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Trehalose and alginate oligosaccharides increase the stability of muscle proteins in frozen shrimp (Litopenaeus vannamei).
Food & Function ( IF 5.1 ) Pub Date : 2020-01-23 , DOI: 10.1039/c9fo02016k Bin Zhang 1 , Hui Yao , He Qi , Xiao-Li Zhang
Food & Function ( IF 5.1 ) Pub Date : 2020-01-23 , DOI: 10.1039/c9fo02016k Bin Zhang 1 , Hui Yao , He Qi , Xiao-Li Zhang
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Muscle proteins in whiteleg shrimp (Litopenaeus vannamei) are susceptible to denaturation and are affected by freezing and frozen storage. Cryoprotective trehalose (TR) and alginate oligosaccharides (AOs) can slow the degradation of myofibrillar proteins and reduce mechanical damage to shrimp muscle tissues. We conducted label-free based proteomic analysis to study the stability of proteins in TR- and AO-treated shrimp after 30 d of frozen storage at -18 °C. A total of 2155 peptides and 626 proteins were identified and quantified in shrimp muscle. The most common 95 differentially abundant proteins (DAPs) were down-regulated and detected in distilled water (DW), TR, and AO, especially the down-regulated DAPs including actin, calcium-transporting ATPase, myosin heavy and light chains, paramyosin, tropomyosin, and troponin. Most of the above DAPs were up-regulated in TR/AO compared to DW. This was most likely due to the incorporation of TR/AO molecules into the muscle tissues, resulting in decreased protein degradation and reduced damage from ice crystal growth. Gene Ontology (GO) analysis indicated that these DAPs were mainly involved in binding, catalytic activity, cell, cell parts, cellular process, and metabolic process items, which were associated with the protein structure, function, and metabolism. Kyoto Encyclopedia of Genes and Genomes (KEGG) results suggested alteration of many pathways, including metabolic pathways, carbon metabolism, phototransduction, phagosome and ribosome pathways, which are involved with arginine kinase, l-lactate dehydrogenase, malate dehydrogenase, phosphoglycerate mutase, and ribosomal proteins. The TR/AO treatment maintained the natural conformation, structure, and function of the DAPs and delayed the degradation of muscle proteins. Here, this study provided a deeper insight into the protein changes in shrimp muscle during frozen storage and could be a valuable foundation for future investigations.
中文翻译：
海藻糖和藻酸盐低聚糖提高了冷冻虾（南美对虾）肌肉蛋白的稳定性。
白腿虾（凡纳滨对虾）中的肌肉蛋白易变性，并受冷冻和冷冻保存的影响。低温保护性海藻糖（TR）和藻酸盐低聚糖（AOs）可以减缓肌原纤维蛋白的降解并减少对虾肌肉组织的机械损伤。我们进行了基于无标记蛋白质组学的分析，以研究在-18°C冷冻保存30 d后经TR和AO处理的虾中蛋白质的稳定性。在虾肌肉中共鉴定和定量了2155种肽和626种蛋白质。在蒸馏水（DW），TR和AO中，最常见的95种差异丰富的蛋白（DAP）被下调并检测到，尤其是下调的DAP，包括肌动蛋白，钙转运ATPase，肌球蛋白重链和轻链，副肌球蛋白，原肌球蛋白和肌钙蛋白。与DW相比，上述大多数DAP在TR / AO中上调。这很可能是由于TR / AO分子掺入到肌肉组织中，导致蛋白质降解减少和冰晶生长造成的损害减少。基因本体论（GO）分析表明，这些DAP主要涉及结合，催化活性，细胞，细胞部分，细胞过程和代谢过程项，这些都与蛋白质的结构，功能和代谢有关。京都基因与基因组百科全书（KEGG）结果表明，许多途径的改变，包括代谢途径，碳代谢，光转导，吞噬体和核糖体途径，这些途径与精氨酸激酶，l-乳酸脱氢酶，苹果酸脱氢酶，磷酸甘油酸突变酶和核糖体有关蛋白质。TR / AO处理保持了DAP的天然构象，结构和功能，并延迟了肌肉蛋白质的降解。在这里，这项研究提供了对虾肌肉冷冻保存过程中蛋白质变化的更深入了解，并可能为将来的研究提供有价值的基础。
更新日期：2020-02-26
中文翻译：
海藻糖和藻酸盐低聚糖提高了冷冻虾（南美对虾）肌肉蛋白的稳定性。
白腿虾（凡纳滨对虾）中的肌肉蛋白易变性，并受冷冻和冷冻保存的影响。低温保护性海藻糖（TR）和藻酸盐低聚糖（AOs）可以减缓肌原纤维蛋白的降解并减少对虾肌肉组织的机械损伤。我们进行了基于无标记蛋白质组学的分析，以研究在-18°C冷冻保存30 d后经TR和AO处理的虾中蛋白质的稳定性。在虾肌肉中共鉴定和定量了2155种肽和626种蛋白质。在蒸馏水（DW），TR和AO中，最常见的95种差异丰富的蛋白（DAP）被下调并检测到，尤其是下调的DAP，包括肌动蛋白，钙转运ATPase，肌球蛋白重链和轻链，副肌球蛋白，原肌球蛋白和肌钙蛋白。与DW相比，上述大多数DAP在TR / AO中上调。这很可能是由于TR / AO分子掺入到肌肉组织中，导致蛋白质降解减少和冰晶生长造成的损害减少。基因本体论（GO）分析表明，这些DAP主要涉及结合，催化活性，细胞，细胞部分，细胞过程和代谢过程项，这些都与蛋白质的结构，功能和代谢有关。京都基因与基因组百科全书（KEGG）结果表明，许多途径的改变，包括代谢途径，碳代谢，光转导，吞噬体和核糖体途径，这些途径与精氨酸激酶，l-乳酸脱氢酶，苹果酸脱氢酶，磷酸甘油酸突变酶和核糖体有关蛋白质。TR / AO处理保持了DAP的天然构象，结构和功能，并延迟了肌肉蛋白质的降解。在这里，这项研究提供了对虾肌肉冷冻保存过程中蛋白质变化的更深入了解，并可能为将来的研究提供有价值的基础。
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