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      Quality changes and indicator proteins of Litopenaeus vannamei based on label-free proteomics analysis during partial freezing storage


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          Litopenaeus vannamei are known to deteriorate in quality during low-temperature storage. This study demonstrated the potential protein indicators of partial freezing of stored shrimp by traditional quality parameters and label-free based proteomic techniques. The carbonyl content and myofibril fragmentation index (MFI) of shrimp increased from 0.56 ± 0.03 to 2.14 ± 0.03 nmol/mg and 13.09 ± 0.14 to 54.93 ± 0.96, respectively. Within the extension of storage, the trichloroacetic acid (TCA), cooking loss and whiteness significantly increased. A total of 240 proteins changed in abundance at 10, 20, and 30 days compared to fresh samples. Projectin, ribosomal protein and histone were potential biomarkers for protein denaturation and oxidation in shrimp muscle. Myosin heavy chain and glyceraldehyde-3-phosphate dehydrogenase corresponded with the degradation of muscle proteins. Myosin light chain, tubulin alpha chain, and heat shock protein correlated with tenderness and water holding capacity; meantime, malate dehydrogenase and hemocyanin can serve as color indicators. Further study of the properties of these indicator proteins can inform their exploitation as quality indicator proteins during partial freezing storage.

          Graphical abstract


          • 83 shared DAPs were identified in partial freezing stored Litopenaeus vannamei.

          • DAPs were associated with protein oxidation and degradation.

          • MDH and hemocyanin were potential indicators of color change.

          • MLC, tubulin α chain, and HSP were potential indicators of tenderness and WHC.

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          Most cited references39

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          Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review.

          This paper reviews current knowledge on the distribution and mobility of water in muscle (myowater) ante- and post mortem and factors affecting these in relation to fresh meat quality parameters; water-holding capacity (WHC), tenderness and juiciness. NMR transverse relaxometry (T(2)) using bench-top Low-Field Nuclear Magnetic Resonance (LF-NMR) has characterised myowater distribution and mobility as well as structural features in meat which directly affect WHC. The current literature demonstrates that WHC is correlated to the water located outside the myofibrillar network (extra-myofibrillar). This review identifies the critical stages which affect the translocation of water into the extra-myofibrillar space and thus the potential for decreased WHC during proteolysis (the conversion of muscle to meat). This review discusses how the intrinsic properties of the water held within the meat could contribute to juiciness and tenderness. Tenderness has been shown to correlate to T(2), however breed and species differences made it difficult to draw firm conclusions. Further understanding of the inherent water properties of fresh meat and the factors affecting water distribution and mobility using NMR technologies will increase the understanding of WHC and tenderisation of fresh meat. Copyright © 2011 Elsevier Ltd. All rights reserved.
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            Regulation of hypometabolism: insights into epigenetic controls.

            For many animals, survival of severe environmental stress (e.g. to extremes of heat or cold, drought, oxygen limitation, food deprivation) is aided by entry into a hypometabolic state. Strong depression of metabolic rate, often to only 1-20% of normal resting rate, is a core survival strategy of multiple forms of hypometabolism across the animal kingdom, including hibernation, anaerobiosis, aestivation and freeze tolerance. Global biochemical controls are needed to suppress and reprioritize energy use; one such well-studied control is reversible protein phosphorylation. Recently, we turned our attention to the idea that mechanisms previously associated mainly with epigenetic regulation can also contribute to reversible suppression of gene expression in hypometabolic states. Indeed, situations as diverse as mammalian hibernation and turtle anoxia tolerance show coordinated changes in histone post-translational modifications (acetylation, phosphorylation) and activities of histone deacetylases, consistent with their use as mechanisms for suppressing gene expression during hypometabolism. Other potential mechanisms of gene silencing in hypometabolic states include altered expression of miRNAs that can provide post-transcriptional suppression of mRNA translation and the formation of ribonuclear protein bodies in the nucleus and cytoplasm to allow storage of mRNA transcripts until animals rouse themselves again. Furthermore, mechanisms first identified in epigenetic regulation (e.g. protein acetylation) are now proving to apply to many central metabolic enzymes (e.g. lactate dehydrogenase), suggesting a new layer of regulatory control that can contribute to coordinating the depression of metabolic rate.
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              Effect of low‐temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei : a review

              Shrimp has been widely accepted as an excellent resource for white meat due to its high-protein and low-fat content, especially low cholesterol. However, shrimps are highly perishable during preservation and retailing procedures due to the activities of enzymatic proteolysis, lipid oxidation, and microbial degradation. With increasing knowledge of and demands for safety, nutrition, and freshness of shrimp products, energy efficient, quality, maintained, and sustainable preservation technologies are needed. Low-temperature preservation, a practical processing method for improving the shelf life of food products, is widely used in the aquatic industry. This review focuses on the effects of low-temperature preservation on the quality changes in Litopenaeus vannamei. It considers physicochemical properties, sensory evaluation, melanosis assessment, and microbiological analysis. The perspectives of non-protein-based techniques on quality analysis of shrimps during preservation are also discussed. © 2019 Society of Chemical Industry.

                Author and article information

                Curr Res Food Sci
                Curr Res Food Sci
                Current Research in Food Science
                10 December 2022
                10 December 2022
                : 6
                : 100415
                [a ]Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China
                [b ]Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, 222005, China
                [c ]College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China
                [d ]Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya, 572018, China
                [e ]Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China
                Author notes
                []Corresponding author. Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, 222005, China. silverpfoxc@ 123456hotmail.com
                [∗∗ ]Corresponding author. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, 510300, China. chenshengjun@ 123456scsfri.ac.cn
                S2665-9271(22)00241-6 100415
                © 2022 The Authors. Published by Elsevier B.V.

                This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

                : 19 September 2022
                : 26 November 2022
                : 9 December 2022
                Research Article

                label-free proteomics,litopenaeus vannamei,partial freezing,muscle quality,deterioration


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