Atka Mackerel Research Articles

Partial Purification and Characterization of Six Transglutaminases from Ordinary Muscles of Various Fishes and Marine Invertebrates

Six transglutaminases were prepared from ordinary muscles of scallop (Patinopecten yessoensis), botan shrimp (Pandalus nipponensis), squid (Todarodes pacificus), carp (Cyprinus carpio), rainbow trout (Oncorhynchus mykiss), and atka mackerel (Pleurogrammus azonus), and their physicochemical and enzymatic properties were compared with each other. The Km value of carp transglutaminase for monodansyl cadaverine, a kind of primary amines, was 0.33 mM, while the other enzymes had Km values of 0.01–0.03 mM. The Km values for succinylated casein of scallop, botan shrimp, squid, carp, rainbow trout, and atka mackerel enzymes were 1.2, 0.3, 1.8, 0.3, 0.2, and 0.1 mg/ml, respectively. In the presence of 0.5 M NaCl, the activities of scallop, botan shrimp, and squid transglutaminases were further enhanced about 11-, 2-, and 6-fold, respectively. There was no effect of NaCl on the activities of fish enzymes. These increment in the activities were dependent of NaCl concentrations and could be exhibited by using KCl instead of NaCl. To date there are no reports on types of transglutaminases whose activities are stimulated by salts. These findings suggest there exist a novel type of TGase in marine invertebrate muscles in which the osmotic pressure is isotonic to sea water.

Diet diversity of Steller sea lions (Eumetopias jubatus) and their population decline in Alaska: a potential relationship

We examined the diet of Steller sea lions (Eumetopias jubatus) during June-August 1990-1993 from six areas in the Aleutian Islands and Gulf of Alaska and related these diets to sea lion population changes that occurred during the period. Seven general prey categories were identified, but either walleye pollock (Theragra chalcogramma) or Atka mackerel (Pleurogrammus monopterygius) dominated in every area. The diversity of prey consumed varied among sites. Only the eastern Aleutian Islands area had all seven categories in the diet, and there, walleye pollock and Atka mackerel each made up around 30% of the diet. The remainder was composed mostly of small schooling fish (e.g., Pacific herring (Clupea pallasi) and salmon (Oncorhynchus spp.)). The diet in the Gulf of Alaska included mostly walleye pollock whereas the central and western Aleutian diet was composed mostly of Atka mackerel. Populations in the six areas decreased up to 49% during 1990-1994. A strong positive correlation (r = 0.949, P = 0.004) was found between diet diversity and the amount of decline in an area: as diet diversity decreased, populations decreased. This suggests that sea lions need a variety of prey available, perhaps to buffer significant changes in abundance of any single prey.

Diet diversity of Steller sea lions (Eumetopias jubatus) and their population decline in Alaska: a potential relationship

We examined the diet of Steller sea lions (Eumetopias jubatus) during June-August 1990-1993 from six areas in the Aleutian Islands and Gulf of Alaska and related these diets to sea lion population changes that occurred during the period. Seven general prey categories were identified, but either walleye pollock (Theragra chalcogramma) or Atka mackerel (Pleurogrammus monopterygius) dominated in every area. The diversity of prey consumed varied among sites. Only the eastern Aleutian Islands area had all seven categories in the diet, and there, walleye pollock and Atka mackerel each made up around 30% of the diet. The remainder was composed mostly of small schooling fish (e.g., Pacific herring (Clupea pallasi) and salmon (Oncorhynchus spp.)). The diet in the Gulf of Alaska included mostly walleye pollock whereas the central and western Aleutian diet was composed mostly of Atka mackerel. Populations in the six areas decreased up to 49% during 1990-1994. A strong positive correlation (r = 0.949, P = 0.004) was found between diet diversity and the amount of decline in an area: as diet diversity decreased, populations decreased. This suggests that sea lions need a variety of prey available, perhaps to buffer significant changes in abundance of any single prey.

