Pub Date : 2022-12-05DOI: 10.1080/10498850.2022.2150107
H. Maqbool, Z. Abubacker, Muhammad P. Safeena, M. Azhar, C.A. Joshy
ABSTRACT The effect of beetroot peel extract (BPE) on the quality of vacuum-packed fresh mahseer steaks (Tor khudree) was evaluated under chilled conditions (2°C) over a period of 15 days. Liquid chromatography mass-spectrometry (LC-MS) analysis was used to quantify BPE for the characterization of phenolic and flavonoid compounds. The fish samples were analyzed for sensory, biochemical, and microbiological parameters. Treatments included the following: CtAP (control samples, untreated: air packed), CtVP (control samples, untreated: vacuum packed), and BtVP (vacuum packed, treated with BPE 20% v/v). When comparing CtAP and CtVP mahseer steaks to BtVP mahseer steaks, the total plate count was higher, followed by the Enterobacteriaceae count. Based on the changes in quality indices, beetroot peel extract treated steaks showed significant (P < 0.05) control over lipid oxidation and microbial growth compared to CtAP and CtVP steaks throughout the storage. As per the sensory analysis, air-packed steaks were found to have a shelf life of about 9 days; vacuum-packed steaks were found to be acceptable for 12 days, whereas beetroot peel extract treated vacuum-packed steaks were acceptable for 18 days. Consequently, vacuum-packaging in combination with BPE treatment was found to delay the spoilage phenomenon, thereby increasing the shelf life of mahseer steaks.
{"title":"The Combined Effect of Beetroot Peel Extract, Chilling, and Vacuum Packaging on the Shelf-Life of Deccan Mahseer (Tor khudree) Steaks","authors":"H. Maqbool, Z. Abubacker, Muhammad P. Safeena, M. Azhar, C.A. Joshy","doi":"10.1080/10498850.2022.2150107","DOIUrl":"https://doi.org/10.1080/10498850.2022.2150107","url":null,"abstract":"ABSTRACT The effect of beetroot peel extract (BPE) on the quality of vacuum-packed fresh mahseer steaks (Tor khudree) was evaluated under chilled conditions (2°C) over a period of 15 days. Liquid chromatography mass-spectrometry (LC-MS) analysis was used to quantify BPE for the characterization of phenolic and flavonoid compounds. The fish samples were analyzed for sensory, biochemical, and microbiological parameters. Treatments included the following: CtAP (control samples, untreated: air packed), CtVP (control samples, untreated: vacuum packed), and BtVP (vacuum packed, treated with BPE 20% v/v). When comparing CtAP and CtVP mahseer steaks to BtVP mahseer steaks, the total plate count was higher, followed by the Enterobacteriaceae count. Based on the changes in quality indices, beetroot peel extract treated steaks showed significant (P < 0.05) control over lipid oxidation and microbial growth compared to CtAP and CtVP steaks throughout the storage. As per the sensory analysis, air-packed steaks were found to have a shelf life of about 9 days; vacuum-packed steaks were found to be acceptable for 12 days, whereas beetroot peel extract treated vacuum-packed steaks were acceptable for 18 days. Consequently, vacuum-packaging in combination with BPE treatment was found to delay the spoilage phenomenon, thereby increasing the shelf life of mahseer steaks.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48279329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-11-16DOI: 10.1080/10498850.2022.2146555
M. Esaiassen, Tonje K. Jensen, Venil T. Eilertsen, R. Larsen, S. Olsen, T. Tobiassen
ABSTRACT A large part of the Northeast Atlantic cod caught with trawls is landed frozen, processed, and sold thawed. Many trawlers have adapted a fishing practice termed ‘buffer towing’, causing probability for poor exsanguination and fillet redness. Here, the effect of buffer towing upon color and hemoglobin concentration in cod loin section is studied, and the development of TVB-N during chilled storage of thawed cod. No significant differences were proven for redness or hemoglobin concentration in loin from cod exposed to regular haul-back or buffer towing. Neither were significant differences found in TVB-N levels during chilled storage at 0 and 4°C.
