FISH & SHELLFISH IMMUNOLOGY
·
2025
·
IF 3.9
Mengmeng Li,Mingyang Xue,Yong Zhou,Wenzhi Liu,Yan Meng,Chen Xu,Yiqun Li,Nan Jiang,Yuding Fan
Grass carp reovirus (GCRV), which causes hemorrhagic disease in grass carp ( Ctenopharyngodon idella ), poses a significant threat to grass carp aquaculture. To develop effective treatments against GCRV infection, this study evaluated the antiviral efficacy of natural compounds derived from Chinese herbs on GCRV-infected grass carp kidney cells (CIK). Among the various compounds examined, in CIK cells, Andrographolide (Andro) at 25 mg/L exhibited the highest inhibition rates against GCRV-I and GCRV-II infections (83.27% and 87.40%, respectively). In vitro experiments showed that Andro significantly reduced the cytopathic effect, alleviated the apoptosis of GCRV-I-infected cells, inhibited the increase of mitochondrial membrane potential, and blocked CIK cell adsorption of GCRV-I and GCRV-II. Addition time studies revealed that Andro chiefly wielded its antiviral impact in the initial phase of viral replication (0–4 h). In vivo studies demonstrated that in both prevention and treatment experiments, 50 mg/kg Andro in the feed increased the survival rates of grass carp infected with GCRV-Ⅱ by 46.66% and 40%, respectively. Moreover, this compound significantly reduced the viral loads and upregulated antiviral gene expression in various organs, indicating its potential for immune modulation. In conclusion, Andro displayed significant antiviral properties that are effective to both prevent and treat GCRV infections, thus holding promise as a novel therapeutic agent for this virus.
研究领域:
水产养殖学
·
病毒学
·
药理学
✓ 已验证
DOI
PubMed
高影响因子
BULLETIN OF ENVIRONMENTAL CONTAMINATION AND TOXICOLOGY
·
2013
·Vol. 91
·期 5
·522-525
·
IF 1.105
Li Yong-Fang,Yang Zhong-Zhi,Fan Jing,Zhu Yong
Five higher chlorinated benzenes (including hexachlorobenzene (HCB), pentachlorobenzene (PeCB) and three isomers of tetrachlorobenzens) were measured in the livers of grass carp and common carp collected from five markets in Xinxiang city, China. HCB and PeCB were detected in all samples. The major component of the higher CBs residue was HCB and significant correlations existed between HCB and PeCB in both grass carp and common carp livers. The ratio range of HCB/PeCB in grass carp and common carp were 3.4–6.2 and 4.9–7.7, respectively, which implied the sources of higher CBs originate mainly from the revolatilization of industrial HCB with a minor impact from PeCB.
研究领域:
环境科学
·
毒理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
·
2023
·
IF 6.8
Yang Xu,Yuting Gui,Dan Zhi,Jie Pi,Xinhua Liu,Jianguo Xiang,Deliang Li,Junhua Li
Cadmium (Cd) is one of the dominant metal pollutants present in the aquatic environment that affects ion homeostasis, oxidative stress (OS) and immune responses of aquatic organisms. Given the physicochemical similarities between Cd 2+ and calcium (Ca 2+ ) ions, their antagonism may facilitate the mitigation of Cd-induced toxicity. To better understand the role of Ca in protecting against Cd-induced toxicity in teleosts, juvenile grass carp were exposed to Cd (measured concentration 3 μg/L) and a gradient of Ca concentrations (measured concentration 1.5 mg/L, 2.5 mg/L, 3.0 mg/L, and 3.5 mg/L in the control (CTL) group, low calcium (LCA) group, medium calcium (MCA) group, and high calcium (HCA) group, respectively) for 30 days. Inductively coupled plasma mass spectrometry (ICP-MS) data analyses showed that simultaneous exposure to Ca impaired the accumulation of Cd in all tested tissues. Besides, Ca addition maintained the plasma ion (Na + , K + , Cl - ) homeostasis, alleviated Cd-induced oxidative stress (OS), and regulated the activities and transcriptional levels of ATPase. Furthermore, transcriptional heatmap analysis demonstrated that several indicator genes for OS and calcium signaling pathway were found to be significantly modulated by Ca addition. This work delineates a protective effect of Ca against Cd-induced toxicity in grass carp, providing new insight into the possible solutions to Cd pollution issues in aquaculture industry.
