Soybean isoflavones improve the health benefits, flavour quality indicators and physical properties of grass carp (Ctenopharygodon idella)

PLoS One. 2019 Jan 30;14(1):e0209570. doi: 10.1371/journal.pone.0209570. eCollection 2019.

Abstract

Health benefits, flavour quality indicators and physical properties were analysed after feeding grass carp graded concentrations of soybean isoflavones (SIF) (0, 25, 50, 75, 100 and 125 mg/kg) for 60 days. The results demonstrated that optimal dietary SIF supplementation improved the protein and total PUFA content, especially healthcare n-3 PUFA (C18: 3n-3, EPA and DHA), and increased the flavour-related free amino acid [especially umami amino acid] and 5'-inosine monophosphate content, improving the health benefits and flavour quality indicators in the muscle of grass carp. In addition, optimal dietary SIF supplementation (25 or 50 mg SIF/kg diet) enhanced some physical properties [water-holding capacity and tenderness] and increased the collagen content; however, it reduced cathepsin activity and apoptosis. SIF supplementation enhanced the glutathione content and the activity of antioxidant enzymes (except CuZnSOD) by regulating their gene expression. The gene expression could be regulated by NF-E2-related factor 2 (Nrf2) signalling in the muscle of grass carp. We demonstrated that optimal dietary SIF supplementation elevated the health benefits, flavour quality indicators and physical properties of fish muscle.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animal Feed / analysis*
  • Animal Husbandry / methods
  • Animals
  • Apoptosis / drug effects
  • Carps / growth & development
  • Carps / metabolism*
  • Diet / veterinary
  • Dietary Supplements
  • Fish Proteins / metabolism
  • Glycine max / metabolism
  • Glycine max / physiology*
  • Isoflavones / metabolism
  • Muscle, Skeletal / chemistry
  • Muscle, Skeletal / growth & development
  • Random Allocation
  • Reactive Oxygen Species / metabolism
  • Signal Transduction

Substances

  • Fish Proteins
  • Isoflavones
  • Reactive Oxygen Species

Grants and funding

This research was financially supported by the National Basic Research Program of China (973 Program) (2014CB138600) to XQZ, National Department Public Benefit Research Foundation (Agriculture) of China (201003020) to XQZ, The Earmarked Fund for China Agriculture Research System (CARS-45) to XQZ, Outstanding Talents and Innovative Team of Agricultural Scientific Research (Ministry of Agriculture) to XQZ, Science and Technology Support Program of Sichuan Province of China (2014NZ0003) to XQZ, Major Scientific and Technological Achievement Transformation Project of Sichuan Province of China (2013NC0045) to XQZ, Foundation of Sichuan Youth Science and Technology Innovation Research Team (2017TD0002) to LF, The Demonstration of Major Scientific and Technological Achievement Transformation Project of Sichuan Province of China (2015CC0011) to XQZ and the Modern Agricultural Industry Technology System of Sichuan Freshwater Fish Innovation Team and the 111 Project (D17015) to LF. The authors would like to thank the personnel of these teams for their kind assistance. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.