Níveis séricos de adipocinas e ácidos graxos em pacientes comperiodontite crônica generalizada

O tecido adiposo é um grande reservatório de mediadores biologicamente ativos, tais como as adipocinas.As principaissãoa leptina, a resistina e a adiponectina,que estão presentes em processos inflamatórios e podem estar diretamente ligadas à doença periodontal. Os ácidos graxos teriam um papel regulador sobre essas adipocinas. O objetivo do trabalho foicomparar as concentrações de leptina, resistina e adiponectina e de ácido docosahexaenoico (DHA), ácido docosapentaenoico(DPA), ácido eicosapentaenoico(EPA) e ácido araquidônico (AA),no sangue dos pacientes com periodontite crônica generalizada e com gengivite. Como objetivo secundário, avaliar a razão entreessas substâncias no soro desses pacientes.Participaram do estudo 15 pacientes sistemicamente saudáveis com periodontite crônica generalizada (grupo teste, idade média: 45.7 9.4 anos) e 15 com gengivite (grupo controle, idade média 32.1 7.8 anos). Foram registrados os parâmetros médicos e periodontais e amostras sanguíneas foram coletadas. As concentraçõesno soro de ácidos graxos foram analisadas por cromatografia gasosa e as adipocinas foram analisadas pelo método multiensaio multiplex. Ascomparações entre as variáveis foram analisadas pelo teste Mann-Whitneye as correlações pelo teste de Spearman. Não houve diferença significante entre os níveis de adipocinas entre os grupos. Quanto aos níveis de DHA, DPA, EPA e AA, houve diferença significativamente maior para o grupo de pacientes com periodontite comparado ao grupo com gengivite.As razões entre res/DHA, res/AA, adipon/DHA, adipon/AA e adipon/DPA foram significantemente menores para o grupo periodontite. Não houve correlação entre as adipocinas e os parâmetros clínicos analisados e entre os níveis de adipocinas e ácidos graxos. Concluímos que aperiodontite crônica generalizada apresenta diferenças significativamente maiores nos níveis dos ácidos graxos quando comparada à gengivite.As adipocinas, resistina e adiponectina,apresentaram uma tendência a valores menores no grupo periodontite. Os resultados das razões sugerem uma menor proporção de resistina e adiponectina em relação aos ácidos graxos na periodontite.

Fatty acid composition of red drum maintained by fishmeal, fish oil substitutes in diets

Recent research by the authors evaluated strategies to reduce fishmeal and fish oil in diets for red drum by substituting terrestrial proteins and lipids while maintaining beneficial fatty acids with DHA supplements derived from marine algae. Results suggested fatty acid-enriched finishing diets can be used with growout diets containing little or no fishmeal and fish oil to achieve the desired DHA content in the final fish fillets.

