Antarctic krill swarms are one of the largest known animal aggregations, and yet, despite being the keystone species of the Southern Ocean, little is known about how swarms are formed and maintained. Understanding the local interactions between individuals that provide the basis for these swarms is fundamental to knowing how swarms arise in nature, and what potential factors might lead to their breakdown. Here, we analysed the trajectories of captive, wild-caught krill in 3D to determine individual-level interaction rules and quantify patterns of information flow. Our results demonstrate that krill align with near neighbours and that they regulate both their direction and speed relative to the positions of groupmates. These results suggest that social factors are vital to the formation and maintenance of swarms. Furthermore, krill operate a novel form of collective organization, with measures of information flow and individual movement adjustments expressed most strongly in the vertical dimension, a finding not seen in other swarming species. This research represents a vital step in understanding the fundamentally important swarming behaviour of krill.
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http://dx.doi.org/10.1098/rspb.2021.2361 | DOI Listing |
J Agric Food Chem
January 2025
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Iron fortification with food supplements remains the primary dietary strategy for improving iron deficiency anemia (IDA). This study used Antarctic krill protein for fibrillar design to form an Antarctic krill protein amyloid fibril (AKAF). The results indicated that peptides generated by proteolysis were a prerequisite for fibril assembly, forming elongated fibril structures and cross-linking upon heating.
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January 2025
Australian Antarctic Program Partnership, Institute for Marine and Antarctic Studies, University of Tasmania, nipaluna/Hobart, Tasmania, Australia.
Vertical migrations by marine organisms contribute to carbon export by consumption of surface phytoplankton followed by defecation in the deep ocean. However, biogeochemical models lack observational data, leading to oversimplified representation of carbon cycling by migrating organisms, such as Antarctic krill (). Using a numerical model informed by 1 year of acoustic observations in the East Antarctic, we estimated the total particulate organic carbon (POC) flux from krill fecal pellets to be 9.
View Article and Find Full Text PDFFood Chem
January 2025
School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Due to the fact that association colloids were formed in krill oil, the oxidation mechanism of krill oil was more complicated. In this study, water-soluble ferrous sulfate (Fe(SO)), oil-soluble ferrous fumarate (CHFeO) and insoluble ferric oxide (FeO) were added to krill oil and stored at 60 °C for accelerated oxidation. Peroxide value, thiobarbituric acid reactive substances and aldehyde content showed that Fe(SO) had a stronger pro-oxidative effect.
View Article and Find Full Text PDFEcotoxicol Environ Saf
January 2025
East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China. Electronic address:
Arsenic is a pervasive environmental pollutant that can bioaccumulate in Antarctic krill through the food chain, posing potential risks to human health. This study investigates the toxic effects of arsenic in Antarctic krill oil (AKO) on Caco-2 cells, focusing on oxidative stress and apoptosis induction. AKO is nutrient-rich and contains various arsenic species, including arsenite (As³⁺), arsenate (As⁵⁺), dimethyl arsinic acid (DMA), and arsenobetaine (AsB), each exhibiting different toxic potencies.
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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.
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