2种钼簇化合物对酪氨酸酶的抑制作用及对凡纳滨对虾的保鲜效果研究
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摘要
通过合成2种高核钼簇(NH_4)_(12)[Mo_(36)O_(108)(NO)_4(H_2O)_(16)].33H_2O(Mo_(36))和[Mo_(36)O_(112)(OH_2)_(16)(H_2bipy)_4].28H_2O (Mo_(36)-bipy),其对酪氨酸二酚酶活性的抑制作用机理以及对凡纳滨对虾的防黑变保鲜效果进行研究。结果表明Mo_(36)和Mo_(36)-bipy对酪氨酸二酚酶IC50值分别为0.0358 mmol/L和0.0601 mmol/L,Mo_(36)对酪氨酸酶的抑制作用为可逆竞争性抑制,Mo_(36)-bipy对酪氨酸酶的抑制作用为可逆混合性抑制,且Mo_(36)对酪氨酸酶活性的抑制作用效果优于Mo_(36)-bipy。将凡纳滨对虾在4℃环境下贮藏10 d,通过对感官评分、颜色、pH值、TVB-N和菌落总数等指标检测,发现高核钼簇对样品具有一定保鲜效果。其均能适当提升感官分值、L*值,降低pH值与菌落总数。本研究结果为开发一种新型的抗虾体黑变的保鲜剂提供实验基础,并对多金属氧酸盐的应用研究拓展新的研究领域。
Two kinds of high-nuclear molybdenum clusters(NH_4)_(12)[Mo_(36)O_(108)(NO)_4(H_2O)_(16)]·33H_2O and [Mo_(36)O_(112)(OH_2)_(16)(H_2bipy)4]·28H_2O were synthesized.Inhibition mechanisms on diphenolase activity of tyrosianase,anti-melanosis effects of Litopenaeus vannamei and preservation of Mo_(36) and Mo_(36)-bipy were investigated.The result showed that the IC50 values of tyrosine diphenolase respectively were 0.0358 mmol/L and 0.0601 mmol/L.The inhibitory effect of Mo_(36) on tyrosinase was reversible competitive inhibition,the inhibition of tyrosinase by Mo_(36)-bipy was reversible mixed inhibition,and the inhibitory effect of Mo_(36) on tyrosinase activity was better than that of Mo_(36)-bipy.Litopenaeus vannamei was stored under 4 ℃ environment for 10 days,and the sensory score,color,pH value,TVB-N and total number of colonies was detected.It was found that the high-nuclear molybdenum clusters had a certain preservation effect on Litopenaeus vannamei(p<0.05).Mo_(36) and Mo_(36)-bipy can significantly improve the value of sensory score and L*,and reduce the pH value and the total number of colonies.This paper can provide experimental basis for the preservation of the Litopenaeus vannamei body and the application of polyoxometalates to new areas.
Two kinds of high-nuclear molybdenum clusters(NH_4)_(12)[Mo_(36)O_(108)(NO)_4(H_2O)_(16)]·33H_2O and [Mo_(36)O_(112)(OH_2)_(16)(H_2bipy)4]·28H_2O were synthesized.Inhibition mechanisms on diphenolase activity of tyrosianase,anti-melanosis effects of Litopenaeus vannamei and preservation of Mo_(36) and Mo_(36)-bipy were investigated.The result showed that the IC50 values of tyrosine diphenolase respectively were 0.0358 mmol/L and 0.0601 mmol/L.The inhibitory effect of Mo_(36) on tyrosinase was reversible competitive inhibition,the inhibition of tyrosinase by Mo_(36)-bipy was reversible mixed inhibition,and the inhibitory effect of Mo_(36) on tyrosinase activity was better than that of Mo_(36)-bipy.Litopenaeus vannamei was stored under 4 ℃ environment for 10 days,and the sensory score,color,pH value,TVB-N and total number of colonies was detected.It was found that the high-nuclear molybdenum clusters had a certain preservation effect on Litopenaeus vannamei(p<0.05).Mo_(36) and Mo_(36)-bipy can significantly improve the value of sensory score and L*,and reduce the pH value and the total number of colonies.This paper can provide experimental basis for the preservation of the Litopenaeus vannamei body and the application of polyoxometalates to new areas.
