JOURNAL OF HAZARDOUS MATERIALS
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2024
·
IF 12.2
Kai Luo,Zixin Yang,Xianghai Wen,Dehao Wang,Jianfeng Liu,Luping Wang,Ruiyong Fan,Xiangli Tian
The concept and application of probiotic intervention for restoring intestinal microbial dysbiosis induced by antibiotics in aquaculture are still in early stages. This study aimed to investigate potential responses of various recovery strategies, including natural recovery and probiotic intervention, in restoring the growth and intestinal microbial community of Penaeus vannamei following florfenicol perturbation. The basal diet (control, CN) was supplemented with florfenicol (FC) or Lactobacillus plantarum W2 (LM) throughout the entire feeding trial. Meanwhile, the basal diet was supplemented with florfenicol for 7 days, followed by a period without florfenicol (natural recovery, FB), or with live strain W2 (probiotic recovery, FM), for a duration of 35 days. Results indicated that dietary supplementation of strain W2, whether continuous or following florfenicol perturbation, along with continuous florfenicol supplementation, significantly enhanced the growth performance of shrimp. Early natural recovery and probiotic intervention did not induce significant alterations in microbial diversity and community structure. Florfenicol perturbation resulted in a decrease in the abundance of potentially beneficial bacteria in intestinal microbial community of shrimp. However, both probiotic intervention and natural recovery strategies gradually reduced the abundance of potentially pathogenic bacteria while increasing the abundance of potentially beneficial ones. The robustness of microbial network decreased during florfenicol perturbation, showed gradual improvement during probiotic recovery, and remained relatively low during natural recovery and continuous florfenicol supplementation. Moreover, the microbial community composition in intestinal habitat significantly differed under various recovery strategies compared to the control. Notably, the microbial community composition of intestinal habitat following probiotic recovery exhibited greater similarity to that of continuous strain W2 supplementation without florfenicol perturbation. In summary, dietary supplementation of florfenicol perturbed intestinal microbial community stability of shrimp, whereas probiotic intervention and natural recovery facilitated the attainment of new stable states by altering keystone taxa. Considering intestinal microbial community stability of shrimp, the recovery of microbial community through probiotic intervention appears to be more effective than natural recovery.
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Foods
·
2024
·Vol. 13
·期 2
·305
·
IF 4.7
Shouchun Liu,Luyao Zhang,Jing Chen,Zhuyi Li,Meijiao Liu,Pengzhi Hong,Saiyi Zhong,Haifeng Li
The effect of temperature fluctuations on the freshness of shrimp in simulated trays was investigated by setting a freeze–thaw (F-T) cycle of 12 h after freezing at −20 °C and thawing at 1 °C under refrigeration. The results showed that the shrimp’s physicochemical properties deteriorated to different extents with the increase in F-T cycles. The total colony count of shrimp was 6.07 lg CFU/g after 21 cycles, and the volatile saline nitrogen content reached 30.36 mg/100 g, which exceeded the edible standard. In addition, the sensory quality and textural properties (hardness, elasticity, chewiness, and adhesion) declined to different degrees with increased F-T cycles. LF-NMR and protein property measurements showed that F-T cycles resulted in reduced water holding capacity and protein denaturation, which were the main factors leading to the deterioration of shrimp quality. Furthermore, flavor changes were analyzed using an electronic nose sensor to establish a freshness model. The W1W, W1S, W2S, and W5S sensors were correlated with the quality changes in shrimp and used as the main sensors for detecting the freshness ofPenaeus vannamei. As a result, to better maintain the overall freshness, temperature fluctuations should be minimized in sales and storage, and fewer than 8 F-T cycles should be performed.
