CAJ | 학술논문

鲭鱼亚目的海洋鱼类在捕获后易产生组胺，导致鲭鱼中毒．为研究组胺消长与微生物的关系，通过平板分离和摇瓶发酵，以荧光光度法测定酶活力，从鲭鱼（Pneumatophorus japonicus）皮肉、内脏和腮中分离筛选组胺降解菌，并对所产组胺降解酶的酶学性质进行研究和分析．结果表明：自内脏中分离筛选到一株组胺降解酶活力较高的革兰氏阴性杆菌，从生长产酶曲线推测该酶为初级代谢产物．该酶反应的最适温度为35℃，最适pH为7．2．在pH6．0～8．0和温度20～35℃范围内有较好的稳定性．Mn^2＋、Ca^2＋、Na^-、Mg^2＋、K^＋等金属离子存在时酶活力增加。Zn^2＋、Al^3＋、Fe^3＋、Fe^2＋、Cu^2＋等金属离子存在时，酶活力下降，在EDTA存在条件下酶活力完全丧失．对其动力学研究表明，在甘氨酸-NaOH缓冲反应体系中，最大反应速度Vmax=156．25U·mL^-1，米氏常数Km=0．22mg·mL^-1．组胺降解菌国内还朱见报道，研究结果对进一步研究水产品组胺生物控制技术具有重要意义．
청어아목적해양어류재포획후역산생조알，도치청어중독．위연구조알소장여미생물적관계，통과평판분리화요병발효，이형광광도법측정매활력，종청어（Pneumatophorus japonicus）피육、내장화시중분리사선조알강해균，병대소산조알강해매적매학성질진행연구화분석．결과표명：자내장중분리사선도일주조알강해매활력교고적혁란씨음성간균，종생장산매곡선추측해매위초급대사산물．해매반응적최괄온도위35℃，최괄pH위7．2．재pH6．0～8．0화온도20～35℃범위내유교호적은정성．Mn^2＋、Ca^2＋、Na^-、Mg^2＋、K^＋등금속리자존재시매활력증가。Zn^2＋、Al^3＋、Fe^3＋、Fe^2＋、Cu^2＋등금속리자존재시，매활력하강，재EDTA존재조건하매활력완전상실．대기동역학연구표명，재감안산-NaOH완충반응체계중，최대반응속도Vmax=156．25U·mL^-1，미씨상수Km=0．22mg·mL^-1．조알강해균국내환주견보도，연구결과대진일보연구수산품조알생물공제기술구유중요의의．
Marine fishes, scombroid species in paticular, are susceptible to producing histamine during processing and storage, as has been reported in incidents of scombroid fish poisoning. To understand the relationship between the producing and degrading of histamine and the microorganism concerned in fish, the bacterials with the capacity of producing histamine-degrading enzyme are screened from skin, flesh, entrails and gills of mackerel （Pneumatophorus japonicus） by plate and shaking flask culture, followed with testing the enzyme activity by pectrofluorimetry method. A gram-negative rod bacterium producing histamine-degrading enzyme is isolated from entrails of mackerel. The enzyme is presumed to be primary metabolite according to the growth and enzyme production curves. The optimum pH and temperature of the crude enzyme activity to histamine is found to be 7.2 and 35 ℃ respectively, and a high stability of the enzyme is observed at 20-35 ℃ and pH 6.0-8.0. It is activated by 5 mmol·L^-1 of ions such as Mn^2＋, Ca^2＋, Na^-, Mg^2＋, K^＋, but inhibited by Zn^2＋, Al^3＋, Fe^3＋, Fe^2＋, Cu^2＋, and completely inhibited by EDTA. The results of kinetic studies show that the kinetic parameter Km of the enzyme was 0.22 mg.mL^-1, and the Vmax of the enzyme is 156.25 U.mL^-1. This paoer presents the first domestic report oh histamine-degrading enzyme producing bacteria, and the study is believed to be important to seek biological control of histamine in food processing in the future.