Analysis on serum proteins from rainbow trout Oncorhynchus mykiss exposed to high temperature

Itoi, Shiro; Ineno, Toshinao; Kinoshita, Shigeharu; Hirayama, Youko; Nakaya, Misako; Kakinuma, Makoto; Watabe, Shugo

doi:10.1046/j.1444-2906.2001.00222.x

Cited by 9 publications

(3 citation statements)

References 19 publications

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“…This enzyme may be very susceptible to be degraded by higher temperature and lower pH. Itoi et al reported the levels of serum creatine kinase were increased in rainbow trout (Oncorhynchus mykiss) after heat treatment [44]. It suggests that creatine kinase may be leaked from muscle to serum after heat event in burnt meat.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (<i>Thunnus orientalis</i>)

Huang¹

2017

IJNFS

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Burnt meat is one of the unusual meats often occurring in tuna species. In order to reveal the biochemical properties of burnt meat in tuna, burnt meat and normal meat samples were collected to examine the quality parameter including pH, color parameters, lactic acid content, the activities of antioxidant enzymes, and the levels of thiobarbituric acid reactive substances (TBARS) and scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The results showed pH was significantly lower in burnt meat than in normal meat, and the lactic acid content was generally higher in burnt meat. In color parameters, the L* and b* values were higher in burnt meat. Besides, the activities of antioxidant enzymes, namely, superoxide dismutase (SOD), glutathione reductase (GR) and catalase (CAT) in normal meat were higher than those in burnt meat. TBARS levels were significantly higher in burnt meat than in normal meat. It is thus likely that strong struggle of fish throughout catch and high water temperature induce partial inactivation of these antioxidant enzymes, resulting in free radical formation which triggers the occurrence of burnt meat. This fact could be beneficial for aquaculture and livestock industry of tunas to prevent burnt meat.

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Section: Discussionmentioning

confidence: 99%

Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (<i>Thunnus orientalis</i>)

Huang¹

2017

IJNFS

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“…Using a thermally selected strain of rainbow trout able to survive at high temperatures, Itoi et al (2001) showed increased levels of creatine kinase and glyceraldehyde-3-phosphate dehydrogenase in plasma. Despite the fact that these proteins are not responsible for mitochondrial ATP production, their use in rapid hydrolysis and production of ATP suggested the possibility that selection for high temperature tolerance can be achieved.…”

Section: Mitochondrial Inheritancementioning

confidence: 99%

Fish mitochondrial genomics: sequence, inheritance and functional variation

Brown

2008

Journal of Fish Biology

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Mitochondrial genomic research currently primarily focuses on the analysis and understanding of how mitochondrial mutations produce detrimental phenotypes in humans. Reasons for this focus on negative impacts include the large number of human diseases that are known to result from specific mitochondrial genomes, and the long held belief that mitochondria change only through the accumulation of mutations due to its clonal, maternal inheritance. Recent studies are beginning to challenge these preconceptions and have shown that mitochondrial genomes can have significant positive impacts. Although the number of studies using fishes as models in mitochondrial research is limited, many fish model species provide excellent opportunity for furthering the understanding of mitochondrial genomes, their interactions with the nuclear genome, the potential for understanding the mechanisms of how functional variation effects organisms and how selection for positive functional variation effects population variation.

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“…Previously, we reported that liver and muscle tissues of the normal rainbow trout strain were likely to be necrotized when treated at 24°C for one week, secreting proteins into serum. 11 Various types of stress, 12 especially rapid environmental changes, lead to disintegration of physiological homeostasis of animals through energetic shortfall in the cells and malfunction of the membrane caused by damage of the cell membrane, 13,14 abnormal metabolism 15 and apoptosis. 14 It is possible that negative physiological reactions to the high water temperature stress are small in the thermally selected strain.…”

Section: Fisheries Sciencementioning

confidence: 99%

Differences in self-feeding activity between thermally selected and normal strains of rainbow trout Oncorhynchus mykiss at high temperatures

Ineno

Watabe

2008

Fisheries Sci

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Feeding activity was examined at high temperatures by using a demand feeder for thermally selected and normal rainbow trout Oncorhynchus mykiss strains. When the water temperature was raised in experiment 1 from 17.5 to 25.7°C at 0.3°C/day in 21 days, the average daily food consumption rate in the thermally selected strain rose to 7.1%, which was significantly higher than that of the normal strain (4.1%, P < 0.05). The corresponding rate was also significantly higher in the thermally selected (0.8%) than in the normal strain (0.2%, P < 0.05) of fish in experiment 2 where water temperature was raised to 24.1°C in 0.5°C/day increments. When water temperature was raised rapidly in experiment 3 from 16.7 to 21.7°C in one day and gradually to 24.4°C in 28 days at 0.1°C/day, the average daily food consumption rates were 1.0 and 0.1% for the thermally selected and normal strains, respectively, with significant difference (P < 0.01). These results suggest that the thermally selected strain has acquired thermal tolerance as a result of artificial selection.

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Analysis on serum proteins from rainbow trout Oncorhynchus mykiss exposed to high temperature

Cited by 9 publications

References 19 publications

Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (<i>Thunnus orientalis</i>)

Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (<i>Thunnus orientalis</i>)

Fish mitochondrial genomics: sequence, inheritance and functional variation

Differences in self-feeding activity between thermally selected and normal strains of rainbow trout Oncorhynchus mykiss at high temperatures

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Analysis on serum proteins from rainbow trout Oncorhynchus mykiss exposed to high temperature

Cited by 9 publications

References 19 publications

Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (&lt;i&gt;Thunnus orientalis&lt;/i&gt;)

Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (&lt;i&gt;Thunnus orientalis&lt;/i&gt;)

Fish mitochondrial genomics: sequence, inheritance and functional variation

Differences in self-feeding activity between thermally selected and normal strains of rainbow trout Oncorhynchus mykiss at high temperatures

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Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (<i>Thunnus orientalis</i>)

Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (<i>Thunnus orientalis</i>)