Molecular docking and in vitro analysis of peptides from Stolephorus indicus with ACE2

Peptides from Stolephorus indicus (Anchovies) meat lysate were generated using a Bacillus subtilis cysteine protease. The peptides were generated by enzyme hydrolysis after which the hydrolysate containing peptides were analysed by LC-MS/MS. Computer aided analysis of peptides using CASTp server and GOLD software show four peptides having ACE2 inhibitory activity. Further, peptides 1 (8 amino acids), 2 (8 amino acid), 5 (9 amino acids) and 11 (12 amino acids) showed good docking features for binding to ACE2 enzyme active sites, mainly by hydrogen bonding. Peptide 1 (8 amino acids-octa-peptide) having the highest docking score was tested in vitro for ACE2 binding and showed up to 40 % inhibition of ACE2 activity at a concentration of 10mM. Hence, this octa-peptide has a potential role in applications involving ACE2 inhibition thereby leading to the prevention of binding of spike glycoprotein to ACE2 receptor.

Redescription of Anchoviella cayennensis (Puyo, 1945) (Clupeiformes: Engraulidae), with the synonymization of Anchoviella sanfranciscana Barbosa, Gomes da Silva, da Rocha Araújo & Carvalho, 2017 and remarks on Anchoviella perfasciata (Poey, 1860)

Anchoviella cayennensis (Puyo, 1945) is a relatively small-sized, coastal and estuarine western Atlantic species of anchovy distributed from Suriname to southeastern Brazil. The species is morphologically similar to Anchoviella perfasciata (Poey, 1860) from the Central and western North Atlantic, and it has been suggested in the literature that both are actually synonyms. The recently described Anchoviella sanfranciscana (Barbosa et al., 2017) was reported as endemic to the estuary of the São Francisco River, northeastern Brazil. Most characters proposed as diagnostic for A. sanfranciscana in the description are, however, similar to the ones reported for A. cayennensis and A. perfasciata. To determine the complex taxonomic scenario involving the three species, 24 morphometric and 13 meristic characters of 171 specimens tentatively identified as A. perfasciata (including the holotype) and A. cayennensis from the Central and South Atlantic in addition to the holotype and 19 paratypes of A. sanfranciscana (total: 191 specimens) were analysed. The PCAs of morphometric characters indicate the existence of two groups, which are recognized as A. perfasciata and A. cayennensis, with A. sanfranciscana proposed as a junior synonym of the later. Further evidence from gill arch dentition also indicates that A. perfasciata and A. cayennensis are distinct valid species. A redescription of A. cayennensis is presented, with a neotype proposed for the species. Confirmation of the identity of specimens attributed to A. cayennensis indicates that its southern limit of distribution is in the Rio de Janeiro State, southeastern Brazil. An updated taxonomic key for the estuarine and coastal Atlantic species of Anchoviella is also presented.

Anchovy powder enrichment in brown rice-based instant cereal: a process optimization study using Response Surface Methodology (RSM)

There is a need for expanding the utilization of small fish as they constitute an undervalued and important source of protein and micronutrients in many developing countries suffering from micronutrient deficiencies. One way to increase consumption and health benefits is to add nutrient-rich fish meal into staple food ingredients. In this study, Response Surface Methodology (RSM) was applied to optimize the processing of an instant rice-based cereal enriched with anchovy powder. The Box-Behnken design was used to study the effect of principal processing variables (drying temperature, drum rotation speed, and slurry solids concentration) on product water activity, color, bulk density, and water solubility index. Viscosity, consistency, and cohesiveness of the reconstitute cereal were also evaluated. Empirical models were developed to describe the relationship between independent and dependent variables and showed regression coefficients (R 2) ranging between 71% and 98%. Higher drying temperatures resulted in reduced water activity, darker product color, and lower consistency. While drum speed influenced (p < .05) product color and water-binding capacity, bulk density, and consistency of the reconstituted product was associated with slurry solids concentration. Optimal processing conditions obtained from the study were temperature of 130°C, drum speed of 9.3 rpm, and solids concentration of 20.5%. These conditions would be useful in the production of brown rice-based instant cereal enriched with anchovy powder with desired quality properties.

Measurement of the total purine contents and free nucleosides, nucleotides, and purine bases composition in Japanese anchovies (Engraulis japonicus) using high-performance liquid chromatography with UV detection

Dietary purine restrictions are recommended for patients with hyperuricemia and gout. While measuring the purine contents of various foods in our laboratory using high-performance liquid chromatography (HPLC), we observed and reported changes in purine composition. In this study, we measured the total purine content and free purine of raw anchovies as well as after fermentation, using two methods by HPLC. Method 1 involved acid hydrolysis of all purines, such as nucleic acids and nucleotides, to form four corresponding purine bases. Method 2, which is a non-hydrolysis method, is used to measure the amount of free purines (nucleotide, nucleoside, purine base). As a result of method 1, after fermentation, adenine-related and hypoxanthine-related purines and the total purine levels decreased significantly. Regardless of being raw or fermented, each anchovy contained mainly hypoxanthine- and guanine-related purines. Among the hypoxanthine-related purines, the results of method 2 revealed that the raw anchovies contained a lot of inosine monophosphate (IMP), while after fermentation contained more inosine. In guanine-related and adenine-related purines, those nucleotides decreased by fermentation and nucleosides and bases increased. Measurements of free purines revealed that those reductions after fermentation observed in method 1 were derived from decreased nucleotides. These results indicate that purines are affected by the fermentation bacteria and period.

