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Research Bulletin (1st Issue)

Shelf-stable Oysters?

Ms. Ernestina M. Peralta creates a different take on your usual oysters, making it shelf-stable and ready to “sprinkle”

Oyster or talaba is one of the top fishery commodities in the Philippines. Oysters contain high amounts of valuable nutrients; however, it remains underutilized and is still considered a low-valued commodity. It is also highly perishable and often a probable cause of food poisoning. Ms. Ernestina Peralta, University Researcher II of CFOS-IFPT, developed new products to ensure stability of oyster products without compromising nutritional content. 

Oyster powder comes in two kinds—oyster extract powder and oyster by-product concentrate. These oyster powders are shelf-stable and ready to be added to various product applications such as sauces, crackers, and others. Packed with high nutritional content such as amino acids, vitamins, and minerals (taurine and zinc), these can also have a huge potential for nutraceutical applications. 

This product may not be a new thing in the biz but what makes this oyster powder exceptional is the process that it undergoes. Ms. Ernestina Peralta’s take on this is a simplified process which can preserve the oysters’ nutritional value without the use of chemical preservatives and other complicated processes. Moreover, these two powders have uniquely different sensorial packages which can meet your needs for product application. 

What now? Oyster powder is truly a promising idea which resulted in a product that is shelf-stable, flexible, and highly nutritious that can be readily accessible to processors as well as consumers of all ages. Through this technology, oysters becoming one of the high-valued commodities in the country may not be far from becoming a reality.

A healthier alternative to the usual fish sauce

With the increasing demand for functional food and healthier options, let’s take a look at the University-developed low-salt fermented mussel sauce With the increasing demand for functional food and healthier options, let’s take a look at the University-developed low-salt fermented mussel sauce.

Mussel or tahong is one of the abundant cultured bivalves in the country. It is a common aquaculture commodity in many coastal municipalities, particularly in Western Visayas, Samar, Manila Bay, and Cavite. The post-harvest utilization of this commodity was taken into another level by Ms. Ernestina M. Peralta, a University Researcher from the Institute of Fish Processing Technology, by making it as an alternative to the usual fish sauce or patis.  

Fermentation is one of the traditional food preservation methods in the Philippines. One of the most common fermented products that exists in local markets is fish sauce which can be associated with high amounts of salt. Mussel, as an alternative to fish, was utilized in the production of this Philippine ethnic fermented product, patis. The meat was mixed with salt, homogenized, and allowed to ferment for a period of time. After the fermentation process, the liquid part was separated from its residue (unhydrolyzed meat), and this was pasteurized to terminate further fermentation. 

Characterized by its yellowish-brown color, sweet-smelling aroma with the typical characteristics of a fermented product, this liquid sauce is truly promising in terms of sensorial properties composed of soluble proteins and minerals with low sodium content. This nutritious innovation offers health benefits derived from its functional properties.

Currently, the mussel sauce project takes a leap forward under the Technology Transfer and Business Development Office (TTBDO).The TTBDO will assist them gain industry partners where the researchers can train workers in order to attain technical knowledge as well as produce the product on a bigger scale. This could help them point out and address loopholes in the production process as well as verify the profitability of the product. 

What now? Since consumers nowadays are geared towards healthier options in terms of their food intake, this product holds a great opportunity to target a niche market that requires a low sodium diet, but it can also be at par with various commercial and high-end fish sauce brands. Providing an additional value to mussels, this can help integrate participation of communities, increasing the income of mussel farmers as well as provide employment opportunities to the people. 

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Dr. Sharon N. Nuñal, Associate Professor and Director of IFPT-CFOS, UP Visayas

Being a researcher is truly a challenging role. You should continuously  be progressive in finding  new approaches to meet the current needs of our communities. Dr. Sharon N. Nuñal tells us her research journey in creating impactful and relevant research studies. 

 

Doing research has been a huge part of every academic researchers’ career milestones. From engaging in a number of research studies to discovering novel products and techniques and publishing articles–the basic questions will always be: “What is this for?” “To whom is this for?”. For Dr. Sharon N. Nuñal, it is essential for researchers to immerse in communities to first-handedly determine pertinent problems that necessitate solutions, in that way, research outputs can be more impactful and relevant.

Dr. Sharon N. Nuñal was a graduate of Bachelor of Science in Fisheries at the University of the Philippines Visayas. After she graduated from college, she worked  as a research assistant in aquaculture research, which involved  feed formulation and fish nutrition. She then became a University Research Associate in the National Institute for Microbiology and Biotechnology (NIMBB). From there, she discovered her passion for microbiology and was involved in various projects covered by that field. She was then introduced to Maida sensei, a professor and an expert in microbiology who is a collaborator of UPV Professors, Dr. Saclauso and Dr. Seraspe. She pursued her graduate studies in Mie University in Japan and took MS in Bioresources in Marine Resources. The study that she pursued during that time is on oil degrading microbes which is leaning on bioremediation. Currently, she is a professor and director at the Institute of Fish Processing Technology, College of Fisheries and Ocean Sciences, University of the Philippines Visayas. Apart from being an educator and administrator, she is also conducting various research projects which are inclined towards biochemistry and biotechnology. 

