Abstract
In this work, chemical localization, structural changes, and antioxidant properties of tuna colloidal particles (TCPs) in boiling tuna head soup were examined. The results demonstrated that TCPs might be core–shell colloidal spherical structures. The hydrophobic core consisted of triglycerides and chloride ions. The hydrophilic shell layer consisted of chloride ions, sodium ions, phospholipids, protein, and glycosyl molecules. Coalescence of TCPs occurred during the boiling process, and water may enter the hydrophobic core of TCPs after the boiling time of 60 min. TCPs had excellent antioxidant properties against H2O2-induced human umbilical vein endothelial cell injury. It might be resulted from that TCPs could decrease cell apoptosis proportion and downregulate mRNA levels of endoplasmic reticulum-bounded chaperone protein glucose-related protein (GRP78), C/EBP homologous protein (CHOP), and activating transcription factor-4 (ATF4). This work can provide useful basic information to understand the colloidal system in foods, especially in soup. In addition, it may also promote the potential high-value-added utilization of aquatic by-products.
Highlights
Tuna is a diverse family of marine fish and widely distributed in the tropical and subtropical waters of the major oceans such as the North Atlantic and Indian Ocean [1]
In order to deeply analyze the chemical localization of tuna colloidal particles (TCPs) in tuna head soup, the colocalization technique of LSCM was applied in this work
The chemical localization of TCPs was shown by co-localization technique of LSCM
Summary
Tuna is a diverse family of marine fish and widely distributed in the tropical and subtropical waters of the major oceans such as the North Atlantic and Indian Ocean [1]. Tuna is rich in protein, vitamins, minerals, and omega-3 unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Omega-3 unsaturated fatty acids can lower blood lipids, regulate biochemical and physiological reactions, activate brain cells, enhance memory, promote brain development in infants, increase anti-inflammatory abilities, reduce the risk of coronary diseases, and prevent certain cancers [3, 4]. The processing generates many by-products including head, viscera, gills, dark flesh, skin, and bone. These by-products compose almost 50–70% weight of the original tuna. Fish by-products have been explored and applied to produce fish oil, fishmeal, fertilizer, fish silage, profitable bioactive
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