跳到主要內容區

Study on the biological activity from the fish roe protein hydrolysates

學生姓名: 鍾宜凝
指導教授: 張祐維
學期: 109上
摘  要: The fish processing industry generates huge quantities of roe. Most roe is discarded or spoiled due to lack of preservation and processing methods. This causes a significant waste of protein resources. Enzymatic cleavage of roe protein sources has been used to roduce peptides with a wide variety of biological activity.The purpose of the study was to study on the Biological activity from the fish roe protein hydrolysates .A fish roe protein hydrolysate from rainbow trout (Oncorhynchus mykiss) trout roe protein hydrolysates (TRH) was produced by Pepsin and Alcalase. The degree of hydrolysis was found to be 44.08% and 27.62% (Pepsin and Alcalase, respectively). The two hydrolysates contained a high amount of essential amino acids (33.53% Alcalase–29.39% Pepsin). The hydrolysates represented excellent antioxidant activities in various concentrations and showed a good foaming and emulsification properties. And next we studied the DPP-IV inhibitory activity of protein hydrolysates from common carp (Cyprinus carpio) roe. Papain-generated hydrolysate showed the highest DPP-IV inhibition and effective gastrointestinal stability. The bioactivity of IPNVAVD, which was identified from Papain hydrolysate ( IC50 value of 777.35 ± 5.50 μM), We found that the DPP-IV inhibition by Papain hydrolysate was not attenuated after simulated gastrointestinal digestion. In addition, IPNVAVD significantly inhibited the DPP-IV secreted by Caco-2 cells with no cytotoxicity. It also promoted glucose uptake in insulinresistant HepG2 cells. Transport experiments showed that IPNVAVD could be absorbed intactly by the Caco-2 cell monolayer..Studies have shown that fish roe protein hydrolysates could be used as food additives posse
瀏覽數: