Article
Food Science & Technology
Youyou Li, Shui Jiang, Yiwen Zhu, Wenzheng Shi, Yin Zhang, Yuan Liu
Summary: This study investigated the effects of different drying methods on the taste and volatile profiles of Takifugu obscurus. The results showed that hot air drying and hot air assisted radio frequency drying can improve the taste and produce a better aroma, making them more suitable for industrial application.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Food Science & Technology
Ye Zhu, Xiaoting Chen, Kun Qiao, Bei Chen, Min Xu, Shuilin Cai, Wenzheng Shi, Zhiyu Liu
Summary: The physicochemical properties of semi-dried Takifugu obscurus fillets in different drying methods (CAD, HAD, and CHACD) were analyzed. It was found that all three drying methods improved water binding in the samples, with CHACD having intermediate immobilized water content. CHACD improved pH, springiness, and chewiness of the fillets, especially CAD-90, which showed higher muscle toughness. CHACD also reduced drying time, lipid oxidation, and exhibited enhanced protein stability and denser tissue structure compared to HAD and CAD.
Article
Agriculture, Dairy & Animal Science
Huakun Zhang, Run Li, Yaohui Wang, Jinxu Zhou, Hao Xu, Meng Gou, Jianhua Ye, Xuemei Qiu, Xiuli Wang
Summary: This study investigated the responses of Takifugu obscurus to acute hypoxic stress using high-throughput sequencing-based transcriptomic analyses. The results showed that T. obscurus has relatively small gills and gill pores, leading to a low respiratory capacity and increased vulnerability to low dissolved oxygen levels. Differentially expressed genes associated with oxidative stress, growth and development, and immune responses were identified.
Article
Agriculture, Dairy & Animal Science
Huakun Zhang, Ziwen Hu, Run Li, Yaohui Wang, Jinxu Zhou, Hao Xu, Guan Wang, Xuemei Qiu, Xiuli Wang
Summary: This study explores the molecular mechanism of hypoxia tolerance in Takifugu obscurus by analyzing changes in metabolites in the gill tissue under acute hypoxia. The findings provide a scientific basis for controlling dissolved oxygen levels in the aquaculture environment and for breeding new varieties with low oxygen tolerance.
Article
Fisheries
Ying Huang, Rui-Xia Wang, Fu-Hui Jiang, Xiao-Tong Xu, Yan Shi, Zhe Zhao
Summary: ToCnx is a novel Cnx homologue from Takifugu obscurus, possessing typical characteristics of fish Cnxs and having the closest relationship with Cnxs from Takifugu flavidus and Takifugu rubripes. It is mainly expressed in the liver, kidney, and intestine, with significant upregulation in the kidneys upon bacterial infection. The recombinant calreticulin domain of ToCnx can bind and agglutinate various bacteria in the absence and presence of calcium, suggesting its role in host immune defense.
DEVELOPMENTAL AND COMPARATIVE IMMUNOLOGY
(2022)
Article
Chemistry, Applied
Ninglong Zhang, Hai Liu, Xirui Zhou, Wenli Wang, Yuxia Fan, Yuan Liu
Summary: The umami taste of Takifugu obscurus comes from two peptides, PR-7 and YV-8, which exhibit umami taste and enhancing effects at near neutral pH values. PR-7 also shows significant kokumi activity. Both peptides demonstrate remarkable stability at different pH levels, especially YV-8, which may be attributed to its stable structural property. These peptides have the potential to be used in complex foods as a desirable alternative to monosodium L-glutamate.
Article
Food Science & Technology
Ninglong Zhang, Yunfeng Yang, Wenli Wang, Yuxia Fan, Yuan Liu
Summary: The study found that Maillard reaction on Takifugu obscurus by-products hydrolysates can significantly improve flavor characteristics, enhance overall acceptance, and reduce bitterness and fishy smell. Among the peptide fractions, F2 is the optimal resource for flavor precursors, showing the best flavor attributes after Maillard reaction.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Environmental Sciences
Jun Wang, Xuexia Zhu, Yunfei Sun, Lei Gu, Yaping Wu, Yafen Chen, Zhou Yang
Summary: This study investigated the molecular and physiological changes underlying salinity tolerance in the obscure puffer fish using transcriptomics and micrography. The study found that as salinity increased, the structure of the gill, intestine, and kidney, which are the main osmoregulatory organs, underwent significant changes. Transcriptome analysis revealed reduction in ATP-binding box transporter and cyclic adenosine monophosphate (cAMP) signaling pathway in the gill and kidney. Growth hormone, prolactin, and cortisol were found to regulate transporters, chloride cell proliferation, and differentiation. Adenosine-activating protein kinase and thyroid hormone signaling pathway were also upregulated. These findings indicate that osmoregulation in fish migration is a complex process involving multiple organs and signaling pathways.
