Wolfe Patricia C, Tuske Amber M, Tillitt Donald E, Allen Fred, Edwards Katie A
Department of Pharmaceutical Sciences, Binghamton University, Binghamton, NY, 13902, USA.
U.S. Geological Survey, Columbia Environmental Research Center, Columbia, MO, 65201, USA.
Curr Res Food Sci. 2023 Apr 7;6:100502. doi: 10.1016/j.crfs.2023.100502. eCollection 2023.
A deficiency of thiamine (vitamin B1), an essential cofactor for enzymes involved in metabolic processes, can be caused by the enzyme thiaminase. Thiaminase in food stocks has been linked to morbidity and mortality due to thiamine depletion in many ecologically and economically important species. Thiaminase activity has been detected in certain bacteria, plants, and fish species, including carp. The invasive silver carp ( presents an enormous burden to ecosystems throughout the Mississippi River watershed. Its large biomass and nutritional content offer an attractive possibility as a food source for humans, wild animals, or pets. Additionally, harvesting this fish could alleviate some of the effects of this species on waterways. However, the presence of thiaminase would detract from its value for dietary consumption. Here we confirm the presence of thiaminase in several tissues from silver carp, most notably the viscera, and systematically examine the effects of microwaving, baking, dehydrating, and freeze-drying on thiaminase activity. Certain temperatures and durations of baking and microwaving reduced thiaminase activity to undetectable levels. However, caution should be taken when carp tissue is concentrated by processes without sufficient heat treatment, such as freeze-drying or dehydration, which results in concentration, but not inactivation of the enzyme. The effects of such treatments on the ease of extracting proteins, including thiaminase, and the impact on data interpretation using the 4-nitrothiophenol (4-NTP) thiaminase assay were considered.
硫胺素（维生素B1）是参与代谢过程的酶的必需辅助因子，其缺乏可能由硫胺素酶引起。食物储备中的硫胺素酶与许多具有生态和经济重要性的物种因硫胺素耗竭导致的发病和死亡有关。在某些细菌、植物和鱼类（包括鲤鱼）中已检测到硫胺素酶活性。入侵的银鲤给整个密西西比河流域的生态系统带来了巨大负担。其庞大的生物量和营养成分使其成为人类、野生动物或宠物食物来源的诱人选择。此外，捕捞这种鱼可以减轻该物种对水道的一些影响。然而，硫胺素酶的存在会降低其作为膳食消费的价值。在这里，我们证实了银鲤的几个组织中存在硫胺素酶，最明显的是内脏，并系统地研究了微波、烘焙、脱水和冷冻干燥对硫胺素酶活性的影响。烘焙和微波处理的某些温度和持续时间可将硫胺素酶活性降低到无法检测的水平。然而，当通过没有充分热处理的过程（如冷冻干燥或脱水）浓缩鲤鱼组织时应谨慎，因为这些过程会导致酶的浓缩但不会使其失活。考虑了此类处理对包括硫胺素酶在内的蛋白质提取难易程度的影响，以及对使用4-硝基硫酚（4-NTP）硫胺素酶测定法进行数据解释的影响。
