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Fisheries Chemistry Lab
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The lab uncovers how aquatic organisms work and applies that knowledge to the fullest in food and aquaculture.
AboutAbout the lab
Making full use of aquatic organisms
The Fisheries Chemistry Lab aims to uncover the biological strategies that aquatic organisms have acquired over the course of evolution, and to put them to use as effectively as possible.
The lab combines methods from biochemistry, molecular biology, physiology, physical chemistry, and bioinformatics.
Its subjects range widely from microorganisms to mammals, and its results extend into the fields of food, energy, and the environment.
Because fish and shellfish resources are limited, the lab places importance on wasting nothing and making use of them to the very end.
Key terms
- Hydrogel
- A solid-like material in which large molecules linked in a network hold a large amount of water. Its state is similar to jelly.
- Osmoregulation
- The process by which an organism keeps the water and salt in its body at a constant level, in response to the difference between the salt concentration of the surrounding water and that of its body.
- Chitin
- A type of polysaccharide that makes up structures such as the shells of shrimp and crabs.
ResearchResearch themes
The lab aims to uncover the biological strategies that aquatic organisms have acquired over the course of evolution, using methods from biochemistry, molecular biology, physiology, physical chemistry, and bioinformatics, and to put them to use as effectively as possible. Its research subjects range from microorganisms to mammals.
*Illustrative imageImproving the quality of processed seafood
This research aims to improve the quality of processed seafood products such as kamaboko (steamed fish paste) and kombu-jime (fish cured between sheets of kelp). The lab studies the properties of kamaboko viewed as a polymer hydrogel, the movement of substances during kombu-jime curing, and changes in fish muscle proteins during cooking and processing.
*Illustrative imageAdvancing aquaculture
This research aims to make fish aquaculture more advanced. Topics include the sense of taste and smell in eels, the chitin membrane in the fish digestive tract, osmoregulation, and applications of amino acid imbalance.
*Illustrative imageSustainable use of brown algae
This research aims to use brown algae such as kombu (kelp) sustainably. The lab studies the functional properties of brown algae components, such as anti-obesity and antioxidant effects, edible films made from brown algae extracts, and the mechanism by which umami accumulates in kombu.
MembersFaculty
The members of the Fisheries Chemistry Lab consist of faculty members, affiliated faculty members, academic support staff, doctoral, master's, and undergraduate students, and joint researchers.
- ProfessorHideki UshioPublications ↗
- Associate ProfessorSoichi WatanabePublications ↗
- Assistant ProfessorYuri KominamiPublications ↗
VoicesStudent voices
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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: “Fish on ice. ( )” Bernard Spragg. NZ from Christchurch, New Zealand / CC0 (cropped)
- Improving the quality of processed seafood: “Kamaboko Ibarakiya” Kykk wiki / CC0 (cropped)
- Advancing aquaculture: “Japanese Eel (Yakushima)” Ffish.asia / CC BY 4.0 (cropped)
- Sustainable use of brown algae: “Hidaka Mitsuishi Kombu drying at coast, around former Mitsuishi-chō, Hidaka district (1992-10 by sodai-gomi)” sodai gomi / CC BY 2.0 (cropped)
- Related lab (資源生態分野): “Golden Cuttlefish (Sepia esculenta) ( )” Rickard Zerpe / CC BY 2.0 (cropped)
- Related lab (分子海洋生物学分野(分子海洋生物学グループ)
（井上 広滋研究室） ): “Colonie de modioles (Bathymodiolus azoricus) sur une cheminée hydrothermale (Ifremer )” Ifremer / CC BY 4.0 (cropped) - Related lab (水圏生物環境学研究室): “Marine plankton - Dinoflagellat (Neoceratium horridum), diatom (Coscinodiscus radiatus) - 160x ( )” Picturepest / CC BY 2.0 (cropped)
- Related lab (水族生理学研究室): “Nihon Medaka in Medaka World of Higashiyama Zoo - 2” KKPCW / CC BY-SA 4.0 (cropped)
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