Proximate Biochemical Composition and Antibacterial Potential of the By-catch Marine Fish Brachypterois serrulifer (Fowler, 1938) Collected from the Visakhapatnam Coast, India
DOI:
https://doi.org/10.69980/jaz.v42i02.5443Keywords:
Brachypterois serrulifer, Marine bycatch, Proximate composition, Antibacterial activity, Marine bioactive compounds, Vibrio parahaemolyticus, Nutritional qualityAbstract
Marine bycatch species represent an underutilized source of valuable nutrients and biologically active compounds with potential applications in the food, aquaculture, and pharmaceutical industries. The present study evaluated the proximate biochemical composition and antibacterial activity of the by-catch marine fish Brachypterois serrulifer collected from the Visakhapatnam fishing harbor along the southeast coast of India. The proximate composition, including moisture, protein, carbohydrate, lipid, and ash content, was determined using standard biochemical methods. The antibacterial activity of crude extracts prepared using wet and dry extraction methods was assessed against Escherichia coli, Staphylococcus aureus, and Vibrio parahaemolyticus using the agar well diffusion technique. The biochemical composition showed that moisture was the predominant component (83.15–85.35%), followed by protein (7.95–8.70%), lipid (3.70–4.60%), carbohydrate (3.50–3.70%), and ash content (0.64–0.80%). Statistical analysis indicated that seasonal variations among the sampling months were not significant (p > 0.05). The crude extracts exhibited antibacterial activity against all the tested bacterial pathogens. The dry extract demonstrated greater antibacterial efficacy than the wet extract, producing the largest inhibition zone against Vibrio parahaemolyticus (17 mm), followed by Escherichia coli (16 mm), and Staphylococcus aureus (14 mm). The findings demonstrate that Brachypterois serrulifer, an underutilized bycatch fish species, possesses appreciable nutritional value and promising antibacterial properties. These characteristics suggest that this species could serve as a potential source of natural antimicrobial compounds and may contribute to the development of value-added products for aquaculture, food, and pharmaceutical applications. Further investigations focusing on the purification and characterization of bioactive compounds are recommended.
Downloads
References
1.Aberoumad, A., & Pourshafi, K. (2010). Chemical and proximate composition properties of different fish species obtained from Iran. World Journal of Fish and Marine Sciences, 2(3), 237–239.
2.Ackman, R. G. (1989). Nutritional composition of fats in seafoods. Progress in Food & Nutrition Science, 13, 161–241.
3.Anthony, J. A., Roby, D. D., Turco, K. R., & Place, A. R. (2000). Lipid content and energy density of forage fishes from the northern Gulf of Alaska. Journal of Experimental Marine Biology and Ecology, 248, 53–78.
4.AOAC International. (2019). Official methods of analysis of AOAC International (21st ed.). AOAC International.
5.AOAC. 2019. Official Methods of Analysis of AOAC International. 21st ed. AOAC International, Gaithersburg, Maryland, USA.
6.Asuquo, F. E., Eyo, V. O., & Asuquo, E. F. (2004). Proximate and mineral composition of some commercially important fishes in Nigeria. Pakistan Journal of Nutrition, 3, 203–204.
7.Barnes H, Blackstock J. 1973. Estimation of lipids in marine animals and tissues: Detailed investigation of the sulphopho sphovanillin method. Journal of Experimental Marine Biology and Ecology. 12:103–118.
8.Calder, P. C. (2020). Omega-3 fatty acids and inflammatory processes: From molecules to man. Biochemical Society Transactions, 48, 1–14.
9.Dash, H. R., Mangwani, N., Chakraborty, J., Kumari, S., & Das, S. (2021). Marine bacteria: Potential source of bioactive compounds and biotechnological applications. Current Research in Biotechnology, 3, 255–265.
10.Dash, S., Das, S. K., Samal, J., & Thatoi, H. (2021). Epidermal mucus, a major determinant of fish health: A review. Iranian Journal of Veterinary Research, 22(2), 81–93. https://doi.org/10.22099/IJVR.2021.37938.5574
11.De Schryver, P., Defoirdt, T., & Sorgeloos, P. (2014). Early mortality syndrome outbreaks: A microbial management issue in shrimp farming. PLoS Pathogens, 10(4), e1003919. https://doi.org/10.1371/journal.ppat.1003919
12.De Schryver, P., Defoirdt, T., & Sorgeloos, P. (2014). Early mortality syndrome outbreaks: A microbial management issue in shrimp farming? PLoS Pathogens, 10(4), e1003919.
13.Duddu, S. K., Gurugubelli, T., Gandham, K. G., & Dogiparti, A. (2017). Antibacterial activity of the crude extract of a gastropod Cellana radiata (Born, 1778) from the Visakhapatnam Coast, Andhra Pradesh, India. International Journal of Marine Science, 7(14), 125–129. https://doi.org/10.5376/ijms.2017.07.0014
14.FAO. (2020). The State of World Fisheries and Aquaculture 2020: Sustainability in Action. Food and Agriculture Organization of the United Nations, Rome.
15.Felipe C. Cabello, Godfrey, H. P., Buschmann, A. H., & Dölz, H. J. (2013). Aquaculture as yet another environmental gateway to the development and globalization of antimicrobial resistance. The Lancet Infectious Diseases, 13(10), 83–90. https://doi.org/10.1016/S1473-3099(13)70100-3.
16.Gopakumar, K. (1997). Biochemical Composition of Indian Food Fish. Central Institute of Fisheries Technology, Cochin.