研究领域:
环境科学
·
水产养殖学
·
毒理学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2016
·Vol. 53
·期 8
·3253-3270
·
IF 1.241
Li Jin-lin,Tu Zong-cai,Zhang Lu,Sha Xiao-mei,Wang Hui,Pang Juan-juan,Tang Ping-ping
Ginger and garlic have long been used in Asian countries to enhance the flavor and to neutralize any unpleasant odors present in fish soup. The purpose of this study was to evaluate the change in the amount of volatile components present in fish soup compared to boiled water solutions of ginger and garlic. The fish soup was prepared by boiling oil-fried grass carp ( Ctenopharyngodon idella ) with or without ginger and/or garlic. Generally, boiling garlic and ginger in water led to a decrease in the amount of the principal volatile constituents of these spices, together with the formation of some new volatiles such as pentanal, hexanal, and nonanal. The results showed that 16 terpenes present in raw ginger, predominantly camphene, β -phellandrene, β -citral, α -zingiberene, and ( E )-neral, were detected in fish soup with added ginger and thus remained in the solution even after boiling. Similarly, 2-propen-1-ol and three sulfur compounds (allyl sulfide, diallyl disulfide, and diallyl trisulfide) present in raw garlic, were present in trace amounts in the boiled garlic solution, but were present in considerably larger amounts in the boiled fish solution with garlic or garlic plus ginger. In conclusion, the effect of adding spices on the volatile profile of grass carp soup can be attributed to the dissolution of flavor volatiles mainly derived from raw spices into the solution, with few additional volatiles being formed during boiling. In addition, boiling previously fried grass carp with spices led to enhanced volatile levels compared to boiled spice solutions.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
RAPID COMMUNICATIONS IN MASS SPECTROMETRY
·
2022
·Vol. 37
·期 5
·e9428
·
IF 2.586
Xin Qiu,Fengming Chen,Tong Liu,Feng Feng,Yuan Zhang,Xuesong Feng,Feng Zhang
Antibiotics have important medical value, but they need to be monitored when used as veterinary drugs. We report α-cyano-4-hydroxycinnamic acid/ p -phenylenediamine (CHCA/PPD) hybrid as a novel matrix for enhanced matrix-assisted laser desorption/ionization-mass spectrometry imaging (MALDI-MSI) in situ the spatial distribution of antibiotic drugs in grass carp tissues. Method We have used MALDI-TOF-MSI in positive ion mode for the analysis of quinolones and sulfonamides in grass carps. A novel CHCA/PPD matrix was prepared and applied using a simple method to improve the analysis. Results Compared with the traditional matrix, CHCA/PPD significantly improved the detection intensity of quinolones and sulfonamides with better sensitivity (17.20%–94.30%) and reproducibility. For demonstration, this novel matrix was successfully applied to visualize enrofloxacin (ENR) in grass carp tissues, with the entire abundance differences clearly observed based on MALDI-MSI. The concentration levels in different tissues were determined, with a calibration curve of 10–2000 μg/ml (R 2 > 0.993). Conclusion This study was the first to introduce CHCA/PPD as a novel matrix, and the classical acid–base mixing was used to improve the ionization effect of the traditional matrix CHCA in MALDI. Based on CHCA/PPD, MALDI-MSI detected ENR in different grass carp tissues for the first time and realized the spatial distribution and concentration detection.
