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We investigated the changes in toxicity stress in goldfish, , under exposure to different concentrations of Zn and water hardness for 14 days. We analyzed the changes in water hardness and Zn accumulation after exposure. To investigate the stress levels, the expression of metallothionein, caspase-3 activity, NO activity, and total antioxidant capacity were detected. Terminal deoxynucleotidyl transferase dUTP nick end labeling (TUNEL) assays were also performed to measure apoptosis in the liver. The results showed that compared to the control group, a more significant difference in the accumulation of Zn in body stress markers (metallothionein, caspase-3 activity, NO activity, and total antioxidant capacity) were observed with increasing Zn concentration and exposure time. Notably, at the same Zn concentration and exposure time, lower stress levels were discovered in the samples under harder water conditions. Finally, the TUNEL assay showed that Zn accumulation caused apoptosis and high water hardness could reduce the apoptosis. In conclusion, we found that high water hardness can influence the absorption of Zn, and alleviating the hardness levels can reduce the toxicity stress caused by Zn.
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http://dx.doi.org/10.3390/antiox11040715 | DOI Listing |
J Texture Stud
October 2025
Faculty of Chemical-Metallurgical Engineering, Department of Food Engineering, Istanbul Technical University, Sarıyer, Istanbul, Türkiye.
In this study, potato slices were fried in four different vegetable oils (corn, olive, palm olein, and sunflower) to investigate how oil type influences the characteristics of potato chips. The diffusion coefficient of oils was attempted to be correlated with the final moisture, oil uptake, and textural parameters of potato chips. The diffusion coefficients were determined using two approaches.
View Article and Find Full Text PDFFood Chem
September 2025
School of Science, RMIT University, Melbourne, VIC 3083, Australia; The Centre for Advanced Materials and Industrial Chemistry (CAMIC), Melbourne, VIC 3083, Australia. Electronic address:
Protein-rich custards were developed for elderly individuals with dysphagia by combining soy protein isolate (SPI) and milk protein concentrate (MPC), with and without transglutaminase (TG). The formulations were designed to resemble the texture, rheology, and swallowability of MPC-only custard. Custards with 1:1 and 1:2 SPI-to-MPC ratios, both with and without 0.
View Article and Find Full Text PDFFood Chem
September 2025
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
Sodium alginate-combined ultrasonic (SA-US) modification of wheat flour and corn starch was characterized to investigate its effects on batter properties and fried fish crispiness. This modification significantly increased hydration properties, and gelatinization temperature of wheat flour and corn starch (P < 0.05), while decreasing short-range structure, double helices, crystallinity, and starch granules' integrity.
View Article and Find Full Text PDFJ Mech Behav Biomed Mater
September 2025
College of Materials Science and Engineering, Hainan University, Haikou, 570228, China. Electronic address:
Deep-sea hydrothermal vents are renowned for being among the most extreme environments on Earth. However, the mussel shells found in these vent sites demonstrate remarkable productivity, despite being subjected to high pressure as well as unusual levels of heavy metals, pH, temperature, CO, and sulphides. To comprehend how these mussels endure such extreme conditions, a systematic comparative study was conducted, focusing on the unique chemical composition, structural designs, and mechanical properties of hydrothermal vent mussels (Bathymodiolus aduloides) in comparison to shallow-water mussels (Mytilus edulis).
View Article and Find Full Text PDFInt J Biol Macromol
September 2025
Faculty of Materials Science and Technology, University of Science, Ho Chi Minh City, Viet Nam; Vietnam National University, Ho Chi Minh City, Viet Nam. Electronic address:
In this work, cerium oxide nanoparticles prepared through the solvothermal route (sCeO NPs) are integrated into chitosan (CH) matrices to serve as an efficient coating for banana preservation. The morphological, structural, mechanical, and water-barrier properties of nanocomposite films integrated with various sCeO concentrations were investigated to determine the optimal sCeO NPs concentration within the film matrix. Furthermore, the sensory evaluation and physicochemical properties of the coated and uncoated bananas, including visual attributes, peel browning, CO production, firmness, weight loss, ripening rate (based on total soluble solids and titratable acidity), and pH, are considered during storage.
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