Lipid classes and fatty acid profile of selected Indian fresh water fishes

A narrative review: 3D bioprinting of cultured muscle meat and seafood products and its potential for the food industry

The demand for meat and seafood products has been globally increasing for decades. To address the environmental, social, and economic impacts of this trend, there has been a surge in the development of three-dimensional (3D) food bioprinting technologies for lab-grown muscle food products and their analogues. This innovative approach is a sustainable solution to mitigate the environmental risks associated with climate change caused by the negative impacts of indiscriminative livestock production and industrial aquaculture. This review article explores the adoption of 3D bioprinting modalities to manufacture lab-grown muscle food products and their associated technologies, cells, and bioink formulations. Additionally, various processing techniques, governing the characteristics of bioprinted food products, nutritional compositions, and safety aspects as well as its relevant ethical and social considerations, were discussed. Although promising, further research and development is needed to meet standards and translate into several industrial areas, such as the food and renewable energy industries. In specific, optimization of animal cell culture conditions, development of serum-free media, and bioreactor design are essential to eliminate the risk factors but achieve the unique nutritional requirements and consumer acceptance. In short, the advancement of 3D bioprinting technologies holds great potential for transforming the food industry, but achieving widespread adoption will require continued innovation, rigorous research, and adherence to ethical standards to ensure safety, nutritional quality, and consumer acceptance.

A comparative lipid profile of four fish species: From muscle to industrial by-products based on RPLC-Q-TOF-MS/MS

Fish are crucial for the fishing industry and essential nutrient provision, including lipids. This study employed a high-throughput lipidomic approach to evaluate and contrast the lipid profiles of three marine fish species (P. crocea, S. fuscens, and C. saira) and one freshwater species (H. molitrix) across head, muscle, and viscera. Over 1000 molecular lipid species across 17 subclasses were identified. Notably, acylated monogalactosyldiacylglycerol (acMGDG) was detected for the first time in these species, with a high prevalence of saturated fatty acids (44.7 %-87.7 %). Glycerolipids (67.7 - 86.3 %) and PLs (10.7 - 31.8 %) were identified as the dominant lipid classes. Marine fish muscles displayed higher PL content than freshwater species, and P. crocea viscera contained over 30 % PLs of total lipids. In particular, ether phosphatidyl ethanolamine incorporated more DHA than ether phosphatidylcholine. The viscera of four fish species also exhibited a significant abundance of diacylglycerol (DG), indicating their potential as functional lipid sources. Multivariate analysis identified triglyceride (TG) (59:13), DG (16:1/22:5), and MGDG (16:0/18:2) as potential biomarkers for differentiating among fish anatomical parts. This study deepens the understanding of the nutritional values of these fish, providing guidance for consumer dietary choices and paving the way for transforming previously underutilized by-products into resources with high-value potential.

Biochemical markers for prolongation of the acute stress of triclosan in the early life stages of four food fishes

In the present study, embryos of four food fishes viz. Cyprinus carpio, Ctenopharyngodon idella, Labeo rohita and Cirrhinus mrigala were given acute (96 h) exposure to their respective LC₀, LC₁₀ and LC₃₀ (causing 0, 10 and 30% mortality, respectively) concentrations of triclosan [TCS, 5-chloro-2-(2,4-dichlorophenoxy) phenol], a broad spectrum biocide. Bioaccumulation, contents of protein, non-enzymatic antioxidants (GSH and GSSG), MDA (lipid peroxidation product) and organic acids (fumarate, succinate, malate and citrate) along with the activities of AChE (neurological enzyme), GST (detoxification enzyme) and three metabolic enzymes (LDH, AST and ALT) were estimated after 48 and 96 h exposure and 10 days post exposure. Around 1/10 of the TCS in water got accumulated in the hatchlings after 96 h, increase over 48 h values was maximum at LC₀ (+195.30, +143.23 and + 140.75%) but minimum at LC₃₀ (+89.62, +84.26 and + 126.72%) for C. idella, L. rohita and C. mrigala, respectively. In C. carpio, TCS got accumulated only at LC₃₀ after 48 h but at all the concentrations after 96 h exposure. Contents of protein, GSH, GSSG and activity of AChE decreased but activities of GSH, LDH, AST and ALT and contents of MDA and organic acids increased concentration dependently in all the fishes. TCS declined by 85-90% but its toxic effects on biomolecules prolonged till the end of the recovery period. Such acute exposures are accidental but there is a need to evaluate biomarkers for prolongation of the stress of small concentrations especially LC₀ and LC₁₀ (causing negligible mortality) of lipophilic pollutants like TCS.

Teratogenicity and accumulation of triclosan in the early life stages of four food fish during the bioassay

TCS [5-chloro-2-(2,4-dichlorophenoxy)phenol] caused a concentration dependent delay in embryonic development, delay and decline in hatching and reduction in length and weight of hatchlings along with an increase in abnormal/deformed embryos and larvae and percent mortality. These parameters varied in a species specific manner and increased with TCS residue in body. The 96 h LC₅₀ values of TCS for Cyprinus carpio, Ctenopharyngodon idella, Labeo rohita and Cirrhinus mrigala were estimated at 0.315, 0.116, 0.096 and 0.131 mg/L, respectively. Hatching got delayed by 16.33 h for C. carpio (0.47 and 0.50 mg/L TCS) and C. idella (0.20 mg/L TCS) but by 18.07 h for L. rohita (0.15 mg/L TCS) and by 19.33 h for C. mrigala (0.18 mg/L TCS). Spine malformations, oedema (yolk sac and cardiac) and deflated swim bladder were present in 100% larvae of C. carpio, C. idella, L. rohita and C. mrigala at 0.30, 0.08, 0.13 and 0.14 mg/L TCS, respectively. TCS also caused hemorrhage (all but C. idella, only 3.33%), albinism and deformed caudal fin (C. idella), hypopigmentation and rupturing of yolk sac (C. mrigala), gas bubble disease (C. mrigala and L. rohita), fusion of eyes (C. carpio) and degeneration of digestive tract (L. rohita) in 10-40% hatchlings. Exposed hatchlings were very weak and paralyzed, could not swim and remained settled at the bottom of jars. Embryonic development was observed to be an early indicator of the toxicity of TCS as oedema and bubbles in yolk were observed in 40-100% embryos/hatchlings at 0.08 mg/L TCS while 100% mortality was observed between 0.15 and 0.50 mg/L TCS. L. rohita was most sensitive and C. carpio was least sensitive to the stress of TCS. Accumulation of TCS in the hatchlings (1/10 of TCS in water) after 96 h exposure hints that even small quantities of TCS may change species diversity in natural waters.

Effects of the potential probiotics Bacillus aerophilus KADR3 in inducing immunity and disease resistance in Labeo rohita

The aim of the present study was to evaluate the dietary administration of Bacillus aerophilus KADR3 on enhancing the immunity and disease resistance against Aeromonas hydrophila infection in Labeo rohita. B. aerophilus culture supernatant exhibited antagonistic activity against fish pathogenic bacteria in an agar well diffusion assay. Four fish groups were fed with either of following diets containing different concentrations of B. aerophilus KADR3 (cfu g^-1): 0 (control), 1 × 10⁷ (DI), 1 × 10⁸ (DII), and 1 × 10⁹ (DIII) -cfu g^-1. Various innate immune parameters were measured at - 3rd and 6th - week post-feeding. At the end of 6th week, fish were challenged intraperitoneally with A. hydrophila and survival percentage was recorded over 10 days post-challenge. Studied immunological parameters viz. serum lysozyme, phagocytosis, serum total protein, respiratory bursts, serum IgM levels, superoxide dismutase and alternative complement pathway activities were significantly enhanced (P < 0.05) in fish groups fed with B. aerophilus KADR3 supplemented diets, with the highest values were observed in DII (10⁸ cfu g^-1) fed group. Further, B. aerophilus supplementation at 10⁸ cfu g^-1 exhibited highest post-challenge survivability i.e. 72.83%, followed by DIII (64.19%) and DI (41.97%). Our results collectively suggest that B. aerophilus can potentially be used as probiotic strain in aquaculture to enhance the immunity and disease resistance with an optimal dietary supplementation of 10⁸ cfu g^-1.

Addition of different tuna meal levels to pizza dough

Abstract The aim of this study was to develop pizza dough with different levels of tuna meal (Tunnus spp.). In order to produce tuna meal, tuna torsos without fins were used, cooked for 1 hour, pressed, milled and dehydrated for 24 hours at 60 °C. Pizza dough was produced without (0%) or with the addition of 5, 10, 15 and 20% of tuna meal, calculated based on the quantity of wheat flour. The tuna meal and different pizza pastries were analyzed for moisture content, crude protein, total lipids, ash, carbohydrates, caloric value and fatty acid profiles. Microbiological and sensory analyses were also carried out on the pizza pastries. The increasing addition of tuna meal resulted in gains in the crude protein (10.89 to 18.94%), total lipid (4.63 to 5.89%) and ash (2.54 to 3.54%) contents of the pizza pastries, not influencing the moisture content or caloric value. The inclusion of tuna meal linearly increased the quantity of n-3 series fatty acids in the pizza pastry, from 1.56 to 5.93 g/kg with the addition of 20% tuna meal. The ratio between the polyunsaturated and saturated fatty acids in the tuna meal and pizza pastries varied from 1.21 to 1.85. The microbiological analyses showed that the pizza pastries were produced under proper hygiene conditions. It was also observed that the addition of 5 to 20% of tuna meal to the pizza pastry did not significantly (p>0.05) alter the parameters of aroma, flavor, overall impression and purchase intention. It was therefore concluded that the addition of 5 to 20% tuna meal is effective in improving the nutritional value and fatty acid profile of pizza pastry.

