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Lewis-Luján LM, Rosas-Burgos EC, Ezquerra-Brauer JM, Burboa-Zazueta MG, Assanga SBI, del Castillo-Castro T, Penton G, Plascencia-Jatomea M. Inhibition of Pathogenic Bacteria and Fungi by Natural Phenoxazinone from Octopus Ommochrome Pigments. J Microbiol Biotechnol 2022; 32:989-1002. [PMID: 35909165 PMCID: PMC9628961 DOI: 10.4014/jmb.2206.06043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 07/07/2022] [Accepted: 07/18/2022] [Indexed: 12/15/2022]
Abstract
Cephalopods, in particular octopus (Octopus vulgaris), have the ability to alter their appearance or body pattern by showing a wide range of camouflage by virtue of their chromatophores, which contain nanostructured granules of ommochrome pigments. Recently, the antioxidant and antimicrobial activities of ommochromes have become of great interest; therefore, in this study, the pH-dependent redox effect of the extraction solvent on the antioxidant potential and the structural characterization of the pigments were evaluated. Cell viability was determined by the microdilution method in broth by turbidity, MTT, resazurin, as well as fluorescence microscopy kit assays. A Live/Dead Double Staining Kit and an ROS Kit were used to elucidate the possible inhibitory mechanisms of ommochromes against bacterial and fungal strains. The results obtained revealed that the redox state alters the color changes of the ommochromes and is dependent on the pH in the extraction solvent. Natural phenoxazinone (ommochromes) is moderately toxic to the pathogens Staphylococcus aureus, Bacillus subtilis, Salmonella Typhimurium and Candida albicans, while the species Pseudomonas aeruginosa and Pseudomonas fluorescens, and the filamentous fungi Aspergillus parasiticus, Alternaria spp. and Fusarium verticillioides, were tolerant to these pigments. UV/visible spectral scanning and Fourier- transform infrared spectroscopy (FTIR) suggest the presence of reduced ommatin in methanol/ HCl extract with high intrinsic fluorescence.
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Affiliation(s)
- Lidianys María Lewis-Luján
- Laboratorio de Microbiología y Micotoxinas, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - Ema Carina Rosas-Burgos
- Laboratorio de Microbiología y Micotoxinas, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - Josafat Marina Ezquerra-Brauer
- Laboratorio de Microbiología y Micotoxinas, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico
| | - María Guadalupe Burboa-Zazueta
- Departamento de Investigaciones Científicas y Tecnológicas, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, México
| | - Simon Bernard Iloki Assanga
- Department of Biological Chemical Sciences. Sonora University, Blvd. Luis Encinas y Rosales. Col. Centro, 83000 Hermosillo, Sonora, México
| | - Teresa del Castillo-Castro
- Department of Research on Polymers and Materials, Sonora University. Blvd. Luis Encinas y Rosales. Col. Centro, 83000 Hermosillo, Sonora, México
| | - Giselle Penton
- Centro de Ingeniería Genética y Biotecnología, Ave 31 entre 158 y 190, Cubanacán, Playa, Habana, CP 6162, Cuba
| | - Maribel Plascencia-Jatomea
- Laboratorio de Microbiología y Micotoxinas, Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, 83000 Hermosillo, Sonora, Mexico,Corresponding author Phone/Fax: +52-662-259-2207 E-mail:
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2
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Lewis LLM, Dörschmann P, Seeba C, Thalenhorst T, Roider J, Iloki Assanga SB, Ruiz JCG, Del Castillo Castro T, Rosas-Burgos EC, Plascencia-Jatomea M, Ezquerra Brauer JM, Klettner A. Properties of Cephalopod Skin Ommochromes to Inhibit Free Radicals, and the Maillard Reaction and Retino-Protective Mechanisms in Cellular Models Concerning Oxidative Stress, Angiogenesis, and Inflammation. Antioxidants (Basel) 2022; 11:antiox11081574. [PMID: 36009293 PMCID: PMC9404994 DOI: 10.3390/antiox11081574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 08/03/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022] Open
Abstract
Ommochromes are pigments of invertebrates that exhibit oxidative stress protection. The aim of this study was to investigate ommochromes extracted from cephalopod’s skin for their ability to inhibit age-related-macular degeneration (AMD)-related factors such as H2O2-induced and iron-dependent oxidative stress (ferroptosis and erastin), accumulation of advanced glycation end-products (AGEs), as well as vascular endothelial growth factor (VEGF), and inflammatory cytokines (interleukin 6 and interleukin 8) secretion. As cell systems, we used primary porcine retinal pigment epithelium (RPE), human retinal pigment epithelium cell line ARPE-19 and uveal melanoma cell line OMM-1. In vitro, ommochromes produced an antiglycation effect by the inhibition of fructosylation reaction. The ommochromes showed protective effects against erastin- induced cell death in ARPE-19. In addition, in long-term stimulation (7 days) ommochromes decreased constitutively secreted VEGF, as well as interleukin 6 and interleukin 8 induced by Poly I:C in primary RPE. No relevant effects were detected in OMM-1 cells. The effects are dependent on the cell system, time of exposition, and concentration. This substance is of interest for further research concerning age-related macular degeneration.
