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Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish(Chouguiyu)

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Food Science and Human Wellness 2023年第6期12卷 2408-2416页

作者： Daqiao Yang Chunsheng li laihao li Xianqing Yang Shengjun Chen Yanyan Wu Yang Feng Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural AffairsNational R&D Center for Aquatic Product ProcessingSouth China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesGuangzhou 510300China Co-Innovation Center of Jiangsu Marine Bio-industry Technology Jiangsu Ocean UniversityLianyungang 222005China College of Food Science and Engineering Ocean University of ChinaQingdao 266003China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic UniversityDalian 116034China

Fermented foods are a potential source to produce novel dipeptidyl peptidase-IV inhibitory peptides(D4IPs).In this study,the fermented mandarin fish(Chouguiyu)was used to screen D4IPs and their formation mechanism was studied by metagenomics and peptidomics.A total of 400 D4IPs with DPP-IV inhibition structure and high hydrophobicity were *** correlation network map showed that Lactococcus,Bacillus,Lysobacter,Pelagivirga,Kocuria,Escherichia,Streptococcus,and Peptostreptococcus were significantly correlated with the most *** stable D4IPs,including KAGARALTDAETAT,GEKVDFDDIQK,VVDADEMYLKGK,and GQKDSYVGDEAQ were respectively from the precursor proteins parvalbumin,troponin,myosin,and actin,and were mainly formed by the hydrolysis of subtilisin(EC 3.***.21.62),aspartic proteinase(EC 3.***.23.1),thermolysin(EC 3.***.24.27),oligopeptidase B(EC 3.***.21.83),and proteinase P1(EC 3.***.21.96)from Bacillus,Kocuria,Lysobacter,Lactococcus,and *** inhibition mainly resulted from the hydrogen bond and salt bridge between D4IPs and DPP-IV *** study provides important information on the proteases and related microbial strains to directionally prepare D4IPs in Chouguiyu.

关键词： Chouguiyu DPP-IV inhibitory peptide Microorganism Protease Correlation network

Applying Both Chemical liquefaction and Enzymatic Catalysis Can Increase Production of Agaro-Oligosaccharides from Agarose

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Journal of Ocean University of China 2020年第6期19卷 1371-1377页

作者： JIANG Chengcheng liU Zhen liU Jie SUN Jianan XU Jiachao li laihao MAO Xiangzhao College of Food Science and Engineering Ocean University of ChinaQingdao 266003China Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology Qingdao 266237China Key Laboratory of Aquatic Product Processing Ministry of AgricultureSouth China Sea Fisheries Research InstituteChinese Academy of Fishery ScienceGuangzhou 510300China

Red algae represents an important marine *** high-value utilization of red algae is the production of agarooligosaccharides which have many positive biological ***,the lack of an efficient production route seriously limits the application of *** this study,we established a green route that combines chemical liquefaction and enzymatic catalysis for the efficient production of agaro-oligosaccharides,and we used the production of neoagarotetraose(NA4)as an ***(150 g L^−1)liquefaction by citric acid was controlled with respect to two targets:a 100%liquefaction rate and a high average degree of polymerization(>4)of the liquesced agaro-oligosaccharides,which were then catalyzed byβ-agarase into an oligosaccharides mixture with a high concentration of NA4(30.8 g L^−1)in a 1-L reaction *** purification,we obtained 25.5 g of NA4 with a purity of 92%.This work establishes an easy route for the efficient production of pure agaro-oligosaccharides from agarose.