{"title":"The Effect of Buffer Towing on Quality Aspects of Frozen and Thawed Atlantic Cod (Gadus Morhua)","authors":"M. Esaiassen, Tonje K. Jensen, Venil T. Eilertsen, R. Larsen, S. Olsen, T. Tobiassen","doi":"10.1080/10498850.2022.2146555","DOIUrl":"https://doi.org/10.1080/10498850.2022.2146555","url":null,"abstract":"ABSTRACT A large part of the Northeast Atlantic cod caught with trawls is landed frozen, processed, and sold thawed. Many trawlers have adapted a fishing practice termed ‘buffer towing’, causing probability for poor exsanguination and fillet redness. Here, the effect of buffer towing upon color and hemoglobin concentration in cod loin section is studied, and the development of TVB-N during chilled storage of thawed cod. No significant differences were proven for redness or hemoglobin concentration in loin from cod exposed to regular haul-back or buffer towing. Neither were significant differences found in TVB-N levels during chilled storage at 0 and 4°C.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45333285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-31DOI: 10.1080/10498850.2022.2133584
A. Shaviklo, S. Abolghasemi, R. Taati, Navid Malekpour
ABSTRACT The abstract was corrected as follows:The sensory improvement of tuna dark flesh (TDF) and its application in meatball formulation were studied. The levels of trimethylamine, total volatile nitrogen, peroxide, and TBARS values of TDF surimi (TDFS) were decreased significantly compared to the TDF. The leaching process increased whiteness and decreased fat, myoglobin, and metmyoglobin contents, total Fe, and Heme Fe significantly. The new meat product was developed based on sensory data and consisted of 49 g/100 g beef mince and 21 g/100 g TDFS. The shelf-life study within 4-months frozen storage at −24°C indicated that the prototypes and control had similar sensory, physicochemical, and microbial characteristics within the study.
摘要：对金枪鱼深色果肉（TDF）的感官改善及其在肉丸配方中的应用进行了研究。与TDF相比，TDF鱼糜（TDFS）的三甲胺、总挥发性氮、过氧化物和TBARS值显著降低。浸出过程显著提高了白度，降低了脂肪、肌红蛋白和肌红蛋白含量、总铁和血红素铁。这种新的肉制品是根据感官数据开发的，由49种 g/100 g牛肉糜和21 g/100 g TDFS。在−24°C下冷冻储存4个月内的保质期研究表明，原型和对照在研究中具有相似的感官、物理化学和微生物特征。
{"title":"Sensory Improvement of Tuna Dark Flesh for Food Application; Processing Conditions and New Meat Product Development","authors":"A. Shaviklo, S. Abolghasemi, R. Taati, Navid Malekpour","doi":"10.1080/10498850.2022.2133584","DOIUrl":"https://doi.org/10.1080/10498850.2022.2133584","url":null,"abstract":"ABSTRACT The abstract was corrected as follows:The sensory improvement of tuna dark flesh (TDF) and its application in meatball formulation were studied. The levels of trimethylamine, total volatile nitrogen, peroxide, and TBARS values of TDF surimi (TDFS) were decreased significantly compared to the TDF. The leaching process increased whiteness and decreased fat, myoglobin, and metmyoglobin contents, total Fe, and Heme Fe significantly. The new meat product was developed based on sensory data and consisted of 49 g/100 g beef mince and 21 g/100 g TDFS. The shelf-life study within 4-months frozen storage at −24°C indicated that the prototypes and control had similar sensory, physicochemical, and microbial characteristics within the study.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46677759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-30DOI: 10.1080/10498850.2022.2132842
M. Gholizadeh, K. Tahvildari, M. Nozari
ABSTRACT This survey investigated the characteristics of gelatin from A.stellatus n.cyrenisis Berg skin waste and its film formation properties with medium and high molecular weights of chitosan (Ch) at various ratios. The FT-IR analysis of these films confirms the interaction between chitosan and gelatin. The transparency at 500 nm indicates that chitosan/gelatin film are very transparent. The film with a 50:50 ratio of chitosan to gelatin has the highest tensile strength, elastic modulus, elongation, and water adsorption capacity. The results show that combining gelatin and chitosan results in a new composite with improved mechanical attributes and antibacterial activity for food packaging.
