真鲷肌肉生长抑素(MSTN)基因的克隆及表达分析

采用同源克隆的策略,设计了3对引物,首次分离、克隆了2820bp的真鲷肌肉生长抑素(MSTN)基因组序列,该序列在GenBank上注册(注册登录号为AY965686).经过剪接、比较,分析了真鲷MSTN基因的序列和结构特征.真鲷的MSTN基因具有3个外显子、2个内含子,整个开放阅读框编码着384个氨基酸,第1个外显子上有一个连续11个Q氨基酸的残基,C-末端具有9个保守的半胱氨基酸及一个RVRR的蛋白酶解加工位点.在第1、第2内含子和3'非翻译区上分别具有一个微卫星重复序列.RT-PCR分析表明,MSTN基因在真鲷不同组织中都有表达,但表达量具有明显的差异;MSTN在肌肉中表达量最高,其次是脑、小肠、头肾、鳃和性腺,心脏、眼睛、肝脏中只有极少量表达,脾脏中没有检测到MSTN的表达.     

Antioxidative and antimicrobial activities of shrimp chitosan on gilthead sea bream (Sparus aurata) during refrigerated storage

This study aims to determine the effects of chitosan obtained from Metapenaeus stebbingi shells on the shelf life of refrigerated gilthead sea bream. It was determined that 1% chitosan‐coated samples had the lowest thiobarbituric acid (TBA) (3.05 mg malondialdehyde (MDA) kg^?1) and free fatty acids (FFA) value (2.79% oleic acid), while the control group had the highest TBA (5.08 mg MDA kg^?1) and FFA value (6.13% oleic acid) on the 27th day of storage. In the last day of storage, TVB‐N was found higher in control group (25.62 mg 100 g^?1) than chitosan‐coated samples (14.57 mg 100 g^?1). Total viable count value of the control group exceeded maximum permissible limit on the 27th day of storage. However, it was lower than 7.0 log CFU/g in chitosan‐coated samples during the refrigerated storage. As a result of this study, it was determined that shelf life of refrigerated gilthead sea bream can be increased up to 27 days with chitosan.     

Olfactory Sensitivity of the Gilthead Seabream (Sparus auratus L) to Conspecific Body Fluids

The potential for intraspecific chemical communication in the gilthead seabream (a marine perciform) was investigated by assessing the olfactory sensitivity to conspecific body-fluids (water occupied by conspecifics, intestinal fluid, urine, semen, egg fluid) by multiunit electrophysiological recording from the olfactory nerve. The olfactory system was responsive to water previously occupied by conspecifics, and the active compound(s) could be extracted by solid-phase extraction. The olfactory system was extremely sensitive to body fluids of sexually mature conspecifics: thresholds of detection were 1:10^7.4 (intestinal fluid), 1:10^6.1 (gametes), and 1:10^4.2 (urine). The olfactory system was also sensitive to amino acids with thresholds of detection from 10^–8.1 M (l-leucine) to 10^–6.1 M (l-phenylalanine). However, a range of other known fish odorants (steroids, bile acids, and prostaglandins) failed to evoke significant responses. Given the high olfactory sensitivity to intestinal fluid and the low urine release rates of marine compared with freshwater fish, we suggest that chemical communication is likely to be mediated via compounds present in the intestinal fluid rather than urine. Furthermore, the types of chemicals involved are likely to be different from those of freshwater fish. Their exact chemical identity and biological roles remain to be established.     

