Genetic and morphological characterization of a new genotype of nervous necrosis virus circulating among Nile tilapia in the south of Egypt

Nervous necrosis virus (NNV) is the causative agent of viral nervous necrosis in freshwater and marine fishes. In this study, NNV circulating among wild and farmed Nile tilapia (Oreochromis niloticus) was genetically and morphologically characterized using reverse transcription polymerase chain reaction (RT-PCR), sequencing analysis, and transmission electron microscopy (TEM). Brain, eye, and other organ (spleen, kidney, heart, and liver) specimens were collected from 87 wild (66) and farmed (21) Nile tilapia fish during their adult or juvenile stage at different localities in Qena and Sohag governorates in southern Egypt. Among them, 57/87 fish showed suspected NNV clinical signs, and 30/87 were healthy. The results revealed that NNV was detected in 66 out of 87 fish (58.62% in the wild and 17.24% in farmed Nile tilapia by RT-PCR), and the prevalence was higher among diseased (55.17%) than in healthy (20.69%) fish. NNV was detected in the brain, eye, and other organs. Using TEM, virion size variations based on the infected organs were observed. Nucleotide sequence similarity indicated that NNVs had a divergence of 75% from other fish nodaviruses sequenced in Egypt and worldwide. Phylogenetic analysis distinguished them from other NNV genotypes, revealing the emergence of a new NNV genotype in southern Egypt. In conclusion, NNV is circulating among diseased and healthy Nile tilapia, and a new NNV genotype has emerged in southern Egypt. (AU)

Proteína de pescado: nutrición e innovación / Fish protein: nutrition and innovation

Introducción: las primeras referencias de productos elaborados con surimi en Japón datan del siglo XII. En 1972 se desarrolló el proceso tecnológico. Es imprescindible partir de pescado muy fresco para preservar la calidad nutricional y tecnológica de su proteína miofibrilar. La especie de mayor calidad para elaborar surimi es el abadejo de Alaska, una especie de la familia del bacalao, siendo la mejor parte los filetes o lomos del pescado. Objetivos: evaluar la calidad de la proteína del surimi y su contenido en ácidos grasos omega-3, y revisar la evidencia científica en torno a la funcionalidad del surimi en relación con la salud. Resultados: el perfil de aminoácidos del surimi obtiene puntuaciones por encima de 100 para los 9 aminoácidos esenciales, presentando buena asimilación y digestibilidad, incluso superior a la de productos homólogos como las carnes, los pescados y los huevos. El surimi contribuye considerablemente al aporte de ácidos grasos omega-3 eicosapentaenoico (EPA) y docosahexaenoico (DHA). Diferentes estudios relacionan el consumo de surimi con efectos positivos sobre la composición corporal: aumento del músculo esquelético y reducción del tejido adiposo blanco, así como tendencia a una mejora de la función motora. EPA y DHA presentan funcionalidad sobre diferentes parámetros a nivel cardiovascular y cognitivo. Conclusiones: una de las principales razones para utilizar surimi es su proteína de excelente calidad, destacando su fácil asimilación y digestibilidad. Asimismo, su contenido natural en ácidos grasos omega-3 EPA y DHA es de gran interés nutricional. Dichos componentes se relacionan con efectos funcionales sobre la composición corporal, los parámetros relacionados con el síndrome metabólico y el nivel cognitivo. (AU)

Introduction: initial references of products made with surimi date back in Japan to the 12th century. The technological process was developed in 1972. It is essential to use fresh fish to preserve the nutritional and technological quality of its myofibrillar protein. The highest quality species for elaborating surimi is Alaska pollock, belonging to the cod family. The best part of the fish regarding quality are its fillets or loins. Objectives: to evaluate the protein quality of surimi and its omega-3 fatty acid content, and to review the scientific evidence for the role of surimi in relation to health. Results: the amino acid score pattern of surimi is above 100 for the 9 essential amino acids, showing good assimilation and digestibility, even higher than that of homologous products such as meat, fish, and eggs. Surimi contributes considerably to the intake of omega-3 fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA). Different studies link surimi consumption with positive effects on body composition: increase in skeletal muscle and reduction in white adipose tissue, as well as a tendency to improved muscle motor function. EPA and DHA have a function on both cardiovascular and cognitive parameters. Conclusions: one of the main reasons to consume surimi is its excellent protein quality, highlighting its easy assimilation and digestibility. Likewise, surimi's natural content in omega-3 fatty acids EPA and DHA is of great nutritional interest. These components are related to functional effects on body composition, metabolic syndrome parameters, and cognitive level. (AU)

