Evaluation of three inactive vaccines against Veronaea botryosa infection in white sturgeon (Acipenser transmontanus).

Veronaea botryosa is the etiological agent of a systemic phaeohyphomycosis known as "fluid belly" in white sturgeon (Acipenser transmontanus). Fluid belly is a critical disease affecting sturgeon aquaculture and the caviar industry for which there are no commercially available vaccines or approved antifungal treatments to manage outbreaks. The primary aim of this study was to investigate the effect of a V. botryosa [conidia], a V. botryosa [mold], and a Saccharomyces cerevisiae [yeast] formalin-killed vaccine on sturgeon immune responses to fungal challenge. Immunization consisted of an initial intracoelomic injection with one of the three treatment preparations, followed by a vaccine booster four weeks later by the same route and dose. Experimental challenge by intramuscular injection with a virulent V. botryosa conidia suspension followed after another four weeks. Non-challenged control fish received injections of PBS. The inactivated vaccines proved safe for white sturgeon fingerlings. Sturgeon immunized with either V. botryosa [mold] or S. cerevisiae [yeast] exhibited a significantly different pro-inflammatory response upon challenge with V. botryosa compared to non-immunized fish. Challenged fish developed clinical signs similar to those reported during natural outbreaks of fluid belly. Positive control treatments (those not immunized but challenged with V. botryosa) experienced the highest mortality; however, survival curves were similar amongst all treatments (p < 0.05). Furthermore, the S. cerevisiae [yeast] vaccine resulted in comparatively lower fungal persistence and fewer lesions following histological analysis. Further efforts evaluating the potential of Saccharomyces spp. as a vaccine candidate against fluid belly are warranted.

Acipenserid herpesvirus 2 genome and partial validation of a qPCR for its detection in white sturgeon Acipenser transmontanus.

White sturgeon Acipenser transmontanus is the primary species used for caviar and sturgeon meat production in the USA. An important pathogen of white sturgeon is acipenserid herpesvirus 2 (AciHV-2). In this study, 4 archived isolates from temporally discrete natural outbreaks spanning the past 30 yr were sequenced via Illumina and Oxford Nanopore Technologies platforms. Assemblies of approximately 134 kb were obtained for each isolate, and the putative ATPase subunit of the terminase gene was selected as a potential quantitative PCR (qPCR) target based on sequence conservation among AciHV-2 isolates and low sequence homology with other important viral pathogens. The qPCR was repeatable and reproducible, with a linear dynamic range covering 5 orders of magnitude, an efficiency of approximately 96%, an R2 of 0.9872, and an analytical sensitivity of 103 copies per reaction after 35 cycles. There was no cross-reaction with other known viruses or closely related sturgeon species, and no inhibition by sturgeon DNA. Clinical accuracy was assessed from white sturgeon juveniles exposed to AciHV-2 by immersion. Viral culture (gold standard) and qPCR were in complete agreement for both cell culture negative and cell culture positive samples, indicating that this assay has 100% relative accuracy compared to cell culture during an active outbreak. The availability of a whole-genome sequence for AciHV-2 and a highly specific and sensitive qPCR assay for detection of AciHV-2 in white sturgeon lays a foundation for further studies on host-pathogen interactions while providing a specific and rapid test for AciHV-2 in captive and wild populations.

Metabolomics in sturgeon research: a mini-review.

Sturgeons are ancient fish, with 27 species distributed in the Northern Hemisphere. This review first touches upon the significance of sturgeons in the context of their biological, ecological, and economic importance, highlighting their status as "living fossils" and the challenges they face in genomic research due to their diverse chromosome numbers. This review then discusses how omics technologies (genomics, transcriptomics, proteomics, and metabolomics) have been used in sturgeon research, which so far has only been done on Acipenser species. It focuses on metabolomics as a way to better understand how sturgeons work and how they react to their environment. Specific studies in sturgeon metabolomics are cited, showing how metabolomics has been used to investigate various aspects of sturgeon biology, such as growth, reproduction, stress responses, and nutrition. These studies demonstrate the potential of metabolomics in improving sturgeon aquaculture practices and conservation efforts. Overall, the review suggests that metabolomics, as a relatively new scientific tool, has the potential to enhance our understanding of sturgeon biology and aid in their conservation and sustainable aquaculture, contributing to global food security efforts.

