ANDO Masashi

Researcher Information

Degree

• (BLANK)（Kyoto University）
• (BLANK)（Kyoto University）

J-Global ID

• 200901098924350502

Research Interests

• 水産化学 水銀 鮮度保持   Fishery Science   

Research Areas

• Life sciences / Marine/Aquatic life sciences

Academic & Professional Experience

• 2009 - Today  近畿大学農学部教授
• 2003 - 2009  近畿大学農学部助教授
• 1996 - 2003  Kindai UniversityFaculty of Agriculture
• 1992 - 1996  Kindai UniversityFaculty of Agriculture助手

Education

•        - 1992  Kyoto University  農学研究科  水産化学
•        - 1992  Kyoto University  Agricultural Science
•        - 1988  Kyoto University  Faculty of Agriculture  水産学科
•        - 1988  Kyoto University  Faculty of Agriculture  Department of Fisheries

Association Memberships

• 医学・生物学電子顕微鏡技術学会   日本農芸化学会   日本生化学会   日本顕微鏡学会   日本水産学会   

Published Papers

• Targeted deletion of ecto-5′-nucleotidase results in retention of inosine monophosphate content in postmortem muscle of medaka (Oryzias latipes)

  Yu Murakami; Masashi Ando; Ryota Futamata; Tomohisa Horibe; Kazumitsu Ueda; Masato Kinoshita; Toru Kobayashi

  Scientific Reports Springer Science and Business Media LLC 12 (1) 18588  2022/11 [Refereed]
   

  Abstract Inosine monophosphate (IMP) is an important indicator of meat freshness and contributes to its umami taste. An attractive strategy for enhancing umami is to suppress the IMP-degrading activity and increase the IMP content in the skeletal muscle through genome editing technology using the CRISPR-Cas9 system. However, the molecular mechanisms underlying IMP degradation remain unclear. We cloned two ecto-5′-nucleotidase genes, designated as ecto-5′-nucleotidase-a (nt5ea) and ecto-5′-nucleotidase-b (nt5eb), from medaka (Oryzias latipes), a vertebrate model organism. Expression analysis using embryos showed that nt5ea or nt5eb overexpression remarkably upregulated IMP degradation, and that the IMP-degrading activity was higher in Nt5ea than in Nt5eb. Furthermore, we established frame-shifted or large deletion (lacking nt5ea or nt5eb locus) mutant strains and assayed the effects of gene disruptions on the amount of IMP in skeletal muscle. The nt5ea-deficient medaka showed considerable higher levels of IMP at 48 h postmortem than did the wild-type fish. The nt5eb mutants also exhibited higher IMP contents than that in the wild types, but the increase was less than that in the nt5ea mutants. Our results demonstrated that nt5e is an important regulator of IMP levels in skeletal muscle and that its loss of function was effective in maintaining IMP content.
• Quality assessment of yellowtail ( Seriola quinqueradiata ) meat cultured in an offshore floating flexible facility

  Masashi Ando; Wen Jye Mok; Yuji Maeda; Ryoji Miki; Takashi Fukuda; Yasuyuki Tsukamasa

  Food Science & Nutrition Wiley 10 (9) 3024 - 3033 2048-7177 2022/09 [Refereed]
  
• New dihydronaphthothiophene derivatives by the biological transformation of seriniquinone using marine-derived actinomycete Streptomyces albogriseolus OM27-12

  Kohei Ishida; Teruki Tanaka; Kenichiro Nagai; Yoshimasa Furuichi; Takeshi Terahara; Masashi Ando; Yasuyuki Tsukamasa; Takashi Fukuda

  The Journal of Antibiotics Springer Science and Business Media LLC 75 (1) 9 - 15 0021-8820 2022/01 [Refereed]
  
• Effects of temperature treatment before thawing on NAD⁺ and ATP concentrations in frozen fish meats prepared by instant killing and quick freezing and on pH after thawing

  SHUHEI NISHIGUCHI; TAKASHI FUKUDA; MASASHI ANDO; YASUYUKI TSUKAMASA

  NIPPON SUISAN GAKKAISHI Japanese Society of Fisheries Science 86 (6) 494 - 501 0021-5392 2020/11 [Refereed]
  
• Evaluation of the inhibition of mercury absorption by vegetable juices using a red sea bream intestine model.

  Masashi Ando; Takahiro Yamada; Yoichiro Okinaga; Etsuko Taguchi; You Sugimoto; Akiko Takeuchi; Tomohiro Itoh; Takashi Fukuda; Yasuyuki Tsukamasa

  Food chemistry 303 125351 - 125351 2020/01 [Refereed]
   

  The ability of vegetables to inhibit methylmercury absorption was verified, with the aim of lowering the mercury level in cultured fish. Vegetable juice was obtained from 17 varieties of commercial vegetables. A test solution containing 1 μg/g methylmercury, 10% vegetable juice, and 90% physiological saline (v/v) was introduced into the intestinal tract of red sea bream, and the mercury absorption rate was measured. A significant inhibitory effect was observed for green pepper, burdock, and red shiso, mainly in the fraction with a molecular weight >3 kDa. Frozen storage for one month did not affect the inhibitory effect of green pepper; however, the inhibitory effect of frozen burdock and red shiso were destroyed after one week and one month, respectively. During one month of storage in frozen conditions, the inhibitory effect of green pepper was observed in fractions larger than 100 kDa. Molecular weight distribution of the effective fraction varied among the vegetables.
• Phytol isolated from watermelon (Citrullus lanatus) sprouts induces cell death in human T-lymphoid cell line Jurkat cells via S-phase cell cycle arrest.

  Tomohiro Itoh; Akito Ono; Kaori Kawaguchi; Sayaka Teraoka; Mayo Harada; Keitaro Sumi; Masashi Ando; Yasuyuki Tsukamasa; Masayuki Ninomiya; Mamoru Koketsu; Toshiharu Hashizume

  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 115 425 - 435 0278-6915 2018/05 [Refereed]
   

  The phytol isolated from watermelon (Citrullus lanatus) sprouts inhibited the growth of a human T-cell leukemia line Jurkat cell and suppressed tumor progression in a xenograft model of human lung adenocarcinoma epithelial cell line A549 in nude mice. To elucidate the mechanisms underlying the phytol-induced cell death in the present study, we examined the changes in cell morphology, DNA fragmentation, and intracellular reactive oxygen species (ROS) levels and performed flow cytometric analysis to evaluate cell cycle stage. There were no significant changes in apoptosis, autophagy, and necrosis marker in cells treated with the phytol. But, we found, for the first time, that phytol remarkably induced S-phase cell cycle arrest accompanied with intracellular ROS production. Western blot analyses showed that phytolinduced S-phase cell cycle arrest was mediated through the decreased expression of cyclins A and D and the downregulations of MAPK and PI3K/Akt. The tumor volume levels in mice treated with phytol were lower than those of non-treatment groups, and it showed very similar suppression compared with those of mice treated with cyclophosphamide. Based on the data of in vitro and in vivo studies and previous studies, we suggest phytol as a potential therapeutic compound for cancer.
• Quality evaluation of cultured eel-flavored Amur catfrsh, Silurus asotus, by chemical analysis and sensory evaluation

  塚正泰之; 山下洋; 高島秋則; 松浦良平; 安藤正史; 福田隆志; 山本眞司; 那須敏郎; 有路昌彦; 升間主計

  水産増殖 66 (3) 235 - 242 0371-4217 2018 [Refereed]
  
• Study on the delay of discoloration of frozen skipjack Katsuwonus pelamis meat

  Yasuyuki Tsukamasa; Kohei Nakamura; Tatsuro Nagato; Keigoro Yamamoto; Tomokazu Morita; Tomoki Hiraoka; Takashi Fukuda; Tomohiro Itoh; Masashi Ando

  Nippon Suisan Gakkaishi (Japanese Edition) Nihon Suisan Gakkai 84 (1) 111 - 118 1349-998X 2018 [Refereed]
   

  The eŠect of temperature treatment before thawing on the delay of discoloration of frozen skipjack Katsuwonus pelamis meat after thawing was investigated. The NAD hydrolyzing activities of skipjack meat at -6°C and -8°C were 3.66×10-3 mmol/(g min) and 2.78×10-3 mmol/(g min), respectively. After 24 h temperature treatment at -6°C and -8°C, NAD+ concentrations of the meat decreased by up to 3.8%and 5.2%, respectively. After 1-day storage at 5°C, pH of the untreated meat reached around 5.6 however, that of the samples treated at -6°C and -8°C was around 6.3. After 1-day storage at 5°C, metmyoglobin concentrations of meats treated at either temperature with vacuum packaging did not increase however, those of untreated meat and meats treated at the same temperatures with air packaging increased significantly.
• Effect of taurine enrichment in rotifer (Brachionus sp.) on growth of larvae of Pacific bluefin tuna Thunnus orientalis (Temminck & Schlegel) and yellowfin tuna T. albacares (Temminck & Schlegel)

  Ryo Katagiri; Tsukasa Sasaki; Alvaro Diaz; Masashi Ando; Daniel Margulies; Vernon P. Scholey; Yoshifumi Sawada

  AQUACULTURE RESEARCH WILEY 48 (6) 3013 - 3031 1355-557X 2017/06 [Refereed]
   

  To investigate the dietary effect of taurine on the larval stage of tuna species, Pacific bluefin tuna (PBF) and yellowfin tuna (YFT), larvae were reared until 16 days after hatching (dAH) and 14 dAH, respectively, and replicate samples were fed either non-taurine-enriched rotifers (T-0) or rotifers enriched with 800 mg taurine L-1 (T-800). Most PBF and YFT larvae were at the preflexion stage until 7 and 8 dAH, and there were no differences in the growth performance and total protein content of larvae between the T-0 and T-800 groups (t-test; P > 0.05). Thereafter, however, for larvae of both species, these parameters in the T-800 group significantly increased with enhanced notochord development compared to those in T-0 group (t-test; P < 0.05). Except for the RNA content in PBF larvae, there were no significant differences in changes of DNA and RNA content with larval growth between the T-0 and T-800 groups, but both PBF and YFT larvae showed increased protein DNA(-1) and protein RNA(-1) ratios in the T-800 group compared to the T-0 group after notochord flexion. This indicates that taurine is an important nutrient for the rapid growth of early stage PBF and YFT larvae, and we conclude that the growth improvement of PBF and YFT larvae by dietary taurine supplementation is due to the increase in protein synthesis efficiency after notochord flexion.
• OM-X®, a Fermented Vegetables Extract, Facilitates Muscle Endurance Capacity in Swimming Exercise Mice.

  Tomohiro Itoh; Yasuyoshi Miyake; Takayuki Yamaguchi; Shota Tsukaguchi; Rena Mitarai; Miyuki Enomoto; Seiya Ensho; Yoshie Shimomiya; Yuki Nakamura; Masashi Ando; Yasuyuki Tsukamasa; Muneaki Takahata

  Natural product communications 12 (1) 111 - 114 1934-578X 2017/01 [Refereed]
   

  The anti-fatigue effect was investigated of the probiotic supplement, OM-X®, on forced swimming capacity in mice. Mice were administered either vehicle (distilled water; DW) or OM-X® (85 mg/kg body weight) by gavage for 4 weeks. Forced swimming tests were conducted weekly using the Ishihara-modified Matsumoto swimming pool. The endurance swimming time of the final forced swimming exercise in mice fed with OM-X® group showed an approximately 2-fold increase compared with the vehicle control group. Biomedical parameters, including blood lactate, blood superoxide dismutase (SOD) activity, serum triacylglycerol (TG), hepatic total lipids (TL), TG and phospholipid (PL) were significantly lower in mice fed-with OM-X® than those in the vehicle control group. Furthermore, the mRNA expression levels of carbamoyl phosphate synthetase 1 (Cpsl) and arginase I (Argl), in the urea cycle, were increased by OM-X® feeding. Thus, our findings suggest promotion of lipid metabolism and up-regulation of the urea cycle, at least in part, for the anti-fatigue effect mediated by OM-X®.
• Inhibitory Effects of Echinochrome A, Isolated from Shell of the Sea Urchin Anthocidaris crassispina, on Antigen-Stimulated Degranulation in Rat Basophilic Leukemia RBL-2H3 Cells through Suppression of Lyn Activation.

  Tomohiro Itoh; Azusa Fujiwara; Masayuki Ninomiya; Toshimichi Maeda; Masashi Ando; Yasuyuki Tsukamasa; Mamoru Koketsu

  Natural product communications 11 (9) 1303 - 1306 1934-578X 2016/09 [Refereed]
   

  Echinochrome A (Echi-A) was isolated from the sea urchin Anthocidaris crassispina and its structure determined using ID and 2D-NMR. In the present study, we examined the inhibitory effect of Echi-A on antigen-stimulated degranulation in rat basophilic leukemia RBL-2H3 cells, which were suppressed in a dose dependent manner.. The antigens bind to the high affinity immunoglobulin E receptor, which is expressed on the surface of mast cells and basophils and activate intracellular signal transduction, resulting in the release of biologically active mediators such as histamine. In order to disclose the inhibitory mechanisms of degranulation by Echi-A, we examined the elevation in intracellular C²⁺ concentration ([Ca²⁺]i), production levels of intracellular reactive oxygen species (ROS) and early intracellular signaling events. Both elevation of [Ca²⁺] and intracellular ROS production were markedly suppressed in cells treated with Echi-A. Echi-A also suppressed the activation of Lyn, Syk, and PLCyl/2 in antigen-stimulated cells. These results indicated that inhibition of antigen-stimulated degranulation in RBL-2H3 cells by Echi-A is mainly due to the inactivation of Lyn/Syk/PLCy signaling pathways. Our findings suggest that Echi-A could be a beneficial agent for alleviating the symptoms of type I allergy.
• Effect of dietary taurine enhancement on growth and development in red sea bream Pagrus major larvae

  Yang-Su Kim; Tsukasa Sasaki; Masato Awa; Maho Inomata; Tomoki Honryo; Yasuo Agawa; Masashi Ando; Yoshifumi Sawada

  AQUACULTURE RESEARCH WILEY-BLACKWELL 47 (4) 1168 - 1179 1355-557X 2016/04 [Refereed]
   

