A stochastic approach for analysis of the influence of white spot disease, zootechnical parameters, water quality, and management factors on the variability of production of shrimp Litopenaeus vannamei cultivated under intensive commercial conditions

We investigated the variability of shrimp Litopenaeus vannamei production by incorporating stochastic elements into deterministic stock models and determined the contribution that white spot disease, zootechnical parameters, water quality, and alternative management strategies have on variability. The model was calibrated for intensive shrimp cultivation in the State of Nayarit, Mexico. Mean annual production increased as a consequence of improved management from 8000 kg ha⁻¹ to 22,000 kg ha⁻¹ when cultivation was not affected by the disease and from 3200 kg ha⁻¹ to 10,400 kg ha⁻¹ when the disease affected production. When simultaneously considering both cases, mean annual production increased from 6300 kg ha⁻¹ to 16,800 kg ha⁻¹. White spot disease was a major factor determining variability of production. Shrimp production was particularly sensitive to levels of dissolved oxygen when management was inadequate, while final weight and mortality rate of shrimp were more sensitive when management improved. Water temperature and salinity had intermediate importance, and mortality caused by the disease and the time when mortality occurred had intermediate or low relevance. Improving management increased shrimp production and diminished variability. The duration of cultivation and stocking density were the most important management variables controlling variability of production when cultivation was affected by the white spot disease. When the disease was not present, pond size and duration of cultivation were the main factors affecting production. Starting time of aeration had relatively lower importance in determining variability, while the stochastic values of dissolved oxygen, in contrast, became most important. These results call for studies on improving aeration management to reduce variability of dissolved oxygen in ponds.     

Pansteatitis in polluted Olifants River impoundments: nutritional perspectives on fish in a eutrophic lake,Lake Loskop,South Africa

This study compares the aetiology of pansteatitis in Lake Loskop, relative to two other impoundments along the Olifants River. Macroscopic and microscopic pathology, age determination and analysis of stomach content, fatty acids and stable isotopes explain the high prevalence of pansteatitis in Oreochromis mossambicus (Peters) and several other species in Lake Loskop. All the dietary indicator comparisons between pansteatitis‐affected and healthy fish fail to support a systemic cause. Pansteatitis in Lake Loskop was linked to size and weight of O. mossambicus, but not to ontogenic age. Fish in Lake Loskop showed abnormally high omega‐3 to omega‐6 fatty acid ratios normally only found in marine fish with no significant difference in degree of assimilation of these fatty acids between pansteatitis‐affected and healthy fish. This explains the vulnerability to, but not the occurrence of, pansteatitis. As a cause for the pansteatitis, these results point towards sporadic vitamin E‐depleting trigger events, known sporadic fish die‐off occurrences that provide surviving fish with a rich source of rancid fats on which to scavenge. The mechanism ties pansteatitis to eutrophication and trophic cascade effects, the intrinsic drivers of the disease and suggests an adaptive management strategy that might be applied by relevant conservation authorities.     

Malted Sorghum as a Functional Ingredient in Composite Bread

To alleviate the adverse effects (grittiness and high crumb firmness) caused by the inclusion of sorghum flour in composite breads, sorghum grain was malted with the aim of decreasing the gelatinization temperature and increasing the water‐holding capacity of sorghum flour. Four different heat treatments were investigated: drying the malt at high temperatures (50–150°C), stewing, steaming, and boiling before drying the malt at 80°C. Malting decreased the pasting temperature of sorghum to values approaching those of wheat flour, but the paste viscosity was very low. Increasing the malt drying temperature inactivated the amylases but gave malts of darker color and bitter taste. Stewing, steaming, and boiling the malt before drying almost completely inactivated the amylases and increased the enzyme‐susceptible starch content and the paste viscosity of malt flours. Bread made with boiled malt flour (30%) had an improved crumb structure, crumb softness, water‐holding capacity, and resistance to staling, as well as a fine malt flavor compared with the bread made with grain sorghum flour (30%). Consumers preferred the malted sorghum bread over the bread made with plain sorghum flour.     

