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Xu D, Sun L, Qin X. Waterless live transport degrades the flesh quality of Litopenaeus vannamei by disturbing neuroendocrine response: based on physiology and metabolomics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3882-3895. [PMID: 36324190 DOI: 10.1002/jsfa.12306] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 10/20/2022] [Accepted: 11/03/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Shrimp is one of the most popular marine foods consumed throughout the world and its freshness is a crucial indicator for consumers. However, the flesh quality degradation of shrimp during waterless live transport has been observed and the underlying mechanism remains unknown. RESULTS The present study aimed to clarify the biochemistry mechanisms of flesh degradation with integration of quality evaluation, metabolic profiling and histopathological analysis. The flesh quality indicators such as water holding capacity, protein and lipid contents, amino acid composition and myofiber components degraded with the prolongation of combined stress. In addition, the metabolites including gamma-aminobutyric acid, Val-Ala, Trh and derivatives of carnitine, phosphocholine and prostaglandin all reduced significantly under combined stress (P < 0.05). Furthermore, Kyoto Encyclopedia of Genes and Genomes (https://www.genome.jp/kegg) analysis revealed the enrichment of neuroactive ligand-receptor interaction and estrogen signaling pathways, indicating the involvement of neuroendocrine in stress response. Moreover, architecture impairment in hepatopancreas tissue verified the accumulation of metabolic disturbance. CONCLUSION Taken together, the findings of the present study indicate that neuroendocrine system mediates the flesh degradation of L. vannamei during waterless transport by disturbing the biochemical metabolic pathways and inducing architecture impairment of myofibril components. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Defeng Xu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, China
| | - Lijun Sun
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang, China
| | - Xiaoming Qin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang, China
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2
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Wen Y, Zhang Y, Zhang X, Wang L, Pan Q, Bai Q, Zhu D, Chai W. Inhibition of albendazole and 2-(2-aminophenyl)-1H-benzimidazole against tyrosinase: mechanism, structure-activity relationship, and anti-browning effect. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2824-2837. [PMID: 36641547 DOI: 10.1002/jsfa.12450] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 01/09/2023] [Accepted: 01/15/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Tyrosinase is the key enzyme involved in enzymatic browning of plant-derived foods. Inhibition of tyrosinase activity contributes to the control of food browning. Due to safety regulations or other issues, most identified tyrosinase inhibitors are not suitable for practical use. Therefore, it is necessary to search for novel tyrosinase inhibitors. In this study, the anti-tyrosinase activity and mechanism of albendazole and 2-(2-aminophenyl)-1H-benzimidazole (2-2-A-1HB) were investigated through ultraviolet-visible absorption spectroscopy, fluorescence spectra, molecular docking, and molecular dynamic (MD) simulation. The anti-browning effect of albendazole on fresh-cut apples was then elucidated. RESULTS Albendazole and 2-2-A-1HB were both efficient tyrosinase inhibitors with IC50 of 51 ± 1.5 and 128 ± 1.3 μmol L-1 , respectively. Albendazole suppressed tyrosinase non-competitively and formed tyrosinase-albendazole complex statically. Hydrogen bond and hydrophobic interaction were major driving forces in stabilizing the tyrosinase-albendazole complex. While 2-2-A-1HB inhibited the enzyme competitively and quenched its intrinsic fluorescence through a static mechanism, it generated strong binding affinity with tyrosinase through hydrophobic interaction. MD simulations further validated that albendazole/2-2-A-1HB could form stable complexes with tyrosinase and loosened its basic framework structure, leading to a change in secondary structure and conformation. In addition, albendazole could delay the browning of fresh-cut apples by inhibiting the activity of polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase, and reducing the oxidation of phenolic compounds. CONCLUSION This research might provide a deep view of tyrosinase inhibition by benzimidazole derivatives and a theoretical basis for developing albendazole as a potential fresh-keeping agent. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yiting Wen
- College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Yujia Zhang
- College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Xiaoli Zhang
- College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Linjun Wang
- College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Qiuxia Pan
- College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Qiuhan Bai
- College of Life Science, Jiangxi Normal University, Nanchang, China
