Effects of high-voltage electrostatic field (HVEF) on frozen shrimp (Solenocera melantho) based on UPLC-MS untargeted metabolism

Liu, Jiao; Zhu, Feixia; Yang, Jing; Wang, Yue; Ma, Xiaohan; Lou, Yifei; Li, Yongyong

doi:10.1016/j.foodchem.2023.135499

Cited by 7 publications

(14 citation statements)

References 40 publications

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“…According to metabolomic data, of the three goat meat samples (0, ε-polylysine, sodium dehydroacetate), the one with the additive had higher levels of various amino acids ( l -tyrosine, l -phenylalanine, l -valine, and l -isoleucine). l -Valine (0.22, 0.33, and 0.30 mg kg –1 ) is an amino acid required by the body for growth, maintenance, and repair, and l -isoleucine (1.44, 2.04, and 1.86 mg kg –1 ) is an essential hydrophobic branched-chain amino acid, both of which possess nonpolar side chains . In preservative-added goat meat, l -tyrosine is synthesized in the body from l -phenylalanine by the action of phenylalanine hydroxylase (PAH) in the liver, the enzyme responsible for converting the phenyl ring in the side chain.…”

Section: Results and Discussionmentioning

confidence: 99%

“…L-Valine (0.22, 0.33, and 0.30 mg kg −1 ) is an amino acid required by the body for growth, maintenance, and repair, and L-isoleucine (1.44, 2.04, and 1.86 mg kg −1 ) is an essential hydrophobic branched-chain amino acid, both of which possess nonpolar side chains. 33 In preservative-added goat meat, L-tyrosine is synthesized in the body from L-phenylalanine by the action of phenylalanine hydroxylase (PAH) in the liver, the enzyme responsible for converting the phenyl ring in the side chain. Adequate phenylalanine and tyrosine promote the synthesis of phenolic compounds.…”

Section: Integrated Metabolomics and Proteomics For Explanation Of Si...mentioning

confidence: 99%

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Molecular Mechanism of ε-Polylysine Treatment of Animal-Derived Foods: Glycine Amidinotransferase Activity Implicates Upregulation of l-Arginine and Creatine

Jia,

Zhu

2023

J. Agric. Food Chem.

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ε-Polylysine is a novel food preservative approved by the U.S. Food and Drug Administration (FDA), yet the mechanism of its effect on animal-derived foods remains unclear. Assessment of the effect of preservatives on goat meat products is necessary. Herein, metabolite accumulation and protein expression of ε-polylysine (0.025%, w/w) spiked with goat meat were investigated by nontarget metabolomics and proteomics combined with ultrahigh performance liquid chromatography quadrupole-Orbitrap high-resolution-mass spectrometry (UHPLC-Q-Orbitrap HRMS) in a simulated in vitro digestion model. The amino side chain of ε-polylysine increased the activity of glycine aminotransferase due to its nucleophilic nature, inducing a significant upregulation of l-arginine (0.43–0.72 mg kg–1) and creatine (3.98–6.89 mg kg–1), with an improvement in muscle quality of goat meat. Downregulation of enzyme phenylalanine hydroxylase expression led to upregulation of l-phenylalanine (2.26–3.25 mg kg–1) and l-tyrosine (0.98–1.29 mg kg–1). Collectively, this study first revealed the biochemical mechanism of ε-polylysine in goat meat products, which makes available new prospects for more accurate use of ε-polylysine in animal-derived foods.

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Section: Results and Discussionmentioning

confidence: 99%

Section: Integrated Metabolomics and Proteomics For Explanation Of Si...mentioning

confidence: 99%

Molecular Mechanism of ε-Polylysine Treatment of Animal-Derived Foods: Glycine Amidinotransferase Activity Implicates Upregulation of l-Arginine and Creatine

Jia,

Zhu

2023

J. Agric. Food Chem.

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“…Cumulative interpretation rates (R 2 X (CUM)) was higher than 0.5, which indicates the model could reflect the actual sample distribution [15]. The distinction between fresh samples and other samples gradually expanded, indicating that the metabolites changed significantly.…”

Section: Multivariate Data Analysismentioning

confidence: 94%

Insight into the quality deterioration induced by microorganisms in Litopenaeus vannamei during superchilling storage

Yang,

Pan,

Yang

et al. 2024

Food Science and Human Wellness

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Quality deterioration induced by microbial community in Litopenaeus vannamei during superchilling storage were demonstrated in this study. In this study, 6 microorganisms were identified as the biomarkers by 16S rDNA sequencing and 71 differential metabolites were identified by untargeted metabolomics. The correlation analysis between microorganisms and differential metabolites revealed that Oceanicaulis, Aliihoeflea, Prauserella, Chelativorans and Pseudoalteromonas had the potential to be the important microorganisms of deterioration of superchilled shrimp. Moreover, the spearman correlation analysis revealed that L* value had highly significant correlation with Shewanella (P < 0.01), and TBA value, TVC value total sulfhydryl content, TCA-soluble peptide and Ca 2+ -ATPase activity showed significantly correlation with Oceanicaulis, Prauserella, Chelativorans, Aliihoeflea and Pseudoalteromonas (P < 0.05). This study offers a better understanding for mechanisms behind quality degradation induced by microorganisms, which may help the quality maintaining of Pacific white shrimp during superchilling storage.

