Aquaculture as source of sustainable proteins Aquaculture as source of sustainable proteins
Article Sidebar
Main Article Content
Abstract
Aquaculture aims to produce sufficient quality and quantity of food under UN sustainable development guidelines to reduce malnutrition and hunger globally. It also provides nutritious food to the growing population. Modern technologies, such as microbial synthesis and bioengineering, allow for cost-effective achievement of these goals. Biotransformation of plant protein can enhance the nutritional value of fish, shellfish, and arthropods. Aquaculture relies on microbial-origin unsaturated fatty acids and valuable vitamins. Long-term goals include meeting the demand for gourmet food products, with the high-end food market being the most promising. Probiotics play a significant role in improving aquaculture animals' health, productivity, taste, and environmental conditions. Biological science advancements help transition from mass production to luxury aquaculture products, promoting organic practices and reducing environmental impact. This shift will reduce environmental impact, eliminate excessive chemical use, and promote organic practices. Probiotics will enhance the taste and quality of aquaculture products while improving the ecological health of aquaculture environments. All this can be achieved within the framework of the new horizons for aquaculture, established in the UN directive as a goal for sustainable food production.
Article Details
References
Abbas N., Riaz S., Mazhar S., Essa R., Maryam M., Saleem Y., Syed Q., Perveen I., Bukhari B., Ashfaq S., Abidi S.H. Microbial production of docosahexaenoic acid (DHA): Biosynthetic pathways, physical parameter optimization, and health benefits. Archives of Microbiology, 2023, 205(9): 321. https://doi.org/10.1007/s00203-023-03666-x
Abd Aziz N., Azlan A., Ismail A., Mohd Alinafiah S., Razman M.R. Quantitative determination of fatty acids in marine fish and shellfish from warm water of straits of malacca for nutraceutical purposes. BioMed Research International, 2013,12: 284329. https://doi.org/10.1155/2013/284329
Al Khawli F., Martí-Quijal F.J., Ferrer E., Ruiz M.J., Berrada H., Gavahian M., Barba F.J., de la Fuente B. Aquaculture and its by-products as a source of nutrients and bioactive compounds. Advances in Food and Nutrition Research, 2020, 92: 1-33. https://doi.org/10.1016/bs.afnr.2020.01.001
Arshad N., Samat N., Lee L.K. Insight into the regulation between nutritional benefits of aquaculture products and its consumption hazards: A global viewpoint. Frontiers in Marine Science, 2022, 9:925463. https://doi.org/10.3389/fmars.2022.925463
Azarin H., Aramli M.S., Imanpour M.R., Rajabpour M. Effect of a probiotic containing Bacillus licheniformis and Bacillus subtilis and ferroin solution on growth performance, body composition and haematological parameters in kutum (Rutilus Frisii Kutum) Fry. Probiotics and Antimicrobial Proteins, 2014, 7(1): 31-37. https://doi.org/10.1007/s12602-014-9180-4
Azizi R., Baggio A., Capuano E., Pellegrini N. Protein transition: Focus on protein quality in sustainable alternative sources. Critical Reviews in Food Science and Nutrition, 2024, 6:1-21. https://doi.org/10.1080/10408398.2024.2365339
Barkia I., Saari N., Manning S.R. Microalgae for high-value products towards human health and nutrition. Marine Drugs, 2019, 17(5): 304. https://doi.org/10.3390/md17050304
Barredo J., García-Estrada C., Kosalkova K., Barreiro C. Biosynthesis of astaxanthin as a main carotenoid in the heterobasidiomycetous yeast Xanthophyllomyces dendrorhous. Journal of Fungi, 2017, 3(3): 44. https://doi.org/10.3390/jof3030044
Basiony M., Ouyang L., Wang D., Yu J., Zhou L., Zhu M., Wang X., Feng J., Dai J., Shen Y., Zhang C., Hua Q., Yang X., Zhang L. Optimization of microbial cell factories for astaxanthin production: Biosynthesis and regulations, engineering strategies and fermentation optimization strategies. Synthetic and Systems Biotechnology, 2022, 7(2): 689-704. https://doi.org/10.1016/j.synbio.2022.01.002
Bito T., Okumura E., Fujishima M., Watanabe F. Potential of chlorella as a dietary supplement to promote human health. Nutrients, 2020, 12(9): 2524. https://doi.org/10.3390/nu12092524
Biris-Dorhoi E.S., Michiu D., Pop C.R., Rotar A.M., Tofana M., Pop O.L., Socaci S.A., Farcas A.C. Macroalgae-A Sustainable Source of Chemical Compounds with Biological Activities. Nutrients, 2020, 12(10): 3085. https://doi.org/10.3390/nu12103085
Boutrif E. Recent developments in protein quality evaluation. Food, Nutrition and Agriculture, 1991, 1(2/3): 36-40. Available at: https://www.fao.org/4/u5900t/u5900t07.htm
Boyd C.E., McNevin A.A., Davis R.P. The contribution of fisheries and aquaculture to the global protein supply. Food Security, 2022, 14: 805-827. https://doi.org/10.1007/s12571-021-01246-9
Breuer G., Evers W.A.C., Vree J.H. de; Kleinegris D.M.M., Martens D.E., Wijffels R.H., Lamers P.P. Analysis of fatty acid content and composition in microalgae. Journal of Visualized Experiments, 2013, 80(10): 50628. https://doi.org/10.3791/50628
Chemanalyst Home Page. Available at: https://www.chemanalyst.com/Pricing-data/soy-protein-isolate-1578 (accessed on 06 August 2024).
Chen J., Jayachandran M., Bai W., Xu B. A critical review on the health benefits of fish consumption and its bioactive constituents. Food Chemistry, 2022, 369(2): 130874. https://doi.org/10.1016/j.foodchem.2021.130874
Day L., Cakebread J.A., Loveday S.M. Food proteins from animals and plants: Differences in the nutritional and functional properties. Trends in Food Science & Technology, 2022, 119: 428-442.
https://doi.org/10.1016/j.tifs.2021.12.020
Dayal J.S., Ponniah A.G., Khan H.I., Babu E.M., Ambasankar K., Vasagam K.K. Shrimps - a nutritional perspective. Current Science, 2013, 104(11): 1487-1491. https://www.jstor.org/stable/24092471
Dimina L., Rémond D., Huneau J.-F., Mariotti F. Combining plant proteins to achieve amino acid profiles adapted to various nutritional objectives - an exploratory analysis using linear programming. Frontiers in Nutrition, 2021, 8: 809685. https://doi.org/10.3389/fnut.2021.809685
El S.N., Kavas A. Determination of protein quality of rainbow trout (Salmo irideus) by in vitro protein digestibility-corrected amino acid score (PDCAAS). Food Chemistry, 1996, 55(3): 221-223. https://doi.org/10.1016/0308-8146(95)00111-5
Ertl P., Knaus W., Zollitsch W. An approach to including protein quality when assessing the net contribution of livestock to human food supply. Animal, 2016, 10(11): 1883-1889. https://doi.org/10.1017/S1751731116000902
FAO/WHO. 2024. FAO/WHO background document on the risks and benefits of fish consumption. In: Food Safety and Quality Series (FAO; WHO Eds). Series number No. 27, FAO/WHO, Rome, Italy. 2024, 508 p. eBook ISBN: 978-92-5-138944-7 https://doi.org/10.4060/cd1548en
FAO, Food and Agriculture Organization of the United Nations Home Page. 2024. Available at: https://www.fao.org/home/en/ (accessed on 06 August 2024).
