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Yu Y, Wei Y, Chen S, Wang Y, Huang H, Li C, Wang D, Shi W, Li J, Zhao Y. Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice. Food Chem 2024; 451:139502. [PMID: 38701732 DOI: 10.1016/j.foodchem.2024.139502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 04/18/2024] [Accepted: 04/25/2024] [Indexed: 05/05/2024]
Abstract
In this study, the correlation between protein phosphorylation and deterioration in the quality of tilapia during storage in ice was examined by assessing changes in texture, water-holding capacity (WHC), and biochemical characteristics of myofibrillar protein throughout 7 days of storage. The hardness significantly decreased from 471.50 to 252.17 g, whereas cooking and drip losses significantly increased from 26.5% to 32.6% and 2.9% to 9.1%, respectively (P < 0.05). Myofibril fragmentation increased, while myofibrillar protein sulfhydryl content and Ca2+-ATPase activity decreased from 119.33 to 89.29 μmol/g prot and 0.85 to 0.46 μmolPi/mg prot/h, respectively (P < 0.05). Correlation analysis revealed that the myofibrillar protein phosphorylation level was positively correlated with hardness and Ca2+-ATPase activity but negatively correlated with WHC. Myofibrillar protein phosphorylation affects muscle contraction by influencing the dissociation of actomyosin, thereby regulating hardness and WHC. This study provides novel insights for the establishment of quality control strategies for tilapia storage based on protein phosphorylation.
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Affiliation(s)
- Ye Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Ya Wei
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Hui Huang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Di Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jun Li
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, China.
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Xu Z, Zhao X, Yang W, Mei J, Xie J. Effect of magnetic nano-particles combined with multi-frequency ultrasound-assisted thawing on the quality and myofibrillar protein-related properties of salmon (Salmo salar). Food Chem 2024; 445:138701. [PMID: 38350203 DOI: 10.1016/j.foodchem.2024.138701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 01/31/2024] [Accepted: 02/05/2024] [Indexed: 02/15/2024]
Abstract
Multi-frequency ultrasound-assisted thawing (MUAT) has been proven to be an effective method of maintaining the quality of frozen food. The effects of magnetic nano-particles (MNPs) combined with MUAT and multi-frequency ultrasound-assisted sequential thawing (MUST) on water retention, myofibrillar protein (MP) structural characteristics, function characteristics, and MP aggregation and degradation of salmon (Salmo salar) were studied. The results showed that MNPs combined with multi-frequency ultrasound-assisted sequential thawing (MNPs-MUST) significantly improved the thawing rate and the retention of water and had better emulsifying and foaming properties. MNPs-MUST treatment reduced the oxidation and degradation of MP, increased sulfhydryl content, and protected the structure of MP. Confocal laser scanning microscopy (CLSM) indicated that the MP transformed into a filamentous polymer into more evenly distributed units, resulting in higher protein solubility, lower surface hydrophobicity, and lower protein turbidity. Therefore, MNPs combined with MUST has a potential application value in the thawing research of frozen salmon.
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Affiliation(s)
- Zhilong Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xin Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weihao Yang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.
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Chang X, Wang J, Harlina PW, Geng F. Quantitative N-Glycoproteomic Analysis of Cattle-Yak and Yak Longissimus Thoracis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37471694 DOI: 10.1021/acs.jafc.3c02728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/22/2023]
Abstract
In this study, the N-glycosylated protein profiles of cattle-yak longissimus thoracis (CYLT) and yak longissimus thoracis (YLT) were comparatively analyzed using quantitative proteomics techniques. A total of 76 differential N-glycosylated proteins (DGPs) were screened from 181 quantified N-glycoproteins, indicating that differences in N-glycosylation levels are key to the differences between CYLT and YLT. In particular, a variety of N-glycoproteins involved in the extracellular matrix were differentially N-glycosylated between CYLT and YLT, mainly including fibrillin-1, fibromodulin, collagen, and laminins. In addition, the N-glycosylation levels of several lysosomal-related proteolytic enzymes (cathepsin D, dipeptidyl peptidase 1, legumain, and aminopeptidases, etc.) were significantly higher in CYLT. These results indicated that the N-glycosylation of CYLT and YLT proteins plays a crucial role in the regulation of extracellular matrix organization (muscle fiber structure) and lysosomal activity (postmortem meat tenderness). The results remind us that posttranslation modifications, especially N-glycosylation, are still icebergs beneath the surface.
