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Aminoacids in freshwater fish

Year 2018, Volume: 35 Issue: 4, 497 - 503, 15.12.2018

Esin Özçiçek , Erkan Can

https://doi.org/10.12714/egejfas.2018.35.4.16
Cited By: 1

Abstract



Proteins, which are the most important substances in the structure of living organism, are polymers of aminoacids with their chemical qualities. Aminoacids can be converted into other substances during metabolism, and can be used in the synthesis of certain chemical structures that the body needs. While more than 90% of the amino acids in the structure of living organisms are present in the protein, the other part is found as free aminoacids in all tissues and body fluids.

Fish cannot synthesize all the aminoacids in their body. Unsynthesised aminoacids must be given to fish with feed. The use of proteins in the embryological and larval stages is very important, and free aminoacids are one of the most important components of energy metabolism. Aminoacids are also used as quality indices for various fish species. Studies have shown that freshwater fish require especially essential amino acids. These; arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. In this study; information on the importance of aminoacids in freshwater fish has been compiled.



Keywords

Aminoacids protein fish freshwater

References

  • An, H., Lee, H., Jun, S.H. & Kim, S.H. (1996). Histamine formation in fermented seafood products. Alabama: Department of Nutrition & Food Science, Auburn University.
  • Anonim. (2017a). Proteinler. http://www.biyolojidefteri.com/index.php/proteinler (16 Mart 2017).
  • Anonim. (2017b). Proteinler. http://megep.meb.gov.tr/mte_program_modul/moduller/Proteinler.pdf (20 Mart 2017).
  • Anonim. (2018). Histamin. http://www.diatek.com.tr/Makale-Yontem/Mikrobiyolojik-Analiz/Balik-ve-Balik-Urunlerinde-Olusan-Biyojenik-Aminler_167.htm
  • Beklevik, G. & Polat, A. (2001). DL-alanin ve betain katkılı yemlerin gökkuşağı alabalığı (Oncorhynchus mykiss, W. 1792) fingerliklerinin büyüme ve vücut besin madde bileşenlerine etkileri. Turkish Journal of Veterinary and Animal Sciences, 25, 301-307.
  • Belitz, H.D., Grosch, W. & Schieberle, P. (2001). Lehrbuch der Lebensmittelchemie, 5. Aufl. Berlin, Heidelberg and New York: Springer.
  • Çetinkaya, O. (1995). Balık besleme. Yayın no:9, 137s. Van: Yüzüncü Yıl Üniversitesi Ziraat Fakültesi.
  • De sılva, S.S. & Anderson, T.A. (1998). Fish nutrition in aquaculture. 319s. Sulfolk: Chapman and Hall.
  • Grendell, J.H. & Rothman, S.S. (1981). Digestive end producs mobilize secretory proteins from subcellular stores in the pancreas. American Journal of Physiology, 241, 67-73. DOI: 10.1152/ajpgi.1981.241.1.G67
  • Hoşsu, B., Korkut, A.Y., & Fırat, A. (2008). Balık besleme ve yem teknolojisi I. Yayın No: 50, 276s. İzmir: Ege Üniversitesi Su Ürünleri Fakültesi.
  • Houlihan, D.F, Carter, C.G. & Mccarthy, ID. (1995). Protein synthesis in fish. (Hochachka P, Mommsen T eds.) Fish Molecular Biology and Biochemistry. 4, 191-220. DOI: 10.1016/S1873-0140(06)80011-1
