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Antibacterial Effect of Shrimp By-Products Hydrolysate on Specific Spoilage Organisms of Squid
In order to further develop and utilize shrimp processing by-products, in this study, a novel antibacterial hydrolysate of shrimp by-products by pepsin hydrolysis (SPH) was prepared. The antibacterial effect of SPH on specific spoilage organisms of squid after end storage at room temperature (SE–SSO...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10221855/ https://www.ncbi.nlm.nih.gov/pubmed/37241846 http://dx.doi.org/10.3390/molecules28104105 |
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author | Gu, Luo Zhu, Qiuyu Zou, Xiaoyu Song, Ru |
author_facet | Gu, Luo Zhu, Qiuyu Zou, Xiaoyu Song, Ru |
author_sort | Gu, Luo |
collection | PubMed |
description | In order to further develop and utilize shrimp processing by-products, in this study, a novel antibacterial hydrolysate of shrimp by-products by pepsin hydrolysis (SPH) was prepared. The antibacterial effect of SPH on specific spoilage organisms of squid after end storage at room temperature (SE–SSOs) was investigated. SPH showed an antibacterial effect on the growth of SE–SSOs, with (23.4 ± 0.2) mm of inhibition zone diameter. The cell permeability of SE–SSOs was enhanced after SPH treatment for 12 h. Some bacteria were twisted and shrunk, while pits and pores formed and intracellular contents leaked under scanning electron microscopy observation. The flora diversity of SE–SSOs treated with SPH was determined by a 16S rDNA sequencing technique. Results showed that SE–SSOs were mainly composed of the phyla of Firmicutes and Proteobacteria, among which Paraclostridium (47.29%) and Enterobacter (38.35%) were dominant genera. SPH treatment resulted in a significant reduction in the relative abundance of the genus Paraclostridium and increased the abundance of Enterococcus. Linear discriminant analysis (LDA) of LEfSe conveyed that SPH treatment had a significant impact on altering the bacterial structure of SE–SSOs. The 16S PICRUSt of Cluster of Orthologous Group (COG) annotation revealed that SPH treatment for 12 h could significantly increase the function of transcription level [K], while SPH treatment for 24 h could downregulate post-translational modifications, protein turnover, and chaperone metabolism functions [O]. In conclusion, SPH has a proper antibacterial effect on SE–SSOs and can change the flora structure of SE–SSOs. These findings will provide a technical basis for the development of inhibitors of squid SSOs. |
format | Online Article Text |
id | pubmed-10221855 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-102218552023-05-28 Antibacterial Effect of Shrimp By-Products Hydrolysate on Specific Spoilage Organisms of Squid Gu, Luo Zhu, Qiuyu Zou, Xiaoyu Song, Ru Molecules Article In order to further develop and utilize shrimp processing by-products, in this study, a novel antibacterial hydrolysate of shrimp by-products by pepsin hydrolysis (SPH) was prepared. The antibacterial effect of SPH on specific spoilage organisms of squid after end storage at room temperature (SE–SSOs) was investigated. SPH showed an antibacterial effect on the growth of SE–SSOs, with (23.4 ± 0.2) mm of inhibition zone diameter. The cell permeability of SE–SSOs was enhanced after SPH treatment for 12 h. Some bacteria were twisted and shrunk, while pits and pores formed and intracellular contents leaked under scanning electron microscopy observation. The flora diversity of SE–SSOs treated with SPH was determined by a 16S rDNA sequencing technique. Results showed that SE–SSOs were mainly composed of the phyla of Firmicutes and Proteobacteria, among which Paraclostridium (47.29%) and Enterobacter (38.35%) were dominant genera. SPH treatment resulted in a significant reduction in the relative abundance of the genus Paraclostridium and increased the abundance of Enterococcus. Linear discriminant analysis (LDA) of LEfSe conveyed that SPH treatment had a significant impact on altering the bacterial structure of SE–SSOs. The 16S PICRUSt of Cluster of Orthologous Group (COG) annotation revealed that SPH treatment for 12 h could significantly increase the function of transcription level [K], while SPH treatment for 24 h could downregulate post-translational modifications, protein turnover, and chaperone metabolism functions [O]. In conclusion, SPH has a proper antibacterial effect on SE–SSOs and can change the flora structure of SE–SSOs. These findings will provide a technical basis for the development of inhibitors of squid SSOs. MDPI 2023-05-15 /pmc/articles/PMC10221855/ /pubmed/37241846 http://dx.doi.org/10.3390/molecules28104105 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Gu, Luo Zhu, Qiuyu Zou, Xiaoyu Song, Ru Antibacterial Effect of Shrimp By-Products Hydrolysate on Specific Spoilage Organisms of Squid |
title | Antibacterial Effect of Shrimp By-Products Hydrolysate on Specific Spoilage Organisms of Squid |
title_full | Antibacterial Effect of Shrimp By-Products Hydrolysate on Specific Spoilage Organisms of Squid |
title_fullStr | Antibacterial Effect of Shrimp By-Products Hydrolysate on Specific Spoilage Organisms of Squid |
title_full_unstemmed | Antibacterial Effect of Shrimp By-Products Hydrolysate on Specific Spoilage Organisms of Squid |
title_short | Antibacterial Effect of Shrimp By-Products Hydrolysate on Specific Spoilage Organisms of Squid |
title_sort | antibacterial effect of shrimp by-products hydrolysate on specific spoilage organisms of squid |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10221855/ https://www.ncbi.nlm.nih.gov/pubmed/37241846 http://dx.doi.org/10.3390/molecules28104105 |
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