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Devi NR, Khandelwal S, Subramaniyan M, Pappu S. Extraction, characterization, and therapeutic potential of Omega-3 fatty acids from Belone belone skin. 3 Biotech 2024; 14:42. [PMID: 38261852 PMCID: PMC10796888 DOI: 10.1007/s13205-023-03885-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Accepted: 12/08/2023] [Indexed: 01/25/2024] Open
Abstract
This study provides the fatty acid profile, presence of Omega 3 fatty acids (ω3FAs) and therapeutic potential of the skin of Garfish (Belone belone), a highly nutritious fish. The ω3FAs were obtained using the urea crystallization method and confirmed by UV VIS spectroscopy, HPLC, FT-IR, and NMR. Additionally, the therapeutic potential of the ω3FAs was assessed through antioxidant, antimicrobial, antibiofilm, and toxicity assays. The oil extracted from Garfish skin (GS) predominantly contains ω3FAs, palmitic acids, and oleic acids. The ω3FAs exhibit high anti-free radical activity and ferric reducing activity. It reduces nitric oxide production as well as lipid peroxidation under certain time. They also demonstrate effective antibacterial activity against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Streptococcus pneumoniae. The biofilm formation is efficiently reduced by ω3FAs and eradication effects on biofilm are higher at 4000 µg/mL of concentration. When tested against brine shrimp larvae, ω3FAs were found to be non-toxic. The study indicates that GS skin oil contains a significant amount of omega-3 fatty acids and has potential therapeutic benefits due to its antioxidant and antibacterial properties, without causing any toxic effects. Omega-3 fatty acids have the potential to enhance the treatment of infections caused by harmful bacteria and their biofilm formation. Further research is needed to understand how omega-3 fatty acids work to kill bacteria and how they affect bacterial gene expression.
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Affiliation(s)
- Naorem Rojita Devi
- Department of Animal Health and Management, Alagappa University, Karaikudi, Tamil Nadu 630003 India
| | - Sital Khandelwal
- Department of Animal Health and Management, Alagappa University, Karaikudi, Tamil Nadu 630003 India
| | - Muthumari Subramaniyan
- Department of Animal Health and Management, Alagappa University, Karaikudi, Tamil Nadu 630003 India
| | - Srinivasan Pappu
- Department of Animal Health and Management, Alagappa University, Karaikudi, Tamil Nadu 630003 India
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2
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Biandolino F, Prato E, Grattagliano A, Parlapiano I. Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (<i>Mullus barbatus</i>). POL J FOOD NUTR SCI 2023. [DOI: 10.31883/pjfns/159651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/18/2023] Open
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3
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Koca HU, Sürengil G, Aktaş Ö, Pak F, Bahadir Koca S. Seasonal Variation in Proximate Composition and Fatty Acid Profiles of Three Scorpion Fish from the Mediterranean Sea, Turkey. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2023. [DOI: 10.1080/10498850.2023.2179905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/18/2023]
Affiliation(s)
- Habil Uğur Koca
- Egirdir Fisheries Faculty, Isparta Applied Sciences University, Isparta, Turkey
| | - Göknur Sürengil
- Egirdir Fisheries Faculty, Isparta Applied Sciences University, Isparta, Turkey
| | - Özgür Aktaş
- Department of Ecology and Resource Management, Mediterranean Fisheries Research Production and Training Institute, Antalya, Turkey
| | - Faruk Pak
- Department of Ecology and Resource Management, Mediterranean Fisheries Research Production and Training Institute, Antalya, Turkey
| | - Seval Bahadir Koca
- Egirdir Fisheries Faculty, Isparta Applied Sciences University, Isparta, Turkey
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4
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Yi M, You Y, Zhang Y, Wu G, Karrar E, Zhang L, Zhang H, Jin Q, Wang X. Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020672. [PMID: 36677730 PMCID: PMC9865908 DOI: 10.3390/molecules28020672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/26/2022] [Accepted: 01/01/2023] [Indexed: 01/11/2023]
Abstract
In recent years, as the demand for precision nutrition is continuously increasing, scientific studies have shown that high-purity eicosapentaenoic acid ethyl ester (EPA-EE) functions more efficiently than mixed omega-3 polyunsaturated fatty acid preparations in diseases such as hyperlipidemia, heart disease, major depression, and heart disease; therefore, the market demand for EPA-EE is growing by the day. In this paper, we attempt to review EPA-EE from a whole-manufacturing-chain perspective. First, the extraction, refining, and ethanolysis processes (fish oil and ethanol undergo transesterification) of EPA-EE are described, emphasizing the potential of green substitute technologies. Then, the method of EPA enrichment is thoroughly detailed, the pros and cons of different methods are compared, and current developments in monomer production techniques are addressed. Finally, a summary of current advanced strategies for dealing with the low oxidative stability and low bioavailability of EPA-EE is presented. In conclusion, understanding the entire production process of EPA-EE will enable us to govern each step from a macro perspective and accomplish the best use of EPA-EE in a more cost-effective and environmentally friendly way.
