The Experts below are selected from a list of 1374 Experts worldwide ranked by ideXlab platform
Hiroshi Ueda - One of the best experts on this subject based on the ideXlab platform.
-
experimental evidence on prevention of infection by the ectoparasitic protozoans ichthyobodo salmonis and trichodina truttae in juvenile chum salmon using ultraviolet disinfection of rearing water
Journal of Fish Diseases, 2019Co-Authors: Shinya Mizuno, Shigehiko Urawa, Mahito Miyamoto, Makoto Hatakeyama, Nobuhisa Koide, Hiroshi UedaAbstract:: In northern Japan, juvenile chum salmon Oncorhynchus keta (Walbaum) are released from hatcheries to enhance the fishery resource. Infections with ectoparasitic protozoans, particularly the flagellate Ichthyobodo salmonis and the ciliate Trichodina truttae, occasionally cause severe mortality among hatchery-reared juveniles. This study examined the susceptibility of the two parasites to wide-ranging UV irradiation (experiment 1) and then investigated whether UV disinfection of the rearing water using a commercial device was useful for preventing infections among juveniles in a small-scale rearing system over a 28-day period (experiment 2). In experiment 1, parasite mortality reached 100% with UV irradiation doses of ≥9.60 × 105 μW s/cm2 for I. salmonis and ≥8.40 × 105 μW s/cm2 for T. truttae. In experiment 2, disinfection of the rearing water at a UV irradiation dose of 2.2 × 106 μW s/cm2 succeeded in complete prevention of both parasites in the juvenile salmon. These results elucidate the minimum dose of UV irradiation for inactivation of I. salmonis and T. truttae, and demonstrate the usefulness of water disinfection using a commercial UV irradiation device to prevent infections by these parasites in hatchery-reared juvenile chum salmon.
-
effects of dietary supplementation with oregano essential oil on prevention of the ectoparasitic protozoans ichthyobodo salmonis and trichodina truttae in juvenile chum salmon Oncorhynchus keta
Journal of Fish Biology, 2018Co-Authors: Shinya Mizuno, Shigehiko Urawa, Mahito Miyamoto, Makoto Hatakeyama, Nobuhisa Koide, Yoshitaka Sasaki, Shoichi Tada, Hiroshi UedaAbstract:The present study performed three experiments to establish a practical prevention strategy for the ectoparasitic flagellate Ichthyobodo salmonis and ciliate Trichodina truttae in hatchery-reared juvenile chum salmon Oncorhynchus keta using dietary supplementation with oregano essential oil. Experiment 1 showed that a diet supplemented for 3 weeks with 0.02% oregano essential oil significantly prevented infection with I. salmonis and T. truttae in juveniles reared in small tanks. Experiment 2, in outdoor hatchery ponds, demonstrated that the oregano treatment completely prevented I. salmonis infection for 52 days and T. truttae infection for 38 days. Oregano-treated juvenile mortality attributable to infection with these protozoans also decreased to 7.6% of control juvenile mortality, confirming the utility of this treatment in cultured O. keta. Physiological analyses of the oregano-treated juveniles elucidated the treatment's safety in relation to their metabolism, osmoregulation, natural immunity and olfactory responses and also detected carvacrol (a major component of oregano essential oil which shows antimicrobial activity) on the skin. In experiment 3, exposure of the two protozoans to oregano essential oil revealed a weak antiparasitic action on the body surface of the juvenile O. keta. The overall results demonstrate that dietary oregano supplementation is a practical prevention strategy for I. salmonis and T. truttae in hatchery-reared juvenile O. keta and suggest the possibility that its anti-parasitic action is attributable to a component of the oil that emerges onto the skin of the body of the fish.
