Cytotoxic activity of natural components soluble in methanol and diethyl ether of Dysidea pallescens from Hengam Island, Persian Gulf

Sponges are the most primitive of the multicellular, These organisms don’t have any mechanical defense system, so their early appearance in evolution has given them a lot of time for the development of advanced secondary metabolites as chemical defense system. Sponges have the potential to provide drugs from chemical components against diseases. In this investigation the sponge samples, which it is Dysidea pallescens, were collected at depth of 15- 20 meter, from locations on the coastline of Island Hengam in Persian Gulf of Iran. For identifying natural components, methanol and diethyl ether were used as extraction solvents, after removal of the solvents; the in vitro cytotoxic activity was identified. In vitro cytotoxicity screening, by XTT assay, against KB/ C152 and HUT-78/ C185 cell line, was conducted in this study in 1 - 500 µg/ml. IC50 for diethyl ether and methanol extract was 200 µg/ml in HUT-78, IC50 for diethyl ether extract was 325µg/ml and methanol extract 325µg/ml in KB

Extraction and identification of steroids in two species marine algae, Sargassum oligocystum and Nizamudiinia zanardinii in Persian Gulf and Oman Sea

Sargassum oligocystum and Nizamudiinia zanardinii are the most abundant algae distributed in the north of Persian Gulf and Oman Sea. In this study after sampling and preparation of S. oligocystum by Chroform-Etanol (3-1) solvent and N. zanardinii by methanol has been extract. Separation and purification of the compounds was carried out using thin layer, general and inverse column chromatography, Cephadex and high-performance liquid chromatography (HPLC ). Structural elucidation of the constituents was based on the data obtained from HNMR, 13C-NMR, HSQC, HMBC, DEPT and Cephadex LH-20. The steroids compounds separated from above algae were identified as 22-dehydrocholesterol (1) cholesterol (2) fucosterol (3) 29-hydroperoxystigmasta-5,24(28)-dien-3β-ol (4) 24-hydroperoxy-24- vinylcholesterol (5) a mixture of 24(S)-hydroxy-24-vinylcholesterol (6) and 24(R)-hydroxy-24- vinylcholesterol (7) and ostreasterol (8) based on their spectral data and from comparison with those previously reported in the literature

Road map for developing fish processing industries

Fish per capita consumption in the world is 18.8 kg. The value of fish consumption per capita in Iran has reported 9.1 kg. Comparing to the other countries the fish consumption in our country is very low. Therefore the government organizations are going to increase the fish consumption per capita. There are many ways for increasing the fish consumption that can be considered by the countries. Developing the fish production, producing the new fish products, good marketing and trading are the some of the ways. For the achievement to this objective, a comprehensive program should be planned. In seafood consumption the safety of the food is very important. This matter should also be considered by the consumers. Addition of using the fish as food, the aquatics organisms are very interested for producing the biological products. The road map for developing fish processing industries layout is designed for achieving to these proposes. The road map layout were included three chapters. Road map of fish processing, aquatics organism’s biological products, healthy and safety fishery products. The road map of the fish processing chapter is focused on dissolving the fish processing development problems. The road map of seafood healthy and safety products chapter is researched on identify the related problems and making some suggestions for removing the problems. The road map chaoter on aquatics biological products is subjected on preparing the program for producing the different biological products in pilot plan and industry scale

Monitoring of use possibility of edible films (whey protein, sodium alginate and mix of them) for cleaned kilka packaging