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“…In earlier studies, the main metabolites of tuna and salmon during refrigeration were large numbers of free amino acids, organic acids, and nucleotides, while the amounts of biogenic amines were lower, 46 which was similar to the results for the C group in the current study. Liu et al 47 found that the shrimp which was treated by electrostatic field, the main metabolites of shrimp were lipids, organic acids, organic oxygen compounds, organic heterocyclic and nucleotides. Differential metabolite heat maps and hierarchical cluster analysis 48 can better display trends in intergroup metabolic changes.…”

Section: Metabolic Changes In Large Yellow Croaker With Different Tre...mentioning

confidence: 99%

“…In addition, putrefactional microorganisms, such as Pseudomonas and Shewanella, could promote the metabolism of soluble peptides, biogenic amines and amino acids during storage of grass carp, 46 Low-voltage electrostatic field partial freezing storage treatment can inhibit the growth of microorganisms effectively, 10 so the degradation of metabolisms in the LVEF-PF group was delayed. Liu et al 47 found that the differential metabolic pathways observed in shrimp treated with electrostatic field primarily encompassed purine metabolism, pyrimidine metabolism, and lysine degradation. This result was similar to our research, and the enrichment of the purine metabolism and the pyrimidine metabolism indicated that the nucleotide metabolites in fish and shrimp meat had undergone significant changes after electrostatic field treatment.…”

Section: Metabolic Changes In Large Yellow Croaker With Different Tre...mentioning

confidence: 99%

Effect of low‐voltage electrostatic field‐assisted partial freezing on large yellow croaker protein properties and metabolomic analysis during storage

Fei,

Ma,

Yue

et al. 2023

J Sci Food Agric

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BackgroundLarge yellow croaker is highly perishable during storage because of high protein and moisture content. The degradation of the fish is mainly attributed to microbial growth and enzyme activity, so it is important to find an efficient storage method to extend its shelf life.MethodologyThis study investigated the effect of a low‐voltage electrostatic field combined with partial freezing treatment on the physicochemical properties of myofibrillar protein (MP) and metabolomic analysis of large yellow croaker during preservation. The samples in chilled storage (C), partial freezing storage (PF) and 6 kV/m low‐voltage electrostatic field partial freezing storage (LVEF‐PF) were analyzed during an 18 day storage period.ResultsIn comparison with the C and PF groups, LVEF‐PF delayed the oxidation of MP by inhibiting the formation of carbonyl groups (2.25 nmol/mg pro), and maintaining higher sulfhydryl content (29.73 nmol/mg pro). Fourier transform infrared (FTIR) spectroscopy and fluorescence spectroscopy analysis also demonstrated that the LVEF‐PF treatment maintained the stability of the protein structure by increasing the a‐helix ratio (19.88%) and reducing the random coil ratio (17.83%). Scanning electron microscopy showed that, compared with the LVEF‐PF group, there was more degeneration and aggregation of MP in the C and PF groups after 18 days’ storage. The results of untargeted metabolomic analysis showed that 415 kinds of differential metabolites were identified after storage, and the difference levels of differential metabolites were least between the samples treated with LVEF‐PF stored on the ninth day and the fresh samples. The main differential metabolic pathways during storage were amino acid metabolism and lipid metabolism.ConclusionThe LVEF‐PF treatment could maintain the stability of myofibrillar protein in large yellow croaker during storage. These results showed a potential application of the LVEF‐PF method for aquatic product preservation. © 2023 Society of Chemical Industry.

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Effects of high-voltage electrostatic field (HVEF) on frozen shrimp (Solenocera melantho) based on UPLC-MS untargeted metabolism

Cited by 7 publications

References 40 publications

Molecular Mechanism of ε-Polylysine Treatment of Animal-Derived Foods: Glycine Amidinotransferase Activity Implicates Upregulation of l-Arginine and Creatine

Molecular Mechanism of ε-Polylysine Treatment of Animal-Derived Foods: Glycine Amidinotransferase Activity Implicates Upregulation of l-Arginine and Creatine

Insight into the quality deterioration induced by microorganisms in Litopenaeus vannamei during superchilling storage

Effect of low‐voltage electrostatic field‐assisted partial freezing on large yellow croaker protein properties and metabolomic analysis during storage

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