scholarly journals Pulmonary illness as a consequence of occupational exposure to shrimp shell powder

2016 ◽  
Vol 148 ◽  
pp. 491-499 ◽  
Author(s):  
Randi Jacobsen Bertelsen ◽  
Øistein Svanes ◽  
Anne Mette Madsen ◽  
Bjørg Eli Hollund ◽  
Jorunn Kirkeleit ◽  
...  
Keyword(s):  
Occupational Exposure ◽  
Shrimp Shell ◽  
Shell Powder

scholarly journals 0358 Rhinitis symptoms and immunological response after occupational exposure to shrimp shell powder

2017 ◽  
Author(s):  
Bjørg Eli Hollund ◽  
Jorunn Kirkeleit ◽  
Cecilie Svanes ◽  
Morten Langeland ◽  
Randi Bertelsen
Keyword(s):  
Occupational Exposure ◽  
Immunological Response ◽  
Shrimp Shell ◽  
Shell Powder

scholarly journals Development of protein enriched shrimp crackers from shrimp shell wastes

2013 ◽  
Vol 10 (2) ◽  
pp. 367-374 ◽  
Author(s):  
M Khan ◽  
AKMA Nowsad
Keyword(s):  
Room Temperature ◽  
Sensory Quality ◽  
Bacterial Load ◽  
Shell Protein ◽  
Hot Air ◽  
High Quality Protein ◽  
Shrimp Shell ◽  
Shrimp Industry ◽  
Shell Powder

A recipe of shrimp cracker (a type of crispy biscuit) enriched with shrimp shell protein was developed from underutilized shrimp shell wastes and the effects of different amount of shrimp shell powders on the quality and shelf life of the products were studied. Shrimp industry wastes (head, appendages, carapaces, and shell) were thoroughly washed, dried in hot air oven at 60°C for 24 h and ground by a blender. Fine shrimp shell powder thus obtained was used for making shrimp crackers. Hydrolyzed vegetable oil, was beaten by hand and other ingredients such as powder milk, sugar, oil, baking powder, flour and vanilla essence were mixed to make a dough. Various levels of shrimp shell powder (5%, 10%, and 20%) were mixed to the dough to enrich with shrimp protein. The dough was kept flatted in a tray, cut into pieces of different shape by dies and put into the oven at 100°C for 8 minutes. Increasing the quantity of shrimp shell powder in shrimp crackers increased the protein content but the quality in terms of taste, color and flavor was slightly decreased. Using of 10% shrimp shell powder obtained the best quality shrimp crackers, in terms of both protein enrichment and sensory quality. Quality of shrimp crackers was tested by both subjective and objective methods. Products made with 10% shrimp shell powder had an acceptable bacterial load in refrigeration up to 45 days but in room temperature up to 30 days. Low storage quality in room temperature might be due to inadequate packaging in the laboratory condition. This research revealed that high quality protein fortified shrimp crackers could be manufactured from unutilized shrimp shell wastes.DOI: http://dx.doi.org/10.3329/jbau.v10i2.14930 J. Bangladesh Agril. Univ. 10(2): 367-374, 2012

scholarly journals The improvement of insulin resistance and the antioxidant capacity in type 2 diabetes mellitus rats with whiteleg shrimp shell powder (Litopenaeus vannamei)

10.5219/1684 ◽  
2021 ◽  
Vol 15 ◽  
pp. 703-711
Author(s):  
Risya Ahriyasna ◽  
Tri Winarni Agustini ◽  
Kis Djamiatun ◽  
Def Primal
Keyword(s):  
Insulin Resistance ◽  
Antioxidant Capacity ◽  
Model Assessment ◽  
Treatment Groups ◽  
Shrimp Shell ◽  
Homeostatic Model Assessment ◽  
Total Antioxidant ◽  
Research Findings ◽  
Shell Powder

As estimated having an increased incidence of about 50% until 2040, the diabetic condition could be augmented primarily from astaxanthin contained in carotenoids. This research examines and compares the influence of WSSP and AST complement on Homeostatic Model Assessment-Insulin Resistance (HOMA-IR) level and Total Antioxidant Capacity (TAC) induced high-fat diet streptozotocin (HFD-STZ) in T2DM rats. WSSP 0.89gr/200gr/d (X1) and 1.77gr/200gr/d (X2) groups; and AST supplement 0.09mg/200gr/d (X3) groups were compared with both of positive (K1) and negative (K2) groups. The treatments were administered orally for 21 days to 25 Wistar rats which each group consisted of 5 rats. HOMA-IR and TAC levels were measured by ELISA and ABTs method respectively. TAC levels significantly increased in treatment groups than K1 group (p = 0.008). The increase in the TAC level of the X2 group was greater than the X1 group (p = 0.017). HOMA IR levels were significantly lower in treatment groups than K1 group (p = 0.009). X2 group had a greater decrease in HOMA IR levels compared to X1 (p = 0.016). In consequence, the research findings show a utilitarian effect of WSSP in increasing TAC and decreasing the HOMA-IR index.