  This study investigated the effect of feedings taurine-enriched rotifers on the growth and development of larval red sea bream (RSB). Rotifers incubated in taurine-enriched water at a taurine concentration of 800mgL(-1) (T-800) and 0mgL(-1) (T-0) were fed to larvae from 3 to 20days after hatching (DAH). Notochord length, body weight and specific growth rate of T-800 group were significantly greater than those of T-0 at 14, 17, 9-11 and 18-20 DAH. Taurine content of larvae in the T-800 group increased rapidly from 11 DAH and thereafter remained significantly higher than T-0. Flexion larvae firstly appeared in both groups at 8 DAH, however, at 20 DAH post-flexion larvae were significantly more abundant in T-800 than T-0. While nucleic acid and protein contents (gmg(-1) wet fish) showed remarkable changes, ontogenetic growth in RSB larvae stage was observed to switch from hyperplastic growth to hypertrophic growth with the start of the flexion stage. Although a similar change in nucleic acid contents was observed between the two groups, the protein content (gfish(-1)) and protein/DNA ratio of T-800 remained higher than that of T-0 during the hypertrophic growth period. These results suggest that dietary taurine accelerates the growth and development in RSB larvae especially during hypertrophic growth (flexion stage) after the early hyperplastic growth.
• OM-X (R), Fermented Vegetables Extract Suppresses Antigen-Stimulated Degranulation in Rat Basophilic Leukemia RBL-2H3 Cells and Passive Cutaneous Anaphylaxis Reaction in Mice

  Tomohiro Itoh; Yasuyoshi Miyake; Takuya Kasashima; Yoshie Shimomiya; Yuki Nakamura; Masashi Ando; Yasuyuki Tsukamasa; Muneaki Takahata

  NATURAL PRODUCT COMMUNICATIONS NATURAL PRODUCTS INC 10 (9) 1597 - 1601 1934-578X 2015/09 [Refereed]
   

  OM-X (R) is a hand-made and naturally manufactured probiotic supplement. This fermented food product is made from vegetables, fruits, seaweeds and mushrooms, using 12 strains of lactic acid bacteria and bifidobacteria. OM-X (R) is also known to have beneficial health properties, and some of its components show effects on antigen (Ag)-stimulated degranulation activity, indicating that OM-X (R) may be useful in the treatment of allergy responses and symptoms. In this study, we evaluated the inhibitory effects of OM-X (R) on Ag-stimulated degranulation in rat basophilic leukemia RBL-2H3 cells, clarified the underlying mechanisms, and determined the active compounds in OM-X (R) for suppression of degranulation. Treatment with OM-X (R) gradually suppressed Ag-stimulated degranulation throughout the maturation period. OM-X (R) also gradually produced melanoidins by lactic acid bacterial fermentation during the maturation process. There was a high correlation between the suppression levels of Ag-stimulated degranulation and the browning of OM-X (R). Furthermore, the inhibition of Ag-stimulated degranulation by OM-X (R) was found to be partially due to the direct inactivation of NADPH oxidase. To elucidate the in vivo effects of OM-X (R), type I allergy model mice were orally administered with OM-X (R) and the passive cutaneous anaphylaxis (PCA) reaction was measured. OM-X (R) intake remarkably suppressed the PCA reaction. Taken together, our findings suggest that OM-X (R) could be a beneficial food to ameliorate allergic reactions.
• Muscle growth in full-cycle cultured Pacific bluefin tuna Thunnus orientalis from early larval to juvenile stage: histochemical, immunohistochemical and ultrastructural observation

  Bimol C. Roy; Yasuo Agawa; Heather L. Bruce; Masashi Ando; Tokihiko Okada; Yoshifumi Sawada; Tomohiro Itoh; Yasuyuki Tsukamasa

  FISHERIES SCIENCE SPRINGER JAPAN KK 80 (5) 1009 - 1020 0919-9268 2014/09 [Refereed]
   

  With the development of successful aquaculture techniques, the Pacific bluefin tuna (PBT) has become the most important fish species in Japan. Early muscle growth and cellularity of muscle fibers have a profound effect on ultimate body size and meat quality of fish. Larvae and juveniles of full-cycle cultured PBT were sampled at 3, 15, 29, 41, 70, 128 and 218 days post hatch (dph). Transverse body sections until 41 dph and muscle sections from 41 dph thereafter from dorso-cranial or caudal areas were stained for muscle fiber morphological and morphometric analysis and muscle sections from the dorso-cranial region were used for ultra-structural observation. Red muscle fibers appeared by 15 dph at the horizontal septum both in epaxial and hypaxial regions. Other than a single layer of superficial red fibers and those at the horizontal septum, existence of red muscle fibers was apparent in the PBT myotome. The muscle fiber diameters varied in their size even in adjacent myotomes of PBT. Overall, growth throughout the various stages was a result of both hyperplasia and hypertrophy of muscle fibers. Muscle fiber diameters were greater in the dorso-cranial than in dorso-caudal region at 41, 70 and 128 dph. These results provide additional characterization of PBT growth, which may assist with managing fish production efficiency, harvest age and eating quality.
• Reduced scytonemin isolated from Nostoc commune suppresses LPS/IFNγ-induced NO production in murine macrophage RAW264 cells by inducing hemeoxygenase-1 expression via the Nrf2/ARE pathway.

  Tomohiro Itoh; Mamoru Koketsu; Naoto Yokota; Shota Touho; Masashi Ando; Yasuyuki Tsukamasa

  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 69 330 - 8 2014/07 [Refereed]
   

  Reduced scytonemin (R-scy) and scytonemin (Scy) isolated from Nostoc commune exhibit anti-tumor and ultraviolet-absorbing properties. In this study, we examined the effects of R-scy and Scy on the induction of nitric oxide (NO) production by lipopolysaccharide (LPS) and interferon-γ (IFNγ) in murine macrophage RAW264 cells. While both R-scy and Scy suppressed LPS/IFNγ-induced NO production, R-scy exhibited a stronger inhibitory effect compared with Scy. To further elucidate the mechanisms underlying the anti-inflammatory effects of R-scy, we examined the changes in the intracellular signaling cascade after LPS/IFNγ stimulation in cells. In addition to the attenuation of LPS/IFNγ-induced upregulation of the inducible isoform of NO synthase, R-scy decreased the activity of nuclear factor-κB, phosphatidylinositol 3-kinase (PI3K)/Akt, and mitogen-activated protein kinases (MAPKs) after LPS/IFNγ stimulation. R-scy treatment increased heme oxygenase-1 (HO-1) expression by increasing the intracellular levels of reactive oxygen species and thereby activating nuclear factor erythroid 2-related factor 2 (Nrf2) and antioxidant response element signaling. The induction of HO-1 by R-scy was inhibited by pretreatment with an antioxidant, N-acetyl-cysteine (NAC), as well as SB203580 and LY294002, inhibitors for p38 MAPK and PI3K/Akt, respectively. Our findings suggest that the anti-inflammatory effects of R-scy could involve both the ROS/PI3K/Akt and the p38 MAPK/Nrf2 signaling pathways.
• Antimicrobial and anti-inflammatory properties of nostocionone isolated from Nostoc commune Vauch and its derivatives against Propionibacterium acnes.

  Tomohiro Itoh; Akihiro Tsuchida; Yuji Muramatsu; Masayuki Ninomiya; Masashi Ando; Yasuyuki Tsukamasa; Mamoru Koketsu

  Anaerobe 27 56 - 63 2014/06 [Refereed]
   

  Propionibacterium acnes is the primary pathogenic agent responsible for acne vulgaris on the skin and hair follicles. Overgrowth of this bacterium inhibits growth and promotes follicular inflammation, with an associated increase in pro-inflammatory cytokine production. P. acnes has therefore been considered the main target for the prevention and medical treatment of acne vulgaris. The aim of this study was to evaluate the in vitro anti-P. acnes and anti-inflammatory properties of 6 compounds isolated from Nostoc commune. One of these compounds, nostocionone (Nost), and one of its derivatives, NostD3 [(1E,4E)-1-(3,4-dihydroxyphenyl)-5-(2,6,6-trimethylcyclohex-1-enyl)penta-1,4-dien-3-one], significantly inhibited P. acnes growth. Furthermore, we investigated the effects of Nost and NostD3 on heat-killed (hk) P. acnes-induced inflammation in macrophages. Both Nost and NostD3 suppressed hk P. acnes-induced nitric oxide (NO) production through the suppression of inducible NO synthase expression, following inactivation of nuclear factor kappa B. Taken together, our findings suggested that both Nost and NostD3 were promising agents for the treatment of acne vulgaris, and that NostD3 showed higher efficacy than Nost.
• Effects of additional cysteine in fish diet on mercury concentration.

  W J Mok; Y Hatanaka; M Seoka; T Itoh; Y Tsukamasa; M Ando

  Food chemistry 147 340 - 5 2014/03 [Refereed]
   

  Mercury contamination, especially of seafood, continues to attract public concern. Cysteine, NH2CH(CH2SH)COOH, is a naturally occurring hydrophobic amino acid that contains a thiol group. The purpose of our study was to investigate the use of the additive cysteine in fish diets to reduce mercury concentration in fish, and to observe the effectiveness of dietary cysteine in fish livers. Diets containing 1% and 10% cysteine successfully decreased mercury concentrations in fish compared with the 0% cysteine diet. The liver may have formed excessive lipid droplets or was unable to mobilize lipid stores during exposure to mercury; additional cysteine could help to mobilize excessive lipids in it.
• Improvement of Red Color Development on the Surface of Kuruma Prawn Marsupenaeus japonicus under Various Conditions

  Masashi Ando; Takamitsu Fukai; Ken-ichi Kawasaki; Tomohiro Itoh; Yasuyuki Tsukamasa

  JOURNAL OF FOOD SCIENCE WILEY-BLACKWELL 79 (2) E202 - E207 0022-1147 2014/02 [Refereed]
   

  The degree of red color development on the surface of prawns by cooking is an important index for food quality. In this study, we tested several factors that are thought to influence the red color development to identify possible correlations with various conditions. Live kuruma prawns, Marsupenaeus japonicus, (15.4 cm, 25.2 g on average) were used in this study. In case of cooking at 100 degrees C for 1 min after 24 h of storage at 0 degrees C, 5 degrees C, and 20 degrees C, the red color development rate of prawns stored at 5 degrees C and 20 degrees C was significantly lower than that of prawns cooked just after killing. In case of cooking at 100 degrees C, 80 degrees C, and 60 degrees C after storage for 24 h at 0 degrees C, there was no color development at 60 degrees C and significantly less color development at 80 degrees C compared to cooking just after killing. Preparation using 1% sodium carbonate before cooking at 80 degrees C could compensate for the lack of red color development. Short exposure of live kuruma prawns to low-oxygen conditions had no influence on the color development, but putting the prawns in freshwater for 3 h significantly reduced the red color development rate. In conclusion, the storage time has little influence on the red color development when the cooking temperature is sufficiently high. However, in case a large amount of prawns is cooked followed by lowering the cooking temperature and/or prawns are exposed to serious stresses before cooking, an alkaline preparation could compensate for the lack of red color development. Practical Application Improving the red color development could increase the value of boiled prawns. Higher boiling temperature, lower storage temperature, shorter storage period, and less stress on live prawns resulted in better red color development on the surface of kuruma prawns.
• Regulation of the differentiation of osteoblasts and osteoclasts by a hot-water extract of adzuki beans (Vigna angularis).

  Tomohiro Itoh; Masahiro Nakamura; Hirohisa Nakamichi; Masashi Ando; Yasuyuki Tsukamasa; Yukio Furuichi

  Bioscience, biotechnology, and biochemistry 78 (1) 92 - 9 2014 [Refereed]
   

  Osteoporosis is a global public health problem thought to be caused by an imbalance in bone metabolism. We examined in this study the 40% ethanol fraction of HP-20 resin in combination with a hot-water adzuki extract (EtEx.40) for its effect on osteoblast and osteoclast differentiation. EtEx.40-treated murine preosteoblast MC3T3-E1 cells exhibited significantly elevated alkaline phosphatase activity and mineralization. EtEx.40 facilitated osteoblast differentiation by up-regulating such osteoblast differentiation-related molecules as runt-related transcription factor 2, distal-less homeobox 5, and osterix via p38 mitogen-activated protein kinase. EtEx.40 also suppressed the formation of large tartrate-resistant acid phosphatase-positive multinucleated cells in RAW264.7 cells that had been stimulated with the receptor activator of the nuclear factor κB ligand/macrophage colony-stimulating factor. EtEx.40 significantly inhibited NF-κB activation, thus reducing the expression of such downstream molecules as c-Fos and NFATc1. Our findings suggest that EtEx.40 could be used to maintain bone mass.
• Novel method for improving the antioxidative properties of fish meat by direct injection of sodium L-ascorbate into the blood vessels of live fish.

