title: Insights into Cryoprotective Roles of Carrageenan Oligosaccharides in Peeled Whiteleg Shrimp (Litopenaeus vannamei) during Frozen Storage.
abstract: The cryoprotective effects of carrageenan oligosaccharides on peeled whiteleg shrimp were investigated and compared with sodium pyrophosphate treatment during frozen storage, primarily the interaction mechanisms between oligosaccharides and shrimp myosin. Data revealed significant profitable effects on water-holding capacity and textural variables in oligosaccharide-treated shrimp compared to the control. Chemical analyses showed that these saccharides maintained a higher myofibrillar protein content and Ca2+-ATPase activity in frozen shrimp. Additionally, the hematoxylin and eosin staining results indicated that the saccharides significantly slowed the damage to muscle tissue structures. The assumption was that water replacement hypothesis played a leading role in cryoprotection of frozen shrimp. Furthermore, the homology modeling and molecular dynamics simulations confirmed that the saccharides substituted water molecules around the shrimp myosin surface by forming hydrogen bonds with polar residues of amino acids, thereby stabilizing the structures in the absence of water, leading to an increase in protein stability during frozen storage.
authors.affiliation: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University , Zhoushan, 316022 Zhejiang, P. R. China.
authors.forename: Bin
authors.identifier: http://orcid.org/0000-0003-4696-9098
authors.initials: B
authors.lastname: Zhang
authors.affiliation: Zhejiang Marine Development Research Institute , Zhoushan, 316021 Zhejiang, P. R. China.
authors.forename: Hui-Cheng
authors.initials: HC
authors.lastname: Yang
authors.affiliation: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University , Zhoushan, 316022 Zhejiang, P. R. China.
authors.forename: He
authors.initials: H
authors.lastname: Tang
authors.affiliation: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University , Zhoushan, 316022 Zhejiang, P. R. China.
authors.forename: Gui-Juan
authors.initials: GJ
authors.lastname: Hao
authors.affiliation: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University , Zhoushan, 316022 Zhejiang, P. R. China.
authors.forename: Yang-Yang
authors.initials: YY
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University , Zhoushan, 316022 Zhejiang, P. R. China.
authors.forename: Shang-Gui
authors.initials: SG
authors.lastname: Deng
mesh_terms: D000818:Animals; D002351:Carrageenan / Q000737:chemistry*; D003451:Cryoprotective Agents / Q000737:chemistry*; D061353:Food Storage; D005615:Freezing; D056004:Molecular Dynamics Simulation; D009844:Oligosaccharides / Q000737:chemistry*; D033561:Penaeidae / Q000737:chemistry*; D012758:Shellfish / Q000032:analysis*
chemical_list: D003451:Cryoprotective Agents; D009844:Oligosaccharides; D002351:Carrageenan
keywords: carrageenan oligosaccharides; cryoprotective roles; frozen shrimp; molecular dynamics; myosin; sodium pyrophosphate