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CtrlAQUA - Annual Report 2020 - CtrlAqua - Centre for Closed-Containment Aquaculture
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Cerebrospinal fluid proteome shows disrupted neuronal development in multiple sclerosis
Get PDFDespite intensive research, the aetiology of multiple sclerosis (MS) remains unknown. Cerebrospinal fluid proteomics has the potential to reveal mechanisms of MS pathogenesis, but analyses must account for disease heterogeneity. We previously reported explorative multivariate analysis by hierarchical clustering of proteomics data of MS patients and controls, which resulted in two groups of individuals. Grouping reflected increased levels of intrathecal inflammatory response proteins and decreased levels of proteins involved in neural development in one group relative to the other group. MS patients and controls were present in both groups. Here we reanalysed these data and we also reanalysed data from an independent cohort of patients diagnosed with clinically isolated syndrome (CIS), who have symptoms of MS without evidence of dissemination in space and/or time. Some, but not all, CIS patients had intrathecal inflammation. The analyses reported here identified a common protein signature of MS/CIS that was not linked to elevated intrathecal inflammation. The signature included low levels of complement proteins, semaphorin-7A, reelin, neural cell adhesion molecules, inter-alpha-trypsin inhibitor heavy chain H2, transforming growth factor beta 1, follistatin-related protein 1, malate dehydrogenase 1 cytoplasmic, plasma retinol-binding protein, biotinidase, and transferrin, all known to play roles in neural development. Low levels of these proteins suggest that MS/CIS patients suffer from abnormally low oxidative capacity that results in disrupted neural development from an early stage of the disease.publishedVersio
Commercially available kelp and seaweed products – valuable iodine source or risk of excess intake?
Get PDFBackground: Seaweeds and kelps, also known as macroalgae, have long been common in the East-Asian diet. During recent years, macroalgae have entered the global food market, and a variety of macroalgae products are now available for consumers. Some macroalgae species are known to be particularly rich in iodine, but little data regarding the iodine content of macroalgae-containing foods exists. Objective: The aim of this research study was to analyse the iodine content in a large variety of commercially available macroalgae-containing foods and supplements and to evaluate whether such products are sources of adequate dietary iodine. Design: Ninety-six different products were collected after surveying the Norwegian market for commercially available macroalgae products, collected from three categories: 1) wholefood macroalgae products (n = 43), 2) macroalgae-containing foods (n = 39), and 3) dietary supplements containing macroalgae (n = 14). All products were analysed for iodine content by inductively coupled plasma-mass spectrometry (ICP-MS). Results: The iodine content in one portion of wholefood macroalgae products ranged from 128 to 62,400 µg. In macroalgae-containing foods, the iodine content ranged from 30 to 25,300 µg per portion, and in supplements it ranged from 5 to 5,600 µg per daily dose. The species with the highest analysed iodine content were oarweed, sugarkelp and kombu, with mean iodine levels of 7,800, 4,469 and 2,276 µg/g, respectively. For 54 products, the intake of one portion or dose would exceed the tolerable upper intake level (UL) for iodine. Discussion and conclusion: The iodine content in the included products was variable and for most products high, exceeding the tolerable upper intake level (UL) if consumed as a serving or portion size. The labelling of macroalgae species included, and declaration of iodine content, were inadequate or inaccurate for several products. As macroalgae-containing products are unreliable iodine sources, inclusion of such products in the diet may pose a risk of consuming excessive amounts of iodine.publishedVersio
The optimum velocity for Atlantic salmon post-smolts in RAS is a compromise between muscle growth and fish welfare
