Animals
·
2025
·Vol. 15
·期 16
·2355
·
IF 2.7
Yidan Zhang,Han Hu,Linmei Song,Zhihui Liu,Junguo Ma,Xiaoyu Li
Simple SummaryThe coexistence of two environmental pollutants, glyphosate (GLY, a widely used herbicide) and microcystin-LR (MC-LR, a toxic byproduct from harmful algal blooms) has become an issue that cannot be ignored. The adverse effects of both individual and combined exposures to GLY and MC-LR on aquatic organisms warrant increasing attention. This study demonstrates that exposure to GLY and MC-LR, either individually or in combination, can induce toxic effects on fish gill structure, potentially impairing their physiological function and ultimately threatening fish survival. Overall, the findings of this study not only enhance our understanding of the detrimental impacts of these pollutants on aquatic animals but also provide valuable insights for ecological and health risk assessments.Glyphosate (GLY) and microcystin-LR (MC-LR) frequently co-occur in natural water bodies. In this study, a subacute exposure test was conducted on zebrafish treated with 3.5 mg/L GLY and 35 μg/L MC-LR, individually and in combination, for 21 d to determine their effects on the gills of zebrafish and their potential mechanisms. The hematoxylin and eosin staining and scanning electron microscopy examination results showed that GLY and MC-LR exposure caused structural damage to gills. Biochemical analysis revealed Na+-K+-ATPase activity decreased, and the levels of reactive oxygen species, 8-hydroxy-2′-deoxyguanosine, and malondialdehyde increased, inducing oxidative damage to DNA and lipids of gills. Meanwhile, the inflammatory and immune function of the gill was significantly influenced, as evidenced by the alteration of the expression of tumor necrosis factor-α, interleukin-1β, complement 3, and immunoglobulin M. RNA-seq results revealed that GLY and/or MC-LR treatment induced transcriptional changes in the fish gills, which may affect various biological functions, and the lipid metabolism disruption potentially involved in the aforementioned process. Integrating histopathological, biochemical, and transcriptomic analyses, this study revealed that both individual and combined exposures to GLY and MC-LR had adverse effects on zebrafish gills, with combined exposure appears to result in more pronounced adverse effects, potentially compromising fish health.
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DOI
PubMed
高影响因子
Gels
·
2025
·Vol. 11
·期 9
·725
·
IF 5.3
Lingyu Han,Yulong Zhang,Bing Hu,Ying Zhang,Jijuan Cao,Jixin Yang,Saphwan Al-Assaf
Fish skin gelatin (FG) has garnered considerable attention as a potential substitute for mammalian gelatin. In this study,Takifugu rubripesskin gelatin was chemically modified using transglutaminase (TG) and epigallocatechin gallate (EGCG). Subsequently, the rheological, structural, and physicochemical properties of FG modified with varying concentrations of TG and EGCG were systematically examined and compared. As the concentrations of TG and EGCG increased, more extensive interactions occurred in FG, leading to a significant enhancement of gelatin properties. Following modification, the molecular weight of FG proteins increased, and this was accompanied by enhanced surface hydrophobicity and gel strength. Rheological analysis further demonstrated that the viscosity of FG modified with TG and EGCG was higher than that of unmodified FG and was positively correlated with the treatment concentrations of TG and EGCG. Additionally, the results indicated that the effect of TG modification was more pronounced than that of EGCG modification. Overall, this study demonstrates that both TG and EGCG modifications can effectively overcome the inherent limitations of fish skin gelatin, with TG showing superior efficiency as a cross-linking agent. The enhanced thermal stability, gel strength, and rheological properties achieved through these interactions significantly expand the potential applications of fish gelatin in the food industry, making it a more viable alternative to mammalian gelatin.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Gui-Mei Dong,Rui-Ying Wang,Fa-Wen Yin,De-Yang Li,Lei Qin,Da-Yong Zhou
Oxidized Antarctic krill oil (AKO) has unique sensory characteristics that have not been fully elucidated. This study was aimed to explore the sensory characteristics and key odor-active compounds of oxidized AKO by comparing with oxidized fish oil (FO) through accelerating storage experiments. The sensory evaluation results exhibited that oxidized AKO had a distinct ammonia odor and oxidized FO had an obvious fishy odor. GC–MS and GC-O analysis identified 21 and 28 odor-active compounds in AKO and FO samples, respectively, and the correlation analysis showed a good correlation between sensory attributes and odor-active compounds. Trimethylamine (27.73 mg/kg) was the key odor-active compound with an ammonia odor in AKO, and not found in FO. Although AKO samples also contains odor-active compounds such as 1-penten-3-ol (4.93 mg/kg) and 1-penten-3-one (1.12 mg/kg) contributing to fishy odor in FO samples, the masking effect between the odor compounds prevented obvious fishy odor from being sensed.
