Influence of melanocortin-4 receptor (mc4r) genome editing on taste and odor components of red sea bream Pagrus major.

IF 1.5 4区生物学 Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY

Bioscience, Biotechnology, and Biochemistry Pub Date : 2026-08-24 DOI:10.1093/bbb/zbag080

Hisako Fujiwara, Qiqi Wang, Tomoya Yoshino, Kasumi Kawanishi, Akane Matsumoto, Ayumi Furuta, Ryota Mabuchi, Youhei Washio, Keitaro Kato, Masato Kinoshita, Shota Tanimoto

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Abstract

To investigate the influence of genome editing on the taste and odor of fish meat, we conducted a comparative analysis of taste components, odor components, and lipid oxidation index in the dorsal muscle of mc4r-deficient red sea bream compared to the unedited control. In terms of taste components, only some free amino acids were significantly different in the mc4r-deficient group compared with the unedited control group. Differences were also noted in nonprotein nitrogen, equivalent umami concentration, and some taste-active value between the mc4r-deficient and unedited control groups. Regarding odor components, some volatile organic compounds were significantly different in the mc4r-deficient group. However, no differences were observed in other taste and odor components or the lipid oxidation index between these groups. These findings suggest that the effect of mc4r deficiency on taste and odor-related components and lipid oxidation in red sea bream muscle is minor.

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黑素皮质素-4受体（mc4r）基因组编辑对红鲷味觉和气味成分的影响

为了研究基因组编辑对鱼肉味道和气味的影响，我们对mc4r缺失的红鲷背部肌肉的味道成分、气味成分和脂质氧化指数与未编辑的对照进行了比较分析。在味觉成分方面，mc4r缺失组与未编辑对照组相比，只有一些游离氨基酸存在显著差异。在缺乏mc4r和未编辑的对照组之间，非蛋白氮、等效鲜味浓度和一些味觉活性值也存在差异。在气味成分方面，一些挥发性有机化合物在mc4r缺乏组中存在显著差异。然而，这些组之间的其他味觉和气味成分或脂质氧化指数没有差异。这些结果表明，mc4r缺乏对红鲷肌肉味觉和气味相关成分及脂质氧化的影响较小。

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

Bioscience, Biotechnology, and Biochemistry 生物-生化与分子生物学

CiteScore

3.50

自引率

0.00%

发文量

183

审稿时长

1 months

期刊介绍： Bioscience, Biotechnology, and Biochemistry publishes high-quality papers providing chemical and biological analyses of vital phenomena exhibited by animals, plants, and microorganisms, the chemical structures and functions of their products, and related matters. The Journal plays a major role in communicating to a global audience outstanding basic and applied research in all fields subsumed by the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA).