Li Dapeng, Zhuang Shuai, Peng Yankun, Tan Yuqing, Hong Hui, Luo Yongkang
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Foods. 2022 Sep 2;11(17):2672. doi: 10.3390/foods11172672.
Microbial growth strongly affects the quality and flavor of fish and fish products. This study aimed to explore the role and function of grass carp-borne microorganisms in the degradation of inosine monophosphate (IMP) related compounds in a fish juice system during chill storage (4 °C. Prokaryotic transcriptomic analysis was used to explore the microbial contribution to metabolic pathways and related enzymes. The degree of microbial contribution was verified by the activity of enzymes and metabolite content. Collectively, there were multiple IMP relative product degradation pathways. degraded IMP by producing 5'-nucleotidase (5'-NT) while degraded IMP mainly by alkaline phosphatase (ALP). Hypoxanthine (Hx) was degraded to uric acid (Ua) induced by and mainly with producing xanthine oxidase (XOD), while almost could not produce XOD. This work can used as a guide and provide basic knowledge for the quality and flavor control of aquatic products.
微生物生长对鱼类及鱼制品的品质和风味有很大影响。本研究旨在探讨草鱼携带的微生物在冷藏（4℃）鱼汁系统中对肌苷单磷酸（IMP）相关化合物降解的作用和功能。采用原核转录组分析来探究微生物对代谢途径及相关酶的贡献。通过酶活性和代谢物含量验证微生物的贡献程度。总体而言，存在多种IMP相关产物降解途径。[具体微生物名称1]通过产生5'-核苷酸酶（5'-NT）降解IMP，而[具体微生物名称2]主要通过碱性磷酸酶（ALP）降解IMP。次黄嘌呤（Hx）在[具体微生物名称3]和[具体微生物名称4]诱导下主要通过产生黄嘌呤氧化酶（XOD）降解为尿酸（Ua），而[具体微生物名称5]几乎不产生XOD。这项工作可为水产品的品质和风味控制提供指导和基础知识。
