巻号一覧
41 巻, 3 号
選択された号の論文の15件中1～15を表示しています
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日高 磐夫, 清原 貞夫, 田畑 満生, 米沢 勝之1975 年 41 巻 3 号 p. 275-281
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーThe stimulating effect of taste substances on the lip chemoreceptors of the puffer, Fugu pardalis, was studied by recording the electrical responses from the facial nerve innervating the upper lip.
Salts such as NaCl, KCl, CaCl2 and choline chloride stimulated the receptors. It was noted that the sensitivity of the receptors to NaCl was relatively low; e. g., even a molar solu-tion elicited no detectable response in any of the whole nerve preparations. Acids stimulated the receptors markedly. Organic acids such as acetic acid were found to be more effective than HCl of the same pHs when dissolved in distilled water. HCl dissolved in sea water was more effective than HCl in distilled water. HCl in 0.5M NaCl was slightly more effective than HCl in sea water. Quinine hydrochloride was stimulative. Sucrose and other sugars elicited no appreciable responses. Amino acids such as L-alanine, glycine and L-proline and betaine also stimulated the receptors. It was noted that each of the fibers responsive to the above amino acids tended to uniformly respond to all of them.抄録全体を表示PDF形式でダウンロード (360K) -
坂口 宏海, 浜口 章1975 年 41 巻 3 号 p. 283-290
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーTwo series of experiments were performed. In Exp.-1 yellow tail were injected with carbon tetrachloride at the dose of 0.05, 0.1, and 0.2ml/100g B. W., respectively. After 48 hours the fish were sacrificed for chemical analysis and histological observa-tions. In Exp.-2 the fish were administered at dose levels of 0.05 and 0.1ml/100g B. W., and after 0 (non-treated), 2, 6, 24 and 48 hours they were treated similarly as in Exp.-1.
Separation of cell cords, congestion of sinusoid and decrease in the number and size of oil droplets in hepatopancreas were observed in fish injected at the dose of 0.1ml/100g B. W. in Exp.-1.
Contrary to mammals, lipids in the hepatopancreas showed a tendency to decrease on administration of the chemical.
Activities of lactic dehydrogenase (LDH), glutamic oxaloacetic transaminase (GOT) and glutamic pyruvic transaminase (GPT) in serum increased markedly immediately after injection of the chemical.
Serum triglyceride, total cholesterol, β-lipoprotein and protein decreased after 2 to 6 hours, but recovered to control levels 24 to 48 hours later.
Serum protein of the control was separated into 5 fractions by electrophoresis on a cellulose acetate membrane. However, in yellow tail treated with the chemical at the dose of 0.1ml/100g B. W., a decrease of the A/G ratio was observed, and moreover in fish injected at the dose of 0.2ml/100g B. W., new fragments appeared between II and III, and the IV and V fractions.抄録全体を表示PDF形式でダウンロード (502K) -
アロキサン投与ウナギにおける糖新生乾 靖夫, 横手 元義1975 年 41 巻 3 号 p. 291-300
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーGluconeogenesis in eel with alloxan induced insulin deficiency was studied. A single injection of alloxan produced a marked hyperglycemia, glycosuria, and pronounced elevation of plasma amino nitrogen in eel, Liver glycogen decreased 3 days after the alloxan injection but increased after 10 days. There were, however, no appreciable changes in GOT, GPT, FDP and PFK activities in the liver. Histologically, severe damage of the insular B cells, some hepatic lesions, and a decrease in the number of epidermal goblet and clavate cells were observed in the alloxanized eel.
From these results, it was concluded that insulin deficiency induced by alloxan accelerates the mobilization of amino acids from body protein thus activating gluconeogenesis in the eel.抄録全体を表示PDF形式でダウンロード (865K) -
カゼイン分解物を窒素源とする飼料による飼育試験弟子丸 修, 黒木 克宣1975 年 41 巻 3 号 p. 301-304
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーSubsequent to the previous work, casein hydrolyzates obtained by treatment with pepsin, trypsin or the lyophilized hepatopancreas of prawn were compared with intact casein as a nitrogen source of diet for the prawn, Penaeus japonicus, by a feeding experiment. Casamino acids (DIFCO) and casitone (DIFCO) were also tested. The level of nitrogen source was 52.5% in all test diets. In a 4-week feeding trial, all test diets containing casein hydrolyzates resulted in poor growth and high mortality. These results suggest that peptides as well as free amino acids are far inferior to protein as a nitrogen source in the prawn diet.抄録全体を表示PDF形式でダウンロード (250K) -
オレンジミートの発生におよぼす凍結貯蔵中の温度上昇の影響中村 邦典, 藤井 豊, 石川 宣次, 和田 卓, 沢田 敏雄, 長谷川 薫1975 年 41 巻 3 号 p. 305-314
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーFrozen skipjack prestored at -40°C was warmed once or several times up to, -2 ?? -10°C during the storage period and finally thawed at 15°C for 5 hr in water. The amounts of glycolytic intermediates in the frozen and defrozen meats after storage were examined in relation to the extent of orange discoloration.
