Method of quantitative analysis of ATP related compounds on the rough sea - Method of high-performance liquid chromatography using reversed-phase column.

Tsuchimoto, Mutsuyosi; Misima, Tosio; Utsugi, Teruhiro; Kitajima, Shunichi; Yada, S.; Yasuda, Masato

doi:10.2331/suisan.51.1363

Cited by 26 publications

(19 citation statements)

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“…Fishmeal was washed three times using 70% ethanol to remove taurine. As this washing treatment removes some free amino acids (FAA) and nucleotide‐related compounds from the fish meal, FAA, inosine 5′‐monophosphate (IMP) and inosine contents in both washed fishmeal and non‐washed fishmeal were analyzed by an amino acid analyzer and high performance liquid chromatography (HPLC) 20 . Then, some amino acids, IMP and inosine were added as feeding attractants to the diets to adjust their contents to the same level as the non‐washed fishmeal (Table 2).…”

Section: Methodsmentioning

confidence: 99%

Effect of dietary taurine and lipid contents on conjugated bile acid composition and growth performance of juvenile Japanese flounderParalichthys olivaceus

et al. 2008

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The effects of dietary taurine levels and lipid contents on the conjugated bile acid composition and growth performance of juvenile Japanese flounder Paralichthys olivaceus were investigated. Six types of diet (three different levels of taurine at two different levels of lipid) were fed to juveniles (average body weight, 0.04 g). Fishmeal that was washed with 70% ethanol to remove taurine was used as the sole protein source. Feeding experiments were carried out at 20°C for 6 weeks. At the end of the experiments, fish were weighed and analyzed for free amino acids in the body and the composition of the conjugated bile acids. The body weight and percent weight gain of the juveniles were improved by the dietary taurine supplementation. The taurine contents of the whole body and tissues increased with the increase of the dietary taurine contents. The conjugated bile acids in the gall bladder consisted of taurocholic acid and taurochenodeoxycholic acid, which increased with the increase of the dietary taurine level. Taurocholic acid accounted for more than 95% of the total conjugated bile acids. This indicates that taurine is the sole amino acid to conjugate bile acid in Japanese flounder.

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Section: Methodsmentioning

confidence: 99%

Effect of dietary taurine and lipid contents on conjugated bile acid composition and growth performance of juvenile Japanese flounderParalichthys olivaceus

et al. 2008

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“…Moreover, a temperature of 32°C was chosen as it was the same temperature as our previous studies, 1,2,5 regarding the temporal change in K‐value. Regarding the muscle removed from each part, 1.0 g of flesh was taken and extracted by 10% perchloric acid according to the method of Ehira et al , 18 and amounts of ATP related compounds were analyzed using the method of high‐performance liquid chromatography by Tsuchimoto et al 19 …”

Section: Methodsmentioning

confidence: 99%

Differences of muscle fiber type and temporal change of K-value among parts toward depth of dorsal muscle in carp (cultured)

Yada¹,

Tsuchimoto²,

Wang³

et al. 2000

Fisheries Sci

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SUMMARY: In order to clarify the influence of the interposition of pink muscle fiber into the dorsal ordinary muscle on the post‐mortem temporal change of K‐value, using carp, the dorsal muscle was divided into three muscle parts toward depth with the naked eye, as follows: dark muscle part, intermediate muscle part, and deepest ordinary muscle part. The muscle fiber types in these parts were discriminated by the inactivation of actomyosin ATPase activity for both acid and alkaline pre‐incubations, and the temporal changes of ATP related compounds in these parts were then measured at a kept temperature of 32°C. Three muscle parts were organized from the muscle fiber types as follows: dark muscle part was organized from only red muscle fiber type, intermediate part from only pink muscle fiber type in a thin layer and from two muscle fiber types of not only pink muscle fiber but also white muscle fiber of the IIa or IIb subtype in a region of mosaic pattern, and deepest ordinary muscle part from two muscle fiber types of white muscle fiber IIa or IIb. The temporal change of K‐value among muscle fiber types was considerably different and remarkably faster in the order of red muscle fiber, pink muscle fiber, and white muscle fiber. From these results, it was considered that the interposition of pink muscle fiber into the dorsal ordinary muscle might accelerate the temporal change of K‐value.

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“…Of each of white, pink, and red muscles, 1.0 g of flesh was taken and extracted by 10% perchloric acid according to the method of Ehira et al , 17 and the fractional quantity of ATP‐related compounds was determined by the method of high‐performance liquid chromatography of Tsuchimoto et al 18 The total content of ATP‐related compounds in each muscle was calculated from the determined values of ATP, ADP, AMP, IMP, Hx, and HxR.…”

Section: Methodsmentioning

confidence: 99%

“…The reaction temperature was 20°C. After termination, ATP and ADP in the reaction mixture were extracted according to the method of Ehira et al , 17 analyzed, 18 and the reaction velocity was calculated as previously reported. 23,24 …”

Section: Methodsmentioning

confidence: 99%

Comparison of biochemical and physiological characteristics among white, pink, and red muscle fibers in carp (cultured)

Jabarsyah¹,

Tsuchimoto²,

Yada³

et al. 2000

Fisheries Sci

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SUMMARY : As part of a program to clarify the influence of difference of muscle fiber types in ordinary muscle on rigor mortis progress of fish, this study compared and examined the biochemical and physiological characteristics of muscle fiber types in relation to the muscular contraction and relaxation among white (W), pink (P), and red (R) muscle fibers of carp (cultured). The contents of ATP‐related compounds and glycogen just after killing, lactate dehydrogenase activity, and myofibrillar Mg2+‐ATPase activity in ordinary muscle were higher in the order of W > P > R, R ≒ P >> W, W ≒ P >> R, and P ≥ W >> R, respectively. From these results, it was suggested that the capacity of anaerobic energy supply for rigor mortis progress might be higher in the order of pink muscle fiber, white muscle fiber, and red muscle fiber. The maximum level reached by caffeine contraction was considerably higher in pink muscle fiber than in white muscle fiber, in the order of P >> W > R. However, sarcoplasmic reticulum (SR) Ca2+‐ATPase activity, SR Ca2+ uptake rate, and SR Ca2+ release rate were not higher in pink muscle fiber than in white muscle fiber, in the order of P ≒ W >> R, W > P > R, and W > P > R, respectively. The surface area and volume percentages of SR against sarcomere were higher in the order of P > W > R and P >> W > R, respectively, and well supported the result of caffeine contraction. The superprecipitation reaction of actomyosin was higher in the order of P ≥ R >> W. This result suggested that the characteristic of actomyosin in relation to muscular contraction may be markedly different among white, pink, and red muscle fibers.

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Method of quantitative analysis of ATP related compounds on the rough sea - Method of high-performance liquid chromatography using reversed-phase column.

Cited by 26 publications

References 0 publications

Effect of dietary taurine and lipid contents on conjugated bile acid composition and growth performance of juvenile Japanese flounderParalichthys olivaceus

Effect of dietary taurine and lipid contents on conjugated bile acid composition and growth performance of juvenile Japanese flounderParalichthys olivaceus

Differences of muscle fiber type and temporal change of K-value among parts toward depth of dorsal muscle in carp (cultured)

Comparison of biochemical and physiological characteristics among white, pink, and red muscle fibers in carp (cultured)

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