Intracellular localization of the antitumour drug adriamycin in living cultured cells: A confocal microscopy study

The intracellular distribution of the anthracyclinic antibiotic adriamycin in living cultured cells has been investigated by confocal microscopy. In human melanoma cells (M14), adriamycin was localized inside the nuclei. When adriamycin-treated M14 cells were allowed to recover in drug-free medium, a complete efflux of the drug from the nucleus was revealed. In recovered cells, a weakly fluorescent signal was observed in the perinuclear region. When M14 cells were recovered in a medium containing colcemid, a microtubule depolymerizing agent, the drug transport from the nucleus to the cell periphery appeared to be inhibited, suggesting that the microtubule network is strongly involved in drug transport mechanisms. In multidrug-resistant (MDR) cells the intracellular location of adriamycin was shown to be noticeably different from that of the parental wild-type cells. In particular, in resistant human breast carcinoma cells (MCF-7), adriamycin appeared to be exclusively located within the cytoplasm whereas the nuclei were shown to be completely negative. When adriamycin treatment was performed in association with MDR revertants, such as Lonidamine (inhibitor of the energy metabolism) or verapamil (inhibitor of the P-glycoprotein efflux pump), a marked enhancement of the cytoplasmic signal was observed in resistant cells. Under these conditions, adriamycin appeared concentrated in the perinuclear region, but the nuclei were still negative. Confocal microscopy proved to be a very useful method for the study of the intracellular transport of fluorescent substances, such as anthracyclinic antibiotics, and for the investigation of the multidrug resistance phenomenon in tumour cells.     

Feasibility of fishmeal replacement by shrimp head silage protein hydrolysate in Nile tilapia (Oreochromis niloticus L) diets

This study provides information on the use of shrimp head silage protein hydrolysate (SPH) as an alternative protein source for tilapia feeding. Six diets (28% protein, 12% lipid) were prepared where fishmeal protein was replaced at levels of 0 (control), 10, 15, 20, 25 and 30% with the hydrolysate. The diets were supplied to Nile tilapia fry (338 mg initial weight) stocked in plastic recirculating 20 l tanks (10 animals per tank), with three replicates per treatment. After an 8 week experimental period, fish fed the diets containing 10 and 15% SPH showed significantly better performance in terms of final body weight, weight gain (%), mean daily weight gain (mg day^?1), specific growth ratio and feed conversion ratio than those fed the control diet (fishmeal as protein source) and higher‐SPH diets. It is concluded that shrimp head hydrolysate is a promising alternative protein source for tilapia feeding, improving growth ratio at dietary inclusion levels as high as 15%. In addition, the diets with added shrimp silage protein were well accepted by the fish, which avidly consumed the feed during the experiment. © 2002 Society of Chemical Industry     

虾蛄眼识别偏振光机理的分析

虾蛄眼最显著的特点是它可以识别偏振光,这种特性对偏振探测和目标识别的研究有很大的帮助。通过实验对虾蛄眼的生物特征参数进行了测试,获得微绒毛尺寸,本文主要分析了虾蛄眼光感细胞微绒毛之间的关系、微绒毛的排列方向以及微绒毛内壁发色团的特性,即平行排列在微绒毛内壁的发色团具有二向色性,并且研究该特性与圆偏振光探测机理的关系,从而为虾蛄眼圆偏振光识别机理的研究奠定了基础。     

中国对虾、秀丽白虾及日本昭虾风味成分的研究

研究采用同时蒸馏萃取(SDE)法提取,利用GC-MS分析了中国对虾、秀丽白虾及日本昭虾的挥发性风味成分.3种虾共鉴定出116种风味物质,对虾的挥发性化合物总量最高,日本昭虾其次,秀丽白虾最低.对虾中烷基吡嗪类含量最高,日本昭虾中含硫化合物含量最高.研究检测非挥发性风味成分游离氨基酸的含量,比较了其在3种虾中的差异及对挥发性化合物组成的影响.     

四种黑色珍珠特征对比

通过显微镜、紫外荧光、阴极发光特征的观察和拉曼光谱分析,对塔希提黑珍珠、γ射线辐照淡水养殖珍珠、不同工艺染色的淡水养殖黑珍珠和染色加辐照黑珍珠这4种黑色珍珠的特征进行了对比研究.结果表明:塔希提黑珍珠在长波紫外灯下可发暗红棕色荧光,短波紫外灯和阴极射线下不发光,拉曼光谱可见文石和有机卟啉峰;辐照处理淡水养殖珍珠和染色加辐照处理淡水养殖珍珠在长波紫外灯下和阴极射线下均发强绿色光,且能观察到不同程度的表面破损和内部龟裂纹,拉曼光谱只可见文石的谱峰;染色淡水养殖黑珍珠在紫外灯下荧光不强,在阴极射线下发黄绿色光,可见表面破损.     

