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1.
The primary structure of southern bluefin tuna Thunnus maccoyii Mb has been elucidated by molecular cloning techniques. The cDNA of this tuna encoding Mb contained 776 nucleotides, with an open reading frame of 444 nucleotides encoding 147 amino acids. The nucleotide sequence of the coding region was identical to those of other bluefin tunas (T. thynnus and T. orientalis), thus giving the same amino acid sequences. Based on the deduced amino acid sequence, bioinformatic analysis was performed including phylogenic tree, hydropathy plot and homology modeling. In order to investigate the autoxidation profiles, the isolation of Mb was performed from the dark muscle. The water soluble fraction was subjected to ammonium sulfate fractionation (60–90 % saturation) followed by preparative gel electrophoresis. Autoxidation profiles of Mb were delineated at pH 5.6, 6.5 and 7.4 at temperature 37 °C. The autoxidation rate of tuna Mb was slightly higher than that of horse Mb at all pH examined. These results revealed that tuna myoglobin was unstable than that of horse Mb mainly at acidic pH.  相似文献   

2.
A quantitative conversion of tuna meat into muscle homogenate made it possible to study myosin denaturation in Bluefin tuna meat. Myosin denaturation was accessed by measuring Ca2+-ATPase activity, salt-solubility with and without Mg-ATP, monomeric myosin content, and amount of subfragment-1 (S-1) and rod produced by chymotryptic digestion. Commercially available tuna used in this study showed a pH around 5.4–5.7. Myosin in the meat lost the salt-solubility measured in the absence of Mg-ATP; however, such myosin showed full salt-solubility when released from actin in the presence of Mg-ATP. Incubation of tuna meat at 30 °C for up to 90 min caused obvious myosin denaturation. However, the tuna meat dialyzed against neutral pH buffer showed practically no myosin denaturation by the same heating. It was suggested that exposure to lowered pH to around 5.5 and increased temperature of 30 °C led myosin denaturation. Myosin denaturation in the “Burnt” Bluefin tuna sample was analyzed. A significant myosin denaturation was observed with the part showing the “Burning” symptom, the inner part of the tuna meat near the spine. Myosin in that part showed almost no Ca2+-ATPase activity, no salt-solubility even with Mg-ATP, no recovery of monomeric myosin, and almost no production of S-1 by chymotryptic digestion. However, myosin denaturation was not detectable for the meat taken from outer parts of the same tuna near the skin with normal appearance. It was demonstrated that “Burning” of tuna meat occurring in the deep part of the body is accompanied by myosin denaturation. The above results suggested that insufficient cooling of the deep part of body would be the reason for “Burning” of tuna meat.  相似文献   

3.
The discoloration of tuna meat proceeds during frozen storage at around ?20 °C. On the other hand, the discoloration of highly fresh tuna meat could effectively be suppressed even if stored at ?20 °C. However, the suppressive mechanism of the discoloration is not well understood. Here the effects of ATP on the autoxidation rate and molecular structure of tuna myoglobin are reported. The autoxidation rate of southern bluefin tuna Thunnus maccoyii myoglobin at 25 °C was suppressed in the presence of ATP especially in acidic pH range. Mixing ATP with myoglobin induced a spectral perturbation in the soret region of myoglobin. This spectral perturbation was observed as a function of the ATP concentration. Quenching of myoglobin fluorescence was also caused by ATP, saturating at around 0.5 mM ATP. According to dynamic light-scattering measurements, the molecular weights of tuna Mb changed from 15.5 to 11.3 kDa with ATP and zeta-potential measurements gave also a negative surface charge without ATP and a positive one with ATP, respectively. The above results indicate that ATP-induces changes in the conformational structure of myoglobin. The effects of ATP on myoglobin could thus provide a possible mechanism to regulate the autoxidation of myoglobin.  相似文献   

4.
ABSTRACT:   In the present study, the cDNA encoding myoglobin (Mb) of bigeye tuna Thunnus obesus was cloned and its amino acid sequence deduced in order to investigate the relationship between the primary structure and thermostability of scombridae fish Mb. An open reading frame of bigeye tuna Mb cDNA contained 444 nucleotides encoding 147 amino acids. The primary structure of bigeye tuna Mb was highly conserved when compared with those of bluefin tuna and yellowfin tuna Mb, the sequence identity being 95.2–100.0%. It also showed relatively high identity (82.3–89.1%) with the counterparts of scombridae fish. Myoglobin was then isolated from the dark muscle of four scombridae fish including bigeye tuna. Differential scanning calorimetry and circular dichroism measurements on these Mb revealed that the thermostability of bigeye tuna Mb was lowest and that of skipjack Katsuwonus pelamis Mb highest among the scombridae fish Mb examined. The α-helical contents of scombridae fish Mb at 10°C were in the range of 39.8–44.8%, clearly lower than that of horse Mb (55.3%), suggesting instability of fish Mb. The melting temperatures of these Mb fell in the range of 75.7–79.9°C, lower than that of horse Mb (84.2°C). These results strongly suggest the instability of fish Mb.  相似文献   

