Details of the Researcher

PHOTO

Yoshihiro Ochiai
Section
Graduate School of Agricultural Science
Job title
Professor
Degree

  • 農学博士 (The University of Tokyo)

Research History 10

  • 2025/10 - Present
    TOHOKU Univ.　Graduate School of Agricultural Science　Professor

  • 2023/04 - Present
    Tohoku University

  • 2023/04 - 2025/09
    東北大学 農学研究科　学術研究員

  • 2023/04 - 2025/09
    Tohoku Univ.　Project Professor, Research Fellow

  • 2015/04 - 2023/03
    Tohoku University　Graduate School of Agricultural Science

  • 2011/04 - 2015/03
    東海大学海洋学部 教授　水産学科 食品科学専攻

  • 2001/04 - 2011/03
    The University of Tokyo　Graduate School of Agricultural and Life Sciences

  • 1991/11 - 2001/03
    Ibaraki University　College of Education

  • 1990/06 - 1991/10
    Brandeis University　Biology Department

  • 1983/05 - 1991/10
    東京大学農学部 助手　水産学科 水産化学

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Education 4

  • The University of Tokyo

    - 1983/03

  • The University of Tokyo

    - 1981/03

  • The University of Tokyo

    1989/03 -

  • 東京大学　大学院農学系研究科 博士課程 中退

    1983/05 -

Committee Memberships 18

  • オープンイノベーション研究・実用化推進事業　審査委員

    2026/04 - Present

  • NPO法人国際食育交流促進協会　理事

    2024/05 - Present

  • 農林水産省　委託プロジェクト事業評価委員

    2023/12 - 2026/03

  • 日本水産学会　理事

    2020/03 - 2024/05

  • 人事院　試験専門委員

    2016/06 - 2023/03

  • 大学改革支援・学位授与機構　審査委員

    2016/04 - 2023/03

  • 日本水産学会　学会賞選考委員

    2021/04 - 2023/02

  • 生物系特定産業技術研究支援センター　評価委員

    2021/10 - 2022/03

  • 日本学術振興会　特別研究員等審査会 部会長

    2021/07 - 2022/03

  • 日本水産学会　編集委員会委員長

    2021/03 - 2022/02

  • 日本水産学会東北支部　支部長

    2020/03 - 2022/02

  • 日本学術振興会　審査委員（第一部会）

    2018/12 - 2019/11

  • 日本冷凍空調学会　編集委員

    2015/04 - 2018/03

  • 日本水産学会シンポジウム企画委員　委員

    2016/09 - 2017/03

  • 日本水産学会　シンポジウム企画責任者

    2016/04 - 2016/09

  • 日本水産学会・学会賞選考委員会　選考委員

    2015/04 - 2016/03

  • 日本学術振興会　学術システム研究センター研究員

    2012/04 - 2015/03

  • 日本水産学会　企画責任者

    2017/03 -

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Professional Memberships 2

  • 日本理科教育学会

    2025/10 - Present

  • Japanese Society of Fisheries Science

Research Interests 4

  • タンパク質化学

  • 有効利用

  • Food chemistry

  • Biochemistry

Research Areas 1

  • Life sciences / Marine/Aquatic life sciences /

Awards 3

  1. 日本水産学会功績賞

    2022/11　日本水産学会　魚介類タンパク質の性状に関する一連の研究

  2. Best Paper Award

    2022/08　Metmyoglobin reducing activity in the mitochondrial fraction from the dark muscle of tuna

  3. 日本水産学会賞奨励賞

    1994/04/01　日本水産学会

Papers 55

  1. Response surface methodology (RSM) for optimization of gelatin extraction from pangasius fish skin and its utilization for hard capsules Peer-reviewed

    M Nurilmala, Diah S Roni N, Via R K, Noviyan D, Erin, A W Pranata, Y Ochiai

    Arabian J Chem　16　(8)　104938　2023/06

  2. Modification of the oxygen radical absorbance capacity assay and its application in evaluating the total antioxidative state in fish Peer-reviewed

    Toshiki Nakano, Satoshi Hayashi, Yoshihiro Ochiai, Hitoshi Shirakawa, Haiyun Wu, Hideaki Endo, Hui Yu

    Advances in Redox Research　6　100049-100049　2022/12

    Publisher: Elsevier BV

    DOI： 10.1016/j.arres.2022.100049 　

    ISSN： 2667-1379

  3. Expression and characterization of rainbow trout Oncorhynchus mykiss recombinant myoglobin Peer-reviewed

    Muhammad Mehedi Hasan, Hideki Ushio, Yoshihiro Ochiai

    Fish Physiology and Biochemistry　47　(5)　1477-1488　2021/10

    Publisher: Springer Science and Business Media LLC

    DOI： 10.1007/s10695-021-00991-0 　

    ISSN： 0920-1742

    eISSN： 1573-5168

  4. Research issues of fish muscle protein in current seafood processing

    Tooru Ooizumi, Shoichiro Ishizaki, Hideto Fukushima, Yoshihiro Ochiai, Masahito Matsukawa

    Nippon Suisan Gakkaishi (Japanese Edition)　87　(5)　553　2021/09/15

    Publisher: Nihon Suisan Gakkai

    DOI： 10.2331/suisan.WA2866-0 　

    ISSN： 1349-998X 0021-5392

  5. Lessons from the Great East Japan Earthquake: The current situation 10 years after the earthquake and the future of the local communities

    TOMOHIKO KAWAMURA, SATOSHI KATAYAMA, NOBUYUKI YAGI, TOSHIHIRO WADA, TAKAMI MORITA, YOSHIHIRO OCHIAI

    Nippon Suisan Gakkaishi (Japanese Edition)　87　(5)　514-515　2021/09/15

    Publisher: Nihon Suisan Gakkai

    DOI： 10.2331/suisan.WA2861-0 　

    ISSN： 1349-998X 0021-5392

  6. Tissue observation and quality evaluation of olive flounder thawed by 100 MHz electromagnetic radiation

    MINORU SATO, KOUICHI WATANABE, AKIKO YAMAUCHI, TOSHIYASU YAMAGUCHI, TOSHIKI NAKANO, YOSHIHIRO OCHIAI, SATOSHI KATAYAMA, YUKARI NIWA, YUSUKE YAMADA

    NIPPON SUISAN GAKKAISHI　87　(3)　275-280　2021/05/15

    Publisher: Japanese Society of Fisheries Science

    DOI： 10.2331/suisan.20-00049 　

    ISSN： 0021-5392

    eISSN： 1349-998X

  7. Thermal denaturation and autoxidation profiles of carangid fish myoglobins International-journal Peer-reviewed

    Muhammad Mehedi Hasan, Purnama Arafah, Hideo Ozawa, Hideki Ushio, Yoshihiro Ochiai

    Fish Physiology and Biochemistry　47　(2)　487-498　2021/04

    Publisher: Springer Science and Business Media LLC

    DOI： 10.1007/s10695-021-00928-7 　

    ISSN： 0920-1742

    eISSN： 1573-5168

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    Although myoglobin (Mb) has been considered to be one of the well-characterized proteins, screening of post-genomic era databases revealed the lack of adequate information on teleost Mbs. The present study was aimed to investigate stability and functional features of Mbs from three teleosts of the same family. To unfold how primary structure influences the stability and function of proteins, Mbs were purified from the dark muscles of three carangids, namely, yellowtail, greater amberjack, and silver trevally. Thermostabilities measured by circular dichroism (CD) spectrometry revealed species-specific thermal denaturation pattern, i.e., silver trevally > yellowtail > greater amberjack Mbs. On the other hand, autoxidation rate constants of the ferrous forms of those three carangid Mbs showed positive correlation between the ferrous state of the heme iron and rising temperature. The order of autoxidation rate was in the order of greater amberjack > yellowtail > silver trevally Mbs. The finding of the present study denotes that the thermal stability is not necessarily correlated with the functional stability of carangid Mbs even though their primary structures shared high homology (84-94%).

  8. Metmyoglobin reducing activity in the mitochondrial fraction from the dark muscle of tuna Peer-reviewed

    Yanli Xu, Toshiki Nakano, Yoshihiro Ochiai

    Food Science and Technology Research　27　(3)　397-403　2021

    Publisher: Japanese Society for Food Science and Technology

    DOI： 10.3136/fstr.27.397 　

    ISSN： 1344-6606

    eISSN： 1881-3984

  9. Evaluation of the properties of tuna skin gelatin as a hard capsule material Peer-reviewed

    Mala Nurilmala, Sendy Chrisman Adinugraha, Agoes Mardiono Jacoeb, Susi Susilawati, Yoshihiro Ochiai

    Fisheries Science　86　(5)　917-924　2020/09

    Publisher: Springer Science and Business Media LLC

    DOI： 10.1007/s12562-020-01457-7 　

    ISSN： 0919-9268

    eISSN： 1444-2906

  10. Morphological and molecular identification of seahorses (Hippocampus spp.) from the coast of Sumatra Island, Indonesia

    Fadiyah Hanifaturahmah, Dyah Perwitasari-Farajallah, Nurlisa Alias Butet, Mala Nurilmala, Agus Oman Sudrajat, Yoshihiro Ochiai

    Biodiversitas Journal of Biological Diversity　21　(9)　4116　2020/08/16

    Publisher: UNS Solo

    DOI： 10.13057/biodiv/d210924 　

    ISSN： 1412-033X

    eISSN： 2085-4722

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    Abstract. Hanifaturahmah F, Perwitasari-Farajallah D, Butet NA, Nurilmala M, Sudrajat AO, Ochiai Y. 2020. Morphological and molecular identification of seahorses (Hippocampus spp.) from the coast of Sumatra Island, Indonesia. Biodiversitas 21: 4116-4123. Seahorses (Hippocampus spp.) species are difficult to be identified based on their color, shape, and body size, especially for their juveniles. The purposes of this study were to identify seahorse species from Indonesian waters (Riau Islands and Lampung, Sumatra Island) based on the sequence variations in the 16S rRNA and COI genes and to analyze the kinship of these seahorses. The morphological identification was performed, followed by the validation of the identification based on a molecular approach. Both identification methods showed the one species from Riau Islands was H. kuda, while the others (n=2) were H. comes. All specimens from Lampung (n=3) were H. comes. The specimens of H. comes from Riau Islands and Lampung were the same haplotype based on the 16 S rRNA sequence. Based on the COI, H. comes from Riau Islands (n=2) were found to be one haplotype (haplotype 1; n=2), while those from Lampung (n=3) consisted of two haplotypes (haplotype 1; n=2 and haplotype 2; n=1). Phylogenetic analysis based on both genes revealed that H. comes from Riau Islands and Lampung belongs to the same clade, while H. kuda from Riau Islands (n=1) was included in the lineage B (Indian Ocean).

  11. Characterization and Antioxidant Activity of Collagen, Gelatin, and the Derived Peptides from Yellowfin Tuna (Thunnus albacares) Skin Peer-reviewed

    Mala Nurilmala, Hanifah Husein Hizbullah, Euis Karnia, Eni Kusumaningtyas, Yoshihiro Ochiai

    Marine Drugs　18　(2)　98-98　2020/01/31

    Publisher: MDPI AG

    DOI： 10.3390/md18020098 　

    eISSN： 1660-3397

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    Skin waste from tuna processing needs to be utilized, such as extraction of its collagen and gelatin. Their functional properties can be improved by enzymatic hydrolysis for conversion to peptides. Thus, the research objectives were to examine the characteristics and antioxidant activity of collagen, gelatin, and the derived peptide from yellowfin tuna skin. Collagen was extracted using 0.75 M acetic acid at 4 °C, while gelatin was prepared using 0.25% citric acid and extracted at 65 °C. Hydrolysis was carried out with 2% Alcalase, followed by fractionation with a molecular weight cut off sieve for both collagen and gelatin. Collagen yield was 22.6% with pH value of 6.63 and whiteness of 96.7%. Gelatin yield was 20.0% with pH value of 4.94 and whiteness of 51.0%. Hydrolysis for three hours resulted in 52.7% and 45.2% degree of hydrolysis for collagen and gelatin, respectively. The molecular weights of collagen peptides ranged from 2.94 to 11.93 kDa, while those of gelatin peptides ranged from 3.54 to 16,620 kDa. Antioxidant activities of these peptides were higher than those before hydrolysis. The high antioxidant activity (IC50) of collagen peptides were found in <3, 3–10, and 10–30 kDa fractions as well as in the gelatin peptides.