Et Itinerantur / Et Itinerantur

Desde mi interés sobre la vertiente social de la Medicina y desde el punto de vista de la Rehabilitación mi trabajo profesional, docente e investigador se ha proyectado sobre la discapacidad y su entorno. Fue por el año 1983 cuando conocí a Dª. Ana Vicente por aquel entonces Terapeuta Ocupacional en la Residencia Asistida de Cáceres; desde entonces y hasta ahora, bueno hasta hace un año he mantenido contacto con las y los terapeutas ocupacionales, desde lo profesional y desde lo docente-investigador. Creo que siempre les he trasmitido mi afición por conocer que es lo que nos impulsa, en la certeza de que somos un todo donde las partes están tan íntimamente relacionadas que lo que ocurre en una de ellas tiene repercusión en las otras

The social aspects of medicine and the perspective of rehabilitation in my work as a physician, professor and researcher have focused on disability and its circumstances. It was the year 1983 when I firstmet Ana Vicente, at that time occupational therapist at a nursing home in Cáceres; since then and until now, well strictly speaking until last year, I've been in contact with occupational therapists, in my role as a physician as well as a professor and researcher. I hope I have always made them clear my interest in knowing what drives them, with the certainty that we are all part of the same thing and that all parts are intimately related, and what happens in one of them has an effect upon the others

Influence of olive polyphenols on glucose and cholesterol levels in medaka fish / Influencia de los polifenoles del olivo en los niveles de glucosa y colesterol en el pez medaka

BACKGROUND: Polyphenol-rich olive extracts are non-toxic and have anti-inflammatory, neuroprotective and antiadipogenic effects in cell and animal models. OBJECTIVE: To evaluate the potential influence of olive extracts on the mechanisms of digestion and absorption of polysaccharides and fats by quantifying amylase, glucose, phospholipase, and cholesterol in the medaka fish model. MATERIAL AND METHODS: For each assay, six adult fish were placed in a tank with an extract (0.01% concentration), performing three replicates per extract. A control group with standard feeding was used. The same procedure was followed to study glucose, adding a polysaccharide-rich diet and a corresponding overfed control. The fish were maintained under these conditions for five days. Five olive extracts were used without attempting to purify the polyphenols due to possible synergistic effects. Total concentrations were between 2-116mg/g (mainly oleuropein and hydroxytyrosol). On completion, amylase, phospholipase A2, glucose and cholesterol were quantified in each group. All assays were conducted in triplicate. Enzyme activities were also studied in juveniles. Non-parametric tests were used to determine possible differences, considering p < 0.05 to denote statistical significance. RESULTS: Polyphenol extracts were not toxic at a concentration of 0.1%, ten times higher than the concentration used. An overall decrease in glucose levels was observed in fish overfed with carbohydrates with the addition of the extracts, but without returning to the levels in the control group with standard feeding (between 15-40% decrease). There was no impact on amylase in adults or juveniles, an overall but not significant decrease in cholesterol, and an overall increase in phospholipase in the juveniles. CONCLUSION: Olive extracts rich in polyphenols lower glucose levels in overfed fish

