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Review on the fatty acid profile and free fatty acid of common carp (Cyprinus carpio)
99-105Views:344Carp or ponty in Hungarian, is considered commercial freshwater fish, which is an adaptable species in both wild and cultured conditions. Carp has high nutritional value content, favorable taste, it is rich in protein, and low in saturated fat. The nutritional content in fish is composed of many chemical constituents and influenced by many factors. One of the components that its content may be different due to internal and external factors is fatty acids, which may vary depending on endogenous and exogenous factors. The endogenous or internal factors include the genetic, size, sexual maturity, and life cycle phase. While microclimate, water quality, quality of food or diet habit, and the amount of available food or starvation are considered as exogenous or environmental factors. Freshwater fish has the ability to convert essential fatty acid into long chain polyunsaturated fatty acid like AA, EPA, and DHA. Most results showed that palmitic acid and oleic acid were the dominant SFA and MUFA in carp both for wild and farmed carp in all seasons. The PUFA for wild carp was mainly dominated by DHA, while on farmed carp by LA. It confirmed that high LA content in farmed carp was related to the diet habit. The amount of lipid and FA were changed in line with the season. Even the statistical analysis showed no significant difference, but some studies showed a contrasting result. Moreover, most obtained results acknowledged that FA tends to decrease during the spawning period. The amount and composition of FA were affected by the total lipid content. The lipid must be broken down into simpler compounds such as FA or FFA for the metabolism of fish. The result of metabolism then transported into the utilising tissue and used as energy.
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A simple method for preparing elemental selenium nano- coating inside a silicone surface
35-43Views:483Selenium nanoparticles (SeNPs) with a bright red colour have aroused worldwide attention due to their unique properties in selenium supplementation because of their low toxicity and favourable bioavailability. A simple method was developed for making a red selenium nanolayer on the inner surface of Polyvinyl chloride (PVC) and silicone tube. The selenium nanoparticles were produced by the reaction of sodium selenite and ascorbic acid. Red amorphous selenium nanoparticles have been successfully synthesized by the reaction of 500 mg dm-3 Se (sodium selenite) solution with 10 g dm-3 ascorbic acid solution at room temperature, and morphology was confirmed by X-ray diffraction analysis (XRD). The coating density was compared on PVC and silicone surfaces by using Scanning Electron Microscopy (SEM) and Energy-dispersive X-ray (EDS) analysis. The nanolayer with about 16 µm thickness on the silicone surface significantly evenly distributed compared to the PVC surface. The selenium coated silicone tube could be a good source of selenium for a continuous, low-level selenium supplementation of farm animals via drinking water.
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Effect of anthocyanin-rich sour cherry extract on the level of IL-8 in LPS-induced endothelial cell
27-30Views:402The anthocyanin content of the Hungarian sour cherry is remarkable. Nutraceutical and pharmaceutical effects of the anthocyanins and their role in disease prevention have been studied extensively. Endothelial cells are involved in the pathogenesis of several inflammatory diseases. The objective of this work was to investigate pure sour cherry extract on human umbilical cord vein endothelial cells (HUVECs) as an inflammatory model. HUVECs were treated with 100 ng/mL lipopolysaccharide (LPS) and 50 mg/mL sour cherry extract or M199 medium as control. The optimal concentration range of the sour cherry extract was investigated and selected based on MTT assay measuring the conversion of the tetrazolium salt to formazan by mitochondrial dehydrogenases. The level of interleukine-8 (IL-8), a pro-inflammatory cytokine, was measured in Luminex MagPlex assay. LPS treatment significantly increased the secretion of IL-8. The pure sour cherry extract was able to attenuate this increment indicating the potent anti-inflammatory effect of pure sour cherry extract. Our results emphasize that pure sour cherry extract could reduce the LPS-induced inflammatory response thereby may improve endothelial dysfunction.
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Different ideas on the pathogenesis and treatment of swine edema-disease
45-48Views:316Although literature data associate the reason of swine edema-disease with certain serotypes of Escherichia coli bacteria, the authors assume that the primary cause of edema is more different. Susceptible agents and factors, mostly of feed compound are involved. During the digestion of some feed-origin protein opiate-like metabolites, exorphins arise, simultaneously arrest the release of acetylcholine. Consequences of acetylcholine shortage are spasm of sphincters (mostly pylorus), intestine-dilatation, contraction of bladder-sphincter, and urine retention. The endorphins and exorphins intensify the insulin release from the pancreas, hypoglycemia evolves, which is associated with loss of balance. According to the authors in edema-disease piglet dies because of hypoglycemia.
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Evaluation of the optimal temperature for digestive protease function in the hybrid catfish Clarias gariepinus × Heterobranchus longifilis
65-70Views:19(1) Background: Water temperature is a key determinant of fish digestion. In vitro methods provide a reliable approach to assess enzyme activity, which is especially important in carnivorous catfish with protein-rich diets. Although the hybrid catfish Clarias gariepinus × Heterobranchus longifilis is widely farmed in Hungary, its optimal temperature for maximizing digestibility remains under investigation.; (2) Methods: Fish were reared at 23 ºC, 25 ºC, and 27 ºC, and stomach and proximal intestine content samples were collected, and it was determined the protease activity (3) Results: No statistically significant differences were observed in enzyme efficiency, crude protease activity (p > 0.05). Despite not significant differences, the stomach and intestinal, protease activity tended to be higher at 25 °C (3.41 ± 0.16 U/mL), and, while in the intestines was higher at 27 °C (2.03 ± 0.27 U/mL). Stomach activity was higher at 27 ºC, at 27 °C (2.03 ± 0.27 U/mL, respectively. (4) Conclusions: Stomach protease activity tended to be higher at 25 °C, while intestinal activity was highest at 25–27 °C. These results may indicate a better starting digestion that supports feed digestion.