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Soetanto DA, Li F, Boateng ID, Yang XM. Thermal fixation technologies affect phenolic profile, ginkgolides, bilobalide, product quality, and ginkgolic acids in Ginkgo biloba leaf tea. J Food Sci 2024; 89:4093-4108. [PMID: 38783591 DOI: 10.1111/1750-3841.17126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 03/15/2024] [Accepted: 04/29/2024] [Indexed: 05/25/2024]
Abstract
Ginkgo biloba leaves (GBLs) contain high phytoconstituents, but ginkgolic acids (GAs, the main toxic compound in GBLs) have limited its applications. Processing Ginkgo biloba dark tea (GBDT) using fixation technology could decrease the toxic compounds; retain flavonoids, ginkgolides, and bilobalide; and improve the product quality. For the first time, various thermal fixations (hot air fixation [HAF], iron pot fixation [IPF], and boiled water fixation [BWF]) followed by rolling, fermentation, and drying were applied to produce GBDT. A comprehensive analysis of the toxicants (GAs), main bioactive compounds (ginkgolides and bilobalide, flavonoids, antioxidants, and phenolic profiles), and product qualities (moisture content, reducing sugar [RS], free amino acids [FAAs], enzyme activity, color properties, antioxidant capacity, etc.) were evaluated. The results revealed that thermal fixations BWF and HAF significantly reduced the GA contents (41.1%-34.6%). Most terpene lactones showed significant differences in control, IPF, and HAF. The HAF had lower total flavonoid content (TFC) than BWF and IPF. The control group (unfixated) had the highest toxic components (GA), terpene trilactones, and TFC compared with various fixations. Adding different fixations to rolling, fermentation, and drying had various impacts on GBDT, and principal component analysis supported the results. Among four thermal fixations, HAF yielded the best results in RS, FAA, total phenolic content, and antioxidant activities, while IPF had the highest TFC. BWF had the lowest content for GA. In conclusion, HAF (6) was chosen as the best technique for producing GBDT since it preserved GBDT's bioactive components while lowering its toxic components.
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Affiliation(s)
| | - Fengnan Li
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Xiao-Ming Yang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
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2
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications. Compr Rev Food Sci Food Saf 2023; 22:3444-3477. [PMID: 37306543 DOI: 10.1111/1541-4337.13194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/13/2023]
Abstract
Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water-holding capacity (WHC) and emulsifying and gel-forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing-induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle-based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+ -ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross-linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods.
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Affiliation(s)
- Yuanlv Zhang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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3
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Wang G, Hu J, Zhang M, Zhang Y, Li Y, Jiang H, Wang X, Zhu J, Xu S, Wang Y, Yan X. Histopathology, immunoenzyme activity and transcriptome analysis of immune response in silver pomfret infected by cryptokaryon (Cryptorchidism irritant). FISH & SHELLFISH IMMUNOLOGY 2023; 136:108731. [PMID: 37044188 DOI: 10.1016/j.fsi.2023.108731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 03/31/2023] [Accepted: 04/02/2023] [Indexed: 06/19/2023]
Abstract
Cryptorchidism irritant (CI) infection is a major problem in the culturing process of silver pomfret (Pampus argenteus), which can result in rapid and massive death. However, there is limited information available on the immune response of silver pomfret infected by CI. To address this gap, we sampled naturally infected fish and observed milky white translucent oval CI trophozoites on the gills, body surface, and fin rays. Histological analysis showed that CI infection led to vacuolation of epithelial cells and a decrease in blood cells in the gills. We also performed transcriptome profiling of the gill, kidney complex, and spleen, generating 399,616,194 clean reads that assembled into 101,228 unigenes, which were annotated based on public databases. We detected 14,369 differentially expressed genes, and selected several key immune-related genes for further validation using RT-qPCR. The Graft-versus-host pathway and Allograft rejection pathway were enriched in the gills, leading to inflammation and ulceration. CI infection activated the immune system, increasing levels of interleukin-1 beta and MHC class II antigen, and also activated innate and acquired immune genes in silver pomfret. Furthermore, we measured the activities of five immune-related enzymes (SOD, AKP, CAT, CSH and ACP), which all increased to varying degrees after CI infection. Our findings enhance our understanding of the immune response of fish to parasitic infection and may contribute to the development of strategies to prevent high mortality in CI-stimulated fish in aquaculture.
