Irineu Batista - Academia.edu (original) (raw)
Papers by Irineu Batista
Biotechnology and Applied Biochemistry
The possibility of obtaining calcitonin and/or calcitonin‐gene‐related peptide (CGRP) immunorelat... more The possibility of obtaining calcitonin and/or calcitonin‐gene‐related peptide (CGRP) immunorelated molecules from partly digested proteins was investigated with fish and shrimp hydrolysates. These two peptides were quantified by both radioimmunoassay and radioreceptor assay; the positive extracts were partly purified. Different hydrolysates were analysed: cod head, stomach and viscera hydrolysates, a shrimp hydrolysate and two sardine hydrolysates. Although each cod extract interacted in the CGRP radioimmunoassay, none of these extracts was able to displace the CT binding to its antibody. In contrast, shrimp and sardine hydrolysates interacted with both radioimmunoassays. Radioreceptor assays performed on the same extracts demonstrated that only three extracts contained the structural determinants that allowed them to interact in the CGRP radioreceptor assay. No interaction with the calcitonin radioreceptor assay could be demonstrated. Molecular sieving of the two sardine extracts ...
CRC Press eBooks, May 22, 2013
Three peptides which inhibit angiotensin I-converting enzyme were isolated from maitake (Gnfola f... more Three peptides which inhibit angiotensin I-converting enzyme were isolated from maitake (Gnfola frondosa) water extract digested by pepsin. Among them, Lys-Tyr-Thr-Phe-Ala-Val-Thr-Thr-Val-Lys-Thr-Trp-Val had the strongest angiotensin I-converting enzyme inhibitory activity with an IC50 value of 2.6 uM, and the others Gly-Pro-Ser-Gly-Pro-Ser-Gly, and Tyr-Pro-Ser also showed inhibitory activity with IC50 values of 2160 and 570 uM, respectively!
Food Chemistry, Mar 1, 2015
The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyro... more The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk-benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre.
Food Research International, Nov 1, 2014
ABSTRACT In this study, five discarded species in the Mediterranean Sea, namely sardine, horse ma... more ABSTRACT In this study, five discarded species in the Mediterranean Sea, namely sardine, horse mackerel, axillary seabream, bogue and small-spotted catshark, were evaluated as raw material for obtaining fish protein hydrolysates exhibiting antioxidant activity. The DH of the hydrolysates ranged from 13.2 to 21.0%, with a protein content varying from 60.7 to 89.5%. The peptide profile of all hydrolysates was very similar, except for the hydrolysate of small-spotted catshark. Their lipid content was found to be between 4.6 and 25.3%. The highest DPPH scavenging activity was found for the hydrolysates of sardine and horse mackerel with EC50 values varying from 0.91 to 1.78mg protein/mL. Sardine and small-spotted catshark hydrolysates exhibited the highest ferrous chelating activity with an EC50 value of 0.32mg protein/mL. Moreover, sardine and bogue hydrolysates presented the highest reducing power. Finally, a total of six antioxidant peptides were theoretically identified within the structure of myosin and actin proteins from sardine and small-spotted catshark. The potential antioxidant activity exhibited by the hydrolysates suggests that it is feasible to obtain added-value products such as natural antioxidants from these discarded species.
Scientia Marina, Dec 29, 2009
the objective of the present study was to follow the seasonal chemical changes and to study the e... more the objective of the present study was to follow the seasonal chemical changes and to study the effect of culinary treatments on the nutritional value of black scabbardfish (Aphanopus carbo). the proximate chemical composition of black scabbardfish (BsF) landed in sesimbra (Portugal) was followed for one year. the nutritional quality (proximate chemical composition, amino acid and fatty acid profiles, cholesterol and minerals) of raw, fried and grilled BsF was evaluated in one period of the year. BsF is a semi-fatty species, the protein content was 15-17.5% and the most abundant amino acids were glutamic acid, aspartic acid and lysine. the dominant fatty acids were monounsaturated (66%), followed by saturated (19%) and polyunsaturated (10%) ones. Potassium, phosphorus and sodium were the most abundant minerals. some dehydration occurred in cooked BsF but fat content was the most affected nutrient, particularly in fried fish. these results may suggest that the absorption of frying oil led to important changes in the fatty acid profile, and particularly in the linoleic acid level. the highest protein losses were recorded in fried BsF. in general, the nutritional quality of grilled fish seemed to be more balanced than that of fried fish.