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Affiliation(s)
- Luján Lidianys María Lewis
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Sonora, Mexico
| | - Philipp Dörschmann
- Department of Ophthalmology, University of Kiel, University Medical Center, Arnold-Heller-Str. 3, Haus 25, 24105 Kiel, Germany
| | - Charlotte Seeba
- Department of Ophthalmology, University of Kiel, University Medical Center, Arnold-Heller-Str. 3, Haus 25, 24105 Kiel, Germany
| | - Tabea Thalenhorst
- Department of Ophthalmology, University of Kiel, University Medical Center, Arnold-Heller-Str. 3, Haus 25, 24105 Kiel, Germany
| | - Johann Roider
- Department of Ophthalmology, University of Kiel, University Medical Center, Arnold-Heller-Str. 3, Haus 25, 24105 Kiel, Germany
| | - Simon Bernard Iloki Assanga
- Department of Biological Chemical Sciences, Sonora University, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Sonora, Mexico
| | - Juan Carlos Gálvez Ruiz
- Department of Biological Chemical Sciences, Sonora University, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Sonora, Mexico
| | - Teresa Del Castillo Castro
- Department of Research on Polymers and Materials, Sonora University, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Sonora, Mexico
| | - Ema Carina Rosas-Burgos
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Sonora, Mexico
| | - Maribel Plascencia-Jatomea
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Sonora, Mexico
| | - Josafat Marina Ezquerra Brauer
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Sonora, Mexico
| | - Alexa Klettner
- Department of Ophthalmology, University of Kiel, University Medical Center, Arnold-Heller-Str. 3, Haus 25, 24105 Kiel, Germany
- Correspondence: ; Tel.: +49-431-500-24283
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3
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ESPARZA-ESPINOZA DM, PLASCENCIA-JATOMEA M, LÓPEZ-SAIZ CM, PARRA-VERGARA NV, CARBONELL-BARRACHINA AA, CÁRDENAS-LÓPEZ J, EZQUERRA-BRAUER JM. Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.18221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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4
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ESPARZA-ESPINOZA DM, SANTACRUZ-ORTEGA HDC, CHAN-HIGUERA JE, CÁRDENAS-LÓPEZ JL, BURGOS-HERNÁNDEZ A, CARBONELL-BARRACHINA ÁA, EZQUERRA-BRAUER JM. Chemical structure and antioxidant activity of cephalopod skin ommochrome pigment extracts. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.56520] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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5
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Feng LU, Li Y, Ma C, Tuo Y. Bacterial Diversity of Sun-Dried Spanish Mackerel in Dalian and Application of Lactobacillus plantarum X23 as a Biopreservative. J Food Prot 2021; 84:2133-2142. [PMID: 33984135 DOI: 10.4315/jfp-21-057] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Accepted: 05/07/2021] [Indexed: 11/11/2022]
Abstract
ABSTRACT Sun-dried Spanish mackerel is a common food in Dalian and made by adding salt and sun drying, which has special physical, chemical, and microbiological properties. In this study, the physicochemical properties and microbial composition of commercially available sun-dried Spanish mackerel in Dalian were assessed, and some Lactobacillus strains were screened as a biopreservative for sun-dried Spanish mackerel preparation. The results showed that the total volatile base nitrogen content in the traditional sun-dried Spanish mackerel samples from Dalian was within 30 mg/100 g, the histamine content was 7 to 17 mg/kg, and the dominant bacteria at the genus level were Lactobacillus, Psychrobacter, and Ralstonia. A strain with biopreservative potential was isolated from a sun-dried Spanish mackerel sample, identified as L. plantarum species by 16S rDNA sequencing, and assigned as L. plantarum X23. Fresh Spanish mackerel flesh was treated with 16% brine and L. plantarum X23 at a dose of 107 CFU/mL and then dried in the sun. The sun-dried Spanish mackerel flesh treated with 16% brine and L. plantarum X23 showed a decreased histamine and acid value, increased free amino acid content, and a higher sensory score compared with the sun-dried Spanish mackerel without L. plantarum X23 treatment (P < 0.05). In conclusion, the sun-dried Spanish mackerel purchased from the supermarkets in Dalian were safely edible, and L. plantarum X23 can significantly reduce the content of histamine and putrescine in self-made, low-salt, sun-dried Spanish mackerel and has potential as a biopreservative for sun-dried Spanish mackerel preparation. HIGHLIGHTS
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Affiliation(s)
- L U Feng
- 1School of Food Science and Technology and Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Ying Li
- 1School of Food Science and Technology and Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Changlu Ma
- Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, People's Republic of China
| | - Yanfeng Tuo
- 1School of Food Science and Technology and Dalian Probiotics Function Research Key Laboratory, Dalian Polytechnic University, Dalian 116034, People's Republic of China
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6
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Aubourg SP. Employment of Flake Ice Systems Including Natural Preservative Compounds for the Quality Enhancement of Chilled Seafood-A Review. Antioxidants (Basel) 2021; 10:antiox10091499. [PMID: 34573131 PMCID: PMC8471806 DOI: 10.3390/antiox10091499] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 09/16/2021] [Accepted: 09/17/2021] [Indexed: 11/16/2022] Open
Abstract
Marine species deteriorate rapidly post-mortem as a consequence of a variety of biochemical and microbial breakdown mechanisms. Due to the increasing demand for high-quality fresh seafood, different strategies are now available to retard spoilage for as long as possible. The present study provides an overview of a recently proposed strategy based on the addition of natural compounds to marine species. In this strategy, different kinds of natural preservative compounds are included in the flake-ice medium that is commonly used for chilled storage. Natural sources tested for this purpose include low-molecular-weight organic acids and different kinds of extracts of plants, macroalgae, and by-products resulting from marine species commercialization. The preservative action of such treatments is analyzed according to the effect on different deteriorative mechanisms (i.e., lipid hydrolysis, oxidation, and microbial activity development), as well as on the resulting sensory acceptability and shelf-life time. The basic objective of this review is to provide an overview concerning the positive effect that the presence in an icing system of natural preserving compounds may have on the quality of chilled marine species. Furthermore, various potential avenues are proposed to develop the practical and commercial employment of this technological strategy.
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Affiliation(s)
- Santiago P Aubourg
- Department of Food Science and Technology, Marine Research Institute (CSIC), Calle Eduardo Cabello, 6, 36208 Vigo, Spain
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7
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Liu L, Lan W, Pu T, Zhou Y, Xie J. Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel (
Pneumatophorus japonicus
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15762] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Lin Liu
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - 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
| | - Tianting Pu
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Yuxiao Zhou
- 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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8
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Horse mackerel (Trachurus trachurus) fillets biopreservation by using gallic acid and chitosan coatings. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107511] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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9
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Carrera M, Ezquerra-Brauer JM, Aubourg SP. Characterization of the Jumbo Squid ( Dosidicus gigas) Skin By-Product by Shotgun Proteomics and Protein-Based Bioinformatics. Mar Drugs 2019; 18:md18010031. [PMID: 31905758 PMCID: PMC7024357 DOI: 10.3390/md18010031] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 12/19/2019] [Accepted: 12/26/2019] [Indexed: 12/16/2022] Open
Abstract
Jumbo squid (Dosidicus gigas) is one of the largest cephalopods, and represents an important economic fishery in several regions of the Pacific Ocean, from southern California in the United States to southern Chile. Large and considerable discards of this species, such as skin, have been reported to constitute an important source of potential by-products. In this paper, a shotgun proteomics approach was applied for the first time to the characterization of the jumbo squid (Dosidicus gigas) skin proteome. A total of 1004 different peptides belonging to 219 different proteins were identified. The final proteome compilation was investigated by integrated in-silico studies, including gene ontology (GO) term enrichment, pathways, and networks studies. Potential new valuable bioactive peptides such as antimicrobial, bioactive collagen peptides, antihypertensive and antitumoral peptides were predicted to be present in the jumbo squid skin proteome. The integration of the global proteomics results and the bioinformatics analysis of the jumbo squid skin proteome show a comprehensive knowledge of this fishery discard and provide potential bioactive peptides of this marine by-product.
