Recovery of a protein-rich biomass from shrimp (Pandalus borealis) boiling water: A colloidal study.

Flocculation and sedimentation of a protein-rich biomass from shrimp boiling water (SBW) using food grade polysaccharides (carrageenan, alginate and carboxymethyl cellulose (CMC)) as flocculants was investigated at different pH-values. The effect of flocculant concentration on particle size and viscosity of SBW was also evaluated. Flocculation with carrageenan (0.45 g/L) at pH = 4 exhibited the most efficient protein sedimentation; protein concentration of the upper phase was here reduced by 77%, allowing 86% protein to be sedimented from SBW. Flocculation by alginate and CMC at pH = 4 showed 67% and 60% protein reduction of the upper phase at concentrations of 0.5 and 0.2 g/L, respectively. Contrary to alginate and CMC, carrageenan concentration affected the size distribution of flocs. Finally, carrageenan at 0.45 g/L and pH = 4 was successfully tested in a scaled up trial (5L) providing 78.5% protein recovery and a biomass with 75% protein on dry weight basis.

Effects of edible coating containing nano-emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage.

BACKGROUND: Shrimp is nowadays recognized as a rich source of proteins and omega-3 fatty acids. Edible nano-emulsion coatings containing eugenol, as an antioxidant agent, and Aloe vera, as a functional compound, were prepared for the storage of pink shrimp over 7 days at 277 K. Samples of the nano-emulsion were prepared under ultrasonication using 0, 10 and 20 g L-1 of Aloe vera as well as 0, 15 and 30 mL L-1 of eugenol along with Tween 80. RESULTS: Results indicated that the low pH of Aloe vera reduced that of the nano-emulsions while the particle size and turbidity increased with increasing Aloe vera concentration. Moreover, both colour and antioxidant activity of the nano-emulsions were significantly affected by eugenol and Aloe vera concentrations (p < 0.05). Increasing eugenol concentration led to increased nano-emulsion pickup but to reduced lightness. Higher concentrations of Aloe vera significantly (p < 0.05) decreased drip loss, cooking loss, pH rise and oxidation rates but enhanced hardness in the shrimp samples. CONCLUSIONS: The best results were recorded for the nano-emulsion coating containing 30 mL L-1 of eugenol and 20 g L-1 of Aloe vera. The nano-emulsion was successfully able to upgrade shrimp quality over 7 days of cold storage. © 2019 Society of Chemical Industry.

Multiclass analysis of antimicrobial drugs in shrimp muscle by ultra high performance liquid chromatography-tandem mass spectrometry.

A reliable, selective and rapid multiclass method has been developed for the simultaneous determination of 55 antibacterial drug residues in shrimp muscle samples by ultra high performance liquid chromatography-tandem mass spectrometry. The investigated compounds comprise of eight different classes, namely fluoroquinolones, sulfonamides and synergistic agents, tetracyclines, macrolides, lincosamides, penicillins, nitroimidazole and amphenicols. A simple liquid extraction procedure was developed consisting of extraction with a mixture of acetonitrile and ethylenediaminetetraacetic acid (EDTA), followed by a defatting step with n-hexane. Chromatographic conditions were optimized, obtaining a running time <10 min. Mean recoveries ranged from 74.3% to 113.3%. For precision test, relative standard deviations (RSD, %) were lower than 15.0% and 24.0% for repeatability and reproducibility, respectively. Limits of detection and quantification ranged from 1.0 to 5.0 ng/g and 3.0-10.0 ng/g, respectively. Finally, the method was applied to real samples and the results demonstrated that enrofloxacin, ciprofloxacin, pefloxacin and doxycycline were quantifiable in shrimp samples.

First evidence of microplastic ingestion by fishes from the Amazon River estuary.

