Protein Functions and Flavor Control of West African Conch (Nepture volute) Based on Proteomic and Intelligent Sensory Analysis

ABSTRACT

 In this study, the protein composition, characteristics and fishy odor of Nepture volute proteins (NVPs) were investigated. First, proteome (salt-soluble, water-soluble, acid-soluble, alkali-soluble) were analyzed by ultrahigh performance liquid chromatography quadrupole/time of flight mass spectrometry (UHPLCQ/TOF). Fishy substances were determined by electronic tongue and Gas chromatograph-mass spectrometer (GC-MS). Gene ontology annotation represented NVPs had different functions due to abundance of precursor proteins, leading to differentiation of NVPs. Therefore, the peptide markers of four main precursor proteins shared by NVPs were identified (STGGKAPR-histone H3, IENQNK Bauhinin-2, GLSLLIR-cytochrome oxidase subunit-1, GLMMFGL-NADH dehydrogenase subunit-1). Additionally, NVPs can preserve HepG2 cells from oxidative damage.

KEYWORDS:

• Nepture volute
• proteomics
• peptide markers
• anti-oxidation
• deodorization

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This study was funded by “National Key R&D Program of China [2018YFD0400600]”, “Foundation of Zhejiang Educational Committee [Y201942135]” and “Zhejiang Provincial Natural Science Foundation [LQ21C200004]”.