Study on Vacuum Microwave Assisted Extraction of Hypotension Bioactive Peptides and Investigation of Their Biological Properties from Taiwan Canned Mackerel (Scomber Australasicus) Steaming Juice

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簡歷

基本資料

Project title

Code/計畫編號

MOST109-2320-B019-005

Translated Name/計畫中文名

以真空微波萃取台灣鯖魚罐頭蒸煮液之降血壓活性胜肽製備與其生理活性探討

Project Coordinator/計畫主持人

Yu-Wei Chang

Funding Organization/主管機關

National Science and Technology Council

Department/Unit

Department of Food Science

Website

https://www.grb.gov.tw/search/planDetail?id=13540199

Year

2020

Start date/計畫起

01-08-2020

Expected Completion/計畫迄

31-07-2021

Bugetid/研究經費

1100千元

ResearchField/研究領域

食品科技(農)

Massive processing co-products such as steaming juice are produced from canned industrial of tuna or mackerel in Taiwan; generally these co-products are underutilized processing materials which are relatively rich in proteins such as soluble collagens from fish skin, and muscle proteins. Lately the production of tuna fish has been largely reduced domestically. As a result, the mackerel has become the major species that are used for marine canned industry in Taiwan. According to our recent studies published in Journal of Functional Foods, Molecules and international journal of molecular science, tilapias collagens, giant grouper roe, micro-algae and oyster contain precursors of multiple bioactive peptides in particular the ACE inhibitors (RL、IR…), antiamnestic (GPGG、PGP、PG、GP), antithrombotic (GPRG、GPR…) and antioxidant (AY、EL、WY、PHD、KD…) activities. Based on the proteomic strategy established by our lab to analyze the bioactive peptieds from food proteins, this project focuses on the investigation of vacuum-microwave assisted technologies in separation and purification of bioactive peptides from mackerel (Scomber australasicus) steaming juice hydrolysates, and assessment of their hypotensive activities. The proposed experiments will be executed in three years using mackerel steaming juice as a raw material. With appropriate protein techniques of extraction, concentration, purification and identification, these proteins can be transformed to high value-added products of bioactive peptides and produce high quality protein hydrolysates with hypotensive activities. Particularly the potential hydrolysates will be further investigated both in vitro and in vivo experiments. Hopefully the useful information or database on bioactive peptides from mackerel steaming juice can be established through this project, can be used for subsequent or relevant research and can be applied in food, cosmetic and biomedical industrials. 在台灣的水產罐頭加工產業中，特別是鮪魚或是鯖魚的加工，常伴隨而來大量的低度利用之加工共產品如蒸煮液，然而這些原料富含大量的蛋白質，如可溶性的膠原蛋白或明膠蛋白及肌纖維蛋白等，由於近年來本產及進口鮪魚產量劇減，目前主要生產本土魚類的罐頭以鯖魚為最大宗。近期本實驗室陸續於機能性食品期刊、分子期刊、分子科學國際期刊發表結果指出，吳郭魚魚皮膠原蛋白、龍膽石斑魚卵、微綠藻、牡蠣等水產蛋白質來源為多種活性胜肽之前驅物，特別是抑制血管收縮轉換酵素活性(RL、IR…)、抗健忘活性(GPGG、PGP、PG、GP)、抗血栓活性(GPRG、GPR…)及抗氧化活性(AY、EL、WY、PHD、KD…)胜肽等。根據本實驗室以蛋白質體學為中心所建立的活性胜肽研究策略，本計畫將著重於探新穎真空微波技術輔萃取鯖魚蒸煮液中蛋白質與利用是當水解酵素生產降血壓活性胜肽之分離純化與其功能性驗證，並預計以三年的時間建立以鯖魚蒸煮液為原料，並藉由真空微波技術適當的萃取、濃縮、水解、純化及分析鑑定的手段可將這些低度利用的蛋白質轉化成高經濟附加價值的活性胜肽產品或基材，生產高品質具有不同生理活性潛力之水解產物(活性胜肽產品或基材)並針對有潛力的水解產物進行in vitro與in vivo 生理活性試驗驗證其活性，同時希望建立鯖魚蒸煮液中蛋白質之降血壓活性胜肽資訊平台，以利未來進行相關後續研究時有參考的依據，以期應用於食品、化妝及生醫產業。

Keyword(s)

真空微波技術
鯖魚蒸煮液
活性胜肽
降血壓活性
血管收縮酵素抑制劑
Vacuum-microwave assisted technology
mackerel steaming juice
bioactive peptides
hypotensive activity
ACE-inhibitor

DSpace CRIS

Study on Vacuum Microwave Assisted Extraction of Hypotension Bioactive Peptides and Investigation of Their Biological Properties from Taiwan Canned Mackerel (Scomber Australasicus) Steaming Juice

基本資料

Description