关键词： neoagarotetraose agarose agarase marine polysaccharide expression

Application of Lactic Acid Bacteria(LAB) in Freshness Keeping of Tilapia Fillets as Sashimi

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Journal of Ocean University of China 2015年第4期14卷 675-680页

作者： CAO Rong liU Qi CHEN Shengjun YANG Xianqing li laihao Key Laboratory of Aquatic Product Processing Ministry of Agriculture South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Department of Food Engineering and Nutrition Yellow Sea Fisheries Research InstituteChinese Academy of Fishery Sciences

Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food preservative is a novel approach. In the present study, the possibility of using lactic acid bacteria in freshness keeping of tilapia fillets as sashimi was examined. Fish fillets were dipped in Lactobacillus plantarum 1.19(obtained from China General Microbiological Culture Collection Center) suspension as LAB-treated group. Changes in K-value, APC, sensory properties and microbial flora were analyzed. Results showed that LAB treatment slowed the increase of K-value and APC in the earlier storage, and caused a smooth decrease in sensory score. Gram-negative bacteria dominated during refrigerated storage, with Pseudomonas and Aeromonas being relatively abundant. Lactobacillus plantarum 1.19 had no obvious inhibitory effect against these Gram-negatives. However, Lactobacillus plantarum 1.19 changed the composition of Gram-positive bacteria. No Micrococcus were detected and the proportion of Staphylococcus decreased in the spoiled LAB-treated samples. The period that tilapia fillets could be used as sashimi material extended from 24 h to 48 h after LAB treatment. The potential of using LAB in sashimi processing was confirmed.

关键词： lactic acid bacteria tilapia fillets sashimi freshness microbial flora

lipid Oxidation and Fatty Acid Composition in Salt-Dried Yellow Croaker(Pseudosciaena polyactis) During Processing

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Journal of Ocean University of China 2017年第5期16卷 855-862页

作者： CAI Qiuxing WU Yanyan li laihao WANG Yueqi YANG Xianqing ZHAO Yongqiang College of Food Science and Engineering Ocean University of China Key Laboratory of Aquatic Product Processing Guangdong provincial Key Laboratory of Fishery Ecology EnvironmentMinistry of Agriculture National Research and Development Center for Aquatic Product Processing South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences College of Food Engineering Qinzhou University

lipid oxidation in salt-dried yellow croaker(Pseudosciaena polyactis) was evaluated during processing with commonly used analytical indices, such as the peroxide value(POV), the thiobarbituric acid reactive substances(TBARS) value, and oxidative-relative lipoxygenase(LOX) activity. Additionally, fatty acids were analyzed using gas chromatography-mass spectrometry. Both POV and TBARS increased significantly(P lipid oxidation. C18:0, C16:1n7, C19:0, and C22:6n3 showed clear changes in principle component one of a principle components analysis. These fatty acids are potential markers for evaluating lipid oxidation in fish muscle because there was a significant correlation between these markers and TBARS and LOX activity(P 0.931.

关键词： Pseudosciaena yellow PUFA lipid constantly varied saturated dried lipoxygenase extremely

In vitro Antioxidant Effects of Porphyra haitanensis Peptides on H_2O_2-Induced Damage in HepG2 Cells

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Journal of Ocean University of China 2021年第2期20卷 421-428页

作者： CHEN Shengjun YU Jiao HU Xiao YANG Xianqing li laihao QI Bo DENG Jianchao Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural AffairsNational Research and Development Center for Aquatic Product ProcessingSouth China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesGuangzhou 510300China Co-Innovation Center of Jiangsu Marine Bio-Industry Technology Jiangsu Ocean UniversityLianyungang 222005China College of Food Science&Technology Shanghai Ocean UniversityShanghai 201306China

In this study,protein from Porphyra haitanensis was used as raw material to prepare an antioxidant peptide,and its antioxidant activity was evaluated in vitro.A model of H_2O_2-induced oxidative damage in Hep G2 cells was established,and the effects of Porphyra haitanensis hydrolysates (PHHs) on superoxide dismutase (SOD) activity and malondialdehyde (MDA) content were ***,the structure of PHHs was identified by ESI-MS/*** results showed that the 1,1-diphenyl-2-pyridylhydrazine(DPPH)-free radical-scavenging ability of PHHs was the strongest (59.28%at 1.0 mg m L~(-1)) when hydrolyzed with an acidic protease for 4 *** with different concentrations had protective effects on H_2O_2-induced damage to Hep G2 cells,and the protective effect was enhanced with increasing *** the level was 400μg m L~(-1),the cell survival rate was as high as 88.62%.Moreover,PHHs can significantly reduce oxidative damage to Hep G2 cells by H_2O_2,improve SOD activity,and reduce MDA *** tetrapeptide Asp-Lys-Ser-Thr,with a molecular weight of 448 Da,was identified as an important fraction of PHHs by high-resolution mass spectrometry.