-
epizootiology of the ectoparasitic protozoans ichthyobodo salmonis and trichodina truttae on wild chum salmon Oncorhynchus keta
Diseases of Aquatic Organisms, 2017Co-Authors: Shinya Mizuno, Shigehiko Urawa, Mahito Miyamoto, Makoto Hatakeyama, Nobuhisa Koide, Hayato Saneyoshi, Hiroshi UedaAbstract:Infestations of the ectoparasitic flagellate Ichthyobodo salmonis and the ciliate Trichodina truttae have caused acute mortalities of hatchery-reared juvenile chum salmon Oncorhynchus keta in Hokkaido, northern Japan. This study examined the epizootiology of I. salmonis and T. truttae on wild chum salmon as a possible infection source of the 2 parasitic protozoans in hatcheries. Infestations by both ectoparasites were detected on freshwater-adapted adult and juvenile chum salmon in all 4 rivers examined. This is the first study of an anadromous Pacific salmonid to report infestation of I. salmonis and T. truttae in adults returning for spawning. Among the marine-inhabiting phase of chum salmon, infestation with I. salmonis, but not T. truttae, was observed on adults and juveniles. The 2 protozoans were experimentally transmitted at the same time from wild to hatchery-reared chum salmon juveniles, and caused a high rate of mortality in the hatchery fish. In freshwater, the proliferation rate of T. truttae was greater than that of I. salmonis. These observations show that the euryhaline ectoparasite I. salmonis can infest chum salmon throughout their life cycle, in both river and ocean habitats, whereas T. truttae is able to infest these salmonids only in freshwater. Furthermore, wild chum salmon were shown to be a potential infestation source for both T. truttae and I. salmonis in hatchery fish.
-
quantitative analysis of ichthyobodo salmonis an ectoparasitic flagellate infecting juvenile chum salmon Oncorhynchus keta in hatcheries
Fisheries Science, 2017Co-Authors: Shinya Mizuno, Shigehiko Urawa, Mahito Miyamoto, Makoto Hatakeyama, Nobuhisa Koide, Hiroshi UedaAbstract:Ichthyobodosis caused by the ectoparasitic flagellate Ichthyobodo salmonis is a significant cause of mortality in juvenile chum salmon Oncorhynchus keta reared in hatcheries of northern Japan. The present study established a real-time quantitative polymerase chain reaction assay (qPCR) of I. salmonis ribosomal DNA (rDNA) using SYBR Green. This assay allows monitoring of parasite infections for the epidemiological study and control of ichthyobodosis in hatcheries. qPCR showed high reproducibility for measurements between 1.0 and 1.0 × 108 rDNA copy/μl. There was a significant positive correlation between the number of parasites and the amount of I. salmonis rDNA. A survey using the qPCR assay indicated that infection by I. salmonis was present in 23 of 87 hatcheries; parasite loads were estimated to be between 50 and 750 parasites/g juvenile body weight. These results demonstrate that our qPCR assay enables the surveying of juvenile chum salmon reared in hatcheries for infection by I. salmonis.
-
Micro Data Logger Analyses of Homing Behavior of Chum Salmon in Ishikari Bay
2016Co-Authors: Takashi Kitahashi, Akihisa Urano, Yasuhiko Naito, Hideji Tanaka, Masatoshi Ban, Hironori Ando, Seiichi Saito, Hiroshi UedaAbstract:ABSTRACT—The profile of homing behavior in chum salmon (Oncorhynchus keta) that migrate from coastal sea to their natal river was not known well. We thus investigated temporal behavioral profiles of pre-spawn-ing chum salmon in terms of water depth and temperature in Ishikari Bay using a micro data logger in 1997 and 1998. Fish were caught by a set net, tagged and attached with a data logger under MS222 anesthesia, and were released at the points 5 and 3 km off from the mouth of the Ishikari River in 1997 and 1998, respectively. A temporal profile of water depth and ambient temperature along the migratory pathway of re-captured salmon indicated that they usually stayed near the surface where water temperature was relatively low. Conductivity-temperature-depth recorder (CTD) data and the sea surface temperature estimated with National Oceanic and Atmospheric Administration (NOAA) Advanced Very High Resolution Radiometer (AVHRR) indicated that the influent of river water formed a low-temperature brackish subsurface layer nea
Barbara Rasco - One of the best experts on this subject based on the ideXlab platform.
