Pan‐continental invasion of Pseudorasbora parva: towards a better understanding of freshwater fish invasions

In recent years, policy‐makers have sought the development of appropriate tools to prevent and manage introductions of invasive species. However, these tools are not well suited for introductions of non‐target species that are unknowingly released alongside intentionally‐introduced species. The most compelling example of such invasion is arguably the topmouth gudgeon Pseudorasbora parva, a small cyprinid species originating from East Asia. A combination of sociological, economical and biological factors has fuelled their rapid invasion since the 1960s; 32 countries (from Central Asia to North Africa) have been invaded in less than 50 years. Based on a combination of monitoring surveys (2535 populations sampled) and literature reviews, this paper aims to quantify and characterise important invasion parameters, such as pathways of introduction, time between introduction and detection, lag phase and plasticity of life history traits. Every decade, five new countries have reported P. parva introduction, mainly resulting from the movement of Chinese carps for fish farming. The mean detection period after first introduction was 4 years, a duration insufficient to prevent their pan‐continental invasion. High phenotypic plasticity in fitness related traits such as growth, early maturity, fecundity, reproductive behaviour and the ability to cope with novel pathogens has predisposed P. parva to being a strong invader. The Pseudorasbora parva invasion has provided quantitative data for the development of 1) early warning systems across different spatial scales; 2) rapid eradication programmes prior to natural spread in open systems and 3) sound risk assessments with emphasis on plasticity of life history traits.     

Functional Properties of Rice Bran Protein Isolate at Different pH Levels

The functional properties of proteins from Tarom and Shiroodi cultivars were determined and compared with technological aspects of food and nutraceutical applications. Shiroodi has higher protein content than Tarom, and the yields of protein obtained were 72.88 and 66.36%, respectively. Nitrogen solubilities of rice bran protein of Tarom were more than Shiroodi at all pH levels. In addition, higher solubility was found in acidic or alkaline conditions. Although the rice bran proteins had lower emulsifying properties than bovine serum albumin, they had similar foaming properties in comparison with egg white. Tarom isolates had a significantly higher solubility, emulsifying property, and foaming stability and greater surface properties than Shiroodi isolates. The results showed the surface hydrophobicities of rice bran protein were greater than casein and ovalbumin and lower than other proteins such as bovine serum albumin. Water and oil absorption capacities were 1.03 and 1.66 for Tarom and 87.3 and 75.3 for Shiroodi, respectively. The bulk densities of Tarom and Shiroodi were also 0.55 and 0.53 g/mL, which make them suitable for weaning food and other industrial applications. As a result, these rice bran proteins showed higher hydrophobicity than that of other rice bran protein varieties as well as more functionality. Thus, they have good potential in the food and pharmaceutical industries.