Facultad Regional Mar del Plata
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Item Odontesthes argentinensis una especie potencial para la acuicultura.(Universidad de Buenos Aires (Facultad de Ciencias Veterinarias), 2024-08-13) del Valle, Juana Cristina; Friedman, Ivana Soledad; Liebana, Clara; Rodriguez, Yamila Eliana; Laitano, Maria Victoria; Zanazzi, Aldo Nahuel; Fernández-Gimenez, Analía VerónicaEl objetivo de este trabajo fue determinar las reservas en H y O y su posible relación con los requerimientos reproductivos.Item Enzimas recuperadas de residuos pesqueros microencapsuladas para su inclusión en alimentos para la acuicultura.(UTN Facultad Regional Mar del Plata, 2024-09-24) Rodriguez, Yamila Eliana; Laitano, Maria Victoria; Zanazzi, Aldo Nahuel; Rivero, GuadalupeDurante la alimentación de peces de cultivo, se ha demostrado que la inclusión de proteasas exógenas en las dietas mejora la digestibilidad de proteínas, el crecimiento, etc. Las cabezas de langostino, que se eliminan durante su procesamiento, son una fuente de proteasas factibles de utilizarse como ingredien-te bioactivo en las formulaciones acuícolas. Para incorporarlas en el alimento, estas enzimas deben ser inmovilizadas para protegerlas de las condiciones ambientales y poder dosificarlas. La atomización elec-trohidrodinámica permite la micro/nanoencapsulación de compuestos bioactivos en materiales polimé-ricos. El objetivo de este trabajo fue inmovilizar enzimas de langostino en partículas de alginato-bento-nita-quitosano a través de esta técnica para determinar el tiempo de residencia en el sistema digestivo de peces y su contribución a la actividad de proteasas digestivas.Item Potenciando la digestión del pejerrey de mar: evaluación del efecto de enzimas exógenas recuperadas de residuos pesqueros(Universidad Nacional de Entre Ríos, 2024-09-13) Rodriguez, Yamila Eliana; del Valle, Juana Cristina; Laitano, Maria Victoria; Friedman, Ivana Soledad; Liebana, Clara; Zanazzi, Aldo Nahuel; Fernández-Gimenez, Analía VerónicaEl objetivo de este trabajo fue evaluar el efecto de la adición de extractos enzimáticos provenientes de Pleoticus muelleri (PM) y Ovalipes trimaculatus (OT) sobre la actividad de peptidasas y lipasas de pejerrey para determinar la factibilidad de utilizar estos residuos pesqueros como aditivos alimentarios.Item Converting agricultural and fisheries waste into high-value products: Utilization of pea meal and shrimp protein hydrolysate as feed components for Nile Tilapia (Oreochromis niloticus)(Iranian Society of Ichthyology, 2025-02-25) Liebana, Clara; Rodriguez, Yamila Eliana; Fernández-Gimenez, Analía Verónica; Cecchi, Federico Alcides; Pereira, Nair de los ÁngelesThis study aims to characterize pea meal and shrimp protein hydrolysate as alternative protein ingredients, replacing soybean meal (SBM) in tilapia feed. The presence of protease inhibitors and the in vitro digestion were evaluated for both raw and extruded pea meals, while the characteristics of shrimp protein hydrolysate were also studied. The nutritional quality of alternative ingredients was assessed to formulate a diet that meets tilapia juveniles’ requirements, and its preliminary effects on growth were evaluated. Extrusion significantly reduced the inhibitory effect of pea meal on tilapia proteases (from 5.4 to 1.9%). In vitro, protein digestion of extruded pea meal (7.8±1.35%) did not differ from the control treatment with fish meal (11.8±1.94%). Additionally, shrimp protein hydrolysate presented 41.6±2.91% of DPPH radical scavenging activity. Tilapia fed a diet including 25% extruded pea meal and 10% shrimp protein hydrolysate, replacing soybean meal, presented comparable growth indicators to those exposed to the control diet. All the results in this study demonstrate that it is possible to include these ingredients derived from industrial waste in tilapia diets, improving the quality of the feed without affecting its performance.Item Morphological changes, peptidase activity, and effects of exogenous enzymes in the early ontogeny of Nile tilapia, Oreochromis niloticus.(2022-07-14) del Valle, Juana Cristina; Zanazzi, Aldo Nahuel; Rodriguez, Yamila Eliana; Haran, Nora Selma; Laitano, María Victoria; Mallo, Juan Carlos; Fernández‐Gimenez, Analía VerónicaDuring the early ontogeny, the transition from endogenous (yolk protein) to exogenous feeding (artificial diets) represents a critical period linked to the undifferentiated digestive system, with low digestibility of food protein. The objectives of this work were to characterize the morphology of the early Nile tilapia (Oreochromis niloticus) developmental stages and determine the activity of alkaline and acid peptidase enzymes during the ontogenesis from hatching to 20 days post-hatching (DPH). Also, the in vitro effect that exogenous enzymes from Argentine red shrimp (Pleoticus muelleri) waste have on the alkaline peptidases of larvae from 6 to 20 DPH (which correspond to the age at which fish eat exogenous food) was studied. Both