{"title":"Physical, Rheological and Antibacterial Properties of New Edible Packaging Films Based on the Sturgeon Fish Waste Gelatin and its Compounds with Chitosan","authors":"M. Gholizadeh, K. Tahvildari, M. Nozari","doi":"10.1080/10498850.2022.2132842","DOIUrl":"https://doi.org/10.1080/10498850.2022.2132842","url":null,"abstract":"ABSTRACT This survey investigated the characteristics of gelatin from A.stellatus n.cyrenisis Berg skin waste and its film formation properties with medium and high molecular weights of chitosan (Ch) at various ratios. The FT-IR analysis of these films confirms the interaction between chitosan and gelatin. The transparency at 500 nm indicates that chitosan/gelatin film are very transparent. The film with a 50:50 ratio of chitosan to gelatin has the highest tensile strength, elastic modulus, elongation, and water adsorption capacity. The results show that combining gelatin and chitosan results in a new composite with improved mechanical attributes and antibacterial activity for food packaging.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46104888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-20DOI: 10.1080/10498850.2022.2132126
Yae-Ji Kim, Kyung-Hyun Kim, Hyun-Yong Kim, S. Kang, Geum-Lan Hong, Hui-Ju Lee, S. Lim, Ju-Young Jung
ABSTRACT Sargassum horneri (Turner) C. Agardh (S. horneri) is brown algae that grows on the broad ranges in the Western Pacific, spanning from Northern Japan to the Philippines. S. horneri has been used as local food and traditional medicine for thousands of years in East Asia. However, little is known about its effects on benign prostatic hyperplasia (BPH). In this study, we investigated the effects of S. horneri extract in testosterone propionate (TP)-induced BPH in vitro and in vivo. Treatment with S. horneri extract significantly decreased the expression of androgen receptor, prostate-specific antigen, and 5α-reductase type 2 in TP-induced BPH in vitro and in vivo. Additionally, S. horneri extract treatment significantly increased the Bax/Bcl-2 ratio, indicating increased cell apoptosis. Therefore, these results collectively show that S. horneri extract can alleviate TP-induced BPH and the possibility of using S. horneri extract as a therapeutic agent for the treatment of BPH.
{"title":"Sargassum horneri Extract Alleviates Testosterone-Induced Benign Prostatic Hyperplasia In vitro and In vivo","authors":"Yae-Ji Kim, Kyung-Hyun Kim, Hyun-Yong Kim, S. Kang, Geum-Lan Hong, Hui-Ju Lee, S. Lim, Ju-Young Jung","doi":"10.1080/10498850.2022.2132126","DOIUrl":"https://doi.org/10.1080/10498850.2022.2132126","url":null,"abstract":"ABSTRACT Sargassum horneri (Turner) C. Agardh (S. horneri) is brown algae that grows on the broad ranges in the Western Pacific, spanning from Northern Japan to the Philippines. S. horneri has been used as local food and traditional medicine for thousands of years in East Asia. However, little is known about its effects on benign prostatic hyperplasia (BPH). In this study, we investigated the effects of S. horneri extract in testosterone propionate (TP)-induced BPH in vitro and in vivo. Treatment with S. horneri extract significantly decreased the expression of androgen receptor, prostate-specific antigen, and 5α-reductase type 2 in TP-induced BPH in vitro and in vivo. Additionally, S. horneri extract treatment significantly increased the Bax/Bcl-2 ratio, indicating increased cell apoptosis. Therefore, these results collectively show that S. horneri extract can alleviate TP-induced BPH and the possibility of using S. horneri extract as a therapeutic agent for the treatment of BPH.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42448824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-19DOI: 10.1080/10498850.2022.2133581
L. Alcântara, Juliana Sousa, Mariana Martins, A. L. Silva, M. D. S. S. Souza Filho, B. Souza
ABSTRACT This study aimed to evaluate the wettability of edible coatings based on chitosan or the gelatin of Nile tilapia (Oreochromis niloticus) scales on the surface of shrimp fillets (Litopenaeus vannamei) with glycerol as a plasticizer. Initially, the surface was characterized according to Zisman’s methodology. The surface tension and dispersive and polar components of the shrimp fillet was 59.93 (low-energy surface), 14.14, and 45.79 mN/m, respectively. The mathematical modeling applied to experimental design 32 showed that the minimum concentration of biopolymers favored wettability, among other observations about the interactions between the components of the coatings and the surface of the shrimp fillet. The behavior of the plasticizer was influenced by the biopolymer; as the concentration of the plasticizer increased, the cohesion coefficient of chitosan coatings decreased, while the opposite effect was observed for gelatin coatings. The coating compositions with optimized wettability were 1.0% chitosan and 0% glycerol (W s = −12.934 mN/m), and 1.0% gelatin and 0% glycerol (W s = −5.588 mN/m).