海洋小球藻Chlorella sp.甘油脂及脂肪酸、光合色素特征的研究

海洋微藻是海洋生态系统中最主要的初级生产者，也是海洋生物资源的重要来源。许多海洋微藻富含对人体具有重要的生理作用与保健功能的长链多不饱和脂肪酸，因此，筛选富含EPA、DHA等长链多不饱和脂肪酸的微藻和利用人工培养方法提高这些脂肪酸的产量是当前海洋生物学研究领域的热点之一。在本研究中，我们对被中科院海洋所定名为“Chlorella sp”（编号为1061）的一种海洋微藻的化学分类、甘油脂及其脂肪酸组成和外源葡萄糖和抗氧化剂（硫代硫酸钠）对这种微藻的脂肪酸含量的影响进行了研究，取得了以下主要结果。 海洋微藻是我固海水养殖中广泛使用的优良饵料藻。脂类物质是微藻最重要的营养指标之一，在本研究中，我们首先分析了被中科院海洋所定名为“Chlorellasp”的海洋微藻中的甘油脂及其脂肪酸种类和组成特点。结果表明，Chlorella sp.中的非极性脂主要为三脂酰甘油，极性甘油脂有10种。其中，一般培养条件下（温度23℃：光照，周期L/D14:10，强度60umolm-2-S-l）三脂酰甘油约占总脂的31 mol%，极性甘油脂约占总脂的69 rriol%。10种极性甘油脂是单半乳糖甘油二脂( monogalactosyldiacylglycerol． MGDG)、 双半乳糖甘油二脂( diagalactosyldiacylglycerol ， DGDG)、 硫代异鼠李糖甘油二脂( sulfoquinovosyldiacylglycerol，SQDG)、磷脂酰甘油(phosphatatidylglycerol，PG)、磷脂酰乙醇胺(phosphatidylethanolamine，PE)、磷脂酰胆碱( phosphatidylcholine，PC)、磷脂酰肌醇(phosphatidylinositol，PI)、磷脂酰丝氨醴(phosphatidylserine，Ps)、l，2-二酰基甘油-0-4，．（ⅣMⅣ-三甲基）高丝氨酸（diacylglyceryltrimethylhomoserine，DGTS）以及一种未能完全肯定，但可能是一中氯硫脂( chlorosulfolipid，CSL)。其中MGDG、DGDG、SQDG和PG是构成光合膜的主要成分，也是Chlorella sp中的主要极性脂。甜菜碱脂DGTS和磷脂PC是构成非光合膜的主要组分。Chlorella sp.中的主要脂肪酸为C16:0、C16:1耜C20：5（EPA)，后者主要存在于MGDG、DGDG和DGTS中，而三脂酰甘油也含有接近7%的EPA。 海洋微藻Chlorella sp.1061虽然被归属到绿藻纲绿藻目小球藻属，但是我们的研究表明，其色素、极性脂皮其脂肪酸组成与其它小球藻属藻类存在这很大差异Chl b是绿藻纲藻类中最主要的光合色素之一，1 6：4(n-3)和l 8：3(n-3)是绿藻微藻的主要脂肪酸，然而所有这些绿藻的特征化合物均未在Chlorella sp. 1061中检测到。DGTS和20:5(n-3)存在于很多的海洋微藻中，我们从Chlorella sp. 1061 中分离到占总极性甘油脂8 mo1%的DGTS，并从MGDG、DGDG和DGTS等极性甘油脂中检测到大量的20:5(n-3)。但是一般认为，小球藻属藻类中不舍这两种化合物。根据Chlorella sp. 1061的以上特点，这种藻不应该被归到小球藻属中。另外，由于Chlorella sp. 1061在色素、膜脂和脂肪酸组成特征方面大眼藻纲( Eustigmatophyceae)中的微绿球藻（Nannochloropsis）非常相似，因此，我们认为ChloreHa sp. 1061可能是Nannochloropsis中的一个种。但是未得到更进一步的证明和权威的认可之前，本文中我们仍然沿用ChloreHa sp,这一名称。 许多藻类中DGTS和PC -般不会同时存在，或者说一个存在时另外的一个的含量非常低。由此有人认为DGTS和PC之间存在着相互替代的关系。然而本研究中发现正常培养条件下Chlorella sp.中的DGTS和PC含量均较高（约10%）。磷处理实验结果表明，磷缺乏时Chlore Ha sp,中DGTS舍量大幅升高，而同时PC含量相应下降许多：但高浓度的磷并不能提高PC含量和降低DGTS含量，说明Chlorella sp,中DGTS仍可起替代PC的作用，然而PC可能并不能替代DGTS。Chlorella sp.中MGDG和DGTS脂肪酸组成及其位置分布结果显示，它们的组成和分布相似;在老化培养过程中MGDG和DGTS表现出周期性的相反的含量升高、降低的趋势，这进一步说明MGDG和DGTS之间存在着特殊的关系，MGDG可能合成自DGTS。 海洋微藻富含有利于人体健康的长链不饱和脂肪酸，如何提高微藻脂肪酸特别是多不饱和脂肪酸产量是目前研究的热点之一。本文首次报道了同时加入葡萄糖和硫代硫酸钠对Chlorelta sp,的生长、脂类组成和脂肪酸总产量的影响，结果显示葡萄糖和硫代硫酸钠存在明显而且强烈的互作，二者在培养液中的同时存在显著刺激了脂肪酸总产量的积累，在培养液中分别加入2.5 mM的葡萄糖和5mM的硫代硫酸钠，脂肪酸的产量可以比对照提高78%。而低浓度的葡萄糖和硫代硫酸钠对Chlorella sp.脂肪酸组成影响变化不明显，甚至在硫代硫酸钠存在下令人感兴趣的EPA含量还略有升高。显然，在Chlorella sp.培养中同时加入低浓度的葡萄糖和硫代硫酸钠是极具潜力的提高脂产量的方法，也可作为提高培养微藻其它活性物质产量借鉴的方法。在不久的将来，这种培养方法很可能发展成为生产实践中提高Chlore sp．乃至其它微藻脂肪酸、EPA和其它活性物质产量的经济有效的新途径。

