Nagatsuka Norie, Harada Kazuki, Ando Mami, Nagao Keiko
Department of Food and Nutrition, Faculty of Home Economics, Tokyo Kasei University, Itabashi-ku, Japan.
Int J Mol Med. 2005 Sep;16(3):427-30.
Oxygen-related free radicals have been suggested as a cause of aging and various diseases, for example, various cancers and rheumatoid arthritis. Because of this a radical scavenger as an antioxidant has been sought in many foods. 'Nikogori' gelatin gel from cooked fish is a traditional food in Japan. Recently, 'Nikogori' has been noted as a readily consumed food for the elderly and those with medical problems associated with swallowing. In this study we report that the 'Nikogori' gelatin gels made from the collagen in various meats have a high peroxyl radical scavenging capability as the antioxidative capacity using the chemiluminescence method and the order of the strength of antioxidative capacity (IC(50) value) was the Japanese common squid mantle meat (0.163%) > flatfish (marbled sole) meat (0.534%) > chicken wing meat (0.585%) > beef shin meat (0.655%) > yellowtail meat (0.659%) > chub mackerel meat (0.789%). Furthermore, when soy sauce was added to the 'Nikogori' gelatin gel, the antioxidative capacity increased markedly to 0.098% of IC(50) value of yellowtail, 0.165% of chicken, 0.182% of flatfish and 0.252% of chub mackerel.
氧相关自由基被认为是衰老及多种疾病的诱因，比如各类癌症和类风湿性关节炎。正因如此，人们在许多食物中寻找作为抗氧化剂的自由基清除剂。由熟鱼肉制成的“肉冻”明胶凝胶是日本的传统食品。最近，“肉冻”被视为老年人及有吞咽相关医疗问题者易于食用的食物。在本研究中，我们报告称，采用化学发光法，由各种肉类中的胶原蛋白制成的“肉冻”明胶凝胶具有较高的过氧自由基清除能力，即抗氧化能力，抗氧化能力强度顺序（IC(50)值）为：日本枪乌贼胴体肉（0.163%）＞比目鱼（云纹舌鳎）肉（0.534%）＞鸡翅肉（0.585%）＞牛小腿肉（0.655%）＞黄尾鱼肉（0.659%）＞鲐鱼肉（0.789%）。此外，当向“肉冻”明胶凝胶中添加酱油时，抗氧化能力显著提高，分别达到黄尾鱼IC(50)值的0.098%、鸡肉的0.165%、比目鱼的0.182%和鲐鱼的0.252%。
