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Deciphering the preservative effects of protamine from Xinjiang Coregonus peled on grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage: a perspective from the microbiome

文献类型： 外文期刊

作者： Zhang, Rong 1 ; Gao, Yanan 1 ; Fan, Xiaoji 2 ; Zhu, Song 1 ; Wang, Tingzhang 2 ; Gao, Lili 1 ; Zhao, Xueqin 1 ; Ma, Zhuang 6 ; Fan, Yiling 4 ; Jiang, Dan 5 ; Liu, Shuyan 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, 2 Yuanmingyuan West Rd, Beijing 100193, Peoples R China

2.Key Lab Microbial Technol & Bioinformat Zhejiang P, Hangzhou 310012, Peoples R China

3.Chinese Acad Agr Sci, Inst Western Agr, Xinjiang Engn Technol Res Ctr Explorat & Qual Eval, Changji 831100, Peoples R China

4.Shanghai Inst Food & Drug Control, Shanghai Qual Inspection & Testing Ctr Innovat Bio, Natl Med Prod Adm Key Lab Testing Technol Pharmace, Shanghai 201203, Peoples R China

5.Dalian Ocean Univ, Coll Food Sci & Engn, Dalian 116023, Peoples R China

6.Xinjiang Saihu Fishery Technol Develop Co Ltd, Bozhou 833400, Bortala Mongoli, Peoples R China

7.Zibo Inst Digital Agr & Rural Res, Zibo 255000, Peoples R China

关键词： Grass carp; Refrigerated storage; Protamine; Food preservative; Compound preservative; Microbiome

期刊名称：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY （ 影响因子：5.2； 五年影响因子：5.3 ）

ISSN： 0168-1605

年卷期： 2025 年 440 卷

页码：

收录情况： SCI

摘要： Protamine is a natural cationic peptide which has been utilized as a food preservative, since its antibacterial capability against a wide range of Gram-negative and-positive bacteria. Despite the antibacterial mechanism has been well uncovered, its role in complex food microbial communities is largely elusive. In the present study, grass carp (Ctenopharyngodon idellus) fillets were treated with protamine and a protamine-based compound preservative, and stored at 4 degrees C for 15 days. The pH, total viable count (TVC), and total volatile base nitrogen (TVB-N) were monitored during the refrigerated storage, as well as the bacterial communities by 16S rRNA amplicon sequencing. Protamine, especially the protamine compound preservative, reduced the pH, TVC and TVB-N during the storage, and prolonged the shelf life of fish fillets. Bacterial communities on fillets during the refrigerated storage challenged by protamine and its compound preservative significantly differed from that in control. Prevalent genera including Aeromonas, Pseudomonas, and Myroides were significantly altered by protamine treatment. A group of 18 genera were closely associated with the antibacterial activity of protamine. The fillets treated with protamine possessed a more complex and stable bacterial community. Our study depicted a dynamic alteration of bacterial communities during the refrigerated storage of fish fillets, and offered an insight into the understanding of the antibacterial mechanisms of protamine from a microbiota perspective.

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