研究简报 Short communications

龙须菜寡糖对罗非鱼脂肪酸和挥发性腥味物质组成的影响

展开
  • 1. 宁波大学海洋学院, 宁波 315211;
    2. 国家海洋局第三海洋研究所, 厦门 361005;
    3. 厦门海博金生物技术有限公司, 厦门 361000
王润萍(1987-),女,山西朔州人,博士研究生,水产养殖专业。E-mail:wrp201314@126.com

收稿日期: 2017-07-24

  网络出版日期: 2018-02-02

基金资助

福建省自然科学基金重点项目(2017N0015);国家自然科学基金(41606145)

Effects of Gracilaria lemaneiformis Oligosaccharides on Fatty Acid and Volatile Odor Substance Compositions of Tilapia (Oreochromis mossambicus)

Expand
  • 1. School of Marine Sciences, Ningbo University, Ningbo 315211, China;
    2. Third Institute of Oceanography, State Oceanic Administration, Xiamen 361005, China;
    3. Xiamen Hopegene Bioinformatics Technology Co., Ltd., Xiamen 361000, China

Received date: 2017-07-24

  Online published: 2018-02-02

摘要

为了探究龙须菜寡糖对罗非鱼脂肪酸及挥发性腥味物质组成的影响,本试验采用生物降解法降解龙须菜制备龙须菜寡糖,并在基础饲料中添加1%的龙须菜寡糖,配制含龙须菜寡糖饲料。分别以基础饲料和含龙须菜寡糖饲料投喂罗非鱼[初始体重为(12.20±0.23)g]7个月,每种饲料投喂3个重复,每个重复20尾罗非鱼。结果显示:利用气相色谱-质谱联用(GC-MS)技术,在罗非鱼腹肉中共鉴定出28种脂肪酸,分布范围为C12~C24。与饲喂基础饲料(对照组)相比,饲喂含龙须菜寡糖饲料(龙须菜寡糖组)能有效地降低罗非鱼腹肉中饱和脂肪酸的种类。从脂肪酸含量上看,龙须菜寡糖组罗非鱼腹部肉中C20∶5n-3(EPA)、C22∶6n-3(DHA)和C20∶4n-6(ARA)的相对含量及DHA/EPA值较对照组显著升高(P<0.05)。利用顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术共检测到对照组罗非鱼腹肉中挥发性腥味物质31种,龙须菜寡糖组罗非鱼腹肉中挥发性腥味物质25种。在罗非鱼腹肉中检测到的气味较大、感觉阈值较低的挥发性腥味物质有酮类、胺类和醛类等,而这几类挥发性腥味物质的相对含量在龙须菜寡糖组均较对照组显著降低(P<0.05)。由此得出,饲料中添加龙须菜寡糖能有效减少罗非鱼腹肉中SFA的种类,提高多不饱和脂肪酸(PUFA)中ARA、DHA、EPA的含量及DHA/EPA值;此外,还能够有效减少罗非鱼腹肉中挥发性腥味物质的种类,并降低酮类、胺类和醛类等挥发性腥味物质的相对含量。

本文引用格式

王润萍, 陆凤霞, 金敏, 狄文婕, 何雄飞, 徐永健, 产竹华 . 龙须菜寡糖对罗非鱼脂肪酸和挥发性腥味物质组成的影响[J]. 动物营养学报, 2018 , 30(2) : 770 -781 . DOI: 10.3969/j.issn.1006-267x.2018.02.043