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Affiliation(s)
- Guanlin Wang
- School of Marine Sciences, Ningbo University, Ningbo, China; Key Laboratory of Applied Marine Biotechnology, Ningbo University, Ministry of Education, Ningbo, China; Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Jiabao Hu
- School of Marine Sciences, Ningbo University, Ningbo, China; School of Civil & Environmental Engineering and Geography Science, Ningbo University, China; Key Laboratory of Applied Marine Biotechnology, Ningbo University, Ministry of Education, Ningbo, China; Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China.
| | - Man Zhang
- School of Marine Sciences, Ningbo University, Ningbo, China; Key Laboratory of Applied Marine Biotechnology, Ningbo University, Ministry of Education, Ningbo, China; Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Youyi Zhang
- School of Marine Sciences, Ningbo University, Ningbo, China; Key Laboratory of Applied Marine Biotechnology, Ningbo University, Ministry of Education, Ningbo, China; Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Yaya Li
- School of Marine Sciences, Ningbo University, Ningbo, China; Key Laboratory of Applied Marine Biotechnology, Ningbo University, Ministry of Education, Ningbo, China; Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Huang Jiang
- School of Marine Sciences, Ningbo University, Ningbo, China; Key Laboratory of Applied Marine Biotechnology, Ningbo University, Ministry of Education, Ningbo, China; Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Xiangbing Wang
- School of Marine Sciences, Ningbo University, Ningbo, China; Key Laboratory of Applied Marine Biotechnology, Ningbo University, Ministry of Education, Ningbo, China; Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Jiajie Zhu
- School of Marine Sciences, Ningbo University, Ningbo, China; Key Laboratory of Applied Marine Biotechnology, Ningbo University, Ministry of Education, Ningbo, China; Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Shanliang Xu
- School of Marine Sciences, Ningbo University, Ningbo, China; Key Laboratory of Applied Marine Biotechnology, Ningbo University, Ministry of Education, Ningbo, China; Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Yajun Wang
- School of Marine Sciences, Ningbo University, Ningbo, China; Key Laboratory of Applied Marine Biotechnology, Ningbo University, Ministry of Education, Ningbo, China; Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China.
| | - Xiaojun Yan
- School of Marine Sciences, Ningbo University, Ningbo, China; Key Laboratory of Applied Marine Biotechnology, Ningbo University, Ministry of Education, Ningbo, China; Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
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4
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Shahrajabian MH, Sun W, Cheng Q. Ginkgo Biloba: A Famous Living Fossil Tree and an Ancient Herbal
Traditional Chinese Medicine. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401317666210910120735] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Ginkgo (Ginkgo biloba) is a living fossil and a deciduous tree, having
extracts with antidiabetic, antioxidant, anticancer, antihypertensive, immunostimulating, hepatoprotective,
and antimicrobial activities, memory enhancement efficiency, and beneficial effects
against neurodegenerative disease.
Objective:
This study aimed at evaluating the medicinal values and natural benefits of Ginkgo.
Methods:
This review investigated publication in MEDLINE/PubMed database and Google
Scholar. The keywords used for an electronic search were Ginkgo biloba, living fossil, bioactive
components, and traditional Chinese medicine.
Results:
The main active constituents of Ginkgo biloba are flavone glycosides such as
kaempferol, quercetin, and isorhamnetin, terpene lactones, alkylphenols, proanthocyanidins,
rhamnose, glucose, D-glucaric acid, ginkgolic acid, organic acids such as hydroxykinurenic,
kynurenic, protocatechic, shikimic, and vanillic. Ginkgo kernels have been used as medicine or
eaten as nuts in traditional medicinal science. The most notable pharmaceutical applications of
Ginkgo are observed in cardiovascular disease, Alzheimer's disease, impaired cerebral performance,
vascular insufficiency, antidepressant-induced sexual dysfunction, premenstrual syndrome,
liver fibrosis, vascular disease, tinnitus, macular degeneration, memory, and vertigo.
Conclusion:
The development of modern drugs from Ginkgo by considering the importance of
traditional medicinal Asian science with further research works should be emphasized.