  12. Simulation of the inhibitory effect of dissolved oxygen against browning of red-fieshed fish meat

    Hideo Ozawa, Yoshihiro Ochiai

    Nippon Suisan Gakkaishi (Japanese Edition)　86　(5)　402-409　2020

    DOI： 10.2331/suisan.20-00037 　

    ISSN： 0021-5392

    eISSN： 1349-998X

  13. Simulation of the inhibitory effect of dissolved oxygen against browning of red-fleshed fish meat

    OZAWA HIDEO, OCHIAI YOSHIHIRO

    NIPPON SUISAN GAKKAISHI　86　(5)　402-409　2020

    Publisher: The Japanese Society of Fisheries Science

    DOI： 10.2331/suisan.20-00037 　

    ISSN： 0021-5392

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    <p> The commercial value of red-fleshed fish meat is decreased by browning, which is caused by the oxidation of myoglobin (Mb) to metMb. The formation of metMb proceeds by the SN2 reaction caused by a water molecule in the distal heme pocket attacking the heme iron in oxyMb. The higher partial pressures of oxygen and nitrogen reduce the rate of metMb formation from oxyMb. The present research was performed to determine whether free oxygen molecules could prevent oxidation of oxyMb. Simulation of the molecular dynamics of the system consisting of oxyMb with one oxygen molecule was performed. The partial oxygen pressure was estimated to be approx. 1.6 atm, causing about 40% of oxygen molecules to interact with oxyMb, and the number of water molecules in the distal heme pocket decreased to about two-thirds. Under an oxygen pressure of 1 atm, the rate of metMb formation was expected to reduce to about three-fourths compared to that under vacuum packaging.</p>

  14. Elimination of the major allergen tropomyosin from shrimp muscle by boiling treatment

    Hideo Ozawa, Akira Yamamura, Takeo Kimijima, Shoichiro Ishizaki, Yoshihiro Ochiai

    Fisheries Science　86　(1)　197-202　2020/01

    Publisher: Springer Science and Business Media LLC

    DOI： 10.1007/s12562-019-01373-5 　

    ISSN： 0919-9268

    eISSN： 1444-2906

  15. The composition and anti-inflammatory effect of polysaccharides from the red alga Chondrus verrucosus Peer-reviewed

    Xiaolu He, Akiko Yamauchi, Toshiki Nakano, Toshiyasu Yamaguchi, Yoshihiro Ochiai

    Fisheries Science　85　(5)　859-865　2019/09

    Publisher: Springer Science and Business Media LLC

    DOI： 10.1007/s12562-019-01336-w 　

    ISSN： 0919-9268

    eISSN： 1444-2906

  16. Thermostability of tropomyosins from the fast skeletal muscles of tropical fish species International-journal Peer-reviewed

    Ming-Chih Huang, Cheng-Linn Lee, Yoshihiro Ochiai, Shugo Watabe

    Fish Physiology and Biochemistry　45　(3)　1189-1202　2019/06

    Publisher: Springer Science and Business Media LLC

    DOI： 10.1007/s10695-019-00632-7 　

    ISSN： 0920-1742

    eISSN： 1573-5168

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    In order to investigate the species-specific heat tolerance of tropical fishes, the thermodynamic properties of muscle tropomyosin, a member of myofibrillar proteins, were compared among milkfish, tilapia, grouper, and mudskipper. The purified tropomyosins were subjected to differential scanning calorimetry and circular dichroism spectrometry. To unveil the relationship between the stability and the amino acid sequences, the muscle tropomyosin genes of the four species were also cloned, and their deduced amino acid sequences were compared. Thermodynamic analysis revealed that the milkfish tropomyosin showed lower refolding ability after thermal denaturation, compared with those of the other species. The amino acid sequences of these tropomyosins were similar to each other, with the identity being in the range of 95-96%.

  17. Characterization of collagen and its hydrolysate from yellowfin tuna Thunnus albacares skin and its potency as antioxidant and antiglycation agents Peer-reviewed

    Mala Nurilmala, Rizsa Mustika Pertiwi, Tati Nurhayati, Shita Fauzi, Irmanida Batubara, Yoshihiro Ochiai

    Fisheries Science　85　(3)　591-599　2019/06

    Publisher: Springer Science and Business Media LLC

    DOI： 10.1007/s12562-019-01303-5 　

    ISSN： 0919-9268

    eISSN： 1444-2906

  18. Effects of fermentation methodon quality of sakura shrimp sauce

    Yasuhiro Funatsu, Tomohiro Hirose, Shuji Yoshikawa, Yoshihiro Ochiai

    Nippon Shokuhin Kagaku Kogaku Kaishi　66　(5)　179-185　2019

    Publisher: Japanese Society for Food Science and Technology

    DOI： 10.3136/nskkk.66.179 　

    ISSN： 1341-027X

  19. Effects of Fermentation Methods on the Quality of Fish Sauce from Sakura Shrimp Lucensosergia lucens Peer-reviewed

    Y. Funatsu, T. Hirose, S. Yoshikawa, Y. Ochiai

    J Japan Soc Food Sci Technol　66　(5)　2019

    ISSN： 1341-027X

  20. Expression levels of myoglobin in muscle and non-muscle tissues of rainbow trout Oncorhynchus mykiss, a hypoxia intolerant species Peer-reviewed

    Hasan, Muhammad Mehedi, Ushio, Hideki, Ochiai, Yoshihiro

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY　225　48-57　2018/11

    DOI： 10.1016/j.cbpb.2018.07.002 　

    ISSN： 1096-4959

    eISSN： 1879-1107

  21. Availability of myoglobin as a molecular marker for phylogenetic relationships of fish Peer-reviewed

    Ming-Chih Huang, M.C, Ochiai, Y, Watabe, S

    J. Agric. Sci. Technol.　2018/05

  22. pH- and temperature-dependent denaturation profiles of tuna myoglobin Peer-reviewed

    Mala Nurilmala, Hideki Ushio, Yoshihiro Ochiai

    Fisheries Science　10.1007/s12562-018-1198-1　1-9　2018/04/05

    Publisher: Springer Tokyo

    DOI： 10.1007/s12562-018-1198-1 　

    ISSN： 1444-2906 0919-9268

  23. A streamlined isolation method and the autoxidation profiles of tuna myoglobin Peer-reviewed

    Nurilmala, M, Ushio, H, Watabe, S, Ochiai, Y

    J. Food Sci. Technol.　55　(5)　1641-1647　2018/04

  24. Structural and dynamical characteristics of tropomyosin epitopes as the major allergens in shrimp Peer-reviewed

    Hideo Ozawa, Koji Umezawa, Mitsunori Takano, Shoichiro Ishizaki, Shugo Watabe, Yoshihiro Ochiai

    Biochemical and Biophysical Research Communications　498　(1)　119-124　2018/03/25

    Publisher: Elsevier B.V.

    DOI： 10.1016/j.bbrc.2018.02.172 　

    ISSN： 1090-2104 0006-291X

    eISSN： 1090-2104

  25. Characterization of myosin heavy chains from the mantle muscles of cephalopods Peer-reviewed

    Guo-Feng Wang, Shugo Watabe, Yoshihiro Ochiai

    J. Biochem. Biotech.　1　(1)　31-38　2017/12/15

  26. pH-dependence of coiled-coil structural parameters of shrimp tropomyosin studied by molecular dynamics simulation Peer-reviewed

    Ozawa, O, Umezawa, K, Takano, M, Ishizaki, S, Watabe, S, Ochiai, Y

    Proceedings of The JSFS 85th Anniversary-Commemorative International Symposium　(10008)　2017/09

  27. Species identification by DNA barcoding and sarcoplasmic protein profiles of underutilized Indonesian freshwater fish Peer-reviewed

    Zakiah, A.F.N, Nurilmala, M, Agoes Mardiono, Jacoeb, A.M, Ochiai, Y

    Proceedings of The JSFS 85th Anniversary-Commemorative International Symposium　(10010)　2017/09

  28. Utilization of the sawdust from frozen tuna processing – Composition analysis and quality evaluation of trial products Peer-reviewed

    Shinohara, E, Yoshikawa, N, Ochiai, Y

    Proceedings of The JSFS 85th Anniversary-Commemorative International Symposium　(10023)　10023　2017/09

  29. Species identification by DNA barcoding and bioprospecting of Indonesian seahorses Peer-reviewed

    Zakiah, A.F.N, Nurilmala, M, Agoes Mardiono, Jacoeb, A.M, Ochiai, Y

    Proceedings of The JSFS 85th Anniversary-Commemorative International Symposium　(10032)　2017/09

  30. Extraction and characterization of freshwater and marine fish skin collagen as Halal gelatin resources Peer-reviewed

    Nurilmala, M, Jacoeb, A.M, Suryamarevita, H, Ochiai, Y

    Proceedings of The JSFS 85th Anniversary-Commemorative International Symposium　(10033)　2017/09

  31. Towards the effective utilization of deep sea fish resources Peer-reviewed

    OCHIAI Yoshihiro

    Proceedings of The JSFS 85th Anniversary-Commemorative International Symposium　(10030)　2017/09

  32. The structural fluctuation of the histamine oxidase by molecular dynamics simulation Peer-reviewed

    OCHIAI Yoshihiro

    Proceedings of The JSFS 85th Anniversary-Commemorative International Symposium　(10026)　2017/09

  33. Thermal Stability of Synthetic Peptides Mimicking the Sequence of the Region Containing the Skip Residues in Squid Myosin Rod Peer-reviewed

    Yoshihiro Ochiai, Mala Nurilmala, GuoFeng Wang, Shugo Watabe

    Indonesian Fisheries Processing Journal　20　(2)　319-328　2017/09

  34. Biochemical characterization of burnt meat in Pacific bluefin tuna (Thunnus orientalis) Peer-reviewed

    Huang, M.C, Cho, S.C, Ochiai, Y, Watabe, S

    International Journal of Nutrition and Food Sciences　6　203-210　2017

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    国際共同研究

  35. Molecular characterization of southern bluefin tuna myoglobin (Thunnus maccoyii) Peer-reviewed

    Mala Nurilmala, Yoshihiro Ochiai

    FISH PHYSIOLOGY AND BIOCHEMISTRY　42　(5)　1407-1416　2016/10

    DOI： 10.1007/s10695-016-0228-0 　

    ISSN： 0920-1742

    eISSN： 1573-5168

  36. Structural and thermodynamic properties of tropomyosins from the ordinary and hybrid tilapia Peer-reviewed

    M.C. Huang, Y. Ochiai, S. Watabe

    Oceanogr. Fish.　1　1-8　2016/07

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    国際共著論文

  37. Structural and thermodynamic properties of tropomyosins from the ordinary and hybrid tilapia Peer-reviewed

    Ming-Chih Huang, Yoshihiro Ochiai, Shugo Watabe

    Oceanography & Fisheries　2016/06/08

  38. 水産食品の品質管理における電気泳動分析の重要性 Peer-reviewed

    落合芳博

    冷凍　91　(1061)　155-160　2016/03/15

    Publisher:

    ISSN： 0034-3714

  39. Assessment of Commercial Quality Evaluation of Yellowfin Tuna Thunnus albacares Meat Based on Myoglobin Properties Peer-reviewed

    Nurilmala, Mala, Ushio, Hideki, Kaneko, Gen, Ochiai, Yoshihiro

    FOOD SCIENCE AND TECHNOLOGY RESEARCH　19　(2)　237-243　2013/03

    DOI： 10.3136/fstr.19.237 　

    ISSN： 1344-6606

    eISSN： 1881-3984

  40. 2P140 Analysis of flexibility and curvature of tropomyosin by molecular dynamics simulation(10. Muscle,Poster)

    Ozawa Hideo, Ochiai Yoshihiro, Umezawa Koji, Ishiwata Shin'ichi, Takano Mitsunori

    Seibutsu Butsuri　53　(1)　S182　2013

    Publisher: The Biophysical Society of Japan General Incorporated Association

    DOI： 10.2142/biophys.53.S182_2 　

  41. Structural and phylogenetic profiles of muscle actin from cephalopods Invited Peer-reviewed

    Y. Ochiai, S. Watabe, G. Wang

    J. Biol. Appl. Sci.　9　606-614　2013

  42. Structural characterization of carangid fish myoglobins Peer-reviewed

    Muhammad Mehedi Hasan, Shugo Watabe, Yoshihiro Ochiai

    FISH PHYSIOLOGY AND BIOCHEMISTRY　38　(5)　1311-1322　2012/10

    DOI： 10.1007/s10695-012-9619-z 　

    ISSN： 0920-1742

  43. Structural characterization of piscine globin superfamily proteins Peer-reviewed

    Y. Ochiai

    World Acad. Sci. Eng. Technol.　66　186-191　2012

  44. Thermodynamic characterization of muscle tropomyosins from marine invertebrates Peer-reviewed

    Hideo Ozawa, Shugo Watabe, Yoshihiro Ochiai

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY　160　(2-3)　64-71　2011/10

    DOI： 10.1016/j.cbpb.2011.06.001 　

    ISSN： 1096-4959

  45. Characterization of two tropomyosin isoforms from the fast skeletal muscle of bluefin tuna Thunnus thynnus orientalis Peer-reviewed

    Yoshihiro Ochiai, Hideo Ozawa, Ming-Chih Huang, Shugo Watabe

    ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS　502　(2)　96-103　2010/10

    DOI： 10.1016/j.abb.2010.07.015 　

    ISSN： 0003-9861

  46. Thermal Denaturation Profiles of Tuna Myoglobin Peer-reviewed

    Yoshihiro Ochiai, Yoshiaki Watanabe, Hideo Ozawa, Shigeru Ikegami, Naoyuki Uchida, Shugo Watabe

