Salmon Extracts Research Articles

Effects of Cosmetics Containing Salmon Extract on Facial Skin

Effects of Cosmetics Containing Salmon Extract on Facial Skin

Murine model identifies tropomyosin as IgE cross-reactive protein between house dust mite and coho salmon that possibly contributes to the development of salmon allergy.

Recently, we have developed a method to identify IgE cross-reactive allergens. However, the mechanism by which IgE cross-reactive allergens cause food allergy is not yet fully understood how. In this study, we aimed to understand the underlying pathogenesis by identifying food allergens that cross-react with house dust mite allergens in a murine model. Allergenic protein microarray analysis was conducted using serum from mice intraperitoneally injected with Dermatophagoides pteronyssinus (Der p) extract plus alum or alum alone as controls. Der p, Dermatophagoides farinae (Der f), coho salmon extract-sensitized and control mice were analyzed. Serum levels of IgE against Der p, Der f, coho salmon extract, protein fractions of coho salmon extract separated by ammonium sulfate precipitation and anion exchange chromatography, and recombinant coho salmon tropomyosin or actin were measured by an enzyme-linked immunosorbent assay. A murine model of cutaneous anaphylaxis or oral allergy syndrome (OAS) was established in Der p extract-sensitized mice stimulated with coho salmon extract, tropomyosin, or actin. Protein microarray analysis showed that coho salmon-derived proteins were highly bound to serum IgE in Der p extract-sensitized mice. Serum IgE from Der p or Der f extract-sensitized mice was bound to coho salmon extract, whereas serum IgE from coho salmon extract-sensitized mice was bound to Der p or Der f extract. Analysis of the murine model showed that cutaneous anaphylaxis and oral allergic reaction were evident in Der p extract-sensitized mice stimulated by coho salmon extract. Serum IgE from Der p or Der f extract-sensitized mice was bound strongly to protein fractions separated by anion exchange chromatography of coho salmon proteins precipitated with 50% ammonium sulfate, which massively contained the approximately 38 kDa protein. We found that serum IgE from Der p extract-sensitized mice was bound to recombinant coho salmon tropomyosin. Der p extract-sensitized mice exhibited cutaneous anaphylaxis in response to coho salmon tropomyosin. Our results showed IgE cross-reactivity of tropomyosin between Dermatophagoides and coho salmon which illustrates salmon allergy following sensitization with the house dust mite Dermatophagoides. Our method for identifying IgE cross-reactive allergens will help understand the underlying mechanisms of food allergies.

A comprehensive molecular approach in fish allergy: Usefulness in daily clinical practice

Background and aimsDiagnosis of fish may represent an important challenge for the allergists. This study aimed to evaluate the diagnostic sensitivity of an in vitro multiplex assay using a comprehensive panel of fish allergens and the cross-reactivity patterns between different molecular components. Methods56 subjects with fish allergy were enrolled. All patients underwent specific IgE measurement using the Allergy Explorer-Alex 2™ multiplex assay (Macroarray Diagnostics, Vienna, Austria) ResultsThe single ß-parvalbumins Clu h 1, Cyp c 1, Gad m 1, Sal s 1, Sco s 1, Thu a 1 and Xyp g 1 scored positive in 75.0%, 67.8%, 62.5%, 80.3%,80.3%, 78.8% and 73,2% patients, respectively. 14.3% scored positive for the α-parvalbumin (Raj c-parvalbumin), and 16.1% for the aldolase + enolase (Gad m 2 + 3) components. 92.8% reacted to at least one ß-parvalbumin and 96.4% to at least one of the allergens tested. Overall sensitivity was higher than that obtained using commercial extracts of cod, salmon and tuna for skin prick test (75.8%) and IgE detection (92.3%). ConclusionsThe Alex 2 showed high diagnostic sensitivity and it might be used as an additional assay to investigate the cross-reactivity patterns between different molecular components, looking for potentially safe fish species.

Variability of allergens in commercial fish extracts for skin prick testing.

