Diminazene preserves quality of live sea cucumber during seawater storage by reducing apoptosis and autolysis

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-06-04 DOI:10.1016/j.lwt.2025.117998

Jinghe Sun , Weiyun Zheng , Lu Wang , Liming Sun , Jingfeng Yang

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引用次数: 0

Abstract

In this study, the ACE 2 activator of diminazene (DIZE) was applied to maintain live sea cucumber (Apostichopus japonicus) condition in seawater. Freshness was assessed based on water quality, texture, and enzyme activities. Flow cytometry and RT-PCR were utilized to investigate tissue apoptosis levels. The DIZE group exhibited a 1.94-fold decrease in autolysis spots compared to the autolysis A. japonicus (BK) group. Meanwhile, trichloroacetic acid (TCA)-soluble peptide was reduced by 1.42-fold in the DIZE group compared to BK group after 6 days. The body wall's water migration and texture parameters in DIZE-treated were similar to the Fresh group. After storage, DIZE maintained immune-related enzyme (ACP, AKP, LZM) activities and boosted antioxidant (SOD, CAT) levels in tissues. Apoptosis analysis indicated that DIZE treatment significantly decreased the proportion of early and late cell apoptosis. Furthermore, the DIZE treatment downregulated the expression of pro-apoptotic genes while upregulating the anti-apoptotic gene Bcl-2 than the BK group. This study presents a new method for preserving live A. japonicus and elucidates the physiological mechanisms of DIZE's impact on them.

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迪米那烯通过减少细胞凋亡和自溶来保持活海参在海水储存过程中的品质

本研究应用迪米纳烯（diazene）的ACE 2活化剂（DIZE）维持海水中活海参（Apostichopus japonicus）的状态。新鲜度是根据水质、质地和酶活性来评估的。采用流式细胞术和RT-PCR检测组织凋亡水平。与自溶刺参（BK）组相比，DIZE组的自溶斑点减少了1.94倍。与BK组相比，DIZE组6 d后三氯乙酸（TCA）可溶性肽减少1.42倍。dize处理后的体壁水分迁移和纹理参数与Fresh组相似。储存后，DIZE维持组织中免疫相关酶（ACP、AKP、LZM）活性，提高抗氧化剂（SOD、CAT）水平。凋亡分析表明，DIZE治疗可显著降低早期和晚期细胞凋亡比例。与BK组相比，DIZE组下调促凋亡基因的表达，上调抗凋亡基因Bcl-2的表达。本研究提出了一种保存日本刺参的新方法，并阐明了DIZE对日本刺参影响的生理机制。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.