Title Studies on Fish Muscle Tenderization and Improvement of Fish Meat Quality by Transgenic Technology
Authers Haruhiko TOYOHARA
Keywords collagen, muscle, medaka, red seabream, transgenic technology
Citation Bull. Fish. Res. Agen. No.26, 69-75, 2008
Abstract
Fish meat is rapidly tenderized during storage after death. Muscle tenderization is supposed to be caused by the proteolytic breakdown of collagen in the connective tissue induced by matrix metalloproteinases (MMPs). The activity of MMPs is regulated by the endogenous tissue inhibitors of MMP (TIMPs). After death of fish, the regulation by the TIMPs is lost, thereby revealing the MMPs activity. We made an attempt to produce a transgenic fish line overexpressing TIMP to inhibit post-mortem muscle tenderization by using medaka.
We have successfully established a transgenic medaka line harbored Japanese flounder TIMP-(jfTIMP) gene. Transgenic medaka demonstrated the increase in the physical property of the muscle connective tissue after chilled storage. Then, we tried to make a transgenic red seabream having an extra TIMP gene to suppress meat tenderization after death. Since the integration of the introduced TIMP gene in the chromosome was hardly occurred by the similar method of transgenic medaka, co-injection of medaka transposase was applied. As a result, high integration of the foreign gene in the chromosomal DNA was attained in the F0 generation.
URI http://www.fra.affrc.go.jp/bulletin/bull/bull26/toyohara.pdf