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Volume 45, Issue 2
Displaying 1-22 of 22 articles from this issue
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Kunihiko NAKAMURA, Daiichi KAKIMOTO, James SWAFFORD, Roy JOHNSON1979 Volume 45 Issue 2 Pages 135-139
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSA bacterial strain B-1 isolated from the seashore was identified as V. alginolyticus. This strain, marine halophilic bacterium, was examined by means of electron microscopy, to observe the fine structure and the flagella. The bacterium had a single polar flagellum when grown in a liquid medium and had peritrichous flagella when grown on a solid medium. In liquid medium, several bleb-like tubular structures originating from the cell wall were often observed. These seem to be immature and intermediate forms of flagella. The flagella number and the body length of the strain increase with incubation time on agar plates.View full abstractDownload PDF (1115K) -
Hideo SEKIGUCHI1979 Volume 45 Issue 2 Pages 141-146
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe objects of this study are to clarify the temporal and areal distribution of larvae of Pinnixa rathbuni in Ise Bay and its neighbouring coastal waters, and to determine to what extent the final ecdysis into megalops takes place in water without drifting into the oceanic environment.
The larvae were found in November to March of the following year. Early zoeal larvae appeazed at first abundantly in November, and then abundant megalops were found in February of the next year, with the result that the length of the larval period in the plankton was approximately 120 days. This period is from two to four times that required for the larval development of the pinnotherid crabs synbiotic with invertebrates.
The larvae were found abundantly in Ise Bay and Mikawa Bay, but they were not met with in the open coastal and oceanic waters except the area near the mouth of the bays. This suggests that the larval dispersal into the open coastal and oceanic region does not considerably influence the loss of the larval population from the bays.View full abstractDownload PDF (371K) -
Mitsuyuki HORIUCHI, Minoru NAKATA, Kiyomi KOHGA1979 Volume 45 Issue 2 Pages 147-151
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSAn attempt was made to obtain the primary cell line from carp sac-fry (Cyprinus carpio) with high growth rate and without contamination.
Eggs just before hatching were incubated in still-water under aeration in a glass vessel. To avoid contamination by fungi and bacteria, malachite green and nifurprazine-HCI were added in a low concentration to the incubating water. The sac-fries just hatched were pooled in a petri dish and washed several times with Earle's BSS contained penicillin (250 units/ml), streptomycm (250μg/ml), kanamycin(25μg/ml) and fungizone (125μg/ml). After choppfg the fries into small pieces cells were dispersed with pronase-P (0.01%in Eagle's MEM) at room temperature. The cells at a concentration of 1-1.5×107 cells/ml were cultivated in Eagle's MEM with 10% fetal bovine serum (GM-10) at 30°C. For subcultivation primary cells grown to confluent monolayers were dispersed by EDTA-trypsin solution at room temperature.
After 3 to 4 days cell sheets of mixed epithelium-like and fibroblast-like cells became con-fluent. As time passed, epithelium-like cells became dominant. The cells grew at 15°C to 37°C. At 30°C the cells could be subcultured at 4 to 7 day intervals. The cells maintained at 15°C could be subcultured at 2 to 3 month intervals. The cells grew well in Eagle's MEM with 5% calf serum as well as in GM-10. At a concentration of 3-4×1.06 cells/ml, the cells in GM-10 added 10% DMSO could be presorved by freezing at -80°C for at least 1 month. The cells could not support the replication of IPN virus. This primary cell designated as CSF cell has been subcultured 42 times over a period of 24 months.View full abstractDownload PDF (697K) -
Katuji HONDA1979 Volume 45 Issue 2 Pages 153-155
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSA tank test was performed to find out the net form and hydraulic resistance on the net. The tank test on the two model nets, using the same shrimp net as an example, which were constructed under different conditions were tested at two facilities.
In these cases, it is supposed that there were differences between the two nets as the resuls obtained from the two model net experiments were converted to full scale. Then, hydraulic resistance of the two nets was compared and examined. By the use of the results obtained from the two model tests, the diference between the two nets was almost nil except for the values in the case of slow current speed.View full abstractDownload PDF (159K) -
Effect of the Muscular Alkaline Protease and Protein Fractions Purified from White Croaker and Horse Mackerel on the “Himodori” Phenomenon during Kamaboko ProductionKazushi IWATA, Kyoichi KOBASHI, Jun'ichi HASE1979 Volume 45 Issue 2 Pages 157-161
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe purified alkaline protease from the white muscle of horse mackerel, Trachurus japonicus, induced the “Himodori” (the collapse of elasticity) phenomenon during the Kamaboko prepara-tion using the white muscle of horse mackerel and of carp, Cyprinus carpio. However, the purified alkaline protease from the white muscle of white croaker, Argyrosomus argentatus, did not induce the “Himodori” phenomenon during the Kamaboko preparation using the white muscle of white croaker and of carp.
