Skeletal and Pigmentation Defects following Retinoic Acid Exposure in Larval Summer Flounder, Paralichthys dentatus

Supplementation of larval diets with vitamin A (VA) is routinely and successfully used to stimulate pigmentation development in hatchery‐reared flatfishes. However, excess dietary VA can lead to high levels of its metabolite retinoic acid (RA) and has been associated with the occurrence of skeletal deformities, presumably via RA toxicity. We reared summer flounder larvae, Paralichthys dentatus, in water containing 0‐ to 20‐nM RA to assess its effects on postmetamorphic pigmentation and on skeletal development. RA exposure disrupted pigmentation development: treated tanks had a smaller percentage of normally pigmented fish than did controls, with increased numbers of both hypo‐ and hyperpigmented individuals. Exposure also affected the development of several skeletal features: RA treatment correlated with a significant increase in the severity of defects in jaws, fins, hypurals, and vertebrae compared with control groups.     

Anchorless prion protein results in infectious amyloid disease without clinical scrapie

In prion and Alzheimer's diseases, the roles played by amyloid versus nonamyloid deposits in brain damage remain unresolved. In scrapie-infected transgenic mice expressing prion protein (PrP) lacking the glycosylphosphatidylinositol (GPI) membrane anchor, abnormal protease-resistant PrPres was deposited as amyloid plaques, rather than the usual nonamyloid form of PrPres. Although PrPres amyloid plaques induced brain damage reminiscent of Alzheimer's disease, clinical manifestations were minimal. In contrast, combined expression of anchorless and wild-type PrP produced accelerated clinical scrapie. Thus, the PrP GPI anchor may play a role in the pathogenesis of prion diseases.     

Influence of Dietary Lipid and Protein Sources on the Sensory Quality of Organic Rainbow Trout (Oncorhynchus mykiss) After Ice Storage

The influence of dietary protein and lipid sources on the quality of organic rainbow trout (Oncorhynchus mykiss) was studied. The protein and oil sources were fishmeal, fish oil, and organic vegetable protein and oils. Sensory profiling was performed during 3 to 14 days of ice storage along with lipid analyses of the fillet. Overall, the results showed that the sensory characteristics of the trout were affected in different ways during ice storage. The source of lipid seemed to affect the sensory quality at the beginning of the storage period, while the protein source seemed to have a more pronounced impact at the end of the storage period.     

Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss)

This study aimed at investigating protein and lipid oxidation during frozen storage of rainbow trout. Rainbow trout fillets were stored for 13 months at -20, -30, or -80 degrees C, and samples were analyzed at regular intervals for lipid and protein oxidation markers. Lipid oxidation was followed by measuring lipid hydroperoxides (PV), as well as secondary oxidation products (volatiles) using dynamic headspace GC-MS. Free fatty acids (FFA) were measured as an estimation of lipolysis. Protein oxidation was followed using the spectrophotometric determination of protein carbonyls and immunoblotting. Significant oxidation was observed in samples stored at -20 degrees C, and at this temperature lipid and protein oxidation seemed to develop simultaneously. FFA, PV, and carbonyls increased significantly for the fish stored at -20 degrees C, whereas the fish stored at -30 and -80 degrees C did not show any increase in oxidation during the entire storage period when these methods were used. In contrast, the more sensitive GC-MS method used for measurement of the volatiles showed that the fish stored at -30 degrees C oxidized more quickly than those stored at -80 degrees C. Detection of protein oxidation using immunoblotting revealed that high molecular weight proteins were oxidized already at t = 0 and that no new protein oxidized during storage irrespective of the storage time and temperature. The results emphasize the need for the development of more sensitive and reliable methods to study protein oxidation in order to gain more explicit knowledge about the significance of protein oxidation for food quality and, especially, to correlate protein oxidation with physical and functional properties of foods.