Cloning of kuruma prawn Marsupenaeus japonicus crustin-like peptide cDNA and analysis of its expression   总被引：1，自引：0，他引：1  

Achara  RATTANACHAI  Ikuo  HIRONO  Tsuyoshi  OHIRA  Yukinori  TAKAHASHI  Takashi  AOKI 《Fisheries Science》2004,70(5):765-771

ABSTRACT:   Antimicrobial peptides serve as an important component of the innate immune system of all species by functioning to provide a rapid first line defense against infection. Arthropod antimicrobial peptides have been well described in insects, whereas only a few molecules have been identified in crustaceans. Five variants (types 1–5) of Marsupenaeus japonicus crustin-like peptide cDNA that were obtained from a hemocyte cDNA library and polymerase chain reaction (PCR) amplification are reported here. Marsupenaeus japonicus crustin-like peptide type 1, the predominant type, has a cDNA consisting of 679 nucleotides and an open reading frame consisting of 573 base pairs coding for 191 amino acid residues. Other types contain varying glycine-rich repeats at the N-terminal amino acid sequences. The deduced amino acid sequences of these variants are highly similar to those of Litopenaeus setiferus (80% identity), Litopenaeus vannamei (80% identity) and Carcinus maenas crustins (44% identity). Expression of Marsupenaeus japonicus crustin-like peptide mRNA was detected in hemocytes, but not in the heart, hepatopancreas, gill, fore-gut, mid-gut, muscle, subcuticular epithelium or ovary. The expression level of crustin-like peptide mRNA increased significantly 1, 3 and 7 days post-peptidoglycan feeding as determined by quantitative real-time PCR. These results suggest that crustin-like peptide could have an important role in shrimp defense mechanisms.  相似文献   

Development of sense organs in the Japanese sardine Sardinops melanostictus   总被引：1，自引：0，他引：1  

Masanobu Matsuoka 《Fisheries Science》2001,67(6):1036-1045

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Effects of temperature and food availability on growth rate during late larval stage of Japanese anchovy (Engraulis japonicus) in the Kuroshio–Oyashio transition region     

MOTOMITSU TAKAHASHI  YOSHIRO WATANABE 《Fisheries Oceanography》2005,14(3):223-235

During periods when the population size of Japanese anchovy Engraulis japonicus is large, the abundance of 1‐yr olds has been considered to be dependent on the growth and survival processes in the late larval and early juvenile stages in the Kuroshio–Oyashio transition region off northern Japan. Recent growth rates for 10 days before capture of larval and early juvenile E. japonicus were estimated and examined in relation to the surface water temperature and the available copepod density in 1997, 1998 and 1999. Late larval and early juvenile E. japonicus were distributed in the waters with temperature from 15 to 19°C and available prey density from 10 to 1000 mg dry weight (DW) m^?2 in the transition region. The late larval growth rates were found to be regulated more strongly by water temperature than by copepod density in the waters <16°C, and more strongly by copepod density than water temperature in the waters <100 mg DW m^?2 in the Kuroshio–Oyashio transition region. The recent growth rates decreased from the western waters to the eastern waters in the survey area 140–170°E in 1998, correlating with decreases of food availability to 50–100 mg DW m^?2. While in 1999, the recent growth rates were faster in the waters east of 150°E, resulting from eastward expansion of warm water ranges and high available prey density 100–400 mg DW m^?2. The key environmental factors regulating late larval growth rate of E. japonicus in the transition region seem to be spatially different between years.  相似文献   

Phenolic extractives in the trunk of Toxicodendron vernicifluum: chemical characteristics,contents and radial distribution     

Koh Hashida  Masanobu Tabata  Katsushi Kuroda  Yuichiro Otsuka  Satoshi Kubo  Rei Makino  Yoshitaka Kubojima  Mario Tonosaki  Seiji Ohara 《Journal of Wood Science》2014,60(2):160-168

Phenolic extractives in the trunk of Toxicodendron vernicifluum (syn. Rhus verniciflua) were investigated. Seventeen compounds, gallic acid, protocatechuic acid, (?)-fisetinidol-4β-ol, (?)-fisetinidol-4α-ol, 2-benzyl-2,6,3′,4′-tetrahydroxycoumaran-3-one, (?)-fustin, 1,2,3,6-Tetra-O-galloyl-β-d-glucose, (?)-epifustin, (+)-taxifolin, 1,2,3,4,6-penta-O-galloyl-β-d-glucose, (?)-garbanzol, (?)-fustin-3-O-gallate, (?)-epifustin-3-O-gallate, fisetin, sulfuretin, quercetin and butein, were identified from the heartwood extractives. It was found that only (+)-taxifolin which had 5,7-dihydroxy A-ring possessed a 3R configuration although other flavonoids which had 7-hydroxy A-ring possessed a 3S configuration. Quantitative analysis revealed that the total phenolic contents were much higher in the heartwood (5–7 wt%) than in the sapwood and bark (1–2 wt%), and (?)-fustin was the most abundant extractive in the heartwood (1.4–2.4 wt%). For the radial distribution of phenolic extractives, it was generally found that their content was lowest in the sapwood, increased to the highest in the outer heartwood, and then decreased in the inner heartwood.  相似文献   

Properties of a virus inactivator from yeast     

TAKAHASHI WN 《Science (New York, N.Y.)》1946,104(2703):377

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Structural weakening of intramuscular connective tissue during postmortem aging of pork     

Takanori NISHIMURA  Suhong FANG  Toshiaki ITO  Jun‐ichi WAKAMATSU  Koui TAKAHASHI 《Animal Science Journal》2008,79(6):716-721

We studied structural changes in the endomysium and perimysium during postmortem aging of pork using the cell‐maceration/scanning electron microscope method. Immediately post mortem, endomysia sheaths that house individual muscle fibers displayed a honeycomb‐like structure. The sheaths of the endomysium consisted of tightly arranged collagen fibrils in a random network. The perimysium comprised several layers of wavy sheets made up of tightly bundled collagen fibers. While the structure of the intramuscular connective tissues remained almost unchanged up to five days post mortem, the endomysium had resolved into individual collagen fibrils, and the thick sheets of the perimysium had separated into collagen fibers and fibrils at 8 days post mortem. These results provide direct evidence for structural weakening of the endomysium and perimysium during postmortem aging of pork. The shear‐force value of raw pork decreased rapidly within six days post mortem and then decreased slowly until 14 days post mortem. Since the rapid increase in tenderness is mainly due to structural weakening of myofibrils, we conclude that the disintegration of the endomysium and perimysium contributes to tenderization of pork during extended postmortem aging.  相似文献