Food and Fermentation Industries >

2024 , Vol. 50 >Issue 4: 93 - 101

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034233

Study on nutrition and digestion properties of Mauremys reevesii eggs

  • XU Wensi ,
  • YANG Qifu ,
  • YANG Mingyi ,
  • DENG Aihua ,
  • WANG Ruisong ,
  • YANG Pinhong ,
  • SU Jianxin
Expand
  • 1(College of Life and Environmental Sciences, Hunan University of Arts and Science, Changde 415000, China)
    2(Hunan Provincial Collaborative Innovation Center for Efficient and Health Production of Fisheries, Hunan Provincial Key Laboratory for Health Aquaculture and Product Processing in Dongting Lake Area. Changde Research Center for Agricultural Biomacromolecule.Changde Research Centre for Artificial Intelligence and Biomedicine, Changde 415000, China)
    3(College of Medical, Hunan University of Arts and Science, Changde 415000, China)
    4(Hunan Chengbao Turtle Breeding Co.Ltd., Yiyang 413200, China)

Received date: 2022-11-07

  Revised date: 2023-01-04

  Online published: 2024-03-15

Fold

Abstract

Taking the Mauremys reevesii eggs as the research object, the general nutrients, mineral elements, fatty acids, amino acids, and antioxidant properties of the eggs in vitro were determined and analyzed. Results showed that the water content of fertilized and non-fertilized eggs was (77.82±0.54)% and (79.33±0.94)%, respectively, without significant difference. The contents of ash, total sugar, crude fat, and glucose in dry weight of fertilized eggs were (7.22±0.05)%, (12.60±0.02)%, (32.63±1.36)%, and (0.114±0.006)%, respectively. They were significantly higher than those of unrefined eggs (6.19±0.13)%, (11.09±0.05)%, (30.68±1.24)%, (0.036±0.005)%, respectively. The contents of crude protein in fertilized and non-fertilized eggs were higher with (52.68±0.38)% and (52.79±0.27)% and there was no significant difference. Among the eight mineral elements measured, the phosphorus content was the highest (12 900-14 300 mg/kg) in Mauremys reevesii eggs, as well as a small amount of selenium (0.483 5-0.431 5 mg/kg). The contents of sodium and potassium in fertilized eggs were significantly higher than those in non-fertilized eggs. The total fatty acid of unfertilized eggs (279.43±0.94) mg/g was significantly higher than that of fertilized eggs (213.41±3.74) mg/g. The essential fatty acid of humans was also significantly different, however, there was no significant difference between the proportions of saturated fatty acid and unsaturated fatty acid in the total fatty acid. There was no significant difference in total amino acid (521.94-529.99 mg/g) and essential amino acid ratio (40.34%-40.58%) between fertilized and non-fertilized eggs of Mauremys reevesii. During the simulated digestion in vitro, the ABTS cationic radical scavenging ability, ferric ion-reducing antioxidant power, and protein digestibility increased significantly. The ABTS cationic radical scavenging ability and ferric ion reducing antioxidant power increased by 4 times and 3 times in the intestinal digestion, but there was no significant difference between fertilized and non-fertilized eggs of Mauremys reevesii. The Tricine SDS-PAGE showed that the protein molecular weight of fertilized and unfertilized eggs in intestinal digestive juices was less than 3.3 kDa with the progress of digestion. The increase of small molecular peptides was consistent with the trend of antioxidant properties. It provides a scientific basis for the consumption, development, and utilization of Mauremys reevesii eggs.