FAO, Food and Agriculture Organization of the United Nations Home Page. 2024a. Available at: https://www.fao.org/in-action/globefish/species-analysis/tuna/en (accessed on 06 August 2024).
FAO, Food and Agriculture Organization of the United Nations Home Page. 2024b. Available at: https://www.fao.org/in-action/globefish/species-analysis/salmon/en (accessed on 06 August 2024).
FAO, Food and Agriculture Organization of the United Nations Home Page. 2024c. Available at: https://www.fao.org/in-action/globefish/species-analysis/pangasius/en (accessed on 06 August 2024).
FAO, Food and Agriculture Organization of the United Nations Home Page. 2024d. Available at: https://www.fao.org/in-action/globefish/species-analysis/tilapia/en (accessed on 06 August 2024).
FDA, US Food and Drug Administration Home Page. Aquacultured Seafood, 2023. Available at: https://www.fda.gov/food/seafood-guidance-documents-regulatory-information/aquacultured-seafood (accessed on 06 August 2024).
Fogliano V. The long story of the Maillard reaction: The beginning of the second century. Food & Function, 2016, 7(6): 2496-2497. https://doi.org/10.1039/c6fo90022d
Gómez B., Munekata P.E.S., Zhu Z., Barba F.J., Toldra F., Putnik P., Bursać Kovačević D., Lorenzo J.M. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects. Advances in Food and Nutrition Research, 2019, 89: 259-295. https://doi.org/10.1016/bs.afnr.2019.03.003
Hoffman J.R., Falvo M.J. Protein - which is best? Journal of Sports Science & Medicine, 2004, 3(3): 118-130. Available at: https://www.jssm.org/volume03/iss3/cap/jssm-03-118.pdf
House J.D., Neufeld J., Leson G. Evaluating the quality of protein from hemp seed (Cannabis Sativa L.) Products through the use of the protein digestibility - corrected amino acid score method. Journal of Agriculture and Food Chemistry, 2010, 58(22): 11801-11807. https://doi.org/10.1021/jf102636b
Hughes G.J., Ryan D.J., Mukherjea R., Schasteen C.S. Protein digestibility - corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate: Criteria for evaluation. Journal of Agriculture and Food Chemistry, 2011, 59(23): 12707-12712. https://doi.org/10.1021/jf203220v
Inoue Y., Kato S., Saikusa M., Suzuki C., Otsubo Y., Tanaka Y., Watanabe H., Hayase F. Analysis of the cooked aroma and odorants that contribute to Umami aftertaste of soy miso (Japanese soybean paste). Food Chemistry, 2016, 213(12): 521-528. https://doi.org/10.1016/j.foodchem.2016.06.106
Je S., Yamaoka Y. Biotechnological approaches for biomass and lipid production using microalgae Chlorella and its future perspectives. Journal of Microbiology and Biotechnology, 2022, 32(11): 1357-1372. https://doi.org/10.4014/jmb.2209.09012
Jester B.W., Zhao H., Gewe M., Adame T., Perruzza L., Bolick D.T., Agosti J., Khuong N., Kuestner R., Gamble C., Cruickshank K., Ferrara J., Lim R., Paddock T., Brady C., Ertel S., Zhang M., Pollock A., Lee J., Xiong J., Tasch M., Saveria T., Doughty D., Marshall J., Carrieri D., Goetsch L., Dang J., Sanjaya N., Fletcher D., Martinez A., Kadis B., Sigmar K., Afreen E., Nguyen T., Randolph A., Taber A., Krzeszowski A., Robinett B., Volkin D.B., Grassi F., Guerrant R., Takeuchi R., Finrow B., Behnke C., Roberts J. Development of spirulina for the manufacture and oral delivery of protein therapeutics. Nature Biotechnology, 2022, 40(6): 956-964. https://doi.org/10.1038/s41587-022-01249-7 Erratum in: Nature Biotechnology, 2022, 40(6): 974. https://doi.org/10.1038/s41587-022-01323-0
Je S., Yamaoka Y. Biotechnological approaches for biomass and lipid production using microalgae Chlorella and its future perspectives. Journal of Microbiology and Biotechnology, 2022, 32(11): 1357-1372. https://doi.org/10.4014/jmb.2209.09012
Jeong S.W., Kim J.H., Kim J.W., Kim C.Y., Kim S.Y., Choi Y.J. Metabolic engineering of extremophilic bacterium Deinococcus radiodurans for the production of the novel carotenoid deinoxanthin. Microorganisms, 2020, 9(1): 44. https://doi.org/10.3390/microorganisms9010044
Khan B.M., Liu Y. Marine mollusks: Food with benefits. Compressive Reviews in Food Science and Food Safety, 2019, 18(2): 548-564. https://doi.org/10.1111/1541-4337.12429
Kumar S., Kumar R., Kumari A., Panwar A. Astaxanthin: A super antioxidant from microalgae and its therapeutic potential. Journal of Basic Microbiology, 2022, 62(9): 1064-1082. https://doi.org/10.1002/jobm.202100391
Langi P., Kiokias S., Varzakas T., Proestos C. Carotenoids: From plants to food and feed industries. Methods in Molecular Biology, 2018, 1842(8): 57-71. https://doi.org/10.1007/978-1-4939-8742-9_3
Li Q., Zhang L., Lametsch R. Current progress in kokumi-active peptides, evaluation and preparation methods: A review. Critical Reviews in Food Science and Nutrition, 2020, 62(5): 1230-1241. https://doi.org/10.1080/10408398.2020.1837726
Lindeman R.L. The trophic-dynamic aspect of ecology. Ecology, 1942, 23(4): 399-417. https://doi.org/10.2307/1930126
Liu X., Yan H., Lv L., Xu Q., Yin C., Zhang K., Wang P., Hu J. Growth performance and meat quality of broiler chickens supplemented with Bacillus licheniformis in drinking water. Asian-Australasian Journal of Animal Sciences, 2012, 25(5): 682-689. https://doi.org/10.5713/ajas.2011.11334
Lysenko V.S., Chistyakov V.A., Zimakov D.V., Soier V.G., Sazykina M.A., Sazykina M.I., Sazykin I.S., Krasnov V.P. Separation and mass spectrometry identification of carotenoid complex from radioresistant bacteria Deinococcus radiodurans. Journal of Analytical Chemistry, 2011, 66(13): 1281-1284. https://doi.org/10.1134/S1061934811130144
Mafra D., Kemp J.A. de V., Cardozo L., Borges N.A., Alvarenga L.K., Stenvinkel P. Consumption of fish in chronic kidney disease - a matter of depth. Molecular Nutrition & Food Research, 2023, 67(9): e2200859. https://doi.org/10.1002/mnfr.202200859
Marinangeli C.P., House J.D. Potential impact of the digestible indispensable amino acid score as a measure of protein quality on dietary regulations and health. Nutrition Reviews, 2017, 75(8): 658-667. https://doi.org/10.1093/nutrit/nux048