| | - Du Zhu
- College of Life Science, Jiangxi Normal University, Nanchang, China
- Jiangxi Key Laboratory of Organic Chemistry, Institute of Organic Functional Molecules, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Weiming Chai
- College of Life Science, Jiangxi Normal University, Nanchang, China
- Jiangxi Key Laboratory of Organic Chemistry, Institute of Organic Functional Molecules, Jiangxi Science and Technology Normal University, Nanchang, China
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3
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Yan F, Zhong J, Chen J, Liu W, Chen X. Application of alginate oligosaccharide produced by enzymatic hydrolysis in the preservation of prawns. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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4
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Amaral LM, Moniz T, Leite A, Oliveira A, Fernandes P, Ramos MJ, Araújo AN, Freitas M, Fernandes E, Rangel M. A combined experimental and computational study to discover novel tyrosinase inhibitors. J Inorg Biochem 2022; 234:111879. [DOI: 10.1016/j.jinorgbio.2022.111879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/12/2022] [Accepted: 05/27/2022] [Indexed: 11/29/2022]
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5
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Zhu YZ, Chen K, Chen YL, Zhang C, Xie YY, Hider RC, Zhou T. Design and synthesis of novel stilbene-hydroxypyridinone hybrids as tyrosinase inhibitors and their application in the anti-browning of freshly-cut apples. Food Chem 2022; 385:132730. [PMID: 35318180 DOI: 10.1016/j.foodchem.2022.132730] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 02/10/2022] [Accepted: 03/14/2022] [Indexed: 11/26/2022]
Abstract
In order to develop the tyrosinase inhibitors with potential application in food industry, a series of stilbene-hydroxypyridinone hybrids were prepared. Among these compounds, 1h was found to possess the most potent tyrosinase inhibitory effect on both monophenolase and diphenolase activities, with IC50 values of 2.72 μM and 15.86 μM, respectively. The inhibitory effect of 1h on monophenolase activity was 4.6 times that of kojic acid. An inhibition kinetic assay indicated that 1h was a mixed-type and reversible inhibitor. The copper-binding and reducing ability assays, molecular docking study, intrinsic and ANS-binding fluorescence assays indicated that copper coordination and reduction is likely to be the causative mechanism for 1h-induced inhibition on tyrosinase. The results of color measurement and browning index determination indicated that treatment with 1h retarded effectively the browning of freshly-cut apples during their storage. Meanwhile, PPO and POD activities in apple slices were found to be effectively inhibited.
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Affiliation(s)
- Yu-Zhu Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Kai Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Yu-Lin Chen
- Institute of Pharmaceutical Science, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK
| | - Changjun Zhang
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Yuan-Yuan Xie
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Robert C Hider
- Institute of Pharmaceutical Science, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK
| | - Tao Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.
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6
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Rai RK, Karri R, Dubey KD, Roy G. Regulation of Tyrosinase Enzyme Activity by Glutathione Peroxidase Mimics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:9730-9747. [PMID: 35861245 DOI: 10.1021/acs.jafc.2c02359] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Hydrogen peroxide plays a crucial role in the melanogenesis process by regulating the activity of the key melanin-forming enzyme tyrosinase, responsible for the browning of fruits, vegetables, and seafood. Therefore, a molecule with dual activities, both efficient tyrosinase inhibition and strong hydrogen peroxide degrading ability, may act as a promising antibrowning agent. Herein, we report highly efficient selone-based mushroom tyrosinase inhibitors 2 and 3 with remarkable glutathione peroxidase (GPx) enzyme-like activity. The presence of benzimidazole moiety enhances the tyrosinase inhibition efficiency of selone 2 (IC50 = 0.4 μM) by almost 600 times higher than imidazole-based selone 1 (IC50 = 238 μM). Interestingly, the addition of another aromatic ring to the benzimidazole moiety has led to the development of an efficient lipid-soluble tyrosinase inhibitor 3 (IC50 = 2.4 μM). The selenium center and the -NH group of 2 and 3 are extremely crucial to exhibit high GPx-like activity and tyrosinase inhibition potency. The hydrophobic moiety of the inhibitors (2 and 3) further assists them in tightly binding at the active site of the enzyme and facilitates the C═Se group to strongly coordinate with the copper ions. Inhibitor 2 exhibited excellent antibrowning and polyphenol oxidase inhibition properties in banana and apple juice extracts.
