Spanish National Research Council (CSIC), Marine Research Institute (IIM) , Department of Food Technology , Vigo , Pontevedra Spain , 36208.
Research Unit of Organic Chemistry, Natural, and Agro-food Products (QOPNA) and Chemistry Department , University of Aveiro , 3810-193 Aveiro , Portugal.
J Agric Food Chem. 2018 May 2;66(17):4559-4570. doi: 10.1021/acs.jafc.8b00635. Epub 2018 Apr 24.
A bottom-up proteomics approach was applied for the study of the effects of high-pressure (HP) treatment on the muscle proteome of fish. The performance of the approach was established for a previous HP treatment (150-450 MPa for 2 min) on frozen (up to 5 months at -10 °C) European hake ( Merluccius merluccius). Concerning possible protein biomarkers of quality changes, a significant degradation after applying a pressure ≥430 MPa could be observed for phosphoglycerate mutase-1, enolase, creatine kinase, fructose bisphosphate aldolase, triosephosphate isomerase, and nucleoside diphosphate kinase; contrary, electrophoretic bands assigned to tropomyosin, glyceraldehyde-3-phosphate dehydrogenase, and beta parvalbumin increased their intensity after applying a pressure ≥430 MPa. This repository of potential protein biomarkers may be very useful for further HP investigations related to fish quality.
采用自下而上的蛋白质组学方法研究了高压（HP）处理对鱼肉蛋白质组的影响。该方法在先前的 HP 处理（150-450 MPa，2 分钟）下得到了验证，处理对象为冷冻（-10°C 下长达 5 个月）的欧洲无须鳕（Merluccius merluccius）。关于可能的质量变化的蛋白质生物标志物，在应用压力≥430 MPa 后，可以观察到磷酸甘油酸变位酶-1、烯醇酶、肌酸激酶、果糖二磷酸醛缩酶、磷酸丙糖异构酶和核苷二磷酸激酶的显著降解；相反，在应用压力≥430 MPa 后，电泳带被分配给原肌球蛋白、甘油醛-3-磷酸脱氢酶和β副肌球蛋白，其强度增加。这个潜在的蛋白质生物标志物的储存库对于与鱼类质量相关的进一步 HP 研究可能非常有用。
