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The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets.
Food Chem. 2017 Jun 01; 224:347-352.FC

Abstract

Biochemical and microbial changes after harvest strongly affect the final quality and shelf life of fish and fish products. In this study, the role of microbes in the degradation of adenosine triphosphate (ATP), and the origin of adenosine monophosphate deaminase (AMPD) and acid phosphatase (ACP) in common carp fillets during different stages of chilled storage (at 4°C) were investigated. The content of ATP, ADP, AMP, IMP, HxR, and Hx, the activity of AMPD and ACP, and the total count of viable, Aeromonas, Pseudomonas, H2S-producing bacteria, and lactic acid bacteria were examined. Results indicated that the population of microbial communities in control samples increased with storage time, and Pseudomonas peaked on the 10th day of storage. Changes in AMPD activity were less related to the abundance of microbes during the entire storage period. However, ACP was derived from both fish muscle and microbial secretion during the middle and late stages of storage. Degradation of ATP to IMP was not affected by spoilage bacteria, but the hydrolysis of IMP, and the transformation of HxR to Hx was affected considerably by the spoilage bacteria.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.

Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China. Electronic address: luoyongkang@263.net.

MeSH

AMP DeaminaseAcid PhosphataseAdenosine TriphosphateAeromonasAnimalsCarpsCold TemperatureColony Count, MicrobialFood AnalysisFood ContaminationFood MicrobiologyFood StorageLactobacillusPseudomonasSeafood

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28159278

Citation

Li, Dapeng, et al. "The Role of Microorganisms in the Degradation of Adenosine Triphosphate (ATP) in Chill-stored Common Carp (Cyprinus Carpio) Fillets." Food Chemistry, vol. 224, 2017, pp. 347-352.

Li D, Zhang L, Song S, et al. The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets. Food Chem. 2017;224:347-352.

Li, D., Zhang, L., Song, S., Wang, Z., Kong, C., & Luo, Y. (2017). The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets. Food Chemistry, 224, 347-352. https://doi.org/10.1016/j.foodchem.2016.12.056

Li D, et al. The Role of Microorganisms in the Degradation of Adenosine Triphosphate (ATP) in Chill-stored Common Carp (Cyprinus Carpio) Fillets. Food Chem. 2017 Jun 1;224:347-352. PubMed PMID: 28159278.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets. AU - Li,Dapeng, AU - Zhang,Longteng, AU - Song,Sijia, AU - Wang,Zhiying, AU - Kong,Chunli, AU - Luo,Yongkang, Y1 - 2016/12/21/ PY - 2016/07/12/received PY - 2016/11/30/revised PY - 2016/12/19/accepted PY - 2017/2/5/entrez PY - 2017/2/6/pubmed PY - 2017/3/9/medline KW - ACP KW - AMPD KW - ATP degradation KW - Adenosine diphosphate (PubChem CID: 6022) KW - Adenosine monophosphate (PubChem CID: 6083) KW - Adenosine triphosphate (PubChem CID: 5957) KW - Common carp KW - Hypoxanthine (PubChem CID: 790) KW - Hypoxanthine ribonucleoside (PubChem CID: 6021) KW - Inosine monophosphate (PubChem CID: 8582) KW - Microbial communities SP - 347 EP - 352 JF - Food chemistry JO - Food Chem VL - 224 N2 - Biochemical and microbial changes after harvest strongly affect the final quality and shelf life of fish and fish products. In this study, the role of microbes in the degradation of adenosine triphosphate (ATP), and the origin of adenosine monophosphate deaminase (AMPD) and acid phosphatase (ACP) in common carp fillets during different stages of chilled storage (at 4°C) were investigated. The content of ATP, ADP, AMP, IMP, HxR, and Hx, the activity of AMPD and ACP, and the total count of viable, Aeromonas, Pseudomonas, H2S-producing bacteria, and lactic acid bacteria were examined. Results indicated that the population of microbial communities in control samples increased with storage time, and Pseudomonas peaked on the 10th day of storage. Changes in AMPD activity were less related to the abundance of microbes during the entire storage period. However, ACP was derived from both fish muscle and microbial secretion during the middle and late stages of storage. Degradation of ATP to IMP was not affected by spoilage bacteria, but the hydrolysis of IMP, and the transformation of HxR to Hx was affected considerably by the spoilage bacteria. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28159278/The_role_of_microorganisms_in_the_degradation_of_adenosine_triphosphate__ATP__in_chill_stored_common_carp__Cyprinus_carpio__fillets_ DB - PRIME DP - Unbound Medicine ER -