Response Surface Optimization of Deproteinization from Shrimp Shell by Pepsin

2012 ◽  
Vol 518-523 ◽  
pp. 3999-4003
Author(s):  
Jing Xuan Gou ◽  
Wen Bin Dong ◽  
Qiao Zeng ◽  
Yong Ding
Keyword(s):  
Response Surface ◽  
The Other ◽  
Process Time ◽  
Process Conditions ◽  
Optimal Process ◽  
Response Surface Optimization ◽  
Shrimp Shell ◽  
Catalytic Condition ◽  
The Cost ◽  
Shell Powder

For the purpose of establishing a method of deprotein from the shrimp shell powder that is ready to prepare chitin by pepsin, which is a environment more friendly method compare to the other traditional methods. One factor experiment was applied to study the optimal deproteinization conditions., The data of one factor experiments indicates that the proper catalytic condition might be as follows, pH1.5, temperature 35°C, enzyme dose 500U/g, and the process time 4 hours, take the cost of production into account. On the basis of these results, response surface methodology (RSM) was used to study the optimal process conditions, the data indicates that the optimal condition occurs at 700 U/g, 36.09°C, and 5 hours, and the maximum deproteinization rate approaches 8.47%.

The chitinolytic enzyme system of the compost-dwelling thermophilic fungus Thermomyces lanuginosus

2014 ◽  
Author(s):  
◽  
Meng Zhang
Keyword(s):  
Enzyme Characterization ◽  
Major Product ◽  
Thermomyces Lanuginosus ◽  
Chitinolytic Enzyme ◽  
Shrimp Shell ◽  
Gene Structures ◽  
Aspergillus Sp ◽  
Chitinase Genes ◽  
Shell Powder ◽  
Recent Sequencing

Chitin, a highly insoluble 1,4- -linked polymer of N-acetyl- -D-glucosamine, is the second-most abundant bio-polysaccharide in nature after cellulose. Most chitinolytic fungi are known to produce more than one kind of chitinase. The recent sequencing of the Thermomyces lanuginosus SSBP genome by our group has revealed four putative family 18 chitinases. In this study, three novel chitinase genes (chitl, chit2 and chit3) and the previously reported chit4 gene were cloned from Thermomyces lanuginosus SSBP and their gene structures were analysed. chit3, encoding a 36.6 kDa protein, and chit4, encoding a 44.1 kDa protein, were successfully expressed in Pichia pastoris. The recombinant Chit3 and Chit4 enzymes exhibited optimum activity at pH 4.0 and 5.0 and at 40oC and 50°C, respectively. Chit3 was stable at 40oC and retained 71% of its activity at 50°C after 60 min, while Chit4 was stable at 50°C and retained 56% of its activity at 60°C after 30 min. Both enzymes produced chitobiose as the major product using colloidal chitin, chitooligosaccharides and shrimp shell powder as substrates. Of the fungal strains tested, Chit3 displayed antifungal activity against Penicillium sp. and Aspergillus sp. This is the first report on the multi-chitinolytic system of T. lanuginosus and enzyme characterization has shown the potential of the enzymes to be used in degradation of the under-utilized bio-resource chitin.

scholarly journals An Exochitinase with N-Acetyl-β-Glucosaminidase-Like Activity from Shrimp Head Conversion by Streptomyces speibonae and Its Application in Hydrolyzing β-Chitin Powder to Produce N-Acetyl-d-Glucosamine

Polymers ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 1600 ◽  
Author(s):  
Thi Ngoc Tran ◽  
Chien Thang Doan ◽  
Minh Trung Nguyen ◽  
Van Bon Nguyen ◽  
Thi Phuong Khanh Vo ◽  
...  
Keyword(s):  
Monomer Unit ◽  
Polyacrylamide Gel Electrophoresis ◽  
Major Product ◽  
Molecular Weight Determination ◽  
Carbon And Nitrogen ◽  
Shrimp Shell ◽  
Shrimp Head ◽  
Higher Temperature ◽  
Shell Powder ◽  
Chitin Powder

Marine chitinous byproducts possess significant applications in many fields. In this research, different kinds of fishery chitin-containing byproducts from shrimp (shrimp head powder (SHP) and demineralized shrimp shell powder), crab (demineralized crab shell powder), as well as squid (squid pen powder) were used to provide both carbon and nitrogen (C/N) nutrients for the production of an exochitinase via Streptomyces speibonae TKU048, a chitinolytic bacterium isolated from Taiwanese soils. S. speibonae TKU048 expressed the highest exochitinase productivity (45.668 U/mL) on 1.5% SHP-containing medium at 37 °C for 2 days. Molecular weight determination analysis basing on polyacrylamide gel electrophoresis revealed the mass of TKU048 exochitinase was approximately 21 kDa. The characterized exochitinase expressed some interesting properties, for example acidic pH optima (pH 3 and pH 5–7) and a higher temperature optimum (60 °C). Furthermore, the main hydrolysis mechanism of TKU048 exochitinase was N-acetyl-β-glucosaminidase-like activity; its most suitable substrate was β-chitin powder. The hydrolysis experiment revealed that TKU048 exochitinase was efficient in the cleavage of β-chitin powder, thereby releasing N-acetyl-d-glucosamine (GlcNAc, monomer unit of chitin structure) as the major product with 0.335 mg/mL of GlcNAc concentration and a yield of 73.64% after 96 h of incubation time. Thus, TKU048 exochitinase may have potential in GlcNAc production due to its N-acetyl-β-glucosaminidase-like activity.

