The apoptosis of grass carp (Ctenopharyngodon idella) muscle during postmortem condition regulated by the cytokines via TOR and NF-κB signaling pathways.

Postmortem alteration by apoptosis has significant effects on flesh quality. Currently, the information necessary to understand the apoptotic behavior and the molecular mechanisms during postmortem alteration in fish muscle is still lacking. Activation of apoptosis and the cytokines involved in regulating apoptosis in fish muscle were evaluated during postmortem condition at 4 °C for 5 days in terms of apoptotic morphology changes, nucleus DNA fragmentation, caspases activation and related gene expressions.

Preparation of High-Quality Fermented Fish Product.

This protocol provides a method for preparation of industrialized fermented fish product with sturgeon (Aquilaria sinensis) meat product. The procedures were: (1) pretreatment of farmed sturgeon including decapitation, evisceration, skinning-off, cleaning and cutting; (2) marinating fish cubes in 6-12% (w/v) salt solution (1:1, fish cube mass to solution volume); (3) drying fish cubes to a water content of 50-60% by hot air (40-60 °C) or by vacuum; (4) fermentation involving inoculating fish cubes with 0.4-1.

A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum.

The study was aimed to investigate different roles of endogenous and Lactobacillus plantarum proteases during fast fermentation of silver carp. The results show that endogenous proteases could degrade both sarcoplasmic and myofibrillar proteins. In contrast, L.

Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage.

Dry fermented Chinese-style sausages prepared in laboratory inoculating with Lactobacillus casei subsp. casei-1.001, Pediococcus pentosaceus-ATCC 33316, Staphylococcus xylosus-12 and without starter culture randomly sampled at 0, 3, 10, and 24 days of ripening were analyzed for physico-chemical and sensory qualities.

Enzymatic preparation of chitooligosaccharides by commercial lipase.

The effect of a commercial lipase on chitosan degradation was investigated. When four chitosans with various degrees of deacetylation were used as substrates, the lipase showed higher optimal pH toward chitosan with higher DD (degree of deacetylation). The optimal temperature of the lipase was 55°C for all chitosans.

Purification and characterization of an immunomodulatory Peptide from bovine placenta water-soluble extract.

An immunomodulatory peptide was isolated from bovine placenta water-soluble extract and purified by consecutive chromatography on DEAE Sepharose CL-6B, Sephadex G-25, and Sephasil C18 column using lymphocyte proliferation assay to identify the active fractions. The immunomodulatory peptide showed a dose-dependent stimulating effect on lymphocyte proliferation. The isoelectric point of the immunodulatory peptide was determined to be 3.

Nutritional evaluation of caseins and whey proteins and their hydrolysates from Protamex.

Whey protein concentrate (WPC 80) and sodium caseinate were hydrolyzed by Protamex to 5%, 10%, 15%, and 20% degree of hydrolysis (DH). WPC 80, sodium caseinate and their hydrolysates were then analyzed, compared and evaluated for their nutritional qualities. Their chemical composition, protein solubility, amino acid composition, essential amino acid index (EAA index), biological value (BV), nutritional index (NI), chemical score, enzymic protein efficiency ratio (E-PER) and in vitro protein digestibility (IVPD) were determined.