Retraction     

Fukuhara A  Matsuda M  Nishizawa M  Segawa K  Tanaka M  Kishimoto K  Matsuki Y  Murakami M  Ichisaka T  Murakami H  Watanabe E  Takagi T  Akiyoshi M  Ohtsubo T  Kihara S  Yamashita S  Makishima M  Funahashi T  Yamanaka S  Hiramatsu R  Matsuzawa Y  Shimomura I 《Science (New York, N.Y.)》2007,318(5850):565

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Effects of fatty acid-free bovine serum albumin and fetal calf serum supplementing repair cultures on pre- and post-warm viability of biopsied bovine embryos produced in vitro     

Yotsushima K  Sakaguchi M  Shimizu M  Okimura T  Izaike Y 《The Journal of reproduction and development》2004,50(4):471-476

The objective of this study was to investigate the influence of fatty acid-free bovine serum albumin (BSA) or fetal calf serum (FCS) on the re-expansion of biopsied blastocysts and post-warm viability of subsequently vitrified embryos. Firstly, blastocysts produced in vitro were biopsied at Day 7 and cultured to allow repair in TCM199 with 0.3% BSA or 5% FCS for 24 h. The re-expansion rates and mean total numbers of cells of the re-expanded embryos after the repair culture with BSA were almost the same as that with FCS. Secondly, after biopsied embryos were similarly cultured for repair with BSA or FCS, re-expanded embryos were selected for vitrification. After warming and exposure to 0.5 M sucrose with 20% FCS in mPBS, the embryos were cultured in TCM199 with 5% FCS for 24 h. The re-expansion rate and mean total number of cells in re-expanded blastocysts in the BSA treatment group (97.4 +/- 2.9% and 106 +/- 42) was significantly higher than that in the FCS treatment group (51.6 +/- 9.1% and 61 +/- 38), respectively (P<0.05 and P<0.01). In conclusion, both FCS and BSA supplementation can be useful for repairing cultures of bovine biopsied blastocysts; but, compared with BSA supplementation, FCS supplementation during repair culture reduces the post-warm viability of biopsied and subsequently vitrified embryos.  相似文献   

Recovery and characterization of sardine oil extracted by pH adjustment     

Okada T  Morrissey MT 《Journal of agricultural and food chemistry》2007,55(5):1808-1813

A new oil extraction method involving pH adjustment was developed and compared with the traditional heat extraction method. Sardine oil was obtained by adjusting the pH to the isoelectric point (pI) of sardine muscle (pH 5.5) using HCl or food-grade organic acids [with/without calcium (Ca)] followed by centrifugation. Oil extracted with citric acid plus Ca showed the best quality, along with good recovery, the lowest haze value, and the highest n-3 polyunsaturated fatty acid content. All oils extracted by pH adjustment exhibited high stability against oxidation supported by low conjugated dienes and thiobarbituric acid reactive substance level with fewer impurities compared to the heat process. There was a significant beneficial effect of Ca addition prior to pH adjustment in terms of lipid oxidation stability and color of the final products. The pH adjustment method is a novel process for oil extraction and a promising method that can be utilized for high-oil pelagic species such as Pacific sardines.  相似文献   

Northerly shift of warm‐water copepods in the western subarctic North Pacific: Continuous Plankton Recorder samples (2001–2013)          下载免费PDF全文

Tomoko M. Yoshiki  Sanae Chiba  Yuka Sasaki  Hiroya Sugisaki  Tadafumi Ichikawa  Sonia Batten 《Fisheries Oceanography》2015,24(5):414-429

Spatial and temporal variation in copepod community structure, abundance, distribution and biodiversity were examined in the western subarctic North Pacific (40–53°N, 144–173°E) during 2001–2013. Continuous Plankton Recorder (CPR) observational data during the summer season (June and July) were analyzed. The latitudinal distribution of warm‐water species in June shifted northward after 2011 while no apparent latitudinal shift of cold‐water and other species was observed. Species number and the Shannon–Wiener biodiversity index (H′) in June tended to increase in the northern area after 2011. The warm‐water species abundance and center latitude of warm‐water distribution were positively correlated with sea surface temperature (SST) across sampling locations, whereas no significant correlations with SST were observed for cold‐water species or other species. Warm SSTs in June after 2011 appeared to cause the northward shift of warm‐water species distribution, which in turn contributed to the higher biodiversity in the northern area. This study demonstrated the rapid response of warm‐water species to warm SST variation, whereas cold‐water and other species did not exhibit such clear responses. These findings indicate that the response of copepods to environmental changes differs among copepod species, highlighting the importance of investigating lower trophic levels to the species level to evaluate individual species’ responses to climate change.  相似文献   