    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY　74　(8)　1673-1679　2010/08

    DOI： 10.1271/bbb.100290 　

    ISSN： 0916-8451

    eISSN： 1347-6947

  47. Antioxidative activities of hydrophilic extracts prepared from the fruiting body and spent culture medium of Flammulina velutipes Peer-reviewed

    Huynh N. D. Bao, Yoshihiro Ochiai, Toshiaki Ohshima

    BIORESOURCE TECHNOLOGY　101　(15)　6248-6255　2010/08

    DOI： 10.1016/j.biortech.2010.03.026 　

    ISSN： 0960-8524

  48. Thermostability of striated and smooth adductor muscle tropomyosins from Yesso scallop Mizuhopecten yessoensis Peer-reviewed

    Hideo Ozawa, Shugo Watabe, Yoshihiro Ochiai

    JOURNAL OF BIOCHEMISTRY　147　(6)　823-832　2010/06

    DOI： 10.1093/jb/mvq018 　

    ISSN： 0021-924X

    eISSN： 1756-2651

  49. Biochemical and thermodynamic characteristics of myoglobin from the skeletal muscle of sei whale Balaenoptera borealis Peer-reviewed

    Yoshihiro Ochiai, Yoshiaki Watanabe, Naoyuki Uchida, Hideo Ozawa, Shugo Watabe

    Nippon Suisan Gakkaishi (Japanese Edition)　76　(4)　686-694　2010

    DOI： 10.2331/suisan.76.686 　

    ISSN： 0021-5392 1349-998X

    eISSN： 1349-998X

  50. Changes in quality and denaturation of sarcoplasmic protein components in the burnt meat of bluefin tuna Thunnus thynnus orientalis Peer-reviewed

    Yoshihiro Ochiai

    Nippon Suisan Gakkaishi (Japanese Edition)　76　(4)　695-704　2010

    DOI： 10.2331/suisan.76.695 　

    ISSN： 0021-5392 1349-998X

  51. Effects of acid and alkaline pretreatment on the discoloration rates of dark muscle and myoglobin extract of skinned tilapia fillet during iced storage Peer-reviewed

    Chau-Jen Chow, Jing-Iong Yang, Pei-Fen Lee, Yoshihiro Ochiai

    FISHERIES SCIENCE　75　(6)　1481-1488　2009/11

    DOI： 10.1007/s12562-009-0168-z 　

    ISSN： 0919-9268

  52. Structural and autooxidation profiles of myoglobins from three species and one hybrid of tilapia (Cichlidae, Perciformes) Peer-reviewed

    Chau-Jen Chow, Jia-Ching Wu, Pei-Fen Lee, Yoshihiro Ochiai

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY　154　(3)　274-281　2009/11

    DOI： 10.1016/j.cbpb.2009.06.014 　

    ISSN： 1096-4959

  53. Effects of point mutations on the structural stability of tuna myoglobins Peer-reviewed

    Yoshihiro Ochiai, Nobuhiko Ueki, Shugo Watabe

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY　153　(2)　223-228　2009/06

    DOI： 10.1016/j.cbpb.2009.03.001 　

    ISSN： 1096-4959

  54. The role of alkali light chains in stabilization of fast skeletal myosin subfragment 1.

    Y. Ochiai, A. Handa, T. Kobayashi, S. Watabe, K. Hashimoto

    Progress in clinical and biological research　315　217-218　1989

    ISSN： 0361-7742

  55. Autoxidation of bluefin tuna myoglobin at around freezing point.

    Chow Chau-Jen, Ochiai Yoshihiro, Watabe Shugo, Hashimoto Kanehisa

    NSUGAF　54　(3)　473-478　1988

    Publisher: The Japanese Society of Fisheries Science

    DOI： 10.2331/suisan.54.473 　

    ISSN： 0021-5392

    More details Close

    The effect of storage temperatures at around freezing point (-3°and -6°C) on the autoxida-tion of bluefin tuna myoglobin (Mb) was examined.<br> Autoxidation rate of Mb tended to decrease with lowering of storage temperature (0°C> -3°C>-6°C). Once frozen, however, the Mb showed higher values of metMb% than that at °C (0°C<-3°C<-6°C).<br> Discoloration rates of tuna meat during storage at -3°and -6°C generally were slower than those at 0°C, irrespective of the state of meat. When the meat stored at -20°C or -80°C for 1 to 2 weeks remained frozen during a subsequent storage at -3° and -6°C, it discolored faster for initial 4 days, but, after then, more slowly than the control meat stored in ice.<br> These results suggested that unfrozen state is preferable to partially frozen state for storage of tuna meat at around freezing point.

Show all ︎Show first 5

Misc. 156

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    Yoshihiro Ochiai, Hideo Ozawa

    Fisheries Science　86　(5)　729-740　2020/09/01

    DOI： 10.1007/s12562-020-01444-y 　

    ISSN： 0919-9268

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    小澤秀夫, 落合芳博, 加納哲, 舩原大輔

    日本水産学会大会講演要旨集(CD-ROM)　2024　2024

  3. 水産哲学のすゝめ Invited Peer-reviewed

    落合芳博

    日本水産学会誌　89　(6)　509　2023/12

  4. コイおよびドチザメの速筋ミオシン・アルカリ軽鎖の分子動力学シミュレーション

    小澤秀夫, 落合芳博, 加納哲, 舩原大輔

    日本水産学会大会講演要旨集(CD-ROM)　2023　2023

  5. 放射光X線CTイメージングによる冷凍魚類筋肉品質の観察

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    日本水産学会大会講演要旨集(CD-ROM)　2023　2023

  6. 海洋動物由来の機能性リン脂質プラズマローゲンについて

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  8. 凍結条件下における ミオグロビンの 分子動力学シミュレーション

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    日本水産学会秋季大会講演要旨集　2022/09

  9. Fish skin as a biomaterial for halal collagen and gelatin Peer-reviewed

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    Saudi Journal of Biological Sciences　29　(2)　1100-1110　2022/02

    Publisher: Elsevier BV

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  10. 放射光X線CTイメージングによる水産物の品質評価について

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    日本水産学会大会講演要旨集(CD-ROM)　2022　2022

  11. 海洋動物由来の機能性リン脂質プラズマローゲンの特徴

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    マリンバイオテクノロジー学会大会講演要旨集　22nd　2022

  12. 魚類ミオグロビンと生体低分子物質との相互作用

    小澤秀夫, 落合芳博

    日本水産学会大会講演要旨集(CD-ROM)　2021　2021

  13. 放射光X線CTによる冷凍水産物の品質評価と放射光の水産分野への応用について

    中野俊樹, 日高將文, 山口敏康, 渡邊康一, 落合芳博, 竹岡芳成, 秋山繁

    日仏海洋学会学術研究発表会講演要旨集　2020　2020

  14. オキシミオグロビンと酸素分子の相互作用

    小澤秀夫, 落合芳博

    日本水産学会大会講演要旨集　2020　2020

  15. Simulation of the inhibitory effect of dissolved oxygen against browning of red-fleshed fish meat

    小澤秀夫, 落合芳博

    日本水産学会誌　86　(5)　2020

    ISSN： 0021-5392

  16. 魚肉加工品再考

    落合芳博

    月刊フードケミカル　416　21-24　2019/12

  17. 水産物におけるリン脂質プラズマローゲンの分布について

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    日本水産学会大会講演要旨集　2019　41　2019/09/08

  18. Collagen peptides from Pangasius fish skin as antioxidants

    Azizah, N., Ochiai, Y., Nurilmala, M.

    IOP Conf. Series: Earth Environ. Sci.　404　:012055　2019/09

  19. The biological characteristics of the bopyridae parasitic on the Heterocarpus shrimps

    Wei-Hsuan Lo, W.H, Chen, S.I, Wu, C.H, Huang, M.C, Ochiai, Y

    2019/09

  20. ブリ骨格筋における水溶性タンパク質成分の死後変化

    落合芳博, 小澤秀夫

    日本水産学会秋季大会講演要旨集　2019　2019/09

  21. The morphological observation of the parasitic isopod Epipenaeon ingens ingens Nobilli found in the kuruma prawn Marsupenaeus japonicus in Taiwan

    2019/03

  22. ヤマトシジミのストレス応答と味の関係

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    日本水産学会春季大会講演要旨集　2019/03

  23. ニジマス・ミオグロビン組換え体の調製と性状

    落合芳博, M.M. Hasan, 小澤秀夫, 潮 秀樹

    日本水産学会春季大会講演要旨集　2019/03

  24. 静岡県沖で漁獲された数種深海性魚類の成分組成の特徴

    落合芳博, 竹田 翔, 小泉鏡子

    平成31年度日本水産学会春季大会講演要旨集　2019/03

  25. マグロ・オキシミオグロビンの挙動解析

    小澤秀夫, 落合芳博

    日本水産学会大会講演要旨集　2019　2019

  26. ブリ・ミオグロビンの構造特性

    小澤秀夫, 落合芳博

    日本水産学会大会講演要旨集　2019　2019

  27. 色素 Invited Peer-reviewed

    落合 芳博

    日本水産学会85周年記念誌　2018/08

  28. ホタテガイ横紋閉殻筋トロポミオシンの酸性条件下における構造

    小澤秀夫, 梅澤公二, 高野光則, 石崎松一郎, 渡部終五, 落合芳博

    日本水産学会大会講演要旨集　2018　2018

  29. 沸騰条件下におけるエビ尾筋からのトロポミオシン溶出の時間依存性

    小澤秀夫, 君島健夫, 山村晃, 石崎松一郎, 落合芳博

    日本食品科学工学会大会講演集　65th　2018

  30. マグロ・ミオグロビンのメト化機構に関する分子動力学シミュレーション

    小澤秀夫, 落合芳博

    日本水産学会大会講演要旨集　2018　2018

  31. 水産系学部・学科における「学生実験」の実情 Invited Peer-reviewed

    落合 芳博

    日本水産学会誌　83　844-844　2017/09

  32. Ⅰ-1. Fish muscle proteins Invited Peer-reviewed

    OCHIAI YOSHIHIRO

    NIPPON SUISAN GAKKAISHI　83　(5)　816-816　2017/09

    Publisher: The Japanese Society of Fisheries Science

    DOI： 10.2331/suisan.WA2442-2 　

  33. 駿河湾で漁獲された深海性サメ類3種の筋肉の脂質特性について Peer-reviewed

    小泉鏡子, 瀧野修作, 落合芳博

    静岡水技研研報　(50)　18-22　2017/07

  34. マリンコラーゲン

    落合芳博

    日本冷凍空調学会誌　92　(1074)　74-75　2017/04/15

  35. 魚類を対象とした鮮度測定法の実際と問題点

    落合芳博

    日本冷凍空調学会誌　92　(1073)　48-53　2017/03/25

  36. 魚類のゲリラ的毒化の実態と事前予測による安全性確保

    日比慶久, 鉄多加志, 落合芳博, 斎藤俊郎

    日本冷凍空調学会誌　92　(1073)　54-59　2017/03/15

  37. Present status and prospect of protein research in fisheries science

    83　(1)　85-90　2017/01

    Publisher: 日本水産学会

    ISSN： 0021-5392

  38. 分子動力学シミュレーションによるエビ・トロポミオシンの中性および酸性下における水素化状態の検討

    小澤秀夫, 梅澤公二, 梅澤公二, 高野光則, 石崎松一郎, 渡部終五, 落合芳博

    日本水産学会大会講演要旨集　2017　2017

  39. 2. Transition of the basic science on proteins from aquatic organisms Invited Peer-reviewed

    OCHIAI YOSHIHIRO

    NIPPON SUISAN GAKKAISHI　83　(1)　87-87　2017/01

    Publisher: The Japanese Society of Fisheries Science

    DOI： 10.2331/suisan.WA2356-3 　

  40. 水産食品の品質管理における電気泳動分析の重要性

    落合芳博

    冷凍　91　(1061)　155-160　2016/03/15

    Publisher: 日本冷凍空調学会

  41. 中性条件下におけるトロポミオシンのアレルゲン・エピトープの堅牢性

    小澤秀夫, 梅澤公二, 高野光則, 石崎松一郎, 渡部終五, 落合芳博

    日本水産学会大会講演要旨集　2016　2016

  42. 各種条件下におけるエビ筋肉のトロポミオシン残存率

    小澤秀夫, 小山真以子, 石崎松一郎, 落合芳博

    日本水産学会大会講演要旨集　2016　2016

  43. ゲノム編集

    落合芳博

    冷凍　90　(1058)　66-67　2015/12/15

    Publisher: 日本冷凍空調学会

  44. Development of foods utilizing the functional peptides

    落合芳博

    Refregeration　90　(1049)　164-169　2015/03/15

    Publisher: 日本冷凍空調学会

    ISSN： 0034-3714

  45. Methods for evaluating the quality of tuna meat

    Y. Ochiai, M. Nurilmala

    J. Ocean Technol.　8　24-29　2013

    Publisher: Marine Institute

  46. Myoglobin - From ABC to XYZ

    落合芳博

    Refregeration　87　341-347　2012

    Publisher: 日本冷凍空調学会

  47. Temperature dependent structural perturbation of tuna myoglobin

    OCHIAI Y.