引文
[1]张高静,韩丽萍,孙剑锋,等.南美白对虾营养成分分析与评价[J].中国食品学报,2013,13(8):254-260ZHANG Gao-jing,HAN Li-ping,SUN Jian-feng,et al.Analysis and evaluation of nutritive composition in Penaeus vannamei[J].Journal of Chinese Institute of Food,2013,13(8):254-260
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[3]段秀霞,施文正,邱伟强,等.南美白对虾多酚氧化酶的提取及其性质研究[J].广东农业科学,2017,44(3):136-142DUAN Xiu-xia,SHI Wen-zheng,QIU Wei-qiang,et al.Extraction and characteristics of polyphenol oxidase from white shrimp[J].Guangdong Agricultural Sciences,2017,44(3):136-142
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[5]Mu Y,Li L,Zhou Y,et al.Inhibitory mechanism of red globe amaranth on tyrosinase[J].Journal of Cosmetic Science,2013,64(2):99-100
[6]Al-Dagal M M,Bazaraa W A.Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria[J].Journal of Food Protection,1999,62(1):51-56
[7]Wu S.Effect of Chitosan-based edible coating on preservation of white shrimp during partially frozen storage[J].International Journal of Biological Macromolecules,2014,65(5):325-328
[8]García M A,Paz N D L,Castro C,et al.Effect of molecular weight reduction by gamma irradiation on the antioxidant capacity of chitosan from lobster shells[J].Journal of Radiation Research&Applied Sciences,2015,8(2):190-200
[9]吕艳芳,蔡路昀,李颖畅,等.冰温下复合保鲜剂和焦亚硫酸钠对南美白对虾防黑变保鲜效果比较[J].中国食品学报,2017,17(7):129-138LYU Yan-fang,CAI Lu-jun,LI Ying-chang,et al.The comparison between compound preservatives and sodium metabisulfite treatment on the anti-melanosis effect of Penaeus vannamei under ice-temperature[J].Journal of Chinese Institute of Food Science and Technology,2017,17(7):129-138
[10]Nirmal N P,Benjakul S.Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of pacific white shrimp during iced storage[J].LWT-Food Science and Technology,2011,44(4):924-932
[11]王恩波.多酸化学概论[M].长春:东北师范大学出版社,2009:1-75WANG En-bo.Introduction to polyacid chemistry[M].Changchun:Northeast Normal University Press,2009:1-75
[12]Kawasaki N,Wang H,Nakanishi R,et al.Nanohybridization of polyoxometalate clusters and single-wall carbon nanotubes:Applications in molecular cluster batteries[J].Angewandte Chemie,2011,123(15):3533-3536
[13]Wang X H,He J H,Zhang R C,et al.Synthesis,spectroscopic characterization and antitumor activity in vitro of organometallo substituted polyoxotungstates(RM)3P2W15-O59n-(RM=Cp Ti,Cp Zr,C4H7O2Sn or C5H9O2Sn)[J].Chinese Journal of Chemistry,2003,21(4):415-418
[14]Li D,Gao X Z,Gu J M,et al.A novel application of ti-substituted polyoxometalates:Anti-inflammatory activity in OVA-induced asthma murine model[J].Bioinorganic Chemistry and Applications,2016,2:1-9
[15]Balici S,Niculae M,Pall E,et al.Antibiotic-like behaviour of polyoxometalates in vitro comparative study:Seven polyoxotungstates-nine antibiotics against gram-positive and gram-negative bacteria[J].Revista De Chimie-Bucharest,2016,67(3):485-490
[16]Colovic M B,Medic B,Cetkovic M,et al.Toxicity evaluation of two polyoxotungstates with anti-acetylcholinesterase activity[J].Toxicology&Applied Pharmacology,2017,33:68-75
[17]Xing R,Zheng A,Wang F,et al.Functionality study of Na6PMo11Fe O40 as a mushroom tyrosinase inhibitor[J].Food Chemistry,2015,175:292-299
[18]Chen B N,Xing R,Wang F,et al.Inhibitory effects ofα-Na8Si W11Co O40 on tyrosinase and its application in controlling browning of fresh-cut apples[J].Food Chemistry,2015,188:177
[19]Wang L,Jiang M,Wang E B,et al.Synthesis and characterization of the nanoporous ultrathin multilayer films based on molybdenum polyoxometalate(Mo36)n[J].Materials Letters,2004,58(5):683-687
