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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

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基于超声联合滚揉腌制改善低盐预制调理海鲈鱼品质特性

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食品科学 2024年第14期45卷 161-171页

作者：白恒丽李来好吴燕燕王悦齐浙江海洋大学食品与药学学院浙江舟山316000 中国水产科学研究院南海水产研究所农业农村部水产品加工重点实验室广东广州510000

本研究以海鲈鱼为原料,探究不同腌制方式(静态处理、超声处理、超声联合滚揉处理、真空滚揉处理和常压滚揉处理)对海鲈鱼的质构特性、保水性和风味特性的影响。利用质构分析、扫描电子显微镜、液相色谱和气相色谱-质谱联用仪等技术分析... 详细信息

本研究以海鲈鱼为原料,探究不同腌制方式(静态处理、超声处理、超声联合滚揉处理、真空滚揉处理和常压滚揉处理)对海鲈鱼的质构特性、保水性和风味特性的影响。利用质构分析、扫描电子显微镜、液相色谱和气相色谱-质谱联用仪等技术分析了不同腌制方式对低盐调理海鲈鱼品质的影响。结果表明,超声联合滚揉和滚揉处理显著提高腌制吸收率和钠离子传质速率(P<0.05)。常压滚揉腌制吸收率达15.07%,并降低了鱼肉的硬度和咀嚼性;结合感官分析,超声联合滚揉和滚揉处理鱼肉质地柔软、咸味均匀,腥味较少。此外,滚揉和超声联合滚揉处理组都显著增加了总游离氨基酸含量(P<0.05),常压滚揉组达到7.395 mg/g,约为静态处理的1.24倍。各处理组共检测出65种挥发性风味化合物,其中滚揉处理和超声联合滚揉处理鱼肉的醇类、酯类和芳香类化合物的含量显著高于其他处理组(P<0.05),表明滚揉腌制和超声联合滚揉有助于风味物质的形成。然而,单一滚揉腌制对产品的保水性和持水性能较差,并且过度滚揉可能会对鱼肉口感产生不良的影响。因此,超声联合滚揉更适合海鲈鱼的后续精深加工。

关键词：海鲈鱼滚揉腌制游离氨基酸挥发性化合物

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5种氧化型减菌剂对罗非鱼片品质及蛋白质的影响

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食品科学 2024年第6期45卷 15-23页

作者：闫玉红黄卉李来好郝淑贤陈胜军岑剑伟吴燕燕魏涯相欢中国海洋大学食品科学与工程学院山东青岛266003 中国水产科学研究院南海水产研究所农业农村部水产品加工重点实验室国家水产品加工技术研发中心广东广州510300

本研究以罗非鱼片为原料,考察5种常见氧化型减菌剂(H_(2)O_(2)溶液、ClO_(2)溶液、NaClO溶液、臭氧水和微酸性电解水)的减菌效果及其对鱼片质构特性、色泽及肌原纤维蛋白(myofibrillar protein,MP)氧化情况的影响。结果表明,减菌率达80... 详细信息

本研究以罗非鱼片为原料,考察5种常见氧化型减菌剂(H_(2)O_(2)溶液、ClO_(2)溶液、NaClO溶液、臭氧水和微酸性电解水)的减菌效果及其对鱼片质构特性、色泽及肌原纤维蛋白(myofibrillar protein,MP)氧化情况的影响。结果表明,减菌率达80%时各氧化型减菌剂的质量浓度和作用时间分别为:1500 mg/L H_(2)O_(2)溶液浸泡8 min;200 mg/L ClO_(2)溶液浸泡10 min;200 mg/L NaClO溶液浸泡10 min;9 mg/L臭氧水浸泡10 min;30 mg/L微酸性电解水浸泡20 min。在上述5种减菌条件下对鱼肉色泽、质构特性、MP氧化情况与对照组进行比较,发现减菌处理后的罗非鱼片硬度、L*值增大,a*值减小,MP质量浓度、总巯基含量下降,羰基含量升高,表面疏水性基团数量增加,其中微酸性电解水和NaClO溶液处理组蛋白质的变性程度最明显;蛋白荧光强度降低,其中微酸性电解水处理组降低幅度最大;MP的α-螺旋和β-转角相对含量降低,β-折叠和无规卷曲相对含量增加,其中微酸性电解水处理组蛋白质二级结构变化最显著(P<0.05);MP发生不同程度的降解,微酸性电解水处理组降解程度高于其他处理组。综上所述,氧化型减菌处理后鱼肉MP发生不同程度的氧化,其中微酸性电解水处理对蛋白质的氧化作用最强。