Abstract

To investigate the effects of Gracilaria lemaneiformis oligosaccharides on fatty acid and odor substance compositions of tilapia (Oreochromis mossambicus), Gracilaria lemaneiformis oligosaccharides was first prepared by biological degradation of Gracilaria lemaneiformis, and was then used to formulate a Gracilaria lemaneiformis oligosaccharides-containing diet (Gracilaria lemaneiformis oligosaccharides was added into a basal diet and the adding level was 1%). Tilapias with the initial body weight of (12.20±0.23) g were fed the basal diet and Gracilaria lemaneiformis oligosaccharides-containing diet for 7 months, and each diet fed to three replicates and each replicate had 20 fish. The results showed as follows:using gas chromatography-mass spectrometry (GC-MS) technology, we identified 28 kinds of fatty acids in total from belly meat of tilapias, which covered the range from C12 to C24. Compared with the tilapias fed the basal diet (control group), the tilapias fed the Gracilaria lemaneiformis oligosaccharides-containing diet (Gracilaria lemaneiformis oligosaccharides group) could effectively lowered the kinds of saturated fatty acids in belly meat of tilapias. In terms of fatty acid contents, the relative contents of C20:5n-3[eicosapentaenoic acid (EPA)], C22:6n-3[docosahexaenoic acid (DHA)] and C20:4n-6[arachidonic acid (ARA)] and the value of DHA/EPA in belly meat of tilapias were significantly elevated in Gracilaria lemaneiformis oligosaccharides group than those in the control group (P<0.05). Using headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, we detected 31 and 25 kinds of volatile odor substances in belly meat of tilapias in the control group and Gracilaria lemaneiformis oligosaccharides group, respectively. The detected volatile odor substances in belly meat of tilapias that had low sensory thresholds and high odors were mainly ketone, amines, aldehydes, etc. The relative contents of those volatile odor substances were significantly decreased in the Gracilaria lemaneiformis oligosaccharide groups compared with the control group (P<0.05). It is indicated that adding Gracilaria lemaneiformis oligosaccharides to the diet can effectively reduce the kinds of saturated fatty acids and improve the relative contents of ARA, DHA, EPA and the value of DHA/EPA of polyunsaturated fatty acids in belly meat of tilapias. In addition, it can also effectively reduce the kinds of volatile odor substances and the relative contents of ketones, amines and aldehydes in belly meat of tilapias.

参考文献

[1] 包特力根白乙.中国罗非鱼养殖产业发展及市场前景[J].安徽农业科学,2014,42(33):11956-11958.

[2] FUKUI M,KANG K S,OKADA K,et al.EPA,an omega-3 fatty acid,induces apoptosis in human pancreatic cancer cells:role of ROS accumulation,caspase-8 activation,and autophagy induction[J].Journal of Cellular Biochemistry,2013,114(1):192-203.  

[3] 王新颖,黎介寿.ω-3多不饱和脂肪酸影响炎症和免疫功能的基础研究[J].肠外与肠内营养,2007,14(1):54-58.

[4] 王国超.罗非鱼腥味物质成分检测及脱除方法的研究[D].硕士学位论文.青岛:中国海洋大学,2012.

[5] 刘美英,梅建凤,易喻,等.琼胶寡糖生物活性的研究进展[J].药物生物技术,2008,15(6):493-496.

[6] 高超.龙须菜降解产物的活性研究及降解菌Flammeovirga pacifica中硫酸酯酶基因的克隆表达[D].硕士学位论文.厦门:国家海洋局第三海洋研究所,2013.

[7] XU H,FU Y Y,YANG N,et al.Flammeovirga pacifica sp.nov.isolated from deep-sea sediment[J].International Journal of Systematic and Evolutionary Microbiology,2012,62(4):937-941.

[8] 刘胜龙.深海菌株Flammeovirga pacifica酶解龙须菜产糖的条件优化及相关基因的克隆表达[D].硕士学位论文.厦门:集美大学,2014.

[9] 刘海凤.龙须菜海藻寡糖纯化及其对昆明鼠酒精肝损伤保护作用的研究[D].硕士学位论文.厦门:厦门大学,2016.

[10] 樊燕,孙晨阳,王博,等.GC/MS分析俄罗斯鲟鱼不同部位脂肪酸组成[J].现代食品科技,2015,31(1):231-235.

[11] 楼乔明,王玉明,杨文鸽,等.南极磷虾粉脂质及脂肪酸组成分析[J].水产学报,2012,36(8):1256-1262.

[12] 江健,王锡昌,陈西瑶.顶空固相微萃取与GC-MS联用法分析淡水鱼肉气味成分[J].现代食品科技,2006,22(2):219-222.

[13] 陈俊卿,王锡昌.固相微萃取与气质联用法分析鱼肉中气味成分[J].现代食品科技,2004,20(3):117-118.

[14] DOMÍNGUEZ R,GÓMEZ M,FONSECA S,et al.Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat[J].Meat Science,2014,97(2):223-230.  

