紅藻アマノリ類２種における遊離アミノ酸量と培養塩濃度条件との関係

• 瀬戸 彩映里

  お茶の水女子大学大学院人間文化創成科学研究科

• 秋田 晋吾

  お茶の水女子大学基幹研究院自然科学系

• 横山 雄彦

  北里大学海洋生命科学部

• 菊地 則雄

  千葉県立中央博物館分館海の博物館

• 嶌田 智

  お茶の水女子大学基幹研究院自然科学系

書誌事項

タイトル別名

• Relationship between the amount of free amino acids and the salinity conditions in cultivation of two <i>Neopyropia</i> species (Rhodophyta)

抄録

We investigated the relationship between the amount of free amino acids and the salinity conditions in cultivation (10 ‰ or 30 ‰) of two red algal species, Neopyropia tenera (Kjellman) L.-E. Yang & J. Brodie, and Neopyropia yezoensis (Ueda) L.-E. Yang & J. Brodie. The total amount of free amino acids and the level of Alanine of N. tenera were significantly higher than those of N. yezoensis in 30 ‰ seawater. Alanine is known as the most major free amino acid with umami and the sweetness in the genus Neopyropia. This result might be one of reasons why N. tenera tastes sweeter than N. yezoensis. In addition, it was shown that in each species the total amount of free amino acids and the level of Alanine in 30 ‰ seawater were significantly higher than those in 10 ‰ seawater.

収録刊行物

• Algal Resources

  Algal Resources 13 (2), 103-106, 2020

  日本応用藻類学会

キーワード

• Alanine
• free amino acids
• <i>Neopyropia tenera</i>
• <i>Neopyropia yezoensis</i>

詳細情報

• CRID: 1390570552556148608
• NII論文ID: 130008075931
• DOI: 10.20804/jsap.13.2_103
• ISSN: 24238473
• ISSN: 18833284
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • CiNii Articles
  • KAKEN
• 抄録ライセンスフラグ: 使用不可