Exogenous enzymes as functional additives in finfish aquaculture

2019 ◽  
Vol 26 (2) ◽  
pp. 213-224
Author(s):  
Cheng cai Zheng ◽  
Jun wei Wu ◽  
Zhi hong Jin ◽  
Zi feng Ye ◽  
Shun Yang ◽  
...  
Keyword(s):  
Functional Additives ◽  
Exogenous Enzymes ◽  
Finfish Aquaculture

Modern devices for treatment of the surgeon’s hands and the surgical field (literature review)

2020 ◽  
pp. 41-50
Author(s):  
Artem Mikhailovich Morozov ◽  
◽  
Alexey Nikolaevich Sergeev ◽  
Gennady Alexandrovich Dubatolov ◽  
Nikolay Alexandrovich Sergeev ◽  
...  
Keyword(s):  
Cost Effective ◽  
Surgical Infection ◽  
Operating Field ◽  
Functional Additives ◽  
Literary Sources ◽  
Film Forming ◽  
Key Points ◽  
Surgical Field ◽  
Ammonium Compounds ◽  
Active Substances

The aim – analyze modern Russian and foreign literary sources in order to determine modern means for treating the hands of the surgeon and the operating field. Results. One of the key points in the prevention of surgical infection is the treatment of the surgeon’s hands and the operating field with effective skin antiseptics in order to destroy pathogenic and opportunistic microorganisms that colonize intact skin. In modern practice, skin antiseptics are predominantly used containing alcohols as active substances, in particular ethyl, propyl and isopropyl, halogenated substances such as iodine and iodophores, guanidines, which include chlorhexidine digluconate, as well as quaternary ammonium compounds. Moreover, the most widespread are combined preparations containing several active substances and functional additives, which makes it possible to neutralize the negative properties of various active substances. Also, an interesting and promising direction is the use of polymer operating films or film-forming antiseptics. Currently, research is being actively carried out aimed at finding and developing modern highly effective antiseptic agents and their rational combinations that meet the necessary requirements, are optimal in their properties, cost-effective and comfortable to use.

Research and Development of Functional Additives Based on Plant Materials for Dietary Meat Products

2020 ◽  
Vol 24 (Special Issue 1) ◽  
pp. 719-725
Author(s):  
Aziza Nishanova ◽  
Oisha Alaviya ◽  
Dilfuza Madazizova ◽  
Pastumiya Sharipova ◽  
Sevara Safarova
Keyword(s):  
Research And Development ◽  
Meat Products ◽  
Plant Materials ◽  
Functional Additives

Microbial enzymes used in prodrug activation for cancer therapy: Insights and future perspectives

2020 ◽  
Vol 21 ◽  
Author(s):  
Rakhi Dhankhar ◽  
Anubhuti Kawatra ◽  
Aparajita Mohanty ◽  
Pooja Gulati
Keyword(s):  
Purine Nucleoside Phosphorylase ◽  
Cytosine Deaminase ◽  
Therapeutic Index ◽  
Enzyme Prodrug Therapy ◽  
Prodrug Activation ◽  
Microbial Enzymes ◽  
High Productivity ◽  
Delivery Vector ◽  
Exogenous Enzymes ◽  
Activation Therapy

Abstract:: Enzyme prodrug therapy has gained momentum in the recent years due to their ability to improve therapeutic index (benefits versus toxic side-effects) and efficacy of chemotherapy in cancer treatment. Inactive prodrugs used in this system are converted into active anti-cancerous drugs by enzymes, specifically within the tumor cells. This therapy involves three components namely prodrug, enzyme and gene delivery vector. Past reports have clearly indicated that the choice of enzyme used, is the major determinant for the success of this therapy. Generally, enzymes from non-human sources are employed to avoid off-target toxicity. Exogenous enzymes also give a better control to the clinician regarding the calibration of treatment by site-specific initiation. Amongst these exo-enzymes, microbial enzymes are preferred due to their high productivity, stability and ease of manipulation. The present review focuses on the commonly used microbial enzymes particularly cytosine deaminase, nitroreductase, carboxypeptidase, purine nucleoside phosphorylase in prodrug activation therapy. Various aspects viz. source of the enzymes, types of cancer targeted, mode of action and efficacy of the enzyme/prodrug system, efficient vectors used and recent research developments of each of these enzymes are comprehensively elaborated. Further, the results of the clinical trials and various strategies to improve their clinical applicability are also discussed.

