Annual changes in testicular development and occurrence of parasperm in the male reproductive organs of fourspine sculpin, Cottus kazika

Annual changes in testicular development and occurrence of parasperm were investigated using 2-year-old male fourspine sculpins Cottus kazika, based on the histological observation of testes. The male reproductive organ of fourspine sculpins comprised a pair of testes and a sperm duct that functioned as a sperm-storage organ. Male maturity was divided into the following periods: spermatogonial proliferation period (September), early spermatogenic period (October), mid-spermatogenic period (November), late spermatogenic period (December and January), functional maturation period (February and March), and recovery period (April to August). Spermatogenesis rapidly progressed from October to January and continued until the functional maturation period. Parasperm formation, which is known in some cottidae species, was observed in fourspine sculpins. Testicular regression of cultured fourspine sculpins progressed slowly during the recovery period when residual parasperm and empty spaces occupied the testis. The parasperm were immotile and oval and slightly concave on one side; additionally, they stained strongly with hematoxylin and PAS. Seminal lobules of the testis were filled with parasperm during the spawning period; in contrast, the sperm duct was filled with eusperm. These findings were observed in both cultured and wild fish. In this study, the functions of parasperm with regard to reproduction in fourspine sculpins are discussed.     

Egg white hydrolysate inhibits oxidation in mayonnaise and a model system

The flavor deterioration of mayonnaise is induced by iron, which is released from egg yolk phosvitin under acidic conditions and promotes lipid oxidation. To prevent oxidative deterioration, natural components, rather than synthetic chemicals such as ethylenediaminetetraacetic acid have been required by consumers. In the present study, we evaluated the inhibitory effects of three egg white components with the same amino acid composition, namely egg white protein, hydrolysate, and the amino acid mixture, on lipid oxidation in mayonnaise and an acidic egg yolk solution as a model system. We found that the hydrolysate had the strongest inhibitory effect on lipid oxidation among the three components. The mechanism underlying the antioxidant effect was associated with Fe²⁺-chelating activity. Thus, egg white hydrolysate may have the potential as natural inhibitors of lipid oxidation in mayonnaise.