Marzia G., Gai F., Peiretti P.G., Ortoffi M.F., Lavermicocca P., Lonigro S.L., Valerio F., Cavallarin L. Quality of ready‐to‐eat swordfish fillets inoculated with Lactobacillus paracasei IMPC 2.1. Journal of the Science of Food and Agriculture, 2018, 99(1): 199-209. https://doi.org/10.1002/jsfa.9161
Mazanko M.S., Prazdnova E.V., Kulikov M.P., Maltseva T.A., Rudoy D.V., Chikindas M.L. Antioxidant and antimutagenic properties of probiotic lactobacilli determined using LUX-biosensors. Enzyme and Microbial Technology, 2022, 155: 109980. https://doi.org/10.1016/j.enzmictec.2021.109980
Meléndez-Martínez A.J., Mandić A.I., Bantis F., Böhm V., Borge G.I.A., Brnčić M., Bysted A., Cano M.P., Dias M.G., Elgersma A., Fikselová M., García-Alonso J., Giuffrida D., Gonçalves V.S.S., Hornero-Méndez D., Kljak K., Lavelli V., Manganaris G.A., Mapelli-Brahm P., Marounek M., Olmedilla-Alonso B., Periago-Castón M.J., Pintea A., Sheehan J.J., Tumbas Šaponjac V., Valšíková-Frey M., Meulebroek L.V., O'Brien N. A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs. Critical Reviews in Food Science and Nutrition, 2022, 62(8): 1999-2049. https://doi.org/10.1080/10408398.2020.1867959
Meyer B.J., Mann N.J., Lewis J.L., Milligan G.C., Sinclair A.J., Howe P.R.C. Dietary intakes and food sources of omega-6 and omega-3 polyunsaturated fatty acids. Lipids, 2003, 38(4): 391-398. https://doi.org/10.1007/s11745-003-1074-0
Monika M., Anna K.D. Nut oils and their dietetic and cosmetic significance: A review. Journal of Oleo Science, 2019, 68(2): 111-120. https://doi.org/10.5650/jos.ess18216
Mordorintelligence Home Page. Shrimp Market Size & Share Analysis - Growth Trends & Forecasts Up to 2030, 2024. Available at: https://www.mordorintelligence.com/industry-reports/shrimp-market
Nakamura E. One hundred years since the discovery of the “Umami” taste from seaweed broth by Kikunae Ikeda, who transcended his time. Chemistry - An Asian Journal, 2011, 6(7): 1659-1663. https://doi.org/10.1002/asia.201000899
Naylor R.L., Hardy R.W., Buschmann A.H., Bush S.R., Cao L., Klinger D.H., Little D.C., Lubchenco J., Shumway S.E., Troell M.A. 20-year retrospective review of global aquaculture. Nature, 2021, 591 (7851): 551-563. https://doi.org/10.1038/s41586-021-03308-6
Neijat M., Habtewold J., Shirley R.B., Welsher A., Barton J.C., Thiery P., Kiarie E.G. Bacillus subtilis strain DSM 29784 modulates the cecal microbiome, concentration of short-chain fatty acids, and apparent retention of dietary components in shaver white chickens during grower, developer, and laying phases. Applied and Environmental Microbiology, 2019, 85(14): e00402-19. https://doi.org/10.3382/ps/pez324
Ozorio R.O.A., Kopecka-Pilarczyk J., Gabriela M., Lochmann R., Santos R.V., Santos G.D., Weber B., Calheiros J., Ferraz-Arruda L., Vaz-Pires P., Gonçalves J. Dietary probiotic supplementation in juvenile rainbow trout (Oncorhynchus mykiss) reared under cage culture production: Effects on growth, fish welfare, flesh quality and intestinal microbiota. Aquaculture Research, 2015, 47(9): 2732-2747. https://doi.org/10.1111/are.12724
Pereira L., Cotas J., Gonçalves A.M. Seaweed proteins: A step towards sustainability? Nutrients, 2024, 16(8): 1123. https://doi.org/10.3390/nu16081123
Petricorena Z.C. Chemical Composition of Fish and Fishery Products. In: Handbook of Food Chemistry, (P.C.K. Cheung, B.M. Mehta Eds.); Springer. 2015, pp.: 403-435, eBook ISBN: 978-3-642-41609-5, https://doi.org/10.1007/978-3-642-41609-5_12-1
Prazdnova E., Mazanko M.S., Chistyakov V.A., Bogdanova A., Refeld A.G., Kharchenko E.Yu., Chikindas M.L. Antimutagenic activity as a criterion of potential probiotic properties. Probiotics and Antimicrobial Proteins, 2022, 14(6): 1094-1109. https://doi.org/10.1007/s12602-021-09870-9
Prazdnova E.V., Chistyakov V.A., Churilov M.N., Mazanko M.S., Bren A.B., Volski A., Chikindas M.L. DNA-protection and antioxidant properties of fermentates from Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933. Letters in Applied Microbiology, 2015, 61(6): 549-554. https://doi.org/10.1111/lam.12491
Qin P., Wang T., Luo Y. A review on plant - based proteins from soybean: Health benefits and soy product development. Journal of Agriculture and Food Research, 2022, 7(7): 100265. https://doi.org/10.1016/j.jafr.2021.100265
Reda R.M., Selim K.M. Evaluation of Bacillus amyloliquefaciens on the growth performance, intestinal morphology, hematology and body composition of Nile tilapia, Oreochromis niloticus. Aquaculture International, 2014, 23(1): 203-217. https://doi.org/10.1007/s10499-014-9809-z
Sadowska-Bartosz I., Bartosz G. Antioxidant defence of Deinococcus radiodurans: How does it contribute to extreme radiation resistance? International Journal of Radiation Biology, 2023, 99(12): 1803-1829. https://doi.org/10.1080/09553002.2023.2241895
Sandgruber F., Gielsdorf A., Baur A.C., Schenz B., Müller S.M., Schwerdtle T., Stangl G.I., Griehl C., Lorkowski S., Dawczynski C. Variability in macro- and micronutrients of 15 commercially available microalgae powders. Marine Drugs, 2021, 19(6): 310. https://doi.org/10.3390/md19060310
Sarwar G., Peace R.W., Botting H.G., Brul D. Digestibility of protein and amino acids in selected foods as determined by a rat balance method. Plant Foods for Human Nutrition, 1989, 39(1): 23-32. https://doi.org/10.1007/BF01092398
Schaafsma G. The protein digestibility - corrected amino acid score. The Journal of Nutrition, 2000, 130(7): 1865S-1867S. https://doi.org/10.1093/jn/130.7.1865S
Shao C., Su Y., Meng D., Li Y., Dong Y., Hao H., Ye H. Comprehensive metabolomic profiling of nutrients in fish and shrimp. Food Chemistry, 2023, 407(6): 135037. https://doi.org/10.1016/j.foodchem.2022.135037
Singh K.K., Mridula D., Rehal J., Barnwal P. Flaxseed: A potential source of food, feed and fiber. Critical Reviews in Food Science and Nutrition, 2011, 51(3): 210-222. https://doi.org/10.1080/10408390903537241
Song B., Luo T., Fan Y., Li M., Qiu Z., Tian Y., Shang Y., Ma C., Liu C., Cao Q., Peng Y., Xu P., Krishnan H.B., Wang Z., Zhang S., Liu S. Generation of new β-conglycinin-deficient soybean lines by editing the lincRNA lincCG1 using the CRISPR/Cas9 system. Journal of Agricultural and Food Chemistry, 2024, 72(26): 15013-15026. https://doi.org/10.1021/acs.jafc.4c02269