scholarly journals Development of protein enriched shrimp croquette from shrimp industry wastes

2014 ◽  
Vol 11 (2) ◽  
pp. 331-340 ◽  
Author(s):  
M Khan ◽  
ML Rahman ◽  
ML Rahman ◽  
AKM Nowsad Alam
Keyword(s):  
Shelf Life ◽  
Protein Content ◽  
Crude Protein ◽  
Good Condition ◽  
Milk Powder ◽  
Frozen Storage ◽  
Microbiological Quality ◽  
Crude Lipid ◽  
Shrimp Shell ◽  
Shell Powder

Protein fortified and tasty shrimp croquette was developed from different component parts of shrimp wastes by using a combination of vegetables (potato, Colocasia, green banana, green papaya and spinach), spices (green chili, onion, garlic, turmeric, red pepper and ginger) and other ingredients (salt, wheat flour, egg, sugar and milk powder). The ingredients were mixed with variable quantities of shrimp shell powder (3, 5 and 10%), shaped and covered with egg and bread crumb. Proximate composition of shrimp shell powder (SSP) and shrimp croquette was determined as crude protein, crude lipid, ash and moisture. It was observed that the SSP contained 47.48±0.74% crude protein indicating its potentiality as a good protein source for the food industry. The lipid content of SSP was 10.50±0.71% and 19.61±0.64%. When SSP was used in the croquette, protein content increased with the higher levels of SSP. The final protein content found were 7.22±0.66, 9.39±0.37 and 11.73±0.61% in the croquettes added with 3, 5 and 10% SSP, respectively. The suggested recipes containing 5% SSP were preferred by the panelists on the basis of their overall quality. Sensory, chemical and microbiological quality changes of shrimp croquette were determined to evaluate the shelf life and storage stability under different storage conditions. At room temperature shelf life of shrimp croquette was very short, in fact not more than 24 hours. On the other hand, at refrigeration temperature it remained in good condition up to 10 days. At frozen storage it remained in good condition for 1 month. The research reveals that good quality protein fortified shrimp croquette could be manufactured from shrimp shell wastes. DOI: http://dx.doi.org/10.3329/jbau.v11i2.19937 J. Bangladesh Agril. Univ. 11(2): 331-340, 2013

scholarly journals Chitin Accelerates Activation of a Novel Haloarchaeal Serine Protease That Deproteinizes Chitin-Containing Biomass

2014 ◽  
Vol 80 (18) ◽  
pp. 5698-5708 ◽  
Author(s):  
Yaoxin Zhang ◽  
Mengxin Wang ◽  
Xin Du ◽  
Wei Tang ◽  
Li Zhang ◽  
...  
Keyword(s):  
Catalytic Domain ◽  
Binding Capacity ◽  
Enzyme Activation ◽  
Polycystic Kidney ◽  
Core Domain ◽  
Content Type ◽  
Chitin Binding Domain ◽  
Linker Peptide ◽  
Shrimp Shell ◽  
Shell Powder

ABSTRACTThe haloarchaeonNatrinemasp. strain J7-2 has the ability to degrade chitin, and its genome harbors a chitin metabolism-related gene cluster that contains a halolysin gene,sptC. ThesptCgene encodes a precursor composed of a signal peptide, an N-terminal propeptide consisting of a core domain (N*) and a linker peptide, a subtilisin-like catalytic domain, a polycystic kidney disease domain (PkdD), and a chitin-binding domain (ChBD). Here we report that the autocatalytic maturation of SptC is initiated bycis-processing of N* to yield an autoprocessed complex (N*-IWT), followed bytrans-processing/degradation of the linker peptide, the ChBD, and N*. The resulting mature form (MWT) containing the catalytic domain and the PkdD showed optimum azocaseinolytic activity at 3 to 3.5 M NaCl, demonstrating salt-dependent stability. Deletion analysis revealed that the PkdD did not confer extra stability on the enzyme but did contribute to enzymatic activity. The ChBD exhibited salt-dependent chitin-binding capacity and mediated the binding of N*-IWTto chitin. ChBD-mediated chitin binding enhances SptC maturation by promoting activation of the autoprocessed complex. Our results also demonstrate that SptC is capable of removing proteins from shrimp shell powder (SSP) at high salt concentrations. Interestingly, N*-IWTreleased soluble peptides from SSP faster than did MWT. Most likely, ChBD-mediated binding of the autoprocessed complex to chitin in SSP not only accelerates enzyme activation but also facilitates the deproteinization process by increasing the local protease concentration around the substrate. By virtue of these properties, SptC is highly attractive for use in preparation of chitin from chitin-containing biomass.

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