農業部-水產試驗所全球資訊網農業部-水產試驗所全球資訊網

鰻魚頭經熱水萃取後，其萃取物能促使免疫細胞增生及IgM抗體產生，顯示萃取物具免疫調節功能。為能將鰻魚全魚利用，取副產物經蛋白酵素水解後，水解物以121℃殺菌15分鐘後，評估其細胞增生活性，其水解物具有促進免疫細胞HB4C5、SI102、UM增生。以亞麻油酸為底物，進行POV值之氧化抑制能力分析，結果顯示鰻魚水解物具有抗氧化活性。以四物及八珍等對鰻魚水解物進行不同漢方調味，經漢方調味後之鰻魚水解物，在抗氧化的表現上具有加乘效果。考量鰻魚全魚利用，將副產物中的鰻魚頭作有效的利用，並賦予產品型態多樣化。另一方面如能了解有效成分，並標示其有效力價，必能有利產品管理及提昇此產品之附加價值。

In order to find new biological active material from eel (Anguilla japonica) extract. Thefunctional factor from heat water extract investigated by serum-free culture cell lines.Cell proliferation was measured by MTT assay. Immune response was conducted bydetecting the immunoglobulin IgM using ELISA method. Eel head heat water extractheated at 121℃ for 15 min induced cell proliferation, immunoglobulin production , andcell aggregation on both human hybridoma (HB4C5 and SI102). Meanwhilehydrolysate of eel-byproduct , hydrolysate mixed with Chinese medicine (Si-Wu, Ba-Jen) showed the antioxidant activity on DPPH (1,1-diphenyl-2-picrylhydrazyl ) radicaland the ferrous ion chelating ability, respectively. In this study, we try to diversifyproducts from heat water extract and hydrolysate of eel by processing. Promotingproduct effective by isolated the biological active with gel filtration and label itsfunctional component by western blotting assay.