scholarly journals The effects of environmental temperature on the properties of myofibrillar adenosine triphosphatase from various species of fish

1973 ◽  
Vol 133 (4) ◽  
pp. 735-738 ◽  
Author(s):  
Ian A. Johnston ◽  
Neil Frearson ◽  
Geoffrey Goldspink
Keyword(s):  
Low Temperatures ◽  
Half Life ◽  
Adenosine Triphosphatase ◽  
Environmental Temperature ◽  
Cold Water ◽  
Warm Water ◽  
Adenosine Triphosphatase Activity ◽  
Water Fish ◽  
Different Temperatures ◽  
Myotomal Muscle

1. Myofibrillar adenosine triphosphatase (ATPase) activities were measured for white myotomal muscle of 19 species of fish. 2. The activity was measured at different temperatures and after periods of preincubation at 37°C. 3. The inactivation half-life at 37°C depended on environmental temperature, increasing as the temperature increased. 4. Cold-water fish had higher myofibrillar adenosine triphosphatase activity at low temperatures than had warm-water fish. 5. The significance of these results is discussed.

scholarly journals Temperature Is Sufficient to Condition a Flavor Preference for a Cold-Paired Solution in Rats

2020 ◽  
Vol 45 (7) ◽  
pp. 563-572
Author(s):  
Kristen E Kay ◽  
Laura E Martin ◽  
Kimberly F James ◽  
Sashel M Haygood ◽  
Ann-Marie Torregrossa
Keyword(s):  
Home Cage ◽  
Cold Water ◽  
Cold Temperature ◽  
Warm Water ◽  
Flavor Preference ◽  
Different Temperatures ◽  
Stimulus Temperature ◽  
Preference Tests

Abstract Increasing evidence suggests that stimulus temperature modifies taste signaling. However, understanding how temperature modifies taste-driven behavior is difficult to separate as we must first understand how temperature alone modifies behavior. Previous work has suggested that cold water is more rewarding and “satiating” than warm water, and water above orolingual temperature is avoided in brief-access testing. We explored the strength of cold water preference and warm water avoidance by asking: (1) if cold temperature alone was sufficient to condition a flavor preference and (2) if avoidance of warm stimuli is driven by novelty. We addressed these questions using custom-designed equipment that allows us to monitor and maintain solution temperatures. We conducted two-bottle preference tests, after pairing Kool-Aid flavors with 10 or 40 °C. Rats preferred the flavor paired with cold temperature, both while it was cold and for 1 day while solutions were presented at 22 °C. We then examined the role of novelty in avoidance of 40 °C. Rats were maintained on 10, 22, or 40 °C water in their home cage to increase familiarity with the temperatures. Rats were then subject to a series of brief-access taste tests to water or sucrose at 10 to 40 °C. Rats that had 40 °C experience licked more to 40 °C water, but not sucrose, during brief-access testing. In a series of two-bottle preference tests, rats maintained on 40 °C water had a decreased preference for 10 °C water when paired opposite 40 °C water. Together, these data contribute to our understanding of orosensory-driven behavior with water at different temperatures.

scholarly journals The effect of water temperature on the number of moults and growth of juvenile signal crayfish Pacifastacus leniusculus Dana

2009 ◽  
Vol 54 (No. 6) ◽  
pp. 286-292 ◽  
Author(s):  
P. Kozák ◽  
M. Buřič ◽  
J. Kanta ◽  
A. Kouba ◽  
P. Hamr ◽  
...  
Keyword(s):  
Growth Rate ◽  
Water Temperature ◽  
Cold Water ◽  
Pacifastacus Leniusculus ◽  
Warm Water ◽  
Average Weight ◽  
Experimental Conditions ◽  
Stage Of Development ◽  
Different Temperatures ◽  
Rate Frequency

