1. The 70-kDa Heat-shock Protein as a Potential Biomarker of Quality of the Parapenaeus longirostris Shrimp Flesh
- Author
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Roberta Russo, Caterina Costa, Rosa Bonaventura, Francesca Zito, Valeria Guarrasi, Annalisa Pinsino, and Valeria Matranga
- Subjects
0301 basic medicine ,Exudate ,Protein Biomarkers ,Aquatic Science ,Hsp70 ,Superoxide dismutase ,03 medical and health sciences ,0404 agricultural biotechnology ,Muscle Exudate ,medicine ,Food science ,Shellfish ,biology ,Chemistry ,Flesh ,Aquatic animal ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,Crustacean ,Crustaceans ,Shrimp ,030104 developmental biology ,biology.protein ,medicine.symptom ,Food Science - Abstract
The deep-water rose shrimp, Parapenaeus longirostris, is a target species of the Mediterranean fisheries mostly caught by trawlers offshore, processed, and frozen on board. The effects of thawing on shrimp muscle exudate collected at 0, 1, 2, 3 days after thawing were investigated. In total, 70-kDa heat-shock protein (Hsp70), alpha (α)-enolase, and manganese superoxide dismutase (Mn-SOD) were selected as metabolic and stress-related proteins and analyzed by immunoblotting on exudates. Data were compared for the amount of exudates collected and the pH values. Among the investigated proteins, only the Hsp70 levels showed a decrease related to the post-thawing period and correlated with both the significant increase of the exudate amount and the pH values. These data strongly suggest the potential use of Hsp70 as an early predictive biomarker for quality of the P. longirostris shrimp after thawing.
- Published
- 2017