This project was carried out in order to increasing of nutritional value, taste and shelf life of cleaned Kilka Fish during cooled storage. Edible films made by Whey protein and Sodium alginate were used for fish packaging. This search carried out in two stages consisting of pre- study and study. 3, 6, 9 and 12% concentrations of Wp and 0.5, 1, 1.5 and 2% concentrations of SA at three times including 0, 2 and 4 hours were used in pre-study stage. The covered samples were kept in -18 ֯C. Microbial and sensory examination were carried out for a period of two months. Microbial factors were including total bacterial count, Staphylococcus bacteria count, Coliform, Escherichia coli and Pseudomonas bacteria. Sensory tests consist of taste, odor, color and tissue were studied in the fish samples. 12% and 0.5 % concentrations at time = 0 of edible films made by WP and SA considered in study stage. This is can be due to the significant differences in total acceptance index of sensory tests. Control sample cleaned Kilka was packaged in disposable dishes with cellophane covers in 500gr in weight. Two selected timar and mixed cover including 12 % and 0.5 % concentrations at time = 0 of edible films by WP and SA considered in study stage. The covered samples were kept in -18 ֯C. Microbial, chemical and sensory examination were carried out for a period of six months. These factors and chemical factors consisting of humidity, protein, lipid, ash, calorie, Peroxide value, free fatty acids, thiobarbitoric acid, TVN and pH were studied in test samples compared with the control samples. Coliform, Escherichia coli and Pseudomonas bacteria contamination were negative until the end of storage period in the covered samples. The mean total bacterial count and Staphylococcus bacteria counts in processed samples by WP were 2.47 and 1.61 logcfu/g, in processed samples by SA were 2.84 and 1.28 logcfu/g, in processed samples by WPSA were 2.51 and 1.44 logcfu/g, and in control samples 4.11 and 2.93 logcfu/g from 1 day until six months after processing, respectively. The mean of moisture, peroxide value, TVN, pH, free fatty acids, thiobarbitouric acid , protein, fat, ash and calorie in the covered samples by WP were 73.91%, 0.13 meq/kgoil, 9.84mg/100g, 6.15, 1.15gr/100, 0/006 mg/kg, 19.00%, 4.25%, 2.1% and 120.73 kcal/kg, in the covered samples by SA were 73.91%, 0.06 meq/kgoil, 9.84mg/100g, 6.15, 1.15gr/100, 0/006 mg/kg, 18.85%, 4.72 %, 1.90 % and 125.98 kcal/kg, in the covered samples by WPSA were 73.91%, 0.06 meq/kgoil, 9.84mg/100g, 6.15, 1.15gr/100, 0/006 mg/kg, 18.50 %, 4. 65 %, 2.25 % and 126.48 kcal/kg and in control samples 59.43%, 3.25 meq/kgoil, 16.22mg/100gr, 6.71, 9.21gr/100, 0/15mg/kg, 18.2%, 4.00%, 1.80% and 107.10 kcal/kg, respectively. No statistically significant differences were observed in the results of chemical experiments of the covered samples and presence of the meaningful difference at the results of the chemical experiments of the control sample, The covered samples by WP, SA and WPSA up to the end of storage period at cold-room had a favorite quality but the control samples had lost their. No statistically significant differences were observed in the WP samples compared with the WPSA samples (p> 0.05). Samples covered by SA had better quality compared with other samples which can be due to the presence of the significant difference in total acceptance index among covered samples without considering of economical worth

Isolation, identification and antimicrobial evaluation of marine actinomycetes from Oman sea sediments

Actinomycetes are gram positive and filamentous bacteria and produce major portion of the bioactive compounds hence play an integral role in the novel drugs development. Recent studies demonstrated that marine habitats inhabiting actinomycetes have unique biodiversity and metabolic activity. For the first time Oman Sea sediments were investigated as a source of antibiotic producing marine actinomycetes in this project. Approximately 84 isolates were obtained from 14 collected sediment samples. Among four culture media and two treatments, Glucose asparagine agar and heat treatment isolated 32 and 47 isolates respectively and exhibited highest efficiency. Evaluation of antimicrobial activity of the isolated actinomycetes by top layer agar revealed that 24, 12, 23 percent of isolates showed antimicrobial activity against S.aureus, E.coli and C.albicans respectively. Determination of Minimum inhibitory concentrations of extracted antibiotics were recorded as 128256, 128-512 and 62-128 µg/ml against S.aureus, E.coli and C.albicans respectively. Preliminary identification studies showed that the potent isolates exhibited typical morphology of Streptomyces genus predominantly. Result of Morphological, biochemical and chemotaxonomical identification revealed that IFSIRI 70 ، IFSIRI 137 ، IFSIRI 145، IFSIRI 193،IFSIRI 214 belonged to Streptomyces genus. Molecular identification by 16s rRNA gene analysis showed high similarity (99%) between IFSIRI 70 ، IFSIRI 137 ، IFSIRI 145، IFSIRI 193،IFSIRI 214 strains with S. chartreusis، S. qinglanensis، S. Cacaoi، S. violaceoruber and S. diastaticus respectively. Phylogenetic analysis showed that isolated producer strains and some commercial antibiotic strains located in a common cluster. These results exhibited high antimicrobial potential of the potent actinomycetes isolates for new antibiotic discovery

Extraction‚ purification, identification and amount verification of steroids in Sargassum glaucescens and Padina boergesni algae in Oman Sea

Padina boergesenii is one of the most abundant brown algae distributed in the north of Persian Gulf and Oman Sea. In this study after sampling and preparation of Padina boergesenii by Chroform-Etanol (3-1) solvent and by Methanol has been extract. Separation and purification of the compounds was carried out using thin layer, general and inverse column chromatography, Cephadex and high-performance liquid chromatography (HPLC). Structural elucidation of the constituents was based on the data obtained from H-NMR, 13C-NMR, HSQC, HMBC, DEPT and Cephadex LH-20. The steroids compounds separated from above alga were identified as 22dehydrocholesterol (1), cholesterol (2), fucosterol (3), β-sitosterol (4), stigmasterol (5), ostreasterol (6) and two epimer of hyroxyestrol(7), based on their spectral data and from comparison with those previously reported in the literature