The growth rate, frequency of moulting, and intermoult intervals of juvenile <I>Pacifastacus leniusculus</I> were studied under experimental conditions over a period of 3 months. Juveniles were reared individually in small boxes at two different temperatures: 14.31 ± 0.64°C (cold water) and 20.54 ± 0.69°C (warm water). Although the average weight and length of consecutive stages were similar at both temperatures, juveniles in warm water attained more moults. Within the age group juveniles achieved a higher length and weight in warm water than in cold water. Three month-old juveniles reached 147 mg and 18.5 mm in cold water at the 6<sup>th</sup> stage of development, and 259 mg and 22.2 mm in warm water at the 8<sup>th</sup> stage. Specific growth rate (SGR) decreased (5.6 and 10.4 for cold and warm water in the first stage, respectively) and reached final values of 1.4 and 1.5 after 3 months of growth. SGR was significantly higher in warm water and showed negative correlations with the number of days after hatching and number of moults. Duration of intermoult periods was significantly influenced by water temperature, with five moults attained in cold water compared to seven in warm water. All intermoult periods were significantly longer in cold water than in warm water. The average percent weight and length increments decreased with increasing number of moults, length, weight and number of days after hatching. In warm water increments were higher (89.8% and 21.8% for weight and length, respectively) than in cold water (68.5% and 20.3% for weight and length, respectively), and the decrease was faster. However, the final values were similar at both temperatures (about 36% and 11% for weight and length, respectively). The mean absolute weight and length moult increments were not significantly influenced by water temperature. Although the temperature influenced growth due to the number of moults, the duration of individual intermoult periods did not affect the weight and length of juveniles in particular stages.

ASSESSMENT OF HEAT DAMAGE TO PROTEIN DIGESTIBILITY FROM FISH MEALS BY IN VITRO PEPSIN SOLUBILIZATION AT DIFFERENT TEMPERATURES

1982 ◽  
Vol 62 (2) ◽  
pp. 657-660 ◽  
Author(s):  
B. E. MARCH ◽  
D. R. HICKLING
Keyword(s):  
Standard Method ◽  
Fish Meal ◽  
Cold Water ◽  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Control Fish ◽  
Pepsin Digestion ◽  
Water Fish ◽  
Different Temperatures

A control fish meal and an overheated fish meal were compared by in vitro digestion with pepsin at concentrations of 10−5 to 10−1 and at temperatures from 10 to 40 °C. The reduction in protein solubilization caused by over-heating was most evident with pepsin digestion at 10 and 20 °C and suggests modification of the standard method when evaluating fish meals to be fed to cold-water fish. Key words: Protein digestibility, pepsin digestibility, fish meal, cold-water fish

scholarly journals 4-Hydroxyphenylpyruvate Dioxygenase Thermolability Is Responsible for Temperature-Dependent Melanogenesis inAeromonas salmonicidasubsp.salmonicida

2018 ◽  
Vol 85 (1) ◽  
Author(s):  
Yunqian Qiao ◽  
Jiao Wang ◽  
He Wang ◽  
Baozhong Chai ◽  
Chufeng Rao ◽  
...  
Keyword(s):  
Low Temperatures ◽  
Cold Water ◽  
Biological Significance ◽  
Adaptive Strategy ◽  
Homogentisic Acid ◽  
Aeromonas Salmonicida ◽  
Culture Temperature ◽  
Temperature Dependent ◽  
Content Type ◽  
Water Fish

ABSTRACTAeromonas salmonicidasubsp.salmonicidais a major pathogen affecting fisheries worldwide and is a well-known pigmented member of theAeromonasgenus. This subspecies produces melanin at ≤22°C. However, melanogenesis decreases as the culture temperature increases and is completely suppressed at 30°C to 35°C, while bacterial growth is unaffected. The mechanism and biological significance of this temperature-dependent melanogenesis remain unclear. Heterologous expression of anA. salmonicidasubsp.salmonicida4-hydroxyphenylpyruvate dioxygenase (HppD), the most critical enzyme in the homogentisic acid (HGA)-melanin synthesis pathway, results in thermosensitive pigmentation inEscherichia coli, suggesting that HppD plays a key role in this process. In this study, we demonstrated that the thermolability of HppD is responsible for the temperature-dependent melanization ofA. salmonicidasubsp.salmonicida. Substitutions of three residues, S18T, P103Q, and L119P, inA. salmonicidasubsp.salmonicidaHppD increased the thermostability of this enzyme and resulted in temperature-independent melanogenesis. Moreover, the replacement of the corresponding residues in HppD fromAeromonas mediastrain WS, which forms pigment independent of temperature, with those ofA. salmonicidasubsp.salmonicidaHppD resulted in thermosensitive melanogenesis. A structural analysis suggested that mutations at these sites, especially at position P103, strengthen the secondary structure of HppD and greatly improve its thermal stability. Additionally, we found that the HppD sequences of allA. salmonicidasubsp.salmonicidaisolates were identical and that two of the three residues were clearly distinct from those of otherAeromonasstrains.IMPORTANCEAeromonas salmonicidasubsp. salmonicidais the causative agent of furunculosis, a bacterial septicemia of cold-water fish of theSalmonidaefamily. Although otherAeromonasspecies can produce melanin,A. salmonicidasubsp.salmonicidais the only member of this genus that has been reported to exhibit temperature-dependent melanization. Here, we demonstrated that thermosensitive melanogenesis inA. salmonicidasubsp.salmonicidastrains is due to the thermolability of 4-hydroxyphenylpyruvate dioxygenase (HppD). Additionally, we confirmed that this thermolabile HppD exhibited higher activity at low temperatures than its mesophilic homologues, suggesting this as an adaptive strategy of this enzyme to the psychrophilic lifestyle ofA. salmonicidasubsp.salmonicida. The strictly conservedhppDsequences amongA. salmonicidasubsp.salmonicidaisolates and the specific possession of P103 and L119 residues could be used as a reference for the identification ofA. salmonicidasubsp.salmonicidaisolates.

