鲣鱼鱼卵成分分析及其活性糖蛋白提取工艺优化

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/100g,灰分含量(1.50±0.01)g/100g,总糖含量(0.50±0.01)g/100g。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(docosahexaenoi cacid,DHA)和二十碳五烯酸...

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

ABSTRACT: Objective To optimize the extraction process of Katsuwonus pelamis roe glycoprotein (TGP) based on the determination of the nutrient composition of Katsuwonus pelamis roe, and to investigate its effect on proliferation of MC3T3-E1 osteoblasts. Methods The basic nutrients, amino acid, fatty acid and cholesterol of Katsuwonus pelamis roe were quantitatively analyzed by a series of national standard methods for food safety. With the yield of glycoprotein as the evaluation index, single factor test, and response surface method 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 different concentrations of TGP on the proliferation activity of MC3T3-E1 cells. Results The results showed that 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 (1.5±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 DHA+EPA 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 these conditions. TGP had promotion effect on the proliferation of MC3T3-E1 osteoblasts. Conclusion In this study, the main nutritional components of Katsuwonus pelamis roe are determined, the preparation process of TGP which can promote the proliferation of osteoblasts is established. The study can provide good theoretical support for the comprehensive development and utilization of tuna processing by-products.