多组学对比分析揭示不同鱼汤品种的独特品质特征

IF 5.4 2区医学 Q2 MATERIALS SCIENCE, BIOMATERIALS

ACS Biomaterials Science & Engineering Pub Date : 2024-11-12 DOI:10.1016/j.foodchem.2024.141994

Hehe Tian, Chengzhen Nie, Xuhui Huang, Yan Guo, Beiwei Zhu, Lei Qin

{"title":"多组学对比分析揭示不同鱼汤品种的独特品质特征","authors":"Hehe Tian, Chengzhen Nie, Xuhui Huang, Yan Guo, Beiwei Zhu, Lei Qin","doi":"10.1016/j.foodchem.2024.141994","DOIUrl":null,"url":null,"abstract":"Fish soup has become an integral part of global cuisine, appreciated for its rich nutritional benefits and delectable flavor. This study comparatively evaluated the quality characteristics of fish soups derived from three freshwater fish species and three seawater fish species using multi-omics analysis. The primary aroma characteristics of fish soup were meaty and greasy, closely associated with the oxidation of lipids, particularly unsaturated triglycerides. Compared to freshwater fish soup, seawater fish soup exhibited a higher degree of lipid unsaturation, with significantly elevated levels of highly unsaturated lipids. Umami, the predominant taste profile of fish soup, likely resulted from the synergistic umami-enhancing effect of amino acids (Glu and Asp) and 5′-nucleotides (IMP, AMP, and GMP). The high taurine content in fish soup makes it an excellent dietary supplement. Notably, the 5′-nucleotide content in fish soup is substantial and should be consumed in moderation by individuals with elevated uric acid levels.","PeriodicalId":8,"journal":{"name":"ACS Biomaterials Science & Engineering","volume":null,"pages":null},"PeriodicalIF":5.4000,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties\",\"authors\":\"Hehe Tian, Chengzhen Nie, Xuhui Huang, Yan Guo, Beiwei Zhu, Lei Qin\",\"doi\":\"10.1016/j.foodchem.2024.141994\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Fish soup has become an integral part of global cuisine, appreciated for its rich nutritional benefits and delectable flavor. This study comparatively evaluated the quality characteristics of fish soups derived from three freshwater fish species and three seawater fish species using multi-omics analysis. The primary aroma characteristics of fish soup were meaty and greasy, closely associated with the oxidation of lipids, particularly unsaturated triglycerides. Compared to freshwater fish soup, seawater fish soup exhibited a higher degree of lipid unsaturation, with significantly elevated levels of highly unsaturated lipids. Umami, the predominant taste profile of fish soup, likely resulted from the synergistic umami-enhancing effect of amino acids (Glu and Asp) and 5′-nucleotides (IMP, AMP, and GMP). The high taurine content in fish soup makes it an excellent dietary supplement. Notably, the 5′-nucleotide content in fish soup is substantial and should be consumed in moderation by individuals with elevated uric acid levels.\",\"PeriodicalId\":8,\"journal\":{\"name\":\"ACS Biomaterials Science & Engineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.4000,\"publicationDate\":\"2024-11-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ACS Biomaterials Science & Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1016/j.foodchem.2024.141994\",\"RegionNum\":2,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"MATERIALS SCIENCE, BIOMATERIALS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS Biomaterials Science & Engineering","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2024.141994","RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"MATERIALS SCIENCE, BIOMATERIALS","Score":null,"Total":0}

引用次数: 0

摘要

鱼汤已成为全球美食中不可或缺的一部分，因其丰富的营养和美味而备受赞誉。本研究采用多组学分析方法，比较评估了从三种淡水鱼和三种海水鱼中提取的鱼汤的品质特征。鱼汤的主要香味特征是肉香和油腻，这与脂质（尤其是不饱和甘油三酯）的氧化密切相关。与淡水鱼汤相比，海水鱼汤表现出更高的脂质不饱和程度，高度不饱和脂质的含量显著升高。鱼汤的主要味道可能来自氨基酸（Glu 和 Asp）和 5′-核苷酸（IMP、AMP 和 GMP）的协同增味作用。鱼汤中的牛磺酸含量很高，是一种极好的膳食补充剂。值得注意的是，鱼汤中的 5′-核苷酸含量很高，尿酸水平较高的人应适量食用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties

Fish soup has become an integral part of global cuisine, appreciated for its rich nutritional benefits and delectable flavor. This study comparatively evaluated the quality characteristics of fish soups derived from three freshwater fish species and three seawater fish species using multi-omics analysis. The primary aroma characteristics of fish soup were meaty and greasy, closely associated with the oxidation of lipids, particularly unsaturated triglycerides. Compared to freshwater fish soup, seawater fish soup exhibited a higher degree of lipid unsaturation, with significantly elevated levels of highly unsaturated lipids. Umami, the predominant taste profile of fish soup, likely resulted from the synergistic umami-enhancing effect of amino acids (Glu and Asp) and 5′-nucleotides (IMP, AMP, and GMP). The high taurine content in fish soup makes it an excellent dietary supplement. Notably, the 5′-nucleotide content in fish soup is substantial and should be consumed in moderation by individuals with elevated uric acid levels.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

ACS Biomaterials Science & Engineering Materials Science-Biomaterials

CiteScore

10.30

自引率

3.40%

发文量

413

期刊介绍： ACS Biomaterials Science & Engineering is the leading journal in the field of biomaterials, serving as an international forum for publishing cutting-edge research and innovative ideas on a broad range of topics: Applications and Health – implantable tissues and devices, prosthesis, health risks, toxicology Bio-interactions and Bio-compatibility – material-biology interactions, chemical/morphological/structural communication, mechanobiology, signaling and biological responses, immuno-engineering, calcification, coatings, corrosion and degradation of biomaterials and devices, biophysical regulation of cell functions Characterization, Synthesis, and Modification – new biomaterials, bioinspired and biomimetic approaches to biomaterials, exploiting structural hierarchy and architectural control, combinatorial strategies for biomaterials discovery, genetic biomaterials design, synthetic biology, new composite systems, bionics, polymer synthesis Controlled Release and Delivery Systems – biomaterial-based drug and gene delivery, bio-responsive delivery of regulatory molecules, pharmaceutical engineering Healthcare Advances – clinical translation, regulatory issues, patient safety, emerging trends Imaging and Diagnostics – imaging agents and probes, theranostics, biosensors, monitoring Manufacturing and Technology – 3D printing, inks, organ-on-a-chip, bioreactor/perfusion systems, microdevices, BioMEMS, optics and electronics interfaces with biomaterials, systems integration Modeling and Informatics Tools – scaling methods to guide biomaterial design, predictive algorithms for structure-function, biomechanics, integrating bioinformatics with biomaterials discovery, metabolomics in the context of biomaterials Tissue Engineering and Regenerative Medicine – basic and applied studies, cell therapies, scaffolds, vascularization, bioartificial organs, transplantation and functionality, cellular agriculture