Protein biomarkers associated with frozen Japanese puffer fish (Takifugu rubripes) quality traits

Men, Lei; Li, Yunzhi; Wang, Xiuli; Li, Ruijun; Zhang, Tao; XueSong, Meng; Sheng-cong, Liu; Gong, Xue; Gou, Meng

doi:10.1016/j.foodchem.2020.127002

Cited by 26 publications

(14 citation statements)

References 33 publications

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“…In our study, ribosomal protein L44 and 60S ribosomal protein L7a were downregulated in the F18-F60 comparison. Men et al (2020) observed a similar downregulation of ribosomal proteins in frozen pufferfish, with ten ribosomal proteins (including H2STL5 and A0A3B5K754) being found to be closely correlated with the hardness and chewiness of pufferfish stored at −20 °C. Zhang et al (2020b) reported the downregulation of ribosomal proteins, including 40S and 60S, in shrimp soaked in distilled water and stored at −18 °C for 30 days compared with fresh shrimp.…”

Section: Differentially Abundant Proteins (Daps)mentioning

confidence: 56%

“…Men et al . (2020) observed a similar downregulation of ribosomal proteins in frozen pufferfish, with ten ribosomal proteins (including H2STL5 and A0A3B5K754) being found to be closely correlated with the hardness and chewiness of pufferfish stored at −20 °C. Zhang et al .…”

Section: Discussionmentioning

confidence: 77%

“…Shi et al (2018) identified twelve potential biomarkers that were closely correlated with the colour and texture of mud shrimp stored at either −20 or −40 °C, including myosin heavy chain type a, myosin heavy chain type b, myosin heavy chain type 1 and malate dehydrogenase. Similarly, Men et al (2020) identified 106 proteins that were closely related to the colour and texture of Japanese pufferfish stored at −20 °C for either 14 or 60 days, including bridging integrator 3 (BIN3), NADH-ubiquinone oxidoreductase subunit and prothymosin alpha (ProTα) species.…”

Section: Introductionmentioning

confidence: 99%

“…Similarly, Men et al . (2020) identified 106 proteins that were closely related to the colour and texture of Japanese pufferfish stored at −20 °C for either 14 or 60 days, including bridging integrator 3 (BIN3), NADH‐ubiquinone oxidoreductase subunit and prothymosin alpha (ProTα) species.…”

Section: Introductionmentioning

confidence: 99%

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Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water‐holding capacity

Bao

Wang

et al. 2021

Int J of Food Sci Tech

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To study the effects of freezing temperature on muscle proteins, shrimp (Metapenaeus ensis) were frozen stored at either −18 or −60°C up to 90 and 210 days. Shrimp frozen at −18°C had higher thawing and compression loss and poor myofibril water-holding capacity compared with those frozen at −60°C. In terms of protein characteristics, shrimp frozen at −18°C had higher levels of carbonyls and reduced sulphhydryls. Moreover, the shrimp frozen at −18°C had higher surface hydrophobicity and reduced Ca 2+ -ATPase activity, indicating increased protein denaturation. Proteomics revealed that seventy-five proteins were classified as differentially abundant proteins (DAPs) following freezing. There were sixtyfour DAPs in the F18-CON comparison group (shrimp frozen at −18°C vs. control) and thirty-two DAPs in the F60-CON comparison group (shrimp frozen at −60°C vs. control), suggesting that freezing at −18°C results in more DAPs than freezing at −60°C. A comparison between F18 and F60 revealed that ribosomal proteins (L44, L7a) and heat shock protein 21 were downregulated in F18. These results increase our understanding of the variable quality associated with shrimp frozen at different temperatures.

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Section: Differentially Abundant Proteins (Daps)mentioning

confidence: 56%

Section: Discussionmentioning

confidence: 77%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water‐holding capacity

Bao

Wang

et al. 2021

Int J of Food Sci Tech

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“…More recently, Leygonie et al (2012) reviewed the effects of freezing and thawing on major quality parameters of meat, such as moisture loss, color, pH, protein denaturation, lipid oxidation, tenderness, and microbial spoilage, while Nakazawa and Okazaki (2020) introduced various factors that influence quality of frozen seafoods. In recent years, advanced tools, such as proteomics (Men et al, 2020;Shi et al, 2018) and molecular dynamic simulations , have been used to provide further insights into the underlying biochemical processes occurring during frozen storage of muscle foods.…”

Section: Introductionmentioning

confidence: 99%

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

Bao

Ertbjerg

Estévez

et al. 2021

Comp Rev Food Sci Food Safe

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Over the recent decades,protein oxidation in muscle foods has gained increasing research interests as it is known that protein oxidation can affect eating quality and nutritional value of meat and aquatic products. Protein oxidation occurs during freezing/thawing and frozen storage of muscle foods, leading to irreversible physicochemical changes and impaired quality traits. Controlling oxidative damage to muscle foods during such technological processes requires a deeper understanding of the mechanisms of freezing-induced protein oxidation. This review focus on key physicochemical factors in freezing/thawing and frozen storage of muscle foods, such as formation of ice crystals, freeze concentrating and macromolecular crowding effect, instability of proteins at the icewater interface, freezer burn, lipid oxidation, and so on. Possible relationships between these physicochemical factors and protein oxidation are thoroughly discussed. In addition, the occurrence of protein oxidation, the impact on eating quality and nutrition, and controlling methods are also briefly reviewed. This review will shed light on the complicated mechanism of protein oxidation in frozen muscle foods.

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Culture system impact on fatty acids and amino acids accumulation in tiger pufferfish (Takifugu rubripes)

Chen,

Zhang,

Jia

2024

Aquaculture

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Protein biomarkers associated with frozen Japanese puffer fish (Takifugu rubripes) quality traits

Cited by 26 publications

References 33 publications

Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water‐holding capacity

Protein changes in shrimp (Metapenaeus ensis) frozen stored at different temperatures and the relation to water‐holding capacity

Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation

Culture system impact on fatty acids and amino acids accumulation in tiger pufferfish (Takifugu rubripes)

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