Occurrence and density of vibrio parahaemolyticus in live edible crustaceans from markets in China

Vibrio parahaemolyticus is a marine bacterium causing foodborne disease. Occurrence of the bacterium was investigated in six species of edible crustaceans available from markets in mainland China. The bacterium was detected in 22 of 45 whole-body, shell, and feces samples, including mitten crabs, which are supposed to be produced in freshwater ponds. The mean densities ranged from 2.8 log CFU/g in mitten crabs (Eriocheir sinensis) to 5.1 CFU/g in giant tiger prawns (Penaeus monodon). In hemolymph and muscle samples collected axenically, V. parahaemolyticus was detected in all of the prawns at a mean density of 2.6 log most probable number (MPN)/g, in two of five striped stone crabs (Charybdis feriatus) at a mean density of 1.1 log MPN/ml, and two of five mangrove mud crabs (Scylla serrata) at a mean density of 1.3 log MPN/ml. When six mitten crabs were collected from two freshwater ponds in China and were examined, V. parahaemolyticus was not detected. It seemed that cross-contamination occurred among live crustaceans at the markets. The results suggest that proper handling, storage, and cooking of these crustaceans will be necessary to lessen the risk of foodborne illness from V. parahaemolyticus.     

Lipid components and enzymatic hydrolysis of lipids in muscle of Chinese freshwater fish

The lipid and fatty acid composition of muscle of 10 species of freshwater fish obtained from a market of Shanghai City was examined. Total lipids (TL) ranged over 0.9–4.7% of muscle for all samples. The content of triacylglycerol (TG) in muscle ranged over 0.2–3.4% and that of polar lipids (PL) was 0.5–1.3%. Differences of TL content were dependent on TG contents. The predominant important fatty acids (>10% of the total fatty acids in TL) were 16∶0 and 18∶1n−9 with some 16∶1n−7, 18∶2n−6, and 22∶6n−3. The polyunsaturated fatty acids (PUFA) content was 10.2–43.4%, and especially Chinese sea bass contained above 20% of 22∶6n−3 in the total fatty acids. There were higher levels of PUFA such as 20∶5n−3 and 22∶6n−3 in PL than in neutral lipids. Muscle of the silver carp was stored at 20°C, and changes of lipid classes during storage were examined. Free fatty acids increased, and PL decreased during storage. This phenomenon was inhibited by heating the muscle, suggesting that lipid hydrolysis by phospholipase occurred in silver carp muscle.     

Fatty acids in echinoidea: Unusualcis-5-olefinic acids as distinctive lipid components in sea urchins

Open tubular gas liquid chromatographic (GLC) analyses of fatty acids from total lipids of 12 species of Echinoidea collected at several locations along the Pacific coast of Japan showed the same unusualcis-5-olefinic acids in all species, i.e.,cis-5-octadecenoic acid (5–18∶1),cis-5-eicosenoic acid (5–20∶1), all-cis-5,11- and 5,13-eicosadienoic acids (5,11- and 5,13–20∶2), allcis-5,11,14-eicosatrienoic acid (5,11,14–20∶3) and all-cis-5,11,14,17-eicosatetraenoic acid (5,11,14,17–20∶4). The structural analysis of partially purified 5,11,14,17–20∶4 was undertaken by reductive ozonolysis with GLC and gas chromatographic-mass spectrometric analyses of the products.¹³C-Nuclear magnetic resonance analyses of the totals and fractions of fatty acid methyl esters from the sea urchin lipids did not show any occurrence of fatty acids having an isolated olefinic bond in the 2, 3 or 4 positions. The 5-olefinic acids were concentrated on the polar lipids rather than neutral lipids. The branched and odd chain fatty acid contents of mud-feeding sea urchins were found to be relatively greater proportions of total fatty acids than in algae feeders.     

Seasonal Expression of 2 Types of Myosin with Different Thermostability in Silver Carp Muscle (Hypophthalmichthys molitrix)

Myofibrils were prepared from dorsal muscle of silver carp monthly from Jul 2003 to Jun 2004. Myofibrils of silver carp in the summer season were much more stable than those in the winter season as measured by (Ca‐ATPase) thermal inactivation rate (k_D) at 0.1 M KCl. The k_D of myofibrils measured at 2 M KCl was referred as 1 for myosin without protection by F‐actin. It was proved that myosin itself in summer season fish (summer‐type) was very stable compared with that in winter season fish (winter‐type). Winter‐type myosin easily denatured upon storage in ice. Analysis of the thermal inactivation profiles of myosin monthly prepared demonstrated that myosins in December, January, February, and March were winter‐type, and ones in June, July, August, and September were summer‐type. It was also demonstrated that both winter‐type and summer‐type myosin at different ratios coexisted in the transit season (April, May, October, November), showing the breaking point in the inactivation profile. It was concluded that silver carp expresses 2 types of myosin with different k_D seasonally and that the exchange of the expression completed in 2 mo.     

Effect of compression temperature on the consolidation mechanism of chlorpropamide polymorphs

The effect of environmental temperature on the compression mechanism of chlorpropamide (CPM) polymorph, forms A and C, was investigated with an eccentric type tabletting machine with two load cells and a noncontact displacement transducer. The temperature of the die was controlled at 0 and 45 degrees C by a thermocontroller. Sample powders (200 mg), which were also controlled at 0 and 45 degrees C by a thermocontroller, were compressed at almost 230 MPa. The tabletting dynamic processes of CPM forms A and C at 0 and 45 degrees C were evaluated by Cooper and modified Heckel analyses. The results suggest that particle brittleness or plasticity was affected by compression at different temperatures. The higher tablet hardness of form A at 45 degrees C was thought to be caused by the increased plasticity of primary particles, whereas that of form C at 45 degrees C was ascribed to the decreased size of the secondary particles.     