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Affiliation(s)
- Mengyuan Yi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yue You
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yiren Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- Correspondence: (G.W.); (L.Z.); Tel.: +86-510-85876799 (G.W.); +86-510-85351730 (L.Z.)
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Le Zhang
- Wuxi Children’s Hospital, Children’s Hospital Affiliated to Jiangnan University, Wuxi 214023, China
- Correspondence: (G.W.); (L.Z.); Tel.: +86-510-85876799 (G.W.); +86-510-85351730 (L.Z.)
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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5
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Moisés SG, Guamis B, Roig-Sagués AX, Codina-Torrella I, Hernández-Herrero MM. Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth. Foods 2022; 11:foods11243969. [PMID: 36553713 PMCID: PMC9777534 DOI: 10.3390/foods11243969] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 12/14/2022] Open
Abstract
The effect of ultra-high-pressure homogenization (UHPH) treatments at 300 MPa at inlet temperatures (Ti) between 45 and 75 °C on the microbiological, physical, and sensorial characteristics of fish broth was evaluated. Before the application of UHPH treatments, different fish broth formulations were tested, selecting the formula with the best organoleptic and nutritional characteristics and the lowest cost, containing 45% monkfish heads and rock fish in the same proportion. The microbiological shelf-life of fish broth during cold storage at 4 and 8 °C was extended by a minimum of 20 days by applying UHPH treatments at inlet temperatures (Ti) between 45 and 65 °C. Fish broth UHPH-treated at Ti = 75 °C was microbiologically sterile during storage at 4 °C, 8 °C, and room temperature. Fish broth UHPH-treated was physically stable, significantly reducing the particle size. Color showed higher luminosity and lower yellowness as the inlet temperature increased. In fish broth UHPH-treated at Ti = 75 °C, selected for its microbiological stability, no differences were observed in the nutritional composition, antioxidant activity, and sensorial perception compared to untreated fish broth. Hence, UHPH treatments showed to be an alternative to preserving fish broth with an improved microbiological shelf-life and good sensorial characteristics.
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Affiliation(s)
- Sonia Genuina Moisés
- Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, MALTA-Consolider Team, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Buenaventura Guamis
- Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, MALTA-Consolider Team, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Artur Xavier Roig-Sagués
- Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, MALTA-Consolider Team, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
| | - Idoia Codina-Torrella
- Departament d’Enginyeria Agroalimentària i Biotecnologia, Edifici D4C, Esteve Terradas, 8, 08860 Castelldefels, Spain
| | - Maria Manuela Hernández-Herrero
- Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Centre d’Innovació, Recerca i Transfèrencia en Tecnologia dels Aliments (CIRTTA), XaRTA, TECNIO-CERTA, MALTA-Consolider Team, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
- Correspondence:
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Nieto-Ortega S, Olabarrieta I, Saitua E, Arana G, Foti G, Melado-Herreros Á. Improvement of Oil Valorization Extracted from Fish By-Products Using a Handheld near Infrared Spectrometer Coupled with Chemometrics. Foods 2022; 11:foods11081092. [PMID: 35454678 PMCID: PMC9024635 DOI: 10.3390/foods11081092] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/23/2022] [Accepted: 04/08/2022] [Indexed: 02/04/2023] Open
Abstract
A handheld near infrared (NIR) spectrometer was used for on-site determination of the fatty acids (FAs) composition of industrial fish oils from fish by-products. Partial least square regression (PLSR) models were developed to correlate NIR spectra with the percentage of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs) and, among them, omega-3 (ω-3) and omega-6 (ω-6) FAs. In a first step, the data were divided into calibration validation datasets, obtaining good results regarding R2 values, root mean square error of prediction (RMSEP) and bias. In a second step, all these data were used to create a new calibration, which was uploaded to the handheld device and tested with an external validation set in real time. Evaluation of the external test set for SFAs, MUFAs, PUFAs and ω-3 models showed promising results, with R2 values of 0.98, 0.97, 0.97 and 0.99; RMSEP (%) of 0.94, 1.71, 1.11 and 0.98; and bias (%) values of −0.78, −0.12, −0.80 and −0.67, respectively. However, although ω-6 models achieved a good R2 value (0.95), the obtained RMSEP was considered high (2.08%), and the bias was not acceptable (−1.76%). This was corrected by applying bias and slope correction (BSC), obtaining acceptable values of R2 (0.95), RMSEP (1.09%) and bias (−0.05%). This work goes a step further in the technology readiness level (TRL) of handheld NIR sensor solutions for the fish by-product recovery industry.