植物体内谷胱甘肽还原酶的功能研究

谷胱甘肽还原酶（GR，EC1.6.4.2）是一重要的抗氧化酶，许多生理学和遗传工程研究都证明GR酶在抗氧化中的重要作用。但改变GR酶怎样影响植物的抗氧化系统却不清楚。GR是抗坏血酸－谷胱甘肽循环途径中的重要组成部分，其功能必然与其密切相关。本文用RNAi技术获得具有较低GR酶活性的转基因烟草，系统测定了非胁迫条件和胁迫条件下抗坏血酸－谷胱甘肽循环的变化，得出以下主要结果： 1．选择一烟草叶绿体GR酶编码基因（X76293, gi: 431954）进行RNAi载体构建，构建好的双元载体转化根癌农杆菌LBA4404，然后侵染转化烟草叶圆片。获得的转基因烟草具有30－70％的GR酶活性。分子检测结果表明GR在RNA和蛋白水平上与GR酶活性的变化一致。文中我们第一次用2-D电泳对烟草中GR同工酶进行分析，并确定发生抑制的GR同工酶在细胞中的定位。2-D电泳后的Western杂交检测到烟草的10种GR同工酶，pI值分布在4.5-6.3，其中3种GR同工酶定位在叶绿体内，其蛋白量占据所有GR酶含量的大部分。RNAi发生在叶绿体内和叶绿体外，表明发生抑制的GR同工酶的基因序列具有很高的同源性。igr转基因烟草在表型上与野生型对照烟草无明显差异。 2．所有igr转基因植株和对照植株中的活性氧（O2-和H2O2）、MDA含量和光合作用都无明显差异，表明正常生长条件下GR酶活性的降低不会引起氧化胁迫。测定正常生长条件下igr转基因烟草中谷胱甘肽库的变化。结果表明与对照烟草相比，GR酶活性降低70％会引起转基因植株中GSH/GSSG比率明显降低，而GSH和GSSG的含量稍有增加；测定抗坏血酸－谷胱甘肽循环的变化，结果显示igr转基因烟草中DHAR和MDHAR的酶活性升高，表明非胁迫条件下较低的GR酶活性可能会诱导抗坏血酸－谷胱甘肽循环不能正常的运转。这一作用可能与改变的谷胱甘肽库有关。GR酶活性降低30％的转基因烟草中未检测到这些变化，表明70％的GR酶活对于非胁迫条件下igr转基因烟草可能是足够的。 3. MV处理结果显示，igr转基因烟草的离体叶圆片和活体植株在MV处理后都发生比对照烟草严重的光漂白作用。igr转基因烟草的活性氧和MDA含量明显高于对照烟草，igr转基因烟草的光合作用明显低于对照烟草。以上这些指标表明igr转基因烟草对MV处理更为敏感。MV处理条件下igr转基因烟草谷胱甘肽的含量明显高于对照烟草，但是GSH/GSSG的比率明显低于对照烟草，GR酶活性仍明显低于对照烟草，表明在MV胁迫条件下igr转基因烟草中较低的GR酶活性不能有效的将GSSG还原生成GSH。igr转基因烟草中较高的谷胱甘肽净含量说明其谷胱甘肽的合成能力提高，但这仍不能补偿胁迫条件下较低GR酶引起的GSH/GSSG比率降低。MV处理条件下igr转基因烟草和对照烟草相比ASC的含量大大降低，导致DHA/ASC明显升高。测定MDHAR和DHAR的结果表明，MV处理后igr转基因烟草的MDHAR酶活性明显降低，这表明较低的GR酶活性引起ASC再生循环受到抑制。MV处理后较低的GR酶还引起igr转基因烟草中APX的活性大大降低。以上这些结果表明MV处理条件下降低GR酶活性会削弱抗坏血酸－谷胱甘肽循环，从而引起活性氧的大量积累，造成严重的氧化伤害。 4．低温处理的结果和MV处理的结果稍有不同。在GR酶活性较高的i2转基因烟草中所有检测指标与对照烟草无明显差异。而GR酶活性较低的i21、i28和i42植株与对照烟草相比表现出明显差异。低温下生长的对照烟草叶绿素含量明显高于i21、i28和i42植株。i21、i28和i42中活性氧（O2-和H2O2）和MDA的含量都明显高于对照烟草，表明低温处理下i21、i28和i42受到更严重的胁迫伤害。与MV处理后的变化相似，低温处理后i21、i28和i42中较低的 GR酶活性导致GSH/GSSG大大降低，ASC再生循环受抑制，APX活性明显降低，从而使抗坏血酸－谷胱甘肽循环不能高效的清除活性氧，导致ROS和MDA的大量积累，造成严重的低温伤害。

