Search Results (13)

Members of the genus Nemipterus are economically important fish species distributed in the tropical and subtropical Indo-West Pacific region. The majority of species in this genus inhabit waters with sandy–muddy substrates on the continental shelf, although different species are found at slightly varying water depths. In this study, we sequenced seven species within the genus Nemipterus after identifying the specimens using complementary morphological analysis and DNA barcoding. Each species yielded over 40,000,000 clean reads, totaling over 300,000,000 clean reads across the seven species. A total of 276,389 unigenes were obtained after de novo assembly and a total of 168,010 (60.79%) unigenes were annotated in the protein database. The comprehensive functional annotation based on the KOG, GO, and KEGG databases revealed that these unigenes are mainly associated with numerous physiological, metabolic, and molecular processes, and that the seven species exhibit similarity in these aspects. By constructing a phylogenetic tree and conducting divergence time analysis, we found that N. bathybius and N. virgatus diverged most recently, approximately during the Neogene Period (14.9 Mya). Compared with other species, N. bathybius and N. virgatus are distributed in deeper water layers. Therefore, we conducted selection pressure analysis using these two species as the foreground branches and identified several environmental-responsive genes. The results indicate that genes such as aqp1, arrdc3, ISP2, Hip, ndufa1, ndufa3, pcyt1a, ctsk, col6a2, casp2 exhibit faster evolutionary rates during long-term adaptation to deep-water environments. Specifically, these genes are considered to be associated with adaptation to aquatic osmoregulation, temperature fluctuations, and skeletal development. This comprehensive analysis provides valuable insights into the evolutionary biology and environmental adaptability of threadfin breams, contributing to the conservation and sustainable management of these species. Full article

Surimi gel, a type of hydrocolloidal food, is formed through the gelation of fish meat proteins. Myosin heavy chain (MHC), a key myofibrillar protein, plays a crucial role in the formation of the gel network via both transglutaminase (TGase)-catalyzed and non-enzymatic polymerization. Gel disintegration in surimi is primarily attributed to the proteolytic degradation of MHC. This study focused on golden threadfin bream Nemipterus virgatus, a species characterized by low TGase activity and high protease activity at elevated temperatures. We investigated the competition between non-enzymatic polymerization and proteolytic degradation of MHC and their effects on gel mechanical properties using a mathematical model. A mathematical model based on kinetic reactions accurately reflected the changes in MHC observed through SDS-PAGE analysis during N. virgatus gel disintegration. Our results indicate that not only unpolymerized but also polymerized MHC was significantly degraded, which substantially contributed to the reduction in the mechanical properties of the N. virgatus surimi. Mathematically understanding the dynamics of MHC in surimi during heating helps promote the utilization of noncommercial fish species for surimi processing by enabling better control over surimi gel properties. Full article

This study aimed to optimize the three-dimensional (3D) printing parameters for surimi-based inks and investigate the effects of additives (starch, salt, and water) on the rheological and textural properties of surimi paste, aiming to develop a universal formulation applicable across three fish species: Alaska pollock, golden threadfin bream, and hairtail. By analyzing the hardness, adhesiveness, storage modulus (G′), and complex viscosity of the surimi inks, a formula was developed to identify the range of physical properties required for stable and precise 3D printing. The parameter windows to build a 3D structure with a 45° slope were as follows: hardness, 150–415 g/cm², and adhesion, −300 to −115 g. Mixing surimi with additives such as water, salt, and starch to obtain the desired physical properties facilitated the printing of 3D surimi samples using a 3D food printer. Full article

