In order to better understand shrimp allergen,some basic characters of the major allergen of greasy-back shrimp(Metapenaeus ensis)were investigated.The major allergen was extracted and separated,and its peptide mass f...In order to better understand shrimp allergen,some basic characters of the major allergen of greasy-back shrimp(Metapenaeus ensis)were investigated.The major allergen was extracted and separated,and its peptide mass fingerprint(PMF)wasanalyzed using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry(MALDI-TOF-MS).After screening inthe NCBI database with Mascot searching engine,the results indicated that the major allergen of greasy-back shirmp was muscletropomyosin.Database matching search showed that the top protein matched,i.e.the tropomyosin from giant tiger prawn(Penaeusmonodon),had a Mowse value of 268.In addition,there were 27 queries matched with the allergen in greasy-back shirmp with anamino acid sequence coverage value of 65%.The matching scores and the sequence coverage values were also high with tropomy-osins of other invertebrates,including Tyrophagus putrescentiae and Lepisma saccharina.These results indicated that the allergen ofMetapenaeus ensis had high homology with other crustacean allergens,and provided molecular explanations for the highcross-reactivity of the major allergens between crustaceans and some other invertebrates.展开更多
By using immunocytochemistry method of Strept Avidin-Biotin-Complex, four kinds of antisera raised against rabbits were applied to observe the immunoreactive neurons and neuropils of sero-tonin (5-HT), neuropeptide Y ...By using immunocytochemistry method of Strept Avidin-Biotin-Complex, four kinds of antisera raised against rabbits were applied to observe the immunoreactive neurons and neuropils of sero-tonin (5-HT), neuropeptide Y (NPY), substance P (SP) and β-Endorphin (β-Ep) in optic ganglia and brain of Metapenaeus ensis. The results showed that, the 5-HT-immunoreactive cells were located in all the four neuropils of optic ganglia. Immunoreactivity of 5-HT was detected in anterior medial protocerebrum neuropils (AMPN), and the inner and outer lateral beside olfactory lobe (OL) of deutocerebrum. The presence of NPY-immunoreactive cells was found in all the four neuropils of the optic ganglia. NPY-immunoreactivity occurred in the anterior median cell cluster, lateral cell cluster of protocerebrum, and cell cluster beside OL and AMPN. SP-immunoreactivity was found in medulla terminalis (MT) of optic ganglia, and lateral cell cluster of protocerebrum and posterior lateral cell cluster of tritocerebrum. β-Ep-immunoreactive cells were in MT only. In conclusion, these specific distribution patterns of the four immunoreactive substances can be used as morphological clues for understanding their different neuro-physiological functions.展开更多
Thermal processing significantly impacts the quality and characteristics of shrimp meat.In this study,we employed essential physicochemical composition determination,texture analysis,sensory evaluation,an electronic t...Thermal processing significantly impacts the quality and characteristics of shrimp meat.In this study,we employed essential physicochemical composition determination,texture analysis,sensory evaluation,an electronic tongue assay,and UHPLC-Q Exactive-MS/MS metabolomics to investigate changes in the edible quality and metabolites of the meat of Metapenaeus ensis meat subjected to different thermal processing procedures(air frying,boiling,frying,drying).A total of 79 key differentially abundant metabolites affecting the eating quality of shrimp were identified.The different metabolites were significantly correlated with the color,meat quality,pH value,and nutritional components of the shrimp(p<0.05).The primary metabolites affecting shrimp flavour were AMP,D-pyroglutamic acid,succinic acid,and benzoic acid.The flavour richness and sensory evaluation scores of shrimp e-tongues subjected to air frying were the highest.Purines and heterocyclic amines produced in the boiling treatment group are the least harmful and healthiest heat treatment methods.Drying treatment is the most nutritious heat treatment method for ensuring flavour.This study clarified the molecular mechanism of the quality change in shrimp meat after heat treatment.This study provides a theoretical basis for optimizing and selecting Metapenaeus ensis processing technology.展开更多
Genetic diversity of cultivated populations was investigated using assay of vertical slabpolyacrylamide gel electrophoresis in 4 species of shrimps, which were Penaeus japonicus, Penaeus monodon , Penaeus vannamei and...Genetic diversity of cultivated populations was investigated using assay of vertical slabpolyacrylamide gel electrophoresis in 4 species of shrimps, which were Penaeus japonicus, Penaeus monodon , Penaeus vannamei and Metapenaeus ensis, The results showed that the mean number of alle-les per locus (A) is 1.3±0.2, 1.3±0.1, 1.3±0.1 and 1.3 ±0.1 respectively; the percentage of polymorphic loci (P0.95) is 12.5, 6.7, 20 and 23.5 respectively; the expected heterozygosity (He) is 0.042±0.034,0.042±0.031, 0.094±0.042 and 0.097±0.047 respectively; and the observed heterozygosity (H0)is 0.029±0.024, 0.028±0.023,0.154±0.082 and 0.150±0.084 respectively. The difference of genetic diversity is obvious in 4 species of shrimps. The degree of genetic diversity is M. ensis > P. vannamei > P. japonicus > P. monodon. In short, the lower level of genetic diversity is estimated in 4 species of shrimps.展开更多
基金supported by the Nature Science Foundation of China(No.30800859 and No.30871948)the Key Projects in the National Science and Technology Pillar Program during the Eleventh Five-year Plan Period(2008BAD94B09)
文摘In order to better understand shrimp allergen,some basic characters of the major allergen of greasy-back shrimp(Metapenaeus ensis)were investigated.The major allergen was extracted and separated,and its peptide mass fingerprint(PMF)wasanalyzed using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry(MALDI-TOF-MS).After screening inthe NCBI database with Mascot searching engine,the results indicated that the major allergen of greasy-back shirmp was muscletropomyosin.Database matching search showed that the top protein matched,i.e.the tropomyosin from giant tiger prawn(Penaeusmonodon),had a Mowse value of 268.In addition,there were 27 queries matched with the allergen in greasy-back shirmp with anamino acid sequence coverage value of 65%.The matching scores and the sequence coverage values were also high with tropomy-osins of other invertebrates,including Tyrophagus putrescentiae and Lepisma saccharina.These results indicated that the allergen ofMetapenaeus ensis had high homology with other crustacean allergens,and provided molecular explanations for the highcross-reactivity of the major allergens between crustaceans and some other invertebrates.
