Eugenol-loaded chitosan emulsion holds the texture of chilled hairtail (Trichiurus lepturus) better: mechanism exploration by proteomic analysis.,Food & Function

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Eugenol-loaded chitosan emulsion holds the texture of chilled hairtail (Trichiurus lepturus) better: mechanism exploration by proteomic analysis.
Food & Function ( IF 5.1 ) Pub Date : 2020-07-22 , DOI: 10.1039/d0fo01135e
Yuan Li ₁ , Tiantian Wu ₂ , Chunhua Wu ₃ , Qin Wang ₄ , Peihua Ma ₄ , Ying Shao ₂ , Haixia Yu ₅ , Yaqin Hu ₆

Affiliation

College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Ningbo Research Institute, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China. and Department of Nutrition and Food Science, College of Agriculture and Nature Resources, University of Maryland, College Park, Maryland 20740, USA and Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China.
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Ningbo Research Institute, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Department of Nutrition and Food Science, College of Agriculture and Nature Resources, University of Maryland, College Park, Maryland 20740, USA.
Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China.
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Ningbo Research Institute, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China. and Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China.

Eugenol-loaded chitosan emulsion (ELCE) has been proved to have an excellent antibacterial property. In this study, the texture of ELCE-treated hairtail was found to be better than that of the control group. The method of iTRAQ labeled quantitative proteome analysis was used to clarify the mechanism for the phenomenon that ELCE retained the texture of chilled hairtail at the molecular level. Compared to the protein composition at the starting point of storage, for ELCE-treated and control groups, 277 and 187 proteins were selected as differential proteins for ELCE-treated hairtail, respectively. For treated and control groups at the endpoint of storage, myosin heavy chain, slow myosin heavy chain 2, and myosin were the top 3 significantly high content proteins of ELCE-treated hairtail, suggesting a better texture from the view of structure-related proteins. By preventing microbial degradation of structural proteins, ELCE kept the texture of hairtail, providing customers with high-quality hairtail.

中文翻译：

负载丁香酚的壳聚糖乳液可更好地保持冷冻带尾鱼（Trichiurus lepturus）的质地：通过蛋白质组学分析进行机理探索。

丁香酚负载的壳聚糖乳液（ELCE）已被证明具有出色的抗菌性能。在这项研究中，发现用ELCE处理的带尾鱼的质感要好于对照组。使用iTRAQ标记的定量蛋白质组分析方法阐明了ELCE在分子水平上保留冷带尾鱼质地的现象的机理。与储存开始时的蛋白质组成相比，对于ELCE处理的和对照组，分别选择了277和187种蛋白质作为ELCE处理的带毛的差异蛋白质。对于在储存终点的治疗组和对照组，肌球蛋白重链，慢肌球蛋白重链2和肌球蛋白是ELCE处理的带毛动物的前3种高含量蛋白质，从结构相关蛋白的角度提出更好的质地。通过防止结构蛋白的微生物降解，ELCE保持了带尾的质地，为客户提供了高质量的带尾。

更新日期：2020-09-23

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