One of her recent research involvements is the Mussel Biotechnology Program funded by the DOST-PCAARRD. The said program came to life because the biotechnology aspect is part of the mussel roadmap of the DOST. This focuses on the transformation of mussel into another form of technology, mostly on non-food applications which includes pharmaceutical products and cosmetics. Just like any other research project, Dr. Sharon’s group did an extensive review to conceptualize the project. They aimed to develop food supplements from proteins and lipids from the green mussel. 

The DOST has been continuously exerting efforts to increase the production of green mussels. However, the market of green mussels is not stable, if this technology takes off and will be utilized, it will give another product utilization of mussels aside from food and it will provide a stable market for our mussel farmers. For Dr. Nuñal, this project is one of its kind because it produces a tangible product. It is also refreshing for her to lean towards applied research as her previous involvements were more on basic understanding mechanisms. 

She believes that change is inevitable when it comes to doing research projects. Previously, research was  done and conceptualized based on the researcher’s specializations. However, after doing so, the challenge always is to find a community that can benefit from it. Because of this, Dr. Nuñal with her research colleagues immersed themselves in the community, in the industry and in the people’s organization that will be their future beneficiary. This gives them a clearer perspective of what the community needs for closer involvement with different stakeholders helps in making relevant and impactful research. 

“You get to know a lot of people along the way when you are doing research. You get to learn from them as much as they learn from you”, she said. 

For Dr. Nunal,  it is always a two-way learning process and always an enriching experience, they may be from the funding agencies, research colleagues, research assistants and most especially the communities. 

Her message for young researchers: “put emphasis on hard work, everything is a product of hard work. It is okay to commit mistakes, what is important is you learn something out of these. Know your research by heart and always remember that you are always doing this for the benefit of science and ultimately for the people”.  

Dr. Leni Yap-Dejeto, Professor, UP Visayas Tacloban College

 

Anyone can do research, but it takes passion and dedication to be a researcher. With her years of research exposure, Dr. Leni Yap-Dejeto takes us to her world, the world of science and research

 

With considerably overwhelming things around us, it is understandable to often consider changing or choosing a more practical career path. However, it is not like that for Dr. Leni Yap-Dejeto who decided to take the path of becoming a biologist. As background, she is a graduate of BS in Biology and took her Masters in Marine Biology at the UP MSI. She then took her Doctor of Philosophy in Aquatic Bioscience in the University of Tokyo. Currently, she is the program coordinator in biology at the University of the Philippines Tacloban College, teaching undergraduate and graduate courses as well as an affiliate faculty in UPOU once in a while. Her research interests  are phytoplanktons and taxonomy which are geared towards harmful algal blooms that are responsible for red tides.

Ever since she started her career, she already knows that she will be a researcher. When she took BS in Biology, most people would say that she will push through to study medicine, but for her, she is geared towards research–she is made for research.When asked if what makes her push this field, “You do what you enjoy most, it’s just a plus that you can earn from it”, she said. During her time as a student, in order to be exposed to research, she helps graduate students with their research experiments without compensation. Now, studies are already being funded by different agencies, may it be privately or by the government. For her, it is a good thing that researchers are compensated though having little delays from time to time. With this current situation, she still believes that more funding in research is needed in order to meet our country’s full potential. To discover more and to reach greater communities. 

One of her remarkable research endeavors is the mussel glycogen project. But according to her, at first, it was just a segue from her main research interest— the study of harmful algal blooms. Green mussels are one of the highly affected species during red tides and the local mussel industry suffers the consequences of this phenomenon. With the heeding calls of the communities on how to address this as well as with her  love for research, Dr. Yap-Dejeto and her research team found ways on how to make use of these affected green mussel stocks, thus the emergence of the mussel glycogen project. This project is part of the Mussel Biotech Program with the project leader, Dr. Sharon N. Nuñal. The project commenced last January 2019 and concluded last December 2021. The main objective of their study is to extract glycogen and eventually utilize the extracted glycogen. This research project was presented and pitched to various stakeholders last October 14, 2022 during the Idea to Impact Investors’ Forum 2022: Mussel Industry. 

Working with a diverse set of people in each project  makes every research experience a unique one. Dr.Yap-Dejeto shares the same sentiments when it comes to her research projects, she  gets to work with people of  different backgrounds and ways of thinking. Sometimes it may cause a little inconvenience and will definitely result in a clash of ideas, which she believes is inevitable. Added to that, towards the end of their research project, they were even caught by the pandemic, but these challenges did not hinder them in achieving their objectives and they even surpassed it. 

On the verge of creating a disease-resilient fish 

The efficacy of cathelicidin, an antimicrobial peptide in controlling disease causing bacterial pathogens in catfish 

Disease outbreaks in the aquaculture industry can lead to major economic losses if not managed properly, that is why one of the major goals in aquaculture is to ensure that the fish are being protected from infectious diseases. As a response, Dr. Rhoda Mae C. Simora from the College of Fisheries and Ocean Sciences, together with her research team studied the effectiveness of cathelicidin, an antimicrobial peptide which can be used against bacterial pathogens in catfish. 

