Ando Masashi

アンドウマサシ | Ando Masashi

Affiliation and department：
Job title： Professor

Research field (1)： Marine/Aquatic life sciences

Research keywords (2)：水産化学水銀鮮度保持 , Fishery Science

Research theme for competitive and other funds (14)：

2017 - 2021 Reduction of mercury levels in cultured fish and development of human supplements using the inhibitory effect of vegetables on mercury absorption
2013 - 2016 Study on the systems of improving meat qualities using cultured cell
2012 - 2016 Decrease of mercury level of cultured bluefin tuna utilizing inhibition activity for mercury absorption in vegetables
2009 - 2011 Reduction of mercury level in cultured fish by compulsory swimming
2005 - 2007 Acceleration of collagen synthesis and improvement of meat texture of cultured fish by exercising feeding

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Papers (60)：

Yu Murakami, Masashi Ando, Ryota Futamata, Tomohisa Horibe, Kazumitsu Ueda, Masato Kinoshita, Toru Kobayashi. Targeted deletion of ecto-5′-nucleotidase results in retention of inosine monophosphate content in postmortem muscle of medaka (Oryzias latipes). Scientific Reports. 2022. 12. 1. 18588
Masashi Ando, Wen Jye Mok, Yuji Maeda, Ryoji Miki, Takashi Fukuda, Yasuyuki Tsukamasa. Quality assessment of yellowtail ( <i>Seriola quinqueradiata</i> ) meat cultured in an offshore floating flexible facility. Food Science & Nutrition. 2022. 10. 9. 3024-3033
Kohei Ishida, Teruki Tanaka, Kenichiro Nagai, Yoshimasa Furuichi, Takeshi Terahara, Masashi Ando, Yasuyuki Tsukamasa, Takashi Fukuda. New dihydronaphthothiophene derivatives by the biological transformation of seriniquinone using marine-derived actinomycete Streptomyces albogriseolus OM27-12. The Journal of Antibiotics. 2022. 75. 1. 9-15
SHUHEI NISHIGUCHI, TAKASHI FUKUDA, MASASHI ANDO, YASUYUKI TSUKAMASA. Effects of temperature treatment before thawing on NAD⁺ and ATP concentrations in frozen fish meats prepared by instant killing and quick freezing and on pH after thawing. NIPPON SUISAN GAKKAISHI. 2020. 86. 6. 494-501
Masashi Ando, Takahiro Yamada, Yoichiro Okinaga, Etsuko Taguchi, You Sugimoto, Akiko Takeuchi, Tomohiro Itoh, Takashi Fukuda, Yasuyuki Tsukamasa. Evaluation of the inhibition of mercury absorption by vegetable juices using a red sea bream intestine model. Food chemistry. 2020. 303. 125351-125351

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MISC (77)：

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Patents (1)：

Books (5)：

Correspondence of collagen to the softening of fish meat during refrigeration.
Extracellular matrix of fish and shellfish biochemistry and impact of seafood qualigy. 1999
魚肉の軟化機構
水産学シリーズ,魚介類の細胞外マトリックス 1997
The softening mechanism of the fish meat durin refrigeration after death.
Recent Researches and Developments in Agricultural and Food Chemistry 1997
刺し身の歯ごたえ
「たべもの」のはなし 1994
筋肉の物性変化
水産学シリーズ「魚類における死後硬直の生化学と応用上の緒問題」 1991

Lectures and oral presentations (3)：

Works (3)：

Education (4)：

Professional career (2)：

Work history (4)：

Committee career (2)：

Awards (1)：

Association Membership(s) (5)：

医学・生物学電子顕微鏡技術学会 , 日本農芸化学会 , 日本生化学会 , 日本顕微鏡学会 , 日本水産学会

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