Balenine,imidazole dipeptide,induces activation of superoxide dismutase in myotubes     

Yang  Min  Sun  Luchuanyang  Kawabata  Yasunosuke  Maegawa  Takahiro  Taniyama  Shigeto  Tachibana  Katsuyasu  Hirasaka  Katsuya 《Fisheries Science》2021,87(3):403-409

Balenine is one of the endogenous imidazole dipeptides. It is composed of beta-alanine and 3-methyl-l-histidine, which exist mainly in the muscles and the brain. The exact biological properties of balenine are still not well known, although the antioxidant activity of carnosine, another imidazole dipeptide, is known. In this study we investigated whether balenine exhibits antioxidant activity. It was found to decrease the superoxide anion (O₂⁻) and increased hydrogen peroxide (H₂O₂) generation. We found that SOD activity increased in balenine-treated C2C12 myotubes, although balenine did not increase expression of SOD mRNA. On the other hand, there were no changes in other antioxidant enzymes, CAT and GPX activity, and mRNA levels. In an in vitro assay, the direct activation of SOD treated by balenine was significantly higher than with carnosine treatment. Moreover, balenine constituent amino acids did not have the ability to activate SOD. Our results suggest that balenine contributes to antioxidant effects through activation of SOD.

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Effect of dietary fish oil on enhanced inflammation and disturbed lipophagy in white adipose tissue caused by a high fat diet     

Saitoh  Kanae  Yoshimura  Tomohiro  Sun  Luchuanyang  Yang  Min  Wang  Yao  Taniyama  Shigeto  Hara  Kenji  Murayama  Fumihito  Nikawa  Takeshi  Tachibana  Katsuyasu  Hirasaka  Katsuya 《Fisheries Science》2020,86(1):187-196

Fisheries Science - Fish oil containing omega-3 polyunsaturated fatty acids (PUFA) attenuates chronic inflammation found in obesity, leading to a reduction in insulin resistance. The effect of fish...  相似文献   

Changes in the pericellular connective tissue and breaking strength of the three types of muscles of the cultured carp Cyprinus carpio during storage in ice     

Jia Liang  Riho Miyazaki  Xianxian Zhao  Katsuya Hirasaka  Shigeto Taniyama  Katsuyasu Tachibana 《Fisheries Science》2014,80(5):1083-1088

To elucidate the structural changes in pink (P), white (W), and red (R) muscles during storage in ice, we measured the breaking strength and changes in pericellular connective tissues of cultured carp. The breaking strength just after killing was highest in R muscle (1.00 ± 0.20 N), lowest in W muscle (0.37 ± 0.07 N), and intermediate (0.84 ± 0.12 N) in P muscle. During the storage period, the breaking strength decreased first in R muscle, then in P muscle, followed by W muscle. The diameter of muscle fibers was greater in W muscle (113 ± 15 μm) than in P muscle (72 ± 3 μm) and R muscle (48 ± 2 μm). Destruction of the honeycomb structure of the pericellular connective tissue occurred most rapidly in W muscle and most slowly in R muscle. These results suggest that the interposing of P muscle fibers in the dorsal ordinary muscle contributes to the acceleration of post-mortem tenderization in fish.  相似文献   

The effect of blood deposition on the degradation of the connective tissue of the yellowtail Seriola quinqueradiata during storage     

Jiang  Tong  Yuan  Pengxiang  Hirasaka  Katsuya  Hamada  Yuki  Hara  Kenji  Tachibana  Katsuyasu  Taniyama  Shigeto 《Fisheries Science》2019,85(6):1099-1107

Fisheries Science - Blood is deposited in fish muscle during storage, and this deposition accelerates the deterioration of flesh quality. We have examined the effect of blood deposition on the...  相似文献   

A convenient and nondestructive method using bio-impedance analysis to determine fish freshness during ice storage     

Pengxiang Yuan  Yao Wang  Riho Miyazaki  Jia Liang  Katsuya Hirasaka  Katsuyasu Tachibana  Shigeto Taniyama 《Fisheries Science》2018,84(6):1099-1108

Fish freshness can be assessed through K values, but this method has a number of limitations, including a complex procedure and destructive sampling. With the aim to develop a convenient method of assessing fish freshness, we measured the changes in K values (up to 40%) and bio-impedance (Z value; frequency 2, 5, 20, 50, 100 kHz) of ordinary muscle in fish of eight marine species, all caught in the East China Sea, during ice storage and examined their relationships. The results indicated that the K value in all fishes increased linearly with storage time, while their Z value decreased only after 24 h of storage. Moreover, after 24 h of storage and at K values of < 40%, impedance ratios at 2–100 kHz (C value, C?=?Z_{2 kHz}/Z_{100 kHz}) were significantly correlated (p ?<?0.05) with both storage time and K values in all fishes. These findings suggest that the bio-impedance ratio effectively reflects the change in ATP-related compounds of fish and that a convenient, nondestructive method using the C value can be used instead of the complicated K value measurement to assess the freshness of marine fishes after 24 h of ice storage.  相似文献