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Fisheries Resource Chemistry Lab
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A lab that investigates fishery resources such as fish, shellfish, and seaweed from a biochemical perspective.
AboutAbout the lab
Contributing to human welfare through basic and applied research on the bounty of the sea.
The Fisheries Resource Chemistry Lab investigates the biochemical and food-chemical properties of aquatic biological resources such as fish, shellfish, marine mammals, and seaweed, using every available analytical method.
The lab considers the sustainable and efficient use of aquatic biological resources essential, because these resources are finite.
At the same time, these organisms are highly diverse, and as a result of evolution and adaptation to their environments, they contain various functional substances that are useful for promoting human health and preventing disease.
The lab's ultimate theme is to provide education and research that apply these properties to production, utilization, and the development of biological functions, and to train people who can succeed in this field.
Key terms
- Oxidative stress
- A state in which highly reactive substances produced from oxygen in the body increase, making cells more easily damaged.
- Astaxanthin
- A fat-soluble pigment, a type of carotenoid, that gives salmon muscle its red color.
- Synchrotron radiation X-ray CT
- A method that uses intense X-rays produced at a large facility to image and examine the internal cross-sections of a sample without cutting it.
- D-amino acid
- Of the two mirror-image forms of an amino acid, the one opposite to the usual L-form. It is considered rare in eukaryotes.
ResearchResearch themes
The Fisheries Resource Chemistry Lab investigates the biochemical and food-chemical properties of aquatic biological resources such as fish, shellfish, and seaweed, with the aim of applying them to production, utilization, and the development of biological functions. Research covers a wide range of topics depending on the faculty member, including environmental stress in fish, bioactive substances in aquatic products, amino acids, and muscle proteins.
*Illustrative imageEffects of the growth environment on fish
The lab studies how environmental stress, in which climate change, disease, chemical substances, and other factors overlap, affects catch volume, aquaculture productivity, and quality, at the gene, cell, and individual levels. It has shown that most environment-derived stress induced in fish bodies is oxidative stress.
*Illustrative imageIdentifying bioactive substances in aquatic products
The lab has shown that astaxanthin, the source of the red color of salmon muscle, has effects on stress-induced tissue damage in fish and on quality improvement. It has also found that peptides made from seaweed lower and normalize blood pressure.
*Illustrative imageNew methods for quality evaluation and processing of aquatic products
Using a new biosensor, the lab visualized the stress of swimming fish in real time without drawing blood. Using synchrotron radiation X-ray CT, it visualized the components of aquatic products without destroying them, showing the potential for nanoscale quality evaluation. The lab is also developing processing methods that use electromagnetic wave frequencies, as well as high-quality thawing methods.
*Illustrative imageAmino acids in fish, shellfish, and algae
Associate Professor Yokoyama showed for the first time, at the plant cell level, that D-aspartic acid in hijiki, one of the D-amino acids considered rare in eukaryotes, is located in the cytosol of cells in the central region, which corresponds to the sieve tubes of vascular plants.
MembersFaculty
The members of the Fisheries Resource Chemistry Lab consist of faculty, technical assistants, and master's and undergraduate students.As of 2025
- ProfessorToshiki Nakano
- Associate ProfessorTakehiko Yokoyama
- Project ProfessorYoshihiro Ochiai
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Report an errorAbout the images
The top and research theme images are illustrative and were not taken at the lab. They are cropped from Wikimedia Commons images. Cropped CC BY-SA images are provided under the same CC BY-SA license as the original (version shown on each line).
- Top image: “Snapper -- Auckland Fish Market and Seafood School in New Zealand ( )” Joe Ross from Lansing, Michigan / CC BY-SA 2.0 (cropped)
- Effects of the growth environment on fish: “Fish farming on Øksfjorden in Loppa, Troms og Finnmark, Norway, 2022 August” Ximonic (Simo Räsänen) / CC BY-SA 4.0 (cropped)
- Identifying bioactive substances in aquatic products: “Astaxanthin-3D-balls” Jynto (talk) / CC0 (cropped)
- New methods for quality evaluation and processing of aquatic products: “SEAFOOD PROCESSING PLANT - NARA - 545064” Gene Daniels / Public domain (cropped)
- Amino acids in fish, shellfish, and algae: “Hijiki (black seaweed and veggies) with steamed rice ( )” Lablascovegmenu from London / CC BY 2.0 (cropped)
- Related lab (海洋生命遺伝情報学): “FMIB 41451 Interior of fish hatchery” 作者不詳 / Public domain (cropped)
- Related lab (水産資源生態学): “Fish market in Nouakchott - Mauritania” Uzabiaga / CC BY-SA 4.0 (cropped)
- Related lab (植物遺伝育種学): “Rice research plots” Desmanthus4food / CC BY-SA 3.0 us (cropped)
- Related lab (生物海洋学): “Deployment of oceanographic research vessels” NASA / Public domain (cropped)
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