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During fermentation, the carbohydrates, lipids, and proteins in raw fish are degraded into flavor compounds (e.g., glutamic acid and aspartic acid) and volatiles (e.g., aldehydes, alcohols, and ketones) through the action of indigenous and microbial enzymes [26]

Vermiglio AJ

Activation of mGluR5 by oxidized extracellular Cys/CySS affected the expression of NF-B and inducible iNOS (Zhu et al., 2012)

10 , e261 (2020)

The gill, being in direct contact with water, are highly susceptible to environmental contaminants, while the liver, as the organ responsible for xenobiotic, is sensitive to toxic exposure and metabolism changes 33,34