Sui X., Zhang T., Jiang L.. Soy protein: Molecular structure revisited and recent advances in processing technologies. Annual Review of Food Science and Technology, 2021, 12(1): 119-147. https://doi.org/10.1146/annurev-food-062220-104405
Sumon A.A., Sumon T.A., Hussain A., Lee S.J., Jang W.J., Sharifuzzaman S.M., Brown C.L., Lee E.W., Hasan M.T. Single and multi-strain probiotics supplementation in commercially prominent finfish aquaculture: Review of the current knowledge. Journal of Microbiology and Biotechnology, 2022, 32(6): 681-698. https://doi.org/10.4014/jmb.2202.02032
Tahergorabi R., Hosseini S.V., Jaczynski J. Seafood Proteins. In: Handook of Food Proteins (G.O. Phillips, P.A. Williams Eds.). Handbook of Food Proteins, Woodhead Publishing. 2011, pp. 116-149, ISBN: 978-1-84569-758-7, https://doi.org/10.1533/9780857093639.116
Tan K., Ma H., Li S., Zheng H. Bivalves as future source of sustainable natural omega-3 polyunsaturated fatty acids. Food Chemistry, 2020, 311(6): 125907. https://doi.org/10.1016/j.foodchem.2019.125907
Temple N.J. A rational definition for functional foods: A perspective. Frontiers in Nutrition, 2022, 9: 957516. https://doi.org/10.3389/fnut.2022.957516
Tocher D.R., Zheng X., Schlechtriem C., Hastings N., Dick J.R., Teale A.J. Highly unsaturated fatty acid synthesis in marine fish: Cloning, functional characterization, and nutritional regulation of fatty acyl Δ6 desaturase of Atlantic cod (Gadus morhua L.). Lipids, 2006, 41(11): 1003-1016. https://doi.org/10.1007/s10126-009-9179-0
Thavarajah D., Thavarajah P. Evaluation of chickpea (Cicer arietinum L.) micronutrients composition: Biofortifiation opportunities to combat global micronutrient malnutrition. Food Research International, 2012, 49(1): 99-104. https://doi.org/10.1016/j.foodres.2012.10.007
Tradingeconomics Home Page. Salmon, 2024. Available at: https://tradingeconomics.com/commodity/salmon
Tradingeconomics Home Page. Soybeans, 2024. Available at: https://tradingeconomics.com/commodity/soybeans
Tridge - Global Food Sourcing & Data Hub Home Page. Soy Flour, 2024. Available at: https://www.tridge.com
Turchini G.M., Torstensen B.E., Ng W.K. Fish oil replacement in finfish nutrition. Reviews in Aquaculture, 2009, 1(1): 10-57. https://doi.org/10.1111/j.1753-5131.2008.01001.x
Usydus Z., Szlinder-Richert J., Adamczyk M. Protein quality and amino acid profiles of fish products available in Poland. Food Chemistry, 2009, 112(1): 139-145. https://doi.org/10.1016/j.foodchem.2008.05.050
Van Doan H., Hoseinifar S.H., Ringø E., Ángeles Esteban M., Dadar M., Dawood M.A.O., Faggio C. Host-Associated probiotics: A key factor in sustainable aquaculture. Reviews in Fisheries Science & Aquaculture, 2019, 28(1): 16-42. https://doi.org/10.1080/23308249.2019.1643288
Venugopal V., Gopakumar K. Shellfish: Nutritive value, health benefits, and consumer safety. Comprehensive Reviews in Food Science and Food Safety, 2017, 16(6): 1219-1242. https://doi.org/10.1111/1541-4337.12312
Vyncke K.E., Libuda L., De Vriendt T., Moreno L.A., Van Winckel M., Manios Y., Gottrand F., Molnar D., Vanaelst B., Sjöström M., González-Gross M., Censi L., Widhalm K., Michels N., Gilbert C.C., Xatzis C., Cuenca García M., de Heredia F.P., De Henauw S., Huybrechts I. Dietary fatty acid intake, its food sources and determinants in European adolescents: The HELENA (Healthy Lifestyle in Europe by Nutrition in Adolescence) study. British Journal of Nutrition, 2012, 108(12): 2261-2273. https://doi.org/10.3945/an.113.005678
Waagbø R. Water-soluble vitamins in fish ontogeny. Aquaculture Research, 2010, 41(5): 733-744. https://doi.org/10.1111/j.1365-2109.2009.02223.x
Wang Y., Sun J., Zhong H., Li N., Xu H., Zhu Q., Liu Y. Effect of probiotics on the meat flavour and gut microbiota of chicken. Scientific Reports, 2017, 7(1): 6400. https://doi.org/10.1038/s41598-017-06677-z
Wu H., Richards M.P., Undeland I. Lipid oxidation and antioxidant delivery systems in muscle food. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(2): 1275-1299. https://doi.org/10.1111/1541-4337.12890
Wuertz S., Schroeder A., Wanka K.M. Probiotics in fish nutrition - long-standing household remedy or native nutraceuticals? Water, 2021, 13(10): 1348. https://doi.org/10.3390/w13101348
Xie D., Chen C., Dong Y., You C., Wang S., Monroig Ó., Tocher D.R., Li Y. Regulation of long-chain polyunsaturated fatty acid biosynthesis in teleost fish. Progress in Lipid Research, 2021, 82(4): 101095. https://doi.org/10.1016/j.plipres.2021.101095
Yaghubi E., Carboni S., Snipe R.M.J., Shaw C.S., Fyfe J.J., Smith C.M., Kaur G., Tan S.Y., Hamilton D.L. Farmed mussels: A nutritive protein source, rich in omega-3 fatty acids, with a low environmental footprint. Nutrients, 2021, 13(4): 1124. https://doi.org/10.3390/nu13041124
Yang J., Qian K., Zhang W., Xu Y., Wu Y. Effects of chromium-enriched Bacillus subtilis KT260179 supplementation on chicken growth performance, plasma lipid parameters, tissue chromium levels, cecal bacterial composition and breast meat quality. Lipids in Health and Disease, 2016, 15(1): 188. https://doi.org/10.1186/s12944-016-0355-8
Yousuf S., Tyagi A., Singh R. Probiotic supplementation as an emerging alternative to chemical therapeutics in finfish aquaculture: A review. Probiotics and Antimicrobial Proteins, 2023, 15(5): 1151-1168. https://doi.org/10.1007/s12602-022-09971-z
Zimmermann A., Prieto-Vivas J.E., Voordeckers K., Bi C., Verstrepen K.J. Mutagenesis techniques for evolutionary engineering of microbes - exploiting CRISPR-Cas, oligonucleotides, recombinases, and polymerases. Trends in Microbiology, 2024, 2(9): 884-901. https://doi.org/10.1016/j.tim.2024.02.006
Zolotukhin P.V., Prazdnova E.V., Chistyakov V.A. Methods to assess the antioxidative properties of probiotics. Probiotics and Antimicrobial Proteins, 2017, 10(3): 589-599. https://doi.org/10.1007/s12602-017-9375-6
Xu S., Ng J., Zhang X., Bai H., Sun D. Adsorption and photocatalytic degradation of Acid Orange 7 over hydrothermally synthesized mesoporous TiO2 nanotube. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2011, 379(1-3): 169-175. https://doi.org/10.1016/j.colsurfa.2010.11.032
