基于多组学的低温等离子体技术调控冰鲜鱿鱼品质稳定的作用机制

鱿鱼是我国远洋渔业重要资源，易受微生物和内源酶的影响导致品质迅速下降。团队前期研究发现低温等离子能有效抑制鱿鱼丝及南美白对虾微生物繁殖和酶活，但其抑制机理尚不明确，对蛋白质、脂肪等生物大分子的影响机制不清楚。本项目拟采用低温等离子处理冰鲜鱿鱼，通过对ROS、RNS、UV光子等追踪解析抑菌关键活性粒子动态作用机制；采用靶标蛋白4D Label-free定量组学分析和质谱平行反应监测定量技术（PRM）等方法分析阐释低温等离子体对细胞骨架蛋白的保护作用机制；通过LC-MS技术分析脂质和代谢物差异，揭示低温等离子体对脂质组成及代谢产物的影响机制；通过高通量测序对微生物进行辨识和鉴定，建立特定微生物动态模型，构建“低温等离子体技术-微生物菌群”偶联关系。期望从多组学角度解析低温等离子体技术对冰鲜鱿鱼品质的调控作用机制，为鱿鱼高质化保鲜加工提供理论基础和技术支撑，也为其他水产食品的品质保障提供借鉴。

Squid is an important resource for China's ocean-going fisheries, and it is susceptible to the influence of microorganisms and enzymes, resulting in a rapid decline in quality. The preliminary research of the project team found that the low temperature plasma technology can effectively inhibit the microbial reproduction and enzyme activities in Penaeus vannamei and squid silk, but the mechanism of its inhibition is not yet clear. This project intends to use low-temperature plasma to treat chilled squid, and analyze the dynamic mechanism of bacteriostatic key active particles by tracking ROS, RNS, UV photons, etc .; using target protein 4D Label-free quantitative omics analysis and mass spectrometry parallel reaction monitoring and quantification technology (PRM) Absolute quantification and structural conformation analysis to explain the protective mechanism of low temperature plasma on cytoskeletal proteins; analysis of sample lipid and metabolite differences by LC-MS technology, revealing the low temperature plasma on lipid composition and metabolic products Mechanism of influence; identification and identification of microorganisms through high-throughput sequencing, and the establishment of a specific microbial dynamic model, the establishment of "low temperature plasma technology-microbial flora" coupling relationship. The project analyzes the mechanism of low-temperature plasma technology on the stability of chilled squid quality from a multi-omics perspective, with a view to providing a theoretical basis and technical support for the preservation and processing of high-quality squid and providing a reference for the quality assurance of other aquatic food.