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Quantification of the Flavor and Taste of Gonads from the Sea Urchin Mesocentrotus nudus Using GC–MS and a Taste-Sensing System

Autor: Satomi Takagi, Yoichi Sato, Yuko Murata, Atsuko Kokubun, Ken Touhata, Noriko Ishida, Yukio Agatsuma

Publikováno v: Sensors, Vol 20, Iss 24, p 7008 (2020)

Sea urchin gonads are a delicious seafood item of high commercial value. Our past studies have revealed that the gonads of the sea urchin Mesocentrotus nudus fed the basal frond portion of fresh Saccharina kelp (BS) or the sporophylls of fresh Undari

Externí odkaz: https://doaj.org/article/f19fd57d8448408dbbbe42530bf9e0b7

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Correlation of extractive components and body index with taste in oyster Crassostrea gigas brands

Autor: Ken Touhata, Ryuichi Miwa, Yuko Murata

Publikováno v: Fisheries Science. 86:561-572

We investigated the free amino acid (FAA) composition, glycogen content, and body index of 31 brands of oyster Crassostrea gigas to evaluate their taste graphically using a three-dimensional (3D) graph. Taurine was the most abundant FAA, followed by

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e8ee7baf6ea543396b95807819d3379e
https://doi.org/10.1007/s12562-020-01417-1

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Preparation of nori Pyropia yezoensis enriched with free amino acids by aging the culture with nori koji

Autor: Motoharu Uchida, Nobuo Hideshima, Koji Kusaka, Toshiyoshi Araki, Noriko Ishida, Ken Touhata, Fumiyasu Murayama

Publikováno v: Fisheries Science. 86:531-542

Koji is commonly used in manufacturing Japanese fermented products and promotes enzymatic degradation. In recent years, a seaweed koji has been developed by culturing Aspergillus oryzae on nori Pyropia yezoensis. In the present study, we prepared nor

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::759e84aa0e6efa3135023c1bd7ac8d89
https://doi.org/10.1007/s12562-020-01419-z

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Preparation and characterization of fermented seaweed sauce manufactured from low-quality nori (dried and fresh fronds of Pyropia yezoensis)

Autor: Motoharu Uchida, Noriko Ishida, Ken Touhata, Kenji Ishihara, Toshiyoshi Araki, Yuko Murata, Nobuo Hideshima, Hirotaka Kurushima

Publikováno v: Fisheries Science. 84:589-596

The present study tested processes to manufacture fermented sauce from low-quality nori (dried and fresh fronds of Pyropia yezoensis). The nori sauce was prepared using three tanks with fresh or dried nori cultured in different conditions. In the pre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::547f0a1a4ca48474dcb34430db2ce817
https://doi.org/10.1007/s12562-018-1184-7

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Stress-induced ceramide generation and apoptosis via the phosphorylation and activation of nSMase1 by JNK signaling

Autor: Hajime Shiba, Michiaki Yamashita, Takeshi Yabu, Shintaro Imamura, Yasuhiro Shibasaki, Teruyuki Nakanishi, Ken Touhata

Publikováno v: Cell Death and Differentiation

Neutral sphingomyelinase (nSMase) activation in response to environmental stress or inflammatory cytokine stimuli generates the second messenger ceramide, which mediates the stress-induced apoptosis. However, the signaling pathways and activation mec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fc72b8603a8d9d9b58d9b9a4bbddbca
http://europepmc.org/articles/PMC4291487

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Origin identification of dried seaweed product 'nori' by PCR–RFLP analysis of Pyropia yezoensis in the internal transcribed spacer ITS-1 region

Autor: Ken Touhata, Tamami Suzuki, Tatsuro Hara, Takeshi Yabu, Jun Iguchi, Nanami Mizusawa, Shintaro Imamura, Atsushi Namikoshi, Michiaki Yamashita, Yumiko Yamashita

Publikováno v: Fisheries Science. 79:865-875

Nucleotide sequences in internal transcribed spacer (ITS)-1 region derived from dried nori products produced in Japan, China, and the Republic of Korea were compared. Thalli contained in the Japanese products were genetically homogenous, and their nu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edea7acb4b0629b71f223b2575e6718f
https://doi.org/10.1007/s12562-013-0661-2

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Origin identification method by multiple trace elemental analysis of intermuscular bones in grilled eel products produced in Japan, China, and Taiwan

Autor: Yumiko Yamashita, Jun Iguchi, Michiaki Yamashita, Ken Touhata, Takeshi Yabu

Publikováno v: Fisheries Science. 79:531-536

Trace elemental composition in intermuscular bones of grilled eel fillets was analyzed to discriminate the geographic origin of eel products derived from Japan, China, and Taiwan. The intermuscular bones were decomposed with nitric acid-hydrogen pero

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c0b7b3a9bb25110aa64a0d27392d408c
https://doi.org/10.1007/s12562-013-0619-4

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