Ma Chenchen, Liu Pingping, Tao Ningping, Wang Xichang, Deng Shanggui
National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China.
College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China.
Front Nutr. 2021 Mar 29;8:638390. doi: 10.3389/fnut.2021.638390. eCollection 2021.
In this work, chemical localization, structural changes, and antioxidant properties of tuna colloidal particles (TCPs) in boiling tuna head soup were examined. The results demonstrated that TCPs might be core-shell colloidal spherical structures. The hydrophobic core consisted of triglycerides and chloride ions. The hydrophilic shell layer consisted of chloride ions, sodium ions, phospholipids, protein, and glycosyl molecules. Coalescence of TCPs occurred during the boiling process, and water may enter the hydrophobic core of TCPs after the boiling time of 60 min. TCPs had excellent antioxidant properties against HO-induced human umbilical vein endothelial cell injury. It might be resulted from that TCPs could decrease cell apoptosis proportion and downregulate mRNA levels of endoplasmic reticulum-bounded chaperone protein glucose-related protein (GRP78), C/EBP homologous protein (CHOP), and activating transcription factor-4 (ATF4). This work can provide useful basic information to understand the colloidal system in foods, especially in soup. In addition, it may also promote the potential high-value-added utilization of aquatic by-products.
在本研究中，对煮制金枪鱼鱼头汤过程中金枪鱼胶体颗粒（TCPs）的化学定位、结构变化及抗氧化特性进行了研究。结果表明，TCPs可能为核壳型胶体球形结构。疏水核由甘油三酯和氯离子组成。亲水壳层由氯离子、钠离子、磷脂、蛋白质和糖基分子组成。在煮制过程中TCPs发生了聚并，煮制60分钟后水可能进入TCPs的疏水核。TCPs对羟基自由基（HO）诱导的人脐静脉内皮细胞损伤具有优异的抗氧化性能。这可能是由于TCPs能够降低细胞凋亡比例，并下调内质网结合伴侣蛋白葡萄糖调节蛋白（GRP78）、C/EBP同源蛋白（CHOP）和激活转录因子4（ATF4）的mRNA水平。本研究可为理解食品中的胶体体系，尤其是汤品中的胶体体系提供有用的基础信息。此外，它还可能促进水产副产品的潜在高附加值利用。