Abd Aziz N., Azlan A., Ismail A., Mohd Alinafiah S., Razman M.R. Quantitative determination of fatty acids in marine fish and shellfish from warm water of straits of malacca for nutraceutical purposes. BioMed Research International, 2013,12: 284329. https://doi.org/10.1155/2013/284329
Al Khawli F., Martí-Quijal F.J., Ferrer E., Ruiz M.J., Berrada H., Gavahian M., Barba F.J., de la Fuente B. Aquaculture and its by-products as a source of nutrients and bioactive compounds. Advances in Food and Nutrition Research, 2020, 92: 1-33. https://doi.org/10.1016/bs.afnr.2020.01.001
Arshad N., Samat N., Lee L.K. Insight into the regulation between nutritional benefits of aquaculture products and its consumption hazards: A global viewpoint. Frontiers in Marine Science, 2022, 9:925463. https://doi.org/10.3389/fmars.2022.925463
Azarin H., Aramli M.S., Imanpour M.R., Rajabpour M. Effect of a probiotic containing Bacillus licheniformis and Bacillus subtilis and ferroin solution on growth performance, body composition and haematological parameters in kutum (Rutilus Frisii Kutum) Fry. Probiotics and Antimicrobial Proteins, 2014, 7(1): 31-37. https://doi.org/10.1007/s12602-014-9180-4
Azizi R., Baggio A., Capuano E., Pellegrini N. Protein transition: Focus on protein quality in sustainable alternative sources. Critical Reviews in Food Science and Nutrition, 2024, 6:1-21. https://doi.org/10.1080/10408398.2024.2365339
Barkia I., Saari N., Manning S.R. Microalgae for high-value products towards human health and nutrition. Marine Drugs, 2019, 17(5): 304. https://doi.org/10.3390/md17050304
Barredo J., García-Estrada C., Kosalkova K., Barreiro C. Biosynthesis of astaxanthin as a main carotenoid in the heterobasidiomycetous yeast Xanthophyllomyces dendrorhous. Journal of Fungi, 2017, 3(3): 44. https://doi.org/10.3390/jof3030044
Basiony M., Ouyang L., Wang D., Yu J., Zhou L., Zhu M., Wang X., Feng J., Dai J., Shen Y., Zhang C., Hua Q., Yang X., Zhang L. Optimization of microbial cell factories for astaxanthin production: Biosynthesis and regulations, engineering strategies and fermentation optimization strategies. Synthetic and Systems Biotechnology, 2022, 7(2): 689-704. https://doi.org/10.1016/j.synbio.2022.01.002
Bito T., Okumura E., Fujishima M., Watanabe F. Potential of chlorella as a dietary supplement to promote human health. Nutrients, 2020, 12(9): 2524. https://doi.org/10.3390/nu12092524
Biris-Dorhoi E.S., Michiu D., Pop C.R., Rotar A.M., Tofana M., Pop O.L., Socaci S.A., Farcas A.C. Macroalgae-A Sustainable Source of Chemical Compounds with Biological Activities. Nutrients, 2020, 12(10): 3085. https://doi.org/10.3390/nu12103085
Boutrif E. Recent developments in protein quality evaluation. Food, Nutrition and Agriculture, 1991, 1(2/3): 36-40. Available at: https://www.fao.org/4/u5900t/u5900t07.htm
Boyd C.E., McNevin A.A., Davis R.P. The contribution of fisheries and aquaculture to the global protein supply. Food Security, 2022, 14: 805-827. https://doi.org/10.1007/s12571-021-01246-9
Breuer G., Evers W.A.C., Vree J.H. de; Kleinegris D.M.M., Martens D.E., Wijffels R.H., Lamers P.P. Analysis of fatty acid content and composition in microalgae. Journal of Visualized Experiments, 2013, 80(10): 50628. https://doi.org/10.3791/50628
Chemanalyst Home Page. Available at: https://www.chemanalyst.com/Pricing-data/soy-protein-isolate-1578 (accessed on 06 August 2024).
Chen J., Jayachandran M., Bai W., Xu B. A critical review on the health benefits of fish consumption and its bioactive constituents. Food Chemistry, 2022, 369(2): 130874. https://doi.org/10.1016/j.foodchem.2021.130874
Day L., Cakebread J.A., Loveday S.M. Food proteins from animals and plants: Differences in the nutritional and functional properties. Trends in Food Science & Technology, 2022, 119: 428-442.
https://doi.org/10.1016/j.tifs.2021.12.020
Dayal J.S., Ponniah A.G., Khan H.I., Babu E.M., Ambasankar K., Vasagam K.K. Shrimps - a nutritional perspective. Current Science, 2013, 104(11): 1487-1491. https://www.jstor.org/stable/24092471
Dimina L., Rémond D., Huneau J.-F., Mariotti F. Combining plant proteins to achieve amino acid profiles adapted to various nutritional objectives - an exploratory analysis using linear programming. Frontiers in Nutrition, 2021, 8: 809685. https://doi.org/10.3389/fnut.2021.809685
El S.N., Kavas A. Determination of protein quality of rainbow trout (Salmo irideus) by in vitro protein digestibility-corrected amino acid score (PDCAAS). Food Chemistry, 1996, 55(3): 221-223. https://doi.org/10.1016/0308-8146(95)00111-5
Ertl P., Knaus W., Zollitsch W. An approach to including protein quality when assessing the net contribution of livestock to human food supply. Animal, 2016, 10(11): 1883-1889. https://doi.org/10.1017/S1751731116000902
FAO/WHO. 2024. FAO/WHO background document on the risks and benefits of fish consumption. In: Food Safety and Quality Series (FAO; WHO Eds). Series number No. 27, FAO/WHO, Rome, Italy. 2024, 508 p. eBook ISBN: 978-92-5-138944-7 https://doi.org/10.4060/cd1548en
FAO, Food and Agriculture Organization of the United Nations Home Page. 2024. Available at: https://www.fao.org/home/en/ (accessed on 06 August 2024).
FAO, Food and Agriculture Organization of the United Nations Home Page. 2024a. Available at: https://www.fao.org/in-action/globefish/species-analysis/tuna/en (accessed on 06 August 2024).
FAO, Food and Agriculture Organization of the United Nations Home Page. 2024b. Available at: https://www.fao.org/in-action/globefish/species-analysis/salmon/en (accessed on 06 August 2024).
FAO, Food and Agriculture Organization of the United Nations Home Page. 2024c. Available at: https://www.fao.org/in-action/globefish/species-analysis/pangasius/en (accessed on 06 August 2024).
FAO, Food and Agriculture Organization of the United Nations Home Page. 2024d. Available at: https://www.fao.org/in-action/globefish/species-analysis/tilapia/en (accessed on 06 August 2024).
FDA, US Food and Drug Administration Home Page. Aquacultured Seafood, 2023. Available at: https://www.fda.gov/food/seafood-guidance-documents-regulatory-information/aquacultured-seafood (accessed on 06 August 2024).
