Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets

Abstract

Cysteine cathepsin-associated degradation of muscle proteins have been assumed to be crucial to the softening of chilled fillet. The effect of aqueous extract of Alliums on cathepsin-induced proteolysis and texture deterioration of icestored carp fillets was evaluated. Among all treatments, extracts of scallion and garlic were the most effective inhibitor of cathepsin B, reducing the enzyme activity by more than 40 % after storage of 3 days, whereas extracts of scallion and leek had the greatest inhibitory effects on the cathepsin L activity, resulting in corresponding reduction in enzyme activity of 65 and 57 %, respectively. Extracts of scallion and garlic were the most effective treatments in impeding accumulation of TCAsoluble peptides and breakdown of myofibrillar proteins as validated by SDS-PAGE pattern. After storage of 21 days, the shear force of fillets treated with scallion and garlic extracts were approximately 30 % higher than those of control, whereas the treatments with other Allium extracts showed no inhibitory effect on textural deterioration. The results demonstrated that the treatment of grass carp fillets with extract of scallion and garlic has the potential to mitigate the endogenous cathepsininduced softening of ice-stored grass carp fillets.

Effects of chitosan coating combined with essential oils on quality and antioxidant enzyme activities of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C

“…Similarly, Xu et al . () also reported shear force of grass carp fillets sharply decreased by 58% after first 6 days of ice storage. The textural deterioration of fillets within the early stage of storage was relevant to proteolysis caused by endogenous enzymes including cathepsins, matrix metalloproteinases and calpains (Wang et al ., ).…”

Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage

“…), [39] and the band with molecular weights of 97 kDa was reported to represent phosphorylase. [37] The research presented a slight decrease in the intensity of the bands of about 97 kDa, 60 kDa, 50 kDa, and 35~36 kDa, which demonstrated the degradation of sarcoplasmic protein.…”

“…[12,36] As seen in Figure 6 a, c, the bands intensities of MHC, tropomyosin and actin of MFP decreased markedly during the whole storage, especially after 6 days of storage at 4°C. The degradation of MHC and actin may be possibly attributed to the postmortem cathepsins B and L activity, [37] and the recent study reported that µ-calpain could hydrolyse MHC and actin at suitable condition (pH around 5.5 and Ca 2+ concentration around 1mM). [38] The intensities of tropomyosin and troponin T also decreased gradually during the whole storage, which could prove that muscle degradation rate was rising up with the increasing storage time.…”

Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review

“…inhibited the proteolysis of fillets from grass carp. Among 6 Allium sp., scallion and garlic extracts increased the shear force of grass carp fillets by 30% and 20%, respectively, compared to the control (Xu, Ge, Jiang, Xia, & Jiang, ). Allium contains thiosulfinates, organosulfur compounds, which react with cysteine to remove thiol groups and, thus, inhibit cysteine proteases (Olech, Zaborska, & Kot, ).…”