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

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 3.65-27.86 mg/kg diet of manganese (Mn) for 8 weeks. Results demonstrated that optimal Mn increased toughness, collagen c...

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Published in:Food Research International
Main Authors: 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
Format: Report
Language:English
Published: ELSEVIER SCIENCE BV 2016
Subjects:
Antioxidant
Flesh quality
Grass carp
Manganese
Nrf2
Muscle
Food Science & Technology
CTENOPHARYNGODON-IDELLA
GROWTH-PERFORMANCE
MITOCHONDRIAL DYSFUNCTION
ENZYME-ACTIVITIES
OXIDATIVE STRESS
ATLANTIC SALMON
DEFICIENCY
EVOLUTION
PROTEIN
MEAL
Atlantic salmon
Online Access:http://ir.ihb.ac.cn/handle/342005/33986
http://ir.ihb.ac.cn/handle/342005/33987
https://doi.org/10.1016/j.foodres.2016.09.020
id ftchinacadsciihb:oai:ir.ihb.ac.cn:342005/33987
record_format openpolar
spelling ftchinacadsciihb:oai:ir.ihb.ac.cn:342005/33987 2023-05-15T15:32:25+02:00 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 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 2016-11-01 http://ir.ihb.ac.cn/handle/342005/33986 http://ir.ihb.ac.cn/handle/342005/33987 https://doi.org/10.1016/j.foodres.2016.09.020 英语 eng ELSEVIER SCIENCE BV FOOD RESEARCH INTERNATIONAL http://ir.ihb.ac.cn/handle/342005/33986 http://ir.ihb.ac.cn/handle/342005/33987 doi:10.1016/j.foodres.2016.09.020 Antioxidant Flesh quality Grass carp Manganese Nrf2 Muscle Food Science & Technology CTENOPHARYNGODON-IDELLA GROWTH-PERFORMANCE MITOCHONDRIAL DYSFUNCTION ENZYME-ACTIVITIES OXIDATIVE STRESS ATLANTIC SALMON DEFICIENCY EVOLUTION PROTEIN MEAL 期刊论文 2016 ftchinacadsciihb https://doi.org/10.1016/j.foodres.2016.09.020 2019-11-15T01:05:11Z 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 3.65-27.86 mg/kg diet of manganese (Mn) for 8 weeks. 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: 3n-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. (C) 2016 Elsevier Ltd. All rights reserved. Report Atlantic salmon Institute of Hydrobiology, Chinese Academy of Sciences: IHB OpenIR Food Research International 89 670 678
institution Open Polar
collection Institute of Hydrobiology, Chinese Academy of Sciences: IHB OpenIR
op_collection_id ftchinacadsciihb
language English
topic Antioxidant
Flesh quality
Grass carp
Manganese
Nrf2
Muscle
Food Science & Technology
CTENOPHARYNGODON-IDELLA
GROWTH-PERFORMANCE
MITOCHONDRIAL DYSFUNCTION
ENZYME-ACTIVITIES
OXIDATIVE STRESS
ATLANTIC SALMON
DEFICIENCY
EVOLUTION
PROTEIN
MEAL
spellingShingle Antioxidant
Flesh quality
Grass carp
Manganese
Nrf2
Muscle
Food Science & Technology
CTENOPHARYNGODON-IDELLA
GROWTH-PERFORMANCE
MITOCHONDRIAL DYSFUNCTION
ENZYME-ACTIVITIES
OXIDATIVE STRESS
ATLANTIC SALMON
DEFICIENCY
EVOLUTION
PROTEIN
MEAL
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
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
topic_facet Antioxidant
Flesh quality
Grass carp
Manganese
Nrf2
Muscle
Food Science & Technology
CTENOPHARYNGODON-IDELLA
GROWTH-PERFORMANCE
MITOCHONDRIAL DYSFUNCTION
ENZYME-ACTIVITIES
OXIDATIVE STRESS
ATLANTIC SALMON
DEFICIENCY
EVOLUTION
PROTEIN
MEAL
description 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 3.65-27.86 mg/kg diet of manganese (Mn) for 8 weeks. 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: 3n-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. (C) 2016 Elsevier Ltd. All rights reserved.
format Report
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
author_facet 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
author_sort Jiang, Wei-Dan
title 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
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
publisher ELSEVIER SCIENCE BV
publishDate 2016
url http://ir.ihb.ac.cn/handle/342005/33986
http://ir.ihb.ac.cn/handle/342005/33987
https://doi.org/10.1016/j.foodres.2016.09.020
genre Atlantic salmon
genre_facet Atlantic salmon
op_relation FOOD RESEARCH INTERNATIONAL
http://ir.ihb.ac.cn/handle/342005/33986
http://ir.ihb.ac.cn/handle/342005/33987
doi:10.1016/j.foodres.2016.09.020
op_doi https://doi.org/10.1016/j.foodres.2016.09.020
container_title Food Research International
container_volume 89
container_start_page 670
op_container_end_page 678
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