Kocabaş, Kutluyer; Kocabaş, M.; Kizak, V.; Korkmaz, B.

Radix auricularia is a non-native and invasive freshwater snail species and it may have destructive impacts on biodiversity and ecosystem structure. In recent years, snail mucus, as a sticky substance, has garnered significant attention in the medical and cosmetic industries due to its content of numerous bioactive compounds. Despite frequently being discarded as waste due to the build-up of calcium carbonate crystals through biomineralization, shells of freshwater snail serve multiple functions in aquatic environments and have potential industrial applications. Hence, this study aims to identify bioactive compounds in the mucus and analyze the shell microstructure and mineralogy of the European ear snail (Radix auricularia). Bioactive constituents of mucus were characterized by Gas Chromatography-Mass Spectrometry (GC-FID-MS) analysis. We also conducted analyses on the organic matrix of shells from R. auricularia using X-ray diffraction (XRD) and Scanning Electron Microscope-Energy Dispersive Spectroscopy (SEM-EDS). Our results indicated that ten compounds are characterized by Eicosane (34.16%), 9-Octadecen-1-ol, (Z)-(11.86%) and N,N-Dimetylpalmitamide (5.55%) as the main components of mucus. The antioxidant potential, antifungal and anti-inflammatory properties of Eicosane was in notable quantity in the mucus. In addition, the elemental composition of shell powder comprised of carbon, aluminium, oxygen, calcium, iron, magnesium, silicium, manganese, sodium, sulphur and phosphorus. Aragonite emerged as the dominant mineralogy in the inorganic layer of their shells, as confirmed by XRD. Overall, individual compounds of mucus could be isolated and purified mucus compounds could have applications in pharmaceuticals and health sectors. The shells of R. auricularia offer potential for diverse applications and contribute to environmental sustainability as valuable biomaterials.

İncele

Kizak, V.; Ozden, O.; Guner, Yusuf

In this study, rainbow trout (Oncorhynchus mykiss) (162.7 +/- 3.03 g) and brown trout (Salmo trutta forma fario) (160.9 +/- 2.94 g) were transferred to full-strength seawater (36.5 gl(-1)) for directly and gradually (21 days), then changes in gill Na+-K+-ATPase activity and size of chloride cells associated with environmental salinity were investigated and also survival of trouts were evaluated in seawater. All fish died when brown trouts were transferred into seawater directly but rainbow trouts survived 50 - 58.3 %. However, significant difference was recorded between brown and rainbow trouts in terms of survival rates by gradual acclimation. Survival of brown trout and rainbow trout that were transferred in seawater gradually, was 66.7 - 75 % and 83.3 - 91.7 %, respectively (p < 0.05). Gill chloride cell sizes in both species increased at 36.5 gl(-1) salinity. The lowest sectional area of chloride cells was determined at the point of death in brown trouts which were transferred directly. Following direct transfer to seawater, the largest sectional area of chloride cells were determined in rainbow trout. There are significant differences between acclimated and non-acclimated fish in terms of chloride cell sizes and Na+-K+-ATPase activities (p < 0.05). The highest gill Na+-K+-ATPase activity was in brown trouts which were transferred gradually, while the lowest activity was detected in freshwater phase. According to the results, gradually acclimated trouts can perform better adaptation than their directly acclimated counterparts.

AtıfWoS1

İncele

Kocabas, M.; Kayim, M.; Can, E.; Ates, M.; Kizak, V.; Kutluyer, F.; Demirtas, N.; Serdar, O.

In the present study, biometric characteristics and stomach contents of Salmo trutta (L., 1758), captured from Munzur stream in Tunceli, Turkey were investigated between September 2007 and December 2009. It was calculated that the age range were between 1 and 5 years old. Captured fish were measured 19.5 +/- 5.9 cm, 113.55 +/- 100.22 g (n = 120), respectively. The condition factor of trout calculated 1.14 +/- 0.20 (n = 120). At the end of study, the rations in total organism number were Decapoda (43.59%), Trichoptera (19.21%), Haplotaxidae (18.59%), Ephemeroptera (10.36%), Odonate (2.74%), Coleoptera (2.74%), Clitellata (2.43%) and Diptera (0.3%), respectively. The results indicated that the fish feed basically on Arthropoda and Annelidae.

AtıfWoS1

İncele

Kayim, M.; Cimen, M.; Can, E.; Kizak, V.

Flavour of meat or sea products is generally thought to consist of the volatile components sense in the nose, both through the nostrils and from inside the mouth. Taste results from the combination of basic flavors (sweet, sour, bitter, salt and umami). The flavors and aromas associated with meat and sea foods are generally those that develop during heating and cooking. Animal products such as meat and sea foods have very complex composition and definition of their quality are very complicated.

AtıfWoS2

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