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Affiliation(s)
| | - Wenli Sun
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Qi Cheng
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- College of Life
Sciences, Hebei Agricultural University, Baoding, Hebei-071000, China
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5
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Lan W, Lang A, Chen M, Xie J. Combined effects of pectin–plant essential oil coating with vacuum packaging on the quality of large yellow croaker (
Pseudosciaena crocea
) during iced storage. J Food Saf 2022. [DOI: 10.1111/jfs.12960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wei‐qing Lan
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University Shanghai China
| | - Ai Lang
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Meng‐ling Chen
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University Shanghai China
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6
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Zhang Y, Hu J, Li Y, Zhang M, Jacques KJ, Gu W, Sun Y, Sun J, Yang Y, Xu S, Wang Y, Yan X. Immune response of silver pomfret (Pampus argenteus) to Amyloodinium ocellatum infection. JOURNAL OF FISH DISEASES 2021; 44:2111-2123. [PMID: 34585397 DOI: 10.1111/jfd.13524] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/18/2021] [Accepted: 08/23/2021] [Indexed: 06/13/2023]
Abstract
Amyloodinium ocellatum (AO) infection in silver pomfret (Pampus argenteus) causes extensive mortality. Insufficient information exists on the molecular immune response of silver pomfret to AO infestation, so herein we simulated the process of silver pomfret being infected by AO. Translucent trophosomes were observed on the gills of AO-infected fish. Transcriptome profiling was performed to investigate the effects of AO infection on the gill, kidney complex and spleen. Overall, 404,412,298 clean reads were obtained, assembling into 96,341 unigenes, which were annotated against public databases. In total, 2730 differentially expressed genes were detected, and few energy- and immune-related genes were further assessed using RT-qPCR. Moreover, activities of three immune-related (SOD, AKP and ACP) and three energy-related (PKM, LDH and GCK) enzymes were determined. AO infection activated the immune system and increased interleukin-1 beta and immunoglobulin M heavy chain levels. Besides, the PPAR signalling pathway was highly enriched, which played a role in improving immunity and maintaining homeostasis. AO infection also caused dyspnoea, leading to extensive lactic acid accumulation, potentially contributing towards a strong immune response in the host. Our data improved our understanding regarding the immune response mechanisms through which fish coped with parasitic infections and may help prevent high fish mortality in aquaculture.
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Affiliation(s)
- Youyi Zhang
- Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
- College of marine Sciences, Ningbo University, Ningbo, China
| | - Jiabao Hu
- Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
- College of marine Sciences, Ningbo University, Ningbo, China
| | - Yaya Li
- Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
- College of marine Sciences, Ningbo University, Ningbo, China
| | - Man Zhang
- Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
- College of marine Sciences, Ningbo University, Ningbo, China
| | - Kimran Jean Jacques
- Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
- College of marine Sciences, Ningbo University, Ningbo, China
| | - Weiwei Gu
- Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
- College of marine Sciences, Ningbo University, Ningbo, China
| | - Yibo Sun
- Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
- College of marine Sciences, Ningbo University, Ningbo, China
| | - Jiachu Sun
- Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
- College of marine Sciences, Ningbo University, Ningbo, China
| | - Yang Yang
- Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
- College of marine Sciences, Ningbo University, Ningbo, China
| | - Shanliang Xu
- Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
- College of marine Sciences, Ningbo University, Ningbo, China
| | - Yajun Wang
- Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
- College of marine Sciences, Ningbo University, Ningbo, China
| | - Xiaojun Yan
- Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China
- Key Laboratory of Marine Biotechnology of Zhejiang Province, Ningbo University, Ningbo, China
- College of marine Sciences, Ningbo University, Ningbo, China
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7
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Lekshmi S, Xavier KAM, Kumar S, Balange AK. The preservative impact of the brown seaweed (
Padina tetrastromatica
) extract on the quality of tilapia (
Oreochromis mossambicus
) during chilled storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sivaraman Lekshmi
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Mumbai India
| | - K. A. Martin Xavier
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Mumbai India
| | - Sanath Kumar
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Mumbai India
| | - Amjad Khansaheb Balange
- Department of Post‐Harvest Technology ICAR‐Central Institute of Fisheries Education Mumbai India
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8
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Hammad K, Morsy N, Abd El-Salam E. Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts. GRASAS Y ACEITES 2021. [DOI: 10.3989/gya.0334201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Recently, there has been a growing interest in the use of natural antioxidants instead of synthetic ones. The aim of this work was to determine the effect of ginkgo and ginseng dried extracts as natural antioxidants on the stability of lipids in breadsticks over 55 days of storage at room temperature compared to butylated hydroxytoluene. Ginkgo and ginseng dried extracts were incorporated individually into breadstick formulae at levels of 0.5 and 1% to enhance its oxidative stability in storage. The increases in peroxide, p-anisidine and Totox values in the oil phase of the samples during storage were monitored. The changes in hydroperoxide, trans fatty acid and aldehyde contents were investigated by Fourier transform infrared spectroscopy. The sensory analysis was performed to evaluate the perceptible changes occurring during storage. The results indicated that the oxidation of oil in breadstick samples can be retarded by enriching the breadstick formula with dried ginseng extract at a 1% level.