Commercial allergen extracts for allergy skin prick testing (SPT) are widely used for diagnosing fish allergy. However, there is currently no regulatory requirement for standardization of protein and allergen content, potentially impacting the diagnostic reliability of SPTs. We therefore sought to analyse commercial fish extracts for the presence and concentration of fish proteins and invitro IgE reactivity using serum from fish-allergic patients. Twenty-six commercial fish extracts from five different manufacturers were examined. The protein concentrations were determined, protein compositions analysed by mass spectrometry, followed by SDS-PAGE and subsequent immunoblotting with antibodies detecting4 fish allergens (parvalbumin, tropomyosin, aldolase and collagen). IgE-reactive proteins were identified using serum from 16 children with confirmed IgE-mediated fish allergy, with focus on cod, tuna and salmon extracts. The total protein, allergen concentration and IgE reactivity of the commercial extracts varied over 10-fold between different manufacturers and fish species. The major fish allergen parvalbumin was not detected by immunoblotting in 6/26 extracts. In 7/12 extracts, five known fish allergens were detected by mass spectrometry. For cod and tuna, almost 70% of patients demonstrated the strongest IgE reactivity to collagen, tropomyosin, aldolase A or β-enolase but not parvalbumin. Commercial fish extracts often contain insufficient amounts of important allergens including parvalbumin and collagen, resulting in low IgE reactivity. A comprehensive proteomic approach for the evaluation of SPT extracts for their utility in allergy diagnostics is presented. There is an urgent need for standardized allergen extracts, which will improve the diagnosis and management of fish allergy.

Serum IgE cross‐reactivity between fish and chicken meats in dogs

In humans, a cross-reactive clinical allergy has been reported between three chicken and fish meat proteins: beta-enolase, aldolase A and parvalbumin. To evaluate if IgE cross-reactivity between chicken and fish also existed in the dog. Sera from dogs with suspected allergic skin disease and with IgE against chicken and fish. Sera were analysed by ELISA and immunoblotting with chicken, white fish (haddock and cod) and salmon extracts. Reciprocal inhibition ELISAs and inhibition immunoblots were then performed. Protein sequencing of bands identified on multiple extracts was determined by mass spectrometry. Out of 53 archived canine sera tested by ELISA against chicken, white fish or salmon, 15 (28%), 12 (23%) and 26 (49%), respectively, had elevated IgE against one, two or all three of these extracts. Seven of the triple-reactive sera were subjected to reciprocal inhibition ELISAs. A >50% inhibition was found between chicken-fish, chicken-salmon and fish-salmon in seven, four and five of seven dogs, respectively. Immunoblotting identified multiple IgE-binding proteins of identical molecular weights in the three extracts; these were partially to fully cross-reactive by inhibition immunoblotting. Mass spectrometry identified nine cross-reactive proteins as: pyruvate kinase, creatine kinase, alpha-actin, glyceraldehyde-3-phosphate dehydrogenase, beta-enolase, aldolase, malate dehydrogenase, lactate dehydrogenase and triose-phosphate isomerase 1. All of these have been reported previously as fish, shellfish and/or chicken allergens for humans. Whether any of these newly identified IgE cross-reactive chicken-fish allergens is the cause of clinical allergy needs to be determined in dogs reacting to at least two of these common food sources.

Development of High-Functional Hyaluronic Acid/Salmon Extract Formulation Using Gamma-Ray