5.
Using the full-cycle cultured (FC) Pacific bluefin tuna [body weight 16.3±1.9 kg (pre-fasting 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°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.  相似文献   

6.
The major digestive enzymes in Pacific bluefin tuna Thunnus orientalis larvae were characterized, and the physiological characteristics of the enzymes during early ontogeny were clarified using biochemical and molecular approaches. The maximum activity of trypsin (Try), chymotrypsin (Ct) and amylase (Amy) was observed at pH 6–11, 8–11 and 6–9, respectively. Maximum activity of Try, Ct and Amy occurred at 50 °C, that of lipase (Lip) was at 60 °C and that of pepsin (Pep) was at 40–50 °C. These pH and thermal profiles were similar to those for other fish species but differed from those previously reported for adult bluefin tuna. Enzyme activity for all enzymes assayed was found to decrease at high temperatures (Try, Ct, Amy and Pep: 50 °C; Lip: 40 °C), which is similar to findings for other fish species with one marked exception—increased Try activity was observed at 40 °C. Lip activity appeared to be dependent on bile salts under our assay conditions, resulting in a significant increase in activity in the presence of bile salts. Ontogenetic changes in pancreatic digestive enzymes showed similar gene expression patterns to those of other fish species, whereas marked temporal increases in enzyme activities were observed at 10–12 days post hatching (dph), coinciding with previously reported timing of the development of the pyloric caeca in bluefin tuna larvae. However, complete development of digestive function was indicated by the high pep gene expression from 19 dph, which contradicts the profile of Pep activity and previously reported development timing of the gastric gland. These findings contribute to the general knowledge of bluefin tuna larval digestive system development.  相似文献   

7.
ABSTRACT: To investigate the reducing ability of met-myoglobin (metMb) reductase, browned tuna meat was immersed with/without metMb reductase (0.103 unit/mL) for 120 min at 4°C. The metMb reductase activity of browned tuna meat significantly increased, whereas no significant change was observed in the control sample for the first 10 min of immersion ( P > 0.05). After comparing the changes in metMb reductase activity, metMb content, Hunter's 'a' and color, it was observed that the reductase did recover the bright red color. To further confirm the role of metMb reductase in color stability, fresh tuna meat was first immersed in metMb reductase (0.503 unit/mL) or a mixture of reductase and nicotinamide adenine dinucleotide (NADH) (1 mM) solutions at 5°C for 10 min, and then stored at 4°C and relative humidity 100%. No significant changes in metMb accumulation and in metMb reductase activity were observed between samples treated with enzyme alone and enzyme + NADPH ( P > 0.05). Changes in metMb reductase activity, metMb, Hunter's 'a' value and color for both the control and treated samples suggested that immersion in metMb reductase could extend the color stability of tuna meat, and that the enzymatic reduction of metMb by its reductase occurred during refrigerated storage.  相似文献   

8.
Myosin and actin denaturation in kuruma prawn myofibrils stored frozen (0.1 M NaCl, pH 7.5) at ?20 °C was investigated. The inactivation profile of Ca2+-ATPase in the myofibrils was identical to that for myosin, indicating that myosin in myofibrils was not protected by actin. The presence of myosin detached from actin in the soluble fraction was proven by ammonium sulfate fractionation in the absence and presence of Mg-ATP. Actin denaturation in myofibrils was further confirmed by its increased susceptibility to chymotryptic degradation. In the frozen myofibrils, actin denatured more rapidly quicker than myosin: actin had completely denatured by storage day 1, followed by a gradual denaturation of myosin. Both myosin and actin in the frozen stored myofibrils retained their high salt-solubility, which decreased slowly during the frozen storage period. The presence of aggregated inactivated myosin in the salt-soluble fraction was proven by precipitation at 40 % saturation of ammonium sulfate in the presence of Mg-ATP, leaving active monomeric myosin in the soluble fraction. Almost no actin denaturation was observed with heated myofibrils.  相似文献   

