The structure of [113Cd(7)]-metallothionein (MT_nc) of the Antarctic fish Notothenia coriiceps, the first three-dimensional structure of a fish metallothionein, was determined by homonuclear 1H NMR experiments and heteronuclear [1H, 113Cd]-correlation spectroscopy. MT_nc is composed of an N-terminal beta domain with 9 cysteines and 3 metal ions and a carboxy-terminal alpha-domain with 11 cysteines and 4 metal ions. The position of the ninth Cys of the alpha domain of MT_nc is different from the corresponding Cys of mammalian MTs. As a result, the last CXCC motif in the mammalian MT sequence becomes CXXXCC in the fish MT. This difference leads to a structural change of the alpha domain and, in turn, to a different charge distribution with respect to that observed in mammalian metallothioneins.
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http://dx.doi.org/10.1016/s0969-2126(03)00044-3 | DOI Listing |
Foods
December 2024
State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
In this study, silver carp surimi products enriched with Antarctic krill oil high internal phase emulsions (AKO-HIPEs) were cooked using steaming (STE), microwave heating (MIC), and air-frying (AIR), respectively. The gel and flavor properties, lipid quality and stability were investigated. Compared to the MIC and AIR groups, the STE surimi gel added with HIPEs had better texture properties, exhibiting higher water-holding capacity and a more homogeneous structure, while the air-frying treatment resulted in visually brighter surimi products.
View Article and Find Full Text PDFGenomics
January 2025
MOE Key Laboratory of Marine Genetics and Breeding, College of Marine Life Sciences/Key Laboratory of Tropical Aquatic Germplasm of Hainan Province, Sanya Oceanographic Institution, Ocean University of China, Qingdao/Sanya, China; Southern Marine Science and Engineer Guangdong Laboratory, Guangzhou 511458, China. Electronic address:
Antarctic krill (Euphausia superba), which is rich in astaxanthin, has been widely utilized as a dietary supplement in fish aquaculture. Our study was to feed juvenile leopard coral grouper (Plectropomus leopardus) a diet containing 50 % Antarctic krill, revealing significant body color differentiation between a reddened group (BKR) and a non-reddened group (BKB), followed by comparative analysis with the control group (BCon) without krill supplementation. Histological analysis and carotenoid content in the liver and intestine were differentially regulated in color-differentiated individuals.
View Article and Find Full Text PDFFish Shellfish Immunol
January 2025
Laboratorio de Inmunología y Estrés de Organismos Acuáticos, Facultad de Ciencias Veterinarias, Universidad Austral de Chile, Valdivia, Chile; Centro Fondap Interdisciplinary Center for Aquaculture Research (INCAR), Universidad Austral de Chile, Valdivia, Chile. Electronic address:
Piscirickettsiosis causes the highest mortality in Atlantic salmon (Salmo salar) farming, and prophylactic treatment has not provided complete protection to date. In this study, we analyzed the immune and metabolic responses of Atlantic salmon inoculated with live and inactivated Piscirickettsia salmonis, monitoring plasma markers related to immune and stress responses. The fish were inoculated with inactivated P.
View Article and Find Full Text PDFInt J Food Microbiol
December 2024
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation, Shanghai 201306, China. Electronic address:
In this study, we first verified the feasibility of using Antarctic krill as a raw material for quick-brewed fish sauce, and the results showed that the amino acid nitrogen (AAN)and total soluble nitrogen(TSN) in the fermented 30 days fish sauce met the national level fish sauce standards, but the histamine content exceeded the maximum limit value of histamine in fish sauce (400 mg/kg) set by the International Codex Alimentarius Commission (CAC) and the European Union (EU). On this basis, the correlation between physicochemical indexes and bacterial communities during the fermentation of fish sauce was investigated using high-throughput sequencing, culture method. The correlation analyses revealed the relationship between bacterial communities and the quality and safety of fish sauce, and these studies will be helpful for the development of Antarctic krill fish sauce.
View Article and Find Full Text PDFSmall Methods
December 2024
Department of Chemical Engineering and Biotechnology, University of Cambridge, Phillipa Fawcett Drive, Cambridge, CB3 0AS, UK.
The Antarctic seabed harbors significant biodiversity, and almost 90% of oceanic environments are permanently below 5 °C (i.e., deep sea and polar regions).
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