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

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  • OTAKE Shigeo
    College of Agriculture and Veterinary Medicine, Nihon University
  • MAEDA Toshimasa
    College of Agriculture and Veterinary Medicine, Nihon University
  • FUKUI Koichi
    College of Agriculture and Veterinary Medicine, Nihon University

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Other Title
  • 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およぼす影響
  • サバ ニ オケル ヒスタミン タイシャ ニ カンスル セイカガクテキ ケンキュ
  • 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

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Description

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.<br> 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.<br> 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.<br> 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.<br> A softening mechanism related to the accumulation of histamine in the stomach was diseussed.

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