  Tsukamasa Y; Kato K; Bimol CR; Ishibashi Y; Kobayashi T; Itoh T; Ando M

  Fisheries Science Springer Japan 79 (2) 349 - 355 0919-9268 2013/03 [Refereed]
  
• Reduced scytonemin isolated from Nostoc commune induces autophagic cell death in human T-lymphoid cell line Jurkat cells

  Tomohiro Itoh; Ryosuke Tsuzuki; Toshiomi Tanaka; Masayuki Ninomiya; Yuji Yamaguchi; Hiroyuki Takenaka; Masashi Ando; Yasuyuki Tsukamasa; Mamoru Koketsu

  Food and Chemical Toxicology 60 76 - 82 0278-6915 2013 [Refereed]
   

  Nostoc commune is a terrestrial benthic blue-green alga that often forms an extended mucilaginous layer on the soil, accumulates on stones and mud in aquatic environments. Reduced-scytonemin (R-scy), isolated from N. commune Vaucher, has been shown to suppress the human T-lymphoid Jurkat cell growth. To reveal the mechanisms underlying the R-scy-mediated inhibition of Jurkat cell growth, we examined cell morphology, DNA fragmentation, and microtubule-associated protein light chain 3 (LC3) modification in these cells. We observed multiple vacuoles as well as the conversion of LC3-I to LC3-II in R-scy-treated cells. These results suggest that the R-scy induced Jurkat cell growth inhibition is attributable to the induction of type II programmed cell death (PCD II autophagic cell death or autophagy). We further examined the mechanisms underlying R-scy-induced PCDII. The cells treated with R-scy produced large amounts of reactive oxygen species (ROS), leading to the induction of mitochondrial dysfunction. However, the elimination of R-scy-induced ROS by treatment with N-acetyl-. l-cysteine (NAC) markedly opposed R-scy-induced PCDII. Based on these results, we conclude that ROS formation plays a critical role in R-scy-induced PCDII. © 2013 Elsevier Ltd.
• Whiskey Congeners Suppress LPS/IFN gamma-Induced NO Production in Murine Macrophage RAW 264 Cells by Inducing Heme Oxygenase-1 Expression

  Tomohiro Itoh; Masashi Ando; Yasuyuki Tsukamasa; Toshiyuki Wakimoto; Haruo Nukaya

  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY AMER CHEMICAL SOC 60 (51) 12491 - 12500 0021-8561 2012/12 [Refereed]
   

  Whiskey includes many nonvolatile substances (whiskey congeners; Whc) that seep from the oak cask during the maturation process. To date, many functions of Whc have reported, such as antiallergy and antimelanogenesis. This study examined the effect of Whc on LPS/IFN gamma-induced nitric oxide (NO) production in murine macrophage RAW 264 cells. Whc suppressed LPS/IFN gamma-induced NO production in a concentration-dependent manner. To determine the active compounds in Whc, the effect of 10 major compounds isolated from Whc on LPS/IFN gamma-induced NO production was examined. Coniferylaldehyde (CA) and sinapylaldehyde (SiA) strongly suppressed LPS/IFN gamma-induced NO production. Pretreatment with Whc, CA, and SiA induced heme oxygenase-1 (HO-1) expression. The expression of HO-1 by Whc, CA, and SiA pretreatment was due to activation of Nrf2/ARE signaling via the elevation of intracellular reactive oxygen species. To investigate the in vivo effects of Whc, Whc was administered to mice with antitype II collagen antibody-induced arthritis, and we the arthritis score and hind paw volume were measured. Administration of Whc remarkably suppressed the arthritis score and hind paw volume. Taken together, these findings suggest that Whc is beneficial for the treatment of inflammatory disease.
• Immunomodulatory effects of heat-killed Enterococcus faecalis TH10 on murine macrophage cells

  Tomohiro Itoh; Yasuyoshi Miyake; Ayumi Onda; Junko Kubo; Masashi Ando; Yasuyuki Tsukamasa; Muneaki Takahata

  MICROBIOLOGYOPEN WILEY 1 (4) 373 - 380 2045-8827 2012/12 [Refereed]
   

  The objective of this study was to investigate the immunomodulatory effects of heat-killed Enterococcus faecalis TH10 (hk-TH10) and its signal transduction on murine macrophage RAW264 cells. RAW264 cells produced nitric oxide (NO) following hk-TH10 treatment. In order to investigate the mechanisms underlying hk-TH10-stimulated NO production, we further measured NO production in RAW264 cells treated with Toll-like receptor (TLR) 4 inhibitor peptide, NF-kappa B inhibitor, TLR1-siRNA, TLR2-siRNA, and TLR-6 siRNA. Furthermore, the activation of TLR2-TLR1/6 pathway molecules was analyzed by Western blotting. The result of this study showed that hk-TH10 stimulates NO in RAW264 cells through the activation of the TLR2-TLR1/6 pathway. From our findings, we can conclude that hk-TH10 isolated from a traditional side-dish fermented food (tempeh) may facilitate host immunomodulation.
• Microvesicles released from hormone-refractory prostate cancer cells facilitate mouse pre-osteoblast differentiation

  Tomohiro Itoh; Yuko Ito; Yoshinori Ohtsuki; Masashi Ando; Yasuyuki Tsukamasa; Nami Yamada; Tomoki Naoe; Yukihiro Akao

  JOURNAL OF MOLECULAR HISTOLOGY SPRINGER 43 (5) 509 - 515 1567-2379 2012/10 [Refereed]
   

  Bone metastasis is often occurs in patients with prostate cancer. There is a vicious cycle for bone metastases involving prostate cancer cells, osteoblasts, and osteoclasts. Acting among those cells during the process of metastasis are several molecules such as bone morphogenetic proteins, platelet-derived growth factor, endothelin-1, matrix metalloproteases, vascular endothelial growth factor, transforming growth factor-beta, and insulin-like growth factors. Cell-derived microvesicles are endogenous carriers transporting proteins, mRNAs and miRNAs between cells, which is a candidate for participation in the bone metastasis of these cells. Here, we demonstrated that prostate cancer cells in vitro released microvesicles into the culture medium (PCa-MVs), which was shown by electron microscopic study and nanoparticle tracking analysis. In this study, we found for the first time that these PCa-MVs enhanced osteoblast differentiation mainly through the delivery of PCa cell-derived v-ets erythroblastosis virus E26 oncogene homolog 1, which is an osteoblast differentiation related-transcriptional factor.
• Assessment of concentrations of toxic elements in aquaculture food products in Malaysia

  Wen Jye Mok; Shigeharu Senoo; Tomohiro Itoh; Yasuyuki Tsukamasa; Ken-ichi Kawasaki; Masashi Ando

  FOOD CHEMISTRY ELSEVIER SCI LTD 133 (4) 1326 - 1332 0308-8146 2012/08 [Refereed]
   

  Thirteen species of aquaculture food products, including fresh water and marine fish, prawns, and seaweed were collected from 37 aquaculture farms in Malaysia. Muscle and liver specimens from these species were tested for the presence of As, Cd, Cr, Cu, Hg, Pb, and Zn by using a heat vaporisation atomic absorption spectrophotometer and an inductively coupled plasma atomic emission spectrophotometer. Sea bass from each collected site were comparatively studied, where As concentrations were assumed to be caused by different culture system; and. Hg and Pb concentration were assumed to be due to anthropogenic activities in specific sites. The calculated estimated intake values of Malaysians for total As, Cd, Cr, Cu, Hg, Pb, and Zn in the muscle of the examined species were 3.713, 0.115, 0.113, 4.268, 0.211, 0.738 and 15.863 mu g/kg b.w./day. None of the values exceeded the JECFA guideline values and would pose no health hazards for consumers. (C) 2012 Elsevier Ltd. All rights reserved.
• Hot Water Extract of Adzuki (Vigna angularis) Suppresses Antigen-Stimulated Degranulation in Rat Basophilic Leukemia RBL-2H3 Cells and Passive Cutaneous Anaphylaxis Reaction in Mice

  Tomohiro Itoh; Yumiko Hori; Toshiyuki Atsumi; Kazuo Toriizuka; Masahiro Nakamura; Takeshi Maeyama; Masashi Ando; Yasuyuki Tsukamasa; Yoshiteru Ida; Yukio Furuichi

  PHYTOTHERAPY RESEARCH WILEY-BLACKWELL 26 (7) 1003 - 1011 0951-418X 2012/07 [Refereed]
   

  The hot water extract of adzuki (HWEA), which is produced as a byproduct in the adzuki bean boiling process, has anti-tumor, antioxidative, and anti-diabetic activities. In this study, we fractionated HWEA to 4 fractions using stepwise gradient column chromatography with water and ethanol, and demonstrated the effects of each fraction on antigen (Ag)-stimulated degranulation in rat basophilic leukemia RBL-2H3 cells. The 40% ethanol eluate extract (EtEx.40) showed the strongest inhibition level of these fractions. To reveal the inhibitory mechanisms underlying degranulation by EtEx.40, we investigated intracellular reactive oxygen species (ROS) production, intracellular free Ca2+ concentration ([Ca2+]i), and early intracellular signaling pathways. Treatment with EtEx.40 markedly inactivated Lyn following Ag stimulation, resulting in the suppressions of intracellular elevation of [Ca2+]i and production of ROS. To identify the active compound in EtEx.40, we isolated 7 flavonoids from EtEx.40 and calculated their inhibition levels on Ag-stimulated degranulation. These flavonoids inhibited degranulation by about 2560%. We further examined the in vivo effects of HWEA or EtEx.40 using a passive cutaneous anaphylaxis (PCA) reaction. Both extracts strongly suppressed the PCA reaction. These findings suggest that HWEA and/or EtEx.40 are beneficial for alleviating type I allergic symptoms. Copyright (c) 2011 John Wiley & Sons, Ltd.
• Expression of BMP-2 and Ets1 in BMP-2-stimulated mouse pre-osteoblast differentiation is regulated by microRNA-370

  Tomohiro Itoh; Masashi Ando; Yasuyuki Tsukamasa; Yukihiro Akao

  FEBS Letters 12 586 (12) 1693 - 1701 0014-5793 2012/06 [Refereed]
   

  MicroRNAs (miRs) regulate several biological functions such as cell growth, cell differentiation, and carcinogenesis, by binding to the 3′-untranslated regions (3′-UTR) of specific target genes, in order to repress translation or promote degradation of the transcribed mRNAs. In the present study, using microRNA array and in silico analyses, we found that miR-370 regulates the expression of bone morphogenetic protein-2 (BMP-2) and V-ets Erythroblastosis Virus E26 Oncogene Homolog 1 (Ets1) in BMP-2-stimulated murine pre-osteoblast MC3T3-E1 cell differentiation. The enforced expression of mature miR-370 in MC3T3-E1 cells or primary osteoblast cells remarkably attenuated BMP-2-induced pre-osteoblast differentiation. To ascertain the mechanisms underlying the regulation of osteoblast differentiation by miR-370, we hypothesized a BMP-2-Ets1-PTHrP feed-forward loop regulatory mechanism. © 2012 Federation of European Biochemical Societies. Published by Elsevier B.V. All rights reserved.
• Expression of BMP-2 and Ets1 in BMP-2-stimulated mouse pre-osteoblast differentiation is regulated by microRNA-370

  Tomohiro Itoh; Masashi Ando; Yasuyuki Tsukamasa; Yukihiro Akao

  FEBS Letters 586 (12) 1693 - 1701 0014-5793 2012/06 [Refereed]
   

  MicroRNAs (miRs) regulate several biological functions such as cell growth, cell differentiation, and carcinogenesis, by binding to the 3′-untranslated regions (3′-UTR) of specific target genes, in order to repress translation or promote degradation of the transcribed mRNAs. In the present study, using microRNA array and in silico analyses, we found that miR-370 regulates the expression of bone morphogenetic protein-2 (BMP-2) and V-ets Erythroblastosis Virus E26 Oncogene Homolog 1 (Ets1) in BMP-2-stimulated murine pre-osteoblast MC3T3-E1 cell differentiation. The enforced expression of mature miR-370 in MC3T3-E1 cells or primary osteoblast cells remarkably attenuated BMP-2-induced pre-osteoblast differentiation. To ascertain the mechanisms underlying the regulation of osteoblast differentiation by miR-370, we hypothesized a BMP-2-Ets1-PTHrP feed-forward loop regulatory mechanism. © 2012 Federation of European Biochemical Societies. Published by Elsevier B.V. All rights reserved.
• Structural and ultrastructural changes of full-cycle cultured Pacific bluefin tuna (Thunnus orientalis) muscle slices during chilled storage

  Bimol Chandra Roy; Masashi Ando; Tomohiro Itoh; Yasuyuki Tsukamasa

  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE WILEY-BLACKWELL 92 (8) 1755 - 1764 0022-5142 2012/06 [Refereed]
   

  BACKGROUND: This study examined the structural and ultrastructural changes of dorsal and ventral muscle tissues of full-cycle cultured Pacific bluefin tuna (PBT), Thunnus orientalis Temminck & Schlegel 1844, cut into slices simulating sashimi and placed in chilled storage for varying periods. Structural and ultrastructural changes were determined in order to understand the physical texture by breaking strength measurement. RESULTS: Progressive deterioration of myofibril structure was observed during chilled storage (4 degrees C) of PBT muscle slices over 5 days postmortem. Muscle degradation included detachment between myofibres, detachment of the plasmalemma, disruption of mitochondria, loss of Z-line density and alignment, cementation of myofibrils, loss of the hexagonal arrangement of thick versus thin myofilaments and migration of subsarcolemmal nuclei to intermyofibrillar spaces. CONCLUSION: Loss of myofibre-myofibre adhesion, detachment of the plasmalemma and disruption of other components did not lower the breaking strength of PBT muscle. This provides evidence that the muscle breaking strength of PBT is not only associated with the detachment of myofibres or detachment of the plasmalemma. Other factors that produce cement-like substances, such as cementation of the myofibrillar components and degradation of the sarcoplasmic reticulum, may also increase breaking strength. (C) 2012 Society of Chemical Industry
• Application of supercooling to long-term storage of fish meat

  Yasufumi Fukuma; Akihiko Yamane; Tomohiro Itoh; Yasuyuki Tsukamasa; Masashi Ando

  FISHERIES SCIENCE SPRINGER JAPAN KK 78 (2) 451 - 461 0919-9268 2012/03 [Refereed]
   

  Fish meat was brought to a supercooled state through slow cooling, and changes in the texture, histology, and protein composition of the meat were investigated. The groups whose storage temperature were lowered by 1.0 degrees C per day (the 1.0 degrees C group) and 0.5 degrees C per day (the 0.5 degrees C group) began to freeze in the vicinity of -3.5 and -5.0 degrees C, respectively. The freezing point depended on the fish species; the lowest freezing point was -8.5 degrees C, for the red sea bream in the 1.0 degrees C group. The breaking strength tended to decrease more slowly in the 1.0 degrees C group, but the collagen fibers collapsed more rapidly in the 1.0 degrees C group. In SDS electrophoresis, a slight change in the banding patterns was observed, but the relationship between this observation and changes in histology and physical properties was unclear. This study shows that it is possible to produce a supercooled state in fish meat, and demonstrates that supercooling is a potential new storage method that lowers the temperature without generating ice crystals.
• Muscle fiber types, growth and development in the whole myotome of cultured Pacific bluefin tuna Thunnus orientalis

  Bimol Chandra Roy; Masashi Ando; Masahiro Nakatani; Tokihiko Okada; Yoshifumi Sawada; Tomohiro Itoh; Yasuyuki Tsukamasa

  FISHERIES SCIENCE SPRINGER TOKYO 78 (2) 471 - 483 0919-9268 2012/03 [Refereed]
   