-
effect of water phase salt content and storage temperature on listeria monocytogenes survival in chum salmon Oncorhynchus keta roe and caviar ikura
Journal of Food Science, 2007Co-Authors: Joonghan Shin, Barbara RascoAbstract:Salmon caviar, or ikura, is a ready-to-eat food prepared by curing the salmon roe in a brine solution. Other seasonings or flavorants may be added, depending upon the characteristics of the product desired. Listeria monocytogenes growth is a potential risk, since it can grow at high salt concentrations (>10%) and in some products at temperatures as low as 3 degrees C. Ikura was prepared from chum salmon (Oncorhynchus keta) roe by adding food-grade NaCl to yield water phase salt contents (WPS) of 0.22% (no added salt), 2.39%+/- 0.18%, 3.50%+/- 0.19%, and 4.36%+/- 0.36%. A cocktail containing L. monocytogenes (ATCC 19114, 7644, 19113) was incorporated into the ikura at 2 inoculum levels (log 2.4 and 4.2 CFU/g), and stored at 3 or 7 degrees C for up to 30 d. L. monocytogenes was recovered by plating onto modified Oxford media. Aerobic microflora were analyzed on plate count agar. Samples were tested at 0, 5, 10, 20, and 30 d. L. monocytogenes did not grow in chum salmon ikura held at 3 degrees C during 30 d at any salt level tested; however, the addition of salt at these levels did little to inhibit Listeria growth at 7 degrees C and counts reached 5 to 6 logs CFU/g. Components in the salmon egg intracellular fluid appear to inhibit the growth of L. monocytogenes. Total aerobic microflora levels were slightly lower in products with higher salt contents. These results indicate that temperature control is critical for ikura and similar products, but that products with lower salt contents can be safe, as long as good refrigeration is maintained.
-
characterization of salmon Oncorhynchus keta and sturgeon acipenser transmontanus caviar proteins
Journal of Food Biochemistry, 2006Co-Authors: Murad A Alholy, Barbara RascoAbstract:The solubility of protein components in salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar in distilled water, 5% (w/v) NaCl, 70% (v/v) ethanol at 65C, and 0.2% (w/v) NaOH was determined. The salt soluble proteins were the predominant fraction and constituted 84.2% of the recovered protein in salmon and 86.1% in sturgeon samples. The two most prominent protein fractions (12.5% sodium dodecyl sulfate-polyacrylamide gel electrophoresis) for sturgeon caviar are most likely vitellin (96 kDa) and ovomucoid or phosvitin (28 kDa). For salmon roe, small proteins, possibly lysozyme or phosvitin (10 kDa), are also present.
-
inactivation of listeria innocua in nisin treated salmon Oncorhynchus keta and sturgeon acipenser transmontanus caviar heated by radio frequency
Journal of Food Protection, 2004Co-Authors: Murad A Alholy, J Ruiter, Mengshi Lin, Donghyun Kang, Barbara RascoAbstract:Recent regulatory concerns about the presence of the pathogen Listeria monocytogenesin ready-to-eat aquatic foods such as caviar has prompted the development of postpackaging pasteurization processes. However, caviar is heat labile, and conventional pasteurization processes affect the texture, color, and flavor of these foods negatively. In this study, chum salmon (Oncorhynchus keta, 2.5% total salt) caviar or ikura and sturgeon (Acipenser transmontanus, 3.5% total salt) caviar were inoculated with three strains of Listeria innocua in stationary phase at a level of more than 10 7 CFU/g. L. innocua strains were used because they exhibit an equivalent response to L. monocytogenes for many physicochemical processing treatments, including heat treatment. The products were treated by immersion in 500 IU/ml nisin solution and heat processed (an 8-D process without nisin or a 4-D process with 500 IU/ml nisin) in a newly developed radio frequency (RF; 27 MHz) heating method at 60, 63, and 658C. RF heating along with nisin acted synergistically to inactivate L. innocua cells and total mesophilic microorganisms. In the RF‐nisin treatment at 658C, no surviving L. innocua microbes were recovered in sturgeon caviar or ikura. The come-up times in the RF-heated product were significantly lower compared with the water bath‐heated caviar at all treatment temperatures. The visual quality of the caviar products treated by RF with or without nisin was comparable to the untreated control.
