Topic
Oyster
About: Oyster is a research topic. Over the lifetime, 9425 publications have been published within this topic receiving 187752 citations. The topic is also known as: oysters.
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TL;DR: In this paper , the effect of immersing pearl seeds in natural feed tanks of Chaetocheros sp. with different immersion periods on the growth and survival rate of pearl oyster seeds was investigated.
Abstract: Pearl oysters are a marine aquaculture commodity with high economic value. However, there are still many obstacles in pearl oyster cultivation activities, such as the need for quality seeds. This study aims to determine the effect of immersing pearl seeds in natural feed tanks of Chaetocheros sp. with different immersion periods on the growth and survival rate of pearl oyster (Pinctada maxima) seeds. The method used in this study is an experimental method using a completely randomized design (CRD), with 5 treatments and 3 replications, namely A (control/without immersion), B (0.5 hours), C (1 hour), D (1, 5 Hours) and E (2 Hours). The results showed that soaking the seeds in natural feed tanks had a significant effect on the growth of the shell (dorsal-ventral) of the pearl oyster Pinctada maxima (p<0.05). The highest growth was achieved in the 2-hour immersion period with an absolute growth value of 1.67 mm, a relative growth of 68.49% from the initial size, and a daily specific growth rate of 3.31% per day. This method must be tested on larger pearl oyster seeds and using other natural feed species and various natural mixes (multi-species).
TL;DR: In this paper , the authors used oyster mushrooms (Pleurotus ostreatus) as an ingredient for making nuggets and found that the resulting nuggets were acceptable for all organoleptic criteria.
Abstract: A nugget is a processed product of ground beef which is added to a binder and mixed with spices and then covered with egg white (batter) and breaded flour (breading), which is then packaged before being fried and frozen to maintain quality. Many raw materials were used in its development, including oyster mushrooms (Pleurotus ostreatus). Oyster mushrooms contain high fiber in contrast to chicken or beef, which have low fiber, and oyster mushrooms also have a texture and taste similar to chicken meat. High fat content and low fiber in chicken or beef are not recommended for people who are obese or hypercholesterolemic, so oyster mushrooms are a good choice as an ingredient for making nuggets. The combination of wheat flour and oyster mushroom has an effect on the organoleptic properties of the taste, aroma, and texture of the nuggets. The making of nuggets with a combination of wheat flour and oyster mushrooms was acceptable organically, and the panelists gave the impression of liking it for all organoleptic criteria. The average result of the best organoleptic test assessment in this study was the N5 treatment, namely 60% wheat flour and 40% oyster mushroom with organoleptic characteristics of taste, aroma and texture favored by the panelists.
TL;DR: In this paper , the best treatment strategy for the chosen substrates was identified for oyster mushroom cultivation, and hot water, boiling water, steam sterilization in an autoclave, and chemical treatment methods were used.
Abstract: Due to their excellent flavour and taste, Pleurotus species, which flourish in temperate and subtropical environments, are well-liked among edible mushrooms. Oyster mushrooms could be grown on a variety of substrates due to their powerful enzymatic properties. Pleurotus sp. grows more easily, more profitably, and more nutrient-densely on a variety of organic waste raw materials and environmental factors. Sterilization of the substrate is one of the most crucial steps in oyster mushroom cultivation. There have been numerous reports of contaminated mushroom substrate. Suitable sterilization techniques must be used on the substrates. There are several treatments for mushroom substrate that can be used to manage the frequent moulds that infest edible mushrooms. Sterilization of the substrate is necessary to get rid of pathogenic and rival microorganisms and to encourage the mycelial growth of the desired mushroom species. The goal of the current study was to identify the best treatment strategy for the chosen substrates. For substrate treatment for Pleurotus florida cultivation, hot water, boiling water, steam sterilization in an autoclave, and chemical treatment methods were used. It was observed that the steam sterilization method was superior to other methods as it supported relatively short spawn run duration, amazing yield, and high biological efficiency.
TL;DR: In this paper , the authors present a systematic review of oyster shell-based composites in the blue circular economy, focusing on the use of shell as an aggregate or binder in the composition of coating and laying mortars.
Abstract: The oyster shell is a residue rich in calcium carbonate, which can be reused as a raw material for creating building materials. For this reason, many researchers focused on the incorporation of oyster shell in the composition of composites, as it is a means of contributing to the economic sustainability by reducing the presence of pollution caused by aquaculture waste in the environment, thus increasing the value chain of the construction sector and reducing its carbon footprint. This paper intends to systematize the scientific production related to oyster shell-based composites in construction, carrying out a search using the Scopus tool and a systematic review based on the PRISMA statement. The results show that research on the incorporation of oyster shell into cementitious mortar mixtures, with a focus on its use in concrete, dominates existing scientific research. There is a lack of studies on the incorporation of the oyster shell that address its application as an aggregate or binder in the composition of coating and laying mortars. Most existing research is from Asia, and there is a lack of research in some parts of Europe. In the Americas, Africa and Oceania, no existing studies were found. Despite the growing understanding of the importance of sustainability and economic issues related to products used in the blue circular economy sector, there are still few studies that consider the incorporation of waste or by-products of aquaculture. Future investigations that cover these practical and contextual gaps can contribute to the better use of oyster shell waste and its insertion in the blue circular economy.
TL;DR: In this article , a total of 206 peptides were identified, and three anti-inflammatory peptides, TWP, TAMY and FPGA, were screened by molecular docking.
Abstract: Pearl oyster meat, a by-product of pearl production, is rich in protein, but has a low utilization rate. Our previous study showed that pearl oyster meat hydrolysates have potential anti-inflammatory activity. In this study, highly active peptides from pearl oyster meat hydrolysates were purified, identified, and extracted, and their anti-inflammatory activity was further investigated. A total of 206 peptides were identified, and three novel anti-inflammatory peptides, TWP (402.1903 Da), TAMY (484.1992 Da) and FPGA (390.1903 Da), were screened by molecular docking. The molecular docking results showed that TWP, TAMY and FPGA can bind to key regions in the cyclooxygenase-2 (COX-2) active site. Furthermore, the three anti-inflammatory peptides can effectively regulate the release of inflammatory mediators from RAW264.7 macrophages by reducing the levels of nitric oxide (NO) and pro-inflammatory cytokines (such as TNF-α, IL-6 and IL-1β), and increasing the production of anti-inflammatory cytokine IL-10, showing great anti-inflammatory activity. This study provides a new theoretical reference for the development of functional foods or nutritional supplements with natural anti-inflammatory effects.