Effects of different concentrations of metal ions on degradation of adenosine triphosphate in common carp (Cyprinus carpio) fillets stored at 4°C: An in vivo study.
The impact of different concentrations of Na(+), K(+), Ca(2+), Mg(2+), Fe(2+), and Zn(2+) on the degradation of adenosine triphosphate (ATP) and the influence of these ions on the activity of adenosine monophosphate deaminase (AMP-deaminase) and acid phosphatase (ACP) in common carp fillets (in vivo) during 4°C storage was examined. The content of ATP, inosine monophosphate (IMP), and hypoxanthine (Hx), and the activity of AMP-deaminase and ACP were determined. Results indicated that the effects of different concentrations of six kinds of metal ions on AMP-deaminase and ACP were not the same. Na(+), K(+), Fe(2+), and Zn(2+) enhanced AMP-deaminase activity, which led to the rapid degradation of ATP and to the generation of a large quantity of IMP within a short time. Ca(2+) and Mg(2+) delayed the change in AMP-deaminase and ACP activity in carp and caused a further delay in the degradation of ATP. Fe(2+) and Zn(2+) inhibited ACP activity, which reduced the decomposition of IMP and the formation of Hx.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China.
Dapeng
D
Li
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China.
Na
N
Qin
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China.
Longteng
L
Zhang
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China.
Jian
J
Lv
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China.
Qingzheng
Q
Li
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 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.
Yongkang
Y
Luo
D000255:Adenosine Triphosphate / Q000032:analysis / Q000378:metabolism*; D000818:Animals; D002347:Carps / Q000378:metabolism*; D005519:Food Preservation / Q000379:methods; D019271:Hypoxanthine / Q000032:analysis / Q000378:metabolism; D007291:Inosine Monophosphate / Q000032:analysis / Q000378:metabolism; D007477:Ions; D008670:Metals / Q000378:metabolism* / Q000494:pharmacology; D017747:Seafood / Q000032:analysis
D007477:Ions; D008670:Metals; D007291:Inosine Monophosphate; D019271:Hypoxanthine; D000255:Adenosine Triphosphate
ACP; AMP-deaminase; ATP degradation; Adenosine triphosphate (PubChem CID: 5957); Calcium ion (PubChem CID: 271); Common carp; Ferrous ion (PubChem CID: 27284); Hypoxanthine (PubChem CID: 790); Inosine mono-phosphate (PubChem CID: 8582); Magnesium ion (PubChem CID: 888); Metal ions; Potassium ion (PubChem CID: 813); Sodium ion (PubChem CID: 923); Zinc ion (PubChem CID: 32051)