  • Kalaycıoğlu, L., Serpek, B., Nizamlıoğlu, M., Başpınar, N. & Tiftik, A.M. (1998). Biyokimya. 654s. Konya: Veteriner Fakültesi Basım Ünitesi.
  • Kaya, Y., Erdem, M.E. & Turan, H. (2014). Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout (Salmo trutta forma fario Linneaus, 1758). Turkish Journal of Fisheries and Aquatic Sciences, 14, 479-486. DOI: 10.4194/1303-2712-v14_2_19
  • Keha, E.E. & Küfrevioğlu, Ö.İ. (2015). Biyokimya. 11. Baskı, 635s. Erzurum: Aktif Yayınevi.
  • Kımata, M. (1961). The histamine problem. In G. Borgstrom (editor), Fish as food. Vol. I Production, biochemistry, and microbiology, p. 329-352. N.Y.: Academic Press.
  • Köprücü, K. (2000). Gökkuşağı alabalığı rasyonlarına farklı oranlarda sentetik esansiyel aminoasitlerin katılmasının büyüme performansına etkisi (Doktora Tezi, Fırat Üniversitesi Fen Bilimleri Enstitüsü, Elazığ).
  • Kyuzhalov, N.B. (1996). Behavioral reactions of one-summer-old carp (Cyprinus carpio) to amino acids. Voprosy Ikhtiologii, 26(6), 1016-1022.
  • Mertz, E.T. (1968). Amino acid and protein requirementes of fish. In: O.W. Neuhaus and J.E. Halver (eds), In fish in research. 233p. New York: Academic Press.
  • Morris, P. (1997). Nutrional needs of bass and bream. Fish Farmer International File. 11(6), 28-31. Natıonal Research Councıl (NRC). (1993). Nutrient requirements of fish, p.114. Washington, DC.: National Academy Press.
  • Navarro, J.C. (1998). Aspect of larval phsiology and larval nutrition, Mediterranean Aquaculture New Tecniques For Marine Hatcheries. 23 Feb-06 Mar. Macaroon, Spain.
  • Nelson, D.L. & Cox, M.M. (2016). Biyokimyanın ilkeleri. 5. Baskı. 1158s. Palme Yayıncılık.
  • Olgunoğlu, İ.A., Olgunoğlu, M.P. & Artar, E. (2010). Dikenli yılan balığı (Mastacembelus mastacembelus Bank&Solender 1794) ile Avrupa yılan balığı (Anguilla anguilla l. 1758)’nın besinsel kalitesinin belirlenmesi. E-journal of New World Sciences Academy, 5(2), 5A0026. 74-81.
  • Oluwaniyi, O.O., Dosumu, O.O. & Awolola, G.V. (2017). Effect of cooking method on the proximate, amino acid, and fatty acid compositions of Clarias gariepinus and Oreochromis niloticus. Journal of the Turkish Chemical Society, 4(1), 115-132. DOI: 10.18596/jotcsa.53143
  • Öğün, S. & Tekelioğlu, N. (1980). Çukurova bölgesi ekolojik koşullarında yetiştirilen İsrail kökenli aynalı sazanların (C. carpio) protein gereksinimlerinin saptanması üzerine bir araştırma. Tübitak VII. Bilim kongresi veterinerlik ve hayvancılık araştırma gurubu tebliğleri 85-89. İSTANBUL.
  • Perez, L., Gonzalez, H., Jover, M. & Fernandez-Carmona, J. (1997). Growth of European seabass (Dicentrarchus labrax) fed extruded diets containing vary levels of protein, lipid and carbohydrate. Aquaculture. 156; 183-193. DOI: 10.1016/S0044-8486(97)00089-6
  • Pigott, G.M. & Tucker, B.W. (1990). Seafood effect of technology on nutrition. 359 p. New York: Marcel Dekker Inc. ISBN: 0824779223, 9780824779221.
  • Polat, A. & Beklevik, G. (1998). The ımportance of betaine and some attractive substances as fish feed additives. Feed Manufacturing in the Mediterranean Region. CIHEAM Zaragoza-SPAIN.
