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J-GLOBAL ID：200901098924350502   Update date: Nov. 05, 2024

Ando Masashi

アンドウ マサシ | Ando Masashi
Affiliation and department：
Kindai University Faculty of Agriculture, Department of Fisheries

About Kindai University Faculty of Agriculture, Department of Fisheries


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
Show all
Papers (62)：
  • Ryota Okamura, Katsuki Kikuchi, Akito Taniguchi, Kenichiro Nagai, Reiko Seki, Satoshi Ohte, Taichi Ohshiro, Masashi Ando, Teruyoshi Tanaka, Takashi Fukuda. The new seriniquinone glycoside by biological transformation using the deep sea-derived bacterium Bacillus licheniformis KDM612. The Journal of antibiotics. 2024
  • 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
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MISC (78)：
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Patents (1)：
  • 旨味調味料およびその製造法
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)：
  • 絶食による養殖マグロ普通筋の品質改良に関する研究II
    (2006)
  • 絶食による養殖マグロ普通筋の品質改良に関する研究I
    (2006)
  • 魚類筋肉における過冷却保存の試み
    (平成15 年度氷温学会大会(米子) 2003)
Works (3)：
  • マアナゴの品質の解析と数値化
    2004 - 2005
  • エビ表皮発色方法の鑑定法の開発
    2005 -
  • 養殖トラフグの冷凍法の開発
    2001 -
Education (4)：
  • - 1992 Kyoto University
  • - 1992 Kyoto University Agricultural Science
  • - 1988 Kyoto University Faculty of Agriculture
  • - 1988 Kyoto University Faculty of Agriculture Department of Fisheries
Professional career (2)：
  • (BLANK) (Kyoto University)
  • (BLANK) (Kyoto University)
Work history (4)：
  • 2009 - 現在 近畿大学農学部 教授
  • 2003 - 2009 近畿大学農学部 助教授
  • 1996 - 2003 Kindai University Faculty of Agriculture
  • 1992 - 1996 Kindai University Faculty of Agriculture
Committee career (2)：
  • 2014/01 - 現在 日本水産学会 近畿支部幹事
  • 医学・生物学電子顕微鏡技術学会 評議員
Awards (1)：
  • 1996 - 平成7年度日本水産学会賞奨励賞
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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