College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian, Liaoning 116600, China; Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G2P5, Canada.
College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian, Liaoning 116600, China.
Food Chem. 2025 Jan 15;463(Pt 2):141194. doi: 10.1016/j.foodchem.2024.141194. Epub 2024 Sep 10.
Protein deterioration caused by ice crystals is an important factors affecting the frozen storage of fish. In this study, antifreeze peptides extracted from hydrolysates of sea cucumber intestinal protein with inhibition of protein denaturation were screened and characterized. The peptide Leu-Pro-Glu-Phe-Thr-Glu-Glu-Glu-Lys (LPEFTEEEK), derived from neutral protease hydrolysates of sea cucumber intestinal protein, was investigated for its potential to enhance the quality of salmon fillets during three freeze-thaw cycles. The results showed that the application of LPEFTEEEK effectively maintained the texture of fish fillets, as well as the oxidative and conformation stability of myofibrillar protein during the freezing process. Additionally, molecular dynamics simulations verified that LPEFTEEEK could bind to ice crystals and inhibit their recrystallization, thus preventing organisms from being damaged by freezing. This suggests that LPEFTEEEK holds significant promise as a novel cryoprotective agent for marine-derived antifreeze peptides.
蛋白质的冰晶变性是影响鱼类冷冻储存的一个重要因素。本研究从海参肠蛋白酶解物中筛选和鉴定了具有抑制蛋白质变性的抗冻肽。从海参肠蛋白酶解物中得到的肽 Leu-Pro-Glu-Phe-Thr-Glu-Glu-Glu-Lys（LPEFTEEEK），研究了其在三次冻融循环中提高三文鱼鱼片质量的潜力。结果表明，LPEFTEEEK 的应用有效地保持了鱼片的质地，以及肌原纤维蛋白在冷冻过程中的氧化和构象稳定性。此外，分子动力学模拟验证了 LPEFTEEEK 可以与冰晶结合并抑制其再结晶，从而防止生物体受到冷冻损伤。这表明 LPEFTEEEK 作为一种新型的海洋来源的抗冻肽冷冻保护剂具有很大的应用前景。
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