Molecular cloning of sex hormone-binding globulin cDNA in carp, Cyprinus carpio

Two types of cDNAs encoding carp SHBGs were isolated and characterized. Northern blot analysis showed their mRNAs distributed mainly in liver, and mRNA levels were almost constant during annual reproductive cycle. This result suggests SHBG synthesis is independent of serum steroid concentration.     

Relationships between monounsaturated fatty acids of marbling flecks and image analysis traits in longissimus muscle for Japanese Black steers

The percentage of MUFA to total fatty acids of beef differs among intermuscular, intramuscular, and subcutaneous fat even within an individual cow. Our objective was to investigate the variation of the percentage of MUFA by geometric and sectional change of marbling flecks in rib eye. Longissimus muscles of 8 Japanese Black steers from a common sire and a common maternal grand sire were used. Three slices (1 from rib roast and 2 from sirloin) from each animal were selected for analysis. Five marbling flecks from each slice were randomly taken to obtain the percentage of MUFA using gas chromatography. High-quality digital images of all slices were taken with a mirror-type camera. The area and location of each marbling fleck were calculated by image analysis. The marbling flecks were categorized by area [small <0.4 cm(2), medium 0.4 to 2.0 cm(2), large >2.0 cm(2)], by location (dorsal and ventral), and by slice section through the LM (front, middle, and back). The effects of classification according to the area, location, and slice section were statistically significant (P < 0.05) for the percentage of MUFA. Least squares means of the percentage of MUFA for marbling flecks of sizes small, medium, and large were 56.8, 58.4, and 60.2%, respectively, indicating that larger marbling flecks had greater MUFA (P < 0.05). Those of dorsal, ventral, front, middle, and back were 59.1, 57.8, 55.4, 59.9, and 60.1%, respectively. The percentages of MUFA of the marbling flecks located in the dorsal part were greater than those in the ventral part (P < 0.05). The percentages of MUFA from middle and back were greater than those from front (P < 0.01). We suggest that the area, location, and slice section of marbling would be the determining factors for the percentage of MUFA of marbling.     

Response changes with growth in the gustatory receptors of young yellowtails (Seriola quinqueradiata)

SUMMARY: Laboratory-hatched juvenile yellowtails (mean fork length, 9.3 cm) were reared for 2 months in two groups on different kinds of food, mysid and squid in one group and fish in the other, and the gustatory neural responses to seven chemicals (adenosine-5'-monophosphate, alanine, arginine, betaine, proline, tryptophan, and valine) were recorded in fish before and after the 2-month rearing period. Large variances in the responses to some chemicals were noticed in the juveniles before the rearing experiment. Mann–Whitney U -tests on the neural responses indicated significant changes in the magnitude of the responses to valine and some other chemicals relative to that for proline or tryptophan between the pre- and the two post-rearing groups. No significant differences in the response magnitude for the seven chemicals were observed for the two post-rearing groups suggesting that the response changes during the 2-month rearing might have been intrinsic and not due to specific food items in the diet. The dose–response relationship for some chemicals was also examined in the juveniles before and after the 2-month rearing. A slight lowering of threshold was noticed for alanine and valine after the rearing. Data on the responses of wild yellowtails were in support of the changing responsiveness of gustatory receptors during development of juvenile yellowtails.     

Quantification of relative flying fish paste content in the processed seafood ago-noyaki using real-time PCR

Real-time polymerase chain reaction (PCR) analysis of the 3′-portion of the mitochondrial 16S RNA gene (rDNA) coding sequence was used to determine flying fish paste in ago-noyaki. We quantified the amount of flying fish paste in ago-noyaki samples using flying fish-specific primers (Tobi16SF3/Tobi16SR) and universal primers (Univ16SF2/Univ16SR2). Using real-time PCR of standard ago-noyaki, a standard equation was obtained (y = 1.08x − 3.20; R ² = 0.977). This equation was then used to estimate the relative flying fish paste contents of eight commercially available ago-noyaki and two similar products. These results verified that the ago-noyaki products that had already been labeled with the E-mark deserved this status.     

Chemical studies on antioxidant mechanism of curcuminoid: analysis of radical reaction products from curcumin

In the course of studies on the antioxidant mechanism of curcumin, its radical reaction was investigated. Curcumin was reacted with radical species, which were generated from the pyrolysis of 2, 2'-azobis(isobutyronitrile) under an oxygen atmosphere, and the reaction products from curcumin were followed by HPLC. The reaction at 70 degrees C gave several products, three of which were structurally identified to be vanillin, ferulic acid, and a dimer of curcumin after their isolation. The dimer was a newly identified compound bearing a dihydrofuran moiety, and its chemical structure was elucidated using spectroscopic analyses, especially 2D NMR techniques. A mechanism for the dimer production is proposed and its relation to curcumin's antioxidant activity discussed. The time course and gel permeation chromatography studies of the reaction were also investigated, and the results indicate that the dimer is a radical-terminated product in the initial stage.     

Self-feeding behavior of yellowtail, Seriola quinqueradiata, in net cages: diel and seasonal patterns and influences of environmental factors

The self-feeding pattern of yellowtail, Seriola quinqueradiata, maintained in floating net cages was examined throughout a year, and the influence of seasonal changes of the photoperiod and water temperature on the feeding pattern was investigated. Two groups of 50 yellowtail (initial mean body weight about 50 and 80 g, respectively) were kept in two experimental net cages (2×3×4 m deep), with a self-feeding device installed on each. It was possible to maintain yellowtail in net cages using a self-feeder throughout almost a year. The number of daily food demands was greatly affected by the seasonal changes in water temperature. Yellowtail showed high self-feeding activity, above 18 °C; depressing water temperatures did not influence the activity when the water temperature was over 18 °C. However, the activity decreased when the water temperature fell below 18 °C. The feeding pattern in a 24-h period was greatly affected by the temporal changes in light intensity. Annual observations revealed that yellowtail showed generally crepuscular plus nocturnal feeding behavior and had two peaks of feeding activity a day. These peaks appeared at dawn and dusk; moreover, a clear association between the most active time of self-feeding and the period of the greatest change in light intensity was observed. The results suggest that a change in light intensity might stimulate the appetite of yellowtail or that there is a light level at which yellowtail prefer to eat.     

Decrease of Waxy (Wx) Protein in Two Common Wheat Cultivars with Low Amylose Content

Two cultivars with a low amylose content, Kanto107 (K107) and K79, were discovered in Japanese common wheat (Triticum aestivum L.). The amount of Wx protein, identified as a single major starch granule-bound protein of about 61 kD by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), was greatly decreased in those two cultivars. Analysis of their Wx protein with a modified SDS-PAGE and two dimensional-PAGE showed that two of the three Wx proteins, produced by Wx-A1 and Wx-B1 loci, were not detected. It was thus concluded that only one locus, Wx-D1, was active in the two low amylose cultivars. These mutants were termed “partial waxy mutants” and considered to be very useful material for breeding waxy wheat.