Effects of elderflower extract enriched with polyphenols on antioxidant defense of salmon leukocytes

BACKGROUND: In fish farming, the plant extracts containing antioxidant compounds have been added to the diet for enhancing pathogen resistance. In vitro studies evaluating the antioxidant effect of herbal extracts on fish cell models have focused on ROS production and the respiratory burst mechanism. However, the effects on enzymatic antioxidant defense on salmon leukocytes have not been evaluated. This study aims to evaluate the enzymatic antioxidant defense and ROS-induced cell damage in Salmon Head Kidney-1 (SHK-1) cell line exposed to polyphenol-enriched extract from Sambucus nigra flowers. RESULTS: Firstly, the Total Reactive Antioxidant Power (TRAP) assay of elderflower polyphenol (EP) was evaluated, showing 459 and 489 times more active than gallic acid and butyl hydroxy toluene (BHT), respectively. The toxic effect of EP on salmon cells was not significant at concentrations below 120 mg/ mL and no hemolysis activity was observed between 20 and 400 mg/mL. The treatment of SHK-1 cell line with EP decreased both the lipid peroxidation and protein oxidation induced by H2O2, which could be associated with decreasing oxidative stress in the SHK-1 cells since the GSH/GSSG ratio increased when only EP was added. CONCLUSIONS: These results suggest that plant extracts enriched with polyphenols could improve the enzymatic antioxidant defense of salmon leukocytes and protect the cells against ROS-induced cell damage

Occurrence of Escherichia coli in salmon sashimis commercialized in restaurants from Londrina - PR / Ocorrência de Escherichia coli em sashimis de salmão comercializados em restaurantes de Londrina - PR

The population interest for fish consumption has increased, mainly due to several beneficial nutritional properties presented by this food. In this context, oriental culinary also brings different eating habits as consume raw food, such as sashimi. A relevant food contaminant of fecal origin is Escherichia coli, able to become potentially harmful, when it acquires virulence factors, as Shiga toxin-producing E. coli (STEC). This study aimed to evaluate 30 samples of salmon sashimi regarding the presence of E. coli, as well as perform the genotypic characterization of virulence factors associated with STEC. Three samples were collected from 10 different restaurants, specialized in Japanese culinary in the city of Londrina - PR. The E. coli identification was performed using the Colilert® chromogenic substrate technique and biochemical tests, and for the investigation of virulence genes, stx1 and stx2, the polymerase chain reaction (PCR) was used. Among the 30 samples analyzed, 15 (50%) presented contamination by E. coli. However, in no sample were detected virulence factors associated with STEC. Although human diseases associated with STEC are poorly described in Brazil, it is possible to verify that fish, mainly those consumed raw, are potential transmitters of E. coli to humans. This can compromise the food safety of these products and, thus, characterize them as unsuitable for consumption. Therefore, it is necessary the adoption of preventive measures of contamination by E. coli in products intended to human consumption, beyond more research that can verify the potential of STEC as a fish contaminant. (AU)

O interesse da população pelo consumo de peixe tem aumentado, principalmente devido às diversas propriedades nutricionais benéficas apresentadas por este alimento. Neste contexto, a culinária oriental também traz diferentes hábitos alimentares, como consumir alimentos crus, tais como o sashimi. Um relevante contaminante alimentar de origem fecal é Escherichia coli, capaz de tornarse potencialmente danosa ao adquirir fatores de virulência, como E. coli produtora de toxina Shiga (STEC). Este estudo objetivou avaliar 30 amostras de sashimi de salmão quanto à presença de E. coli, bem como realizar a caracterização genotípica de fatores de virulência associados com STEC. Três amostras foram coletadas de 10 diferentes restaurantes especializados em culinária japonesa da cidade de Londrina - PR. A identificação de E. coli foi realizada utilizando a técnica de substrato cromogênico Colilert® e testes bioquímicos, e para a investigação dos genes de virulência, stx1 e stx2, a reação em cadeia da polimerase (PCR) foi utilizada. Dentre as 30 amostras analisadas, 15 (50%) apresentaram contaminação por E. coli. Contudo, em nenhuma das amostras foram detectados fatores de virulência associados com STEC. Embora as doenças humanas associadas com STEC sejam pouco descritas no Brasil, é possível verificar que os peixes, principalmente aqueles consumidos crus, são potenciais transmissores de E. coli aos humanos. Isto pode comprometer a segurança alimentar destes produtos e, assim, caracterizá-los como impróprios para o consumo. Portanto, é necessária a adoção de medidas preventivas de contaminação por E. coli nos produtos destinados ao consumo humano, além de mais pesquisas que possam verificar o potencial de STEC como um contaminante de peixes. (AU)

Collagen as a source of bioactive peptides: a bioinformatics approach

BACKGROUND: Collagen is the most abundant protein in animals and can be obtained from residues of the food industry. Its hydrolysate has many desirable properties that make it suitable as an additive in foods and cosmetics, or as a component of scaffold materials to be used in biomedicine. RESULTS: We report here the characterization of type I collagen from five different sources, namely bovine, porcine, chicken, trout and salmon, as well as their hydrolysates by means of bioinformatics tools. As expected, the results showed that bovine and porcine collagen, as well as trout and salmon collagen, can be used interchangeably due to their high identity. This result is consistent with the evolution of proteins with highly identical sequences between related species. Also, 156 sequences were found as potential bioactive peptides, 126 from propeptide region and 30 from the central domain, according to the comparison with reported active sequences. CONCLUSIONS: Collagen analysis from a bioinformatic approach allowed us to classify collagen from 5 different animal sources, to establish its interchangeability as potential additive in diverse fields and also to determine the content of bioactive peptides from its in silico hydrolysis.

