented in the low fishmeal diet to obtain similar amino acid profile as the control diet. The results indicated that shrimp fed the CDCP20 and CDCP25 diet had poor growth performance and feed utilization compared with the CDCP0 group. No difference was observed in body composition among all the treatments. Total cholesterol (T-CHO), high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) concentrations in haemolymph were significantly lower in high-CDCP groups. The digestibility of protein decreased significantly with increasing CDCP levels. When shrimp fed the CDCP250 diet had the significant lower total antioxidant capacity (T-AOC) and catalase (CAT) activity than control diet. In conclusion, fishmeal can be reduced from 250g/kg to 130 g/kg by CDCP.
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DOI
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.
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DOI
高影响因子
危险品化学品经营许可证（带存储）