Article
Food Science & Technology
Junxin Lin, Peizi Sun, Yanfen Zhao, Xiaoping Du, Xiang Ren, Hao Man, Dongmei Li
Summary: L-Lys immersion pretreatment can effectively improve the quality of heat-treated Antarctic krill meat by reducing hydrophobicity and particle size, and increasing solubility. Furthermore, L-Lys intervention inhibits the aggregation behavior of myofibrillar protein and alters the structure and properties of protein.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Environmental Sciences
S. Descamps, S. M. Harris, J. Fluhr, P. Bustamante, Y. Cherel, A. M. Trevail, M. Brault-Favrou, S. C. Patrick
Summary: Individual heterogeneity in foraging behavior plays a crucial role in how individuals and populations respond to changes in resource availability. This study found that Antarctic petrels exhibit consistent individual differences in their diet and foraging movements at sea. Some individuals specialize in fish as prey, indicating potential resilience to changes in the marine environment.
FRONTIERS IN MARINE SCIENCE
(2022)
Article
Food Science & Technology
Peizi Sun, Junxin Lin, Xiang Ren, Biao Zhang, Jiaxin Liu, Yanfen Zhao, Dongmei Li
Summary: This study aimed to investigate the mechanisms underlying changes in Antarctic krill meat characteristics and physicochemical properties treated at different temperatures and holding times. The findings showed that higher temperatures and longer holding times significantly increased the hardness and cooking loss of Antarctic krill meat. The degradation of protein and transformation of structural motifs were observed, leading to the deterioration of Antarctic krill meat.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiang Ren, Xinyu Zhang, Peizi Sun, Junxin Lin, Yuying Zhang, Dongmei Li
Summary: This study investigated the effects of L-arginine soaking on the quality modification of heat-treated Antarctic krill. The results showed that L-arginine can improve the water-holding capacity of krill and promote the transition of myofibrillar proteins from disordered to ordered structures, ultimately improving the quality of heat-treated krill.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Junxin Lin, Yuying Zhang, Yiwei Li, Peizi Sun, Xiang Ren, Dongmei Li
Summary: The study demonstrated that pre-soaking with L-lysine solution improved the texture characteristics and reduced the cooking loss of Antarctic krill after heat treatment. Lysine effectively protected the structural integrity of Antarctic krill protein, enhancing its thermal stability during thermal processing.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Environmental Sciences
Fiona Bairstow, Sven Gastauer, Luke Finley, Tom Edwards, C. Tom A. Brown, So Kawaguchi, Martin J. Cox
Summary: This study examines the methods for estimating the biomass of Antarctic krill, proposing the use of shape catalogs to improve target strength response.
FRONTIERS IN MARINE SCIENCE
(2021)
Article
Chemistry, Medicinal
Shuang-Yi Zhang, Guo-Xu Zhao, Shi-Kun Suo, Yu-Mei Wang, Chang-Feng Chi, Bin Wang
Summary: Fifteen antioxidant peptides were purified from Antarctic krill proteins after hydrolysis, with SLPY, QYPPMQY, and EYEA showing the highest scavenging activities and stability under various conditions.
Article
Food Science & Technology
Yao Zheng, Zeyu Ping, Yang Xu, Xueying Li, Quanyou Guo
Summary: The study investigates the autolysis phenomenon in Antarctic krill during buffer storage under refrigeration. The severe autolysis is more pronounced in the whole krill group compared to the tail group. The changes in visual appearance, sensory evaluation, and meat yield, as well as the hardness and shear force of the krill, demonstrate the occurrence of autolysis. The study also reveals the disrupted muscle microstructure and changes in myofibrillar protein properties and structure. Understanding the effect of autolysis on muscle stability and its protein basis in Antarctic krill is important.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biodiversity Conservation
Devi Veytia, Sophie Bestley, So Kawaguchi, Klaus M. Meiners, Eugene J. Murphy, Alexander D. Fraser, Kazuya Kusahara, Noriaki Kimura, Stuart Corney
Summary: Climate change affects sea ice environments, which in turn impact habitat and recruitment of polar species like Antarctic krill. Identifying sea ice characteristics as indicators of habitat quality is crucial for monitoring climate change impacts and understanding how krill populations respond to changing sea ice. The research highlights the complexity of larval dependence on sea ice and the importance of studying regional variations in sea ice influence on krill populations.
