鲣鱼鱼卵成分分析及其活性糖蛋白提取工艺优化

Composition analysis of Katsuwonus pelamis roe and extraction technology optimization of its active glycoprotein

中文关键词:  鲣鱼鱼卵  营养成分  糖蛋白  超声波辅助提取  MC3T3-E1细胞增殖

英文关键词:Katsuwonus pelamis roe  nutritional composition  glycoprotein  ultrasonic-assisted extraction  MC3T3-E1 cell proliferation

中文摘要:

      目的 分析鲣鱼鱼卵营养成分组成, 优化鲣鱼鱼卵糖蛋白(Katsuwonus pelamis roe glycoprotein, TGP)制备工艺, 并考察其对MC3T3-E1成骨细胞增殖活性的影响。方法 采用食品安全国家标准方法测定鲣鱼鱼卵基本营养成分及其氨基酸、脂肪酸和胆固醇含量; 以糖蛋白得率为评价指标, 采用单因素实验结合响应面法研究优化TGP制备工艺; 应用细胞毒性检测试剂盒(cell counting kit-8, CCK-8)检测TGP对MC3T3-E1细胞增殖活性的影响。结果 鲣鱼鱼卵中水分含量(72.79±0.33) g/100 g, 蛋白质含量(21.09±0.03) g/100 g, 脂肪含量(3.91±0.06) g/100 g, 灰分含量(1.50±0.01) g/100 g, 总糖含量(0.50±0.01) g/100 g。鱼卵中氨基酸总量(727.38±8.77) mg/g, 其中必需氨基酸占39.42%, 鲜味氨基酸占30.68%, 且谷氨酸含量最高(84.61±0.98) mg/g。鱼卵中含有17种脂肪酸, 其中二十二碳六烯酸(docosahexaenoic acid, DHA)和二十碳五烯酸(eicosapentaenoic acid, EPA)含量合计占脂肪酸总量的41.63%; 胆固醇含量(119.50±0.50) mg/100 g。优化后TGP制备条件为: NaCl浓度0.5 mol/L、料液比1:15 (g:mL)、提取时间5 h、超声时间42 min, 该工艺下TGP得率为71.26 mg/g。TGP具有较好的促MC3T3-E1成骨细胞增殖活性。结论 本研究测定了鲣鱼鱼卵主要营养组成, 优化了具有促成骨细胞增殖活性的鱼卵糖蛋白制备工艺, 为鲣鱼加工副产物的综合开发利用提供了较好的理论支撑。

英文摘要:

      Objective To analyze the nutritional composition of Katsuwonus pelamis roe, optimize the preparation process of Katsuwonus pelamis roe glycoprotein (TGP), and investigate its effect on the proliferation activity of MC3T3-E1 osteoblasts. Methods The basic nutritional components, amino acids, fatty acids, and cholesterol content of Katsuwonus pelamis roe were determine by national food safety standards methods. Using the yield of glycoprotein as the evaluation index, single factor experiments combined with response surface methodology were used to optimize the preparation process of TGP, and the cell counting kit-8 (CCK-8) method was used to detect the effects of TGP on the proliferation activity of MC3T3-E1 cells. Results The water content of Katsuwonus pelamis roe was (72.79±0.33) g/100 g, the protein content was (21.09±0.03) g/100 g, the fat content was (3.91±0.06) g/100 g, the ash content was (1.50±0.01) g/100 g and the total sugar content was (0.50±0.01) g/100 g. The total amount of amino acids in fish roe was (727.38±8.77) mg/g, of which essential amino acids accounted for 39.42%, flavour amino acids accounted for 30.68%, and the content of glutamic acid was the highest (84.61±0.98) mg/g. There were 17 kinds of fatty acids contained in fish roe, and docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) content accounted for 41.63%. The cholesterol content was (119.50±0.50) mg/100 g. The optimum preparation conditions for TGP were as follows: NaCl concentration 0.5 mol/L, material-liquid ratio 1:15 (g:mL), ultrasonic time 42 min, extraction time 5 h, and TGP yield was 71.26 mg/g under this process. TGP had good proliferative activity in promoting MC3T3-E1 osteoblasts. Conclusion This study determines the main nutritional composition of Katsuwonus pelamis roe and optimizes the preparation process of roe glycoprotein with promoting bone cell proliferation activity, providing good theoretical support for the comprehensive development and utilization of by-products from Katsuwonus pelamis processing.