European Food Research and Technology, May 31, 2001
The effects of different preservation methods (fresh, boiled, fried and smoked) on the nutritiona... more The effects of different preservation methods (fresh, boiled, fried and smoked) on the nutritional composition, mineral composition and vitamins in Trachurus trachurus were determined according to AOAC [1]. All processing methods revealed significant difference (p<0.05) in the various nutritional, mineral and vitamin composition. Boiling had the highest moisture content (60.01%), frying had the highest ash content (2.45%). Fresh fish had the highest level of fibre (0.07%), protein (3.86%) and carbohydrate (9.70%). Among the methods of preservation, boiled fish had the highest protein (22.71%), carbohydrate (8.20%) and smoked fish had the highest fat of 20.35%. Comparing all the methods of preservation, the fish samples had variable quantity of the various nutritional components measured. It is therefore recommended that consumers should check the appropriate diet need and go for the method of preservation that provides the best nutrient as all the methods are recommended.
Journal of Aquatic Food Product Technology, Apr 4, 2008
The immune system is a complex network of cell lineages and differentiated subsets that interact ... more The immune system is a complex network of cell lineages and differentiated subsets that interact when exposed to foreign antigens. To simplify the study of discrete cell to cell interactions many laboratories have taken the approach of using monoclonal populations of cells as model systems in which to analyze this complex interactive network. In the B cell lineage, this has been approached through the use of B cell tumors (1, 2) and B cell hybridomas (3, 4). Similarly, for the T cell lineages, others used cloned continuous cell lines (5, 6), T cell tumors (7, 8), and T cell hybridomas (9, 10). Recently, Ricciardi-Castagnoli et al. (1 1) have adapted the technique of immortalizing normal functional T cells by the infection of selected normal cells with routine radiation leukemia virus, RadLV.1 Such an approach has resulted in the production of a leukemic T cell line with a stable suppressor activity (12). For the T suppressor cell subset a number of laboratories have described a variety of secreted factors that mediate suppressor function. These have included suppressor factors that bind antigen (13-15), factors that identify variable regions of Ig (16), suppressor factors that bind to isotypes of Ig (17), and a variety of suppressor factors that are partially encoded by genes of the MHC (13-19). The biochemical characteristics of these T cell suppressor factors are equally diverse (20-22). The precise biochemical structure of T suppressor factors (antigenspecific or nonspecific) or of the T suppressor cell recognition component remains unclear. It suggests that a variety of different factors and/or receptors are responsible for the mediation of suppressor functions in the ongoing immune response. Furthermore, the relationship between this T cell subset, its biological function, and the most recently described a, /3, and 3' genes that apparently encode antigen-specific T cell receptors is at this date unknown. Recent evidence M.
N.M. Bandarra, D. Duarte, R. Pinto, C. Sampayo, M. Ramos, I. Batista, M.L. Nunes, A.P. Batista, A... more N.M. Bandarra, D. Duarte, R. Pinto, C. Sampayo, M. Ramos, I. Batista, M.L. Nunes, A.P. Batista, A. Raymundo, L. Gouveia, B.S. Lima (1) INRB/L-IPIMAR, Av. Brasília 1449-006 Lisboa, Portugal; (2), IMED.UL, Faculdade de Farmácia Universidade de Lisboa, Av das Forcas Armadas 1600 Lisboa, Portugal. (3) Núcleo de Investigação em Engenharia Alimentar e Biotecnologia, Instituto Piaget ISEIT de Almada, Quinta da Arreinela de Cima, 2800-305 Almada, Portugal; (4) Instituto Nacional de Engenharia e Tecnologia Industrial INETI-DER Unidade Biomassa, Estrada do Paço do Lumiar, 1649-038 Lisboa, Portugal
Journal of Aquatic Food Product Technology, 2019
There is an intensive search for alternative sources of bioactive molecules, including carotenoid... more There is an intensive search for alternative sources of bioactive molecules, including carotenoids, due to their potent antioxidant activities. Some aquatic microorganisms, such as thraustochytrids, have the ability to synthesize large amounts of carotenoids. The objective of this investigation was to study the effect of growth conditions (carbon: total nitrogen ratio and cultivation system) on the production of carotenoids by Thraustochytrium sp. and Aurantiochytrium sp. For Thraustochytrium sp. culture, carotenoid production was lowered by increasing the initial glucose concentration or continuous supply of glucose and nitrogen. For Aurantiochytrium sp. culture, restraining nitrogen supply or especially using a continuous supply of glucose and total nitrogen decreased total carotenoid productivity. The highest total carotenoid production (2.22 mg/L, w/v) was obtained after 192 h of cultivation of Thraustochytrium sp. using initial concentrations of 30 g/L glucose and 2.4 g/L total nitrogen (batch system). The highest production of astaxanthin was achieved in the fed-batch system with a C/N ratio of 6.2 for Thraustochytrium sp. and 40 for Aurantiochytrium sp. Therefore, it was found that the carotenoid profile can be changed by modifying the growth conditions, which can be useful for the food industry and biotechnological applications.
