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Genomic and functional characterization of the Atlantic salmon gut microbiome in relation to nutrition and health
Get PDFTo ensure sustainable aquaculture, it is essential to understand the path ‘from feed to fish’, whereby the gut microbiome plays an important role in digestion and metabolism, ultimately influencing host health and growth. Previous work has reported the taxonomic composition of the Atlantic salmon (Salmo salar) gut microbiome; however, functional insights are lacking. Here we present the Salmon Microbial Genome Atlas consisting of 211 high-quality bacterial genomes, recovered by cultivation (n = 131) and gut metagenomics (n = 80) from wild and farmed fish both in freshwater and seawater. Bacterial genomes were taxonomically assigned to 14 different orders, including 35 distinctive genera and 29 previously undescribed species. Using metatranscriptomics, we functionally characterized key bacterial populations, across five phyla, in the salmon gut. This included the ability to degrade diet-derived fibres and release vitamins and other exometabolites with known beneficial effects, which was supported by genome-scale metabolic modelling and in vitro cultivation of selected bacterial species coupled with untargeted metabolomic studies. Together, the Salmon Microbial Genome Atlas provides a genomic and functional resource to enable future studies on salmon nutrition and health.publishedVersio
Brown seaweed as a food ingredient contributing to an adequate but not excessive amount of iodine in the European diet. A case study with bread
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Kartlegging av optimalt pelagisk råstoff til produksjon av fermentert fiskesaus
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Makroalger i mat – en studie av muligheter og utfordringer i Sverige og Finland
Get PDFRapporten beskriver situasjonen for tang- og tareoppdrett i Norge og ser nærmere på potensialet for bruk av tang og tare i mat i våre nærmarkeder Sverige og Finland. Tang- og tarenæringen i Norge har ambisjoner om å øke produksjonen til 30 000 tonn innen 2030, men produksjonen i 2023 er bare rundt 600 tonn. Det er utfordringer med å finne lønnsomme markeder, og selv om norsk tang og tare allerede er inkludert i noen matprodukter i Sverige, er salget begrenset. I Finland er det færre produkter med tang og tare, og de fleste er importert fra Asia. Det er generelt lite erfaring med å spise tang- og tareprodukter i Europa, inkludert Sverige og Finland. Høye produksjonskostnader og råvarepriser gjør det utfordrende å komme inn på matindustrien. Det er også utfordringer knyttet til innholdet av jod og miljøgifter i tang og tare. For å øke kjennskapen til tang og tare i mat, vil det kreve mye kommunikasjon og markedsføringsarbeid. Tang og tare er nå inkludert i Norges sjømatråd sin portefølje, noe som kan bidra til økt kjennskap i fremtiden.Makroalger i mat – en studie av muligheter og utfordringer i Sverige og FinlandpublishedVersio
Antioxidant and osteoinductive properties of organic selenium in microdiets for gilthead seabream (Sparus aurata) larvae
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Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations
Get PDFIn this study, nine commercial ice creams and four prototypes were assessed. For the sensory analysis, quantitative descriptive analysis (QDA), and temporal dominance of sensations (TDS) methodology were used. According to the QDA results, full-composition ice cream showed significantly higher differences (p Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulationspublishedVersio
Hidden in plain sight: hyperspectral documentation of complex biofluorescence produced by the green sea urchin (Strongylocentrotus droebachiensis)
Get PDFBiofluorescence in echinoderms is largely unexplored, and even though the green sea urchin Strongylocentrotus droebachiensis is a well-studied species, the presence and/or function of fluorescence remains very poorly understood. Hyperspectral imaging was conducted on adult sea urchins (N = 380) while fluorospectrometric analysis was conducted on sea urchin coelomic fluid (N = 30). Fluorescence was documented in both the spines and coelomic fluid of S. droebachiensis. Intact spines exhibited a low intensity green emission (∼550–600 nm), while broken spines averaged a high emission peak in the green spectrum (∼580 nm). Sea urchins produce a red exudate with a pronounced emission peak (∼680 nm) with a shoulder peak (∼730 nm). The sampled coelomic fluid exhibited high variability, with a majority exhibiting a low-level green fluorescence while pronounced emission peaks (N = 5) were found in the red spectrum (∼680 nm). The complex fluorescence produced by S. droebachiensis warrants further investigation on its applicability for monitoring welfare of sea urchins in aquaculture facilities.publishedVersio
Eating preferences and behaviors of older immigrants in Oslo: A qualitative study
Get PDFNorway's population of older, first-generation immigrants is expected to almost triple by the year 2060 due to decreased mortality and continued immigration. Studies indicate that older immigrants in Norway have a higher rate of non-communicable disease than older non-immigrants. Eating a health-supporting diet is important for reducing disease risk and maintaining independence in older adults. The purpose of this study was to increase understanding of the eating preferences and behaviors of older, home-dwelling, first-generation immigrants in Oslo, and to identify influences on their eating preferences and behaviors. This qualitative study took a phenomenological approach to understand older immigrants' shared experience of changing eating behaviors with aging. Fourteen home-dwelling, older immigrants were recruited using a combination of purposeful random sampling and snowball sampling. In-depth interviews were conducted then analyzed according to reflexive thematic analysis. Study findings indicate that older immigrants eat a bi-cultural diet pattern. In addition, they seek out information about nutrition, and incorporate many health-supporting eating habits for disease management and prevention. In this way, older immigrants in Oslo share much in common with older non-immigrants. Hopes and worries for the future motivate older immigrants to eat more healthfully in order to maintain independence and cultural identity as long as possible. These results can be useful for designing culturally tailored programs which support eating habits for health maintenance and disease prevention among older immigrants.publishedVersionpublishedVersio