Key words： Mauremys reevesii eggs; nutritional ingredient; external digestion; antioxidant

Cite this article

XU Wensi , YANG Qifu , YANG Mingyi , DENG Aihua , WANG Ruisong , YANG Pinhong , SU Jianxin . Study on nutrition and digestion properties of Mauremys reevesii eggs[J]. Food and Fermentation Industries, 2024 , 50(4) : 93 -101 . DOI: 10.13995/j.cnki.11-1802/ts.034233

References

[1] 王福田, 李正荣, 赖年悦, 等.中华草龟龟肠和龟胃的营养品质分析[J].肉类工业, 2020(4):20-25.
WANG F T, LI Z R, LAI N Y, et al.Analysis of nutritional quality of intestine and stomach of Chinemys reevesii[J].Meat Industry, 2020(4):20-25.
[2] 徐莹莹. 即食龟肉的加工及其风味物质的研究[D].合肥:合肥工业大学, 2017.
XU Y Y.Study on processing of instant turtle meat and its flavor substances[D].Hefei:Hefei University of Technology, 2017.
[3] 张永进, 石扬, 赖年悦, 等.中华草龟抗肿瘤生物活性肽提取工艺的初步研究[J].肉类工业, 2017(7):28-33.
ZHANG Y J, SHI Y, LAI N Y, et al.Preliminary study on extraction technology of antitumor bioactive peptides of Chinemys reevesii[J].Meat Industry, 2017(7):28-33.
[4] 马风娟, 王富云, 江虹锐, 等.黄喉拟水龟蛋营养成分分析及评价[J].食品研究与开发, 2020, 41(2):33-39.
MA F J, WANG F Y, JIANG H R, et al.Nutritional analysis and evaluation of Mauremys mutica egg[J].Food Research and Development, 2020, 41(2):33-39.
[5] 张君, 陆剑锋, 欧阳霞, 等.红耳龟蛋和中华花龟蛋营养成分分析[J].南方农业学报, 2020, 51(4):905-913.
ZHANG J, LU J F, OUYANG X, et al.Nutritional components in eggs of red-eared slider and Chinese flower turtle[J].Journal of Southern Agriculture, 2020, 51(4):905-913.
[6] 张君, 欧阳霞, 陆剑锋, 等.中华鳖蛋营养价值评价[J].动物营养学报, 2019, 31(11):5101-5111.
ZHANG J, OUYANG X, LU J F, et al.Evaluation of nutritional value of eggs of Chinese soft-shell turtle (Pelodiscus sinensis)[J].Chinese Journal of Animal Nutrition, 2019, 31(11):5101-5111.
[7] 赵才冬, 漆姚姚, 雷楚文, 等.甲鱼蛋蛋白水解物的体外消化及对抗氧化和α-葡萄糖苷酶抑制活性的影响[J].中国食品学报, 2022, 22(10):126-133.
ZHAO C D, QI Y Y, LEI C W, et al.The digestion characteristic of protein hydrolysate of soft-shelled turtle egg and its effects on antioxidative and α-glucosidase inhibitory activities[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(10):126-133.
[8] VAN HECKE T, VANDEN BUSSCHE J, VANHAECKE L, et al.Nitrite curing of chicken, pork and beef inhibits oxidation but does not affect N-nitroso compound (NOC)-specific DNA adduct formation during in vitro digestion[J].Journal of Agricultural and Food Chemistry, 2014, 62(8):1980-1988.
[9] 孟粉, 秦求思, 董烨, 等.蛋白质氧化和酶对草鱼重组鱼肉品质及体外模拟消化的影响[J].中国食品学报, 2021, 21(9):288-295.
MENG F, QIN Q S, DONG Y, et al.Effects of protein oxidation and TGase on the quality of restructured minced grass carp and in vitro simulated digestion[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(9):288-295.
[10] 徐文思, 胡诗雨, 邓娟丽, 等.小龙虾加工水煮液营养成分与风味物质分析[J].食品与发酵工业, 2021, 47(14):279-286.
XU W S, HU S Y, DENG J L, et al.Analysis of nutrient and flavor compounds in boiled crayfish waste water[J].Food and Fermentation Industries, 2021, 47(14):279-286.