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Journal of Ocean University of China
·
2026
·
IF 1.6
Zou Yongfeng,Owais Muhammad,Cai Jia,Yu Siying,Hu Junru,Zhu Xiaowen,Guo Hui
Cadmium (Cd), a pervasive heavy-metal pollutant, significantly threatens aquatic organisms. However, the molecular mechanisms underlying Cd-induced hepatopancreatic injury in Penaeus vannamei remain ambiguous. This study employed an integrated physiological, transcriptomic, and metabolomic approach to elucidate the hepatopancreatic response of P. vannamei during 48 h of acute exposure to 5.25 mg/L Cd. Cd accumulated prominently within the hepatopancreas, accompanied by elevated levels of reactive oxygen species, malondialdehyde, and caspase-3 activity, with a time-dependent change in total antioxidant capacity. Hepatopancreatic apoptosis was further supported by the Terminal Deoxynucleotidyl Transferase dUTP Nick End Labeling assay. At 48 h, integrated multiomics identified 1425 differentially expressed genes and 41 differentially expressed metabolites between the Cd-exposed and control groups. Regarding sulfur metabolism, sulfate-activation-related genes ( sat, papss ) and the H 2 S-oxidation-associated gene ( sqr ) were upregulated, whereas methylcysteine was markedly reduced. Concerning the annotation of phosphonate and phosphinate metabolism, the phospholipid-biosynthesis-related gene pcyt2 was downregulated, accompanied by increased lysophosphatidylcholine and platelet-activating factor levels. For glutathione (GSH) metabolism, the GSH catabolism-related gene ggt was upregulated, whereas the contents of glycine, ribulose-5-phosphate, and a glutathione-related disulfide metabolite (cysteinyl-glutathione disulfide) declined significantly. Collectively, these findings suggested that acute Cd exposure triggered oxidative stress and disrupted sulfur, phosphonate/phosphinate, and glutathione metabolic pathways, which likely contributed to hepatopancreatic apoptosis in P. vannamei . These results offered molecular insights into the toxicological mechanisms of Cd in crustaceans.
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FOOD CONTROL
·
2023
·
IF 6
Qingyong Zhu,Xin Zhang,Huimin Xu,Qin Qin,Xiaoe Chen,Qihe Chen,Zhengjie Liu
The qualities of Penaeus vannamei that are prone to spoilage have a significant impact on its economic profitability. To extend the shelf life of shrimp, this study formulated a novel composite preservative with pullulan and protoilludane sesquiterpene aryl esters (melleolides). Two melleolide compounds, namely armillarin and armillaripin, were identified using high-performance liquid chromatography-triple quadrupole time-of-flight mass spectrometry (HPLC–Q-TOF-MS/MS) analysis of the ethyl acetate extract of Floccularia luteovirens . The antibacterial activity of melleolides was investigated through the disc diffusion method, and it exhibited the most potent effect against methicillin-resistant Staphylococcus aureus (MRSA) among the tested bacteria, producing an inhibition zone diameter of 15.6 mm. The composite preservative displayed competitive inhibition of polyphenol oxidase, with an IC 50 value achieved at a melleolides content of 6.27%. Furthermore, the effects of the composite preservatives on shrimp quality were evaluated through sensory, colour, pH, TVB-N, APC, and TBARS assessments. The results indicated that S-PM8 treatment group inhibited the growth of the APC in shrimp from 8.98 log CFU/g (S–C) to 7.48 log CFU/g. The TVB-N content was maintained within 28.7 mg/100 g throughout the storage period. The content of TBARS was 0.97 mg MDA/kg at Day 12, which was significantly lower than that of the control group. Additionally, the composite preservatives substantially improved sensory scores and colour retention during storage. These findings demonstrate the potential of pullulan-melleolides composite preservative to extend the shelf life of P. vannamei .
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JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
·
2023
·
IF 6.1
Qiqi Dong,Weiqiang Qiu,Li Li,Ningping Tao,Ashley Liang Wang,Shanggui Deng,Yinzhe Jin
Binary ionic liquid mixtures (IL) were used for the first time to extract chitin from shrimp shells. Two ionic liquids, 1-ethyl-3-methylimidazole acetate ([EMIM][Ac]) and 1-butyl-3-methylimidazole bromide salt ([BMIM][Br]), were mixed at ratios of 0:1, 1:1, 3:2, 4:1, and 1:0 and the properties of the IL and the characteristics of extracted chitin were investigated. With an increase in proportion of [EMIM][Ac], the viscosity, dielectric constant, and dielectric loss of IL gradually decreased ( p < 0.05), whereas the conductivity, radius of gyration increased ( p < 0.05). The best quality of chitin using IL (3:2) was achieved when the viscosity, conductivity, and radius of gyration were 0.16 ± 0.00 Pa‧s, 0.30 ± 0.01 S/m, and 0.10 ± 0.00 nm, respectively. The yield of chitin extraction using IL was 35.72 ± 0.31 %, and this was approximately 2.04 times higher than that using the acid-base method (17.50 ± 0.16 %). The Whiteness index (WI) of chitin extracted using IL (3:2) (94.93 ± 0.09) was better than commercial chitin (93.31 ± 0.11), and the secondary structure, surface morphology and thermal stability were similar to commercial chitin. Therefore, the binary ionic liquid mixture can be used as an effective green solvent to extract chitin from shrimp shells.