关键词： Porphyra haitanensis hydrolysates(PHHs) antioxidant peptides radical-scavenging activity cell antioxidant capacity electrospray ionization-mass spectrometry

Insights into microbiota community dynamics and flavor development mechanism during golden pomfret(Trachinotus ovatus)fermentation based on single-molecule real-time sequencing and molecular networking analysis

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Food Science and Human Wellness 2024年第1期13卷 101-114页

作者： Yueqi Wang Qian Chen Huan Xiang Dongxiao Sun-Waterhouse Shengjun Chen Yongqiang Zhao laihao li Yanyan Wu Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of The People’s Republic of ChinaNational R&D Center for Aquatic Product ProcessingSouth China Fisheries Research InstituteChinese Academy of Fishery SciencesGuangzhou 510300China Co-Innovation Center of Jiangsu Marine Bio-industry Technology Jiangsu Ocean UniversityLianyungang 222005China School of Chemical Sciences The University of AucklandAuckland 92019New Zealand Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic UniversityDalian 116034China

Popular fermented golden pomfret(Trachinotus ovatus)is prepared via spontaneous fermentation;however,the mechanisms underlying the regulation of its flavor development remain *** study shows the roles of the complex microbiota and the dynamic changes in microbial community and flavor compounds during fish ***-molecule real-time sequencing and molecular networking analysis revealed the correlations among different microbial genera and the relationships between microbial taxa and volatile *** underlying flavor development were also elucidated via KEGG based functional ***,Shewanella,and Staphylococcus were the dominant microbial ***-nine volatile compounds were detected in the fermented fish samples,with thirteen identified as characteristic volatile compounds(ROAV>1).Volatile profiles resulted from the interactions among the microorganisms and derived enzymes,with the main metabolic pathways being amino acid biosynthesis/metabolism,carbon metabolism,and glycolysis/*** study demonstrated the approaches for distinguishing key microbiota associated with volatile compounds and monitoring the industrial production of high-quality fermented fish products.

关键词： Fermented golden pomfret Microbiota community Volatile compound Co-occurrence network Metabolic pathway

GLPGPSGEEGKR:Fe^(2+)chelating characterization and potential transport pathways for improving Fe^(2+)bioavailability in Caco-2 cells

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Food Bioscience 2022年第4期48卷 481-492页

作者： Shanting lin Xiao Hu Xianqing Yang Shengjun Chen Yanyan Wu Shuxian Hao Hui Huang laihao li Key Laboratory of Aquatic Product Processing Ministry of Agriculture and RuralSouth China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesGuangzhou510300China Co-Innovation Center of Jiangsu Marine Bio-industry Technology Jiangsu Ocean UniversityLianyungang222005China Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing Dalian116034China

We investigated the Fe^(2+)chelating properties and the mechanism of improving Fe^(2+)bioavailability of the Fe^(2+)chelating peptide(GLPGPSGEEGKR,peptide-G-R).Fe^(2+)was chelated with the carboxyl oxygen atom of the Glu-Glu residue in the form of monodentate and bidentate chelating *** chelation,peptide-G-R was folded and aggregated to form spherical particles with increasing particle ***-G-R could increase the Fe^(2+)transport/retention/uptake rate and the relative expression levels of divalent metal transporter 1(DMT1)in the Caco-2 cells monolayer ***-G-R could reverse the inhibition of phytic acid on the Fe^(2+)utilization in the Caco-2 cells monolayer *** dynamics simulation showed that peptide-G-R interacted with DMT1 in the form of intermolecular hydrogen *** transport mechanism of the peptide-G-R-Fe^(2+)complex included endocytosis(main pathway),paracellular pathway(auxiliary way),and DMT1(potential pathway).Thus,peptide-G-R derived from tilapia skin collagen could be used as a dietary iron supplement.

