探索虾青素对鲤鱼(Cyprinus carpio)膳食的影响和潜在的代谢机制

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Jiawei Zhang, Yishuai Du, Yue Sun, Li Zhou, Jianping Xu, Jianming Sun, Tianlong Qiu
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引用次数: 0

摘要

本研究调查了虾青素(Ast)对鲤鱼(Cyprinus carpio)的膳食影响和代谢机制。补充 100 mg/kg Ast 后,鲤鱼的生长速度显著提高了 19.83%。电子舌的数据表明,膳食虾青素提高了鱼片的甜味,同时降低了苦味和咸味。色度分析和计算机视觉分析表明,鱼片颜色向黄红色(琥珀色)转变,a*值(红度)提高了59.93%,b*值(黄度)提高了40.84%。类胡萝卜素定量分析显示,Ast 被代谢为 violaxanthin(0.23 ± 0.07 μg/g)和 neoxanthin(0.19 ± 0.05 μg/g),在 100 毫克/千克时,这种转化率达到最高点。这些类胡萝卜素是导致观察到的颜色变化的主要原因。根据结构分析和反向对接,提出了Ast转化的潜在代谢途径,包括从Ast到小黄素和新黄素的步骤。总之,膳食Ast可改善鲤鱼的肉质。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Exploring the dietary impacts and potential metabolic mechanisms of astaxanthin in common carp (Cyprinus carpio)

Exploring the dietary impacts and potential metabolic mechanisms of astaxanthin in common carp (Cyprinus carpio)
This study investigated the dietary effects and metabolic mechanisms of astaxanthin (Ast) in common carp (Cyprinus carpio). Supplementation with 100 mg/kg Ast resulted in a significant 19.83 % increase in growth. Data from the electronic tongue indicated that dietary Ast enhanced fillet sweetness while reducing bitterness and saltiness. Colorimetric and computer vision analyses showed a shift in fillet color toward yellow-red (amber) hue, with a* values rising by up to 59.93 % (redness) and b* values by 40.84 % (yellowness). Carotenoid quantification revealed that Ast was metabolized into violaxanthin (0.23 ± 0.07 μg/g) and neoxanthin (0.19 ± 0.05 μg/g), with this conversion reaching a plateau at 100 mg/kg. These carotenoids were key contributors to the observed color changes. Based on structural analysis and inverse docking, potential metabolic pathways for Ast conversion are proposed, including steps from Ast to violaxanthin and neoxanthin. In conclusion, dietary Ast improves the flesh quality of common carp.
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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