-
thermal inactivation of listeria innocua in salmon Oncorhynchus keta caviar using conventional glass and novel aluminum thermal death time tubes
Journal of Food Protection, 2004Co-Authors: Murad A Alholy, Juming Tang, Z Quinde, D Guan, Barbara RascoAbstract:Differences in the come-up times and thermal inactivation parameters of Listeria innocua in salmon (Oncorhynchus keta ) caviar containing 2.5% salt using conventional thermal-death-time (TDT) glass tubes and a novel aluminum tube were tested and compared. Generally, the come-up times and decimal reduction times ( D-values) were shorter and the change in temperature required to change the D-value (z-value) was longer in the aluminum than in the glass tubes. The D-values at 60, 63, and 658C for the aluminum TDT tubes were 2.97, 0.77, and 0.40 min, respectively, and for the glass TDT tubes, these values were 3.55, 0.84, and 0.41 min. The z-values were 5.7 8C in the aluminum and 5.3 8C in the glass. Because of the shorter comeup time, the aluminum TDT tubes may provide a more precise measurement of microbial thermal inactivation than the glass TDT tubes, particularly for viscous materials, solid foods, and foods containing particulate matter.
Shigehiko Urawa - One of the best experts on this subject based on the ideXlab platform.
-
experimental evidence on prevention of infection by the ectoparasitic protozoans ichthyobodo salmonis and trichodina truttae in juvenile chum salmon using ultraviolet disinfection of rearing water
Journal of Fish Diseases, 2019Co-Authors: Shinya Mizuno, Shigehiko Urawa, Mahito Miyamoto, Makoto Hatakeyama, Nobuhisa Koide, Hiroshi UedaAbstract:: In northern Japan, juvenile chum salmon Oncorhynchus keta (Walbaum) are released from hatcheries to enhance the fishery resource. Infections with ectoparasitic protozoans, particularly the flagellate Ichthyobodo salmonis and the ciliate Trichodina truttae, occasionally cause severe mortality among hatchery-reared juveniles. This study examined the susceptibility of the two parasites to wide-ranging UV irradiation (experiment 1) and then investigated whether UV disinfection of the rearing water using a commercial device was useful for preventing infections among juveniles in a small-scale rearing system over a 28-day period (experiment 2). In experiment 1, parasite mortality reached 100% with UV irradiation doses of ≥9.60 × 105 μW s/cm2 for I. salmonis and ≥8.40 × 105 μW s/cm2 for T. truttae. In experiment 2, disinfection of the rearing water at a UV irradiation dose of 2.2 × 106 μW s/cm2 succeeded in complete prevention of both parasites in the juvenile salmon. These results elucidate the minimum dose of UV irradiation for inactivation of I. salmonis and T. truttae, and demonstrate the usefulness of water disinfection using a commercial UV irradiation device to prevent infections by these parasites in hatchery-reared juvenile chum salmon.
-
effects of dietary supplementation with oregano essential oil on prevention of the ectoparasitic protozoans ichthyobodo salmonis and trichodina truttae in juvenile chum salmon Oncorhynchus keta
Journal of Fish Biology, 2018Co-Authors: Shinya Mizuno, Shigehiko Urawa, Mahito Miyamoto, Makoto Hatakeyama, Nobuhisa Koide, Yoshitaka Sasaki, Shoichi Tada, Hiroshi UedaAbstract:The present study performed three experiments to establish a practical prevention strategy for the ectoparasitic flagellate Ichthyobodo salmonis and ciliate Trichodina truttae in hatchery-reared juvenile chum salmon Oncorhynchus keta using dietary supplementation with oregano essential oil. Experiment 1 showed that a diet supplemented for 3 weeks with 0.02% oregano essential oil significantly prevented infection with I. salmonis and T. truttae in juveniles reared in small tanks. Experiment 2, in outdoor hatchery ponds, demonstrated that the oregano treatment completely prevented I. salmonis infection for 52 days and T. truttae infection for 38 days. Oregano-treated juvenile mortality attributable to infection with these protozoans also decreased to 7.6% of control juvenile mortality, confirming the utility of this treatment in cultured O. keta. Physiological analyses of the oregano-treated juveniles elucidated the treatment's safety in relation to their metabolism, osmoregulation, natural immunity and olfactory responses and also detected carvacrol (a major component of oregano essential oil which shows antimicrobial activity) on the skin. In experiment 3, exposure of the two protozoans to oregano essential oil revealed a weak antiparasitic action on the body surface of the juvenile O. keta. The overall results demonstrate that dietary oregano supplementation is a practical prevention strategy for I. salmonis and T. truttae in hatchery-reared juvenile O. keta and suggest the possibility that its anti-parasitic action is attributable to a component of the oil that emerges onto the skin of the body of the fish.