Isolation of potential probiotic Bacillus spp. and assessment of their subcellular components to induce immune responses in Labeo rohita against Aeromonas hydrophila

Bacillus species isolated from the gut of healthy Labeo rohita (Hamilton) were screened for antibacterial activity against selected fish pathogens. Among the isolates, KADR5 and KADR6 showed antibacterial activity, tolerated low pH and high bile concentrations and were susceptibility to various antibiotics. Based on morphological and biochemical tests and 16S rRNA gene analysis the probiotic strains KADR5 and KADR6 were identified as Bacillus licheniformis and Bacillus pumilus, respectively. The immune stimulatory effect of subcellular components of probiotic Bacillus licheniformis KADR5 and Bacillus pumilus KADR6 in L. rohita against Aeromonas hydrophila infection was studied. Fish were immunized intraperitoneally in case of subcellular components [cell wall proteins (CWPs), extracellular proteins (ECPs), whole cell proteins (WCPs)] and orally in case of live cells (10(8) CFU/g of feed). After 14th day of administration, fishes from each group were challenged intraperitoneally with 0.1 ml of A. hydrophila cell suspension in PBS (10(5) cells ml(-1)). Groups immunized with subcellular components and live cells had significantly lower mortalities of 20-40% and 23-33%, respectively in comparison to control (80% mortality). The non specific immune factors in the cellular components and viable cells of the probiotics increased the expression of lysozyme and respiratory burst. Use of WCPs and CWPs resulted in better protection against A. hydrophila in L. rohita. Our results clearly reflect the potential of cellular components of the probiotics Bacillus species for the protection of fish against A. hydrophila infection by enhancing the immune response.

Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis)

Bighead carp (Aristichthys nobilis) is one of the major farmed species of freshwater fish in China. Byproduct volume of bighead carp is significant at up to 60 % of whole fish weight. A better understanding of the nutritional composition is needed to optimize the use of these raw materials. The objective of this research was to characterize seasonal variations of fatty acid profile in different tissues (heads, bones, skin, scales, viscera, muscle and fins) of farmed bighead carp. The fatty acid composition of farmed bighead carp varied significantly with seasons and tissues. The highest lipid content was determined in viscera while the highest EPA and DHA composition were observed in muscle compared to the other tissues. Significantly higher ΣEPA+DHA (%) was recorded in all tissues in summer (June) when compared with those of the other three seasons (p < 0.05). The n-3/n-6 fatty acid ratios in summer ranged from 3.38 to 3.69, nearly three times the ratios of the other three seasons. The results indicated that farmed bighead carp caught in summer could better balance the n-3 PUFA needs of consumers. The byproducts of bighead carp can be utilized for the production of fish oil.

Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate

Effectiveness of fermentation using lactic acid bacteria (LAB) for recovering lipids and proteins simultaneously from freshwater fish head (FWH) was evaluated. Three different proteolytic LAB (Pediococcus acidilactici NCIM5368, Enterococcus faecium NCIM5335 and Pediococcus acidilactici FD3) isolated from fish processing wastes were employed in the fermentation process. The fermentation conditions involved 10 % (w/w) glucose, 2 % (w/w) NaCl and 10 % (v/w) LAB cultures at 37 °C. The process resulted in 38.4 % of degree of hydrolysis (in case proteins) and a recovery of 63.6 % of the oil present in the material. The fermentation process did not affect the fatty acid profile of lipids. The hydrolyzed protein rich fermentation liquor exhibited DPPH radical scavenging activity (EC50 - 5.1 mg protein) as well as antagonistic properties towards several bacterial and fungal pathogens. The minimum inhibitory concentrations (MIC) of fermentated liquor (with E. faecium NCIM5335 as starter) were 10 and 12 mg/ml for Listeria monocytogenes and Salmonella itridicus, respectively. A higher MIC (60 and 96 mg/ml for Aspergillus ochraceus and Penicillium chrysogenum, respectively) was observed in case of fungal pathogens. Both the oil and protein hydrolysate rich liquor from fish head can be used as biofunctional ingredients in both human food as well as livestock feed formulations.