Cellular antioxidant mechanism of mannan‐oligosaccharides involving in enhancing flesh quality in grass carp (<i>Ctenopharyngodon idella</i>)

Abstract

Abstract BACKGROUND Deterioration of flesh quality has bad effects on consumer satisfaction. Therefore, effects of safe mannan‐oligosaccharides (MOS) on flesh quality of grass carp ( Ctenopharyngodon idella ) muscle were studied. A total of 540 healthy fish (215.85 ± 0.30 g) were randomly divided into six groups and fed six separate diets with graded levels of MOS (0, 200, 400, 600, 800 and 1000 mg kg −1 ) for 60 days. This study aimed at investigating the benefits of dietary MOS on flesh quality (fatty acids, amino acids and physicochemical properties) and the protection mechanism regarding antioxidant status. RESULTS Optimal MOS could improve tenderness (27.4%), pH (5.5%) while decreasing cooking loss (16.6%) to enhance flesh quality. Meanwhile, optimal MOS improved flavor inosine 5′‐monophosphate (IMP) of 11.8%, sweetness and umami‐associated amino acid, healthy unsaturated fatty acid (UFA) of 14.9% and n‐3 polyunsaturated fatty acids (n‐3 PUFAs) especially C20:5n‐3 (15.8%) and C22:6n‐3 (38.3%). Furthermore, the mechanism that MOS affected pH, tenderness and cooking loss could be partly explained by the reduced lactate, cathepsin and oxidation, respectively. The enhanced flesh quality was also associated with enhanced antioxidant ability concerning improving antioxidant enzymes activities and the corresponding transcriptional levels, which were regulated through NF‐E2‐related factor 2 (Nrf2) and target of rapamycin (TOR) signaling. Based on pH 24h , cooking loss, shear force and DHA (docosahexaenoic acid, C22:6n‐3), optimal MOS levels for grass carp were estimated to be 442.75, 539.53, 594.73 and 539.53 mg kg −1 , respectively. CONCLUSION Dietary MOS is a promising alternative strategy to improve flesh quality of fish muscle. © 2022 Society of Chemical Industry.

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