A fraction obtained from the white croaker muscle which corresponds to the “Himodori-inducing fraction” of the carp white muscle did not induce the “Himodori” phenomenon in Kamaboko preparation using the white muscle of white croaker. However, a elasticity-reducing material was recognized in another fraction from the white croaker muscle. The “Himodori-inducing proteins” from the white muscle of horse mackerel were also obtained in the corresponding fraction from the carp white muscle.View full abstractDownload PDF (395K) -
Alginic acidKiichi HOSODA1979 Volume 45 Issue 2 Pages 163-165
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSFollowing the previous paper, the alginic acid content of Naga-kombu, L. longissima, was determined in the base, central, and top parts of the blades of dried specimens harvested in May and July after two years of growth at Kushiro, Hokkaido. The results obtained are summarized as follows.
The content of alginic acid in Sei-kombu, mature L. longissima, was nearly equal to those in other tangle species, but lower than that in Saomae-kombu, immature L. longissima.
The sorus parts of Sei-kombu contained less alginic acid than the remainder parts.
The analytical values of Sei-kombu were between those of the sorus parts and those of the remainder; the values were similar in the cases of the general components, the inorganic elements, and the tasty substances.
These results indicate that the chemical composition of Sei-kombu may be influenced by the mixture ratio of the sorus or the fertile parts in the sample.View full abstractDownload PDF (179K) -
GC/MS Analysis on Rainbow TroutAkira SUZUKI, Yasuharu SEKIZAWA1979 Volume 45 Issue 2 Pages 167-171
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSWhen a piscine anesthetic, 2-amino-4-phenylthiazole, was absorbed by rainbow trout, Salmo gairdneri irideus, from an anesthetic solution, a whole body concentration of 6.7 and 13 ppm was attained at 3 hours. and 6 hours, respectively. After anesthetization for 6 hours, fish were transferred into 500l of fresh water flowing at a rate of 2l per minute. The anesthetic previously absorbed by the fish was excreted into the environmental water by this process. Residues of the anesthetic in the fish were measured by gas chromatography-mass spectrometry (GC/MS). The total concentration of anesthetic in the fish declined at a rate comparable to that predicted by a computed theoretical biexponential curve obtained by a previously described mathematical procedure. The biological half-life of the anesthetic under these experimental conditions was approximately 40 minutes in the primary step and 22 hours in the secondary step. The whole body residues which remained at 24 and 48 hours were 0.1 ppm and 0.05 ppm, respectively.View full abstractDownload PDF (319K) -
Kunio KOBAYASHI, Hiroshi AKITAKE, Kazuyoshi MANABE1979 Volume 45 Issue 2 Pages 173-175
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSA study has been made of the relation between the toxicity and the accumulation in goldfish, Carassius auratus, of seven chlorophenols: 2-chlorophenol; 4-chlorophenol; 2, 4-dichlorophenol; 2, 4, 5-trichlorophenol; 2, 4, 6-trichiorophenol; 2, 3, 4, 6-tetrachlorophenol; and pentachlorophenol. An increase of the Cl-atom number in the chlorophenols caused an abrupt increase in toxicity to the fish and also increased the concentration ratios in their media to lethal or sublethal concentrations.
On the other hand, the concentrations of the chlorophenls fbund in the dead fish in the media waried within the range of 75 to 268μg/g body weight, as compared with the LC50 values.
The results suggest that the increase of toxicity from polychlorinated phenols is mostly due to their accumulation in the fish. Their concentrations in the fish eventually achieve a certain lethal level (roughlyl 100-200μg/g body weight), although the chemical form, locality, and physiological activity of the chlorophenols in the tissues of the fish must also be involved.View full abstractDownload PDF (213K) -
Examination for Finding Protein Digestive Enzymes in the Posterior Salivary GlandTatsuo MORISHITA, Ryuji UENO, Takashi TAKAHASHI1979 Volume 45 Issue 2 Pages 177-180
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn the first paper of this series it was confirmed by biological experiments that the greater number of the proteinase and the carboxypeptidase A (CPA)-like enzymes in the digestive tract originate from the posterior salivary glands and greatly contribute to digestion. Some investigations, then, were undertaken in order to confirm the fact mentioned above. Seven proteinases (Enzymes I to VII) and CPA (Enzyme VIII) were separated from extracts of the glands and were purified, but no identical enzyme with the proteinase of the digestive juice could be found in these seven proteinases. Therefore, it has been impossible to find out which proteinase has a digestive role in the digestive tract.
