溶菌酶脂质体对冷藏金鲳鱼保鲜效果的影响
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摘要
为了提升溶菌酶的脂溶性以及溶菌酶的稳定性,以逆向蒸发法制备溶菌酶脂质体,通过向菜籽色拉油中添加溶菌酶脂质体探究溶菌酶脂质体的脂溶性,以及模拟金鲳鱼体内消化环境探究脂质体对溶菌酶的保护作用,并研究溶菌酶脂质体作为保鲜剂对金鲳鱼的保鲜效果,室温条件下将金鲳鱼浸渍于一定质量浓度梯度的溶菌酶脂质体溶液和溶菌酶溶液,于4℃条件下贮藏,并设立磷酸盐缓冲液作为对照组。以感官评价得分、p H值、菌落总数、硫代巴比妥酸值、挥发性盐基氮含量作为鲜度指标,衡量保鲜效果。实验结果表明:溶菌酶脂质体具有较好的脂溶性,且能够增加溶菌酶的稳定性。在同一贮藏时间,溶菌酶脂质体的保鲜效果要好于溶菌酶溶液处理组和对照组,溶菌酶脂质体能够减缓感官得分的下降速率,抑制菌落总数的增加和硫代巴比妥酸值和p H值的上升,与溶菌酶溶液以及对照组相比,可将金鲳鱼的货架期延长2~3 d和5~6 d。
In order to improve the stability and lipid solubility of lysozyme, lysozyme liposomes were prepared by reverse phase evaporation method. The solubility of lysozyme liposomes in rapeseed salad oil was investigated as well as the stability in simulated intestinal environment of Trachinotus ovatus. The effects of lysozyme liposomes and lysozyme at different concentrations on preserving the quality of Trachinotus ovatus during storage at 4 ℃ were evaluated using sterile phosphate buffer as negative control. Changes in the quality of Trachinotus ovatus were examined by sensory evaluation, p H, thiobarbituric acid(TBA) value, total bacterial count, and total volatile basic nitrogen content. The results indicated that lysozyme liposomes had good stability and lipid solubility during cold storage. Lysozyme liposomes could better maintain the fish quality after the same storage period, slowed the rate of decrease in sensory score, inhibit the increase in TBA value and p H and prolong the shelf-life by 2–3 and 5–6 d, respectively, compared with lysozyme and the control group.
In order to improve the stability and lipid solubility of lysozyme, lysozyme liposomes were prepared by reverse phase evaporation method. The solubility of lysozyme liposomes in rapeseed salad oil was investigated as well as the stability in simulated intestinal environment of Trachinotus ovatus. The effects of lysozyme liposomes and lysozyme at different concentrations on preserving the quality of Trachinotus ovatus during storage at 4 ℃ were evaluated using sterile phosphate buffer as negative control. Changes in the quality of Trachinotus ovatus were examined by sensory evaluation, p H, thiobarbituric acid(TBA) value, total bacterial count, and total volatile basic nitrogen content. The results indicated that lysozyme liposomes had good stability and lipid solubility during cold storage. Lysozyme liposomes could better maintain the fish quality after the same storage period, slowed the rate of decrease in sensory score, inhibit the increase in TBA value and p H and prolong the shelf-life by 2–3 and 5–6 d, respectively, compared with lysozyme and the control group.
引文
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[23]SENA C,BELLO R A.Preparation of a spread from shrimp by-catch fish[J].Archivos Latinoamericanos de Nutricion,1988,38(4):865-882.
[24]MASNIYOM P,BENJAKUL S,VISESSANGUAN W.Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging[J].Journal of the Science of Food and Agriculture,2002,82(8):873-880.DOI:10.1002/jsfa.1108.
[25]范文教,孙俊秀,陈云川,等.茶多酚对鲢鱼微冻冷藏保鲜的影响[J].农业工程学报,2009,25(2):294-297.
[26]宋益娟,蒋晗,关荣发,等.儿茶素纳米脂质体对酱鸭贮藏品质的影响[J].中国食品学报,2013,13(10):109-114.DOI:10.16429/j.1009-7848.2013.10.028.
[27]国家卫生和计划生育委员会.食品安全国家标准鲜、冻动物性水产品:GB 2733—2015[S].北京:中国标准出版社,2016:3.
