Literature DB >> 34147869

The differences of muscle proteins between neon flying squid (Ommastrephes bartramii) and jumbo squid (Dosidicus gigas) mantles via physicochemical and proteomic analyses.

Shan-Shan Shui1, Hui Yao1, Ze-Dong Jiang2, Soottawat Benjakul3, Santiago P Aubourg4, Bin Zhang5.   

Abstract

Neon flying squid (OB) and jumbo squid (DG) mantles were evaluated to reveal the similarities and differences in their physicochemical features and protein abundances. Microstructural results indicated that the OB mantle exhibited numerous myofibril fragments and disordered microstructures after frozen storage compared with DG tissues. Chemical analysis suggested that freezing resulted in a rapid decrease in myofibrillar protein (MP) content, Ca2+-ATPase activity, and total sulfhydryl content, and promoted the increase in carbonyl content of MPs in both OB and DG. While, DG presented better MP stability than OB muscle after 120 days of frozen storage. Label-free proteomic analysis detected 24 down- and 33 up-regulated differentially abundant proteins (DAPs) in OB and DG mantles. Identified DAPs including isocitrate dehydrogenase and malic enzyme initiated a rapid decrease in the MP properties in OB samples. Moreover, DAPs were related to cytoskeleton function, including paramyosin, tropomyosin, and troponin C, which improved the stability of DG in response to freezing-induced changes.
Copyright © 2021 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Microstructure; Myofibrillar proteins (MPs); Proteome; Squid

Year:  2021        PMID: 34147869     DOI: 10.1016/j.foodchem.2021.130374

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  2 in total

1.  Label-free based proteomics revealed the specific changes of muscle proteins in pike eel (Muraenesox cinereus) under cold stress.

Authors:  Pengxiang Yuan; Xiaonan Chen; Soottawat Benjakul; Jipeng Sun; Bin Zhang
Journal:  Food Chem X       Date:  2022-02-26

2.  Correlation between microbial community and flavour formation in dry-cured squid analysed by next-generation sequencing and molecular sensory analysis.

Authors:  Dandan Zhao; Jun Hu; Xuxia Zhou; Wenxuan Chen
Journal:  Food Chem X       Date:  2022-06-26
  2 in total

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