scholarly journals Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish

2019 ◽  
Vol 35 (6) ◽  
Author(s):  
Siti Nadzirah Hussin ◽  
Azrina Azlan ◽  
Hock Eng Khoo ◽  
Noor Atiqah Aizan Abdul Kadir ◽  
Muhammad Rizal Razman
Keyword(s):  
Fatty Acids ◽  
Cold Water ◽  
Saturated Fatty Acids ◽  
Chemical Properties ◽  
Warm Water ◽  
Fatty Acids Composition ◽  
Fish Fillets ◽  
Water Fish ◽  
Fat Composition ◽  
And Chemical Properties

The purpose of this study was to determine and compare fat composition and chemical properties of fish fillets of selected warm-water fish obtained from Straits of Malacca. A cold water fish, namely salmon was used for comparison. Moisture content, crude fat, fatty acids composition and chemical characteristics of fish fillets of Yellowstripe scad, Japanese threadfin bream and salmon were determined. Japanese threadfin bream fillet had highest moisture and crude fat contents, followed by fillets of Yellowstripe scad and salmon. A significantly strong and negative correlation was found between moisture and crude fat contents of these fish fillets. Fillets of Japanese threadfin bream and Yellowstripe scad also had higher total saturated fatty acids than total unsaturated fatty acids. Although salmon fillet had lowest percentage of saturated fatty acids, it had highest monounsaturated fatty acids and polyunsaturated fatty acids (PUFA) compared with the two warm-water fish. Palmitic acid and oleic acid were the major fatty acids in the fish fillets. Chemical properties of the oils extracted from the warm-water fish fillets were varied compared to salmon. The selected warm-water fish fillets offer favorable fatty acids composition and chemical properties, which can potentially be used as good sources of PUFA.

scholarly journals A study of the hydration and thermodynamics of warm-water and cold-water fish collagens

1988 ◽  
Vol 249 (1) ◽  
pp. 127-133 ◽  
Author(s):  
C Rose ◽  
M Kumar ◽  
A B Mandal
Keyword(s):  
Thermodynamic Parameters ◽  
Cold Water ◽  
Coiled Coil ◽  
Activation Parameters ◽  
Warm Water ◽  
Random Coil ◽  
Bigeye Tuna ◽  
Denaturation Temperature ◽  
Fish Collagen ◽  
Water Fish

The hydrated volumes, Vh, of collagens extracted from various fish species were calculated by using the Simha-Einstein equation, and it was found that the hydration of warm-water fish collagen is greater than that of cold-water fish collagen (halibut). Although the intrinsic viscosities of warm-water fish (bigeye-tuna, carp and catfish) collagens are almost the same, the hydrated volume of bigeye-tuna collagen is approx. 1.5 and 3 times those of carp and catfish collagens respectively. The extent of hydration at 20 degrees C is in the following order: bigeye tuna greater than carp greater than catfish greater than halibut. The various thermodynamic activation parameters (delta G*, delta H* and delta S*) were calculated and it was found that they are useful for determining the exact denaturation temperature. It was calculated that the denaturation temperatures of halibut, bigeye-tuna, carp and catfish collagens are 17, 31, 32 and 26-30 degrees C respectively. The variations of hydration, intrinsic viscosity, denaturation temperature and the thermodynamic parameters with the variation of concentration of catfish collagen were also thoroughly examined. The change of thermodynamic parameters from coiled-coil to random-coil conformation upon denaturation of collagen were calculated from the amount of proline and hydroxyproline residues and compared with viscometric results.