  • Polat, A. (2001). Balık besleme ders notları. Adana: Çukurova Üniversitesi Su Ürünleri Fakültesi.
  • Rosa, R. & Nunes, M.L. (2004). Nutritional quality of red shrimp, Aristeus antennatus (Risso), pink shrimp, Parapenaeus longirostris (Lucas), and Norway lobster, Nephrops norvegicus (Linnaeus). Journal of the Science of Food and Agriculture, 84, 89–94. DOI: 10.1002/jsfa.1619
  • Ruiz-Capillas, C., & Moral, A. (2001). Changes in free amino acids during chilled storage of hake (Merluccius merluccius, L.) in controlled atmospheres and their use as a quality control index. European Food Research and Technology, 212, 302–307. DOI: 10.1007/s002170000232
  • Ruiz-Capillas, C. & Moral, A. (2004). Free amino acids in muscle of Norway lobster (Nephrops novergicus in controlled and modified atmospheres during chilled storage. Food Chemistry, 86, 85–91. DOI: 10.1016/j.foodchem.2003.08.019
  • Santinha, P.J.M., Medale, F., Corraze, G. & Gomes, E.F.S. (1999). Effect of dietary protein: lipid ratio on growth and nutritient utilization in gilthead saebream (Sparus aurata L.). Aquaculture and Fisheries Management. 24, 295-304. DOI: 10.1046/j.1365-2095.1999.00107.x
  • Shalaby, A.R. (1996). Significance of biogenic amines to food safety and human health. Food Research International, 29(7); 675-690. DOI: 10.1016/S0963-9969(96)00066-X
  • Sikorski, Z.E., Kolakowska, A., & Pan, B.S. (1990). The nutritive composition of the major groups of marine food organisms. In: Resources Nutritional Composition and Preservation. Ed., SIKORSKI. CRC Press-Inc., Boca Raton, FL, pp. 30–52.
  • Taylor, S.L. (1986). Histamine food poisoning: toxicology and clinical aspects. CRC Critical Reviews in Toxicology, 17; 91- 117. DOI: 10.3109/10408448609023767
  • Tekelioğlu, N. (2005). İç su balıkları yetiştiriciliği. sf. 158-159.
  • Unusan, N. (2007). Change in proximate, amino acid and fatty acid contents in muscle tissue of rainbow trout (Oncorhynchus mykiss) after cooking. International Journal of Food Science and Technology, 42, 1087–1093. DOI: 10.1111/j.1365-2621.2006.01354.x
  • Veciana-Nogues, M.T., Vidal Carou, M.C. & Marina-Font, A. (1989). Histamine and tyramine in preserved and semipreserved fish products. Journal of Food Science, 54(6); 1653-1655. DOI: 10.1111/j.1365-2621.1989.tb05182.x
  • Vidal Corou, M.C., Veciana-Nogues, M.T. & Marine Font, A. (1990). Spectrofluorometric determination of histamine in fish and meat products. Journal Association of Official Analytical Chemists, 71(4), 565-567.
  • Viola, S. & Lahav. E. (1991). Effects of lysine supplementation ın practical carp feeds on total protein sparing and reduction of pollution. Israeli Journal of Aquaculture-Bamidgeh. 43(3), 112-118.
  • Wilson, R.P. & Cowey, C.B. (1985). Amino acid composition of whole body tissue of rainbow trout and atlantic salmon. Aquaculture, 48, 373-376. DOI: 10.1016/0044-8486(85)90140-1
  • Zambonino, I.J. & Cahu, C.L. (1994). Influence of diet on pepsin and some pancratic enzymes in sea bass (Dicentrarchus labrax) larvae. Comparative Biochemistry and Physiology, 109(2), 209-212. DOI: 10.1016/0300-9629(94)90122-8

