Tissue distribution and residue depletion of metronidazole in rainbow trout (Oncorhynchus mykiss)

Tissue distribution and residue depletion of metronidazole (MNZ) was studied in rainbow trout (Oncorhynchus mykiss) following oral administration of MNZ in feed at the average dose of 25 mg kg^?1 body weight day^?1 for 7 days at 11 ± 2°C. The MNZ concentration in feed was 0.25% while daily feed intake was 1% of body weight. The concentrations of MNZ and its main metabolite, hydroxymetronidazole (MNZOH), in fish tissues were determined by LC-MS/MS. The drug was well distributed in tissues with maximum concentrations on day 1 post-administration. At this time, the mean MNZ concentrations in muscle, skin, kidney, liver and gill were 14 999, 20 269, 15 070, 10 102 and 16 467 µg kg^?1 respectively. MNZ was converted into MNZOH with the ratio of MNZOH:MNZ up to 7% in all fish tissues throughout the withdrawal period. This shows that MNZ itself is the main residue in rainbow trout. MNZ was detected at the level close to the decision limit (0.20 µg kg^?1) in muscle, skin and muscle with adhering skin up to 42 days, while in kidney, liver and gill it was up to 28 days post-administration. MNZOH was eliminated more rapidly from fish tissues and it was present in muscle alone up to 21 days. The elimination half-lives of MNZ and MNZOH in rainbow trout tissues were 1.83–2.53 and 1.24–2.12 days, respectively. When muscle without skin was analysed, higher MNZ and MNZOH concentrations were detected, and for a longer period of time, than in muscle with adhering skin. Thus muscle alone could be more appropriate for the effective residue control of MNZ in rainbow trout. For the same reason, it is also essential to ensure direct cooling immediately after sampling, since MNZ and its metabolite degrade in fish muscle and skin stored in non-freezing conditions.     

Antibiotics and malachite green residues in farmed rainbow trout (Oncorhynchus mykiss) from the Iranian markets: A risk assessment

Antibiotic and malachite green residues in farmed rainbow trout muscles were determined by high-performance liquid chromatography for a food risk assessment. The surveillance was carried out on total of 120 rainbow trout fillets, all fishes were randomly sampled from 20 fish markets of Iran. All antibiotics were detected in the range of 0.42–1.20 μg/g for Oxytetracycline, 0.02–0.34 μg/g for Enrofloxacin, 0.21–2.61 μg/g for Florfenicol, and finally 0.02–0.89 μg/g for Malachite green. Our results showed that 99 (82.5%), 36 (30%), 56 (46.6%), and 70 (58.4%) samples contained detectable residues of Oxytetracycline, Enrofloxacin, and Florfenicol antibiotics, and Malachite green, respectively. Our results showed that fish farmers use these drugs in large scale. Further investigations are needed to prevent: the foodborne risk to consumers, the possible environmental contamination, and the antimicrobial resistances.     

Kinetics of degradation of adenosine triphosphate in chill-stored rainbow trout (Oncorhynchus mykiss)

Trout that had been held in freshwater or in sea water were stored at 0, 5, or 10 °C, and in the case of sea‐water‐held trout, also at 15 °C. Samples were taken during storage for analysis of ATP‐derived metabolites. The kinetics of degradation of ATP were investigated using two mathematical models, one depending on only endogenous enzymes acting in a sequence of consecutive first order reactions, and one assuming inosine was additionally converted to hypoxanthine by bacterial action. The former model adequately fitted the data from trout held in sea water, but the latter model was a better fit to data from the trout held in freshwater. The activation energy of loss of inosine monophosphate was estimated to be 17.4 kcal mol^?1.     

Variation in sensory profile of individual rainbow trout (Oncorhynchus mykiss) from the same production batch

The variation in sensory profile of rainbow trout (Oncorhynchus mykiss), belonging to the same aquaculture production batch and handled the same way, was explored by using objective sensory profiling on heat-treated minced fillets. In addition, quality index, mechanical texture, pH, fat, and water content were measured. Different groups of fish were sampled 3 different times during a production day. The results showed significant differences in the sensory profiles of individual fish within all 3 groups as well as significant differences between the groups. Differences in mechanical texture were found between individuals in 2 of the 3 groups and between the groups. No differences were found in quality index neither between individuals nor groups. A significant negative correlation between lipid content and firm texture was observed, but in general, the chemical and physical measurements could not explain the differences in the sensory profiling or in the mechanical texture measurements. The results showed that significant differences in the sensory profiles of individual fish from the same aquaculture production batch may occur. Furthermore, the results also showed sensory differences between groups of samples taken at different times during a production day.     