关键词： Fe^(2+)chelating peptide Peptide-G-R-Fe^(2+)complex Chelating properties Bioavailability Transport mechanism

Study on Biogenic Amines in Various Dry Salted Fish Consumed in China

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Journal of Ocean University of China 2016年第4期15卷 681-689页

作者： WU Yanyan CHEN Yufeng li laihao YANG Xianqing YANG Shaoling liN Wanling ZHAO Yongqiang DENG Jianchao South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Key Laboratory of Aquatic Product Processing of Ministry of Agriculture Guangzhou 510300 P. R. China College of Food Science and Technology Shanghai Ocean University Shanghai 201306 P. R. China

This study was carried out to investigate the biogenic amines(BAs), physicochemical property and microorganisms in dry salted fish, a traditional aquatic food consumed in China. Forty three samples of dry salted fish were gathered from retail and wholesale markets and manufacturers, which had been produced in various regions in China. Cadaverine(CAD) and putrescine(PUT) were quantitatively the most common biogenic amines. About 14% of the samples exceeded the histamine content standards established by the FDA and/or EU. The highest histamine content was found in Silver pomfret(Pampus argenteus)(347.79 mg kg^(-1)). Five of forty three samples exceeded the acceptable content of TYR(100 mg kg^(-1)), and 23.26% of dried-salted fish contained high contents of biogenic amines(above 600 mg kg^(-1)). In addition, species, regions, pickling processes and drying methods made the physicochemical property, microorganisms and biogenic amines in dry salted fish to be different to some extents. The total plate count(TPC) was much higher than that of total halophilic bacteria in all samples. The biogenic amines, physicochemical property and microbiological counts exhibited large variations among samples. Furthermore, no significant correlation between biogenic amines and physicochemical property and TPC was observed. This study indicated that dry salted fish may still present healthy risk for BAs, depending on the processing methods, storage conditions among others.

关键词： contained amines consumed aquatic gathered dried drying microorganism microbial nitrite

Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS

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Food Bioscience 2022年第6期50卷 566-576页

作者： Shi Nie laihao li Yueqi Wang Yanyan Wu Chunsheng li Shengjun Chen Yongqiang Zhao Di Wang Huan Xiang Ya Wei Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural AffairsNational R&D Center for Aquatic Product ProcessingSouth China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesGuangzhou510300China Co-Innovation Center of Jiangsu Marine Bio-industry Technology Jiangsu Ocean UniversityLianyungang222005China College of Food Science and Technology Shanghai Ocean UniversityShanghai201306China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic UniversityDalian116034China

Volatile organic compounds are important indicators of the characteristic flavor of traditional fermented fish products. In the present study, gas chromatography-ion mobility mass spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) were used to identify and quantify the volatile organic compounds (VOCs) in fermented sea bass. Thirty-six and 104 VOCs were identified by GC-IMS and GC-MS, respectively. Aldehydes were the principal contributors to the formation of the overall flavor of fermented sea bass. The characteristic VOCs in fermented sea bass were identified based on loading plots. GC-IMS and GC-MS, along with variable influence on projection (VIP), identified six and four VOCs as biomarkers, respectively, in fermented sea bass. This investigation demonstrated that GC-IMS could rapidly detect VOCs in a simple manner in fermented sea bass. The results of the present study also provide a theoretical basis for determining flavor formation in fermented sea bass.

关键词： Sea bass fermentation Gas chromatography-ion mobility mass spectrometry Gas chromatography-mass spectrometry Volatile organic compounds