This study investigated occurrence of microplastic particles in digestive tracts of fishes from the Amazon River estuary. A total of 189 fish specimens representing 46 species from 22 families was sampled from bycatch of the shrimp fishery. Microplastic particles removed from fish gastrointestinal tracts were identified using Attenuated Total Reflectance - Fourier Transform Infrared (ATR-FTIR). In total, 228 microplastic particles were removed from gastrointestinal tracts of 26 specimens representing 14 species (30% of those examined). Microplastic particles were categorized as pellets (97.4%), sheets (1.3%), fragments (0.4%) and threads (0.9%), with size ranging from 0.38 to 4.16 mm. There was a positive correlation between fish standard length and number of particles found in gastrointestinal tracts. The main polymers identified by ATR-FTIR were polyamide, rayon and polyethylene. These findings provide the first evidence of microplastic contamination of biota from the Amazon estuary and northern coast of Brazil.

Effects of Nanochitin on the Enhancement of the Grain Yield and Quality of Winter Wheat.

This study investigated the effects of different rates of nanochitin in soil on the grain yield and quality of winter wheat. Nanochitin obtained by acidic hydrolysis of shrimp chitin was a rod-like whisker possessing a hydrodynamic diameter of 143 nm and ζ potential of 55.7 mV. Two varieties of winter wheat, multi-spike wheat (MSW) and large spike wheat (LSW), were treated with the nanochitin suspension in outside pot experiments. The results showed that 0.006 g kg-1 of nanochitin in soil could significantly enhance the yield by 23.0% for MSW and 33.4% for LSW, with significant increases of net photosynthesis rate, stomatal conductance, intercellular CO2 concentrations, and transpiration rate in flag leaf at the grain filling stage. Grain protein, iron, and zinc contents in wheat treated with nanochitin were also increased by 5.0, 10.3, and 22.1% for MSW and 33.4, 32.0, and 27.0% for LSW, respectively. This indicated that utilization of nanochitin has a great potential in future agriculture sustainability and crop production.

Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation.

BACKGROUND: Functional extruded snacks were prepared using paste shrimp powder (Acetes spp.), which is rich in protein. The process variables required for the preparation of extruded snacks was optimized using response surface methodology. Extrusion temperature (130-144 °C), level of Acetes powder (100-200 g kg-1 ) and feed moisture (140-200 g kg-1 ) were selected as design variables, and expansion ratio, porosity, hardness, crispness and thiobarbituric acid reactive substance value were taken as the response variables. RESULTS: Extrusion temperature significantly influenced all the response variables, while Acetes inclusion influenced all variables except porosity. Feed moisture content showed a significant quadratic effect on all responses and an interactive effect on expansion ratio and hardness. Shrimp powder incorporation increased the protein and mineral content of the final product. The extruded snack made with the combination of extrusion temperature 144.59 °C, feed moisture 178.5 g kg-1 and Acetes inclusion level 146.7 g kg-1 was found to be the best one based on sensory evaluation. CONCLUSION: The study suggests that use of Acetes species for the development of extruded snacks will serve as a means of utilization of Acetes as well as being a rich source of proteins for human consumption, which would otherwise remain unexploited as a by-catch. © 2017 Society of Chemical Industry.

Shrimp Protein Hydrolysate Modulates the Timing of Proinflammatory Macrophages in Bupivacaine-Injured Skeletal Muscles in Rats.

This study was designed to determine whether marine-derived proteins other than cod could have beneficial effects on inflammation following muscle injury. Macrophage and neutrophil densities were measured from bupivacaine-injured tibialis anterior muscle of rats fed isoenergetic diets containing either shrimp hydrolysate (Shr), casein hydrolysate (CaH), or whole casein (Ca). In this study, Shr reduced ED1+-macrophages at day 2 (p = 0.013), day 5 (p = 0.006), and day 14 after injury (p = 0.038) compared with Ca, indicating faster resolution of inflammation in Shr. Except for day 2 after injury where Shr led to lower ED1+-macrophages compared with CaH (p = 0.006), both Shr and CaH responded similarly at days 5, 14, and 28 after injury. This findings suggest that beneficial effects of Shr on ED1+-cells might be related to generation of anti-inflammatory peptides through the hydrolysis process, in addition to its high content of anti-inflammatory amino acids. However, while increasing myofiber cross-sectional area in noninjured muscles compared with both Ca and CaH, Shr failed to have a positive effect in corresponding injured muscles. These data indicate that shrimp hydrolysate can facilitate resolution of inflammation after muscle injury mainly through modulating proinflammatory macrophage accumulation but have less effect on optimal recovery in terms of muscle mass and fiber size.

