Food and Fermentation Industries >

2023 , Vol. 49 >Issue 11: 140 - 146

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033884

Effect of endogenous proteases and heat shock protein 70 on myofibril dissociation during refrigeration in tilapia

  • FAN Mingliang ,
  • HAO Shuxian ,
  • LI Laihao ,
  • CHEN Shengjun ,
  • CEN Jianwei ,
  • WU Yanyan ,
  • WEI Ya ,
  • XIANG Huan ,
  • HUANG Hui
Expand
  • 1(College of Food Science, Shanghai Ocean University, Shanghai 201306, China)
    2(South China Sea Fisheries Research Institute, China Academy of Fisheries Science, National Aquatic Products Processing Technology R&D Centre, Key Laboratory of Aquatic Products Processing, Ministry of Agriculture and Rural Affairs,Guangzhou 510300, China)
    3(Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China)

Received date: 2022-10-10

  Revised date: 2022-11-11

  Online published: 2023-06-30

Fold

Abstract

In order to investigate the relationship between endogenous proteases and heat shock protein 70(HSP 70) with myofibrillar dissociation of tilapia during refrigeration, experiments were performed to determine the changes in myofibril fragmentation index, myofibrillar dissociation, endogenous protease activity, and HSP 70 content of tilapia meat during vacuum-packed refrigeration at 4℃ for 48 h, and the correlation analysis was performed. Results showed that an overall increasing trend in the change of myofibril fragmentation index during the refrigeration of fish, ending at 3.52 times the initial value. The dissociated myosin heavy chain and actin content showed an increasing trend, eventually increasing by 70% and 65% respectively from the initial values. The pH were decreasing followed by a slight recovery with a range of 6.5 to 7.0. The activities of cathepsin B and L showed a constant increase, and the activities of cathepsin D and calpain showed a trend of increasing and then decreasing, and reached the maximum at 8 and 12 h, respectively. HSP 70 content showed an increase followed by a decrease, reaching a maximum at 4 h and finally decreasing by 22.27% compared to the initial value. Myofibril fragmentation index showed a highly significant positive correlation with cathepsin B and L activities (P<0.01), and with myofibrillar dissociation of both myosin heavy chain and actin content were highly significantly positively correlated (P<0.01) and negatively correlated with HSP 70 content (P<0.05). HSP 70 can stabilize myofibril structure by binding to thick and thin filaments of myofibrils. HSP 70 content was significantly negatively correlated with cathepsin L (P<0.05). Cathepsin B and L are essential proteases affecting the integrity of myofibrillar, and cathepsin L may affect the dissociation of thick and thin filaments of myogenic fibers by degrading HSP 70.

Key words： tilapia; endogenous protease activity; heat shock protein 70; myofibril fragmentation index

Cite this article

FAN Mingliang , HAO Shuxian , LI Laihao , CHEN Shengjun , CEN Jianwei , WU Yanyan , WEI Ya , XIANG Huan , HUANG Hui . Effect of endogenous proteases and heat shock protein 70 on myofibril dissociation during refrigeration in tilapia[J]. Food and Fermentation Industries, 2023 , 49(11) : 140 -146 . DOI: 10.13995/j.cnki.11-1802/ts.033884

