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ABSTRACT: The Yatsushiro Sea and Shibushi Bay are, respectively, located on the western and south-eastern coast of Kyushu, southern Japan. The Yatsushiro Sea is a shallow semi-enclosed inland sea, whereas Shibushi Bay is an open-type bay with a deep and wide mouth facing the open sea. The size at sexual maturity and spatiotemporal patterns of reproduction of the kuruma prawn Marsupenaeus japonicus (Decapoda, Penaeidae) were examined and compared between these two regions. In the Yatsushiro Sea, the size at sexual maturity was estimated to be 131 mm body length. However, the estimated size at sexual maturity was considerably larger (154 mm) in Shibushi Bay. The spawning season of M. japonicus was estimated to continue from April to September in the Yatsushiro Sea, whereas it was estimated to be longer in Shibushi Bay, from March to November. It is believed that the warm water temperature due to the strong effect of the Kuroshio Current prolonged the spawning season of M. japonicus in Shibushi Bay. The spawning grounds were estimated to be in areas deeper than 10 m in the Yatsushiro Sea and deeper than 20 m in Shibushi Bay. In Shibushi Bay, body size distribution of mature females was considered to be less affected by water depth in comparison with the Yatsushiro Sea, although older mature females larger than 200 mm body length also spawned outside of the bay. 相似文献
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Sato E Kohno M Niwano Y 《Plant foods for human nutrition (Dordrecht, Netherlands)》2006,61(4):175-178
In our previous study [1], we found that relatively short-term spontaneous fermentation (40 days at 60–70°C, 85–95% relative humidity) potentiates anti-oxidative properties of garlic, in which scavenging activity against hydrogen peroxide was included. Since tetrahydro-β-carboline derivatives (THβCs) that possess hydrogen peroxide scavenging activity have recently been identified in aged garlic extract, THβCs were quantitatively analyzed with liquid chromatography-mass spectrometry (LC-MS). (1R, 3S)-1-Methyl-1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid (MTCC) and (1S, 3S)-MTCC were found in the fermented garlic extract whereas only trace levels of MTCCs were detected in the row garlic extract. Therefore, it is suggested that relatively short-term fermentation potentiates scavenging activity of garlic against hydrogen peroxide by forming THβCs, especially MTCCs. 相似文献
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ABSTRACT: To clarify the feeding habits of tidal mudflat fishes, the gut contents of 29 fish species, collected from unvegetated tidal mudflats in Tokyo Bay, central Honshu, Japan, were examined. Ontogenetic changes in food preference were recognized in 21 species, including several of commercial importance (e.g. Acanthogobius flavimanus , Konosirus punctatus , Mugil cephalus cephalus , Plecoglossus altivelis altivelis , and Sardinella zunasi ). In general, larvae and/or juveniles of these species fed mainly on small zooplankton or benthic harpacticoid copepods, later switching to other prey items with growth (e.g. gammaridean amphipods, mysids, polychaetes, detritus, bivalves, and juvenile fishes). A cluster analysis based on dietary overlaps showed that the tidal mudflat fish assemblage comprised six feeding guilds (small benthic and epiphytic crustacean, zooplankton, detritus, mollusc, polychaete, and fish feeders). Of these, small benthic and epiphytic crustacean feeders were the most abundantly represented in the number of species. 相似文献
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