acid and alkaline peptidase activities varied throughout early ontogeny development (from 0.1 to 1, and from 0.1 to 7.1 UE mg protein−1, respectively). The patterns of both enzyme activity variation would be related with changes in endogenous, mixed and exogenous feeding. Our studies show that the additions of the enzyme extract of shrimp have a synergistic effect (from 3 to 6 times) on endogenous in vitro activity. Moreover, the zymogram analysis demonstrates that the bands corresponding to the activity of each species (tilapia and red shrimp) remain active when they are mixed. The increase in peptidase digestive capacity by addition of exogenous enzymes would maximize the assimilation of nutrients from artificial food during early development.Item Exogenous proteases from seafood processing waste as functional additives in rainbow trout aquaculture(2021-03-01) Rodriguez, Yamila Eliana; Pereira, Nair; Laitano, María V.; Moreno, Pablo; Fernández Giménez, Analía VerónicaPrevious studies about enzyme additives for salmonids employed commercial proteases from bacteria, but research obtaining such enzymes from other organisms are scarce. We aimed to increase digestive protease activity in Oncorhynchus mykiss, by analysing potential sources of exogenous proteases generated from different seafood processing waste. To date, there is no information regarding the influences that exogenous enzymes have on the activity and integrity of endogenous enzymes in salmonids. The compatibility and interaction between endogenous and exogenous proteases were evaluated through protein hydrolysis and electrophoresis. We also evaluated the capacity of two types of microcapsules (Alginate–Chitosan and Alginate–Chitosan– Bentonite) to protect the protease activity after being exposed to the gastric environment of trout. The seafood wastes had activities around 0.23–2.53 U/ml at 15°C. Among all the exogenous proteases evaluated, P. granulosa's extract showed the best performance, followed by L. santolla's extract. Such extracts increased the protein hydrolysis to equal or higher levels than the commercial protease and did not alter the integrity of trout proteases. The optimal catalytic function at low temperatures of these extracts might be linked to the habitat of these arthropods. Alginate–Chitosan– Bentonite microcapsules are recommended in preference to Alginate–Chitosan capsules for delivery of enzymes in salmonids because they ensure the activity of exogenous proteases for longer in acid pH (6 vs. 4 h). This research promotes a re-evaluation of seafood processing wastes through the production of a potentially functional additive that may improve trout protein digestion.Item Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product.(2021-04-19) Pereira, María de los Ángeles; Fangio, María Florencia; Rodriguez, Yamila Eliana; Harán, Nora Selma; Fernández Giménez, Analía Verónica; Bonadero, María CeciliaAbstract Proteases from shrimp wastes were characterized and protein hydrolysates were obtained. Shrimp protein hydrolysates (SPH) were produced by autolysis (H0) and added 1% (H1) and 2% vol/vol (H2) enzyme extract of shrimp. The hydrolysis degree was determined using a colorimetric method; the capability of hydrolysates to scavenge free radicals was measured with DPPH, and the antimicrobial activity of the SPH was evaluated by the microdilution test. The degree of protein hydrolysis ranged between 43% (H0) and 71.5% (H2) after 90 min, and it functioned as a source of lysine, leucine, aspartic acid, glutamic acid, and glycine. After 10 min of reaction, all hydrolysates reached 50% of scavenging effect. In addition, the SPH prepared with food additives showed acceptable microbiological quality and pH during 40 days at room temperature. This study aims at introducing a low-cost process which produces SPH with commercial applications in the food industry. Practical applications Currently, shrimp processing wastes represents an environmental and economic problem, since such seafood industry must pay for the landfarming service. This waste treatment is not environmentally efficient, and it affects the value of the final product. However, these wastes have a large number of compounds which hold biological activities of interest that can be used to obtain a high added value product such as protein hydrolysates. This by-product has several potential applications for the food and pharmaceutical industries. In this study, a protein hydrolysate solution was obtained utilizing processed shrimp waste as an enzymatic resource and a protein substrate as well. This research demonstrated the feasibility of obtaining a good protein source that also holds useful antioxidant properties. It is important to highlight that the by-product was obtained without resorting to freeze-drying technology, which makes the industrial process more expensive. To accomplish that, we included low-cost food preservatives and assessed the shelf life of this product of high nutritional quality.