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9
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Lan W, Zhao Y, Gong T, Mei J, Xie J. Effects of different thawing methods on the physicochemical changes, water migration and protein characteristic of frozen pompano (Trachinotus ovatus). J Food Biochem 2021; 45:e13826. [PMID: 34155643 DOI: 10.1111/jfbc.13826] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 05/04/2021] [Accepted: 05/31/2021] [Indexed: 02/05/2023]
Abstract
The effects of five thawing methods (ultrasonic thawing [UT], radiofrequency thawing [RFT], water immersion thawing [WIT], microwave thawing [MT], and cold storage thawing [CST]) on physicochemical properties, water migration, and protein characteristic of whole frozen pompano (Trachinotus ovatus) were investigated and compared with fresh samples (FS). The physicochemical changes of thawed pompano were analyzed based on pH, total volatile basic nitrogen (TVB-N), color difference. The protein aggregation, physicochemical properties and conformation of myofibrillar proteins (MPs) were evaluated by Sodium dodecyl sulfate polyacrylamide gel electrophoresis, differential scanning calorimetry, and Raman spectra, respectively. Water migration and MPs microstructure were measured by low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscope (SEM), respectively. The results showed that different thawing methods could accelerate the protein denaturation and decrease of quality in pompano, especially MT treatment causing more seriously local overheating phenomena. Among the samples with different thawing treatments, the changes of pH, TVB-N values, and color difference in RFT and UT were closed to that from FS. The MT had the shortest thawing time, but could produce the damage of structural muscle. RFT had desirable thermal stability and made the protein secondary structure more stable, the myofibril bundles were also straight and smooth by SEM observation. The content of bound water and free water had no significant changes by LF-NMR. Therefore, compared with other thawing methods, RFT is a desirable thawing method for maintaining the quality of thawed pompano. PRACTICAL APPLICATIONS: Before further processing of frozen pompano, the thawing process is an important part, which is highly associated with the quality of products. The damage of conformation and properties in aquatic protein caused by freeze-thaw process is very obvious in food processing industry. Compared to microwave thawing, ultrasonic thawing, and traditional methods, the radiofrequency thawing (RFT) could reduce changes in structure and properties of protein, and have higher thawing efficiency. The temperature distribution on the pompano surface was uniform during the radiofrequency process with higher strong penetration and less local overheating. The RFT is a desirable thawing method to maintain the quality and extend the shelf life of frozen pompano for application in food industry.
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Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Yanan Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Taoshuo Gong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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10
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Lan W, Sun Y, Zhang N, Xie J. Effects of ε-polylysine and rosemary extract on quality attributes and microbial communities in vacuum-packaged large yellow croaker ( Pseudosciaena crocea) during ice storage. Food Sci Biotechnol 2021; 30:465-474. [PMID: 33868757 DOI: 10.1007/s10068-021-00880-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 12/23/2020] [Accepted: 01/12/2021] [Indexed: 12/29/2022] Open
Abstract
The effects of vacuum package combined with 0.1% ε-polylysine and 0.2% rosemary extract (V + RP) on the quality attributes and microbial communities of large yellow croaker (Pseudosciaena crocea) during ice storage were investigated. The quality was evaluated by chemical characteristics (total volatile basic nitrogen (TVB-N), K-value and biogenic amines (BAs)), microbiological indexes (Total viable counts (TVC), Shewanella bacteria counts, Pseudomonas bacteria counts, Psychrophilic bacteria counts (PBC)), changes in microbial composition were analyzed using high-throughput sequencing. Results showed that the increase of TVB-N, K-value, microorganisms and BAs could be inhibited by V + RP. Psychrobacter and Pseudomonas were detected in all samples. Shewanella increases rapidly in the middle of storage. Vagococcus and Shewanella were related to the decomposition of ATP, the formation of BAs, and TVB-N, respectively. In conclusion, V + RP presented the optimal effects, which could extend the shelf life of large yellow croaker for another 9 days compared with the control.