Enzyme-treated caviar extract ameliorates melanogenesis in UVB-induced SKH-1 hairless mice.

This study investigated anti-melanogenesis effects of enzyme-treated caviar extract (CV) in murine melanoma B16F10 cells and SKH-1 hairless mice. To induce melanin production in vitro and in vivo studies, B16F10 cells were treated with 3-Isobutyl-1-methylxanthine (IBMX), and SKH-1 hairless mice were irradiated with UVB, respectively. The expression of melnogenesis-related factors and signaling molecules were analyzed by ELISA and western blotting. 50, 100 and 200 µg/mL of CV significantly decreased the melanin contents and the activities of tyrosinase, nitric oxide, glutathione, and cAMP, melanogenesis factor, in B16F10 cells treated IBMX. In addition, CV significantly suppressed the expression of melanogenesis proteins such as pPKA, pCREB, MITF, TRP-1and TRP-2. Similarly, results of oral administration of CV (20, 50 and 100 mg/kg) for 8 weeks in UVB-Induced SKH-1 hairless mice, the expression of melanogenesis-related factor tyrosinase, nitric oxide, and cAMP and protein expression of pPKA, pCREBa, MITF, TRP-1and TRP-2 was significantly reduced. In particular, 100 mg/kg of CV exhibited an excellent effect similar to control group. Therefore, we suggest the possibility of developing CV as a food supplement having skin whitening effects by ameliorating melanogenesis.

Species Identification of Caviar Based on Multiple DNA Barcoding.

This study aimed to explore the applicability of DNA barcoding for assessing the authenticity of caviar on the Chinese market. A set of universal COI primers and two sets of designed primers based on COI and D-loop genes were used to identify maternal species of samples from 21 batches of caviar. The results showed that the PCR products from three sets of primers had more than 98% similarity to the sequences in database. The COI gene could not distinguish sturgeons with closed genetic relationships, while D-loop gene could effectively improve the accuracy of DNA barcoding and was more suitable to the identification of interspecific sturgeon than the COI gene. The neighbor-joining dendrogram further confirmed the applicability and accuracy of COI and D-loop genes in identifying maternal relatives of caviar (Acipenser baerii/Acipenser gueldenstaedtii/Acipenser schrenckii/Huso dauricus/Huso huso). Despite the limitations of mitochondrial DNA in identifying hybrid sturgeon species, the presence of counterfeit caviar of non-sturgeon ingredients could be excluded. All the caviar samples were identified successfully as sturgeon species, but the mislabeling rate of species was 33.4%, indicating that there were illegal phenomena such as disorderly labeling, mislabeling, and adulteration on the market.

Use of Caviar and Fillet Biomarker Fatty Acids to Determine the Origin of Sterlet Acipenser ruthenus (Linnaeus, 1758).

Significant differences in the fatty acid (FA) composition of caviar and muscle tissue (fillet) were found in the sterlet Acipenser ruthenus (Linnaeus, 1758) between fish from the Yenisei River and aquaculture farms and were associated with different food sources. Caviar and muscle tissue of sterlet from the natural habitat showed significantly higher levels of the FAs that provide biomarkers of diatoms and bacterial matter. Oleic and linoleic acids, which are characteristic of higher plant oils, and long-chain monounsaturated fatty acids, which are biomarkers of marine copepods, displayed significantly higher contents in sterlet grown in aquaculture, apparently originating from artificial foods. A ratio of several biomarker FAs was for the first time proposed to assay, and its threshold value was established to determine whether sturgeon caviar and fillet originate from fish from natural habitats or aquaculture.

Enzyme-Treated Caviar Prevents UVB Irradiation-Induced Skin Photoaging.

For this research article, we investigated the protective effects of enzyme-treated caviar powder extract (CV) in ultraviolet B (UVB)-irradiated hairless mice and keratinocytes by confirming moisturizing-related factors and elasticity-related factors. UVB irradiation induced wrinkle formation, dehydration, oxidative stress, and inflammation in the dorsal skin of mice; however, these were suppressed in the CV-supplemented groups in UVB-irradiated hairless mice. Furthermore, in UVB-irradiated keratinocytes, CV treatment increased the antioxidant enzyme activities and the levels of sphingomyelin and hyaluronic acid and decreased the production of pro-inflammatory cytokines and the expression of IkB-α and p65 phosphorylation. These findings indicate that CV can directly protect keratinocytes against UVB irradiation-induced oxidative stress and inflammation. Therefore, we suggest that CV can protect against UVB-induced skin photoaging. Therefore, we suggest that caviar is effective for skin health by preventing UVB-induced skin photoaging.