    World Acad. Sci. Eng. Technol.　74　(7)　178-182　2011

  48. Behavior of myoglobin in tuna meat and its preventive strategies during refregeration

    落合芳博

    Refregeration　4　(985)　947-952　2009/11/15

    Publisher: 日本冷凍空調学会

    ISSN： 0034-3714

  49. Characterization of molluscan muscle based on the properties of major myofibrillar protein components Peer-reviewed

    Ochiai, Y, Wang, G.F, Ozawa, H, Watabe, S

    Asian Fisheries Science　22　(2)　403-414　2009/08

  50. Thermal stability of the synthetic peptides with the sequence of fish fast skeletal muscle tropomyosin

    Hideo Ozawa, Shugo Watabe, Yoshihiro Ochiai

    FISHERIES SCIENCE　75　(4)　1029-1037　2009/07

    DOI： 10.1007/s12562-009-0102-4 　

    ISSN： 0919-9268

  51. Strategies of Aquatic Animals for Adaptation to Ambient Temperatures as Estimated from The Thermal Stability of Myofibrillar Proteins

    Y. Ochiai, H. Ozawa, S. Watabe

    J. Marine Fish. Postharvest Biotechnol.　4　(Special Ed.)　9-15　2009

  52. Characterization of decapodiformes myosin heavy chains: Structure, function and evolution

    Y. Ochiai, G. Wang, Y. Ono, S. Watabe

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-MOLECULAR & INTEGRATIVE PHYSIOLOGY　148　S153-S153　2007/08

    DOI： 10.1016/j.cbpa.2007.06.389 　

    ISSN： 1095-6433

  53. Travelogue in Bangladesh

    YOSHIHIRO OCHIAI, Graduate School of Agricultural and Life Sciences The University of Tokyo

    72　(6)　1152-1157　2006/11/15

    Publisher: 日本水産学会

    ISSN： 0021-5392

  54. Effect of Amino Acid Replacements on the Structural Stability of Fish Myoglobin Peer-reviewed

    Nobuhiko Ueki, Yoshihiro Ochiai

    The Journal of Biochemistry　140　(5)　649-656　2006/11/01

    DOI： 10.1093/jb/mvj192 　

    ISSN： 0021-924X

    eISSN： 1756-2651

  55. Characterization of fast skeletal myosin from white croaker in comparison with that from walleye pollack

    Yoshie Satoh, Misako Nakaya, Yoshihiro Ochiai, Shugo Watabe

    FISHERIES SCIENCE　72　(3)　646-655　2006/06

    DOI： 10.1111/j.1444-2906.2006.01195.x 　

    ISSN： 0919-9268

    eISSN： 1444-2906

  56. Structural stabilities of recombinant scombridae fish myoglobins

    N Ueki, Y Ochiai

    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY　69　(10)　1935-1943　2005/10

    DOI： 10.1271/bbb.69.1935 　

    ISSN： 0916-8451

    eISSN： 1347-6947

  57. Fish fast skeletal muscle tropomyosins show species-specific thermal stability

    MC Huang, Y Ochiai

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY　141　(4)　461-471　2005/08

    DOI： 10.1016/j.cbpc.2005.05.008 　

    ISSN： 1096-4959

  58. Fish fast skeletal muscle tropomyosins show species-specific thermal stability

    MC Huang, Y Ochiai

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY　141　(4)　461-471　2005/08

    DOI： 10.1016/j.cbpc.2005.05.008 　

    ISSN： 1096-4959

  59. Characterization of bullet tuna myoglobin with reference to the thermostability-structure relationship

    N Ueki, CJ Chow, Y Ochiai

    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY　53　(12)　4968-4975　2005/06

    DOI： 10.1021/jf050261y 　

    ISSN： 0021-8561

  60. Characterization of bullet tuna myoglobin with reference to the thermostability-structure relationship

    N Ueki, CJ Chow, Y Ochiai

    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY　53　(12)　4968-4975　2005/06

    DOI： 10.1021/jf050261y 　

    ISSN： 0021-8561

  61. Primary structure and thermostability of bigeye tuna myoglobin in relation to those of other scombridae fish

    Fish. Sci.　70, 874-884　2005

  62. Primary structure and thermostability of bigeye tuna myoglobin in relation to those of other scombridae fish

    N Ueki, Y Ochiai

    FISHERIES SCIENCE　70　(5)　875-884　2004/10

    DOI： 10.1111/j.1444-2906.2004.00882.x 　

    ISSN： 0919-9268

  63. トロポミオシン－「これまで」と「これから」

    落合芳博

    化学と生物　42　(8)　514-520　2004/08/25

    Publisher: 学会出版センター

    DOI： 10.1271/kagakutoseibutsu1962.42.514 　

    ISSN： 0453-073X

  64. Structural and thermodynamic characterization of tropomyosin from fast skeletal muscle of bluefin tuna

    MC Huang, Y Ochiai, S Watabe

    FISHERIES SCIENCE　70　(4)　667-674　2004/08

    DOI： 10.1111/j.1444-2906.2004.00855.x 　

    ISSN： 0919-9268

  65. Structural and thermodynamic characterization of tropomyosin from fast skeletal muscle of bluefin tuna

    MC Huang, Y Ochiai, S Watabe

    FISHERIES SCIENCE　70　(4)　667-674　2004/08

    DOI： 10.1111/j.1444-2906.2004.00855.x 　

    ISSN： 0919-9268

  66. Effect of frozen temperature on autoxidation and aggregation of bluefin tuna myoglobin in solution

    CJ Chow, Y Ochiai, S Watabe

    JOURNAL OF FOOD BIOCHEMISTRY　28　(2)　123-134　2004/05

    DOI： 10.1111/j.1745-4514.2004.tb00060.x 　

    ISSN： 0145-8884

  67. Effect of frozen temperature on autoxidation and aggregation of bluefin tuna myoglobin in solution

    CJ Chow, Y Ochiai, S Watabe

    JOURNAL OF FOOD BIOCHEMISTRY　28　(2)　123-134　2004/05

    DOI： 10.1111/j.1745-4514.2004.tb00060.x 　

    ISSN： 0145-8884

  68. 魚肉の変色のメカニズム

    落合芳博

    アクアネット　7　(5)　33-36　2004/05/01

    Publisher: 緑書房

  69. Multiple gene organization of pufferfish Fugu rubripes tropomyosin isoforms and tissue distribution of their transcripts

    T Toramoto, D Ikeda, Y Ochiai, S Minoshima, N Shimizu, S Watabe

    GENE　331　41-51　2004/04

    DOI： 10.1016/j.gene.2004.01.013 　

    ISSN： 0378-1119

  70. Multiple gene organization of pufferfish Fugu rubripes tropomyosin isoforms and tissue distribution of their transcripts

    T Toramoto, D Ikeda, Y Ochiai, S Minoshima, N Shimizu, S Watabe

    GENE　331　41-51　2004/04

    DOI： 10.1016/j.gene.2004.01.013 　

    ISSN： 0378-1119

  71. Tropomyosin, the past and the future

    Kagaku to Seibutsu　42, 514-517　2004

  72. cDNA cloning and thermodynamic properties of tropomyosin from walleye pollack Theragra chalcogramma fast skeletal muscle

    Yoshihiro Ochiai, Ming-Chih Huang, Hideto Fukushima, Shugo Watabe

    Fisheries Science　69　(5)　1033-1041　2003/10

    DOI： 10.1046/j.1444-2906.2003.00723.x 　

    ISSN： 0919-9268

  73. CDNA cloning and thermodynamic properties of tropomyosin from walleye pollack Theragra chalcogramma fast skeletal muscle

    Y Ochiai, MC Huang, H Fukushima, S Watabe

    FISHERIES SCIENCE　69　(5)　1033-1041　2003/10

    ISSN： 0919-9268

  74. Identification of novel tropomyosin 1 genes of pufferfish (Fugu rubripes) on genomic sequences and tissue distribution of their transcripts

    D Ikeda, T Toramoto, Y Ochiai, H Suetake, Y Suzuki, S Minoshima, N Shimizu, S Watabe

    MOLECULAR BIOLOGY REPORTS　30　(2)　83-90　2003/06

    DOI： 10.1023/A:1023995208279 　

    ISSN： 0301-4851

  75. Identification of fish species in dried fish products by immunostaining using anti-myosin light chain antiserum

    Y Ochiai, S Watabe

    FOOD RESEARCH INTERNATIONAL　36　(9-10)　1029-1035　2003

    DOI： 10.1016/j.foodres.2003.07.006 　

    ISSN： 0963-9969

  76. Identification of fish species in dried fish products by immunostaining using anti-myosin antiserum

    Food Res. Int.　36, 1029-1035　2003

    DOI： 10.1016/j.foodres.2003.07.006 　

  77. Nutritional Values of Traditional Dried Products of Freshwater Small Indigenous fish Species in Bangladesh

    Nurullah Md, Shaha Subash Chandra, Kamal Md., Wahab Md.Abdul, Thilsted Shakuntala Haraksingh, Ochiai Yoshihiro

    Bulletin of the Faculty of Education, Ibaraki University. Natural science　51　75-86　2002

    Publisher: Ibaraki University

    ISSN： 0386-7668

  78. Structural and genetic characterization of fish skeletal muscle tropomyosins.

    Y. Ochiai, S. Watabe

    Fish. Sci.　68 Suppl.　1515-1518　2002

  79. Structural and genetic characterization of fish skeletal muscle tropomyosins

    Yoshihiro Ochiai, Shugo Watabe

    Fisheries Science　68　1515-1518　2002

    DOI： 10.2331/fishsci.68.sup2_1515 　

    ISSN： 1444-2906 0919-9268

  80. Quantitative estimation of dark muscle content in the mackerel meat paste and its products using antisera against myosin light chains

    Y Ochiai, L Ochiai, K Hashimoto, S Watabe

    JOURNAL OF FOOD SCIENCE　66　(9)　1301-1305　2001/11

    DOI： 10.1111/j.1365-2621.2001.tb15205.x 　

    ISSN： 0022-1147

  81. Quantitative estimation of dark muscle content in the mackerel meat paste and its products using antisera against myosin light chains

    Y Ochiai, L Ochiai, K Hashimoto, S Watabe

    JOURNAL OF FOOD SCIENCE　66　(9)　1301-1305　2001/11

    DOI： 10.1111/j.1365-2621.2001.tb15205.x 　

    ISSN： 0022-1147

  82. cDNA cloning and deduced amino acid sequence of tropomyosin from fast skeletal muscle of white croaker Pennahia argentata

    Y Ochiai, K Ahmed, MN Ahsan, D Funabara, M Nakaya, S Watabe

    FISHERIES SCIENCE　67　(3)　556-558　2001/06

    DOI： 10.1046/j.1444-2906.2001.00272.x 　

    ISSN： 0919-9268

  83. Effects of Feeds on the Composition of Gonads of Northern Sea Urchin Strongylocentrotus nudus and Its Seasonal Changes

    Ochiai Yoshihiro, Nozawa Satoko

    Bulletin of the Faculty of Education, Ibaraki University. Natural science　50　79-87　2001

    Publisher: Ibaraki University

    ISSN： 0386-7668

  84. Quality Changes in Freshwater Prawn Macrobrachium rosenbergii during Ice Storage

    Rahaman Moshiur, Yasmin Lubna, Kamal Md., Islam Md.Nazrul, Ochiai Yoshihiro

    Bulletin of the Faculty of Education, Ibaraki University. Natural science　50　39-49　2001

    Publisher: Ibaraki University

    ISSN： 0386-7668

  85. 水産食品における脱水凍結法の効果

    荒井友紀, 落合芳博

    茨城大教育学部紀要　29　(49)　153-161　2000

    Publisher: 茨城大学教育学部

    ISSN： 0386-7668

  86. Thermostability of Myofibrillar Proteins from Tropical Freshwater Fish Species

    Bulletin of the Faculty of Education,Ibaraki University. Natural science.　49　(49)　123-130　2000

    Publisher: 茨城大学教育学部

    ISSN： 0386-7668

  87. Effects of some food additives on the gel-forming ability and color of milkfish meat paste

    WL Chen, CJ Chow, Y Ochiai

    FISHERIES SCIENCE　65　(5)　777-783　1999/10

    DOI： 10.2331/fishsci.65.777 　

    ISSN： 0919-9268

  88. シログチ普通筋トロポミオシンの性状とcDNAによる一次構造解析

    落合芳博, AHMED K, AHSAN N, 船原大輔, 中谷操子, 渡部終五

    日本水産学会大会講演要旨集　1999　1999

  89. Effects of Ethanol Extract of Food on ACE Activity and the Changes Caused by Cooking

    Ochiai Yoshihiro, Suzuki Mari

    Bulletin of the Faculty of Education, Ibaraki University. Natural science　48　121-126　1999

    Publisher: Ibaraki University

    ISSN： 0386-7668

  90. Studies on the Characteristics of the Edible Parts of Aquatic Invertebrates

    Kobayashi Miho, Ochiai Yoshihiro

    Bulletin of the Faculty of Education, Ibaraki University. Natural science　48　99-112　1999