ECOLOGICAL INDICATORS
(2021)
Article
Environmental Sciences
Kim S. Bernard, Kirsten B. Steinke, Julia M. Fontana
Summary: This study aims to understand the physiology and condition of Antarctic krill, particularly juvenile krill, during winter. The researchers found that juvenile krill maintain high respiration rates and respond positively to increased food concentrations during winter. They rely on lipid stores accumulated in summer and autumn to survive the winter. The health of juvenile krill during winter depends on their ability to accumulate lipid reserves and find sufficient food, making changes in food availability a potential issue for them.
FRONTIERS IN MARINE SCIENCE
(2022)
Article
Polymer Science
Thomas Hahn, Jeannine Egger, Simon Krake, Michael Dyballa, Linus Stegbauer, Nils von Seggern, Inge Bruheim, Susanne Zibek
Summary: This study optimized the production process of chitosan from Antarctic krill exocuticles and conducted a comprehensive analysis of the entire process, by-products, and products. The results indicate that high-quality chitosan can be obtained using specific process parameters.
JOURNAL OF APPLIED POLYMER SCIENCE
(2023)
Article
Food Science & Technology
Peizi Sun, Xuedi Zhang, Xiang Ren, Zhiqi Cao, Yanfen Zhao, Hao Man, Dongmei Li
Summary: The effect of basic amino acid (L-arginine, L-lysine, and L-histidine) pretreatment on the quality of canned Antarctic krill was evaluated in this study. It was found that L-lysine pretreatment significantly improved the texture, water-holding capacity, color, and reduced oxidative damage of krill meat. In addition, sensory evaluation indicated that L-lysine-treated canned Antarctic krill had a better flavor and texture compared to other canned products. Overall, L-lysine shows potential as a regulatory strategy for enhancing the quality of canned Antarctic krill.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Elena Schall, Divna Djokic, Erin C. Ross-Marsh, Javier Ona, Judith Denkinger, Julio Ernesto Baumgarten, Linilson Rodrigues Padovese, Marcos R. Rossi-Santos, Maria Isabel Carvalho Goncalves, Renata Sousa-Lima, Rodrigo Hucke-Gaete, Simon Elwen, Susannah Buchan, Tess Gridley, Ilse Van Opzeeland
Summary: The Atlantic sector of the Southern Ocean attracts migratory baleen whale species due to its high density of Antarctic krill. Humpback whales sing extensively while feeding in this area, and comparative song analyses suggest that individuals from at least three breeding populations migrate to shared feeding grounds in the Southern Ocean. The area is important for cultural and genetic exchange between populations.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Yue-Zhen Wang, Yu-Qin Zhao, Yu-Mei Wang, Wen-Hao Zhao, Peng Wang, Chang-Feng Chi, Bin Wang
Summary: This study aimed to purify and identify antioxidant peptides from Antarctic Krill hydrolysate and investigate their protective effects on H2O2-induced oxidative stress in Chang liver cells. Results showed that LKPGN and LQP exhibited high scavenging activities and cytoprotective effects by increasing antioxidant enzyme levels and mitochondrial membrane potential. These peptides could serve as promising candidates for health-promoting products.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Multidisciplinary Sciences
Ilenia Urso, Alberto Biscontin, Davide Corso, Cristiano Bertolucci, Chiara Romualdi, Cristiano De Pitta, Bettina Meyer, Gabriele Sales
Summary: The krill species Euphausia superba plays a critical role in the Antarctic ecosystem, but climate changes have already affected its distribution and reproductive dynamics. In this study, we identified genes involved in the krill moulting cycle, reproductive process, and sexual maturation, and discovered previously unknown differentially expressed genes related to cuticle development and energy storage. We also expanded our knowledge of the krill opsin repertoire by finding new opsin sequences. Furthermore, we created the KrillDB(2) database, which provides comprehensive information on krill genes, expression profiles, and differential expression.
SCIENTIFIC REPORTS
(2022)