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Affiliation(s)
- Rakesh Kumar Rai
- Department of Chemistry, Indian Institute of Technology Tirupati, Tirupati, Andhra Pradesh 517506, India
| | - Ramesh Karri
- Department of Chemistry, School of Natural Sciences, Shiv Nadar University, Gautam Buddha Nagar, Uttar Pradesh 201314, India
| | - Kshatresh Dutta Dubey
- Department of Chemistry, School of Natural Sciences, Shiv Nadar University, Gautam Buddha Nagar, Uttar Pradesh 201314, India
| | - Gouriprasanna Roy
- Department of Chemistry, Indian Institute of Technology Tirupati, Tirupati, Andhra Pradesh 517506, India
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7
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Ding X, Cai S, Chen X, Wang L, Hong C, Liu G. Fabrication and Electrochemical Study of [(2,2′-bipy/P2Mo18)10] Multilayer Composite Film Modified Electrode for Electrocatalytic Detection of Tyrosinase in Penaeus vannamei. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02391-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Xia W, Chen K, Zhu YZ, Zhang CJ, Chen YL, Wang F, Xie YY, Hider RC, Zhou T. Antioxidant and anti-tyrosinase activity of a novel stilbene analogue as an anti-browning agent. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3817-3825. [PMID: 34923627 DOI: 10.1002/jsfa.11731] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 12/15/2021] [Accepted: 12/18/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Tyrosinase inhibitors find potential application in food, cosmetic and medicinal products, but most of the identified tyrosinase inhibitors are not suitable for practical use because of safety regulations or other problems. For the purpose of development of novel tyrosinase inhibitors that meet the requirement for practical application, a novel stilbene analogue (SA) was designed. RESULTS SA was found to possess a potent inhibitory effect against both mono- and diphenolase activities of mushroom tyrosinase, with IC50 values of 1.56 and 7.15 μmol L-1 , respectively. Compared with a natural tyrosinase inhibitor - kojic acid - the anti-tyrosinase effect of SA was significantly improved. Analysis of inhibition kinetics indicated that SA was a reversible and competitive-noncompetitive mixed-type inhibitor. SA was also found to possess more potent antioxidant activities (DPPH, superoxide anion radical and hydroxyl radical scavenging ability) than those of kojic acid. Cell viability studies revealed that SA was non-toxic to two cell lines. Furthermore, an anti-browning test demonstrated that SA effectively delayed the blackening of shrimp. CONCLUSION SA has potential as an anti-browning agent in foods. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Wei Xia
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, PR China
| | - Kai Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, PR China
| | - Yu-Zhu Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, PR China
| | - Chang-Jun Zhang
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, PR China
| | - Yu-Lin Chen
- Institute of Pharmaceutical Science, King's College London, London, UK
| | - Fan Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, PR China
| | - Yuan-Yuan Xie
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, PR China
| | - Robert C Hider
- Institute of Pharmaceutical Science, King's College London, London, UK
| | - Tao Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, PR China
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9
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Fang H, Li M, Chen H, Chen J, Hong Z, Chen W, Fang M. Study on Salicylanilide Analogue for Antioxidant Activity and Melanosis Prevention in Chinese White Shrimp ( Fenneropenaeus chinensis). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2059425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Hua Fang
- Third Institute of Oceanography, Ministry of Natural Resources, Technical Innovation Center for Utilization of Marine Biological Resources, Ministry of Natural Resources, Xiamen, China
| | - Mengyu Li
- Third Institute of Oceanography, Ministry of Natural Resources, Technical Innovation Center for Utilization of Marine Biological Resources, Ministry of Natural Resources, Xiamen, China
- College of Food and Biological Engineering, Jimei University, Xiamen, China
| | - Hui Chen
- Third Institute of Oceanography, Ministry of Natural Resources, Technical Innovation Center for Utilization of Marine Biological Resources, Ministry of Natural Resources, Xiamen, China
| | - Jun Chen
- Fujian Provincial Key Laboratory of Innovative Drug Target Research and State Key Laboratory of Cellular Stress Biology, School of Pharmaceutical Sciences, Xiamen University, Xiamen, China
| | - Zhuan Hong
- Third Institute of Oceanography, Ministry of Natural Resources, Technical Innovation Center for Utilization of Marine Biological Resources, Ministry of Natural Resources, Xiamen, China
| | - Weizhu Chen