scholarly journals EXPERIMENTAL ANALYSIS OF MODERN STATE OF REPRODUCTION FOR CHERRY SALMON ONCORHYNCHUS MASOU AT THE FISH FARMS OF SAKHALIN REGION

2019 ◽  
Vol 198 ◽  
pp. 195-208
Author(s):  
M. S. Myakishev ◽  
M. A. Ivanova ◽  
V. A. Kiselev ◽  
O. V. Zelennikov
Keyword(s):  
Water Temperature ◽  
Cold Water ◽  
Pink Salmon ◽  
Fish Farm ◽  
Warm Water ◽  
Fish Farms ◽  
Temperature Regimes ◽  
Water Fish ◽  
Growing Conditions ◽  
June July

Growing of cherry salmon juveniles under two different temperature regimes at the salmon farms Anivsky and Okhotsky in the fish-rearing cycle of 2016–2017 is analyzed. Data on cherry salmon growing for other fish farms of Sakhalin region collected in 1995–2017 are considered, as well. The periods of fish feeding and dynamics of their growth varied significantly in dependence on temperature conditions. The feeding started in April-May at the cold-water fish farms (Anivsky, Lesnoy, Sokolovsky, Urozhainiy) where the water temperature lowered in winter to 0.2–0.3 о С, but in February at Reidovo fish farm where the water temperature were not lower than 2 о С and in January at the most warm-water Okhotsky fish farm with the temperature never lower than 6.5 о С. In accordance with growing conditions, the growth rate of juveniles was high in winter month at the warm-water fish farms, where the ground water was used for rearing, but increased since May-June at the cold-water fish farms using natural heating of the river water. However, several cases were noted when the fish that accumulated less than 500–700 degree-days released from cold-water fish farms in June-July were larger than those from warm-water fish farms. Thus, cherry salmon is the only species among pacific salmons whose juveniles can be successfully grown at any temperature regime and consequently at any fish farm. This ability is reasoned by earlier spawning (along with pink salmon) and long period of development in rivers. At cold-water fish farms, the best results for cherry salmon growing could be achieved with the eggs planting in late August-September, whereas the time of eggs planting is not significant for warm-water fish farms.

Predicting cold-water bleaching in corals: role of temperature, and potential integration of light exposure

2020 ◽  
Vol 642 ◽  
pp. 133-146
Author(s):  
PC González-Espinosa ◽  
SD Donner
Keyword(s):  
Coral Bleaching ◽  
Cold Water ◽  
Light Exposure ◽  
Light Attenuation ◽  
Florida Keys ◽  
Cold Temperature ◽  
Warm Water ◽  
Coral Tissue ◽  
Effect Of Temperature ◽  
Type I

Warm-water growth and survival of corals are constrained by a set of environmental conditions such as temperature, light, nutrient levels and salinity. Water temperatures of 1 to 2°C above the usual summer maximum can trigger a phenomenon known as coral bleaching, whereby disruption of the symbiosis between coral and dinoflagellate micro-algae, living within the coral tissue, reveals the white skeleton of coral. Anomalously cold water can also lead to coral bleaching but has been the subject of limited research. Although cold-water bleaching events are less common, they can produce similar impacts on coral reefs as warm-water events. In this study, we explored the effect of temperature and light on the likelihood of cold-water coral bleaching from 1998-2017 using available bleaching observations from the Eastern Tropical Pacific and the Florida Keys. Using satellite-derived sea surface temperature, photosynthetically available radiation and light attenuation data, cold temperature and light exposure metrics were developed and then tested against the bleaching observations using logistic regression. The results show that cold-water bleaching can be best predicted with an accumulated cold-temperature metric, i.e. ‘degree cooling weeks’, analogous to the heat stress metric ‘degree heating weeks’, with high accuracy (90%) and fewer Type I and Type II errors in comparison with other models. Although light, when also considered, improved prediction accuracy, we found that the most reliable framework for cold-water bleaching prediction may be based solely on cold-temperature exposure.

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