International Agrophysics
The EU 5th Framework project 'SEQUID' aims, by measuring and analysing different seafoods during ... more The EU 5th Framework project 'SEQUID' aims, by measuring and analysing different seafoods during different storage conditions, to develop an instrument which will allow the determination of quality or freshness of fish and fish products. This is achieved by first measuring the time domain response of the samples to an input step pulse (rise time 60 ps) delivered to the surface of the samples by an open ended coaxial probe. The time domain data are then transformed, along with any other relevant variables such as temperature or artificial nose responses, using multivariate analysis, for example principal component analysis (PCA). The PC scores can then be used in regression equations or discriminant analysis. Results are presented which show how different quality aspects such as time of storage (chilled or frozen), temperature of storage, or sensory attributes can be predicted. It is also shown how the data can be used to categorise samples into different quality groups (eg once or twice frozen). K e y w o r d s: TDR, microwave, multivariate, fish quality
Natural Products in the New Millennium: Prospects and Industrial Application, 2002
A comparative study of the production of α-tocopherol, sterols and fatty acids by Tetraselmis sue... more A comparative study of the production of α-tocopherol, sterols and fatty acids by Tetraselmis suecica, Isochrysis galbana and Chlorella sp. was done. The level of these compounds was determined in the exponential, stationary and decay phases of microalgae cultures kept at 18 °C and 24 h light. The highest level of α-tocopherol was attained in the decay phase of I. galbana and T. suecica (ca. 350 µg/g of freeze-dried material) but for Chlorella sp. (ca. 180 µg/g of freeze-dried material) the maximum level was achieved in the stationary phase. Stigmasterol, sitosterol, campesterol, cholesterol and cycloartenol were identified. The level of these sterols, however, was very much dependent on species and growing stage. The highest levels of these sterols were recorded in I. galbana. Concerning ω3 fatty acids, linolenic acid (18:3ω3) was present at the highest level in Chlorella sp. and T. suecica. The maximum level attained in Chlorella sp. was 20% in the exponential phase whereas it was achieved (12%) in the decay phase in T. suecica. The level of eicosapentaenoic acid (20:5ω3) was particularly high (28%) in I. galbana. This microalgae presented also 6% of docosahexaenoic acid (22:6ω3) but only traces of this fatty acid were detected in Chlorella sp. and T. suecica. The production of these biomolecules was also studied at two different growing conditions - 26 °C/ 24 h light and 18 °C/ 16 h light. These changes in the growing conditions did not affect the production of tocopherol by Chlorella sp. but a reduction was observed in the other two species. The change of the photoperiod led to an increased production of β-sitosterol and stigmasterol in I. galbana but in the other two species a decrease of all sterols was recorded. The higher temperature caused also lower sterol levels. The changes in growing conditions were positive for the production of polyunsaturated fatty acids in Chlorella sp. However, its production by I. galbana and T. suecica was negatively affected.
Journal of Food Engineering, 2012
ABSTRACT a b s t r a c t Cape hake protein powder (HPP) was prepared by alkaline extraction, isoe... more ABSTRACT a b s t r a c t Cape hake protein powder (HPP) was prepared by alkaline extraction, isoelectric precipitation and freeze drying. It contained 90% protein, 0.53% fat, and 1.44% ash. HPP showed high levels of Na, K, Ca and Mg but lower than in hake mince. The protein profile of HPP was similar to the raw material. The surface hydrophobicity and sulfhydryl group content of HPP were identical to those of the proteins before freeze-drying. The HPP had higher fat absorption capacity, lower emulsifying and foaming capac-ity than soy protein concentrate, pea protein isolate and egg white powder. The gel strength of HPP was medium (44.8 Nxmm) and was increased by addition of transglutaminase. Gels with different HPP concentrations showed a typical pattern of myofibrillar protein networks with a thermo-reversible behavior. The structure of emulsions prepared with HPP showed increasing complex-ity as the protein level increased. An increase in the magnitude of the viscoelastic functions and an incre-ment in the magnitude of the zero shear rate limiting viscosity with increasing HPP content were observed.
Journal of Applied Ichthyology, 2012
Summary In order to investigate the effects of dietary protein hydrolysates (PH) on larval growth... more Summary In order to investigate the effects of dietary protein hydrolysates (PH) on larval growth performance, skeleton quality and proteome expression, triplicate groups of white seabream (Diplodus sargus) larvae were co-fed from first-feeding with live feed and three ...