The present paper deals with an examination for finding protein digestive enzymes in the glands. Between an octopus that fasted all day and one sampled 30 minutes after feeding, there was a remarkable difference in the composition of proteolytic enzymes of the glands. From the results of the above investigation, it was suggested that the following three enzymes are the protein digestive enzymes of the glands. They are chymotrypsin A (Ch A)-like enzyme (Enzyme I), CPA (Enzyme VIII), and the CPA-like enzyme (Enzyme IX) which has not been confirmed so far to exist in the glands.
In addition, it has already become clear that Enzyme VIII is the CPA which has a di-gestive role in the digestive tract and that Enzyme I differs from the Ch A-like enzyme of the digestive juice in physicochemical properties but agrees closely with it in enzymic properties.View full abstractDownload PDF (244K) -
Investigation on the Correspondence to Digestive Juice Enzymes of Protein Digestive Enzymes from the Posterior Salivary GlandTatsuo MORISHITA, Ryuji UENO, Takashi TAKAHASHI1979 Volume 45 Issue 2 Pages 181-186
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn the previous paper, it was estimated that the following three of the nine proteolytic enzymes (Enzymes I to IX) separated from the posterior salivary glands are protein digestive enzymes which play a significant role in dietary protein digestion. They are chymotrypsin A (Ch A)-like enzyme (Enzyme I), carboxypeptidase A (CPA)-like enzyme (Enzyme IX), and the CPA (Enzyme VIII); an enzyme identical to VIII has already been found to exist in the digestive juice.
In the present paper, some investigations were undertaken in order to confirm whether or not Enzymes I and IX of the above three enzymes would be identical with their respective correlated enzymes of the digestive juice.
The following results were obtained. Enzyme I was somewhat different in protein properties from the Ch A-like enzyme of the digestive juice but, when placed in the digestive juice, it was converted into the proteinase which was identical with the Ch A-like enzyme, as a result of an alteration of protein caused by the digestive juice. Therefore, it has become clear that the enzyme is a proteinase which has a digestive role in the digestive tract. On the other hand, Enzyme IX was identified as one of the three CPA of the digestive juice by the agreement of the properties between these two enzymes. Accordingly, Enzyme IX was also found to be a CPA which has a digestive role in the digestive tract. In addition, it seemed that which the CPA, while existing in the glands, is identical with Enzyme VIII.View full abstractDownload PDF (415K) -
Influence of Heating Conditions on the Quality of KamabokoMasakatu YAMAZAWA, Makoto MURASE, Ichizo SHIGA1979 Volume 45 Issue 2 Pages 187-192
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe recent prohibition of AF-2 [2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide] as a food preservative for Kamaboko has required a new retorting procedure of the Kamaboko manufacturers. However, the Kamaboko retorted by the conventional method is sometimes subject to such deteriorations as off-flavor, browning, and decrease of jelly strength. In order to improve these deteriorations, the influence of heating conditions on the quality of Kamaboko was examined.
Hydrogen sulfide was found to be the most prominent off-flavor component of retorted Kamaboko, by means of sensory investigation and chemical analysis. The production of hydrogen sulfide in Kamaboko started at about 80°C in the 30 min heating process and increased exponentially with rising temperature. Jelly strength and water holding capacity were enhanced with rising temperature below 100°C, but markedly weakened above 100°C. Browning was generated at 115°C or above. The production of hydrogen sulfide and the degree of browning increased with increasing time of heating at 120°C, and jelly strength and water holding capacity were weakened under the same conditions. However, the higher temperature was more effective in preventing the deterioration of retorted Kamaboko, provided that the condition of sterilization was kept at 4 in Fo value.View full abstractDownload PDF (447K) -
Haruo MIZUNO, Nobuhiko ONDA, Takahide SAITO, Naomichi ISO, Hiroo OGAWA1979 Volume 45 Issue 2 Pages 193-197
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSSeveral molecular parameters of collagen from a polychaete worm, Nereis japonica, were measured in 0.1M acetic acid, The molecular weight was determined to be (165±10)×104 by a sedimentation equilibrium method and (166±10)×104 by a light scattering method; the mean square radius of gyration was calculated to be 152×107 Ä2, ising the light scattering results. At a low shear rate, this collagen gave a large intrinsic viscosity of 126dl/g, as expected. Comparison of the present data with the well-known molecular structures of tropocollagen suggests the semiflexibility of the molecule in the soluble state. The cuticle collagen was found to be digested to same extent along with α-chymotrypsin.View full abstractDownload PDF (791K) -
Toshitaka NISHIJIMA, Ryoji SHIOZAKI, Yoshihiko HATA1979 Volume 45 Issue 2 Pages 199-204
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSB group vitamin requirements and production were examined in axenic cultures of several freshwater phytoplankters which were isolated from the water of a eutrophic lake, Lake Kojima.
