基于蛋白质组学和智能感官分析的西非海螺的蛋白质功能和风味控制

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-04-21 DOI:10.1080/10498850.2023.2229313

Jun-qi Zhan, Yue‐wen Chen, Gao-shang Li, Ya-qin Hu

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引用次数: 0

摘要

摘要本研究对猪笼草蜗壳蛋白的蛋白质组成、特性及腥味进行了研究。首先，采用超高效液相色谱-四极杆/飞行时间质谱法（UHPLCQ/TOF）对蛋白质组（盐溶性、水溶性、酸溶性、碱溶性）进行分析。采用电子舌和气相色谱-质谱仪（GC-MS）对鱼类物质进行了测定。基因本体论注释代表NVP由于前体蛋白的丰富而具有不同的功能，从而导致NVP的分化。因此，鉴定了NVP共有的四种主要前体蛋白的肽标记物（STGGKAPR组蛋白H3、IENQNK紫荆素-2、GLSLLIR细胞色素氧化酶亚基-1、GLMMFGL-NADH脱氢酶亚基-1）。此外，NVPs可以保护HepG2细胞免受氧化损伤。

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Protein Functions and Flavor Control of West African Conch (Nepture volute) Based on Proteomic and Intelligent Sensory Analysis

ABSTRACT In this study, the protein composition, characteristics and fishy odor of Nepture volute proteins (NVPs) were investigated. First, proteome (salt-soluble, water-soluble, acid-soluble, alkali-soluble) were analyzed by ultrahigh performance liquid chromatography quadrupole/time of flight mass spectrometry (UHPLCQ/TOF). Fishy substances were determined by electronic tongue and Gas chromatograph-mass spectrometer (GC-MS). Gene ontology annotation represented NVPs had different functions due to abundance of precursor proteins, leading to differentiation of NVPs. Therefore, the peptide markers of four main precursor proteins shared by NVPs were identified (STGGKAPR-histone H3, IENQNK Bauhinin-2, GLSLLIR-cytochrome oxidase subunit-1, GLMMFGL-NADH dehydrogenase subunit-1). Additionally, NVPs can preserve HepG2 cells from oxidative damage.

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.