Journal of Aquatic Food Product Technology, Mar 31, 2009
Raw and cooked sardine by-products from the canning industry were used to prepare protein hydroly... more Raw and cooked sardine by-products from the canning industry were used to prepare protein hydrolysates and oil using food-grade 0.5% commercial enzymes (Alcalase®, Neutrase®, and Protamex) and a water/fish ratio of 1:1. The highest nitrogen solubilization and degree of hydrolysis were obtained with Alcalase and Protamex both with raw and cooked sardines, but raw by-products were more easily hydrolyzed by
Poultry, Fisheries & Wildlife Sciences, 2017
The present study is a characterization of the chemical composition of crab shells from brown cra... more The present study is a characterization of the chemical composition of crab shells from brown crab, spider crab, velvet crab and green crab. The chitin content of crab shells varied between 9.7 and 16.4% and the protein content was in the range of 13.2 to 20.7%. Ash was the major constituent and accounted for more than 70%. The total carotenoid content ranged between 0.6 and 9.3 µg/g depending on the crab species. Concerning macro elements their content followed the descending order in all species: Ca>P>S>Sr>Cl>K. In the case of trace elements content the descending order in brown crab was: Br>Fe>Rb>Cu>Zn; in spider crab was: Br>Fe>Rb>Zn>Cu and in velvet and green crab was: Br>Fe>Zn>Rb>Cu. The level of contaminants was relatively low and the descending order of their content was the following: As>Pb>Cd>Hg. Crab shells are a potential source of chitin and the levels of macro and trace elements together with the low contaminants concentration make them a raw material for chitin production or utilization as feed ingredients or fertilizers.
Applied Biochemistry and Biotechnology, 2015
Fermentative protein hydrolysates (FPH) were prepared with a proteolytic bacterium, Bacillus stra... more Fermentative protein hydrolysates (FPH) were prepared with a proteolytic bacterium, Bacillus strain exhibiting high proteolytic activity. Three FPH with 1, 2, and 4 % of cod protein hydrolysate (CPH) and 0.5 % of yeast extract in the culture were prepared. The yields achieved varied between 30 and 58 % based on protein content. A general decrease of leucine, isoleucine, valine, alanine, arginine, threonine, proline, and glutamic acid was observed. All FPHs showed higher reducing power and DPPH radical scavenging activity than CPH, but similar ABTS radical scavenging activity. However, FPHs exhibited lower Cu+2-chelating activity than CPH. The ACE inhibitory activity of FPHs was not improved relatively to that recorded in CPH. The fermentative process seems to have potential to obtaining hydrolysates with improved biological activities or even to produce protein hydrolysates from native fish proteins.
Journal of Marine Biology and Aquaculture, 2018
The growth, squalene content and fatty acid profile of Aurantiochytrium sp. produced at 26 and 30... more The growth, squalene content and fatty acid profile of Aurantiochytrium sp. produced at 26 and 30ºC, two salinities (1.5 and 3.5 %) and three initial glucose concentrations (2, 3, and 4 %) were investigated. This study aimed to simultaneously analyse and compare the production of squalene and DHA, offering an uncommon integrated overview of the production possibilities of this microorganism. The highest biomass production was achieved after 72 or 96 hours at both temperatures and higher biomass productivity at 72 hours was recorded in the growth media with lower salinity. Total lipid content of dried biomass was ca. 35% and triacylglycerols accounted for about 65% of total lipids. Saturated and polyunsaturated fatty acids accounted for almost all fatty acids. The sum of DHA and DPA n-6 percentages represented about 90% of total PUFA. The presence of a high percentage of odd fatty acids (ca. 30%) is another typical feature of thraustochytrids. The highest production of squalene (7.3 g/100 g and 250 mg/L) was achieved in the trial with 1.5% salinity, 3% of initial glucose concentration, at 26ºC and after 48 hours of growth. On the other hand, the highest productivity of PUFA, DHA and DPA n-6 was achieved in the growth medium with low salinity and 3% of initial glucose concentration at 30ºC after 96 hours of growth. Accordingly, there is a possibility to combine culture conditions in a way that both maximizes squalene and DHA production, thereby providing cues for an environmentally sustainable bio-refinery approach.