Hangover after drinking is different from person to person symptoms and degree, but usually thirst, fatigue, headache, general boredom, gastrointestinal disorder, vomiting, diarrhea, deficiency of vitamin appears. This hanging phenomenon is caused by the action of precursors such as ethyl acetate and acetaldehyde, which are the by products of fermentation contained in alcohol and alcohol accumulated in hepatocytes and body. In order to solve the hangover phenomenon, the same Origin as polysaccharide Polydeoxyribonucleotide, which is a nucleic acid-sugar-phosphate complex, which is a semen or testicular extract in salmon extract, and a water soluble salmon extract powder having the same structure and lower price than Polydeoxyribonucleotide And D-Glucuronic acid and N-Acetyl glucosamine. It has excellent biocompatibility, viscoelasticity and moisturizing power. It has effect on reduction of body water loss and skin moisture content in hangover phenomenon. It is antioxidant and skin moisturizing effect Hyaluronic acid was irradiated with gamma rays, and the composition was prepared by using the salmon extract powder and the main raw material. The ethanol degradation, the acetaldehyde reduction amount, the blood acetaldehyde concentration and the acetic acid concentration were measured to evaluate the alcoholysis effect , Skin moisture evaporation rate To examine the evaluation unit water content of the skin was improved determine whether the antioxidant and provide skin moisturizing effect. The addition of ethanol extracts of salmon extracts showed a decrease of 5 to 7 times compared with no addition, and a decrease of 3 to 5 times of acetaldehyde. In addition, the change of acetaldehyde concentration and acetic acid concentration in blood showed a rapid decrease compared to the no - added control group. In addition, when the raw material of hyaluronic acid was used, skin moisture content was high and skin moisture evaporation amount was decreased. Therefore, hyaluronic acid, which is a polysaccharide polymer, has excellent viscoelasticity and moisturizing ability, It is considered to provide antioxidant and skin moisturizing effect. Therefore, it can be said that the composition containing salmon extract powder and hyaluronic acid as a main ingredient is effective for the hangover phenomenon which occurs after drinking.

Determination of selenium and its compounds in marine organisms

In this study, we investigate the type and quantity of selenium compounds in fish and marine organisms, using ion-pair reversed phase LC–ICP-MS, developed and applied for the analysis of Atlantic cod, Atlantic salmon, Greenland halibut, Atlantic herring, blue mussel, common crab, scallop, calanus, and Euphasia super. Of the samples examined, the lowest level of selenium was found in farmed Atlantic salmon (0.17mgSekg−1dm). The total selenium extraction efficiency by phosphate buffer was 2.5 times higher in sea plankton and shellfish samples than in fish samples. Analysis of Se species in each hydrolysate obtained by proteolysis showed the presence of selenomethionine, which constituted 41.5% of the selenium compounds detected in hydrolysates of Atlantic herring and 98.4% of those in extracts of Atlantic salmon. Inorganic compounds, such as selenates and selenites, were detected mainly in sea plankton and shellfish samples (<0.13mgSekg−1wm), although no correlation was found between the presence of inorganic compounds and total selenium concentration. The accuracy of the total selenium determination was validated using a certified reference material (oyster tissue (NIST 1566b)). A lyophilised powder of cod (Gadus morhua) was used to validate speciation analysis, enzymatic hydrolysis of lyophilised powder of cod recovered 54±6% of total selenium, and SeMet constituted 83.5±5.28% of selenium detected in hydrolysates. The chromatographic detection limits were, respectively, 0.30ngmL−1, 0.43ngmL−1, 0.54ngmL−1, 0.55ngmL−1, 0.57ngmL−1 and 0.72ngmL−1 for selenate, selenomethionine, selenite, Se-methyl-selenocysteine, selenocystine and selenomethionine selenoxide.The data on selenium concentrations and speciation presented here could be useful in estimating levels of selenium intake by seafood consumption.

アンセリン含有サケエキスが学生スポーツ選手の疲労低減に及ぼす効果

アンセリン含有サケエキス（SEAns）が学生陸上選手の運動能力および疲労低減に及ぼす効果について検討した。SEAns 群では 1500 m 走のタイムが向上する傾向が認められた。運動後，血清中白血球数とクレアチンホスホキナーゼはプラセボ群に比べ有意に低値を示し，遊離脂肪酸も低値傾向であった。また SEAns 群の動体視力は改善傾向を示し，自覚的疲労感でもぼやけ感・だるさ感が有意に低減された。SEAns 摂取は運動による筋肉損傷を抑制し，運動能力向上および運動後の疲労感低減に有効である可能性が示唆された。

Rapid Analysis of 2-Alkylcyclobutanones in Irradiated Meats, Cheese and Salmon by Direct Solvent Extraction Followed by GPC

