Lipid Profiles of the Heads of Four Shrimp Species by UPLC–Q–Exactive Orbitrap/MS and Their Cardiovascular Activities

Lipids are key factors in nutrition, structural function, metabolic features, and other biological functions. In this study, the lipids from the heads of four species of shrimp (Fenneropenaeus chinensis (FC), Penaeus japonicus (PJ), Penaeus vannamei (PV), and Procambarus clarkia (PCC)) were compared and characterized based on UPLC–Q–Exactive Orbitrap/MS. We compared the differences in lipid composition of four kinds of shrimp head using multivariate analysis. In addition, a zebrafish model was used to evaluate pro-angiogenic, anti-inflammatory, anti-thrombotic, and cardioprotective activities of the shrimp head lipids. The lipids from the four kinds of shrimp head had different degrees of pro-angiogenic activities, and the activities of PCC and PJ shrimp lipids were more significant than those of the other two species. Four lipid groups displayed strong anti-inflammatory activities. For antithrombotic activity, only PCC (25 μg/mL) and PV (100 μg/mL) groups showed obvious activity. In terms of cardioprotective activity, the four kinds of lipid groups significantly increased the zebrafish heart rhythms. The heart distances were shortened, except for those of the FC (100 μg/mL) and PJ (25 μg/mL) groups. Our comprehensive lipidomics analysis and bioactivity study of lipids from different sources could provide a basis for the better utilization of shrimp.

Utilization of Shrimp Head Wastes into Powder Form as Raw Material for Value-Added Products

Shrimp processing industries produce large amounts of wastes in the form of shrimp heads, shells, and tails, which are more or less 50% of the raw materials. Improper disposal of these nutrient-rich wastes can cause environmental problems if not duly managed. This study aims to utilize Penaeus monodon shrimp head wastes into powder form using a cabinet type drier and establish the processing yield and important product qualities. Two treatments of shrimp head powders were studied: shrimp head powder with carapace (SHPwc) and shrimp head powder without carapace (SHPwoc). The yields obtained were 26.72% for SHPwc while 20.42% for SHPwoc; both are considered to have significant value since both are produced from wastes. Both products have satisfactory water activity levels; however, the bulk density was high, and the solubility was lower than other published powdered seafood by-products. Both products have light orange or brown color: however, in both odor and flavor, SHPwoc had a higher mean general acceptability, with “like slightly-like moderately” results. SHPwoc was subjected to a shelf-life study with added salt and ascorbic acid preservatives. Monthly analyses revealed that the microbiological parameters are still within limits, and both moisture and pH values were acceptable after eight months of storage at ambient temperature (28-30°C). However, the peroxide value is acceptable until only the sixth month, which signifies the end of shelf-life based on theoretical sensory changes. The results of this study show the promising significance of utilizing shrimp processing wastes into seafoodbased products.

Comparison of the Proximate Composition and Nutritional Profile of Byproducts and Edible Parts of Five Species of Shrimp

The nutritional components of different parts (meat, head, shell and tail) of Litopenaeus vannamei (L.v), Macrobrachium rosenbergii (M.r), Penaeus monodon (P.m), Fenneropenaeus chinensis (F.c), and Penaeus japonicus (P.j) were analyzed and their nutritional values were evaluated. For the five species of shrimp, the meat yield was 37.47–55.94%, and the byproduct yield was 44.06–62.53%. The meat yields of L.v and F.c were the highest (55.94 and 55.92%, respectively), and the meat yield of M.r was the lowest (37.47%). The shrimp contain high amounts of crude protein, and the values of the amino acid score (AAS), chemical score (CS), and essential amino index (EAAI) were greater than or close to 1.00, indicating that shrimp protein had higher nutritional value. The shrimp head was rich in polyunsaturated fatty acids and the ratio of n-6 to n-3 PUFAs was from 0.37 to 1.68, indicating that the shrimp head is rich in n-3 PUFAs and is a good source of n-3 PUFAs. The five species of shrimp were rich in macro- and micro-minerals, especially in shrimp byproducts. The shrimp byproducts were also rich in other bioactive ingredients (astaxanthin), which are also very valuable for developing biological resources. Therefore, shrimp have many nutritional benefits, and their byproducts can also be used to develop natural nutraceuticals, which are considered to be one of the healthiest foods.