  Following the successful development of Pacific bluefin tuna (PBT) aquaculture, it is of considerable importance to determine the muscle fiber types and their growth patterns for future development. Muscle fiber profiles of dorsal ordinary, lateral ordinary (LO) and dark muscles and their growth patterns in PBT from 3.0 to 54.3 kg body weight were studied. Muscle fibers were histochemically stained for NADH-diaphorase and myosin adenosine triphosphatase activity (mATPase), and immunohistochemically stained with S-58 slow-muscle myosin antibody. All muscle fibers in dorsal and LO muscles showed low NADH-diaphorase activity, and acid-labile (pH 4.0 or 4.3) and alkali-stable mATPase activity. In LO muscle adjacent to dark muscle, three intensities of mATPase activity were observed after acid pre-incubation at pH 4.5 or 5.0, and the activity was related to the muscle fiber diameter. In dark muscle, all small and some large fibers stained intensely for NADH-diaphorase activity, related to their high aerobic metabolism. The high-active fibers with NADH-diaphorase in dark muscle were positive for S-58 antibody. Some large fibers in dark muscle showed intermediate NADH-diaphorase activity and high mATPase activity after alkali pre-incubations. These are fast-twitch oxido-glycolytic fibers in dark muscle and transformed to red muscle fibers with increasing body weight.
• Cisplatin induces production of reactive oxygen species via NADPH oxidase activation in human prostate cancer cells

  Tomohiro Itoh; Riyako Terazawa; Keitaro Kojima; Keita Nakane; Takashi Deguchi; Masashi Ando; Yasuyuki Tsukamasa; Masafumi Ito; Yoshinori Nozawa

  FREE RADICAL RESEARCH INFORMA HEALTHCARE 45 (9) 1033 - 1039 1071-5762 2011/09 [Refereed]
   

  This study aimed to examine the roles of reactive oxygen species (ROS) in cisplatin treatment of human prostate cancer cells; hormone-sensitive LNCaP and hormone-refractory PC3 and DU145 cells. Intracellular levels of ROS and H2O2 were measured and visualized using specific fluorescent probes. NADPH oxidase (NOX) activity was detected by lucigenin chemiluminescence assay. Expression levels of NOX isoforms were determined by semi-quantitative RT-PCR. Cisplatin treatment increased the intracellular levels of ROS and H2O2 in three prostate cancer cell lines. The increase was transient and robust in hormone-sensitive LNCaP cells compared with hormone-refractory PC3 and DU145 cells. Consistent with these findings, the NOX activity induced by cisplatin was higher in LNCaP cells than in PC3 and DU145 cells. Expression pattern of NOX isoforms varied among three cell lines and the NOX activity was independent of NOX expression. Taken together, we have shown that cisplatin induces production of ROS and H2O2 via NOX activation in human prostate cancer cell lines, which is most prominent in hormone-sensitive LNCaP cells.
• Mercury levels of small fishes: influence of size and catch area

  Wen Jye Mok; Manabu Seoka; Yasuyuki Tsukamasa; Ken-ichi Kawasaki; Masashi Ando

  FISHERIES SCIENCE SPRINGER TOKYO 77 (5) 823 - 828 0919-9268 2011/09 [Refereed]
   

  In the present study, we assessed small fishes as potential feed fishes with the lowest mercury levels. The mercury levels of four small pelagic fishes and a benthic fish from the Pacific Ocean and the Sea of Japan, i.e., spotted chub mackerel Scomber australasicus, chub mackerel Scomber japonicus, horse mackerel Trachurus trachurus, round scad Decapterus punctatus, and bastard halibut Paralichthys olivaceus, were determined. Total mercury levels in fish muscle were measured using a reduction vaporizing atomic absorption method. There were no significant correlations between body weight and mercury levels for these species. However, significant differences were observed in the mercury levels of these species between the two catch locations, with fish caught in the Pacific Ocean having higher mercury levels. This difference may be due to the Pacific Ring of Fire, a highly seismically and volcanically active zone, which is located in the Pacific Ocean. Preference for these fishes for use in aquaculture should refer to the area where they are caught in addition to the species.
• Effect of water temperature on the feeding activity and the resultant mercury levels in the muscle of cultured bluefin tuna Thunnus orientalis (Temminck and Schlegel)

  Masashi Ando; Manabu Seoka; Yoshio Mukai; Mok Wen Jye; Shigeru Miyashita; Yasuyuki Tsukamasa

  AQUACULTURE RESEARCH WILEY-BLACKWELL 42 (4) 516 - 524 1355-557X 2011/03 

  Tuna muscle often contains high levels of mercury, and fish samples with mercury concentrations ten times higher than the specified safety standards have been reported. Here, we report on the relationship between water temperature and the concentration of mercury in the tail muscle tissue of cultured bluefin tuna Thunnus orientalis. The fish used in this study were cultured at Fisheries Laboratory of Kinki University (Amami Experimental Station, Kagoshima, Japan). One hundred fish weighing 26.2-89.4 kg were selected for analysis between February 2007 and January 2008. Water temperature during rearing ranged from 21 to 29 degrees C. The total mercury levels were measured using the reduction vaporizing atomic absorption method after acid digestion. Body weight increased approximately 1.5 times that observed in a previous study, despite feeding activity either being the same or less than that observed previously. The average mercury concentration in white muscle was 0.353 mg kg-1, remaining almost constant and independent of body growth. Unlike previous studies, seasonality was not observed in this study. Based on these findings, water temperatures within a certain range were considered to stabilize feeding activity and increase feeding efficiency. Consequently, water temperature is considered to have a moderating effect on seasonal fluctuations in muscle mercury concentrations in cultured bluefin tuna.
• Effects of Brief Summer or Winter Fasting on the Muscle Quality of Cultured Pacific Bluefin Tuna (Thunnus orientalis)

  Yasuyoshi Miyake; Bimol Chandra Roy; Masashi Ando; Tokihiko Okada; Yoshifumi Sawada; Manabu Seoka; Ken-ichi Kawasaki; Yasuyuki Tsukamasa

  JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY TAYLOR & FRANCIS INC 20 (2) 196 - 208 1049-8850 2011 [Refereed]
   

  The effects of fasting on the quality of the dorsal and ventral ordinary muscles from cultured Pacific bluefin tuna (Thunnus orientalis) during chilled storage were investigated. Tuna were subjected to fasting for 2 days in the summer or 6 days in the winter prior to harvesting. The breaking strength of the dorsal ordinary muscle sampled in the summer increased until 24 h and then decreased. There were no significant differences in the lipid and glycogen content of the ordinary muscle after 9 h of storage between the controls and either fasting group. The pH of the ordinary muscle subjected to summer and winter fasting was higher than in the controls after 24-48 h of storage. However, the relationship between the pH and glycogen content was unclear. The metmyoglobin content during chilled storage was lower in the ordinary muscles from either fasting group than in the controls. In conclusion, fasting for 6 days in the winter improved the color stability of the ordinary muscle without a decline in its lipid content.
• Multiple taste functions of the umami substances in muscle extracts of yellowtail and bastard halibut

  Yukiko Maruji; Momoko Shimizu; Michiyo Murata; Masashi Ando; Morihiko Sakaguchi; Takashi Hirata

  FISHERIES SCIENCE SPRINGER TOKYO 76 (3) 521 - 528 0919-9268 2010/05 

  Boiled muscle extracts obtained from yellowtail Seriola quinqueradiata and bastard halibut Paralichthys olivaceus were treated with two kinds of purified enzymes (acid phosphatase and glutamate decarboxylase), and the change in contents of nucleotides, related compounds, and free amino acids was examined. The change in taste qualities was also investigated by a taste test. The enzyme treatment resulted in a marked decrease in the contents of such umami substances as inosine 5'-monophosphate (IMP) and glutamic acid (Glu). The taste test revealed that the treatment of these fish muscle extracts with both or either of the enzymes caused a sharp decrease in umami intensity and also an increase in sourness but not a change in pH. The treatment also effected marked decreases in thickness and overall taste intensity. These findings suggest that IMP and Glu function not only to intensify the thickness and overall taste as well as the umami, but also to repress the sourness sensation elicited by the fish muscle extracts.
• Proximate and Fatty Acid Compositions in Different Flesh Cuts of Cultured, Cultured Fasted, and Wild Pacific Bluefin Tuna (Thunnus orientalis)

  Bimol C. Roy; Y. Miyake; M. Ando; K. -I. Kawasaki; Y. Tsukamasa

  JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY TAYLOR & FRANCIS INC 19 (3) 284 - 297 1049-8850 2010 

  This study was carried out to determine the differences in proximate and fatty acid (FA) compositions in different flesh cuts of the most valuable cephalic portion of cultured (full-cycle), cultured fasted (full-cycle), and wild Pacific bluefin tuna (PBT; Thunnus orientalis). Cultured fasted PBTs were fasted for 6 days to ensure empty stomachs during harvesting and to determine the influence of fasting on the lipid and FA composition in different flesh cuts. Significantly higher lipid contents were observed (p 0.05) in the dorsal akami (lean part) and the ventral o-toro (very fatty part) flesh cuts in cultured and cultured fasted PBTs than in wild ones. However, monounsaturated fatty acid (MUFA) contents in all flesh cuts were significantly higher in cultured and cultured fasted PBTs than in wild PBT. Wild PBTs contained significantly higher (p 0.05) polyunsaturated fatty acid (PUFA) contents than other cultured PBTs in all flesh cuts except for the dorsal akami and wakaremi (fatty part near dorsal fin) flesh parts, and contained higher n-3 FA content than other PBTsespecially docosahexaenoic acid (DHA, C22:6n-3)in the lipid fraction from the dorsal chu-toro (medium fatty part), ventral akami, ventral chu-toro, o-toro, and in dark flesh cuts. The flesh quality of cultured or cultured fasted PBTs has the advantage of having a higher total amount of essential FAs than that of wild PBT.
• Evaluation of new fish sauces prepared by fermenting hot-water extraction waste of stock from dried fish using various kojis

  Miyuki Murakami; Masataka Satomi; Masashi Ando; Yasuyuki Tukamasa; Ken-ichi Kawasaki

  JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT WFL PUBL 7 (2) 175 - 181 1459-0255 2009/04 

  After hot-water extraction of stock from dried fish, most of the waste is usually discarded. However, the waste still contains nutritional components and in this study, an investigation was done to use this waste product to prepare good quality sauce. A new type of fish sauce was developed using hot-water extraction waste of stock from dried fish, and chemical analysis (pH, total nitrogen content, free amino acids, odor ingredients) and sensory analysis of the fish sauce was done. The fish sauce was prepared by fermenting the hot-water extraction waste of stock from dried fish using koji produced from rice, wheat, soybean, and barley. Sensory evaluation of these sauces revealed good umami (savory taste) with a flavor unlike that of conventional fish sauce. Chemical analysis of the prepared fish sauce indicated that fermentation with soybean koji influences taste, whereas fermentation with rice, wheat or barley koji influences flavor. Therefore, the combination of koji mold is important for controlling the taste and flavor of fish sauce. Furthermore, changes in the components and sensory evaluation of fish sauce were observed over time. It was observed that a steep change occurred, and high-quality fish sauce was obtained after six months of fermentation.
• Trial for quality control in mercury contents by using tail muscle of full-cycle cultured bluefin tuna (Thunnus orientalis)

  Masashi Ando; Manabu Seoka; Masahiro Nakatani; Tadashi Tsujisawa; Yuka Katayama; Masashi Nakao; Yasuyuki Tsukamasa; Ken-Ichi Kawasaki

  JOURNAL OF FOOD PROTECTION INT ASSOC FOOD PROTECTION 71 (3) 595 - 601 0362-028X 2008/03 [Refereed]
   

  Substantial amounts of mercury are usually present in tuna muscle, with levels in excess of 10 times the standard safety value present in some individuals. Inspection of individual fish for mercury content would be desirable but may not be cost-effective. In this study, we tried to establish a low-cost system for checking the mercury content of tuna by using a tail muscle that is usually discarded. The samples used in this experiment were bluefin tuna, cultured in the Fisheries Laboratory of Kinki University (Oshima Experimental Station, Wakayama, Japan). They were raised from eggs spawned in 2002. Ninety-eight individuals, weighing 22.3 to 61.6 kg, were selected between December 2004 and November 2005. In nine individuals, the mercury content of the tail was compared with that of the whole body. The total mercury level was measured using the reduction vaporizing atomic absorption method after acid digestion. Except for the front of the abdomen, where the mercury content was lower (0.490 ppm), the mercury content of other parts of the fish did not differ from that of the tail muscle (0.631 pprn). Therefore, the overall mercury concentration in bluefin tuna could be estimated to be almost the same and/or lower than that of the tail muscle. On the basis of these results, for I year we investigated the quantity of mercury in full-cycle cultured bluefin tuna that were shipped. The mercury concentration showed no increase irrespective of increases of body weight.
• Reduction of cadmium in fermented squid gut sauce using cadmium-absorbing bacteria isolated from food sources

  Ken-Ichi Kawasaki; Toru Matsuoka; Masataka Satomi; Masashi Ando; Tukamasa Yasuyuki; Susumu Kawasaki

  JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT WFL PUBL 6 (1) 45 - 49 1459-0255 2008/01 

  Squid is a major marine resource in Japan both for raw material and for processed food. Fishery waste such as squid viscera could be used for various purposes including preparation of processed feeds and food supplements. However, the viscera of mollusks such as squid and yezo scallop are known to contain toxic heavy metals and high concentrations of cadmium accumulated in mollusks. Therefore, the application of squid viscera to food is extremely limited. It is necessary to establish effective methods for removing cadmium in order to utilize the viscera of mollusks. In this study, we screened salt-fermented food for bacteria with high salt resistance and cadmium-absorbing capability and examined their optimal conditions for cadmium-absorbing capability, in an attempt to establish a method for using them to remove cadmium from fermented fish sauce. In addition, laboratory-prepared fermented sauce made of squid gut was examined to determine the cadmium absorbing capability of the isolated bacteria. Four strains of bacteria with cadmium-absorbing capability were isolated from fermented foods made of fiddler crab and opossum shrimp. The cadmium-absorbing bacteria were identified as three strains of genus Staphylococcus and one strain of genus Halobacillus. These isolated strains could remove cadmium in a medium with salt concentrations of 0 to 20% at pH 5.0 to 7.0 and 35 degrees C. The cadmium-removal rate was 80 to 90% after 48 hours of incubation under optimal conditions. However, when laboratory-prepared fermented sauce samples made of squid gut were inoculated with these four strains of bacteria individually, the cadmium concentration was reduced to 30% after 48 hours of incubation under optimal conditions. Since these four bacteria were isolated from food sources and are able to grow in high salt media, they could be useful for reducing the cadmium in foodstuffs. It will be possible to further reduce cadmium concentration of fish sauce by combining this method using cadmium-absorbing bacteria.
• Changes of proximate compositions and myoglobin content in the dorsal ordinary muscles of the cultured Pacific bluefin tuna Thunnus orientalis with growth