Tatlı su balıklarında aminoasitler

Year 2018, Volume: 35 Issue: 4, 497 - 503, 15.12.2018

Esin Özçiçek , Erkan Can

https://doi.org/10.12714/egejfas.2018.35.4.16
Cited By: 1

Abstract



Canlı organizmanın yapısına katılan en
önemli yapı taşları olan proteinler, kimyasal nitelikleriyle aminoasitlerin
polimerleridir. Aminoasitler, metabolizma sırasında başka maddelere
dönüşebilecekleri gibi, vücudun ihtiyacı olan bazı kimyasal yapıların
sentezlerinde de kullanılabilmektedir. Canlı organizmaların yapısında yer alan
aminoasitlerin %90’dan fazlası proteinlerin bünyesinde yer alırken, kalan kısmı
tüm dokularda ve vücut sıvılarında serbest aminoasitler halinde bulunmaktadır.



Balıklar aminoasitlerin hepsini
vücutlarında sentezleyememektedir. Sentezlenemeyen aminoasitler, mutlaka yemler
ile balıklara verilmelidir. Embriyolojik ve larval dönemde proteinlerin
kullanımı oldukça önemli olup, serbest aminoasitler enerji metabolizmasının en
önemli elemanlarından biridir. Aminoasitler, çeşitli balık türleri için kalite
indeksleri olarak da kullanılmaktadır. Yapılan çalışmalar, tatlı su
balıklarının özellikle esansiyel aminoasitlere ihtiyacı olduğunu göstermiştir.
Bunlar; arjinin, histidin, isolösin, lösin, lizin, metiyonin, fenilalanin, threonin,
triptofan ve valin’dir. Bu çalışmada; tatlı su balıklarında aminoasitlerin
önemi hakkında bilgiler derlenmiştir.