Antimicrobial peptides (AMPs), a class of highly conserved peptides and are known to have the capacity to possess antimicrobial activities against pathogens which invade certain species. These antimicrobial peptides are one of the key components of the inherent immune system which are practically present in all species. These were evaluated for their ability to protect channel catfish (Ictalurus punctatus) and hybrid catfish (female Channel Catfish x male blue Catfish I. furcatus) against Aeromonas hydrophila, a fish pathogen which causes infection in catfish. The effectiveness of cathelicidin AMPs were evaluated by conducting in vitro and in vivo assay. In the in vitro assay, which means that it will be tested outside the living host, bacterial killing effect was conducted using five catfish pathogens namely, (1) Edwardsiella ictaluri, (2) Edwardsiella piscicida, (3) Aeromonas hydrophila, (4) Aeromonas veronii, (5) Flavobacterium columnare. Two types of cathelicidin were used, these were the alligator cathelicidin and the sea snake cathelicidin which were extracted from alligator and sea snake, respectively. These are known to have potent antibacterial properties. Their efficacy were compared with in vitro moth cecropin, AMP flounder pleurocidin, and the antibiotic control, ampicillin. Based on the in vitro assay, the most infected AMP are cathelicidins, meaning they are the most effective in terms of inhibiting the growth of bacteria at a little or small amount of concentration. 

Another assay was  created and they put together the result of the in vivo and in vitro assays. The AMPs were injected into channel and hybrid catfish for in vivo assay. At the end of the challenge period, the AMPs were injected into catfish fingerlings and these fingerlings were placed into tanks with bacteria. Survival was monitored for about 8-10 days but it was terminated during the 8th day since eighty percent (80%) of survival was attained with one hundred percent (100%) mortality for the control fish, those who received no AMP treatment. This means that both in vivo and in vitro assay supported the premise that the two cathelicidin AMPs were effective in increasing the survival of the catfish.  

In conclusion, the antimicrobial peptides cathelicidin which were derived from alligator and sea snake have shown effective antimicrobial capacity to inhibit major catfish pathogens in vitro. It also enhanced the protection of both types of catfish from virus immersion challenges. There are also different ways in order to deliver the peptide, it may be through injection, feed, or the development of transgenic fish which is capable of producing cathelicidin and the latter is the most economically feasible option. 

What Now? Here in the Philippines, catfish species are known to be disease-resilient. But the truth is, it is also very prone to diseases and their bacterial pathogens are not of research interest as of this time here in the country. But maybe in the near future, research will be geared towards disease prevention of other aquacultural commodities. Reducing the disease occurrences in the aquaculture industry could result in the reduction of economic losses. Having integrated approaches to control these is truly a desirable action towards a more sustainable and resilient aquaculture industry. 

Find out more about this journal article at: https://doi.org/10.1002/aah.10131 

Does age really matter? 

The significance of ‘ear stones’ in unraveling the relationship between sardine’s growth rate and its environment  

Motivated by the questions on early life stage growth, influence of survival on the size of adult fish populations that varies due to environmental forces, and changes in the life-history traits such as size-and-age-maturity of fish populations which happens due to numerous selective pressures from the fishery environment, Alexanra Bagarinao-Regalado, a fisheries biologist and faculty from the Division of Biological Sciences, navigates us through her published study.

The sardine industry in general, has suffered severe fluctuations over the years which were attributed to overexploitation of stocks, but then the unpredictability of the stock and their environment in their early stages are left unnoticed. Knowing the relationship and influence of the environment and the environmental mechanisms to the regulation of growth during the early stages of an organisms’ life appear to show the potential variability in the transition from a juvenile fish to a larger life stage. Determining how the environment affects growth is critical to understand processes influencing annual sardine production. 

Sardinella lemuru is one of the most abundant and exploited sardine species in the Philippines. The growth rate of the sardine larvae during the 2-year period were examined using otolith microstructure analysis. Otoliths, dubbed as “ear stones” can determine the age of the fish. The first measurements of larval growth of S. lemuru in the northern Zamboanga upwelling system covers only the 2011-2012 and 2012-2013 spawning seasons. Upwelling is the cooler but prey-rich period or can be nutrient-rich period where our marine waters are fickle and dynamic. The transition to the juvenile stage can occur within the age of 25 to 37 days where the mean growth varies significantly. In both year-classes, the larvae that were hatched during the upwelling period displayed a faster growth rate. 

While temperature may be important, larval growth rates appear to be driven more by prey abundance. Differences in age and growth rates of young sardines were strongly compatible with fickle oceanographic conditions and larval growth rates appear to be driven more by abundance of prey or food for both years. 

What now? Knowing how the environment affects growth is important in order to be cognizant of what is happening in the process of annual sardine production. An enhanced understanding of the early life history of species could develop indicators of ‘good’ and ‘bad’ years for the local sardine fishery. The results of this study along with its other components contributed to the National Sardine Management Plan of the Philippines.

Find out more about this journal article at https://doi.org/10.3354/meps13930