Decrease of mercury level of cultured bluefin tuna utilizing inhibition activity for mercury absorption in vegetables
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
|
Project Status |
Completed (Fiscal Year 2015)
|
Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2015: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2013: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2012: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
|
Keywords | 水銀 / 腸管 / 野菜 / 養殖魚 / システイン / マダイ / 餌 / メチル水銀 / 腸 / Caco-2細胞 |
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.
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Report
(5 results)
Research Products
(4 results)