Get PDFIt is increasingly common to rear Atlantic salmon smolts for longer periods in recirculating aquaculture systems (RAS) before transfer to sea cages. The conditions for this part of the life cycle are currently being optimized, especially the water velocity in the tanks since its impact has been correlated with. growth. Earlier studies indicate that higher water velocities promote growth in salmon, nonetheless, the optimal velocity and its associated health and welfare consequences are yet to be established. In the present study, we determined the effects of different water velocities on growth, muscle development and welfare to estimate the optimum velocity for the rearing of post-smolts in RAS. We divided 2400 salmon post-smolts (average start weight 80 g) into twelve tanks (200 fish per tank) and set the water velocities in four triplicate tanks to low (L) – 0.5 body length per second (BL/s); medium (M) – 1.0 BL/s; high (H) – 1.8 BL/s; and very high (VH) – 2.5 (BL/s). The velocity for the VH group was the highest tested for salmon post-smolts to date. The trial lasted for three months and organ samples were collected at three time points. Time-lapse cameras revealed a relatively even fish distribution in the tank in L and M groups. In contrast, fish in H and VH groups displayed strong schooling behavior at specific regions in the tanks. We observed a close to a linear relationship between water velocity and average growth rate, which resulted in a 5.7% higher average body weight in the VH group in comparison to the L group at termination. The condition factors of fish from the L group was lower than in the other three groups. Muscle cellularity analysis revealed smaller fibers in the L group, while bigger muscle fibers were identified in H and VH groups which contributed to somatic growth. Nonetheless, increased cases of inflammation were observed in H and VH groups. Muscle proteomics revealed decreased translation and carbohydrate activity in the L group. The overall external welfare status of the fish was favorable; however, increased incidence of skin damage (i.e., scale loss, hemorrhaging) and pelvic fin damage (i.e., splitting) in the H and VH groups was documented. Skin histology revealed relatively thinner epidermis at higher velocities. On the other hand, increased cases of aneurysm, lamellar clubbing and fusion were identified at higher velocities too. In conclusion, the increased body weight of fish reared in high water velocities was likely mostly due to enhanced somatic growth of muscle fibers. These findings provide further evidence that elevated water velocities have positive effects on the growth rate of post-smolts even at the highest levels tested to date. On the other hand, the external welfare scores, histological analyses and the molecular data indicate that mucosal health was negatively affected by higher velocities. Thus, based on this study, the optimal water velocity for long term rearing of salmon post-smolts in RAS is most likely located slightly above 1 body length per second.The optimum velocity for Atlantic salmon post-smolts in RAS is a compromise between muscle growth and fish welfarepublishedVersio
Lab scale extraction of components from snow crab (Chionoecetes opilio) co-products, and estimation of processing costs based on a small-scale demonstration plant (Biotep)
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Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones
Get PDFProtein hydrolysates based on salmon, mackerel, and herring heads and backbones were produced, and the sensory properties of the hydrolysates were evaluated by a highly trained sensory panel. The nutritional content of the products was evaluated, and the hydrolysates contained all the amino acids inherent to the raw material, including considerable levels of connective tissue amino acids glycine, proline, and hydroxyproline. Hydrolysates based on herring were the most flavor intense, whereas hydrolysates based on salmon were deemed more palatable. In this work, choice of fraction (heads vs. backbones) and enzyme had minor effects on sensory and nutritional properties, indicating that choice of raw material species was the major factor for flavor development in the produced protein hydrolysates. There were large variations in protein content and amino acid composition in the raw material fractions, but as expected, only minor variations were found in the final products.publishedVersio
Mesopelagic Fish Protein Hydrolysates and Extracts: A Source of Novel Anti-Hypertensive and Anti-Diabetic Peptides
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Validation of the method "NS-EN 12822:2014" for the determination of vitamin E by high performance liquid chromatography (HPLC) (BIOLAB A121 Tokoferolprofil)