  Yoshi-Nori Nakamura; Masashi Ando; Manabu Seoka; Ken-Ichi Kawasaki; Yasuyuki Tsukamasa

  FISHERIES SCIENCE BLACKWELL PUBLISHING 73 (5) 1155 - 1159 0919-9268 2007/10 

  Using the dorsal ordinary muscle (DOM) of cultured Pacific bluefin tuna (body length [BL]: 47.5-81.8 cm, body weight [BW]: 2.1-13.5 kg, n = 15), the changes of proximate compositions and myoglobin (Mb) content with growth were investigated. There was a positive correlation (r = 0.9832, P < 0.05) of BL and BW in cultured tuna. The protein contents of the DOM of cultured tuna decreased (P < 0.05) and the lipid contents had a tendency to increase (not significantly) with growth. The meat color changed from pink to red with growth. In addition, the Mb contents of the DOM of cultured tuna increased (P < 0.05) from 1.0 mg/g (minimum BW fish) to 3.8 mg/g (maximum BW fish) with growth. These results indicate that the increase of the Mb content in the DOM of cultured tuna is not caused by the restriction of exercise and overfeeding between 2.1 kg and 13.5 kg of BW.
• Changes in myoglobin content and proximate compositions of the dorsal ordinary muscles of full-cycle cultured Pacific bluefin tuna Thunnus orientalis (Temminck et Schlegel) with body size

  Yasuyuki Tsukamasa; Yoshi-Nori Nakamura; Masashi Ando; Manabu Seoka; Ken-Ichi Kawasaki

  AQUACULTURE RESEARCH BLACKWELL PUBLISHING 38 (2) 201 - 205 1355-557X 2007/02 

  We investigated the changes in myoglobin (Mb) content and proximate compositions of the cephalad parts of the dorsal ordinary muscles (Ce-DOM) of full-cycle cultured (FC) Pacific bluefin tuna [body length: 42.6-115.4 cm, body weight (BW): 1.7-38.4 kg, killed from July 2004 to October 2005]. The Mb content of Ce-DOM increased (P < 0.01) until a BW of 7.0 kg was reached. However, the Mb content of Ce-DOM had a wide variety above a BW of 7.0 kg. On the other hand, the moisture, protein and ash contents of Ce-DOM of FC tuna decreased (P < 0.05 and 0.01) with an increase in BW. However, the lipid content of Ce-DOM increased gradually above about a BW of 20.0 kg. Furthermore, the Mb content in protein of the Ce-DOM of FC tuna increased with an increase in BW. These results indicated that the increase in Mb content of Ce-DOM of FC tuna was not related to changes in proximate composition between a BW of 1.7 and 38.4 kg.
• Changes of proximate and fatty acid compositions of the dorsal and ventral ordinary muscles of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis with the growth

  Yoshi-Nori Nakamura; Masashi Ando; Manabu Seoka; Ken-ichi Kawasaki; Yasuyuki Tsukamasa

  FOOD CHEMISTRY ELSEVIER SCI LTD 103 (1) 234 - 241 0308-8146 2007 

  Using the full-cycle cultured (FC) Pacific bluefin tuna, Thunnus orientalis [body weights: 13.1 +/- 4.5 (FC1; April in 2004), 20.2 +/- 1.8 (FC2; July in 2004), 28.5 +/- 6.3 (FC3; November in 2004), 27.0 +/- 3.3 (FC4; February in 2005) and 33.5 +/- 4.7 kg (FC5; May in 2005), n = 3, respectively] and wild bluefin tuna [33.3 +/- 1.5kg (June in 2005), n = 3], proximate and fatty acid compositions of the cephalal (Ce-) and caudal (Ca-) parts of the dorsal (D) and ventral (V) ordinary muscles (OMs) were investigated. Lipid contents of the CeDOM and VOMs of FC1-5 increased with growth. In particular, lipid content of the Ce-DOM (23.0%) and VOMs (55.1%) of FC5 was higher (P < 0.05) than those of wild tuna [D-(2.0%) and VOMs (16.2%)]. However, lipid contents of the Ca-DOM and VOMs of FC1-5 did not change with growth. On the other hand, the fatty acid compositions of the Ce-DOM and VOMs of FC2-5 resembled each other. However, there was no specific tendency of the changes of each fatty acid composition of the Ce-DOM of FC tuna with growth. On the other hand, total monounsaturated fatty acid content (30.1%) of the Ce-DOM of FC5 was higher (P < 0.05) than that (25.5%) of wild tuna. The ratio of n-3: n-6 (9.4%). of the Ce-VOM of FC5 was lower (P < 0.05) than that (14.0%) of wild tuna. However, the fatty acid compositions of the Ce-DOM and VOMs of FC tuna were not reflected by those of feed (whole fish bodies of sesame mackerel). (c) 2006 Elsevier Ltd. All rights reserved.
• The changes in proximate compositions and glycogen contents in the dorsal ordinary muscles of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis occurring with growth

  Yoshi-Nori Nakamura; Masashi Ando; Manabu Seoka; Ken-Ichi Kawasaki; Yasuyuki Tsukamasa

  FISHERIES SCIENCE SPRINGER JAPAN KK 72 (6) 1140 - 1146 0919-9268 2006/12 [Refereed]
   

  Using full-cycle cultured (FC) Pacific bluefin tuna (body length [BL], 42.6-66.4 cm; body weight [BW], 1.66-7.40 kg, n = 15), the changes in chemical compositions and histological structure of the cephalal parts of the dorsal ordinary muscles (DOM) occurring with growth were investigated. A positive correlation (r = 0.9644, P < 0.05) was observed between BL and BW with growth. The protein, lipid and ash contents of DOM and condition factor did not change with growth. However, the glycogen content of DOM increased (P < 0.05) from approximately 55 cm (BL) in this study. Using optical microscopic photographs, the various shapes of muscle fibers were observed and it was noted that the muscle fiber diameter increased (P < 0.05) with growth. Using transmission electron microscopic observation, many glycogen granules were observed in muscle fibers (especially, side of connective tissue) of DOM throughout the growth stage in this study. These results indicate that the glycogen content of DOM of FC Pacific bluefin tuna increases before the lipid with growth.
• Effect of fasting on physical/chemical properties of ordinary muscles in full-cycle cultured Pacific bluefin tuna Thunnus orientalis during chilled storage

  Yoshi-Nori Nakamura; Masashi Ando; Manabu Seoka; Ken-Ichi Kawasaki; Yoshifumi Sawada; Shigeru Miyashita; Tokihiko Okada; Hidemi Kumai; Yasuyuki Tsukamasa

  FISHERIES SCIENCE BLACKWELL PUBLISHING 72 (5) 1079 - 1085 0919-9268 2006/10 

  Using the full-cycle cultured (FC) Pacific bluefin tuna [body weight 16.3 +/- 1.9 kg (prefasting group, pre-FG), 14.2 +/- 0.9 kg (post-fasting group, post-FG)], changes in the physical/chemical properties of the cephalal parts of dorsal (D) and ventral (V) ordinary muscles (OM) by fasting (6 days) during chilled storage (4 degrees C) were investigated. Condition factors were 26.7 (pre-FG) and 20.3 (post-FG, P < 0.05). Fasting changed the liver color to green. Fasting also decreased the amount of protein and lipid contents of the DOM and VOM of FC tuna. The breaking strength and pH of the DOM and VOM of post-FG tuna were higher (P < 0.05) than for pre-FG tuna during storage. In contrast, the glycogen contents of DOM and VOM of post-FG tuna were lower than for pre-FG tuna. The color values (L*, a* and b*) of DOM of post-FG tuna were lower than for pre-FG tuna throughout the storage period. In addition, the metmyoglobin (metMb) content of DOM of post-FG tuna was lower (P < 0.05) than that of pre-FG tuna, and the metMb content of VOM of post-FG tuna remained low after fasting. These results indicate that fasting suppresses deterioration (especially meat color) of FC tuna muscles during chilled storage.
• Pyridinoline concentrations in muscular and skin collagen of fish and relationship between collagen solubility and pyridinoline concentration in fish muscular collagen

  Masashi Ando; Yoko Nakagishi; Keiko Yoshida; Masashi Nakao; Takayuki Nakagawa; Yasuo Makinodan; Yasuyuki Tsukamasa; Ken-Ichi Kawasaki

  FISHERIES SCIENCE BLACKWELL PUBLISHING 72 (5) 1104 - 1108 0919-9268 2006/10 

  Pyridinoline (Pyr), one of the mature crosslinks of collagen, was determined in muscular collagen of three species of fish. The amounts of muscular Pyr in red sea bream, yellowtail, and tiger puffer were 3.4, 8.8, and 50.3 mmol/mol collagen, respectively, indicating that the Pyr concentration in muscular collagen differs greatly among fish species. The Pyr concentration in tiger puffer muscular collagen was the greatest, but it was only one-fourth that in rabbit muscle. As in mammalian skin collagen, Pyr was not detected in skin collagen of red sea bream and yellowtail. However, tiger puffer skin contained Pyr (3.75 mmol/mol collagen). The presence of Pyr would have a relationship to some features of tiger puffer skin, such as mechanical strength and thickness. Pyr concentrations in acid-soluble collagen (ASC), pepsin-solubilized collagen (PSC), and insoluble collagen (ISC) in muscles of three species of fish were determined. Pyr was found in ISC > PSC > ASC, from the highest to the lowest concentration, and the concentration in ISC was 45-200 times that in ASC. Therefore, Pyr crosslinks that are formed between collagen molecules would have a close relationship to collagen solubility.
• Histological comparison of the dorsal ordinary muscles of wild and full-cycle cultured Pacific bluefin tuna (Thunnus orientalis)

  Yoshi-Nori Nakamura; Masashi Ando; Manabu Seoka; Ken-ichi Kawasaki; Yasuyuki Tsukamasa

  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE WILEY-BLACKWELL 86 (10) 1537 - 1544 0022-5142 2006/08 

  The histological properties of the cephalad parts of the dorsal ordinary muscles (CD-OMs) of wild (body weight 33.3 +/- 0.9 kg, n = 3) and full-cycle cultured (body weights 13.1 +/- 2.6 (FC 1), 20.2 +/- 1.0 (FC 2) and 28.5 +/- 3.6 (FC 3) kg, n = 3 respectively) Pacific bluefin tuna were investigated. The CD-OMs of FC 1-3 tuna showed low moisture content (P < 0.05) and high fat content (about six times more, P < 0.05) in comparison with wild fish. A large quantity of adipose tissue was observed in the wide spaces between muscle fibres in the CD-OMs of FC 1-3 tuna. The muscle fibre diameter of the CD-OM of FC 3 tuna was significantly lower than that of wild fish (P < 0.05). Myofibrils in the CD-OM of wild tuna were surrounded by a developed sarcoplasmic reticulum and mitochondria; however, there were many glycogen granules among the myofibrils and a large quantity of fat in the CD-OM of full-cycle cultured fish. In particular, the glycogen content of the CD-OM of FC 3 tuna was significantly higher (about 50 times) than that of wild fish. These results indicate that feeding and exercise conditions affect the histological structure and metabolism of the bluefin tuna muscle. (c) 2006 Society of Chemical Industry.
• The effectiveness of a new physical property evaluation method of kamaboko which applied the principal component analysis to the puncture and stress relaxation tests

  T Hagihara; M Ando; K Kawasaki; Y Makinodan; Y Tsukamasa

  FISHERIES SCIENCE BLACKWELL PUBLISHING 72 (2) 393 - 401 0919-9268 2006/04 

  The physical properties of 49 commercial kamabokos were measured by the puncture and stress relaxation tests. The principal component analysis was applied to the physical parameters of both tests, and their cumulative contribution ratios were over 90% with the first and second principal components, respectively. The comparison among the kamabokos was carried out using the synthetic physical parameters. The kamabokos produced in same area showed the peculiar distribution. The relative positional relation of kamabokos measured by the stress relaxation test was different from that by the puncture test for many of the kamabokos. Physical property evaluation using a principal component analysis is very effective for intensiveness of many measurement parameters. If much more kamabokos were measured by this method, regional characteristics of kamabokos would be clarified.
• Changes in physical/chemical composition and histological properties of dorsal and ventral ordinary muscles of full-cycle cultured Pacific bluefin tuna, Thunnus orientalis, during chilled storage

  YN Nakamura; M Ando; M Seoka; K Kawasaki; Y Tsukamasa

  JOURNAL OF FOOD SCIENCE INST FOOD TECHNOLOGISTS 71 (2) E45 - E51 0022-1147 2006/03 

  Using full-cycle cultured Pacific bluefin tuna (BW. 33.5 +/- 2.7 kg, cultured for about 33 mo), the physical/chemical composition and histological properties of the cephalal parts of the dorsal ordinary muscles (DOMs) and ventral ordinary muscles (VOMs) were investigated during chilled storage at 4 degrees C for 69 h. VOM showed high fat content compared with DOM. The breaking strength of DOM increased up to 33 h but decreased thereafter, whereas VOM decreased gradually after 15 h. The pH and glycogen content of DOMs and VOMs decreased gradually after 9 h. The met-myoglobin (met-Mb)% and K-value of DOMs and VOMs increased gradually during storage. Extension of intercellular spaces of DOM was observed by LM during storage. The abundant quantity of glycogen granules that accumulated around the myofibrils of DOM was confirmed by TEM to decrease during storage (especially, from 15 h).
• 絶食が完全養殖クロマグロ普通筋の冷蔵変化に及ぼす影響

  熊井 英水; 安藤 正史; 瀬岡 学; 川﨑 賢一; 澤田 好史; 宮下 盛; 塚正 泰之; 岡田貴彦

  日本水産学会誌 2006 (72) 1072 - 1078 2006
• 温度管理による魚類筋肉組織の脆弱化の抑制

  安藤 正史

  氷温科学 8 8 - 14 2006
• Change of meat quality in tiger puffer during frozen storage