Análise de riscos à saúde pública de sashimis vendidos em estabelecimentos de comida japonesa no município de Marabá-PA / Analysis of public health risks of sashimis sold at japanese food establishments in the municipality of Marabá-PA

O peixe está entre os produtos de origem animal mais susceptíveis ao processo de deterioração. Devido ao grande aumento no consumo de sashimi, o objetivo do estudo foi avaliar os riscos à saúde pública relacionado ao consumo dessa iguaria. Para essa avaliação foram pesquisados os seguintes microrganismos: Coliformes termotolerantes, Escherichia coli, Staphylococcus aureus e Salmonella spp. A porcentagem de conformidade dos estabelecimentos variaram de 85,7% a 59,5%. Os resultados indicaram condições satisfatórias para Staphylococcus coagulase positiva e Salmonellaspp., em conformidade com os padrões microbiológicos estabelecidos pela legislação. Quanto a contagem de coliformes termotolerantes e Escherichia coli, notou-se que os sashimis em um dos estabelecimentos não estava de acordo com o que a legislação preconiza.

Avaliação da qualidade microbiológica de sushis de salmão comercializados na cidade de Garanhuns-PE / Microbiological quality evaluation of salmon sushi marketed in the city of Garanhuns-PE

O sushi um dos produtos mais consumidos da culinária japonesa. Por ser servido in natura, a qualidade microbiológica deve ser o requisito mais importante para garantir a seguridade desse tipo de alimento. Nesse estudo foram analisadas 8 amostras de sushis de salmão, provenientes de todos os restaurantes que comercializam esse produto em Garanhuns-PE. Dentre as amostras analisadas, uma (12,5%) foi positiva para Salmonella spp.; 50% (4/8) apresentaram resultados superiores ao limite estabelecido para coliformes termotolerantes; e uma (12,5%) amostra apresentou contagem de 7,5 x 102 UFC/mL para Staphylococcus coagulase positiva. Em todas as amostras foram evidenciadas a presença de coliformes totais. Os resultados encontrados denotam uma preocupação com a qualidade dos sushis comercializados e para saúde pública.

Contaminação de temakis à base de salmão cru adquiridos no estabelecimento e por delivery / Contamination of raw salmon temakis purchased at the establishment and by delivery

O objetivo deste trabalho foi verificar a existência de contaminação microbiológica de temakis de salmão cru, comercializados por restaurantes com entrega delivery e retirados no local. Foram analiasadas 18 amostras de temakis de 8 restaurantes e de formas distintas (4 com retirada no local e 4 com entrega delivery), em dois dias da semana. A temperatura foi aferida no momento da coleta. No laboratório, as amostras foram colocadas no caldo BHI (Brain Heart Infusion) e depois inoculadas no Ágar MacConkey; para verificação da presença de bactérias Gram-negativas, e no Ágar Padrão de Contagem (PCA), para determinação das Unidades Formadoras de Colônias (UFC/mL), a identificação das bactérias foi feita a partir dos testes propostos no Enterokit B. Todas as amostras apresentaram crescimento de bactérias Gram-negativas, com prevalência de Citrobacter freundii, Serratia marcescens e Proteus spp, e em uma amostra ocorreu o crescimento de Salmonella spp. Na maioria dos estabelecimentos, a temperatura dos produtos aferida no momento da coleta apresentou-se acima do preconizado pela legislação, sendo estas superiores na entrega de temakis por delivery. A contaminação dos temakis ocorreu tanto na entrega delivery quanto ao serem retirados no local, sendo que a temperatura de segurança, descrita na legislação vigente, não foi atendida, principalmente nos alimentos com entrega delivery.(AU)

The objective of this work was to verify the existence of microbiological contamination of raw salmon temakis, marketed by restaurants with delivery services and withdrawn on the spot. Eighteen samples were analyzed of 8 restaurants in different ways (4 with withdrawal on the spot, and 4 with delivery services), on two days of the week. The temperature was measured at the time of collection. In the laboratory, the samples were placed in BHI broth (Brain Heart Infusion), and then inoculated into MacConkey Agar; for the determination of the Colony Forming Units (CFU / mL), the identification of the bacteria was done from the tests proposed in Enterokit B. All samples showed growth of Gramnegative bacteria, with prevalence of Citrobacter freundii, Serratia marcescens and Proteus spp, and in one sample the growth of Salmonella spp. In most establishments, the temperature of the products measured at the time of collection was higher than that recommended by the legislation, being higher in the delivery of temakis delivery. The contamination of the temakis occurred both in the delivery delivery and when being removed in the place, and the temperature described in current legislation, was not met, especially in foods with delivery services.

