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

大竹 茂夫; 前田 利真; 福井 公一

doi:10.2331/suisan.43.477

Biological Investigation on the Metabolism of Histamine in Mackerel (Scomber japonicus)-I

Influence of Histamine Injection into Stomach on the Breakdown of the Tissues

Shigeo OTAKE, Toshimasa MAEDA, Koichi FUKUI

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JOURNAL FREE ACCESS

1977 Volume 43 Issue 4 Pages 477-488

DOI https://doi.org/10.2331/suisan.43.477

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Published: April 25, 1977 Received: - Available on J-STAGE: February 29, 2008 Accepted: October 14, 1976 Advance online publication: - Revised: -
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Date of correction: February 29, 2008 Reason for correction: - Correction: ABSTRACT Details: Wrong : 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.
Right : 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.

Date of correction: February 29, 2008 Reason for correction: - Correction: PDF FILE Details: -

Abstract

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.

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Correction information

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