  T Yamamoto; S Kono; Y Ohata; Y Tsukamasa; K Kawasaki; M Ando

  FOOD SCIENCE AND TECHNOLOGY RESEARCH KARGER 11 (2) 175 - 183 1344-6606 2005/05 

  Quality of frozen tiger puffer meat was evaluated in a comparative study with frozen yellowtail. After being frozen by air blast freezing, the fish samples were stored at -50 degrees C for 1-6 months. Two different methods of thawing were tested; in running water at 17 degrees C and in still air at 4 degrees C. The breaking force of fish meat for yellowtail decreased rapidly over the first month, however, no significant difference was observed for the tiger puffer regardless of freezing duration. The amount of free drip in the yellowtail was relatively low compared that observed in the tiger puffer which increased continually for three months. Histological observations showed less damage in the tiger puffer cells than in the yellowtail, with cell structure prior to thawing in the yellowtail being subjected to significant extracellular freezing, while intracellular freezing occurs in the tiger puffer.
• スキャナーによるネガ取り込みにおける注意点

  安藤 正史

  医学・生物学電子顕微鏡技術学会誌 19 (1) 53 - 53 2005
• Total activity of transglutaminase at various temperatures in several fish meats

  Y Tsukamasa; Y Miyake; M Ando; Y Makinodan

  FISHERIES SCIENCE JAPANESE SOC FISHERIES SCIENCE 68 (4) 929 - 933 0919-9268 2002/08 

  Transglutaminase seems to be related to the setting phenomenon of fish meat paste that occurs at temperatures below 40degreesC. In many reports on the relationship between transglutaminase and setting phenomenon, the enzyme activity has been measured at 25degreesC. However, it is known that the setting phenomenon is complicated and the effect of calcium and the 3-D structure of myofibrils, which are sensitive to temperature, play important roles in the reaction. In the present study, total activities of transglutaminase of threadfin bream, white croaker, red sea bream and carp meats were measured at various temperatures. Total transglutaminase activities at 25degreesC of tested fish meats are arranged in order as follows; white croaker, red sea bream, carp, threadfin bream. In contrast, optimal temperature of carp meat is 30degreesC, red sea bream 40degreesC, threadfin bream 50degreesC and white croaker 50-55degreesC. In carp meat, the enzyme activity at optimal temperature (30degreesC) became 8.5-fold higher than at 25degreesC. The data of the total activity at various temperatures are useful in order to comprehend the details of the reaction.
• Organic Taste-Active Components in the Hot-Water Extract of Yellowtail Muscle

  Satoshi Kubota; Kouji Itoh; Norifumi Niizeki; Xing-An Song; Kohji Okimoto; Masashi Ando; Michiyo Murata; Morihiko Sakaguchi

  Food Science and Technology Research S. Karger AG 8 (1) 45 - 49 1344-6606 2002 [Refereed]
   

  Hot-water extracts from the muscle of yellowtail Seriola quinqueradiata were analyzed for low-molecular-weight substances and organic taste-active components were identified by sensory tests (omission and addition tests). Free amino acids, adenine nucleotides, creatine, lactic acid, and inorganic ions (Na+, K+, Cl-, and PO4 3-) were abundant in the muscle extract In the reconstituted extract prepared on the basis of the analytical data, the following substances were identified as the organic taste-active components by the sensory test: free amino acids (glutamic acid, α-aminobutylic acid, α-aminoadipic acid, β-aminoisobutyric acid, γ-aminobutyric acid, and histidine) and a nucleotide IMP.
• Effect of control of endogenous endopeptidase and transglutaminase on setting property of carp meat

  Y Tsukamasa; Y Miyake; M Ando; Y Makinodan

  NIPPON SUISAN GAKKAISHI JAPANESE SOC FISHERIES SCIENCE 66 (4) 719 - 725 0021-5392 2000/07 [Refereed]
   

  Carp meat has weak gel-forming and slow setting properties. To clarify the factors of such properties seems to be necessary to utilize fish meat like carp for making kamaboko. Meat sols were prepared in various combination with CaCl2, (transglutaminase (TGase) activator), EGTA, (TGase and metallo-endopeptidase inhibitor), and E-64, (cystein-endopeptidase inhibitor). Sols were incubated at 30, 40 and 50 degrees C (first step), then heated at 85 degrees C for 0.5 h (second step). First step sols at 30 degrees C did not set, however, breaking strength of second step gels were improved with CaCl2. At 40 degrees C, CaCl2+E-64 improved breaking strength of gels remarkably and EGTA+E-64 did so slightly. At 50 degrees C, EGTA, CaCl2+E-64 and EGTA+E-64 improved breaking strength of gels greatly. E-64 inhibited degradation of myosin heavy chain (HC) at 40 and 50 degrees C, and EGTA did partially at 50 degrees C. Endogenous TGase catalyzed HC polymerization even at 50 degrees C in the presence of E-64. Optimum temperature of TGase was around 40 degrees C, however, high activity remained even at 50 degrees C.
• Effect of endogenous transglutaminase on heat-denatured carp actomyosin

  Y Tsukamasa; Y Miyake; M Ando; Y Makinodan

  NIPPON SUISAN GAKKAISHI JAPANESE SOC FISHERIES SCIENCE 66 (3) 469 - 474 0021-5392 2000/05 [Refereed]
   

  To clarify the effect of heat-stability of actomyosin (AM) on the setting induced by endogenous transglutaminase (TGase), AM prepared from carp which is classified as a hard setting group was pre-heated at 40 degrees C until 90 min and then incubated with TGase extracted from the same individual at 25 degrees C. The rates of reduction in the amount of myosin heavy chain (HC) monomer and of formation of HC polymers increased with an extension in heat treatment of AM. However, the polymerization rate of HC monomer was slightly reduced by the addition of 5% sucrose which is a protectant against thermal denaturation of AM at pre-heating at 40 degrees C. Since heat-denaturation of AM promoted polymerization of HC monomer, heat-stability of AM is suggested to relate to setting induced by TGase.
• Presence of Endopeptidase in the Powdered Yam Dioscorea opposita and Its Effect on the Texture of Kamaboko

  Yasuyuki Tsukamasa; Masashi Ando; Yasuo Makinodan

  Food Science and Technology Research S. Karger AG 5 (4) 327 - 330 1344-6606 1999 [Refereed]
   

  Yam is often added to kamaboko, such as Hanpen and Shinjo. We investigated the presence of endopeptidase in powdered yam and the effect of its addition on the texture of kamaboko. Hydrolyzing activities of casein and myofibrillar protein were observed in a crude extract of powdered yam. In addition, the optimum temperature and pH against casein and myofibrillar protein were approximately 70°C and 7.4, and 60°C and 6.8, respectively. Approximately 60% of the endopeptidase activity remained even with 3% NaCl. In the kamaboko to which powdered yam had been added degradation of the myosine heavy chain and decrease of the elasticity were observed.
• Valuation of cultured spotted halibut Verasper variegatus by comparing with cultured plaice Paralichthys olivaceus

  M Ando; H Niho; Y Tsukamasa; Y Makinodan

  NIPPON SUISAN GAKKAISHI JAPAN SOC SCI FISHERIES SCI 64 (6) 1027 - 1033 0021-5392 1998/11 [Refereed]
   

  Cultured spotted halibut Verasper variegatus of which distribution will be expected to increase in the near future, was evaluated in several quality indices by comparing with cultured plaice Paralichthys olivaceus. Spotted halibut had a low mortality rate during transportation. Rigor mortis which is utilized as an index for freshness and ATP consumption showed a slower process than plaice. Shear force of muscle showed over two times that of plaice. Collagen content was almost the same between the two fish muscles, but in the connective tissue which excluded the myocommata, the collagen content was significantly more than in plaice. No difference in the muscle structure according to the light microscopy suggested that the difference in the muscle texture would be influenced by the collagen of endomysium. According to these results, spotted halibut is superior in many respects to plaice and would be expected to be a major cultured fish in the near future.
• Effect of maturation on activities of various proteases and protease inhibitors in the muscle of Ayu (Plecoglossus altivelis)

  Haruhiko Toyohara; Kohsei Ito; Masashi Ando; Masato Kinoshita; Yutaka Shimizu; Morihiko Sakaguchi

  Comparative Biochemistry and Physiology -- Part B: Biochemistry and 99 (2) 419 - 424 0305-0491 1991 [Refereed]
   

  1. 1. Increases in activities of muscle multicatalytic proteinase, modori-inducing proteinase (latent trypsin-like proteinase), cathepsin B and L-like proteases and cathepsin D were observed more markedly for male fish than female fish, in the spawning stage. 2. 2. Decreases in inhibitory activities of muscle serine and cysteine protease inhibitors were observed more markedly for male fish than female fish in the spawning stage. © 1991.

Books etc

• Correspondence of collagen to the softening of fish meat during refrigeration.

  Extracellular matrix of fish and shellfish biochemistry and impact of seafood qualigy. 1999
• 魚肉の軟化機構

  水産学シリーズ,魚介類の細胞外マトリックス 1997
• The softening mechanism of the fish meat durin refrigeration after death.

  Recent Researches and Developments in Agricultural and Food Chemistry 1997
• 刺し身の歯ごたえ

  「たべもの」のはなし 1994
• 筋肉の物性変化

  水産学シリーズ「魚類における死後硬直の生化学と応用上の緒問題」 1991

Conference Activities & Talks

• 絶食による養殖マグロ普通筋の品質改良に関する研究Ⅱ  [Not invited]

  熊井 英水; 塚正 泰之; 安藤 正史; 瀬岡 学; 澤田 好史; 宮下 盛; 川﨑 賢一; 岡田 貴彦

  2006/03
• 絶食による養殖マグロ普通筋の品質改良に関する研究Ⅰ  [Not invited]

  熊井 英水; 安藤 正史; 瀬岡 学; 澤田 好史; 宮下 盛; 塚正 泰之; 岡田 貴彦

  2006/03
• 魚類筋肉における過冷却保存の試み  [Not invited]

  安藤 正史; 岡田空太; 塚正 泰之

  平成15 年度氷温学会大会（米子）  2003/09  平成15 年度氷温学会大会（米子）
   

  魚肉を過冷却保存した際の品質保持効果について検討した。

Works

• マアナゴの品質の解析と数値化

  2004 -2005
• エビ表皮発色方法の鑑定法の開発

  2005
• 養殖トラフグの冷凍法の開発

  2001

MISC

• ウナギ味のナマズの品質に関する研究

  塚正泰之; 高島秋則; 松浦良平; 安藤正史; 福田隆志; 山下洋; 山本眞司; 那須敏郎; 有路昌彦; 升間主計  日本水産学会大会講演要旨集  2018-  2018
• Inhibitory effect of sea horse Hippocampus kelloggi ethanol extract on antigen-stimulated degranulation in rat basophilic leukemia RBL-2H3 cells

  Tomohiro Itoh; Yudai Sakata; Yunika Yoshida; Masahiro Iwayama; Hironobu Murase; Masashi Ando; Yasuyuki Tsukamasa  Nippon Suisan Gakkaishi (Japanese Edition)  79-  (4)  683  -693  2013  [Refereed]
  
• Changes in Digestive Enzyme Activities of Larval and Early Crab Stages of Red Frog Crab Ranina ranina with Growth

  KUROKAWA Yuko; KAWAI Shin'ichiro; YOSEDA Kenzo; HAMADA Kazuhisa; TANAKA Masaru; ANDO Masashi  水産増殖 = The aquiculture  59-  (4)  521  -528  2011/12
• III-8. Mercury in farmed bluefin tuna - Safety as a food material

  Masashi Ando  Nippon Suisan Gakkaishi (Japanese Edition)  76-  (5)  976  2010
• Reduction of mercury levels in cultured bluefin tuna, Thunnus orientalis, using feed with relatively low mercury levels

  Masashi Nakao; Manabu Seoka; Masahiro Nakatani; Tokihiko Okada; Shigeru Miyashita; Yasuyuki Tsukamasa; Ken-ichi Kawasaki; Masashi Ando  AQUACULTURE  288-  (3-4)  226  -232  2009/03
• Trial for quality control in mercury contents by using tail muscle of full-cycle cultured bluefin tuna (Thunnus orientalis)

  Masashi Ando; Manabu Seoka; Masahiro Nakatani; Tadashi Tsujisawa; Yuka Katayama; Masashi Nakao; Yasuyuki Tsukamasa; Ken-Ichi Kawasaki  JOURNAL OF FOOD PROTECTION  71-  (3)  595  -601  2008/03
• Suppression of fish meat softening by strict control of storage temperature

  Masashi Ando; Shintaro Mizuochi; Yasuyuki Tsukamasa; Ken-Ichi Kawasaki  FISHERIES SCIENCE  73-  (3)  705  -712  2007/06
• Possibility for decreasing of mercury content in bluefin tuna Thunnus orientalis by fish culture

  Masashi Nakao; Manabu Seoka; Yasuyuki Tsukamasa; Ken-ichi Kawasaki; Masashi Ando  FISHERIES SCIENCE  73-  (3)  724  -731  2007/06
• Comparison of the proximate compositions, breaking strength and histological structure by the muscle positions of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis

  YN Nakamura; M Ando; M Seoka; K Kawasaki; Y Tsukamasa  FISHERIES SCIENCE  71-  (3)  605  -611  2005/06
• 凍結防止剤を用いない過冷却による魚肉の未凍結保存．

  氷温科学  8,1-8-  2005
• Effect of inhabited sea area on chub mackerel meat texture and possible degradation of type V collagen during chilled storage

  Y Shigemura; M Ando; K Oishi; S Mochizuki; Y Tsukamasa; Y Makinodan; T Kawai  FISHERIES SCIENCE  70-  (5)  933  -935  2004/10
• Possible degradation of type I collagen in relation to yellowtail muscle softening during chilled storage

  Y Shigemura; M Ando; K Harada; Y Tsukamasa  FISHERIES SCIENCE  70-  (4)  703  -709  2004/08
• Correlation of type V collagen content with post-mortem softening of fish meat during chilled storage

  Y Shigemura; M Ando; Y Tsukamasa; Y Makinodan; T Kawai  FISHERIES SCIENCE  69-  (4)  842  -848  2003/08
• 魚類筋肉の氷温貯蔵

  安藤 正史  アクアネット  6(10),32-36-  (10)  32  -36  2003
• 魚のしめ方がその品質に与える影響について

  安藤 正史; 望月 聡  日本調理科学会誌（教材研究）  36(2),184-187-  (2)  184  -187  2003
• Effect of inhabited sea area on meat firmness and its post-mortem change in chub mackerel during chilled storage

  M Ando; K Oishi; S Mochizuki; Y Tsukamasa; Y Makinodan  FISHERIES SCIENCE  68-  (6)  1337  -1343  2002/12
• Effect of slaughter method on degradation of intramuscular type v collagen during short-term chilled storage of chub mackerel Scomber japonicus

