Keiko Hatae

Toughness and Collagen Content of Abalone Muscles

Toughness and collagen content were measured for various muscle parts of the Japanese abalone, kuro-awabi (Haliotis discus), in relation to muscle structures. The dorsal surface of the foot was toughest, followed by the hard and soft part of the foot, then the upper and middle part of the adductor muscle, irrespective of being reared or wild specimens. When compared with other abalone species, kuro-awabi showed the highest toughness for all the muscle parts, followed by madaka (H. sieboldii) and megai-awabi (H. gigas), while ezo-awabi (H. discus hannai) was softest. Collagen content was parallel with muscle toughness: the higher the collagen content, the tougher the muscle. Light micrographs of kuro-awabi showed that foot and the dorsal surface of foot were dominated by connective tissues, while adductor muscle was mainly composed of myofibrils. Transmission electron micrographs demonstrated that myofibrils in the foot were surrounded by thick layers of collagen fibrils of about 1 μm, confirming light microscopic observations.

Effects of Dried Bonito (Katsuobushi) and Captopril, an Angiotensin I-Converting Enzyme Inhibitor, on Rat Isolated Aorta: A Possible Mechanism of Antihypertensive Action

In order to elucidate the mechanism of the antihypertensive action of dried bonito (katsuobushi), we compared the effects of dried bonito extracts with those of captopril, an angiotensin I-converting enzyme (ACE) inhibitor, on aorta preparations isolated from rats. Dried bonito extracts (3×10−4 to 3×10−3 g/ml) more potently relaxed contractions induced by norepinephrine (10−7 M) than contractions induced by KCl (55.9 mM). Dried bonito extracts (3×10−3 g/ml) slightly inhibited 10−7 M angiotensin I-induced contractions. In contrast, captopril (10−8 to 10−7 M) did not affect 10−7 M norepinephrine- or 55.9 mM KCl-induced contractions, but a higher concentration of captopril (10−6 M) very slightly relaxed it. Captopril (10−8 to 10−6 M) markedly inhibited 10−7 M angiotensin I-induced contractions in a concentration-dependent manner. These results suggest that antihypertensive mechanism of action induced by dried bonito involves direct action on vascular smooth muscle in addition to ACE-inhibitory activity.

Liberation of actin from actomyosin in meats heated to 65 °C

This study investigated whether actin liberation from myofibrils occurs during the heating of various muscles, as well as squid mantle muscle at temperatures, such as 60°C, employed for vacuum cooking of meats. Actin liberation was demonstrated in scallop striated adductor muscle, but not in beef, pork, or chicken, using the detection method previously employed with squid muscle, in which liberated actin was detected with SDS-PAGE, in the supernatant obtained by centrifugation of the homogenate of heated muscle in 0.2M KCl at a neutral pH. However, actin liberation was demonstrated in beef, pork and chicken by a new detection method, in which heated muscle was homogenized in 0.6M KCl or NaCl at a slightly alkaline pH and maintained at 4°C for 16h with stirring, after which the homogenate was diluted three times with water and centrifuged to obtain the supernatant containing the liberated actin. This new method indicated that actin liberation in beef, pork, and chicken was marked by heating at 65°C, but scarcely induced at 80°C. Thus, the liberation of actin from myofibrils may contribute to the greater tenderness of vacuum-cooked meat (meat heated at a low temperature for long time), as compared with meat prepared by cooking at a higher temperature.

Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold

Interaction of saltiness and acidity at the threshold level was studied employing 35 to 40 young female panelists. As a 1st step, the detection and recognition thresholds of salt, rice vinegar, and rice black vinegar have been measured for each panelist. To investigate the above interaction, the thresholds have been again measured for each panelist of salt, but this time, vinegar at half the concentration of each panelists detection threshold was added to the salt solution. Similar measurement has been performed for vinegars with salt at half the concentration of each panelists detection threshold. The data analysis has been done in 2 ways, namely, (1) by using Students t-test to detect the significant difference in average between the data with and without the added ingredient and (2) detecting significant deviations from zero in the individual shifts in 2 sensory tests among panelists who participated in the 2 measurements. In doing that, a conversion of the scale was necessary to correct the systematic skewness existing in the original data. As a result, both the detection and recognition thresholds of salt were decreased with the existence of the added vinegar ingredient (P < 0.001). This tendency was more pronounced with rice black vinegar than with rice vinegar. On the contrary, no significant changes in the threshold of both detection and recognition were observed when salt at the half concentration of the detection threshold was added to rice vinegar. The interaction therefore was found to be asymmetric.