9.
A better understanding of the relationships between oceanic environments and fishing conditions could make the utilization of fish more efficient, profitable, and sustainable. The current lack of high‐precision subsurface seawater information has long been a constraint on fishery research. Using near‐real‐time Argo observations, this paper presents a new approach called gradient‐dependent optimal interpolation. This approach provides daily subsurface oceanic environmental information according to fishery dates and locations. An experiment was conducted in the western and central Pacific Ocean using yellowfin tuna (YFT) catch data in August 2017. The results of seawater temperature and salinity represented differences of less than ±0.5°C and ±0.05, respectively, according to verification of error analysis and truth‐finding comparisons. After applying the constructed temperature and salinity profiles, we described the relationship between subsurface information and yellowfin tuna catch distribution. Statistical analysis revealed that yellowfin tuna were more adapted to warmer and saltier seawater. At the near‐surface (<5 m), the most suitable temperature was 28–29°C, although yellowfin tuna can endure a temperature range from 11 to 12°C at a depth of 300 m. The corresponding upper boundary of the thermocline was approximately 75 m, with a mean strength of 0.074°C/m, and the most suitable salinity for yellowfin tuna was 34.5–36.0 at depths shallower than 300 m. These results indicated that the constructed subsurface information was very close to the true values and they had high spatial and temporal accuracy.  相似文献   

10.
The characterisation of digestive proteases in native freshwater fish such as the Mayan cichlid Cichlasoma urophthalmus provides scientific elements that may be used to design balanced feed that matches with the digestive capacity of the fish. The purpose of this study was to characterise the digestive proteases, including the effect of the pH and the temperature on enzyme activity and stability, as well as the effect of inhibitors using multienzymatic extracts of the stomach and intestine of C. urophthalmus juveniles. Results showed that the optimum activities of the acid and alkaline proteases occurred at pH values of 3 and 9, respectively, whereas their optimum temperatures were 55 and 65 °C, respectively. The acid proteases were most stable at pH values of 2–3 and at temperatures of 35–45 °C, whereas the alkaline proteases were most stable at pH values of 6–9 and at 25–55 °C. The inhibition assays recorded a residual activity of 4 % with pepstatin A for the acid proteases. The inhibition of the alkaline proteases was greater than 80 % with TPCK, TLCK, EDTA and ovalbumin, and of 60 and 43.8 % with PMSF and SBT1, respectively. The results obtained in this study make it possible to state that C. urophthalmus has a sufficiently complete digestive enzyme machinery to degrade food items characteristic of an omnivorous fish species, although specimens showed a tendency to carnivory.  相似文献   

11.
Swimming depth and selected environmental factors were examined using 2764 days of archival tag data for 18 bigeye tuna Thunnus obesus (fork length at release 58.5 ± 7.2 cm) that were captured, tagged, and released into Japanese waters. Daytime swimming depth was deeper with increasing body length. The lowest temperature encountered was usually about 10 °C or slightly higher. A positive correlation between swimming depth and light intensity at the ocean surface was dominant for during both daytime and nighttime. Synchronicity of swimming depth with deep scattering layer (DSL) was observed, except around midday. Deep diving to depths exceeding 550 m was observed a mean of 0.30 dives/fish/day. Based on the classification and analyses of deep diving pattern and consideration of environmental data, deep diving was assumed to be undertaken for the purposes of foraging, predator avoidance, and exploration of bathymetry, as well as due to aberrant behavior. Occasionally, extremely deep diving events exceeding 1000 m (maximum 1616 m) were recorded. Bigeye tuna appear to have high visual acuity and tolerance of both low and wide temperature ranges, and low dissolved oxygen content. Thus, probably bigeye tuna swimming depth is primarily adjusted based on prey distribution.  相似文献   

12.
The color of the red muscle of pelagic fish is used as an indicator of freshness, and sustaining a bright red color is important for maintaining the commercial value of pelagic fish. Feeding fish with antioxidant compounds can delay metmyoglobin (metMb) formation, but the process requires long-term feeding. Live cultured Japanese horse mackerel Trachurus japonicus were used in this study. After anesthetization, 2 ml of blood was drawn from blood vessels, and a parenteral solution including an antioxidant compound was injected. Browning, metMb formation, and lipid oxidation of dark muscle during chilled storage were delayed by injecting sodium l-ascorbate as an antioxidant compound in the blood vessels of live fish.  相似文献   

