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Hoseinifar SH, Fazelan Z, Bayani M, Yousefi M, Van Doan H, Yazici M. Dietary red macroalgae (Halopithys incurva) improved systemic an mucosal immune and antioxidant parameters and modulated related gene expression in zebrafish (Danio rerio). FISH & SHELLFISH IMMUNOLOGY 2022; 123:164-171. [PMID: 35218971 DOI: 10.1016/j.fsi.2022.02.047] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/16/2022] [Accepted: 02/21/2022] [Indexed: 05/18/2023]
Abstract
In the present study, the effects of dietary Halopithys incurva, a red macroalgae species, (0.25, 0.50, 1%) on whole-body serum and skin mucus immune system, antioxidant system and expression of various genes in zebrafish were investigated. At the end of the 8-week study, total protein, total immunoglobulin and lysozyme activities in whole-body serum and skin mucus increased in fish fed H. incurva (P < 0.05). While an increase was observed in superoxide dismutase (SOD), Catalase (CAT) and glutathione peroxidase (GPx) which are antioxidant enzyme activities in whole-body serum and skin mucus, a decrease in malondialdehyde (MDA) levels was detected (P < 0.05). All of the immune-related genes examined, such as Interleukin-1 beta (IL-1β), Tumor necrosis factor-alpha (TNF-α), Interferon-gamma (INF- γ), were upregulated by the addition of 0.5% H. incurva (P < 0.05). While SOD and GPx, which are antioxidant enzyme-related genes, were remarkably upregulated in macroalgae fed fish (P < 0.05), no change was observed in CAT gene expression (P > 0.05). Based on the results of this study, it is considered that the addition of 0.5% H. incurva to the diets of commercially farmed fish will increase their immune and antioxidant defences and may contribute to the aquaculture sector for more sustainability.
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Affiliation(s)
- Seyed Hossein Hoseinifar
- Department of Fisheries, Faculty of Fisheries and Environmental Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Zohreh Fazelan
- Department of Animal Science and Aquaculture, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia B2N 5E3, Canada
| | - Mahsan Bayani
- Radin Makian Azma Mehr Ltd, Radinmehr Veterinary Laboratory, Gorgan, Iran
| | - Morteza Yousefi
- Department of Veterinary Medicine, Peoples' Friendship University of Russia (RUDN University), 6 Miklukho-Maklaya St, Moscow, 117198, Russian Federation
| | - Hien Van Doan
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Metin Yazici
- Iskenderun Technical University, Faculty of Marine Sciences and Technology, Iskenderun, Hatay, Turkey
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Chen Y, Liu Q, Yang F, Yu H, Xie Y, Yao W. Lysozyme amyloid fibril: Regulation, application, hazard analysis, and future perspectives. Int J Biol Macromol 2022; 200:151-161. [PMID: 34995654 DOI: 10.1016/j.ijbiomac.2021.12.163] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 12/15/2021] [Accepted: 12/25/2021] [Indexed: 12/11/2022]
Abstract
Self-assembly of misfolded proteins into ordered fibrillar aggregates known as amyloid results in various human diseases. However, more and more proteins, whether in human body or in food, have been found to be able to form amyloid fibrils with in-depth researches. As a model protein for amyloid research, lysozyme has always been the focus of research in various fields. Firstly, the formation mechanisms of amyloid fibrils are discussed concisely. Researches on the regulation of lysozyme amyloid fibrils are helpful to find suitable therapeutic drugs and unfriendly substances. And this review article summarizes a number of exogenous substances including small molecules, nanoparticles, macromolecules, and polymers. Small molecules are mainly connected to lysozyme through hydrophobic interaction, electrostatic interaction, π-π interaction, van der Waals force and hydrogen bond. Nanoparticles inhibit the formation of amyloid fibers by stabilizing lysozyme and fixing β-sheet. Besides, the applications of lysozyme amyloid fibrils in food-related fields are considered furtherly due to outstanding physical and mechanical properties. Nevertheless, the potential health threats are still worthy of our attention. Finally, we also give suggestions and opinions on the future research direction of lysozyme amyloid fibrils.
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Affiliation(s)
- Yulun Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Engineering Research Center of Dairy Quality and Safety Control Technology, Ministry of Education, Inner Mongolia University, No.235 Daxue West Road, Hohhot 010021, Inner Mongolia Autonomous Region, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Qingrun Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Fangwei Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Engineering Research Center of Dairy Quality and Safety Control Technology, Ministry of Education, Inner Mongolia University, No.235 Daxue West Road, Hohhot 010021, Inner Mongolia Autonomous Region, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Hang Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Engineering Research Center of Dairy Quality and Safety Control Technology, Ministry of Education, Inner Mongolia University, No.235 Daxue West Road, Hohhot 010021, Inner Mongolia Autonomous Region, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China; Joint International Research Laboratory of Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China.
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