Physical and nutritional qualities of eggs and meats fed shrimp head meal to layer chicken

The experiment was conducted to investigate the effects of substitution of soybean meal of laying hens ration by shrimp head meal (SHM) on physical and nutritional quality of eggs and meats. Three hundred Hisex White laying hens were divided into five treatment groups and allocated five experimental diets included different levels of SHM. Soybean meal contents of control ration was substituted by SHM meal at the rate of 25, 50, 75 and 100%, respectively. Samples of SHM, eggs and meats were subjected to proximate analysis. Physical properties of eggs and meats were also analyzed following the standard procedures. Highest CP contents (%) of eggs were recorded to be 11.39±0.27 and 10.83±0.18 at initial and peak production periods, respectively in laying hens group fed ration substituted SBM by SHM at the rate of 25%. Significantly (p<0.001) highest value of redness (a*) of egg yolk was recorded to be 1.39 in laying hens group fed diet where SBM was completely substituted by SHM and lowest to be -3.11 in control group (no substitution) at initial production stage (18th to 20th week). Significantly (p=0.05) highest CP (%) contents of meats was found to be 19.37±0.36 in laying hens fed diets substituted SBM at the rate of 75% by SHM and lowest in complete substituted group. It can be concluded that substitution of soybean meal of laying hens ration at the rate of 25% by SHM is suitable for better egg and meat quality. Bang. J. Anim. Sci. 2021. 50 (1):12-21

Bioproduction of Prodigiosin from Fishery Processing Waste Shrimp Heads and Evaluation of Its Potential Bioactivities

The aim of this work was to reuse a fish processing waste, shrimp head powder (SHP), for the production of prodigiosin (PG) via microbial technology and to assess its potential bioactivities. PG was produced in a 12 L-bioreactor system, and the highest PG productivity of 6310 mg L−1 was achieved when Serratia marcescens CC17 was used for fermentation in a novel designed medium (6.75 L) containing 1.5% C/N source (SHP/casein = 9/1), 0.02% K2SO4, ans 0.025% Ca3(PO4)2, with initial pH 7.0, and fermentation was performed at 28 °C for 8 h. The purified PG showed moderate antioxidants, efficient anti-NO (anti-nitric oxide), and acetylcholinesterase (AChE) inhibitory activities. In a docking study, PG showed better binding energy scores (−12.3 kcal/mol) and more interactions (6 linkages) with several prominent amino acids in the biding sites on AChE that were superior to those of Berberine chloride (−10.8 kcal/mol and one linkage). Notably, this is the first investigation using shrimp heads for the mass bioproduction of PG with high productivity, and Ca3(PO4)2 salt was also newly found to significantly enhance PG production by S. marcescens. This study also provided available data on the anti-NO and anti-AChE effects of PG, especially from the docking simulation PG towards AChE that was described for the first time in this study. The above results suggest that SHP is a good material for the cost-effective bioproduction of PG, which is a potential candidate for anti-NO and anti-Alzheimer drugs.

Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (Penaens vannamei) Head during Autolysis

This study evaluated the food safety and proximate composition of shrimp head (SH). Potentially toxic elements in SH were below European Union legislation limits. SH had a high content of tasting amino acids (sweet and umami amino acids was 57%) and a high content of functional amino acids (essential amino acids was 37%). Moreover, the changes of flavor and key umami molecules in SH were studied by sensory evaluation, electronic tongue, electronic nose, automated amino acid analyzer, and high performance liquid chromatography (HPLC). The results showed that the significant difference of flavor in SH happened during autolysis. SH with autolysis had the best umami taste at 6 h, which may result from the synergistic work of free amino acids and nucleotide related compounds. Additionally, the performance of endogenous proteases in SH was investigated to efficiently analyze autolysis. The optimum pH and temperature of endogenous proteases in SH were 7.5 and 50 °C, respectively. The autolysis of SH depends on two endogenous proteases (~50 kDa and ~75 kDa). These results suggest that the formation of flavor in SH during autolysis can be controlled, which could provide guidance for SH recycle. SH could consider as one of the food materials for producing condiments.

Marine by-products tested as feed for almaco jack Seriola rivoliana and their effect on fatty acids and sterols in different tissues.

