JOURNAL OF FISH DISEASES
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2021
·Vol. 44
·期 10
·1503-1513
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IF 2.767
Zhong-Chen Sun,Cheng Chen,Fei-Fan Xu,Bing-Ke Li,Jing-Lei Shen,Tao Wang,Hai-Feng Jiang,Gao-Xue Wang
White spot syndrome virus (WSSV) is a serious pathogen threatening global crustacean aquaculture with no commercially available drugs. Herbal medicines widely used in antiviral research offer a rich reserve for drug discovery. Here, we investigated the inhibitory activity of 13 herbal medicines against WSSV in crayfish Procambarus clarkii and discovered that naringenin (NAR) has potent anti-WSSV activity. In the preliminary screening, the extracts of Typha angustifolia displayed the highest inhibitory activity on WSSV replication (84.62%, 100 mg/kg). Further, NAR, the main active compound of T. angustifolia, showed a much higher inhibition rate (92.85%, 50 mg/kg). NAR repressed WSSV proliferation followed a dose-dependent manner and significantly improved the survival of WSSV-challenged crayfish. Moreover, pre- or post-treatment of NAR displayed a comparable inhibition on the viral loads. NAR decreased the transcriptional levels of vital genes in viral life cycle, particularly for the immediately early-stage gene ie1 . Further results showed that NAR could decrease the STAT gene expression to block ie1 transcription. Besides, NAR modulated immune-related gene Hsp70 , antioxidant ( cMnSOD, mMnSOD, CAT, GST ), anti-inflammatory ( COX-1 , COX-2 ) and pro-apoptosis-related factors (Bax and BI-1) to inhibit WSSV replication. Overall, these results suggest that NAR may have the potential to be developed as preventive or therapeutic agent against WSSV.
研究领域:
水产养殖学
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病毒学
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药理学
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产品关联
DOI
PubMed
高影响因子
AQUACULTURE
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2022
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IF 5.135
Jia Liu,Hui Du,Tao Liu,Cheng Chen,Ying Yan,Tianqiang Liu,Lei Liu,Erlong Wang
Hepatopancreas as the main organ detoxifying xenobiotics with higher detoxifying and antioxidant enzymes activities , could best reflected the status of antioxidant defence against virus infection in the organisms. Catalase ( CAT ) and glutathione S-transferase ( GST ) were two important enzymes associated with hepatopancreas antioxidation and detoxification. To obtain the accurate expression levels of CAT and GST gene which reflect the status of hepatopancreas antioxidation and detoxification, two or more reference genes expressed stably under different conditions should be selected for RT-qPCR analysis. In this study, eight candidate reference genes were investigated using RefFinder program to screen the most stable reference gene during virus (white spot syndrome virus, WSSV) infection and drug (matrine) treatments in Procambarus clarkii , the relative expression levels and the activities of CAT and GST in hepatopancreas were detected and compared to verify the validity of selected reference genes. The results showed that taken different tissues together, EIF and EF1 α were the most stable and unstable reference genes respectively in P. clarkii no matter under different WSSV infection periods (0, 24, 48, 72 h) or different matrine treatment methods according to RefFinder analysis. The optimal number of reference genes in hepatopancreas was two using geNorm analysis, i.e. EIF and TBP , which were top two most stable reference genes in hepatopancreas. Moreover, based on the comparison between the relative expression levels and the activities of CAT and GST, EIF and TBP as reference genes were proved to be necessary and practicable to evaluate hepatopancreas antioxidation during WSSV infection and matrine treatments. Besides, the optimal number of reference genes in other P. clarkii tissues was also two genes, i.e. EIF and TUB in intestine, EIF and EF1α in muscle, EIF and GAPDH in gills, EIF and TBP in brain , TBP and UB in gonads . Our study was helpful to acquire the accurate data of antioxidation and detoxification-related and immune-related gene expression during virus infection and drug treatments in crayfish, especially in hepatopancreas tissues
研究领域:
水产养殖
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分子生物学
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免疫学
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兽医学
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DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Qifu Yang,Yuying Zhang,Xuhui Huang,Aihua Deng,Ruisong Wang,Wensi Xu,Lei Qin
Balancing flavor and health in Marinated Crayfish (MC) requires precise salt addition. This study deciphered how salt (0–4 %) shapes flavor via integrated metabolic and volatile profiling. Multivariate statistics identified 15 key non-volatile and 11 pivotal volatile metabolites. Mechanistically, salt modulates flavor through salting-out and osmotic effects, alongside lipid oxidation changes. At lower levels (0–1 %), salt retained endogenous free amino acids and nucleotides, though the product tasted bland due to insufficient saltiness. Conversely, higher salt (3–4 %) enhanced saltiness but reduced endogenous compounds and impeded key exogenous volatiles, including β-pinene, limonene, sabinene, 4-carene, copanene and p-cymene. Critically, increased salt shifted lipid oxidation pathways, elevating 2-decanone, p-menth-1-en-9-al, and limonene oxide, while suppressing decanal and 1-octen-3-ol. Collectively, NaCl imparts saltiness but depletes characteristic flavor compounds. Therefore, 2 % salt is identified as the optimal target for MC, balancing saltiness with flavor complexity and providing a practical guideline for future optimization.