    Publisher: Ibaraki University

    ISSN： 0386-7668

  91. 生鮮類を新鮮に見せるための発色法

    落合芳博

    検査と技術　27　(9)　1151　1999

  92. Two types of mRNA encoding myosin regulatory light chain in carp fast skeletal muscle differ in their 3 ' non-coding regions and expression patterns following temperature acclimation

    Y Hirayama, A Kobiyama, Y Ochiai, S Watabe

    JOURNAL OF EXPERIMENTAL BIOLOGY　201　(20)　2815-2820　1998/10

    ISSN： 0022-0949

  93. Effects of acid and alkaline reagents on the color and gel-forming ability of milkfish kamaboko

    WL Chen, CJ Chow, Y Ochiai

    FISHERIES SCIENCE　64　(1)　160-163　1998/02

    DOI： 10.2331/fishsci.64.160 　

    ISSN： 0919-9268

  94. Comparison of the Muscle components of Wild and Cultured Freshwater Fish

    Ochiai Yoshihiro

    Bulletin of the Faculty of Education, Ibaraki University. Natural science　47　63-71　1998

    Publisher: Ibaraki University

    ISSN： 0386-7668

  95. Food Functionality of fish and Shellfish based on Oriental Medicine and Nutrition

    Ochiai Yoshihiro

    Bulletin of the Faculty of Education, Ibaraki University. Natural science　47　81-87　1998

    Publisher: Ibaraki University

    ISSN： 0386-7668

  96. Studies on the \characteristics of the Muscle Components of Rainbow Trout and masu Trout Triploids

    Ochiai Yoshihiro, Akiyama Yukiko

    Bulletin of the Faculty of Education, Ibaraki University. Natural science　47　73-80　1998

    Publisher: Ibaraki University

    ISSN： 0386-7668

  97. 淡水養殖魚の筋肉成分

    落合芳博

    養殖　34　(3-4)　102-105,125-127-127　1997

    Publisher: 緑書房

    ISSN： 0044-0671

  98. Application of isotachophoresis to fish species identification

    Bulletin of the Faculty of Education Ibaraki University(Natural Scienees)　(46)　161-168　1997

  99. Application of Isotachophoresis to Fish Species Indentification

    Ochiai Yoshihiro

    Bulletin of the Faculty of Education, Ibaraki University. Natural science　46　161-168　1997

    Publisher: Ibaraki University

    ISSN： 0386-7668

  100. Effects of washing media and storage condition on the color of milkfish meat paste

    WL Chen, CJ Chow, Y Ochiai

    FISHERIES SCIENCE　62　(6)　938-944　1996/12

    DOI： 10.2331/fishsci.62.938 　

    ISSN： 0919-9268

  101. Involvement of the junction regions of myosin subfragment 1 in heat-induced aggregation of myosin

    Bulletin of the Faculty of Education, Ibaraki University(Natural Sciences)　45　(45)　129-137　1996

    Publisher: 茨城大学教育学部

    ISSN： 0386-7668

  102. Model Experiments on the Effects of Postmortem Biochemical Changes on Myofibrillar Protein in Beef during Cold Storage

    Bulletin of the Faculty of Education,Ibaraki University. Natural science.　45　(45)　121-127　1996

    Publisher: 茨城大学教育学部

    ISSN： 0386-7668

  103. Characterization of Myosin Subfragment 1 from the Dark Muscle of Yellowtail

    Bulletin of the Faculty of Education,Ibaraki University. Natural science.　44　(44)　181-188　1995

    Publisher: 茨城大学教育学部

    ISSN： 0386-7668

  104. 養殖イワナ、ニジマスおよびヤマメの筋肉成分の季節変化

    落合芳博, 高橋直美

    茨城大教育学部紀要　44　(44)　155-163　1995

    Publisher: 茨城大学教育学部

    ISSN： 0386-7668

  105. Enzymatic Properties of Myosin Subfragment 1 Isozymes from Fish Ordinary Muscle

    Bulletin of the Faculty of Education,Ibaraki University. Natural science.　44　(44)　173-180　1995

    Publisher: 茨城大学教育学部

    ISSN： 0386-7668

  106. Characterization of myosin subframent 1 from the dark muscle of yellowtail

    Bulletin of the Faculty of Education Ibaraki University (Natural Scieces)　(44)　181-188　1995

  107. Enzymatic properties of myosin subfragment 1 isozymes from fish ordinary muscle

    Bulletin of the Faculty of Education Ibaraki University (Natural Scieces)　(44)　173-180　1995

  108. How to repel the carnivorous invadors from Japanese lakes and reservoirs

    Proceeding of 6th International Conference of the Conservation and Management of Lakes　3　1916-1918　1995

  109. オオクチバス、ブルーギルおよびハクレンの有効利用法の検討

    落合芳博, 友常真紀子

    茨城大教育学部紀要　44　(44)　165-172　1995

    Publisher: 茨城大学教育学部

    ISSN： 0386-7668

  110. SCALLOP STRIATED AND SMOOTH-MUSCLE MYOSIN HEAVY-CHAIN ISOFORMS ARE PRODUCED BY ALTERNATIVE RNA SPLICING FROM A SINGLE-GENE

    L NYITRAY, A JANCSO, Y OCHIAI, L GRAF, AG SZENTGYORGYI

    PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA　91　(26)　12686-12690　1994/12

    DOI： 10.1073/pnas.91.26.12686 　

    ISSN： 0027-8424

  111. BIOCHEMICAL-GENETIC EVIDENCE FOR A HYBRID ORIGIN OF SPINED LOACH, COBITIS-TAENIA-TAENIA, IN JAPAN

    K SEZAKI, S WATABE, Y OCHIAI, K HASHIMOTO

    JOURNAL OF FISH BIOLOGY　44　(4)　683-691　1994/04

    ISSN： 0022-1112

  112. Properties and Functions of Fish Myosin Light Chains.

    Ochiai Yoshihiro

    NSUGAF　60　(1)　25-28　1994

    Publisher: The Japanese Society of Fisheries Science

    DOI： 10.2331/suisan.60.25 　

    ISSN： 0021-5392 1349-998X

  113. 茨城県産魚類の筋肉成分組成の季節変化

    久留安希子, 落合芳博

    茨城大教育学部紀要　43　(43)　109-119　1994

  114. CHANGES OF CARP MYOSIN SUBFRAGMENT-1 INDUCED BY TEMPERATURE-ACCLIMATION

    GC HWANG, Y OCHIAI, S WATABE, K HASHIMOTO

    JOURNAL OF COMPARATIVE PHYSIOLOGY B-BIOCHEMICAL SYSTEMIC AND ENVIRONMENTAL PHYSIOLOGY　161　(2)　141-146　1991

    ISSN： 0174-1578

  115. POSTMORTEM DIFFUSION OF TAURINE AND FREE HISTIDINE BETWEEN ORDINARY AND DARK MUSCLES OF MACKEREL DURING ICE STORAGE

    Y OCHIAI, JMA POLO, K HASHIMOTO

    NIPPON SUISAN GAKKAISHI　56　(6)　1017-1017　1990/06

    DOI： 10.2331/suisan.56.1017 　

    ISSN： 0021-5392

  116. POSSIBLE PRESENCE OF THE DIFFERENCE PEPTIDE IN ALKALI LIGHT CHAIN-1 OF FISH FAST SKELETAL MYOSIN

    Y OCHIAI, T KOBAYASHI, A HANDA, S WATABE, K HASHIMOTO

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY　97　(4)　793-801　1990

    DOI： 10.1016/0305-0491(90)90124-C 　

    ISSN： 0305-0491

  117. ALKALI LIGHT-CHAINS ARE INVOLVED IN STABILIZATION OF MYOSIN HEAD

    Y OCHIAI, A HANDA, S WATABE, K HASHIMOTO

    INTERNATIONAL JOURNAL OF BIOCHEMISTRY　22　(10)　1097-1103　1990

    ISSN： 0020-711X

  118. GLYCOSAMINOGLYCAN INVOLVED IN THE CATION-INDUCED CHANGE OF BODY WALL STRUCTURE OF SEA-CUCUMBER STICHOPUS-JAPONICUS

    Y KARIYA, S WATABE, Y OCHIAI, K MURATA, K HASHIMOTO

    CONNECTIVE TISSUE RESEARCH　25　(2)　149-159　1990

    ISSN： 0300-8207

  119. GLYCOSAMINOGLYCAN FROM THE BODY WALL OF THE SEA-CUCUMBER STICHOPUS-JAPONICUS

    Y KARIYA, S WATABE, Y OCHIAI, K HASHIMOTO, K MURATA

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY　95　(2)　387-392　1990

    DOI： 10.1016/0305-0491(90)90092-8 　

    ISSN： 0305-0491

  120. MAPPING OF FISH MYOSIN LIGHT-CHAINS BY 2-DIMENSIONAL GEL-ELECTROPHORESIS

    Y OCHIAI, T KOBAYASHI, S WATABE, K HASHIMOTO

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY　95　(2)　341-345　1990

    DOI： 10.1016/0305-0491(90)90086-9 　

    ISSN： 0305-0491

  121. ISOLATION AND ENZYMATIC-PROPERTIES OF MYOSIN SUBFRAGMENT-1 ISOZYMES FROM THE ORDINARY MUSCLE OF TILAPIA OREOCHROMIS-NILOTICUS

    Y OCHIAI, A HANDA, T KOBAYASHI, S WATABE, K HASHIMOTO

    NIPPON SUISAN GAKKAISHI　55　(12)　2143-2149　1989/12

    ISSN： 0021-5392

  122. IMMUNOLOGICAL CROSS-REACTIVITY OF MYOSIN LIGHT-CHAINS FROM VARIOUS SPECIES OF FISH

    Y OCHIAI, T KOBAYASHI, A HANDA, S WATABE, K HASHIMOTO

    NIPPON SUISAN GAKKAISHI　55　(12)　2151-2156　1989/12

    ISSN： 0021-5392

  123. REDUCED STABILITY AND ACCELERATED AUTOXIDATION OF TUNA MYOGLOBIN IN ASSOCIATION WITH FREEZING AND THAWING

    CJ CHOW, Y OCHIAI, S WATABE, K HASHIMOTO

    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY　37　(5)　1391-1395　1989/09

    DOI： 10.1021/jf00089a040 　

    ISSN： 0021-8561

  124. REDUCED STABILITY AND ACCELERATED AUTOXIDATION OF TUNA MYOGLOBIN IN ASSOCIATION WITH FREEZING AND THAWING

    CJ CHOW, Y OCHIAI, S WATABE, K HASHIMOTO

    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY　37　(5)　1391-1395　1989/09

    DOI： 10.1021/jf00089a040 　

    ISSN： 0021-8561

  125. INVOLVEMENT OF ESSENTIAL LIGHT-CHAINS IN MAINTENANCE OF MYOSIN HEAD STRUCTURE

    Y OCHIAI, T KOBAYASHI, K MIKI, S WATABE, K HASHIMOTO

    JOURNAL OF MUSCLE RESEARCH AND CELL MOTILITY　10　(3)　260-260　1989/06

    ISSN： 0142-4319

  126. COMPARISON OF MYOSIN LIGHT-CHAINS BETWEEN SHARK ORDINARY AND RABBIT FAST MUSCLES

    Y OCHIAI, CJ CHOW, S WATABE, K HASHIMOTO

    NIPPON SUISAN GAKKAISHI　54　(6)　1069-1069　1988/06

    DOI： 10.2331/suisan.54.1069 　

    ISSN： 0021-5392

  127. EVALUATION OF TUNA MEAT DISCOLORATION BY HUNTER COLOR DIFFERENCE SCALE

    Y OCHIAI, CJ CHOW, S WATABE, K HASHIMOTO

    NIPPON SUISAN GAKKAISHI　54　(4)　649-653　1988/04

    DOI： 10.2331/suisan.54.649 　

    ISSN： 0021-5392

  128. EFFECT OF FREEZING AND THAWING ON THE DISCOLORATION OF TUNA MEAT

    CJ CHOW, Y OCHIAI, S WATABE, K HASHIMOTO

    NIPPON SUISAN GAKKAISHI　54　(4)　639-648　1988/04

    DOI： 10.2331/suisan.54.639 　

    ISSN： 0021-5392

  129. EVALUATION OF TUNA MEAT DISCOLORATION BY HUNTER COLOR DIFFERENCE SCALE

    Y OCHIAI, CJ CHOW, S WATABE, K HASHIMOTO

    NIPPON SUISAN GAKKAISHI　54　(4)　649-653　1988/04

    ISSN： 0021-5392

  130. PHYSICOCHEMICAL AND IMMUNOLOGICAL PROPERTIES OF MYOSIN LIGHT-CHAINS FROM THE ORDINARY MUSCLE OF MARINE TELEOST FISHES