In vitro susceptibility testing for the emerging pathogenic mould Veronaea botryosa and pharmacokinetic parameters of natamycin in white sturgeon (Acipenser transmontanus).

Systemic phaeohyphomycosis caused by the dematiaceous mould Veronaea botryosa is an important emergent disease affecting captive sturgeons (Acipenser spp.). The disease, colloquially known as "fluid belly," causes morbidity and mortality in adult animals resulting in significant economic losses to the aquaculture industry. Advancements in therapeutic and prophylactic protocols have been partially hampered by the lack of basic protocols to grow and manipulate the fungus in the laboratory. In this study, microbroth kinetic protocols were established to analyse V. botryosa growth in seven nutrient media at different temperatures. Generated area under the curve (AUC) indicates that potato flake dextrose broth (PFD-B) and Sabouraud dextrose broth (SD-B) incubated at 25°C provided the greatest growth. The generated protocol was then used to test the susceptibility of V. botryosa isolates to natamycin, a macrolide polyene antifungal agent used as a food preservative. SD-B and RPMI with l-glutamine (+RPMI-B) containing different concentrations of natamycin were inoculated with V. botryosa conidia and the generated growth curves were compared using cubic smoothing spline model. The non-inhibitory concentration and minimal inhibitory concentration (MIC; decrease of AUC by 90% compared with control) were determined to be <1 µg/mL and 16 µg/mL of natamycin in SD-B media. To gain an understanding of the tissue distribution of natamycin in white sturgeon, pharmacokinetics was tested. Based on pharmacokinetic parameters determined in this study and targeting a blood concentration >16 µg/mL for 24 h, an intravenous dose >1 g/kg would be needed, making the use of this drug unrealistic. The information presented in this study can be used to investigate susceptibility of pathogenic fungus to antimicrobials and disinfectants as well as support future therapeutic protocols against emerging fungal diseases like fluid belly.

Epidemiology of Polypodium hydriforme in American Paddlefish.

Polypodium hydriforme is a parasitic cnidarian that develops within the eggs of acipenseriform fish in the Old and New Worlds. Currently regarded as monotypic, P. hydriforme has been studied largely in the context of caviar production in Russian sturgeon species. We report the first robust epidemiological study of P. hydriforme in North American acipenseriform fish. We sampled infection prevalences (in 2017 and 2018) and intensities (in 2017) during annual surveys of American Paddlefish, Polyodon spathula, caught during spawning migration in north-eastern Oklahoma. Egg masses were characterized for the presence and intensity of P. hydriforme infection. Prevalences were similar in 2017 and 2018 (49% and 45%, respectively). Generally, a small number of eggs were infected per egg mass, but a few were heavily infected. Longer, heavier and older fish are more likely to be infected and to harbour more severe infections. In addition, infection is linked to decreases in roe fat weight independently of fish length, weight, age or roe weight. Infection thus diminishes Paddlefish energy reserves (roe fat) which could in turn impact host fitness. Our results raise questions about the impacts of infection on caviar production and Paddlefish conservation and suggest insights on infection dynamics and parasite strategies.

The Influence of the Presence of Borax and NaCl on Water Absorption Pattern during Sturgeon Caviar (Acipenser transmontanus) Storage.

Sturgeon caviar quality relies not only on the perfect dosage of the ingredients but also on the long sturgeon breeding cycle (about 12-15 years) and the exact timing of the egg extraction. For the improvement and the promotion of Italian caviar, the development of an analytical system dedicated to fish products, and caviar, in particular, is fundamental. The use of near-infrared spectrometry (NIRS) technology is auspicious. The aquaphotomics approach proved to be an adequate analytical tool to highlight, in real-time, the differences in caviar quality stored with, or without, borax as a preservative. Seventy-five sturgeon caviar (Acipenser transmontanus) samples underwent spectral NIR characterization using a microNIR1700 in the 900-1700 nm range. Data processing was carried out according to the literature. Tenderometric and sensory analyses were also carried out in parallel. The results suggest that a process line under strict control and monitoring can result in high-quality caviar without any other preservative than salt. The challenge of producing caviar without any potentially-toxic preservatives could now be a reality. NIR spectroscopy and aquaphotomics can be, in the future, non-invasive methods to monitor the whole production chain.

