Effects of T-2 toxin on histopathology, fatty acid and water distribution of shrimp (<i>Litopenaeus vannamei)</i> muscle

Bi, Siyuan; Huang, Zhanrui; Wang, Yaling; Nie, Fang-Hong; Wang, Xiaobo; Sun, Lijun; Zhu, Zhiqiang; Gooneratne, Ravi

doi:10.1080/03601234.2019.1574172

Cited by 6 publications

(3 citation statements)

References 39 publications

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“…38 Protein hydrolysis of cytoskeleton components leads to the degradation of myofibrillar proteins. 35 In histopathological analysis, Bi et al 39 also showed that T-2 toxin induced significant damage to shrimp myofibrils (increased myofibril space and loose muscle fiber structure). The current study provides further evidence for this phenomenon at the molecular level.…”

Section: Discussionmentioning

confidence: 99%

Protective mechanisms of three antioxidants against T‐2 toxin‐induced muscle protein deterioration in shrimp

Huang

Sun

et al. 2022

J Sci Food Agric

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BACKGROUND: Quercetin (Q), tea polyphenols (TP), and rutin (R) are widely used plant-derived active ingredients. They possess antioxidant, anti-inflammatory, and anti-tumor properties, and can reduce the muscle damage caused by mycotoxins. However, few studies have examined the protective mechanisms of quercetin, tea polyphenols, and rutin on muscle quality. To elucidate their protective mechanisms, shrimp were exposed to both T-2 toxin and these three antioxidants for 20 days in a doseescalating trial. The changes in the protein composition of shrimp muscle were measured. The target proteins associated with T-2 and antioxidants were screened and identified by non-labeled quantitative proteomics. RESULTS:The T-2 toxin induced abnormal expression of 21 target proteins, leading to the deterioration of muscle proteins in shrimp. The three antioxidants ameliorated the T-2 toxin-induced damage to muscle proteins by increasing the sarcoplasmic and myofibrillar protein content and decreasing the alkali-soluble protein content. Quercetin had the strongest protective effect. The protective processes of these antioxidants involved the upregulation of target proteins involved in carbohydrate metabolism (enolase, malate dehydrogenase), protein translation (elongation factor 1-alpha and eukaryotic translation initiation factor 2 subunit alpha), and cytoskeleton component (actin 2, fast-type skeletal muscle actin 1). Quercetin regulated the largest number of target proteins, making it the best protective agent against T-2 toxin. CONCLUSION:The T-2 toxin (4.80-24.30 mg/kg feed) induced changes in target proteins and muscle composition of shrimp, leading to a deterioration in muscle proteins. Quercetin (2.00-32.00 g/kg feed) had significant protective effects against this deterioration in muscle protein in shrimp.

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Section: Discussionmentioning

confidence: 99%

Protective mechanisms of three antioxidants against T‐2 toxin‐induced muscle protein deterioration in shrimp

Huang

Sun

et al. 2022

J Sci Food Agric

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“…T-2 (0.5, 1.5, 4.5 and 13.5 mg/kg feed) affected shrimp muscle fatty acid and water distribution, muscle histopathology, resulting in a decrease in quality and nutritional value of shrimp ( Bi et al., 2019 ). Que (2.00 to 32.00 g/kg feed), tea polyphenols and rutin could prevent abnormal changes in the target protein (enolase, malate dehydrogenase, elongation factor 1-alpha and eukaryotic translation initiation factor 2 subunit alpha, actin 2, fast-type skeletal muscle actin 1), and muscle composition (the sarcoplasmic, myofibrillar and the alkali-soluble protein) of shrimp caused by T-2 (4.80 to 24.30 mg/kg feed) and ameliorated the degree of muscle protein deterioration ( Huang et al., 2022a ).…”

Section: Effective Protective Agents Against Organ Toxicity Of T-2 An...mentioning

confidence: 99%

Effective protective agents against the organ toxicity of T-2 toxin and corresponding detoxification mechanisms: A narrative review

Wang,

Sun,

Wang

et al. 2024

Animal Nutrition

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“…Changes in texture are related to water-holding capacity, which usually affects the tenderness, tissue structure, and sensory quality of meat (Bi et al 2019). Chen et al (2022) demonstrated that increasing the water-holding ratio increased meat tenderness.…”

Section: Introductionmentioning

confidence: 99%

Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat

Sun

Lin

Ren

et al. 2022

Food Bioprocess Technol

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Antarctic krill (Euphausia superba) is an important source of biomass and high-quality protein. However, heat treatment of Antarctic krill negatively impacts its quality and compromises its utilization in the food industry. This study aimed to investigate the mechanisms underlying changes in Antarctic krill meat characteristics and physicochemical properties treated at different temperatures and holding times.Findings indicate that at higher temperatures and holding times, hardness and cooking loss of Antarctic krill meat increased dramatically. The low-eld nuclear magnetic resonance (LF-NMR) analysis revealed that the loss of immobile water increased, whereas SDS-PAGE analysis showed that the content of myosin heavy chain decreased signi cantly, and that protein degradation occurred. Fourier transform infrared spectroscopy (FT-IR) and intrinsic uorescence spectra indicated that α-helix motifs were transformed into β-sheets, and that more hydrophobic groups were exposed. The scanning electron microscopy (SEM) results showed that Antarctic krill meat formed corrugated folded regions after heat treatment without forming a three-dimensional water-entrapped structure, which led to signi cant water loss, resulting in rapid deterioration Antarctic krill meat. These results provide the basis for a deeper understanding of processing characteristics of Antarctic krill meat.

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Effects of T-2 toxin on histopathology, fatty acid and water distribution of shrimp (Litopenaeus vannamei) muscle

Cited by 6 publications

References 39 publications

Protective mechanisms of three antioxidants against T‐2 toxin‐induced muscle protein deterioration in shrimp

Protective mechanisms of three antioxidants against T‐2 toxin‐induced muscle protein deterioration in shrimp

Effective protective agents against the organ toxicity of T-2 toxin and corresponding detoxification mechanisms: A narrative review

Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat

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