Habitat utilization,feeding, and growth of wild spotted halibut <Emphasis Type="Italic">Verasper variegatus</Emphasis> in a shallow brackish lagoon: Matsukawa-ura,northeastern Japan

Habitat utilization, feeding, and growth of a rare pleuronectid flatfish, spotted halibut Verasper variegatus, were examined in a brackish lagoon in northeastern Japan: Matsukawa-ura. The distribution and date–length data of spotted halibut collected mainly from beam-trawl samplings during 1983–2008 indicated that age-0 juveniles [n = 25, 6.0–18.0 cm total length (TL)] and older spotted halibut (n = 71, 13.8–43.0 cm TL) inhabited almost the entire northern part of Matsukawa-ura. Comparative distribution surveys of spotted halibut, stone flounder, and marbled flounder during 1985–1989 revealed similar distribution patterns of these flatfishes; the highest densities were found around the central part of Matsukawa-ura, although significantly lower abundance was detected for spotted halibut. Linear growth equations of age-0 juveniles demonstrated that spotted halibut were able to achieve high growth after June, probably because abundant prey (e.g., mysids and gammarids) and suitable physical conditions (warmer water temperature and lower salinity) were present. The main prey items shifted from various crustaceans including mysids, caridean shrimps, and anomurans to brachyura Hemigrapsus spp. (≥20 cm TL). Our study shows that spotted halibut use the shallow brackish lagoon as an important nursery for juveniles, and also as a feeding ground for young and adults.     

日本食鱼文化历史演变和水产品加工消费最新动向

日本的食鱼文化内涵受历史、经济、政治、地理、气候等多方面的影响一直在不断发展变化.近年来,受西方生活方式的影响,畜禽肉和奶制品的消费量逐年增加,相对来说水产品的消费呈现下降趋势,但是动物性蛋白的一半仍然来源于水产品.介绍了日本食鱼文化的历史和发展演变,以及从最新的水产品家庭消费统计数据和具体的水产加工制品的消费变化来介绍日本最近的水产品消费动向.     

Molecular characterization and expression analysis of heat shock proteins 40, 70 and 90 from kuruma shrimp <Emphasis Type="Italic">Marsupenaeus japonicus</Emphasis>

Heat shock proteins (HSPs) are proteins that are expressed more strongly when the cells are exposed to physiological and stressful conditions. In this study, the full-length cDNAs of heat shock proteins 40 (MjHSP40), 70 (MjHSP70) and 90 (MjHSP90) were cloned from kuruma shrimp Marsupenaeus japonicus. The open reading frames (ORFs) of the cDNA clones have lengths of 1,191, 1,959 and 2,172 bp and encode 396, 652 and 723 amino acid residues, respectively. The predicted MjHSP40 amino acid sequence contains a J domain, a glycine/phenylalanine-rich region, and a central domain containing four repeats of a CxxCxGxG motif, indicating that it is a type I HSP40 homolog. The signature sequences of the HSP70 and HSP90 gene families are conserved in the MjHSP70 and MjHSP90 amino acid sequences. The deduced amino acid sequences of MjHSP70 and MjHSP90 share high identity with previously reported shrimp HSP70s and HSP90s, respectively. The expression of MjHSP90 mRNA increased at 32°C. Additionally, the expressions of MjHSP40, MjHSP70 and MjHSP90 mRNAs increased in defense-related tissues (i.e., hemocytes and lymphoid organ) when the shrimp were challenged with white spot syndrome virus.     

Relationship Between Physicochemical Properties of Starches and White Salted Noodle Quality in Japanese Wheat Flours

This study describes the effect of starch properties of Japanese wheat flours on the quality of white salted noodles (WSN). Starch was isolated from 24 flours of 17 Japanese cultivars and amylose content was determined along with pasting properties by Rapid Visco Analyser (RVA), thermal properties by differential scanning calorimetry (DSC), and the distribution of amylopectin chain length by high‐performance anion exchange chromatography (HPAEC). Twenty flours were used to prepare WSN. As expected, 5–6% lower amylose content was associated with good WSN quality (higher scores in softness, elasticity, and smoothness). RVA analysis indicated that the pasting temperature had the greatest influence on WSN quality, while breakdown and setback showed slight effects on WSN quality. DSC results showed that lower endothermal enthalpy (ΔH) in the amylose‐lipid complex was associated with good WSN quality. Chainlength distribution of amylopectin by HPAEC was not an important factor in relation to WSN quality.     

Properties of Starches from Several Low‐Amylose Rice Cultivars

The starch properties of five low‐amylose rice cultivars, Yawarakomachi, Soft 158, Hanabusa, Aya, and Snow Pearl, were compared with those of two normal amylose rice cultivars, Nipponbare and Hinohikari. There were no large differences in the distributions of the amylopectin chain length determined by high‐performance anion‐exchange chromatography, and the starch gelatinization properties determined by differential scanning calorimetry, between normal and low‐amylose rice cultivars. Results obtained using rapid viscosity analysis indicated that low‐amylose rice starches had lower peak viscosity, breakdown, and setback values than normal amylose rice starches. Starch granules from low‐amylose rice cultivars had a higher susceptibility to glucoamylase than those from normal amylose rice cultivars. The results of this study showed some differences between normal and low‐amylose rice starches in pasting properties and enzymatic digestibility.