当前位置：
X-MOL 学术
›
J. Agric. Food Chem.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
Molecular Mechanism of ε-Polylysine Treatment of Animal-Derived Foods: Glycine Amidinotransferase Activity Implicates Upregulation of l-Arginine and Creatine
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-10-04 , DOI: 10.1021/acs.jafc.3c04033 Wei Jia 1, 2 , Jiying Zhu 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-10-04 , DOI: 10.1021/acs.jafc.3c04033 Wei Jia 1, 2 , Jiying Zhu 1
Affiliation
|
ε-Polylysine is a novel food preservative approved by the U.S. Food and Drug Administration (FDA), yet the mechanism of its effect on animal-derived foods remains unclear. Assessment of the effect of preservatives on goat meat products is necessary. Herein, metabolite accumulation and protein expression of ε-polylysine (0.025%, w/w) spiked with goat meat were investigated by nontarget metabolomics and proteomics combined with ultrahigh performance liquid chromatography quadrupole-Orbitrap high-resolution-mass spectrometry (UHPLC-Q-Orbitrap HRMS) in a simulated in vitro digestion model. The amino side chain of ε-polylysine increased the activity of glycine aminotransferase due to its nucleophilic nature, inducing a significant upregulation of l-arginine (0.43–0.72 mg kg–1) and creatine (3.98–6.89 mg kg–1), with an improvement in muscle quality of goat meat. Downregulation of enzyme phenylalanine hydroxylase expression led to upregulation of l-phenylalanine (2.26–3.25 mg kg–1) and l-tyrosine (0.98–1.29 mg kg–1). Collectively, this study first revealed the biochemical mechanism of ε-polylysine in goat meat products, which makes available new prospects for more accurate use of ε-polylysine in animal-derived foods.
中文翻译：
ε-聚赖氨酸处理动物源性食品的分子机制：甘氨酸脒基转移酶活性涉及 L-精氨酸和肌酸的上调
ε-聚赖氨酸是美国食品药品监督管理局（FDA）批准的一种新型食品防腐剂，但其对动物源性食品的作用机制仍不清楚。有必要评估防腐剂对山羊肉产品的影响。本文通过非目标代谢组学和蛋白质组学结合超高效液相色谱四极杆 Orbitrap 高分辨率质谱 (UHPLC-Q- Orbitrap HRMS）在模拟体外消化模型中。ε-聚赖氨酸的氨基侧链由于其亲核性质而增加了甘氨酸转氨酶的活性，诱导L-精氨酸 (0.43–0.72 mg kg –1 ) 和肌酸 (3.98–6.89 mg kg –1 ) 的显着上调，改善山羊肉的肌肉质量。苯丙氨酸羟化酶表达的下调导致l-苯丙氨酸（2.26-3.25 mg kg -1）和l-酪氨酸（0.98-1.29 mg kg -1）的上调。总的来说，本研究首次揭示了ε-聚赖氨酸在山羊肉制品中的生化机制，为ε-聚赖氨酸在动物源性食品中更准确的应用提供了新的前景。
更新日期：2023-10-04
中文翻译：
ε-聚赖氨酸处理动物源性食品的分子机制：甘氨酸脒基转移酶活性涉及 L-精氨酸和肌酸的上调
ε-聚赖氨酸是美国食品药品监督管理局（FDA）批准的一种新型食品防腐剂，但其对动物源性食品的作用机制仍不清楚。有必要评估防腐剂对山羊肉产品的影响。本文通过非目标代谢组学和蛋白质组学结合超高效液相色谱四极杆 Orbitrap 高分辨率质谱 (UHPLC-Q- Orbitrap HRMS）在模拟体外消化模型中。ε-聚赖氨酸的氨基侧链由于其亲核性质而增加了甘氨酸转氨酶的活性，诱导L-精氨酸 (0.43–0.72 mg kg –1 ) 和肌酸 (3.98–6.89 mg kg –1 ) 的显着上调，改善山羊肉的肌肉质量。苯丙氨酸羟化酶表达的下调导致l-苯丙氨酸（2.26-3.25 mg kg -1）和l-酪氨酸（0.98-1.29 mg kg -1）的上调。总的来说，本研究首次揭示了ε-聚赖氨酸在山羊肉制品中的生化机制，为ε-聚赖氨酸在动物源性食品中更准确的应用提供了新的前景。
京公网安备 11010802027423号