Effects of chronic high stocking density on liver proteome of rainbow trout (<Emphasis Type="Italic">Oncorhynchus mykiss</Emphasis>)

The main aim of the present study was to assess the effects of chronic high stocking density on liver proteome of rainbow trout. Rainbow trout juveniles (42.6 ± 2.3 g average body weight) were randomly distributed into six tanks at two stocking densities (low stocking density (LD) = 20 kg m^?3 and high stocking density (HD) = 80 kg m^?3). Both treatments were performed in triplicate tanks for a period of 60 days. High stocking density caused a reduction in the growth performance compared with LD fish. Lysozyme activity increased with stocking density, while serum complement activity presented the opposite pattern. Serum cortisol and total protein levels did not show significant differences (P > 0.05) between experimental groups. The fish reared at high stocking density showed significantly lower osmolality and globulin values but higher albumin level. The HD group had significantly higher activities of catalase, glutathione peroxidase and superoxide dismutase, and malondialdehyde content in the liver when compared to the LD group. Comparative proteomics was used to determine the proteomic responses in livers of rainbow trout reared at high stocking density for 60 days. Out of nine protein spots showing altered abundance (>1.5-folds, P < 0.05), eight spots were successfully identified. Two proteins including apolipoprotein A-I-2 precursor and mitochondrial stress-70 protein were found to increase in HD group. The spots found to decrease in the HD group were identified as follows: 2-peptidylprolyl isomerase A, two isoforms of glyceraldehydes-3-phosphate dehydrogenase, an unnamed protein product similar to fructose-bisphosphate aldolase, 78 kDa glucose-regulated protein, and serum albumin 1 protein.     

Assessment of the Antibacterial Effect of Chitosan Coated with Heracleum persicum Oil on Rainbow Trout Quality

Today, due to the rapid spoilage of fish, the use of natural preservatives is a priority over those of synthetic varieties. Also, the natural antimicrobial effects of essential oils can help to increase shelf life. There are very few studies concerning the use of essential oils in this regard. In the present study, the antibacterial effect of chitosan coated with Heracleum persicum oil was investigated on the quality of rainbow trout. The control and the coated fish samples were analyzed periodically by generalized estimating equation (GEE) for total viable count (TVC), psychrophilic bacteria, total volatile base nitrogen (TVB-N), polyunsaturated fatty acids (PUFA), texture, taste, odor, and overall acceptance parameters. The results showed that by increasing the amount of chitosan, TVC, psychrophilic bacteria, and TVB-N decreased while PUFA, texture, taste, odor, and overall acceptance parameters increased.     

Oxidative Stability of Spray-Dried Microencapsulated Fish Oils with Different Wall Materials

Multilayer microencapsulation of fish oil was evaluated by using fish gelatin (treated with or without microbial transglutaminase [MTGase]), chitosan, and maltodextrin for its ability to control lipid oxidation. This study showed that a mixture containing gelatin and maltodextrin obtained the highest percentage of core release. The oxidative stability of the formulated mixtures and the bulk oils was investigated during a period of 60 days. The peroxide value (PV) was assessed as a parameter for primary oxidation products, and p-anisidine (p-AV) and thiobarbituric acid reactive sub-stances (TBARS) was used to analyze secondary oxidation compounds. Observation of oxidation products showed that combinations of gelatin and maltodextrin made by adding MTGase and a mixture of gelatin and chitosan were able to increase the oxidative stability, and increases in PV and p-AV and TBARS were found for all oils.     

Application of the consolidated species concept to identify the causal agent of strawberry anthracnose in Iran and initial molecular dating of the <Emphasis Type="Italic">Colletotrichum acutatum</Emphasis> species complex

Anthracnose caused by Colletotrichum spp. is one of main strawberry diseases worldwide. The disease recently arrived in Iran and become epidemic in the Kurdistan province. A combination of morphological, molecular and pathogen-host interaction approaches (referred to the consolidated species concept) were applied to isolates from symptomatic strawberry tissues collected in Iran. Multi-gene phylogenetic analysis based on ITS-rDNA, beta-tubulin (TUB2) and glyceraldehyde-3-phosphate dehydrogenase (GAPDH) identified the species as the S5 clade of Colletotrichum nymphaeae. No significant intraspecies variation was observed in terms of morphology and pathogenicity. No significant genetic variation was observed among the isolates using inter simple sequence repeat analysis (ISSR) and primer pair combination of ERIC1/BOX and ERIC2/BOX fingerprinting markers. Based on the results of this study, it can be postulated that the C. nymphaeae population in Iran established itself from a single origin due to a founder effect. More generally, molecular dating based on relaxed clocks indicates co-radiation of C. nymphaeae S5 and strawberry plants and suggests high reciprocal specificity between the host and pathogen.     

Effect of microwave–chemical pre-treatment on compression characteristics of biomass grinds

The effect of microwave and microwave–chemical pre-treatments on densification characteristics and physical quality of pellets made from wheat and barley straw grinds were investigated. The ground wheat and barley straw samples were immersed in water, sodium hydroxide or calcium hydroxide solution at different concentrations (1 and 2% w/v) and then exposed to microwave radiation at three power levels (295, 603 and 713 W). Chemical composition and bulk and particle densities of samples were determined after pre-treatments. Pre-treated grinds were compressed in a plunger–die assembly with a force of 4000 N and compression and relaxation test data were recorded. The specific energy required for compression and ejection of pellets produced from untreated and pre-treated wheat and barley straw grinds was calculated. The tensile strength of the pellets was also evaluated to investigate the hardness of the pellets. Chemical composition analysis showed that microwave and chemical pre-treatment was significantly able to disintegrate the lignocellulosic structure of wheat and barley straw grinds. Data analysis also indicated that the pellets made from microwave–chemical pre-treated biomass grinds had a significantly higher density and tensile strength than the untreated or samples pre-treated by microwave and distilled water.     

