Investigating on the influence mechanism of sausage of sea bass on calcium absorption and transport based on Caco-2 cell monolayer model

Abstract

A monolayer Caco-2 cell model was established to explore the effects of sea bass sausage digestive juice containing phosphate on calcium ion transport. Differential proteins of Caco-2 cells treated with fish sausage juice were detected and analyzed by gene ontology (GO) functional annotation and kyoto encyclopedia of genes and genomes (KEGG) pathway analyses. Results revealed that after treatment with 0.23 mg/mL digestive juice of perch sausage in vitro, Caco-2 cell viability was the highest at 72 h (99.84%). Additionally, 0.23 mg/mL digestive juice of perch sausage in vitro significantly increased calcium ion transport. The transfer volume was 1.396 μg/well. Fish sausages containing phosphate significantly affected the protein expression levels of Caco-2 cells. Two hundred one differential proteins were detected, including 114 up-regulated and 87 down-regulated proteins. The main differential proteins included P02795, Q9P0W0, Q96PU5, Q9GZT9 and Q5EBL8. The adjustment ratios of the fish sausage group were 0.7485, 1.373, 1.2535, 0.6775, and 0.809, respectively. The pathway analysis showed that phosphate affected calcium ion absorption and transport through the P02795 enrichment pathway. The fish sausage group showed that the immune-related functions of cells were affected. This study expounds the effects of water-retaining agents on the nutritional quality of aquatic products and provides theoretical support for the research and application of surimi products.

Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi

“…Gel properties are important evaluation indexes of surimi products 5 . Adding appropriate exogenous substances is an effective means to improve the quality of freshwater fish surimi 6 . At present, exogenous additives that have been used in freshwater surimi include proteins, starch, hydrocolloids and other natural products.…”

“…5 Adding appropriate exogenous substances is an effective means to improve the quality of freshwater fish surimi. 6 At present, exogenous additives that have been used in freshwater surimi include proteins, starch, hydrocolloids and other natural products. Mi et al 7 found that the combined addition of soy protein isolate and transglutaminase (TGase) enhanced the waterholding capacity and gel properties of the straight-hole scallop adductor muscle.…”