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Research Article | Open Access

Enhancement of in vitro digestive properties of silver carp (Hypophthalmichthys olivaceus) surimi gels by oxidized dihydromyricetin

Qianhui Yu1, Jinlin Li2, Qinye Yu1, Yongjie Zhou1, Yuqing Tan1, Yongkang Luo1, Hui Hong1,3( )
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
National R&D Branch Center for Conventional Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Abstract

Improving the digestibility of surimi products is key to boosting both their nutritional value and functional benefits. This study investigated how oxidized dihydromyricetin (oDMY) influences the digestion of silver carp surimi. Surimi gels were treated with four different concentrations of oDMY (0.15‰, 0.30‰, 0.45‰, and 0.60‰, m/m), and an in vitro digestion model was employed to analyze the resulting digestive fluids. Results demonstrated that the addition of 0.45‰ oDMY significantly enhanced the in vitro digestion of silver carp surimi. Key mechanisms for this enhancement include oDMY’s modulation on ionic and hydrogen bonding interactions within the protein network, which stabilizes the structure and facilitates protein breakdown during digestion. Additionally, 0.45‰ oDMY decreased the particle size of the digestion products, increasing trypsin accessibility and enhancing digestion efficiency. Furthermore, oDMY promoted the degradation of myosin heavy chain (MHC) during the intestinal digestion phase, leading to the release of more low-molecular-weight peptides. Specifically, 0.45‰ oDMY promoted the breakdown of the MHC, resulting in an elevated release of bioactive peptides. These findings indicate that oDMY could enhance protein digestion and boost the nutritional quality of surimi products.

Keywords

oxidized dihydromyricetinsilver carp surimiin vitro digestionprotein hydrolysis

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Food Science of Animal Products
Volume 3 Issue 2,
June 2025
Article number: 9240113
DOI: 10.26599/FSAP.2025.9240113
Cite this article:
Yu Q, Li J, Yu Q, et al. Enhancement of in vitro digestive properties of silver carp (Hypophthalmichthys olivaceus) surimi gels by oxidized dihydromyricetin. Food Science of Animal Products, 2025, 3(2): 9240113. https://doi.org/10.26599/FSAP.2025.9240113

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Received: 13 November 2024
Revised: 06 December 2024
Accepted: 18 December 2024
Published: 28 March 2025
© Beijing Academy of Food Sciences 2025.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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