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.

对温度的影响对组氨酸（HIS）和相关化合物以及海洋动物肌肉的缓冲能力（BC）进行了检查。还检查了鱼类和无脊椎动物肌肉中的痕量HIS相关化合物的分布。1。在6.5-7.5的pH范围内，无机磷酸盐，carnosine（CAR）和Anserine（ANS）的BC在温度范围内非常高且稳定。然而，他的和balenine（BAL）显示出相当低的BC，并且随着温度的升高而大大降低。然而，与他相关的化合物不被认为是最合适的缓冲一致剂，因为其他二肽（例如Ala ・ his和ser・Ala）也显示出很高的BC且没有温度依赖性。2。跳过含有高的肌肉和ANS的跳过金枪鱼的白色肌肉表现出最高的肌肉，然后是含有高bal的小鲸鱼肌肉。这些肌肉的BC随着温度升高而下降。其他几种与他相关的二肽很少的鱼的肌肉BC较低，几乎没有温度依赖性。3。提取成分对肌肉bc的贡献很高，根据鱼类的范围为48％至96％，但肌肉蛋白的贡献较低，范围为20％至34％，与他的BC肌肉提取物的BC贡献了70％。尽管鱼类的磷酸盐BC在很大程度上没有差异，但与His相关的化合物在BC上显示出很大的差异，并且在Skipjack和Whale.4的情况下对提取物BC的贡献超过60％。在检查的所有肌肉中都发现了痕量的汽车，ANS和BAL，其中包括13种淡水鱼类以及8种虾和蛤。这一事实表明，少量这些二肽应扮演另一个重要的生理作用，而不是在每个动物肌肉中构成的缓冲。