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Affiliation(s)
- Weiqing Lan
- Shanghai Ocean University College of Food Science and Technology, Shanghai, 201306 China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, 201306 China
| | - Yuqing Sun
- Shanghai Ocean University College of Food Science and Technology, Shanghai, 201306 China
| | - Nannan Zhang
- Shanghai Ocean University College of Food Science and Technology, Shanghai, 201306 China
| | - Jing Xie
- Shanghai Ocean University College of Food Science and Technology, Shanghai, 201306 China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, 201306 China
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11
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Alipour M, Sarafraz M, Chavoshi H, Bay A, Nematollahi A, Sadani M, Fakhri Y, Vasseghian Y, Mousavi Khaneghah A. The concentration and probabilistic risk assessment of potentially toxic elements in fillets of silver pomfret (Pampus argenteus): A global systematic review and meta-analysis. J Environ Sci (China) 2021; 100:167-180. [PMID: 33279029 DOI: 10.1016/j.jes.2020.07.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 07/12/2020] [Accepted: 07/13/2020] [Indexed: 06/12/2023]
Abstract
The contamination of fish type products such as silver pomfret fish fillets by potentially toxic elements (PTEs) has raised global health concerns. Related studies regarding the concentration of PTEs in fillets of silver pomfret fish were retrieved among some international databases such as Scopus, PubMed and Embase between 1 January 1983 and 10 March 2020. The pooled (mean) concentration of PTEs in fillets of silver pomfret fish was meta-analyzed with the aid of a random-effect model (REM). Also, the non-carcinogenic risk was estimated via calculating the 95th percentile of the total target hazard quotient (TTHQ). The meta-analysis of 21 articles (containing 25 studies or data reports) indicated that the ranking of PTEs in fillets of silver pomfret fish was Fe (11,414.81 µg/kg wet weight, ww) > Zn (6055.72 µg/kg ww) > Cr (1825.79 µg/kg ww) > Pb (1486.44 µg/kg ww) > Se (1053.47 µg/kg ww) > Cd (992.50 µg/kg ww) > Ni (745.23 µg/kg ww) > Cu (669.71 µg/kg ww) > total As (408.24 µg/kg ww) > Co (87.03 µg/kg ww) > methyl Hg (46.58 µg/kg ww). The rank order of health risk assessment by country based on the TTHQ for adult consumers was Malaysia (2.500) > Bangladesh (0.886) > Iran (0.144) > China (0.045) > Pakistan (0.020) > India (0.015), while the corresponding values for child consumers was Malaysia (11.790) > Bangladesh (4.146) > Iran (0.675) > China (0.206) > Pakistan (0.096) > India (0.077). The adult consumers in Malaysia and children in Malaysia and Bangladesh were at considerable non-carcinogenic risk. Therefore, following the recommended control plans in order to reduce the health risk associated with the ingestion of PTEs via consumption of silver pomfret fish fillets is crucial.
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Affiliation(s)
- Mohammadreza Alipour
- Student Research Committee, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, 1417653911, Iran
| | - Mansour Sarafraz
- Student Research Committee, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, 1417653911, Iran
| | - Hossein Chavoshi
- Department of Anatomy, Shahid Beheshti University of Medical Sciences, Tehran, 1417653911, Iran
| | - Abotaleb Bay
- Environmental Health Research Center, Golestan University of Medical Sciences, Golestan, 4934174515, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, 8668874616, Iran
| | - Mohsen Sadani
- Department of Environmental Health Engineering, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, 1417653911, Iran.
| | - Yadolah Fakhri
- Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, 7916839319, Iran.
| | - Yasser Vasseghian
- Institute of Research and Development, Duy Tan University, Da Nang 550000, Vietnam
| | - Amin Mousavi Khaneghah
- Department of Food Science Faculty of Food Engineering, University of Campinas (Unicamp), Rua Monteiro Lobato 80 Caixa 6121 Campinas, São Paulo, 13083-862, Brazil
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12
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Lan WQ, Liu L, Zhang NN, Huang X, Weng ZM, Xie J. Effects of ε-polylysine and rosemary extract on the quality of large yellow croaker (Pseudosciaena crocea) stored on ice at 4 ± 1°C. J Food Biochem 2020; 44:e13418. [PMID: 32776382 DOI: 10.1111/jfbc.13418] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/01/2023]
Abstract
To evaluate the quality changes in large yellow croaker (Pseudosciaena crocea) with ε-polylysine and rosemary extract stored on ice at 4 ± 1°C. About 0.1% ε-polylysine (PL) and 0.2% rosemary extract (RE) were individually or in combination with each other were treated with samples. Samples treated with deionized water were regarded as control check (CK) group. Physicochemical (texture profile analysis (TPA), pH, total volatile basis nitrogen (TVB-N), thiobarbituric acid (TBA)), endogenous enzyme activity (cathepsin B and D), proteolytic degradation (Trichloroacetic Acid (TCA)-soluble peptides and Sodium Salt-polyacrylamide gel electrophoresis (SDS-PAGE)), microbiological (Total viable count (TVC), Shewanella bacteria count, Pseudomonas bacteria count, Psychrophilic bacteria count) and sensory evaluation were conducted during the whole storage. As a result, PL + RE could delay the increase in pH, TVB-N, TBA value, and improve the texture attributes compared with the CK group. In addition, PL + RE could inhibit cathepsin B and D activities, protein degradation, and microbial growth effectively. Moreover, the shelf life of samples could be prolonged at least 4 days when compared with the CK group according to the quality index method (QIM) and physicochemical assay, indicating that the PL + RE treatment could maintain the quality of large yellow croaker more effectively. PRACTICAL APPLICATIONS: The preservation of fish is becoming increasingly important in aquatic products. According to the fence theory, a combination of biopreservatives with different functions could be used to maintain the freshness synergistically. Furthermore, this research indicates that the combination of ε-polylysine and rosemary extract, a promising method for the preservation of aquatic products, could slow down the deterioration of large yellow croaker and prolong its shelf life.