Caviar Extract and Its Constituent DHA Inhibits UVB-Irradiated Skin Aging by Inducing Adiponectin Production.

In this study, caviar (sturgeon eggs) was used to elucidate its roles in adiponectin production and skin anti-aging. Recently, caviar has been largely used not only as a nutritional food, but also in cosmetic products. In particular, it has been reported that docosahexaenoic acid (DHA), as one of the main phospholipid components of caviar extract, induces intracellular lipid accumulation and the expression of adiponectin in adipocytes. Although adipocytes are well known to be associated with the skin dermis by secreting various factors (e.g., adiponectin), the effects of caviar extract and DHA on the skin are not well studied. Here, we demonstrate the effects of caviar extract and DHA on adipocyte differentiation and adiponectin production, resulting in a preventive role in UV-irradiated skin aging. Caviar extract and DHA enhanced adipocyte differentiation and promoted the synthesis of transcription factors controlling adipocyte differentiation and adiponectin. In addition, the mRNA expression levels of matrix metalloproteinase-1 (MMP-1) were decreased in UVB-irradiated Hs68 fibroblasts that were cultured in conditioned medium from caviar extract or DHA-treated differentiated adipocytes. Taken together, these results indicate that caviar extract and DHA induce adipocyte differentiation and adiponectin production, thereby inhibiting UVB-induced premature skin aging via the suppression of MMP-1 production.

Preparation of Beebread Caviar from Buckwheat Honey through Immobilization with Sodium Alginate.

Honeys have a pleasant taste and a wide range of use. They are characterized by a relatively high consumption compared to bee pollen or beebread. Honeys are the most popular bee products. Considering health reasons, beebread exhibits the strongest properties as it has the highest nutritional value as well as strong detoxifying, antioxidant, and antiradical properties. Despite having such valuable properties, consumption of beebread is negligible; sometimes, it is limited only to supplementation in case of diseases. This paper proposes a new food product, that is, beebread caviar made from buckwheat honey. The expiry date and sensory and physicochemical quality of beebread caviar have been determined in this study. Beebread caviar, obtained by immobilization on alginate carrier, contained 0.34 mg GAE/mL extract. It remained stable until five days after preparation. Its total acidity was 33.7 mval/kg. Its extract content was 22.53%. Caviar had a high overall sensory score of 4.8 points on a 5-point scale. Beebread caviar can be successfully classified as probiotic food because beebread contains a large amount of lactic acid. In the form of caviar, a new, attractive, and convenient form of beebread consumption could become one of the products of comfortable and functional food.

Volatile Organic Compounds Profile in White Sturgeon (Acipenser transmontanus) Caviar at Different Stages of Ripening by Multiple Headspace Solid Phase Microextraction.

Caviar is considered a delicacy by luxury product consumers, but few data are available about its flavour chemistry to date. In this study, a multiple headspace-solid phase microextraction (MHS-SPME) followed by gas chromatography and mass spectrometry (GC-MS) approach was developed and employed to identify and quantitatively estimate key volatile organic compounds (VOCs) representative in white sturgeon (A. transmontanus) caviar at five different stages of ripening: raw eggs (t0), after 60 days (t1), 120 days (t2), 180 days (t3), and 240 days (t4) of ripening. The method showed the ability to detect and estimate the quantity of 25 flavour compounds, without any severe alteration of the matrix before the analysis and in a short time. The VOCs detected as representative in caviar samples were primarily aldehydes and alcohols, already well known as responsible of fresh fish and seafood flavours, and mainly deriving from lipid peroxidation processes and microbial activity against lipids and amino acids. We found a significant (p < 0.01) increase in the amount of total aldehydes within t0 (29.64 ng/g) and t4 (121.96 ng/g); moreover, an interesting, great arise of 3-hydroxy-2-butanone at the final stage of storage (48.17 ng/g) was recorded. Alcohols were not detected in raw eggs (t0) and then a decrease from t1 (17.77 ng/g) to t4 (10.18 ng/g) was recorded in their amount, with no statistical significance.

From Fish Eggs to Fish Name: Caviar Species Discrimination by COIBar-RFLP, an Efficient Molecular Approach to Detect Fraud in the Caviar Trade.

