代謝症候群 (Metabolic syndrome) 是一種複雜的臨床病症，而代謝症候群的發病機制進行了近30年的深入研究。根據最近的研究，氧化壓力也與代謝症候群的形成機制有關。因此，攝入外源性抗氧化劑對於維持體內氧化壓力的平衡非常重要。本實驗的樣本是花腹鯖 (Scomber australasicus) 之蒸煮液，這是一種遠洋魚類，在世界各地進行加工並製造許多副產物。而這些副產物可以經過處理分離出活性胜肽，是一種具有特定功能的化合物，如抗氧化、抗高血壓等。本實驗的方法是使用胃蛋白酵素、木瓜蛋白酵素、鳳梨蛋白酵素等三種酵素分別水解六個小時。並測定水解物之抗氧化活性和降血壓活性。最後，為了了解這些胜肽在人體內的變化，在體外模擬胃腸消化後，對其生理活性進行了分析和討論。結果表明，用三種不同的酵素水解後。胃蛋白酵素、木瓜蛋白酵素和鳳梨蛋白酵素在第6小時水解率最高，分別為25.15 %、35.04 %和19.28 %。並比較三種酵素水解物的DPPH自由基清除能力，分別為胃蛋白酵素水解物87.42 %、木瓜蛋白酵素水解物90.97 %和鳳梨蛋白酵素水解物82.44 %。鐵離子螯合活性為胃蛋白酵素水解物77.54 %、木瓜蛋白酵素水解物80.07 %和鳳梨蛋白酵素水解物78.50 %。ABTS自由基清除活性為胃蛋白酵素水解物42.17 %、木瓜蛋白酵素水解物41.71 %和鳳梨蛋白酵素水解物41.02 %。最後ACE抑制活性為胃蛋白酵素水解物65.61 %、木瓜蛋白酵素水解物74.12 %和鳳梨蛋白酵素水解物79.96 %。然而經過體外模擬胃腸消化後，除了鐵離子螯合活性有上升之外，其餘抗氧化活性以及ACE抑制活性均有顯著下降，但是ACE抑制活性仍然保有50 %以上之能力。本研究也將鯖魚蒸煮液乾燥粉末及其水解物進行保存期限之相關分析，分別在4°C以及25°C下進行保存12週和15天，各組樣品在pH值、水分以及水活性都沒有顯著變化，不過TVBN以及TBARS值則是隨著保存天數延長而持續增加，表示溫度是影響鯖魚蒸煮液乾燥粉末腐敗之重要因素。綜合以上結果可見，鯖魚蒸煮液乾燥粉末經過酵素水解後可以提高其生理活性，具有開發成新產品的潛力。

Metabolic syndrome (MS) is a complex clinical condition, and the pathogenesis of metabolic syndrome has been intensively studied for nearly 30 years. According to recent studies, oxidative stress has also been implicated in the mechanism of the formation of metabolic syndrome. Therefore, the intake of exogenous antioxidants is important to maintain the balance of oxidative stress in the body. The sample for this study was the steaming juice of Mackerel (Scomber australasicus). These by-products can be processed to separate bioactive peptides, which are compounds with specific functions, such as anti-oxidation and anti-hypertension. The method of this study is to use three enzymes such as pepsin, papain, and bromelain to hydrolysis for six hours respectively. The antioxidant activity and hypotensive activity of the hydrolysate were determined. Their physiological activities were analyzed after in vitro simulating gastrointestinal digestion. The results showed that after hydrolysis with three different enzymes. Pepsin, papain, and bromelain had the highest hydrolysis rates after 6 hours, 25.15 %, 35.04 %, and 19.28 %, respectively. And compared to the DPPH free radical scavenging ability of the three enzymes were pepsin 87.42%, papain 90.97%, and bromelain 82.44% respectively. The iron ion chelating activity was pepsin 77.54%, papain 80.07%, and bromelain 78.50%. The free radical scavenging activity of ABTS was pepsin 42.17 %, papain 41.71 %, and bromelain 41.02 %. The ACE inhibitory activity was pepsin 65.61%, papain 74.12%, and bromelain 79.96%. However, after simulating gastrointestinal digestion in vitro, except for the increase in iron ion digesting activity, the other antioxidant activities and ACE inhibitory activities were significantly decreased, but the ACE inhibitory activity still retained more than 50% of the activity. In this study, the dry powder of mackerel steaming juice and its hydrolysate were also analyzed for the store test. They were stored at 4°C and 25°C for 12 weeks and 15 days, respectively. The pH value, moisture, and water activity of each group of samples were not significantly changed, but the TVBN and TBARS values continued to increase with the storage days. Based on the above results, it can be seen that the dry powder of mackerel steaming juice can improve its physiological activity after enzymatic hydrolysis, and has the potential to be developed as a functional product.

謝誌 I
摘要 II
Abstract III
目錄 IV
圖次 VII
表次 VIII
壹、前言 1
貳、文獻回顧 2
一、花腹鯖 (Scomber australasicus) 2
1.簡介 2
2.水產品罐頭加工 3
3.水產品加工蒸煮液 3
3.1多元不飽和脂肪酸 3
3.2蛋白質 4
3.3游離胺基酸 5
4.活性胜肽 5
4.1抗氧化活性 6
4.2降血壓活性 7
二、代謝症候群 7
1.代謝症候群之定義及標準 7
2.併發症 8
三、真空微波乾燥 9
1.乾燥對於魚類食品之影響 9
2.真空微波乾燥之應用 9
四、有效期限評估 10
1.pH值 10
2.總揮發性鹽基態氮(Total volatile basic nitrogen, TVBN) 11
3.硫代巴比妥酸 11
參、實驗架構 12
肆、實驗器材與方法 13
一、實驗藥品 13
二、儀器設備 14
三、實驗方法 15
1.樣品前處理與乾燥 15
2.一般成分分析 15
3.蛋白質定量分析 16
4.酵素水解物製備 16
4.1水解率測定 16
4.2胜肽含量分析 17
4.3 SDS-PAGE分析 17
4.3.1膠片製作 17
4.3.2樣品制備 17
4.3.3電泳分離 17
5.活性胜肽生理活性測定 18
5.1降血壓活性 18
5.1.1血管收縮素轉換酵素抑制活性測定 18
5.2抗氧化活性 19
5.2.1 DPPH 自由基清除能力測定 19
5.2.2亞鐵離子螯合能力測定 19
5.2.3 ABTS 自由基清除活性測定 20
6.超過濾 20
7.體外模擬腸胃道消化試驗 20
8.有效期限評估 21
8.1儲藏性試驗 21
8.2色度分析 22
8.3揮發性鹽基態氮測定 22
8.4硫代巴比妥酸測定 23
9.統計分析 23
伍、結果與討論 24
一、鯖魚蒸煮液乾燥粉末之成分 24
二、酵素水解物之水解率及電泳分析 24
三、酵素水解物之生理活性比較 25
1.體外抗氧化活性比較 25
2.體外ACE抑制活性比較 26
3.分子大小對於水解物生理活性之影響 26
4.體外模擬腸胃道消化對於水解物生理活性之影響 27
四、保存性評估 28
1.水分、水活性及pH值 28
2.色度分析 30
3.揮發性鹽基態氮測定 30
4.硫代巴比妥酸測定 31
陸、結論 33
柒、未來研究方向 34
捌、參考文獻 35
玖、圖表 48
拾、附圖 69

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