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PubMed
高影响因子
Journal of Food Measurement and Characterization
·
2025
·
IF 3.3
Tan Linzhi,Li Lin,Chu Fuyu,Huang Yiqun,Lai Keqiang
This research was to investigate the protein deterioration (oxidation, glycation, hydrolytic cleavage, the Maillard reaction) of precooked fish during storage (0 ℃, 1 – 7 d) and reheating (75 ℃, 10 min) as affected by precooking treatments (90 °C, 8 – 25 min) similar to home cooking and commercial pasteurization. The amounts of trichloroacetic acid (TCA)-soluble peptides (3.68 ± 0.39 – 5.10 ± 0.87 μmol try/g) and fluorescence advanced glycation end-products (AGEs) (718.3 ± 56.3 – 870.1 ± 90.6 AU) in precooked fish continuously increased during storage while the corresponding tryptophan fluorescence (699.0 ± 41.8 – 882.4 ± 82.8 AU) decreased, implying the concurrence of hydrolytic cleavage, glycation and oxidation of proteins. More severe precooking treatments generally resulted in higher levels of TCA-soluble peptides and fluorescence AGEs, although the mild reheating applied had no significant effect on the amount of fluorescence AGEs. The levels of 3-deoxyglucosone, glyoxal, methylglyoxal, 2,3-pentanedione, and 2,3-butanedione in precooked or reheated fish had no obvious relationship ( r = 0.046 – 0.598) with each other, but their cluster analysis result was in agreement with their chemical natures and formation pathways. While 3-deoxyglucosone was the dominant α-dicarbonyl, accounting for an average of 69.8% of the sum of five α-dicarbonyls in precooked fish with or without being reheated, the mean level of 2,3-pentanedione was 3.3 times more than 2,3-butanedione, implying that this α-diketone should not be overlooked.
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Weibo Lu,Huangwei Ye,Yike Zhu,Yuhan Li,Huan Li,Qing Shen,Jian Chen
The non-destructive, real-time, and visual assessment of fish freshness is crucial for maintaining food quality and safeguarding public health. In this study, a pH-sensitive and colorimetric enhancement film was developed using a carboxymethyl cellulose/anthocyanin/metal-organic framework (CMC-BA-UIO). The concentration of UIO-66 in the film-forming solution significantly influences the mechanical properties and ammonia responsiveness of the indicator film, with the CMC-BA/2.5%UIO-66 variant exhibiting optimal performance. When utilized for real-time fish freshness monitoring at 4 °C, the CMC-BA/2.5%UIO-66 indicator film demonstrated a distinct color transition from purple to yellow, which exhibited a strong correlation with the rot index (TVB-N) of the fish. These findings indicate that the developed indicator film has potential applications in intelligent packaging for monitoring food shelf life, providing a visual alert to producers and consumers regarding food spoilage.
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PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yunfeng Yang,Quanwen Liu,Peng Yang,Xiulian Li,Xiangquan Zeng,Fengjun Guo,Xinguang Fan
This study synthesized mesoporous polydopamine nanoparticles (MPDA) through emulsion-induced interfacial polymerization method to encapsulate thyme essential oil (TEO). The resulting mesoporous polydopamine-thyme essential oil composite (MT) was incorporated into tannic acid-fish scale gelatin (TF) matrix. Upon near-infrared irradiation, the MT-TF composite film achieved a temperature increase of up to 70.1 °C and exhibited sustained as well as tunable release of TEO. The released TEO acted synergistically with the photothermal effect, endowing the MT-TF film with strong antibacterial activity against Staphylococcus aureus and Escherichia coli , achieving a kill rate exceeding 99 %. Additionally, the film demonstrated antifungal efficacy against Botrytis cinerea . In cherry tomato preservation experiments, the 0.3 % MT-TF film effectively maintained fruit quality upon near-infrared activation, thereby demonstrating potential for shelf-life extension. This work thus provides a new strategy for developing sustained-release essential oil-based photo-thermoactive packaging systems.