真鲷转铁蛋白基因的克隆与表达特征分析

采用同源克隆的方法,根据相近物种转铁蛋白(Transferrin,TF)基因的序列设计简并引物,在经感染真鲷的cDNA上进行PCR扩增,获得了真鲷TF的全基因编码序列(GeneBank Accession No．AY335444)。该序列由2444bp核苷酸组成,含31bp5’非编码区和340bp3’非编码区以及2073bp的开放阅读框,可编码691个氨基酸,预测分子量约为74．3kD,等电点为5．63。同源性分析表明,真鲷TF与鱼类TF的相似性很高,约为65％～75％;与哺乳类转铁蛋白和乳铁蛋白的相似性约40％～50％;与脊索动物海鞘和无脊椎动物昆虫也有一定的相似性。进化分析表明,该基因是转铁蛋白而不是乳铁蛋白。真鲷TF与其它动物TF结构相似,是由两叶相似的结构域构成的单一肽链;该基因有一信号肽序列,缺乏糖基化位点,在它的两个结构域上,分别有三个TF家族的标签序列及一个MHC分子标签序列;与哺乳类相比,参与蛋白二硫键形成的半胱氨酸以及铁离子结合位点高度保守。RT-PCR结果显示,真鲷TF在肝脏成组成型表达,但在其它组织中的表达可受病原调控,表现为经病原刺激后转铁蛋白基因的组织分布显著增多。     

Differentiation in the Lipid Quality of Wild and Farmed Seabass (Dicentrarchus labrax) and Gilthead Sea Bream (Sparus aurata)

ABSTRACT: The elements of differentiation that characterize the quality of the lipid fraction of wild and farmed sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata) were investigated. Reared fish of either species had a total lipid content significantly higher than the wild counterparts. Liquid chromatography of unsaponifiable lipids showed, on a lipid gram basis, higher cholesterol levels in wild fish and comparable amounts of squalene, all‐trans retinol, and α‐tocopherol. Gas chromatography of total lipids revealed differences between the fatty acid profiles of wild and reared fish.     

Extraction and Characterization of Gelatin from Skin By-Products of Seabream,Seabass and Rainbow Trout Reared in Aquaculture

The expansion of fish filleting, driven by the increasing demand for convenience food, concomitantly generates a rising amount of skinning by-products. Current trends point to a growing share of aquaculture in fish production, so we have chosen three established aquaculture species to study the properties of gelatin extracted from their skin: rainbow trout, commonly filleted; and seabass and seabream, marketed whole until very recently. In the first case, trout skin yields only 1.6% gelatin accompanied by the lowest gel strength (96 g bloom), while yield for the other two species exceeds 6%, and gel strength reaches 181 and 229 g bloom for seabass and seabream, respectively. These results are in line with the proportion of total imino acids analyzed in the gelatin samples. Molecular weight profiling shows similarities among gelatins, but seabass and seabream gelatins appear more structured, with higher proportion of β-chains and high molecular weight aggregates, which may influence the rheological properties observed. These results present skin by-products of seabream, and to a minor extent seabass, as suitable raw materials to produce gelatin through valorization processes.     

Quality Index Method Developed for Raw Gilthead Seabream (Sparus aurata)

ABSTRACT: Sensory assessment is one of the principal methods of measuring fish quality. One of the most interesting sensory methods at the moment is the quality index method (QIM). The QIM provides weighted evaluation of the key parameters in deterioration of individual species, assigning demerit points according to the importance of the parameter. This paper describes the development of a QIM for gilthead seabream (Sparus aurata). As result of this study, a QIM is proposed for this species. The appearance of skin and slime, flesh elasticity, odor of the fish, clarity and shape of the eyes, and color and odor of the gills are the parameters included which gave a total of 15 demerit points. The index scored lower when the fish was washed.     

Effect of modified atmosphere packaging on Quality Index Method (QIM) scores of farmed gilthead seabream (Sparus aurata L.) at low and abused temperatures

A Quality Index Method (QIM) scheme was developed for modified atmosphere packaging (MAP) packed gilthead seabream, and the effect of MAP gas mixtures (60% CO2 and 40% N2; 60% CO2, 30% O2, and 10% N2), temperature (2, 4, and 8 °C), and time of storage on QI scores was assessed. QI scores were crossed with sensory evaluation of cooked fish according to a modified Torry scheme to establish the rejection point. In order to reduce redundant parameters, a principal component analysis was applied on preliminary QIM parameters scores coming from the best performing MAP among those tested. The final QIM scheme consists of 13 parameters and a maximum demerit score of 25. The maximum storage time was found to be 13 d at 4 °C for MAP 60% CO2 and 40% N2. Storage at 2 °C do not substantially improved sensory parameters scores, while storage under temperature abuse (8 °C) accelerated drastically the rate of increase of QI scores and reduced the maximum storage time to 6 d.