Partial substitution of fish meal with soybean and cottonseed meals in diets for African bonytongue,Heterotis niloticus (Cuvier, 1829) fingerlings: effects on growth,feed efficiency and body composition

A feeding trial was conducted to examine the suitability of soybean meal (SBM) and cottonseed meal (CSM) as a partial substitute for the dietary protein supplied by fish meal for H. niloticus fingerlings. Fish were fed with four isonitrogenous (350 g kg^?1 crude protein) and isoenergetic (18.8 kJ g^?1 GE) diets in which fish meal protein was gradually replaced by plant protein from a mixture of SBM and CSM (0%, 25%, 50% and 75% in diets 1, 2, 3 and 4 respectively). Triplicate groups of fingerlings H. niloticus (mean weight of 5 g) were handfed twice daily to apparent satiation for 60 days inside net hapas. Growth performances (SGR varied from 3.09% to 3.16% day^?1) of fingerlings fed diets containing 0%, 25% and 50% plant protein were not significantly different (P>0.05). At 75% fish meal substitution, growth and feed utilization efficiency indicators were significantly reduced (P<0.05). The carcass composition were also significantly (P<0.05) affected by the replacement level of fish meal, except dry matter and ash. Results suggest that the dietary fish meal protein could efficiently be substituted by a mixture of soybean and cottonseed meals up to 50%, without adverse effects on maximal growth in practical diets for H. niloticus fingerlings.     

Lethal concentration of Cymbopogon citratus (Poaceae) essential oil for Dolops discoidalis and Argulus sp. (Crustacea: Argulidae)

This study investigated the acute toxicity (LC_50-24 hr) effects of the essential oil of Cymbopogon citratus for adult Argulus sp. and Dolops discoidalis, before and during oviposition. In vitro acute toxicity (LC_50-24 hr) was tested using 20, 40, 60, 80, 100, 120, 140 and 160 μg/L of C. citratus essential oil, and two control groups (one with cultivation tank water and one with cultivation tank water + alcohol) were used. Specimens of Argulus sp. and D. discoidalis submitted to acute toxicity were evaluated using histological procedures. The major chemical compounds of C. citratus essential oil were geranial (47.5%), neral (35.6%) and myrcene (6.7%). The LC_50-24 hr for Argulus sp. adults was 67.97 μg/L, while for D. discoidalis it was 59.55 µg/L. In the oviposition of both species of argulids, maximum mortality began with treatments of 140 μg/L, while the LC_50-24 hr for Argulus sp. and D. discoidalis was 83.98 μg/L and 82.48 μg/L, respectively. In both argulid species exposed to C. citratus essential oil, morphological alterations were observed only in the eyes, and they occurred in the ommatidium and rhabdomeres and were dependent on the concentration of C. citratus essential oil and the parasite species.     

Reproductive characteristics of the fishery important temperate demersal berycid Centroberyx gerrardi indicate greater reproductive output in regions of upwelling

The reproductive biology of Centroberyx gerrardi (Günther) was investigated across ~2,000 km of its southern Australian distribution, encompassing different jurisdictions and varying environmental features. Greater gonad mass and prevalence of spawning fish, along with lower ratios of lengths at maturity:maximum lengths and ages at maturity:maximum ages, were identified at the western‐most (Capes) and eastern‐most (Great Australian Bight; GAB) regions. Across the study region, spawning peaks in summer/autumn, when water temperatures are warmest. Regional differences in potential “reproductive output,” while not consistent with the eastward decline in mean monthly water temperature, may instead be related to summer upwelling in the Capes and GAB, driving greater oceanic productivity prior to peak spawning, supporting larval survival. In autumn, the prevailing southward and eastward flowing, downwelling Leeuwin Current (LC) strengthens, providing a dispersal mechanism along the west and south Australian coasts, but limiting upwelling effects. Predicted changes in environmental conditions and their potential impacts on C. gerrardi are discussed, in particular how these factors may affect recruitment to stocks and fisheries, requiring a better understanding of source‐sink relationships for this species. As environmental changes occur, management strategies to sustain fish resources must adapt to spatially variable and changing reproductive output and be collaborative across jurisdictions.     