Effect of Environment on Crystallinity and Chemical Stability in Solid-State of Ground Cephalotin Sodium During Storage

Effects of environmental conditions on the crystallinity and the decomposition point (Dp) of ground cephalotin sodium during storage were investigated by X-ray diffraction and differential thermal analysis (DTA). The X-ray diffraction peaks of ground products increased after storage at 0% and 75% relative humidity (R.H.), at 35° C. The crystallinity of ground product increased at 75% R.H. and 0% R.H., 35°C, but that of ground product at 0% R.H., -30°C was not changed. The Dp measured by DTA of the ground product increased from 189.5°C to 197°C after 4 days at 75% R.H., but the Dp of the ground product at 0% R.H., -30°C for 4 days was 190.1°C. Relation between the Dp and the crystal Unity of ground cefalotin sodium was a straight suggesting that the thermal stability of cefaiotin sodium in the solid-state depends on the degree of crystallinity.     

Comparison of Gel-forming Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Prepared in Different Seasons

ABSTRACT: The gel-forming properties of silver carp surimi made in different seasons were compared. Surimi prepared in winter and spring formed gel at 30°C, while autumn and summer surimi required a higher temperature of 40°C for gel formation. All surimi showed marked disintegration when incubated at 60°C. Ca²⁺-ATPase inactivation rate of myofibrils prepared from 4 surimi samples showed that myofibrils in autumn and summer surimi were much more stable than those in winter and spring surimi by about 10°C. These results demonstrated a close relationship between the gel-forming temperature of surimi and the thermal stability of myofibrils in surimi, namely that autumn and summer surimi containing stable myofibrils required higher temperature than winter and spring surimi for the gel formation.     

Inhibition of icosanoid production in MC/9 mouse mast cells by n-3 polyunsaturated fatty acids isolated from edible marine algae

The effects of two polyunsaturated fatty acids, 18:4n-3 and 16:4n-3 purified from the marine algae, Undaria pinnatifida and Ulva pertusa, on icosanoid production in MC/9 mouse mast cells were assessed. Both fatty acids suppressed the production of leukotriene B4 (LTB4), leukotriene C4 (LTC4), and 5-hydroxyeicosatetraenoic acid (5-HETE). The order of the suppressive activity for the two marine algae-derived fatty acids and three other common polyunsaturated fatty acids was as follows; 22:6n-3 = 18:4n-3 = 18:3n-3 > 20:5n-3 = 16:4n-3 for LTB4; 22:6n-3 = 18:4n-3 = 18:3n-3 > 16:4n-3 > 20:5n-3 (no suppression) for LTC4; 22:6n-3 = 18:4n-3 > 18:3n-3 > 20:5n-3 = 16:4n-3 for 5-HETE.     

Effect of tetracosahexaenoic acid on the content and release of histamine, and eicosanoid production in MC/9 mouse mast cell

6,9,12,15,18,21-Tetracosahexaenoic acid (24∶6n−3) was isolated from a brittle star, Ophiura sarsi Lütken, at>95% purity to evaluate its physiological functions. The effects of 24∶6n−3 on the production of leukotriene (LT)-related compounds such as LTB₄, LTC₄ and 5-hydroxyeicosatetraenoic acid, and the accumulation and release of histamine in an MC/9 mouse mast cell line were studied. We found that 24∶6n−3 could inhibit the antigen-stimulated production of LT-related compounds as well as other n−3 polyunsaturated fatty acids (PUFA) such as eicosapentaenoic acid (20∶5n−3) and docosahexaenoic acid (22∶6n−3), which are major n−3 PUFA in fish oils; 24∶6n−3 was also shown to reduce the histamine content in MC/9 cells at 25 μM (27% reduction from the control), and the effect was diminished with increase of the fatty acid concentration (up to 100 μM). These two n−3 PUFA, 20∶5n−3 and 22∶6n−3, also reduced the histamine content (16 and 20% reduction at 25 μM, respectively), whereas arachidonic acid (20∶4n−6) increased it (18% increase at 25 μM). Spontaneous- and antigen-induced release of histamine was not influenced with these PUFA (at 25 μM). Ionophore-stimulated release of histamine was suppressed by the PUFA (13,9,15, and 11% reduction with 20∶4n−6, 20∶5n−3, 22∶6n−3, and 24∶6n−3, respectively). The patterns of the effects of 24∶6n−3 on the synthesis of eicosanoids and histamine content were more similar to those of 22∶6n−3 than 20∶5n−3. From these results, 24∶6n−3 can be expected to have anti-inflammatory activity and antiallergic activities similar to those of 22∶6n−3.     

Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein Concentration

ABSTRACT The gel strength of surimi made from Alaska pollock, common carp, grass carp, and silver carp was determined and compared for different incubation temperatures and periods. Gel strength and setting of the 3 freshwater fish species were inferior to that of Alaska pollock. Effects of the protein concentration, heating temperature and heating period on the gel strength were evaluated and compared utilizing the response surface methodology. Models for the breaking force and breaking distance of the surimi of the 4 species were established. Protein concentration was the major factor affecting the gel strength. Effects of heating temperature and heating period had differed somewhat among the surimi of the 4 species.