Characterization and the mechanism underlying the cryoprotective activity of a peptide from large yellow croaker (Pseudosciaena crocea)

Zhe Xu; ShengAo Cao; Zhixuan Zhu; Bing Hu; Hui Chen; Maolin Tu; Zhijian Tan; Ming Du; Tingting Li

doi:10.1016/j.foodchem.2023.137512

Characterization and the mechanism underlying the cryoprotective activity of a peptide from large yellow croaker (Pseudosciaena crocea)

Food Chem. 2024 Mar 1:435:137512. doi: 10.1016/j.foodchem.2023.137512. Epub 2023 Sep 26.

Authors

Zhe Xu¹, ShengAo Cao², Zhixuan Zhu², Bing Hu², Hui Chen³, Maolin Tu⁴, Zhijian Tan⁵, Ming Du⁶, Tingting Li⁷

Affiliations

¹ College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China; Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China.
² College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China.
³ Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Zhejiang University of Technology, Hangzhou 310014, China.
⁴ Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
⁵ Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China. Electronic address: tanzhijian@caas.cn.
⁶ School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: duming@dlpu.edu.cn.
⁷ College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China. Electronic address: jwltt@dlnu.edu.cn.

PMID: 37783125
DOI: 10.1016/j.foodchem.2023.137512

Abstract

Ice crystal-induced protein denaturation is the main cause of the deterioration of fish during frozen storage and transportation. In this study, the ultra-performance liquid chromatography - quadrupole - time of flight (UPLC-Q-TOF) technique was used to identify and screen tryptic peptides Ile-Glu-Glu-Leu-Glu-Glu-Leu-Glu-Ala-Glu-Arg (IEELEEELEAER) from large yellow croaker (Pseudosciaena crocea). The results were used study their cryoprotective effects on turbot fish meat during freeze-thaw cycles at different concentrations, and to investigate their anti-freezing mechanism. The results showed that the I-2.0 group effectively inhibiting the degeneration and structure changes of myofibrillar proteins after three freeze-thaw cycles, and the Ca²⁺-ATPase activity (1.65 μmolPi/mg/h), increased by 55.86% compared with that of the control group. Additionally, peptide IEELEEELEAER could provide antifreeze protection by binding to the surface of ice crystals and inhibiting their transformation. This peptide acts as a natural cryoprotectant and might be used for the cryogenic storage and transportation of fish products.

Keywords: Antifreeze mechanism; Antifreeze peptide; Enzymatic hydrolysis; Freeze–thaw cycle; Protein oxidation.

MeSH terms

Animals
Cryoprotective Agents / pharmacology
Ice*
Peptides / pharmacology
Perciformes*
Proteins

Substances

Ice
Peptides
Proteins
Cryoprotective Agents