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Affiliation(s)
- Wei-Qing Lan
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Lin Liu
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
| | - Nan-Nan Zhang
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
| | - Xia Huang
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
| | - Zhong-Ming Weng
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
| | - Jing Xie
- Shanghai Ocean University College of Food Science and Technology, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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13
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Rosland Abel SE, Yusof YA, Chin NL, Chang LS, Ghazali HM, Ghani MA, Ishak I. The effect of particle size on the physical properties of Arabic gum powder. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13368] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Stashia E. Rosland Abel
- Department of Process and Food Engineering, Faculty of EngineeringUniversiti Putra Malaysia Serdang Malaysia
| | - Yus A. Yusof
- Department of Process and Food Engineering, Faculty of EngineeringUniversiti Putra Malaysia Serdang Malaysia
- Laboratory of Halal Services, Halal Products Research InstituteUniversiti Putra Malaysia Serdang Malaysia
| | - Nyuk L. Chin
- Department of Process and Food Engineering, Faculty of EngineeringUniversiti Putra Malaysia Serdang Malaysia
| | - Lee S. Chang
- Department of Food Science, Faculty of Food Science and TechnologyUniversiti Putra Malaysia Serdang Malaysia
| | - Hasanah M. Ghazali
- Department of Food Science, Faculty of Food Science and TechnologyUniversiti Putra Malaysia Serdang Malaysia
| | - Maaruf A. Ghani
- Innovation Centre for Confectionary Technology (MANIS), Faculty of Science and TechnologyUniversiti Kebangsaan Malaysia Bangi Malaysia
| | - Izzreen Ishak
- Innovation Centre for Confectionary Technology (MANIS), Faculty of Science and TechnologyUniversiti Kebangsaan Malaysia Bangi Malaysia
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14
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Xu Y, Yin Y, Zhao H, Li Q, Yi S, Li X, Li J. Effects of cinnamaldehyde combined with ultrahigh pressure treatment on the flavor of refrigerated Paralichthys olivaceus fillets. RSC Adv 2020; 10:12573-12581. [PMID: 35497606 PMCID: PMC9051048 DOI: 10.1039/d0ra01020k] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Accepted: 03/15/2020] [Indexed: 12/02/2022] Open
Abstract
The combined effects of cinnamaldehyde (CA) and ultrahigh pressure (UP) treatment on the flavor of olive flounder (Paralichthys olivaceus) fillets during storage at 4 °C for 20 days were investigated. Changes in total viable count, trimethylamine, ATP-related compounds, free amino acids, TCA-soluble peptides, electronic nose (E-nose) analysis and sensory quality were measured. The results indicated that CA and UP treatment, especially CA combined with UP, significantly reduced undesirable flavor compounds including inosine, hypoxanthine, TMA, and bitter amino acids, and accumulated pleasant flavor compounds such as inosine monophosphate and umami-related amino acids. In addition, the combination of CA and UP was shown to be more effective for retarding protein degradation and microbial growth than CA or UP treatment alone. In accordance with the results of E-nose analysis and sensory evaluation, CA combined with UP treatment had great potential for improving the flavor quality of refrigerated flounder fillets and extending their storage life. The combined effects of cinnamaldehyde (CA) and ultrahigh pressure (UP) treatment on the flavor of olive flounder (Paralichthys olivaceus) fillets during storage at 4 °C for 20 days were investigated.![]()
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Affiliation(s)
- Yongxia Xu
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou 121013 China +86 416 3719190 +86 416 3719190
| | - Yiming Yin
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou 121013 China +86 416 3719190 +86 416 3719190
| | - Honglei Zhao
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou 121013 China +86 416 3719190 +86 416 3719190
| | - Qiuying Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou 121013 China +86 416 3719190 +86 416 3719190
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou 121013 China +86 416 3719190 +86 416 3719190
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou 121013 China +86 416 3719190 +86 416 3719190
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products No. 19, Keji Road Jinzhou 121013 China +86 416 3719190 +86 416 3719190
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15
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Xu X, Nie Z, Zheng Z, Zhu L, Zhan X. Effect of different nitrogen sources on the viscosity and rheological properties of welan gum produced by
Sphingomonas
sp. ATCC 31555. J Texture Stud 2020; 51:642-649. [DOI: 10.1111/jtxs.12519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 02/07/2020] [Accepted: 02/07/2020] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaopeng Xu
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of EducationJiangnan University Wuxi China
- National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan University Wuxi China
| | - Zuoming Nie