Assessing trace-elements as indicators of marine finfish aquaculture across three distinct Canadian coastal regions

2021 ◽  
Vol 169 ◽  
pp. 112557
Author(s):  
D. Hamoutene ◽  
K. Hua ◽  
A. Lacoursière-Roussel ◽  
F. Page ◽  
S.M. Baillie ◽  
...  
Keyword(s):  
Trace Elements ◽  
Coastal Regions ◽  
Finfish Aquaculture

Interactions between finfish aquaculture and American lobster in Atlantic Canada

2021 ◽  
Vol 210 ◽  
pp. 105664
Author(s):  
Inka Milewski ◽  
Ruth E. Smith ◽  
Heike K. Lotze
Keyword(s):  
American Lobster ◽  
Atlantic Canada ◽  
Finfish Aquaculture

scholarly journals Dietary metabolizable energy, digestible lysine, available phosphorus levels and exogenous enzymes affect broiler chicken performance

animal ◽  
2021 ◽  
Vol 15 (5) ◽  
pp. 100206
Author(s):  
P. Cozannet ◽  
R. Davin ◽  
M. Jlali ◽  
J. Jachacz ◽  
A. Preynat ◽  
...  
Keyword(s):  
Broiler Chicken ◽  
Metabolizable Energy ◽  
Available Phosphorus ◽  
Exogenous Enzymes ◽  
Phosphorus Levels

Exogenous proteases from seafood processing waste as functional additives in rainbow trout aquaculture

2021 ◽  
Author(s):  
Yamila E. Rodriguez ◽  
Nair A. Pereira ◽  
María V. Laitano ◽  
Pablo Moreno ◽  
Analía V. Fernández‐Gimenez
Keyword(s):  
Rainbow Trout ◽  
Processing Waste ◽  
Functional Additives ◽  
Seafood Processing

scholarly journals Exogenous enzymes and probiotics alter digestion kinetics, volatile fatty acid content and microbial interactions in the gut of Nile tilapia

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Roel M. Maas ◽  
Yale Deng ◽  
Yueming Dersjant-Li ◽  
Jules Petit ◽  
Marc C. J. Verdegem ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Nile Tilapia ◽  
Volatile Fatty Acid ◽  
Fatty Acid Content ◽  
Microbial Interactions ◽  
Gut Health ◽  
Negative Effects ◽  
Exogenous Enzymes ◽  
Digestion Kinetics

AbstractSustainable aquafeed production requires fishmeal replacement, leading to an increasing use of plant-derived ingredients. As a consequence, higher levels of antinutritional substances, such as non-starch polysaccharides and phytate, are present in aquafeeds, with negative effects on fish performance, nutrient digestibility and overall gut health. To alleviate these negative effects, providing exogenous digestive enzymes and/or probiotics can be an effective solution. In this study, we tested the effect of dietary supplementation of enzymes (phytase and xylanase) and probiotics (three strains of Bacillus amyloliquefaciens) on nutrient digestion kinetics and volatile fatty acid content along the gut, and the distal gut microbiome diversity in Nile tilapia. Chyme volatile fatty content was increased with probiotic supplementation in the proximal gut, while lactate content, measured for the first time in vivo in fish, decreased with enzymes along the gut. Enzyme supplementation enhanced crude protein, Ca and P digestibility in proximal and middle gut. Enzymes and probiotics supplementation enhanced microbial interactions as shown by network analysis, while increased the abundance of lactic acid bacteria and Bacillus species. Such results suggest that supplementation with exogenous enzymes and probiotics increases nutrient availability, while at the same time benefits gut health and contributes to a more stable microbiome environment.

scholarly journals Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Haibo Shi ◽  
Fereidoon Shahidi ◽  
Jiankang Wang ◽  
Yan Huang ◽  
Ye Zou ◽  
...  
Keyword(s):  
Meat Industry ◽  
Meat Processing ◽  
Protein Biomarkers ◽  
Theoretical Support ◽  
Exogenous Enzymes ◽  
Home Cooking ◽  
Relationship Of ◽  
The Relationship ◽  
Combined Interventions ◽  
Calpain System

Abstract Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. Graphical abstract

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