Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating. (15th February 2022)

• Record Type: Journal Article
• Authors: Liu, Fei-jian; Shen, Shi-ke; Chen, Yue-wen; Dong, Xiu-ping; Han, Jia-run; Xie, Hu-jun; Ding, Zhi-wen
• Is Part Of: Food chemistry. Volume 370(2022)
• Publication Date: 2022-02-15
• Subjects: Sturgeon fillets -- Off-flavor -- Proteomics -- Weighted protein co-expression network analysis -- Low temperature vacuum heating (LTVH); Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131371
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Hexanal, heptanal, nonanal and octanal were identified as the sources of off-flavors. Off-flavor mechanism of LTVH-treated sturgeon fillets was explored using proteomics. Weighted protein co-expression network analysis was used to construct network. Off-flavors mainly related to proteasome and peroxisome. Abstract: 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.