关键词：罗非鱼片氧化型减菌剂肌原纤维蛋白氧化品质

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The effects of fucoidans from Laminaria japonica on AAPH mediated oxidation of human low-density lipoprotein

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Acta Oceanologica Sinica 2006年第4期25卷 124-130页

作者： li laihao XUE Changhu XUE Yong li Zhaojie FU Xueyan South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou 510300 China Department of Food Science and Technology Ocean University of China Qingdao 266003 China

Five fucoidan fractions from Laminaria japonica with different sulfate content and molecular weight were prepared by anion-exchange chromatography and mild acid hydrolysis. Their antioxidant effects on azo radicals 2-2＇-Azobis （2-amidinopropane） dihydrochloride （AAPH） induced oxidation of human low-density lipoprotein （LDL） were evaluated by monitoring cholesteryl ester hydroperoxides （CHL-OOH） formation kinetics through reverse-phase high performance liquid chromatography （RP-HPLC） analysis. Fucoidan F - C with a low molecular mass of 2 000 ～8 000 and a sulfate content of 24.3% had much stronger protective antioxidant effect than other four fucoidan fractions on the hydrophilic radical AAPH induced LDL oxidation. However, the highly sulfated fucoidan fraction L - B with a molecular mass of 20 000 was completely ineffective in protecting LDL from the AAPH induced oxidation. The results suggested that both molecular mass and sulfate content of fucoidan played very important roles in their effects on the AAPH induced LDL oxidation.

关键词： Laminaria japonica fucoidan fraction low-density lipoprotein antioxidant cholesteryl ester hydroperoxide

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基于共混和层层自组装方法协同交联剂对琼胶/海藻酸钠复合膜性能的影响

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食品与发酵工业 2024年第1期50卷 89-97页

作者：王牌杨少玲戚勃杨贤庆李春生王迪赵永强李来好胡晓陈胜军上海海洋大学食品学院上海201306 中国水产科学研究院南海水产研究所/农业农村部水产品加工重点实验室广东广州510300 大连工业大学海洋食品精深加工关键技术省部共建协同创新中心辽宁大连116034

以琼胶和海藻酸钠为成膜基质,通过共混和层层自组装两种方法制备了琼胶/海藻酸钠共混膜和双层膜,并引入交联剂柠檬酸和阿魏酸,通过测定复合膜的机械强度、耐水性、热稳定性、傅里叶变换红外光谱(Fourier transform infrared spectromete... 详细信息

以琼胶和海藻酸钠为成膜基质,通过共混和层层自组装两种方法制备了琼胶/海藻酸钠共混膜和双层膜,并引入交联剂柠檬酸和阿魏酸,通过测定复合膜的机械强度、耐水性、热稳定性、傅里叶变换红外光谱(Fourier transform infrared spectrometer,FT-IR)和微观结构等指标,探究了不同制膜方式结合交联剂对复合膜性能的影响。结果表明,与共混膜相比,双层膜表现出更优异的机械性能和耐水性,添加交联剂后,膜的水蒸气透过率(P<0.05)显著降低,拉伸强度、热稳定性和不透明度提高。其中柠檬酸交联的双层膜综合性能最佳,即拉伸强度51.57 MPa,断裂伸长率26.02%,水溶性24.42%,溶胀率101.67%。FT-IR分析表明柠檬酸通过与琼胶和海藻酸钠发生酯化反应形成CO进行共价交联,而阿魏酸通过与成膜基质形成氢键进行非共价交联。扫描电镜分析表明琼胶和海藻酸钠的相容性良好,各膜表面均平整、光滑,而添加交联剂后,膜截面褶皱减少,膜结构更加紧密。由此表明,层层自组装技术和交联剂的结合使用可以制备出综合性能更好的复合膜。