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Affiliation(s)
- Mónica Carrera
- Department of Food Technology, Marine Research Institute (IIM), Spanish National Research Council (CSIC), 36208 Vigo, Pontevedra, Spain;
- Correspondence: ; Tel.: +34-986-231930; Fax: +34-986-292762
| | | | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (IIM), Spanish National Research Council (CSIC), 36208 Vigo, Pontevedra, Spain;
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10
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Chan-Higuera JE, Ezquerra-Brauer JM, Lipan L, Cano-Lamadrid M, Rizzitano R, Carbonell-Barrachina AA. Evaluation of Dosidicus gigas Skin Extract as An Antioxidant and Preservative in Tuna Pâté. Foods 2019; 8:foods8120693. [PMID: 31861248 PMCID: PMC6963961 DOI: 10.3390/foods8120693] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 12/10/2019] [Accepted: 12/15/2019] [Indexed: 11/16/2022] Open
Abstract
A strategy for food preservation, based on a methanol–HCl squid skin extract (Dosidicus gigas) (JSSE), was evaluated at two concentrations in yellowfin tuna fish pâtés, which were stored at 4 and 8 °C for 20 day. The JSSE was characterized by determining its antioxidant and mutagenic activities. A yellowfin tuna pâté was elaborated, with and without the addition of the JSSE. An affective sensory analysis was performed to establish consumers’ preferences. During a 20-day storage period, the water activity (aw), pH, color difference (ΔE*ab), microbiological analysis, lipid oxidation and sensory quality attributes were evaluated, and the results were compared with the results of the butylated hydroxyanisole (BHA) and control treatments. The JSSE showed antioxidant activity against the 2,2-diphenyl-1-picrylhydrazyl (DPPH●+) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS●) radicals and did not induce mutation, according to the Ames’ Salmonella test, nor chromosomal abnormalities, according to the onion root-tip cell assay. The consumer analysis demonstrated a higher preference for the pâté with the added JSSE in seven out of the eight evaluated attributes. During storage, the JSSE neither had an impact on aw nor pH, maintained lower ΔE*ab values, inhibited the microbial activity and lipid oxidation (unlike the control pâté), and preserved the sensory quality attributes, unlike the BHA and control treatments. This study showed that the JSSE has biologically active pigments that can act as antioxidants and antimicrobials in yellowfin tuna fish pâtés.
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Affiliation(s)
- Jesús Enrique Chan-Higuera
- Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.E.C.-H.); (L.L.); (M.C.-L.); (R.R.)
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd, Luis Encinas y Rosales s/n, Col. Centro, C.P. 83000 Hermosillo, Sonora, Mexico
| | - Josafat Marina Ezquerra-Brauer
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd, Luis Encinas y Rosales s/n, Col. Centro, C.P. 83000 Hermosillo, Sonora, Mexico
- Correspondence: (J.M.E.-B.); (A.A.C.-B.)
| | - Leontina Lipan
- Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.E.C.-H.); (L.L.); (M.C.-L.); (R.R.)
| | - Marina Cano-Lamadrid
- Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.E.C.-H.); (L.L.); (M.C.-L.); (R.R.)
| | - Roberta Rizzitano
- Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.E.C.-H.); (L.L.); (M.C.-L.); (R.R.)
| | - Angel Antonio Carbonell-Barrachina
- Grupo Calidad y Seguridad Alimentaria, CSA, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (J.E.C.-H.); (L.L.); (M.C.-L.); (R.R.)
- Correspondence: (J.M.E.-B.); (A.A.C.-B.)
