Acids In fish

Paiano V, Fattore E, Carra A, Generoso C, Fanelli R, Bagnati R (2012) Liquidchroma-tography-tandem mass spectrometry analysis of perfluorooctane sulfonate and perfluor-ooctanoic acid in fish fillet samples. J Anal Methods Chem 2012 doi 10.1155/2012/719010... 

This disorder is characterised by inappropriate levels of activity, a high frequency of periods of frustration and distraction and hence inability to sustain attention and to concentrate on one activity for a prolonged period of time. A surprising finding is that amphetamine administration, which normally increases or facilitates activity, rapidly and markedly improves behaviour. Patients become calm and their alertness is enhanced. A drug that has been used is methylphenidate (Ritalin). One interesting and recent development is the improvement in the condition by supplementation of the diet with polyunsaturated fatty acids, particularly the omega-3 acids in fish oils (See Chapter 11). 

In search of possible reservoirs of flumequine and oxolinic acid in fish, several tissues of salmon treated with the drugs were analyzed (169). The results showed that residues of these drugs were present in the fish tissues for prolonged periods after the end of treatment. It was found, however, that even when residues in muscle and liver were at the low ppb level, there were still quite high residues left in bone and skin. Residues of oxolinic acid were especially bound to bone and skin, whereas flumequine was bound to bone. 

In aquaculture, the salinity of the surrounding water appears to affect the pharmacodynamics of oxolinic acid in fish. Thus, the residue depletion profile of oxolinic acid in seawater coho salmon was similar to that observed in various seawater fish such as Japanese mackerel, red sea bream, yellowtail, and flounder... 

A gas-chromatographic mass-spectrometric method has also been described for determination of oxolinic, nalidixic, and piromidic acids in fish muscle (191). However, this method is rather complicated due to the need for derivatization (reduction) with sodium tetrahydroborate. 

McKim and Erickson (1991) proposed three explanations to explain this phenomena. First, it is possible that, when the non-ionic chemical is absorbed at the gill surface, rapid acid-base equilibration results in the transformation of ionized compound into non-ion-ized chemical which can be further absorbed. Second, respiration causes the pH in the gill water near the gills to drop, causing more of the ionic chemical to be converted to the nonionic form. Third, the chemical in the ionic form may be taken up through the gills but at a much lower rate than the non-ionic form. McKim and Erickson (1991) showed that incorporating any of these three scenarios in Equation (4) improves estimates of the chemical bioavailability of weak acids in fish. 

Bell, M.V., Henderson, R.J. and Sargent, J.R. (1986). The role of polyunsaturated fatty acids in fish. Comparative Biochemistry and Physiology 83B, 711-719. 

Kayama, M., Tsuchia, J. and Nevenzel, J.C. (1963). Incorporation of linolenic-l-C14 acid into eicosa-pentaenoic and docosahexaenoic acids in fish. Journal of the American Oil Chemists Society 40,499-502. 

Sethi, S., Inhibition of leukocyte-endothelial interactions by oxidized omega-3 fatty acids a novel mechanism for the anti-inflammatory effects of omega-3 fatty acids in fish oil, Redox Rep., 7, 369, 2002. 

Role of oxidatively-produced saturated fatty acids In fish flavors... 

The fatty acid composition of marine lipids varies significantly, especially when compared with vegetable oils. The fatty acid composition of blubber oil of marine mammals is generally similar to fish oils as it contains a large proportion of long-chain highly unsaturated fatty acids. However, the proportion of fatty acids in fish and marine mammals varies considerably (2). 

S. M. Barlow andM. E. Stansby, eds., Nutritional Evaluation of Long-Chain Fatty Acids in Fish Oil, Academic Press, London, 1982. 

R. G. Ackman, Fatty Acids in Fish and Shellfish, in C. K. Chow, ed.. Fatty Acids in Foods and their Health Implications, 2nd ed., Marcel Dekker, New York, 2000, pp. 169-184. 

Approximately 97% of the total fatty acids in fish oils consist of even-number carbon chains, but odd-number carbon chains and branched-chain odd-carbon acids are also present (58). Digestibility of fish fatty acids in poultry and swine feeds decreases with increasing chain length and increases with increasing unsaturation (59). 