[15] 査如琴.基于SPSS的双总体(σ21σ22 未知,n ≤ 30)配对样本t检验与独立样本t检验[J].读与写:教育教学刊,2016(7):44-45.

[16] CHEN H M,YAN X J,PENG Z,et al.Antioxidant activity and hepatoprotective potential of agaro-oligosaccharides in vitro and in vivo[J].Nutrition Journal,2006,5(1):31.

[17] CHEN X L,HOU Y P,JIN M,et al.Expression and characterization of a novel thermostable and pH-stable β-agarase from deep-sea bacterium Flammeovirga sp. OC4[J].Journal of Agricultural and Food Chemistry,2016,64(38):7251-7258.  

[18] HOU Y P,CHEN X L,CHAN Z H,et al.Expression and characterization of a thermostable and pH-stable β-agarase encoded by a new gene from Flammeovirga pacifica WPAGA1[J].Process Biochemistry,2015,50(7):1068-1075.  

[19] GAO B L,JIN M,LI L,et al.Genome sequencing reveals the complex polysaccharide-degrading ability of novel deep-sea bacterium Flammeovirga pacifica WPAGA1[J].Frontiers in Microbiology,2017,8:600.

[20] 王淑茹,王丁刚.茶叶多糖的抗凝血及抗血栓作用[J].中草药,1992,23(5):254-256.

[21] 付学鹏,杨晓杰.蒲公英多糖的提取及含量测定[J].现代食品科技,2007,23(5):37-39.

[22] 麻艳群,黄凯,陈涛,等.饲料磷脂水平对巴丁鱼体组织脂肪酸组成的影响[J].水产科学,2015(8):476-484.

[23] FRANKS J S,WARREN J R,BUCHANAN M V.Age and growth of cobia,Rachycentron canadum,from the northeastern Gulf of Mexico[J].Fishery Bulletin,1999,97(3):459-471.

[24] 陈洁文.高血压患者血清磷脂脂肪酸谱与血脂的相关性研究[D].硕士学位论文.杭州:浙江大学,2006.

[25] 吉红,田晶晶.高不饱和脂肪酸(HUFAs)在淡水鱼类中的营养作用研究进展[J].水产学报,2014,38(9):1650-1665.

[26] 陈海敏,严小军,王峰,等.琼胶寡糖抑制血管形成作用的研究[J].营养学报,2007,29(4):405-407,410.

[27] 刘燕.龙须菜的发酵及发酵龙须菜对黑鲷生长、免疫和抗氧化能力的影响[D].硕士学位论文.广州:华南农业大学,2016.

[28] 周继术,吉红,王建华,等.鱼油对鲤生长及脂质代谢的影响[J].中国海洋大学学报:自然科学版,2008,38(2):275-280.

[29] 韩涛,王骥腾,王勇,等.饲料中不同水平鱼蛋白水解物对军曹鱼稚鱼生长及体组成的影响[J].水生生物学报,2010,34(1):94-100.

[30] TIAN J J,JI H,OKU H,et al.Effects of dietary arachidonic acid (ARA) on lipid metabolism and health status of juvenile grass carp,Ctenopharyngodon idellus[J].Aquaculture,2014,430:57-65.

[31] 谭肖英.黄颡鱼脂类营养生理研究[D].博士学位论文.武汉:华中农业大学,2012.

[32] WU F C,TING Y Y,CHEN H Y.Docosahexaenoic acid is superior to eicosapentaenoic acid as the essential fatty acid for growth of grouper,Epinephelus malabaricus[J].The Journal of Nutrition,2002,132(1):72-79.  

[33] BELAYEV L,MARCHESELLI V L,KHOUTOROVA L,et al.Docosahesaenoic acid complexed to albumin elicits high-grade ischemic neuroprotection[J].Stroke,2005,36(1):118-123.  

[34] ROSSMEISL M,JELENIK T,JILKOVA Z,et al.Prevention and reversal of obesity and glucose intolerance in mice by DHA derivatives[J].Obesity,2009,17(5):1023-1031.  

[35] MARCHESELLI V L,HONG S,LUKIW W J,et al.Novel Docosanoids inhibit brain ischemia-reperfusion-mediated leukocyte infiltration and pro-inflammatory gene expression[J].Journal of Biological Chemistry,2003,278(44):43807-43817.  

