臺灣博碩士論文加值系統

海水台灣鯛 (Oreochromis spp.) 有別於一般淡水養殖吳郭魚，是經品種改良且肉質優良、無土腥味的吳郭魚。為了降低環境汙染並廣泛利用食物資源，經常利用食品工業副產物的蛋白質生產蛋白質水解物。本研究主旨為探討海水台灣鯛魚骨及魚皮之蛋白質鑑定與其水解物之生理活性。以酒精、NaOH 去除魚骨、魚皮的脂質與黑色素，並透過酸鹼處理萃取蛋白質分離物，使用 SDS - PAGE 分離蛋白質，再經過膠內消化與萃取後，以質譜儀技術鑑定與經過 Mascot 資料庫比對出魚骨蛋白質分離物的蛋白質，含有 α 骨骼肌 A 肌動蛋白、骨骼肌肌凝重鏈蛋白與細胞質 2 肌動蛋白，魚皮蛋白質分離物則由 α -小白蛋白、β -小白蛋白與 β-2-小白蛋白等組成。使用 BIOPEP - UWM模擬上述蛋白質之潛在活性胜肽與挑選最適水解酵素，提升傳統實驗效率。魚骨胃蛋白酶水解物 (6 hr)，最高水解率為 31.63 ± 1.47%，魚皮木瓜蛋白酶水解物 (6 hr)，最高水解率為39.54 ± 1.04%，在最佳水解率下，魚骨胃蛋白酶水解物之 ACE 抑制能達到 86.97 ± 0.75%，而 IC_50 值為0.048 ± 0.01 mg/mL，魚皮木瓜蛋白酶水解物的 ACE 抑制能力為 71.82 ± 0.19%，IC_50 值為 0.047 ± 0.01 mg/mL，以體外模擬腸胃道消化試驗評估食用的安定性，經腸胃道消化試驗後海水臺灣鯛魚骨胃蛋白酶水解物與魚皮木瓜蛋白酶水解物仍具有ACE 抑制能力，IC_50 值分別為0.03 ± 0.00 mg/mL、0.02 ± 0.00 mg/mL。綜上所述，海水台灣鯛副產物具有 ACE 抑制能力之活性胜肽，有潛力作為降血壓功能性食品，未來可以進行動物試驗以佐證其功效，以期增加副產物附加價值。

Seawater cultured tilapia (Oreochromis spp.) is different from freshwater cultured tilapia. It’s a improved species with qualify flesh and without based on earthy taste. To decrease environmental pollution and make the best use of food, it’s common to produce enzymatic hydrolysates from processing by-products. The objective of this study was to analyze proteins and the enzymatic hydrolysates from seawater cultured tilapia by-products (frame and skin). Fat and melanin of by-products were mostly removed in 95% ethanol and 0.1 N NaOH, respectively. Protein isolates of by-products were separated by an SDS-PAGE analysis. After digesting and extracting peptides, protein isolates of by-products were analyzed using a tandem mass spectrometer with the Mascot database. Actin alpha skeletal muscle A, myosin heavy chain fast skeletal muscle and actin cytoplasmic 2 were identified from the frame's protein isolate. Accordingly, parvalbumin beta 2, parvalbumin alpha and parvalbumin beta were identified from protein isolate of the skin. The above-mentioned proteins were selected to analyze the profile of bioactive peptides with BIOPEP - UWM database. The results showed that frame pepsin hydrolysate (6 hr) and skin papain hydrolysates (6 hr) have the highest degrees of hydrolysis 31.63 ± 1.47% and 39.54 ± 1.04%, respectively. Frame pepsin hydrolysate had the highest ACE inhibitory activity 86.97 ± 0.75% and IC_50 value was 0.048 ± 0.01 mg/mL. Skin papain hydrolysate had the highest ACE inhibitory activity 71.82 ± 0.19% and IC_50 value was 0.047 ± 0.01 mg/mL. In addition, IC_50 values were 0.03 ± 0.00 mg/mL and 0.02 ± 0.00 mg/mL for frame pepsin hydrolysate and skin papain hydrolysate after in vitro gastrointestinal system assay, respectively. Hydrolysate of tilapia frame and skin were concluded to be safe and with ACE inhibitory ability. Overall, seawater cultured tilapia by-products had the potential to produce ACE inhibitory peptides. Potentially, tilapia by-products can be developed as a hypotensive functional food with added value.

壹、前言 ...1
一、海水臺灣鯛...2
1. 簡介...2
2. 臺灣鯛副產物...2
二、活性胜肽與其製備方法...3
1. 自溶作用...5
2. 酵素水解...5
3. 微生物發酵水解...5
三、生理活性...5
1. 抗氧化活性...5
2. 降血壓活性...7
3. 抗菌活性...8
4. 免疫調節作用...8
5. 降血糖活性...11
四、蛋白質分離技術...11
1. 分子量分離...11
2.溶解度差異...12
3. 凝膠電泳分離...12
五、蛋白質體學...13
1.串聯式質譜法...13
2. 胜肽質量指紋...13
參、實驗架構...15
肆、實驗材料與方法...16
一、材料...16
1. 樣品...16
2. 酵素...16
二、實驗方法...16
1. 一般成分分析...16
2. 蛋白質萃取...16
2.1 魚骨蛋白質萃取...16
2.2 魚皮蛋白質萃取...16
3. 十二烷基硫酸鈉聚丙烯醯胺凝膠電泳 (SDS-PAGE)...17
4. 蛋白質鑑定...18
5. 生物資訊工具分析...20
6. 酵素水解...20
7. 水解物分析...21
8. 胜肽生理活性測定...22
9. 超過濾...22
10. 模擬體外腸胃消化試驗...23
11. 統計分析...23
伍、結果與討論...24
一、海水臺灣鯛副產物成分...24
二、魚骨、魚皮蛋白質萃取...24
三、蛋白質鑑定...24
四、以 BIOPEP 資料庫模擬海水臺灣鯛蛋白質的潛在活性胜肽...25
五、海水臺灣鯛副產物之水解率...26
六、生理活性分析...27
1. ACE 抑制能力分析...27
2. 分子量大小對 ACE 抑制能力的影響...28
3. 體外消化試驗對 ACE 抑制能力的影響...28
陸、結論...30
柒、未來研究方向...31
捌、參考文獻...32
玖、圖表...40

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