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Hao R, Zhao M, Tayyab M, Lin Z, Zhang Y. The mucosal immunity in crustaceans: Inferences from other species. FISH & SHELLFISH IMMUNOLOGY 2024; 152:109785. [PMID: 39053584 DOI: 10.1016/j.fsi.2024.109785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 07/10/2024] [Accepted: 07/20/2024] [Indexed: 07/27/2024]
Abstract
Crustaceans such as shrimps and crabs, hold significant ecological significance and substantial economic value within marine ecosystems. However, their susceptibility to disease outbreaks and pathogenic infections has posed major challenges to production in recent decades. As invertebrate, crustaceans primarily rely on their innate immune system for defense, lacking the adaptive immune system found in vertebrates. Mucosal immunity, acting as the frontline defense against a myriad of pathogenic microorganisms, is a crucial aspect of their immune repertoire. This review synthesizes insights from comparative immunology, highlighting parallels between mucosal immunity in vertebrates and innate immune mechanisms in invertebrates. Despite lacking classical adaptive immunity, invertebrates, including crustaceans, exhibit immune memory and rely on inherent "innate immunity factors" to combat invading pathogens. Drawing on parallels from mammalian and piscine systems, this paper meticulously explores the complex role of mucosal immunity in regulating immune responses in crustaceans. Through the extrapolation from well-studied models like mammals and fish, this review infers the potential mechanisms of mucosal immunity in crustaceans and provides insights for research on mucosal immunity in crustaceans.
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Affiliation(s)
- Ruixue Hao
- Guangdong Provincial Key Laboratory of Marine Biology and Department of Biology, Shantou University, Shantou, 515063, China
| | - Mingming Zhao
- Guangdong Provincial Key Laboratory of Marine Biology and Department of Biology, Shantou University, Shantou, 515063, China
| | - Muhammad Tayyab
- Guangdong Provincial Key Laboratory of Marine Biology and Department of Biology, Shantou University, Shantou, 515063, China
| | - Zhongyang Lin
- Guangdong Provincial Key Laboratory of Marine Biology and Department of Biology, Shantou University, Shantou, 515063, China.
| | - Yueling Zhang
- Guangdong Provincial Key Laboratory of Marine Biology and Department of Biology, Shantou University, Shantou, 515063, China.
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Wei B, Gao Y, Zheng Y, Yu J, Fu X, Bao H, Guo Q, Hu H. Changes in the Quality and Microbial Communities of Precooked Seasoned Crayfish Tail Treated with Microwave and Biological Preservatives during Room Temperature Storage. Foods 2024; 13:1256. [PMID: 38672928 PMCID: PMC11049464 DOI: 10.3390/foods13081256] [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: 03/11/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
The qualities of precooked foods can be significantly changed by the microorganisms produced during room temperature storage. This work assessed the effects of different antibacterial treatments (CK, without any treatment; microwave treatment, MS; microwave treatment and biological preservatives, MSBP) on the physicochemical properties and microbial communities of precooked crayfish tails during room temperature storage. Only the combination of microwave sterilization and biological preservatives significantly inhibited spoilage, as evidenced by the total viable count (4.15 log CFU/g) after 3 days of room temperature storage, which satisfied the transit time of most logistics companies in China. Changes in pH and TVB-N were also significantly inhibited in the MSBP group compared with those in the CK and MS groups. More than 30 new volatile compounds were produced in the CK groups during room temperature storage. However, in the MSBP groups, the volatile compounds were almost unchanged. The correlations between the microbial composition and volatile compounds suggested that specific bacterial species with metabolic activities related to amino acid, energy, cofactor, and vitamin metabolism, as well as xenobiotics biodegradation and metabolism, were responsible for the changes in volatile compounds. These bacteria included Psychrobacter, Arthrobacter, Facklamia, Leucobacter, Corynebacterium, Erysipelothrix, Devosia, Dietzia, and Acidovorax. Overall, our findings provide a foundation for the development of strategies to inhibit spoilage in precooked crayfish tails stored at room temperature.
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Affiliation(s)
- Banghong Wei
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Yan Gao
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
- School of Marine Science and Fisheries, Jiangsu Ocean University, Lianyungang 222005, China
| | - Yao Zheng
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Jinxiang Yu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
| | - Xuejun Fu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
| | - Hairong Bao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;
| | - Quanyou Guo
- East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China; (B.W.); (Y.G.); (Y.Z.)
| | - Huogen Hu
- Aquatic Conservation and Rescue Center of Jiangxi Province, Nanchang 330029, China (X.F.)