The demand for caviar is growing as is its price on the market. Due to the decline of true caviar production from sturgeons, eggs from other fish species and other animals have been used as substitutes for caviar. The labels on these products should indicate the species from which the eggs were derived, but the label can be misleading in some cases. In this context, species identification using DNA analysis is crucial for traceability and authentication of caviar products. In this work, we applied the COIBar-RFLP procedure to obtain species-specific endonuclease restriction patterns useful to discriminate "caviar" species. The tested caviar products were identified as originating from eight species: Acipenser transmontanus, A. gueldenstaedtii, A. stellatus, A. baerii, Mallotus villosus, Huso huso, Cyclopterus lumpus and Eumicrotremus orbis. The results demonstrated that 14% of the caviar products examined have a label that does not indicate the species from which the eggs were originated. The MboI restriction enzyme produced specific profiles discriminating the eight species, confirming that the COIBar-RFLP is a useful approach for routine screening of seafood products due to its ease and rapid execution, as the results of screening can be obtained within 7 h, by-passing the need for sequencing.

Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (Acipenser gueldenstaedtii) during refrigeration storage.

Multi-omics techniques were combined with microstructure, molecular sensory science and non-volatile matrices for the first time to investigate variations in organic macromolecules and flavor in caviar during preservation. After 4-6 weeks of storage, the peroxide value was 35.38 mg/g and the accumulation of thiobarbiturates was significant with caviar membranes exhibiting a decrease in elasticity and an increase in viscosity. Sixteen key volatile compounds were detected by GC-MS, while the volatile compounds that contributed to the differences in caviar flavor at different storage times were mainly tetradecane, (E)-2-hexenal, and heptanal. The pathways associated with flavor release during storage were mainly abundant in the linolenic acid metabolism, alanine metabolism, and glycerophospholipid metabolism pathways. The correlation of 11 differential proteins and 24 differential lipids with odorants was further explored, such as arginine, proline, alanine, PE (20:4/22:6), PE (16:1/18:2), and PE (20:5/18:2). Overall, Aspartate, glutamate, oleic acid, linoleic acid, and phospholipids enriched in C22:6 and C18:2 chains are potential metabolic markers. This study provides a basis from a multi-omics perspective for the investigation of the relationship between quality deterioration and precursor metabolism in caviar storage process.

Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids.

This study investigated the effect of low-voltage electrostatic field on the flavor quality changes and generation pathways of refrigerated sturgeon caviar. Research has found that after storage for 3-6 weeks, the physicochemical properties of caviar in the LVEF treatment group are better than those in the control group. The results of two-dimensional gas chromatography-time-of-flight mass spectrometry showed that the contents of hexanal, nonanal, (E,Z)-2,6-nonadienal, (E)-2-octenal and 1-octene-3-one related to the characteristic flavor of caviar (sweet, fruity and green) increased significantly. The lipidomics results indicated that the effects of LVEF on caviar mainly involve glycerophospholipid metabolism, linoleic acid metabolism, and α-Linolenic acid metabolism. Methanophosphatidylcholine (15:0/18:1), phosphatidylcholine (18:0/20:5), and phosphatidylcholine (18,1e/22:6) were significantly correlated with odor formation. Therefore, low-voltage electrostatic field treatment preserved the quality and enhanced the flavor of sturgeon caviar. This study provided a new theoretical basis for the preservation of sturgeon caviar.

Metals concentration and human health risk assessment in some fish species from the southern Caspian Sea.

The main objectives of this study were to determine the mercury concentration in four species of valuable and widely consumed fish from the Caspian Sea, to assess the health risk due to their consumption. The average mercury concentrations for Chelon saliens, Chelon auratus, Acipenser persicus and Acipenser stellatus were 32.72, 39.51, 166.87 and 81.87 µg g-1 dw, respectively. There were correlations between the mercury concentrations in the muscle of Chelon saliens and morphological parameters, but these correlations were not observed in Chelon auratus. Our comparison of the mercury values obtained in all the samples with the recommended international standards, as well as the Hazard Quotients values, indicated that there is no potential risk for the health of consumers due to exposure to mercury from consuming these fish.

Correlation investigation between core microbe inoculation and the evolution of flavor characteristics during the storage of sturgeon caviar (Acipenser gueldenstaedtii).