- Third Institute of Oceanography, Ministry of Natural Resources, Technical Innovation Center for Utilization of Marine Biological Resources, Ministry of Natural Resources, Xiamen, China
| | - Meijuan Fang
- Fujian Provincial Key Laboratory of Innovative Drug Target Research and State Key Laboratory of Cellular Stress Biology, School of Pharmaceutical Sciences, Xiamen University, Xiamen, China
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10
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Xia W, Chakka VP, Chen K, Wang F, Xie YY, Hider RC, Zhou T. A Novel Stilbene Analogue: Antioxidant Activity and Application in Controlling the Quality and Bacterial Growth of Shrimp Refrigerated at 4ºC. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2021.2024636] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Wei Xia
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
| | - Vara Prasad Chakka
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
| | - Kai Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
| | - Fan Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
| | - Yuan-Yuan Xie
- Department of Food Engineering, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou, P R China
| | - Robert C. Hider
- Division of Pharmaceutical Science, King’s College London, London, UK
| | - Tao Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, P. R. China
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11
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Quality and Shelf Life of White Shrimp (Litopenaeus vannamei) Processed with High-Pressure Carbon Dioxide (HPCD) at Subcritical and Supercritical States. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6649583] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Phase changes of carbon dioxide (supercritical or subcritical) depend on its proximity to a pressure of 7.35 MPa and temperature of 31.1°C. Carbon dioxide becomes supercritical and subcritical when it is above and slightly below its critical point, respectively. This study aims to determine the effect of high-pressure CO2 treatments at a pressure of 900 psi, 950 psi (subcritical), and 1100 psi (supercritical) and at holding times of 5, 10, and 15 min on the quality parameters of white shrimp (Litopenaeus vannamei) and to determine the shelf life of white shrimp processed with the best treatment. The results showed that the interaction between pressure and holding time had a significant
effect on cholesterol, protein, moisture content, and
value, but pressure had a significant effect on carotene content. The best treatment was a supercritical CO2 treatment at 1100 psi for 10 min, which was determined based on a significant reduction in the number of microorganisms and no significant changes in color, texture, and fat content were observed compared with control. The best treatment was applied to process shrimps, which were then stored at 4°C to evaluate the effectiveness of scCO2 treatment on the shelf life. No significant changes were found in PV and lipid in treated and scCO2-treated shrimps during storage, but the treatment significantly affected pH, TVBN, and microbial counts. Among the samples, there was no hedonic difference in all sensory attributes. Supercritical CO2 treatment at 1100 psi for 10 min can be an alternative method for preservation of shrimps.
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12
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Food-Derived Bioactive Peptides with Antioxidative Capacity, Xanthine Oxidase and Tyrosinase Inhibitory Activity. Processes (Basel) 2021. [DOI: 10.3390/pr9050747] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Bioactive peptides (BPs) released by proteases from different food protein sources are often served as antioxidants in food applications. This study aims to investigate 11 BPs derived from fish and egg white as potential natural antioxidants by antioxidant activity assays. The kinetic activity of the BPs against xanthine oxidase (XOD) and tyrosinase was also analyzed. The antioxidative capacity of the BPs indicated that VWWW (VW4, mackerel meat), followed by IRW (IW3, egg white) and VKAGFAWTANQQLS (VS14, tuna backbone protein), possessed the highest antioxidant activity in 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and reducing power (RP) assays. Both the free-radical scavenging score predicted from the AnOxPePred algorithm and the DPPH, ABTS and RP results indicated that VW4 was the best antioxidant. Furthermore, the XOD and tyrosinase inhibition by three selected peptides exhibited competitive patterns of effective inhibition. The half maximal inhibitory concentrations (IC50) of the peptides for XOD inhibition were 5.310, 3.935, and 1.804 mM for VW4, IW3, and VS14, respectively, and they could serve as competitive natural XOD inhibitors. The IC50 of the peptides for tyrosinase inhibition were 1.254, 2.895, and 0.595 mM for VW4, IW3, and VS14, respectively. Overall, VW4, IW3, and VS14 are potential antioxidants and natural XOD inhibitors for preventing milk-fat oxidation, and anti-browning sources for inhibiting food-derived tyrosinase oxidation.