Abalone collagens: immunological properties and seasonal changes of their mRNA levels.

The antisera were raised against pepsin-solubilized abalone collagen and its corresponding gelatin. The reactivity against abalone collagen was higher with the anti-collagen than anti-gelatin antiserum. The two antisera recognized all type I collagens from various vertebrates, whereas these had no reactivity against vertebrate type III and type V collagens. Furthermore, both antisera reacted with only alpha 2(I) chains from chicken, rat, and calf. The strong reactivity was observed against the two antisera in the case of invertebrate and protochordate collagens, especially for turban shell collagen. The seasonal changes of collagen mRNA levels were examined in relation to those of collagen content. Haliotis discus collagens (Hdcols) 1 alpha and 2 alpha coding for abalone collagen pro alpha-chains showed quite similar patterns. The highest mRNA levels in adductor and foot muscles for the two collagens were observed in December and January, in good agreement with the increase of collagen content. The mRNA levels decreased in July and August when collagen content decreased. These results indicate that collagen transcription levels are closely related to collagen contents.

Identification of High Molecular Weight Proteins in Squid Muscle by Western Blotting Analysis and Postmortem Rheological Changes

The high molecular weight protein connectin (also called titin) in Japanese common squid (Todarodes pacificus) mantle muscle was identified by western blotting analysis with 3B9, the mouse anti-chicken skeletal muscle connectin monoclonal antibody. Similarly to vertebrate samples, there exists connectin in invertebrate squid mantle muscle, and the amino acid sequences are assumed to resemble those present in the A band of vertebrate connectin, judging by the specificity of 3B9. Moreover, the connectin in squid muscle migrated in this study as a closely spaced doublet of α and β (titins 1 and 2). Between 5 and 7 h post-mortem, the SDS PAGE patterns of the squid sample indicated a change of the doublet bands into a single β-connectin band. Simultaneously, the rheological properties of the squid muscle changed substantially. This degradation of α-connectin into β-connectin in the muscle can explain the critical change that occurs during the post-mortem tenderization of squid muscle.

Surface tension of baked food batter measured by the maximum bubble pressure method

The surface tension (σ) of batter prepared with one or two of the major ingredients of wheat flour, egg and sucrose was measured by the maximum bubble pressure method. The surface tension of the soft- and hard-wheat flour suspension decreased as the solid content of wheat flour was increased, finally reaching 48.2 and 52.7 dyn/cm, respectively. The surface tension of the wheat flour suspension was lower than that of its supernatant, which suggests that the precipitate reduced the surface tension. Gelatinization of the wheat flour suspension lowered its surface tension. The surface tension of the whole egg dispersion decreased markedly to about 53 dyn/cm as the solid concentration was increased from 0 to 1%, and remained almost constant as the concentration was increased further. This tendency was almost the same as that of the egg yolk dispersion. The surface tension of mixtures of two ingredients such as egg and wheat flour, and egg and sucrose was almost equal to that of the ingredient with the lower su...

Seasonal Changes in Rigor Development and Flesh Texture of Wild Japanese Sea Bass (Lateolabrax japonicus)

ABSTRACT The season for finding the firmest sashimi made from wild Japanese sea bass was investigated. Flesh rigor tension and contraction were measured by a “new” device with isometric (muscle length kept constant) and isotonic (balance beam moves freely) transducers. Both flesh rigor tension and contraction peaks appeared at the same postmortem times, with attainment of ultimate pH and adenosine triphosphate/inosine monophosphate ratio in four seasons. Seasonal seawater temperature correlated negatively to seasonal maximum rigor contraction and positively to seasonal flesh breaking strength at 72 h postmortem. After rigor peak tension attainment, the tension relaxation was much lower than that of other wild fish species, especially in summer. The sea bass muscle resisted structure disruption in rigor isometric tension generation. Wild sea bass sashimi was firmest in breaking strength in summer.