研究领域:
分析化学
·
药物分析
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生物医学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Packaging and Shelf Life
·
2023
·
IF 8
Liling Fu,Yi Ru,Qinglin Hong,Yonghui Zhang,Huifen Weng,Qiuming Yang,Qiong Xiao,Anfeng Xiao
Caffeic acid was grafted to agarose by a nonradical synthesis method to improve the functional properties of agarose and its application value in food preservation. Structural characterization showed that the carboxyl group of caffeic acid was successfully grafted to the C6-OH of D -galactose in agarose, and the highest grafting ratio could reach 12.18 %. Incorporating caffeic acid significantly increased the antioxidant and bacteriostatic activities. With the increase in grafting ratio from 0 % to 12.18 %, the scavenging ratio of DPPH increased from 0 % to 50.09 %, and the inhibition ratio of β -carotene bleaching increased from 7.49 % to 72.21 %. The bacteriostatic ratio of agarose caffeate (Cf-Ag) against Escherichia coli and Staphylococcus aureus could reach 100 %. The fish preservation test indicated that Cf-Ag had positive effects on inhibiting bacterial growth and fat oxidation , reducing the water loss, and prolonging the overall quality of grass carp fillet during refrigeration, which was more effective than native agarose in extending the shelf life of fish.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 24
·4153
·
IF 4.7
Mengcong Liu,Fuhua Li,Yuan Tang,Jichun Zhao,Xiaojuan Lei,Jian Ming
The aim of this study was to investigate the promotion of linoleic acid (OLA)-induced myofibrillar protein (MP) oxidation by boiling treatment. The effect of the boiling treatment on grass carp MP oxidation induced by OLA was investigated. The total sulfhydryl content, fluorescence intensity, and amino acid content were reduced with the increasing OLA concentration after the boiling treatment, while the boiled oxidized MP’s carbonyl content (4.76 ± 0.14 nmol/mg) was 2.14 times higher than that of the native MP (2.22 ± 0.02 nmol/mg) at an OLA concentration of 10 mM. Additionally, the secondary structure of MP became more disordered, shifting from an α-helix to random coils and β-turns. When the concentration of OLA was higher than 5 mM, both the surface hydrophobicity and water holding capacity (WHC) decreased with the increasing OLA concentration. Furthermore, the boiling treatment led to a reduction in immobile water and an increase in free water content in the MP gel. These findings establish a theoretical basis for regulating MP oxidation to improve fish quality during boiling.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
·
2024
·
IF 6.2
Xingyu Chen,Wenqian Sun,Yanting Song,Shangong Wu,Shouqi Xie,Wen Xiong,Chengdong Peng,Yu Peng,Zhengxiang Wang,Sovan Lek,Christer Hogstrand,Mette Sørensen,Lei Pan,Dong Liu
The impact of cadmium (Cd) toxicity on fish liver injury has received much attention in recent years. Currently, autophagy, apoptosis and endoplasmic reticulum stress were reported in Cd exposed fish liver, and if there are other mechanisms (such as ferroptosis) and relevant signaling pathways involved in fish remains unknown. An experiment was conducted to investigate Cd toxicity in Channa argus (Cantor, 1842) exposed to 0, 1.0, and 2.0 mg Cd/L of water for 96 h. Cd disrupted the structure of mitochondria in the liver. Besides, Cd induced ferroptosis by significantly increasing the level of Fe 2+ , ROS, MDA and significantly decreasing the level of Ferritin, GSH, GSH-Px, GPX4, GST and SOD ( p < 0.05 in all cases). In addition, the mRNA expression of ferroptosis related genes, gpx4 and slc7a11 , were significantly downregulated by Cd. Moreover, Cd exposure significantly inhibited the Nrf2/Keap1 signaling pathway, one of the pathways involved in ferroptosis, by upregulating the mRNA levels of keap1a and keap1b , and downregulating the mRNA levels of nrf2 and its target genes ( ho-1 , nqo1 and cat ). Cd exposure also caused extensive accumulation of vacuoles and lipid droplets in liver, as well as an increase in triglyceride content. Cd significantly affected lipid metabolism related enzyme activity and gene expression, which were also regulated by Nrf2/Keap1 signaling pathway. In summary, these results indicate that ferroptosis is a mechanism in waterborne Cd exposed fish liver injury via the Nrf2/Keap1 signaling pathway and the Cd induced hepatic steatosis is also modulated by Nrf2/Keap1 pathway at the whole-body level in fish. These findings provide new insights into the fish liver injury and molecular basis of Cd toxicity.