1. When sample fish was thawed after standing at -0.5°C and -6°C for 2 and 4 days, the amounts of D-glucose-6-phosphate (G6P) and D-fructose-6-phosphate (F6P) in the meats were increased remarkably and an intense orange discoloration was in-duced on cooking.
2. In samples thawed after standing at -10°C for 2 days, there was litlle change in the amounts of G6P and F6P in the meat and no orange discoloration while in those left standing 4 days amounts of both increased remarkably, resulting in the most intense discoloration on cooking.
3. In meet thawed after standing at -2 ?? -5°C for 7 hr, there was also an in-crease in the amounts of G6P and F6P. In this case, cooking produced slight orang discoloration.抄録全体を表示PDF形式でダウンロード (571K) -
水氷および-3°C空気放置中の凍結カツン肉のグリコーゲン分解石川 宣次, 中村 邦典, 藤井 豊1975 年 41 巻 3 号 p. 315-320
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーFrozen skipjack prestored at -40°C was warmed once or several times up to -2 ?? -10°C during the storage period and finally thawed at 15°C for 5 hr in water. The amounts of glycolytic intermediates in the forzen and defrozen meats after storage were examined in relation to the extent of orange discoloration.
1. When sample fish was thawed after standing at -0.5°C and -6°C for 2 and 4 days, the amounts of D-glucose-6-phosphate(G6P) and D-fructose (F6P) in the meats were increased remarkably and an intense orange discoloration was induced on cooking.
2. In samples thawed after standing at -10°C for 2 days, there was little change in the amounts of G6P and F6P in the meat and no orange discoloration, while in those left standing for 4 days, the amounts of both increased remarkably, resulting in the most intense discoloration on cooking.
3. In meats thawed after standing at -2 ?? -5°C for 7 hr, there were increased amounts of G6P and F6P and on cooking, only slight orange discoloration developed.抄録全体を表示PDF形式でダウンロード (333K) -
キンギョ生成PCP抱合体の単離と同定秋武 宏, 小林 那男1975 年 41 巻 3 号 p. 321-327
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーA study has been made of the isolation and identification of a conjugated PCP occurring in goldfish, Carassius auratus. The amount of PCP in the fish body was less than that lost from the PCP-medium during culture. This loss of PCP was caused, not by decomposition, but by transformation of the PCP by the fish to some bound-form which was easily hydrolyzed on heating in acidic solution to release free-PCP.
Most of the PCP excreted by the fish was in a conjugated form accompanied with a small amount of free-form. Conjugated PCP excreted by goldfish into the culture medium was isolated by treating the medium with activated charcoal, followed by elution with an ammonia-acetone mixture, and finally by passing the concentrated eluate, under reduced pressure, through a Sephadex G-10 column.
The isolated conjugate was identified as pentachlorophenylsulfate which was identical to that found in the short-necked clam by KOBAYASHI et al. (1970). The PCP conjugate was identified by precipitation with BaCl2, extraction with xylene, thin layer chromatography, UV-absorption spectra and the molar ratio of PCP to SO4. Glucuronide which is another typical conjugate of phenols in mammals was not detected.
The present study shows that fish possess a detoxication mechanism for drugs, at least chlorophenols, which involves sulfate conjugation. This is contrary to the conclusion of BRODIE et al. (1962) that fish dispose of drugs only by passive diffusion through the gills without detoxication by conjugation or oxidation.抄録全体を表示PDF形式でダウンロード (402K) -
カルボン酸の抑制効果野口 敏, 松本 重一郎1975 年 41 巻 3 号 p. 329-335
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーThe preventive effect of carboxylic acids on freezing denaturation at -30°C for 4 to 7 weeks was examined by using an in vitro-model test system. The rate of denaturation was followed by estimating solubility, viscosity, ATPase activity as well as the degree of super-precipitation. The overall results can be summarized as follows:
Additives exhibiting marked effect: malonic, maleic, lactic, malic, tartaric, gluconic, glycolic, methylmalonic, dimethyl malonic and glutaric acid.
Additives displaying moderate effect: adipic, pimelic, formic, acetic and propionic acids.
Additives with little or no effect: oxalic, succinic, fumaric, butyric and valeric acids.
These results suggests that the preventive effect of an additive is influenced by the nature, position, number and configuration of the functional groups of the compounds, and that some physico-chemical properties such as water solubility are closely related to the preventive effect.
The preventive effect of these additives during the thawing process was tested at various concentrations of KCl with results which support the view that additives function indeed during frozen storage.抄録全体を表示PDF形式でダウンロード (500K) -
佐藤 実, 佐藤 美和, 土屋 靖彦1975 年 41 巻 3 号 p. 337-341
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーThe reaction catalyzed by L-glutamate dehydrogenases (E. C. 1.4.1.2-4; GDH) is one of the principal routes by which ammonia is incoporated into organic nitrogen. GDH has been isolated from a wide variety of sources including higher plants and animals, and bacteria; however, as yet, there is very little information regarding the occurrence of this enzyme in seaweed. The present investigation was undertaken to elucidate the property of GDH from purple laver, Porphyla yezoensis.