ANTECEDENTES: Los extractos de aceitunas ricos en polifenoles no son tóxicos y tienen efectos antiinflamatorios, neuroprotectores y antiadipogénicos en modelos celulares y animales. OBJETIVO: Evaluar la influencia potencial de los extractos de aceituna en los mecanismos de digestión y absorción de polisacáridos y grasas mediante la cuantificación de amilasa, glucosa, fosfolipasa y colesterol en el modelo de pez medaka. MATERIAL Y MÉTODOS: Para cada ensayo, se colocaron seis peces adultos en un tanque con un extracto (al 0,01%), realizando tres repeticiones por extracto. Se usó un grupo control con alimentación estándar. Se siguió el mismo procedimiento para estudiar la glucosa, agregando una dieta rica en polisacáridos y un control de sobrealimentados. Los peces se mantuvieron en estas condiciones durante cinco días. Se usaron cinco extractos del olivo sin intentar purificar los polifenoles debido a posibles efectos sinérgicos. Las concentraciones totales fueron entre 2-116 mg/g (principalmente oleuropeína e hidroxitirosol). Al finalizar, se cuantificaron amilasa, fosfolipasa A2, glucosa y colesterol en cada grupo. Todos los ensayos se realizaron por triplicado. Las actividades enzimáticas también se estudiaron en alevines. Se utilizaron pruebas no paramétricas para determinar posibles diferencias, considerando p <0.05 para significación estadística. RESULTADOS: Los extractos de polifenoles no fueron tóxicos a una concentración de 0.1%, diez veces mayor que la concentración utilizada. Se observó una disminución general en los niveles de glucosa en peces sobrealimentados con carbohidratos con la adición de extractos, pero sin volver a los niveles del grupo control con alimentación estándar (disminución entre 15-40%). No hubo impacto sobre la amilasa en adultos o juveniles, se observó una disminución general pero no significativa del colesterol y un aumento general de la fosfolipasa en los juveniles. CONCLUSIÓN: Los extractos de aceitunas ricos en polifenoles reducen los niveles de glucosa en peces sobrealimentados

Absceso tiroideo secundario a perforación esofágica por espina de pescado / Thyroid abscess secondary to an oesophageal perforation due to a fish bone

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Compuestos disruptores endocrinos como inductores de procesos de estrés oxidativo en organismos acuáticos. Una revisión / Endocrine disruptors as inductor of oxidative processes in aquatic organisms. A review

Las estaciones depuradoras de aguas residuales reciben una gran cantidad de compuestos disruptores endocrinos procedentes de domicilios, hospitales e industrias. Estas sustancias terminan por ser eliminadas, tratadas o no, al medio ambiente acuático próximo, detectándose a concentraciones muy bajas (ng/L o mig/L) en los efluentes de las plantas de tratamiento, en las aguas superficiales y en los sedimentos. A pesar de las bajas concentraciones, estas sustancias son biológicamente activas y pueden originar efectos adversos, entre otros procesos de estrés oxidativo y daño celular en las proteínas, ADN, carbohidratos y especialmente en los lípidos (peroxidación lipídica), en los organismos acuáticos. Tales procesos son consecuencia de la formación de especies reactivas generadas a partir de dichos compuestos. En este trabajo, se recopilan las concentraciones de los compuestos disruptores endocrinos que potencialmente originan situaciones de estrés oxidativo en organismos acuáticos, detectadas, así como los efectos de estos compuestos en biomarcadores de estrés oxidativo (niveles de glutatión reducido, actividades superóxido dismutasa, catalasa, glutatión peroxidasa) y daño celular (niveles de malondialdehído y de sustancias que reaccionan con el ácido tiobarbitúrico) de tales organismos

A large amount of endocrine disrupting compounds from homes, hospitals and industries are transported to wastewater treatment plants. These substances end up being discharged, treated or not, into the nearby aquatic environment, being found at very low concentrations ranging between nanograms and micrograms per liter in the effluents of the treatment plants, in the surface waters and in the sediments. These concentrations are sufficient to cause oxidative stress processes and cellular damage in proteins, ADN, carbohydrates, and especially in lipids (lipid peroxidation) in aquatic organisms. Such processes are a consequence of the formation of reactive species generated from these compounds. In this work, concentrations of endocrine disrupting compounds capable of causing oxidative stress in organisms from aquatic compartment are collected, as well as the effects of these in oxidative stress biomarkers (levels of reduced glutathione, activities superoxide dismutase, catalase, glutathione peroxidase) and cellular damage biomarkers (levels of malondialdehyde and substances that react with thiobarbituric acid) in such as organisms

Detection of Vibrio anguillarum and Vibrio alginolyticus by Singleplex and Duplex Loop-Mediated Isothermal Amplification (LAMP) Assays Targeted to groEL and fklB Genes