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Affiliation(s)
- Sonia Nieto-Ortega
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Spain; (I.O.); (E.S.); (G.F.); (Á.M.-H.)
- Correspondence: ; Tel.: +34-667-174-323
| | - Idoia Olabarrieta
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Spain; (I.O.); (E.S.); (G.F.); (Á.M.-H.)
| | - Eduardo Saitua
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Spain; (I.O.); (E.S.); (G.F.); (Á.M.-H.)
| | - Gorka Arana
- Department of Analytical Chemistry, University of the Basque Country UPV/EHU, 48080 Bilbao, Spain;
| | - Giuseppe Foti
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Spain; (I.O.); (E.S.); (G.F.); (Á.M.-H.)
| | - Ángela Melado-Herreros
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Spain; (I.O.); (E.S.); (G.F.); (Á.M.-H.)
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7
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Ahmed I, Jan K, Fatma S, Dawood MAO. Muscle proximate composition of various food fish species and their nutritional significance: A review. J Anim Physiol Anim Nutr (Berl) 2022; 106:690-719. [PMID: 35395107 DOI: 10.1111/jpn.13711] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 03/09/2022] [Accepted: 03/16/2022] [Indexed: 11/30/2022]
Abstract
Today, there is a growing awareness about the importance of eating nutritious foods and fish is gaining momentum as a result of its unique nutritional benefits. Fish are considered as nutritionally valuable part of the human diet because of the presence of both macronutrients (proteins, lipids and ash) and micronutrients (vitamins and minerals). These nutrients are indispensable in human nutrition and have proven to be involved in several metabolic functions. The nutritional content can be used to rank different fish species based on their nutritional and functional benefits, allowing consumers to make better decisions according to their requirements. Proximate composition of fish includes determination of moisture, protein, fat and ash contents, which constitutes about 96%-98% of the total constituents of the fish body. The study of these components gives us a clear understanding in assessing the energy value of the fishes. In the present study, an attempt has been made to provide a concise review about the proximate composition of various fish species from different parts of the world in order to evaluate the high-protein, low-fat food with excellent nutritional values and to enlighten the different exogenous and endogenous factors that are actually responsible for their variation. The review also provides an insight into the characteristics of the chemical composition of various fish species, which are gaining importance for the sector involving fish and fishery products for domestic and foreign trade and for appreciating as animal feed all over the world.
