Role of free L-histidine-related compounds in marine animal muscle

游离L-组氨酸相关化合物在海洋动物肌肉中的作用

基本信息

批准号：
63560209
负责人：
ABE Hiroki
金额：
$ 1.54万
依托单位：
Kyoritsu Women's 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：
1988
资助国家：
日本
起止时间：
1988 至 1989
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-63560209/
关键词：
Histidine Carnosine Anserine Balenine Fish muscle Buffering capacity HPLC

项目摘要

Effect of temperature was examined on the buffering capacity (BC) of histidine (His) and related compounds and of the marine animal muscle. Distribution of trace amounts of His-related compounds in fish and invertebrate muscle was also examined.1. BC of inorganic phosphate, carnosine (Car) and anserine (Ans) in the pH range of 6.5-7.5 were very high and stable within the temperature range, from 5 to 40ﾟC. His and balenine (Bal), however, showed rather low BC and large decrease with increasing temperature. His-related compounds, however, were not considered to be the most suitable buffering constituents because the other dipeptides such as Ala・His and Ser・Ala also showed high BC and no temperature dependence.2. White muscle of skipjack tuna containing high His and Ans showed the highest muscle BC, followed by little-piked whale muscle containing high Bal. BC of these muscle declined with increasing temperature at above 20ﾟC. Muscle BC of several other fish containing little His- related dipeptides was low and showed almost no temperature dependence.3. Contribution of extractive components to muscle BC was high, ranging from 48 to 96 % according to the fish species, but that of muscle proteins were low, ranging from 20 to 34 %, His-related compounds and phosphate showed above 70 % contribution to the BC of muscle extract. Although the BC of phosphate did not differ largely among fish species, His-related compounds showed large difference in BC and contributed more than 60 % to the extract BC in case of skipjack and whale.4. Trace amounts of Car, Ans, and Bal were found in all the muscle examined including 13 species of fresh water fish and 8 species of shrimp and clam. This fact suggests that the small amounts of these dipeptides should play another important physiological role than buffering constituents in every animal muscles.

考察了温度对组氨酸(His)及相关化合物的缓冲能力(BC)的影响，并考察了鱼类和无脊椎动物肌肉中痕量His相关化合物的分布。 1．磷酸盐、肌肽 (Car) 和鹅氨酸 (Ans) 在 pH 值 6.5-7.5 范围内非常高，并且在 5 至 40°C 的温度范围内稳定。然而，balenine (Bal) 表现出相当低的 BC，并且随着温度的升高而大幅下降，然而，由于其他二肽如 Ala·His 和 Ser·Ala 也表现出，因此不被认为是最合适的缓冲成分。 2．His和Ans含量较高的鲣鱼白肌BC含量最高，Bal含量较高的小梭鱼肌肉BC含量随温度升高而下降。 20°C 时，其他几种含有少量 His 相关二肽的鱼类的肌肉 BC 较低，几乎不表现出温度依赖性。 3．肌肉蛋白的 BC 含量较低，为 20% 至 34%，但组氨酸相关化合物和磷酸盐对肌肉提取物的 BC 贡献率高达 70% 以上，尽管磷酸盐的 BC 之间差异不大。不同鱼类中，His相关化合物的BC差异较大，鲣鱼和鲸鱼的BC提取物中His相关化合物的贡献率超过60%。4．在13个物种的所有肌肉中都发现了微量的Car、Ans和Bal。这一事实表明，少量的这些二肽在每种动物肌肉中除了缓冲成分外，还应发挥另一个重要的生理作用。