基金Supported by the Key Foundation Research Program of Fujian Province (1998-2002).
文摘By using immunocytochemistry method of Strept Avidin-Biotin-Complex, four kinds of antisera raised against rabbits were applied to observe the immunoreactive neurons and neuropils of sero-tonin (5-HT), neuropeptide Y (NPY), substance P (SP) and β-Endorphin (β-Ep) in optic ganglia and brain of Metapenaeus ensis. The results showed that, the 5-HT-immunoreactive cells were located in all the four neuropils of optic ganglia. Immunoreactivity of 5-HT was detected in anterior medial protocerebrum neuropils (AMPN), and the inner and outer lateral beside olfactory lobe (OL) of deutocerebrum. The presence of NPY-immunoreactive cells was found in all the four neuropils of the optic ganglia. NPY-immunoreactivity occurred in the anterior median cell cluster, lateral cell cluster of protocerebrum, and cell cluster beside OL and AMPN. SP-immunoreactivity was found in medulla terminalis (MT) of optic ganglia, and lateral cell cluster of protocerebrum and posterior lateral cell cluster of tritocerebrum. β-Ep-immunoreactive cells were in MT only. In conclusion, these specific distribution patterns of the four immunoreactive substances can be used as morphological clues for understanding their different neuro-physiological functions.
基金supported the Applied Basic Research Foundation of Yunnan Province(202001AT070103 and 202201AW070017)the Yunnan Province-City Integration Project(202302AN360002)+1 种基金the Yunnan Ten Thousand People’s Plan for Young Top Talents Project(YNWR-QNBJ-2018-378 and YNWR-QNBJ-2020-131)the Yunnan Innovation Team of Food and Drug Homologous Functional Food(202305AS350025).
文摘Thermal processing significantly impacts the quality and characteristics of shrimp meat.In this study,we employed essential physicochemical composition determination,texture analysis,sensory evaluation,an electronic tongue assay,and UHPLC-Q Exactive-MS/MS metabolomics to investigate changes in the edible quality and metabolites of the meat of Metapenaeus ensis meat subjected to different thermal processing procedures(air frying,boiling,frying,drying).A total of 79 key differentially abundant metabolites affecting the eating quality of shrimp were identified.The different metabolites were significantly correlated with the color,meat quality,pH value,and nutritional components of the shrimp(p<0.05).The primary metabolites affecting shrimp flavour were AMP,D-pyroglutamic acid,succinic acid,and benzoic acid.The flavour richness and sensory evaluation scores of shrimp e-tongues subjected to air frying were the highest.Purines and heterocyclic amines produced in the boiling treatment group are the least harmful and healthiest heat treatment methods.Drying treatment is the most nutritious heat treatment method for ensuring flavour.This study clarified the molecular mechanism of the quality change in shrimp meat after heat treatment.This study provides a theoretical basis for optimizing and selecting Metapenaeus ensis processing technology.
基金This study was supported by the Grant Foundation of Fujian Province under contract No.99-Z-7.
文摘Genetic diversity of cultivated populations was investigated using assay of vertical slabpolyacrylamide gel electrophoresis in 4 species of shrimps, which were Penaeus japonicus, Penaeus monodon , Penaeus vannamei and Metapenaeus ensis, The results showed that the mean number of alle-les per locus (A) is 1.3±0.2, 1.3±0.1, 1.3±0.1 and 1.3 ±0.1 respectively; the percentage of polymorphic loci (P0.95) is 12.5, 6.7, 20 and 23.5 respectively; the expected heterozygosity (He) is 0.042±0.034,0.042±0.031, 0.094±0.042 and 0.097±0.047 respectively; and the observed heterozygosity (H0)is 0.029±0.024, 0.028±0.023,0.154±0.082 and 0.150±0.084 respectively. The difference of genetic diversity is obvious in 4 species of shrimps. The degree of genetic diversity is M. ensis > P. vannamei > P. japonicus > P. monodon. In short, the lower level of genetic diversity is estimated in 4 species of shrimps.