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DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 2
·301
·
IF 4.35
Xiuge Gao,Pei Teng,Lin Peng,Hui Ji,Yawei Qiu,Xiaoxiao Liu,Dawei Guo,Shanxiang Jiang
Maduramicin (MAD) is widely introduced into aquatic environments and results in the contamination of fish products. Worryingly, the consumption of MAD-contaminated crayfish (Procambarus clarkii) may induce symptoms of Haff disease. In this study, to monitor this potential contamination and to understand the residue and elimination characteristics of MAD in edible tissues of crayfish, a sensitive and efficient ultra-performance liquid chromatography–tandem mass spectrometry method was developed, validated, and applied. After extraction with acetonitrile and purification by solid-phase extraction column, multiple-reaction monitoring mass spectrometry with positive ionization mode was used to determine MAD’s residues. The limits of detection and of quantification were 6 μg·kg−1and 20 μg·kg−1, respectively. The fortified recoveries ranged from 74.2% to 110.4%, with relative standard deviation of 1.2% to 10.1%. Furthermore, MAD was completely eliminated after 3 and 5 days from abdominal muscle and hepatopancreas tissues of crayfish, respectively. The maximum residue limits (MRLs) of MAD respectively was 200 μg·kg−1in muscle and 600 μg·kg−1in the hepatopancreas, and its withdrawal time in both edible tissues was 25.8 °C·d. Collectively, the results of this study indicate the proposed method is an efficient tool to evaluate the public health risk associated with crayfish consumption.Keywords:maduramicin;ionophore antibiotic;UPLC-MS/MS;veterinary drug residue;crayfish;Haff disease
研究领域:
食品安全
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药物分析
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环境科学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
·
IF 6.6
Ting Fang,Weihua Zhu,Xiuxia Zhao,Na Gao,Long Huang,Yangyang Liang,Lei Wang,Kai Cui,Wenxuan Lu,Guanjun Hou
The effect of different cooking methods on metal(loid) bioaccessibility in crayfish muscles has not been adequately addressed. In this study, trace metal(loid)s (Cr, Mn, Fe, Co, Cu, Zn, As, Se, Cd, Hg, Pb) in raw and cooked abdominal muscles of red swamp crayfish ( Procambarus clarkii ) were extracted using an in vitro gastrointestinal digestion model. The effect of cooking methods, specifically steaming, boiling, frying and high-pressure steam, on total concentration and bioaccessibility of trace metal(loid)s was investigated. Trace metal(loid)s were 100 % detected in raw and cooked crayfish muscles with levels met national standard limits. Cooking increased total concentrations of certain metal(loid)s (notably Cr, Cd, and Pb), yet generally reduced bioaccessibility. Methods employing higher temperatures combined with pressure exhibited more pronounced decrease in bioaccessibility. Health risk assessment adjusted by bioaccessibility demonstrated low health risk for crayfish consumers. This research provided a more precise estimation of metal(loid) exposure risk associated with crayfish consumption, thereby informing the development of more appropriate public health safety guidelines.
研究领域:
食品科学
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环境毒理学
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营养科学
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公共卫生
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DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 11
·1942
·
IF 5.1
Yue Cui,Tengteng Zhang,Dandan Zhao,Sai Gao,Yinchu Liu,Xinyu Yang,Han Lu,Xiaoguang Gao
This study aimed to investigate the mechanism underlying the synergistic antimicrobial effect of ferulic acid (FA) and ε-polylysine hydrochloride (PL) on Shewanella putrefaciens (S. putrefaciens) and their application on crayfish (Procambarus clarkii). The treatment with FA and PL exhibited a strong synergistic inhibitory effect against S. putrefaciens. The combination of 1/4 Minimum Inhibitory Concentration (MIC) FA and 1/4 MIC PL was the most effective, damaging the cell structure and inhibiting the growth ofS. putrefaciens. Plasma-activated water (PAW) can induce microbial inactivation through physical action. In addition, treatments with FA, PL, PAW, PAW-FA, PAW-PL, and PAW + PL-FA substantially decreased total viable counts (TVCs), total volatile base nitrogen (TVB-N), the thiobarbituric acid value (TBA), and the juice loss rate of crayfish, with FA-PL showing the best effect. This study confirmed the antimicrobial efficacy of PL, FA, and PAW, indicating their potential as effective preservatives for controlling spoilage in freshwater crustaceans.
研究领域:
食品科学
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微生物学
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保鲜技术
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）