The highest GDH activity was found in the 0.5-0.7 ammonium sulfate fraction of tissue extracts. GDH from the purple laver was specific to NADP as the coenzyme. The optimum pH for enzyme activity was approximately 7.7. The Km values for GDH-α-ketoglutaric acid, -ammonium sulfate, -NADPH, -glutamic acid and -NADP were found to be 5.0×10-4M, 5.3×lO-3M, 7.6 ×lO-5M, 1.4× 10-2M and 1.8×10-5M respectively.抄録全体を表示PDF形式でダウンロード (252K) -
マナマズのカロテノイド成分松野 隆男, 永田 誠一, 植村 雅明1975 年 41 巻 3 号 p. 343-349
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーCarotenoid pigments from the skin and fin of Japanese common catfish were investigated. The main carotenoid pigment was determined to be β-zeacarotene-3, 17'-diol (30.4%) rather than lutein which has until now been believed to be the predominant, characteristic pigment of freshwater fishes.
Among the β-zeacarotenoids, β-zeacarotene (0.2%), β-zeacaroten-3-ol (5.2%), 9', 10'-dihydro-β-zeacarotene-3, 17'-diol (14.2%), β-zeacarotene-triol (2.1%) were also iden-tified.
In addition, β-carotene (0.4%), cryptoxanthin (4.8%), lutein (11.1%), α-zeacaro-tene-3, 17'-diol (1.0%), zeaxanthin (12.1%), diatoxanthin (1.6%), cynthiaxanthin (7.8%) and an unidentified carotenoid (6.9%) were present.
Furthermore, these carotenoids were all present in their free forms rather than as esterified compounds.抄録全体を表示PDF形式でダウンロード (341K) -
カマツカ亜科6魚種のカロテノイド成分松野 隆男, 勝山 政明, 岩崎 修久1975 年 41 巻 3 号 p. 351-355
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーCarotenoid pigments from the fin and skin of willow shiner, slender-head shiner, deep-head shiner, Japanese barbel, gudgeon and oily shiner were investigated. Cynthiaxanthin was most predominant (34-60%) in all six species followed by zeaxanthin (10-31%) which was found in all with the exception of gudgeon. Lutein (4-19%), known to be characteristic of freshwater fishes, was present in relatively moderate amounts.
In addition to these three major pigments, cryptoxantnin, tunaxanthin, diato-xanthin, triol and tetraol (β-carotene type), astacene and β-doradecin were found present only in small amounts.抄録全体を表示PDF形式でダウンロード (247K) -
黄褐変に関与するアミノ化合物山中 英明1975 年 41 巻 3 号 p. 357-363
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーThe extract fraction prepared from the orange discoloration-destined meat of skipjack was found to produce much stronger orange discoloration when heated at 100°C for 100min and further at 113°C for 90 min (“2-stage cooking”) than do G6P added protein fractions.
His, Ans, and creatine, the main amino compounds in the extract, were remarkably decreased after the 2-stage cooking, suggesting their involvement in MAILLARD reaction with G61P and F6P.
On the other hand, free amino groups in muscle protein seem to participate in the orange discoloration to some degree, since fairly large amounts of G6P and F6P were found to react with protein amino groups by MAILLARD reaction.抄録全体を表示PDF形式でダウンロード (435K) -
斎藤 宗勝, 荒木 繁, 桜井 武麿, 大房 剛1975 年 41 巻 3 号 p. 365-370
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーContents of photosynthetic pigments, total nitrogen, free amino acids and free sugars in commercially available dried lavers (ranked “high quality”) were examined with special reference to variations due to harvesting time. The materials were products obtained from seven culture grounds: Saga, Fukuoka, Hyogo (Harima), Hyogo (Akashi and Awaji), Mie (Kuwana), Mie (Ch ?? nanse) and Aichi, during the period from November, 1972 to April, 1973. Four hundred specimens were subjected to analyses of pigment, and from these, 200 samples were randomly selected for total nitragen, free amino acids and free sugars. The results obtained are summarized as follows.
1. Contents of chlorophyll a, carotenoids and phycoerythrin gradually decreased with harvesting time. The tendency was general in products from all culture grounds tested.
2. Two modes of variation in phychcyanin content were found. One occurred in products from Saga, Fukuoka, Hyogo (Harima) and Mie (Ch ?? nanse); the varia-tions in phycocyanin content followed the same pattern as those of chlorophyll a, carotenoids and phycoerythrin (Saga type). The other was shown by the products from Hyogo (Akashi and Awaji), Mie (Kuwana) and Aichi. In these, phycocyanin content did not significantly vary or increased slightly with time (Hyogo type). A variation paralleling that in phycocyanin content occurred in contents of total nitro-gen and free amino acids. The results clearly indicate that phycocyanin content is the principal determining factor in the characteristic color of dried laver.抄録全体を表示PDF形式でダウンロード (344K) -
広瀬 慶二, 平野 哲也1975 年 41 巻 3 号 p. 371
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (87K) -
鈴木 秋果1975 年 41 巻 3 号 p. 373
発行日: 1975年
公開日: 2008/02/29
ジャーナル フリーPDF形式でダウンロード (96K)
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