Mechanisms underlying astaxanthin alterations during on-site processing of Antarctic krill (Euphausia superba)
文献类型： 外文期刊
第一作者： Wang, Xixi
作者： Wang, Xixi;Ma, Xinyu;Zhang, Yating;Su, Dong;Liu, Xiaofang;Yu, Yuan;Miao, Junkui;Leng, Kailiang;Leng, Kailiang;Ma, Xinyu;Zhang, Yating;Su, Dong
作者机构：
关键词： Antarctic krill ( Euphausia superba ); Low-temperature storage; Astaxanthins; Change mechanism; Molecular docking
期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）
ISSN： 0889-1575
年卷期： 2025 年 141 卷
页码：
收录情况： SCI
摘要： Astaxanthin is a crucial natural carotenoid present in Antarctic krill (Euphausia superba); however, there are no reports of possible compositional changes in Antarctic krill during on-site processing in Antarctica. In this study, Antarctic krill underwent serious color deterioration during cold storage, accompanied by an overall upward trend in its total carotenoids, thiobarbituric acid reactive substance (TBARS) value and lipid oxidation (LPO). The texture profile also changed significantly: softer texture, reduced elasticity, decreased chewiness and cohesiveness. Asta-C16:0, Asta-C18:1, Asta-C14:0, Asta-C20:5, Asta-C14:0/C14:0, Asta-C14:0/C16:0, Asta-C16:0/C16:0 and Asta-C16:0/C18:1 were found in astaxanthin monoesters and diesters. Overall, the arrangement of the contents of astaxanthin molecules in Antarctic krill was largely consistent with previous literatures. Additionally, Asta-C18:1/C18:4 was not detected in any of the samples, a discrepancy potentially linked to seasonal variations across studies. Transcriptome analysis revealed that differentially expressed genes (DEGs) related to protein hydrolysis and oxidative stress were identified through metabolic pathway enrichment analysis. Molecular docking suggested that pancreatic lipase likely plays a key role in astaxanthin degradation triggered by the strong autolysis environment of Antarctic krill. This research provides a basis for further avoiding the degradation and efficient utilization of astaxanthin in Antarctic krill during the processing and storage.
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