Pacific white shrimp shell protein hydrolysates (SSPHs) produced using alcalase (UAH) and papain (UPH), and polyphenols (PPNs) conjugates were prepared using variable concentrations (0.5–3% w/v) of different polyphenols (EGCG, catechin, and gallic acid). When 2% (v/v) of a redox pair was used for conjugation, 0.5% (w/v) of PPNs resulted in the highest conjugation efficiency (CE), regardless of the polyphenol types. However, CE decreased further with increasing levels of PPNs (p < 0.05). SSPHs at 2% retained the highest CE when combined with the selected PPN and redox pair concentrations (p < 0.05). FTIR and ¹H-NMR analysis confirmed the successful conjugation of PPNs with the SSPHs. Among all the conjugates, EGCG conjugated with UAH (A–E) or UPH (P–E) exhibited the highest DPPH/ABTS radical scavenging, and metal chelating activities, respectively. The highest FRAP activity was noticed for A–E conjugate followed by UAH-catechin (A–C) and UPH-catechin (P–C) conjugates. The A–C sample (6 mg/mL) demonstrated the strongest inhibition efficiency against α-amylase, α-glucosidase, and pancreatic lipase (89.29, 81.23, and 80.69%, respectively) than other conjugates (p < 0.05). When A–C conjugate was added into surimi gels prepared from Indian mackerel (IM) and threadfin bream (TH) mince at various levels (2–6%; w/w), gel strength, and water holding capacity was increased in a dose-dependent manner, regardless of surimi type. However, whiteness decreased with increasing A–C levels. After the in vitro digestion of surimi gels, antioxidant and enzyme inhibitory activities were also increased as compared to the digest prepared from control surimi gels (added without A–C conjugate). Thus, waste from the shrimp industry in conjugation with plant polyphenols could be utilized to produce antioxidant and antidiabetic or anti-obesity agents, which could be explored as a promising additive in functional foods and nutraceuticals. Full article

In the aspect of food quality measurement, the application of image analysis has emerged as a powerful and versatile tool, enabling a highly accurate and efficient automated recognition and the quality classification of visual data. This study examines the feasibility of employing an AI algorithm on labeled images as a non-destructive method to classify surimi gels. Gels were made with different moisture (76–82%) and corn starch (5–16%) levels from Alaska pollock and Threadfin breams. In surimi gelation, interactions among surimi, starch, and moisture caused color and quality shifts. Color changes are indicative of structural and quality variations in surimi. Traditional color measuring techniques using colorimeter showed insignificant differences (p < 0.05) in color values and whiteness among treatments. This complexity hindered effective grading, especially in intricate formulations. Despite insignificant color differences, they signify structural changes. The Convolutional Neural Network (CNN) predicts the visual impact of moisture and starch on gel attributes prepared with different surimi species. Automated machine learning assesses AI algorithms; and CNN’s 70:30 training/validation ratio involves 400–700 images per category. CNN’s architecture, including input, convolutional, normalization, Rectified Linear Unit (ReLU) activation, and max-pooling layers, detects subtle structural changes in treated images. Model test accuracies exceed 95%, validating CNN’s precision in species and moisture classification. It excels in starch concentrations, yielding > 90% accuracy. Average precision (>0.9395), recall (>0.8738), and F1-score (>0.8731) highlight CNN’s high performance. This study demonstrates CNN’s value in non-destructively classifying surimi gels with varying moisture and starch contents across species, and it provides a solid foundation for advancing our understanding of surimi production processes and their optimization in the pursuit of high-quality surimi products. Full article

The eastern Mediterranean Sea is one of the most invaded marine ecosystems due to the introduction of Lessepsian species, which migrated from the Red Sea to the Mediterranean Sea following the construction of the Suez Canal. Some of these species may initially appear to be beneficial for fisheries by providing additional income sources for fishers; however, this usually occurs at the expense of negatively impacted native species and, thus, the ecosystem, which leads to greater economic losses for the fisheries in the long term. Therefore, this study aims to quantify the impact of N. randalli, which is one of the Lessepsian species with increasing commercial importance for the fisheries, on the food web dynamics in a coastal ecosystem in the northeastern Mediterranean Sea using a mass-balance food web modelling approach by capitalising on field data obtained from trawl samplings conducted within the scope of the study. Results showed that the ecosystem was in a developmental stage and experienced an autotrophic succession. The keystone fish group with a structuring role in the food web was sea breams and porgies. Although N. randalli had positive impacts on certain commercially exploited indigenous demersal fish species by mitigating the negative impact of another Lessepsian species, i.e., Saurida undosquamis (Richardson, 1848), in the food web, it had a negative impact on the keystone group of the food web, i.e., sea breams and porgies. Therefore, N. randalli poses a potential threat to the ecosystem’s structure, and the interactions of N. randalli with other species in the food web may instigate an ecosystem reorganisation in the future. We suggest targeted fisheries exploitation and incentives for the fishery of N. randalli as management strategies to mitigate its negative impacts. However, the mitigating role of N. randalli in regulating the negative impacts of S. undosquamis could be adversely affected by its increasing exploitation; therefore, future modelling studies should consider scenario simulations to test such effects. Full article