研究领域:
食品科学与技术
·
活性包装
·
纳米材料
·
抗菌材料
·
采后保鲜
·
聚合物纳米复合材料
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PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2025
·
IF 5.1
Ruxi Lin,Rui Tan,Tao Yang,Qun Zhou,Juan Mu,Yan Zhao,Guoqi Zhang,Xiaojun Luo
Xanthine (XOE) is an important indicator for evaluating the freshness of aquatic products. This study successfully synthesized three-dimensional cobalt sulfide nanoflowers loaded with gold nanoparticles (CoS@Au). This material innovatively constructs an enzyme nanoflower cascade sensing system and integrates peroxidase like catalytic activity with surface enhanced Raman spectroscopy (SERS) enhancement capability on the same platform. In the presence of hydrogen peroxid (H 2 O 2 ), CoS@Au It can catalyze the oxidation of 3,3′, 5,5′-tetramethylbenzidine (TMB) to generate oxTMB, while producing significant color changes, strong UV–vis absorption, and Raman signals. This study presents a dual-mode sensor that effectively integrates the intuitive simplicity of colorimetry with the high sensitivity of SERS. This design overcomes the limitations of single-mode methods, such as restricted detection sensitivity and susceptibility to interference, by enabling cross-validation between the two modes. The constructed SERS/colorimetric platform achieves a detection limit of 9.69 × 10 −11 mol/L for XOE, thereby realizing ultrasensitive detection and visual analysis of analytes in shrimp and fish food samples. These results demonstrate its strong application potential in complex practical applications.
研究领域:
分析化学
·
纳米技术
·
食品安全
·
生物传感器
·
材料科学
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高影响因子
JOURNAL OF CHROMATOGRAPHY A
·
2018
·
IF 3.716
Jian-Jun Zhong,Ningbo Liao,Mingfeng He,Yunfeng Pu,Donghong Liu
Urocanic acid (UA), existing in trans - or cis -isoform, is of fairly recent interest to food researchers because of its potential public health hazards of scombrotoxicity and immunotoxicity, as well as associating with fish spoilage. This work is among the first efforts to study the analytical chemistry of UA in fish. With 0.6 M perchloric acid UA was extracted, and co-extracted fish matrix components were efficiently removed through a reactive extraction of UA. The optimum conditions for the reactive extraction, which allowed an 80% recovery of UA, were sample pH adjustment to 9, twice extractions with 32% (w/w) di (2-ethylhexyl) phosphate in hexanol, and a back-extraction with 0.1 M hydrochloric acid at 1:1 phase ratio. A chaotropic hexafluorophosphate salt was added to acidic water-acetonitrile mobile phases to improve the reversed-phase chromatography of UA, which otherwise was poorly retained. Optimum separation conditions were obtained for fish samples and enabled a fast (10 min), convenient-to-use chromatography that clearly outperforms cumbersome legacy ion-pair chromatography. Intended for routine use in our laboratory, the proposed method passed an in-house validation test for linearity, matrix effect (on reactive extraction), accuracy, precision, and detectability.
