Biochemical and physicochemical characteristics of the major muscle proteins from fish and shellfish

Ochiai, Yoshihiro; Ozawa, Hideo

doi:10.1007/s12562-020-01444-y

Cited by 42 publications

(14 citation statements)

References 102 publications

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“…It is a sarcoplasmic monomeric globular heme protein, which is varied in the muscle, depending on the fiber type, muscle activity, and age of the animal (Chaijan et al., 2008; Zhao et al., 2021). Generally, fish Mb comprises 143 amino acids, which is lower than the mammalian Mb, and the molecular weight is around 17 kDa (Ochiai & Ozawa, 2020). Mb contains a heme prosthetic group and a large‐coiled polypeptide globin moiety (Figure 1).…”

Section: Color and Pigments Of Fishmentioning

confidence: 99%

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

Singh

Mittal

Benjakul

2021

Comp Rev Food Sci Food Safe

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Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy‐form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post‐harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low‐ or ultralow‐temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.

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Section: Color and Pigments Of Fishmentioning

confidence: 99%

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

Singh

Mittal

Benjakul

2021

Comp Rev Food Sci Food Safe

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“…The α–helix decreased from 30.70% to 12.20%, the β–turn increased from 17.70% to 22.40%, and the random coil increased from 32.80% to 54.00%, with an overall trend of a decreasing α–helix and an increasing β–turn and random coil. Because of their bulge structures, the β–turn and random coil easily bind to antibodies to form epitopes, whereas the α–helix is not easily deformed and does not easily bind to antibodies to form epitopes, such as tropomyosin, a coiled–coil protein with an α–helix structure that becomes a major allergen from shellfish [ 36 ]. Furthermore, a high frequency of β–turn and random coil occurrence was found in the entire amino acid sequence of Ana o 2 and Ana o 3, indicating a high possibility of epitope formation in this region.…”

Section: Resultsmentioning

confidence: 99%

Identification and Structure of Epitopes on Cashew Allergens Ana o 2 and Ana o 3 Using Phage Display

et al. 2023

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Background: Cashew (Anacardium occidentale L.) is a commercially important plant. Cashew nuts are a popular food source that belong to the tree nut family. Tree nuts are one of the eight major food allergens identified by the Food and Drug Administration in the USA. Allergies to cashew nuts cause severe and systemic immune reactions. Tree nut allergies are frequently fatal and are becoming more common. Aim: We aimed to identify the key allergenic epitopes of cashew nut proteins by correlating the phage display epitope prediction results with bioinformatics analysis. Design: We predicted and experimentally confirmed cashew nut allergen antigenic peptides, which we named Ana o 2 (cupin superfamily) and Ana o 3 (prolamin superfamily). The Ana o 2 and Ana o 3 epitopes were predicted using DNAstar and PyMoL (incorporated in the Swiss-model package). The predicted weak and strong epitopes were synthesized as peptides. The related phage library was built. The peptides were also tested using phage display technology. The expressed antigens were tested and confirmed using microtiter plates coated with pooled human sera from patients with cashew nut allergies or healthy controls. Results: The Ana o 2 epitopes were represented by four linear peptides, with the epitopes corresponding to amino acids 108–111, 113–119, 181–186, and 218–224. Furthermore, the identified Ana o 3 epitopes corresponding to amino acids 10–24, 13–27, 39–49, 66–70, 101–106, 107–114, and 115–122 were also screened out and chosen as the key allergenic epitopes. Discussion: The Ana o 3 epitopes accounted for more than 40% of the total amino acid sequence of the protein; thus, Ana o 3 is potentially more allergenic than Ana o 2. Conclusions: The bioinformatic epitope prediction produced subpar results in this study. Furthermore, the phage display method was extremely effective in identifying the allergenic epitopes of cashew nut proteins. The key allergenic epitopes were chosen, providing important information for the study of cashew nut allergens.

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“…In fish meat, major proteins are those such as myosin, actin, troponin, tropomyosin and collagen [ 37 ]. It is speculated that the peptide derived by digestion of these proteins of APP may promote muscle fiber hypertrophy in a coordinated manner with the development of intramuscular connective tissue.…”

Section: Discussionmentioning

confidence: 99%

Dietary Alaska Pollack Protein Induces Acute and Sustainable Skeletal Muscle Hypertrophy in Rats

et al. 2022

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Our previous studies suggested that Alaska pollack protein (APP) intake increases skeletal muscle mass and that it may cause a slow-to-fast shift in muscle fiber type in rats fed a high-fat diet after 56 days of feeding. In this study, we explored whether dietary APP induces acute and sustainable skeletal muscle hypertrophy in rats fed a normal-fat diet. Male 5-week-old Sprague–Dawley rats were divided into four groups and fed a purified ingredient-based high-fat diet or a purified ingredient-based normal-fat diet with casein or APP, containing the same amount of crude protein. Dietary APP significantly increased gastrocnemius muscle mass (105~110%) after 2, 7 days of feeding, regardless of dietary fat content. Rats were separated into two groups and fed a normal-fat diet with casein or APP. Dietary APP significantly increased gastrocnemius muscle mass (110%) after 56 days of feeding. Dietary APP significantly increased the cross-sectional area of the gastrocnemius skeletal muscle and collagen-rich connective tissue after 7 days of feeding. It decreased the gene expression of Mstn /Myostatin, Trim63/MuRF1, and Fbxo32/atrogin-1, but not other gene expression, such as serum IGF-1 after 7 days of feeding. No differences were observed between casein and APP groups with respect to the percentage of Type I, Type IIA, and Type IIX or IIB fibers, as determined by myosin ATPase staining after 7 days of feeding. In the similar experiment, the puromycin-labeled peptides were not different between dietary casein and APP after 2 days of feeding. These results demonstrate that APP induces acute and sustainable skeletal muscle hypertrophy in rats, regardless of dietary fat content. Dietary APP, as a daily protein source, may be an approach for maintaining or increasing muscle mass.

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Biochemical and physicochemical characteristics of the major muscle proteins from fish and shellfish

Cited by 42 publications

References 102 publications

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

Identification and Structure of Epitopes on Cashew Allergens Ana o 2 and Ana o 3 Using Phage Display

Dietary Alaska Pollack Protein Induces Acute and Sustainable Skeletal Muscle Hypertrophy in Rats

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