INVESTIGATING TROPHIC RELATIONSHIPS OF PINNIPEDS IN ALASKA AND WASHINGTON USING STABLE ISOTOPE RATIOS OF NITROGEN AND CARBON

AbstractWe measured stable‐nitrogen (δ15N) and stable‐carbon (δ13C) isotope ratios in muscle and hair from 7 northern fur seals (Callorhinus ursinus) from the Pribilof Islands, Alaska, and 27 Steller sea lions (Eumetopias jubatus), and 14 harbor seals (Phoca vitulina) from the Gulf of Alaska and coast of Washington State, in order to contrast dietary information derived from isotopic vs. available conventional dietary studies. Stable‐nitrogen‐isotope analysis of muscle revealed that harbor seals were enriched over sea lions (mean δ15N = 18.6‰vs. 17.5‰) which were in turn enriched over northern fur seals (mean δ15N = 16.6‰). Trophic segregation among these species likely results primarily from differential reliance on herring (Clupea harengus), Atka mackerel (Pleurogrammus monopterygius), and large vs. small walleye pollock (Theregra chalcogramma). According to their δ15N values, adult male Steller sea lions showed a higher trophic position than adult females (mean δ15N: 18.0‰vs. 17.2‰), whereas adult female northern fur seals were trophically higher than juvenile male fur seals (mean δ15N: 16.5‰vs. 15.0‰). Each of these observed differences likely resulted from differential reliance on squid or differences in the size range of pollock consumed. Three northern fur seal pups showed higher δ15N enrichment over adults (mean 17.7‰vs. 15.8‰) due to their reliance on their mother's milk. Stable‐carbon isotope measurements of hair revealed a cline toward more negative values with latitude. Segregation in hair δ13C between Steller sea lions and harbor seals off the coast of Washington (mean δ13C: −13.6‰vs.−15.0‰) reflected the greater association of harbor seals with freshwater input from the Columbia River. Our study demonstrates the utility of the stable isotope approach to augment conventional dietary analyses of pinnipeds and other marine mammals.

Comparison of Reactivity of Transglutaminase to Various Fish Actomyosins.

It was found that all fish muscles analyzed contained transglutaminase (TGase) in an activity range of 2.41-0.10unit/g of wet weight. White croaker muscle has the highest activity, followed in descending order by carp, walleye pollack, chum salmon, atka mackerel, and rainbow trout.The reactivity of carp TGase to various fish actomyosins was investigated in terms of the velocity of polymerization of myosin heavy chain using a medium containing 5mg/ml actomyosin, 5mM CaCl2, 0.5M NaCl, and 0-0.05 unit carp TGase at pH 7.5 and 25°C. The rates of polymerization were significantly different according to the source of actomyosin, ranging from 13.5 to 0.1h-1•unit-1. The highest value was obtained from the actomyosin of walleye pollack, followed by those of rainbow trout, chum salmon, atka mackerel, white croaker, and carp. These results suggest that the TGase-mediated cross-linking reaction of myosin heavy chain may be mainly regulated by the conformational factor of the substrate actomyosin, depending on the species of fish.The combined effects of both factors, TGase content and reactivity, provided new insight into the species-specific set gel-formability of fish muscle pastes.

清酒と郷土料理の相性について

Compatibility of sake to food was studied by using each five kinds of sake and local foods. Cooled ginjoushu and namashu were very suited to slices of raw cuttlefish, and then to boiled crab, on the other hand, they did not go well with cooked salmon served in the pot (Ishikari-nabe).Honjouzoshu served hot was relatively suited to Ishikari-nabe, and to broiled atka mackerel.Futushu (Ordinary sake) served also while hot was good broiled atka mackerel and then to Ishikarinabe.Junmaishu served at room temperature was relatively suited to boiled crab, and then to slices of raw cuttlefish. Every sake was not suited for izushi of red salmon.

魚類のα‐アクチニンとＦ‐アクチンの相互作用におよぼす温度の影響

α-Actinins which were purified from five different species of fish and rabbit skeletal muscles had the same subunit weight, approximately 100, 000, as determined by SDS-polyacrylamide gel electrophoresis. The effect of various α-actinins on F-actin viscosity and turbidity was compared by alternating incubation temperature. It was found that an increase in rabbit F-actin viscosity with fish α-actinins occured at lower temperatures in warm to cold water adapted species. This order of the temperature dependence for fish α-actinins was the same as obtained by measuring temperature to give the maximum increase in turbidity of F-actin. Similar results were obtained when rabbit F-actin was replaced by atka mackerel F-actin. The effect of temperature was completely re-versible. Similar temperature dependence resulted when the effect of different fish α-actinins was mea-sured in terms of actomyosin Mg2+-ATPase activity enhancement. These findings suggest that the temperature dependence of fish α-actinin-F-actin interaction may be correlated to the environmental temperature at which the fish lives.

