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The Flavor and Antioxidant Activity Change Pattern of Shrimp Head Paste During Fermentation

Journal of Ocean University of China 2022年第1期21卷 195-203页

作者： YU Jing LU Kuan SUN Jinyuan XIE Wancui SONG Lin che hongxia Shandong Provincial Key Laboratory of Biochemical Engineering College of Marine Science and Biological EngineeringQingdao University of Science and TechnologyQingdao 266042China Beijing Key Laboratory of Flavor chemistry Beijing Technology and Business University(BTBU)Beijing 100048China

To study the changes of volatile compounds and antioxidant activity of fast fermented shrimp head paste during the fermentation processing,Penaeus vannamei boone head was used as the raw material,and compound starter was added for *** the 14 days of fermentation,the changes of free amino acids,volatile flavor compounds and main components were determined by SPME-GC-MS and electronic *** oxidation-resistance changes of water extract at different fermentation stages were *** results showed that the total free amino acids increased from original 2320 to 5640 mg(100 mL)^(−1).SPME-GC-MS analysis found that aldehydes,pyrazine compounds increased from 10.80%,1.94%to 24.35%,13.63%respectively during the fermentation *** HO·scavenging ability of shrimp head paste increased from 52%to 86%.Our results showed that the shrimp paste produced from shrimp head fermentation could obtain good flavor and possess certain antioxidant activity of aquatic fermented condiment.

关键词： shrimp head paste antioxidant activity volatile constituents electronic nose SPME-GC-MS ATP-related compound

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Comparison of the Digestion and Absorption Characteristics of Docosahexaenoic Acid-Acylated Astaxanthin Monoester and Diester in Mice

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Journal of Ocean University of China 2021年第4期20卷 973-984页

作者： LI Ye YU Jie XU Jie che hongxia WANG Yuming XUE Changhu HUANG Qingrong ZHANG Tiantian College of Food Science and Engineering Ocean University of ChinaQingdao 266003China College of Marine Science and Biological Engineering Qingdao University of Science and TechnologyQingdao 266042China Laboratory for Marine Drugs and Bioproducts Pilot National Laboratory for Marine Science and TechnologyQingdao 266237China Rutgers State University Department of Food ScienceNew Jersey 08901USA

Docosahexaenoic acid-acylated astaxanthin(DHA-AST)esters exhibit distinct bioactivities in improving brain ***,the digestion and absorption characteristics of DHA-AST esters in vivo are unclear,thereby restricting the molecular mechanism analysis of their superior *** study compared the digestion and absorption characteristics of DHA-AST monoester and diester by determining the levels of AST and DHA in the serum,liver,small intestinal content and wall,and feces at different time points after a single-dose oral administration of the *** oral gavage with 2 mg AST equivalent of the DHA-AST monoester and diester for 18 h,the excretion rates were approximately 51%and 84%,*** result indicates that DHA-AST monoester was better than diester for the absorption of *** results in serum,liver,and small intestinal content and wall also agreed with this ***,the excretion rates of DHA in the feces at 24 h in the DHA-AST monoester and diester groups were approximately 40%and 36%after gavage with 5 mg DHA equivalent,*** result indicates that DHA-AST diester exhibited a better tendency than monoester for the absorption of ***,the results in the liver and small intestinal wall showed an apparent difference,indicating that DHA-AST diester was better than monoester for the absorption of *** findings provide a scientific basis for the molecular mechanism analysis and utilization of DHA-AST monoester and diester as functional ingredients.