[20]Atencio R,Briceno A,Galindo X.A mesoporous hydrogen-bonded organic-inorganic framework bearing the isopolymolybdate[Mo36O112(OH2)16-]8-[J].Chemical Communications,2005,5:637-639
[21]Lin Y F,Hu Y H,Jia Y L,et al.Inhibitory effects of naphthols on the activity of mushroom tyrosinase[J].International Journal of Biological Macromolecules,2012,51(1-2):32-36
[22]Queiroga I M B N,Silva J A D,Cavalheiro J M O,et al.Sensory quality of frozen shrimp Litopenaeus vannamei[J].Semina Ciências Agrárias,2014,35(4):1801-1812
[23]Young H,Anang D M,Tiwari B K.Shelf life and textural properties of cooked-chilled black tiger prawns(Penaeus monodon)stored in vacuum pack or modified atmospheric packaging at 4 or 20℃[J].Food Packaging&Shelf Life,2014,2(2):59-64
[24]Bindu J,Ginson J,Kamalakanth C K,et al.Physico-chemical changes in high pressure treated indian white prawn(Fenneropenaeus indicus)during chill storage[J].Innovative Food Science&Emerging Technologies,2013,17(1):37-42
[25]GB5009.228-2016,水产品中挥发性盐基氮的测定[S]GB 5009.228-2016,Determination of Volatile Base Nitrogen in Aquatic Products[S]
[26]GB4789.2-2016m食品微生物学检验菌落总数测定[S]GB 4789.2-2016,Determination of the Total Number of Colonies in Food Microbiological Tests[S]
[27]Kaplan H,Laidler K J.The Influence of pH and inhibitors on the kinetics of enzyme reactions[J].Canadian Journal of Chemistry,2011,45(5):539-546
[28]金一琼,陈周谭,赖富饶,等.曲酸与阿魏酸对酪氨酸酶的抑制作用研究[J].现代食品科技,2012,28(4):378-381JIN Yi-qiong,CHEN Zhou-tan,LAI Fu-rao,et al.Evaluation and applications of inhibitory effects of kojic acid and ferulic acid on tyrosinase[J].Modern Food Science and Technology,2012,28(4):378-381
[29]Kalleda R K,Han I Y,Toler J E,et al.Shelf life extension of shrimp(white)using modified atmosphere packaging[J].Polish Journal of Food&Nutrition Sciences,2013,63(2):87-94
[30]Múgica B,Barros-Velázquez J,Miranda J M,et al.Evaluation of a alurry ice system for the commercialization of ray(Raja clavata):Effects on spoilage mechanisms directly affecting quality loss and shelf-life[J].LWT-Food Science and Technology,2008,41(6):974-981
[31]Gonclalves A C,López-Caballero M E,Nunes M L.Quality changes of deepwater pink shrimp(Parapenaeus longirostris)packed in modified atmosphere[J].Journal of Food Science,2003,68(8):2586-2590
[32]冯家敏,张宾,蒋林珍,等.流化冰结合防黑剂,抑菌剂对南美白对虾的保鲜效果[J].食品科学,2016,37(2):244-249FENG Jia-min,ZHANG Bin,JIANG Lin-zhen,et al.Quality preservation of fresh shrimp(Litopenaeus vannamei)by employment of slurry ice in combination with bacteriostatic agent and melanosis inhibitor[J].Food Science,2016,37(2):244-249
[33]Lin T,Wang J J,Li J B,et al.Use of acidic electrolyzed water ice for preserving the quality of shrimp[J].Journal of Agricultural&Food Chemistry,2013,61(36):8695-8702
[34]GB2733-2015,鲜、冻动物水产品卫生标准[S]GB2733-2015,Sanitary Standards for Fresh and Frozen Animal Aquatic Products[S]
[35]Al-Dagal M M,Bazaraa W A.Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria[J].Journal of Food Protection,1999,62(1):51-56
[36]凌萍华,谢晶,赵海鹏,等.冰温贮藏对南美白对虾保鲜效果的影响[J].江苏农业学报,2010,26(4):828-832LENG Ping-Hua,XIE Jing,ZHAO Hai-Peng,et al.Effects of super-chilling treatmenton fresh-keeping of Litopenaeus vannamei[J].Jiangsu Journal of Agricultural Sciences,2010,26(4):828-832
[37]吴佩君,唐树平,彭名军,等.南美白对虾的冷藏特性及生物保鲜剂对腐败菌的抑制作用[J].食品工业科技,2017,38(10):341-344WU Pei-Jun,TANG Shu-Ping PENG Ming-Jun,et al.Refrigerated characteristics of Penaeus vannamei and effects of biological preservatives against the spoilage bacteria[J].Science and Technology of Food Industry,2017,38(10):341-344