[11] MA R, LIU X H, TIAN H N, et al.Odor-active volatile compounds profile of triploid rainbow trout with different marketable sizes[J].Aquaculture Reports, 2020, 17:100312.
[12] 徐文思, 杨祺福, 张梦媛, 等.两步酶解法制备小龙虾副产物多肽及其抗氧化性研究[J].食品研究与开发, 2021, 42(24):147-154.
XU W S, YANG Q F, ZHANG M Y, et al.Extraction and antioxidant capacity of polypeptides from crayfish by-products by two-step enzymatic hydrolysis[J].Food Research and Development, 2021, 42(24):147-154.
[13] 姚俊峰, 龚绍明, 杨长锁, 等.不同禽蛋营养成分比较研究[J].上海畜牧兽医通讯, 2020(6):22-25.
YAO J F, GONG S M, YANG C S, et al.Comparative study on nutritional components of different poultry eggs[J].Shanghai Journal of Animal Husbandry and Veterinary Medicine, 2020(6):22-25.
[14] 高丹. 鸡胚蛋孵化过程中蛋黄浆质的比较蛋白质组学研究[D].武汉:华中农业大学, 2017.
GAO D.Comparative study on yolk plasma quality during hatching of chicken embryo eggs by protein omics[D].Wuhan:Huazhong Agricultural University, 2017.
[15] 武传香, 薛霞, 卢兰香, 等.鸡蛋中维生素B1的含量检测[J].食品工业, 2022, 43(5):306-311.
WU C X, XUE X, LU L X, et al.Determination of vitamin B1 in eggs[J].The Food Industry, 2022, 43(5):306-311.
[16] 田娟, 许巧情, 田罗, 等.洞庭湖克氏原螯虾肌肉成分分析及品质特性分析[J].水生生物学报, 2017, 41(4):870-877.
TIAN J, XU Q Q, TIAN L, et al.The muscle composition analysis and flesh quality of Procambarus clarkia in the Dongting lake[J].Acta Hydrobiologica Sinica, 2017, 41(4):870-877.
[17] 中国营养学会. 中国居民膳食营养素参考摄入量[M].北京:中国轻工业出版社, 2001.
CHINESE NUTRITION SOCIETY.Chinese Dietary Reference Intakes, DRIs[M].Beijing, 2001.
[18] 彭梦玲. 胚胎期肉鸡脂肪代谢的蛋白质组学和代谢组学分析及(-)-羟基柠檬酸调控机制研究[D].南京:南京农业大学, 2018.
PENG M L.Protein metabonomics and metabonomics analysis of fat metabolism in embryonic broilers and (-)-study on the regulation mechanism of hydroxycitric acid[D].Nanjing:Nanjing Agricultural University, 2018.
[19] 韦露, 司成成, 冯美利, 等.油棕果肉发育过程中的代谢组学和转录组学联合分析[J].分子植物育种, 2023,21(19):6315-6326.
WEI L, SI C C, FENG M L, et al.Analyses of mesocarp development of thin-shelled oil palm (Elaeis guineensis jacq.) by joint metabolomics and transcriptomics approaches[J].Molecular Plant Breeding, 2023,21(19):6315-6326.
[20] 马素换, 郭萍梅, 黄凤洪.魔芋葡甘聚糖及其油酸酯化物的体外抗氧化初步研究[J].中国油脂, 2017, 42(9):55-59.
MA S H, GUO P M, HUANG F H.Preliminary study on antioxidant activity in vitro of konjac glucomannan and its oleic acid esterified product[J].China Oils and Fats, 2017, 42(9):55-59.
[21] BARBOUR J A, HOWE P R C, BUCKLEY J D, et al.Cerebrovascular and cognitive benefits of high-oleic peanut consumption in healthy overweight middle-aged adults[J].Nutritional Neuroscience, 2017, 20(10):555-562.
[22] 李鹏超, 顾学艳.共轭亚油酸对脂质代谢和身体成分组成影响的研究进展[J].食品科学, 2022, 43(7):373-380.
LI P C, GU X Y.A review of the effect of conjugated linoleic acid on lipid metabolism and body composition in humans[J].Food Science, 2022, 43(7):373-380.
[23] MARANGONI F, AGOSTONI C, BORGHI C, et al.Dietary linoleic acid and human health:Focus on cardiovascular and cardiometabolic effects[J].Atherosclerosis, 2020, 292:90-98.