Physicochemical and Structural Properties of Recovered Elastin from Jumbo Squid (Dosidicus gigas) By-Products

Physicochemical and structural properties of soluble jumbo squid (Dosidicus gigas) elastin recovered from skin by-products were evaluated. The molecular weight of isolated elastin was ~40 kDa with an isoelectric point (pI) between 9 and 10. Aspartic, glutamic, arginine, proline, glycine, and lysine amino acids were the most abundant in squid elastin, whereas the hydroxyproline absence, ~0.7% cysteine content, and the calculated 0.35 isoleucine/leucine ratio were used as purity index. Total and reactive sulfhydryl contents were similar (247.0 ± 5.1 vs 242.0 ± 7.5 μmol mg^?1 of protein, P ≥ 0.05) in purified squid elastin but surprisingly higher than previously reported in other elastins. On the other hand, the secondary structures of squid elastin analyzed by Fourier transform infrared spectroscopy (FTIR) were ~45% β-sheets, ~15% α-helices, ~10% β-turns, and ~30% undefined structures. In addition, squid elastin experienced glass transition at 82.01 ± 0.01ºC, denaturation temperature at 110.45 ± 0.64ºC, and aggregation at 197.5 ± 0.23ºC. In conclusion, the prevalence of charged amino acids and pI of squid elastin can facilitate its solubilization in hydrophilic systems, whereas the secondary structure profile and thermostability are desirable features in proteins used for biopolymer designs such as food biofilms or barrier systems.     

Fermented Sorghum as a Functional Ingredient in Composite Breads

Whole sorghum flour was fermented (a five‐day natural lactic acid fermentation) and dried under forced draught at 60°C, and evaluated for its effect on sorghum and wheat composite bread quality. In comparison with unfermented sorghum flour, fermentation decreased the flour pH from 6.2 to 3.4, decreased total starch and water‐soluble proteins, and increased enzyme‐susceptible starch, total protein, and the in vitro protein digestibility (IVPD). Fermentation and drying did not decrease the pasting temperature of sorghum flour, but slightly increased its peak and final viscosity. In comparison with composite bread dough containing unfermented sorghum flour, fermented and dried sorghum flour decreased the pH of the dough from 5.8 to 4.9, increased bread volume by ≈4%, improved crumb structure, and slightly decreased crumb firmness. IVPD of the composite bread was also improved. Mixing wet fermented sorghum flour directly with wheat flour (sourdough‐type process) further increased loaf volume and weight and reduced crumb firmness, and simplified the breadmaking process. It appears that the low pH of fermented sorghum flour inactivated amylases and increased the viscosity of sorghum flour, thus improving the gas‐holding capacity of sorghum and wheat composite dough. Fermentation of sorghum flour, particularly in a sourdough breadmaking process, appears to have considerable potential for increasing sorghum utilization in bread.     

A Marine λ-Oligocarrageenan Inhibits Migratory and Invasive Ability of MDA-MB-231 Human Breast Cancer Cells through Actions on Heparanase Metabolism and MMP-14/MMP-2 Axis

Sugar-based molecules such as heparins or natural heparan sulfate polysaccharides have been developed and widely studied for controlling heparanase (HPSE) enzymatic activity, a key player in extracellular matrix remodelling during cancer pathogenesis. However, non-enzymatic functions of HPSE have also been described in tumour mechanisms. Given their versatile properties, we hypothesized that sugar-based inhibitors may interfere with enzymatic but also non-enzymatic HPSE activities. In this work, we assessed the effects of an original marine λ-carrageenan derived oligosaccharide (λ-CO) we previously described, along with those of its native counterpart and heparins, on cell viability, proliferation, migration, and invasion of MDA-MB-231 breast cancer cells but also of sh-MDA-MB-231 cells, in which the expression of HPSE was selectively downregulated. We observed no cytotoxic and no anti-proliferative effects of our compounds but surprisingly λ-CO was the most efficient to reduce cell migration and invasion compared with heparins, and in a HPSE-dependent manner. We provided evidence that λ-CO tightly controlled a HPSE/MMP-14/MMP-2 axis, leading to reduced MMP-2 activity. Altogether, this study highlights λ-CO as a potent HPSE “modulator” capable of reducing not only the enzymatic activity of HPSE but also the functions controlled by the HPSE levels.