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Dabadé DS, Yessoufou N, Adido L, Azokpota P, Hounhouigan DJ. Quality changes, potential spoilage organisms, and shelf-life prediction of brackish river prawn (Macrobrachium macrobrachion) at different storage temperatures. Int J Food Microbiol 2023; 405:110344. [PMID: 37544194 DOI: 10.1016/j.ijfoodmicro.2023.110344] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/24/2023] [Accepted: 07/27/2023] [Indexed: 08/08/2023]
Abstract
The brackish river prawn (Macrobrachium macrobrachion) is a species of commercial importance in West Africa. However, like other fishery products, it is prone to deterioration due mainly to microbial activities. The present study aimed at evaluating the spoilage characteristics of M. macrobrachion and predicting the growth of the main spoilage bacteria as well as the shelf-life of the product as a function of storage temperature. Freshly caught brackish river prawn samples from Lake Aheme were aerobically stored at 0, 7, 15, and 28 °C and, at pre-determined times during storage, they were taken for microbiological, chemical, and sensory analysis. At sensory rejection times, the spoilage potential of 185 isolates from specific groups of organisms enumerated was assessed in prawn of which the endogenous microbiota was heat inactivated. Isolates capable of producing strong off-odor were identified using 16S rRNA sequencing. Models predicting the maximum growth rate of Pseudomonas spp. and H2S-producing bacteria in the brackish river prawn as well as the shelf-life of the product were developed. These models were validated using an independent experiment during which prawn was stored at 0, 4, 10, and 25 °C. Results showed that Pseudomonas spp. at 0 °C, Pseudomonas spp. and H2S-producing bacteria at 7 °C, and H2S-producing bacteria at 15 °C and 28 °C were the dominant groups of microorganisms during storage. As expected, total volatile basic nitrogen, trimethylamine, and pH with initial values of 21.2 ± 3.0 mg-N/100 g, 4.1 ± 0.8 mg-N/100 g, and 7.46 ± 0.15 increased during storage reaching approximately 35 mg-N/100 g, 10 mg/ 100 g and 8, respectively at sensory rejection times which were 7 h at 28 °C, 1.2 d at 15 °C, 4.6 d at 7 °C, and 11.7 d at 0 °C. The main spoilage organisms were Citrobacter braakii at 28 °C, Citrobacter braakii, Pseudomonas kurunegalensis, and Shewanella bicestrii at 15 °C, Shewanella putrefaciens, Shewanella baltica, and Pseudomonas bubulae at 7 °C, and Pseudomonas versuta at 0 °C. The validation of the developed models showed an adequate agreement between the predicted and observed values. This study highlights the specific spoilage characteristics of the brackish river prawn and reveals that Gram-negative rod bacteria are the main spoilage organisms even at high storage temperatures, contrary to many earlier reports on the spoilage of tropical fishery products.
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Affiliation(s)
- D Sylvain Dabadé
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin.
| | - Nadiath Yessoufou
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
| | - Lionel Adido
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
| | - Paulin Azokpota
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
| | - D Joseph Hounhouigan
- Laboratory of Food Science and Technology, University of Abomey-Calavi, 03 B.P. 2819 Jericho-Cotonou, Benin
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Huang Q, Zhang H, Zhang L, Xu B. Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37905560 DOI: 10.1080/10408398.2023.2272770] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2023]
Abstract
As a double-edged sword, some bacterial microbes can improve the quality and shelf life of meat products, but others mainly responsible for deterioration of the safety and quality of meat products. This review aims to present a landscape of the bacterial microbiota in different types of processed meat products. After demonstrating a panoramic view of the bacterial genera in meat products, the diversity of bacterial microbiota was evaluated in two dimensions, namely different types of processed meat products and different meats. Then, the influence of environmental factors on bacterial communities was evaluated according to the storage temperature, packaging conditions, and sterilization methods. Furthermore, microbes are not independent. To explore interactions among those genera, co-occurrence patterns were examined. In these respects, this review highlighted the recent advances in fundamental principles that underlie the environmental adaption tricks and why some species tend to occur together frequently, such as metabolic cross-feeding, co-aggregate at microscale, and the intercellular signaling system. Further investigations are required to unveil the underlying molecular mechanisms that govern microbial community systems, ultimately contributing to developing new strategies to harness beneficial microorganisms and control harmful microorganisms.
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Affiliation(s)
- Qianli Huang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Huijuan Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Li Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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Yu Q, Liu J, Yang J, Lou Y, Li Y, Zhang M. Postharvest Preservation Technologies for Marine-Capture Shrimp: A Review. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03049-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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Jiang Q, Zhang J, Gao P, Yu D, Yang F, Xu Y, Xia W, Chen N, Jiao T. Effects of cooking temperature and time on physicochemical, textural, structural, and microbiological features of fresh crayfish (Procambarus clarkii). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01625-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Peng S, Wei H, Zhan S, Yang W, Lou Q, Deng S, Yu X, Huang T. Spoilage mechanism and preservation technologies on the quality of shrimp: An overview. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Lian F, Jøstensen Ø, Siikavuopio SI, Lorentzen G. Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage. Food Microbiol 2022; 104:103973. [DOI: 10.1016/j.fm.2021.103973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 12/19/2021] [Accepted: 12/21/2021] [Indexed: 11/04/2022]
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Sant’Ana AS. Editorial overview: Food Microbiology. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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