-
epizootiology of the ectoparasitic protozoans ichthyobodo salmonis and trichodina truttae on wild chum salmon Oncorhynchus keta
Diseases of Aquatic Organisms, 2017Co-Authors: Shinya Mizuno, Shigehiko Urawa, Mahito Miyamoto, Makoto Hatakeyama, Nobuhisa Koide, Hayato Saneyoshi, Hiroshi UedaAbstract:Infestations of the ectoparasitic flagellate Ichthyobodo salmonis and the ciliate Trichodina truttae have caused acute mortalities of hatchery-reared juvenile chum salmon Oncorhynchus keta in Hokkaido, northern Japan. This study examined the epizootiology of I. salmonis and T. truttae on wild chum salmon as a possible infection source of the 2 parasitic protozoans in hatcheries. Infestations by both ectoparasites were detected on freshwater-adapted adult and juvenile chum salmon in all 4 rivers examined. This is the first study of an anadromous Pacific salmonid to report infestation of I. salmonis and T. truttae in adults returning for spawning. Among the marine-inhabiting phase of chum salmon, infestation with I. salmonis, but not T. truttae, was observed on adults and juveniles. The 2 protozoans were experimentally transmitted at the same time from wild to hatchery-reared chum salmon juveniles, and caused a high rate of mortality in the hatchery fish. In freshwater, the proliferation rate of T. truttae was greater than that of I. salmonis. These observations show that the euryhaline ectoparasite I. salmonis can infest chum salmon throughout their life cycle, in both river and ocean habitats, whereas T. truttae is able to infest these salmonids only in freshwater. Furthermore, wild chum salmon were shown to be a potential infestation source for both T. truttae and I. salmonis in hatchery fish.
-
quantitative analysis of ichthyobodo salmonis an ectoparasitic flagellate infecting juvenile chum salmon Oncorhynchus keta in hatcheries
Fisheries Science, 2017Co-Authors: Shinya Mizuno, Shigehiko Urawa, Mahito Miyamoto, Makoto Hatakeyama, Nobuhisa Koide, Hiroshi UedaAbstract:Ichthyobodosis caused by the ectoparasitic flagellate Ichthyobodo salmonis is a significant cause of mortality in juvenile chum salmon Oncorhynchus keta reared in hatcheries of northern Japan. The present study established a real-time quantitative polymerase chain reaction assay (qPCR) of I. salmonis ribosomal DNA (rDNA) using SYBR Green. This assay allows monitoring of parasite infections for the epidemiological study and control of ichthyobodosis in hatcheries. qPCR showed high reproducibility for measurements between 1.0 and 1.0 × 108 rDNA copy/μl. There was a significant positive correlation between the number of parasites and the amount of I. salmonis rDNA. A survey using the qPCR assay indicated that infection by I. salmonis was present in 23 of 87 hatcheries; parasite loads were estimated to be between 50 and 750 parasites/g juvenile body weight. These results demonstrate that our qPCR assay enables the surveying of juvenile chum salmon reared in hatcheries for infection by I. salmonis.
-
Recent Analyses of Chum Salmon Homing Migration from the Bering Sea to Japan
2015Co-Authors: Hideji Tanaka, Yasuhiko Naito, Shigehiko Urawa, Masaaki Fukuwaka, Masatoshi Ban, Masafumi Amano, Tomoko Kitani, Yuzo Yamamoto, Takayuki Shoji, Hiroshi UedaAbstract:olfactory discrimination, natal river A number of studies have investigated the amazing ability of salmon to migrate long distances from the ocean to their natal river for spawning (Ueda and Shoji 2002). For a better understanding on the mechanisms of salmon homing migration, three different analyses have recently been applied using Japanese chum salmon (Oncorhynchus keta) migrating from the Bering Sea to Japan and then to their natal river. The first is behavioral analysis on swimming speeds of homing chum salmon by means of a micro-data logger with a propeller, the second is endocrinological analysis on hormone profiles in the brain-pituitary-gonadal axis, and the third is olfactory analysis on discriminating ability of the natal river. Swimming speeds in the oceanic phase can be one of the keys to understand the mechanism of chum salmon homing migration. We tagged a maturing chum salmon (fork length = 685 mm) which was considered to be of Japanese origin with a data logger (sampling intervals: speed and depth = 5 sec; temperature = 60 sec) in the centra
Murad A Alholy - One of the best experts on this subject based on the ideXlab platform.