Fogliano V. The long story of the Maillard reaction: The beginning of the second century. Food & Function, 2016, 7(6): 2496-2497. https://doi.org/10.1039/c6fo90022d
Gómez B., Munekata P.E.S., Zhu Z., Barba F.J., Toldra F., Putnik P., Bursać Kovačević D., Lorenzo J.M. Challenges and opportunities regarding the use of alternative protein sources: Aquaculture and insects. Advances in Food and Nutrition Research, 2019, 89: 259-295. https://doi.org/10.1016/bs.afnr.2019.03.003
Hoffman J.R., Falvo M.J. Protein - which is best? Journal of Sports Science & Medicine, 2004, 3(3): 118-130. Available at: https://www.jssm.org/volume03/iss3/cap/jssm-03-118.pdf
House J.D., Neufeld J., Leson G. Evaluating the quality of protein from hemp seed (Cannabis Sativa L.) Products through the use of the protein digestibility - corrected amino acid score method. Journal of Agriculture and Food Chemistry, 2010, 58(22): 11801-11807. https://doi.org/10.1021/jf102636b
Hughes G.J., Ryan D.J., Mukherjea R., Schasteen C.S. Protein digestibility - corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate: Criteria for evaluation. Journal of Agriculture and Food Chemistry, 2011, 59(23): 12707-12712. https://doi.org/10.1021/jf203220v
Inoue Y., Kato S., Saikusa M., Suzuki C., Otsubo Y., Tanaka Y., Watanabe H., Hayase F. Analysis of the cooked aroma and odorants that contribute to Umami aftertaste of soy miso (Japanese soybean paste). Food Chemistry, 2016, 213(12): 521-528. https://doi.org/10.1016/j.foodchem.2016.06.106
Je S., Yamaoka Y. Biotechnological approaches for biomass and lipid production using microalgae Chlorella and its future perspectives. Journal of Microbiology and Biotechnology, 2022, 32(11): 1357-1372. https://doi.org/10.4014/jmb.2209.09012
Jester B.W., Zhao H., Gewe M., Adame T., Perruzza L., Bolick D.T., Agosti J., Khuong N., Kuestner R., Gamble C., Cruickshank K., Ferrara J., Lim R., Paddock T., Brady C., Ertel S., Zhang M., Pollock A., Lee J., Xiong J., Tasch M., Saveria T., Doughty D., Marshall J., Carrieri D., Goetsch L., Dang J., Sanjaya N., Fletcher D., Martinez A., Kadis B., Sigmar K., Afreen E., Nguyen T., Randolph A., Taber A., Krzeszowski A., Robinett B., Volkin D.B., Grassi F., Guerrant R., Takeuchi R., Finrow B., Behnke C., Roberts J. Development of spirulina for the manufacture and oral delivery of protein therapeutics. Nature Biotechnology, 2022, 40(6): 956-964. https://doi.org/10.1038/s41587-022-01249-7 Erratum in: Nature Biotechnology, 2022, 40(6): 974. https://doi.org/10.1038/s41587-022-01323-0
Je S., Yamaoka Y. Biotechnological approaches for biomass and lipid production using microalgae Chlorella and its future perspectives. Journal of Microbiology and Biotechnology, 2022, 32(11): 1357-1372. https://doi.org/10.4014/jmb.2209.09012
Jeong S.W., Kim J.H., Kim J.W., Kim C.Y., Kim S.Y., Choi Y.J. Metabolic engineering of extremophilic bacterium Deinococcus radiodurans for the production of the novel carotenoid deinoxanthin. Microorganisms, 2020, 9(1): 44. https://doi.org/10.3390/microorganisms9010044
Khan B.M., Liu Y. Marine mollusks: Food with benefits. Compressive Reviews in Food Science and Food Safety, 2019, 18(2): 548-564. https://doi.org/10.1111/1541-4337.12429
Kumar S., Kumar R., Kumari A., Panwar A. Astaxanthin: A super antioxidant from microalgae and its therapeutic potential. Journal of Basic Microbiology, 2022, 62(9): 1064-1082. https://doi.org/10.1002/jobm.202100391
Langi P., Kiokias S., Varzakas T., Proestos C. Carotenoids: From plants to food and feed industries. Methods in Molecular Biology, 2018, 1842(8): 57-71. https://doi.org/10.1007/978-1-4939-8742-9_3
Li Q., Zhang L., Lametsch R. Current progress in kokumi-active peptides, evaluation and preparation methods: A review. Critical Reviews in Food Science and Nutrition, 2020, 62(5): 1230-1241. https://doi.org/10.1080/10408398.2020.1837726
Lindeman R.L. The trophic-dynamic aspect of ecology. Ecology, 1942, 23(4): 399-417. https://doi.org/10.2307/1930126
Liu X., Yan H., Lv L., Xu Q., Yin C., Zhang K., Wang P., Hu J. Growth performance and meat quality of broiler chickens supplemented with Bacillus licheniformis in drinking water. Asian-Australasian Journal of Animal Sciences, 2012, 25(5): 682-689. https://doi.org/10.5713/ajas.2011.11334
Lysenko V.S., Chistyakov V.A., Zimakov D.V., Soier V.G., Sazykina M.A., Sazykina M.I., Sazykin I.S., Krasnov V.P. Separation and mass spectrometry identification of carotenoid complex from radioresistant bacteria Deinococcus radiodurans. Journal of Analytical Chemistry, 2011, 66(13): 1281-1284. https://doi.org/10.1134/S1061934811130144
Mafra D., Kemp J.A. de V., Cardozo L., Borges N.A., Alvarenga L.K., Stenvinkel P. Consumption of fish in chronic kidney disease - a matter of depth. Molecular Nutrition & Food Research, 2023, 67(9): e2200859. https://doi.org/10.1002/mnfr.202200859
Marinangeli C.P., House J.D. Potential impact of the digestible indispensable amino acid score as a measure of protein quality on dietary regulations and health. Nutrition Reviews, 2017, 75(8): 658-667. https://doi.org/10.1093/nutrit/nux048
Marzia G., Gai F., Peiretti P.G., Ortoffi M.F., Lavermicocca P., Lonigro S.L., Valerio F., Cavallarin L. Quality of ready‐to‐eat swordfish fillets inoculated with Lactobacillus paracasei IMPC 2.1. Journal of the Science of Food and Agriculture, 2018, 99(1): 199-209. https://doi.org/10.1002/jsfa.9161
Mazanko M.S., Prazdnova E.V., Kulikov M.P., Maltseva T.A., Rudoy D.V., Chikindas M.L. Antioxidant and antimutagenic properties of probiotic lactobacilli determined using LUX-biosensors. Enzyme and Microbial Technology, 2022, 155: 109980. https://doi.org/10.1016/j.enzmictec.2021.109980
Meléndez-Martínez A.J., Mandić A.I., Bantis F., Böhm V., Borge G.I.A., Brnčić M., Bysted A., Cano M.P., Dias M.G., Elgersma A., Fikselová M., García-Alonso J., Giuffrida D., Gonçalves V.S.S., Hornero-Méndez D., Kljak K., Lavelli V., Manganaris G.A., Mapelli-Brahm P., Marounek M., Olmedilla-Alonso B., Periago-Castón M.J., Pintea A., Sheehan J.J., Tumbas Šaponjac V., Valšíková-Frey M., Meulebroek L.V., O'Brien N. A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needs. Critical Reviews in Food Science and Nutrition, 2022, 62(8): 1999-2049. https://doi.org/10.1080/10408398.2020.1867959