Resistencia a los antimicrobianos en Chile y el paradigma de Una Salud: manejando los riesgos para la salud pública humana y animal resultante del uso de antimicrobianos en la acuicultura del salmón y en medicina / Antimicrobial resistance in Chile and The One Health paradigm: dealing with threats to human and veterinary health resulting from antimicrobial use in salmon aquaculture and the clinic

El aumento de la resistencia bacteriana múltiple a antimicrobianos es considerado una gran amenaza para la salud pública mundial y como generador de una importante crisis en el funcionamiento de los sistemas de salud. Esta crisis es discutida diariamente por los gobiernos y los parlamentos, las instituciones globales de salud, fundaciones benéficas y de científicos y de profesionales de la salud y también de consumidores de productos animales. En todos los países del orbe se ha identificado al uso de antimicrobianos en la crianza industrial de animales como un importante determinante en la selección de esta resistencia. Aprovechando la oportunidad que se ha planteado en Chile con el diseño del Plan Nacional Contra la Resistencia a los Antimicrobianos, hemos creído importante revisitar y actualizar sumariamente nuestros estudios sobre el uso de antimicrobianos en la acuicultura del salmón y de su potencial impacto en el ambiente y la salud humana y animal. Estos estudios indican que 95% de tres grupos de antimicrobianos importados al país, que incluyen tetraciclinas, fenicoles y quinolonas, son usados en medicina veterinaria y mayormente en la acuicultura del salmón. Nuestros estudios indican que el excesivo uso de estos antimicrobianos genera la presencia de residuos de antimicrobianos en el ambiente marino hasta 8 km de los sitios de acuicultura, los que seleccionan a bacterias con resistencia múltiple en dicho ambiente, ya que ellas contienen variados genes de resistencia a estos antimicrobianos. Estos genes de resistencia están contenidos en elementos genéticos móviles incluyendo plásmidos e integrones, los que son trasmitidos a otras bacterias permitiendo su potencial diseminación epidémica entre poblaciones bacterianas. Bacterias del ambiente marino contienen genes idénticos a los genes de resistencia a quinolonas e integrones similares a los de patógenos humanos, sugiriendo comunicación genética entre estas bacterias de diversos ambientes. Alrededor de los recintos de acuicultura, este uso exagerado de antimicrobianos contamina con ellos también a peces silvestres para consumo humano y potencialmente selecciona BRA en su carne y en los productos de acuicultura. El consumo de estos productos selecciona bacterias resistentes en el microbioma humano y facilita también el intercambio genético entre bacterias del ambiente acuático y la microbiota comensal y patógena humana. El pasaje de antimicrobianos al ambiente marino disminuye la diversidad en él, y potencialmente podría facilitar la aparición de florecimientos de algas nocivas, la infección de peces por patógenos piscícolas resistentes los antimicrobianos y la aparición de patógenos zoonóticos resistentes, incluyendo a Vibrio parahaemolyticus. Estos hallazgos sugieren que la prevención de infecciones en peces y la disminución del uso de antimicrobianos en su crianza, será en Chile un factor determinante en la prevención de infecciones humanas y animales con resistencia múltiple a los antimicrobianos, de acuerdo con el paradigma moderno e integral de Una Salud.

The emergence and dissemination of antimicrobial-resistant bacteria (ARB) is currently seen as one of the major threats to human and animal public health. Veterinary use of antimicrobials in both developing and developed countries is many-fold greater than their use in human medicine and is an important determinant in selection of ARB. In light of the recently outlined National Plan Against Antimicrobial Resistance in Chile, our findings on antimicrobial use in salmon aquaculture and their impact on the environment and human health are highly relevant. Ninety-five percent of tetracyclines, phenicols and quinolones imported into Chile between 1998 and 2015 were for veterinary use, mostly in salmon aquaculture. Excessive use of antimicrobials at aquaculture sites was associated with antimicrobial residues in marine sediments 8 km distant and the presence of resistant marine bacteria harboring easily transmissible resistance genes, in mobile genetic elements, to these same antimicrobials. Moreover, quinolone and integron resistance genes in human pathogens isolated from patients in coastal regions adjacent to aquaculture sites were identical to genes isolated from regional marine bacteria, consistent with genetic communication between bacteria in these different environments. Passage of antimicrobials into the marine environment can potentially diminish environmental diversity, contaminate wild fish for human consumption, and facilitate the appearance of harmful algal blooms and resistant zoonotic and human pathogens. Our findings suggest that changes in aquaculture in Chile that prevent fish infections and decrease antimicrobial usage will prove a determining factor in preventing human and animal infections with multiply-resistant ARB in accord with the modern paradigm of One Health.

Morphological study and mineral analysis of the lower mandible of adult Atlantic salmon (Salmo salar) from Scotland with mandibular deformation / Estudio morfológico y análisis de minerales de la mandíbula inferior de salmones del Atlántico (Salmo salar) adultos con deformación mandibular, provenientes de Escocia

Mandibular deformity is a condition that affects the jaw bone of adult salmon and has been observed in Norway and Chile, causing weight loss, poor quality of farmed fish and increased mortality. The causes range from high temperatures of the state of eggs, to poor nutrition phosphorus or vitamin C. This work aims to analyze this deformity by histochemical and mineral analysis technique during an episode presented in centers of the Scotia Sea. Jaw and spinal segments of 21 Atlantic salmon in Scotland were used. These samples were classified into three groups: Group 1: Severely deformed. Group 2: Mildly affected. Group 3: Normal controls. Four jaws per group were fixed in 10 % formalin and embedded in Paraplast, sections of 5 microns were performed using a Microm® microtome histochemical technique Von Kossa was used for the detection of calcium deposits, which highlights the calcium osteoid black and red color. For proximate analysis, and in order to obtain and compare levels of calcium, phosphorus, zinc and magnesium in total 9 bone jaws (6 affected with DM and 3 controls) and 9 body sections the Mann-Whitney test was used to compare these values between misshapen salmon and controls. To correlate values, jaw and body segment a Spearman corrrelation was applied. Fish group 1 presented a ventral deviation of the alveolar bone body. In fish group 2 prominence of the visible joint on both sides or unilaterally was observed. Comparing the values of % Ca, % P, % Mg and Zn jaws with DM and healthy ones with Mann Witney method it was found that the values of these minerals vary between salmon and controls affected. There was a significant difference in the percentage of P, which indicates that there is less P in affected fish vertebrae. Spearman correlation noted that the percentages of the minerals studied in dental bone and vertebral segments are uncorrelated. Rather, Von Kossa distribution indicates that Ca/P is not homogeneous in the dental bone, as a result of mineral resorption from the skeleton including the operculum, articular bone and dental towards kype. This paper states that Von Kossa histochemical technique showed significant differences between deformed fish and controls and also showed differences between the various segments of the dental bone. The alveolar bone is a dynamic structure adapted to continuous histological changes may be involved in MD, phosphorus deficient diets, coupled with the initial formation of Kippe.