    Y OCHIAI, S WATABE, K HASHIMOTO

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY　90　(2)　347-353　1988

    DOI： 10.1016/0305-0491(88)90085-5 　

    ISSN： 0305-0491

  131. ミオシンの軽鎖サブユニットーその構造と機能についてー

    落合芳博, 橋本周久

    水ねり技研誌　14　(6)　241-　1988

  132. BIOCHEMICAL AND STRUCTURAL HETEROGENEITY OF FAST AND SLOW MUSCLES OF THE BLUE-CRAB PORTUNUS-TRITUBERCULATUS

    Y OCHIAI, Y KARIYA, K HASHIMOTO

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY　90　(2)　355-360　1988

    DOI： 10.1016/0305-0491(88)90086-7 　

    ISSN： 0305-0491

  133. BIOCHEMICAL AND STRUCTURAL HETEROGENEITY OF FAST AND SLOW MUSCLES OF THE BLUE-CRAB PORTUNUS-TRITUBERCULATUS

    Y OCHIAI, Y KARIYA, K HASHIMOTO

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY　90　(2)　355-360　1988

    DOI： 10.1016/0305-0491(88)90086-7 　

    ISSN： 0305-0491

  134. PHYSICOCHEMICAL AND IMMUNOLOGICAL PROPERTIES OF MYOSIN LIGHT-CHAINS FROM THE ORDINARY MUSCLE OF MARINE TELEOST FISHES

    Y OCHIAI, S WATABE, K HASHIMOTO

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY　90　(2)　347-353　1988

    DOI： 10.1016/0305-0491(88)90085-5 　

    ISSN： 0305-0491

  135. PROTEINS IN 3 SEAWEEDS AOSA ULVA-LACTUCA, ARAME EISENIA-BICYCLIS, AND MAKUSA GELIDIUM-AMANSII

    Y OCHIAI, T KATSURAGI, K HASHIMOTO

    NIPPON SUISAN GAKKAISHI　53　(6)　1051-1055　1987/06

    DOI： 10.2331/suisan.53.1051 　

    ISSN： 0021-5392

  136. AUTOXIDATION OF BLUEFIN TUNA MYOGLOBIN ASSOCIATED WITH FREEZING AND THAWING

    CJ CHOW, Y OCHIAI, S WATABE, K HASHIMOTO

    JOURNAL OF FOOD SCIENCE　52　(3)　589-&　1987/05

    ISSN： 0022-1147

  137. ENERGY SAVING IN THE STORAGE OF MARINE PRODUCTS .4. QUALITY CHANGES IN KURUMA PRAWN DURING FROZEN AND ICE STORAGE

    O SHABAN, Y OCHIAI, S WATABE, K HASHIMOTO

    BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES　53　(2)　291-296　1987/02

    DOI： 10.2331/suisan.53.291 　

    ISSN： 0021-5392

  138. ENERGY SAVING IN THE STORAGE OF MARINE PRODUCTS .4. QUALITY CHANGES IN KURUMA PRAWN DURING FROZEN AND ICE STORAGE

    O SHABAN, Y OCHIAI, S WATABE, K HASHIMOTO

    BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES　53　(2)　291-296　1987/02

    ISSN： 0021-5392

  139. CHARACTERIZATION OF 3 TYPES OF TURBAN SHELL BATILLUS-CORNUTUS MUSCLE - ULTRASTRUCTURE AND PROTEIN-COMPOSITION

    S WATABE, Y OCHIAI, Y KARIYA, TNL DINH, S KIMURA, JH PYEUNG, K HASHIMOTO

    BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES　52　(4)　737-744　1986/04

    DOI： 10.2331/suisan.52.737 　

    ISSN： 0021-5392

  140. Protein Components and Ultrastructure of the Arm and Mantle Muscles of Octopus Octopus vulgaris

    Yutaka Kariya, Yoshihiro Ochiai, Kanehisa Hashimoto

    NIPPON SUISAN GAKKAISHI　52　(1)　131-138　1986

    DOI： 10.2331/suisan.52.131 　

    ISSN： 1349-998X 0021-5392

  141. PROTEIN-COMPONENTS AND ULTRASTRUCTURE OF THE ARM AND MANTLE MUSCLES OF OCTOPUS OCTOPUS-VULGARIS

    Y KARIYA, Y OCHIAI, K HASHIMOTO

    BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES　52　(1)　131-138　1986/01

    DOI： 10.2331/suisan.52.131 　

    ISSN： 0021-5392

  142. Characterization of three types of turban shell ┣DBBatillus(/)-┫DB ┣DBcornutus(/)-┫DB muscle -Ultrastructure and protein composition

    Nippon Suisan Gakkaishi　52　(4)　737-744　1986

    DOI： 10.2331/suisan.52.737 　

  143. EFFECTS OF FREEZING AND THAWING ON THE AUTOXIDATION OF BLUEFIN TUNA MYOGLOBIN

    CJ CHOW, Y OCHIAI, K HASHIMOTO

    BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES　51　(12)　2073-2078　1985/12

    DOI： 10.2331/suisan.51.2073 　

    ISSN： 0021-5392

  144. MYOSIN LIGHT-CHAINS FROM THE CARDIAC-MUSCLE OF MACKEREL, PNEUMATOPHORUS-JAPONICUS-JAPONICUS

    TNL DINH, S WATABE, Y OCHIAI, K HASHIMOTO

    COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY　80　(2)　203-207　1985

    DOI： 10.1016/0305-0491(85)90196-8 　

    ISSN： 1096-4959

  145. HEAT-INDUCED TENDERING OF TURBAN SHELL (BATILLUS-CORNUTUS) MUSCLE

    Y OCHIAI, Y KARIYA, S WATABE, K HASHIMOTO

    JOURNAL OF FOOD SCIENCE　50　(4)　981-984　1985

    DOI： 10.1111/j.1365-2621.1985.tb12994.x 　

    ISSN： 0022-1147

  146. ENERGY SAVING IN THE STORAGE OF MARINE PRODUCTS .3. QUALITY CHANGES IN ALASKA POLLACK MEAT PASTE (SURIMI) DURING FROZEN STORAGE

    O SHABAN, Y OCHIAI, S WATABE, K HASHIMOTO

    BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES　51　(11)　1853-1858　1985

    DOI： 10.2331/suisan.51.1853 　

    ISSN： 0021-5392

  147. HEAT-INDUCED TENDERING OF TURBAN SHELL (BATILLUS-CORNUTUS) MUSCLE

    Y OCHIAI, Y KARIYA, S WATABE, K HASHIMOTO

    JOURNAL OF FOOD SCIENCE　50　(4)　981-984　1985

    DOI： 10.1111/j.1365-2621.1985.tb12994.x 　

    ISSN： 0022-1147

  148. ENERGY SAVING IN THE STORAGE OF MARINE PRODUCTS .2. FROZEN STORAGE OF IKURA, A SALTED PRODUCT OF SALMON EGGS

    O SHABAN, S WATABE, Y OCHIAI, S KAMIMURA, K HASHIMOTO

    BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES　50　(11)　1939-1943　1984

    DOI： 10.2331/suisan.50.1939 　

    ISSN： 0021-5392

  149. Biochemical Identification of Two Gempylid Fishes Causative of a Food Poisoning

    Yoshihiro Ochiai, Shugo Watabe, Kanehisa Hashimoto, Hiroko Narita, Yoshiyuki Ukishima, Masato Nara

    NIPPON SUISAN GAKKAISHI　50　(4)　721-725　1984

    DOI： 10.2331/suisan.50.721 　

    ISSN： 1349-998X 0021-5392

  150. Electrophoretic Identification of Puffers

    Yoshihiro Ochiai, Kanehisa Hashimoto, Sekio Kanoh

    Journal of the Food Hygienic Society of Japan　25　(5)　440-444　1984

    DOI： 10.3358/shokueishi.25.440 　

    ISSN： 0015-6426

  151. ISOLATION AND CHARACTERIZATION OF MYOSIN LIGHT-CHAINS FROM SKIPJACK ORDINARY MUSCLE

    Y OCHIAI, S WATABE, K HASHIMOTO

    BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES　50　(10)　1729-1733　1984

    DOI： 10.2331/suisan.50.1729 　

    ISSN： 0021-5392

  152. IMMUNOCHEMICAL SPECIFICITY OF MYOSIN LIGHT-CHAINS FROM MACKEREL ORDINARY AND DARK MUSCLES

    S WATABE, TNL DINH, Y OCHIAI, K HASHIMOTO

    JOURNAL OF BIOCHEMISTRY　94　(5)　1409-1419　1983

    ISSN： 0021-924X

  153. PROXIMATE AND PROTEIN COMPOSITIONS OF REQUIEM SHARK MUSCLE

    S WATABE, Y OCHIAI, S KANOH, K HASHIMOTO

    BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES　49　(2)　265-268　1983

    DOI： 10.2331/suisan.49.265 　

    ISSN： 0021-5392

  154. IDENTIFICATION OF 5,5'-DITHIO-BIS-2-NITROBENZOIC ACID (DTNB) AND ALKALI LIGHT-CHAINS OF PISCINE MYOSIN

    S WATABE, Y OCHIAI, K HASHIMOTO

    BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES　48　(6)　827-832　1982

    DOI： 10.2331/suisan.48.827 　

    ISSN： 0021-5392

  155. Two types of mRNA encoding myosin regulatory light chain in carp fast skeletal muscle differ in their 3' non-coding regions and expression patterns following temperature acclimation

    Y. Hirayama, A. Kobiyama, Y. Ochiai, S. Watabe

    J. Exp. Biol.　201　2815-2820

  156. Postmortem diffusion of taurine and free histidine between ordinary and dark muscles of mackerel during ice storage

    Y. Ochiai, JMA Polo, K. Hashimoto

    Nippon Suisan Gakkaishi　56　1017

    DOI： 10.2331/suisan.56.1017 　

Show all ︎Show first 5

Books and Other Publications 40

  1. 水産海洋ハンドブック 第4版

    落合芳博

    生物研究社　2024/03

    ISBN: 9784909119407

  2. Seafood Processing and Protein Studies

    2023/07

  3. 水圏生物タンパク質科学の新展開 = Recent progress in protein studies on aquatic organisms

    尾島, 孝男, 落合, 芳博, 日本水産学会

    [恒星社厚生閣]　2020/10

    ISBN: 9784769916567

  4. カキ・ホタテガイの科学

    尾定, 誠

    朝倉書店　2019/08

    ISBN: 9784254485035

  5. 水産・食品化学実験ノート

    落合, 芳博, 石崎, 松一郎, 神保, 充

    恒星社厚生閣　2019/03

    ISBN: 9784769916161

  6. Recent advances in the structural studies on marine invertebrate muscle tropomyosins

    Ozawa, H, Ishizaki, S, Ochiai, Y

    OPEN ACCESS eBooks　2019

  7. Basic for Food Science and Technology of Marine Organisms

    OCHIAI Yoshihiro

    2018/09

  8. 新・英和和英 水産学用語辞典

    潮秀樹, 尾島孝男, 落合芳博, 柿沼誠, 豊原治彦, 細川雅史, 松永茂樹, 山下倫明

    恒星社厚生閣　2017/09/20

  9. 深き海の魚たち－生態の解明と有効利用に向けて

    落合芳博

    丸善出版　2017/04/20

    ISBN: 9784863453258

  10. 水産と海洋の科学 第3版

    落合芳博ほ

    海文堂　2017/03/25

  11. 水産海洋ハンドブック 第３版

    担当部分, 単著

    生物研究社　2016/03/24

  12. 魚介の科学

    落合芳博

    朝倉書店　2015/07/25

  13. 食べられる深海魚ガイドブック

    落合芳博

    2014/12/24

  14. 水産と海洋の科学

    落合芳博

    海文堂　2014/03/25

  15. Teleosts: Evolutionary Development, Diversity and Behavioral Ecology

    M.C. Huang, Y. Ochiai

    Nova Science Publishers　2014

  16. 最新 水産ハンドブック

    落合芳博

    講談社　2012/06/10

  17. 改訂「水産海洋ハンドブック」

    渡部終五ほか

    生物研究社　2010/04/08

  18. 生鮮マグロ類の高品質管理－漁獲から流通まで

    福田裕, 今野久仁彦ほか

    2010/04/01

  19. ヤケ肉における変色機構「生鮮マグロ類の高品質管理－漁獲から流通まで」

    恒星社厚生閣　2010

  20. 水産利用化学の基礎

    恒星社厚生閣　2010

  21. 水圏生物科学入門

    渡部終五ほか

    2009/03/25

  22. 水圏生化学の基礎

    尾島孝男

    恒星社厚生閣　2008/09/20

  23. 「水産利用化学の基礎」

    石崎松一郎, 加藤 登, 吉水 守, 石崎松一郎, 潮 秀樹, 大嶋雄治, 中谷操子, 浅川修一

    恒星社厚生閣　2008/09

    ISBN: 9784769910701

  24. 水産物の色素ー嗜好性と機能性

    落合芳博

    恒星社厚生閣　2008/03/10

  25. 魚類ミオグロビンの構造安定性－褐変抑制の観点から. 「水産物の色素－嗜好性と機能性」

    恒星社厚生閣　2008

  26. 水産物の原料・産地判別

    福田裕, 渡部終五ほか

    2006/03/15

  27. タンパク質を指標とした魚種判別.「水産物の原料・産地判別」

    恒星社厚生閣　2006

  28. 水産海洋ハンドブック

    生物研究社　2004

  29. 食料の百科事典

    落合芳博

    丸善　2001/11/30

  30. Myosin ATPase in "Seafood Enzymes" (ed. by N. F. Haard and B. K. Simpson),

    Marcel Dekker Co., New York　2000

  31. Myosin AT Pase

    Seafood Enzymes (Marcel Dekker Inc.)　2000

  32. Seafood Enzymes

    Y. Ochiai, C.J. Chow

    Marcel Dekker　2000

  33. 水産利用化学

    落合芳博, 橋本周久

    恒星社厚生閣　2000

  34. タンパク質の科学

    朝倉書店　1998

  35. 新・食品分析法

    光琳　1996

  36. 魚肉の栄養成分とその利用

    恒星社厚生閣　1990

  37. 水産動物筋肉の比較生化学

    恒星社厚生閣　1989

  38. 食品機能

    学会出版センター　1988

  39. 米・大豆と魚

    光生館　1984

  40. 新水産ハンドブック

    講談社

Show all Show first 5

Presentations 57

  1. Updates on myoglobin studies - a review Invited

    Yoshihiro Ochiai

    Advances and Emerging Trends in Food Science & Technology (Internatonal Symposium of FSMILE 2026)　2026/08/26

