1
|
Hong Q, Chen YL, Lin D, Yang RQ, Cao KY, Zhang LJ, Liu YM, Sun LC, Cao MJ. Expression of polyphenol oxidase of Litopenaeus vannamei and its characterization. Food Chem 2024; 432:137258. [PMID: 37657339 DOI: 10.1016/j.foodchem.2023.137258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/31/2023] [Accepted: 08/22/2023] [Indexed: 09/03/2023]
Abstract
Polyphenol oxidase (PPO) plays a critical role in decrement of shrimp quality. To obtain active PPO and elucidate its enzymatic properties, PPO from Litopenaeus vannamei (Lv-PPO) was cloned, expressed in E. coli and purified by affinity column chromatography. The Lv-PPO gene was 2076 bp in length encoding 691 amino acids. The recombinant Lv-PPO (rLv-PPO) with a molecular mass of ∼85.0 kDa was successfully expressed and its sequence was verified by LC-MS/MS. rLv-PPO was biologically active with an optimal temperature of 40℃ and an optimal pH of 6.0. Metal ions Cu2+ and Zn2+ altered the activity of rLv-PPO by influencing its secondary and tertiary structures. rLv-PPO showed catalytic activity towards l-Dopa and catechol. A specific polyclonal antibody against rLv-PPO was prepared. Western blot analysis revealed that PPO levels were highest in hemolymph, followed by telson, carapace, and eyestalk. Expression of rLv-PPO will assist future studies on the mechanism in shrimp melanosis.
Collapse
Affiliation(s)
- Qian Hong
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yu-Lei Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Duanquan Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Ru-Qing Yang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Kai-Yuan Cao
- Department of Biological Science, National University of Singapore, 117558, Singapore
| | - Ling-Jing Zhang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Yi-Ming Liu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Le-Chang Sun
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Min-Jie Cao
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
| |
Collapse
|
2
|
Lian Z, Yang D, Wang Y, Zhao L, Rao L, Liao X. Investigating the microbial inactivation effect of low temperature high pressure carbon dioxide and its application in frozen prawn (Penaeus vannamei). Food Control 2022; 145:109401. [PMID: 36186659 PMCID: PMC9512252 DOI: 10.1016/j.foodcont.2022.109401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 09/20/2022] [Accepted: 09/22/2022] [Indexed: 11/03/2022]
Abstract
During the pandemic of coronavirus disease 2019, the fact that frozen foods can carry the relevant virus raises concerns about the microbial safety of cold-chain foods. As a non-thermal processing technology, high pressure carbon dioxide (HPCD) is a potential method to reduce microbial load on cold-chain foods. In this study, we explored the microbial inactivation of low temperature (5-10 °C) HPCD (LT-HPCD) and evaluated its effect on the quality of prawn during freeze-chilled and frozen storage. LT-HPCD treatment at 6.5 MPa and 10 °C for 15 min could effectively inactivate E. coli (99.45%) and S. aureus (94.6%) suspended in 0.85% NaCl, SARS-CoV-2 Spike pseudovirus (>99%) and human coronavirus 229E (hCoV-229E) (>1-log virus tilter reduction) suspended in DMEM medium. The inactivation effect of LT-HPCD was weakened but still significant when the microorganisms were inoculated on the surface of food or package. LT-HPCD treatment at 6.5 MPa and 10 °C for 15 min achieved about 60% inactivation of total aerobic count while could maintain frozen state and quality of prawn. Moreover, LT-HPCD treated prawn exhibited significant slower microbial proliferation and no occurrence of melanosis compared with the untreated samples during chilled storage. A comprehensive quality investigation indicated that LT-HPCD treatment could maintain the color, texture and sensory of prawn during chilled or frozen storage. Consequently, LT-HPCD could improve the microbial safety of frozen prawn while maintaining its original quality, and could be a potential method for food industry to improve the microbial safety of cold-chain foods.
Collapse
|
3
|
Gokoglu N, Gumus B, Ceylan A, Gokoglu M. Storage in ice incorporated antimelanotic agent and its effects on melanosis and quality of giant red shrimp (Aristaeomorpha foliacea). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
4
|
Miraglia D, Castrica M, Menchetti L, Esposto S, Branciari R, Ranucci D, Urbani S, Sordini B, Veneziani G, Servili M. Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp ( Parapenaeus longirostris) during the Shelf-Life. Foods 2020; 9:E1647. [PMID: 33187361 PMCID: PMC7696022 DOI: 10.3390/foods9111647] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 11/09/2020] [Accepted: 11/10/2020] [Indexed: 12/15/2022] Open
Abstract
The aim of this study was to evaluate the effects of phenolic extract derived from olive vegetation water (PEOVW) in deep-water rose shrimps (Parapenaeus longirostris) at the day of packaging (D0) and after three (D3), six (D6) and eight (D8) days of refrigerated storage. Freshly caught shrimps were randomly divided into four groups: the phenolic extract (PE) group (2 g/L of phenols); the sulfites (S) group (0.5% sodium metabisulfite solution); the phenolic extract + sulfites (PE + S) group (0.25% sodium metabisulfite solution with 1 g/L of phenols), and the control (CTRL) group (tap water). Concerning color coordinates, there were no variations either between groups or over time, while it is important to highlight that phenolic extract (PE group) led to a significant reduction in total volatile basic nitrogen (TVB-N; p < 0.001) and thiobarbituric reactive substances (TBARS; p < 0.001) values. Furthermore, PE also had a relevant effect in reducing bacterial counts and decreasing the microbial development. Finally, as concerns melanosis, the effect of phenolic extract alone was marginal, but when combined with half a dose of sodium metabisulfite, it was as effective as the shrimps treated with only sodium metabisulfite in delaying black spots (p < 0.05). These results are very promising with a view to commercializing additive-free shrimps.
