Interaction and binding mechanism of lipid oxidation products to sturgeon myofibrillar protein in low temperature vacuum heating conditions: Multispectroscopic and molecular docking approaches.

In this work, the binding mechanism of myofibrillar protein (MP) with malondialdehyde and 4-hydroxy-2-nonenal under low temperature vacuum heating was investigated via multispectroscopic and molecular docking. The results showed that binding interaction and increasing temperature caused significant changes in the conformations as well as a decrease in the value of protein intrinsic fluorescence, surface hydrophobicity, and fluorescence excitation-emission matrix spectra. Furthermore, the decrease in α-helix and ß-turn, increase in ß-sheet and a random coil of MP, imply the MP molecules to be more unfolded. Isothermal titration calorimetry and molecular docking results showed that main driving force for binding with MP was hydrogen bond, and the binding ability of malondialdehyde was superior to that of 4-hydroxy-2-nonenal. Moreover, increasing the heating temperature was beneficial to the binding reaction and intensified the conformational transition of MP. These results will provide a reference for further studies on the lipid and protein interaction of sturgeon.

Insight into the molecular mechanism of texture improvement of sturgeon fillets treated by low temperature vacuum heating technology using label-free quantitative proteomics.

Label-free quantitative proteomics and weighted protein co-expression network (WPCNA) strategy was used to determine the molecular mechanisms about how did the low temperature vacuum heating (LTVH) improve the texture quality of sturgeon fillets compared to traditional cooking (TC). Results showed that LTVH can reduce the accumulation of lactate and malondialdehyde (MDA) in sturgeon fillets, and decrease the degradation of myofibrillar protein. 594 proteins were identified, 26 and 10 key differentially abundant proteins (KDAPs) were observed in LTVH50-15 vs TC100-15 and LTVH60-15 vs TC100-15 groups, respectively. Most of KDAPs were structural proteins, metabolic enzymes, and oxidoreductase enzymes. They were primarily implicated in the structures of myofibrillar proteins and cytoskeleton, glycolysis/gluconeogenesis and oxidative phosphorylation pathways. In contrast to TC, LTVH can better preserve the structure of myofibrillar proteins and cytoskeleton, reduce lactate accumulation induced by glycolysis/gluconeogenesis, and limit the oxidative damage caused by oxidative phosphorylation, thereby improving the texture of sturgeon fillets.

Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship.

BACKGROUND: Sturgeon is one of the most precious fish resources worldwide. Low temperature vacuum heating (LTVH) has been confirmed as a good way of maintaining food quality. However, there is a lack of in-depth studies assessing the impact of LTVH on lipid oxidation and flavor formation. RESULTS: The present study compared the effect of LTVH and traditional cooking on lipid oxidation and flavor of sturgeon fillets. In total, 13 fatty acids were detected, of which polyunsaturated fatty acids content was the highest (P < 0.05). LTVH prevented the formation of conjugated diene and thiobarbituric acid reactive substances (P < 0.05), as manifested by an increased signal intensity of free radicals of electron spin resonance. The characteristic peaks intensity of lipid by Raman at 970 cm-1 , 1080 cm-1 and 1655 cm-1 were reduced, whereas peaks at 1068 cm-1 and 1125 cm-1 displayed the opposite trend. Confocal fluorescence microscopy showed that the lipids particles were reduced and distributed more evenly with an increase in heating temperature. Principal component analysis of electronic nose cannot effectively separate all groups; however, gas chromatography-ion migration spectrometry showed that the volatile flavor compounds were relatively stable during LTVH. Correlation analysis of all the above lipid oxidation indices and characteristic flavor substances showed that each treatment group was located in different quadrants and demonstrated great differentiation. CONCLUSION: Overall, the results of the present study support the view that LTVH is a healthier way of cooking. © 2022 Society of Chemical Industry.

Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating.