FRONTIERS IN MARINE SCIENCE
(2022)
Article
Fisheries
Zi-Wei Chen, Xing-Kun Jin, Fan-Xiang Gao, Jian-Fang Gui, Zhe Zhao, Yan Shi
Summary: The structure and function of gut microbiota in fish can be influenced by fish sex, but the impact is limited, mainly affecting certain bacterial taxa. The relative abundance of sex-specific bacterial taxa plays a role in determining bacterial phenotypes.
Article
Biochemistry & Molecular Biology
Ying Huang, Yun-Feng Li, Rui-Xia Wang, Meng-Fan Xie, Yan Shi, Zhe Zhao
Summary: A Crt homolog named ToCrt was identified in the obscure puffer Takifugu obscurus, showing antimicrobial activity and playing a role in immune response. ToCrt was widely expressed in various tissues and significantly upregulated after stimulation to combat bacteria.
MOLECULAR IMMUNOLOGY
(2021)
Article
Immunology
Jiachang Xu, Xue Yu, Hangyu Ye, Songze Gao, Niuniu Deng, Yuyou Lu, Haoran Lin, Yong Zhang, Danqi Lu
Summary: This study explores the effects of hypoxia and infection on the liver function and signaling pathways of the host. By using Takifugu obscurus and Vibrio parahaemolyticus as models, the study shows consistent changes in differential metabolites and proteins under hypoxia, infection, or dual stressors. The findings suggest that the liver tends towards cell proliferation under these conditions, and that hypoxia and infection can cause tissue damage and fibrosis.
FRONTIERS IN IMMUNOLOGY
(2022)
Article
Food Science & Technology
Wenli Wang, Menghua Ning, Yuxia Fan, Xia Liu, Gaole Chen, Yuan Liu
Summary: This study compared the molecular weight distributions and sensory characteristics of ethanol and aqueous Takifugu obscurus muscle extracts. The results indicated that the 60% ethanolic extract fraction had the highest umami intensity and more palatable overall taste among all pufferfish extracts. The study also identified an antioxidant activity in the 60% ethanolic extract fraction and screened several antioxidant peptides.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Fujia Yang, Wenting Jiang, Xu Chen, Xuan Chen, Jinhong Wu, Jianlian Huang, Xixi Cai, Shaoyun Wang
Summary: This study identified novel antifreeze peptides from Takifugu obscurus skin and confirmed their cryoprotective properties through traditional methods and computer assisted techniques. Molecular docking showed that the cryoprotective property was related to peptide structure, especially alpha-helix, and hydrogen bond sites. The antifreeze peptides controlled ice crystals and affected surrounding water molecules, exhibiting strong antifreeze activity. This research deepens the understanding of antifreeze peptides at molecular scale and their potential applications in antifreeze materials design and food industry.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Fisheries
Ying Huang, Xin-Yue Yu, Peng Luo, Fu-Hui Jiang, Li-Fan Cui, Yan Shi, Xiao-Rui Song, Zhe Zhao
Summary: In this study, three L-type lectin homologs from the obscure puffer Takifugu obscurus were cloned and identified for the first time. These lectins were found to be widely expressed in different tissues, with relatively high levels in the liver and intestine. Their expression levels were significantly altered after bacterial induction. Recombinant proteins of these lectins showed calcium-dependent agglutination with various bacteria and inhibited the growth of certain bacteria by binding to specific molecules.
DEVELOPMENTAL AND COMPARATIVE IMMUNOLOGY
(2023)
Article
Fisheries
Fan-Xiang Gao, Wei-Jia Lu, Yan Shi, Li Zhou, Jian-Fang Gui, Zhe Zhao
Summary: IRF7, a key regulator in the type I interferon response, has been found to have three alternative splicing variants in obscure puffer fish. These variants show differences in their abilities to induce transcription of interferon and interferon-stimulated genes, suggesting potential distinct roles in immune response regulation.
DEVELOPMENTAL AND COMPARATIVE IMMUNOLOGY
(2021)
Article
Food Science & Technology
Ye Zhu, Xiaoting Chen, Kun Qiao, Bei Chen, Min Xu, Shuilin Cai, Wenzheng Shi, Zhiyu Liu
Summary: The physicochemical properties of semi-dried Takifugu obscurus fillets in different drying methods (CAD, HAD, and CHACD) were analyzed. It was found that all three drying methods improved water binding in the samples, with CHACD having intermediate immobilized water content. CHACD improved pH, springiness, and chewiness of the fillets, especially CAD-90, which showed higher muscle toughness. CHACD also reduced drying time, lipid oxidation, and exhibited enhanced protein stability and denser tissue structure compared to HAD and CAD.