Anisakis spp. Larvae in Deboned, in-Oil Fillets Made of Anchovies (Engraulis encrasicolus) and Sardines (Sardina pilchardus) Sold in EU Retailers

Simple Summary

Sardina pilchardus and Engraulis encrasicolus are largely consumed in Europe as fresh or ripened dishes. Their consumption may represent a public health risk in regard to Anisakis allergic reactions and anisakiasis. This study aimed to evaluate the presence of Anisakis spp. larvae in deboned, in-oil anchovy and sardine fillets marketed in the EU. Ninety semipreserved anchovy and sardine products were examined to evaluate the presence and viability of larvae and identify them. Only 30 nonviable anisakid larvae were found, indicating that processing technologies can influence their presence in final products. It is, however, important that visual inspection is performed only by trained people and that the sources of raw materials are considered in the production flow chart.

Abstract

Sardina pilchardus and Engraulis encrasicolus are considered the principal target species for commercial fishing in Europe and are widely consumed as semipreserved products. Although they are considered shelf-stable products, if treatment is not correctly applied, their consumption may represent a public health risk in regard to anisakiasis and allergic reactions. Little is known about the prevalence of Anisakis spp. in ripened products. This study aimed to evaluate the presence of Anisakis spp. larvae in deboned, in-oil anchovy and sardine fillets marketed in the EU to assess the influence of processing techniques on the prevalence of larvae. Ninety semipreserved anchovy and sardine products deriving from the Mediterranean Sea or Atlantic Ocean were collected from different EU retailers and examined using chloropeptic digestion to evaluate the presence of larvae and identify them. Thirty nonviable Anisakid larvae—A. pegreffii (30%) and A. simplex (70%)—were found. The frequency of larvae was higher in anchovies (28.8%). The low frequency of parasites found proved that processing technologies can influence the presence of larvae in final products, but it is important that visual inspection is performed only by trained people. The sources of raw materials should be considered in the production flow chart.

Sequence and phylogenetic analysis of the mitochondrial genome for the Northern Anchovy, Engraulis mordax (Engraulidae: Clupeiformes)

The northern anchovy, Engraulis mordax, is a small planktivorous fish from the northeastern Pacific Ocean that is an important forage for fishes, birds, and marine mammals, and is also the target of a commercial fishery. Here, we assembled a complete 16,664 bp genome for the E. mordax mitochondrion, which encodes for 12S and 16S rRNAs, 22 tRNAs, 13 protein-coding genes, and a 1016 bp D-loop in the characteristic arrangement of Order Clupeiformes. Phylogenetic analysis confirmed the evolutionary relatedness of E. mordax to other fishes of Family Engraulidae within Order Clupeiformes, but also indicated non-monophyly for the herring family, Clupeidae.

Human anisakiasis in Italy: a retrospective epidemiological study over two decades

A retrospective analysis on human anisakiasis in Italy since its first description in 1996 was performed by conducting a literature search. Inclusion criteria based on the presence of a larva and on parasite identification were applied. Epidemiological data and clinical features were analysed. Particular attention was paid to the source of infection. In total, 73 cases were included in the analysis, while 34 were excluded. Cases were reported from eight Italian regions, most frequently Abruzzo, Apulia and Latium. The parasite was detected by endoscopy (51.4%) or laparotomy (48.6%). The site of infection was intestinal (42.5%), gastric (43.8%), oesophageal (1.4%) or ectopic (12.3%). Most of the parasites (71.0%) were identified as Anisakis sp. or A. simplex (s.l.). However, when molecular methods were used (21 cases), A. pegreffii was always identified. In most of the patients (65.7%), the source of infection was raw or undercooked anchovies, followed by "anchovies or sardines" (15.1%), generic "raw seafood" (15.1%), and sardines (1.4%). In only 2 cases (2.7%), the source was not available. This is the first systematic analysis of Italian cases of anisakiasis. The main conclusions derived from the results are: i) attention should be given to the history, in particular when raw marinated anchovies, proven to be the main source of human anisakiasis in Italy, are consumed; ii) in order to assess correct epidemiological data, a confirmed and specific etiological identification should always be sought.

A new species of Anchoviella (Clupeiformes: Engraulidae) from the western Amazon River in Peru, with comments on congeners in the Peruvian Amazon River

Anchoviella hernanni sp. nov. is described from the upper Amazon River basin, in tributaries of the Marañon, Ucayali and Madre de Dios river drainages that drain the Peruvian Andes. The new taxon can be distinguished from all congeners except Anchoviella jamesi, Anchoviella manamensis and Anchoviella perezi, by having 12-15 gill rakers in the lower branch of the first gill arch (v·16-35) and from those species by the distance between verticals through the posterior margin of the orbit to the posterior margin of the upper jaw 9·5-14·8% head length; L_H (v. up to 6·0% L_H ). An updated identification key of all freshwater species of Anchoviella and morphological comparisons between all species of the genus occurring in Peru are provided.

Waste management under a life cycle approach as a tool for a circular economy in the canned anchovy industry

The anchovy canning industry has high importance in the Cantabria Region (North Spain) from economic, social and touristic points of view. The Cantabrian canned anchovy is world-renowned owing to its handmade and traditional manufacture. The canning process generates huge amounts of several food wastes, whose suitable management can contribute to benefits for both the environment and the economy, closing the loop of the product life cycle. Life cycle assessment methodology was used in this work to assess the environmental performance of two waste management alternatives: Head and spine valorisation to produce fishmeal and fish oil; and anchovy meat valorisation to produce anchovy paste. Fuel oil production has been a hotspot of the valorisation of heads and spines, so several improvements should be applied. With respect to anchovy meat valorisation, the production of polypropylene and glass for packaging was the least environmentally friendly aspect of the process. Furthermore, the environmental characterisation of anchovy waste valorisation was compared with incineration and landfilling alternatives. In both cases, the valorisation management options were the best owing to the avoided burdens associated with the processes. Therefore, it is possible to contribute to the circular economy in the Cantabrian canned anchovy industry.