冬小麦抗寒性和光合作用对增强UV-B辐射与温度交互作用的响应

人类活动产生的氯氟烃化合物破坏了大气臭氧层，导致了到达地球表面的UV-B辐射大幅度增加。UV-B辐射增强可以影响到植物的生长、形态与发育等各个方面，因此有关增强UV-B辐射对植物的影响，及其与许多环境因子复合作用的研究都已经广泛开展。但是增强UV-B辐射与温度，特别是与低温的相互作用的研究报道很少。在北半球的晚秋至早春这段时期里，一些越冬生长的植物将面临着UV-B辐射增强和低温的双重胁迫，因此，迫切需要进行UV-B辐射和低温生长环境下植物的响应及其机制的研究。 以人工气候生长室中生长的冬小麦(Triticum aestivum)幼苗为试验材料，研究了低剂量（4.2 kJ m-2 d-1 UV-BBE，LUVB）和较高剂量（7.0 kJ m-2 d-1 UV-BBE，HUVB）UV-B辐射处理对20/16℃条件下幼苗抗寒力的交叉适应性及其抗氧化系统的反应;同时还研究了在两种生长温度（25/20℃和10/5℃）条件下，低剂量（4.2 kJ m-2 d-1 UV-BBE，LUVB）和超高剂量（10.3 kJ m-2 d-1 UV-BBE，SHUVB）UV-B辐射处理幼苗的生长速率、光合与荧光参数、叶黄素循环色素、抗氧化系统、以及抗寒性和酚类物质等生理反应，以期阐明不同温度条件下生长的冬小麦对UV-B辐射的生长、光合作用以及抗寒性响应与适应机制。主要结果如下： 1.在LUVB辐射处理下，在20/16℃和25/20℃条件下生长的冬小麦幼苗LT50值都显著降低，HUVB辐射处理对在20/16℃条件下生长的幼苗LT50值也可以显著降低，而SHUVB辐射对25/20℃条件下生长的幼苗LT50值没有显著影响。但是，LUVB和SHUVB辐射处理都导致了10/5℃条件下生长的幼苗LT50值的显著增加。表明适当的UV-B辐射能增强较高温度（20/16℃或25/20℃）条件下冬小麦幼苗的抗寒力，即表现出对冷冻低温的交叉适应性，但低温（10/5℃）生长条件却削弱了UV-B辐射下冬小麦的抗寒能力。 2.在20/16℃条件下接受UV-B辐射预处理的幼苗在-6℃条件下冷冻胁迫6 h再缓慢恢复6 h后，与未进行UV-B辐射处理的对照相比，其叶片过氧化氢酶（CAT）、愈创木酚过氧化物酶（GPX）、谷胱甘肽还原酶（GR）活性，谷胱甘肽氧化还原比例（GSH/GSSG）都显著提高，而由硫代巴比妥酸反应物质（TBARS）代表的膜质过氧化程度显著低于对照。此外，UV-B辐射期间处理幼苗的H2O2含量较对照显著增加，而冷冻恢复以后却明显低于对照。表明UV-B辐射诱导的抗寒力的提高应该与冷冻恢复后植株体内抗氧化系统的上调表达有关，H2O2可能参与了UV-B辐射对低温的交叉适应的信号传导。 3.除25/20℃生长条件下的LUVB处理的小麦幼苗外，UV-B辐射显著降低幼苗的相对生长速率（RGR）、净光合速率（Pn）、光系统II最大量子产量（Fv/Fm）、光系统II实际量子产量（(F΄m−Fs)/F΄m）以及光化学淬灭（qP），但是UV-B辐射并不影响叶片胞间CO2浓度（Ci），而且冬小麦幼苗生长和光合作用的抑制被增加的UV-B辐射剂量和降低的温度加强。UV-B辐射引起的光抑制由非气孔限制所导致，而且主要与PS II光化学效率降低有关。 4.UV-B辐射显著增加了两个温度条件（20/16℃或25/20℃）下生长的冬小麦幼苗叶黄素循环过程中紫黄素（V）的合成，但抑制了V向玉米黄质（Z）的转化，从而造成了对照与LUVB辐射处理幼苗之间的叶片中脱环氧化比例（DEPS）和NPQ无显著性差异，但SHUVB辐射处理幼苗叶片中DEPS和NPQ显著降低。因此，在本试验条件下，增强UV-B辐射处理的冬小麦可能并不通过热耗散形式形成光保护机制，光抑制形成的过剩激发能的耗散可能更多地通过代谢途径来实现。 5.UV-B辐射处理提高了在25/20℃条件下幼苗的超氧化物歧化酶（SOD）、抗坏血酸过氧化物酶（APX）和GR等活性，以及抗坏血酸氧化还原比例（AsA/DHA）和GSH/GSSG;但是在10/5℃下，UV-B辐射除了导致SOD和CAT活性升高之外，对APX活性和AsA/DHA并不产生明显影响，但GPX和GSH/GSSG则显著降低。说明UV-B辐射幼苗的抗氧化系统在较高生长温度下显著地增强，而在低温10/5℃下被严重地削弱或降低，即低温阻止了代谢途径的光保护机制的正常运转。 6.多酚物质在UV-B辐射或低温10/5℃条件下都能显著地累积，且在UV-B辐射和低温复合作用下增加尤其显著，表明多酚物质在两个温度生长条件下特别是低温条件下都参与了对UV-B辐射幼苗的保护。 7.在高温条件下仅仅SHUVB处理的幼苗TBARS含量显著增加，而低温10/5℃条件下两个UV-B辐射处理都非常显著地上升，说明与高温生长条件相比较，低温加重了UV-B辐射引起的氧化胁迫，低温10/5℃条件下幼苗多酚的增加以及抗氧化系统的部分增强都没有能阻止UV-B辐射对幼苗的伤害。