La deformación mandibular es una patología que afecta al hueso dentario de salmones adultos, se observó en Noruega y en Chile, ocasionando disminución de peso, baja calidad de peces cultivados y aumento de la mortalidad. Las causas varían desde temperaturas elevadas al estado de ovas, hasta alimentación deficitaria en fósforo o vitamina C. Este trabajo tiene como propósito analizar esta deformación mediante una técnica histoquímica y de análisis de minerales durante un episodio presentado en centros de mar de Escocia. Se utilizó la mandíbula y segmento vertebral de 21 salmones del Atlántico de Escocia. Estas muestras se clasificaron en tres grupos Grupo 1: Severamente deformes. Grupo 2: Levemente afectados. Grupo 3: Controles normales. Cuatro mandíbulas por grupo fueron fijadas en formalina al 10 % y se incluyeron en paraplast, se realizaron cortes de 5 µm utilizando un micrótomo Microm®. Se utilizó la técnica histoquímica de Von Kossa para la detección de depósitos de calcio la cual destaca al calcio de color negro y el osteoide de color rojo. Para el análisis químico proximal, y con el propósito de obtener y comparar niveles de calcio, fósforo, zinc y magnesio en los huesos se utilizó un total de 9 mandíbulas (6 afectadas con DM y 3 controles) y sus 9 secciones corporales. Para comparar estos valores entre salmones deformes y controles se utilizó la prueba de Mann-Whitney. Para correlacionar los valores de mandíbula y segmento corporal se hizo una correlación por jerarquías de Spearman. Los peces del grupo 1, presentaron una desviación ventral del cuerpo del hueso dentario. En los peces del grupo 2 se observó la prominencia de la articulación visible en ambos lados o unilateralmente. Al comparar los valores de % Ca, % P, % Mg y Zn de las mandíbulas con DM y sanas con el método de Mann Witney se encontró que los valores de estos minerales no varían entre salmones afectados y controles. Hubo una diferencia significativa en el porcentaje de P, lo cual indica que existe menos P en vértebras de peces afectados. La correlación de Spearman señaló que los porcentajes de los minerales estudiados en huesos dentarios y segmentos vertebrales no están correlacionados. Por el contrario, la técnica Von Kossa mostró que la distribución de Ca/ P no es homogénea en el hueso dental producto de la reabsorción mineral desde el esqueleto incluyendo el opérculo, hueso articular y dental hacia la kype. El presente trabajo establece que la técnica histoquímica de Von Kossa fue la que permitió observar diferencias importantes entre peces deformados y controles, además mostró diferencias entre los distintos segmentos del hueso dentario. El hueso dentario es una estructura dinámica adaptada a continuos cambios histológicos pudiendo estar involucrados en la DM, dietas deficientes de fósforo, sumado a la formación inicial del Kippe.

Evaluation of the bactericidal activity of secondary metabolites isolated from Heliotropium genus against Piscirickettsia salmonis / Evaluación de la actividad bactericida de metabolitos secundarios aislados desde especies del género Heliotropiumcontra Piscirickettsia salmonis

The intracellular bacteria Piscirickettsia salmonis is the most prevalent pathogen in the Chilean salmon industry, responsible for 50 percent of losses in recent years. So far, there are no effective treatments to control infections by this pathogen due to the emergence of antibiotics resistance. Therefore, it is extremely important to conduct research to find successful antibacterial therapies. In this paper, we evaluated the in vitro bactericidal activity of flavonoids and aromatic geranyl derivatives isolated from the resinous exudate of species Heliotropium filifolium, H. sinuatum y H. huascoense. The results showed that the compounds Filifolinone, Naringenine and 3-O- methylgalangine cause different percentage of mortality of bacteria and therefore they are good candidates to continue its evaluation in vitro and in vivo.

La bacteria intracelular Piscirickettsia salmonis es el patógeno de mayor incidencia en la industria salmonera chilena siendo responsable de un 50 por ciento de las pérdidas en los últimos años. Hasta ahora no hay tratamientos efectivos para este patógeno que permitan controlar las infecciones provocadas por él debido a la aparición de resistencia a antibióticos. Por lo tanto, resulta de gran importancia investigar para encontrar terapias antibacterianas efectivas. En este trabajo nosotros evaluamos la actividad bactericida in vitro de flavonoides y derivados aromáticos geranilados aislados desde el exudado resinoso de las especies vegetales Heliotropium filifolium, H. sinuatum y H. huascoense. Los resultados mostraron que los compuestos Filifolinona, Naringenina y 3-O-metilgalangina provocan diferentes porcentajes de mortalidad de la bacteria y, por lo tanto, son candidatos para seguir siendo evaluados tanto in vitro como in vivo.

