Abalone Muscle Research Articles

Odors influencing foraging behavior of the California spiny lobster,Panulirus interruptus, and other decapod crustacea

Trapping experiments were conducted in the More Mesa coastal area of Santa Barbara, California, 4 km east of the U.C. Santa Barbara campus. Live intact and injured prey and excised tissues were placed in traps, in containers allowing odor release but preventing contacts with entering animals. Individuals of six prey species failed to attract lobsters when alive and intact, but some became attractive once injured. Excised tissues were the most effective baits. Abalone and mackerel muscle were attractive to lobsters but relatively nonattractive to crabs, while angel shark muscle was attractive to crabs but not to lobsters. Shrimp cephalothoraces were repellent to lobsters. Naturally occurring attractant and repellent tissues are thus identified and chemo‐sensory abilities of lobsters and sympatric crabs are demonstrated to differ. Abalone muscle increased in attractivity following 1–2 days field exposure. Molecular weights of stimulants released by both weathered and fresh abalone were < 10,000 daltons with...

A new Perkinsus species (Apicomplexa, Perkinsea) from the abalone Haliotis ruber

A new protozoan of the genus Perkinsus is described from the muscle and hemolymph of the blacklip abalone, Haliotis ruber, from South Australia. It occurs in the muscle of the adductor and mantle, and free and in brownish masses in the hemolymph. Cells cultured in thioglycollate medium produced a prezoosporangium which stained blue-black with iodine. The parasite differs from Perkinsus marinus, the only other member of the class, in having a much larger trophozoite, an eosinophilic vacuoplast when present, a short discharge tube, and appears to be uninfective to oysters.

Studies on the extracts from the muscle of molluscs. Occurrence of chondrine, l-1,4-thiazane-3-carboxylic acid-1-oxide, in the muscle of abalone.

An unusual amino acid, which gave an intense blue color with ninhydrin reagent, was found in the extract of the muscle of abalone Haliotis discus hannai. It was isolated by ion exchange chromatography, followed by preparative paper electrophoresis. This compound was identified as chondrine, L-1, 4-thiazane-3-carboxylic acid-1-oxide, on the basis of comparison with the authentic specimen. Chondrine has been found in several marine algae, but not in animal tissues until now.

Studies on the extract from the muscle of molluscs. Isolation of L-pyrrolidine-2,5-dicarboxylic acid from the muscle of abalone.

In the strongly acidic amino acid fraction of the muscle extract of abalone Hariotis discus hannai several acidic ninhydrin positive substances were detected by paper electrophoresis and paper chromatography. They were purified by ion exchange chromatography. One of them, which gave a yellow color with ninhydrin reagent and a blue color with isatin, was obtained as colorless crystals. Its chemical structure was established as L-pyrrolidine-2, 5-dicarboxylic acid (IV) by means of mass, NMR, ORD and IR spectrometries. IV has only been found in a red algs Shizymenia dubyi but not in animal tissues until now.

Myosin from Molluscan Abalone, Haliotis discus

Actomyosin was extracted from smooth muscle of molluscan abalone with 0.1 M PPit pH 6.4. Myosin was separated from the actomyosin by centrifugation at 100,000 X g in the presence of 5 mM ATP and 10 mM MgCl2. Myosin in the supernatant was further purified by gel filtration on a Sepharose 4B column. Paramyosin contamination of the actomyosin preparation interfered with the isolation of myosin and complete removal of actin and paramyosin from the myosin has not been accomplished. The myosin appeared to consist of a single f-chain and a single g-chain, as examined by SDS-disc electrophoresis in 8 or 13.7% acrylamide gel. The ATPase [EC 3.6.1.3] activity of this myosin in 0.5 M KCL at neutral pH and at 0 degrees was rather unstable and decreased by 10-20% per day. The effects of rho-chloromercuribenzoate and EDTA on the ATPase activity were similar to those observed with other smooth muscle myosin but the dependence upon pH or KCL concentration was different.

アワビのパラミオシンの単離と諸性状

The muscle of abalone was analyzed for protein composition with the following results: water-soluble protein, 22 %; salt-soluble protein, 34%; alkali-soluble protein, 20%; and stroma, 24%. On sedimentation analysis, approximately 65% of the salt-soluble protein was accounted for by paramyosin. An ultracentrifugally homogeneous paramyosin was prepared essentially according to BAILEY's ethanol-dried method. It showed a s020, W of 3.14 S and was completely salted in with KCI beyond 0.35μ. The intrinsic viscosity at 25°C was estimated at 3.1dl/g. The paramyosin was rich in arginine, aspartic acid, and glutamic acid, but did not contain proline or tryptophan, in rough accord with previous reports on other paramyosins. The abalone paramyosin showed little ATPase activity over the pH range examined, 5 through 9.5, irrespective of the presence of Ca++ or Mg++. This was also the case with the paramyosin prepared by a slightly modified BAILEY's wet-extraction method.

エゾアワビ外套膜の酸可溶核酸成分の研究

Acid-soluble nucleotides in the muscle of abalone, Haliotis discus hannai, were fractionated by anion-exchange chromatography, and adenine, hypoxanthine, AMP, ADP, ATP, UDP-N-acetylglucosamine and UDP-N-acetylgalactosamine were identified. The total amount of the nucleotides was found to be 1.07 μmoles per g of fresh tissue, the value being fairly lower than those reported for the muscle and hepatopancreas. The content of UDP-N-acetylhexosamine was considerably high.

魚貝類のパントテン酸含量

The pantothenic acid (PA) content in the tissues of various kinds of fish and shellfish has been determined by microbiological assay (SKEGGS, H. R. and WRIGHT, L. D., 1944) using Lactobacillus arabinosus as the test microbe. 1. Among the tissues of fish so far examined, the gonad is most potent in the PA content, and both the dark colored meat and the liver rank next. Whereas, the PA level in the ordinary meat is poor except the case of flounders, whose ordinary meat contains more PA than the liver (Table 1). 2. In the common mackerel, Scomber japonicus, the quantitative ratios of PA in the meat (both ordinary and dark), gonad and liver to the total PA contents are about 70, 10, and 5% respectively (Table 2). 3. The individual differences of the PA content in the ordinary meat and the liver are little among the same species. It seems that the ordinary meat of fish with a greater locomotion contains PA more abundantly than that of bottom fish or less locomotive ones (Table 3). 4. The level of PA in soft parts of bivalves is generally between those in the liver and the ordinary meat of usual fish. It is worth noting that the muscle of abalone is found with very rich PA content (Table 4).