Characterization of Shrimp Oil from Pandalus borealis by High Performance Liquid Chromatography and High Resolution Mass Spectrometry.

Northern shrimp (Pandalus borealis) oil, which is rich in omega-3 fatty acids, was recovered from the cooking water of shrimp processing facilities. The oil contains significant amounts of omega-3 fatty acids in triglyceride form, along with substantial long-chain monounsaturated fatty acids (MUFAs). It also features natural isomeric forms of astaxanthin, a nutritional carotenoid, which gives the oil a brilliant red color. As part of our efforts in developing value added products from waste streams of the seafood processing industry, we present in this paper a comprehensive characterization of the triacylglycerols (TAGs) and astaxanthin esters that predominate in the shrimp oil by using HPLC-HRMS and MS/MS, as well as 13C-NMR. This approach, in combination with FAME analysis, offers direct characterization of fatty acid molecules in their intact forms, including the distribution of regioisomers in TAGs. The information is important for the standardization and quality control, as well as for differentiation of composition features of shrimp oil, which could be sold as an ingredient in health supplements and functional foods.

An investigation into environment dependent nanomechanical properties of shallow water shrimp (Pandalus platyceros) exoskeleton.

The present investigation focuses on understanding the influence of change from wet to dry environment on nanomechanical properties of shallow water shrimp exoskeleton. Scanning Electron Microscopy (SEM) based measurements suggest that the shrimp exoskeleton has Bouligand structure, a key characteristic of the crustaceans. As expected, wet samples are found to be softer than dry samples. Reduced modulus values of dry samples are found to be 24.90 ± 1.14 GPa as compared to the corresponding values of 3.79 ± 0.69 GPa in the case of wet samples. Hardness values are found to be 0.86 ± 0.06 GPa in the case of dry samples as compared to the corresponding values of 0.17 ± 0.02 GPa in the case of wet samples. In order to simulate the influence of underwater pressure on the exoskeleton strength, constant load creep experiments as a function of wet and dry environments are performed. The switch in deformation mechanism as a function of environment is explained based on the role played by water molecules in assisting interface slip and increased ductility of matrix material in wet environment in comparison to the dry environment.

Assessment of microwave cooking on the bioaccessibility of cadmium from various food matrices using an in vitro digestion model.

Bioaccessibility represents the maximum amount of pollutant ingested with food that is available for intestinal absorption. The measurement of bioaccessibility can achieve a more accurate risk assessment. Thus, in this study, the bioaccessibility of raw/microwave-cooked store-bought food including carrot, potato, white radish, lotus root, sweet corn, long grain rice, soybean, fleshy prawn, eastern oyster, kelp, and common carp were investigated by applying an in vitro digestion method. A validated microwave digestion/ICP-MS method was applied for determining the concentration of Cd. In this study, the concentration of Cd ranged 3.7-215.8 µg/kg fw in which carrot contained the lowest Cd while the fleshy prawn contained the highest Cd. There are no statistical differences of Cd content in microwave-cooked food and raw food except potato, lotus root, and eastern oyster. Cd in most of the cooked food materials was less bioaccessible than in raw food except sweet corn, potato, and kelp. The bioaccessibility of Cd was around 100 % in either raw or cooked potatoes. Microwave cooking caused the decreasing of bioaccessibility around 0-68 %, depending on different food matrix. Maximal decreasing of Cd bioaccessibility occurred in common carp. Thus, microwave cooking could be a feasible strategy for decreasing Cd bioaccessibility. In addition, the Cd dissolution in oral, gastric, and small intestine phase was different in different food matrix. For most of the investigated food items, Cd was largely migrated either into the oral phase (carrot, potato, white radish, lotus root, raw soybean, kelp, and common carp) or into the gastric phase (sweet corn, cooked soybean, rice, fleshy prawn, and eastern oyster). Our findings will have significant implications for food processing aiming to decrease the absorption of Cd and risk assessment analysis improvements. Further study is needed to use the animal model to validate these results.

Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products.

The objective of this study was to investigate the potential of an instrumental taste-sensing system to distinguish between shrimp processing by-products hydrolysates produced using different proteases and hydrolysis conditions, and the possible association of taste sensor outputs with human gustatory assessment, salt content, and bioactivity. Principal component analysis of taste sensor output data categorised samples according to the proteases used for hydrolysis. High umami sensor outputs were characteristic of bromelain- and Flavourzyme-produced hydrolysates, compared to low saltiness and high bitterness outputs of Alcalase-produced hydrolysates, and high saltiness and low umami outputs of Protamex-produced hydrolysates. Extensively hydrolysed samples showed higher sourness outputs. Saltiness sensor outputs were correlated with conductivity and sodium content, while umami sensor responses were related to gustatory sweetness, bitterness and umami, as well as angiotensin-I converting enzyme inhibitory activity. Further research should explore the dose dependence and sensitivity of each taste sensor to specific amino acids and peptides.

Impact of the structural differences between α- and ß-chitosan on their depolymerizing reaction and antibacterial activity.

The polymeric structure characteristics of ß-chitosan from jumbo squid (Dosidicus gigas) pens and α-chitosan from shrimp shells during depolymerization by cellulase hydrolysis at different degrees of deacetylation (DDA) (60, 75, and 90%) were investigated by using Fourier transform infrared spectroscopy and X-ray diffraction. Antibacterial activity of ß-chitosan against Escherichia coli and Listeria innocua was compared with that of α-chitosan at similar Mw and degrees of deacetylation (DDA) by studying inhibition ratio and minimal inhibition concentration (MIC) and was coordinated with the structural characteristics of the two forms of chitosan. ß-Chitosan was more reactive to cellulase hydrolysis than α-chitosan due to its relatively lower crystallinity (CI) and loose crystal property, and the 75% DDA chitosan was more susceptible to cellulase than the 90% DDA ones with the 75% DDA of ß-chitosan mostly reactive. Both forms of chitosan showed more inhibition against E. coli than against L. innocua, and no difference against L. innocua between the two forms of chitosan was observed. However, the two forms of chitosan exhibited different levels of antibacterial activity against E. coli, in which 75% DDA/31 kDa ß-chitosan demonstrated significantly higher inhibition (lower MIC) than that of 75% DDA/31 kDa α-chitosan, whereas 90% DDA/74-76 kDa α-chitosan had a higher inhibition ratio than that of 90% DDA/74-76 kDa of ß-chitosan. This result may be explained by the impact of the different structural properties between α- and ß-chitosan on chitosan conformations in the solution. This study provided new information about the biological activities of ß-chitosan, a bioactive compound with unique functionalities and great potential for food and other applications.

Differences in gene organization between type I and type II crustins in the morotoge shrimp, Pandalopsis japonica.

Crustins are cysteine-rich cationic antimicrobial peptides (AMPs) found in decapod crustaceans. Six novel crustin genes (Paj-CrusIc, Id, Ie, If, IIb and IIc) were identified in the morotoge shrimp, Pandalopsis japonica. Deduced amino acid sequences of isolated Paj-Crus genes ranged from 99 to 178 amino acid residues (10.6-17.8 kDa). Sequence analysis of nine isolated Paj-Crus genes and 100 different crustins from various decapod crustaceans revealed that a splice site and KXXXCP motif within the WAP domain may be the main criteria for classifying type I and II crustins, suggesting that the two types of crustin genes may have been generated by different processes. We also identified three intron-less crustin I genes (Paj-Crus Id, Ie and If) for the first time, which may have been generated by gene duplication. The tissue distribution profiles showed that Paj-CrusI genes were expressed predominantly in the gill and epidermis, whereas Paj-CrusII genes were expressed ubiquitously, suggesting that the two types of crustins may play different roles in various tissues or under different physiological conditions. Differing from previous results, hemocyte-specific crustin was not isolated from Pandalopsis japonica. This study showed that both types of crustin genes (types I and II) exist in decapod crustaceans and their primary structure and expression profiles differ from each other, suggesting that they may play different biological roles. This will help to extend our knowledge of the crustacean innate immune response, which will provide important basic information of shrimp immunity against various pathogens.

