Zonghan Wang , Yingchen Fan , Ying Luo , Chao Guo , Yuanyuan Hu , Xiaoming Guo , Dayong Zhou , Beiwei Zhu
{"title":"表没食子儿茶素-3-没食子酸盐负载金属-有机框架防止凡纳滨对虾鱼糜凝胶氧化降解的机制","authors":"Zonghan Wang , Yingchen Fan , Ying Luo , Chao Guo , Yuanyuan Hu , Xiaoming Guo , Dayong Zhou , Beiwei Zhu","doi":"10.1016/j.foodchem.2025.143036","DOIUrl":null,"url":null,"abstract":"<div><div>This work aimed to elucidate the deterioration mechanisms of shrimp surimi gels during refrigerated storage, and the regulatory mechanisms of epigallocatechin-3-gallate loaded cyclodextrin-based metal−organic framework (EGCG@CD-MOF) as a model antioxidant. Labele-free proteomics provided a quantitative analysis of the differential proteomic signatures of degraded proteins. Structural proteins, like myosin, paramyosin, titin, laminin, and α-actinin, along with calcium regulatory proteins, like calcineurin and sarcoplasmic calcium-binding protein were found to be highly susceptible to oxidative degradation during refrigeration. In contrast, EGCG@CD-MOF significantly mitigated protein degradation. Electron spin resonance (ESR) data demonstrated that EGCG@CD-MOF efficiently inhibited free radical accumulation over the 8-week refrigeration period. Scanning electron microscopy (SEM) further confirmed its ability to prevent network structural deterioration. Additionally, rheological, infrared, and molecular dynamics analyses supported the sustained interaction between EGCG@CD-MOF and proteins, with key interaction sites identified at residues ASP-131, ARG-92, SER-97, ASP-98, Lys-12, Gly-168, Glu-170, Arg-8, and Gly-6.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"473 ","pages":"Article 143036"},"PeriodicalIF":8.5000,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Mechanisms of epigallocatechin-3-gallate-loaded metal−organic framework in preventing oxidative degradation of shrimp (Litopenaeus vannamei) surimi gel\",\"authors\":\"Zonghan Wang , Yingchen Fan , Ying Luo , Chao Guo , Yuanyuan Hu , Xiaoming Guo , Dayong Zhou , Beiwei Zhu\",\"doi\":\"10.1016/j.foodchem.2025.143036\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This work aimed to elucidate the deterioration mechanisms of shrimp surimi gels during refrigerated storage, and the regulatory mechanisms of epigallocatechin-3-gallate loaded cyclodextrin-based metal−organic framework (EGCG@CD-MOF) as a model antioxidant. Labele-free proteomics provided a quantitative analysis of the differential proteomic signatures of degraded proteins. Structural proteins, like myosin, paramyosin, titin, laminin, and α-actinin, along with calcium regulatory proteins, like calcineurin and sarcoplasmic calcium-binding protein were found to be highly susceptible to oxidative degradation during refrigeration. In contrast, EGCG@CD-MOF significantly mitigated protein degradation. Electron spin resonance (ESR) data demonstrated that EGCG@CD-MOF efficiently inhibited free radical accumulation over the 8-week refrigeration period. Scanning electron microscopy (SEM) further confirmed its ability to prevent network structural deterioration. Additionally, rheological, infrared, and molecular dynamics analyses supported the sustained interaction between EGCG@CD-MOF and proteins, with key interaction sites identified at residues ASP-131, ARG-92, SER-97, ASP-98, Lys-12, Gly-168, Glu-170, Arg-8, and Gly-6.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"473 \",\"pages\":\"Article 143036\"},\"PeriodicalIF\":8.5000,\"publicationDate\":\"2025-01-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625002869\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625002869","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Mechanisms of epigallocatechin-3-gallate-loaded metal−organic framework in preventing oxidative degradation of shrimp (Litopenaeus vannamei) surimi gel
This work aimed to elucidate the deterioration mechanisms of shrimp surimi gels during refrigerated storage, and the regulatory mechanisms of epigallocatechin-3-gallate loaded cyclodextrin-based metal−organic framework (EGCG@CD-MOF) as a model antioxidant. Labele-free proteomics provided a quantitative analysis of the differential proteomic signatures of degraded proteins. Structural proteins, like myosin, paramyosin, titin, laminin, and α-actinin, along with calcium regulatory proteins, like calcineurin and sarcoplasmic calcium-binding protein were found to be highly susceptible to oxidative degradation during refrigeration. In contrast, EGCG@CD-MOF significantly mitigated protein degradation. Electron spin resonance (ESR) data demonstrated that EGCG@CD-MOF efficiently inhibited free radical accumulation over the 8-week refrigeration period. Scanning electron microscopy (SEM) further confirmed its ability to prevent network structural deterioration. Additionally, rheological, infrared, and molecular dynamics analyses supported the sustained interaction between EGCG@CD-MOF and proteins, with key interaction sites identified at residues ASP-131, ARG-92, SER-97, ASP-98, Lys-12, Gly-168, Glu-170, Arg-8, and Gly-6.
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.