All the phytoplankters used, Scenedesmus sp., S. abundance, Chlorella sp. (A), Chlorella sp. (B), Chlamydomonas sp., Caraeria sp., and Chroococcus sp., were found to have no vitamin requirements and to produce considerable amounts of vitamin B12, thiamine, and biotin in the culture media as the age of the culture increased.
The vitamins produced as well as the production rate of the vitamins varied with both the species of the phytoplankters and the stages of the growth. Generally the B group vitamins were secreted increasingly with the cell multiplication. The amounts of the B group vitamins produced per ml of medium per day during the early logarithmic phase of growth were generally more abundant than those during the stationary phase. On the other hand, the amounts of vitamins produced per cell per day did not vary regularly with the different stages of the growth. These values were mostly 10-8-10-7 pg/cell/day for vitamin B12, 10-6-10-5 pg/cell/day for thiamine, and 10-5-10-4 pg/cell/day for biotin.
From the present results, it is suggested that some species of the phytoplankters may significantly contribute to the production of the dissolved B group vitamins found abundantly in the waters of the lake.View full abstractDownload PDF (405K) -
Sachio MOTEGI1979 Volume 45 Issue 2 Pages 205-209
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSStudies have been done to investigate how the heating conditions affect the change of the oxygen gas permeability of polyvinylidene chloride (PVDC) film.
PVDC film was placed in contact with several kinds of food-simulating substances, suchas fish meat paste, olive oil, lard, distilled water, and n-heptane, and heated under variousconditions.
A lowering in the oxygen gas permeability and new absorptions at 1700-1760cm-1 and 1050-1300cm-1 in the infrared spectrum of PVDC film were observed after the film was put in contact with some food-simulating substance on one side and heated. It was found that the lowering of the oxygen gas permeability of the PVDC film was caused by the migration of an additive in the film into the food-simulating substance.
It was noted that the degree of the-migration was high in PVDC film containing large amounts of additive. A high degree of migration was noted also in the case of high temperature heating.
The oxygen gas permeability of the PVDC film which was put in contact with fish meat pasto and heated at 120°C for 20 minutes was higher thatn that of an unheated film. Nevertheless, the additive residual in the film decreased. It seems that some ingredients in the food had penetrated into the film during the heating at high temperature and acted as a plasticizer.View full abstractDownload PDF (319K) -
Rate of Fatty Acid Decrease Based on β-Oxidation in Carp Dark Muscle MitochondriaHisashi MURATA, Toshiharu HIGASHI1979 Volume 45 Issue 2 Pages 211-217
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSIn order to elucidate the fatty acids responsible for the β-oxidation system in which fatty acids compete with one another, the relationship between the O2 uptake and the rate of fatty acid decrease based on β-oxidation and the characteristics of β-oxidation were studied in carp (Cyprinus carpio) dark muscle mitochondria.
It was recognized that the endogenous fatty acids in mitochondria were only slightly decreased by β-oxidation and that the 16:0 acid added to the system progressively decreased with the increase of O2 uptake. Thus, the rate of fatty acid decrease could be expressed as follows:
Rate of fatty acid decrease (%)=initial fatty acid-final fatty acid/initial fatty acid×100
The O2 uptake and the rate of fatty acid decrease were associated closely in the system, so we concluded that the rate of fatty acid decrease could be used as an index of the β-oxidation rate of fatty acid.