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Affiliation(s)
- Imtiaz Ahmed
- DST-Sponsored Fish Nutrition Laboratory, Department of Zoology, University of Kashmir, Hazratbal, Srinagar, J&K, India
| | - Kousar Jan
- DST-Sponsored Fish Nutrition Laboratory, Department of Zoology, University of Kashmir, Hazratbal, Srinagar, J&K, India
| | - Shabihul Fatma
- Department of Nursing, Farasan Campus, Jazan University, Kingdom of Saudi Arabia.,Animal Production Department, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh, Egypt
| | - Mahmoud A O Dawood
- The Center for Applied Research on the Environment and Sustainability, The American University, Cairo, Egypt
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Merdzhanova A, Panayotova V, Dobreva DA, Peycheva K. Can Fish and Shellfish Species from the Black Sea Supply Health Beneficial Amounts of Bioactive Fatty Acids? Biomolecules 2021; 11:1661. [PMID: 34827659 PMCID: PMC8615860 DOI: 10.3390/biom11111661] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 11/01/2021] [Accepted: 11/08/2021] [Indexed: 12/21/2022] Open
Abstract
Fatty acids (FA) are among the most important natural biologically active compounds. A healthy diet involves the intake of different fatty acids especially from omega-3 (n-3) series. Seafood provides a very good source of polyunsaturated fatty acids (PUFAs), but in Bulgaria there is limited information regarding the n-3 PUFA contents in traditionally consumed seafood by the population. The aims of this study were to determine lipid content, omega-3 polyunsaturated fatty acids (EPA and DHA), and the recommended daily intake of eleven fish species, three bivalves, rapana, and shrimp harvested in the Western part of Black Sea, Bulgaria. Total lipids were extracted according to the method of Blight and Dyer and fatty acid composition was analyzed by GC/MS. Fatty acid profile showed differences among species. PUFA were found in high content among total lipids, especially in shellfish (60.67-68.9% of total lipids) compared to fish species (19.27-34.86% of total lipids). EPA was found in higher amounts in rapana (0.16 g/100 g ww) and two of pelagic species (up to 0.29 g/100 g ww), whereas DHA prevailed in demersal and the most of pelagic fish (0.16-1.92 g/100 g ww) and bivalves (0.16-1.92 g/100 g ww). The health beneficial n3/n6 and PUFA/SFA ratios were found in all analyzed species. The lower values of the lipid nutritional quality indices (AI < 1, TI < 1) and higher for h/H index (0.8-1.78 for fish and 1.52 to 4.67 for bivalves and shrimp) confirm that the commonly consumed Black Sea fish and shellfish may provide health benefits for local populations. This study shows the seafood amounts that can provide the minimum recommended intake of omega-3 polyunsaturated fatty acids.
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Affiliation(s)
- Albena Merdzhanova
- Department of Chemistry, Faculty of Pharmacy, Medical University of Varna, 55 Marin Drinov Str., 9002 Varna, Bulgaria; (V.P.); (D.A.D.); (K.P.)
| | - Veselina Panayotova
- Department of Chemistry, Faculty of Pharmacy, Medical University of Varna, 55 Marin Drinov Str., 9002 Varna, Bulgaria; (V.P.); (D.A.D.); (K.P.)
| | - Diana A. Dobreva
- Department of Chemistry, Faculty of Pharmacy, Medical University of Varna, 55 Marin Drinov Str., 9002 Varna, Bulgaria; (V.P.); (D.A.D.); (K.P.)
| | - Katya Peycheva
- Department of Chemistry, Faculty of Pharmacy, Medical University of Varna, 55 Marin Drinov Str., 9002 Varna, Bulgaria; (V.P.); (D.A.D.); (K.P.)
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Islam S, Bhowmik S, Majumdar PR, Srzednicki G, Rahman M, Hossain MA. Nutritional profile of wild, pond-, gher- and cage-cultured tilapia in Bangladesh. Heliyon 2021; 7:e06968. [PMID: 34027173 PMCID: PMC8121654 DOI: 10.1016/j.heliyon.2021.e06968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 03/27/2021] [Accepted: 04/27/2021] [Indexed: 11/13/2022] Open
Abstract
The proximate, minerals, amino acid and fatty acid composition of wild, pond-, gher- and cage-cultured tilapia in Bangladesh were evaluated and varied significantly (p < 0.05). The major component of the tilapia was moisture (79.12%-81.36%), followed by protein (14.93%-16.03%), lipid (0.59%-2.35%), carbohydrate (1.23%-1.51%), fibre (0.47%-0.88%), ash (0.31%-0.53%); the energy value was between 97.62 and 126.73 kcal/100 g. Macro-nutrients and micro-nutrients were detected in following order: K > Na > Mg > Ca and Fe > Mn, respectively in all the tilapia and the ratio of Na/K was <1. Essential amino acids, leucine (1.47-1.56 g/100 g) and lysine (1.66-1.74 g/100 g), were the predominant amino acids in tilapia, followed by non-essential amino acids, aspartic acid (1.72-1.84 g/100 g) and glutamic acid (2.88-3.07 g/100 g). Saturated palmitic acid (25.4%-35.54%), monounsaturated elaidic acid (31.51%-35.63%) and polyunsaturated linolenic acid (17.69%-22.57%) were the main fatty acids found in tilapia. The desirable protein percentage, Na/K ratio, the presence of essential amino acids, leucine and lysine, n-3 and n-6 fatty acid contents proved that the consumption of wild, pond-, gher- and cage-cultured tilapia are beneficial to human health and could be recommended to prevent different diseases particularly of cardiovascular type.
