サバにおけるヒスタミン代謝に関する生化学的研究-I : 活魚サバ胃中へのヒスタミン注入の組織崩壊に及ぼす影響

概要

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Investigations were made to clarify whether the rapid softening of the muscle of mackerel (Scomber japonicus) after cathing was caused by histsmine sccumulated in the stomach. Comparing the activity of pepsin in the stomachs of mackerel administered L-histamine with that in the stomachs of control mackerel administered only physiology-ical salt solution, it was observed that increase in the pepsin activity in the control stpooed within 50 min after administration, whereas that in the treated stomach continued thereafter. On the other hand, when L-histamine was administered in the stomach of mackerel, the activity of cathepsin D was lowered in the spleen, and increased in the liver and the muscle. Although breakdown and/or swelling were commonly observed in the muscles, intestines, livers and kidneys in the control and in the treated mackerels with the lapse of time after sacrifice, the breakdown and/or swelling of all tissues in the treated mackerel were more sever than in the control. A softening mechanism related to the accumulation of histamine in the stomach was diseussed.
公益社団法人日本水産学会の論文