  K Sato; S Uratsuji; M Sato; S Mochizuki; Y Shigemura; M Ando  JOURNAL OF FOOD BIOCHEMISTRY  26-  (5)  415  -429  2002/11
• Maintenance of fish meat texture during chilled storage

  MASASHI ANDO; Faculty of Agriculture Kinki University  日本水産学会誌 = Bulletin of the Japanese Society of Scientific Fisheries  68-  (5)  756  -757  2002/09
• Trials for keep the fish muscle quality during chilled storage

  Masashi Ando; Yasumka Shigemura; Yasuyum Tsukamasa; Yasuo Makinodan  Fisheries Science  68-  1343  -1346  2002
• 氷温貯蔵によるマサバ筋肉の軟化現象の遅延効果

  氷温科学  5,8-14-  2002
• Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage

  M Ando; M Joka; S Mochizuki; KI Satoh; Y Tsukamasa; Y Makinodan  FISHERIES SCIENCE  67-  (4)  744  -751  2001/08
• Interdependence between heat solubility and pyridinoline contents of squid mantle collagen

  M Ando; M Ando; M Makino; Y Tsukamasa; Y Makinodan; M Miyosh  JOURNAL OF FOOD SCIENCE  66-  (2)  265  -269  2001/03
• Interdependence between heat solubility and pyridinoline contents of squid mantle collagen

  M Ando; M Ando; M Makino; Y Tsukamasa; Y Makinodan; M Miyosh  JOURNAL OF FOOD SCIENCE  66-  (2)  265  -269  2001/03
• 魚類筋肉の貯蔵温度と鮮度変化

  安藤 正史; 望月 聡  アクアネット  4(9),36-39-  (9)  36  -39  2001
• マサバ筋肉の構造変化に関する研究 : II 熊野灘沖産マサバの死後変化(平成 12 年度日本水産学会近畿支部前期例会)

  大石 恵司; 安藤 正史; 望月 聡; 塚正 泰之; 牧之段 保夫; 近大農; 近大農; 大分大教育福祉; 近大農; 近大農  日本水産学会誌 = Bulletin of the Japanese Society of Scientific Fisheries  66-  (6)  1073  -1073  2000/11
• トラフグ筋肉からの V 型コラーゲンの精製(平成 12 年度日本水産学会近畿支部前期例会)

  重村 泰毅; 安藤 正史; 塚正 泰之; 牧之段 保夫; 近大農; 近大農; 近大農; 近大農  日本水産学会誌 = Bulletin of the Japanese Society of Scientific Fisheries  66-  (6)  1073  -1073  2000/11
• Morphological change of collagen fibrils in association with post-mortem softening of fish meat

  M Ando  NIPPON SUISAN GAKKAISHI  66-  (5)  904  -905  2000/09
• 死後硬直の進行と脊髄破壊による影響--ハマチ・マダイ・ヒラメを用いて実験すると・・・ (特集 養魚の新しい鮮度保持技術とヒント)

  安藤 正史  養殖  37-  (9)  57  -59  2000/08
• Disintegration of Arrow Squid Mantle Connective Tissue by Immersion in a Collagenase Solution.

  ANDO Mami; ANDO Masashi; TSUKAMASA Yasuyuki; MAKINODAN Yasuo; MIYOSHI Masamitsu  Journal of Home Economics of Japan  51-  (5)  395  -404  2000
• 死後硬直の進行と脊髄破壊による影響

  養殖  37-  (9)  57  -59  2000
• Effect of control of endogenous endopeptidase and transglutaminase on setting property of carp meat

  Yasuyuki Tsukamasa; Yasuyoshi Miyake; Masashi Ando; Yasuo Makinodan  Nippon Suisan Gakkaishi (Japanese Edition)  66-  (4)  719  -725  2000
• 魚肉の軟化現象とコラーゲン

  アクアネット  3-  (7)  30  -33  2000
• Effect of endogenous transglutaminase on heat-denatured carp actomyosin

  Yasuyuki Tsukamasa; Yasuyoshi Miyake; Masashi Ando; Yasuo Makinodan  Nippon Suisan Gakkaishi (Japanese Edition)  66-  (3)  469  -474  2000
• Disintegration of Arrow Squid Mantle Connective Tissue by Immersion in a Collagenase Solution

  ANDO Mami; ANDO Masashi; TSUKAMASA Yasuyuki; MAKINODAN Yasuo; MIYOSHI Masamitsu  Journal of home economics of Japan  51-  (5)  395  -404  2000
• Texture changes associated with insolubilization of sarcoplasmic proteins curing salt-vinegar curing of fish

  M Toyohara; M Murata; M Ando; S Kubota; M Sakaguchi; H Toyohara  JOURNAL OF FOOD SCIENCE  64-  (5)  804  -807  1999/09
• Muscle firmness and structure of raw and cooked arrow squid mantle as affected by freshness

  M Ando; M Ando; Y Tsukamasa; Y Makinodan; M Miyoshi  JOURNAL OF FOOD SCIENCE  64-  (4)  659  -662  1999/07
• Post-mortem softening of fish muscle during chilled storage as affected by bleeding

  M Ando; A Nishiyabu; Y Tsukamasa; Y Makinodan  JOURNAL OF FOOD SCIENCE  64-  (3)  423  -428  1999/05
• 新養殖魚ホシガレイの品質評価

  アクアネット  2-  53  1999
• Purification of Endopeptidase in Yam Dioscorea opposita and Its Characterization

  Yasuyuki Tsukamasa; Masashi Ando; Yasuo Makinodan  Food Science and Technology Research  5-  (3)  259  -261  1999
• Presence of cysteine endopeptidase in the pyloric caeca of Pacific mackerel Scomber japonicus and its purification and characterization

  Y Tsukamasa; T Nakagawa; K Masuda; M Ando; Y Makinodan  FISHERIES SCIENCE  64-  (4)  627  -632  1998/08
• Identification of 170 k component which appears in the setting process of surimi gel

  M Ando; Y Tsukamasa; Y Makinodan  FISHERIES SCIENCE  64-  (3)  497  -498  1998/06
• Structural Changes in the Connective Tissue of Frozen-Thawed Squid Mantles by Heating.

  ANDO Mami; ANDO Masashi; TSUKAMASA Yasuyuki; MAKINODAN Yasuo; MIYOSHI Masamitsu  Journal of Home Economics of Japan  49-  (10)  1089  -1097  1998
• Valuation of cultured spotted halibut Verasper variegatus by comparing with cultured plaice Paralichthys olivaceus

  Masashi Ando; Hiroshi Niho; Yasuyuki Tsukamasa; Yasuo Makinodan  Nippon Suisan Gakkaishi (Japanese Edition)  64-  (6)  1027  -1033  1998
• Structural Changes in the Connective Tissue of Frozen-Thawed Squid Mantles by Heating

  ANDO Mami; ANDO Masahi; TSUKAMASA Yasuyuki; MAKINODAN Yasuo; MIYOSHI Masamitsu  Journal of home economics of Japan  49-  (10)  1089  -1097  1998
• Involvement of type V collagen in softening of fish muscle during short-term chilled storage

  K Sato; M Ando; S Kubota; K Origasa; H Kawase; H Toyohara; M Sakaguchi; T Nakagawa; Y Makinodan; K Ohtsuki; M Kawabata  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY  45-  (2)  343  -348  1997/02
• Glyceraldehyde 3-phosphate dehydrogenase, a specific sarcoplasmic protein insolubilized during cold-storage of sardine

  T Nakagawa; M Ando; Y Makinodan  FISHERIES SCIENCE  62-  (5)  766  -771  1996/10
• Influence on post-mortem rigor of fish body and muscular ATP consumption by the destruction of spinal cord in several fishes

  M Ando; A Banno; M Haitani; H Hirai; T Nakagawa; Y Makinodan  FISHERIES SCIENCE  62-  (5)  796  -799  1996/10
• Reinforcement of Ashi (elasticity) of low salt kamaboko by setting and observation of kamaboko-structure by electron microscope

  Y Makinodan; T Nakagawa; M Ando; S Matsuno  NIPPON SUISAN GAKKAISHI  62-  (4)  654  -658  1996/07
• A study on the mechanism of post-mortem tenderization of fish muscle

  M Ando  NIPPON SUISAN GAKKAISHI  62-  (4)  555  -558  1996/07
• Properties of glycogenolytic enzymes from fish muscle

  T Nakagawa; M Ando; Y Makinodan  NIPPON SUISAN GAKKAISHI  62-  (3)  434  -438  1996/05
• Reinforcement of Ashi (elasticity) of low salt kamaboko by setting and observation of kamaboko-structure by electron microscope

  Yasuo Makinodan; Takayuki Nakagawa; Masashi Ando; Satoshi Matsuno  Nippon Suisan Gakkaishi (Japanese Edition)  62-  (4)  654  -658  1996
• 魚類筋肉の死後における軟化機構に関する研究

  安藤正史  日本水産学会誌  62-  (4)  555  -558  1996
• Properties of glycogenolytic enzymes from fish muscle

  Takayuki Nakagawa; Masashi Ando; Yasuo Makinodan  Nippon Suisan Gakkaishi (Japanese Edition)  62-  (3)  434  -438  1996
• 横紋筋結合組織の観察における固定液の影響

  医学・生物学電子顕微鏡技術研究会会誌  10-  (2)  63  1996
• POSTMORTEM CHANGE OF 3-DIMENSIONAL STRUCTURE OF COLLAGEN FIBRILLAR NETWORK IN FISH MUSCLE PERICELLULAR CONNECTIVE TISSUES CORRESPONDING TO POSTMORTEM TENDERIZATION

  M ANDO; Y YOSHIMOTO; K INABU; T NAKAGAWA; Y MAKINODAN  FISHERIES SCIENCE  61-  (2)  327  -330  1995/04
• VIRUS-LIKE PARTICLES IN UNICELLULAR APOCHLOROTIC MICROORGANISMS IN THE COASTAL WATER OF JAPAN

  K NAGASAKI; M ANDO; IMAI, I; S ITAKURA; Y ISHIDA  FISHERIES SCIENCE  61-  (2)  235  -239  1995/04
• FRESHNESS AND PALATABILITY OF FISH-MEAL

  M MURATA; M ANDO; M SAKAGUCHI  JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI  42-  (6)  462  -468  1995
• 魚肉の鮮度とおいしさ

  村田 道代; 安藤 正史; 坂口 守彦  日本食品工業学会誌  42-  (6)  462  -468  1995
• アルカリ浸軟/SEM法による魚類筋肉結合組織の観察

  医学・生物学電子顕微鏡技術研究会誌  9-  (2)  35  1995
• VIRAL MORTALITY IN THE FINAL STAGE OF HETEROSIGMA-AKASHIWO (RAPHIDOPHYCEAE) RED TIDE

  K NAGASAKI; M ANDO; S ITAKURA; IMAI, I; Y ISHIDA  JOURNAL OF PLANKTON RESEARCH  16-  (11)  1595  -1599  1994/11
• VIRUS-LIKE PARTICLES IN HETEROSIGMA-AKASHIWO (RAPHIDOPHYCEAE) - A POSSIBLE RED TIDE DISINTEGRATION MECHANISM

  K NAGASAKI; M ANDO; IMAI, I; S ITAKURA; Y ISHIDA  MARINE BIOLOGY  119-  (2)  307  -312  1994/05
• 絶食飼育による養殖魚の肉質改善の試み

  安藤正史  養殖(1月号69〜71頁)  1-  69  -71  1994
• ELEVATED ACTIVITY OF CATHEPSIN L-LIKE PROTEASE IN THE JELLIED MEAT OF JAPANESE FLOUNDER

  H TOYOHARA; M KINOSHITA; M ANDO; M YAMASHITA; S KONAGAYA; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  59-  (11)  1909  -1914  1993/11
• POSTMORTEM TENDERIZATION OF FISH MUSCLE DUE TO WEAKENING OF PERICELLULAR CONNECTIVE-TISSUE

  M ANDO; H TOYOHARA; Y SHIMIZU; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  59-  (6)  1073  -1076  1993/06
• VIRUS-LIKE PARTICLES IN AN APOCHLOROTIC FLAGELLATE IN HIROSHIMA BAY, JAPAN

  K NAGASAKI; M ANDO; IMAI, I; S ITAKURA; Y ISHIDA  MARINE ECOLOGY PROGRESS SERIES  96-  (3)  307  -310  1993/06
• POSTMORTEM TENDERIZATION OF FISH MUSCLE DUE TO WEAKENING OF PERICELLULAR CONNECTIVE-TISSUE

  M ANDO; H TOYOHARA; Y SHIMIZU; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  59-  (6)  1073  -1076  1993/06
• DISINTEGRATION OF THE PERICELLULAR CONNECTIVE-TISSUE OF AYU MUSCLE IN THE SPAWNING SEASON RELEVANT TO SOFTENING

  K ITO; H TOYOHARA; M ANDO; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  58-  (8)  1553  -1553  1992/08
• POSTMORTEM TENDERIZATION OF RAINBOW-TROUT MUSCLE CAUSED BY THE DISINTEGRATION OF COLLAGEN-FIBERS IN THE PERICELLULAR CONNECTIVE-TISSUE

  M ANDO; H TOYOHARA; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  58-  (3)  567  -570  1992/03
• 刺身の科学

  食品加工技術  12-  (1)  1992
• Three-dimensional Structure of Collagen Fibrillar Network of Pericellular Connective Tissue in Association with Firmness of Fish Muscle

  Masashi Ando; Haruhiko Toyohara; Morihiko Sakaguchi  Nippon Suisan Gakkaishi (Japanese Edition)  58-  (7)  1361  -1364  1992
• VALIDITY OF A PUNCTURE TEST FOR EVALUATING CHANGE IN MUSCLE FIRMNESS OF FISH DURING ICE STORAGE

  M ANDO; H TOYOHARA; Y SHIMIZU; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  57-  (12)  2341  -2341  1991/12
• POSTMORTEM TENDERIZATION OF FISH MUSCLE PROCEEDS INDEPENDENTLY OF RESOLUTION OF RIGOR-MORTIS

  M ANDO; H TOYOHARA; Y SHIMIZU; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  57-  (6)  1165  -1169  1991/06
• POSTMORTEM TENDERIZATION OF FISH MUSCLE PROCEEDS INDEPENDENTLY OF RESOLUTION OF RIGOR-MORTIS