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Cascading Mechanism Triggering the Activation of Polyphenol Oxidase Zymogen in Shrimp Litopenaeus vannamei After Postmortem and the Correlation with Melanosis Development. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02435-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Ekezie FGC, Sun DW, Cheng JH. Altering the IgE binding capacity of king prawn (Litopenaeus Vannamei) tropomyosin through conformational changes induced by cold argon-plasma jet. Food Chem 2019; 300:125143. [DOI: 10.1016/j.foodchem.2019.125143] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 06/10/2019] [Accepted: 07/06/2019] [Indexed: 10/26/2022]
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15
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Shao LL, Zhou JM, Zhu Q, Wang XL, Hider RC, Zhou T. Enzymatic characteristics of polyphenoloxidase from shrimp ( Penaeus vannamei) and its inhibition by a novel hydroxypyridinone derivative. Food Sci Biotechnol 2019; 28:1047-1055. [PMID: 31275704 DOI: 10.1007/s10068-018-00544-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 12/10/2018] [Accepted: 12/19/2018] [Indexed: 11/26/2022] Open
Abstract
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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Affiliation(s)
- Le-Le Shao
- 1School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Street, Xiasha, Hangzhou, 310018 Zhejiang People's Republic of China
| | - Jia-Min Zhou
- 1School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Street, Xiasha, Hangzhou, 310018 Zhejiang People's Republic of China
| | - Qing Zhu
- 2Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014 Zhejiang People's Republic of China
| | - Xiao-Ling Wang
- 3Faulty of Food Science, Zhejiang Pharmaceutical College, 888 East of Yinxian Road, Ningbo, 315100 Zhejiang People's Republic of China
| | - Robert C Hider
- 4Division of Pharmaceutical Sciences, King's College London, 150 Stamford Street, London, SE1 9NH UK
| | - Tao Zhou
- 1School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Street, Xiasha, Hangzhou, 310018 Zhejiang People's Republic of China
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16
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Chen K, Shao LL, Huo YF, Zhou JM, Zhu Q, Hider RC, Zhou T. Antimicrobial and antioxidant effects of a hydroxypyridinone derivative containing an oxime ether moiety and its application in shrimp preservation. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.08.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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17
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Hao Y, Gao X, Xia W. Determination of 4-Hexylresorcinol in Shrimp Samples by Solid Phase Extraction Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry. Molecules 2018; 23:molecules23092173. [PMID: 30158429 PMCID: PMC6225284 DOI: 10.3390/molecules23092173] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 08/17/2018] [Accepted: 08/24/2018] [Indexed: 11/16/2022] Open
Abstract
A method for the rapid determination of 4-hexylresorcinol (4-HR) residue in shrimp by solid phase extraction (SPE) ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established. 4-HR was extracted twice with methanol, and the extract was formulated into methanol-water solution (1:1). After being cleaned up and concentrated by a PRIME HLB solid phase extraction column, the sample was analyzed by UPLC-MS/MS and quantitatively determined by an external standard method. The separation was performed with a gradient system consisting of water and acetonitrile as the mobile phase. Monitoring was performed by electrospray ionization (ESI) in negative ion mode using multiple ion reaction monitoring (MRM). Good linearity was obtained in the concentration range of 1.0⁻100.0 μg/L, with correlation coefficients larger than 0.999. The limit of detection (LOD) was 0.25 μg/kg and the limit of quantification (LOQ) was 0.80 μg/kg. The average recoveries of 4-HR at spiked concentrations of 2.40, 6.40 and 16 μg/kg ranged from 81.35% to 94.68% with the relative standard deviations (n = 6) from 3.57% to 6.86%. The results showed that the method is simple, fast, sensitive, reliable, and reproducible; thus, it could be used as a rapid confirmation and quantitative analysis method of 4-HR residue in aquatic products.
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Affiliation(s)
- Yunbin Hao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, Jiangsu, China.
| | - Xuehui Gao
- School of Fishery, Zhejiang Ocean University, Haida Road 1, Zhoushan 316021, Zhejiang, China.
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, Jiangsu, China.