-
characterization of salmon Oncorhynchus keta and sturgeon acipenser transmontanus caviar proteins
Journal of Food Biochemistry, 2006Co-Authors: Murad A Alholy, Barbara RascoAbstract:The solubility of protein components in salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar in distilled water, 5% (w/v) NaCl, 70% (v/v) ethanol at 65C, and 0.2% (w/v) NaOH was determined. The salt soluble proteins were the predominant fraction and constituted 84.2% of the recovered protein in salmon and 86.1% in sturgeon samples. The two most prominent protein fractions (12.5% sodium dodecyl sulfate-polyacrylamide gel electrophoresis) for sturgeon caviar are most likely vitellin (96 kDa) and ovomucoid or phosvitin (28 kDa). For salmon roe, small proteins, possibly lysozyme or phosvitin (10 kDa), are also present.
-
inactivation of listeria innocua in nisin treated salmon Oncorhynchus keta and sturgeon acipenser transmontanus caviar heated by radio frequency
Journal of Food Protection, 2004Co-Authors: Murad A Alholy, J Ruiter, Mengshi Lin, Donghyun Kang, Barbara RascoAbstract:Recent regulatory concerns about the presence of the pathogen Listeria monocytogenesin ready-to-eat aquatic foods such as caviar has prompted the development of postpackaging pasteurization processes. However, caviar is heat labile, and conventional pasteurization processes affect the texture, color, and flavor of these foods negatively. In this study, chum salmon (Oncorhynchus keta, 2.5% total salt) caviar or ikura and sturgeon (Acipenser transmontanus, 3.5% total salt) caviar were inoculated with three strains of Listeria innocua in stationary phase at a level of more than 10 7 CFU/g. L. innocua strains were used because they exhibit an equivalent response to L. monocytogenes for many physicochemical processing treatments, including heat treatment. The products were treated by immersion in 500 IU/ml nisin solution and heat processed (an 8-D process without nisin or a 4-D process with 500 IU/ml nisin) in a newly developed radio frequency (RF; 27 MHz) heating method at 60, 63, and 658C. RF heating along with nisin acted synergistically to inactivate L. innocua cells and total mesophilic microorganisms. In the RF‐nisin treatment at 658C, no surviving L. innocua microbes were recovered in sturgeon caviar or ikura. The come-up times in the RF-heated product were significantly lower compared with the water bath‐heated caviar at all treatment temperatures. The visual quality of the caviar products treated by RF with or without nisin was comparable to the untreated control.
-
thermal inactivation of listeria innocua in salmon Oncorhynchus keta caviar using conventional glass and novel aluminum thermal death time tubes
Journal of Food Protection, 2004Co-Authors: Murad A Alholy, Juming Tang, Z Quinde, D Guan, Barbara RascoAbstract:Differences in the come-up times and thermal inactivation parameters of Listeria innocua in salmon (Oncorhynchus keta ) caviar containing 2.5% salt using conventional thermal-death-time (TDT) glass tubes and a novel aluminum tube were tested and compared. Generally, the come-up times and decimal reduction times ( D-values) were shorter and the change in temperature required to change the D-value (z-value) was longer in the aluminum than in the glass tubes. The D-values at 60, 63, and 658C for the aluminum TDT tubes were 2.97, 0.77, and 0.40 min, respectively, and for the glass TDT tubes, these values were 3.55, 0.84, and 0.41 min. The z-values were 5.7 8C in the aluminum and 5.3 8C in the glass. Because of the shorter comeup time, the aluminum TDT tubes may provide a more precise measurement of microbial thermal inactivation than the glass TDT tubes, particularly for viscous materials, solid foods, and foods containing particulate matter.