Comparing evaluation of pin bone machinery in the Silver Carp fillet

Pin bone removing is a new equipment for pin-bone removal increase customer satisfaction and revenue even further the bones were pulled out at good speed. Pin boning especially is very often done manually which causes lots of global transports to low cost countries for processing new technique will help make processing operations more efficient and profitable The new generation pin bone removing equipment is mainly for trout and is not suitable for carp fishes the new pin bone remover which works with air of compressor and hand. has proved to work in almost twenty different fish species, including Great silver smelt, Pike Perch, Coho, Sockeye salmon, Atlantic Salmon, Sea Trout, Saithe, Haddock, Herring, Whitefish, Chinook, Salmon, Perch, Rainbow Trout, Char, Mackerel and Hake. Therefore it will be suitable for carp fishes too. After a day’s work all vital parts can be removed by hand without any tools, for effective cleaning to the fish and gives nice looking filets and is determined to help processors by offering state of the art bone-removing equipment which will increase speed, yield and efficiency. But pin bone removing done manually does not give a nice looking fillet also has a considerable waste of fish

The use of modified atmosphere packaging for improvement shelf life of fresh Oncorhynchus mykiss

In this study, influence of modified atmosphere packaging on shelf life of trout (Oncorhynchus mykiss) (whole fish without visceral and without head and tail fish) stored in 4 to 6ºc was examined. Fish stored in MAP condition and control samples, in different time, were tested for spoilage chemical factors (TVN, PV and pH), microbial parameters (total viable count, clostridium botulinum) and sensory factors too. Mixed gases including co2 (30-50%), N2 (40-65%) and o2 (0 to 20%) were used for trout (without head and tail =6 treatments) and (whole fish without visceral and control = 2 treatments) statistical the analysis results showed that examined factors were significant difference during storage (P<0.001). Mixed gases haven t had inhibitory effect on spoilage factors (chemical and microbial parameters). However spoilage process was delayed. Increasing of chemical and microbial changes in control samples was higher than treatment samples especially TVN. The results also showed that shelf life of control samples stored 4-6ºc were between 6-12 days but in MAP samples were 19 days. Mixed gases including CO2 (40%), N2 (55%) and O2 (5%) were the best formula and the shelf life of fish (without head and tail) was 16 days where it was 19 days in whole fish (Lack of visceral). The results showed that storage of trout in MAP condition facilities storage and increasing of fish shelf life too

National roadmap for aquatic organisms biological products

Specialists in Marine biotechnology using marine biological engineering and scientific principles to develop natural products and regarded services. One of the most important applications of this new branch is produce the natural products such as enzymes, natural colors, vaccines and drugs and etc. which produced from marine living organisms. These products are used in various industries such as pharmaceutical, food or health industry. In the current study, we try to remark the application of marine biological products in the northern (Caspian Sea), southern (Persian Gulf and Oman Sea) or internal waters of Iran into six categories, including aquaculture, pharmaceutical industry, food, healthcare and cosmetic industries. For this purpose, the required information will be collected using investigations which conducted inside and also outside of our country by reviewing and analysis of derived data by attention to our economical facilities for national self-sufficiency in production. Applied research projects will be introduced in three parts including research, technology development and pilot plant as well. Hope that using this strategic document will be effective and practical to production of biological products from marine resources until 2025

Survey of preservatives on shelf life of silver carp burger

In this research in order to assess the possibility of antioxidant effects in quality protection and increase the shelf alife of fish burgers, ascorbic acid as a antioxidant by natural source used in raw uncoated fish burgers and in order to comparison by vacuum packaging, 3 treatments of uncoated fish burgers produced from cultivated silver carp: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3- burgers by 500ppm Ascorbic acid. Also in order to comparison BHA+BHT antioxidants (that have synergistic effects to each other) effect by vacuum packaging to prevention of lipid oxidation in semi-fried fish burgers 3 other treatments produced too: 1- burgers by common packaging (control) 2- burgers by vacunm packaging 3-burgers by 200 ppm BHA+BHT antioxidants comparatively to fats of product. All of the burgers after production and freezing conserved in -18°c for 6 months (Raw uncoated burgers) and one year (Semi-fried coated burgers). During the storage period chemical, microbiological, and organoleptic tests were down by three repetition monthly. Although peroxide value in raw uncoated fish burgers were higher than standard range even from first month but it seems this factor is not suitable for quality evaluation of uncoated raw fish burgers. Evaluation of TBA index in raw uncoated fish burgers during storage time showed at the end of storage period TBA index for control, vacuum and ascorbic acid treatments were 6.31, 4.76 and 1.29 mg malonaldehyde/kg respectively and taste scores were 5.11, 5.42 and 6.16 respectively. Results indicate the positive effects of ascorbic acid to prevention of lipid oxidation. By attention to TVN, TBA and organoleptic tests 4 mounths for treatments without ascorbic acid by vacuum packaging preference and 6 months shelf life for ascorbic acid treatment have suggested in -18°c temperature. For semi fried fish burger 28 prevention effect for lipid oxidation but vacuum packaging had 32 (without significantly difference,P>0.05). so we can for %BHA+BHT treatment this property was recommend the use of vacuum packaging instead of antioxidant treatment. By attention to TVN, pH, PV, TBA and microbiological and organoleptic tests we can suggest the 8 months for shelf life time of semi fried fish burgers. In this product TVN was the only limitation factor and exeeded from standard range at 9th month of maintenance