肉类研究2026，Vol.40Issue(8)：14-21,8.DOI:10.7506/rlyj1001-8123-20250814-251
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
Metabolomic Investigation of the Effect of Grape Polyphenol Extract on the Quality of Frozen Unwashed Surimi
摘要
Abstract
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.关键词
葡萄多酚提取物/未漂洗鱼糜/K值/滋味品质/代谢组学/分子对接Key words
grape polyphenol extract/unwashed surimi/K value/taste quality/metabolomics/molecular docking分类
轻工纺织引用本文复制引用
向贵元,詹淼,刘梦林,付湘晋,龙肇,张佳男,林亲录,张鹏飞..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[J].肉类研究,2026,40(8):14-21,8.基金项目
国家自然科学基金面上项目(32372412) （32372412）
"十四五"国家重点研发计划重点专项(2022YFD2101303) （2022YFD2101303）
长沙市"揭榜挂帅"重大科技项目(kq2503007) （kq2503007）
湖南省林业科技攻关与创新项目(XLKY202326) （XLKY202326）