Biotechnology and Applied Biochemistry
The possibility of obtaining calcitonin and/or calcitonin‐gene‐related peptide (CGRP) immunorelat... more The possibility of obtaining calcitonin and/or calcitonin‐gene‐related peptide (CGRP) immunorelated molecules from partly digested proteins was investigated with fish and shrimp hydrolysates. These two peptides were quantified by both radioimmunoassay and radioreceptor assay; the positive extracts were partly purified. Different hydrolysates were analysed: cod head, stomach and viscera hydrolysates, a shrimp hydrolysate and two sardine hydrolysates. Although each cod extract interacted in the CGRP radioimmunoassay, none of these extracts was able to displace the CT binding to its antibody. In contrast, shrimp and sardine hydrolysates interacted with both radioimmunoassays. Radioreceptor assays performed on the same extracts demonstrated that only three extracts contained the structural determinants that allowed them to interact in the CGRP radioreceptor assay. No interaction with the calcitonin radioreceptor assay could be demonstrated. Molecular sieving of the two sardine extracts ...
CRC Press eBooks, May 22, 2013
Three peptides which inhibit angiotensin I-converting enzyme were isolated from maitake (Gnfola f... more Three peptides which inhibit angiotensin I-converting enzyme were isolated from maitake (Gnfola frondosa) water extract digested by pepsin. Among them, Lys-Tyr-Thr-Phe-Ala-Val-Thr-Thr-Val-Lys-Thr-Trp-Val had the strongest angiotensin I-converting enzyme inhibitory activity with an IC50 value of 2.6 uM, and the others Gly-Pro-Ser-Gly-Pro-Ser-Gly, and Tyr-Pro-Ser also showed inhibitory activity with IC50 values of 2160 and 570 uM, respectively!
Food Chemistry, Mar 1, 2015
The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyro... more The bioaccessibility of total lipids, EPA, DHA, Se, Hg, and MeHg in raw and cooked meagre (Argyrosomus regius) was studied by using an in vitro digestion method. A risk-benefit assessment of raw and cooked meagre on the basis of the bioaccessibility data was carried out. The bioaccessibility of total lipids was generally high in raw and cooked meagre with exception of grilled fish. For EPA and DHA, bioaccessibility percentages were low never surpassing the 50% in raw, boiled, and grilled meagre. The bioaccessibility percentage of Se was equal or higher than 82% (grilling treatment). Likewise, for Hg and MeHg, high bioaccessibility values were determined with exception of grilled meagre, displaying lower values of 54% and 64%, respectively. The risk-benefit probabilistic assessment brought about a recommendation of a maximum consumption of two weekly meals for boiled or roasted meagre and three weekly meals for grilled meagre.
Food Research International, Nov 1, 2014
ABSTRACT In this study, five discarded species in the Mediterranean Sea, namely sardine, horse ma... more ABSTRACT In this study, five discarded species in the Mediterranean Sea, namely sardine, horse mackerel, axillary seabream, bogue and small-spotted catshark, were evaluated as raw material for obtaining fish protein hydrolysates exhibiting antioxidant activity. The DH of the hydrolysates ranged from 13.2 to 21.0%, with a protein content varying from 60.7 to 89.5%. The peptide profile of all hydrolysates was very similar, except for the hydrolysate of small-spotted catshark. Their lipid content was found to be between 4.6 and 25.3%. The highest DPPH scavenging activity was found for the hydrolysates of sardine and horse mackerel with EC50 values varying from 0.91 to 1.78mg protein/mL. Sardine and small-spotted catshark hydrolysates exhibited the highest ferrous chelating activity with an EC50 value of 0.32mg protein/mL. Moreover, sardine and bogue hydrolysates presented the highest reducing power. Finally, a total of six antioxidant peptides were theoretically identified within the structure of myosin and actin proteins from sardine and small-spotted catshark. The potential antioxidant activity exhibited by the hydrolysates suggests that it is feasible to obtain added-value products such as natural antioxidants from these discarded species.
Scientia Marina, Dec 29, 2009
the objective of the present study was to follow the seasonal chemical changes and to study the e... more the objective of the present study was to follow the seasonal chemical changes and to study the effect of culinary treatments on the nutritional value of black scabbardfish (Aphanopus carbo). the proximate chemical composition of black scabbardfish (BsF) landed in sesimbra (Portugal) was followed for one year. the nutritional quality (proximate chemical composition, amino acid and fatty acid profiles, cholesterol and minerals) of raw, fried and grilled BsF was evaluated in one period of the year. BsF is a semi-fatty species, the protein content was 15-17.5% and the most abundant amino acids were glutamic acid, aspartic acid and lysine. the dominant fatty acids were monounsaturated (66%), followed by saturated (19%) and polyunsaturated (10%) ones. Potassium, phosphorus and sodium were the most abundant minerals. some dehydration occurred in cooked BsF but fat content was the most affected nutrient, particularly in fried fish. these results may suggest that the absorption of frying oil led to important changes in the fatty acid profile, and particularly in the linoleic acid level. the highest protein losses were recorded in fried BsF. in general, the nutritional quality of grilled fish seemed to be more balanced than that of fried fish.