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Jin L, Ding G, Li P, Gu J, Zhang X. Changes in quality attributes of marine-trawling shrimp ( Solenocera crassicornis) during storage under different deep-frozen temperatures. Journal of Food Science and Technology 2018; 55:2890-2898. [PMID: 30065398 DOI: 10.1007/s13197-018-3207-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/18/2018] [Accepted: 05/09/2018] [Indexed: 11/26/2022]
Abstract
The objective of this study was to investigate the effect of variable deep-frozen temperatures storage (- 11, - 18, - 26 and - 37 °C) on quality characteristics of Solenocera crassicornis. Results for all frozen storage temperatures indicated that sensory quality, pH and colour change of frozen shrimp had high correlation with storage temperature, as a lower deep-frozen temperature was more effective in minimizing the sensory quality loss, pH and colour change. A kinetic analysis for total volatile basic nitrogen (TVB-N) and salt-soluble protein which was performed in this study, showed reaction rates inversely proportional to the deep-frozen temperature. Lipid oxidation in shrimp was quantified by determining the thiobarbituric acid reaction substances, and microbial growth were also monitored during the frozen storage. Among all groups, storage at - 37 °C was the most effective in controlling lipid oxidation and reducing aerobic bacterial count in shrimp. A comparison between different temperatures showed that qualities of shrimp stored at - 26 and - 37 °C were significantly better than those stored at - 11 and - 18 °C during frozen storage. In conclusion, the results are important to allow better management and optimization of the cold chain from manufacture to consumption.
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Affiliation(s)
- Lei Jin
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
- Key Research Station for Fisheries Resources of Main Fishing Ground Ministry of Agriculture, Zhoushan, 316021 Zhejiang China
- Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province, Zhoushan, 316021 Zhejiang China
| | - Guofang Ding
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
| | - Peipei Li
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
| | - Jie Gu
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
| | - Xiaojun Zhang
- Marine Fishery Research Institute of Zhejiang Province, Zhoushan, 316021 Zhejiang China
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Shao LL, Wang XL, Chen K, Dong XW, Kong LM, Zhao DY, Hider RC, Zhou T. Novel hydroxypyridinone derivatives containing an oxime ether moiety: Synthesis, inhibition on mushroom tyrosinase and application in anti-browning of fresh-cut apples. Food Chem 2017; 242:174-181. [PMID: 29037675 DOI: 10.1016/j.foodchem.2017.09.054] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Revised: 09/05/2017] [Accepted: 09/11/2017] [Indexed: 10/18/2022]
Abstract
A range of hydroxypyridinone derivatives were synthesized starting from kojic acid. Among them, 10 and 11 were found to possess the strongest inhibitory effect on monophenolase activity of mushroom tyrosinase, having IC50 values of 2.04 and 1.60μM, respectively. The IC50 values of 10 and 11 for the inhibition of diphenolase activity of mushroom tyrosinase were determined as 13.89 and 7.99μM, respectively. Investigation of the inhibitory mechanism of these two compounds indicated that the inhibition was reversible and of a competitive-uncompetitive mixed type. The KI and KIS values of 10 were determined to be 24.84 and 32.54μM, respectively, and the corresponding values for 11 being 18.07 and 21.34μM, respectively. The effect of 11 on the browning process of fresh-cut apples was evaluated by measuring the color change and browning index. The results indicated that 11 had a significant effect on controlling the browning of fresh-cut apple slices.
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Affiliation(s)
- Le-Le Shao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Street, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Xiao-Ling Wang
- Faulty of Food Science, Zhejiang Pharmaceutical College, 888 East of Yinxian Road, Ningbo, Zhejiang 315100, PR China
| | - Kai Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Street, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Xiao-Wu Dong
- Zhejiang Province Key Laboratory of Anti-Cancer Drug Research, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Li-Min Kong
- School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Street, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - De-Yin Zhao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Street, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Robert C Hider
- Institute of Pharmaceutical Sciences, King's College London, 150 Stamford Street, London SE1 9NH, UK
| | - Tao Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, 18 Xuezheng Street, Xiasha, Hangzhou, Zhejiang 310018, PR China.
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Chen K, Zhao DY, Chen YL, Wei XY, Li YT, Kong LM, Hider RC, Zhou T. A Novel Inhibitor Against Mushroom Tyrosinase with a Double Action Mode and Its Application in Controlling the Browning of Potato. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1976-2] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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