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11
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Xanthommatin is Behind the Antioxidant Activity of the Skin of Dosidicus gigas. Molecules 2019; 24:molecules24193420. [PMID: 31547094 PMCID: PMC6811751 DOI: 10.3390/molecules24193420] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 09/10/2019] [Accepted: 09/18/2019] [Indexed: 02/07/2023] Open
Abstract
Marine bioactive compounds have been found in very different sources and exert a very vast array of activities. Squid skin, normally considered a discard, is a source of bioactive compounds such as pigments. Recovering these compounds is a potential means of valorizing seafood byproducts. Until now, the structure and molecular properties of the bioactive pigments in jumbo squid skin (JSS) have not been established. In this study, methanol-HCl (1%) pigment extracts from JSS were fractionated by open column chromatography and grouped by thin-layer chromatography in order to isolate antioxidant pigments. Antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH●) and 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS●+) radical scavenging assays and ferric reducing power (FRAP) assay. Fractions 11-34 were separated and grouped according to flow rate values (F1-F8). Fractions F1, F3, and F7 had the lowest IC50 against ABTS●+ per milligram, and fractions F3 and F7 showed the lowest IC50 in the FRAP assay. Finally, fraction F7 had the highest DPPH● scavenging activity. The chemical structure of the F7 fraction was characterized by infrared spectroscopy, 1H nuclear magnetic resonance, and electrospray ionization-mass spectrometry. One of the compounds identified in the fraction was xanthommatin (11-(3-amino-3-carboxypropanoyl)-1-hydroxy-5-oxo-5H-pyrido[3,2-a]phenoxazine-3-carboxylic acid) and their derivatives (hydro- and dihydroxanthommatin). The results show that JSS pigments contain ommochrome molecules like xanthommatin, to which the antioxidant activity can be attributed.
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12
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Ezquerra‐Brauer JM, Aubourg SP. Recent trends for the employment of jumbo squid (
Dosidicus gigas
) by‐products as a source of bioactive compounds with nutritional, functional and preservative applications: a review. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14067] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Josafat Marina Ezquerra‐Brauer
- Departamento de Investigación y Posgrado en Alimentos University of Sonora C/ Luis Encinas, PO Box 1658 C. P. 83000 Hermosillo Sonora Mexico
| | - Santiago P. Aubourg
- Department of Food Technology Marine Research Institute (CSIC) C/ Eduardo Cabello, 6 36208 Vigo Spain
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13
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Ezquerra-Brauer JM, Miranda JM, Chan-Higuera JE, Barros-Velázquez J, Aubourg SP. New icing media for quality enhancement of chilled hake (Merluccius merluccius) using a jumbo squid (Dosidicus gigas) skin extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3412-3419. [PMID: 28009054 DOI: 10.1002/jsfa.8192] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2016] [Revised: 12/19/2016] [Accepted: 12/19/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND An advanced strategy for chilled fish preservation, based on the inclusion in ice of an extract of jumbo squid (Dosidicus gigas) skin (JSS), is proposed. Aqueous solutions including acetic acid-ethanol extracts of JSS were tested at two different concentrations as icing media, with the effects on the quality evolution of chilled hake (Merluccius merluccius) being monitored. RESULTS A significant inhibition (P < 0.05) of microbial activity (aerobes, psychrotrophs, Enterobacteriaceae, proteolytic bacteria; pH, trimethylamine) was obtained in hake corresponding to the icing batch including the highest JSS concentration. Additionally, fish specimens from such icing conditions showed an inhibitory effect (P < 0.05) on lipid hydrolysis development, while no effect (P > 0.05) was depicted for lipid oxidation. Sensory analysis (skin and mucus development; eyes; gills; texture; external odour; raw and cooked flesh odour; flesh taste) indicated a shelf life extension of chilled hake stored in ice including the highest JSS concentration. CONCLUSION A profitable use of JSS, an industrial by-product during jumbo squid commercialisation, has been developed in the present work, which leads to a remarkable microbial inhibition and a significant shelf life extension of chilled hake. In agreement with previous research, ommochrome pigments (i.e. lipophilic-type compounds) would be considered responsible for this preservative effect. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | - José M Miranda
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain
| | | | - Jorge Barros-Velázquez
- Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela, Lugo, Spain
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain
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