Singleplex and duplex loop-mediated isothermal amplification (LAMP) assays were developed for detecting Vibrio anguillarum, a major bacterial pathogen of fish, and Vibrio alginolyticus, a pathogen of fish and humans, separately and simultaneously from contaminated seawater by targeting the groEL gene of V. anguillarum, which encodes a molecular chaperone protein, and the fklB gene of V. alginolyticus, which encodes a 22 kilodalton (kDa) peptidyl prolyl isomerase. The optimal reaction conditions to produce consistent results were 65°C for 30 min, 63°C for 30 min, and 63°C for 40 min for the groEL (singleplex for V. anguillarum), fklB (singleplex for V. alginolyticus), and groEL + flkB (duplex) LAMP assays, respectively, analyzed via visual detection methods (use of calcein, and SYBR Green I) and agarose gel electrophoresis. The assays were found to be species-specific, as closely related Vibrio spp. were not detected. The limits of detection (LoDs) of the LAMP assays for DNA template from pure culture and artificially contaminated seawater were 10 and 14 fg (groEL assay; for V. anguillarum), 12.5 and 17 fg (fklB assay; for V. alginolyticus), and 50 and 70 fg (duplex assay) per reaction, respectively, which were much better than the LoDs of conventional polymerase chain reaction (PCR). Singleplex and duplex LAMP assays were found to be rapid, species-specific, and sensitive for the detection of V. anguillarum and V. alginolyticus and are applicable to laboratory and field diagnostics

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Nutrición y gastronomía en las Islas Baleares / Nutrition and gastronomy in Islas Baleares

Objetivos: el objetivo de este trabajo es estudiar las bases de la gastronomía de las Islas Baleares y buscar los patrones de alimentación, así como los perfiles nutricionales y sanitarios actuales. Métodos: búsqueda bibliográfica sobre la gastronomía y nutrición de las Islas Baleares. Resultados: el modelo gastronómico tradicional de las Islas Baleares es rico y variado y cuenta con productos de calidad reconocida bajo sellos europeos y nacionales. En la actualidad, el consumo de cereales, huevos, verduras y hortalizas, frutas, legumbres, carnes, pescados y mariscos es menor que el observado para la media nacional. Sin embargo, el consumo de bebidas alcohólicas y no alcohólicas es muy superior a esta media. Conclusiones: el consumo de alimentos actual está muy alejado del modelo mediterráneo tradicional. El perfil nutricional y sanitario es preocupante. El reto de la gastronomía balear es aunar la tradición con el saber actual para conseguir una evolución nutricionalmente aceptable y saludable

Objectives: the objective of this work was to study the basis of the gastronomy of the Balearic Islands and to look for the feeding patterns as well as the current nutritional and health profiles. Methods: bibliographic search on Balearic gastronomy and nutrition. Results: the traditional gastronomic model of the Balearic Islands is rich and varied and has products of recognized quality under European and national labels. Currently, the consumption of cereals, eggs, vegetables, fruits, pulses, meats, fish and seafood is lower than that observed for the national average. However, the consumption of alcoholic and non-alcoholic beverages is much higher than this average. Conclusions: current food consumption is very far from the traditional Mediterranean model. The nutritional and health profile is worrisome. The challenge of Balearic gastronomy is to combine tradition with current knowledge to achieve a nutritionally acceptable and healthy evolution

What do we know about fish allergy at the End of the Decade?

Fish allergy is one of the most common food allergies. It is usually considered to be IgE-mediated and correlates well with diagnostic tests such as prick tests and/or determination of specific IgE. Avoidance is the recommended treatment and is generally extended to all fish species. However, new clinical presentations have been described. These include non-IgE-mediated disease, monosensitization, and new syndromes that are sometimes associated, surprisingly, with cross-reactivity. Advances in molecular allergy have provided insights into new allergens and have increased our understanding of cross-reactivity. This paper focuses on recent publications providing information for clinicians involved in the management of fish allergy

