Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish Mackerel
Putrescine is a low-molecular-weight organic compound that is widely found in pickled foods. Although the intake of biogenic amines is beneficial to humans, an excessive intake can cause discomfort. In this study, the ornithine decarboxylase gene (ODC) was involved in putrescine biosynthesis. After...
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MDPI AG
2023-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/12/2347 |
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| author | Zhe Xu Jiale Chang Jiamin Zhou Yixin Shi Hui Chen Lingyu Han Maolin Tu Tingting Li |
| author_facet | Zhe Xu Jiale Chang Jiamin Zhou Yixin Shi Hui Chen Lingyu Han Maolin Tu Tingting Li |
| author_sort | Zhe Xu |
| collection | DOAJ |
| description | Putrescine is a low-molecular-weight organic compound that is widely found in pickled foods. Although the intake of biogenic amines is beneficial to humans, an excessive intake can cause discomfort. In this study, the ornithine decarboxylase gene (ODC) was involved in putrescine biosynthesis. After cloning, expression and functional verification, it was induced and expressed in <i>E. coli</i> BL21 (DE3). The relative molecular mass of the recombinant soluble ODC protein was 14.87 kDa. The function of ornithine decarboxylase was analyzed by determining the amino acid and putrescine content. The results show that the ODC protein could catalyze the decarboxylation of ornithine to putrescine. Then, the three-dimensional structure of the enzyme was used as a receptor for the virtual screening of inhibitors. The binding energy of tea polyphenol ligands to the receptor was the highest at −7.2 kcal mol<sup>−1</sup>. Therefore, tea polyphenols were added to marinated fish to monitor the changes in putrescine content and were found to significantly inhibit putrescine production (<i>p</i> < 0.05). This study lays the foundation for further research on the enzymatic properties of ODC and provides insight into an effective inhibitor for controlling the putrescine content in pickled fish. |
| first_indexed | 2024-03-11T02:28:17Z |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T02:28:17Z |
| publishDate | 2023-06-01 |
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| spelling | doaj.art-06f42bc0f3e044299177051f70f344982023-11-18T10:24:27ZengMDPI AGFoods2304-81582023-06-011212234710.3390/foods12122347Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish MackerelZhe Xu0Jiale Chang1Jiamin Zhou2Yixin Shi3Hui Chen4Lingyu Han5Maolin Tu6Tingting Li7Key Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Dalian 116029, ChinaKey Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Dalian 116029, ChinaKey Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Dalian 116029, ChinaSchool of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, ChinaKey Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, ChinaKey Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Dalian 116029, ChinaKey Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Zhejiang University of Technology, Hangzhou 310014, ChinaKey Laboratory of Biotechnology and Bioresources Utilization, College of Life Sciences, Dalian Minzu University, Dalian 116029, ChinaPutrescine is a low-molecular-weight organic compound that is widely found in pickled foods. Although the intake of biogenic amines is beneficial to humans, an excessive intake can cause discomfort. In this study, the ornithine decarboxylase gene (ODC) was involved in putrescine biosynthesis. After cloning, expression and functional verification, it was induced and expressed in <i>E. coli</i> BL21 (DE3). The relative molecular mass of the recombinant soluble ODC protein was 14.87 kDa. The function of ornithine decarboxylase was analyzed by determining the amino acid and putrescine content. The results show that the ODC protein could catalyze the decarboxylation of ornithine to putrescine. Then, the three-dimensional structure of the enzyme was used as a receptor for the virtual screening of inhibitors. The binding energy of tea polyphenol ligands to the receptor was the highest at −7.2 kcal mol<sup>−1</sup>. Therefore, tea polyphenols were added to marinated fish to monitor the changes in putrescine content and were found to significantly inhibit putrescine production (<i>p</i> < 0.05). This study lays the foundation for further research on the enzymatic properties of ODC and provides insight into an effective inhibitor for controlling the putrescine content in pickled fish.https://www.mdpi.com/2304-8158/12/12/2347putrescineSpanish mackerelornithine decarboxylasetea polyphenols |
| spellingShingle | Zhe Xu Jiale Chang Jiamin Zhou Yixin Shi Hui Chen Lingyu Han Maolin Tu Tingting Li Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish Mackerel Foods putrescine Spanish mackerel ornithine decarboxylase tea polyphenols |
| title | Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish Mackerel |
| title_full | Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish Mackerel |
| title_fullStr | Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish Mackerel |
| title_full_unstemmed | Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish Mackerel |
| title_short | Characterization and Mechanism of Tea Polyphenols Inhibiting Biogenic Amine Accumulation in Marinated Spanish Mackerel |
| title_sort | characterization and mechanism of tea polyphenols inhibiting biogenic amine accumulation in marinated spanish mackerel |
| topic | putrescine Spanish mackerel ornithine decarboxylase tea polyphenols |
| url | https://www.mdpi.com/2304-8158/12/12/2347 |
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