Physical and Flavor Characteristics, Fatty Acid Profile, Antioxidant Status and Nrf2-Dependent Antioxidant Enzyme Gene Expression Changes in Young Grass Carp (Ctenopharyngodon idella) Fillets Fed Dietary Valine

Luo, Jiaheng; Feng, Lin; Jiang, Wei‐Dan; Liu, Yang; Wu, Pei; Jiang, Jun; Kuang, Sheng‐Yao; Tang, Ling; Tang, Wu‐Neng; Zhang, Yongan; Zhou, Xiao‐Qiu

doi:10.1371/journal.pone.0169270

Cited by 8 publications

(6 citation statements)

References 76 publications

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“…Valine is one of the essential amino acids in the human body, Luo et al . () showed that with the increase of dietary valine levels, the reduced glutathione (GSH) content and the activities of Cu/Zn superoxide dismutase (SOD1), catalase (CAT) increased, which suggests that dietary valine may have beneficial effects on fish antioxidant defences. The active oxygen scavenging ability is closely related to the antioxidant activity, so the strong antioxidant activity of VYLPR may be due to the valine contained in it.…”

Section: Resultsmentioning

confidence: 99%

Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H₂O₂‐induced cell damage

Zhang

Wang

et al. 2019

Int J of Food Sci Tech

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Summary To identify novel antioxidant peptides from egg‐white protein and investigate antioxidant mechanism, the hydrolysate of egg‐white protein was purified by ultrafiltration and a Sephadex G‐15 column. The peptides VYLPR, EVYLPR, VEVYLPR and VVEVYLPR were identified from the fraction with the highest antioxidant activity. The Results showed that the peptide VYLPR exhibited the strongest protective effect on HEK‐293 cells. The viability of cells recovered to 97.45 ± 1.98% with pre‐treatment of 20 μm VYLPR. We further investigated antioxidant mechanism. The results showed VYLPR could inhibit lipid peroxidation process, maintain cell membrane integrity, inhibit intracellular LDH activity, reduce MDA content, and improve the activity of antioxidant enzyme T‐SOD and GSH‐Px. This work could help researchers in understanding antioxidant mechanism of peptides and also contribute to developing functional egg‐white product.

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Section: Resultsmentioning

confidence: 99%

Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H₂O₂‐induced cell damage

Zhang

Wang

et al. 2019

Int J of Food Sci Tech

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“…Therefore, one of the major contributions of HLM is to enhance fatty acid metabolism. Fatty acids are an important component of cell membrane, and they are also involved in the formation of meat flavor [33,34]. More importantly, unsaturated fatty acids are also involved in immune regulation [35] and neurophysiological effects [36].…”

Section: Discussionmentioning

confidence: 99%

Metabolomic Effects of the Dietary Inclusion of Hermetia illucens Larva Meal in Tilapia

et al. 2022

Metabolites

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Black soldier fly (Hermetia illucens) larvae meal have been used as feed protein supplements in fish feed, but few researches have investigated the metabolomic effects of Hermetia illucens larvae meal supplements. Therefore, the metabolic effects on Nile tilapia were investigated by replacing 5%, 10%, and 20% of the dietary soybean meal in the basal diet with Hermetia illucens larvae meal, respectively. This study shows that 20% H. illucens larvae meal feed could promote tilapia average daily gain of upto 5.03 ± 0.18 g (mean ± SEM). It was found that the tricarboxylic acid cycle efficiency was improved by activating the enzymes of mitochondrial isocitrate dehydrogenase, NAD-malate dehydrogenase, succinate dehydrogenase, pyruvate dehydrogenase, and α-ketoglutarate dehydrogenase, which then increased the output of ATP and NADH. Furthermore, amino acid and protein biosynthesis was boosted by enhanced glutamine synthetase and glutamate synthase. In particular, GSH increased with increased H. illucens larvae meal. Unsaturated fatty acid biosynthesis was stimulated by higher levels of fatty acid synthase and acetyl CoA carboxylase. Additionally, there was no significant change in lipase levels. Thus, the higher acetyl Co-A content was primarily involved in fatty acid biosynthesis and energy metabolism. Flavor substances, such as nonanal and 2-methyl-3-furanthiol, also accumulated with the addition of H. illucens larvae meal, which increased the umami taste and meat flavor. Additionally, the flavor of tilapia was improved owing to a decrease in trimethylamine content, which causes an earthy and fishy taste. This study uncovers a previously unknown metabolic effect of dietary H. illucens larvae meal on Nile tilapia.

