Collagen of the skin of ocellate puffer fish (Takifugu rubripes)
Introduction
Edible puffer fish, such as Takifugu rubripes, Takifugu porphyreus, and Takifugu vermicularis, belong to the order Tetraodontidae. It is known that the ovary and liver of many puffer fish contain a toxin, tetrodotoxin, one of the most potent non-protein neurotoxins. Pufferfish of the genus Takifugu are mainly distributed in the East China Sea and its surrounding waters, in which about 23 species have been recognized (Masuda, Takahashi, Dotsu, Miyaki, Tabeta, & Matsuura, 1986). Among them, T. rubripes is treated as a fish of the highest quality in Japan. It is covered with thick skin, and its skin is non-toxic. The Japanese eat the skin as a garnishing of sliced raw fish, sashimi, and as a vinegared dish. Moreover, the Japanese eat its muscle as sashimi, a pot of fish and vegetables cooked before the dinners chiri-nabe, and miso soup (Japan Association of Training Colleges for Cooks, 1996).
Collagen is the predominant protein in the living body. The main sources of industrial collagen are limited to those from pig and bovine skin and bones. It is known that the skin of puffer fish contains a large quantity of collagen, and that skin of T. rubripes has potential as an important source of collagen. In this paper, the preparation and characterisation of collagen from the skin of T. rubripes are described.
Section snippets
Fish
Ocellate puffer fish, T. rubripes, were purchased from the local wholesale market in Shimonoseki City, Yamaguchi Prefecture, Japan. The skins were removed, cut into small pieces, and stored at −25 °C until required.
Preparation of skin collagen
The collagen was prepared by the method of Nagai and Suzuki (2000a). All the preparative procedures were performed at 4 °C. The skins were treated with 0.1 N NaOH to remove noncollagenous proteins and pigments, then washed with distilled water, and lyophilized. To remove fat in the
Results and discussion
The skin of ocellate puffer fish was not completely solubilized with 0.5 M acetic acid. In this way it was similar to the skin of Callistoctopus arakawai arm (Nagai, Nagamori, Yamashita, & Suzuki, 2001), cuttlefish outer skin (Nagai, Yamashita, Taniguchi, Kanamori, & Suzuki, 2001) and paper nautilus outer skin (Nagai & Suzuki, 2001). This result was different from those for Japanese sea bass, chub mackerel, and bullhead shark skin (Nagai & Suzuki, 2000a). The collagen of ocellate puffer fish
Acknowledgements
This work was supported in parts by the grant from the Kiei-Kai Research Foundation, Tokyo, Japan. We would like to express our heartfelt gratitude to the donors.
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