No full textFormålet med dette prosjektet er å validere metoden «NS-EN 12822:2014» for bestemmelse av vitamin E innhold (α-, β-, γ- og δ-tokoferoler) i fôr og fôringredienser. Tørre prøver forsåpes med kaliumhydroksid oppløst i etanol. Vitamin E ekstraheres over til heksan-etylacetat fasen som ovenføres til målekolben og fortynnes om nødvendig til ønsket konsentrasjon. Innholdet av vitamin E bestemmes ved væskekromatografi (HPLC, Agilent 1200) med fluorescensdeteksjon. Mengden av α-, β-, γ- og δ-tokoferol rapporteres. Analysemetoden heter BIOLAB A121 Tokoferolprofil i intern kvalitetssystemet. Fiskefôr og fôringredienser (fiskemel og oljer) ble valgt som prøvemateriale siden de er de mest etterspurte prøvetyper i forbindelse med vitamin E analyser hos Nofima Biolab. Den eksterne valideringen omfatter ikke disse prøvetyper. På grunn av at forsåpningsfunksjon i metoden er matriksavhengig, undersøkes forsåpning av fiskefôr og fôringredienser i valideringen. Det ble utført en validering av riktighet, presisjon, linearitet, måleområde og måleusikkerhet. Etter systematisk gjennomgang av resultater og ut ifra det statistiske grunnlaget anses metodens riktighet og presisjon til å være godkjent.The purpose of this project was to validate the method "NS-EN 12822: 2014" for the determination of vitamin E content (α-, β-, γ- and δ-tocopherols) in feed and feed ingredients. Dry samples are saponified with potassium hydroxide dissolved in ethanol. Vitamin E is extracted into the hexane-ethyl acetate phase which is transferred to the volumetric flask and diluted to the desired concentration. Vitamin E content is determined by high-performance liquid chromatography (HPLC, Agilent 1200) with fluorescence detection. The amount of α-, β-, γ- and δ-tocopherol is reported. The analysis method is called as BIOLAB A121 Tokoferolprofil in the internal quality system. It was performed a validation of accuracy, precision, linearity, measurement range and measurement uncertaint. Fish feed and feed ingredients (fish meal and oils) were selected as test material, because they are the most requested sample material for vitamin E analyze at Nofima Biolab. After a systematic review of results, the method is considered to be approved.publishedVersio
Taste-neutral proteins from mackerel (SMELL)
No full textHovedmålet med det FHF-finansierte prosjektet «Smaksnøytrale proteiner fra makrell» (SMELL) var å utvikle en prosess for å fremstille et lukt- og smaksnøytralt proteinprodukt fra makrellavskjær. Nofima, og prosjektpartnere SINTEF Industri og Pelagia, har utviklet en avansert analyseplattform, basert på kjemisk, sensorisk og statistisk analyse for å kunne forutse smaksutvikling i produktene. Prosjektet omfatter blant annet proteasescreening, prosessoptimalisering og smaksmaskering. Innledningsvis ble 10 proteaser screenet for aktivitet samt utbytte og smak av hydrolysatene. Under prosessoptimaliseringen ble både limvann fra Pelagia og hydrolysat produsert i lab- og pilot-skala, mikro- og nanofiltrert for å optimalisere produktene. Resultater viser at mikrofiltering gir god fjerning av partikler og fettrester og at nanofiltrering er egnet til å redusere askeinnhold, øke proteininnhold og redusere innhold av TMA/TMAO. Sensorisk analyse viser at nanofiltrerte hydrolysat har tilsvarende lavere smaksintensitet og redusert og fiskesmak. Sensoriske data har blitt koblet mot biokjemiske data med avansert statistikk. Resultater viser at det går å forutsi sensoriske attributter, eksempelvis bitterhet og nivåer av bitterhet samt smaksattributter koblet til fett- og proteinoksidasjon, gjennom statistisk metodikk som kobler sammen sensoriske data med e.g. NMR og GC/MS data. Selv om SMELL har lovende resultater fra småskalaproduksjon, er videre arbeid nødvendig for å nå målet i industriell skala.This is the end report of project Taste-neutral proteins from mackerel (SMELL). This has been an FHF-financed project with project partners Nofima, Pelagia and SINTEF, with the main aim to develop a process for producing a sensory neutral protein concentrate, preferably for human consumption. The project has developed and relied on an extensive analytical platform to solve this aim, where results from NMR and GC-MS have been combined with sensory attributes through advanced statistical methods. The tasks involved e.g. protease selection, process optimization, membrane filtration and sensory masking. Although we have promising results from small scale production, further work is needed to reach the aim on an industrial scale.publishedVersio