Atlantic salmon (Salmo salar) muscle structure integrity and lysosomal cathepsins B and L influenced by dietary n-6 and n-3 fatty acids

Bahuaud, D.; Østbye, Tone-Kari K; Torstensen, B.E.; Rørå, M.B.; Ofstad, Ragni; Veiseth, E.; Thomassen, Magny S.; Ruyter, Bente

doi:10.1016/j.foodchem.2008.11.039

Cited by 16 publications

(19 citation statements)

References 48 publications

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“…Activity of proteases, such as cathepsins, is widely described in the literature to be an important contributor to protein degradation and muscle softening (Bahuaud et al, 2008(Bahuaud et al, , 2009Chéret, Delbarre-Ladrat, Lamballerie-Anton, & Verrez-Bagnis, 2007;Godiksen et al, 2009;Taylor, Geesink, Thompson, Koohmaraie, & Goll, 1995;Yamashita & Konagaya, 1991). In our study, increased cathepsin L activity was affected by storage time.…”

Section: Discussionsupporting

confidence: 52%

“…As substrates, Z-L-phenylalanine-L-arginine-7-amido-4-methylcoumarin (Z-Phe-Arg-AMC) was used for cathepsin B + L activity, whereas Z-L-arginine-L-arginine-7-amido-4-methylcoumarin (Z-Arg-Arg-AMC) was used for cathepsin B activity. To estimate cathepsin L activity, the activity of cathepsin B was subtracted from cathepsin B + L activity (Bahuaud et al, 2009;De Ceuninck et al, 1995). All samples were analysed in triplicate, and the mean was calculated.…”

Section: Cathepsin B and L Activitiesmentioning

confidence: 99%

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Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage

et al. 2015

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Section: Discussionsupporting

confidence: 52%

Section: Cathepsin B and L Activitiesmentioning

confidence: 99%

Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage

et al. 2015

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“…Analyses were determined according to Bahuaud et al. () by homogenizing 300 mg of muscle in 900‐ml extraction buffer (100 mmol/L sodium acetate in 2 ml/L Triton X‐100, pH 5.5) in a Precellys 24 homogenizer (Bertin Technologies, France) at 5,500 rpm two times 20 s. The homogenates were centrifuged at 16,000 × g for 30 min, and the cathepsin activity was analysed fluorimetrically in the supernatants (Kirschke, Wood, Roisen, & Bird, ). N‐CBZ‐L‐phenylalanyl‐L‐arginine‐7‐ amido‐4‐methylcoumarin (Z‐Phe‐Arg‐Nmec) was used as a substrate for CTSB + CTSL, and N‐CBZ‐L‐arginyl‐L‐arginine‐7‐amido‐4‐methylcoumarin (Z‐Arg‐Arg‐Nmec), for CTSB.…”

Section: Methodsmentioning

confidence: 99%

Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon

et al. 2017

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Sufficient firmness is essential for consumer appreciation and the suitability for processing of fish fillets. The objective of this study was to investigate the effect of functional amino acids (AA) on fillet texture and muscle development of Atlantic salmon.Triplicate net pens of 105 g salmon were fed a standard diet, or the same diet with added 15 g/kg arginine or 15 g/kg glutamate during a 5-month rearing period. The growth rate and FCR (0.91-0.92) showed no significant dietary effects (body weight 864-887 g). Glutamate supplementation resulted in delayed postmortem glycogen degradation (pH drop) and rigour development, along with improved fillet firmness and intercellular myofibre integrity. An in vitro study with salmon myosatellite cells showed that exogenous glutamine or arginine increased the expression of muscle growth markers (myog, tnnl2, myl) at both 8 and 16°C culture temperature. The expression of a marker for proteolysis (ctsb), myl and myog were highest for the glutamine treatment at 16°C. Significant interaction between exogenous AA and temperature indicated elevated AA requirement when growth is accelerated. It is concluded that AA from the glutamate family are vital for fillet firmness. The dispensable glutamine and glutamate appear more critical compared to arginine, particularly during highperformance periods. K E Y W O R D Samino acids, Atlantic salmon, Fillet quality, gene expression, muscle | INTRODUCTIONTexture perception is an important factor in consumer sensory appreciation of Atlantic salmon fillets (Hyldig & Nielsen, 2001) and is also important for the suitability for processing (Mitchie, 2012). Muscle fibre arrangement, density and integrity are among antemortem factors that influence fillet texture (Fauconneau et al., 1993;Hatae, Yoshimatsu, & Matsumoto, 1984;Hurling, Rodell, & Hunt, 1996;Kiessling, Stien, Torslett, Suontarna, & Slinde, 2006;Mørkøre, Ruohonen, & Kiessling, 2009;Taylor, Fjaera, & Skjervold, 2002;Torgersen et al., 2014) and metabolic properties (Ingebrigtsen et al., 2014;Larsson et al., 2012Larsson et al., , 2014Taylor et al., 2002).It has been assumed that animals and humans can synthesize sufficient amounts of dispensable amino acids. Growing evidence suggests that certain traditionally defined dispensable amino acids (e.g., glutamine and glutamate) play important roles in multiple signalling pathways. Hence, amino acids (AA), defined as regulators of key metabolic pathways, are now referred to as functional AA, including glutamate (Glu), glutamine (Gln) and arginine (Arg) that belong to the glutamate family (Wu, 2010). A deficiency of functional AA (either indispensable or dispensable) impairs not only protein synthesis, but also wholebody homoeostasis. Notably, supplementing Glu or Arg to a conventional diet (traditionally considered to provide adequate amounts of these AA) can improve growth potential in young land-living animals | 15 ØSTBYE ET al. (Wu, 2009) and salmon (Oehme et al., 2010). Furthermore, a recent study showed stimulated aerobic met...

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“…However, no study to date addressed the effect of leucine on cathepsins in fish. It has been reported that high lipid oxidation lead to a potential fragility and breakage of the lysosomal membrane, and eventually the release of proteolytic enzymes, cathepsins, into the cytosol (Bahuaud et al, 2009). In this sense, the reduction of cathepsin L activities in filet with leucine may be partly related to the protection effect against oxidative damage.…”

Section: Leucine Improved the Flesh Quality Of Fishmentioning

confidence: 99%

Dietary leucine improves flesh quality and alters mRNA expressions of Nrf2-mediated antioxidant enzymes in the muscle of grass carp ( Ctenopharyngodon idella )

et al. 2016

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Atlantic salmon (Salmo salar) muscle structure integrity and lysosomal cathepsins B and L influenced by dietary n-6 and n-3 fatty acids

Cited by 16 publications

References 48 publications

Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage

Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage

Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon

Dietary leucine improves flesh quality and alters mRNA expressions of Nrf2-mediated antioxidant enzymes in the muscle of grass carp ( Ctenopharyngodon idella )

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