There is uncertainty in the identification of Myxobolus drjagini, the causative agent of silver carp twist disease, in the literature. An investigation of fish parasites in Lake Taihu, China, revealed several Myxobolus drjagini-like myxosporeans infecting the subcutaneous tissue of the head skin, the olfactory and oculomotor nerves in the cranial cavity, and the intrafilamental epithelium of the gills of silver carp Hypophthalmichthys molitrix (Valenciennes, 1844). Myxospores from the head skin and the nerves were identified as conspecific to M. drjagini based on morphological and molecular data; although the spores from each of the two organs presented morphological variations. SSU rDNA sequence analysis revealed that the sequence of M. drjagini previously deposited in GenBank (AF085179) was invalid. Myxospores from the gills were identified as Myxobolus paratypicus n. sp. The spores were oval, asymmetric in frontal view, 13.8 (12.9-14.9) μm long, 9.9 (9.2-11.1) μm wide, and 7.0 μm thick. Two pyriform polar capsules were unequal in size (ratio above 4:1) with slightly converging anterior ends, and the posterior end of the large polar capsule extended beyond the middle of the spore. The large polar capsule was 7.5 (6.2-8.2) μm long and 5.0 (4.2-5.6) μm wide; the small polar capsule was 2.7 (2.1-3.6) μm long and 1.4 (1.1-1.9) μm wide. Polar filaments were coiled with 7-8 turns in the large polar capsule. The SSU rDNA sequence of M. paratypicus n. sp. was not identical to that of any myxozoan available in GenBank and showed highest similarity with M. drjagini (96%) and Myxobolus pavlovskii (95%) collected from bighead carp and silver carp, respectively.
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http://dx.doi.org/10.1007/s00436-019-06350-6 | DOI Listing |
Int 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
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 PDFFront Immunol
January 2025
Laboratory of Fish Protistology, Institute of Parasitology, Biology Centre, Czech Academy of Sciences, České Budějovice, Czechia.
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