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磯焼け域のキタムラサキウニ生殖巣の高品質化に向けた研究

髙木 聖実 東北大学

2020.03.25

概要

Background
The world food supply of fish and seafood has increased from 69,420,942 t in 1991 to 132,828,714 t in 2013 (FAO, 2019b). The inclusion of the traditional Japanese food “washoku” on the UNESCO Intangible Cultural Heritage List in 2013 (UNESCO 2013) led to an increased interest in Japanese cuisine globally (Ninomiya 2016). The Japanese cuisine “sushi” has become popular throughout the world due to its taste, artistic quality, and health benefits (Edwards 2012). Sea urchin gonad is considered a delicacy with a high commercial value and is a main sushi item (Walker et al. 2015). Japan consumes approximately 90% of the total sea urchin harvest in the world (Sun and Chiang 2015). The average price of sea urchin gonads increased from 7,363 yen/kg in 2008 to 14,661 yen/kg in 2018 at Tokyo Metropolitan Central Wholesale Market (Metropolitan Central Wholesale Market 2019), where the largest amount of sea urchins are sold wholesaled (Sun and Chiang 2015). Since 2012, the import of live, fresh or chilled sea urchins to European and Oceanian countries has been underway (FAO 2019a), indicating an increase in their worldwide popularity.

In contrast, the global sea urchin production has been decreasing from 109,736 t in 1995 to 70,833 t in 2017 (FAO 2019c) due to overfishing (Andrew et al. 2002). As a means of meeting market demands, studies on the production of hatchery raised urchins in aquaculture systems have been conducted (McBride, 2005; Pearce 2010). Much attention has been focused on development of feed (Pearce et al. 2002a; George et al. 2004; Hammer et al. 2006; Cook et al. 2007), enhancement of growth and gonad production (de Jong­Westman et al. 1995; Lawrence et al. 1997; McBride et al. 1997;Barker et al. 1998; Cook et al. 1998; Watts et al. 1998; Kelly et al. 2001; Olave et al. 2001), and improvement of gonad texture, taste, and color (Goebel and Barker 1998; Kelly et al. 1998; McLaughlin and Kelly 2001; Pearce et al. 2002a; 2002b; 2002c; Robinson et al. 2002; McBride et al. 2004; Baião et al. 2019; Zupo et al. 2019) of hatchery­raised larvae, post­settled seeds, and adults. The commercialization of sea urchin aquaculture requires higher economic returns compared to the wild fishery. Currently, Strongylocentrotus intermedius are commercially produced in Japan and China (Liu and Chang 2015; Unuma and Kayaba 2015; Lawrence et al. 2019). Fertilized larvae are grown out to market­sized adults over 3 years, including suspended cage culture, in the Pacific Ocean in eastern Hokkaido (Unuma and Kayaba 2015). Cultured sea urchins are more expensive than wild urchins due to the consistency of gonad quality (Unuma and Kayaba 2015).

Important traits for commercial urchin gonads for the Japanese market are size, color, texture, and taste. Gonads that are bright orange or yellow in color are the most desirable (Kelly and Symonds 2013). The color of sea urchin gonads can be quantified using the Commission Internationale de l’Eclairage L*(lightness), a*(redness), and b*(yellowness) measurement system (reviewed by Walker et al. 2015). Gonad hardness is a major factor associated with texture and can be correlated with gonad developmental stage (McBride et al. 2004). Free amino acid (FAA) in gonads are closely associated with their taste (Komata et al. 1962; Lee and Haard 1982; Liyana­Pathirana et al. 2002). The essential amino acids associated with taste in sea urchin gonads are glutamic acid, alanine, glycine, methionine, and valine (Komata 1964). However, there is no standard of “high­quality” for sea urchin gonads with these traits, except for gonad size of M. nudus (Agatsuma 1999). Some studies reported that feeds containing 19–36% protein notably enhance gonad production (de Jong­Westman et al. 1995; Pearce et al. 2002b; Inomata et al. 2016), and β­carotene contained in feed improve gonad color (Robinson et al. 2002; Pearce et al. 2003; Shpigel et al. 2005). However, several studies indicate that feeds with high protein content lead to undesirable gonad color and taste (Agatsuma 1998; Pearce et al. 2002a; Siikavuopio et al. 2007), decrease the content of sweet­tasting amino acids (glycine and alanine), and increase the content of bitter­tasting amino acids (valine and lysine) in the gonads (Hoshikawa et al. 1998; Inomata et al. 2016).

