Variations in the soil microbial community composition of a tropical montane forest ecosystem: Does tree species matter?

We investigated tree species effects on the soil microbial community in the tropical montane forest on Mt. Kinabalu, in Malaysian Borneo. We investigated microbial composition (lipid profile) and soil physicochemical parameters (pH, moisture, total C, N and phenolics concentration) in top 5-cm soils underneath two conifers (Dacrycarpus imbricatus and Dacrydium gracilis) and three broad-leaves (Lithocarpus clementianus, Palaquium rioence and Tristaniopsis clementis). We found that the primary difference in microbial composition was between conifer versus broad-leaves. The abundance of specific microbial biomarker lipids correlated with soil pH, total C and N. We conclude that tree species have significant impacts on the soil microbial community through their effects on soil pH, total C and N.     

Comparison in taste and extractive components of boiled dorsal muscle and broth from half-smooth golden puffer Lagocephalus spadiceus caught in Japan with those of the same fish imported

The taste and extractive components of boiled dorsal muscle and broth prepared from half-smooth golden puffer Lagocephalus spadiceus caught in Japan and from those imported from China were compared. In the sensory test, the first taste, elasticity, and saltiness of boiled muscle from Japanese (domestic) fish were higher than those of the imported fish, whereas the orthonasal fishy smell of the imported fish was higher than that of the domestic fish. The first taste, aftertaste, retronasal fishy smell, sweetness, saltiness, and umami of the broth prepared from dorsal muscle of the domestic fish were higher than those of the imported fish, whereas orthonasal fishy smell and bitterness of the imported fish were higher than those of the domestic fish. Most panelists preferred the overall taste of the domestic fish to that of the imported fish. The concentration of trimethylamine in the trichloroacetic acid extracts from boiled muscle and broth of the imported fish was higher than that of the domestic fish, suggesting that this substance contributes to the orthonasal fishy smell of the imported fish.     

Molecular phylogenetic relationship of Tetraodon pufferfish based on mitochondrial DNA analysis

Pufferfishes belonging to the genus Tetraodon form one of the largest groups in the family Tetraodontidae. This group consists of more than 20 species distributed across freshwater, as well as brackish and coastal waters, of Africa and Southeast Asia. However, their phylogenetic and evolutionary relationships are still ambiguous. In the present study, mitochondrial genes encoding 16S rRNA and cytochrome b were sequenced for 17 Tetraodon species collected from various areas mentioned above. Supermatrix analysis based on the complete sequences of the two genes from Tetraodon species was performed using a tree with 50 tetraodontid species (including 7 Tetraodon species) as a backbone. The obtained phylogenetic tree classified Tetraodon species into three groups, correlating well with their habitats, such as Asian freshwater, Asian brackish water, and African freshwater. We also showed that salinity tolerance of Asian freshwater species T. cochinchinensis was apparently lower than that of Asian brackish water species T. nigroviridis, suggesting that the speciation of Tetraodon species in the Asian freshwater group was caused by the molecular evolution associated with osmotic regulation.     

Expression and characterization of rainbow trout Oncorhynchus mykiss recombinant myoglobin

Fish Physiology and Biochemistry - Recombinant expression system was established for rainbow trout myoglobin (Mb) considering its unique primary structure of having one unusual deletion and two...     

Tree species effects on soil enzyme activities through effects on soil physicochemical and microbial properties in a tropical montane forest on Mt. Kinabalu, Borneo

Tree species influence on the soil mineralization process can regulate overall nutrient cycling in a forest ecosystem, which may occur through their effects on substrate quality, soil physicochemical properties and soil microbial community. We investigated tree species effects on soil enzyme activities in a tropical montane forest on Mt. Kinabalu, Borneo. Specifically, we analyzed C- and P-degrading enzyme activities, as well as the relationships among the enzyme activities, soil physicochemical properties, substrate quality (C, N, and P concentrations), and microbial composition in the top 5 cm soils beneath conifers (Dacrycarpus imbricatus and Dacrydium gracilis) and broadleaves (Lithocarpus clementianus, Palaquium rioence, and Tristaniopsis clementis). Activities of acid phosphatase and β-d-glucosidase were significantly different among the tree species. Soil moisture, total C and N content and microbial lipid abundance (a proxy for microbial composition) could influence the enzyme activities although the relative contributions of microbial composition to the enzyme activities might be smaller. A higher acid phosphatase activity beneath Dacrydium than those beneath the other tree species can compensate for a lower concentration of P in available fractions beneath Dacrydium. This localized mineralization activity could subsequently influence soil nutrient availability in this forest.     

Effects of food colorants on photooxidation of lipids added to Alaska pollack <Emphasis Type="Italic">Theragra chalcogramma</Emphasis> surimi

Food colorants including rose bengal, erythrosine B, phloxine B and cochineal extracts were added to Alaska pollack Theragra chalcogramma surimi which was previously added with methyl linoleate (MeLe) or ethyl eicosapentaenoate (EPA Et). All the surimi were exposed to a 100-watt light tungsten bulb (4500 lux) in a cold room at 5°C. Four isomeric hydroperoxides, including 13-cis, trans-, 13-trans, trans-, 9-trans,cis- and 9-trans,trans-MeLe hydroperoxides, were generated by oxidation of MeLe added to surimi with and without cochineal extracts after exposure to light for several hours. For the surimi containing rose bengal, erythrosine B and phloxine B, extracted lipids contained not only the above four hydroperoxide isomers but also 12-cis,trans-as well as 10-trans,cis- MeLe hydroperoxides. EPA Et added to surimi which contained rose bengal, erythrosine B and phloxine B generated characteristic isomeric hydroperoxides, including 6-cis,trans- and 17-cis,trans-EPA Et hydroperoxides due to ¹O₂ mediated oxidation. The pro-oxidative potentials of four food colorants in surimi against added EPA Et or MeLe increased as the order of cochineal extracts < phloxine B<erythrosine B<rose bengal. These results clearly demonstrated that the addition of certain food colorants to surimi accelerated ¹O₂ mediated lipid oxidation to result in the generation of characteristic hydroperoxide isomers.     

Compositions of fatty acid hydroperoxide positional isomers in sweet smelt, yellowtail and rainbow trout livers phosphatidylcholine

ABSTRACT: Hydroxy fatty acid isomers derived from phosphatidylcholine hydroperoxides (PC-OOH) in the livers of three fish species, including sweet smelt, yellowtail and rainbow trout, were determined by selected ion monitoring of gas chromatography/mass spectrometry. Total molar amounts of all hydroxy fatty acids determined in the present study coincided well with those of PC-OOH reported previously, suggesting that hydroxy fatty acid composition reflects hydroperoxide composition. The total amount of hydroperoxide isomers accumulated in the livers of sweet smelt was much higher than those of yellowtail and rainbow trout. The amounts of certain isomers, including 10-hydroperoxy octadecanoic acid, 12-hydroperoxy eicosanoic acid and 14-hydroperoxy docosanoic acid, were significantly higher than those of rainbow trout and yellowtail. These results suggest that differences in the contents and compositions of certain hydroperoxide isomers, which are possible precursors of a watermelon-like or cucumber-like aroma, result in differences of fresh fish aroma between aromatic fish and non-aromatic fish.