[28]HUANG W J,LI X,XUE Y,et al.Antibacterial multilayer films fabricated by LBL immobilizing lysozyme and HTCC on nanofibrous mats[J].International Journal of Biological Macromolecules,2013,53:26-31.DOI:10.1016/j.ijbiomac.2012.10.024.
[29]LIU W L,YE A Q,LIU W,et al.Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids[J].Journal of Dairy Science,2013,96(4):2061.DOI:10.3168/jds.2012-6072.
[30]DUBEY V,MISHRA D,JAIN N K.Melatonin loaded ethanolic liposomes:physicochemical characterization and enhanced transdermal delivery[J].European Journal of Pharmaceutics and Biopharmaceutics,2007,67(2):398-405.DOI:10.1016/j.ejpb.2007.03.007.
[31]蒲传奋,唐文婷.抗菌肽G-K脂质体的制备工艺优化及其抑菌性质[J].食品科学,2017,38(6):229-235.DOI:10.7506/spkx1002-6630-201706036.
[32]蒲传奋,唐文婷.鳀鱼抗菌肽脂质体的制备与抗单增李斯特菌生物被膜活性研究[J].现代食品科技,2017,33(1):54-61.DOI:10.13982/j.mfst.1673-9078.2017.1.009.
[2]CAKLI S,KILINC B,CADUN A,et al.Effects of gutting and ungutting on microbiological,chemical,and sensory properties of aquacultured sea bream(Sparus aurata)and sea bass(Dicentrarchus labrax)stored in ice[J].Critical Reviews in Food Science and Nutrition,2006,46(7):519-527.DOI:10.1080/10408390500343209.
[3]MINE Y,MA F,LAURIAU S.Antimicrobial peptides released by enzymatic hydrolysis of hen egg white lysozyme[J].Journal of Agricultural and Food Chemistry,2004,52(5):1088-1094.DOI:10.1021/jf0345752.
[4]JOLLèS P.Lysozymes:a chapter of molecular biology[J].Angewandte Chemie International Edition,1969,8(4):227-239.DOI:10.1002/anie.196902271.
[5]任西营,胡亚芹,胡庆兰,等.溶菌酶在水产品防腐保鲜中的应用[J].食品工业科技,2013,34(8):390-394;399.DOI:10.13386/j.issn1002-0306.2013.08.084.
[6]HIKIMA S,HIKIMA J,ROJTINNAKORN J,et al.Characterization and function of kuruma shrimp lysozyme possessing lytic activity against Vibrio specices[J].Gene,2003,316:187-195.DOI:10.1016/S0378-1119(03)00761-3.
[7]蓝蔚青,谢晶.酸性电解水与溶菌酶对冷藏带鱼品质变化的影响[J].福建农林大学学报(自然科学版),2013,42(1):100-105.DOI:10.13323/j.cnki.j.fafu(nat.sci.).2013.01.021.
[8]TAKAHASHI H,KURAMOTO S,MIYA S,et al.Use of commercially available antimicrobial compounds for prevention of Listeria monocytogenes growth in ready-to-eat minced tuna and salmonroe during shelf-life[J].Journal of Food Protection,2011,74(6):994-998.DOI:10.4315/0362-028X.JFP-10-406.
[9]冯棋琴,周立梅,高文功,等.溶菌酶在食品工业中的研究进展[J].食品研究与开发,2015,36(5):134-136.DOI:10.3969/j.issn.1005-6521.2015.05.032.
[10]邢思华,华雪铭,朱站英,等.渔用溶菌酶制品的稳定性研究[J].饲料工业,2014,35(22):20-23.DOI:10.13302/j.cnki.fi.2014.22.005.
[11]BANGHAM A D,STANDISH M M,WATKINS J C.Diffusion of univalent ions across the lamellae of swollen phospholipids[J].Journal of Molecular Biology,1965,13(1):238-252.DOI:10.1016/S0022-2836(65)80093-6.
[12]蒲传奋,王海姑,姜春伟,等.百里香酚脂质体的制备及其性能的研究[J].中国食品添加剂,2017(1):141-145.DOI:10.3969/j.issn.1006-2513.2017.01.015.
[13]LIANG Tisong,GUAN Rongfa,SHEN Haitao,et al.Optimization of conditions for cyanidin-3-O-glucoside(C3G)nanoliposome production by response surface methodology and cellular uptake studies in Caco-2 cells[J].Molecules,2017,22(3):457.DOI:10.3390/molecules22030457.