Effects of thiosulfate addition on ammonia and nitrogen removal in biofilters packed with Oyaishi (pumice tuff)     

Tomoko Yasuda  Yasuyuki Fukumoto  Miyoko Waki  Toshimi Matsumoto  Hirohide Uenishi 《Animal Science Journal》2020,91(1)

Ammonia removal is achieved partly by absorption and nitrification in biofilters, resulting in the accumulation of nitrogen and the necessity of treating the effluent water. We investigated the effects of thiosulfate addition to a biofilter containing pumice tuff for ammonia and nitrogen removal in a laboratory‐scale experiment. The addition of thiosulfate to the circulating water led to a decreased nitrate and nitrite along with an increase of sulfate. The inorganic nitrogen in the circulating water decreased by up to 44% with thiosulfate addition compared to without thiosulfate. Batch experiments revealed that denitrification activity decreased exponentially along with increases in dissolved oxygen; however, approximately 30% of denitrification activity was maintained at dissolved oxygen concentration of 3.3 mg/L. Metabarcoding of 16S rRNA genes indicated that the genus Thiobacillus had a relative abundance of 0.002%–0.016% of total bacteria in the biofilter packing material. The circulating water pH was decreased below 5 with sulfur oxidation, and ammonium was accumulated without pH control resulting in a decrease in the relative abundance of the family Nitrosomonadaceae. Its relative abundance increased with control of pH to near neutral, indicating that ammonia‐oxidizing activity could be maintained by adjusting pH. Thiosulfate addition could stimulate nitrogen removal by sulfur‐dependent denitrification in biofiltration systems.  相似文献   

Dough and Baking Properties of High‐Amylose and Waxy Wheat Flours     

Naofumi Morita  Tomoko Maeda  Megumi Miyazaki  Makoto Yamamori  Hideho Miura  Ichiro Ohtsuka 《Cereal Chemistry》2002,79(4):491-495

The dough properties and baking qualities of a novel high‐amylose wheat flour (HAWF) and a waxy wheat flour (WWF) (both Triticum aestivum L.) were investigated by comparing them with common wheat flours. HAWF and WWF had more dietary fiber than Chinese Spring flour (CSF), a nonwaxy wheat flour. Also, HAWF contained larger amounts of lipids and proteins than WWF and CSF. There were significant differences in the amylose and amylopectin contents among all samples tested. Farinograph data showed water absorptions of HAWF and WWF were significantly higher than that of CSF, and both flours showed poorer flour qualities than CSF. The dough of WWF was weaker and less stable than that of CSF, whereas HAWF produced a harder and more viscous dough than CSF. Differential scanning calorimetry data showed that starch in HAWF dough gelatinized at a lower temperature in the baking process than the starches in doughs of WWF and CSF. The starch in a WWF suspension had a larger enthalpy of gelatinization than those in HAWF and CSF suspensions. Amylograph data showed that the WWF starch gelatinized faster and had a higher viscosity than that in CSF. The loaves made from WWF and CSF were significantly larger than the loaves made from HAWF. However, the appearance of bread baked with WWF and HAWF was inferior to the appearance of bread baked with CSF. Bread made with WWF became softer than the bread made with CSF after storage, and reheating was more effective in refreshing WWF bread than CSF bread. Moreover, clear differences in dough and bread samples were revealed by scanning electron microscopy. These differences might have some effect on dough and baking qualities.  相似文献   

Effects of Environmental Temperature on Structure and Gelatinization Properties of Wheat Starch     

Junko Matsuki  Takeshi Yasui  Kaoru Kohyama  Tomoko Sasaki 《Cereal Chemistry》2003,80(4):476-480

The effects of environmental temperature on gelatinization properties and amylopectin structures of wheat endosperm starch were examined by isolating starches from four wheat cultivars matured in growth chambers at daytime temperatures of 15, 20, 25, or 30°C. Kernel weight and starch content per kernel were reduced by high maturation temperature. Amylose content showed no significant change at high maturation temperature in some cultivars; in other cultivars, there was a slight increase. Principal component analysis of data on relative peak areas of debranched amylopectin showed that amylopectin from wheat grown at a lower temperature had a greater proportion of shorter chains. Amylopectin branch chains were classified into three groups based on the correlation coefficients between the data of branch chain length distribution and principal component scores, degree of polymerization (DP) of 6–12, DP 13–34, and DP ≥ 35. The gelatinization temperature of starches increased markedly at a higher maturation temperature, with increases exceeding 10°C at high maturation temperatures. Gelatinization properties correlated significantly with amylopectin chain length distribution.  相似文献