研究领域:
分析化学
·
食品科学
·
毒理学
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高影响因子
Foods
·
2021
·Vol. 10
·期 11
·2529
·
IF 4.35
Cuicui Jiang,Mengyang Liu,Xu Yan,Ruiqi Bao,Aoxue Liu,Wenqing Wang,Zuoli Zhang,Huipeng Liang,Chaofan Ji,Sufang Zhang,Xinping Lin
This work investigated the effect of lipase addition on a Chinese traditional fermented fish product,Suanzhayu. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism ofLactobacillus. The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth ofProteus. The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process.Lactobacillus,EnterococcusandProteusplayed an important role not only in inhibition of the growth ofEscherichia-Shigella, but also in the formation of flavor. This study provides a rapid fermentation method for theSuanzhayuprocess.Keywords:fermented fish;Proteus;lipase;volatile compounds;aldehydes;esters
研究领域:
微生物学
·
食品科学
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PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Mei-Jia Shi,Fan Wang,Hui Jiang,Wen-Wen Qian,Yuan-Yuan Xie,Xiao-Yi Wei,Tao Zhou
To explore the potential application of enzymatic degraded polysaccharides from Enteromorpha prolifra (EEP) as antioxidant in fish oils, a stable fish oil emulsion system incorporating EEP was established. Effects of emulsifier (Tween 80, gum arabic and lecithin) and EEP concentration on the physical characteristics of fish oil emulsions were investigated. The results indicated that Tween 80 was the best choice, and 1% (w/w) of EEP was the optimum concentration for the preparation of fish oil emulsions. Influence of EEP on the oxidative stability and physical stability of fish oil emulsions was compared with that of antioxidants V E and TBHQ by determining the physical properties, lipid hydroperoxide formation, secondary reaction products formation, pH and long chain polyunsaturated fatty acid content, during storage at 45 °C. The results indicated that the fish oil emulsion system (5% oil, 1% EEP and 1% Tween 80, w/w) possessed good physical and oxidative stabilities.
研究领域:
食品科学
·
生物化学
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高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Linzhi TAN,L.I. Lin,Fuyu CHU,Keqiang LAI,Yiqun HUANG
The impacts of the extent of pasteurization treatments (90 °C; 8 min, mimicked home-cooking – 25 min, mimicked commercial pasteurization) on the generation of two potential hazardous substances, N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine (CEL), in fish steaks were investigated from the initial pasteurization throughout the later storage and reheating. A more intense pasteurization treatment not only resulted in more CML/CEL generated in fish steaks during the pasteurization, but also promoted CML/CEL formation during subsequent storage (0 °C, 0–7 d). The mean formation rates of CML and CEL (zero-order reaction) in commercially pasteurized fish steaks were 145 % and 95 % faster, respectively, compared to home-cooked ones during storage. The reheated (75 °C, 10 min) fish steaks previously subjected to commercial pasteurization followed by 7 d of storage contained 335 % more CML and 120 % more CEL than the home-cooked ones, implying the necessity to reduce these potentially hazardous compounds in commercial precooked muscle foods.
研究领域:
食品科学
·
营养生物化学
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食品安全
·
加工与贮藏技术
·
毒理学
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PubMed
高影响因子
JOURNAL OF SEPARATION SCIENCE
·
2016
·Vol. 40
·期 2
·424-430
·
IF 2.741
Xiaoxiao You,Lei Gao,Dongli Qin,Ligang Chen
A novel and highly efficient approach to obtain magnetic molecularly imprinted polymers is described to detect avermectin in fish samples. The magnetic molecularly imprinted polymers were synthesized by surface imprinting polymerization using magnetic multiwalled carbon nanotubes as the support materials, atom transfer radical polymerization as the polymerization method, avermectin as template, acrylamide as functional monomer, and ethylene glycol dimethacrylate as crosslinker. The characteristics of the magnetic molecularly imprinted polymers were assessed by using transmission electron microscopy, Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, vibrating sample magnetometry, X-ray diffraction, and thermogravimetric analysis. The binding characteristics of magnetic molecularly imprinted polymers were researched through isothermal adsorption experiment, kinetics adsorption experiment, and the selectivity experiment. Coupled with ultra high performance liquid chromatography and tandem mass spectrometry, the extraction conditions of the magnetic molecularly imprinted polymers as adsorbents for avermectin were investigated in detail. The recovery of avermectin was 84.2–97.0%, and the limit of detection was 0.075 μg/kg. Relative standard deviations of intra- and inter-day precisions were in the range of 1.7–2.9% and 3.4–5.6%, respectively. The results demonstrated that the extraction method not only has high selectivity and accuracy, but also is convenient for the determination of avermectin in fish samples.
研究领域:
分析化学
·
环境与食品安全分析
·
高分子科学
·
分子印迹技术
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DOI
高影响因子
危险品化学品经营许可证（带存储）