European Food Research and Technology, May 31, 2001
The effects of different preservation methods (fresh, boiled, fried and smoked) on the nutritiona... more The effects of different preservation methods (fresh, boiled, fried and smoked) on the nutritional composition, mineral composition and vitamins in Trachurus trachurus were determined according to AOAC [1]. All processing methods revealed significant difference (p<0.05) in the various nutritional, mineral and vitamin composition. Boiling had the highest moisture content (60.01%), frying had the highest ash content (2.45%). Fresh fish had the highest level of fibre (0.07%), protein (3.86%) and carbohydrate (9.70%). Among the methods of preservation, boiled fish had the highest protein (22.71%), carbohydrate (8.20%) and smoked fish had the highest fat of 20.35%. Comparing all the methods of preservation, the fish samples had variable quantity of the various nutritional components measured. It is therefore recommended that consumers should check the appropriate diet need and go for the method of preservation that provides the best nutrient as all the methods are recommended.
Journal of Aquatic Food Product Technology, Apr 4, 2008
The immune system is a complex network of cell lineages and differentiated subsets that interact ... more The immune system is a complex network of cell lineages and differentiated subsets that interact when exposed to foreign antigens. To simplify the study of discrete cell to cell interactions many laboratories have taken the approach of using monoclonal populations of cells as model systems in which to analyze this complex interactive network. In the B cell lineage, this has been approached through the use of B cell tumors (1, 2) and B cell hybridomas (3, 4). Similarly, for the T cell lineages, others used cloned continuous cell lines (5, 6), T cell tumors (7, 8), and T cell hybridomas (9, 10). Recently, Ricciardi-Castagnoli et al. (1 1) have adapted the technique of immortalizing normal functional T cells by the infection of selected normal cells with routine radiation leukemia virus, RadLV.1 Such an approach has resulted in the production of a leukemic T cell line with a stable suppressor activity (12). For the T suppressor cell subset a number of laboratories have described a variety of secreted factors that mediate suppressor function. These have included suppressor factors that bind antigen (13-15), factors that identify variable regions of Ig (16), suppressor factors that bind to isotypes of Ig (17), and a variety of suppressor factors that are partially encoded by genes of the MHC (13-19). The biochemical characteristics of these T cell suppressor factors are equally diverse (20-22). The precise biochemical structure of T suppressor factors (antigenspecific or nonspecific) or of the T suppressor cell recognition component remains unclear. It suggests that a variety of different factors and/or receptors are responsible for the mediation of suppressor functions in the ongoing immune response. Furthermore, the relationship between this T cell subset, its biological function, and the most recently described a, /3, and 3' genes that apparently encode antigen-specific T cell receptors is at this date unknown. Recent evidence M.
N.M. Bandarra, D. Duarte, R. Pinto, C. Sampayo, M. Ramos, I. Batista, M.L. Nunes, A.P. Batista, A... more N.M. Bandarra, D. Duarte, R. Pinto, C. Sampayo, M. Ramos, I. Batista, M.L. Nunes, A.P. Batista, A. Raymundo, L. Gouveia, B.S. Lima (1) INRB/L-IPIMAR, Av. Brasília 1449-006 Lisboa, Portugal; (2), IMED.UL, Faculdade de Farmácia Universidade de Lisboa, Av das Forcas Armadas 1600 Lisboa, Portugal. (3) Núcleo de Investigação em Engenharia Alimentar e Biotecnologia, Instituto Piaget ISEIT de Almada, Quinta da Arreinela de Cima, 2800-305 Almada, Portugal; (4) Instituto Nacional de Engenharia e Tecnologia Industrial INETI-DER Unidade Biomassa, Estrada do Paço do Lumiar, 1649-038 Lisboa, Portugal
Journal of Aquatic Food Product Technology, 2019
There is an intensive search for alternative sources of bioactive molecules, including carotenoid... more There is an intensive search for alternative sources of bioactive molecules, including carotenoids, due to their potent antioxidant activities. Some aquatic microorganisms, such as thraustochytrids, have the ability to synthesize large amounts of carotenoids. The objective of this investigation was to study the effect of growth conditions (carbon: total nitrogen ratio and cultivation system) on the production of carotenoids by Thraustochytrium sp. and Aurantiochytrium sp. For Thraustochytrium sp. culture, carotenoid production was lowered by increasing the initial glucose concentration or continuous supply of glucose and nitrogen. For Aurantiochytrium sp. culture, restraining nitrogen supply or especially using a continuous supply of glucose and total nitrogen decreased total carotenoid productivity. The highest total carotenoid production (2.22 mg/L, w/v) was obtained after 192 h of cultivation of Thraustochytrium sp. using initial concentrations of 30 g/L glucose and 2.4 g/L total nitrogen (batch system). The highest production of astaxanthin was achieved in the fed-batch system with a C/N ratio of 6.2 for Thraustochytrium sp. and 40 for Aurantiochytrium sp. Therefore, it was found that the carotenoid profile can be changed by modifying the growth conditions, which can be useful for the food industry and biotechnological applications.