  2. 水産食品の色素とその健康効果 Invited

    落合芳博

    国際食育交流促進協会講演会　2026/05/31

  3. 水産生物資源の変遷と将来―「海の幸」を科学する Invited

    落合芳博

    聖光アカデミアの会　2024/11/16

  4. 魚類の乳酸脱水素酵素に対するトリメチルアミンオキシドの化学シャペロン作用について

    藤嶋大紀, 落合芳博, 中野俊樹

    令和6年度 日本水産学会秋季大会　2024/09/25

  5. 魚類速筋ミオシンの尿素変性に関する分子動力学シミュレーション

    小澤秀夫, 落合芳博, 加納哲, 舩原大輔

    令和6年度日本水産学会春季大会　2024/03/28

  6. 水産食品を活用したスマートエイジング Invited

    落合芳博

    国際食育交流促進協会 食育講座シリーズ特別講演　2024/02/18

  7. 魚類可食部に含まれる脂質の簡易分析について

    中村祐貴, 中野俊樹, 芳賀和生, 落合芳博, 乙木百合香, 仲川清隆

    令和5年度日本水産学会秋季大会　2023/09/20

  8. 放射光 X線 CT イメージングによる冷凍魚類筋肉品質の観察

    中村優太, 中野俊樹, 日髙將文, 落合芳博

    令和5年度日本水産学会秋季大会　2023/09/21

  9. コイおよびドチザメの速筋ミオシン・アルカリ軽鎖の 分子動力学シミュレーション

    小澤秀夫, 落合芳博, 加納 哲, 舩原大輔

    令和5年度日本水産学会秋季大会　2023/09

  10. Oxidation and reduction mechanisms of fish myoglobins Invited

    Y Ochiai

    2023/05/26

  11. 冷凍貯蔵中における ブリ・ミオグロビンの分子動力学シミュレーション

    小澤秀夫, 落合芳博

    令和5年度日本水産学会春季大会　2023/03/29

  12. Biochemical and molecular biological characterization of the major fish muscle proteins Invited

    Y Ochiai

    International Seminar of Marine Biodiversity, Utilization, Conservation, and Management (MarBioUtiCoM)　2022/08/08

  13. The interaction between myoglobin and ATP by simulation

    Ozawa, H, Ochiai, Y

    EAFTA & FSMILE 2021 Online　2021/11/26

  14. 東北海域の深海魚資源の有効利用へ向けて Invited

    落合芳博

    日本水産学会東北支部会ミニシンポジウム　2021/10/23

  15. 魚類ミオグロビンと生体低分⼦物質との相互作⽤

    小澤秀夫, 落合芳博

    令和3年度日本水産学会春季大会（オンライン)　2021/03/27

  16. 海の恵みが食生活を豊かにする Invited

    落合芳博

    和食と健康シンポジウム2021『食の恵みで健康に 賢い「食」を考える』　2021/02/28

  17. Scientific aspects of the traditional seafood processing in Japan Invited

    Y Ochiai

    Online International Symposium of FSMILE (Food Society of Modern International Lifestyle Education)　2020/11/24

  18. メトキシ度の異なるペクチンが魚肉すり身の坐りに及ぼす影響

    Kumalaningru, A.N, 沼田勝美, 中村喜介, 佐藤真人, 落合芳博

    日本食品科学工学会東北支部大会　2020/11/14

  19. 日本の伝統的な水産加工品－その科学と技術 Invited

    落合芳博

    次世代食育のグローバル化フォーラム (FSMILE2020)　2020/02/07

  20. The possibility of pectin as an inhibitor on surimi gelation

    Kumalaningrum, A.N, Numata, K, Sato, M, Nakamura, K, Ochiai, Y

    The 7th Symposium of East Asia Fisheries Technology Association　2019/08/05

  21. Surface color stability of the skinned fillet from tilapia Oreochromis niloticus during frozen storage

    Chow, C.J, Wu, J.C, Lee, P.F, Ochiai, Y

    The 7th Symposium of East Asia Fisheries Technology Association　2019/08/05

  22. Wisdom and technologies found in Japanese traditional seafood Invited

    Y Ochiai

    15th Annual Meeting of CIFST　2018/11/08

  23. Proteomics and metabolomics of the ordinary muscles of deep-sea fish species

    Y Ochiai

    The 6th Symposium of East Asia fisheries Technology Association　2018/09/27

  24. 冷蔵および加工時における生シラスの品質変化

    吉川尚子, 落合芳博

    第65回日本食品科学工学会年会　2018/08/24

  25. Aiming for the comprehensive utilization deep-sea bioresources International-presentation Invited

    Y Ochiai

    International Symposium on Innovative Agriculture and Fishery 2018　2018/05/11

  26. Antioxidant activity of hydrolysates from tuna (Thunnus albacares) skin collagen

    Nurilmala, M, Husein, H, Ochiai

    2018/03/29

  27. Characteristics of tuna (Thunnus albacares) skin gelatin and its potency as antioxidant

    Arafah, P, Nurilmala, M, Abdullah, A, Ochiai, Y

    2018/03/29

  28. ホタテガイ横紋閉殻筋トロポミオシンの酸性条件下における構造

    小澤秀夫, 梅澤公二, 高野光則, 石崎松一郎, 渡部終五, 落合芳博

    日本水産学会2018年度春季大会　2018/03/28

  29. Variations of tropomyosin molecules from fish fast skeletal muscles as revealed by primary and higher order structures

    黄銘志, 黄培堯, 落合芳博, 渡部終五

    2018/03/25

  30. Tuna Fisheries in Japan: From Farm to Table International-presentation Invited

    OCHIAI Yoshihiro

    The 1st EMBRIO Talk Series. Bogor Agricultural University　2018/03/14

  31. Tuna Fisheries in Japan: From Farm to Table Invited

    Y Ochiai

    The 1st EMBRIO Talk Series　2018/03/12

  32. Post Harvest Science and Technology International-presentation

    International Symposium "Fisheries Science for Future Generations"　2017/09/22

  33. 水産系学部・学科等における「学生実験」の実情 Invited

    落合芳博

    平成29年度日本水産学会春季大会ミニシンポジウム　2017/03/30

  34. 実験・実習再考 － 水産化学・食品系で扱うべき内容 Invited

    落合 芳博

    日本水産学会大会　2017/03/30

  35. 水圏生物タンパク質科学の新展開 Invited

    落合 芳博

    平成29年度春季大会シンポジウム　2017/03/26

  36. 電磁波照射による殺菌作用に関する研究

    竹花孝太, 山口敏康ほか

    日本水産学会春季大会　2016/03/26

  37. 醤油製造技術を用いて製造した桜えび醤の品質特性

    舩津保浩ほか

    日本水産学会春季大会　2016/03/26

  38. ギンザケ養魚用飼料としての発酵大豆の有用性の検討

    岡田梨可ほか

    日本水産学会春季大会　2016/03/26

  39. 台湾近海産クロマグロで発生したヤケ肉の生化学的特徴

    黃銘志, 卓書齊, 渡部終五

    日本水産学会春季大会　2016/03/26

  40. Species identification of rabbitfish by DNA barcoding

    M. Nurilmalaほか

    日本水産学会春季大会　2016/03/26

  41. ミオグロビンにおける深海環境適応の分子シミュレーション

    小澤秀夫

    日本水産学会春季大会　2016/03/26

  42. 中性条件下におけるトロポミオシンのアレルゲン・エピトープの堅牢性

    小澤秀夫ほか

    日本水産学会春季大会　2016/03/26

  43. 成長ホルモン遺伝子組換えギンザケの代謝産物に及ぼすストレスの影響について

    中野俊樹, 白川仁, 山口敏康ほか

    BMB2015　2015/12/01

  44. 各種処理に伴うマスノスケ卵膜の物性と微細構造の変化

    日本水産学会秋季大会　2015/09/21

  45. 大学における水産教育と研究者養成の現状と展望

    日本水産学会秋季大会　2015/09/21

  46. Application of DNA barcoding to species identification of raw and processed fish

    日本水産学会秋季大会　2015/09/21

  47. Temperature-dependent structural perturbation of tuna myoglobin

    International Conference on Bioscience, Biotechnology, and Biochemistry　2011

  48. Thermodynamic and Biochemical Characteristics of Myoglobins from Aquatic Animals

    PePCon 2010　2010

  49. Strategies of Aquatic Animals for Adaptation to Ambient Temperatures as Estimated from the Thermal Stability of Myofibrillar Proteins

    World Ocean Congress　2009

  50. Relationship between tuna meat discoloration and myoglobin denaturation

    International Symposium on Seafood Processing Technology and Safety Control System　2009

  51. マグロ・ミオグロビンの構造特性

    日本生化学会大会　2009

  52. Biochemical and structural changes of myoglobin in burnt muscle of tuna

    World Fisheries Congress　2008

  53. Evolution of muscle myosins as characterized by the sequence diversity of subfragment-1 regions

    8th Asia-Pacific Marine Biotechnology Conference　2008

  54. Structural and functional characterization of cephalopod muscle

    World Fisheries Congress　2008

  55. Identification of amino acid residues responsible for the stability differences among tuna myoglobins by mutation studies

    7th Congress of Comparative Physiolgy and Biochemistry　2007

  56. Characterization of Molluskan Muscle based on the Properties of Major Myofibrillar Protein Components

    Asian Fisheries Forum　2007

  57. 冷凍マグロ肉色素の変化と劣化防止技術について

    日本冷凍空調学会年会シンポジウム　2006

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Research Projects 36

  1. 未利用水産生物資源の有効利用 Competitive

    System: The Other Research Programs

    1992/04 - Present

  2. 魚肉の品質劣化の原因と酸素充填解凍の作用機序の解明 ーミオグロビンの酸化機構の解明ー

    Offer Organization: 国立研究開発法人水産研究・教育機構

    System: 酸素充填解凍を用いた生鮮用冷凍水産物の高品質化技術開発

    2018/04 - 2021/03

  3. 水産練り製品用すり身の物性制御技術の確立

    Offer Organization: 東北経済連合会

    System: 新事業開発・アライアンス助成事業

    Institution: 東北大学

    2019/04 - 2020/03

  4. 未利用魚の成分分析

    Offer Organization: 水産庁

    System: 浜の活力再生広域プラン実証調査事業

    2017/04 - 2020/03

  5. 宮城県沿岸域における化学環境が水産増養殖に及ぼす影響調査

    Offer Organization: 文部科学省

    System: 東北マリンサイエンス拠点形成事業・海洋生態系の調査研究

    Institution: 東北大学

    2015/04 - 2020/03

  6. 米中心飼料により純国産ギンザケ養殖技術開発と凍結・解凍技術の革新による輸出の拡大

    Offer Organization: 農業・食品産業技術総合研究機構

    System: 革新的技術開発・緊急展開事業

    Institution: 東北大学

    2016/08 - 2019/09

  7. 深海性魚類タンパク質の安定性と脂質結合性

    Offer Organization: 東和食品研究奨励会

    System: 研究助成金

    2015/04 - 2016/03

  8. 駿河湾の幸「駿河湾三宝」を極める、伝える総合的教育研究プログラム

    Offer Organization: 文部科学省

    System: 「地（知）の拠点」整備事業

    Institution: 東海大学

    2014/04 - 2015/03

  9. 機能性成分を活用した冷凍マグロ廃棄部分の高度利用に関する研究

    Offer Organization: 一般社団法人ふじのくに地域・大学コンソーシアム

    Institution: 東海大学

    2014/04 - 2015/03

  10. 深海魚類資源の網羅的開拓 Competitive

    落合 芳博

    Offer Organization: キヤノン財団

    2012/04 - 2015/03

  11. 分子シミュレーションによる魚介類タンパク質の不安定性の解明 Competitive

    落合 芳博

    System: 科学研究費補助金

    2012/04 - 2014/03

  12. 水圏生物グロビン類の分布と機能の新展開 Competitive

    落合 芳博

    System: 科学研究費補助金

    2010/04 - 2013/03

  13. The genome-wide study on the regulation of muscle differentiation in fish

    WATABE Shugo, KINOSHITA Shigeharu, OCHIAI YOSHIHIRO, KANEKO TOYOJI, OCHIAI Yoshihiro, KANEKO Toyoji

    Offer Organization: Japan Society for the Promotion of Science

    System: Grants-in-Aid for Scientific Research

    Category: Grant-in-Aid for Scientific Research (S)

    Institution: The University of Tokyo

    2007 - 2011

    More details Close

    This study focused on myosin heavy chain gene(MYH), which defines muscle properties. We showed that diverse expression of MYHs is closely related to structures and functions of the muscle in fish, revealing a part of transcriptional network involved in the regulation of MYH expression. These findings are expected to contribute to fisheries industry by, for example, the improvement of meat quality and the establishment of fast growth fish strains, based on the molecular mechanisms involved in muscle differentiation and growth.

