Food and Fermentation Industries >

2025 , Vol. 51 >Issue 6: 152 - 158

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038944

Eukaryotic recombinant cathepsin B from Jian carp and its relationship with reactive oxygen species level, apoptosis, and its impacts on quality formation in refrigerated fish fillets

  • QIAN Dengfan ,
  • LIANG Zhangjie ,
  • CHENG Zheng ,
  • LI Longfei ,
  • TANG Jie ,
  • JIANG Yuwei ,
  • GUO Qiyu ,
  • WANG Ziying ,
  • LYU Mingzhe ,
  • LI Ran ,
  • LI Shuhong
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  • (College of Food Science, Sichuan Agricultural University, Ya’an 625014, China)

Received date: 2024-02-22

  Revised date: 2024-04-30

  Online published: 2025-04-14

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Abstract

Cathepsin B (CTS B) is one of the most active lysosomal cysteine proteases in post-mortem fish muscle.Meanwhile, the accumulation of reactive oxygen species (ROS) could trigger apoptosis in fish muscle cells.To explore the potential correlation between CTS B and ROS/apoptosis in fish muscle as well as its possible effects on the formation of fillet quality, eukaryotic recombinant Jian carp CTS B was injected into the Jian carp fillets and then refrigerated at 4 ℃ for 5 days.During the first 3 days of the refrigeration period, the level of ROS, the protein oxidation (carbonyl value), the apoptosis rate of muscle cells in both groups increased along with the enhancing CTS B activity (the injected group showed significantly higher values than the control group), whereas the shear force and water-holding capacity decreased (the values of the injected group were significantly lower than the control group).However, no significant difference in apoptosis rate between both groups was observed in the last 2 days of refrigeration storage.The accelerated deterioration of fillet quality in the injected group was mainly related to the continuous and significant increase of CTS B activity.These findings suggested that muscle cell apoptosis occurred in the post-mortem Jian carp during refrigeration, and the CTS B activity and ROS oxidation could promote each other and synergistically played a role in accelerating the protein oxidation and the apoptosis of fish muscle cells together at the early stage of refrigeration storage.Therefore, in addition to the direct enzymatic hydrolysis, this might be another potential cause of CTS B to accelerate softening and deterioration of fish fillet quality during storage.

Key words： eukaryotic recombinant cathepsin B; refrigerated Jian carp fillet; reactive oxygen species; apoptosis; texture quality

Cite this article

QIAN Dengfan , LIANG Zhangjie , CHENG Zheng , LI Longfei , TANG Jie , JIANG Yuwei , GUO Qiyu , WANG Ziying , LYU Mingzhe , LI Ran , LI Shuhong . Eukaryotic recombinant cathepsin B from Jian carp and its relationship with reactive oxygen species level, apoptosis, and its impacts on quality formation in refrigerated fish fillets[J]. Food and Fermentation Industries, 2025 , 51(6) : 152 -158 . DOI: 10.13995/j.cnki.11-1802/ts.038944

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