Metamorphosed edible sea urchin juveniles occur on “barrens.” These barrens comprise communities of crustose coralline red algae without erect macrophytes and are predominant on subtidal rocky sea floors (e.g., Cameron and Schroeter 1980; Agatsuma 2013; Byrne and Andrew 2013). Dense adult populations also inhabit these barrens. Sea urchins inhabiting barrens exhibit decreased growth rates (Lang and Mann 1976; Himmelman et al. 1983; Sivertsen and Hopkins 1995; Leinaas and Christie 1996; Agatsuma 1997; Meidel and Scheibling 1998; Blicher et al. 2007; Ling and Johnson 2009), have smaller gonads (e.g., Lang and Mann 1976; Johnson and Mann 1982; Keats et al. 1984) and exhibit undesirable gonad color (Agatsuma et al. 2005) compared to those in the kelp beds, and therefore are of no commercial value. The use of adult sea urchins from barrens would have reduced costs compared with hatchery­raised adults.

Mesocentrotus nudus accounts for more than two­thirds of the total sea urchin landing together with S. intermedius and is the most expensive source of sea urchin gonads in the world (Unuma 2015). The wholesale price of M. nudus per wooden tray (250–300 g gonads) can exceed 110,000 yen (Nukui 2018), whereas the average price of all imported sea urchins is approximately 6,000 yen/kg gonad (Unuma 2015). The main fishing seasons of M. nudus in Aomori, Iwate, and Miyagi Prefectures on the Pacific coasts of Tohoku are between June and August (Kawamura 1993), when the gonad size attains a maximum (reviewed by Agatsuma 2013). Large gonad size has been reported for M. nudus in Eisenia bicyclis and Saccharina kelp beds (Agatsuma, 1997; Agatsuma et al., 2005; Sano et al., 2001). Gonad enhancement in wild populations of M. nudu is most commonly achieved by transplanting adult sea urchins from deep waters or barrens to kelp or fucoid beds (Agatsuma, 2013; Agatsuma et al., 2004). Several studies clarified that Saccharina kelp enhances sea urchin gonad production (Pearce et al. 2004, Pearce & Robinson 2010, Walker et al. 2015) including in M. nudus (Nabata et al. 1999, Agatsuma et al. 2002, Machiguchi et al. 2012). However, the effects of Laminariales kelps on gonad color, hardness, taste, and consistency among individuals, which determine market value, have not been quantified in detail.

The constituent of Laminariales changes seasonally. The nitrogen and carbon content of Undaria pinnatifida (Gao et al. 2013), Macrocystis pyrifera (Zimmerman and Kremer 1986), Alaria esculenta, Laminaria digitata, Laminaria hyperborea, Saccharina latissima (Schiener et al. 2015), Saccharina longissima (Li et al. 2009), S. japonica (Li et al. 2007), S. japonica var. ochotensis (Sato and Agatsuma 2016) and S. japonica var. diabolica (Li et al. 2009) varies seasonally. The amino acid, protein and glucose content of S. latissima changes phenologically (Marinho et al. 2015; Sharma et al. 2018). For S. japonica, crude protein, crude alginic acid, ash, amino acid, chlorophyll a, iodine and mannitol contents were shown to change seasonally (Oishi and Kunisaki, 1970; Fukushi, 1988). These findings suggest that dietary effect of S. japonica on improvement in gonad quality of M. nudus changes seasonally.

Research purposes
In Chapter 2, M. nudus from a barren habitat were collected and cultured in a cage suspended offshore and fed Saccharina kelp during a short­term experiment. This chapter aims to evaluate any improvement of gonad quality (color, hardness, and FAA contents) and consistency among individuals conferred by this feeding regimen compared to those of natural M. nudus populations. I conducted the culture experiments in different seasons to identify the optimal culture period (Section 1, 2 and 3) (Takagi et al. 2017; 2018; 2019). In Chapter 3, different frond portions of S. japonica and different thallus parts of U. pinnatifida were fed to M. nudus to verify the relationship between gonad qualities and the constituents of each kelp part (Section 1, 2 and 3) (Takagi et al. 2020a; 2020b). In Section 4, I identified the amino acids in feed, which improve gonad taste using artificial feeds. In addition to gonad size, color, hardness and taste, odor­active compounds, which have a dominant role in the taste of food (Spence 2015), from the gonads of M. nudus cultured was investigated (Section 5). In Chapter 4, in conclusion, the standard of “high­quality” for sea urchin gonads was defined.

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