研究领域:
环境毒理学
·
鱼类生理学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 4
·2659-2666
·
IF 2.6
Jiandong Shen,Bijiang Zhong,Wenshui Xia,Yanshun Xu
Summary Textural deterioration is a severe problem in fish industry. In order to study the role of structural proteins in refrigerated grass carp, myofibrillar proteins and collagen degradation were investigated at different stages. Results revealed that connective tissues of fish muscle disintegrated from day 1, failing to hold muscle myotomes together, with a decrease of shear force. Meanwhile, collagen solubility increased from day 1 and degradation of nebulin was observed after 3 days, while there was no obvious change in the bands of myosin heavy chain and actin. Furthermore, Pearson coefficient analysis revealed that insoluble collagen (ISC) and nebulin were significantly correlated with shear force. Negative correlation was established between drip loss and contributing factors (ISC, titin and nebulin). All results suggested that textural loss of post-mortem grass carp fillets was mainly mediated by the degradation of collagen and to a lesser extent by myofibrillar proteins at the early storage.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2016
·Vol. 41
·期 4
·e12995
·
IF 0.894
Jin-Lin Li,Zong-Cai Tu,Lu Zhang,De-Rong Lin,Xiao-Mei Sha,Kai Zeng,Hui Wang,Juan-Juan Pang,Ping-Ping Tang
Fish has long been considered as an available source of high-quality protein in human diet. Grass carp ( Ctenopharyngodon idellus ) soup, produced with a traditional Chinese method, is one of the most favorite Chinese foods due to its pleasant smell and favorable test. Volatiles in grass carp soup produced with the method were investigated in this study. The volatiles were extracted with simultaneous distillation extraction (SDE) and solid phase micro-extraction (SPME) and analyzed by GC–MS. SDE was more efficient than SPME in extracting volatiles from grass carp soup. Combination the two methods, a total of 113 compounds, including 20 aldehydes, 8 ketones, 30 terpenes, 2 pyrazines, 6 sulfur compounds, 4 acids, 4 esters and 15 other compounds, were identified. Terpenes and aldehydes were the main volatile compounds in grass carp soup. Terpenes and aldehydes together with other kind of volatiles endow the grass carp soup with the favorite flavor. Practical Applications Grass carp ( Ctenopharyngodon idellus ), one of the “four major Chinese carps,” is one of the most important freshwater fish species in China and the world. Boiling with water, garlic and ginger after pan frying with oil is the most common traditional Chinese method to process grass carp. This study first revealed the volatile compounds in grass carp soup prepared by this method with GC–MS combined with AMDIS and LRT. The results are useful to help to understand the flavor smell of fish products, develop fish products and food additives with the traditional Chinese cooking method and promote the application of grass carp even freshwater fish in food industry.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2016
·Vol. 41
·期 4
·e13088
·
IF 0.894
Jin-Lin Li,Zong-Cai Tu,Xiao-Mei Sha,Lu Zhang,De-Rong Lin,Kai Zeng,Hui Wang,Juan-Juan Pang,Ping-Ping Tang
The effect of frying on fatty acid profile, free amino acids and volatile compounds of grass carp ( Ctenopharyngodon idellus ) fillets was investigated by comparing two frying time points (2 and 4 min). Although frying decreased overall fatty acid content with different degree of degradation between the two frying time points, the content of C18:2 n-6 and C18:3 n-3 was significantly increased ( P < 0.05). By contrast, the total free amino acids content increased from 53.36 nmol/kg in raw to 65.03 and 72.18 nmol/kg in samples fried for 2 and 4 min, respectively. It appeared that frying likely increased the content and number of volatiles since 13 and 4 novel volatiles were formed during 0–2 and 2–4 min of frying, respectively. It can be concluded that frying improves the taste and flavor of food, but decreases the nutritional value of grass carp fillets to some extent. Practical Applications Grass carp ( Ctenopharyngodon idellus ), one of the most important freshwater fish, is a valuable source of nutrition. It is usually treated by one or more various cooking processes before consumption, which gives rise to major changes in composition. Frying is one of the most common methods for processing fish to improve its nutrition, flavor and taste. The purpose of this study was to investigate the effect of frying on fatty acid composition, free amino acids and volatiles in grass carp meat. The results of this study provide a better understanding of how frying influences the nutrition and taste of grass carp fillets, and how the overall volatile profile changes during frying. This information could provide scientific guidance for processing delicious, nutritional and healthy fish products, and promote the application of grass carp even freshwater fish in food industry.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2018
·
IF 3.197
Wenhong Gao,Rui Hou,Xin-an Zeng
Ultrasound and water soluble soybean polysaccharide (SSPS) were applied during the freezing of grass carp surimi . Ultrasound-assisted immersion freezing (UF) process was observed from 0 °C to −15 °C. Based on characteristic freezing time, tempering-stage freezing rate and the quality change of surimi after a 14-day storage period, the optimal sonication was performed 5 times at 300 W, for 10 s, with 40 s intervals. The cryoprotective effects of SSPS content on surimi myofibillar protein were subsequently investigated during 28-day frozen storage at −18 °C. The Ca 2+ -ATPase activity, total sulphydryl content, active sulphydryl content, salt extractable protein content, whiteness and water-holding capacity of frozen surimi were determined after adding SSPS (0%, 1%, 3% and 5%). The results showed that synergism of SSPS and UF occurred. Consequently 3% SSPS was best for mitigating the protein denaturation during processing.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）