Effects of curcumin‐mediated photodynamic treatment on lipid degradation of oysters during refrigerated storage

Abstract

BACKGROUND Oyster's lipid degradation leads to a decrease in edible and nutritional value. Curcumin‐mediated photodynamic treatment (PDT) is an innovative non‐thermal technology, although evaluation of the oyster's lipid degradation has been scarce. In the present study, we investigated peroxide value, thiobarbituric acid reactive substance, triacylglycerol and free fatty acids to evaluate the effect of curcumin‐mediated PDT on lipid degradation of oysters during refrigerated storage. RESULTS The results showed that curcumin‐mediated PDT could delay oyster's lipid degradation. Next, the activities of enzymes were detected to determine the mechanisms behind the effects of curcumin‐mediated PDT. It was revealed that the activities of lipase, phospholipase A2 (PLA2), phospholipase C (PLC), phospholipase D (PLD) and lipoxygenase (LOX) were significantly inhibited after curcumin‐mediated PDT (P < 0.05). Furthermore, 16 s rRNA analysis established that the relative abundances of Pseudoalteromonas and Psychrilyobacter were reduced by 51.58% and 43.82%, respectively, after curcumin‐mediated PDT. CONCLUSION Curcumin‐mediated PDT could delay oyster's lipid degradation by inhibiting the activities of lipase, PLA2, PLC, PLD and LOX, as well as by changing the oyster's microbial composition, reducing the relative abundance of Pseudoalteromonas and Psychrilyobacter. © 2021 Society of Chemical Industry.

Effects of curcumin‐based photodynamic treatment combined with low‐temperature storage on shelf life and purine content of Litopenaeus vannamei

“…Purine nucleoside phosphorylase (PNP) deaminates the hypoxanthine side, which is then oxidized by xanthine oxidase (XOD) to produce xanthine and finally uric acid (Cader et al, 2020). Purine content varies with enzyme activity, which has been confirmed by studies (Lu et al, 2021; Zhang et al, 2020). For this purpose, the activity of a key enzyme related to purine metabolism (5′‐NT, PNP, ADA, XOD) was determined in Figure 4.…”

“…Furthermore, the change of hypoxanthine con- (Cader et al, 2020). Purine content varies with enzyme activity, which has been confirmed by studies (Lu et al, 2021;Zhang et al, 2020). For this purpose, the activity of a key enzyme related to purine metabolism (5′-NT, PNP, ADA, XOD) was determined in Figure 4.…”

“…The results indicated that compared with cold storage (CS), mi- Pseudomonas is the dominant bacteria in the late deterioration period of aquatic products during refrigeration (Du et al, 2017). Zhang et al (2020) found that PDT can significantly reduce its relative abundance and delay quality deterioration.…”

“…Zhang et al (2015) found that slurry ice particles could significantly inhibit the lipid oxidation process of L. vannamei , which was consistent with the results of this study. Zhang et al (2020) showed that photodynamics could delay the deterioration of lipids by reducing the activity of oxidative hydrolases (Lipase, phospholipase, etc.) of source lipids in oysters, which explained why the storage effect of photodynamic combined with microcrystals was better than that of microcrystals alone.…”

Insight into the relationship between metabolite dynamic changes and microorganisms of sea urchin (S. intermedius) gonads during storage

“…The decrease of Psychrilyobacter may be affected by the low lipid content in sea urchin gonads. Zhang et al (2021) reported that Psychrilyobacter was associated with lipid degradation.

Fig.

…”