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パシフィック・ヘイクのジェリーミートにおける粘液胞子虫とプロテアーゼ活性との関連
https://fra.repo.nii.ac.jp/records/2005409
https://fra.repo.nii.ac.jp/records/2005409cec459c9-0e61-45f6-9210-195d2fe8edfc
| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2024-05-22 | |||||||||||
| タイトル | ||||||||||||
| タイトル | パシフィック・ヘイクのジェリーミートにおける粘液胞子虫とプロテアーゼ活性との関連 | |||||||||||
| 言語 | ja | |||||||||||
| タイトル | ||||||||||||
| タイトル | Jellied Condition in Pacific Hake in Relation to Myxosporidian Infection and Protease Activity | |||||||||||
| 言語 | en | |||||||||||
| 言語 | ||||||||||||
| 言語 | jpn | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||
| アクセス権 | ||||||||||||
| アクセス権 | metadata only access | |||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_14cb | |||||||||||
| 著者 |
小長谷, 史郎
× 小長谷, 史郎× 青木, 徹雄
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| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | The phenomenon that fish fesh infected with myxosporidian parasite softens abnormally or jellifies when stood at elevated temperatures is by no means rare among many species of fish, and is rather common in hakes. This muscle degradation has been considered to be due to breakdown of muscle protein by the action of protease secreted by the parasite. However, there is not yet enough evidence to confirm the possibility that the parasite produces protease in the muscle tissue. Some investigators, on the other hand, have reported the occurrence of similar jelly-like conditions even in unparasitized fishes such as flounder, sole, tuna and salmon. A reversed case in which the fish muscle never jellied, even if it was infected with a myxosporida, was also observed. The present study was undertaken to elusidate if protease in the jellied meat of Pacific hake Merluccius productus was derived from the parasite and was carried out in three ways: The first was to investigate relationship among the degree of infection, protease activity and muscle jellification. The second was to characterize the enzyme. The last was to locate the enzyme in the parasitized muscle tissue. Furthermore, how the factors such as the degree of infection, protease activity, temperature and length of standing time are related to the severity of the jellied condition was examined. There was a close relationship among the degrees of infection, protease activity and jellification. The protease was neither cathepsin B nor cathepsin D, and it was localized in the muscle fibers infected with Chloromyxum sp. (cysts). From these findings, it was concluded that the protease responsible for the jellification was derived from the parasite. The rate of the muscle jellification was observed to be highest at 60°C. When the degree of infection was above the level of 5 × 10⁷ spores per gram of the muscle tissue, the jellification proceeded extremely rapidly. For example, the muscle heavily parasitized (ca. 2 × 10⁸ spores/g) liquefied within 4 minutes at 60°C, 20 hours at 25℃ and 14 days at 4°C. The muscle parasitized below the level of 10⁶ spores per gram somewhat softened, but did not liquefy under the above conditions. | |||||||||||
| 言語 | en | |||||||||||
| 抄録 | ||||||||||||
| 内容記述タイプ | Abstract | |||||||||||
| 内容記述 | 1) パシフィック·ヘイク Merluccius productus のジェリーミート発現の原因はプロテアーゼによる組織崩壊であるが,このプロテアーゼは,筋肉中に寄生している胞子虫に由来し,チオールプロテアーゼに属する酵素で,カテプシソBやDではないことが明らかにされた。2) 解凍後のヘイクのジェリー化の速度は寄生度合,すなわち,プロテアーゼ活性の強度,および温度に依存し,60℃付近で最大となる。筋内1g中の胞子数が5×10⁷を越えるものでは容易にジェリー化し,4℃で1~2週間,25℃で15~20時間,60℃で4分以内に筋肉は流動状になる。3) 少量の筋肉片を用いて自己タンパク分解活性を測定することによって,実験室的には簡便にジェリー化の予知ができた。 | |||||||||||
| 言語 | ja | |||||||||||
| 書誌情報 |
ja : 東海区水産研究所研究報告 en : Bulletin of Tokai Regional Fisheries Research Laboratory 巻 105, p. 1-16, ページ数 16, 発行日 1981-10-25 |
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| 出版者 | ||||||||||||
| 出版者 | 東海区水産研究所 | |||||||||||
| 言語 | ja | |||||||||||
| 出版者 | ||||||||||||
| 出版者 | Tokai Regional Fisheries Research Laboratory | |||||||||||
| 言語 | en | |||||||||||
| ISSN | ||||||||||||
| 収録物識別子タイプ | PISSN | |||||||||||
| 収録物識別子 | 0040-8859 | |||||||||||
| 書誌レコードID | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AN00156834 | |||||||||||
| 情報源 | ||||||||||||
| 識別子タイプ | Local | |||||||||||
| 関連識別子 | tokai_k_105_1 | |||||||||||
| 関連サイト | ||||||||||||
| 識別子タイプ | URI | |||||||||||
| 関連識別子 | https://agriknowledge.affrc.go.jp/RN/2010243986 | |||||||||||
| 言語 | ja | |||||||||||
| 関連名称 | 日本農学文献記事索引(agriknowledge) | |||||||||||