  14. Exhaustive studies on filament forming proteins of molluskan muscle

    OCHIAI Yoshihiro, WATABE Shugo

    Offer Organization: Japan Society for the Promotion of Science

    System: Grants-in-Aid for Scientific Research

    Category: Grant-in-Aid for Scientific Research (B)

    Institution: The University of Tokyo

    2007 - 2009

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    Muscular filament-forming proteins, namely, myosin heavy chain, actin and tropomyosin from four species of mollusks (cephalopods) have been investigated. As for tropomyosin, those from other species were examined for their structural stability. Primary structure analysis based on cDNA cloning, phylogenetic analysis based on amino acid sequence, and functional and structural analysis based on tertiary structure simulation have revealed the specificity and uniqueness of those contractile proteins. The results obtained suggested that mollusks, especially cephalopods, have evolved protein related to muscle contraction to compensate for their specialized locomotion activities. On the other hand, the properties of myosin heavy chain, etc. would give important information for the effective utilization and processing of mollusks.

  15. Post-sequencing functional studies on the pufferfish (Takifugu rubripes) genome

    WATABE Shugo, SUZUKI Yuzuru, OCHIAI Yoshihiro, SUETAKE Hiroaki

    Offer Organization: Japan Society for the Promotion of Science

    System: Grants-in-Aid for Scientific Research

    Category: Grant-in-Aid for Scientific Research (S)

    Institution: The University of Tokyo

    2002 - 2006

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    1.Sequencing of 24,398 ESTs generated from 15 different adult and juvenile torafugu tissues resulted in 10,116 gene tags when compared with the genome data. The EST assemblies showed strong conservation with those of zebrafish, although significant differences remained between the two species. 2.Muscle specific genes, myosin heavy chain (MYH) and tropomyosin (TPM), and genes encoding myogenic regulatory factors (MyoD family) such as MyoD and myogenin were analyzed in silico and in vivo. Comparison with mammalian counterparts revealed that although the number of the MyoD family genes was almost the same, torafugu had MYHs and TPMs about twice as many as mammalian counterparts, which suggests genome duplication in teleost. 3.A total of 28 MYHs comprising 13 fast skeletal, 5 cardiac, 2 slow skeletal, 1 superfast, 2 smooth and 5 nonmuscle, were found in torafugu. 4.Torafugu fast skeletal MYHs were distributed across five genomic regions, three of which contained MYH clusters. While human 6 fast skeletal MYHs formed one cluster, its syntenic region in torafugu was duplicated, although each locus contained a single MYH. These results suggest that fast skeletal MYHs evolved independently in teleosts and tetrapods after they had diverged from a common ancestor. 5.Bacterial isolates from the torafugu skin were agglutinated by pufflectin, but could not adhere to the torafugu skin. 6.pIgR was isolated as an transporter of the skin mucus IgM and, unlike mammals, torafugu pIgR was expressed not only in the intestine but also in the skin. A fragment of pIgR could bind to tetrameric IgM in the skin mucus. 7.Marker genes of antigen presenting cells, CD11c, CD40 and MHC class IIα, and genes encoding costimulatory B7 molecules, B7-H1, B7-H3 and B7-H4, isolated from torafugu represent the first of these kinds from teleosts.

  16. Roles of regulatory proteins in construction of fish myofibril, based on primary structure analysis

    OCHIAI Yoshihiro

    Offer Organization: Japan Society for the Promotion of Science

    System: Grants-in-Aid for Scientific Research

    Category: Grant-in-Aid for Scientific Research (C)

    Institution: THE UNIVERSITY OF TOKYO

    2001 - 2002

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    The relationship between thermodynamic properties and isoform composition of tropomyosin (TM) in fish ordinary (fast) and dark (slow) muscles were investigated. Ordinary muscle TM showed one to two endothermic peaks in differential scanning calorimetry (DSC) analysis, while dark muscle counterpart showed four to five peaks. The numbers of peaks seemed to correspond to those of isoforms as checked by two-dimensional gel electrophoresis. In the next place, cDNAs encoding TM were cloned from the ordinary muscle of white croaker, walleye pollack and bluefin tuna, and the nucleotide sequences were analyzed and the amino acid sequences were deduced, except for tuna β-chain. It was revealed that the heptad repeat structure stabilizing the coiled-coil structure of TM, about ten residues each of N- and C-termini, and Cys190 were conserved among fish TMs so far sequenced. Transient temperature (Tm) in DSC ranged from 38.4 - 48.9℃, suggesting that thermostabilities of fish TMs are clearly different from each other. Temperature dependency of CD spectra suggested that the major structural change through thermal denaturation of TM is the decay of α-helices. Refolding after heating and cooling was almost complete in the case of white croaker and walleye pollack TMs, but was rather incomplete in the case of bluefin tuna TM. It was suggested that species-specific stability difference of TM was considered to be due to those residues on molecular surface. On the other hand, the properties of another regulatory protein, α-actinin were partially investigated.

  17. Proteomic study on fish muscle Competitive

    2001 -

  18. Identification and Utilization of the Region Responsible for Fish Meat Gel Formation with Respect to Improvements of the Quality for Surimi-based Products

    WATABE Shugo, OCHIAI Yoshihiro, KIKUCHI Kiyoshi, ABE Hiroki, MOTOKI Masao, ISHIZAKI Shoichiro

    Offer Organization: Japan Society for the Promotion of Science

    System: Grants-in-Aid for Scientific Research

    Category: Grant-in-Aid for Scientific Research (A).

    Institution: THE UNIVERSITY OF TOKYO

    1998 - 2000

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    Myosin is a major muscle protein and responsible for fish meat gel formation in accompany with heat treatment. Such gel forming ability is dependent largely on fish species, but mechanisms involved in such species-specificity have remained unknown. This research project was performed aiming the improvement of quality for surimi-based products. The gel forming pattern for white croaker Pennahia argentata was different from that of walleye pollack Theragra chalcograma, the former quality being much better than that of the latter. Then, the primary structures of myosin heavy chain subunit was determined for white croaker and walleye pollack by cDNA cloning, and were found to contain 1,930 and 1,937, respectively. Gel formation of white croaker meat was slow at 20 to 30℃ and high and effective over 40℃ in white croaker meat. Tropomyosin from white croaker which was determined for its primary structure by cDNA cloning, showed high amino acid sequence identity to rabbit alpha tropomyosin. Myosin and its rod were prepared from white croaker and subjected to viscoelastic measurements. The storage modulus (G'), a parameter for gel formation, was increased at 30 to 42℃, decreased at 42 to 48℃, and increased again at 48 to 55℃. L-meromyosin (LMM), a half region of myosin rod in the C-terminal side, was produced by a genetically engineering method using recombinant DNA in E.coli for white croaker. Recombinant LMM showed endothermic peak at 31.7℃ in Differential scanning calorimetry (DS) C runs due to unfolding of alpha helix that was demonstrated by CD spectroscopy.

  19. 水圏生物タンパク質の構造と機能 Competitive

    2000 -

  20. Structure-function relationships of proteins from aquatic organisms Competitive

    2000 -

  21. 淡水魚類の筋肉タンパク質の比較生化学

    落合 芳博

    Offer Organization: 日本学術振興会

    System: 科学研究費助成事業

    Category: 奨励研究(A)

    Institution: 茨城大学

    1993 - 1993

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    6種類の淡水魚(ブルーギル、オオクチバス、ハクレン、ニジマス、イワナおよびヤマメ)につき、背側普通筋のタンパク質組成を比較したところ、筋形質タンパク質は6.9〜7.3mgN/g、筋原線維タンパク質は14.4〜17.1mgN/g,アルカリ可溶性タンパク質は0.5〜0.8mgN/g,筋気質タンパク質は0.4〜0.8mnN/gと、いずれの魚類でも同様の組成をしめした。また、非タンパク態窒素は3.7〜4.7mnN/gのレベルにあった。筋形質および筋原線維画分をSDS-ゲル電気泳動に付したところ、前者の泳動パターンには著しい種特異性が認められたが、後者ではミオシン軽鎖付近のバンドに若干の種間差が見られたに過ぎなかった。 つぎに背側普通筋につき、0〜0.5Mの種々の濃度のNaCl水溶液でホモジナイズし、遠心分離後の上清のタンパク質濃度およびSDS-ゲル電気泳動パターンを比較した。その結果、タンパク質溶出量は0.1M NaCl付近で最低となり、それ以上の範囲ではNaCl濃度の上昇に伴って増加した。電気泳動パターンから、溶出量の増加はアクトミオシンに由来することが示唆された。海水魚のブリの普通筋につき同様の検討を加えたところ、溶出量のNaCl濃度依存性は0〜0.25M NaClで明らかに異なっており、淡水魚と海水魚では筋原線維タンパク質の溶解性に差があることが示唆された。 次に、常法により調製した筋原線維につき、種々の条件下でATPase活性を比較した。その結果、Ca-ATPase活性は、低塩濃度下では0.36〜0.64mumol Pi/min・mg,高塩濃度下では0.06〜0.11mumol Pi/min・mg,Mg-ATPase活性はCa存在下で0.60〜0.66、非存在下で0.02〜0.08mumol Pi/min・mgと、海水魚のものの報告値と同レベルであった。他方、各魚類から常法に従ってミオシンの単離を試みたが、コイを除いては精製過程で若干の分解物を生じ、プロテアーゼに対する感受性が高いことが示唆された。しかし、海水魚のミオシンにも程度の差こそあれ、感受性の高いものがあることが知られており、淡水魚ミオシンの特性とは考えにくい。

  22. 水圏生物タンパク質の特性に関する研究 Competitive

    1983/04 -

  23. 魚類ミオグロビンの構造特性 Competitive

  24. タンパク質の構造安定化 Competitive

  25. 水圏生物筋肉タンパク質の生化学および分子生物学 Competitive

  26. Molecular biology on rigor mortis of aquatic animals Competitive

  27. Studies on effective utilization of fish and shellfish Competitive

  28. 水産未利用資源の有効利用開発 Competitive

  29. 魚貝類筋肉の変色メカニズムに関する研究 Competitive

  30. 水生動物の死後硬直に関する分子生物学的研究 Competitive

  31. 魚介類資源の高度利用開発に関する研究 Competitive

  32. Research and Development of Utilization Technologies of Underutilized Marine Resources Competitive

  33. Research on discoloration mechanism of fish and shellfish muscle Competitive

  34. 魚類筋肉プロテオームに関する研究 Competitive

  35. Research on proteome of fish muscle Competitive

  36. Biochemistry and molecular biology of muscle proteins of aquatic organisms Competitive

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Social Activities 6

  1. 仙台再発見リレー講座（仙台市教育委員会主催）

    2017/06/24 -

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    「仙台の魚食文化―過去、現在そして未来へ」というテーマで一般市民を対象に講演

  2. すしボンバー

    2017/05/01 -

  3. 仙台学2016

    2017/02/11 -

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    「仙台の魚貝歳時記」というテーマで講演を行った。

  4. 放送大学宮城教育センター

    2017/02/04 -

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    公開講演会「魚の超能力」

  5. みやぎ県民大学

    2016/08/05 -

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    統一テーマ「私たちの食料と健康と環境」の一環で「魚に学ぶ賢い生き方」を講義

  6. 講演会「食品タンパク質の調理・加工特性と物性変化」

    2016/02/03 -

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    魚介類のタンパク質について基礎から応用までを、企業研究者向けに解説した。

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Other 2

  1. 深海性魚類タンパク質の安定性と脂質結合性

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    深海環境への適応の過程で、浅海性魚類には見られない特徴を持つに至った深海魚のタンパク質の特徴について明らかにする。

  2. 深海魚類資源の網羅的開拓

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    利用ざれず海上投棄されるものが多い深海魚について、資源調査、成分分析、食品や養殖魚餌料への転換、医薬品の開発等を試み、さらに社会実装へ向けて、市場調査を行う。