[36] 任衍开.多不饱和脂肪酸的研究进展[J].健康导报:医学版,2015,20(4):270.

[37] KURATKO C N,BARRETT E C,NELSON E B,et al.The relationship of docosahexaenoic acid (DHA) with learning and behavior in healthy children:a review[J].Nutrients,2013,5(7):2777-2810.  

[38] HENNEBELLE M,CHAMPEIL-POTOKAR G,LAVIALLE M,et al.Omega-3 polyunsaturated fatty acids and chronic stress-induced modulations of glutamatergic neurotransmission in the hippocampus[J].Nutrition Reviews,2014,72(2):99-112.  

[39] 史敬,马依彤.n-3多不饱和脂肪酸对心血管疾病的临床应用[J].心血管病学进展,2016,37(3):278-282.

[40] 王玮,丁建乐,房金岑.罗非鱼产业标准化现状及分析[J].上海海洋大学学报,2012,21(6):976-981.

[41] 蔡原,刘哲,宋明伟,等.虹鳟不同部位鱼肉挥发性风味物质组成比较[J].食品科学,2011,32(16):269-273.

[42] 卢春霞,翁丽萍,王宏海,等.3种网箱养殖鱼类的主体风味成分分析[J].食品与发酵工业,2010(10):163-169.

[43] TOLDRA F.Proteolysis and lipolysis in flavour development of dry-cured meat products[J].Meat Science,1998,49(Suppl.1):S101-S110.

[44] UMEDA M,MANABE Y,UCHIMIYA H.Phosphorylation of the C2 subunit of the proteasome in rice (Oryza sativa L.)[J].FEBS Letters,1997,403(3):313-317.  

[45] 姜颖.兔肉腥味物质的鉴定及其形成机理初探&人胎肝磷酸化蛋白质表达谱的构建[D].博士学位论文.南京:南京农业大学,2003.

[46] IGLESIAS J,MEDINA I.Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle[J].Journal of Chromatography A,2008,1192(1):9-16.  

[47] 裘迪红,欧昌荣,苏秀榕,等.植物乳杆菌发酵草鱼肉挥发性成分的变化规律[J].食品科学,2015,36(20):174-180.

[48] 杨华,娄永江,杨震峰.GC-MS法分析养殖大黄鱼脱腥前后挥发性成分的变化[J].中国食品学报,2008,8(3):147-151.

[49] 杜国伟,夏文水.鲢鱼糜脱腥前后及贮藏过程中挥发性成分的变化[J].食品工业科技,2007,28(9):76-80.

[50] 冯倩倩.罗非鱼腥味形成机理及脱除技术研究[D].硕士学位论文.广州:华南理工大学,2013.

[51] VARLET V,PROST C,SEROT T.Volatile aldehydes in smoked fish:analysis methods,occurence and mechanisms of formation[J].Food Chemistry,2007,105(4):1536-1556.  

[52] THIANSILAKUL Y,BENJAKUL S,RICHARDS M P.Changes in heme proteins and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia (Oreochromis mossambicus×O.niloticus) during iced storage[J].Food Chemistry,2010,121(4):1109-1119.  

[53] 王国超,李来好,郝淑贤,等.水产品腥味物质形成机理及相关检测分析技术的研究进展[J].食品工业科技,2012,33(5):401-404.

[54] ENOKI T,TOMINAGA T,TAKASHIMA F,et al.Anti-tumor-promoting activities of agaro-oligosaccharides on two-stage mouse skin carcinogenesis[J].Biological and Pharmaceutical Bulletin,2012,35(7):1145-1149.  

[55] 侯艳平.Flammeovirga pacifica WPAGA1中琼胶酶基因的克隆表达、酶学性质分析及降解产物的初步研究[D].硕士研究生论文.厦门:国家海洋局第三海洋研究所,2015.

[56] CHUNG H Y,YEUNG C W,KIM J S,et al.Static headspace analysis-olfactometry (SHA-O) of odor impact components in salted-dried white herring (Ilisha elongata)[J].Food Chemistry,2007,104(2):842-851.  

[57] 郭大钧,奚印慈.测定鱼类鲜度指标之二——三甲胺[J].中国水产,1983(12):23-23.
文章导航

/