代谢组学方法解析葡萄多酚提取物对冻藏未漂洗鱼糜品质的影响OA

Objective:The mechanism of the effect of grape polyphenol extract(GPE)on the quality of frozen unwashed surimi(FUS)was analyzed to provide a theoretical basis for the development of natural preservatives for unwashed surimi.Methods:Unwashed surimi added with GPE was frozen and thawed for systematic evaluation of the effect of GPE on the taste quality of the surimi.The changes in surimi quality were evaluated by sensory analysis,as well as determination of contents of ATP and its metabolites,K value,trichloroacetic acid(TCA)-soluble peptide content,and thiobarbituric acid reactive substances(TBARS)value.Non-target metabolomics was used to identify the metabolic pathways regulated by GPE.Molecular docking was used to elucidate the mechanism by which GPE improves the taste quality of FUS.Results:FUS added with GPE had a prominent umami taste and no bitterness.Compared to the control group,GPE addition significantly reduced the TCA-peptide content and TBARS value of FUS.The TCA-peptide content and TBARS value of the control group were(1 476.00±39.69)mg/kg and(0.536±0.034)mg/kg,respectively,indicating severe lipid oxidation.However,in the GPE group,the TCA-peptide content and TBARS value were only(1 326.00±30.00)mg/kg and(0.232±0.013)mg/kg,respectively,suggesting effective inhibition of protein and lipid oxidation.Targeted analysis of the ATP metabolic pathway showed that the ATP contents of fresh surimi,frozen-thawed surimi added with GPE and frozen-thawed surimi(control)were(202.68±25.64),(129.44±5.85),and(75.95±0.83)mg/kg,respectively.The contents of inosine monophosphate(IMP)were(1 435.90±9.62),(1 435.46±19.86),and(1 210.78±28.14)mg/kg,respectively.The contents of hypoxanthine nucleoside(HxR)were(37.97±0.15),(66.91±2.91),and(85.93±3.56)mg/kg,respectively.The K values were(2.81±0.32)%,(13.79±0.24)%,and(17.58±0.21)%,respectively.The main differential metabolic pathway resulting from GPE intervention was purine metabolism.Molecular docking results showed that four polyphenol monomers(liquiritigenin,5-hydroxyflavone,yam I,and catechin)in GPE could bind to adenosine deaminase(ADA)and acid phosphatase(ACP).Conclusion:GPE can inhibit the deterioration of the taste quality of FUS.The mechanism may be that liquiritigenin,catechin,5-hydroxyflavone,and batatasin I in GPE inhibit the activity of ADA and ACP,inhibit the degradation of the umami substance IMP,and reduce the accumulation of bitter substances such as hypoxanthine and HxR.