Tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soups
Abstract Basket clam soup, a popular Asian dish, is prepared by boiling clams in hot water. The soup is generally cloudy, and it is considered that increased cloudiness enhances taste. However, the composition of the whitening ingredients and their association with taste enhancement remains unclear....
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2022-09-01
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| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-022-17911-8 |
| _version_ | 1828178541773062144 |
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| author | Takashi Akihiro Ryo Yasui Shinji Yasuhira Ken-ichi Matsumoto Yasuhiro Tanaka Yasuhiro Matsuo Hidehisa Shimizu Takashi Matsuzaki Shingo Matsumoto Keisuke Yoshikiyo Hideki Ishida |
| author_facet | Takashi Akihiro Ryo Yasui Shinji Yasuhira Ken-ichi Matsumoto Yasuhiro Tanaka Yasuhiro Matsuo Hidehisa Shimizu Takashi Matsuzaki Shingo Matsumoto Keisuke Yoshikiyo Hideki Ishida |
| author_sort | Takashi Akihiro |
| collection | DOAJ |
| description | Abstract Basket clam soup, a popular Asian dish, is prepared by boiling clams in hot water. The soup is generally cloudy, and it is considered that increased cloudiness enhances taste. However, the composition of the whitening ingredients and their association with taste enhancement remains unclear. In this study, we aimed to identify the components contributing to the white colour of the boiled soup. The white component upon precipitation with trichloroacetic acid reacted positively with ninhydrin, indicating the presence of proteins. The separation of proteins using sodium dodecyl sulphate–polyacrylamide gel electrophoresis revealed an intense band of size 33 kDa. Peptide mass fingerprinting of the identified protein using matrix-assisted laser desorption/ionisation-time-of-flight tandem mass spectrometry revealed the protein as tropomyosin. To validate the involvement of tropomyosin in the turbidity of the soup, tropomyosin was expressed and extracted from Escherichia coli. As expected, the purified protein suspended in water resulted in turbid appearance. To determine whether lipids have any association with the observed cloudiness of the soup, the amounts of fatty acids were measured. The proportion of estimated fatty acids was very low compared to that of proteins. Overall, we identified the major component contributing to soup cloudiness as tropomyosin forming micelles. |
| first_indexed | 2024-04-12T05:17:45Z |
| format | Article |
| id | doaj.art-194312d2b6c54ab1b336cc009ea1eaed |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-04-12T05:17:45Z |
| publishDate | 2022-09-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-194312d2b6c54ab1b336cc009ea1eaed2022-12-22T03:46:35ZengNature PortfolioScientific Reports2045-23222022-09-0112111110.1038/s41598-022-17911-8Tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soupsTakashi Akihiro0Ryo Yasui1Shinji Yasuhira2Ken-ichi Matsumoto3Yasuhiro Tanaka4Yasuhiro Matsuo5Hidehisa Shimizu6Takashi Matsuzaki7Shingo Matsumoto8Keisuke Yoshikiyo9Hideki Ishida10Faculty of Life and Environmental Sciences, Shimane UniversityFaculty of Life and Environmental Sciences, Shimane UniversityInstitute for Biomedical Sciences, Iwate Medical UniversityDepartment of Biosignaling and Radioisotope Experiment, Interdisciplinary Center for Science Research, Organization for Research and Academic Information, Shimane UniversityBioresource and Life Sciences, The United Graduate School of Agricultural Sciences, Tottori UniversityFaculty of Life and Environmental Sciences, Shimane UniversityFaculty of Life and Environmental Sciences, Shimane UniversityFaculty of Life and Environmental Sciences, Shimane UniversityFaculty of Life and Environmental Sciences, Shimane UniversityFaculty of Life and Environmental Sciences, Shimane UniversityFaculty of Life and Environmental Sciences, Shimane UniversityAbstract Basket clam soup, a popular Asian dish, is prepared by boiling clams in hot water. The soup is generally cloudy, and it is considered that increased cloudiness enhances taste. However, the composition of the whitening ingredients and their association with taste enhancement remains unclear. In this study, we aimed to identify the components contributing to the white colour of the boiled soup. The white component upon precipitation with trichloroacetic acid reacted positively with ninhydrin, indicating the presence of proteins. The separation of proteins using sodium dodecyl sulphate–polyacrylamide gel electrophoresis revealed an intense band of size 33 kDa. Peptide mass fingerprinting of the identified protein using matrix-assisted laser desorption/ionisation-time-of-flight tandem mass spectrometry revealed the protein as tropomyosin. To validate the involvement of tropomyosin in the turbidity of the soup, tropomyosin was expressed and extracted from Escherichia coli. As expected, the purified protein suspended in water resulted in turbid appearance. To determine whether lipids have any association with the observed cloudiness of the soup, the amounts of fatty acids were measured. The proportion of estimated fatty acids was very low compared to that of proteins. Overall, we identified the major component contributing to soup cloudiness as tropomyosin forming micelles.https://doi.org/10.1038/s41598-022-17911-8 |
| spellingShingle | Takashi Akihiro Ryo Yasui Shinji Yasuhira Ken-ichi Matsumoto Yasuhiro Tanaka Yasuhiro Matsuo Hidehisa Shimizu Takashi Matsuzaki Shingo Matsumoto Keisuke Yoshikiyo Hideki Ishida Tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soups Scientific Reports |
| title | Tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soups |
| title_full | Tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soups |
| title_fullStr | Tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soups |
| title_full_unstemmed | Tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soups |
| title_short | Tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soups |
| title_sort | tropomyosin micelles are the major components contributing to the white colour of boiled shellfish soups |
| url | https://doi.org/10.1038/s41598-022-17911-8 |
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