  M ANDO; H TOYOHARA; Y SHIMIZU; M SAKAGUCHI  NIPPON SUISAN GAKKAISHI  57-  (6)  1165  -1169  1991/06
• EFFECT OF MATURATION ON ACTIVITIES OF VARIOUS PROTEASES AND PROTEASE INHIBITORS IN THE MUSCLE OF AYU (PLECOGLOSSUS-ALTIVELIS)

  H TOYOHARA; K ITO; M ANDO; M KINOSHITA; Y SHIMIZU; M SAKAGUCHI  COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY  99-  (2)  419  -424  1991
• Validity of a puncture test for evaluating the change in muscle toughness of fish during chilled storage

  Nippon Suisan Gakkaishi  57-  (12)  1991
• POSTMORTEM TENDERIZATION OF RAINBOW-TROUT (ONCORHYNCHUS-MYKISS) MUSCLE CAUSED BY GRADUAL DISINTEGRATION OF THE EXTRACELLULAR-MATRIX STRUCTURE

  M ANDO; H TOYOHARA; Y SHIMIZU; M SAKAGUCHI  JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE  55-  (4)  589  -597  1991
• APPEARANCE OF A 38,000-DALTON COMPONENT POSSIBLY ASSOCIATED WITH THE POSTMORTEM TENDERIZATION OF RAINBOW-TROUT MUSCLE

  H TOYOHARA; M ANDO; Y SHIMIZU  AGRICULTURAL AND BIOLOGICAL CHEMISTRY  54-  (6)  1575  -1576  1990/06

Industrial Property Rights

• 特許第4615481号:旨味調味料およびその製造法    2010/10

  川崎 賢一, 塚正 泰之, 安藤 正史, 村上 哲男

Awards & Honors

• 1996 平成7年度日本水産学会賞奨励賞
   JPN

Research Grants & Projects

• Reduction of mercury levels in cultured fish and development of human supplements using the inhibitory effect of vegetables on mercury absorption

  Japan Society for the Promotion of Science：Grants-in-Aid for Scientific Research

  Date (from‐to) : 2017/04 -2021/03 

  Author : Masashi Ando

   

  Throughout the study, although it was only at the level of model experiments, it was recognized that there may be many kinds of substances with different molecular weights and electrical properties that have an inhibitory effect on mercury absorption in various vegetables. It is unfortunate that the final results did not show efficacy in breeding experiments. However, if we can isolate the substances and increase the rate of incorporation into the diet, it is highly expected to reduce the mercury level in fish. Various improvements have been made to the evaluation system for the isolation of the substance, and the fact that a foundation for further research with higher precision has been established is also a major achievement of this study.
• Study on the systems of improving meat qualities using cultured cell

  Japan Society for the Promotion of Science：Grants-in-Aid for Scientific Research

  Date (from‐to) : 2013/04 -2016/03 

  Author : TSUKAMASA Yasuyuki; ANDO Masashi; ITOH Tomohiro

   

  UV-induced photoaging effect was examined by human normal fibroblast. Plant extract X reduced the concentration of reactive oxygen species (ROS) in cells and p38MAPK activity which was activated by ROS. The human colon cancer cell line Caco-2 was used as an intestinal absorption model. Mercury absorption inhibitors of various vegetables squeezing olution were screened. High mercury absorption inhibitory activity was observed in green pepper component of which molecular weight was around 3000. It was found that 130 μmol/g of catechin and 1.3 μmol/g of sodium L-ascorbic acid had equivalents of inhibition effect of metmyoglobin formation, also suppression effects of lowering of pH and breaking strength by injection into the blood vessels of live fish.
• Decrease of mercury level of cultured bluefin tuna utilizing inhibition activity for mercury absorption in vegetables

  Japan Society for the Promotion of Science：Grants-in-Aid for Scientific Research

  Date (from‐to) : 2012/04 -2016/03 

  Author : ANDO Masashi

   

  To decrease mercury level of cultured fish, I tried several manners. In case of feeding of systein, which promotes mecury emission, 0.1% systein in food could suppress mercury accumulation significantly. Additionally, I tried to search some vegetable components which can inhibit intake of mercury in intestine. In 25 vegetables, 10 of them caould inhibit mercury intake and the components was suggested to have over 3k molecular weight. Addition of cystein, 0.1-10%, into fish food could reduce the body mercury level significantly.
• Reduction of mercury level in cultured fish by compulsory swimming

  Japan Society for the Promotion of Science：Grants-in-Aid for Scientific Research

  Date (from‐to) : 2009 -2011 

  Author : ANDO Masashi; TAKII Kenji

   

  Reduction of cultured fish mercury level was tried by compulsory swimming leading metabolic activity. In case of red seabream, total mercury concentration was slightly decreased in exercising group. In case of striped lack, one of pelagicfishes, total mercury level was slightly decreased by interval swimming group. In case of guppy experiment, total mercury and methylmercury levels showed no significant difference with exercising breeding. According to these results, reduction of mercury level of cultured fish by exercising breeding may be difficult in the current situation.
• Acceleration of collagen synthesis and improvement of meat texture of cultured fish by exercising feeding

  Japan Society for the Promotion of Science：Grants-in-Aid for Scientific Research

  Date (from‐to) : 2005 -2007 

  Author : ANDO Masashi

   

  At examining the effect of exercise breeding on meat texture of cultured fish, meat texture was compared between the wild and coltured 鮎 as a preliminary experiment. The breaking strength of meat was stronger in the wild ones, and it was also recognized by histological observations of the muscular tissue. However, softening tendency during refrigeration were similar in both groups. After that, breeding in the different speed stream (still water and streaming at 14cm/sec) was performed for 4 month on red seabream (about 200g in weight. The breaking strength at one and four months was significantly high in the control group. The cross sections of the muscular cell increased with the extension of the breeding period, but the difference between the examination wards was not recognized. The quantity of collagen had most at the begging of the examination and decreased afterwards. The quantity of myoglobin tended to increase in the exercise ward. From these result, myoglobin increased by exercise, but exercise breeding could not reinforce meat texture, In addition, the quantity of collagen decreased without affecting the amount of the exercise, and it seemed that the promotion of the collagen synthesis by the exercise did not occur. Because the load of the exercise was thought be too much for small individuals from these results, similar examination was performed with about 1kg individual next. After breeding, significant difference was recognized in break strength, initial degree of leaning in the breaking force curve, and collagen quantity. In the exercising group, the breaking strength was higher and the change of the texture during one day refrigeration was smaller. As collagen amount decreased with increasing of exercise, participation by any other factors except for the collagen was supposed for the reinforcement of the meat texture by the exercise.
• Effect of killing method and storage temperature on the changes in V-type collagen of chub mackerel

  Japan Society for the Promotion of Science：Grants-in-Aid for Scientific Research

  Date (from‐to) : 2000 -2001 

  Author : MOCHIZUKI Satoshi; SATO Kenji; ANDO Masashi

   

  Post-mortem changes of chub mackerel are very rapid. In previous experiments, we have clarified that conditions of killing method and/or storage temperature after death of fish affected the post-mortem changes, such as the velocity of softening of muscle, of chub mackerel. It is suggested that the degradation of V type collagen is the one of factors in softening of muscle. In this study, we investigated the effects of killing method and the storage temperature after death of fish on the change in V type collagen of chub mackerel. 1. The difference of killing method affected the velocity of softening of muscle generously. From results of observations of light, microscopy and electron microscopy, SDS-PAGE, and amino acid analysis, we clarified that the difference of killing method affected the degradation of V type collagen. 2. We clarified that the degradation of V type collagen of chub mackerel happened in extremely short time. 3. The storage temperature after death offish also affected the velocity of the degradation of V type collagen. 4. We made antibody of V type collagen of chub mackerel.
• 魚類I型コラーゲン分子のテロペプチド領域における生化学的多様性と食品学的機能

  日本学術振興会：科学研究費助成事業

  Date (from‐to) : 1997 -1998 

  Author : 安藤 正史

   

  魚類筋肉のコラーゲンは,筋肉の物性を支える主要な因子として,食品学上非常に重要な位置を占めている。魚類筋肉の場合,魚種により筋肉の物性が異なるだけでなく,冷蔵中の物性の変化速度もまた魚種により異なる。コラーゲン分子のにテロペプチド領域は冷蔵中の筋肉の物性の変化に大きく関与しているとされており,特異的な酵素により分解され,筋肉の軟化の原因となっている可能性がある。そこで今回は,生化学的,かつ食品学的にも興味ある知見が期待されるコラーゲン分子のテロペプチド領域に関して,食品学上の基礎的知見を得ることを目的として本研究を計画した。 ・コラーゲン分子からのテロペプチド領域の分離 代表的な流通魚であるハマチ,マダイ,ヒラメの筋肉より,0.1M NaOHによりコラーゲンを抽出,続いて0.5M酢酸により,テロペプチド領域をもつ酸可溶性コラーゲンを抽出し,続いて現在までに報告されている方法に基いてI型コラーゲンのサブユニットであるα1およびα2鎖を各種クロマトグラフィーにより分離・精製した。 ・テロペプチド領域のアミノ酸配列の解析 分取したα1鎖をPVDF膜に転写し,アミノ酸シーケンサーによりアミノ酸配列の解析を行った結果,配列を全く読むことができなかった。この場合にはN末端がブロックされていることが予想されたため,各種デブロッキング法を試みたが,やはり解析不能であった。しかしV8プロテアーゼによる限定分解を行ったものでは一部に解析可能なペプチドが認められたため,この方法を応用すれば将来的には配列の解析は可能であると思われた。 ・α1鎖に対するポリクローナル抗体の作製 α1鎖を皮下注射によりウサギに免疫し抗α1鎖血清を得た。ウエスタンブロッティング法により特異性を確認したところ,わずかではあるがα2鎖にも反応が認められたため,今後はアフィニティークロマトグラフィーによる抗体の精製を行う予定である。 ・ポリクローナル抗体によるコラーゲン分解産物の検出 ハマチについて,即殺直後・死後1日・3日において抽出したコラーゲンに対して,上記において得られた抗体を用いてウエスタンブロッテイングを行った。その結果,α鎖よりも低分子の領域においてかすかな反応が認められたため,α1鎖に何らかの分解が生じていることが示唆された。
• 魚類筋肉の細胞外マトリックス領域におけるCa^<2+>濃度およびpH環境の死後変化

  日本学術振興会：科学研究費助成事業

  Date (from‐to) : 1996 -1996 

  Author : 安藤 正史

   

  本研究ではCa^<2+>濃度測定のため,Ca^<2+>キレート作用をもつ蛍光色素であるfura-2を用いた。まず,Ca^<2+>濃度と蛍光強度比との相関曲線を作成した。Ca^<2+>農を0.1〜1μMに設定した緩衝液をCaCl_2とEGTAの濃度を調節しながら作製し,それぞれの緩衝液に対しfura-2が一定濃度になるように溶解した。次に,個々のCa^<2+>濃度における365および405nmの励起での530nmにおけるそれぞれの蛍光強度を蛍光分光々度計により測定し,その結果から蛍光強度の比とCa^<2+>濃度との相関曲線を作成した。蛍光は時間経過とともに減衰するため,再現性のある蛍光強度の測定は困難であるが,蛍光強度比は時間の経過にかかわらず一定であるため,この方法は再現性の点で非常に有効であった。 次に,細胞外マトリックス領域におけるCa^<2+>濃度の測定を行った。試料には著しい軟化を起こすグレの活魚を用いた。延髄刺殺後,厚さ2〜3mmの筋肉のスライスをカミソリの刃により切り出し,スライドグラスにのせたうえで,fura-2溶液で染色した。染色後,余分な染色液を洗浄し,落射型蛍光顕微鏡により,励起幅360-370nm,および400-410nmの励起フィルターを用いて,515-550-nmにおける蛍光像をそれぞれ写真撮影した。次に,現像した写真について,デンシトスキャナーにより細胞外マトリックス領域の反射率を測定することで,便宜的な蛍光強度をもとめ,2種類の波長で励起した場合の蛍光強度比を求めた。上記より得られた相関曲線と,筋肉のスライスから測定された蛍光強度比を用いることにより,細胞外マトリックス領域のCa^<2+>濃度を測定したところ,細胞内は約100nMであるのに対して,細胞外マトリックス領域では検出されなかった。
• 魚類筋肉コラーゲンの分子間架橋成分であるピリジノリンの精製と定量比較

  日本学術振興会：科学研究費助成事業

  Date (from‐to) : 1995 -1995 

  Author : 安藤 正史

   

  【目的】コラーゲン分子の大部分は3重らせん構造をとっており,さらに分子間は架橋構造により結合・安定化されている。代表的な成熟架橋成分としてはピリジノリンの存在が報告されており,生体の加齢によりその量が増加するなど,分子あるいは組織の安定化にピリジノリンが大きく関与していると考えられている。しかしながら従来の研究は哺乳類が中心となっており,魚類コラーゲンのピリジノリンに関する研究例は少ない。そこで本研究では,魚類コラーゲン中のピリジノリン量を魚種間で定量・比較し,コラーゲンの安定性との相関性について考察した。 【方法】佐藤らの方法に基づき,0.1N NaOHを用いてハマチ・マダイの活魚の筋肉および表皮より粗コラーゲン画分を抽出した。凍結乾燥後,約100mgのコラーゲンを6N塩酸で加水分解し,塩酸を蒸発乾固した。次にn-ブタノール:酢酸:水=4:1:1の混合液で平衡化したCF-11カラムに試料を添加・吸着させた後,蒸留水で溶出した。蒸発乾固した試料に0.02N塩酸を加えて溶解し,日立アミノ酸分析計(L-8500)を用いて蛍光検出器(ex. 295nm, em. 395nm)によりピリジノリンを検出・定量した。 【結果】試料をCF-11カラムに吸着させることで効果的に他のアミノ酸を除去することができた。またニンヒドリン発色の場合と比較することにより,蛍光によって検出されたピークは生体構成アミノ酸ではないことが確認された。ピリジノリン含量はマダイにおいてハマチの2〜2.5倍となったが,表皮と筋肉とで比較した場合には、両魚種の間で顕著な違いは認められなかった。筋肉の死後変化において,マダイのコラーゲンはハマチよりも構造的に安定であるが,このことにピリジノリン量の違いが影響している可能性が考えられた。
• 魚介類に含まれる微量金属元素に関する研究
• 水産物の鮮度保持
• 魚介類に含まれる水銀に関する研究
• 魚肉の軟化現象に関する研究
• Studies on post-mortem tenderization of fish muscle

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