关键词： DHA-acylated astaxanthin monoester DHA-acylated astaxanthin diester digestion absorption

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A Comparative Study About the Neuroprotective Effects of EPA-Enriched Phosphoethanolamine Plasmalogen and Phosphatidylethanolamine Against Oxidative Damage in Primary Hippocampal Neurons

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Journal of Ocean University of China 2021年第5期20卷 1207-1214页

作者： ZHU Yunfang ZHANG Tiantian DING Lin SHI Haohao XUE Changhu XIE Wancui che hongxia WANG Yuming College of Food Science and Engineering Ocean University of ChinaQingdao 266003China Shandong Provincial Key Laboratory of Biochemical Engineering College of Marine Science and Biological EngineeringQingdao University of Science and TechnologyQingdao 266042China Laboratory for Marine Drugs and Bioproducts Pilot National Laboratory for Marine Science and Technology(Qingdao)Qingdao 266237China

s Oxidative stress is involved in the progression of neurodegenerative *** evidences showed that plasma-logens could improve neurodegenerative *** this study,we investigated the function of phosphoethanolamine plasmalogens enriched with EPA(EPA-pPE)and phosphatidylethanolamine enriched with EPA(EPA-PE)on oxidative damage prevention after hy-drogen peroxide(H2O2)and tert-butylhydroperoxide(t-BHP)challenge in primary hippocampal *** showed that neurons pretreated with EPA-pPE and EPA-PE demonstrated the ability to alleviate oxidative damage,which was proved by the in-creased cell ***,the shape and number of neurons were more similar to those of the control *** acti-vity,apoptosis,as well as TrkB/ERK/CREB signaling pathway were investigated to explore the *** results suggested that EPA-PE was superior to EPA-pPE in regulating mitochondrial ***-pPE was more prominent than EPA-PE in upre-gulating TrkB/ERK/CREB signaling *** with EPA exerted neuroprotective effects via inhibiting oxidative stress,suppressing apoptosis,and regulating TrkB/ERK/CREB signaling ***,the results provide a scientific basis for utili-zation of phospholipids enriched with EPA on the treatment of neurodegenerative disease.

关键词： oxidative stress EPA-enriched phosphoethanolamine plasmalogens EPA-enriched phosphatidylethanolamine primary hippocampal neurons

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Long-Term Effects of Docosahexaenoic Acid-Bound Phospholipids and the Combination of Docosahexaenoic Acid-Bound Triglyceride and Egg Yolk Phospholipid on Lipid Metabolism in Mice

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Journal of Ocean University of China 2018年第2期17卷 392-398页

作者： che hongxia CUI Jie WEN Min XU Jie Teruyoshi Yanagita WANG Qi XUE Changhu WANG Yuming College of Food Science and Engineering Ocean University of China Department of Health and Nutrition Science Nishikyushu University College of Food Science and Engineering Wuhan Polytechnic University

The bioavailability of docosahexaenoic acid(DHA) and eicosapentaenoic acid(EPA) depends on their chemical forms. This study investigated the long-term effects of DHA-bound triglyceride(TG-DHA), DHA-bound phospholipid(PL-DHA), and the combination of TG-DHA and egg yolk phospholipid(Egg-PL) on lipid metabolism in mice fed with a high-fat diet(fat levels of 22.5%). Male C57BL/6J mice were fed with different formulations containing 0.5% DHA, including TG-DHA, PL-DHA, and the combination of TG-DHA and Egg-PL, for 6 weeks. Serum, hepatic, and cerebral lipid concentrations and the fatty acid compositions of the liver and brain were determined. The concentrations of serum total triglyceride(TG), total cholesterol(TC), high-density lipoprotein cholesterol(HDL-c), and hepatic TG in the PL-DHA group and the combination group were significantly lower than those in the high-fat(HF) group(P < 0.05). Atherogenic index(AI) of the PL-DHA group was significantly lower than that of the combination group(P < 0.05). Hepatic TC level in the combination group was significantly lower than that in the HF group(P < 0.05), but no significant difference was observed between the combination group and the PL-DHA group. Both the PL-DHA and the combination groups showed significantly increased DHA levels in the liver compared with the HF group(P < 0.05). However, there were no obvious increases in the cerebral DHA levels in all DHA diet groups. These results suggest that PL-DHA was superior to the combination of TG-DHA and Egg-PL in decreasing the AI. Long-term dietary supplementation with low amount of DHA(0.5%) may improve hepatic DHA levels, although cerebral DHA levels may not be enhanced.