Meyer B.J., Mann N.J., Lewis J.L., Milligan G.C., Sinclair A.J., Howe P.R.C. Dietary intakes and food sources of omega-6 and omega-3 polyunsaturated fatty acids. Lipids, 2003, 38(4): 391-398. https://doi.org/10.1007/s11745-003-1074-0
Monika M., Anna K.D. Nut oils and their dietetic and cosmetic significance: A review. Journal of Oleo Science, 2019, 68(2): 111-120. https://doi.org/10.5650/jos.ess18216
Mordorintelligence Home Page. Shrimp Market Size & Share Analysis - Growth Trends & Forecasts Up to 2030, 2024. Available at: https://www.mordorintelligence.com/industry-reports/shrimp-market
Nakamura E. One hundred years since the discovery of the “Umami” taste from seaweed broth by Kikunae Ikeda, who transcended his time. Chemistry - An Asian Journal, 2011, 6(7): 1659-1663. https://doi.org/10.1002/asia.201000899
Naylor R.L., Hardy R.W., Buschmann A.H., Bush S.R., Cao L., Klinger D.H., Little D.C., Lubchenco J., Shumway S.E., Troell M.A. 20-year retrospective review of global aquaculture. Nature, 2021, 591 (7851): 551-563. https://doi.org/10.1038/s41586-021-03308-6
Neijat M., Habtewold J., Shirley R.B., Welsher A., Barton J.C., Thiery P., Kiarie E.G. Bacillus subtilis strain DSM 29784 modulates the cecal microbiome, concentration of short-chain fatty acids, and apparent retention of dietary components in shaver white chickens during grower, developer, and laying phases. Applied and Environmental Microbiology, 2019, 85(14): e00402-19. https://doi.org/10.3382/ps/pez324
Ozorio R.O.A., Kopecka-Pilarczyk J., Gabriela M., Lochmann R., Santos R.V., Santos G.D., Weber B., Calheiros J., Ferraz-Arruda L., Vaz-Pires P., Gonçalves J. Dietary probiotic supplementation in juvenile rainbow trout (Oncorhynchus mykiss) reared under cage culture production: Effects on growth, fish welfare, flesh quality and intestinal microbiota. Aquaculture Research, 2015, 47(9): 2732-2747. https://doi.org/10.1111/are.12724
Pereira L., Cotas J., Gonçalves A.M. Seaweed proteins: A step towards sustainability? Nutrients, 2024, 16(8): 1123. https://doi.org/10.3390/nu16081123
Petricorena Z.C. Chemical Composition of Fish and Fishery Products. In: Handbook of Food Chemistry, (P.C.K. Cheung, B.M. Mehta Eds.); Springer. 2015, pp.: 403-435, eBook ISBN: 978-3-642-41609-5, https://doi.org/10.1007/978-3-642-41609-5_12-1
Prazdnova E., Mazanko M.S., Chistyakov V.A., Bogdanova A., Refeld A.G., Kharchenko E.Yu., Chikindas M.L. Antimutagenic activity as a criterion of potential probiotic properties. Probiotics and Antimicrobial Proteins, 2022, 14(6): 1094-1109. https://doi.org/10.1007/s12602-021-09870-9
Prazdnova E.V., Chistyakov V.A., Churilov M.N., Mazanko M.S., Bren A.B., Volski A., Chikindas M.L. DNA-protection and antioxidant properties of fermentates from Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933. Letters in Applied Microbiology, 2015, 61(6): 549-554. https://doi.org/10.1111/lam.12491
Qin P., Wang T., Luo Y. A review on plant - based proteins from soybean: Health benefits and soy product development. Journal of Agriculture and Food Research, 2022, 7(7): 100265. https://doi.org/10.1016/j.jafr.2021.100265
Reda R.M., Selim K.M. Evaluation of Bacillus amyloliquefaciens on the growth performance, intestinal morphology, hematology and body composition of Nile tilapia, Oreochromis niloticus. Aquaculture International, 2014, 23(1): 203-217. https://doi.org/10.1007/s10499-014-9809-z
Sadowska-Bartosz I., Bartosz G. Antioxidant defence of Deinococcus radiodurans: How does it contribute to extreme radiation resistance? International Journal of Radiation Biology, 2023, 99(12): 1803-1829. https://doi.org/10.1080/09553002.2023.2241895
Sandgruber F., Gielsdorf A., Baur A.C., Schenz B., Müller S.M., Schwerdtle T., Stangl G.I., Griehl C., Lorkowski S., Dawczynski C. Variability in macro- and micronutrients of 15 commercially available microalgae powders. Marine Drugs, 2021, 19(6): 310. https://doi.org/10.3390/md19060310
Sarwar G., Peace R.W., Botting H.G., Brul D. Digestibility of protein and amino acids in selected foods as determined by a rat balance method. Plant Foods for Human Nutrition, 1989, 39(1): 23-32. https://doi.org/10.1007/BF01092398
Schaafsma G. The protein digestibility - corrected amino acid score. The Journal of Nutrition, 2000, 130(7): 1865S-1867S. https://doi.org/10.1093/jn/130.7.1865S
Shao C., Su Y., Meng D., Li Y., Dong Y., Hao H., Ye H. Comprehensive metabolomic profiling of nutrients in fish and shrimp. Food Chemistry, 2023, 407(6): 135037. https://doi.org/10.1016/j.foodchem.2022.135037
Singh K.K., Mridula D., Rehal J., Barnwal P. Flaxseed: A potential source of food, feed and fiber. Critical Reviews in Food Science and Nutrition, 2011, 51(3): 210-222. https://doi.org/10.1080/10408390903537241
Song B., Luo T., Fan Y., Li M., Qiu Z., Tian Y., Shang Y., Ma C., Liu C., Cao Q., Peng Y., Xu P., Krishnan H.B., Wang Z., Zhang S., Liu S. Generation of new β-conglycinin-deficient soybean lines by editing the lincRNA lincCG1 using the CRISPR/Cas9 system. Journal of Agricultural and Food Chemistry, 2024, 72(26): 15013-15026. https://doi.org/10.1021/acs.jafc.4c02269
Sui X., Zhang T., Jiang L.. Soy protein: Molecular structure revisited and recent advances in processing technologies. Annual Review of Food Science and Technology, 2021, 12(1): 119-147. https://doi.org/10.1146/annurev-food-062220-104405
Sumon A.A., Sumon T.A., Hussain A., Lee S.J., Jang W.J., Sharifuzzaman S.M., Brown C.L., Lee E.W., Hasan M.T. Single and multi-strain probiotics supplementation in commercially prominent finfish aquaculture: Review of the current knowledge. Journal of Microbiology and Biotechnology, 2022, 32(6): 681-698. https://doi.org/10.4014/jmb.2202.02032
Tahergorabi R., Hosseini S.V., Jaczynski J. Seafood Proteins. In: Handook of Food Proteins (G.O. Phillips, P.A. Williams Eds.). Handbook of Food Proteins, Woodhead Publishing. 2011, pp. 116-149, ISBN: 978-1-84569-758-7, https://doi.org/10.1533/9780857093639.116