摘要本研究以甘油三酯为增塑剂，研究壳聚糖和尼罗罗非鱼鱼鳞明胶在凡纳滨对虾片表面的润湿性。最初，根据Zisman的方法对表面进行表征。虾片的表面张力、色散和极性组分分别为59.93 mN/m(低能面)、14.14 mN/m和45.79 mN/m。应用于实验设计32的数学模型表明，最低浓度的生物聚合物有利于润湿性，以及其他关于涂层成分与虾片表面之间相互作用的观察结果。增塑剂的性能受生物聚合物的影响;随着增塑剂浓度的增加，壳聚糖涂层的内聚系数降低，而明胶涂层的内聚系数则相反。润湿性最佳的涂层组合为1.0%壳聚糖和0%甘油(W s = - 12.934 mN/m)和1.0%明胶和0%甘油(W s = - 5.588 mN/m)。
{"title":"Evaluation of Surface Properties of Chitosan and Scale Gelatin Coatings on Shrimp Fillets (Litopenaeus vannamei)","authors":"L. Alcântara, Juliana Sousa, Mariana Martins, A. L. Silva, M. D. S. S. Souza Filho, B. Souza","doi":"10.1080/10498850.2022.2133581","DOIUrl":"https://doi.org/10.1080/10498850.2022.2133581","url":null,"abstract":"ABSTRACT This study aimed to evaluate the wettability of edible coatings based on chitosan or the gelatin of Nile tilapia (Oreochromis niloticus) scales on the surface of shrimp fillets (Litopenaeus vannamei) with glycerol as a plasticizer. Initially, the surface was characterized according to Zisman’s methodology. The surface tension and dispersive and polar components of the shrimp fillet was 59.93 (low-energy surface), 14.14, and 45.79 mN/m, respectively. The mathematical modeling applied to experimental design 32 showed that the minimum concentration of biopolymers favored wettability, among other observations about the interactions between the components of the coatings and the surface of the shrimp fillet. The behavior of the plasticizer was influenced by the biopolymer; as the concentration of the plasticizer increased, the cohesion coefficient of chitosan coatings decreased, while the opposite effect was observed for gelatin coatings. The coating compositions with optimized wettability were 1.0% chitosan and 0% glycerol (W s = −12.934 mN/m), and 1.0% gelatin and 0% glycerol (W s = −5.588 mN/m).","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48929936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-18DOI: 10.1080/10498850.2022.2131495
N. Kamaruding, N. A. Muhammad Daud, N. Ismail, S. Shaharuddin
ABSTRACT The present study aims to characterize the functional properties of Spirulina protein isolate (SpPI) recovered at different solubilization pHs of 4, 7, 10, and 13. Results showed that the highest precipitation occurred at pH 7, producing emulsion with the highest aging and heat stabilities (77% and 56%, respectively). Moreover, it exhibits amphiphilic properties, with better oil and water absorption capacities. It also formed a reduced creaming behavior and significant foaming stability. These findings indicate that Spirulina protein isolate solubilized at pH 7 may be a versatile and dynamic potential emulsifier for use in food.
