Proteomic and metabolomic basis for improved textural quality in crisp grass carp (Ctenopharyngodon idellus C.et V) fed with a natural dietary pro-oxidant

文献类型： 外文期刊

第一作者： Yu, Ermeng

作者： Yu, Ermeng;Fu, Bing;Wang, Guangjun;Li, Zhifei;Yu, Deguang;Gong, Wangbao;Zhang, Kai;Tian, Jingjing;Yu, Lingyun;Xie, Jun;Ehsan, Hashimul;Kaneko, Gen;Ye, Dewei;Jiang, Yong;Hu, Zhiyi;Ji, Hong;Wang, Xia

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关键词： Grass carp; Metabolism; Pro-oxidant; Redox; Textural quality

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 325 卷

页码：

收录情况： SCI

摘要： Reactive oxygen species (ROS) regulate metabolism and chemical composition of various tissues. To understand how ROS affect the textural quality of fish muscle, we performed a multi-omics analysis on an established crisp grass carp model fed with a natural pro-oxidant faba bean. ROS levels were systemically and significantly increased up to three-fold in crisp grass carp, improving the muscle texture. Lipid metabolism was significantly enhanced up to five-fold in muscle and liver possibly to compensate the impaired carbohydrate metabolism of these tissues, but this caused further local ROS production. Mitochondrial damage associated with autophagy was evident in crisp grass carp. Proteomics revealed that elevated ROS likely disturbed the actin-myosin interaction and collagen turnover inducing fragmentation of myofibrillar proteins, all of which could have positively impacted the textural quality. The systemic metabolic changes that lead to the partial collapse of redox regulation likely underlie the ROS-induced improvement of textural quality.

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