Effect of dietary supplementation of tocoferol acetate alone and with varying combinations on growth, survival and fatty acids profile of Macrobrachium rosenbergii larvae through Moina micrura enrichment

A study was carried out to determine the effect of tocopherol acetate along with cod liver oil astaxanthin enriched Moina micrura (MC- control, Ml- tocopherol acetate enriched, M2-tocopherol acetate combined with cod liver oil (CLO) enriched and M3- tocopherol acetate combined with astaxanthin enriched) on growth, survival and fatty acid composition of M. rosenbergii (de Man) larvae (TC- unenriched Moina fed larvae, Tl- tocopherol acetate enriched Moina fed larvae, T2- tocopherol acetate + CLO enriched Moina fed larvae to T3 – tocopherol acetate+ astaxanthin enriched Moina fed larvae). Growth was expressed as the time taken in to the settlement of 95% post larvae. Maximum growth i.e., the lowest time taken to the 95% PL settlement (40 days) and the maximum survival percentage (61%) was observed in both T2 and T3 treatments fed with M2 and M3 Moina respectively. Minimum growth and survival was observed in unenriched Moina fed larvae (TC). In larval treatments T2, (larvae fed with (M2) vitamin E + CLO enriched Moina), showed a higher percentage of EPA, DHA and higher HUFA level than other treatments.

The effect of Rosmarinus officinalis and Zataria multiflora extracts on the stability of poly unsaturated fatty acids in frozen silver carp minced

The purpose of this study, Evaluation the effect of Rosmarinus officinalis and Thymus vulgaris extracts on the stability of poly unsaturated fatty acids in frozen Silver carp minced. Treatments include: Treatment 1 - Control: frozen meat packaged in conventional Treatment 2: Frozen Silver carp minced+Thyme 300 mg/kg in normal packaging Treatment 3: Frozen Silver carp minced+Rosemary 200 mg/kg in normal packaging Treatment 4: Frozen Silver carp minced+Rosemary compound (100 mg/kg) and Thyme (100 mg/kg) in normal packaging After rapid freezing of samples in the spiral freezer by individual quick freezing method, to maintain the cold temperature (-18) °C were transferred. Sampling and measurements to determine the fatty acid profile of the zero phase beginning in the first month and then every ten days, and 15 days in the second month of the third month after the monthly test. Identifying, defining and measuring the fatty acid profile by gas chromatography was performed. In this study, levels of both saturated and unsaturated fatty acids in three experimental and one control were identified as follows: A: saturated fatty acids: Meristic C14: 0/Palmitic C16: 0/Hepta decaenoic C17: 0/Stearic C18: 0/Arashidic C20: 0/B:Mono unsaturated fatty acids: palmitoleic C16: 1-W7/Oleic C18: 1-W9/Gadoleic C20: 1-W9 C:Poly unsaturated fatty acids: Linoleic C18: 2-W6/α-Linolenic C18: 3-W3 D:High unsaturated fatty acids: Arachidonic C20: 4-W6 Eicosapentaenoic acid C20: 5-EPA/W3 Docosahexaenoic C22: 6-DHA/W3 Results of this study was to determine, Thyme and rosemary extracts containing silver carp minced stored in freezing conditions, Stability of different types of fatty acids, monounsaturated fatty acids, poly-unsaturated fatty acids, omega-3 and omega-6 fatty acids are. So that none of the fatty acids measured were not significant 100% increase or decrease, While changes in the fatty acid oxidation during storage time is minimized. The results obtained from the fatty acid profiles and indicators of their and statistical tests show that treatment with rosemary extract More stable during storage (-18) ° C In comparison with the control and other treatments are shown; And at relatively low compared to other treatments and control samples oleic acid and linoleic acid, palmitic more. According to studies,in Silver carp minced that containing rosemary extract, end of the storage period of six months. Were usable, so even rosemary extract the shelf-life examples to increase more than six months.

Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage

The present study aimed production of a new product with various texture and sensory properties in chase of the impetus for increasing human consumption considering suitable resources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, common Kilka were battered in two different formulations, i.e. simple batter and tempura batter, via automated predusting machinery and then, they were fried through flash frying for 30 seconds at 170°C in sunflower oil after they were breaded with bread crumbs flour. The products were subjected to continuous freezing at -40°C and were kept at -18°C in cold storage for four months once they were packed. Chemical composition (protein, fat, moisture, and ash), fatty acid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid, free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count and coliform count) were compared in fresh and breaded Kilka at various times before frying (raw breaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1, 2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness, cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated. The results obtained from chemical composition and fatty acid profiles in common Kilka denoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100g lipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively. Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 and PUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and high percentage of ù-3 fatty acid in common Kilka showed that the fish can be considered as invaluable nutritional and fishery resources and commonsensical consumption of the species may reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat and moisture contents so that moisture content in fried breaded Kilka decreased significantly compared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fat content in tempura batter treatment was significantly lower than that of simple batter treatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and other polysaccharides, in tempura batter may prohibit moisture evaporation and placement with oil during frying process in addition to boosting water holding capacity through confining water molecules. During frying process, fatty acids composition of breaded Kilka with various batters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid (C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerably following frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index) decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios in tempura batter treatment were higher than those of simple batter treatment which is an indicator of higher nutritional value of breaded Kilka with tempura batter. Significant elevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process. Overall microorganism count and coliform count decreased following heating process. Both breaded Kilka samples were of high sanitation quality at zero-phase according to ICMSF Standard. The results acquired from organoleptic evaluation declared that odor, cohesiveness, and general acceptability indices, among others, had significant differences between the treatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter in different phases gained higher scores than breaded Kilka with simple batter. During cold storage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù- 3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions in addition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, and free fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanism activity during frozen storage of breaded Kilka. Considering sensory evaluation at the end of the fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life of the products during frozen storage was set to be three months at -18°C. The results obtained from statistical tests indicate to better quality of breaded Kilka processed with tempura batter compared to simple batter in terms of organoleptic evaluation, spoilage indices, and high quality of fat in various sampling phases.

Effect of thawing methods on the chemical, biochemical, microbiological and sensory indices of Caspian Sea kutum (Rutilus frisii kutum) and rainbow trout (Oncorhynchus mykiss)

Effects of different thawing method i.e. in a refrigerator, in water, at air ambient temperature and in a microwave oven on proximate, chemical (PV, TBA, FFA, TVB-N, SSP, FA), biochemical (pH, WHC,ThL), microbial (total viable, psychrotrophic, coliform, Shewanella and yeast-mould count) and sensory analysis were carried out on frozen whole Caspian sea Kutum (Rutilus frisii kutum) and Rainbow trout (Oncorhynchus mykiss) carcasses. The values of ash, protein, SSP, WHC, PUFA, PUFA/SFA. EPA+DHA/C16:0, pH, and microbial count of thawed samples decreased significantly while fat, PV, TBA, FFA, TVB-N, SFA and MUFA increased compared to the fresh fish (unfrozen) as control samples. Also, sensory evaluation all of thawed samples showed a significant (p<0.05) quality loss compared to the fresh fish as control samples. The lowest chemical and biochemical values as well as microbial growth were determined in water thawed samples. Therefore, based on this study thawing in water is most suitable for frozen whole rainbow trout.

Supply of Astaxanthin and its combinations through live feed (Moina micrura) enrichment affects the growth, survival and fatty acid profile of Macrobrachium rosenbergii larvae

A study was carried out with three replicates to determine the effects of feeding Moina micrura enriched with astaxanthin alone (M1) or astaxanthin in combination with either vitamin E (M2), vitamin D (M3) or Cod Liver oil (M4) on the growth, survival and fatty acid composition of giant fresh water prawn Macrobrachium rosenbergii (de Man) larvae. Growth rate was expressed as the time taken to the settlement of 95% post larvae. Maximum growth, the lowest time taken to the 95% PL settlement (38.5±0.50 days), was observed in larvae fed with M3 Moina. The highest survival rate (66.0±1.00%) was observed in those fed with M4 Moina and the second highest survival (61.0±1.00%) and growth rates (40.0±0.00 days) were shown with M2 Moina. The minimum values for both growth (42.5±0.50 days) and survival (33.0±1.50%) were observed in the group fed un-enriched Moina. Results also showed that the survival of prawn larvae increased as the quantities of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) increased in the dietary Moina. The highest levels of EPA (5.57±0.21%), DHA (3.50±0.21%) and highest total Highly Unsaturated Fatty Acids (HUFA) (13.87±0.68%) were seen in the Moina fed on astaxanthin and Cod Liver Oil (CLO). The results of the study showed that the nutritive quality of Moina, with respect to important fatty acids, can be increased by enrichment and will influence the growth, survival and the fatty acid composition of fresh water prawn larvae fed on them.

