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

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.

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

Biochemical Journal ◽

10.1042/bj1330735 ◽

1973 ◽

Vol 133 (4) ◽

pp. 735-738 ◽

Cited By ~ 72

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.

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

Bioscience Journal ◽

10.14393/bj-v35n6a2019-42782 ◽

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.

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Temperature dependence of the ATP-ase activities in brain homogenates from a cold-water fish and a warm-water fish

Comparative Biochemistry and Physiology Part B Comparative Biochemistry ◽

10.1016/0305-0491(73)90230-7 ◽

1973 ◽

Vol 44 (3) ◽

pp. 819-821

Author(s):

J. Kohonen ◽

R. Tirri ◽

K.Y.H. Lagerspetz

Keyword(s):

Temperature Dependence ◽

Cold Water ◽

Warm Water ◽

Water Fish

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The immune response of a warm water fish orange-spotted grouper (Epinephelus coioides) infected with a typical cold water bacterial pathogen Aeromonas salmonicida is AhR dependent

Developmental & Comparative Immunology ◽

10.1016/j.dci.2020.103779 ◽

2020 ◽

Vol 113 ◽

pp. 103779

Author(s):

Lixing Huang ◽

Weilu Qi ◽

Yanfei Zuo ◽

Siti Aisyah Alias ◽

Wei Xu

Keyword(s):

Immune Response ◽

Cold Water ◽

Bacterial Pathogen ◽

Aeromonas Salmonicida ◽

Warm Water ◽

Epinephelus Coioides ◽

Water Fish

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

Izvestiya TINRO ◽

10.26428/1606-9919-2019-198-195-208 ◽

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.

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

Marine Ecology Progress Series ◽

10.3354/meps13336 ◽

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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