2-Alkylcyclobutanones (2-ACBs) are recognized as a marker of irradiation in lipid-containing food products. Here, a rapid method for the analysis of 2-dodecylcyclobutanone (2-DCB) and 2-tetradecylcyclobutanone (2-TCB) in irradiated food products using direct solvent extraction (DSE) was developed, and the extraction efficiency was compared to that of the Soxhlet extraction method (EN 1785), which is the official method for this analysis. Briefly, 2-ACBs were extracted either by using a Soxhlet apparatus or by DSE with n-hexane. The lipid extract was purified by GPC followed by a silica gel cartridge column. Finally, 2-DCB and 2-TCB were measured using GC-MS/MS. The extraction efficiency of 2-ACBs by the DSE method was similar to that of the Soxhlet extraction method. The trueness of 2-DCB and 2-TCB spiked at 50 ng/g in lipid extracts of beef, pork, chicken, cheese and salmon with the proposed method were 76.6% to 91.6% and 81.3% to 109.0%, respectively. The limits of detection for 2-DCB and 2-TCB in lipid extracts were 15 and 20 ng/g, respectively.

Antimicrobial activity of salmon extracts derived from traditional First Nations smoke processing.

Freshly caught salmon were hot smoked with the traditional smoke processing methods of the Tl'azt'en and Lheidli T'enneh First Nations communities, producing both half-smoked and fully smoked food products. To ascertain the nature of antimicrobial effects related to the smoking process, the residue content of 16 polyaromatic hydrocarbons (PAH) and total PAHs of smoked products were determined and correlated with smoking process duration. When compared with fully smoked samples, partially smoked fish had significantly less total PAHs and were composed solely of low-molecular-weight components, with phenanthrene, acenaphthylene, and napthlalene, respectively, being the most abundant. In contrast, fully smoked products possessed significantly higher levels of low- and high-molecular-weight PAHs, including benzo[a]pyrene. Sequential extractions of water, ethyl acetate, and hexane were performed to identify antimicrobial activity imparted by the traditional smoking process. No activity was observed in water or ethyl acetate extractions, whereas hexane extracts were inhibitory to Staphylococcus aureus, with more inhibition observed in fully smoked samples when compared with partially smoked samples. This study provides evidence that traditional smoke processing methods used by First Nations communities can provide value toward producing food products that have extended shelf lives, and protect against a prevalent common pathogen easily transmitted by humans to processed food through direct contact.

Olfactometric Determination of the Most Potent Odor-Active Compounds in Salmon Muscle (Salmo salar) Smoked by Using Four Smoke Generation Techniques

The volatile compounds of salmon fillets smoked according to four smoked generation techniques (smoldering, thermostated plates, friction, and liquid smoke) were investigated. The main odor-active compounds were identified by gas chromatography coupled with olfactometry and mass spectrometry. Only the odorant volatile compounds detected by at least six judges (out of eight) were identified as potent odorants. Phenolic compounds and guaiacol derivatives were the most detected compounds in the olfactometric profile whatever the smoking process and could constitute the smoky odorant skeleton of these products. They were recovered in the aromatic extracts of salmon smoked by smoldering and by friction, which were characterized by 18 and 25 odor-active compounds, respectively. Furannic compounds were more detected in products smoked with thermostated plates characterized by 26 odorants compounds. Finally, the 27 odorants of products treated with liquid smoke were significantly different from the three others techniques applying wood pyrolysis because pyridine derivatives and lipid oxidation products were perceived in the aroma profile.

