The influence of phlorotannins and bromophenols on the feeding behavior of marine herbivores was determined using bioassay of Turbo cornutus. It was found that phloroglucinol and its oligomers isolated from the brown ...The influence of phlorotannins and bromophenols on the feeding behavior of marine herbivores was determined using bioassay of Turbo cornutus. It was found that phloroglucinol and its oligomers isolated from the brown alga Eisenia bicyclis (eckol, fucofuroeckol A, phlorofucofuroeckol A, dieckol, and 8,8’-bieckol) had a deterrent effect against feeding behavior of T. cornutus in the concentration of algal body, respectively. In the case of the examination of 0.1 mM concentration, although fucofuroeckol A and phlorofucofuroeckol A significantly reduced feeding by T. cornutus, phloroglucinol and 8,8’-bieckol did not show any significant influence on feeding behavior, and eckol and dieckol had stimulating activity. 2,4-Dibromophenol and 2,4,6-tribromophenol, which are major components of extracellular secretions from Eisenia and Ecklonia species, caused the death, the torpidity, and the decreased appetite of T. cornutus at the concentration of 0.1 mM. In addition, 2,4-dibromophenol had strong feeding deterrent activity at the concentration of 1 μM. These results indicate that phlorotannins and bromophenols act as chemical defense agents of brown algae against environmental stresses such as the herbivore attack.展开更多
研究了鲜活和不同加热条件下(5、20、60 m in)海螺足部的组织构造及其流变学特性的变化,并进行了质地剖面分析(TPA)和感官评定试验,为海螺深加工制品的开发及加工工艺的优化提供理论基础和科学依据。组织构造变化采用Van G ieson染色法...研究了鲜活和不同加热条件下(5、20、60 m in)海螺足部的组织构造及其流变学特性的变化,并进行了质地剖面分析(TPA)和感官评定试验,为海螺深加工制品的开发及加工工艺的优化提供理论基础和科学依据。组织构造变化采用Van G ieson染色法观察,流变学特性参数和TPA通过质构仪测定,同时比较了TPA和感官评定间的相关性。结果表明:不同的加热处理对海螺足部的组织结构和流变学特征参数有明显影响。流变学特性与组织结构的变化之间具有一定的关联性。流变学特征参数表明鲜活海螺足部的肌肉具有硬度大、弹力和粘着性小的质地特点,而加热样品则是硬度小、弹力和粘着性大。海螺足部的热加工应以加热20 m in为宜,时间太短或过长都无法给人以最佳的口感。TPA和感官评定在硬度(R=0.969 2)、弹性(R=0.927 2)和咀嚼性(R=0.854 2)方面呈显著相关性,在粘着性(R=0.794 5)方面也有较好的相关性。展开更多
文摘The influence of phlorotannins and bromophenols on the feeding behavior of marine herbivores was determined using bioassay of Turbo cornutus. It was found that phloroglucinol and its oligomers isolated from the brown alga Eisenia bicyclis (eckol, fucofuroeckol A, phlorofucofuroeckol A, dieckol, and 8,8’-bieckol) had a deterrent effect against feeding behavior of T. cornutus in the concentration of algal body, respectively. In the case of the examination of 0.1 mM concentration, although fucofuroeckol A and phlorofucofuroeckol A significantly reduced feeding by T. cornutus, phloroglucinol and 8,8’-bieckol did not show any significant influence on feeding behavior, and eckol and dieckol had stimulating activity. 2,4-Dibromophenol and 2,4,6-tribromophenol, which are major components of extracellular secretions from Eisenia and Ecklonia species, caused the death, the torpidity, and the decreased appetite of T. cornutus at the concentration of 0.1 mM. In addition, 2,4-dibromophenol had strong feeding deterrent activity at the concentration of 1 μM. These results indicate that phlorotannins and bromophenols act as chemical defense agents of brown algae against environmental stresses such as the herbivore attack.
文摘研究了鲜活和不同加热条件下(5、20、60 m in)海螺足部的组织构造及其流变学特性的变化,并进行了质地剖面分析(TPA)和感官评定试验,为海螺深加工制品的开发及加工工艺的优化提供理论基础和科学依据。组织构造变化采用Van G ieson染色法观察,流变学特性参数和TPA通过质构仪测定,同时比较了TPA和感官评定间的相关性。结果表明:不同的加热处理对海螺足部的组织结构和流变学特征参数有明显影响。流变学特性与组织结构的变化之间具有一定的关联性。流变学特征参数表明鲜活海螺足部的肌肉具有硬度大、弹力和粘着性小的质地特点,而加热样品则是硬度小、弹力和粘着性大。海螺足部的热加工应以加热20 m in为宜,时间太短或过长都无法给人以最佳的口感。TPA和感官评定在硬度(R=0.969 2)、弹性(R=0.927 2)和咀嚼性(R=0.854 2)方面呈显著相关性,在粘着性(R=0.794 5)方面也有较好的相关性。