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Affiliation(s)
- Xinping Chang
- School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu 610106, China
| | - Jinqiu Wang
- School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu 610106, China
| | - Putri Widyanti Harlina
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Fang Geng
- School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu 610106, China
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Deng XH, Ni XX, Han JH, Yao WH, Fang YJ, Zhu Q, Xu MF. High-intensity ultrasound modified the functional properties of Neosalanx taihuensis myofibrillar protein and improved its emulsion stability. ULTRASONICS SONOCHEMISTRY 2023; 97:106458. [PMID: 37257209 DOI: 10.1016/j.ultsonch.2023.106458] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 05/15/2023] [Accepted: 05/24/2023] [Indexed: 06/02/2023]
Abstract
This study aimed to investigate the effects of high-intensity ultrasound treatment on the functional properties and emulsion stability of Neosalanx taihuensis myofibrillar protein (MP). The results showed that the carbonyl groups, emulsification properties, intrinsic fluorescence intensity, and surface hydrophobicity of the ultrasound treated MP solution were increased compared to the MP without ultrasound treatment. The results of secondary structure showed that the ultrasound treatment could cause a huge increase of β-sheet and a decline of α-helix of MP, indicating that ultrasound induced molecular unfolding and stretching. Moreover, ultrasound reduced the content of total sulfhydryl and led to a certain degree of MP cross-linking. The microscopic morphology of MP emulsion indicated that the emulsion droplet decreased with the increase of ultrasound power. In addition, ultrasound could also increase the storage modulus of the MP emulsion. The results for the lipid oxidation products indicated that ultrasound significantly improved the oxidative stability of N. taihuensis MP emulsions. This study offers an important reference theoretically for the ultrasound modification of aquatic proteins and the future development of N. taihuensis deep-processed products represented by surimi.
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Affiliation(s)
- Xiao-Hong Deng
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, Zhejiang 311121, China
| | - Xiang-Xiang Ni
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, Zhejiang 311121, China
| | - Jia-Hui Han
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, Zhejiang 311121, China
| | - Wen-Hua Yao
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, Zhejiang 311121, China
| | - Ya-Jie Fang
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, Zhejiang 311121, China
| | - Qin Zhu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, Zhejiang 311121, China
| | - Ming-Feng Xu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, Zhejiang 311121, China.
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Enhanced Gel Properties of Duck Myofibrillar Protein by Plasma-Activated Water: Through Mild Structure Modifications. Foods 2023; 12:foods12040877. [PMID: 36832952 PMCID: PMC9956232 DOI: 10.3390/foods12040877] [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: 01/16/2023] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
This study assessed the gel properties and conformational changes of duck myofibrillar protein (DMP) affected by plasma-activated water (PAW) generated at various discharge times (0 s, 10 s, 20 s, 30 s, and 40 s). With the treatment of PAW-20 s, the gel strength and water-holding capacity (WHC) of DMP gels were significantly increased when compared to the control group. Throughout the heating process, dynamic rheology revealed that the PAW-treated DMP had a higher storage modulus than the control. The hydrophobic interactions between protein molecules were significantly improved by PAW, resulting in a more ordered and homogeneous gel microstructure. The increased sulfhydryl and carbonyl content in DMP indicated a higher degree of protein oxidation with PAW treatment. Additionally, the circular dichroism spectroscopy demonstrated that PAW induced α-helix and β-turn transformed to β-sheet in DMP. Surface hydrophobicity, fluorescence spectroscopy, and UV absorption spectroscopy suggested that PAW altered DMP's tertiary structure, although the electrophoretic pattern indicated that the primary structure of DMP was mostly unaffected. These results suggest that PAW can improve the gel properties of DMP through mild alteration in its conformation.
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