[14]LIANG Tisong,GUAN Rongfa,WANG Zhe,et al.Comparison of anticancer activity and antioxidant activity between cyanidin-3-Oglucoside liposomes and cyanidin-3-O-glucoside in Caco-2 cells in vitro[J].RSC Advances,2017,7(59):37359-37368.DOI:10.1039/c7ra06387c.
[15]WU Zhipan,GUAN Rongfa,LüFei,et al.Optimization of preparation conditions for lysozyme nanoliposomes using response surface methodology and evaluation of their stability[J].Molecules,2016,21(6):741-753.DOI:10.3390/molecules21060741.
[16]国家卫生和计划生育委员会.食品安全国家标准食品添加剂使用标准:GB 2760—2014[S].北京:中国标准出版社,2014:70.
[17]农业部.鲜、冻鲳鱼:SC/T 3103—2010[S].北京:中国标准出版社,2014:4.
[18]雷志方,谢晶,高磊,等.不同冷藏温度条件下金枪鱼保鲜效果的分析比较[J].食品工业科技,2015,36(19):312-317.DOI:10.13386/j.issn1002-0306.2015.19.055.
[19]谢晶,杨胜平.生物保鲜剂结合气调包装对带鱼冷藏货架期的影响[J].农业工程学报,2011,27(1):376-382.DOI:10.3969/j.issn.1002-6819.2011.01.061.
[20]卫生部.GB 4789.2—2010:食品安全国家标准食品微生物学检验.菌落总数测定[S].北京:中国标准出版社,2010:3-6.
[21]SALIH A M,SMITH D M,PRICE J F,et al.Modified extraction2-thiobarbituric acid method for measuring lipid oxidation in poultry[J].Poultry Science,1987,66(9):1483-1488.DOI:10.3382/ps.0661483.
[22]国家卫生和计划生育委员.会食品安全国家标准食品中挥发性盐基氮的测定:GB 5009.228—2016[S].北京:中国标准出版社,2017:7-9.
[23]SENA C,BELLO R A.Preparation of a spread from shrimp by-catch fish[J].Archivos Latinoamericanos de Nutricion,1988,38(4):865-882.
[24]MASNIYOM P,BENJAKUL S,VISESSANGUAN W.Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging[J].Journal of the Science of Food and Agriculture,2002,82(8):873-880.DOI:10.1002/jsfa.1108.
[25]范文教,孙俊秀,陈云川,等.茶多酚对鲢鱼微冻冷藏保鲜的影响[J].农业工程学报,2009,25(2):294-297.
[26]宋益娟,蒋晗,关荣发,等.儿茶素纳米脂质体对酱鸭贮藏品质的影响[J].中国食品学报,2013,13(10):109-114.DOI:10.16429/j.1009-7848.2013.10.028.
[27]国家卫生和计划生育委员会.食品安全国家标准鲜、冻动物性水产品:GB 2733—2015[S].北京:中国标准出版社,2016:3.
[28]HUANG W J,LI X,XUE Y,et al.Antibacterial multilayer films fabricated by LBL immobilizing lysozyme and HTCC on nanofibrous mats[J].International Journal of Biological Macromolecules,2013,53:26-31.DOI:10.1016/j.ijbiomac.2012.10.024.
[29]LIU W L,YE A Q,LIU W,et al.Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids[J].Journal of Dairy Science,2013,96(4):2061.DOI:10.3168/jds.2012-6072.
[30]DUBEY V,MISHRA D,JAIN N K.Melatonin loaded ethanolic liposomes:physicochemical characterization and enhanced transdermal delivery[J].European Journal of Pharmaceutics and Biopharmaceutics,2007,67(2):398-405.DOI:10.1016/j.ejpb.2007.03.007.
[31]蒲传奋,唐文婷.抗菌肽G-K脂质体的制备工艺优化及其抑菌性质[J].食品科学,2017,38(6):229-235.DOI:10.7506/spkx1002-6630-201706036.
[32]蒲传奋,唐文婷.鳀鱼抗菌肽脂质体的制备与抗单增李斯特菌生物被膜活性研究[J].现代食品科技,2017,33(1):54-61.DOI:10.13982/j.mfst.1673-9078.2017.1.009.