基于LC-MS代谢组学解析凡纳滨对虾在微冻贮藏过程中的代谢变化与品质的相关性

Correlation analysis between metabolic characteristics and quality indices in muscle of Pacific white shrimp(Litopenaeus vannamei)during superchilling storage based on LC-MS non-targeted metabolomics

为探究微冻贮藏对虾的品质变化机制,以体质量为(13±1)g的凡纳滨对虾(Litopenaeus vannamei)为研究对象,通过液相色谱-质谱(LC-MS)联用非靶向代谢组学,探究了微冻贮藏(-3℃)过程中第0、10、20、30天时对虾的代谢变化,以及肌肉的持水力、质构、pH、肌原纤维蛋白含量、疏水性和浊度等品质指标的变化,并结合代谢物结果筛选出反映品质指标的关键代谢物。结果表明:不同微冻贮藏时间下,对虾肌肉的总体代谢组成存在较大差异;基于OPLS-DA模型对0 d vs 10 d、0 d vs 20 d、0 d vs 30 d 3组数据进行筛选,微冻贮藏期间对虾肌肉中共检测出79种共有的差异代谢物,其随着贮藏时间的延长发生了显著变化,且涉及的主要代谢通路有氨基酸生物合成、组氨酸与嘌呤衍生生物碱生物合成、赖氨酸生物合成、柠檬酸循环,以及鸟氨酸、赖氨酸和烟酸衍生生物碱生物合成;贮藏期间,对虾肌肉的持水力、硬度、弹性和肌原纤维蛋白含量下降,pH、疏水性和浊度上升;代谢通路与品质指标的相关性分析显示,L-赖氨酸、L-天冬氨酸、柠檬酸和异柠檬酸可作为指示微冻凡纳滨对虾品质变化的关键代谢物。本研究从分子层面揭示了微冻对虾肌肉的代谢变化,为快速、准确地反映对虾肌肉的实时品质提供了科学参考。

To investigate the mechanism of quality deterioration of superchilled shrimp,metabolites change of Pacific white shrimp(Litopenaeus vannamei)during superchilling storage at-3℃(0,10,20,30 d)were investigated through liquid chromatography-mass spectrometry non targeted metabolomics.The key metabolites were screened by the correlation analysis between the potential biomarkers and the quality indices(including water holding capability,texture,pH,myofibrillar protein content,surface hydrophobicity and turbidity).The results showed that significant differences were observed in the whole metabolic composition of shrimp muscle during superchilling storage.According to the OPLS-DA model,79 significant different metabolites were screened from the shrimp muscle at different superchilling storage times.These different metabolites notably altered with the extension of time.The main metabolic pathways involved were biosynthesis of amino acids,biosynthesis of alkaloids derived from histidine and purine,lysine biosynthesis,citrate cycle(TCA cycle)and biosynthesis of alkaloids derived from ornithine,lysine and nicotinic acid.The quality indices showed that water holding capability,hardness,springiness and myofibrillar protein content gradually decreased during storage,while pH,surface hydrophobicity and turbidity gradually increased.The pathway analysis combined with correlation analysis revealed that L-lysine,L-aspartic acid,citric acid and isocitric acid were used as the key metabolites related to the metabolites for the quality changes of shrimp muscle during superchilling storage.This study revealed the metabolic characteristics of superchilled shrimp muscle at the molecular level,providing a theoretical basis for quickly and accurately reflecting the actual-time quality of shrimp muscle.