STUDIES ON THE CHARACTERIZATION OF FISH SKIN LIPOXYGENASE

鱼皮脂氧合酶的表征研究

• 批准号: 06660143
• 负责人: FUJIMOTO Kenshiro
• 金额: $ 1.22万
• 依托单位: TOHOKU UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1994
• 资助国家: 日本
• 起止时间: 1994 至 1995
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-06660143/
• 关键词: FISH SKIN; LIPOXYGENASE; SARDINE; HYDROPEROXIDE; HEMOGLOBIN; MYOGLOBIN; ヘムたんぱく質

Water soluble-fractions extracted from fresh sardine skins were fractionated by gel chromatography and each proteinous peaks were assessed for the prooxidant activities on linoleic acid. Two active peaks were obtained and both peaks were found to be heme proteins. These prooxidant proteins were reacted with linoleic acid under various conditions and the formed oxidation products were analyzed after reduction. The isomeric composition of hydroperoxides formed with both fractions were the mixtures of 9-and 13-hydroperoxides with the ratio of approximately 6/4. This ratio was almost similar to that of autoxidation and no preference on 13-hydroperoxide was observed. The 13-hydroperoxide was found to be a racemic mixture. From these results, no lipoxygenase which specifically forms 13-S-hydroperoxide was not obtained. The prooxidant fractions were further purified by ion-exchange chromatography and electrophoresis and found to be myoglobin and hemoglobin. These two hem proteins could decompose hyudroperoxides to form volatile carbonyls responsible for fishy off flavor.

从新鲜沙丁鱼皮中提取的水溶性组分通过凝胶色谱法进行分级，并评估每个蛋白峰对亚油酸的促氧化活性。得到两个活性峰，发现这两个峰都是血红素蛋白。这些促氧化蛋白与亚油酸在各种条件下反应，并在还原后分析形成的氧化产物。用这两种馏分形成的氢过氧化物的异构体组成是9-和13-氢过氧化物的混合物，比例约为6/4。该比率几乎与自氧化的比率相似，并且没有观察到对13-氢过氧化物的偏好。发现13-氢过氧化物是外消旋混合物。从这些结果中，没有得到特异性形成13-S-氢过氧化物的脂氧合酶。通过离子交换色谱和电泳进一步纯化促氧化剂组分，发现是肌红蛋白和血红蛋白。这两种血红素蛋白可以分解过氧化氢，形成挥发性羰基，导致鱼腥味。

项目成果

藤本 健四郎: "油脂および油脂食品の酸化的劣化とその評価法に関する研究" 日本油化学会誌. 46. 249-259 (1997)

藤本健四郎：“油脂及食品的氧化劣化及其评价方法的研究”日本油脂化学会杂志46。249-259（1997）。

F.KIMURA,S.MOHRI,Y.ENDO,K.FUJIMOTO,K.MURAMOTO,F.YAMAUCHI: "CHARACTERIZATION OF PROOXIDANTHEME-PROTEINS IN SARDINE SKIN" ABSTRACT OF AUTUMN MEETING OF SCIENTIFIC SOCIETY OF FISHERIES SCIENCE. 195 (1994)

F.KIMURA、S.MOHRI、Y.ENDO、K.FUJIMOTO、K.MURAMOTO、F.YAMAUCHI：“沙丁鱼皮中原氧化蛋白的表征”水产科学会秋季会议摘要。

藤本 健四郎: "水産脂質の劣化防止と食品機能に関する研究" 日本水産学会誌. 61. 311-315 (1995)

Kenshiro Fujimoto：“防止海洋脂质变质和食品功能的研究”日本水产学会杂志 61. 311-315 (1995)。

K.FUJIMOTO: "STUDIES ON OXIDATIVE DETERIORATION FATS AND FAT-CONTAINING FOODS AND DETERIORATION ASSESSMENT" JOURNAL OF JAPAN OIL CHEMISTS' SOCIETY. 46-3. 249-259

K.Fujimoto：“脂肪和含脂肪食品的氧化变质研究和变质评估”日本石油化学会杂志。

S.MOHRI,K.TOKUORI,Y.ENDO,K.FUJIMOTO: "LIPOXYGENASE-LIKE ACTIVITIES IN SKIN EXTRACTS FROM THIRTY-ONE SPECIES OF FISH" NIPPON SUISAN GAKKAISHI. 64(in press). (1998)

S.MOHRI、K.TOKUORI、Y.ENDO、K.FUJIMOTO：“三十一种鱼类皮肤提取物中的脂氧合酶样活性”日本水产学会。