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1. Biotransformation of selenium by seaweed Gracilaria lemaneiformis and its effects on the antioxidant enzymes | |||
ZuoYa,Yang Yufeng,Chen Tianfeng,Zheng Wenjie | |||
Aquatic Science 02 April 2013 | |||
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Abstract:The accumulation and biotransformation of selenium (Se) in seaweed Gracilaria lemaneiformis, collected from Nan-ao Island, Shantou, China were investigated in the present study. The seaweed was cultured for 12 days in medium containing 0-2000 mg/L of selenite, and the results showed that, under the concentrations lower than 750 mg/L, Se promoted the growth of seaweed, and increased the contents of chlorophyll α, carotenoids, and phycobiliprotein. When the concentrations of Se was higher than 1000 mg/L, the photosynthetic pigments in the seaweed were significantly lower than that of control, while the maximum photochemical efficiency (Fv/Fm) was also decreased. The accumulation of Se in the biomass was linearly correlated to the dose of Se added into the media. Moreover, the organic rate of Se in seaweed was over 80% in all the groups. Furthermore, Se enrichment induced overproduction of reactive oxygen species (ROS) and membrane lipid peroxidation (LPO) in the seaweed cells, as accompanied by decrease in the activities of antioxidant enzymes, such as catalase (CAT), glutathione peroxidase (GPx) and superoxide dismutase (SOD). Taken together, these results suggest that G. lemaneiformis possesses tolerance to Se and could prevent phytotoxicity by altering various metabolic processes. In addition, G. lemaneiformis exhibits great potential to transform inorganic Se into organic Se and therefore could be a sound candidate for the production of Se-enriched functional food. | |||
TO cite this article:ZuoYa,Yang Yufeng,Chen Tianfeng, et al. Biotransformation of selenium by seaweed Gracilaria lemaneiformis and its effects on the antioxidant enzymes[OL].[ 2 April 2013] http://en.paper.edu.cn/en_releasepaper/content/4535536 |
2. Effect of Seasons on Volatile Compounds of Dorsal Meat in Grass Carp | |||
Wang Xichang,Shi Wenzheng | |||
Aquatic Science 31 December 2010 | |||
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Abstract:In this paper, the volatile compounds of the dorsal meat of cultured grass carp in different seasons were identified by SPME(solid phase micro-extraction)-GC (gas chromatography)-MS (mass spectrometry). The results showed that SPME was effective to analysis of the volatiles in grass carp. According to GC-MS, 21, 43, 42 and 42 volatile compounds were detected in dorsal meat of grass carp in spring, summer, autumn and winter respectively. The volatile components are mostly carbonyl compounds and alcohols, the respective relative contents are above 90%. The relative content of the volatile compounds of cultured grass carp in different seasons has the significance difference by ANOVA. Seasons have greater effect on the volatile compounds of dorsal meat of grass carp. The study will enrich the theoretical knowledge of flavor chemistry and provide an effective solution to the current situation of low proportion of fish processing. | |||
TO cite this article:Wang Xichang,Shi Wenzheng. Effect of Seasons on Volatile Compounds of Dorsal Meat in Grass Carp[OL].[31 December 2010] http://en.paper.edu.cn/en_releasepaper/content/4402985 |
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