Influence of cold storage time on the protein changes and fatty acids deterioration of (Rutilus frisi kutum) during frozen storage

The main aim of this research was to identify fatty acids composition of Caspian sea of White fish Rutilus frisi kutum tissue and their changes during one year cold storage (-18Ċ).The secondary aim was to determine the changes of moisture, ash, protein, fat, and to investigate the effects of storage time on peroxide, TBAi, FFA, and extractability of myofibrillar proteins of the fish tissue during one year cold storage (-18 Ċ). 10 samples of (Rutilus frisi kutum) were randomly collected from Anzali landings. The samples were frozen at -30 Ċ and kept in cold storage at -18Ċ for one year. According to time table, the samples were examined. The results showed that 27 fatty acids were identified. The unsaturated fatty acids (UFA) and saturated fatty acids (SFA) were 74/09 and 21/63 %, respectively, in fresh tissue. So that DHA (C22:6) oleic acid (C18:1c) had high amounts (15/07 ,20/57 ) among the UFA and palmitic acid (C16:0) was the most (13/09 %) among the SFA. The effects of freezing and cold storage on fish tissue showed that UFA and SFA contents have reached to 58/79 and 22/17 %, respectively, at the end of cold storage. It indicated that these compound change to each other during frozen storage. Also ω-3 and ω-6 series of fatty acids was 24/22 and 15/56% in fresh tissue, but their contents decreased to 8/68 and 5/11% at the end of period. Among the fatty acids C22:6, C18:1c and C16:0 had the most changes. The changes of fatty acids were significantly at 95% level expected for C18:0. Results showed that moisture, ash, protein, and fat contents were 75/9±0/03, 1/28±0/012, 21/8±0/2, and 4/1±0/01 % respectively, in fresh tissue. The moisture, ash, protein, and fat contents were 72/3±0/04, 1/83±0/05, 1/91±0/01 and 19/9±0/01 % respectively, at the end of storage period. Lipid damage was measured on the basis of free fatty acids (FFA), peroxide value (PV), and Thiobarbituric acid index (TBA-i). PV, TBARS and FFA concentration of frozen Caspian Sea white fish stored at -18 Ċ the temporal variation of these three variables were statistically significant (p<0.001). Results of White fish myofibrillar proteins showed aggregation of bound reduced for stored at 12 months. SDS-PAGE analysis revealed that, the intensity of the myosin heavy chain and actin bound was reduced with increasing storage time. SDS-PAGE patterns showed that myosin heavy chain was much more susceptible to hydrolysis than actin. Key words: Rutilus frisi kutum, frozen storage, ω-3, ω-6, protein myofibrillar

Identification and measurement of fatty acids, amino acids in roe of tuna fish (Thunnus tonggol) and its TVB and peroxide value during cold storage

The first aim of this research was to identify fatty acids, amino acids composition of Thunnus tonggol roe and their changes during cold storage (-18'C). The second aim was to determine the changes of moisture, protein, fat and ash contents of the roe during one year cold storage (-18'C). 60 samples of longtail tuna (Thunnus tonggol) ovaries were randomly collected form Bandar-e-Abbas landings. The samples were frozen at-30'C and kept in cold store at -18'C for one year. According to a time table, the samples were examined for identification of fatty acids, amino acids, moisture, protein, fat, ash, peroxide and T.V.N. and their changes were evaluated during this time. The results showed that 26 fatty acids were identified. The unsaturated fatty acids (UFA) and saturated fatty acids (SFA) were 62.33 and 37.6%, respectively, in fresh roe. So that, DHA (C22:6) and oleic acid (C18:1) had high amounts (24.79 and 21.88%) among the UFA and palmitic acid (C16:0) was the most content (22.75%) among the SFA. The PUFA/SFA was 0.91. Also, 17 amino acids were identified that essential amino acids (EAA) and nonessential amino acids (NE) were 10478 and 7562 mg/100g, respectively, and E/NE was 1.38. Among the EAA and NE, lysine (2110mg/100g) and aspartic acid (1924 mg/100g) were the most contents. Also, results showed that moisture, ash, protein and fat contents were 72.74, 1.8, 19.88 and 4.53%, respectively, in fresh roe. The effects of freezing and cold storage on the roes showed that UFA and SFA contents have reached to 49.83 and 48.07%, respectively, at the end of cold storage. It indicated that these compounds change to each other during frozen storage. Also, n-3 and n-6 series of fatty acids were 32.75 and 1.61% in fresh roe. But their contents decreased to 22.96 and 1.25% at the end of period. Among the fatty acids, 22:6 and C16:0 had the most changes. The changes of fatty acids were significantly at 95% level except for C15:1, C18:3(n-3) and C20:4(n-6). All of the amino acids decreased in frozen storage and their changes were significantly (P<0.05). EAA was 7818 mg/100g and E/NE was 1.27 at the end of storage period. Among the amino acids, leucine and lysine had the most changes. Moisture, ash, protein and fat contents were 70.13, 1.82, 19.4 and 6.51%, respectively, at the end of storage period. The peroxide value and T.V.N. increased during storage. So that, their contents have reached to 5.86 mg/kg and 26.37 mg/100 g, respectively, at the end of frozen storage. The best shelf life of Thunnus tonggol roe was 6 or 7 months, because of lipid oxidation and increasing of peroxide.