Mu, H. Wes6n, C. Novflt, T. Sundin, P. Skramstad, J. Odham, G. Enrichment of chlorinated fatty acids in fish lipids prior to analysis by capillary gas chromatography with electrolytic conductivity detection and mass spectrometry. J. Chromatogr., A 1996, 731, 225 - 236. 

Jarboe, H.H. Kleinow, K.M. Matrix solid-phase dispersion isolation and liquid-chromatographic determination of oxolinic acid in channel catfish Ictalurus punctatus) muscle tissue. J. AOAC Int. 1992, 75, 428-432. Takatsuki, K. Gas-chromatographic mass-spectrometric determination of oxolinic, nalidixic, and piromidic acid in fish. J. AOAC Int. 1992, 75, 982- 987. 

Methylmercury is rapidly and nearly completely absorbed from the gastrointestinal tract 90-100% absorption is estimated. Methylmercury is somewhat lipophilic, allowing it to pass through lipid membranes of cells and facilitating its distribution to all tissues, and it binds readily to proteins. Methylmercury binds to amino acids in fish muscle tissue. The highest methylmercury levels in humans generally are found in the kidneys. Methylmercury in the body is considered to be relatively stable and is only slowly transformed to other forms of mercury. Methylmercury readily crosses the placental and blood/brain barriers. Its estimated half-life in the human body ranges from 44 to 80 days. Excretion of methylmercury is via the feces, urine, and breast milk. Methylmercury is also distributed to human hair and to the fur and feathers of wildlife measurement of mercury in hair and these other tissues has served as a useful biomonitor of contamination levels. 

Valentincic T, Miklavc P, Dolenek J, Pliberek K (2005) Correlations between olfactory discrimination, olfactory receptor neuron responses and chemotopy of amino acids in fishes. Chem Senses 30(Suppl l) i312—i314... 

Marai T, Caprio J (1982) Electrophysiological evidence for the topographical arrangement of taste and tactile neurons in the facial lobe of the channel catfish. Brain Res 231 185-190 Marai T, Kiyohara S (1987) Structure—activity relationships and response features for amino acids in fish taste. Chem Senses 12 265-275... 

Lormation of desirable or harmful compounds due to enzyme activity, e.g., development of a typical flavor in cheese or decarboxylation of amino acids in fish marinades... 

Lindesjoo, E., M. Adolfsson-Erici, G. Ericson and L. Forlin. Biomarker responses and resin acids in fish chronically exposed to effluents from a total chlorine-free pulp mill during regular production. Ecotoxicol. Environ. Saf. 53 238-247, 2002. 

Table VIII shows the average values for amino acids in fish proteins. Block and Bolling (1945) emphasize the fact that muscle proteins from a wide variety of species show little if any significant differences in their content of aromatic amino acids. . . the relative constancy in the basic amino acids in all types of muscle, animal, fish, or crustacean, is noteworthy. The authors use crustacean as synonymous with shellfish. Hence, their generalizations are meant to include oysters and clams.

Average Percentage of Amino Acids in Fish Proteins (Calculated to 16% N)... 

Percentage of Certain Essential Amino Acids in Fish and Shellfish ... 

Consumption of PCB-contaminated fish had a positive effect on birth weight in two studies of Lake Michigan women (Dar et al. 1992 Smith 1984). This finding could be related to the beneficial effects of certain fatty acids in fish (Olsen et al. 1990). In one of these studies (Smith 1984), the concentration of PCBs in breast milk was higher than in breast milk from women from the Michigan cohort (1.13 vs... 

Figure 3. Biotransformation cascade of oxolinic acid in fish. A, oxolinic acid B., Glucuronide of oxolinic acid C., 7-hydroxy-6-methoxy derivative (1-ethyl-1,4 dihydro-7-hydroxy-6-methoxy-4-oxo-3-quinoline carboxylic acid) D., 6-hydroxy-7-methoxy derivative (1 -ethyl-1,4-dihydro-6-hydroxy-7-methoxy-4-oxo-3-quinoline-carboxylic acid. E,F. Stars represent unconfirmed sites of glucuronidation of 7-hydroxy-6-methoxy and 6-hydroxy-7-methoxy oxolinic acid derivatives.

Kara, T.J. Further studies on the structure-activity relationships of amino acids in fish olfaction. Comp. Biochem. Physiol.. 1977, 56A, 559-565. 

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