Indoleamine 2,3-dioxygenase (IDO) is a kind of dioxygenase that can catalyze the degradation of levo-tryptophan (L-Trp) and plays key roles in immune tolerance. In this study, the IDO gene was cloned and functionally characterized from grass carp (gcIDO). The results showed that gcIDO overexpressed in GCO cells could catalyze the degradation of L-Trp through the L-Trp - kynurenine pathway, and this activity could be promoted by δ-aminolevulinic acid (ALA) while inhibited by levo-1-methyl tryptophan (L-1MT). Moreover, gcIDO was constitutively expressed in various tissues, and its expression could be significantly up-regulated by LPS and Poly (I:C) in peripheral blood leukocytes (PBLs). Furthermore, recombinant TGF-β1 of grass carp could up-regulate the expression of IDO, TGF-β1, CD25, and Foxp3 in PBLs, indicating that the TGF-β1/IDO pathway is present in fish. In the soybean meal induced enteritis (SBMIE) model, the expression of gcIDO in the intestine was up-regulated significantly, demonstrating that gcIDO may play an immunoregulatory role in SBMIE. Taken together, these data suggest that the IDO plays multiple roles in the immunity of fish.
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http://dx.doi.org/10.1016/j.fsi.2019.04.005 | DOI Listing |
Foods
January 2025
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Freshwater fish processing produces 30-70% nutrient-rich by-products, often discarded or undervalued. Grass carp by-products, rich in protein, offer potential as raw materials for fermented seasonings. This study explores the use of these by-products-specifically, minced fish and fish skin-in soybean fermentation to evaluate their effects on the quality of the resulting seasonings.
View Article and Find Full Text PDFInt J Mol Sci
December 2024
School of Food Science and Engineering, Key Laboratory of Tropical and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, China.
Biogenic amines (BAs), produced in fish and seafood due to microbial contamination, pose significant health risks. This study introduces a novel ratiometric fluorescent probe, synthesized by integrating rhodamine 6G(R6G) and gold nanoparticles (AuNCs), for the sensitive and specific detection of BAs. The probe operates on the principle of BAs hydrolysis, catalyzed by diamine oxidase, to produce hydrogen peroxide (HO), which selectively quenches the fluorescence of AuNCs at 620 nm, while the fluorescence of R6Gat 533 nm remains unaffected.
View Article and Find Full Text PDFFish Physiol Biochem
January 2025
Fish Nutrition, Biochemistry and Physiology Division, ICAR-Central Institute of Fisheries Education, Versova, Andheri West, Mumbai, 400061, Maharashtra, India.
A 60-day feeding trial was conducted to evaluate the combined effect of dietary soy phytoestrogens, specifically genistein and daidzein, on the gonadal recrudescence and maturation of male Cyprinus carpio (Linnaeus, 1758). Adult male C. carpio (60 ± 10 g) were fed with a diet with no added genistein or daidzein (C), 110 mg/100 mg genistein (GL), 210 mg/100 g genistein (GH), 4 mg/100 g daidzein (DL), 8 mg/100 g daidzein (DH), combination of 110 mg/100 mg genistein and 4 mg/100 g daidzein (DGL, equivalent to 17.
View Article and Find Full Text PDFDis Aquat Organ
January 2025
National Pathogen Collection Center for Aquatic Animals, Shanghai Ocean University, 201306 Shanghai, PR China.
Cyvirus cyprinidallo 2 (CyHV-2) is the pathogen of herpesviral hematopoietic necrosis (HVHN) that mainly infects goldfish Carassius auratus and crucian carp C. carassius and is characterized by high infectivity and pathogenicity. The availability of rapid and convenient detection methods is essential for early detection of CyHV-2.
View Article and Find Full Text PDFFoods
December 2024
College of Food Science, Southwest University, Chongqing 400715, China.
The aim of this study was to investigate the promotion of linoleic acid (OLA)-induced myofibrillar protein (MP) oxidation by boiling treatment. The effect of the boiling treatment on grass carp MP oxidation induced by OLA was investigated. The total sulfhydryl content, fluorescence intensity, and amino acid content were reduced with the increasing OLA concentration after the boiling treatment, while the boiled oxidized MP's carbonyl content (4.
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