Antarctic krill (Euphausia superba, hereafter 'krill') exemplify the methodological challenges of studying small, mobile, aggregating pelagic organisms. Krill are a central species in the Southern Ocean food web, provide important biogeochemical functions and support a valuable commercial fishery. Most of what we know about krill has been derived from acoustic surveys and net samples, the former being essential for estimating krill biomass and catch limits. However, understanding krill behavior, particularly in the poorly-studied autumn-winter seasons, is key for management and conservation. Here, we used seasonal video observations collected with a profiling camera system of krill along the Western Antarctic Peninsula to reveal krill vertical distribution, aggregation density and individual behaviors that have remained hidden from traditional sampling methods..
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http://dx.doi.org/10.1016/j.cub.2021.01.091 | DOI Listing |
Prog Lipid Res
December 2024
Institute of Food Science and Human Nutrition, Foundation Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany; The Fatty Acid Research Institute, 5009 W. 12th St. Ste 5, Sioux Falls, SD 57106, United States. Electronic address:
The bioavailability of long-chain omega-3 fatty acids is a critical yet often overlooked factor influencing their efficacy. This review evaluates the bioavailability of EPA/DHA from acute (single-dose) and chronic human studies, focusing on (a) chemical forms such as triacylglycerols (TAG, natural and re-esterified, rTAG), free fatty acids (FFA), and phospholipids (PL) from sources like fish, krill, and microalgae, and (b) delivery methods like microencapsulation and emulsification. Bioavailability for isolated chemically forms followed the order: FFA > PL > rTAG > unmodified TAG > ethyl esters (EE).
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China. Electronic address:
Krill oil (KO) exhibits several biological actions, particularly providing distinct advantages for cognitive health in the aged. Nonetheless, its inadequate water solubility, pronounced flavor, and vulnerability to oxidative degradation restrict its utilization in the food sector. Encapsulation provides a solution, and the study of natural, suitable wall materials is crucial.
View Article and Find Full Text PDFMar Environ Res
December 2024
College of Marine Living Resource Sciences and Management, Shanghai Ocean University, Shanghai 201306, China; Center for Polar Research, Shanghai Ocean University, Shanghai 201306, China; Polar Marine Ecosystem Group, The Key Laboratory of Sustainable Exploitation of Oceanic Fisheries Resources, Ministry of Education, Shanghai 201306, China; National Engineering Research Center for Oceanic Fisheries, Shanghai 201306, China. Electronic address:
Antarctic krill (Euphausia superba) is a key part of the food web in the Southern Ocean ecosystem. Significant inter-annual fluctuations in population dynamics make stock assessment and management of its population a significant challenge. To better understand the population dynamics and fluctuation of krill, a survey-based age-structured catch-at-length model (ACL) is used to estimate the periodic fluctuations, based on length data collected from scientific surveys under the US Antarctic Marine Living Resources (AMLR) Program between 1992 and 2011.
View Article and Find Full Text PDFBMC Biol
December 2024
Department of Biology, University of Padova, Padova, 35121, Italy.
Background: The Antarctic krill Euphausia superba is a keystone species in the Southern Ocean ecosystem. This crustacean has an ancestral clock whose main components have been identified and characterized in the past few years. However, the second feedback loop, modulating clock gene expression through two transcription factors, VRI and PDP1, has yet to be described.
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.
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