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Stress Biology
·
2025
·Vol. 5
·期 1
·1-17
·
IF 5.8
Luo Zhi,Li Zhen-Fei,Lin Zhi-Yu,Fu Zhen-Qiang,Han Feng-Lu,Li Er-Chao
Clothianidin, a widely used neonicotinoid pesticide, poses potential ecological risks to aquatic ecosystems due to its unique mode of action and widespread environmental dispersal. This study investigates the toxic effects of clothianidin on Penaeus vannamei at different concentrations over 28 days. High concentrations of clothianidin significantly affected shrimp physiology, as evidenced by changes in survival rate and weight gain. Markers of oxidative stress, including decreased respiratory burst, reduced glutathione levels, and diminished antioxidant enzyme activities, indicated that clothianidin triggered oxidative stress responses in shrimp. Additionally, changes in lactate dehydrogenase, succinate dehydrogenase, and isocitrate dehydrogenase activities suggested disruptions in energy metabolism in the hepatopancreas. Analysis of the nervous system revealed significant disturbances in neural signaling, reflected by altered levels of acetylcholine, acetylcholinesterase, and dopamine. Transcriptomic analysis highlighted significant changes in gene expression and metabolic processes in the nervous system. This study demonstrates that clothianidin disrupts oxidative balance, energy metabolism, and neural signaling, affecting the growth of P. vannamei and providing valuable insights into its biochemical and transcriptomic toxicity in aquatic environments. Graphic
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Yanfang Lv,Qianqian Liang,Ying Li,Defu Zhang,Shumin Yi,Xuepeng Li,Jianrong Li
The denaturation of proteins (particularly myosin) due to freezing can lead to the deterioration of Penaeus vannamei . The purpose of this study was to verify the antifreeze protective effects of polyphenols screened by a molecular docking technique, and to explore their interactions with myosin after freezing treatment. It was found that the screened polyphenols could significantly increase the freezing rate and unfreezable water content of shrimp paste. The results of fluorescence spectra indicated that the hesperetin to myosin quenching process included both dynamic and static quenching, and it was primarily bound to myosin through hydrophobic interactions; The quenching of myosin by both dihydroquercetin and mangiferin was static quenching, and they were bound to myosin mainly by hydrogen bonds and van der Waals forces; All three of these polyphenols had only one binding site on myosin. Surface hydrophobicity indicated that all four polyphenols were engaged in non-covalent binding (hydrophobic interactions) with myosin. Infrared spectra demonstrated that the addition of these four polyphenols significantly increased the α-helix content of myosin. They also reduced the myosin particle size, zeta potential, and protein degeneration degree. Scanning electron microscopy revealed that the four polyphenols reduced the degree of aggregation, while more uniformly distributing the myosin particles. These observations provide a basis for the screening of polyphenols and further research into the protective mechanism of polyphenols on frozen myosin.
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2020
·Vol. 100
·期 6
·2544-2553
·
IF 2.614
De-Yang Li,Da-Yong Zhou,Fa-Wen Yin,Xiu-Ping Dong,Hong-Kai Xie,Zhong-Yuan Liu,Ao Li,Jia-Xuan Li,Kanyasiri Rakariyatham,Fereidoon Shahidi
BACKGROUND Fresh shrimp ( Penaeus vannamei ) deteriorates easily and the drying process is an important processing method for prolonging the shelf life of shrimp. The traditional drying method is hot-air-drying (HD), which can cause some problems such as nutrient loss, discoloration and lipid oxidation. In recent years, freeze-drying (FD) has been popular for removing moisture from food at lower temperatures, maintaining the structure of raw materials, and improving storage stability of products. In the present study, the effects of HD and FD on lipid and color of P. vannamei and the mechanisms involved were investigated. RESULTS FD caused less lipid oxidation compared to HD; consequently, FD-processed shrimps had lower levels of primary and secondary oxidation products, as well as acid value, and higher contents of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, eicosapentaenoic acid and docosahexaenoic acid compared to HD-processed samples. Lipase and lipoxygenase played a role in the oxidation and hydrolysis of lipids during drying process. FD-processed shrimps had lower yellowness value and chromatic aberrations but a higher whiteness value compared to HD-processed samples. Correlation analysis showed that lipid oxidation, astaxanthin degradation and the Maillard reaction contributed to the changes of color. Principal component analysis indicated that FD caused less deterioration in quality compared to HD. CONCLUSION In the present study, FD is recommended for preserving shrimp color and lipid nutrition in terms of lipid oxidation control. © 2020 Society of Chemical Industry
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Food & Function
