Study On Anti-alcoholism Effect And It's Mechanism Of Shellfish Meat From Pinctada Martensii

Pinctada martensii is one of the primary seashells of marine pearl cultivation in the southern china. It is fruitful and widely distributed in Guangdong, Guangxi, Hainan, Taiwan and so on. Pinctada martensii has abundant proteins, glycogen, essential amino-acid, varied vitamin, the minerals with particularities effects in physiology, such as zinc and selenium,and some physiological active substance, for example tautine, bioactive peptides etc. Pinctada martensii has many physiological function. These physiological effects include anti-tumor, anti-fatigue, anti-aging and so on. In addition, our research showed that compared with the taurine saline group, the hydrolyzate of Pinctada martensii meat has significant anti-alcoholism effect (P<0.01). We spectulated that peptide may have anti-alcoholism effect. However it's functional factors and mechanism did't clear, there is no related reports. In this study, based on the preliminary study of sober up role of Pinctada martensii meat extracts, we analyzed the anti-alcoholism effect of the glycogen, protein and its protease hydrolysates, and then we gave the mechanism of anti-alcoholism factor an preliminary analysis, which will provide a scientific theory for the study of the anti-alcoholism effect of Pinctada martensii.Test Method and Results:1. Based on systematic analysis of the major components of Pinctada martensii meat, we studied its'effect on anti-alcoholism. It has protein 10.85%,fat 1.88%,glycogen 1.35% and taurine 0.60%. The results show that, compared with the saline group, the meat of Pinctada martensii has significant anti-alcoholism effect (P<0.01), the ethanol concentration of blood serum in mice was decreased by 48.16%(P <0.01).2.The meat of Pinctada martensii was distributed into two parts by boiling, that is cooking liquid components (taurine 4.70mg/ml, glycogen 8.88mg/ml) and water-insoluble components (taurine 0.01%,glycogen 0.31%). By using the neutral protease and papain, we enzymied the water-insoluble components,and got enzymatic hydrolysate. Then we studied their effect on anti-alcoholism. The results showed that, compared with the saline group, all of them have significant anti-alcoholism effect (P<0.01), and reduced concentration of ethanol in serum by 27.70% ,28.21% and 44.04%, respectively (P <0.01). Separately, there is significant difference between water insoluable residue and its protease hydrolysates. The study of the free amino acids show that ,the cooking liquid of Pinctada martensii has leucine 2.27%, alanine 13.41% and valine 3.71%。 3. By using chloroform / methanol mixed solvent (1:1) circulation method, we made the Pinctada martensii meat completely defatted, and then fullly hydrolyzed the glycogen by glucoamylase, and finally gave the purified protein, (protein 99%). In addition, by using the neutral protease and papain, we enzymized the purified protein and got enzymatic hydrolysate. Than we studied their effect on anti-alcoholism. The results show that: the purified protein and its protease hydrolysates did not appear any different comparing with the control.4. By using the neutral protease and papain, we enzymized the meat of Pinctada martensii and got enzymatic hydrolysate. And then fullly hydrolyzed the glycogen by glucoamylase andα-amylase. It was purified on Sephadex G . The difference molecular wieght components were gained. And we studied their effect on anti-alcoholism. The results showed that, compared with the saline group, TP2 and have significant anti-alcoholism effect (P<0.01), and reduced concentration of ethanol in serum by 15.69% and 27.17%, respectively (P <0.01). Separately, there is no significant difference between them. However, other components did not appear any different comparing with the control.5. By using hot-alkali extraction method (2.3 mol /L KOH, boiling water bath heating 1h), we got the Pinctada martensii glycogen (glycogen 99%). The effect of glycogen commodity on anti-alcoholism was analyzed. The results show that Pinctada martensii glycogen have significant sober up effect (P<0.01). Compared with the saline group, the two drugs significantly reduced the ethanol concentration by 56.63%(P<0.01).6. Through acute toxicity test, anti-drunk test, anti-inebriation tests on Pinctada martensii glycogen, we study its sober up effect, and then we analyzed its dose-effect relationship. Test results show that when the the oral dose of Pinctada martensii glycogen is 64mg /kg body weight with no side effect. Pinctada martensii glycogen can significantly prolong the tolerance time and short the sorb up time. The best doses of glycogen is 0.80mg/ml. Compared with the saline group, the serum ethanol concentration of Pinctada martensii glycogen group is significantly reduced by 56.63% (P <0.01).7. By measuring the activity of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) as an index, we gave the Pinctada martensii glycogen hangover a preliminary study on mechanism of anti-alcoholism. The results show that, compared with the control group, Pinctada martensii glycogen can significantly improve the activity of both ADH and ALDH(P<0.01). Compared with the saline group, in those time point we studied, in the glycogen group, the activity of ADH and ALDH rose by an average of 85.46% and 99.84%, respectively. It means that, through the promotion of the activity of ADH and ALDH, Pinctada martensii glycogen can rapidly translate the ethanol and acetaldehyde into acetic acid which then passes out of the body, and finally achieve the anti-alcoholism effect.