[Progress in techniques for determination of microcystins in aquatic products].

Microcystins (MCs) produced by blue-green algae, is one of the algal toxins with features of highest frequency and production. MCs could cause serious multi-organ toxicity, genetic toxicity and carcinogenicity. Monitoring of MCs residue in aquatic products is important for evaluating the potential risk for human beings. Therefore, the trace analytical technique of MCs is needed. In this paper, the progress of the microcystins extraction, purification and analytical techniques is reviewed.

Effects of production factors and egg-bearing period on the antioxidant activity of enzymatic hydrolysates from shrimp (Pandalopsis dispar) processing byproducts.

The effects of production factors (protease used, percent enzyme, hydrolysis time, and water-to-substrate ratio) on the antioxidant activity of hydrolysates produced from shrimp processing byproducts (SPB) were assessed using Taguchi's L16 (4(5)) fractional factorial design. SPB hydrolysates showed excellent ABTS radical scavenging activity, metal ion chelating capacity, and inhibition of lipid peroxidation, but weak DPPH radical scavenging activity and ferric ion reducing antioxidant power. The protease used significantly influenced antioxidant activities while hydrolysis time and percent enzyme affected radical scavenging activities and inhibition of lipid peroxidation, respectively. Differences in the lipid and amino acid contents observed between SPB collected early and late in the egg-bearing period may have contributed to the slight variance in antioxidant activities displayed by their hydrolysates. Nevertheless, SPB hydrolysates produced using Alcalase or Protamex had high antioxidant activity regardless of production factors and egg-bearing period.

Species identification of the Northern shrimp (Pandalus borealis) by polymerase chain reaction-restriction fragment length polymorphism and proteomic analysis.

Genomic and proteomic techniques for species identification of meat and seafood products are being widely used. In this study, a genomic approach was used to differentiate Pandalus borealis (the Northern shrimp), which belongs to the superfamily Pandaloidea, from 30 crustaceans consisting of 19 commercially relevant prawns/shrimps species that belong to the superfamily Penaeoidea, which include the families Penaeidae and Solenoceridae, and 11 other crustacean species, including prawns, shrimps, lobsters, and crabs. For this purpose, a polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) method was designed based on the amplification of the 16S rRNA/tRNA(Val)/12S rRNA mitochondrial regions using the primers 16S-CruF and 16S-CruR. The 966-bp PCR products were produced and cleaved with the restriction enzymes AluI, TaqI, and HinfI, which provided species-specific restriction patterns. In addition, a proteomic approach, based on matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) and electrospray ionization-ion trap (ESI-IT) mass spectrometry, was used to identify and characterize new P. borealis-specific peptides that could be useful as potential markers of this species in protein-based detection methods. To our knowledge, this is the first time a molecular method has been successfully applied to identify a wide range of prawn and shrimp species, including P. borealis, for either whole individuals or processed products. However, validation of the methods proposed here is required by applying them to a larger sample of individuals from different populations and geographic origins in order to avoid mainly false-negative results.

Changes in antioxidative capacity of saithe (Pollachius virens) and shrimp (Pandalus borealis) during in vitro digestion.