Marine by-products can compose up to 70% of the total weight of produce from fisheries; most of these by-products are discarded. However, these by-products are rich in highly unsaturated fatty acids that are not synthetized by most marine animals that are produced by aquaculture. Here, we used three marine by-products (shrimp head, Catarina scallop viscera, and Pen shell viscera) to produce meals without the step used to separate lipids as is traditionally done; this separation can promote hydrolysis of lipids and ultimately, oxidation of fatty acids and sterols. Lipid-rich meals were used to partially substitute commercial fishmeal on feeds that were used to grow almaco jack (Seriola rivoliana) juveniles for 10 weeks. The content of 20:5n-3 and 22:6n-3 in tissues of fish fed shrimp and Pen shell presented values similar to controls, but the former had had a better effect on growth, lipid, and phytosterols levels. However, Catarina meal had lower concentration of 20:4n-6 and 22:6n-3 but higher proportion of 20:4n-6 in muscle and 22:6n-3 in liver, indicating a selective conservation in relation to other fatty acids. Catarina meal contained traces of 18:5n-3 (0.02 g/kg) indicating that these scallops, albeit their healthy aspect, were in contact with toxins (okadaic acid) produced by dinoflagellates, a setback that needs to be addressed previous to meal manufacturing. In conclusion, marine by-products processed to maintain lipid composition can be used to reduce the use of fishmeal in the diet, and their use improve the lipid content and growth compared to control diet with fishmeal.

Obtaining of Astaxanthin from Crab Exosqueletons and Shrimp Head Shells

Fresh wastes of Mexican headshell shrimp (Litopenaeus vannamei), blue crab (Callinectes bellicosus), and Mexican brown crab (Callinectes sapidus) exoskeletons were autoclaved, dried, and grounded at a particle size of 150 µm. Macerated samples were diluted to ethyl acetate, acetone, cyclohexane, isopropyl alcohol, hexane, heptane, and a combination of hexane-acetone-ethanol-toluene solvents. High-Performance Liquid Chromatography analysis determined the astaxanthin amount in every organic solvent extract. Acetone was the most efficient solvent: 114 µg/g (L. vannamei), 39 µg/g (C. bellicosus), and 44 µg/g (C. sapidus); the mixture of hexane-acetone-ethanol-toluene resulted a idoneus solvent when was used on crab exoskeletons: 39 µg/g (C. bellicosus) and 51 µg/g (C. sapidus). The astaxanthin characterization was performed without saponification, in L. vannamei chromatograms, the amount of trans astaxanthin was 6.23 µg/g (5.47 % of total area), in C. bellicosus was 26.13 µg/g (67 % of total area) and in C. sapidus was 28.42 µg/g (64.6 % of total area).

Substitution of Soybean Meal by Shrimp Head Meal (Penaeus Monodon) in Poultry Ration for the Performance of Growing Pullets

To minimize the production cost of poultry and poultry products, it is important to formulate low cost balanced ration utilizing unconventional feed resources. Therefore, the experiment was carried out to measure the effect of substituting soybean meal (SBM) by different levels of shrimp head meal (SHM) to the ration of growing layer pullets. A control corn-soybean layer grower (pullet) diet and four different levels of SHM included diets as substitution of SBMwere fed to five groups of Hisex White pullets from 5th to 18th weeks of age. All groups of pullets fed isocaloric feeds (2765 Kcal kg-1). The control group T0 (0 % SHM+20 % SBM) received grower ration formulated with traditional feed ingredients with no substitution of SBM. The SBM contents of other treatment groups were substituted at the rate of 25 %, 50 %, 75 % and 100 % by the SHM and were adjusted as 5 % SHM+15 % SBM (T1), 10 % SHM+10 % SBM (T2), 15 % SHM+5 % SBM (T3) and 20 % SHM+0 % SBM (T4) keeping other ingredients constant as of control. Cumulative feed intake increased with the increasing level of SHM of diets. Feed cost and mortality rate decreased with the increasing level of SHM in the ration. Significantly lowest FCR at most of the age categories, highest cumulative body weight (p<0.05) at 18 weeks and highest weight at maturity (p<0.05) were found in treatment group fed 5 % SHM. Therefore, it can be concluded that substitution of 25 % SBM of the ration by SHM is suitable for the better performance of growing layer pullets. SAARC J. Agri., 18(2): 125-137 (2020)