Removal of substrate inhibition of Acinetobacter baumannii xanthine oxidase by point mutation at Gln-201 enables efficient reduction of purine content in fish sauce

Wen, You; Xu, Juan; Pan, Donglei; Wang, Chenghua

doi:10.1016/j.fochx.2023.100593

Cited by 1 publication

(1 citation statement)

References 58 publications

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“…The degradation of IMP continues during the middle and late stages of fish storage The degradation of IMP continues during the middle and late stages of fish storage to produce HxR and Hx. Moreover, it is generally accepted that HxR and its degradation products (Hx, Xa and Ua) are spoilage substances, and their presence severely reduces the quality and flavor of fish products [19]. Accumulated Hx, along with certain amino acids and peptides, has been linked to meat's bitter flavor [20].…”

Section: Changes In Atp-related Componentsmentioning

confidence: 99%

Effect of Specific Spoilage Organisms on the Degradation of ATP-Related Compounds in Vacuum-Packed Refrigerated Large Yellow Croaker (Larimichthys crocea)

Chen,

Yan,

et al. 2024

Foods

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This study examined the spoilage potential of specific spoilage organisms on the degradation of adenosine triphosphate (ATP)-related compounds in vacuum-packed refrigerated large yellow croaker. The total viable count (TVC), ATP-related compounds and related enzymes of vacuum-packed refrigerated large yellow croaker inoculated with different bacteria (Pseudomonas fluorescens and Shewanella putrefaciens) were characterized using the spread plate method, high-performance liquid chromatography and assay kits, respectively. Results indicated that the TVC for both control and Shewanella putrefaciens groups reached spoilage levels at days 9 and 15, respectively. The changes of adenosine triphosphate (ATP), adenosine diphosphate (ADP), adenosine monophosphate (AMP) and adenosine deaminase activity across all groups showed no significant difference attributable to microbial growth. The results suggested that ATP to inosine monophosphate (IMP) degradation primarily occurs via fish’s endogenous enzymes, with minimal microbial involvement. On day 12, the IMP content in fillets inoculated with Pseudomonas fluorescens (0.93 μmol/g) was half higher than in those inoculated with Shewanella putrefaciens (0.57 μmol/g). Both spoilage organisms facilitated IMP degradation, with Shewanella putrefaciens making a more substantial contribution. Analysis of K values and correlation coefficients revealed that Shewanella putrefaciens was the primary factor in the freshness loss of refrigerated vacuum-packed large yellow croaker. These findings offer a reference for understanding quality changes in refrigerated large yellow croaker, especially regarding umami degradation at the microbial level.

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Section: Changes In Atp-related Componentsmentioning

confidence: 99%