Biochemical changes in freshwater rainbow trout (Oncorhynchus mykiss) during chilled storage†

The sensory characteristics and biochemical freshness-indicator contents of rainbow trout (Oncorhynchus mykiss) stored for up to 12 days (a) in ice without previous gutting (group A), (b) in ice after gutting (group B) and (c) under refrigeration (4–5 °C) after gutting and vacuum-packing (group C) were compared. Acceptable freshness was maintained for five days in groups A and C, and for six days in group B. The results indicate that the hypoxanthine ratio ie hypoxanthine content: (inosine monophosphate + inosine + hypoxanthine content) and K₁ ie (inosine + hypoxanthine content): (inosine monophosphate + inosine + hypoxanthine content) are both useful indicators of the freshness of trout stored in ice, regardless of whether or not they have been gutted beforehand. © 1999 Society of Chemical Industry     

Activities of antioxidant enzymes in rats fed with hot-smoked rainbow trout (Oncorhynchus mykiss)

The activities of antioxidant enzymes in rats fed with hot‐smoked rainbow trout (Oncorhynchus mykiss) was investigated. Four diets containing fresh and hot‐smoked rainbow trout flesh and vitamin were prepared and commercial pellet food purchased. Four groups of rats were fed with the diets for 28 days. Body weight was checked weekly. No significant (P > 0.05) differences were found in weight between groups. Malondialdehyde (MDA) values of group B and group D were found to be significantly increased (P < 0.05). Differences in glutathione peroxidase (GPX) and glutathione reductase (GR) values were not significant (P > 0.05) between groups. The difference in superoxide dismutase (SOD) and catalase (CAT) values was found to be significant (P < 0.05). The hot smoked process led to significant changes as decreased in the antioxidant enzymes activities. Our results indicate that determination of MDA, GPX, GR, SOD and CAT parameters in blood may help to point out cancer risk in humans.     

Differentiation of the rainbow trout (Oncorhynchus mykiss) from Atlantic salmon (Salmon salar) by the AFLP-derived SCAR

A species-specific SCAR marker for rainbow trout, which was used to detect adulteration and fraudulent labeling in Atlantic salmon products, has been developed based on the AFLP analysis and evaluated in this study. The SCAR marker could be amplified and visualized in 1% agarose gel in all tested rainbow trout samples and absent in all salmon samples. Using DNA admixtures, the detection of 1% (0.5 ng), 10% (5 ng) rainbow trout DNA in Atlantic salmon DNA for fresh and processed samples, respectively was readily achieved. The molecular approach was sensitive and demonstrated to be a rapid and reliable method for identifying frauds in salmon products and could be extended for applications of species identification in food industry.     

Examination of isomer specific bioaccumulation parameters and potential in vivo hepatic metabolites of syn- and anti-Dechlorane Plus isomers in juvenile rainbow trout (Oncorhynchus mykiss)

Juvenile rainbow trout (Oncorhynchus mykiss) were exposed in the laboratory to elevated doses of syn- and anti-isomers of Dechlorane Plus (DP) via their diet for 49 days (uptake phase), followed by 112 days of untreated food (depuration phase) to examine bioaccumulation parameters and possible metabolic products. Three groups of 60 fish were used in the study. Two groups were exposed separately to food fortified with known concentrations of syn- (0.79 +/- 0.03 microg/g, lipid weight) and anti-DP (1.17 +/- 0.12 microg/g, lipid weight) while a third control group was fed unfortified food. Neither isomer reached steady-state after 49 days of exposure. Only the syn-isomer accumulated linearly in the fish (whole-body minus liver) during the dosing phase with a calculated uptake rate constant of 0.045 +/- 0.005 (arithmetic mean +/- 1 x standard error) nmoles per day. A similar uptake rate was also observed for this isomer in the liver. The elimination of both isomers from the whole fish (minus liver) obeyed first order depuration kinetics (syn-: r2 = 0.6427, p < 0.001, anti-: r2 = 0.5350, p < 0.005) with calculated half-lives (t1/2) of 53.3 +/- 13.1 (syn-) and 30.4 +/- 5.7 (anti-) days. Elimination of the isomers from the liver was difficult to interpret because of suspected enterohepatic circulation and redistribution of the isomers in the liver during clearance from other tissues. The biomagnification factor (BMF, determined in whole fish minus liver) of the syn-isomer (5.2) was greater than the anti-isomer (1.9) suggesting that the former isomer is more bioavailable. A suite of metabolites were screened for in the liver including dechlorinated, hydroxylated, methoxylated and methyl sulfone degradates. Even with the purposely high dose used in the uptake phase, none of these degradates could be detected in the extracts. This suggests that if metabolites of DP are detected in fish from aquatic food webs their presence is likely not from in vivo biotransformation of the parent compound.     