La alergia al pescado es una de las alergias alimentarias más frecuentes. Constituye habitualmente una alergia IgE mediada que se identifica correctamente mediante las pruebas cutáneas y/o la IgE específica in vitro. El tratamiento recomendado es la evitación de la ingesta habitualmente de todo tipo de pescados. Sin embargo, hay otras formas de presentación como la alergia no-IgE mediada, monosensibilizaciones y nuevos síndromes asociados a otros tipos de reactividad cruzada. Los avances en el diagnóstico molecular han descrito nuevos alérgenos y aumentado nuestro conocimiento sobre la reactividad cruzada. Este artículo analiza las publicaciones recientes que proporcionan nueva información para el tratamiento de la alergia a pescados

Selective allergy to conger fish due to parvalbumin

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Loss of tolerance for fishes previously tolerated in children with fish food protein induced enterocolitis syndrome

We describe two case reports presenting some novel information on fish FPIES. Fish FPIES to one fish does not always start at the same time to other fish. Additionally, development of tolerance to the index fish do not necessarily imply tolerance to other reactive fish. This reflects on the best management of children with FPIES fish

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Trimetilaminuria primaria y transitoria: estudio de 2 casos / Primary and transitory trimethylaminuria: A report of 2 cases

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Allergenicity of vertebrate tropomyosins: challenging an immunological dogma

With the exception of tilapia tropomyosin, other anecdotic reports of tropomyosin recognition of vertebrate origin are generally not accompanied by clinical significance and a dogmatic idea is generally accepted about the inexistence of allergenicity of vertebrate tropomyosins, based mainly on sequence similarity evaluations with human tropomyosins. Recently, a specific work-up of a tropomyosin sensitised patient with seafood allergy, demonstrated that the IgE-recognition of tropomyosin from different fish species can be clinically relevant. We hypothesise that some vertebrate tropomyosins could be relevant allergens. The hypothesis is based on the molecular evolution of the proteins and it was tested by in silico methods. Fish, which are primitive vertebrates, could have tropomyosins similar to those of invertebrates. If the hypothesis is confirmed, tropomyosin should be included in different allergy diagnosis tools to improve the medical protocols and management of patients with digestive or cutaneous symptoms after fish intake

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IgE-binding aldolases from artemia and mysis species causing respiratory allergy to aquarium fishfood

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Tolerability to dogfish in children with fish allergy

BACKGROUND: Fish is a potent food allergen. The aim of this work is to demonstrate that dogfish, a small shark, has low allergenicity in both its clinical tolerance as well as its molecular structure. METHODS: We present a study of 34 paediatric patients with IgE-mediated immediate reactions after eating fish. The diagnosis of several fish allergies was demonstrated by skin prick techniques and determination of specific IgE, in all the cases excluding sensitisation to Anisakis simplex. Open oral challenge test was checked with dogfish. Analysis was by SDS-PAGE of dogfish and other fish (megrim, shark, hake, sole, cod, anchovy and tuna) and Western-blot with "pool" of patients polysensitised sera against extracts of dogfish and other fish, and ELISA - inhibition with the "pool" sera. RESULTS: The prick-prick with raw dogfish was slightly positive in six patients, however cooked was negative in 34 cases. The specific IgE showed in the 34 cases class ≥2 for megrim, hake, sole, cod and anchovy, class 0 for tuna in 26 patients, class 0 for emperor in 18 patients and class 0 to Anisakis simplex in all cases. The IgE binding capacity for proteins of allergenic extracts of tested fish revealed, in immunoblotting, the absence of IgE-mediated recognition abstract dogfish by the "pool" of polysensitised patient sera. CONCLUSIONS: Testing in vivo and in vitro demonstrated the low allergenicity of dogfish. Dogfish brings an alternative to eating fish in polysensitised patients

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Pathogenic ability and saline stress tolerance of two Fusarium isolates from Odontesthes bonariensis eggs / Patogenicidad y tolerancia al estrés salino de dos aislamientos de Fusarium aislados de huevos de Odontesthes bonariensis