Una mezcla de bacteriófagos reduce los recuentos de Salmonella enterica serovar. Enteritis en tejidos de salmón fresco y ahumado / Bacteriophage cocktail reduces Salmonella enterica serovar. Enteritis counts in raw and somoked salmon tissues

El uso de bacteriófagos en el biocontrol de patógenos está adquiriendo cada vez más aceptación. En este estudio se evaluó la efectividad de bacteriófagos en la reducción de los recuentos de Salmonella Enteritidis en salmón fresco y ahumado. Para ello, 25 muestras por grupo fueron contaminadas con S. Enteritidis, tratadas con una mezcla de bacteriófagos e incubadas durante 10 días a 18 °C o a 4 °C. A los días 3, 6 y 10 se obtuvo una reducción signifi cativa de los recuentos de S. Enteritidis en las muestras de salmón fresco incubadas a ambas temperaturas: la reducción fue de entre 0,75 y 3,19 log10 UFC/g a 18 °C y de entre 2,82 y 3,12 log10 UFC/g a 4 °C. En salmón ahumado las reducciones fueron menores (entre 1,02 y 1,96 log10 UFC/g a 18 °C y entre 0,50 y 1,16 log10 UFC/g a 4 °C). Los resultados indican que estos bacteriófagos constituyen una potencial herramienta de biocontrol de S. Enteritidis en tejidos de salmón fresco y ahumado. © 2014 Asociación Argentina de Microbiología. Publicado por Elsevier España, S.L. Todos los derechos reservados

The use of bacteriophages for the biocontrol of food-borne pathogens is increasingly gaining acceptance. In this study, the effectiveness of bacteriophages to reduce Salmonella Enteritidis counts was evaluated in raw and smoked salmon tissues. Groups of 25 samples each were contaminated with S. Enteritidis, treated with a phage mix and then incubated for ten days at 18 °C and 4 °C. A signifi cant bacterial reduction was obtained on days 3, 6 and 10 in raw salmon samples incubated at 18 °C (from 0.75 to 3.19 log10 CFU/g) and at 4 °C (from 2.82 to 3.12 log10 CFU/g), whereas in smoked salmon lower reductions were achieved (from 1.02 to 1.96 log10 CFU/g at 18°C and from 0.50 to 1.16 log10 CFU/g at 4 °C). These results show the potential effectiveness of this bacteriophage cocktail as a biocontrol agent against S. Enteritidis in raw and smoked salmon tissues

Mineralización y/o solubilización del fósforo contenido en lodos provenientes de residuos salmonícolas marinos bioaumentados con cepas de aspergillus niger Y trichoederma pseudokoningi / Mineralization and/or solubilization phosphorus content from salmon waste sludge marine bioincreased with strains aspergillus niger and trichoederma pseudokoningi

Se evaluó un lodo salmonícola, proveniente de centros de cultivo marinos, con el objetivo de evaluar el aumento en la mineralización y/o solubilización del fósforo del lodo salmonícola tratado con la inoculación de cepas chilenas de hongos. El lodo fue pretratado mediante esterilización, pasteurización y sin pretratar. Posteriormente, fue inoculado con cepas nativas de Aspergillus niger y Trichoderma pseudokoningii, usando dos controles: sin adición de inóculo y otro, con la cepa control A. niger ANC. Estas muestras fueron incubadas por 60 días, determinándose el pH y la disponibilidad de fósforo (P) en los lodos pretratados. Luego de esta primera fase, las muestras fueron incubadas en tubos de lixiviación a temperatura controlada durante 6 semanas evaluando la cinética de mineralización de P de los lodos. Los pretratamientos aplicados al lodo aumentaron la disponibilidad de P con la disminución del pH. La esterilización del lodo influyó en la colonización microbial, presentando la mayor colonización de las cepas inoculadas y la mayor liberación de P a la solución. El pretratamiento de esterilización inoculado con la cepa control A. niger presentó el mayor potencial de mineralización de P, siendo significativamente mayor a las cepas nativas y al control evaluado.

A salmon sludge from marine farming centers was evaluated with the aim to increase the mineralization and/or solubilization of their phosphorus (P) content through the inoculation of Chilean fungi strains. The sludge was pretreated through sterilization, pasteurization and without any pretreatment. After were inoculated with native strains of Aspergillus niger and Trichoderma pseudokoningii, using two controls: without inoculum and with inoculation with A. niger ANC. The samples were incubated for 60 days at room temperature and pH and P availability was determined. After this first phase, the samples were additionally incubated for other 6 weeks, in leaching tubes, at controlled temperature (25 ºC) evaluating the sludge kinetics of P mineralization. The pretreatment applied to the sludge increased P availability with a pH value decline. The sludge sterilization had an influence on the microbial colonization, presenting high colonization of the inoculated strains and more P was available. The pretreatment of sterilization inoculated with the control strain A. niger presented the biggest potential for mineralization of P, being significantly higher than the native strains and control evaluated in this study.

Astaxantina: seu uso como corante natural alimentício / Astaxanthin: its use as natural food dye

A cor e a aparência dos alimentos são os primeiros atributos fundamentais, se não os mais importantes a serem avaliados pelos consumidores no momento da sua aquisição. Os alimentos podem ser mais nutritivos, seguros e econômicos, no entanto, se não forem atraentes, sua aquisição não ocorrerá. O salmão é basicamente um peixe branco que se torna rosado pela ingestão do camarão. O pigmento vermelho armazenado presente no músculo ou na casca do camarão e que se acumula no tecido adiposo é adquirido pela ingestão das algas e dos organismos unicelulares pelos camarões do mar. Os carotenóides utilizados nas indústrias alimentícia, farmacêutica, de cosméticos e de ração são corantes naturais responsáveis pelas cores amarela, laranja e vermelha. O salmão criado em aqüicultura não tem acesso aos organismos citados acima, entretanto é adicionada à sua ração a astaxantina (ATX), substância que confere a cor rosada à sua carne. A ATX (3,3'-dihidroxi-beta,beta-caroteno-4,4'-diona) é um pigmento carotenóide oxigenado, que confere a característica de coloração rosa-avermelhada a alguns peixes, crustáceos, aves e microrganismos. A ATX apresenta potente atividade na eliminação de radicais livres e na proteção quanto à peroxidação de lipídios e quanto aos danos causados pela oxidação das membranas celulares e de tecidos.

