新鮮鰻魚黏液及其生理食鹽水抽出物對老鼠之食用安全性探討

Study on the Food Safety of the Fresh Eel Mucus and Its Saline Extracts in Rats

李雅婷(Ya-Ting Lee) ； 葉彥宏(Yen-Hung Yeh) ； 黃議輝(Yi-Hui Huang) ； 黃豋福(Deng-Fwu Hwang)

《建國科大學報》 29卷1期 (2009/10) Pp. 41-57

https://doi.org/10.6995/JCTU.200910.0041

摘要

台灣的鰻魚養殖以日本鰻(Anguilla japonica)為主，其在食品加工上，鰻魚是一種具高經濟價值的魚類。加工時所產生之黏液，被視為降低生產製成率的廢棄物，魚體表皮黏液細胞所分泌的黏液，其功用被認為是在魚類游泳時可減少水之阻力，同時具有防禦掠食者、微生物和寄生蟲的侵入及攻擊，黏液中含有醣蛋白或蛋白質的生理活性物質存在。
為探討新鮮鰻魚黏液及其生理食鹽水抽出液之動物食用安全性，分別以灌食方式，灌食老鼠四週，測其體重變化、肝腎體比及血液生化指標來瞭解新鮮鰻魚黏液及其生理食鹽水抽出液對老鼠產生的生理影響。由結果顯示，兩種物質皆會造成老鼠生長之減緩，另對血液中AST、ALT、ALP 等活性及triglyceride、cholesterol、BUN、creatinine和血漿中免疫蛋白量等，皆會產生影響。尤以生理食鹽水抽出液的影響較大。

關鍵字

鰻魚 ； 鳗魚黏液 ； 食用安全性 ； 老鼠

並列摘要

Japanese eel (Anguilla Japonica) is majority of cultured eel in Taiwan. On food processing, eel is one kind of higher economical value. The eel mucus which still of waste when eel is processed. The mucus which being secreted by the mucus cells present in the fish epidermal layer was considered to decrease the resistance during fish swimming and protect fish from predator, microorganism and parasite attack. In early study, the composition of fish mucus has reported to contain glycoproteins or proteins which had biological activities.
The food safety of the fresh eel mucus and its saline extracts was also conducted. After four-weeks feeding, the body weight, the ratio of liver and kidney weight to body weight, and several biochemical properties in blood showed a significant difference. The results demonstrated that the raw eel mucus could cause the slow growing. Besides, the raw eel mucus led to the change of activities of AST, ALT, ALP and the levels of triglyceride, cholesterol, BUN, creatinine and immunglobulins in blood. The saline extract has larger effect than that of fresh eel mucus.

並列關鍵字

Eel ； Eel mucus ； Food safety ； Rat