- College of Life SciencesZhejiang Sci‐Tech University Hangzhou China
| | - Zhiyong Zheng
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of EducationJiangnan University Wuxi China
| | - Li Zhu
- Jiangsu Rayguang Biotech Company, Ltd. Wuxi China
| | - Xiaobei Zhan
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of EducationJiangnan University Wuxi China
- National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan University Wuxi China
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16
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17
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Ramaswamy HS, Arora JK, Vatankhah H, Rattan N. Effect of utilization of alternative hydrocolloid-based stabilizers on rheology of oil-in-water beverage emulsions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00422-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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18
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Ashraf MA, Li C, Zhang D, Fakhri A. Graphene oxides as support for the synthesis of nickel sulfide–indium oxide nanocomposites for photocatalytic, antibacterial and antioxidant performances. Appl Organomet Chem 2019. [DOI: 10.1002/aoc.5354] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Muhammad Aqeel Ashraf
- School of ForestryHenan Agricultural University Zhengzhou 450002 China
- Department of Geology Faculty of ScienceUniversity of Malaya Kuala Lumpur 50603 Malaysia
| | - Cheng Li
- School of ForestryHenan Agricultural University Zhengzhou 450002 China
| | - Dangquan Zhang
- School of ForestryHenan Agricultural University Zhengzhou 450002 China
| | - Ali Fakhri
- Young Researchers and Elites Club, Science and Research BranchIslamic Azad University Tehran Iran
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19
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Bao L, Chen Y, Li H, Zhang J, Wu P, Ye K, Ai H, Chu W. Dietary Ginkgo biloba leaf extract alters immune-related gene expression and disease resistance to Aeromonas hydrophila in common carp Cyprinus carpio. FISH & SHELLFISH IMMUNOLOGY 2019; 94:810-818. [PMID: 31546037 DOI: 10.1016/j.fsi.2019.09.056] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 09/15/2019] [Accepted: 09/20/2019] [Indexed: 06/10/2023]
Abstract
Ginkgo biloba leaf is widely used in traditional medicine in China. The present study aimed to illustrate the effects of dietary Ginkgo biloba leaf extract (GBLE) on growth performance and immune responses in common carp infected by Aeromonas hydrophila. Six different diets either not treated (control) or treated with 0.5, 1, 2, 5 and 10 g/kg of GBLE were designed to feed the fishes for 8 weeks. The results indicated that, compared to the control groups, 10 g/kg dietary GBLE significantly increased body growth and feed utilization. In GBLE dietary groups, red blood cell levels, white blood cells, hematocrit, hemoglobin, total protein, albumin and globulin were significantly increased relative to the control groups. Dietary supplementation with 5 g/kg GBLE increased the phagocytic ratio, and phagocytic indexes increased in the 2, 5 and 10 g/kg groups relative to the control groups. Moreover, 2, 5 and 10 g/kg GBLE diets increased O2- production compared to the control groups. Additionally, GBLE diets stimulated lysozyme activity (in 10 g/kg group) and inhibited bactericidal activity (in 0.5, 2, 5 and 10 g/kg group). Quantitative real-time PCR showed that IL1β, IL8, TNF-α, IL10, TGFβ, and inducible enzyme genes were prone to decrease while SAA, hepcidin and GPX1 were increased due to the GBLE diet in the intestine. In the head-kidney, the GBLE treatment decreased IL1β, IL8, TNF-α, IL10, TGFβ, INOS and arginase gene expressions, whereas SOD upregulation was found in the GBLE condition. The mRNA expressions of IL1β, IL8, TNF-α, IL10 and INOS were decreased, but SAA, hepcidin, GPX1 and SOD mRNA levels were increased in the spleen in the GBLE diet compared to the control. Additionally, diet supplemented with GBLE improved the survival rate infected with A. hydrophila. Our observations suggest that GBLE effectively enhanced growth performance, modulated immune-related gene expression. It improved survival rate of common carp after A. hydrophila infection and the optimum concentration we recommend is 10 g/kg of GBLE.
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Affiliation(s)
- Lingsheng Bao
- Department of Biological and Environmental Engineering, Changsha University, Changsha, 410003, China
| | - Yuanhua Chen
- Department of Biological and Environmental Engineering, Changsha University, Changsha, 410003, China
| | - Honghui Li
- Department of Biological and Environmental Engineering, Changsha University, Changsha, 410003, China
| | - Jianshe Zhang
- Department of Biological and Environmental Engineering, Changsha University, Changsha, 410003, China
| | - Ping Wu
- Department of Biological and Environmental Engineering, Changsha University, Changsha, 410003, China
| | - Ke Ye
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, Hubei, 430074, China
| | - Honglian Ai
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, Hubei, 430074, China.
| | - Wuying Chu
- Department of Biological and Environmental Engineering, Changsha University, Changsha, 410003, China.
