The Neurogenesis Actuator and NR2B/NMDA Receptor Antagonist Ro25-6981 Consistently Improves Spatial Memory Retraining Via Brain Region-Specific Gene Expression

NR2B-containing NMDA (NR2B/NMDA) receptors are important in controlling neurogenesis and are involved in generating spatial memory. Ro25-6981 is a selective antagonist at these receptors and actuates neurogenesis and spatial memory. Inter-structural neuroanatomical profiles of gene expression regulating adult neurogenesis and neuroapoptosis require examination in the context of memory retrieval and reversal learning. The aim was to investigate spatial memory retrieval and reversal learning in relation to gene expression-linked neurogenetic processes following blockade of NR2B/NMDA receptors by Ro25-6981. Rats were trained in Morris water maze (MWM) platform location for 5 days. Ro25-6981 was administered (protocol days 6–7) followed by retraining (days 15–18 or 29–32). Platform location was tested (on days 19 or 33) then post-mortem brain tissue sampling (on days 20 or 34). The expression of three genes known to regulate cell proliferation (S100a6), differentiation (Ascl1), and apoptosis (Casp-3) were concomitantly evaluated in the hippocampus, prefrontal cortex, and cerebellum in relation to the MWM performance protocol. Following initial training, Ro25-6981 enhanced visuospatial memory retrieval performance during further retraining (protocol days 29–32) but did not influence visuospatial reversal learning (day 33). Hippocampal Ascl1 and Casp-3 expressions were correspondingly increased and decreased while cerebellar S100a6 and Casp-3 activities were decreased and increased respectively 27 days after Ro25-6981 treatment. Chronological analysis indicated a possible involvement of new mature neurons in the reconfiguration of memory processes. This was attended by behavioral/gene correlations which revealed direct links between spatial memory retrieval enhancement and modified gene activity induced by NR2B/NMDA receptor blockade and upregulation

Changes in macro- and microelements in freshwater fish during food processing

Fish meat is a valuable dietary component owing its exceptionally high nutritional value, as it contains high quality protein, fat (including n-3 acids) and a variety of vitamins and minerals. The aim of this study was to determine the content of ash and minerals (macro- and microelements) in three freshwater fish species, and quantitative changes in smoked and marinated products. The research material originated from three species, i.e. common carp (Cyprinus carpio), rainbow trout (Oncorhynchus mykkis) and northern pike (Esox lucius). The following parameters were determined in samples of raw as well as processed fish meat: ash (using the gravimetric method, according to PN-ISO 936:2000) and the minerals Na, K, Ca, Mg, P, Fe, Zn, Mn, Cu (using inductively coupled plasma optical emission spectrometry ICP-OES). The statistical analysis of the results did not show significant differences in the ash content in meat of the three fish species. The ash content in processed fish meat differed significantly from that in raw fish, thus indicating changes in concentrations of the minerals. The differences depended on the applied processing technology. As for the mineral content, the examined fish species achieved high nutritional quality, with the highest content of magnesium, iron and zinc in common carp, potassium and phosphorus in rainbow trout and calcium in pike. The levels of the minerals in processed fish meat differed significantly from those in the raw material, especially in carp products (higher amounts of almost all the determined elements). Smoking as well as marinating resulted in a considerable increase in the sodium contet, and the highest values were obtained for marinated rainbow trout. Monitoring the content of macro- and microelements in fish meat is important for the consumer

Changes in macro- and microelements in freshwater fish during food processing

Fish meat is a valuable dietary component owing its exceptionally high nutritional value, as it contains high quality protein, fat (including n-3 acids) and a variety of vitamins and minerals. The aim of this study was to determine the content of ash and minerals (macro- and microelements) in three freshwater fish species, and quantitative changes in smoked and marinated products. The research material originated from three species, i.e. common carp (Cyprinus carpio), rainbow trout (Oncorhynchus mykkis) and northern pike (Esox lucius). The following parameters were determined in samples of raw as well as processed fish meat: ash (using the gravimetric method, according to PN-ISO 936:2000) and the minerals Na, K, Ca, Mg, P, Fe, Zn, Mn, Cu (using inductively coupled plasma optical emission spectrometry ICP-OES). The statistical analysis of the results did not show significant differences in the ash content in meat of the three fish species. The ash content in processed fish meat differed significantly from that in raw fish, thus indicating changes in concentrations of the minerals. The differences depended on the applied processing technology. As for the mineral content, the examined fish species achieved high nutritional quality, with the highest content of magnesium, iron and zinc in common carp, potassium and phosphorus in rainbow trout and calcium in pike. The levels of the minerals in processed fish meat differed significantly from those in the raw material, especially in carp products (higher amounts of almost all the determined elements). Smoking as well as marinating resulted in a considerable increase in the sodium contet, and the highest values were obtained for marinated rainbow trout. Monitoring the content of macro- and microelements in fish meat is important for the consumer

Microbiological and chemical safety concerns regarding frozen fillets obtained from Pangasius sutchi and Nile tilapia exported to European countries

PubMedID: 25907121BACKGROUND: Microbiological and chemical safety concerns regarding frozen fillets from pangasius catfish (Pangasius hypophthalmus) exported to Poland, Germany and Ukraine and Nile tilapia (Oreochromis niloticus) exported to Poland and Germany were investigated by analyzing heavy metal residues, microbiological hazards, biogenic amines, and thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) content. RESULTS: The heavy metal residues from all studied samples were far lower than the limits established by authorities. The most abundant biogenic amine found was histamine, with a maximum content of 9.6 mg 100 g-1, found in pangasius exported to Poland. The total viable counts were from 2.8 log cfu g-1 in pangasius exported to Ukraine to 4.3 log cfu g-1 in pangasius exported to Germany. Vibrio spp. were present in 70-80% of all studied pangasius groups, whereas there no Vibrio spp. were found in the studied tilapia samples. 30% of Pangasius fillets exported to Poland were contaminated with coagulase-positive staphylococci. No E. coli was found in any of the studied samples. Although the results of TBA analysis differed significantly between studied groups, the malonic aldehyde content in all studied groups was still very low. The TVB-N content in frozen fillets from pangasius was significantly lower than in frozen tilapia fillets. CONCLUSIONS: We reported that pangasius catfish frozen fillets were widely contaminated with Vibrio spp., which could prove hazardous for the final consumer if the fish is eaten raw or undercooked. The rest of the analysis showed no other reason for concern associated with Nile tilapia and Pangasius catfish frozen fillet consumption. © 2015 Society of Chemical Industry