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Affiliation(s)
- Shabiha Islam
- Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali 3814, Bangladesh
| | - Shuva Bhowmik
- Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali 3814, Bangladesh
| | - Priyanka Rani Majumdar
- Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali 3814, Bangladesh
| | - George Srzednicki
- School of Chemical Engineering, The University of New South Wales, Sydney, Australia
| | - Matiur Rahman
- National Food Safety Laboratory, Institute of Public Health, Mohakhali, Dhaka 1212, Bangladesh
| | - Md. Abul Hossain
- Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali 3814, Bangladesh
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Zhang X, Ning X, He X, Sun X, Yu X, Cheng Y, Yu RQ, Wu Y. Fatty acid composition analyses of commercially important fish species from the Pearl River Estuary, China. PLoS One 2020; 15:e0228276. [PMID: 31999793 PMCID: PMC6992182 DOI: 10.1371/journal.pone.0228276] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Accepted: 01/12/2020] [Indexed: 11/18/2022] Open
Abstract
Evaluation of fish nutritional content information could provide essential guidance for seafood consumption and human health protection. This study investigated the lipid contents, fatty acid compositions, and nutritional qualities of 22 commercially important marine fish species from the Pearl River Estuary (PRE), South China Sea. All the analyzed species had a low to moderate lipid content (0.51-7.35% fat), with no significant differences in fatty acid profiles among fishes from different lipid categories (p > 0.05). Compared with previous studies from other regions, the examined fish species exhibited higher proportions of saturated fatty acids (SFAs, 39.1 ± 4.00%) and lower contents of polyunsaturated fatty acids (PUFAs, 21.6 ± 5.44%), presumably due to the shifted diet influence from increased diatoms and decreased dinoflagellate over the past decades in the PRE. This study further revealed that there was a significantly negative correlation between the trophic levels and levels of PUFAs in the examined species (Pearson's r = -0.42, p = 0.04), likely associated with their differed dietary composition. Considering the health benefit of PUFAs, a few marine fish in PRE with low levels of PUFAs might have no significant contribution to the cardiovascular disease prevention, although fish with different fatty acid profiles most likely contribute differently towards human health. Additional studies are needed in order to comprehensively analyze the nutritional status of fish species in the PRE.
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Affiliation(s)
- Xiyang Zhang
- Zhuhai Key Laboratory of Marine Bioresources and Environment, Guangdong Provincial Key Laboratory of Marine Resources and Coastal Engineering, School of Marine Sciences, Sun Yat-Sen University, Zhuhai, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai), Zhuhai, China
| | - Xi Ning
- Zhuhai Key Laboratory of Marine Bioresources and Environment, Guangdong Provincial Key Laboratory of Marine Resources and Coastal Engineering, School of Marine Sciences, Sun Yat-Sen University, Zhuhai, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai), Zhuhai, China
| | - Xiaoxiao He
- Zhuhai Key Laboratory of Marine Bioresources and Environment, Guangdong Provincial Key Laboratory of Marine Resources and Coastal Engineering, School of Marine Sciences, Sun Yat-Sen University, Zhuhai, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai), Zhuhai, China
| | - Xian Sun
- Zhuhai Key Laboratory of Marine Bioresources and Environment, Guangdong Provincial Key Laboratory of Marine Resources and Coastal Engineering, School of Marine Sciences, Sun Yat-Sen University, Zhuhai, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai), Zhuhai, China
| | - Xinjian Yu
- Zhuhai Key Laboratory of Marine Bioresources and Environment, Guangdong Provincial Key Laboratory of Marine Resources and Coastal Engineering, School of Marine Sciences, Sun Yat-Sen University, Zhuhai, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai), Zhuhai, China
| | - Yuanxiong Cheng
- The Third Affiliated Hospital of Southern Medical University, Guangzhou, China
| | - Ri-Qing Yu
- Department of Biology, Center for Environment, Biodiversity and Conservation, The University of Texas at Tyler, Tyler, Texas, United States of America
| | - Yuping Wu
