In fish, melatonin is reported to be produced mainly in the pineal organ, but there is also evidence for the presence of melatonin in a number of extrapineal sites where it could act as an intracellular mediator or paracrine signal. The present study use the reverse transcription-polymerase chain reaction (RT-PCR) to evaluate the expression of the enzyme arylalkylamine-N-acetyltransferase (AANAT2), which catalyzes the limiting step for melatonin synthesis, in different peripheral tissues of rainbow trout, with emphasis in the gastrointestinal tract (GIT). The results show AANAT2 gene expression in almost all peripheral tissues tested, including gills, kidney, muscle, skin, liver, Brockmann bodies, gall bladder, spleen and GIT, but not in adipose tissue. Furthermore, in trout GIT we observed that AANAT2 is expressed only in the muscular layer of all segments tested (esophagus, stomach, pyloric ceca, foregut, midgut and hindgut), but not in the mucosal layer. No significant differences were obtained among the different GIT segments evaluated. These results support an almost ubiquitous synthesis of melatonin in peripheral organs of rainbow trout, which can be related with a local role of the hormone as autocrine or paracrine factor. In addition, our data support the existence of a local synthesis of melatonin in trout GIT, which is discussed and could be involved in some sort of endocrine regulation of feeding and digestive activity, acting as an antioxidant or contributing to maintain melatonin levels in plasma.
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http://dx.doi.org/10.1016/j.ygcen.2006.12.008 | DOI Listing |
Sci Rep
January 2025
Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. In this study, polyvinyl alcohol/nanochitosan/phycocyanin nanocomposite (PVA/NCH/PC-NC) for fish fillets of Oncorhynchus mykiss rainbow trout coating was prepared. Five treatments were prepared over a period of 14 days (0, 1, 7 and 14 days) under treatments of T: fish coated with PVA/NCH-NC without PC; T, T T and T fish coated with PVA/NCH/PC-NC (0.
View Article and Find Full Text PDFMar Biotechnol (NY)
January 2025
Burn Research Center, Iran University of Medical Sciences, Tehran, Iran.
Burn wounds are challenging to treat due to considerable tissue damage and fluid loss. Creating wound dressings from natural and biological materials makes it possible to treat wounds and promote rapid epithelialization to speed healing and restore skin function. As a result, the ability of a collagen scaffold (Col) made from rainbow trout (Oncorhynchus mykiss) and putative bioactive phytochemical components from a Sargassum glaucescens (S.
View Article and Find Full Text PDFFood Chem
December 2024
Aquaculture Research Institute, Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844-2160, USA; Bio Nutrinova LLC, Pullman, WA, 99163-3718, USA. Electronic address:
Although more sustainable, feeding fish solely plant protein (PP) deteriorates their fillet quality more than animal counterparts, which additives can alleviate. This study investigated the effects of supplementing high PP diets with two additive mixtures on the fillet quality of rainbow trout (Oncorhynchus mykiss). Fish (∼2.
View Article and Find Full Text PDFGenet Sel Evol
December 2024
Natural Resources Institute Finland, 31600, Jokioinen, Finland.
Sex identification in farmed fish is important for the management of fish stocks and breeding programs, but identification based on visual characteristics is typically difficult or impossible in juvenile or premature fish. The amount of genomic data obtained from farmed fish is rapidly growing with the implementation of genomic selection in aquaculture. In comparison to mammals and birds, ray-finned fishes exhibit a greater diversity of sex determination systems, with an absence of conserved genomic regions.
View Article and Find Full Text PDFProteomes
November 2024
Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-865, Japan.
Sous vide, a cooking method that involves vacuum-sealed fish at low temperatures, yields a uniquely tender, easily flaked texture. Previous research on sous-vide tenderization has focused on thermal protein denaturation. On the other hand, the contribution of proteases, activated at low temperatures in fish meat, has been suggested.
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