Studies On Bioactivities Of Mytilus Edudis Linneas

Mytilus sp. processing waste, which is abundant in water-soluble components of mussel, is a liquid by-product generated in the industrial steam treatment of mussel. Few papers were reported about the research and exploitation of Mytilus sp. processing waste. The aim of this thesis is the isolation, purification of polysaccharides and taurine, manufacture of natural sauce from Mytilus edudis linneas processing waste (DBM).The crude polysaccharide(DBMP) isolated from DBM exhibited obvious bioactivities. The isolating technology conditions were optimized by single-factor experiment, orthogonal experiment and respond surface methodology, and the results were shown as followings. Deproteination: DBM was digested by 0.52%(v/w) Bacillus Subtilis neutral protease for 3h under the technology condition of pH7.0, 41℃, 0.74%(w/w) CaCl2; then Sevage reagent, CHCl3: nBuOH(v/v)=5:1, was added to remove the residual protein for 20min, and the ratio of sample to Sevage is 4:1(v/v). The amount of protein removed was 78.5%. EtOH precipitation: 95% EtOH was added to the concentrated solution until the concentration of EtOH reached 80%. Decoloration: the aqueous solution was decolored by 1%(w/v) active charcoal under the condition of pH3.0, 50℃, 20min. DBMP dissolved in water was fractioned by aion-exchange chromatography on a column of DEAE-cellulose and then purified on a column of Sepharose CL-6B. DBMP-11 exhibiting significant immunocompetence was obtained. DBMP-11 was identified by gel permeation chromatography (GPC), high-pressure liquid chromatography (HPLC), infrared spectroscopy (IR), ultraviolet scanning spectroscopy (US) and gas chromatography (GC). The results showed that DBMP-11 was a homogeneous polysaccharide; its weight-average molecular weight (Mw) was about 524407Da; the IR spectrum showed characteristic absorptions of carbohydrate patterns between 500 and 4000 cm-1,β-configuration andα-configuration were also represented by the absorption at 928 cm-1 and 858 cm-1; it was composed of xylose, glucose and galactose with a proportion of 0.22:5.35:0.03, and glucose was the predominant part.DBM was an ideal material to produce taurine. It was extractedd with ion-exchange resin and then the solution was concentrated, the product was crystallized out with ethanol in low temperature. Its yield could reach 0.52%. The suitable extraction technology of taurine was studied and the result was the volume of sample 5ml, pH4.5, eluting rate 5ml/min, the amount of taurine extraction was 94.38%.The manufacture of a natural sauce from DBM was reported. The nutritious product had unique flavor and contained abundant taurine and active polysaccharides, which played important functional roles. The applied formula was: adding 5%NaCl, 0.8%monosodium glutamate and 0.1%flavouring to DBM.