{"title":"Effect of Different Solubilization pH Values on the Functional Properties of Protein Spirulina platensis Isolated Through Acidic Precipitation","authors":"N. Kamaruding, N. A. Muhammad Daud, N. Ismail, S. Shaharuddin","doi":"10.1080/10498850.2022.2131495","DOIUrl":"https://doi.org/10.1080/10498850.2022.2131495","url":null,"abstract":"ABSTRACT The present study aims to characterize the functional properties of Spirulina protein isolate (SpPI) recovered at different solubilization pHs of 4, 7, 10, and 13. Results showed that the highest precipitation occurred at pH 7, producing emulsion with the highest aging and heat stabilities (77% and 56%, respectively). Moreover, it exhibits amphiphilic properties, with better oil and water absorption capacities. It also formed a reduced creaming behavior and significant foaming stability. These findings indicate that Spirulina protein isolate solubilized at pH 7 may be a versatile and dynamic potential emulsifier for use in food.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42417011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-17DOI: 10.1080/10498850.2022.2132125
José Stênio Aragão Rebouças Júnior, V. Martins, C. Prentice-Hernández, José Maria Monsserrat, M. B. Tesser, J. M. Latorres
ABSTRACT Several methods are used to recover compounds from these residues. Among them, ultrasound extraction has gained prominence due to its cellular disruption power. This work aimed to verify the action of ultrasound in increasing the yield of protein hydrolysate extraction from Pacific white shrimp (Litopenaeus vannamei) by-products. Proximal composition, hydrolysis degree, total content of carotenoids, and antioxidant activity (DPPH, ABTS, and reducing power) of the obtained hydrolysate was determined. The study found that the use of ultrasound concentrated more carotenoids, containing high antioxidant activity, increased the degree of hydrolysis, and accelerated the hydrolytic reaction rate.
{"title":"Enzymatic Hydrolysis of Pacific White Shrimp Residue (Litopenaeus vannamei) with Ultrasound Aid","authors":"José Stênio Aragão Rebouças Júnior, V. Martins, C. Prentice-Hernández, José Maria Monsserrat, M. B. Tesser, J. M. Latorres","doi":"10.1080/10498850.2022.2132125","DOIUrl":"https://doi.org/10.1080/10498850.2022.2132125","url":null,"abstract":"ABSTRACT Several methods are used to recover compounds from these residues. Among them, ultrasound extraction has gained prominence due to its cellular disruption power. This work aimed to verify the action of ultrasound in increasing the yield of protein hydrolysate extraction from Pacific white shrimp (Litopenaeus vannamei) by-products. Proximal composition, hydrolysis degree, total content of carotenoids, and antioxidant activity (DPPH, ABTS, and reducing power) of the obtained hydrolysate was determined. The study found that the use of ultrasound concentrated more carotenoids, containing high antioxidant activity, increased the degree of hydrolysis, and accelerated the hydrolytic reaction rate.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45410581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-17DOI: 10.1080/10498850.2022.2133582
Chong Yi, Yuemin Wu, Zhi-gao Wang, Kunlong Wang, Ze-kun Zhang, Bin Wang, Hong-Yu Luo
ABSTRACT The skipjack enzymatic peptide 3 (SEP-3) has been previously isolated and purified from a byproduct of skipjack. In this paper, the anti-inflammatory activity and mechanism of SEP-3 in RAW264.7 macrophages activated by lipopolysaccharide (LPS) were investigated. We found that SEP-3 enhanced the proliferation and phagocytic capacity of RAW264.7 macrophages and suppressed the expression of pro-inflammatory cytokines IL-1β, IL-6, and TNF-α. Cells treated with SEP-3 showed decreased phosphorylation of ERK, p38, JNK, NF-κB p65, and IκBα and inhibited NF-κB and mitogen-activated protein kinases (MAPK) inflammatory pathways. Optimal dosage was determined, and modified outcome was identified when SEP-3 treatment was combined with indomethacin. In addition, the metabolites of the dominant microflora of mice gavaged by SEP-3 showed antioxidant activity in vitro. Therefore, we conclude that SEP-3 extracted from skipjack may have a direct or indirect anti-inflammatory effect and can be used as an adjuvant drug to treat inflammatory diseases.
