跳到主要內容區塊

研究報告

更新日期: 2012-01-04
點閱數: 2,097

具調節血脂功效之蜆肉水解物保健食品的開發

年度 2006
計劃名稱 具調節血脂功效之蜆肉水解物保健食品的開發
中文摘要 以蜆殘肉為原料,利用商用蛋白?Prezyme 6 (P6)、Protease N(PN)與Protamex (PX)水解5小時,並進行冷凍乾燥製得粉末化製品。各種樣品中對甘胺膽酸(glycocholic acid)的結合能力,以蜆肉熱水抽出物(HWE)為最佳,其相對於消膽胺的結合量為23.3%,其次為PN為19.5%。而在模擬腸胃道對膽酸結合試驗中,以HWE為最高,其次為PN,相對於消膽胺的結合量分別為37.1%與33.6%。各種樣品對微粒溶解膽固醇的抑制力之影響同樣是以HWE為最佳,而PN其次,其抑制力分別為74.4與69.2%。在抑制低密度脂蛋白(LDL)氧化方面,以銅離子誘發人之LDL氧化,隨著各種樣品添加量的增加,LDL的遲滯時間也隨之延長。由本研究的結果發現,利用蜆肉水解物可做為調節血脂之水產保健食品,此可以取代藥物Cholestyramine(消膽胺)的使用。
英文摘要 Freshwater clam muscle protein was hydrolyzed by commercial protease of Prozyme 6 (P6)、Protease N (PN) and Protamex (PX) for 5 hr and then freeze dried. The effects of hot water extract (HWE) and hydrolysates on binding capacity of glycocholic acid, inhibition on cholesterol solubility and inhibition on oxidation of human LDL were investigated. The highest binding capacity of glycocholic acid relative to cholestyramine were HWE (32.3%) and PN (19.5%), respectively. The highest binding capacity of mixed bile acid relative to cholestyramine was HWE (37.1%) and PN (33.6%), respectively, as the dried hydrolysate powders were digested by pepsin for 1h followed by pancreatin for 1h. The inhibitory effect on micellar solubility of cholesterol showed that HWE (74.4%) and PN (69.2%) had better effect. The oxidation lag time was prolonged as increase the concentration of HWE and hydrolysates in the human LDL oxidation induced by Cu2+. From these experimental results, the freshwater clam hydrolysate could be developed to a commercial health food for regulation on serum lipids, and to replace the drug (cholestyramine) used.
計畫編號 95農科-10.1.5-漁-F1(1)
網站導覽錨點