Label-free proteomic analysis reveals freshness-related proteins in sea bass (Lateolabrax japonicus) fillets stored on ice
文献类型： 外文期刊
作者： Xiang, Yue 1 ; Sun, Chengfeng 2 ; Zhao, Yongqiang 1 ; Li, Laihao 1 ; Yang, Xianqing 1 ; Wu, Yanyan 1 ; Chen, Shengjun 1 ; Wei, Ya 1 ; Li, Chunsheng 1 ; Wang, Yueqi 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou 510300, Peoples R China
2.Yantai Univ, Coll Life Sci, Yantai 264005, Peoples R China
3.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
4.Hainan Univ, Coll Food Sci & Engn, Haikou 570228, Hainan, Peoples R China
关键词： Lateolabrax japonicus; Ice storage; EGCG; Agar oligosaccharides; Proteomics
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 155 卷
页码：
收录情况： SCI
摘要： The advantages of epigallocatechin gallate incorporated in agar oligosaccharide treatment during post-mortem storage on ice for maintaining the quality and proteome stability of sea bass muscle was investigated using hardness, total volatile basic nitrogen, total viable counts, protein biochemical properties and label-free proteomic analysis. The results indicated that hardness value and sulfhydryl content of EGCG-AO-treated fish muscle were much higher than those of the samples immersed in sterile water. The total volatile basic nitrogen, total viable counts, and carbonyl content increased to 165.65%, 18.93%, and 42.37%, respectively after 8 days of storage. Proteomic analysis of muscle samples from control fillets on days 0 (CK0) and 8 (CK8), and EGCG-AOtreated fillets on day 8 (T8) revealed 708 different abundant proteins (DAPs). DAPs in CK8 vs. CK0 fillets were mainly structural proteins, metabolic enzymes, and proteins involved in protein turnover, and were closely related with freshness properties. Muscles from fillets in T8 showed delayed degradation of structural proteins, lower abundance of calpain and carbohydrate metabolic enzymes, and maintained higher levels of transcription and translation to maintain quality. Thus, EGCG-AO treatment is a possible method for maintaining freshness of sea bass fillets. Several DAPs are potential proteomic markers for monitoring fillet freshness.
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