Keywords

Aminoasitler protein balık tatlısu

References

  • An, H., Lee, H., Jun, S.H. & Kim, S.H. (1996). Histamine formation in fermented seafood products. Alabama: Department of Nutrition & Food Science, Auburn University.
  • Anonim. (2017a). Proteinler. http://www.biyolojidefteri.com/index.php/proteinler (16 Mart 2017).
  • Anonim. (2017b). Proteinler. http://megep.meb.gov.tr/mte_program_modul/moduller/Proteinler.pdf (20 Mart 2017).
  • Anonim. (2018). Histamin. http://www.diatek.com.tr/Makale-Yontem/Mikrobiyolojik-Analiz/Balik-ve-Balik-Urunlerinde-Olusan-Biyojenik-Aminler_167.htm
  • Beklevik, G. & Polat, A. (2001). DL-alanin ve betain katkılı yemlerin gökkuşağı alabalığı (Oncorhynchus mykiss, W. 1792) fingerliklerinin büyüme ve vücut besin madde bileşenlerine etkileri. Turkish Journal of Veterinary and Animal Sciences, 25, 301-307.
  • Belitz, H.D., Grosch, W. & Schieberle, P. (2001). Lehrbuch der Lebensmittelchemie, 5. Aufl. Berlin, Heidelberg and New York: Springer.
  • Çetinkaya, O. (1995). Balık besleme. Yayın no:9, 137s. Van: Yüzüncü Yıl Üniversitesi Ziraat Fakültesi.
  • De sılva, S.S. & Anderson, T.A. (1998). Fish nutrition in aquaculture. 319s. Sulfolk: Chapman and Hall.
  • Grendell, J.H. & Rothman, S.S. (1981). Digestive end producs mobilize secretory proteins from subcellular stores in the pancreas. American Journal of Physiology, 241, 67-73. DOI: 10.1152/ajpgi.1981.241.1.G67
  • Hoşsu, B., Korkut, A.Y., & Fırat, A. (2008). Balık besleme ve yem teknolojisi I. Yayın No: 50, 276s. İzmir: Ege Üniversitesi Su Ürünleri Fakültesi.
  • Houlihan, D.F, Carter, C.G. & Mccarthy, ID. (1995). Protein synthesis in fish. (Hochachka P, Mommsen T eds.) Fish Molecular Biology and Biochemistry. 4, 191-220. DOI: 10.1016/S1873-0140(06)80011-1
  • Kalaycıoğlu, L., Serpek, B., Nizamlıoğlu, M., Başpınar, N. & Tiftik, A.M. (1998). Biyokimya. 654s. Konya: Veteriner Fakültesi Basım Ünitesi.
  • Kaya, Y., Erdem, M.E. & Turan, H. (2014). Monthly differentiation in meat yield, chemical and amino acid composition of wild and cultured brown trout (Salmo trutta forma fario Linneaus, 1758). Turkish Journal of Fisheries and Aquatic Sciences, 14, 479-486. DOI: 10.4194/1303-2712-v14_2_19
  • Keha, E.E. & Küfrevioğlu, Ö.İ. (2015). Biyokimya. 11. Baskı, 635s. Erzurum: Aktif Yayınevi.
  • Kımata, M. (1961). The histamine problem. In G. Borgstrom (editor), Fish as food. Vol. I Production, biochemistry, and microbiology, p. 329-352. N.Y.: Academic Press.
  • Köprücü, K. (2000). Gökkuşağı alabalığı rasyonlarına farklı oranlarda sentetik esansiyel aminoasitlerin katılmasının büyüme performansına etkisi (Doktora Tezi, Fırat Üniversitesi Fen Bilimleri Enstitüsü, Elazığ).
  • Kyuzhalov, N.B. (1996). Behavioral reactions of one-summer-old carp (Cyprinus carpio) to amino acids. Voprosy Ikhtiologii, 26(6), 1016-1022.
  • Mertz, E.T. (1968). Amino acid and protein requirementes of fish. In: O.W. Neuhaus and J.E. Halver (eds), In fish in research. 233p. New York: Academic Press.
  • Morris, P. (1997). Nutrional needs of bass and bream. Fish Farmer International File. 11(6), 28-31. Natıonal Research Councıl (NRC). (1993). Nutrient requirements of fish, p.114. Washington, DC.: National Academy Press.
  • Navarro, J.C. (1998). Aspect of larval phsiology and larval nutrition, Mediterranean Aquaculture New Tecniques For Marine Hatcheries. 23 Feb-06 Mar. Macaroon, Spain.
  • Nelson, D.L. & Cox, M.M. (2016). Biyokimyanın ilkeleri. 5. Baskı. 1158s. Palme Yayıncılık.
  • Olgunoğlu, İ.A., Olgunoğlu, M.P. & Artar, E. (2010). Dikenli yılan balığı (Mastacembelus mastacembelus Bank&Solender 1794) ile Avrupa yılan balığı (Anguilla anguilla l. 1758)’nın besinsel kalitesinin belirlenmesi. E-journal of New World Sciences Academy, 5(2), 5A0026. 74-81.
  • Oluwaniyi, O.O., Dosumu, O.O. & Awolola, G.V. (2017). Effect of cooking method on the proximate, amino acid, and fatty acid compositions of Clarias gariepinus and Oreochromis niloticus. Journal of the Turkish Chemical Society, 4(1), 115-132. DOI: 10.18596/jotcsa.53143
  • Öğün, S. & Tekelioğlu, N. (1980). Çukurova bölgesi ekolojik koşullarında yetiştirilen İsrail kökenli aynalı sazanların (C. carpio) protein gereksinimlerinin saptanması üzerine bir araştırma. Tübitak VII. Bilim kongresi veterinerlik ve hayvancılık araştırma gurubu tebliğleri 85-89. İSTANBUL.
