Effect of a dietary fermented vegetable product on the heat shock response of Japanese flounder Paralichthys olivaceus

Author:

Ashida Takayuki,Takagaki Masahiro,Matsuura Yoshinori,Okimasu Eiji

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Reference17 articles.

1. Balm PHM (1997) Immune-endocrine interactions. In: Iwama GK, Pickering AD, Sumpter JP, Schreck CB (eds) Fish stress and health in aquaculture. Society for Experimental Biology, Cambridge, pp 195–221

2. Pankhurst NW, Van K (1997) Effect of stress on reproduction and growth of fish. In: Iwama GK, Pickering AD, Sumpter JP, Schreck CB (eds) Fish stress and health in aquaculture. Society for Experimental Biology, Cambridge, pp 73–93

3. Iwama GK, Vijayan MM, Forsyth RB, Ackerman PA (1999) Heat shock proteins and physiological stress in fish. Am Zool 39:901–909

4. Barton BA (2002) Stress in fish: a diversity of responses with particular reference to changes in circulating corticosteroids. Integr Comp Biol 42:517–525

5. Shimada T, Motonaga C, Matsuura S, Takagaki M, Ashida T, Okano T, Morii H (2004) Effects of a fermented vegetable product on fat deposition and bone metabolism in ovariectomized rats. J Nutr Sci Vitaminol 50:422–425

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