| Chicken meat is a well known diet supplement for weakers and person who are exhaust. While eating duck meat in summer and autumn to elimilate hot and dysphoria. In traditional Chinese medicine the cold and hot properties of chickens and ducks are difference, it was recorded chicken meat is hot, while duck meat is cold. Food with hot properties can cause organism temperature rise, water intake increase, activity augment and erethism. Food with cold properties make organism temperature declined, water intake decreased, activity fell, marale downgrade.This paper was major on the research of hot and cold properties of chickens and ducks through the analysis of protein and fat. Firstly we use fat which was extracted from different part of chickens and ducks to culture Caco-2cell. Then find out cell activity and apoptosis. Use GC to find out the composition of fat from different parts and figure out the different fatty acids. In order to research the Physiology function of those fatty acids that may lead to cells different activity and apopotosis. We use fibrillin hydrolysate hydrolyzed by papain to culture Caco-2cells. Through cell activity and cell apoptosis to evaluated the influence of different material between chickens and ducks. The main research contents and results are as follows:(1) We determined the total fat content of chickens and ducks feeding in different conditions and researched it physiological significance on Caco-2cell. Fat in legs is obviously higher than in breast (p<0.05). Fat in legs and breast of sheldrakes is much higher than others (p<0.05). We used fat that was extracted from different parts of chickens and ducks to culture Caco-2cell, found that it had various results of cell activity and apoptosis. The influence of intermuscular fat from ducks on cell activity increase and apoptosis suppression is much higher than intermuscular fat fromchickens (p<0.05). Howere, the influence of subcutaneous fat from chickens on cell activity increase and apoptosis suppression is much higher than subcutaneous fat from ducks (p<0.05).(2) We used GC to analysis the fatty acids composition of fat extracted from different parts of chickens and ducks. The results of cell activity and apoptosis cultured with fat from different parts of chickens and ducks are various. In order to explore the materials may lead to those diversity, we used GC to analysis the fatty acids composition of fat extracted from different parts of chickens and ducks. We found the main fatty acids were C16:0, C18:0, C18:1, C18:2, C18:3and C20:4. The fatty acids which is higher in chickens are C16:0, C18:0and C18:1, while in ducks are C18:2, C18:3and C20:4. Saturated fatty acids content in chicken meat is obvious higher (p<0.05), polyunsaturated fatty acids content in subcutaneous fat of chickens is the lowest (p<0.05). But in legs and breast of ducks the monounsaturated fatty acids is higher than in chickens (p<0.05), and poluunsatured fatty acids are obvious lower (p<0.05).(3)We researched6fatty acids physiological significance on Caco-2cell. In order to futher explore the physiological significance of those difference fatty acids, we used C16:0, C18:0, C18:1, C18:2, C18:3and C20:4to culture cells. Cell activity and apoptosis were used as standards, and found that it had different effect on cell activity and cell apoptosis. The high content of C16:0and C18:1in chickens, result the cell activity increase is higher than C18:3and C20:4which are high in chickens (p<0.05), and cell apoptosis suppression after culture with C16:0and C18:1is obvious higher than C18:3and C20:4. As with the concentration increasing the induction on cell apoptosis is increase, cell growth is slowing.(4) The extracted and purified myofibrillar proteins were analysised and the influence of protein hydrolysate on Caco-2cell was researched. We found there was little difference in protein between chickens and ducks. The difference of troponin is obvious, in leg meat it is very high, but in breast meat it is nearly no. We made the research of protein hydrolysate on cell growth, the result is that protein hydrolysate from chickens on cell activity is much higher than protein hydrolysate from ducks (p<0.05). As with concentration increasing cell activity is going up. |
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