  • Perez, L., Gonzalez, H., Jover, M. & Fernandez-Carmona, J. (1997). Growth of European seabass (Dicentrarchus labrax) fed extruded diets containing vary levels of protein, lipid and carbohydrate. Aquaculture. 156; 183-193. DOI: 10.1016/S0044-8486(97)00089-6
  • Pigott, G.M. & Tucker, B.W. (1990). Seafood effect of technology on nutrition. 359 p. New York: Marcel Dekker Inc. ISBN: 0824779223, 9780824779221.
  • Polat, A. & Beklevik, G. (1998). The ımportance of betaine and some attractive substances as fish feed additives. Feed Manufacturing in the Mediterranean Region. CIHEAM Zaragoza-SPAIN.
  • Polat, A. (2001). Balık besleme ders notları. Adana: Çukurova Üniversitesi Su Ürünleri Fakültesi.
  • Rosa, R. & Nunes, M.L. (2004). Nutritional quality of red shrimp, Aristeus antennatus (Risso), pink shrimp, Parapenaeus longirostris (Lucas), and Norway lobster, Nephrops norvegicus (Linnaeus). Journal of the Science of Food and Agriculture, 84, 89–94. DOI: 10.1002/jsfa.1619
  • Ruiz-Capillas, C., & Moral, A. (2001). Changes in free amino acids during chilled storage of hake (Merluccius merluccius, L.) in controlled atmospheres and their use as a quality control index. European Food Research and Technology, 212, 302–307. DOI: 10.1007/s002170000232
  • Ruiz-Capillas, C. & Moral, A. (2004). Free amino acids in muscle of Norway lobster (Nephrops novergicus in controlled and modified atmospheres during chilled storage. Food Chemistry, 86, 85–91. DOI: 10.1016/j.foodchem.2003.08.019
  • Santinha, P.J.M., Medale, F., Corraze, G. & Gomes, E.F.S. (1999). Effect of dietary protein: lipid ratio on growth and nutritient utilization in gilthead saebream (Sparus aurata L.). Aquaculture and Fisheries Management. 24, 295-304. DOI: 10.1046/j.1365-2095.1999.00107.x
  • Shalaby, A.R. (1996). Significance of biogenic amines to food safety and human health. Food Research International, 29(7); 675-690. DOI: 10.1016/S0963-9969(96)00066-X
  • Sikorski, Z.E., Kolakowska, A., & Pan, B.S. (1990). The nutritive composition of the major groups of marine food organisms. In: Resources Nutritional Composition and Preservation. Ed., SIKORSKI. CRC Press-Inc., Boca Raton, FL, pp. 30–52.
  • Taylor, S.L. (1986). Histamine food poisoning: toxicology and clinical aspects. CRC Critical Reviews in Toxicology, 17; 91- 117. DOI: 10.3109/10408448609023767
  • Tekelioğlu, N. (2005). İç su balıkları yetiştiriciliği. sf. 158-159.
  • Unusan, N. (2007). Change in proximate, amino acid and fatty acid contents in muscle tissue of rainbow trout (Oncorhynchus mykiss) after cooking. International Journal of Food Science and Technology, 42, 1087–1093. DOI: 10.1111/j.1365-2621.2006.01354.x
  • Veciana-Nogues, M.T., Vidal Carou, M.C. & Marina-Font, A. (1989). Histamine and tyramine in preserved and semipreserved fish products. Journal of Food Science, 54(6); 1653-1655. DOI: 10.1111/j.1365-2621.1989.tb05182.x
  • Vidal Corou, M.C., Veciana-Nogues, M.T. & Marine Font, A. (1990). Spectrofluorometric determination of histamine in fish and meat products. Journal Association of Official Analytical Chemists, 71(4), 565-567.
  • Viola, S. & Lahav. E. (1991). Effects of lysine supplementation ın practical carp feeds on total protein sparing and reduction of pollution. Israeli Journal of Aquaculture-Bamidgeh. 43(3), 112-118.
  • Wilson, R.P. & Cowey, C.B. (1985). Amino acid composition of whole body tissue of rainbow trout and atlantic salmon. Aquaculture, 48, 373-376. DOI: 10.1016/0044-8486(85)90140-1
  • Zambonino, I.J. & Cahu, C.L. (1994). Influence of diet on pepsin and some pancratic enzymes in sea bass (Dicentrarchus labrax) larvae. Comparative Biochemistry and Physiology, 109(2), 209-212. DOI: 10.1016/0300-9629(94)90122-8
There are 42 citations in total.

Details

Primary Language Turkish
Journal Section Review
Authors

Esin Özçiçek 0000-0001-5035-725X

Erkan Can 0000-0001-9440-7319

Publication Date December 15, 2018
Submission Date April 16, 2018
Published in Issue Year 2018Volume: 35 Issue: 4

Cite

APA Özçiçek, E., & Can, E. (2018). Tatlı su balıklarında aminoasitler. Ege Journal of Fisheries and Aquatic Sciences, 35(4), 497-503. https://doi.org/10.12714/egejfas.2018.35.4.16

Cited By

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https://doi.org/10.12714/egejfas.41.2.02