[24] YOON S Y, AHN D, HWANG J Y, et al.Linoleic acid exerts antidiabetic effects by inhibiting protein tyrosine phosphatases associated with insulin resistance[J].Journal of Functional Foods, 2021, 83:104532.
[25] INNES J K, CALDER P C.Omega-6 fatty acids and inflammation[J].Prostaglandins, Leukotrienes and Essential Fatty Acids, 2018, 132:41-48.
[26] 唐佳芮, 魏冰, 石珊珊.α-亚麻酸分离纯化技术研究进展[J].中国油脂, 2020, 45(8):28-31;38.
TANG J R, WEI B, SHI S S.Progress on separation and purification technology of α-linolenic acid[J].China Oils and Fats, 2020, 45(8):28-31;38.
[27] 吴俏槿, 杜冰, 蔡尤林, 等.α-亚麻酸的生理功能及开发研究进展[J].食品工业科技, 2016, 37(10):386-390.
WU Q J, DU B, CAI Y L, et al.Research development of alpha-linolenic acid[J].Science and Technology of Food Industry, 2016, 37(10):386-390.
[28] 李勇, 张健.花生四烯酸及其衍生物在肺动脉高压发生发展中的作用[J].自然杂志, 2022, 44(5):357-368.
LI Y, ZHANG J.The role of arachidonic acid and its derivatives in the development of pulmonary arterial hypertension[J].Chinese Journal of Nature, 2022, 44(5):357-368.
[29] HARAUMA A, HATANAKA E, YASUDA H, et al.Effects of arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid on brain development using artificial rearing of delta-6-desaturase knockout mice[J].Prostaglandins Leukotrienes and Essential Fatty Acids, 2017, 127:32-39.
[30] CHANTAKUN K, BENJAKUL S.Effect of ultrasound-assisted pretreatment in combination with heating on characteristics and antioxidant activities of protein hydrolysate from edible bird’s nest co-product[J].Journal of Food Science and Technology, 2022, 59(10):3908-3917.
[31] 冯晓文, 赵晓涵, 潘骁琦, 等.体外模拟消化对海洋鱼骨胶原低聚肽结构和抗氧化活性的影响[J].食品与发酵工业, 2022, 48(5):173-179.
FENG X W, ZHAO X H, PAN X Q, et al.The effect of simulated digestion in vitro on structure and antioxidant activity of marine fish bone collagen oligopeptides[J].Food and Fermentation Industries, 2022, 48(5):173-179.
[32] PADAYAPPA M, SENTHILKUMAR A, MOORTHI M, et al.Analysis of phytochemical properties, DPPH and frap assay of antioxidant activities of Acalypha indica L.[J].International Journal of Scientific Research, 2021, 9(12):31-34.
[33] SILVA F G D E, HERNÁNDEZ-LEDESMA L B, AMIGO L, et al.Identification of peptides released from flaxseed (Linum usitatissimum) protein by Alcalase® hydrolysis:Antioxidant activity[J].LWT-Food Science and Technology, 2017, 76:140-146.
[34] 张佩, 陈忠琴, 曹文红, 等.牡蛎抗氧化及降糖肽的结构特征及其体外模拟消化特性[J].食品与发酵工业, 2022, 48(21):196-203.
ZHANG P, CHEN Z Q, CAO W H, et al.Structural characteristics of antioxidant and hypoglycemic peptides from oyster (Crassostrea hongkongensis) and their simulated digestive properties in vitro[J].Food and Fermentation Industries, 2022, 48(21):196-203.
[35] 胡吕霖, 任思婕, 沈清, 等.不同烹饪方式及体外模拟消化环境对鲟鱼蛋白质氧化及消化性的影响[J].食品科学, 2018, 39(20):63-70.
HU L L, REN S J, SHEN Q, et al.Effect of different cooking treatments and in vitro digestion on protein oxidation and digestibility of sturgeon fillets[J].Food Science, 2018, 39(20):63-70.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.