A practical quality index method (QIM) developed for aquacultured rainbow trout (Oncorhynchus mykiss)

Quality index method (QIM) was developed for whole (W) and gutted (G) rainbow trout during ice storage. Draft schemes were modified and final schemes consisted of 30 and 15 demerit points, and 12 and 14 days of shelf life was found for whole and gutted rainbow trout, respectively. Linear regression was calculated with storage time and correlation of QI scores was found to be 0.98 and 0.99 for W and G samples, respectively. Moreover, the developed QIM for W and G rainbow trout with this study is a nondestructive and rapid method for the sensory evaluation of rainbow trout.     

Dietary exposure of juvenile rainbow trout (Oncorhynchus mykiss) to 1,2-bis(2,4,6-tribromophenoxy)ethane: bioaccumulation parameters, biochemical effects, and metabolism

Juvenile rainbow trout (Oncorhynchus mykiss) were exposed in the laboratory to an environmentally relevant dose of 1,2-bis(2,4,6-tribromophenoxy)ethane (BTBPE) via their diet for 49 days, followed by 154 days of untreated food to examine bioaccumulation parameters, potential biochemical effects, and metabolic products. There was a linear increase in the amount of BTBPE in fish during the uptake phase of the experiment, and an uptake rate constant of 0.0069 +/- 0.0012 (arithmetic mean +/- 1 x standard error) nmoles per day was calculated. The elimination of BTBPE from the fish obeyed first-order depuration kinetics (r2 = 0.6427, p < 0.001) with a calculated half-life of 54.1 +/- 8.5 days. The derived biomagnification factor of 2.3 +/- 0.9 suggests that this chemical has a high potential for biomagnification in aquatic food webs. Debrominated and hydroxylated metabolites were not detected in liver extracts and suggest that either biotransformation or storage of BTBPE-metabolites in the hepatic system of fish is minor or that our exposure time frame was too short. Similar concentrations of circulating thyroid hormones, liver deiodinase enzyme activity, and thyroid glandular histology suggest that BTBPE is not a potent thyroid axis disruptor.     

Enzyme leakage in muscle tissue of rainbow trout (Oncorhynchus mykiss) related to various thawing treatments

Frozen rainbow trout (Oncorhynchus mykiss) was thawed so that different tempering times, followed by different duration times in the temperature intervall called the latent zone (LZ), were obtained. The different thawing treatments resulted in different effects on the muscle membrane system. To estimate the resulting tissue damage, the leakage of the lysosomal enzymesα-glucosidase (E.C. 3.2.1.20) andβ-N-glucosaminidase (E.C. 3.2.1.30) was measured as the relationship between the enzyme activity in centrifuged tissue fluid (CTF) and in total homogenate. The volume and protein content of the CTF were also measured. The tempering rate seemed to influence the enzyme leakage more than different duration times in the LZ. Slow tempering increased the enzyme leakage more than fast tempering. Samples taken 1 h in the LZ showed an increased activity compared with samples taken directly after completed tempering. No significant further increase was found in samples taken after 10 or 24 h in the LZ, either for the rapidly or the slowly tempered group.     