Danilo Alves Pimenta Neto - One of the best experts on this subject based on the ideXlab platform.
-
validacao do ensaio genetico de identificacao de especies de pescado por dna barcode segundo abnt nbr iso iec 17025 e desenvolvimento de metodo para identificacao molecular de especies de salmao e trutas por minissequenciamento
2017Co-Authors: Danilo Alves Pimenta NetoAbstract:O presente estudo descreve a otimizacao e padronizacao do metodo de identificacao de especies de peixes por DNA Barcode bem como a sua validacao segundo os requisitos da ABNT NBR ISO/IEC 1705 para acreditacao junto ao INMETRO e posteriormente credenciamento junto ao MAPA com o objetivo de prestar o servico de identificacao, podendo auxiliar os empresarios na escolha de seus fornecedores e controle de qualidade de seus produtos, bem como os consumidores a terem maior confianca no que estao consumindo. Pode ainda, auxiliar o governo nos testes de fiscalizacao de produtos para evitar a fraude, alem de regular com maior eficacia produtos exportados e importados. Propoe tambem um novo metodo para identificacao molecular de trutas e salmao em nivel de genero e/ou de especies. Esse metodo e baseado na amplificacao seguida de minissequenciamento de parte da regiao D-loop (Regiao controle) do DNA mitocondrial dos peixes. Por meio desse metodo, e possivel identificar os dois generos e as quatros especies de salmao e truta mais prevalentes, Salmo salar, Oncorhynchus keta, O. gorbuscha e O. mykiss.
-
Validação do ensaio genético de identificação de espécies de pescado por DNA Barcode segundo ABNT NBR ISO/IEC 17025 e desenvolvimento de método para identificação molecular de espécies de salmão e trutas por minissequenciamento
'Revista da Faculdade de Direito da UFMG', 2017Co-Authors: Danilo Alves Pimenta NetoAbstract:Exportado OPUSMade available in DSpace on 2019-08-12T02:57:18Z (GMT). No. of bitstreams: 1 tese_para_imprimir_biblioteca.pdf: 3552771 bytes, checksum: cbe162831eb94e4ab7b353b2f68c9c7d (MD5) Previous issue date: 20O presente estudo descreve a otimização e padronização do método de identificação de espécies de peixes por DNA Barcode bem como a sua validação segundo os requisitos da ABNT NBR ISO/IEC 1705 para acreditação junto ao INMETRO e posteriormente credenciamento junto ao MAPA com o objetivo de prestar o serviço de identificação, podendo auxiliar os empresários na escolha de seus fornecedores e controle de qualidade de seus produtos, bem como os consumidores a terem maior confiança no que estão consumindo. Pode ainda, auxiliar o governo nos testes de fiscalização de produtos para evitar a fraude, além de regular com maior eficácia produtos exportados e importados. Propõe também um novo método para identificação molecular de trutas e salmão em nível de gênero e/ou de espécies. Esse método é baseado na amplificação seguida de minissequenciamento de parte da região D-loop (Região controle) do DNA mitocondrial dos peixes. Por meio desse método, é possível identificar os dois gêneros e as quatros espécies de salmão e truta mais prevalentes, Salmo salar, Oncorhynchus keta, O. gorbuscha e O. mykiss.The present study describes the optimization and standardization of the method of identification of fish species by DNA Barcode as well as its validation according to the requirements of ABNT NBR ISO / IEC 1705 for accreditation with INMETRO and later accreditation with the MAPA with the objective of providing the identification service, which can help entrepreneurs choose their suppliers and quality control of their products, as well as consumers to have greater confidence in what they are consuming. It can also assist the government in testing products to prevent fraud, as well as regulate products exported and imported more effectively. It also proposes a new method for molecular identification of trout and salmon at the level of genus and / or species. This method is based on amplification followed by minissequencing of part of the D-loop region of the mitochondrial DNA of the fish. By means of this method, it is possible to identify the two genera and the four most prevalent salmon and trout species, Salmo salar, Oncorhynchus keta, O. gorbuscha and O. mykiss