Freeze-dried tuna pepsin powder (TPP) was prepared using maltodextrin (10%) and trehalose (5%), while trypsin-loaded beads (TLB) with 5% glycerol were obtained via chitosan/alginate ionotropic gelation. The storage stability of TPP and TLB and their proteolytic activity toward red kidney bean protein (RKB), threadfin bream surimi (TBS) and egg white protein (EWP) in varying simulated in vitro gastrointestinal (GI) tract conditions were studied. The intestinal transepithelial transportation of generated peptides was also carried out through Caco-2 cell monolayers after the cytotoxicity test. Enzyme activity was dropped when TPP and TLB in blister packs were kept for 10 weeks of storage at room (28 °C) and refrigerated (4 °C) temperatures. TPP and TLB at a level of 50% (w/w of proteins) effectively hydrolyzed RKB, TBS and EWP in a simulated in vitro GI tract, as indicated by marked protein degradation and increased degree of hydrolysis. Some peptides generated after GI digestion could transport through Caco-2 cell monolayers. Those peptides had different molecular size distribution and antioxidant activities. The highest antioxidant activity was observed for RKB hydrolysate after passing through the Caco-2 cell monolayer. Therefore, TPP and TLB from skipjack tuna viscera could potentially be used for enzyme supplementation to help digest food proteins. Food-derived bioactive peptides generated after GI digestion could assist in improving human health due to their antioxidant activity. Full article

The effect of salted duck egg white powder (SDEWP) as a source of salt at different salt equivalent (SE) levels (0–2.5% SE) on gel qualities and texture properties of threadfin bream surimi was investigated. SDEWP possessed a high protein (64.59%) and salt (34.86%) concentration. The breaking force of surimi gel increased by the amount of SDEWP (p < 0.05). The addition of SDEWP up to 1.5% SE into the surimi gel has significantly increased the deformation (13.8%) and decreased the expressible moisture content (38.5%). Hardness, gumminess, and chewiness were augmented as higher levels of SDEWP were added, whereas cohesiveness decreased when the SDEWP above 1.5% SE was used. The incorporation of SDEWP had no significant effect on the springiness (p < 0.05). Less proteolytic degradation was observed in the surimi gel fortified with SDEWP. A higher amount of added SDEWP enhanced the whiteness of the surimi gel (p < 0.05). A denser and more ordered gel network was attained when SDEWP with 1.5% SE was added. SDEWP could be exploited as a source for salt and non-fish proteins in threadfin bream surimi, in which SDEWP containing 1.5% SE could significantly improve the quality of surimi gel. Full article

The impact of maltodextrin (10%) in combination with trehalose or glycerol at different levels (2.5% and 5%) and their mixture on the stability of freeze-dried pepsin from skipjack tuna stomach was studied. Addition of 5% trehalose and 10% maltodextrin yielded the powder (TPP-T5) with highest relative pepsin activity (p < 0.05). TPP-T5 had different shapes and sizes, with mean particle size of 65.42 ± 57.60 μm, poly-dispersity index of 0.474, and zeta potential of −19.95. It had bulk density of 0.53 kg m⁻³ and possessed fair flowability. The wetting time for TPP-T5 was 16.36 ± 0.73 min, and solubility was 93.58%. TPP-T5 stored at room temperature under different relative humidities could maintain proteolytic activity up to 4 weeks. Commercial porcine pepsin (CP) and crude tuna pepsinogen had molecular weights of 35.2 and 43.3 kDa, respectively, when analyzed using gel filtration (Sephadex G-50) and SDS-PAGE. Tuna pepsin had comparable hydrolysis toward threadfin bream muscle protein, whey protein isolate, and kidney bean protein isolate to commercial pepsin, especially at a higher level (15 units/g protein). Digested proteins contained peptides with varying molecular weights as determined by MALDI-TOF. Therefore, pepsin from skipjack tuna stomach could replace commercial porcine pepsin and was beneficial supplement for patients with maldigestion, particularly the elderly. Full article