The health effects of seafood have primarily been linked to eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3). These omega-3 fatty acids are highly susceptible to oxidation. Peptides exhibiting antioxidative capacity (AOC) are encrypted in seafood muscle proteins. Such components may protect the fatty acids during digestion and uptake, as well as exhibit antioxidative effects in general. The oxygen radical absorbance capacity (ORAC) assay and the ferric reducing antioxidant power (FRAP) assay were used to study the changes in AOC of fish and shrimp muscle and their aqueous fractions, referred to as press juice (PJ), during a simulated in vitro gastrointestinal (GI) digestion. Blueberry (Vaccinium myrtillus), well-known for its AOC, was included for comparison. During digestion the AOC increased in all samples. After digestion the AOC of muscle of both autumn saithe and shrimp were higher (130-165 micromol/g), and winter saithe comparable (110 micromol/g) to digested blueberry when measured by ORAC. The AOC of PJ was low in general (5-20 micromol/g). When measured by FRAP, blueberry exhibited ten times the AOC of seafood muscle. Antioxidative compounds in seafood increased significantly during digestion, and may offer protection of other beneficial food components such as EPA and DHA.

Strategy for the identification of key odorants: application to shrimp aroma.

The GC-SNIF technique was used to obtain the olfactograms of shrimps, and their impact odorants were identified by MS hyphenated to the GC/olfactometric system and by comprehensive two-dimensional GC hyphenated to a time-of-flight MS. Confirming these identifications by their linear retention indices required application of a new strategy to compare retention indices between both instruments and with the in-house database. The aldehydes were confirmed by using their pentafluorophenylhydrazone derivatives, and 2-ethyl-3,5-dimethyl pyrazine had to be resolved from co-eluting compounds and then identified by multidimensional GC hyphenated to an MS and a sniff port. In both shrimp products, the most important odorants were trimethylamine, 2-acetyl-1-pyrroline, and 2-ethyl-3,5-dimethyl pyrazine, together with common carbonyl compounds.

[Expression of a shrimp Kunitz-type protease inhibitor in Pichia pastoris and activity analysis].

SKPI (shrimp Kunitz-type protease inhibitor) from Marsupenaeus japonicus is a member of serine protease inhibitors which play an important role in the arthropod immunity. To fully understand its function in the innate immunity of shrimp, the skpi gene was cloned into a modified pPIC9K vector with a 6-His tag and expressed by Pichia pastoris GS115. The secretory SKPI was purified from the medium with high purity by using Ni Sepharose High Performance. This results also indicated that the purified SKPI could inhibit the activity of trypsin specifically.

[Chitosan in topical preparations]. / Chitosan v topických prípravkoch.

Chitosan in topical preparations Within the framework of experimental work at the Department of Pharmaceutical Technology of Slovak Medical University, "insect" chitin obtained from the buff-tailed bumblebee (Bombus terrestris) was processed to produce dosage forms and compared with commercially available chitin, or chitosan, obtained from shrimps (Pandalus borealus). The paper aimed to find whether insect chitin, or chitosan, possessed similar technological properties as commercially available and for topical preparations used products. Samples were prepared containing chitin, or chitosan, of different origin, 0.25 and 0.5% in a gel base. In some gels the gel base was acidified with citric acid (in an amount of 0.75%) or lactic acid (1%) to improve the mechanical properties of foils. All samples were well applicable and after drying a relatively resistant transparent layer was formed on the skin. All samples could be made to produce elastic foils, which after moistening clung well to the skin. Both chitin and chitosan obtained from the bodies of buff-tailed bumblebees differed from reference materials obtained from shrimps by the degree of deacetylation, possessed different technological properties, e.g., finer fibres, were more fragile, and when wet, they could be disintegrated better, which is obvious also from the results of microscopic evaluation. Chitosan prepared from chitin SAV (insect) possessed substantially finer particles in the dosage form. The evaluation of the flow properties of the prepared samples revealed that except Sample I (gel base alone) they are time-dependent tixotropic systems. Whereas chitin gels did not show any antimicrobial effect (which is apparently connected with bad solubility of chitin), gels with chitosan showed this activity. A more marked effect was observed in the strains of Staphylococcus aureus and Pseudomonas aeruginosa, and in Escherichia coli it was weaker. The paper reports the first tentative results of comparisons of chitin- and chitosan-containing gels obtained from insects and those obtained from shrimps, showing that the prepared samples were of comparable quality.