International Agrophysics
The EU 5th Framework project 'SEQUID' aims, by measuring and analysing different seafoods during ... more The EU 5th Framework project 'SEQUID' aims, by measuring and analysing different seafoods during different storage conditions, to develop an instrument which will allow the determination of quality or freshness of fish and fish products. This is achieved by first measuring the time domain response of the samples to an input step pulse (rise time 60 ps) delivered to the surface of the samples by an open ended coaxial probe. The time domain data are then transformed, along with any other relevant variables such as temperature or artificial nose responses, using multivariate analysis, for example principal component analysis (PCA). The PC scores can then be used in regression equations or discriminant analysis. Results are presented which show how different quality aspects such as time of storage (chilled or frozen), temperature of storage, or sensory attributes can be predicted. It is also shown how the data can be used to categorise samples into different quality groups (eg once or twice frozen). K e y w o r d s: TDR, microwave, multivariate, fish quality
Natural Products in the New Millennium: Prospects and Industrial Application, 2002
A comparative study of the production of α-tocopherol, sterols and fatty acids by Tetraselmis sue... more A comparative study of the production of α-tocopherol, sterols and fatty acids by Tetraselmis suecica, Isochrysis galbana and Chlorella sp. was done. The level of these compounds was determined in the exponential, stationary and decay phases of microalgae cultures kept at 18 °C and 24 h light. The highest level of α-tocopherol was attained in the decay phase of I. galbana and T. suecica (ca. 350 µg/g of freeze-dried material) but for Chlorella sp. (ca. 180 µg/g of freeze-dried material) the maximum level was achieved in the stationary phase. Stigmasterol, sitosterol, campesterol, cholesterol and cycloartenol were identified. The level of these sterols, however, was very much dependent on species and growing stage. The highest levels of these sterols were recorded in I. galbana. Concerning ω3 fatty acids, linolenic acid (18:3ω3) was present at the highest level in Chlorella sp. and T. suecica. The maximum level attained in Chlorella sp. was 20% in the exponential phase whereas it was achieved (12%) in the decay phase in T. suecica. The level of eicosapentaenoic acid (20:5ω3) was particularly high (28%) in I. galbana. This microalgae presented also 6% of docosahexaenoic acid (22:6ω3) but only traces of this fatty acid were detected in Chlorella sp. and T. suecica. The production of these biomolecules was also studied at two different growing conditions - 26 °C/ 24 h light and 18 °C/ 16 h light. These changes in the growing conditions did not affect the production of tocopherol by Chlorella sp. but a reduction was observed in the other two species. The change of the photoperiod led to an increased production of β-sitosterol and stigmasterol in I. galbana but in the other two species a decrease of all sterols was recorded. The higher temperature caused also lower sterol levels. The changes in growing conditions were positive for the production of polyunsaturated fatty acids in Chlorella sp. However, its production by I. galbana and T. suecica was negatively affected.
Journal of Food Engineering, 2012
ABSTRACT a b s t r a c t Cape hake protein powder (HPP) was prepared by alkaline extraction, isoe... more ABSTRACT a b s t r a c t Cape hake protein powder (HPP) was prepared by alkaline extraction, isoelectric precipitation and freeze drying. It contained 90% protein, 0.53% fat, and 1.44% ash. HPP showed high levels of Na, K, Ca and Mg but lower than in hake mince. The protein profile of HPP was similar to the raw material. The surface hydrophobicity and sulfhydryl group content of HPP were identical to those of the proteins before freeze-drying. The HPP had higher fat absorption capacity, lower emulsifying and foaming capac-ity than soy protein concentrate, pea protein isolate and egg white powder. The gel strength of HPP was medium (44.8 Nxmm) and was increased by addition of transglutaminase. Gels with different HPP concentrations showed a typical pattern of myofibrillar protein networks with a thermo-reversible behavior. The structure of emulsions prepared with HPP showed increasing complex-ity as the protein level increased. An increase in the magnitude of the viscoelastic functions and an incre-ment in the magnitude of the zero shear rate limiting viscosity with increasing HPP content were observed.
