Effects of T‐2 toxin on the muscle proteins of shrimp (<i>Litopenaeus vannamei</i>) – a proteomics study

Huang, Zhanrui; Wang, Yaling; Sun, Lijun; Wang, Xiaobo; Lu, Pengli; Liang, Guangming; Pang, Hongxi; Wu, Qinghua; Gooneratne, Ravi; Zhao, Jian

doi:10.1002/jsfa.10001

Cited by 10 publications

(18 citation statements)

References 40 publications

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“…Myofibrillar proteins regulate the contraction of muscle fibers, including myosin, actin, and tropomyosin 35 . Previous studies have found that exposure to T‐2 toxin alters the content of myofibrillar proteins according to the rule ‘low‐dose stimulation, high‐dose inhibition’ 8 . The current study also found that the myofibrillar protein content was increased in the early stage of T‐2 toxin exposure, and decreased in the middle and late stages.…”

Section: Discussionsupporting

confidence: 73%

“…The muscle proteins of shrimp can be classified as water‐soluble proteins, salt‐soluble proteins, alkali‐soluble proteins, and insoluble proteins 8 . Sarcoplasmic proteins and myofibrillar proteins are the main water‐soluble proteins and salt‐soluble proteins, respectively 8 . The results of this study indicated that, compared with the control group, exposure to T‐2 toxin resulted in a significant decrease in the sarcoplasmic protein content of shrimp muscle ( P < 0.05) (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Alkali‐soluble proteins are extracellular proteins that can be dissolved in sodium hydroxide 8 . Previous studies have found that changes in the alkali‐soluble protein content are negatively correlated with changes in the myofibrillar protein content 8,40 . Huang et al 23 .…”

Section: Discussionmentioning

confidence: 99%

“…At these concentrations, the toxin poses a severe threat to aquatic animals. When shrimp ingest feed contaminated with T‐2 toxin, the toxin accumulates and not only results in delayed development, reduced survival, and damage to the immune system, but also changes the muscle composition of the shrimp, causing their muscle quality to deteriorate; this causes heavy economic losses in shrimp aquaculture 6‐8 . Thus, there is an urgent need to minimize the harmful effects of T‐2 toxin in shrimp.…”

Section: Introductionmentioning

confidence: 99%

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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: Discussionsupporting

confidence: 73%

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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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“…The protein content of tofu was determined using the Kjeldahl method, according to Huang et al., (2020). The protein conversion factor was 6.25.…”

Section: Methodsmentioning

confidence: 99%

Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

Huang

Zhao

et al. 2021

Food Science & Nutrition

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The technological applications utilized for tofu processing are diverse and complex, resulting in different yields and quality characteristics of tofu. The current study investigated the gel‐forming principle of soybean protein coagulated using fermented yellow whey (FYW) to produce tofu. The effects of several processing parameters (soybean‐to‐water ratio, boiling temperature, boiling time, and FYW content) on the yield and protein content of tofu produced by the boiling‐to‐filtering method (BFM) were studied and optimized using response surface methodology. Results indicated significant differences in yield and protein content of tofu using different processing parameters, with FYW content being the most significant (p < .05). Optimum processing parameters of the BFM were found to be: soybean‐to‐water ratio of 1:5 (kg:kg), boiling time 6.1 min, boiling temperature 105°C, and FYW content of 26%. Under optimum conditions, tofu's yield and protein content were 235.17 g/100 g and 10.60%, respectively, and these were 47.93 g/100 g and 4.16% higher than those before optimization. This study provides practical technical support and a theoretical basis for the standardized industrial production of high‐yield and high‐protein tofu.

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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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Effects of T‐2 toxin on the muscle proteins of shrimp (Litopenaeus vannamei) – a proteomics study

Cited by 10 publications

References 40 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

Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

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

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