- Zhuhai Key Laboratory of Marine Bioresources and Environment, Guangdong Provincial Key Laboratory of Marine Resources and Coastal Engineering, School of Marine Sciences, Sun Yat-Sen University, Zhuhai, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai), Zhuhai, China
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11
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Han Y, Hao H, Yang L, Chen G, Wen Y, Huang R. Nutritional characteristics of marine fish Sardinella zunasi Bleeker and immunostimulatory activities of its glycoprotein. RSC Adv 2019; 9:30144-30153. [PMID: 35530240 PMCID: PMC9072115 DOI: 10.1039/c9ra04913d] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Accepted: 09/18/2019] [Indexed: 11/21/2022] Open
Abstract
Sardinella zunasi Bleeker, an edible and medicinal marine fish, is largely distributed in tropical oceans. However, the chemical composition and nutritional properties of this species have not yet been investigated. In the present study, proximate composition, fatty acids, amino acids, taurine, and minerals of S. zunasi Bleeker were characterized, and the immunostimulatory properties of its glycoprotein were evaluated. The results indicated the presence of crude protein (19.66%), crude lipid (6.29%) and carbohydrate (0.74%) in S. zunasi Bleeker; monounsaturated fatty acids and polyunsaturated fatty acids in the fatty acid composition of S. zunasi Bleeker were 25.00% and 31.01%, respectively; S. zunasi Bleeker was rich in taurine (219 mg/100 g) and essential amino acids (5.57 g/100 g). In addition, the glycoprotein of S. zunasi consisted of protein and sugars, with a total content of 34.25% and 16.27%, respectively. The glycoprotein showed significant effects on promoting NO, TNF-α and IL-6 in a dose-dependent manner in RAW264.7 macrophage cells. Thus, these findings provide a scientific basis for the further utilization of glycoprotein from S. zunasi Bleeker. Glycoprotein from the dible and medicinal marine fish Sardinella zunasi Bleeker possessed significant immunostimulatory activities in RAW264.7 macrophage cells.![]()
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Affiliation(s)
- Yu Han
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Huili Hao
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Lihong Yang
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Guolian Chen
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Yucong Wen
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
| | - Riming Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety
- College of Food Science
- South China Agricultural University
- Guangzhou 510642
- China
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12
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Taşkaya L, Yaşar E. Determination of some quality properties of "hamsi kaygana" prepared with different additives. Food Sci Nutr 2018; 6:483-491. [PMID: 29564116 PMCID: PMC5849902 DOI: 10.1002/fsn3.578] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2017] [Revised: 11/30/2017] [Accepted: 12/01/2017] [Indexed: 12/02/2022] Open
Abstract
This study was aimed to determine the changes of the local anchovy meal which is known as hamsi kaygana in Turkey during cold storage at +4°C ± 1°C. Physicochemical (pH, TVB‐N, TMA‐N, and TBA) shelf life analyses were carried out for hamsi kaygana samples. It was confirmed that the pH values obtained from research groups were within the limit values of the literature. No statistically significant difference was observed (p > .05) between control, stinging nettle, and rosemary groups that were within all created product groups on 12th day of storage, and the observed difference was only present in cumin group (p < .05). Upon examining TVB‐N (Total Volatile Basic Nitrogen) values on 12th day of storage, we saw the lowest TVB‐N value (17.01 ± 0.21 mg/100 g) was at stinging nettle group. However; it was found out that highest TVB‐N value belonged to cumin group with the value of 19.38 ± 0.42 mg/100 g. It was found that 12th day TBA (Thiobarbituric Acid) values of all other groups except control group did not exceed limit values. Among TMA‐N (Trimethylamine Nitrogen) values of all groups on 12th storage period, the lowest value belonged to cumin group samples. While the highest TMA‐N value was found as 14.70 ± 0.30 in control group samples. Therefore, the results showed us that using dried herb and spices in hamsi kaygana production and the storage of the products have an influence on shelf life.
