整合组学分析：蛤粉炒对鱼肚理化性质的影响

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-18 DOI:10.1016/j.foodchem.2025.145196

Hui Yu , Yier Li , Yuzhen Zhu , Samad Tavakoli , Xingyan Li , Qianqian Ouyang , Luming Deng , Saiyi Zhong , Chunyu Xiao , Yumeng Wang , Hui Hong , Kefeng Wu , Hui Luo

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引用次数: 0

摘要

鱼肚（FM），干燥的鱼鳔，因其高胶原蛋白含量（鱼明胶的来源）而具有很高的营养和药理价值。在传统中医中，FM通常用蛤壳粉（CP）加工，称为CP-FM。本研究评价了加CP炒FM对其理化性质的影响。这些结果表明，与FM相比，CP-FM显著提高了其理化性能。傅里叶变换红外光谱显示胶原蛋白与钙离子（Ca2+）之间存在强烈的相互作用，电镜证实CP-FM中存在肽钙螯合物。此外，综合组学分析揭示了胶原蛋白丰度的改变和n -糖基化位点的修饰，特别是在I型胶原蛋白中。这些修饰增强了胶原的钙结合能力，从而提高了FM明胶的稳定性和整体质量。这项研究强调了CP作为一种成分在炒制过程中的积极影响，并为加工海产品提供了有价值的见解。

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Integrative omics analysis: Effects of stir-frying with clamshell powder on the physicochemical properties of fish maw

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Integrative omics analysis: Effects of stir-frying with clamshell powder on the physicochemical properties of fish maw

Fish maw (FM), the dried swim bladders of fish, is highly valued for its nutritional and pharmacological properties due to its high collagen content, a source of fish gelatin. In traditional Chinese medicine, FM is typically processed with clamshell powder (CP), called CP-FM. This study evaluated the effects of stir-frying FM with CP on its physicochemical properties. These results revealed that CP-FM significantly enhanced physicochemical properties compared to FM. Fourier-transform infrared spectroscopy indicated strong interactions between collagen and calcium ions (Ca²⁺), and electron microscopy confirmed the presence of peptide‑calcium chelates in CP-FM. Additionally, integrative omics analysis uncovered alterations in the abundance of collagen and modifications in N-glycosylation sites, particularly in type I collagen. These modifications enhanced the Ca binding capability of the collagen, thereby improving the stability and overall quality of FM gelatin. This research highlights the positive impact of CP as an ingredient during the stir-frying process and provides valuable insights into the implications of processing dried seafood.

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来源期刊

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.