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Nutritive values, flavor amino acids, healthcare fatty acids and flesh quality improved by manganese referring to up-regulating the antioxidant capacity and signaling molecules TOR and Nrf2 in the muscle of fish

Author:
Jiang, Wei-Dan, Wu, Pei, Tang, Ren-Jun, Liu, Yang, Kuang, Sheng-Yao, Jiang, Jun, Tang, Ling, Tang, Wu-Neng, Zhang, Yong-An, Zhou, Xiao-Qiu, Feng, Lin
Source:
Food research international 2016 v.89 pp. 670-678
ISSN:
0963-9969
Subject:
Ctenopharyngodon idella, antioxidant activity, antioxidants, catalase, cathepsin B, collagen, cooking quality, diet, essential amino acids, fatty acid composition, fatty acids, fish, gene expression, glutathione peroxidase, health services, lipid peroxidation, manganese, meat quality, muscles, nutritive value, oxidation, pH, superoxide dismutase, umami
Abstract:
Flesh quality, amino acid and fatty acid composition, antioxidant status and related molecule expression in fish muscle were estimated by feeding grass carp with diets containing 3.65ā€“27.86mg/kg diet of manganese (Mn) for 8weeks. Results demonstrated that optimal Mn increased toughness, collagen content, and pH, and decreased the cooking loss, and cathepsin B and L activities to enhance the flesh quality of fish. Meanwhile, optimal Mn increased the protein, lipid, the total essential amino acid (AA) (especially umami AA), and healthcare fatty acids, C18: 1c+t, C20: 3nāˆ’3, C20: 4 and DHA contents. These might be partially related to the decreased lipid peroxidation and protein oxidation, and the enhanced activities of Mn superoxide dismutase (MnSOD), catalase (CAT) and glutathione peroxidase (GPx) modulated by their gene expression, Nrf2 and TOR signaling. We firstly demonstrated that Mn improved flesh quality, flavor and healthcare function in fish muscle.
Agid:
5574094