Journal of Applied Ichthyology, 2012
Summary In order to investigate the effects of dietary protein hydrolysates (PH) on larval growth... more Summary In order to investigate the effects of dietary protein hydrolysates (PH) on larval growth performance, skeleton quality and proteome expression, triplicate groups of white seabream (Diplodus sargus) larvae were co-fed from first-feeding with live feed and three ...
Journal of Aquatic Food Product Technology, Mar 31, 2009
Raw and cooked sardine by-products from the canning industry were used to prepare protein hydroly... more Raw and cooked sardine by-products from the canning industry were used to prepare protein hydrolysates and oil using food-grade 0.5% commercial enzymes (Alcalase®, Neutrase®, and Protamex) and a water/fish ratio of 1:1. The highest nitrogen solubilization and degree of hydrolysis were obtained with Alcalase and Protamex both with raw and cooked sardines, but raw by-products were more easily hydrolyzed by
Poultry, Fisheries & Wildlife Sciences, 2017
The present study is a characterization of the chemical composition of crab shells from brown cra... more The present study is a characterization of the chemical composition of crab shells from brown crab, spider crab, velvet crab and green crab. The chitin content of crab shells varied between 9.7 and 16.4% and the protein content was in the range of 13.2 to 20.7%. Ash was the major constituent and accounted for more than 70%. The total carotenoid content ranged between 0.6 and 9.3 µg/g depending on the crab species. Concerning macro elements their content followed the descending order in all species: Ca>P>S>Sr>Cl>K. In the case of trace elements content the descending order in brown crab was: Br>Fe>Rb>Cu>Zn; in spider crab was: Br>Fe>Rb>Zn>Cu and in velvet and green crab was: Br>Fe>Zn>Rb>Cu. The level of contaminants was relatively low and the descending order of their content was the following: As>Pb>Cd>Hg. Crab shells are a potential source of chitin and the levels of macro and trace elements together with the low contaminants concentration make them a raw material for chitin production or utilization as feed ingredients or fertilizers.
Applied Biochemistry and Biotechnology, 2015
Fermentative protein hydrolysates (FPH) were prepared with a proteolytic bacterium, Bacillus stra... more Fermentative protein hydrolysates (FPH) were prepared with a proteolytic bacterium, Bacillus strain exhibiting high proteolytic activity. Three FPH with 1, 2, and 4 % of cod protein hydrolysate (CPH) and 0.5 % of yeast extract in the culture were prepared. The yields achieved varied between 30 and 58 % based on protein content. A general decrease of leucine, isoleucine, valine, alanine, arginine, threonine, proline, and glutamic acid was observed. All FPHs showed higher reducing power and DPPH radical scavenging activity than CPH, but similar ABTS radical scavenging activity. However, FPHs exhibited lower Cu+2-chelating activity than CPH. The ACE inhibitory activity of FPHs was not improved relatively to that recorded in CPH. The fermentative process seems to have potential to obtaining hydrolysates with improved biological activities or even to produce protein hydrolysates from native fish proteins.
Journal of Marine Biology and Aquaculture, 2018
The growth, squalene content and fatty acid profile of Aurantiochytrium sp. produced at 26 and 30... more The growth, squalene content and fatty acid profile of Aurantiochytrium sp. produced at 26 and 30ºC, two salinities (1.5 and 3.5 %) and three initial glucose concentrations (2, 3, and 4 %) were investigated. This study aimed to simultaneously analyse and compare the production of squalene and DHA, offering an uncommon integrated overview of the production possibilities of this microorganism. The highest biomass production was achieved after 72 or 96 hours at both temperatures and higher biomass productivity at 72 hours was recorded in the growth media with lower salinity. Total lipid content of dried biomass was ca. 35% and triacylglycerols accounted for about 65% of total lipids. Saturated and polyunsaturated fatty acids accounted for almost all fatty acids. The sum of DHA and DPA n-6 percentages represented about 90% of total PUFA. The presence of a high percentage of odd fatty acids (ca. 30%) is another typical feature of thraustochytrids. The highest production of squalene (7.3 g/100 g and 250 mg/L) was achieved in the trial with 1.5% salinity, 3% of initial glucose concentration, at 26ºC and after 48 hours of growth. On the other hand, the highest productivity of PUFA, DHA and DPA n-6 was achieved in the growth medium with low salinity and 3% of initial glucose concentration at 30ºC after 96 hours of growth. Accordingly, there is a possibility to combine culture conditions in a way that both maximizes squalene and DHA production, thereby providing cues for an environmentally sustainable bio-refinery approach.