Red color-related proteins from the shell of red swamp crayfish (Procambarus clarkii): Isolation, identification and bioinformatic analysis

Pan, Chuang; Liang, Xiaoling; Chen, Shengjun; Tao, Fenggang; Jianwei, Cen

doi:10.1016/j.foodchem.2020.127079

Cited by 13 publications

(5 citation statements)

References 30 publications

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“…The fibre content of 6.0% in sand crab was similar to that reported by Kardarya et al (2011), which was 4.9% and lower than other crustacean feed ingredients. While carotenoids are an essential nutrient for any biological function in crustaceans, which can be seen when sand crab is heated or boiled, it turns a reddish colour like other crustaceans (Helliwell, 2010;Manikandan et al, 2020;Mohamad-Zuki et al, 2022;Pan et al, 2020). The results of the present studies also showed that the concentration of carotenoids in sand crabs was as high as 1696 µg/g, much higher than the last reported with a range of 40-50 µg/g (Gilchirst & Lee, 1972).…”

Section: Nutritional Value Of Sand Crabsupporting

confidence: 41%

SAND CRAB (Emerita sp.) MEAL AS A NOVEL FEED INGREDIENT FOR KOI CARP (Cyprinus carpio)

Sukarman,

Murniasih,

Gynanjar

et al. 2023

Indonesian Aquaculture Journal

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Sand crab (Emerita sp.) is a marine biodiversity, but it has not been used as a fish feed ingredient. This study aimed to evaluate the nutritional value of sand crabs and to understand its effect when used as feed ingredient on the performance of Koi carp. The study was conducted in two steps, which is evaluation of the nutritional value of sand crab and its effect on fish performance. The proximate composition, amino acids, and fatty acids were measured using AOAC methods, and then the carotenoid content was determined by spectrophotometry. In the second step, the sand crab was added to fish feed at doses of 0, 5, 10, and 15 percent, and fed to koi fish for 42 days. The parameters observed were length gain (LG), weight gain (WG), and feed efficiency (FE). Nutritional data were analyzed by description and compared with fish feed ingredients from previous studies. Fish performance were analyzed by one-way ANOVA. When significant, Tukey’s significant mean test was applied. The result showed that the nutritional value of sand crab was comparable to other feed ingredients with a protein content of 37.88%, while carotenoid content was superior. The best performance of Koi carp was obtained with a dose of 15% sand crab in the diet, with LG, WG, and FE values of 0.93 ± 0.05 cm, 0.48 ± 0.06 g, and 63.50 ± 7.05 %, respectively. Based on this result, it can be concluded that sand crab has a high nutritional value and can be used up to 15% in Koi carp diet.

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Section: Nutritional Value Of Sand Crabsupporting

confidence: 41%

SAND CRAB (Emerita sp.) MEAL AS A NOVEL FEED INGREDIENT FOR KOI CARP (Cyprinus carpio)

Sukarman,

Murniasih,

Gynanjar

et al. 2023

Indonesian Aquaculture Journal

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“…A novel lipophilic protein abundantly containing hydrophobic amino acids was isolated from the shells of Pandalus borealis [34] . Pan et al [29] , [35] isolated red color-related proteins from the shells of Litopenaeus vannamei and Procambarus clarkia , with the monomer molecular mass of 75 and 24 kDa, respectively. The isolation, identification and characterization of particular proteins from shrimp shells deserve further studies.…”

Section: Resultsmentioning

confidence: 99%

Positive effects and mechanism of ultrasound on chitin preparation from shrimp shells by co-fermentation

Zhang

Duan

2022

Ultrasonics Sonochemistry

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“…The findings were slightly different from those of Garate et al, who reported two major protein bands of 19.2 and 22.4 kDa in a carapace of P. clarkii [ 26 ]. However, Pan et al isolated two different red colour-related proteins of 24 and 73 kDa, where 73 kDa protein was a tripolymer composed of three 24 kDa protein units [ 21 ]. This possibly occurred because differently coloured crayfish were used in different studies, as various red-change-related pigment proteins of different molecular weights have also been found in other crustaceans.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, there is no significant difference in astaxanthin content among different coloured crayfish carapaces, but the red colour of brownish-green crayfish is substantially greater than that of dark-red crayfish (data is not shown). In our previous study, two pigment-binding proteins with molecular weights of 24 and 73 kDa were found in dark-red crayfish carapaces and identified as haemocyanins [ 21 ]. When the concentration of haemocyanins increased to 5 mg·mL −1 , the a* value of 24 kDa protein increased from 2.10 to 3.26, whereas in the case of 73 kDa protein, this value increased from 10.28 to 16.57 in a boiling water bath.…”

Section: Introductionmentioning

confidence: 99%

Purification and Characterisation of Two Novel Pigment Proteins from the Carapace of Red Swamp Crayfish (Procambarus clarkii)

Chen

Pan

et al. 2021

Foods

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Pigment proteins play a vital role in the red colour change of the red swamp crayfish (Procambarus clarkii) shell after cooking. In this study, two red-change-related pigment proteins with molecular weights of approximately 170 and 43 kDa—denoted as F1 and F2, respectively—were purified by ammonium sulphate salting-out and size exclusion chromatography. F1 and F2 entirely comprised homomultimeric protein complexes composed of 21 kDa subunits. LC-MS/MS analysis showed that the 21 kDa protein subunit belonged to the crustacyanin family, named P. clarkii crustacyanin A2 (PcCRA2). The full-length cDNA of PcCRA2 was cloned, which encoded 190 amino acid residues and was highly homologous (91.58%) with Cherax quadricarinatus crustacyanin A. The predicted 3D structure showed that PcCRA2 had a β-barrel structure for pigment encapsulation. The colour change of F1 was first detected at 40 °C, and the red change occurred upon heating above 60 °C. Additionally, with increasing temperature, its β-sheet content increased, and its α-helix content reduced. Correlation analysis showed that the redness value of F1 was significantly related to the heating temperature and the β-sheet content.

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Red color-related proteins from the shell of red swamp crayfish (Procambarus clarkii): Isolation, identification and bioinformatic analysis

Cited by 13 publications

References 30 publications

SAND CRAB (Emerita sp.) MEAL AS A NOVEL FEED INGREDIENT FOR KOI CARP (Cyprinus carpio)

SAND CRAB (Emerita sp.) MEAL AS A NOVEL FEED INGREDIENT FOR KOI CARP (Cyprinus carpio)

Positive effects and mechanism of ultrasound on chitin preparation from shrimp shells by co-fermentation

Purification and Characterisation of Two Novel Pigment Proteins from the Carapace of Red Swamp Crayfish (Procambarus clarkii)

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