Selective separation and characterisation of dual ACE and DPP-IV inhibitory peptides from rainbow trout (Oncorhynchus mykiss) protein hydrolysates

Microwave pretreatment and hydrolysis were applied to rainbow trout (Oncorhynchus mykiss) by-products to produce bioactive peptides with dual in vitro angiotensin-I converting enzyme (ACE) and dipeptidyl-peptidase IV (DPP-IV) inhibitory activities. Peptides were fractionated using the single step electrodialysis with ultrafiltration membrane (EDUF). Concentration of cationic peptides (CP) increased in the recovery solution, reaching 125 μg mL⁻¹ after a 4-h treatment with migration rate of 15.68 ± 2.98 g m⁻² h. CP fractions displayed ACE and DPP-IV I inhibitory properties, with IC₅₀ values of 0.0036 mg mL⁻¹ and 1.23 mg mL⁻¹ respectively. The bioactivity was attributed to the low molecular weight peptides (300–500 Da) recovered. CP exhibited non-competitive inhibition patterns for ACE and DPP-IV, which were dose dependent. These results showed that bioactive peptides can successfully be separated from complex hydrolysate mixtures by EDUF. The fractionated peptides can serve as potential functional food ingredients or nutraceuticals for the management of hypertension and diabetes.     

Cryoprotection of frozen-stored actomyosin of farmed rainbow trout (Oncorhynchus mykiss) by some sugars and polyols

A study on the effectiveness of several cryoprotectants (polydextrose, lactitol, glucose syrup and a mixture of sucrose and sorbitol [1:1]) in preventing freeze-induced perturbations of fish proteins was carried out in in vitro systems of natural actomyosin of rainbow trout (Oncorhyncus mykiss) muscle. Adding these cryoprotectants prevented drastic decreases of ATPase activity, as well as a rapid exposure of hydrophobic and sulphydryl groups on the protein surface. Cryoprotectants therefore slowed down the kinetics of aggregation via intermolecular secondary forces and disulphide bonds, thus greatly reducing losses in solubility.     

Acidified sodium chlorite solution as an antimicrobial treatment for rainbow trout (Oncorhynchus mykiss) fillets

Minimizing microbial growth and maintaining overall quality are priorities for intervention strategies that extend the shelf life of fresh, aquatic foods. Four treatments included a control (fresh fillets), water, 50 ppm of acidified sodium chlorite (ASC), and 1,000 ppm of ASC. Fillets were stored at 1 to 2 degrees C for 0, 8, and 15 days. A significant (P < 0.05) interaction between treatment and storage time was observed for psychrotrophic counts. The increase in psychrotrophic counts with storage time was less for fillets treated with ASC, regardless of ASC concentration. Aerobic plate counts were not affected (P > 0.05) by intervention; however, a significant increase in counts was observed during storage (P < 0.05). Fillet pH, moisture, fat, thiobarbituric acid-reactive substances, fatty acid composition, color, cook yield, and shear force were not affected (P > 0.05) by intervention. Thiobarbituric acid-reactive substances decreased (P < 0.05) during storage. Percentages of individual fatty acids were constant, with the exception of C15 and C20:2; they decreased with storage to 15 days. Percent fat, L* (lightness) and b* (yellowness) values, and cook yield increased (P < 0.05) during storage. Fillet pH, moisture, a* (redness) value, and shear force did not change (P > 0.05) with storage to 15 days. Based on these data, 50 ppm of ASC performed equally as well as 1,000 ppm of ASC. The value of ASC is as a decontaminant; however, fillets in this study had low psychrotrophic counts pretreatment (2.3 log CFU/cm2) and posttreatment (2.03 log CFU/cm2), which did not demonstrate ASC's effectiveness as a decontaminant.     

Potential use of a microalga (Chlorella vulgaris) in the pigmentation of rainbow trout (Oncorhynchus mykiss) muscle

The main purpose of this work was to evaluate the colouring effect of carotenoids present in dry biomass obtained from stressed cells ofChlorella vulgaris. Total carotenoids represented only 0.2% of dry algal biomass and consisted mainly of canthaxanthin, lutein, astaxanthin and their esters. — A rainbow trout feeding trial was conducted in order to investigate the effects of dietary algal incorporation as a pigment source, in comparison to that obtained with synthetic pigments, both astaxanthin and canthaxanthin. — The colour intensities measured in muscle were compared, in each case, with those which constitute the Salmonids Roche Colour Card, and proved similar after both 3 and 6 weeks feeding, with a significant increase detected, but at the end of experiment (9 weeks) the increase was shown only in spectrophotometric (quantitative) results.Chlorella vulgaris biomass, which is storable without any special precautions, thus appears to be a promising source of carotenoids to use in commercial fish finishing diets, quite comparable in efficiency with the existing synthetic pigments. Algal biomass micronization, which was also tried out, was not found to be advantageous for the efficiency of colouring, no evidence having been found of any difference in its absorption and in the distribution of pigment through muscle, even if a 150-g rainbow trout, which has a rather short digestive tract, was used.     