Collapse
Affiliation(s)
- Dino Miraglia
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - Marta Castrica
- Department of Health, Animal Science and Food Safety “Carlo Cantoni”, Università degli Studi di Milano, Via Celoria 10, 20133 Milan, Italy;
| | - Laura Menchetti
- Department of Agricultural and Agri-Food Sciences and Technologies, University of Bologna, Viale Fanin 46, 40138 Bologna, Italy;
| | - Sonia Esposto
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (D.M.); (R.B.); (D.R.)
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Beatrice Sordini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Gianluca Veneziani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via San Costanzo s.n.c., 06126 Perugia, Italy; (S.U.); (B.S.); (G.V.); (M.S.)
| |
Collapse
|
5
|
The effect of different melanosis-inhibiting blends on the quality of frozen deep-water rose shrimp (Parapenaeus longirostris). Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106889] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
6
|
Dabadé DS, Nago E, Adebiayé JDA, Ali JT, Azokpota P, Hounhouigan DJ. Effects of Antimelanosis Agents on Quality and Shelf-life of Tropical Brackish Water Shrimp (Penaeus notialis) during Storage at 0°C and 7°C. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1695695] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- D. Sylvain Dabadé
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Eunice Nago
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - J. D. Amos Adebiayé
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Jawaad Touré Ali
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - Paulin Azokpota
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| | - D. Joseph Hounhouigan
- Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
| |
Collapse
|
7
|
Nga Ombede SN, Kaktcham PM, Seydi M, Zambou Ngoufack F. Changes in sensory, physicochemical, and microbiological properties of fresh captured tropical pink shrimps (Penaeus duorarum notialis) inoculated withLactobacillusplantarumLp6SH, LactobacillusrhamnosusYoba, and their cell‐free culture supernatants during storage at 4°C. J Food Saf 2018. [DOI: 10.1111/jfs.12579] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sabine Ninelle Nga Ombede
- Department of Processing and Quality Control of Fishery ProductsInstitute of Fisheries and Aquatic Sciences Douala Cameroon
- Service of Hygiene and Processing of Food of Animal Origin, Interstate School of veterinary Science and Medicine of Dakar Dakar Senegal
| | - Pierre Marie Kaktcham
- Laboratory of Biochemistry, Faculty of Science, Department of Biochemistry, Food Science and Nutrition (LABPMAN)University of Dschang Dschang Cameroon
| | - Malang Seydi
- Service of Hygiene and Processing of Food of Animal Origin, Interstate School of veterinary Science and Medicine of Dakar Dakar Senegal
| | - François Zambou Ngoufack
- Laboratory of Biochemistry, Faculty of Science, Department of Biochemistry, Food Science and Nutrition (LABPMAN)University of Dschang Dschang Cameroon
| |
Collapse
|
8
|
Lian F, Måge I, Lorentzen G, Siikavuopio SI, Øverbø K, Vang B, Lindberg D. Exploring the effect of inhibitors, cooking and freezing on melanosis in snow crab (Chionoecetes opilio) clusters. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.04.055] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
9
|
Galvão JA, Vázquez-Sánchez D, Yokoyama VA, Savay-Da-Silva LK, Brazaca SGC, Oetterer M. Effect of 4-Hexylresorcinol and Sodium Metabisulphite on Spoilage and Melanosis Inhibition in Xiphopenaeus kroyeri
Shrimps. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12943] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Juliana Antunes Galvão
- Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ); University of São Paulo (USP)
| | - Daniel Vázquez-Sánchez
- Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ); University of São Paulo (USP)
| | - Viviane Angeli Yokoyama
- Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ); University of São Paulo (USP)
| | - Luciana Kimie Savay-Da-Silva
- Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ); University of São Paulo (USP)
| | | | - Marília Oetterer
- Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ); University of São Paulo (USP)
| |
Collapse
|
10
|
|
11
|
López-Caballero ME, Martínez-Alvarez O, Gómez-Guillén MDC, Montero P. Quality of thawed deepwater pink shrimp (Parapenaeus longirostris) treated with melanosis-inhibiting formulations during chilled storage. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2006.01328.x] [Citation(s) in RCA: 91] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
12
|
Januário FES, Dykes GA. Effect of Sodium Metabisulphite and Storage Temperature on the Survival of Vibrio cholerae on Prawns (Penaeus monodon). World J Microbiol Biotechnol 2005. [DOI: 10.1007/s11274-004-7654-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|