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Affiliation(s)
- Latif Taşkaya
- Fisheries Faculty Department of Fishing and Seafood Processing Technology Muğla Sıtkı Koçman University Muğla Turkey
| | - Elif Yaşar
- Agromey-Agromey Gıda Yem San. ve Tic.Ltd.Şti.İzmirTurkey
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13
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Turan H, Kocatepe D, Keskin İ, Altan CO, Köstekli B, Candan C, Ceylan A. Interaction between rancidity and organoleptic parameters of anchovy marinade ( Engraulis encrasicolus L. 1758) include essential oils. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3036-3043. [PMID: 28974787 DOI: 10.1007/s13197-017-2605-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/04/2017] [Accepted: 03/21/2017] [Indexed: 11/26/2022]
Abstract
This study was carried out to evaluate the lipid oxidation and sensory attributes of anchovy marinated with 10% NaCl+4% alcohol vinegar+0.2% citric acid solution and 0.1% different essential oils. Group A Control: only sunflower seed oil, Group B: sunflower seed oil+0.1% rosemary oil, Group C: sunflower seed oil+0.1% coriander oil, Group D: sunflower seed oil+0.1% laurel oil and Group E: sunflower seed oil+0.1% garlic oil. During storage, lipid oxidation as indicated by the 2-thiobarbituric acid reactive substances (TBARs) values of the control group were significantly higher than the other groups containing essential oils. The results showed that the essential oils have retarding effect on lipids oxidation. This effect was the highest in laurel oil during initial 3 months; and it was similar to laurel oil and rosemary oil in the fourth month; in all the essential oil added groups in 6 month. L*(brightness) values were similar for all groups in first fourth months but, at the last 2 months, group using laurel oil was found better. Yellowness (b*) was similar in all groups during the intial 3 months whereas, after that lower values in the groups that used laurel and rosemary oils were detected. The study concluded that marination with 0.1% laurel oil of anchovy can retard lipid oxidation and improve the sensory attributes of the product during refrigerated storage.
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Affiliation(s)
- Hülya Turan
- Department of Fish Processing Technology, Fisheries Faculty, Sinop University, 57000 Sinop, Turkey
| | - Demet Kocatepe
- Department of Fish Processing Technology, Fisheries Faculty, Sinop University, 57000 Sinop, Turkey
| | - İrfan Keskin
- Department of Fish Processing Technology, Fisheries Faculty, Sinop University, 57000 Sinop, Turkey
| | - Can Okan Altan
- Department of Fish Processing Technology, Fisheries Faculty, Sinop University, 57000 Sinop, Turkey
| | - Bayram Köstekli
- Department of Fish Processing Technology, Fisheries Faculty, Sinop University, 57000 Sinop, Turkey
| | - Canan Candan
- Department of Fish Processing Technology, Fisheries Faculty, Sinop University, 57000 Sinop, Turkey
| | - Asuman Ceylan
- Department of Fish Processing Technology, Fisheries Faculty, Sinop University, 57000 Sinop, Turkey
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14
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Mehta NK, Nayak BB. Bio-chemical composition, functional, and rheological properties of fresh meat from fish, squid, and shrimp: A comparative study. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1308955] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Naresh Kumar Mehta
- Department of Post-Harvest Technology, Central Institute of Fisheries Education, Mumbai, India
- Department of Fish Processing Technology and Engineering, College of Fisheries, Agartala, India
| | - Binaya Bhusan Nayak
- Department of Post-Harvest Technology, Central Institute of Fisheries Education, Mumbai, India
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15
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Gencbay G, Turhan S. Proximate Composition and Nutritional Profile of the Black Sea Anchovy (Engraulis encrasicholus) Whole Fish, Fillets, and By-Products. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.945199] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Di Lena G, Nevigato T, Rampacci M, Casini I, Caproni R, Orban E. Proximate composition and lipid profile of red mullet (Mullus barbatus) from two sites of the Tyrrhenian and Adriatic seas (Italy): a seasonal differentiation. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2015.10.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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17
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Balçik Misir G, Tufan B, Köse S. Variations in Total Lipid and Fatty Acid Contents of Edible Muscle, Liver, and Roes of Spotless Shad,Alosa Immaculata, During Catching Season in Black Sea. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.816402] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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