Microstructure and instrumentally measured textural changes of rainbow trout (Oncorhynchus mykiss) gravads during production and storage

BACKGROUND: Gravad fish belong to a group of low‐processed products obtained from fresh fish by rubbing fillets with a mixture of sugar and salt and then placing them in cold storage. Little is known about changes in the tissue during the production and storage of gravads. The aim of the present study was to investigate the microstructural and textural changes in rainbow trout (Oncorhynchus mykiss) gravad during processing and vacuum storage at 3 °C and ?30 °C. RESULTS: Microscopic observations of gravad showed greater compactness of structure when compared with raw trout muscle, characterised by the disappearance of the divisions between adjoining myofibrils in gravad. Freezing, on the other hand, caused the myofibrils to again become more clearly distinguishable despite being partly agglomerated into lamellae. The above changes in structure were accompanied by changes in the textural and rheological properties of the product. It was observed that the texture profile (TPA) changed, resulting in an increase in the cohesiveness and chewiness of the gravads when compared to the raw fillets. There was also a lowering of stress decay during the relaxation test and a decrease in the value of the storage modulus (G′) as analysed by oscillatory rheometry. Further changes observed during storage were mainly concerned with an increase in the hardness and chewiness of gravads. CONCLUSION: Gravading significantly changes the rainbow trout fillets by making the microstructure more compact. This process is accompanied by changes in texture and rheological properties, which next are running during the storage of a chilled or frozen product. These changes are significant enough for potential consumers to be made aware of the fact that the texture of the product changes considerably during its shelf life. Copyright © 2009 Society of Chemical Industry     

Biotransformation enzymes and thyroid axis disruption in juvenile rainbow trout (Oncorhynchus mykiss) exposed to hexabromocyclododecane diastereoisomers

Juvenile rainbow trout (Oncorhynchus mykiss) were fed either a reference diet or one of three diets enriched with alpha, beta, or gamma diastereoisomers of hexabromocyclododecane (HBCD, C12H18Br6) for 56 days. This exposure period was followed by 112 days during which all fish were fed the reference diet. Potential effects of HBCD on phase I and II biotransformation enzyme activities and thyroid axis disruption were examined. Disruption of the thyroid axis was most evident in the gamma-HBCD exposed group, as indicated by lower circular FT4 and higher FT3 as well as an increase in thyroid epithelial cell height. However, fish fed the alpha-HBCD enriched diet also exhibited altered glucuronyltransferase activity and thyroid epithelial cell heights and the beta-HBCD group had altered FT4 and FT3 and glucuronyltransferase activity. T4ORD activity was not affected after 14 days, but was significantly lower among all HBCD exposed fish compared to the reference fish after 56 days. Results from these experiments indicate that all isomers have the potential to disrupt thyroid homeostasis.     

Influence of environmental temperature on composition of lipids in edible flesh of rainbow trout (Oncorhynchus mykiss)

The adaptative changes in the fatty acid composition of the main lipid classes in rainbow trout (Oncorhynchus mykiss) edible flesh in response to environmental variation in water temperature were investigated. The research was carried out on intensively farmed trout sampled at different times of the year. Neutral lipids (NL), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were separated using flash chromatography. Compared with summer acclimatisation, a decrease in neutral lipids of about 19% was observed in winter, accompanied by increases in phosphatidylethanolamine and phosphatidylcholine of about 41 and 29%, respectively. The metabolic adjustment in cold adaptation caused an increase in the levels of unsaturated fatty acids and monoenes of the oleic acid ω9 family and an increase in the levels of unsaturated fatty acids of the linoleic acid ω3 family. At the same time a reduction in the levels of saturated and monounsaturated fatty acids of the oleic acid ω9 family was observed. This pattern turned out to be particularly evident in phosphatidylcholine. The net result of these changes in composition was a significant increase in the polyunsaturated/saturated and polyunsaturated/monoenic fatty acid ratios in the edible flesh. Copyright © 2003 Society of Chemical Industry