Nutritive values, flavor amino acids, healthcare fatty acids and flesh quality improved by manganese referring to up-regulating the antioxidant capacity and signaling molecules TOR and Nrf2 in the muscle of fish

Wei-Dan Jiang; Pei Wu; Ren-Jun Tang; Yang Liu; Sheng-Yao Kuang; Jun Jiang; Ling Tang; Wu-Neng Tang; Yong-An Zhang; Xiao-Qiu Zhou; Lin Feng

doi:10.1016/j.foodres.2016.09.020

Nutritive values, flavor amino acids, healthcare fatty acids and flesh quality improved by manganese referring to up-regulating the antioxidant capacity and signaling molecules TOR and Nrf2 in the muscle of fish

Food Res Int. 2016 Nov;89(Pt 1):670-678. doi: 10.1016/j.foodres.2016.09.020. Epub 2016 Sep 21.

Authors

Wei-Dan Jiang¹, Pei Wu¹, Ren-Jun Tang², Yang Liu¹, Sheng-Yao Kuang³, Jun Jiang², Ling Tang³, Wu-Neng Tang³, Yong-An Zhang⁴, Xiao-Qiu Zhou⁵, Lin Feng⁶

Affiliations

¹ Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Fish Nutrition and Safety in Production Sichuan University Key Laboratory, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
² Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
³ Animal Nutrition Institute, Sichuan Academy of Animal Science, Chengdu 610066, China.
⁴ Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China.
⁵ Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Fish Nutrition and Safety in Production Sichuan University Key Laboratory, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan 611130, China. Electronic address: [email protected].
⁶ Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Fish Nutrition and Safety in Production Sichuan University Key Laboratory, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, Sichuan 611130, China. Electronic address: [email protected].

PMID: 28460965
DOI: 10.1016/j.foodres.2016.09.020

Abstract

Flesh quality, amino acid and fatty acid composition, antioxidant status and related molecule expression in fish muscle were estimated by feeding grass carp with diets containing 3.65-27.86mg/kg diet of manganese (Mn) for 8weeks. Results demonstrated that optimal Mn increased toughness, collagen content, and pH, and decreased the cooking loss, and cathepsin B and L activities to enhance the flesh quality of fish. Meanwhile, optimal Mn increased the protein, lipid, the total essential amino acid (AA) (especially umami AA), and healthcare fatty acids, C18: 1c+t, C20: 3n-3, C20: 4 and DHA contents. These might be partially related to the decreased lipid peroxidation and protein oxidation, and the enhanced activities of Mn superoxide dismutase (MnSOD), catalase (CAT) and glutathione peroxidase (GPx) modulated by their gene expression, Nrf2 and TOR signaling. We firstly demonstrated that Mn improved flesh quality, flavor and healthcare function in fish muscle.

Keywords: Antioxidant; Flesh quality; Grass carp; Manganese; Muscle; Nrf2.