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“…Further in vitro experiment with primary muscle cells confirmed that leucine activated AMPK/Sirt1 pathway, which favoured continuous replenishment of myofibers. Also, moderate levels of dietary leucine (11.0–13.3 g/kg) and valine (10.6–16.7 g/kg) significantly increased fillet shear force and WHC in grass carp, which were associated with the improved antioxidant capacity through Nrf2 signalling and increased protein deposition via TOR signalling in the muscle 98,102 . Dietary isoleucine supplementation altered the texture profiles in hybrid bagrid catfish ( Pelteobagrus vachelli × Leiocassis longirostris ), characterised by increased resilience, and cohesiveness as well as decreased hardness, gumminess, and chewiness 100 .…”

Section: Strategies To Regulate Texture Characteristics In Aquaculturementioning

confidence: 98%

The flesh texture of teleost fish: Characteristics and interventional strategies

Wang,

Qiao,

Zhang

et al. 2023

Reviews in Aquaculture

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With the growing demand of consumers for high‐quality aquatic products, controlling the harvest quality of farmed fish is becoming increasingly important in aquaculture industry. The texture is a sensory property that covers a group of attributes, such as firmness, tenderness, chewiness, adhesiveness, resilience, etc., which greatly determine consumers' perception and satisfaction for flesh products. Regarding texture quality, extensive research has been conducted in recent decades based on its related theories, influencing factors, and intervention strategies. However, the information available is largely scattered and disjointed. Essentially, flesh texture is mainly determined by the collective contribution of three major muscle components: muscle fibres, intramuscular connective tissue, and intramuscular fat. Therefore, changing these components in living animals through nutritional and management factors has the potential to modulate texture quality. Here, we briefly introduced the features and development of the three muscle components mentioned above, particularly their potential contributions to texture quality of fish flesh. Exciting promises to manipulate flesh texture through dietary intervention, feed restriction, and exercise training were also discussed. To ensure their applications in large‐scale aquaculture facilities, specific considerations of these regimens should be incorporated in experimental design parameters, including the species and age of fish, research system, experiment duration, and exercise intensity. Finally, the existing challenges and limitations of fish texture studies were presented, along with some viewpoints about current work and future directions of this field.

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Physical and Flavor Characteristics, Fatty Acid Profile, Antioxidant Status and Nrf2-Dependent Antioxidant Enzyme Gene Expression Changes in Young Grass Carp (Ctenopharyngodon idella) Fillets Fed Dietary Valine

Cited by 8 publications

References 76 publications

Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H₂O₂‐induced cell damage

Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H₂O₂‐induced cell damage

Metabolomic Effects of the Dietary Inclusion of Hermetia illucens Larva Meal in Tilapia

The flesh texture of teleost fish: Characteristics and interventional strategies

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Physical and Flavor Characteristics, Fatty Acid Profile, Antioxidant Status and Nrf2-Dependent Antioxidant Enzyme Gene Expression Changes in Young Grass Carp (Ctenopharyngodon idella) Fillets Fed Dietary Valine

Cited by 8 publications

References 76 publications

Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H2O2‐induced cell damage

Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H2O2‐induced cell damage

Metabolomic Effects of the Dietary Inclusion of Hermetia illucens Larva Meal in Tilapia

The flesh texture of teleost fish: Characteristics and interventional strategies

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Product

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Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H₂O₂‐induced cell damage

Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H₂O₂‐induced cell damage