[2]Montero P,Lopezcaballero M E,Perezmateos M.The effect of inhibitors and high pressure treatment to prevent melanosis and microbial growth on chilled prawns(Penaeus japonicus)[J].Journal of Food Science,2010,66(8):1201-1206
[3]段秀霞,施文正,邱伟强,等.南美白对虾多酚氧化酶的提取及其性质研究[J].广东农业科学,2017,44(3):136-142DUAN Xiu-xia,SHI Wen-zheng,QIU Wei-qiang,et al.Extraction and characteristics of polyphenol oxidase from white shrimp[J].Guangdong Agricultural Sciences,2017,44(3):136-142
[4]吕艳芳,魏春娇,王娇,等.南美白对虾酚氧化酶的提取及生化特性[J].食品科学,2014,35(7):113-117LYU Yan-fang,WEI Chun-jiao,WANG Jiao,et al.Extraction and biochemical characteristics of phenoloxidase from Penaeus vannamei[J].Food Science,2014,35(7):113-117
[5]Mu Y,Li L,Zhou Y,et al.Inhibitory mechanism of red globe amaranth on tyrosinase[J].Journal of Cosmetic Science,2013,64(2):99-100
[6]Al-Dagal M M,Bazaraa W A.Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria[J].Journal of Food Protection,1999,62(1):51-56
[7]Wu S.Effect of Chitosan-based edible coating on preservation of white shrimp during partially frozen storage[J].International Journal of Biological Macromolecules,2014,65(5):325-328
[8]García M A,Paz N D L,Castro C,et al.Effect of molecular weight reduction by gamma irradiation on the antioxidant capacity of chitosan from lobster shells[J].Journal of Radiation Research&Applied Sciences,2015,8(2):190-200
[9]吕艳芳,蔡路昀,李颖畅,等.冰温下复合保鲜剂和焦亚硫酸钠对南美白对虾防黑变保鲜效果比较[J].中国食品学报,2017,17(7):129-138LYU Yan-fang,CAI Lu-jun,LI Ying-chang,et al.The comparison between compound preservatives and sodium metabisulfite treatment on the anti-melanosis effect of Penaeus vannamei under ice-temperature[J].Journal of Chinese Institute of Food Science and Technology,2017,17(7):129-138
[10]Nirmal N P,Benjakul S.Use of tea extracts for inhibition of polyphenoloxidase and retardation of quality loss of pacific white shrimp during iced storage[J].LWT-Food Science and Technology,2011,44(4):924-932
[11]王恩波.多酸化学概论[M].长春:东北师范大学出版社,2009:1-75WANG En-bo.Introduction to polyacid chemistry[M].Changchun:Northeast Normal University Press,2009:1-75
[12]Kawasaki N,Wang H,Nakanishi R,et al.Nanohybridization of polyoxometalate clusters and single-wall carbon nanotubes:Applications in molecular cluster batteries[J].Angewandte Chemie,2011,123(15):3533-3536
[13]Wang X H,He J H,Zhang R C,et al.Synthesis,spectroscopic characterization and antitumor activity in vitro of organometallo substituted polyoxotungstates(RM)3P2W15-O59n-(RM=Cp Ti,Cp Zr,C4H7O2Sn or C5H9O2Sn)[J].Chinese Journal of Chemistry,2003,21(4):415-418
[14]Li D,Gao X Z,Gu J M,et al.A novel application of ti-substituted polyoxometalates:Anti-inflammatory activity in OVA-induced asthma murine model[J].Bioinorganic Chemistry and Applications,2016,2:1-9
[15]Balici S,Niculae M,Pall E,et al.Antibiotic-like behaviour of polyoxometalates in vitro comparative study:Seven polyoxotungstates-nine antibiotics against gram-positive and gram-negative bacteria[J].Revista De Chimie-Bucharest,2016,67(3):485-490
[16]Colovic M B,Medic B,Cetkovic M,et al.Toxicity evaluation of two polyoxotungstates with anti-acetylcholinesterase activity[J].Toxicology&Applied Pharmacology,2017,33:68-75
[17]Xing R,Zheng A,Wang F,et al.Functionality study of Na6PMo11Fe O40 as a mushroom tyrosinase inhibitor[J].Food Chemistry,2015,175:292-299
[18]Chen B N,Xing R,Wang F,et al.Inhibitory effects ofα-Na8Si W11Co O40 on tyrosinase and its application in controlling browning of fresh-cut apples[J].Food Chemistry,2015,188:177
[19]Wang L,Jiang M,Wang E B,et al.Synthesis and characterization of the nanoporous ultrathin multilayer films based on molybdenum polyoxometalate(Mo36)n[J].Materials Letters,2004,58(5):683-687
