餵食殘留磺胺二甲嘧啶之豬肉製品對大白鼠生長及其肝臟酵素活性的影響

The Effects of Sulfamethazine Residue in Processed Pork Products on Growth and Liver Enzyme Activities of Rats

黃乙芬(Yii-Fen Huang) ； 王果行(Hsu Guoo-Shyng Wang)

《中華民國營養學會雜誌》 21卷3期 (1996/08) Pp. 311-321

https://doi.org/10.6691/JCNS.199608_21(3).0008

摘要

The purpose of this study was to investigate the toxicity of sulfamethazine. (SMZ) residue in processed pork products. Thirty male 5-week old S.D. rats were divided into 5 groups, including Control (C), Sausage Control (SC), Sausage-Sulfamethazine-added (SS), Meat-Paste-Control (PC) and Meat-Paste-Sulfamethazine-added (PS). Each SS and SC group animal was, respectively, fed with 5g of sausage with (equals to approximately 352μg SMZ in raw meat) and without SMZ residue per day. Each PS and PC animal was, respectively, fed with 6g of meat paste with (equals to approximately 168μg SMZ in raw meat) and without SMZ residue per day. Results indicated that average food intake, body weight, organ/body weight ratio, feed efficiency, hematocrit, hemoglobin content, transferrin saturation, red blood cell hemolysis, liver and red blood cell G-6-P dehydrogenase activity were similar in 5 groups. However, the liver glutathione-S-transferase activity was lower in control group (p＜0.05), and SC group showed higher glutathione-S-transferase activity than SS group (p＜0.05), while PC and PS had no difference. The difference of enzyme activity between SC and SS group was probably caused by the interaction between SMZ and nitrite. On the other hand, C and SC groups had higher cytochrome C reductase activity than the other groups (p＜0.05), possibly due to the total energy intake of C group was lower than the other groups. Therefore, the effect of SMZ residues in pork product seemed to be more complicated than pure SMZ due to the difference of processing condition or food additives.

關鍵字

麩胱甘肽-S-轉移酶 ； 細胞色素-C-還原酶 ； 葡萄糖-6-磷酸鹽脫氫酵素

並列摘要

The purpose of this study was to investigate the toxicity of sulfamethazine. (SMZ) residue in processed pork products. Thirty male 5-week old S.D. rats were divided into 5 groups, including Control (C), Sausage Control (SC), Sausage-Sulfamethazine-added (SS), Meat-Paste-Control (PC) and Meat-Paste-Sulfamethazine-added (PS). Each SS and SC group animal was, respectively, fed with 5g of sausage with (equals to approximately 352μg SMZ in raw meat) and without SMZ residue per day. Each PS and PC animal was, respectively, fed with 6g of meat paste with (equals to approximately 168μg SMZ in raw meat) and without SMZ residue per day. Results indicated that average food intake, body weight, organ/body weight ratio, feed efficiency, hematocrit, hemoglobin content, transferrin saturation, red blood cell hemolysis, liver and red blood cell G-6-P dehydrogenase activity were similar in 5 groups. However, the liver glutathione-S-transferase activity was lower in control group (p＜0.05), and SC group showed higher glutathione-S-transferase activity than SS group (p＜0.05), while PC and PS had no difference. The difference of enzyme activity between SC and SS group was probably caused by the interaction between SMZ and nitrite. On the other hand, C and SC groups had higher cytochrome C reductase activity than the other groups (p＜0.05), possibly due to the total energy intake of C group was lower than the other groups. Therefore, the effect of SMZ residues in pork product seemed to be more complicated than pure SMZ due to the difference of processing condition or food additives.

並列關鍵字

glutathione-S-transferase ； cytochrome C reductase ； G6PD