Cell-Associated Hemolytic Activity in Environmental Strains of Plesiomonas shigelloides Expressing Cell-Free, Iron-Influenced Extracellular Hemolysin

Hemolysis is a means of providing pathogenic bacteria with heme iron in vivo. In a previous work, iron-influenced hemolytic activity against sheep erythrocytes was detected in cell-free supernatants, but not in the cell fraction of two environmental Plesiomonas shigelloides strains incubated without shaking. Both strains have the hugA gene, which encodes an outer membrane receptor required for heme iron utilization. The present study was undertaken to investigate the expression of a second hemolytic activity detected during aerated incubation in normal and iron-depleted tryptone soya broth (id-TSB). An agar overlay procedure and doubling dilution titrations were employed to detect the hemolytic activity against several erythrocyte species. The kinetics of growth and hemolytic activity were assayed at 35°C in aerated normal and id-TSB and salmon extract. Overlaid colonies showed a cell-associated beta-hemolytic activity within 4 h. For aerated cell-free supernatants, titers above 16 were not attained until 30 to 48 h of incubation; the best activity was noted with dog and mouse erythrocytes. After 24 h of aerated incubation, sonicated cells yielded high hemolytic activity against dog erythrocytes without activity in supernatants, but after 48 h, only 28 to 30% of the total activity remained cell associated. The hemolytic factor was released in broths during the death phase. Hemolytic activity was not detected in fish extract. This and other studies suggest that P. shigelloides may produce at least two hemolytic factors, their expression and detection being influenced by environmental growth conditions and testing procedures. The overlay assay appears to be the best routine method for detecting hemolytic activity in P. shigelloides.

New procedure for the study of odour representativeness of aromatic extracts from smoked salmon

The representativeness of an aromatic extract of smoked salmon obtained from simultaneous steam distillation and extraction with diethyl ether is discussed. After extraction, the extract is diluted in ethanol with an evaporation of diethyl ether, which allows the extract to be redeposited on matrices physically similar to those of the original product. When the shift of the matrix effect is taken into account, the sensorial results are closer to reality and more representative of the real interaction conditions between the matrix and the extract. Several sensory methods are used to describe the representativeness of the smoked salmon extracts, such as triangular and notation tests. Preliminary work is carried out on standards known both to contribute to the aroma of many seafood products and to have a high volatility in comparison with those expected in smoked salmon in order to test the method in difficult conditions of recovery. This enables the recovery yield of the extraction (from 62% for limonene to 97% for 2-methylphenol) to be assessed leading to a better characterization of the representativeness taking into account the odour dilutions. The final aromatic extract is found to be about 70% representative of the original product.

Hemolytic and Proteolytic Activities of Aeromonas hydrophila and Aeromonas veronii Biovar sobria in Broth and Salmon Extract at Different Temperatures

Expression of hemolytic and proteolytic activities throughout the growth cycle was investigated with two enterotoxic aeromonad strains assigned to the species Aeromonas hydrophila and Aeromonas veronii biovar sobria. Although growth kinetic data were dependent on strain, temperature, and substrate, maximum populations attained were higher than 9 log CFU/ml in aerated tryptone soya broth plus yeast extract (TSBYE) and salmon extract within the range 4 to 28°C. For both strains in TSBYE, variable amounts of hemolytic activity were first detected at any temperature when aeromonad counts were over 9 log CFU/ml. Afterwards, this activity increased up to similar levels (109 to 112 hemolytic units per ml) without a significant increase in populations. Salmon extract supported hemolysin synthesis at 28 but not 4°C. Proteolytic activity of the A. hydrophila strain was only expressed in salmon extract at 28°C, whereas A. veronii biovar sobria did at 28°C in both substrates and at 10°C in TSBYE.

Identification of additional allergens in cooked salmon

Rationale Fish, including salmon, are a common cause of food allergy. Salmon parvalbumin has been identified as a major allergen; however, other clinically relevant allergens might exist. Methods Proteins from raw and cooked salmon were extracted and separated by SDS-Page. Immunolabeling was performed with serum from 14 patients; age 2 to 23 years (median 6 years), with salmon-induced reactions. Salmon-specific IgE was measured with the Pharmacia CAP-system FEIA and ranged from 2.24 to 58.5 kU/l (median 8.65 kU/l). Results In raw and cooked salmon, protein bands at 12–14 kDa were recognized by serum IgE from 13/14 [93%] patients. This corresponds to Sal s 1, the major salmon parvalbumin. In addition, eight patients showed IgE-binding at 38 kDa in cooked salmon only. Analysis of clinical data for these eight patients showed no difference in IgE level or age. Two patients had strong IgE-binding to proteins at 98 kDa and approximately 70 kDa in the cooked salmon extract only. One also showed IgE-binding at 16 kDa. Most importantly, the one patient without parvalbumin-specific IgE recognized the 34, 70 and 98 kDa proteins. Using Proteomic approaches these proteins will be further characterized. Conclusions Our study confirmed that salmon parvalbumin is the major salmon allergen. However, immunoblotting with serum from highly salmon allergic patients identified additional proteins that may play an important role, especially in salmon-allergic patients without specific IgE to paravalbumin.

