Efecto Inhibitorio de Extractos Hidroalcoholicos de Larrea Tridentata Sobre Saprolegnia Sp

In recent years, the aquaculture sector has undergone rapid growth owing to its significance in food production. Nonetheless, freshwater fish industries are encountering significant hurdles, including diseases caused by Oomycetes, like Saprolegniae. This research project evaluates the impact of Larrea tridentata extract on inhibiting Saprolegnia Sp. through an in vitro bioassay. Saprolegnia strains were procured from fish afflicted with this Oomycete. Morphological methods were employed to identify the fungus, resulting in the isolation of two strains - S. parasitica and S. Ferax - which were tested in the inhibitory assay. The yield was found to be 167.5 mg/mL in methanol and 113 mg/mL in ethanol. Phytochemical analysis revealed the presence of phenols, flavonoids and tannins, as well as intense antioxidant activity. Concentrations above 50 mg/mL exhibited complete inhibition of the Oomycete. This suggests that the utilization of an ethanolic extract presents a promising option for implementation in aquatic organisms.En los últimos años, el sector acuícola ha experimentado un rápido crecimiento debido a su relevancia en la producción alimentaria. No obstante, las industrias de peces de agua dulce se enfrentan a grandes desafíos, incluyendo enfermedades causadas por Oomicetos, como Saprolegniae. En este proyecto se evaluó el efecto del extracto de Larrea tridentata sobre la inhibición de Saprolegnia Sp. mediante un bioensayo in vitro. Las cepas de Saprolegnia fueron obtenidas  de peces infectados con este Oomiceto. La identificación del hongo se realizo vía morfológica obteniéndose dos cepas S. parasítica y S. Ferax. Las cuales fueron usadas en el ensayo inhibitorio. El rendimiento fue de 167.5 mg/mL en metanol y 113 mg/mL en etanol, el análisis fitoquímico reveló la presencia de fenoles, flavonoides y taninos, así como una intensa actividad antioxidante. En cuanto a la inhibición del Oomiceto, se encontró que a una concentración arriba de 50 mg/mL presentaba una inhibición completa del microorganismo. Lo anterior permite concluir que el uso de extracto etanólico es una opción potencial para su uso en organismos acuáticos

Effect of Ultrasonic Pulses on the Functional Properties of Stickwater

Large volumes of waste are generated in the processing operations of the fishing industry. These effluents contain potentially useful proteins. However, it is necessary to concentrate them for utilization. The stickwater (SW) resulting from this operation was subjected to a protein-fractionation step, pH adjustment (acid + alkaline) and ultrasonic pulsing in order to aid in hydrolysis and evaluate its functional and nutritional properties. The protein fractions, as well as the protein hydrolysates present in the tail water, had a chemical composition of 54.85 ± 4.21 and 74.81 ± 3.89 protein (%), 0.8 ± 0.1 and 0.2 ± 0.015 fat (%), 7.21 ± 0.67% ash (%), respectively. The increase in low-molecular-weight peptides results in an increase in free-radical scavenging activity. However, the increase in ferric-reducing antioxidant power may be due to the HCl treatment performed by the company. An increase in the functional properties of the samples treated with ultrasonic pulses was observed. Therefore, the chemical, nutritional and functional characteristics of stickwater suggest its potential use as a food additive