Compared with the rates of decrease of various fatty acids in mixtures of fatty acids constituting fish oils, the rates of decrease of 18:1 and 16:1 acids were high and those of 16:0, 18:0, 18:2, 18:3, 20:4 and 22:6 acids were distinctly lower than those of monoenoic acids. Consequently, 18:1 and 16:1 acids were much more subject to β-oxidation in carp dark muscle mitochondria than other fatty acids.View full abstractDownload PDF (475K) -
Characterization of Lipoproteins of Globulin FractionHeisuke NAKAGAWA1979 Volume 45 Issue 2 Pages 219-224
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSFive lipoproteins were fractionated from a globulin fraction of carp serum protein by gel filtration and DEAE-cellulose chromatography. The presence of a small quantity of the lipoprotein with a large molecular weight and zero mobility in electrophoresis was confirmed. The other 4 lipoproteins were purified and characterized. Their lipid contents were 23 to 64%, and their isoelectric points 4.2 to 5.2. In amino acid composition, these lipoproteins were very similar to each other, and resembled human serum chylomicron, very low density lipoprotein, and low density lipoprotein rather than human serum albumin and high density lipoprotein. The protein moiety of each lipoprotein was resolved into 5 major and several minor components by SDS-disc electrophoresis. Each lipoprotein consisted of various sets of apoprotein components.View full abstractDownload PDF (397K) -
Lipid Analysis of LipoproteinsHeisuke NAKAGAWA1979 Volume 45 Issue 2 Pages 225-229
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe lipid class and fatty acid composition of carp serum lipoproteins of a globulin fraction, as wel1 as carp serum albumin (CSA), were analyzed. The main Iipid classes of the lipoproteins were sterol esters and triglycerides; their sum amounted to 40-50% of the total. These lipoproteins differed from each other only slightly in lipid class composition, whereas they differed markedly in fatty acid composition.
The fatty acid compositions of nonpolar lipids (sterol esters and wax esters), triglycerides, non-esterified fatty acids, paztial glycerides, and phospholipids separated from the lipid of CSA were examined. Saturated fatty acids were high in nonpolar lipids, and polyunsaturated fatty acids were characteristically distributed in partial glycerides and phospholipids.
Significant diversities in lipid class and fatty acid composition were observed between the carp and the other animals, including fish. CSA has some similarity in chemical composition to both albumin and high density lipoprotein of mammalian serum.
One of the lipoproteins was observed to disappear in the cold season, but the others did not show any significant seasonal variations.View full abstractDownload PDF (345K) -
Syuichi SAKAMOTO, Yasuo YONE1979 Volume 45 Issue 2 Pages 231-235
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSTwo experiments were conducted to compare the availability offerrous chloride, ferric chloride, and ferric citrate as the iron sources in the diet for red sea bream, Chrysophrys major. Iron contents of the test diets were adjusted to approxunately 15mg per 100g of diet in experiment I, and 20mg per 100g in experiment II. Fish were reared on the test diets at 25° over a 73-day period (Exp.I) and over a 90-day period (Exp. II). At the end of the feeding trial, hematological examinations and chemical analyses of the blood serum were conducted. At the 15mg Fe per 100g diet level, fish fed the diet supplemented with ferric citrate showed a slight iron deficiency anemia, but fish fed the diets with supplemental ferrous chloride and ferric chloride did not. On the other hand, at the 20mg Fe per 100g diet level, no anemia was found in the ferric citrate group. Therefore, it is concluded that the amount of ferrous chloride and ferric chloride required for the prevention of iron deficiency anemia corresponds to 15mg Fe per 100g diet, and that of ferric citrate corresponds to 20mg Fe per 100g diet.View full abstractDownload PDF (326K) -
Shigeru KIMURA, Yutaka AKASHI, Minoru KUBOTA1979 Volume 45 Issue 2 Pages 237-240
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSThe white and dark muscles of carp have been studied by a simple method which was devised for the isolation and determination of connectin, an elastic protein of muscle. The connectin contents in the white and dark muscles were estimated to be approximately 4.4% and 2.8% of the total muscle protein, respectively. When compared with the white muscle, however, the dark one was found to be rich in muscle stroma which was mainly composed of connectin and collagen. Connectin preparations of both muscles were almost free from connective tissue proteins, collagen and elastin, and exhibited a close similarity in their amino acid compositions.View full abstractDownload PDF (285K) -
Shigeru KIMURA, Katsuyuki FUJII, Minoru KUBOTA, Koscak MARUYAMA1979 Volume 45 Issue 2 Pages 241-243
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSNative connectin fibrils free from collagen and elastin were partially purified from carp skeletal muscle. After reduction with NaB3H4 and hydrolysis in 3N HCl, the connectin fibrils were shown by ion-exchange chromatography to contain a number of radioactive compounds; lysinonorleucine and an unidentified compound eluted just before lysinonorleucine were assumed to be the major crosslinking amino acids in this reduced protein. The results imply that the elasticity of connectin fibrils in muscle is primarily a consequence of naturally occurring reducible crosslinks.View full abstractDownload PDF (211K) -
Shiro KONAGAYA, Tuneo KONAGAYA1979 Volume 45 Issue 2 Pages 245
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDownload PDF (90K) -
Aritsune UCHIDA, Hajime KADOTA1979 Volume 45 Issue 2 Pages 247
Published: February 25, 1979
Released on J-STAGE: February 29, 2008
JOURNAL FREE ACCESSDownload PDF (100K)
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