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20
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Fang S, Zhou Q, Hu Y, Liu F, Mei J, Xie J. Antimicrobial Carvacrol Incorporated in Flaxseed Gum-Sodium Alginate Active Films to Improve the Quality Attributes of Chinese Sea bass (Lateolabrax maculatus) during Cold Storage. Molecules 2019; 24:molecules24183292. [PMID: 31509981 PMCID: PMC6766946 DOI: 10.3390/molecules24183292] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 09/05/2019] [Accepted: 09/05/2019] [Indexed: 01/24/2023] Open
Abstract
The objective of this research was to explore the antimicrobial activity and mechanism of carvacrol against Vibrio Parahemolyticus, Shewanella putrefaciens, Staphylococcus aureus and Pseudomonas fluorescens and evaluate the effect of the addition of carvacrol/β-cyclodextrin emulsions to flaxseed gum (FSG)-sodium alginate (SA) edible films on the preservation of Chinese sea bass (Lateolabrax maculatus) fillets during refrigerated storage. The minimum inhibitory concentration (MIC) of carvacrol against V. parahemolyticus, S. putrefaciens, S. aureus and P. fluorescens were 0.5, 0.5, 0.125, and 0.5 mg/mL, respectively. Alkaline phosphatase activity assay, nucleotide and protein leakage, and scanning electron microscope demonstrated that carvacrol damaged the external structure of the tested bacterial cells causing leakage of cytoplasmic components. At the same time, when FSG-SA films containing carvacrol used as coating agents for Chinese sea bass fillets cold storage, FSG-SA films containing 1.0 or 2.0 mg/mL carvacrol could significantly reduce TVB-N content, K-value, the degree of microbial deterioration and maintain quality of sea bass fillets according to organoleptic evaluation results.
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Affiliation(s)
- Shiyuan Fang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Qianqian Zhou
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Yan Hu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Feng Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China.
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China.
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
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21
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Cui Y, Xuan X, Ling J, Liao X, Zhang H, Shang H, Lin X. Effects of high hydrostatic pressure-assisted thawing on the physicohemical characteristics of silver pomfret ( Pampus argenteus). Food Sci Nutr 2019; 7:1573-1583. [PMID: 31139370 PMCID: PMC6526670 DOI: 10.1002/fsn3.966] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 01/08/2019] [Accepted: 01/25/2019] [Indexed: 12/25/2022] Open
Abstract
Effects of high hydrostatic pressure-assisted thawing (HPAT, 100, 150, and 200 MPa) on the physicochemical characteristics of silver pomfret were evaluated in comparison with conventional (water immersion thawing, WIT) thawed samples. HPAT significantly decreased the thawing time, as well as the cooking and total losses. The maximum water holding capacity was observed at 100 MPa. Color changed obviously at ≥150 MPa, resulting in a cooked appearance. Samples thawed with HPAT showed better texture quality and lower lipid oxidation. The levels of myofibrillar protein oxidation and surface hydrophobicity increased, while Ca2+-ATPase activities decreased as the pressure increased. The oxidation of myofibrillar protein was significantly decreased at 100 MPa; total sulfhydryl content was 30.85% higher than that of WIT. Overall, 100 MPa is the optimum treatment condition for silver pomfret thawing without negative effects on quality of the product. HPAT can be a potential alternative to produce high-quality thawed fish.
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Affiliation(s)
- Yan Cui
- Key Laboratory of Preservation Engineering of Agricultural ProductsInstitute of Agricultural Products ProcessingNingbo Academy of Agricultural SciencesNingboChina
| | - Xiaoting Xuan
- Key Laboratory of Preservation Engineering of Agricultural ProductsInstitute of Agricultural Products ProcessingNingbo Academy of Agricultural SciencesNingboChina
| | - Jiangang Ling
- Key Laboratory of Preservation Engineering of Agricultural ProductsInstitute of Agricultural Products ProcessingNingbo Academy of Agricultural SciencesNingboChina
| | - Xiaojun Liao
- College of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Huimin Zhang
- College of Animal Science and TechnologyYangzhou UniversityYangzhouChina
| | - Haitao Shang
- Key Laboratory of Preservation Engineering of Agricultural ProductsInstitute of Agricultural Products ProcessingNingbo Academy of Agricultural SciencesNingboChina
| | - Xudong Lin
- Key Laboratory of Preservation Engineering of Agricultural ProductsInstitute of Agricultural Products ProcessingNingbo Academy of Agricultural SciencesNingboChina
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22
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Zhang N, Lan W, Wang Q, Sun X, Xie J. Antibacterial mechanism of Ginkgo biloba leaf extract when applied to Shewanella putrefaciens and Saprophytic staphylococcus. AQUACULTURE AND FISHERIES 2018. [DOI: 10.1016/j.aaf.2018.05.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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