13.
The effects of rearing temperature (23–29 °C) during the larval and juvenile stage on survival, growth and skeletal malformations in the seven-band grouper Epinephelus septemfasciatus were investigated. The survival rate of juveniles 30–40 mm in total length emerging from eggs was higher at 25 and 26 °C (0.1–1.3 %) than at 23 °C or 27–29 °C (0.004–1.5 %). Growth (increase in total length) was accelerated at higher temperatures. The frequency of malformed individuals was lower at 25–27 °C (36.0–61.5 %) than at 23, 28 or 29 °C (65.3–76.9 %). Specific incidences of spinal curvature and centrum fusion or defects in juveniles were not related to rearing temperature. However, incidences of twisted or compressed vertebrae (6.5–64.0 %) were higher at higher temperatures, while the incidence of bifurcated neural spine was significantly higher at 23 °C (43.6–54.4 %) than at other temperatures (3.3–22.7 %). The incidence rate of spinal curvature (23.3 %) was significantly higher in juveniles with a deflated swim bladder, regardless of rearing temperature. The results of this study suggest that the optimum culture temperature for seven-band grouper is 25–26 °C, collectively considering the survival, growth and incidences of abnormalities. Our results also demonstrate the significance of identifying the conditions for swim bladder inflation to prevent spinal curvature in seven-band grouper.  相似文献   

14.
刘勇  陈新军 《海洋渔业》2007,29(4):296-301
黄鳍金枪鱼是中西太平洋金枪鱼围网渔业中的重要捕捞种类之一。本文根据2003年中西太平洋金枪鱼围网生产统计及其表温数据,利用频次统计分析和地理信息软件Marine Explorer 4.0对黄鳍金枪鱼产量和单位日产量(CPUE)的时空分布进行分析,探讨其与海水表温的关系。结果显示,产量和CPUE最高的是2月份,其次是9月份,5月份为最低。高产量的范围为140~160°E、0°~5°S;CPUE高值区分布在130°E、0°~15°S,140°~160°E、0°~15°S和175°W、0°~15°S;产量经纬度重心分别为150°30′E和3°48′S。产量主要分布在海表温为28~31℃的海域,产量比重高达95.45%,其中29~30℃产量为最高,占69.54%。  相似文献   

15.
We investigated the effects of open- and closed-system temperature changes on the O2 affinity of Atlantic bluefin tuna (Thunnus thynnus) blood using in vitro methods essentially identical to those previously employed on tropical tuna species. Bluefin tuna blood has a general O2 affinity (P 50 = 2.6–3.1 kPa or 19–23 mm Hg at 0.5% CO2) similar to that of skipjack tuna, yellowfin tuna, and kawakawa blood (P 50 = 2.8–3.1 kPa at 0.5% CO2) but significantly above that of bigeye tuna blood (P 50 = 1.6–2.0 kPa at 0.5% CO2). We therefore hypothesize that bluefin tuna are less tolerant of hypoxia than bigeye tuna. Further, we found the P 50 of bluefin tuna blood to be slightly reduced by a 10°C open-system temperature increase (e.g., from 4.83 kPa at 15°C to 3.95 kPa at 25°C) and to be completely unaffected by a 10°C closed-system temperature change. Bluefin tuna blood, therefore, had a significantly reduced Bohr effect when subjected to the inevitable changes in P CO 2 and plasma pH that accompany closed-system temperature shifts (0.04–0.09 Δlog P50ΔpH−1) compared with the effects of changes in plasma pH accomplished by changing P CO 2 alone (0.81–0.94 Δlog P50 Δ pH−1). This response is similar to that of skipjack tuna blood, but different from yellowfin or bigeye tuna blood. During closed-system temperature changes at oxygen levels above P 50, however, bluefin tuna blood showed a reversed temperature effect (i.e., P O 2 decreased in response to an increase in temperature). Unlike in other tuna species, temperature effects on O2 affinity of bluefin tuna whole blood were similar to those previously reported for hemoglobin solutions, suggesting that red cell-mediated ligand changes are not involved.  相似文献   

16.
Protein from pearl oyster (Pinctada fucata martensii) was purified and characterized. Results showed that the pearl muscle protein (PMP) was composed of a single polypeptide with a molecular weight of approximate 11.6 kDa and contained 95.1% of the protein and 4.92% of the carbohydrate of the oyster. The polypeptide appears to be a glycoprotein, since the Fourier transform infrared (FTIR) spectroscopy of the PMP shows the typical characteristics of protein and polysaccharides. The denaturation temperature of the PMP was 81.3°C by differential scanning calorimetry. Circular dichroism spectroscopy showed that the PMP has a highly ordered structure. The PMP (200 μg/mL) showed a high oxygen radical absorbance activity (ORAC) of 6.57 μmol Trolox/μmol protein. Its antioxidant activity was stable at temperatures from 30–80°C and pH 2–10. The antioxidant activity was significantly inhibited by Zn2+, Ca2+, and EDTA and enhanced by Mn2+. The results suggest that the PMP could be used as a potential natural antioxidant.  相似文献   

