Proteomic insights into collagen remodeling of the calipash in Chinese soft-shelled turtle (Pelodiscus sinensis) under Aeromonas hydrophila challenge: Implications for nutritional quality and oxidative stress response

IF 4.8 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2025-12-01 Epub Date: 2025-08-20 DOI:10.1016/j.fochms.2025.100288

Jiaxiang Luo, Zilian Deng, Keye Ru, Juntao Zhu, Ji Yu, Guoying Qian, Caiyan Li

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引用次数: 0

Abstract

The calipash, a collagen-rich tissue in Pelodiscus sinensis, undergoes structural degradation during Aeromonas hydrophila infection, compromising its economic value. This study investigates the underlying collagen alterations. Turtles were challenged with A. hydrophila, and samples were collected at 0 h, 6 h, 1d, 3d, 6d, and 10d post-infection. Results showed progressive collagen degradation, peaking at 10d. Early infection increased collagen content, type I collagen proportion, and collagen-related gene expression, but these declined over time. Essential amino acids decreased, while non-essential amino acids (e.g., glycine, proline) increased. iTRAQ proteomics identified 517 differentially expressed proteins (227 up-, 290 down-regulated), including collagen metabolism regulators (ITGB4, TIMP2, LTBP1 up; COL6A6, FKBP7, COL28A1 down). Protein network analysis revealed ECM stabilization and oxidative stress regulation balances collagen turnover. These findings indicated that P. sinensis modulates collagen biosynthesis and degradation under A. hydrophila stress, altering collagen structure and mitigating oxidative damage.

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在嗜水气单胞菌胁迫下中华软壳龟（Pelodiscus sinensis）发质胶原重塑的蛋白质组学研究：营养品质和氧化应激反应的意义

在嗜水气单胞菌感染过程中，胭脂鱼富含胶原蛋白的组织会发生结构降解，从而降低其经济价值。这项研究调查了潜在的胶原蛋白改变。分别于感染后0 h、6 h、1d、3d、6d和10d采集标本。结果显示胶原蛋白降解进展，在10d达到峰值。早期感染增加了胶原含量、I型胶原比例和胶原相关基因表达，但随着时间的推移，这些都有所下降。必需氨基酸减少，而非必需氨基酸（如甘氨酸、脯氨酸）增加。iTRAQ蛋白组学鉴定出517个差异表达蛋白（227个上调，290个下调），包括胶原代谢调节蛋白（ITGB4、TIMP2、LTBP1上调；COL6A6、FKBP7、COL28A1下调）。蛋白质网络分析显示ECM稳定和氧化应激调节平衡胶原蛋白周转。这些结果表明，在嗜水单胞菌胁迫下，中华单胞菌调节胶原合成和降解，改变胶原结构，减轻氧化损伤。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.