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PLoS One. 2019 Jan 30;14(1):e0209570. doi: 10.1371/journal.pone.0209570. eCollection 2019.

Soybean isoflavones improve the health benefits, flavour quality indicators and physical properties of grass carp (Ctenopharygodon idella).

Yang B1, Jiang WD1,2,3, Wu P1,2,3, Liu Y1,2,3, Zeng YY1, Jiang J1, Kuang SY4, Tang L4, Tang WN4, Wang SW5, Zhou XQ1,2,3, Feng L1,2,3.

Author information

1
Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan, China.
2
Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan, China.
3
Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, China.
4
Animal Nutrition Institute, Sichuan Academy of Animal Science, Chengdu, Sichuan, China.
5
Tongwei Research Institute, Chengdu, Sichuan, China.

Abstract

Health benefits, flavour quality indicators and physical properties were analysed after feeding grass carp graded concentrations of soybean isoflavones (SIF) (0, 25, 50, 75, 100 and 125 mg/kg) for 60 days. The results demonstrated that optimal dietary SIF supplementation improved the protein and total PUFA content, especially healthcare n-3 PUFA (C18: 3n-3, EPA and DHA), and increased the flavour-related free amino acid [especially umami amino acid] and 5'-inosine monophosphate content, improving the health benefits and flavour quality indicators in the muscle of grass carp. In addition, optimal dietary SIF supplementation (25 or 50 mg SIF/kg diet) enhanced some physical properties [water-holding capacity and tenderness] and increased the collagen content; however, it reduced cathepsin activity and apoptosis. SIF supplementation enhanced the glutathione content and the activity of antioxidant enzymes (except CuZnSOD) by regulating their gene expression. The gene expression could be regulated by NF-E2-related factor 2 (Nrf2) signalling in the muscle of grass carp. We demonstrated that optimal dietary SIF supplementation elevated the health benefits, flavour quality indicators and physical properties of fish muscle.

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