This study aimed to reveal the molecular mechanisms associated with off-flavor generation in sturgeon fillets treated by low temperature vacuum heating (LTVH). Label-free quantitative proteomics was used to identify 120 favor-related proteins, 27 proteins were screened as differentially expressed for bioinformatics analysis. 17 of KEGG pathways were identified. Particularly, proteins involved in proteasome and peroxisome were highly correlated with off-flavor formation. They were primarily implicated in the structures of proteins, including binding and proteasome pathways. The results indicated that the LTVH reduced the binding sites by down-regulating protease and superoxide dismutase expression. LTVH increased the myofibrillar protein and sulfhydryl content and decreased the total volatile basic nitrogen and thiobarbituric acid reactive substance, which confirmed that protein oxidation was related to off-flavor. This proteomics study provided new insights into the off-flavor of sturgeon with LTVH, and proposed potential link between biological processes and off-flavor formation.

Characterization of Metabolites in a Zebrafish Model of Alzheimer's Disease Supplemented with Mussel-Derived Plasmalogens by Ultraperformance Liquid Chromatography Q-Exactive Orbitrap Mass Spectrometry-Based Unbiased Metabolomics.

Plasmalogens (Pls) are bioactive substances enriched in the brain with a regulatory effect on Alzheimer's disease (AD), while their metabolomic influence accompanying AD and the underlying mechanisms remain unclear. Here, we extracted and purified Pls (purity of ≥90%) from mussels and applied unbiased metabolomics using ultraperformance liquid chromatography Q-Exactive Orbitrap mass spectrometry to analyze the variation of metabolites in the major metabolic pathways of AD and revealed the cognitive improvement effect of Pls using an experimental AD zebrafish model. The results showed that 37 differential endogenous metabolites were identified, among which glycerophosphocholine, choline, S-adenosylmethionine (SAM), l-glutamine, linoleic acid, 9(S)-HPODE, methionine, and creatine were the major abnormally regulated metabolites, and the first four metabolites were viewed as potential endogenous markers. This study suggested that systemic metabolic profiling could reveal the potential metabolic networks of AD and illuminated the protective effect of Pls on AD through biochemistry mechanisms and metabolic pathways.

Changes in the digestion properties and protein conformation of sturgeon myofibrillar protein treated by low temperature vacuum heating during in vitro digestion.

The digestion properties of sturgeon myofibrillar protein (MF) treated by low temperature vacuum heating (LTVH) at different processing temperatures (50, 60 and 70 °C) and times (15 and 30 min) were studied and compared with those of sturgeon MF treated by traditional cooking (TC). The results showed that as the temperature and time increased, the protein digestibility decreased, whereas the particle size and protein aggregation increased. It was observed that the band intensity of myosin heavy chain and myosin heavy chain 7 weakened; however, the band intensity of actin showed little change. MALDI-TOF-MS analysis revealed that the digested products of the samples treated by LTVH had a larger proportion of 750-1000 Da peptides than those treated by TC, which was consistent with the trend of the number of unique peptides identified in each group. Fourier transmission infrared (FT-IR) spectroscopy showed that the contents of α-helices and ß-sheets exhibited negative and positive correlations with the temperature, respectively. Overall, compared to TC, LTVH can relieve the heat stress of protein conformation, reduce protein aggregation to improve the accessibility of the protein to digestive protease, and increase digestibility.

Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C.

Russian sturgeon is a high-quality cultured fish and traditional heating methods may lead to deterioration of its food quality. This study aimed to evaluate the food quality and microbial composition of sturgeon fillets by low temperature vacuum heating (LTVH) and storage at 4 °C. The treatments varied in temperature (50, 60, and 70 °C) and duration (15 and 30 min); samples treated by traditional heating (100 °C, 15 min) methods were included as controls. We found that LTVH could reduce the values of lightness (L*), yellowness (b*), and pH and increase the values of redness (a*), chewiness, and hardness, to promote food quality. The biogenic amine content declined with the increase in heating temperature and time, the histamine of most concern was low at the end of storage, the values of LTVH70-30 and TC was 33.12 ± 1.25 and 30.39 ± 0.86 mg/kg. The total viable count (TVC) and biogenic amines showed the same trend, and the finial TVC values of LTVH60-30, LTVH70-15, LTVH70-30 and TC were 6.72 ± 0.17, 6.33 ± 0.18, 6.18 ± 0.08 and 5.93 ± 0.16 log CFU/g, which did not exceed the limit value (7 log CFU/g), indicating that the biosafety risk was reduced. According to the high-throughput sequencing results, the microbial composition of LTVH samples showed a lesser abundance pseudomonads than that found in the control. Thus, LTVH technology could be used as an alternative to traditional heating treatment.