[20]Atencio R,Briceno A,Galindo X.A mesoporous hydrogen-bonded organic-inorganic framework bearing the isopolymolybdate[Mo36O112(OH2)16-]8-[J].Chemical Communications,2005,5:637-639
[21]Lin Y F,Hu Y H,Jia Y L,et al.Inhibitory effects of naphthols on the activity of mushroom tyrosinase[J].International Journal of Biological Macromolecules,2012,51(1-2):32-36
[22]Queiroga I M B N,Silva J A D,Cavalheiro J M O,et al.Sensory quality of frozen shrimp Litopenaeus vannamei[J].Semina Ciências Agrárias,2014,35(4):1801-1812
[23]Young H,Anang D M,Tiwari B K.Shelf life and textural properties of cooked-chilled black tiger prawns(Penaeus monodon)stored in vacuum pack or modified atmospheric packaging at 4 or 20℃[J].Food Packaging&Shelf Life,2014,2(2):59-64
[24]Bindu J,Ginson J,Kamalakanth C K,et al.Physico-chemical changes in high pressure treated indian white prawn(Fenneropenaeus indicus)during chill storage[J].Innovative Food Science&Emerging Technologies,2013,17(1):37-42
[25]GB5009.228-2016,水产品中挥发性盐基氮的测定[S]GB 5009.228-2016,Determination of Volatile Base Nitrogen in Aquatic Products[S]
[26]GB4789.2-2016m食品微生物学检验菌落总数测定[S]GB 4789.2-2016,Determination of the Total Number of Colonies in Food Microbiological Tests[S]
[27]Kaplan H,Laidler K J.The Influence of pH and inhibitors on the kinetics of enzyme reactions[J].Canadian Journal of Chemistry,2011,45(5):539-546
[28]金一琼,陈周谭,赖富饶,等.曲酸与阿魏酸对酪氨酸酶的抑制作用研究[J].现代食品科技,2012,28(4):378-381JIN Yi-qiong,CHEN Zhou-tan,LAI Fu-rao,et al.Evaluation and applications of inhibitory effects of kojic acid and ferulic acid on tyrosinase[J].Modern Food Science and Technology,2012,28(4):378-381
[29]Kalleda R K,Han I Y,Toler J E,et al.Shelf life extension of shrimp(white)using modified atmosphere packaging[J].Polish Journal of Food&Nutrition Sciences,2013,63(2):87-94
[30]Múgica B,Barros-Velázquez J,Miranda J M,et al.Evaluation of a alurry ice system for the commercialization of ray(Raja clavata):Effects on spoilage mechanisms directly affecting quality loss and shelf-life[J].LWT-Food Science and Technology,2008,41(6):974-981
[31]Gonclalves A C,López-Caballero M E,Nunes M L.Quality changes of deepwater pink shrimp(Parapenaeus longirostris)packed in modified atmosphere[J].Journal of Food Science,2003,68(8):2586-2590
[32]冯家敏,张宾,蒋林珍,等.流化冰结合防黑剂,抑菌剂对南美白对虾的保鲜效果[J].食品科学,2016,37(2):244-249FENG Jia-min,ZHANG Bin,JIANG Lin-zhen,et al.Quality preservation of fresh shrimp(Litopenaeus vannamei)by employment of slurry ice in combination with bacteriostatic agent and melanosis inhibitor[J].Food Science,2016,37(2):244-249
[33]Lin T,Wang J J,Li J B,et al.Use of acidic electrolyzed water ice for preserving the quality of shrimp[J].Journal of Agricultural&Food Chemistry,2013,61(36):8695-8702
[34]GB2733-2015,鲜、冻动物水产品卫生标准[S]GB2733-2015,Sanitary Standards for Fresh and Frozen Animal Aquatic Products[S]
[35]Al-Dagal M M,Bazaraa W A.Extension of shelf life of whole and peeled shrimp with organic acid salts and bifidobacteria[J].Journal of Food Protection,1999,62(1):51-56
[36]凌萍华,谢晶,赵海鹏,等.冰温贮藏对南美白对虾保鲜效果的影响[J].江苏农业学报,2010,26(4):828-832LENG Ping-Hua,XIE Jing,ZHAO Hai-Peng,et al.Effects of super-chilling treatmenton fresh-keeping of Litopenaeus vannamei[J].Jiangsu Journal of Agricultural Sciences,2010,26(4):828-832
[37]吴佩君,唐树平,彭名军,等.南美白对虾的冷藏特性及生物保鲜剂对腐败菌的抑制作用[J].食品工业科技,2017,38(10):341-344WU Pei-Jun,TANG Shu-Ping PENG Ming-Jun,et al.Refrigerated characteristics of Penaeus vannamei and effects of biological preservatives against the spoilage bacteria[J].Science and Technology of Food Industry,2017,38(10):341-344