Quantative and qualitive identification of the fatty acids in the mullet (Liza aurata), sever juga (Acipenser stellatus) and Persian sturgeon (A. persicus), considering of cold storing effects on them

At the fishing season, in 2000, samples of species persian sturgeon (A. persicus), Severjuga (A. stellatus) and Mullet (L. aurata), were caught from the southern coasts of Caspian Sea and were freezes and preserved in the cold storage for one year They have also become biometery. The tissue's fillet were identified in order to determined the Fatty Acids. This was done during one year, frequently, fresh, two weeks after freezing and then monthly, respectively. So, after the extraction of lipids from the tissues and methylation, was injected to the gas-liquid Chromatography. After calibration, identified Fatty Acids were compared with standards according to their Retention Times. Peroxid value, lipid content and humidity were controlled. The unsaturated Fatty acids had The most amount, and a plenty of Polyunsaturated Fatty acids (PUFA) were observed, so that linoleic (C18:2), a-linolenic (C18:3), Arashidonic (C20:4), EPA (C20:5) and DHA (C22:6) Fatty acids had high amounts. The w-3, PUFA were more in comparison with w-6. The effects of freezing and cold storing on the fish fatty acids , were evaluated by the statistical tests , like SPSS, Tukey, Homogenous and Anova, and showed that in some species, a group of Fatty acids, specially PUFA, had some variation. The peroxide value that indicates the lipid deterioration, increased during toring. So, the best term if preserving in the cold storage, were determined and their Nutrition value and Medical applications due to their consumption were investigated.

The effect of artisanal preservation methods on nutritional security of “Mukene” Rastrineobola argentea caught from Lakes Victoria and Kyoga in Uganda

The artisanal fish preservation methods in Uganda are characterized by extreme operating conditions. Consequently, vital nutritional components diminish in value and quantity which renders fish consumer nutritionally insecure. To establish the magnitude of nutritional loss, duplicate samples of Mukene Rastrineobola argentea were collected from Kiyindi landing site on L. Victoria and Moone landing site on L. Kyoga. Each set of duplicate samples was divided into five portions and kept on ice. For each preservation method a portion was processed into respective products at Food Bioscience and Agri-Business Laboratories aside from the control (fresh) sample. Both preserved and control samples were analysed for nutrient loss at Department of Chemistry, Makerere University using AOAC methods. The composition of fatty acids was determined by methanolysis gas chromatography and Mass spectrophotometry of the resultant methyl esters. The results indicate that nutrients of all preserved samples did not vary significantly from the control except for some fatty acids. The Eicosapentaenoic acid (EPA) in fresh samples declined from 6.72% to 1.08% in deep-fried samples constituting 83.93% nutrient loss. The sum ratio w3:w6 as well as EPA: DHA (Docosahexaenoic) ratio in fried samples also varied significantly (p<0.5) lower than 0.668 and 0.20 for the average of either preservation methods and experts recommended ratio respectively. Further research has been recommended to ascertain the causative factor, since Mukene frying is being promoted in the Great lakes region as alternative method to sun-drying. In conclusion, regular consumers of fried Mukene do not benefit much from the nutritional and health attributes of Omega 3 and 6.

浅水湖泊沉积物脱氢酶活性的测定及其生态学意义

以武汉市浅水湖泊(月湖)为实验对象确定了沉积物脱氢酶活性(DHA)测定的最佳条件:以经甲醛灭菌的沉积物为对照,以氯化三苯基四氮唑为电子受体(0.4%),沉积物用量为0.5g,pH值为7.5,培养时间为3h.据上述条件测定的DHA比未优化条件下的相应值高3-5倍,且表现出与沉积物有机质含量更为显著的正相关关系.武汉东湖3个子湖共23个采样点沉积物样品的测试结果进一步证实了上述方法的可行性,同时初步揭示了湖泊沉积物脱氢酶反映微生物活性与有机质状态的生态学意义.