各種魚類の筋原繊維Ｃａ‐ＡＴＰアーゼの変性速度に及ぼすｐＨと温度の影響

First order rate constants (KD) for inactivation of myofibrillar Ca-ATPase from several fish species and rabbit were measured at various pHs (5.1-7.6) and at various temperatures (1-50°C). The ARRHENIUS plots for most KD thus obtained were found to be linear. Moreover, as pH falls, whole linear plots shifted to lower temperature range, and the slope became more gentle. In fact, the plots at pH 5.8 and pH 5.4 for myofibrils of skipjack tuna (warm water fish) nearly coincided with those at pH 7.6 for sardine (temperate water fish), and for atka mackerel (cold water fish). Thermodynamic activation parameters for the inactivation decreased with pH fall, though the proportions of ΔH≠ as well as ΔS≠ varied considerably and C varied somewhat.In contrast, at lower pH than 6.1 for temperate and cold water fishes, 5.4 for warm water fish, and 5.2 for rabbit myofibrils, ARRHENIUS plots consisted of two linear regions with a break in the slope at around 16-23°C. Since such a plot over lower temperature range had a rather gentle slope, a reduction of denaturation rate was accomplished more effectively by neutralization of acid than by lowering temperature.From these results, a possible rate and degree of denaturation of myofibrillar proteins was discussed in relation to post-morten change in muscular pH and variation of storage temperature of these fishes.

各種魚類筋肉アクトミオシンATPaseの温度安定性について

Actomyosins from the dorsal muscles of various fish species were prepared and the thermo-stability of the respective Ca2+-ATPase activities was studied. 1) The rate of inactivation of ATPase at 35° varied greatly among actomyosins from different fish species. 2) Since the inactivation of actomyosin ATPase at 25, 30, 35 and 40°C respectively, was a first order process, the rate constants of inactivation at the respective temperatures were calculated. 3) The rates of inactivation of actomyosin ATPase on incubation for definite periods were measured with respect to temperature. The temperature at which approximately fifty percent loss of ATPase activity occurred within 30 minutes varied greatly among actomyosins from various fish species. 4) From the results of the thermal inactivation studies, an order of relative thermo-stability is clearly evident, tilapia actomyosin being the most stable and eel, carp (=herabuna), yellowtail, rainbow trout (=kokanee salmon), rockfish, greenling, Atka mackerel, and Alaska pollack, the least stable among the fish species studied. With regard to the thermo-stability of actomyosin ATPase, it is suggested that the actomyosins of different fish species have become adapted to the respective body temperatures of these species.

魚体完全利用に関する研究IV

A good deal of fish viscera or the protein liquid after extracting oil has been abandoned every year. The authors have studied its utilization and succeeded in the production of a fowl feed-S. P. Feed-in an industrial scale. In the present paper described the comparative study of amino acid composition and contents of B-group vitamins in the protein of the fish viscera prepared from cuttle fish, octopus, atka mackerel and pollack. In addition above components in the S. P. Feed made from cuttle fish liver, commercial sardine meal and fish soluble (made in U. S. A.) were compared. The results obtained were tabulated in Table 6, 7 and 8: sixteen amino acids were determined by colorimetric paperchtomatography and B-group vitamine by chemical methods except vitamine B12. Distribution of amino-acids in the viscera proteins seemed to be relatively uniform in the fish muscle proteins, irrespective of the kind of viscera. It is noticeable that methionine content in these viscera preparations is higher than in the fish muscle protein and others, although there seemed to be some difference in the content of several amino acids. While the B-group vitamine contents of fish visceia are generally high, those of Cephalopoda are particularly rich in B2 and B12, and thus the Cephalopoda viscera seemes to be a good material for domestic fowl feed. From the amino acid composition and vitamine contens, the fish soluble feed made from these fish viscera may be superior to sardine meal and so-called fish soluble.

