鲢鱼Cystatin C延缓4℃冷藏乌鱼片品质劣变及机制分析  

Effect of Silver Carp Cystatin C on Delaying the Quality Deterioration of Mullet Fillets Stored at 4℃and Its Mechanism

作　　者：李龙飞 李树红[1] 谭小千 王菲 李冉[1] 蒋宇维 仝浩楠 黎成林 周子函 LI Longfei;LI Shuhong;TAN Xiaoqian;WANG Fei;LI Ran;JIANG Yuwei;TONG Haonan;LI Chenglin;ZHOU Zihan(College of Food Science,Sichuan Agricultural University,Yaan 625014,Sichuan,China)

机构地区：[1]四川农业大学食品学院,四川雅安625000

出　　处：《四川农业大学学报》2025年第1期71-79,共9页Journal of Sichuan Agricultural University

基　　金：四川省自然科学基金(2025ZNSFSC0221);四川省自然科学基金(2023NSFSC1160)。

摘　　要：【目的】鲢鱼Cystatin(HmCystatin C)是兼具半胱氨酸蛋白酶抑制活性及抑菌活性的天然小分子蛋白,在水产加工废弃组织中广泛存在,具有作为水产品天然生物保鲜剂的良好开发前景,研究旨在探索其延缓冷藏鱼肉片品质劣变的潜在机制。【方法】将重组HmCystatin C注射并涂抹于乌鱼肉片后监测4℃冷藏5 d期间的品质变化,分别从HmCystatin C细胞内渗透性、对组织蛋白酶B/L及优势腐败菌的抑制3个角度分析其可能的作用机制。【结果】HmCystatin C处理组(Cys组)冷藏期间各品质指标(感官评分、剪切力、TPA质构、肌纤维断裂指数MFI、结构蛋白完整性、挥发性盐基氮TVB-N、菌落总数)均优于对照组(Con组),保鲜期延长。同时免疫组化检测发现HmCystatin C可以渗透到鱼肉细胞内部,且在整个冷藏期内明显抑制了组织蛋白酶B/L活性;此外,HmCystatin C对从冷藏乌鱼肉片中分离的优势腐败菌,即中间气单胞菌(Aeromonas media)和腐生葡萄球菌(Staphylococcus saprophyticus)表现出明显的抑制活性。【结论】HmCystatin C可渗透至鱼肉细胞内部,显著抑制内源性组织蛋白酶B/L活性与腐败微生物的生长,延缓乌鱼肉片4℃冷藏期间的品质劣化。【Objective】Cystatin C of silver carp(HmCystatin C),which is widely distributed widely in tissues often discarded as offcuts in production,is a natural small protein with inhibitory effects on cysteine proteases and antibacterial properties.Given its potential as a biological preservative for aquatic products,this study aims to elucidate the underlying mechanism of HmCystatin C in delaying the quality deterioration of refrigerated fillets stored at 4℃.【Method】The quality of mullet fillets treated with HmCystatin C was evaluated over a 5-day storage period at 4℃.The probable mechanisms of HmCystatin C in preservation,including its permeability into fish myocytes and its inhibitory effects on cathepsin B/L and dominant spoilage bacteria,were also explored.【Result】The results demonstrated that,compared to the control group(Con group),the treated group(Cys group)exhibited superior quality across various parameters,including sensory scores,shear force,texture profile analysis(TPA),myofibril fragmentation index(MFI),structural protein integrity,and total bacterial counts.HmCystatin C was found to permeate into myocytes and significantly inhibit the activity of cathepsin B/L throughout the storage period.Additionally,it exhibited notable antibacterial activity against dominant spoilage bacteria(DSB),including Aeromonas media and Staphylococcus saprophyticus,isolated from mullet fillets.【Conclusion】HmCystatin C significantly inhibited the activity of cathepsin B/L and the growth of DSB after permeating into myocytes,thereby effectively mitigating the quality deterioration of mullet fillets during storage at 4℃.

关 键 词：HmCystatin C 冷藏乌鱼肉片品质 细胞内渗透性 酶活抑制 抑菌 

分 类 号：S983[农业科学—捕捞与储运]