Evaluation of antioxidant activity of the purified peptides from hydrolysis of rotifer (Brachionus plicatilis)

Rotifers are an important group of zooplankton in aquatic ecosystems that contain relatively high amounts of unsaturated fatty acids, proteins and peptides. Rotifers, especially Brachionus plicatilis species, are one of the important live food sources for marine fish larvae in aquaculture. The aim of this study was to evaluate the antioxidant activities of purified peptides from B. plicatilis. Antioxidant peptides of the B. plicatilis have been hydrolyzed by Alcalase, α¬Chymotrypsin, Papain, Neutrase, Pepsin, and Trypsin. Their antioxidant activity was evaluated by the free radical inhibitory effect of diphenylpicrylhydrazyl (DPPH). Also the sequential chromatography method was used for extraction and purification of the peptides. The results showed that peptides obtained from the pepsin hydrolysate have a higher inhibitory effect than other peptides. Pepsin showed 58% inhibitory effect in 0.015 mM DPPH. Finally, the pepsin hydrolysate constitutes were purified and isolated by gel-filtration chromatography (Sephadex G-250) and reverse-phase liquid chromatography on Eurospher C18 column (250×4.6 mm), respectively. The results of this study have been recognized the high antioxidant activities of extracted hydrolysate from B. plicatilis and their feasibility of using them in food industries as a food complement

Effects of different cooking methods on minerals, vitamins and nutritional quality indices of grass carp (Ctenopharyngodon idella)

This study aimed to evaluate the nutritional value (proximate composition, fatty acid profiles, vitamins and minerals) contents and also nutritional quality indices (NQI)) of grass carp (Ctenopharyngodon idella) prepared according to common consumer techniques: raw, poached, steamed, microwaved, pan-fried and deep-fried (in olive oil). In comparison to raw fish fillets, when grass carp was cooked there was an increase in protein, lipid and ash contents. Cooking methods had no significant effect on total n-3 fatty acids except for frying fillets. Lowest and highest content of n-3 was shown in deep-fried and pan-fried samples, respectively. Total n-6 fatty acid of cooked samples increased in comparison to raw samples. Na, K, Mg, P and Zn contents of boiled fish fillets significantly decreased. None of cooking methods had a significant effect a vitamin D. However, vitamin A, B_1 and B_3 contents of cooked fish significantly decreased

Concentration polycyclic aromatic hydrocarbons in coastal waters of Bushehr Port

In order to study concentration of polycyclic aromatic hydrocarbons in seawater from Bushehr coast and for comparison with available guidelines samples of seawater were collected from five different stations along the Bushehr coast in August and February 2011. PAHs were extracted by Hexane solvent and analyzed using HPLC system (Knauer). Results showed that tPAHs concentration in seawater were 31.0, 20.8, 4.0, 17.6 and 12.3 µg l-1, in August and 38.4, 23.0, 5.4, 19.3 and 17.2 µg l-1 in February respectively, at stations Rafael, Sheghab, Abshirinkon, Lian and Helyleh. The concentrations of tPAHs in the seawater were not significantly different during August and February (P>0.05). Significant difference was observed between tPAHs concentration between the stations (P<0.05). The tPAHs concentration was maximum in Rafael and its minimum was found in Abshirinkon. The tPAHs concentration in Bushehr area was relatively higher compared to other locations of the world. Even though concentrations of anthracene, phenanthrene, fluoranthene and pyrene were above the Canadian Environment Guidance, the carcinogenic compounds appeared in lower concentrations than the non-carcinogenic PAHs. Since Bushehr coastal waters is contaminated by PAHs, precise monitoring and control of oil discharge into the coastal waters as well as reduction of urban effluents input should be undertaken. Meanwhile the continuous monitoring of PAHs compounds in the area is recommended

Extraction and neutralization nematocyst venom of Crambionella orsini jellyfish [whit] using of chelating Na-EDTA

Jellyfish is one of the poisonous animals that causing human poisoning. Found a variety of jellyfish in the Persian Gulf. Although these species can't Cause of quick death in humans but they have harmful effects on human health system and have Following are the side effects. In this study extracted Crambionella Orsini Jellyfish Venom According to Bloom method and was obtained its Concentration by Biuret method and Calculated LD50 by Jung and Choi method. According to Venom concentration and its LD50 was determined that Cause of death mice 0.5 ml of venom. The use of Na-EDTA for neutralizing venom. This Chelate Was injected in two ways to mice that in both methods, Prevented death. Na-EDTA is dedicated Chelate for Calcium excretion from body that According to nuclear calcium's venom is able to separated that from Venom structure and neutralize venom

The effect of changes in temperature on the toxicity of jellyfish, Crambionella orsini

The aim of this study was to evaluate the effect of temperature changes to reduce toxicity of jellyfish Crambionellaorsini venom. Venom extraction was done according to Bloom method. Sonication was used to break the wall of nematocysts capsule and then the resulting solution was centrifuged. To evaluate the effect of temperature on the venom, it was heated at different temperatures and then injected into sori mice. After catching jellyfish, Crambionellaorsini from Arvand stream estuary edges of umbrellas and tentacles of jellyfish were separated and kept in water LD_50 of toxins were calculated by Jung and Choi method and statistical analysis to obtain minimal lethal dose of poison done by Excel 2007. The results showed that the venom of jellyfish Crambionellaorsini, like venom of other animals is, based on a protein and that is sensitive to heat. This venom is disabled and lose their structure at 48 °C and its minimum lethal dose is 0.5 ml

Morphological and molecular identification of brown algae, Padina sp. in Lengeh Port, Persian Gulf

Brown algae, Padina sp., are found across tropical coastal areas as well as inter-tidal and sub-tidal regions. The aim of this research was to identify the morphological and molecular characteristics of the Padina species distributed across Port Lengeh in the Persian Gulf using morphological examinations and rbcL chloroplast gene sequencing. For this purpose, morphological features were undertaken using valid identification keys. For the molecular analysis, genomic DNA was extracted through slightly modified CTAB. The amplification of fragments was carried out using rbcL primers. The analysis of genome sequences was undertaken using Chromas, BioEdit and MEGA6 and the phylogenetic trees were constructed through Neighbor Joining (NJ) and Maximum Likelihood (ML). The results indicated that there was a 99% chance that the two identified Padina species (P. boergessenii and P. australis) belonged to the same cluster and that there were large genetic similarities among the compared Padina species registered in GenBank