Decrease of mercury level of cultured bluefin tuna utilizing inhibition activity for mercury absorption in vegetables

2015 Fiscal Year Final Research Report

• Project/Area Number: 24580286
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: General fisheries
• Research Institution: Kinki University
• Principal Investigator: ANDO Masashi 近畿大学, 農学部, 教授 (80247965)
• Project Period (FY): 2012-04-01 – 2016-03-31
• Keywords: 水銀 / 腸管 / 野菜 / 養殖魚 / システイン

Outline of Final Research Achievements

To decrease mercury level of cultured fish, I tried several manners. In case of feeding of systein, which promotes mecury emission, 0.1% systein in food could suppress mercury accumulation significantly. Additionally, I tried to search some vegetable components which can inhibit intake of mercury in intestine. In 25 vegetables, 10 of them caould inhibit mercury intake and the components was suggested to have over 3k molecular weight. Addition of cystein, 0.1-10%, into fish food could reduce the body mercury level significantly.

Free Research Field

水産化学