Shrimp processing residue as an alternative ingredient for new product development

Shrimp residues were dried (65 °C), grounded, and posteriorly used as an ingredient to the production of ‘spiced shrimp flour’ and ‘shrimp flavoured biscuits’. Both products were packed in modified atmosphere (100% N₂) and stored for 180 days (25 °C) for shelf life evaluation. The centesimal composition, physicochemical, microbiological and sensory analyses were carried out in triplicate. The microbiological analysis (residue and shrimp flour) was within the limits of the legislation, confirming the hygienic–sanitary care during processing. The protein content was the most outstanding (40.13% for the spiced shrimp flour and 20.52% for the shrimp flavoured biscuits). The microbiological evaluation for the ‘spiced shrimp flour’ and ‘shrimp flavoured biscuits’ was below the legal limit, and both products were accepted by sensory analysis. The shelf life evaluation demonstrated stability for 6 months. Thus, we concluded that the Litopenaeus vannamei shrimp residue is a promising ingredient in the food industry.     

Effect of monosodium glutamate on physicochemical properties and quality of Alkali‐treated Pacific white shrimp

Physicochemical properties and quality of Pacific white shrimp (Litopenaeus vannamei) treated with alkaline soaking solution (ASS; 0.75% NaOH with 2.5% NaCl) containing 3% monosodium glutamate (MSG), pH 11.5 (ASS+3% MSG) were investigated, in comparison with those treated with mixed phosphates or ASS alone. Muscle proteins underwent conformational changes as evidenced by the shift of T_max to the lower temperature and the increased negative charge when treated with ASS+3% MSG. This coincided with the higher moisture and NaCl contents (P < 0.05). Such a treatment led to the pronounced swelling of muscle fibrils as visualised by scanning electron microscope. Highest likeness score for all attributes except for flavour was observed in sample treated with ASS+3% MSG. Slightly fishy odour in the treated sample was associated with higher abundance of volatile compounds, especially alcohol and aldehyde. Thus, ASS+3% MSG could be used as the replacer of phosphate and bicarbonate for shrimp processing.     

Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei): Compositions and deterioration as affected by iced storage

Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) stored in ice for up to 6 days were extracted and characterised. The extraction yields of lipids from hepatopancreas (10.65–12.64%) were higher than those from cephalothorax (2.59–2.88%). However, no changes in the extraction yield were observed during the storage (p > 0.05). The carotenoid contents of lipids from cephalothorax and hepatopancreas slightly increased within the first 2 and 4 days of iced storage (p < 0.05), respectively, but decreased thereafter (p < 0.05). With increasing storage time, a progressive formation of hydroperoxide was found as evidenced by the increase in the absorbance band at 3600–3200 cm⁻¹ in Fourier transform infrared (FTIR) spectra, and increased peroxide values (PVs) (p < 0.05). The increases in thiobarbituric acid reactive substances (TBARS), p-anisidine value (AnV) and free fatty acid (FFA) content of lipids were noticeable when iced storage time increased (p < 0.05). Those changes indicated that lipid oxidation and hydrolysis occurred in both samples. Phospholipids (PL) were the major components in lipids from cephalothorax (82.51% of total lipids). Nevertheless, lipids from hepatopancreas contained triglyceride (TG) and PL as the dominant components (45.35% and 38.03% of total lipids, respectively). A decrease in the TG content with a concomitant increase in free fatty acid was observed at the end of storage (day 6) (p < 0.05). Decreases in unsaturated fatty acids, especially eicosapentaenoic acid (EPA; C20:5(n-3)) and docosahexaenoic acid (DHA; C22:6(n-3)) were noticeable at day 6 of storage (p < 0.05). Thus, the extended storage time resulted in the enhanced deterioration of extracted lipids.     

Optimisation and comparative study on the addition of shrimp protein hydrolysate and shrimp powder on physicochemical properties of extruded snack

The effect of an addition of shrimp protein hydrolysate and shrimp powder on the physicochemical properties of extruded snack was studied. Rice flour and cornflour were used as base materials, and extrusion was done using corotating twin‐screw extruder. A mixture response surface methodology was used to study the effect of ingredient mixture on the physical, functional and sensory properties of extrudates. Linear and quadratic mixture response regression model was fitted to the response variables, and it was evaluated using R² values. Based on the desirability function score, the optimum combination of ingredient was 47.75% rice flour, 38.64% cornflour, 5.95% hydrolysate and 7.67% shrimp protein powder. It was observed that an addition of shrimp hydrolysate more than 5% (7.5%) improved the crispiness. Sensory evaluation revealed that shrimp hydrolysate and shrimp powder can be used at 5–7.5% level for developing protein‐rich extruded products without affecting sensory characteristics.