Growth of Carnobacterium divergens V41 and Production of Biogenic Amines and Divercin V41 in Sterile Cold-Smoked Salmon Extract at Varying Temperatures, NaCl Levels, and Glucose Concentrations

A complete factorial design 23 was used to study some aspects of Carnobacterium divergens V41 metabolism (growth, biogenic amine production, and divercin V41 production) in sterile cold-smoked salmon extract (SSE) at varying temperatures (3 to 9°C), NaCl levels (2.5 to 6.5%), and glucose concentrations (2 to 6 g liter−1). The results showed that temperature and NaCl content were the most influential factors on growth parameters in SSE. Predictive models are suggested for the assessment of C. divergens lag time (tlag) and maximum specific growth rate (μmax). Among the biogenic amines studied, only tyramine was found to be produced by C. divergens in SSE. Furthermore, we showed that temperature, NaCl, and glucose variations did not greatly affect tyramine and divercin V41 production by the bacteria under the experimental conditions used. Indeed, divercin V41, a bacteriocin from C. divergens V41 that is highly active against some Listeria strains, was produced in SSE even under harsh culture conditions. Similarly, tyramine production in SSE was delayed at 3°C but reached 35 μg ml−1 in all experiments after 27 days of storage. However, this final tyramine concentration in SSE is low compared with the threshold values of 100 to 800 μg g−1 reported as the potentially toxic dose in foods. Thus, we have found that C. divergens V41 is a promising strain for the biopreservation of refrigerated cold-smoked salmon.

Uptake of choline from salmon flesh and its conversion to glycine betaine in response to salt stress in Shewanella putrefaciens

When cultured in M63 minimal medium plus 0.6 M NaCl, the growth of Shewanella putrefaciens was strongly inhibited. The addition of an extract from smoked salmon to this medium restored the growth almost to the unstressed level. A comparison of the 13C NMR spectra of intracellular solutes extracted from S. putrefaciens cells cultured in both conditions revealed the accumulation of glycine betaine (GB) from the smoked salmon extract (SSE). Analysis of the osmoprotective properties of this extract for several strains of Escherichia coli (which differ from each other in their ability to accumulate GB (i) from the surrounding environment, and (ii) from its hydroxylated precursor choline), demonstrated the absence of GB in the SSE. From the overall results, we inferred that salt-stressed S. putrefaciens cells accumulated GB from choline present in the SSE. Furthermore, the use of [ 14C]-labeled betaines gave evidence that S. putrefaciens (i) oxidised choline to GB, (ii) accumulated GB as a non-metabolisable osmolyte (up to 1300 nmol (mg dw) −1 when cultured in a medium containing 0.5 M NaCl and either 1 mM choline or 1 mM GB), and (iii) both choline and GB uptake activities were osmotically upregulated (both activities were increased more than 50-fold in media containing 0.4 to 0.6 M NaCl). In all, our results suggest that in salted smoked salmon, S. putrefaciens imports and oxidises choline, leading to the intracellular accumulation of GB.