·
2023
·Vol. 14
·期 14
·6624-6635
·
IF 6.1
Yanfang Lv,Xiaoyan Zhen,Qianqian Liang,Defu Zhang,Shumin Yi,Xuepeng Li,Jianrong Li
Polyphenols could inhibit the freezing-induced denaturation of myosin, and affect its nutritional and functional properties, which have rarely been studied to date. Therefore, the effects of interactions between polyphenols and myosin after freezing on myosin gel and digestive properties were investigated using low field NMR, a texture analyzer, a dynamic rheometer, ultraviolet–visible spectra, scanning electron microscopy, LC-MS/MS, an automatic amino acid analyzer, etc. Hesperetin (HE), dihydroquercetin (DI), salidroside (SA), and mangiferin (MA) increased the water-holding capacity, non-flowable water content, gel strength, texture, storage modulus, and fractal dimensions of the myosin gel, while modifying its leading force. The results of scanning electron microscopy revealed that the surfaces of polyphenol groups were relatively smoother than those of the control group. Meanwhile, the four types of polyphenols under study significantly improved the gastric and gastrointestinal digestibility of myosin. Furthermore, they significantly increased the contents of essential, flavor, and total free amino acids, as well as the unique peptide numbers in myosin digestion products. This work provides reliable guidance for polyphenols to improve protein function and nutritional properties.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Rui Liang,Songyi Lin,Dong Chen,Na Sun
Differentiation in physico-chemical, flavor and sensory characteristics of shrimps ( Penaeus vannamei ) after direct roasting (DR, 200 °C), boiling (100 °C/2 min) + roasting (BR), steaming (100 °C/2 min) + roasting (SR) and microwaving (280 W/2 min) + roasting (MR) was investigated. BR, SR, and MR endowed shrimps with better texture to varying degrees and significantly ( P < 0.05) increased lightness when compared to DR, which closely related to their different water status. High correlations between nuclear magnetic resonance data and quality properties were found by partial-least-squares regression (PLSR). Shrimps possessed by SR significantly ( P < 0.05) increased the proportion of sweet amino acids (63.89 ± 0.92%), with superior umami and richness detected by electronic tongue. Compared with DR, both SR and MR endowed shrimps with richer ester, while BR endowed shrimps with richer hydrocarbons. Roasting combined with other thermal processing would favor improving the quality of shrimp products.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Kexin Liu,Songyi Lin,Xingchen Gao,Shan Wang,Yao Liu,Qiaozhen Liu,Na Sun
The mechanism by which thermal/pressure processing influences the allergenicity of shrimp (Penaeus vannamei) was explored by anaphylaxis in mice, the protein structure, gastrointestinal digestion, and linear epitopes. Roasting induced the unfolding of the structure, which may reduce the allergenicity, but it made more linear epitopes to be exposed, causing mice to exhibit similar systemic anaphylaxis as mice fed with the raw shrimp protein (p > 0.05). However, the roasted + reverse-pressure-sterilized shrimp can significantly reduce specific antibodies, mast cell degranulation, vascular permeability, and histopathological morphology in mice compared with the raw and roasted shrimp (p < 0.05) because reverse-pressure sterilization causes protein to aggregate, hiding the heat/digested stable epitopes of arginine kinase (Glu59-Ser63, Asn112-Lys118, Leu131-Phe136, and Ser158-Glu162) and sarcoplasmic calcium-binding protein (Asn57-Phe67, Ser159-Cys165, and Glu126-Ala130) inside a 3D structure, while gastrointestinal digestion can destroy immunodominant, minor epitopes and the epitopes exposed by roasting. Meanwhile, the low binding frequency of IgE to troponin C was also responsible for maintaining the hypoallergenicity of shrimp.
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FOOD SCIENCE AND BIOTECHNOLOGY
·
2019
·Vol. 28
·期 4
·1047-1055
·
IF 0.888
Shao Le-Le,Zhou Jia-Min,Zhu Qing,Wang Xiao-Ling,Hider Robert C.,Zhou Tao
Melanosis developed in shrimp ( Penaeus vannamei ) is mainly initiated by polyphenoloxidase (PPO), thus understanding of the characteristics of PPO in shrimp is important for controlling the melanosis of shrimp. The shrimp cephalothorax turns black most rapidly amongst all the tissues during the chilled storage. Crude PPO extracted from this cephalothorax has an optimal pH of 6.0 and an optimal temperature of 50 °C. PPO is relatively stable under neutral and weak alkaline conditions (pH 5.5–9.0) and the temperature range of 25–35 °C. The kinetic parameters K m and V max were recorded as 3.02 mM and 54.3 U/mg of protein, respectively, using L-Dopa as a substrate. The molecular weight of PPO was estimated as 200–220 kDa by an activity staining test. A hydroxypyridinone derivative, 5-hydroxy-1-octyl-4-oxo-1,4-dihydropyridine-2-carbaldehyde O-ethyl oxime, was demonstrated to efficiently inhibit the PPO, indicating that this compound might find application as a shrimp preservative.
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