鲣鱼肉高F值寡肽液的生理活性研究

Activity of High Fischer Ratio Oligo-peptide from Ground Meat of Eleotridae

以鲣鱼碎肉为原料,经过胃蛋白酶、风味酶双酶分步水解、活性炭吸附脱芳制备了高F值寡肽液。采用不同浓度的高F值寡肽液灌胃小鼠,研究高F值寡肽液对小鼠抗醉酒、醒酒及抗疲劳作用。结果表明,高F值寡肽液能明显延长小鼠翻正反射消失时间,缩短醒酒时间,显著提高运动后小鼠肝糖原含量,降低血尿素氮含量和血乳酸含量。说明高F值寡肽液具有显著的抗醉酒、醒酒、抗疲劳功效。

The preparation of high Fischer ratio oligo-peptide from ground meat of Eleotridae by two-step enzymes which were pepsin and flavourzyme and adsorption by activated carbon was studied.By the way of intragastric administration to mice with different concentrations of high Fischer ratio oligo-peptide,the function of anti-drunken,sobering-up and anti-fatigue of high Fischer ratio oligo-peptide was evaluated.The results showed that high Fischer ratio oligo-peptide can significantly prolong time of the loss of righting reflex and shorten time to sober up,increase liver glucogen contents and lower blood urea nitrogen levels and blood lactate levels after mice have exercised.The results indicated that high Fischer ratio oligo-peptide has three physiological actives which are anti-drunken,sobering-up and anti-fatigue.