The genetic structure and demography of the yellowbelly threadfin bream, Nemipterus bathybius, in the northern South China Sea were examined using the mitochondrial DNA cytochrome b gene (1141 bp). High levels of haplotype and nucleotide diversities (0.98 and 5.26 × 10⁻³, respectively) showed that all populations exhibited a high level of genetic diversity. Analysis of molecular variance (AMOVA), F_ST statistics, and haplotype networks suggested the absence of significant genetic differentiation along the coast of the northern South China Sea. Although the results suggested that the lack of differentiation within the population structure of N. bathybius was shaped by ocean currents, our results also showed that the Qiongzhou Strait limited their migration between Beibu Gulf and the northern South China Sea. Neutrality tests and mismatch distributions indicated population expansion, but the Bayesian skyline plots and approximate Bayesian computation approaches suggested that the population sizes recently contracted. The diversification of multiple stocks, which were induced by two ocean current systems, contributed to these discordant results. Although these analyses of demographic history revealed no evidence for recent population bottlenecks, the population demography needs to be evaluated further. Full article

Effects of psyllium (Plantago ovata) husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, w/w) on gelling properties of surimi from threadfin bream (Nemipterus sp.) were investigated. The addition of 1% PHP resulted in the highest increase (50%) in the breaking force (BF) of surimi gel (S), compared to that of the control gel (CON; without PHP). Lower BF was obtained for gel incorporated with PHP at the higher levels (2–4%) (p < 0.05). On the other hand, deformation (DF) was decreased with the addition of PHP at all levels compared to the CON gel. The whiteness and expressible moisture content of gels were decreased with augmenting levels of PHP (p < 0.05). Protein patterns revealed that PHP at all concentrations did not affect the polymerization of the myosin heavy chain. A loss in the elasticity of the gel was attained with the addition of PHP as indicated by decreased storage modulus (G’). A finer and more compact network was detected in gels containing 1 and 2% PHP than that found in the CON. FTIR spectra suggested that the addition of PHP influenced the secondary structure as well as functional groups of myofibrillar proteins. Based on the sensory evaluation, the surimi containing PHP at 1–3% showed a similar overall likeness score to the CON. Therefore, PHP at the optimum level could improve the gelling properties of the threadfin bream surimi with high acceptability. Full article

The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (p < 0.05) of surimi gel. L* (lightness), a* (redness), and b* (yellowness) values were increased with augmenting ASBB levels; however, whiteness slightly decreased in surimi gel incorporated with ASBB (p < 0.05). Higher likeness scores were noticed in surimi gel containing ASBB, compared to that of the control. However, a slight decrease in the likeness score was noticed in surimi gel with 10% (w/w) ASBB (p < 0.05). Surimi gel added with 8% (w/w) ASBB possessed the increase in breaking force by 80% from the control and had the highest likeness score. Texture profile analysis of surimi gel added with ASBB showed the improved texture characteristics with coincidentally higher storage modulus of surimi paste. Surimi gel with 8% (w/w) ASBB had a denser and finer microstructure with higher ash, calcium, and phosphorous contents, compared to the control. Thus, incorporation of bio-calcium up to 8% (w/w) not only increased mineral content, but also improved textural, sensory, and microstructural properties of surimi gel. Full article

Viruses are among the most abundant and diverse biological components in the marine environment. In finfish, viruses are key drivers of host diversity and population dynamics, and therefore, their effect on the marine environment is far-reaching. Viral encephalopathy and retinopathy (VER) is a disease caused by the marine nervous necrosis virus (NNV), which is recognized as one of the main infectious threats for marine aquaculture worldwide. For over 140 years, the Suez Canal has acted as a conduit for the invasion of Red Sea marine species into the Mediterranean Sea. In 2016–2017, we evaluated the prevalence of NNV in two indigenous Mediterranean species, the round sardinella (Sardinella aurita) and the white steenbras (Lithognathus mormyrus) versus two Lessepsian species, the Randall’s threadfin bream (Nemipterus randalli) and the Lessepsian lizardfish (Saurida lessepsianus). A molecular method was used to detect NNV in all four fish species tested. In N. randalli, a relatively newly established invasive species in the Mediterranean Sea, the prevalence was significantly higher than in both indigenous species. In S. lessepsianus, prevalence varied considerably between years. While the factors that influence the effective establishment of invasive species are poorly understood, we suggest that the susceptibility of a given invasive fish species to locally acquired viral pathogens such as NVV may be important, in terms of both its successful establishment in its newly adopted environment and its role as a reservoir ‘host’ in the new area. Full article