关键词：琼胶海藻酸钠层层自组装交联剂

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植物乳植杆菌通过抑制蛋白水解改善罗非鱼发酵鱼糜凝胶强度

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南方水产科学 2024年第4期20卷 1-10页

作者：崔巧燕李来好陈天玉陈胜军黄卉赵永强李春生浙江海洋大学食品与药学学院浙江舟山316022 中国水产科学研究院南海水产研究所/农业农村部水产品加工重点实验室广东广州510300

利用微生物发酵能有效改善淡水鱼鱼糜的凝胶强度。罗非鱼鱼糜的凝胶强度低且在加工过程中易出现凝胶劣化。为开发高品质的罗非鱼发酵鱼糜制品,以植物乳植杆菌(Lactiplantibacillus plantarum)为发酵菌株,探究了加菌发酵对罗非鱼发酵鱼... 详细信息

利用微生物发酵能有效改善淡水鱼鱼糜的凝胶强度。罗非鱼鱼糜的凝胶强度低且在加工过程中易出现凝胶劣化。为开发高品质的罗非鱼发酵鱼糜制品,以植物乳植杆菌(Lactiplantibacillus plantarum)为发酵菌株,探究了加菌发酵对罗非鱼发酵鱼糜凝胶强度的影响。结果表明,加菌发酵能够显著改善罗非鱼发酵鱼糜的凝胶强度,降低大部分游离氨基酸以及总氨基酸的含量。采用16S rRNA高通量测序技术研究加菌发酵对罗非鱼发酵鱼糜中微生物菌群的影响,结果显示,加菌发酵鱼糜中乳植杆菌属一直为优势菌属,到发酵末期增至63.71%,而其他腐败微生物菌属的丰度显著下降,同时菌落总数明显低于自然发酵鱼糜。构建了不同发酵时期的相关性网络图,结果表明在整个发酵期凝胶强度与菌落总数和总氨基酸含量呈显著负相关,仅乳植杆菌属与菌落总数和总氨基酸含量呈显著负相关,而与凝胶强度呈显著正相关。研究表明,植物乳植杆菌可以通过抑制腐败微生物的生长以及对蛋白质的水解作用来改善罗非鱼发酵鱼糜的凝胶强度。植物乳植杆菌可以作为专用发酵剂开发高品质罗非鱼鱼糜发酵制品。

关键词：罗非鱼发酵鱼糜植物乳植杆菌凝胶强度相关性网络图

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发热包传热效果及其对冻干鱼肉复水品质的影响

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广东海洋大学学报 2024年第4期44卷 139-146页

作者：郝淑贤韦丽娜魏涯黄卉相欢赵永强岑剑伟王迪李来好中国水产科学研究院南海水产研究所/农业农村部水产品加工重点实验室/国家水产品加工技术研发中心广东广州510300

【目的】探究发热包传热影响因素及其对冻干鱼肉复水品质的影响,为罗非鱼自热产品开发与推广提供参考。【方法】研究热源质量(70、80、90和120 g)、激活剂用量(发热包质量的2.0倍、2.5倍、3.0倍和3.5倍)、内胆材质[聚丙烯(PP)和铝]和环... 详细信息

【目的】探究发热包传热影响因素及其对冻干鱼肉复水品质的影响,为罗非鱼自热产品开发与推广提供参考。【方法】研究热源质量(70、80、90和120 g)、激活剂用量(发热包质量的2.0倍、2.5倍、3.0倍和3.5倍)、内胆材质[聚丙烯(PP)和铝]和环境温度(6、17和25℃)对发热包传热效果的影响,分析自热过程鱼肉复水品质的变化。【结果】随热源质量增加,传热效果显著提高(P 0.05)。10~15 min鱼块内部基本复水,鱼肉中心温度达到90℃以上,复水后鱼肉硬度约为70 g,弹性和咀嚼性影响不显著。【结论】热源质量高于90 g,激活剂用量3.0~3.5倍,铝和PP材质,6℃以上的环境温度均可满足发热要求,此条件下,10~15 min复热时间冻干鱼肉品质较好,符合自热产品速食需求。

关键词：发热包传热效果冻干鱼肉质构

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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

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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

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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

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