Background. Several fungal species represent a potential risk to embryos of Odontesthes bonariensis (Cuvier and Valenciennes, 1835), a euryhaline freshwater fish that lives in the Pampean inland waters and has potential economic relevance. Aims. To identify two fungi isolated from O. bonariensis eggs exposed to saline conditions and to characterize their pathogenicity and tolerance to sodium chloride solutions. Methods. The isolates were identified by morphological features, and a preliminar phylogenetic analysis using sequences of translation elongation factor 1-alpha (EF-1α) and calmodulin (CAM) was performed. Koch's postulates were tested to identify the causative agent of fungal infection. The influence of NaCl on the fungal growth was evaluated in in vitro assays. Results. The isolates LPSC 1001 and 1002 were identified as representatives of the genus Fusarium, and belonging to the Fusarium incarnatum-Fusarium equiseti species complex (FIESC) and the Fusarium solani species complex (FSSC), respectively. Histological observations on eggs exposed in vitro to both isolates in infectivity assays confirmed the ability of the fungal isolates to penetrate to egg's chorionic membrane, leading to the death of embryos. Increasing NaCl concentration in the culture medium reduced the growth of the isolates LPSC 1001 and 1002, being completely inhibited at 160 and 120 g/l NaCl respectively. Conclusions. The isolates LPSC 1001 (FIESC) and 1002 (FSSC) were identified as fungal pathogens to O. bonariensis eggs. The use of NaCl solutions as antifungal treatment was not effective to control the infection with these strains (AU)

Antecedentes. Diversas especies de hongos pueden representar un riesgo importante para los embriones de Odontesthes bonariensis (Cuvier & Valenciennes 1835), un pez de agua dulce eurihalino que vive en las aguas interiores pampeanas y tiene una relevancia económica potencial. Objetivos. Identificar dos especies de hongos de huevos de O. bonariensis expuestos a condiciones salinas y caracterizar su patogenicidad y tolerancia a las soluciones de cloruro de sodio. Métodos. Se identificaron los aislamientos por sus características morfológicas, y se realizó un análisis filogenético preliminar utilizando secuencias de traslación del factor 1 alfa elongación (EF- 1α) y calmodulina (CAM). Se llevaron a cabo los postulados de Koch para identificar el agente causante de la infección fúngica. La influencia de NaCl sobre el crecimiento fúngico se evaluó en ensayos in vitro. Resultados. Se identificaron los aislamientos LPSC 1001 y 1002 como representantes del género Fusarium, y pertenecientes al complejo de especies Fusarium incarnatum-Fusarium equiseti (FIESC) y al complejo de especies de Fusarium solani (FSSC), respectivamente. Las observaciones histológicas en los huevos expuestos in vitro a ambos aislamientos en los ensayos de infectividad confirmaron la capacidad de estos para penetrar en la membrana coriónica, lo que condujo a la muerte de los embriones. El aumento de la concentración de NaCl en el medio de cultivo redujo el crecimiento de los aislamientos LPSC 1001 y 1002, quedando completamente inhibidos a 160 y 120 g/l de NaCl, respectivamente. Conclusiones. Se identificaron los aislamientos LPSC 1001 (FIESC) y 1002 (FSSC) como hongos patógenos para los huevos de O. bonariensis; el uso de soluciones de NaCl como tratamiento antifúngico no resultó eficaz para el control de la infección con estas cepas (AU)

Histamine, histamine intoxication and intolerance

Excessive accumulation of histamine in the body leads to miscellaneous symptoms mediated by its bond to corresponding receptors (H1-H4). Increased concentration of histamine in blood can occur in healthy individuals after ingestion of foods with high contents of histamine, leading to histamine intoxication. In individuals with histamine intolerance (HIT) ingestion of food with normal contents of histamine causes histamine-mediated symptoms. HIT is a pathological process, in which the enzymatic activity of histamine-degrading enzymes is decreased or inhibited and they are insufficient to inactivate histamine from food and to prevent its passage to blood-stream. Diagnosis of HIT is difficult. Multi-faced, non-specific clinical symptoms provoked by certain kinds of foods, beverages and drugs are often attributed to different diseases, such as allergy and food intolerance, mastocytosis, psychosomatic diseases, anorexia nervosa or adverse drug reactions. Correct diagnosis of HIT followed by therapy based on histamine-free diet and supplementation of diamine oxidase can improve patient's quality of life

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