Chemical alarm signals and complex hatchery rearing habitats affect antipredator behavior and survival of chinook salmon (Oncorhynchus tshawytscha) juveniles

The present study examined the effects of chemical antipredator conditioning on antipredator behavior and the relative effects of antipredator conditioning and seminatural rearing environments on postrelease survival of chinook salmon (Onocrhynchus tshawytscha). Hatchery-reared juvenile chinook salmon were exposed to extracts from conspecific tissue or to comparable stimuli from green swordtail (Xiphophorus helleri). These "injured fish" stimuli were paired with water that contained the odour of predatory cutthroat trout (Oncorhynchus clarki). Chinook salmon receiving conspecific stimuli showed higher levels of several antipredator behaviors compared with chinook salmon receiving green swordtail extracts. When the two groups of chinook salmon were tested 2 days later with cutthroat trout stimulus alone, the chinook salmon that had originally received injured conspecific stimuli paired with cutthroat trout odour spent more time motionless than chinook salmon that had received green swordtail stimuli and cutthroat trout odour. In another experiment, complex rearing treatments had a negative effect on instream survival (contrary to previous studies) that was compensated for by the application of the chinook salmon extract and cutthroat trout odour prior to release. Chinook salmon, like rainbow trout (Oncorhynchus mykiss), show antipredator behavior in response to chemical stimuli from injured conspecifics and learn predator recognition when such stimuli are paired with predator odour, improving survival in the wild.

Study of the microbial ecology of cold-smoked salmon during storage at 8°C

Microbiological, chemical and sensory changes in cold-smoked salmon were studied during 5 weeks of vacuum storage at 8°C. The aerobic 20°C viable count reached its maximum level after 6 days (3×10 6 cfu g −1) however, the shelf-life of the product was estimated to be 2 or 3 weeks by the panellists, confirming that there is no correlation between those two factors. Acid, pungent, sour and rancid odours and flavours and pasty texture were the main spoilage characteristics. Trimethylamine did not play a major role in the spoilage mechanisms as only small amounts were produced. Two-hundred and seventy strains were collected over the storage period, purified and characterized. During the first 2 weeks, Gram-negative bacteria were dominant, mainly represented by S. putrefaciens immediately after the smoking process and then P. phosphoreum. Aeromonas spp. were present throughout the storage but in smaller amounts. Gram-negative bacteria then progressively decreased while Gram-positive bacteria, dominated by lactic acid bacteria (LAB), became by far the most common variety found. Carnobacterium piscicola was widely represented (97/155 LAB isolates). A diversification was observed at the end of the storage, with the appearance of L. farciminis, L. sake and L. alimentarius. Occurrence of yeasts and moulds was quite rare. Spoilage potential of the strains was tested on a sterile smoked salmon extract juice. Shewanella putrefaciens, Aeromonas spp. and Brachothrix spp. produced strong off-odours while most of the LAB and P. phosphoreum seemed not to be involved in spoilage.

Occupational asthma caused by fish inhalation

Occupational asthma (OA) due to fish inhalation, confirmed by specific bronchial challenge (SBC), has not been described as yet in medical literature, as far as we know. We describe two patients whose asthma was induced by occupational exposure to fish and confirmed by serial measurements of PEFR and SBC. Two fish-processing workers reported asthma symptoms related to their workplace. They were skin tested with fish extracts and their sera assayed for IgE antibodies to various fish species. Nonspecific bronchial reactivity was assessed by methacholine challenge. The occupational relationship was confirmed by PEFR monitoring in working and off-work periods. SBC with fish extracts was carried out to confirm the diagnosis of OA. Skin tests with raw and cooked plaice, salmon, hake, and tuna in patient 1 and anchovy, sardine, trout, salmon, Atlantic pomfret, and sole in patient 2 were positive. Specific IgE serum antibodies were found to salmon in patient 1 and to trout, anchovy, and salmon in patient 2. PEFR measurements differed significantly (P < 0.001) between work and off-work periods for both patients. A bronchial challenge with methacholine was positive in patient 1. SBC with raw hake, salmon, plaice, and tuna extracts in patient 1 and raw salmon extract in patient 2 were all positive with an immediate response. SBC with Dermatophagoides pteronyssinus extract was entirely negative in both patients. In three asthmatic, non-fish-allergic controls, SBC with tuna, hake, salmon, and plaice were all negative. These results suggest that fish inhalation can elicit IgE-mediated occupational asthma.