The volatile and non-volatile compounds were monitored to investigate the microbial evolution associated with the characteristic flavors for sturgeon caviar during refrigeration. The results revealed that the composition of volatile compounds changed significantly with prolonged refrigeration time, especially hexanal, nonanal, phenylacetaldehyde, 3-methyl butyraldehyde, and 1-octen-3-ol. The nonvolatile metabolites were mainly represented by the increase of bitter amino acids (Thr. Ser, Gly, Ala, and Pro) and a decrease in polyunsaturated fatty acids, especially an 18.63 % decrease in 5 months of storage. A total of 332 differential metabolites were mainly involved in the biosynthetic metabolic pathways of α-linolenic acid, linoleic acid, and arachidonic acid. The precursors associated with flavor evolution were mainly phospholipids, including oleic, linoleic, arachidonic, eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids. The most abundant at the genus level was Serratia, followed by Arsenophnus, Rhodococcus, and Pseudomonas, as obtained by high-throughput sequencing. Furthermore, seven core microorganisms were isolated and characterized from refrigerated caviar. Among them, inoculation with Mammalian coccus and Bacillus chrysosporium restored the flavor profile of caviar and enhanced the content of nonvolatile precursors, contributing to the characteristic aroma attributes of sturgeon caviar. The study presents a theoretical basis for the exploitation of technologies for quality stabilization and control of sturgeon caviar during storage.

Hypoglycemic effects of mountain caviar extract and inhibitory mechanism of saponins, including momordin Ic, on glucose absorption.

Mountain caviar is a fruit of Kochia scoparia that contains momordin Ic as a major saponin constituent. Its extract (MCE) has been shown to suppress blood glucose elevations in the human oral glucose tolerance test (OGTT) as well as increases in blood glucose in OGTT, gastric emptying (GE), and glucose incorporation in the small intestine in rats. However, the effects of MCE and momordin Ic on glucose absorption in mice and these action mechanisms have not been examined for more than 2 decades. Therefore, we herein investigated the effects of MCE, its saponin fraction, and momordin Ic on blood glucose elevations in mice. Mouse blood glucose elevation tests were performed on carbohydrate-loaded mice. The mountain caviar saponin fraction significantly delayed blood glucose elevations in glucose-, sucrose-, and soluble starch-loaded mice. In glucose-loaded mice, the saponin fraction, MCE, and momordin Ic significantly suppressed rapid glucose elevations after glucose loading, but not sucrose loading. A mouse GE study was performed by loading with glucose and phenolphthalein solution. Momordin Ic and MCE strongly suppressed mouse GE. Intestinal glucose absorption was evaluated by the incorporation of 2-deoxyglucose (2-DG) into Caco-2 cell layers and mouse duodenum wall vesicles. The results obtained showed that momordin Ic inhibited the incorporation of 2-DG into Caco-2 cells and mouse duodenum vesicles. Collectively, these results suggest that MCE, particularly the principal saponin, momordin Ic, preferably suppressed glucose-induced blood glucose elevations and delayed carbohydrate-induced glucose elevations in mice. The underlying mechanism was found to involve the suppression of GE and intestinal glucose absorption.

Exploring the Multifaceted Potential of Endangered Sturgeon: Caviar, Meat and By-Product Benefits.

Sturgeons are facing critical endangerment due to overfishing, habitat destruction, pollution and climate change. Their roe, highly prized as caviar, has driven the overexploitation, severely depleting wild populations. In recent years sturgeon aquaculture has experienced significant growth, primarily aimed at providing high-quality caviar and secondarily meat. This sector generates significant quantities of by-products, which are mainly treated as waste, being mostly discarded, impacting the environment, even though they are a source of bioactive molecules and potential applications in various sectors. This article presents a review of the proximate composition and nutritional value of sturgeon caviar and meat, also exploring the potential of the by-products, with an emphasis on the processing of these components, the chemical composition and the functional and bioactive properties. Although sturgeon caviar, meat, and by-products are highly valuable both nutritionally and economically, adopting sustainable practices and innovative approaches is crucial to ensuring the industry's future growth and maintaining ecological balance. Despite some limitations, like the deficient standardization of the methods for extracting and processing, sturgeon by-products have a tremendous potential to increase the overall value of sturgeon aquaculture and to promote a zero-waste approach, contributing to achieving the Sustainable Development Goals adopted by all United Nations Member States in 2015.