The color and appearance of food are the first fundamental attributes, if not the most important, to beevaluated by consumers at the time of its acquisition. The food can be more nutritious, safer and moreeconomical, however, if it is not attractive, its acquisition will not occur. Basically, salmon is a white fishthat becomes pink by eating shrimp. The stored red pigment existing in the shrimp muscle or shell, which isaccumulated in the adipose tissue, is acquired through the ingestion of algae and unicellular organisms bythe marine shrimps. The carotenoids employed in the food, pharmaceutical, cosmetics and feed industriesare natural colorants responsible for providing yellow, orange and red colors. As the salmon raised inaquaculture do not have access to the organism above mentioned, the astaxanthin (ATX), a substance thatgives a pinkish color to salmon meat, is added to their feed. ATX (3,3'-dihydroxy-beta,beta-carotene-4,4'-dione) is a oxygenated carotenoid pigment which confers the characteristic reddish-pink colorationto certain fish, crustaceans, birds and microorganisms. The ATX has potent activity in removing the freeradicals and protecting against the lipid peroxidation and the damage caused by oxidation of cell andtissues membranes.

Desarrollo de la médula espinal de salmón (Salmo salar) durante el período post-eclosional / Development of spinal cord of the salmon (Salmo salar) during the period post eclosional

En este estudio se describe el desarrollo post-eclosional de la médula espinal del salmón. Salmo salar. Se utilizaron 200 alevines recién eclosionados, los que fueron cultivados en el Centro de Estudios Acuícolas de la Universidad de Chile. Las condiciones ambientales de cultivo fueron de un 90% de saturación de oxigeno. La temperatura ambiental se mantuvo en 7°C. A los días 1, 3, 5 7 ds post-eclosión, 50 alevines por grupo etario fueron anestesiados y sacrificados por exposición a 5% Benzocaina diluida en agua (Kalmagin 20®, Farquímica). Posteriormente fueron fijados en formalina tamponada al 10% y procesados mediante técnica histológica. Para cada alevín se tomaron a nivel de la aleta dorsal un total de 40 cortes coronales seriados de 5µm de grosor, los que fueron procesados de acuerdo a las técnicas Cresil violeta. La cuantificación neuronal se realizó sobre imágenes microscópicas mediante el método del disector. Los resultados obtenidos se sometieron a una prueba de Coeficiente de Kurtosis con el propósito de analizar el grado de concentración que presentan los valores alrededor de la zona central de la distribución. La médula espinal de los alevines de 1 día es poco diferenciada. En los alevines de 3, 5 y 7 días se diferencian gradualmente las neuronas de la sustancia gris, pero no presenta la distribución característica en forma de "Y" invertida del salmón adulto. El número de neuronas aumenta desde 67+1.7 en el día 1 hasta 88+2.1 en el día 7. Esta observación se puede relacionar con la ausencia de movimientos natatorios de los peces durante los primeros días ya que estos caen sobre la gravilla al fondo de las bateas. Un factor determinante en la adquisición de la morfología de la médula espinal es el inicio de los movimientos natatorios, lo que ocurre aproximadamente al quinto día post-eclosión. La actividad motriz activa permite que las neuronas de la médula espinal sean reclutadas y se formen y activen las redes neurales, permaneciendo finalmente los circuitos más eficientes. El aumento del número de neuronas se puede explicar por neurogénesis post-eclosión, como ocurre en otros teleósteos. Este estudio indica que al momento de la eclosión, el sistema nervioso está muy indiferenciando, y que durante las primeras semanas de vida del alevín ocurre la diferenciación de las neuronas y neurogénesis. Este conocimiento es muy importante debido a que en las pisciculturas se cuidan las ovas, y se descuida la fase del alevinaje en la creencia que los tejidos están constituidos.

We describe the development of the spinal cord during the post eclosion period of the salmon (Salmo salar).We used a total of 200 newly hatched fry grown in the Aquaculture Research Center of the Universidad de Chile. Environmental conditions were of 90% oxygen saturation. Ambient temperature was maintained at 7° C. At days, 1, 3, 5 and 7, post-hatching, 50 fry were anesthetized and sacrificed by exposure to 5% benzocaine diluted in water, (Kalmagin 20 ®, Farquímica). They were then fixed in 10% buffered formalin and processed by histological technique. For each juvenile a total of 40 serial coronal sections of 5µm were taken at the level of the dorsal fin, which were then processed according to cresyl violet techniques.Neuronal quantitation was performed on microscopic images by dissector method. The results obtained were subjected to coefficient Kurtosis test in order to analyze the degree of concentration of values around the central distribution area.The spinal cord of the one-day fry is poorly differentiated. In fry of 3, 5 and 7 days neurons are gradually differentiated, they do not however present the characteristic neuronal distribution inverted "Y" of the adult salmon. The number of neurons increases from 67±1.7 on day one, to 88±2.1 on day 7.This observation may be related to the absence of fish swimming movements during days one and three as these fall on the gravel at the bottom of the trays. A determining factor in the acquisition of the morphology of the spinal cord is the start of swimming movements, which occur at around the fifth day post-hatching.Active motor activity allows spinal cord neurons to be recruited and form to activate neural networks, to remain finally in the most efficient circuits. Increasing the number of neurons can be explained by post-hatching neurogenesis as in other teleosts.This study indicates that at the time of hatching, the nervous system is very undifferentiated and that neuron differentiation and neurogenesis occur during the first weeks of life. This knowledge is very important as fish farms take care of eggs, neglecting the nursery stage in the belief that tissues are formed.