{"title":"Evaluation of the Anti-Inflammatory Activity of Enzymatic Hydrolysis Peptide SEP-3 from Skipjack (Katsuwonus pelamis) Based on NF-κB and MAPK Pathways","authors":"Chong Yi, Yuemin Wu, Zhi-gao Wang, Kunlong Wang, Ze-kun Zhang, Bin Wang, Hong-Yu Luo","doi":"10.1080/10498850.2022.2133582","DOIUrl":"https://doi.org/10.1080/10498850.2022.2133582","url":null,"abstract":"ABSTRACT The skipjack enzymatic peptide 3 (SEP-3) has been previously isolated and purified from a byproduct of skipjack. In this paper, the anti-inflammatory activity and mechanism of SEP-3 in RAW264.7 macrophages activated by lipopolysaccharide (LPS) were investigated. We found that SEP-3 enhanced the proliferation and phagocytic capacity of RAW264.7 macrophages and suppressed the expression of pro-inflammatory cytokines IL-1β, IL-6, and TNF-α. Cells treated with SEP-3 showed decreased phosphorylation of ERK, p38, JNK, NF-κB p65, and IκBα and inhibited NF-κB and mitogen-activated protein kinases (MAPK) inflammatory pathways. Optimal dosage was determined, and modified outcome was identified when SEP-3 treatment was combined with indomethacin. In addition, the metabolites of the dominant microflora of mice gavaged by SEP-3 showed antioxidant activity in vitro. Therefore, we conclude that SEP-3 extracted from skipjack may have a direct or indirect anti-inflammatory effect and can be used as an adjuvant drug to treat inflammatory diseases.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45560230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-12DOI: 10.1080/10498850.2022.2133585
T. Abraham, Q. Qureshi, A. Bardhan
ABSTRACT Escherichia coli is targeted as a model bacterium for monitoring antimicrobial resistance (AMR). In this study, 232 E. coli strains from carp aquaculture environments were screened for AMR against 12 antibiotics. Maximum resistance was found against cefalexin, amoxyclav, azithromycin, nitrofurantoin, gentamycin, and oxytetracycline. Multiple antibiotic-resistance was noted in 98.70% of the strains with 49 resistant profiles. Twenty-four strains were serotyped into 12 O-groups (n = 21), rough type (n = 1), and untypeable (n = 2). Uropathogenic, enteropathogenic, enterotoxigenic, and enterohemorrhagic E. coli pathotypes were detected. The contamination of aquacultured carps with enteric pathogenic and MAR fecal bacteria from high-risk sources is a cause for concern.
{"title":"Enteric Pathogenic and Multiple Antibiotic-Resistant Escherichia coli in Farmed Indian Major Carps and Their Environments in Peri-Urban Kolkata, India","authors":"T. Abraham, Q. Qureshi, A. Bardhan","doi":"10.1080/10498850.2022.2133585","DOIUrl":"https://doi.org/10.1080/10498850.2022.2133585","url":null,"abstract":"ABSTRACT Escherichia coli is targeted as a model bacterium for monitoring antimicrobial resistance (AMR). In this study, 232 E. coli strains from carp aquaculture environments were screened for AMR against 12 antibiotics. Maximum resistance was found against cefalexin, amoxyclav, azithromycin, nitrofurantoin, gentamycin, and oxytetracycline. Multiple antibiotic-resistance was noted in 98.70% of the strains with 49 resistant profiles. Twenty-four strains were serotyped into 12 O-groups (n = 21), rough type (n = 1), and untypeable (n = 2). Uropathogenic, enteropathogenic, enterotoxigenic, and enterohemorrhagic E. coli pathotypes were detected. The contamination of aquacultured carps with enteric pathogenic and MAR fecal bacteria from high-risk sources is a cause for concern.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2022-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44122779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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