Effect of Different Drying Methods on the Physicochemical Properties and Bioactive Components of Saffron Powder

Plant Foods for Human Nutrition - Saffron is the most expensive spice in the world; so, determining optimum conditions for its processing is crucial. The most important processing stage of saffron...     

Effect of Modified Oat Starch and Protein on Batter Properties and Quality of Cake

Starch and protein separated from oat were chemically modified using cross‐linking and acetylation protocols for starch, and deamidation and succinylation for protein isolate. Cross‐linking decreased swelling power of starch, whereas syneresis increased, but cross‐linking does not have a significant effect on gelatinization temperature. Acetylation increased swelling power, but gelatinization temperature and syneresis diminished. Deamidation and succinylation increased nitrogen solubility index, emulsion activity, foaming capacity, and water and oil binding capacity. Emulsion stability did not change with deamidation and it diminished with succinylation, while foaming stability decreased with both treatments. Acetylated starch and two types of modified proteins were substituted for 5, 10, 15, and 20% of oat flour to bake cake samples and then physical properties of the cakes were measured. Acetylated starch increased batter viscosity, cake volume, and whiteness of cake crust. Increased level of deamidated protein produced cakes with lower batter viscosity, higher volume, and darker color (increase in redness). Application of higher levels of succinylated protein led to higher batter viscosity and lightness, and lower cake volume. Therefore, substitution of deamidated protein and acetylated starch can improve cake properties.     

A Signature of Three microRNAs Is a Potential Diagnostic Biomarker for Glioblastoma

Background:Glioblastoma is the most common primary malignant neoplasm of the central nervous system. Despite progress in diagnosis and treatment, glioblastoma still has a poor prognosis. This study aimed to examine whether a signature of three candidate miRNAs (i.e. hsa-let-7c-5p, hsa-miR-206-5p, and hsa-miR-1909-5p) can be used as a diagnostic biomarker for distinguishing glioblastoma from healthy brain tissues. Methods:In this study, 50 FFPE glioblastoma tissue samples and 50 healthy tissue samples adjacent to tumor were included. The expression of each candidate miRNA (i.e. hsa-let-7c-5p, hsa-miR-206-5p, and hsa-miR-1909-5p) was measured using RT-qPCR. To show the roles of each miRNA and their biological effects on glioblastoma development and clinicopathological characteristics, in silico tools were used. ROC curves were performed to assess the diagnostic accuracy of each miRNA. Results:Based on the results, hsa-let-7c-5p and hsa-miR-206-5p were downregulated, while hsa-miR-1909-5p was upregulated in glioblastoma tumors compared to healthy samples. No association was detected between the expression of each candidate miRNA and sex. Except for hsa-let-7c-5p, other miRNAs did not correlate with age status. ROC curve analysis indicated that the signature of candidate miRNAs is a potential biomarker distinguishing between glioblastoma and healthy samples. Only hsa-miR-206-5p suggested the association with poor prognosis in glioblastoma patients. Conclusion:Our findings revealed that the signature of three miRNAs is capable of distinguishing glioblastoma tumor and healthy tissues. These results are beneficial for the clinical management of glioblastoma patients.Key Words: Inflammation, Gastric cancer, Gene expression, Pattern recognition receptors, RNA-seq     

Effect of hydrothermaled bran on physicochemical, rheological and microstructural characteristics of Sangak bread

Increased consumption of whole grain products has been associated with decreased risk of health problems such as cardiovascular disease, diabetes and obesity. Phytate however, has always been a matter of concern, since it chelates minerals such as iron. Sangak is very popular Iranian flat bread invented five hundred years ago, made from 95% extraction flour. The bread is fermented but usually fermentation is not able to remove all phytate from the dough. In this study flours were first debranned; resulting bran was subjected to a hydrothermal process. The hydrothermaled (HT) brans were then incorporated in the Sangak flour. In the next step, physicochemical, rheological and microstructural characteristics of Sangak flour and dough prepared from two Iranian wheat varieties, Tajan and Back Cross of Roshan were investigated. Results indicated a reduction in phytate up to 55% in the samples. The resulting dough containing HT bran showed a higher development time and valorimetric value and was more stable than doughs made with normal bran. Dough made with HT bran showed a kind of protein matrix in which proteins and starch granules are oriented in a more non-ordered structure.     

Iron Fortification of Whole Potato Using Vacuum Impregnation Technique with a Pulsed Electric Field Pretreatment

In this study, the effect of a vacuum impregnation (VI) process with pulsed electric field (PEF) pretreatment on fortification of whole potato with ferric pyrophosphate was investigated. The VI process and PEF pretreatment were optimized with respect to physicochemical attributes of PEF-VI-processed samples using response surface methodology (RSM). The results indicated that the iron content of VI-processed and PEF-VI-processed potatoes was increased about 126 and 457%, respectively, compared to unprocessed potatoes. A more intensive PEF pretreatment led to a higher cell disintegration, decrease in colour and textural parameters and also increase in components leakage from treated potato. Our study suggests that whole 180-g potatoes should be pretreated at 394 V/cm with 36 pulses and then treated at 3.5 kPa for 37 min in vacuum stage and 39 min restoration time in atmospheric stage to achieve the highest iron fortification and the lowest physicochemical changes during PEF-VI processing.