Microbiological quality of salmon (Salmo salar) sold in cities of the state of São Paulo, Brazil

The present paper evaluated the microbiology of salmon by quantifying mesophilic heterotrophic microorganisms, total and thermotolerant coliforms, and the presence of Vibrio parahaemolyticus, Staphylococcus aureus, Salmonella sp., Escherichia coli and Aeromonas sp. in the meat. This study can provide technical support for the suggestion of a new regulation of a Brazilian legislation through specific microbiological standards concerning the consumption of raw fish. A number of 31 (16 cooled and 15 frozen) samples of salmon were collected in the retail market network of a few cities in the State of São Paulo, Brazil. Results presented populations of mesophilic heterotrophic microorganisms ranging from 1.0 x 10 and 3.9 x 10(6) CFU/g, total and thermotolerant coliforms in 32.25% and 19.35% of the samples, respectively, and Aeromonas sp. in 41.95% of the samples with a populational variation ranging from 2.0 x 10² to 8.0 x 10³ CFU/g. Staphylococcus aureus was found in one sample whereas Vibrio parahaemolyticus, Salmonella sp. and Escherichia coli were not found. These results demonstrated the presence of potencially pathogenic microorganisms in fresh fish consumed in Brazil, highlighting the necessity of control measures to avoid public health problems related to the consumption of raw fish.

Antiviral activity in vitro and in vivo of natural flavonoids isolated from Heliotropium sinuatum against infectious salmon anemia virus (ISAV) / Actividad antiviral in vitro e in vivo de flavonoides naturales aislados desde Heliotropium sinuatum contra el virus de la anemia infecciosa en salmones (ISAV)

The infectious salmon anemia virus (ISAV) of Orthomyxoviridae family, is responsible for heavy losses in industry aquaculture around the world, affecting several commercial aquatic organisms, mainly Salmo salar. Therefore, it is important to find effective antiviral therapies. In this work we evaluated in vitro and in vivo the antiviral activity of three natural flavonoids isolated from the resinous exudates of the plant Heliotropium sinuatum (Heliotropiaceae) against ISAV. The results show that 7-O-methyleriodictyol was able to inhibit the infectivity of ISAV in vitro assay with EC 50 of 0.20 ug/mL. Despite having a citotoxicity expressed as CC50 of 12.80 ug/mL, the in vivo study showed that this compound protected 100 percent to the fish infected with ISAV keeping 100 percent fish viability. These results allow the proposal of 7-O-methyleriodictyol as a good candidate to be used as antiviral therapy for ISAV in salmon industry.

El virus de la anemia infecciosa en salmón de la familia Orthomyxoviridae, es el responsable de grandes pérdidas en la industria acuícola alrededor del mundo, afectando diversas especies acuáticas comerciales, principalmente Salmo salar. Por lo tanto, es muy importante encontrar una terapia antiviral efectiva. En el presente trabajo, evaluamos la actividad antiviral in vitro e in vivo de tres flavonoides naturales aislados desde el exudado resinoso de la especie vegetal Heliotropium sinuatum (Heliotropiaceae) contra ISAV. Los resultados mostraron que 7-O-metileriodictiol inhibió la infectividad de ISAV in vitro con un EC50 de 0.20 ug/mL. A pesar de tener una citotoxicidad expresada como un CC50 de 12.80 ug/mL, el estudio in vivo mostró que este compuesto protege en un 100 por ciento a los peces infectados con ISAV manteniendo un 100 por ciento de viabilidad. Estos resultados permiten proponer que 7-O-metileriodictiol es un buen candidato para ser usado como terapia antiviral para ISAV en la industria salmonera.

Vertebral column deformity and hypoxia in Salmo salar / Hipoxia relacionada a deformidad de columna vertebral en Salmo salar

Vertebral Column Deformity (VCD) is a common pathology in Chilean salmon farms, lowering the quality and commercialization of the product. Hypoxia has been related to other musculoskeletal deformities, but not to VCD. This work analyzes the morphology of the vertebral column of Salmo salar alevins, cultured under hypoxic conditions (60 percent O2 saturation in the water tanks) for different time periods after hatching (2, 4, 6 and 8 days). They are compared with their normoxic controls (100 percent O2 saturation). Using histological (H/E), and morphometric techniques, it was found that the time of exposure to hypoxia is inversely proportional to the body length, notochordal diameter and thickness of its sheath. The organic response to hypoxia was quantified by immunohistochemistry for HIF-1a as the sensor of hypoxia. Its expression increased significantly (p<0.05) in the experimental groups that exhibit VCD. Although etiology for VCD is probably multifactorial, this study allows for the conclusion that hypoxia by itself, produces VCD.