Tan K., Ma H., Li S., Zheng H. Bivalves as future source of sustainable natural omega-3 polyunsaturated fatty acids. Food Chemistry, 2020, 311(6): 125907. https://doi.org/10.1016/j.foodchem.2019.125907
Temple N.J. A rational definition for functional foods: A perspective. Frontiers in Nutrition, 2022, 9: 957516. https://doi.org/10.3389/fnut.2022.957516
Tocher D.R., Zheng X., Schlechtriem C., Hastings N., Dick J.R., Teale A.J. Highly unsaturated fatty acid synthesis in marine fish: Cloning, functional characterization, and nutritional regulation of fatty acyl Δ6 desaturase of Atlantic cod (Gadus morhua L.). Lipids, 2006, 41(11): 1003-1016. https://doi.org/10.1007/s10126-009-9179-0
Thavarajah D., Thavarajah P. Evaluation of chickpea (Cicer arietinum L.) micronutrients composition: Biofortifiation opportunities to combat global micronutrient malnutrition. Food Research International, 2012, 49(1): 99-104. https://doi.org/10.1016/j.foodres.2012.10.007
Tradingeconomics Home Page. Salmon, 2024. Available at: https://tradingeconomics.com/commodity/salmon
Tradingeconomics Home Page. Soybeans, 2024. Available at: https://tradingeconomics.com/commodity/soybeans
Tridge - Global Food Sourcing & Data Hub Home Page. Soy Flour, 2024. Available at: https://www.tridge.com
Turchini G.M., Torstensen B.E., Ng W.K. Fish oil replacement in finfish nutrition. Reviews in Aquaculture, 2009, 1(1): 10-57. https://doi.org/10.1111/j.1753-5131.2008.01001.x
Usydus Z., Szlinder-Richert J., Adamczyk M. Protein quality and amino acid profiles of fish products available in Poland. Food Chemistry, 2009, 112(1): 139-145. https://doi.org/10.1016/j.foodchem.2008.05.050
Van Doan H., Hoseinifar S.H., Ringø E., Ángeles Esteban M., Dadar M., Dawood M.A.O., Faggio C. Host-Associated probiotics: A key factor in sustainable aquaculture. Reviews in Fisheries Science & Aquaculture, 2019, 28(1): 16-42. https://doi.org/10.1080/23308249.2019.1643288
Venugopal V., Gopakumar K. Shellfish: Nutritive value, health benefits, and consumer safety. Comprehensive Reviews in Food Science and Food Safety, 2017, 16(6): 1219-1242. https://doi.org/10.1111/1541-4337.12312
Vyncke K.E., Libuda L., De Vriendt T., Moreno L.A., Van Winckel M., Manios Y., Gottrand F., Molnar D., Vanaelst B., Sjöström M., González-Gross M., Censi L., Widhalm K., Michels N., Gilbert C.C., Xatzis C., Cuenca García M., de Heredia F.P., De Henauw S., Huybrechts I. Dietary fatty acid intake, its food sources and determinants in European adolescents: The HELENA (Healthy Lifestyle in Europe by Nutrition in Adolescence) study. British Journal of Nutrition, 2012, 108(12): 2261-2273. https://doi.org/10.3945/an.113.005678
Waagbø R. Water-soluble vitamins in fish ontogeny. Aquaculture Research, 2010, 41(5): 733-744. https://doi.org/10.1111/j.1365-2109.2009.02223.x
Wang Y., Sun J., Zhong H., Li N., Xu H., Zhu Q., Liu Y. Effect of probiotics on the meat flavour and gut microbiota of chicken. Scientific Reports, 2017, 7(1): 6400. https://doi.org/10.1038/s41598-017-06677-z
Wu H., Richards M.P., Undeland I. Lipid oxidation and antioxidant delivery systems in muscle food. Comprehensive Reviews in Food Science and Food Safety, 2022, 21(2): 1275-1299. https://doi.org/10.1111/1541-4337.12890
Wuertz S., Schroeder A., Wanka K.M. Probiotics in fish nutrition - long-standing household remedy or native nutraceuticals? Water, 2021, 13(10): 1348. https://doi.org/10.3390/w13101348
Xie D., Chen C., Dong Y., You C., Wang S., Monroig Ó., Tocher D.R., Li Y. Regulation of long-chain polyunsaturated fatty acid biosynthesis in teleost fish. Progress in Lipid Research, 2021, 82(4): 101095. https://doi.org/10.1016/j.plipres.2021.101095
Yaghubi E., Carboni S., Snipe R.M.J., Shaw C.S., Fyfe J.J., Smith C.M., Kaur G., Tan S.Y., Hamilton D.L. Farmed mussels: A nutritive protein source, rich in omega-3 fatty acids, with a low environmental footprint. Nutrients, 2021, 13(4): 1124. https://doi.org/10.3390/nu13041124
Yang J., Qian K., Zhang W., Xu Y., Wu Y. Effects of chromium-enriched Bacillus subtilis KT260179 supplementation on chicken growth performance, plasma lipid parameters, tissue chromium levels, cecal bacterial composition and breast meat quality. Lipids in Health and Disease, 2016, 15(1): 188. https://doi.org/10.1186/s12944-016-0355-8
Yousuf S., Tyagi A., Singh R. Probiotic supplementation as an emerging alternative to chemical therapeutics in finfish aquaculture: A review. Probiotics and Antimicrobial Proteins, 2023, 15(5): 1151-1168. https://doi.org/10.1007/s12602-022-09971-z
Zimmermann A., Prieto-Vivas J.E., Voordeckers K., Bi C., Verstrepen K.J. Mutagenesis techniques for evolutionary engineering of microbes - exploiting CRISPR-Cas, oligonucleotides, recombinases, and polymerases. Trends in Microbiology, 2024, 2(9): 884-901. https://doi.org/10.1016/j.tim.2024.02.006
Zolotukhin P.V., Prazdnova E.V., Chistyakov V.A. Methods to assess the antioxidative properties of probiotics. Probiotics and Antimicrobial Proteins, 2017, 10(3): 589-599. https://doi.org/10.1007/s12602-017-9375-6
Xu S., Ng J., Zhang X., Bai H., Sun D. Adsorption and photocatalytic degradation of Acid Orange 7 over hydrothermally synthesized mesoporous TiO2 nanotube. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2011, 379(1-3): 169-175. https://doi.org/10.1016/j.colsurfa.2010.11.032
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Open access articles are distributed under the terms and conditions of the Creative Commons Attribution-Share Alike 4.0 International License (CC BY-SA 4.0) license:
https://creativecommons.org/licenses/by-sa/4.0
If you have any questions about the permitted uses of a specific article, please contact us.
Permissions Department of the Academic Publishing House of the UFT Plovdiv
Plovdiv 4002, 26 Maritsa Blvd., Bulgaria
E-mail: editor.in.chief@ijfsab.com
Tel.: +359 (32) 603-802
Fax: +359 32/ 644 102
How to Cite
CHISTYAKOV, Vladimir Anatolievich et al.
Aquaculture as source of sustainable proteins.
Food Science and Applied Biotechnology, [S.l.], v. 8, n. 1, p. 123-135, mar. 2025.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/461>. Date accessed: 20 apr. 2025.
doi: https://doi.org/10.30721/fsab2025.v8.i1.461.