17.
This study investigated postmortem changes of yellowfin tuna (Thunnus albacares) and water migration upon storage at 0°C and 4°C as determined by low-field nuclear magnetic resonance (LF-NMR 1H). It clearly showed that with increasing storage time, sensory scores and physical evaluations (hardness, chewiness), proton density of the water, and moisture content decreased, while total volatile basic nitrogen (TVB-N), K value, aerobic plate counts (APCs), and psychrotrophic bacterial counts increased. The results of LF-NMR showed that T21 (trapped water) had extremely significant correlations with sensory evaluation, texture profile analysis, TVB-N, K value, APC, and psychrotrophic bacteria (p < 0.01) and established multiple linear regression. It was concluded that the LF-NMR was an important technique to evaluate storage time and temperature of yellowfin tuna’s quality in terms of water migration during low-temperature storage.  相似文献   

18.
Thaw-rigor is often found in frozen meat of bigeye tuna Thunnus obesus. Excessive amounts of drip loss and stiffness greatly lower the commercial value of tuna meat. In order to prevent thaw-rigor in meat stored at −60°C post-capture, we adapted a temperature shift technique that stores the meat at −7°C for 1 day or −10°C for 7 days before thawing. Biochemical changes in muscle of bigeye tuna before and after the temperature shift to −7 or −10°C were characterized. Contents of ATP, NAD+, glycogen, and creatine phosphate decreased after the temperature shift. NAD+ levels decreased faster than ATP levels and were highly correlated with the rigor index. Thaw-rigor occurred in muscle containing NAD+ at 1 μmol/g and ATP at 7 μmol/g. On the other hand, the meat color of tuna during frozen storage changed to brown depending on the storage temperature and reflected the rate of metmyoglobin (met-Mb) formation. Met-Mb formation increase was dependent on the decrease in NADH levels during the frozen storage. A temperature shift technique with storage at −7°C for 1 day or −10°C for 7 days before thawing prevented thaw-rigor and met-Mb formation.  相似文献   

19.
The behavior of juvenile yellowfin tuna Thunnus albacares in southwestern Japan was investigated using archival tag data from five fish (fork length 52.5–92 cm, days at liberty 26–280 days) released near the Nansei Islands (24–29°N, 122–130°E). Vertical behavior was classified into three patterns: “shallow” (≥50 % of daytime hours at depth of <50 m), “deep” (≥50 % of daytime hours at ≥100 m), and “intermediate” (other than “shallow” or “deep”). The pooled proportion of the number of days of each behavior was 29, 25 and 46 %, respectively. The proportion of “shallow” behavior increased with fish size. The proportion of time spent near the surface at nighttime increased in the colder season, when the thermal gradient was relatively small. Surface-oriented behavior (fish remained at a depth of <10 m for more than 10 min) occurred mainly during nighttime and between November and January. Dives exceeding 500 m were occasionally observed (0.02 day?1), and one fish dived to 1230 m. The results of our study show that yellowfin tuna were typically distributed in the mixed layer or upper thermocline where the water temperature was close to the sea surface temperature and that the vertical behavior was variable.  相似文献   

20.
The effects of temperature, salinity, light intensity and pH on the growth and morphology of Chattonella marina (Subrahmanyan) Hara & Chihara were examined. Optimal growth was observed at temperatures of 20-25°C, salinities of 20-30%o, light intensities of 60-140 μE m?2 s_1 and pH 7.5-8.5. Growth did not occur at temperatures below 15°C or above 30°C, and at salinities below 10%o. The morphology (shape) of the cells was strongly affected by temperature. At 20°C and 25°C, the population occurred mostly in a spindle-like form, whereas at 10°C, 90% of the cells became spherical within 10 days of inoculation and stationary phase cultures consisted entirely of spherical cells. Morphology was also markedly affected at 30°C. The number of spindle-like cells was highest at 20-30%o and was less at lower salinities. Light intensity and pH did not influence morphology markedly under the range of light intensities (20-180 μE m ?2 s-?1) and pH (6.5-8.5) tested.  相似文献   

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