17.Hedge JE, Hofreiter BT. 1962. Carbohydrate chemistry. In: Whistler RL, BeMiller JN (Eds.), Methods in Carbohydrate Chemistry. Academic Press, New York. pp. 17–22.
18.Hedge, J. E., & Hofreiter, B. T. (1962). Carbohydrate chemistry. In R. L. Whistler & J. N. BeMiller (Eds.), Methods in carbohydrate chemistry (Vol. 17, pp. 17–22). Academic Press.
19.Huss, H. H. (1995). Quality and quality changes in fresh fish. FAO Fisheries Technical Paper No. 348.
20.Huss, H. H. (1995). Quality and Quality Changes in Fresh Fish. FAO Fisheries Technical Paper No. 348. Food and Agriculture Organization, Rome.
21.Kim, S. K., & Wijesekara, I. (2010). Development and biological activities of marine-derived bioactive peptides: A review. Journal of Functional Foods, 2, 1–9.
22.Kumar, V., Roy, S., Meena, D. K., & Sarkar, U. K. (2020). Application of probiotics in shrimp aquaculture: Importance and future perspective. Aquaculture International, 28, 1609–1627.
23.Love, R. M. (1980). The Chemical Biology of Fishes. Academic Press, London.
24.Lowry, O. H., Rosebrough, N. J., Farr, A. L., & Randall, R. J. (1951). Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry, 193(1), 265–275. https://doi.org/10.1016/S0021-9258(19)52451-6
25.Mayer, A. M. S., Rodríguez, A. D., Taglialatela-Scafati, O., & Fusetani, N. (2020). Marine pharmacology in 2016–2017: Marine compounds with antibacterial, anticoagulant, antifungal, anti-inflammatory, antiprotozoal, antiviral, and antiparasitic activities. Marine Drugs, 18(1), Article 5. https://doi.org/10.3390/md18010005
26.Mohanty, B. P., Mahanty, A., Ganguly, S., Mitra, T., Karunakaran, D., Anandan, R., et al. (2019). Nutritional composition of food fishes and their importance in providing food and nutritional security. Food Chemistry, 293, 561–570. https://doi.org/10.1016/j.foodchem.2017.11.039
27.Nargis, A. (2006). Seasonal variation in the chemical composition of body flesh of Koi (Anabas testudineus). Bangladesh Journal of Scientific and Industrial Research, 41, 219–226.
28.Ozogul, Y., & Ozogul, F. (2007). Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas. Food Chemistry, 100, 1634–1638.
29.Ozogul, Y., & Ozogul, F. (2007). Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean, and Black Seas. Food Chemistry, 100(4), 1634–1638. https://doi.org/10.1016/j.foodchem.2005.11.047
30.Perez C, Pauli M, Bazerque P. 1990. An antibiotic assay by the agar-well diffusion method. Acta Biologiae et Medicinae Experimentalis. 15:113–115.
31.Perez, C., Pauli, M., & Bazerque, P. (1990). An antibiotic assay by the agar well diffusion method. Acta Biologiae et Medicinae Experimentalis, 15, 113–115.
32.Philip C. Calder (2020). Eicosapentaenoic and docosahexaenoic acid-derived specialized pro-resolving mediators: Concentrations in humans and the effects of age, sex, disease, and increased omega-3 fatty acid intake. Biochimie, 178, 105–123. https://doi.org/10.1016/j.biochi.2020.09.004.
33.Pigott, G. M., & Tucker, B. W. (1990). Seafood: Effects of technology on nutrition. Marcel Dekker.
34.Pigott, G. M., & Tucker, B. W. (1990). Seafood: Effects of Technology on Nutrition. Marcel Dekker, New York.
35.Ravichandran, S., Kumaravel, K., Florence, C. S., & Balasubramanian, T. (2009). Nutritive composition of some edible fin fishes. International Journal of Zoological Research, 5, 123–128.
36.Reverter, M., Sarter, S., Caruso, D., Avarre, J. C., Combe, M., Pepey, E., et al. (2020). Aquaculture at the crossroads of global warming and antimicrobial resistance. Nature Communications, 11, 1870.
37.Reverter, M., Tapissier-Bontemps, N., Sarter, S., Sasal, P., & Caruso, D. (2020). The use of plant extracts in fish aquaculture as an alternative to chemotherapy. Aquaculture, 529, 735748. https://doi.org/10.1016/j.aquaculture.2020.735748
38.Subramanian, S., Ross, N. W., & MacKinnon, S. L. (2008). Comparison of the biochemical composition of epidermal mucus from fish species and its antimicrobial activity. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology, 150(1), 85–92. https://doi.org/10.1016/j.cbpb.2008.01.011
39.Subramanian, V., Ravichandran, S., & Rameshkumar, G. (2008). Antimicrobial peptides from marine organisms and their potential applications. Journal of Marine Science and Technology, 16, 205–211.
40.Sunil Kumar, D., Janakiram, P., Murali Krishna Kumar, M., & Krishna Geetha, G. (2017). Inhibitory activity of bio-active compounds isolated from Anadara granosa in shrimp health management. World Journal of Microbiology and Biotechnology, 33, 207. https://doi.org/10.1007/s11274-017-2340-4
Downloads
Published
Issue
Section
License
Copyright (c) 2021 Janakiram P, Madhuri M, Sahithi M, Askara Y Sunil Kumar D, Geetha S
This work is licensed under a Creative Commons Attribution 4.0 International License.
