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

仔魚水煮液原液食鹽含量約為7% 左右，經電氣透析脫鹽後之仔魚水煮液，食鹽含量降為0.15%，脫鹽率98%。取其脫鹽液以無血清動物細胞培養模式，來評估仔魚水煮液對於人類融合瘤HB4C5細胞增生情形，結果顯示，仔魚水煮液可促進細胞增生及IgM抗體分泌，並由顯微鏡觀察到細胞凝集現象；亦能促進人類單核球細胞 THP-1與類似老鼠巨噬細胞J774.1等吞噬細胞增生。在模擬加工條件探討上，以不同鹽度水煮生鮮仔魚，發現以 5-7%食鹽濃度所處理之仔魚，其水煮液經脫鹽後對於促進細胞活性為較佳。仔魚水煮液經121C處理20分鐘仍維持88% 之細胞增生活性，且抗體產量活性仍維持93%，顯示仔魚水煮液具有良好之熱安定性。仔魚水煮液pH值安定性範圍為2-7左右，在pH值8-10鹼性部分則活性有下降之趨勢。取脫鹽液添加至U937及UM 等巨噬細胞中測定其NBT reducing，其結果顯示仔魚水煮液可以活化巨噬細胞。仔魚水煮液之不同加工方式，無論以高壓高溫殺菌、噴霧乾燥或凍結乾燥其細胞增生活性均能維持80% 以上。本研究顯示仔魚水煮液在加工過程中品質頗為安定。
關鍵詞：仔魚水煮液，電氣透析，無血清培養，細胞增生，抗體分泌

To evaluate the effect of processing condition on the cell-mediated immunity of the fish larvae (FL) cooking waste, the bioactive factor, cell proliferation, immune response and phagocyte function were measured by using serum-free cultured human hybridoma cell lines, MTT assay, ELISA method, and the ability to reduce the dye nitroblue tetrazolium (NBT), respectively. About 98% of salt could be removed from the FL cooking waste by electrodialysis. The optimal salt content for desalting of FL cooking waste was 5-7%. The data revealed that FL contained biological active compounds with strong growth promoting and aggregating effect toward HB4C5, THP-1 and J774.1 cell lines, and could induce NBT reducing activity toward U937 and UM. No significant difference in the cell viability among the FL cooking wastes processed by freeze-drying, spray drying and sterilization (121C, 20min) was observed (p0.05). The optimal pH for the stability of FL cooking waste was 2-7. These results suggested that the quality of FL cooking waste was stable during processing.
Key words: Fish larvae cooking waste, Electrodialysis, Serum-free culture, Cell proliferation, Immunoglobulin production