魚体完全利用に関する研究-I

A good deal of fish viscera or the protein liquid after extracting oil has been abandoned every year. The authors have studied its utilization and succeeded in the production of a fowl feed-S. P. Feed-in an industrial scale. In the present paper described the comparative study of amino acid composition and contents of B-group vitamins in the protein of the fish viscera prepared from cuttle fish, octopus, atka mackerel and pollack. In addition above components in the S. P. Feed made from cuttle fish liver, commercial sardine meal and fish soluble (made in U. S. A.) were compared. The results obtained were tabulated in Table 6, 7 and 8: sixteen amino acids were determined by colorimetric paperchtomatography and B-group vitamine by chemical methods except vitamine B12. Distribution of amino-acids in the viscera proteins seemed to be relatively uniform in the fish muscle proteins, irrespective of the kind of viscera. It is noticeable that methionine content in these viscera preparations is higher than in the fish muscle protein and others, although there seemed to be some difference in the content of several amino acids. While the B-group vitamine contents of fish visceia are generally high, those of Cephalopoda are particularly rich in B2 and B12, and thus the Cephalopoda viscera seemes to be a good material for domestic fowl feed. From the amino acid composition and vitamine contens, the fish soluble feed made from these fish viscera may be superior to sardine meal and so-called fish soluble.

ON THE OIL OF HOKKE (Pleurogrammus monopterygius, Pallas), WITH SPECIAL REFERENCE TO THE OCCURRENCE OF NEW HIGHLY UNSATURATED C28-FATTY ACIDS

Abstract The chemical and physical characteristics of a sample of the oil of “Hokke” (pleurogrammus monopterygius, Pallas) have been determined. In the investigation of higher fraction and distillation residue, the authors have recognized the probable existences of highly unsaturated fatty acids of higher molecules such as nisinic acid C24H36O2((Remark: Graphics omitted.)6), scoliodonic acid C24H38O2((Remark: Graphics omitted.)5), thynnic acid C26H40O2 ((Remark: Graphics omitted.)6), sibic acid C26H42O2((Remark: Graphics omitted.)5), and highly unsaturated fatty C28-acid such as C28H46O2((Remark: Graphics omitted.)5), etc. In addition to these compounds, it appears also to contain C28H42O2((Remark: Graphics omitted.)7), C28H44O2((Remark: Graphics omitted.)6), etc. Highly unsaturated C28-fatty acids have not yet been reported as occurring in any other oils. Since the authors found shortly before scoliodonic acid C24H38O2((Remark: Graphics omitted.)5), in a shark liver oil (Scoliodon laticaudus Müller and Henle), the research of these kinds of highly unsaturated fatty acids of higher molecules became to arous interest in our country. Thus, Y. Toyama and T. Tsuchiya(6) found nisinic acid C24H36O2 and scoliodonic acid C21H38O2 in herring oil, sardine oil and other fish oils, S. Ueno and C. Yones(7) detected not only these new acids, but also thynnic acid C26H40O2, sibic acid C26H42O2, etc. In consideration of the distribution of constituent acids in several kinds of fish oils, the general distribution curves of fatty acid shown in Fig. 2 can be assumed. From curve III, it is evident that the highly unsaturated C28-acids have a possible existence. Nevertheless, to our vexation in the present experiment, these compounds have not been isolated in a pure state, but their occurrence could only be suggested by the bromine contests of bromides. Unsaponifiable substance contain 35.4% of cholesterol C27H46O, and the remainder, which is in liquid state, seems to be composed chiefly of oleyl alcohol C18H38OH. It is a characteristic of this oil that it contains comparatively large quantities of higher molecular C20- and C22-acids, among which the authors have isolated an acid C22H42O2, undoubtedly cetoleic acid.

On the Composition of Hokke (Pleuro-grammus monopterygius)-Oil, Especially the Occurence of New Highy Unsaturated Fatty Acids

On the Composition of Hokke (Pleuro-grammus monopterygius)-Oil, Especially the Occurence of New Highy Unsaturated Fatty Acids