References

[1] 袁圆玥, 岑剑伟, 李来好, 等.二氧化碳麻醉对罗非鱼生理及品质的影响[J].南方水产科学, 2022, 18(4):147-155.
YUAN Y Y, CEN J W, LI L H, et al.Effect of carbon dioxide anesthesia on physiology and quality of tilapia[J].South China Fisheries Science, 2022, 18(4):147-155.
[2] 农业部渔业渔政管理局. 中国渔业统计年鉴[M].北京:中国农业出版社, 2021.
Fishery and Fishery Administration of the Ministry of Agriculture and Rural Affairs.China Fishery Statistical Yearbook[M].Beijing:China Agriculture Press, 2021.
[3] 刘瑞, 李睿智, 王嵬, 等.碱性蛋白酶降解鲢鱼肌原纤维蛋白的组学分析[J].中国食品学报, 2021, 21(3):43-52.
LIU R, LI R Z, WANG W, et al.Proteomics analysis of myofibrillar proteins of silver carp in degraded by alcalase[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(3):43-52.
[4] OKITANI A, ICHINOSE N, ITOH J, et al.Liberation of actin from actomyosin in meats heated to 65 ℃[J].Meat Science, 2009, 81(3):446-450.
[5] LANA A, LONGO V, DALMASSO A, et al.Omics integrating physical techniques:Aged Piedmontese meat analysis[J].Food Chemistry, 2015, 172:731-741.
[6] WANG D Y, ZHANG M H, DENG S Y, et al.Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodon idellus) muscle[J].Food Chemistry, 2016, 197:340-344.
[7] 葛黎红. 内源蛋白酶在低温保鲜草鱼质构劣化中的作用与控制研究[D].无锡:江南大学, 2017.
GE L H.Study on correlation of endogenous proteases with texture deterioration of grass carp (Ctenopharyngodon idella) during chilled storage and quality control[D].Wuxi:Jiangnan University, 2017.
[8] 赵妍, 罗欣, 毛衍伟, 等.小热休克蛋白对牛肉嫩度影响机制的研究进展[J].食品与发酵工业, 2021, 47(12):294-301.
ZHAO Y, LUO X, MAO Y W, et al.Research progress on the mechanism of the effect of small heat shock protein on the beef tenderness[J].Food and Fermentation Industries, 2021, 47(12):294-301.
[9] 张喜才. 石斑鱼冷藏过程中品质评价、蛋白变化以及内源性蛋白酶作用机制研究[D].上海:上海海洋大学, 2020.
ZHANG X C.Study on quality evaluation, protein changes and mechanism of endogenous protease of grouper(Epinephelus coioides) during refrigerated storage[D].Shanghai:Shanghai Ocean University, 2020.
[10] 何燕富. 三种内源性蛋白酶对罗非鱼贮藏品质的影响机理研究[D].南京:南京农业大学, 2018.
HE Y F.The effects of three endogenous proteases on storage quality of Tilapia and its mechanism[D].Nanjing:Nanjing Agricultural University, 2018.
[11] 张诗泉, 刘永峰, 葛鑫禹, 等.鸭肉宰后成熟过程中食用品质、营养品质及嫩度变化研究[J/OL].食品与发酵工业, 2022.DOI:10.13995/j.cnki.11-1802/ts.032891.
ZHANG S Q, LIU Y F, GE X Y, et al.Study on the changes of edible quality, nutritional quality and tenderness during post-slaughter maturation of duck meat[J/OL].Food and Fermentation Industries, 2022.DOI:10.13995/j.cnki.11-1802/ts.032891.
[12] MIDDE K, RICH R, MARANDOS P, et al.Comparison of orientation and rotational motion of skeletal muscle cross-bridges containing phosphorylated and dephosphorylated myosin regulatory light chain[J].Journal of Biological Chemistry, 2013, 288(10):7 012-7 023.
[13] 岑剑伟. 冰温气调结合高压静电场对罗非鱼片保鲜及其机理研究[D].广州:华南农业大学, 2016.
CEN J W.Effect of high voltage electrostatic field combined with modified atmosphere packaging and controlled freezing-point storage on the quality of tilapia fillet and its mechanism research[D].Guangzhou:South China Agricultural University, 2016.
[14] 陈春梅, 周惠健, 沈银涵, 等.煮制时间对鹅肉蛋白结构的影响[J].食品工业科技, 2021, 42(4):6-11.
CHEN C M, ZHOU H J, SHEN Y H, et al.Effect of cooking time on the protein structure of goose meat[J].Science and Technology of Food Industry, 2021, 42(4):6-11.
[15] 杨媛媛, 韩云胜, 李敬, 等.舍饲、放牧对滩羊股二头肌纤维特性及宰后成熟过程中蛋白降解的影响[J].中国畜牧兽医, 2021, 48(8):2 797-2 808.
YANG Y Y, HAN Y S, LI J, et al.Effects of concentrates and pasture feeding on muscle fiber characteristics of biceps femoris in Tan sheep and its protein degradation during postmortem aging[J].China Animal Husbandry & Veterinary Medicine, 2021, 48(8):2 797-2 808.
[16] AYALA M D, ABDEL I, SANTAELLA M, et al.Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during post-mortem storage[J].LWT - Food Science and Technology, 2010, 43(3):465-475.
[17] RIVERA-SANTIAGO R F, SRISWASDI S, HARPER S L, et al.Probing structures of large protein complexes using zero-length cross-linking[J].Methods, 2015, 89:99-111.
[18] OKITANI A, ICHINOSE N, KOZA M, et al.AMP and IMP dissociate actomyosin into actin and myosin[J].Bioscience, Biotechnology, and Biochemistry, 2008, 72(8):2 005-2 011.
[19] 施晓予, 刘雪, 刘少伟, 等.低温贮藏对鸡胸肉肌原纤维蛋白结构及热诱导凝胶性能的影响[J].食品安全质量检测学报, 2022, 13(8):2 594-2 601.
SHI X Y, LIU X, LIU S W, et al.Effects of low temperature storage on the structure and heat-induced gelation properties of myofibrillar protein prepared from chicken breast muscle[J].Journal of Food Safety & Quality, 2022, 13(8):2 594-2 601.
[20] CHEMAT F, KHAN M K.Applications of ultrasound in food technology:Processing, preservation and extraction[J].Ultrasonics Sonochemistry, 2011, 18(4):813-835.
[21] 卢涵. 鳙鱼肉低温贮藏过程中蛋白氧化、组织蛋白酶活性与品质变化规律的研究[D].北京:中国农业大学, 2017.
LU H.Protein oxidation, cathepsins activity and the quality changes of bighead carp (Aristichthys nobilis) during low-temperature storage[D].Beijing:China Agricultural University, 2017.
[22] 沈妮. 带鱼低温贮藏蛋白氧化、组织蛋白酶活性及鱼肉质地结构的变化规律[D].杭州:浙江大学, 2019.
SHEN N.Protein oxidation, cathepsins activity, texture and structure of muscle changes of hairtail during low-temperature storage[D].Hangzhou:Zhejiang University, 2019.
[23] 孙蕾蕾, 黄卉, 李来好, 等.影响宰后鱼肉能量代谢和质构的酶及其活性测定方法研究进展[J].食品科学, 2014, 35(11):348-355.
SUN L L, HUANG H, LI L H, et al.Enzymes associated with postmortem energy metabolism and texture of fish muscle and assays to detect them[J].Food Science, 2014, 35(11):348-355.
[24] MIDDLETON A J.A Structural Basis for Different Antifreeze Protein Roles[M].Kingston:Queen’s University, 2012.
[25] CARVALHO M E, GASPARIN G, POLETI M D, et al.Heat shock and structural proteins associated with meat tenderness in Nellore beef cattle, a Bos indicus breed[J].Meat Science, 2014, 96(3):1 318-1 324.
[26] LOMIWES D, FAROUK M M, WIKLUND E, et al.Small heat shock proteins and their role in meat tenderness:A review[J].Meat Science, 2014, 96(1):26-40.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.