La deformidad de columna vertebral (DCV) es una patología que se presenta frecuentemente en la salmonicultura chilena, disminuyendo la calidad y comercialización del producto. La hipoxia ha sido relacionada a otras deformidades musculoesqueléticas pero no a DCV. Este trabajo analiza la morfología de la columna vertebral en alevines Salmo salar cultivados en condiciones de hipoxia (60 por ciento de saturación de O2) en diferentes momentos después de la eclosión (2, 4, 6 y 8 días) y son comparados con sus respectivos controles en normóxia (100 por ciento de saturación de O2). Utilizando técnica histológica (H/E) y morfométrica, se determinó que el tiempo de exposición a hipoxia es inversamente proporcional a la longitud corporal, diámetro notocordal y grosor de su vaina. La respuesta orgánica a hipoxia fue cuantificada mediante inmunohistoquímica contra HIF-1a como censor de hipoxia. Su expresión incrementó significativamente (p<0,05) en los grupos experimentales que presentaron DCV. Aunque la etiología de DCV es probablemente multifactorial, este estudio permite concluir que la exposición a hipoxia puede provocar DCV por sí sola.

Difilobotríase: atualidades e perspectivas / Diphyllobothriasis: updates and perspectives

A difilobotríase é uma moléstia intestinal provocada por cestódeos do gênero Diphyllobothrium (tênia) que até pouco tempo havia poucos relatos em nosso país. Porém, em decorrência do aumento do consumo de peixes crus, mal cozidos ou defumados e da falta de cuidado nos seus preparos, vêm sendo identificados casos autóctones no Brasil. O número de pessoas parasitadas pelo platelminto difilobotríase, presente em várias regiões do mundo, vem aumentando desde 2003. A doença pode ser assintomática ou causar desconforto abdominal e interferir na absorção da vitamina B12, podendo causar anemia megaloblástica. Abster-se do consumo de pescado cru, defumado em temperaturas inadequadas ou mal cozido é a principal medida para a sua prevenção.

The intestinal diphyllobotriasis is a disease caused by Diphyllobothrium (cestodes of the genus Taenia [tapeworm]) that until recently had a few reports in our country. However, as a result of increased consumption of raw fish, soft-boiled or smoked and lack of care in their staging have been identified indigenous cases in Brazil. The number of people by the flatworm diphyllobotriasis parasitized, present in various regions of the world, comes increasing since 2003. The disease may be asymptomatic or cause abdominal discomfort and interferes in the absorption of vitamin B12, leading to megaloblastic anemia. Avoid from eating raw, smoked or soft-boiled fish is the primaries beware of their prevention.

Antivirales de origen natural en la industria acuícola: un desafío a la fitoterapia / Natural antivirals in the aquaculture industry: a challenge to phytotherapy

In Chile, salmon farming has grown greatly in recent years becoming an important commercial activity. However, the emergence of viral diseases has serious economic consequences. Salmonid species are the most affected ones, causing an important impact in salmon culture due to high mortality rates of fry and fingerling. For salmon culture, this is a big problem because of the difficulty of having closed and controlled spaces that avoids the easy dissemination of the pathogens to the sea and lakes. At present, control measures are limited to the use of disinfectants for the eggs and early detection of pathogens, as well as implementation of some vaccines that offers little protection. Therefore, the search for antiviral of natural origin, biodegradable and safe for the environment, emerges as a major challenge for phytochemical.

En Chile el cultivo de salmones ha crecido de gran manera en los últimos años convirtiéndose en una actividad comercial muy importante. Sin embargo, en la industria acuícola, uno de los riesgos más graves que enfrentan los sistemas de cultivo intensivo es la aparición de enfermedades infecciosas, principalmente de origen viral, debido a las altas mortalidades de los individuos y la disminución en los parámetros productivos, como resultado de la enfermedad. En el caso de la salmonicultura esto se ve aumentado por la dificultad de tener espacios cerrados y controlados, de modo de, evitar la diseminación de los patógenos a los lagos y mares. Hasta ahora, las medidas de control se limitan al uso de desinfectantes de las ovas y el diagnóstico precoz de los patógenos, así como la aplicación de algunas vacunas que han mostrado baja protección. Por lo tanto, la búsqueda de antivirales de origen natural, biodegradables e inocuos para el medio ambiente, surge como un gran desafío para los fitoquímicos.

Avaliação da qualidade microbiológica de sashimis à base de salmão, preparados em restaurantes especializados em culinária japonesa / Microbiological quality of salmon-based sashimi prepared at restaurants specialized in japanese food

O estudo avaliou a qualidade microbiológica de amostras de sashimi à base de salmão e as condições higiênico-sanitárias dos restaurantes especializados em culinária japonesa na cidade de Porto Alegre/Brasil, licenciados pelo órgão específico municipal. Cento e oito amostras coletadas de seis restaurantes foram analisadas seguindo-se os parâmetros microbiológicos estipulados pela RDC 12/01 da ANVISA. Das amostras coletadas de quatro (66,6) estabelecimentos (B, C, D e F) foram detectados coliformes termotolerantes acima do limite estabelecido pela legislação, respectivamente, em 11,11, 33,33, 61,11 e 44,44 do total de amostras. Staphylococcus coagulase positiva, Vibrio parahaemolyticus e Salmonella sp. não foram isolados. Conforme a avaliação global dos itens do check-list, não houve restaurantes com condições higiênico-sanitárias inadequadas, sendo três (A, D, E) considerados adequados e os demais aprovados com restrições. Foram encontradas inconformidades quanto à higiene, manipulação e temperatura de armazenamento. Houve associação positiva entre a temperatura aferida no pescado e o percentual de contaminação por coliformes termotolerantes (rs = 0,928; p = 0,008). Das amostras analisadas, 75 foram consideradas em condições sanitárias satisfatórias, mas há necessidade de efetiva aplicação das Boas Práticas de Fabricação, com ênfase nos itens de higiene de superfícies e temperatura de armazenamento.