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Usefulness of red fresh fish and its processed food and extract for the sources of histidine

红色鲜鱼及其加工食品和提取物作为组氨酸来源的用途

基本信息

批准号：
16500529
负责人：
NAKAJIMA Shigeru
金额：
$ 2.3万
依托单位：
Bunkyo University Women's College
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
2004
资助国家：
日本
起止时间：
2004 至 2006
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-16500529/
关键词：
Histidine Red fresh fish Processed sea food Dried bonito Bonito Bouillon Extract Prevention of obesity 加工品水産練り製品カツオだし赤身魚および多獲性赤身魚かつお節製造工程呈味素材

项目摘要

This study was focused on usefulness of red fresh fishes and its processed foods and extracts for the sources of histidine. The aim of this study is to clarify the effects of the processed food and extracts of red fresh fishes on the prevention of obesity.Histidine contents in fishes and invertebrates depend on the contents of free histidine. Free histidine and total histidine contents in the muscles of various fishes and invertebrates were estimated; these contents were higher in the muscle from bonito, yellowfin tuna, yellowtail, and mackerel than in white muscles from such as lizard fish, red seabream, and hairtail. Invertebrate muscles except squid contained low free and total histidines. Salted-dried anchovy (niboshi) contained lower free histidine than that of the dried anchovy (suboshi). To prepare free histidine rich extracts, the waste residue of soup stock from dried bonito flakes (katsuobushi) was digested with proteases. The extract of the enzyme digest contained high free histidine and was able to supplement niboshi with free histidine. The enriched niboshi may be used in expectation of anti-obesity action of histidineSuppressive effects of hot water extract obtained from the process of dried bonito (BE), Bonito Bouillon Extract (BBE), and dried bonito (DB) on obesity were examined by animal experiments using rats. Food intakes of rats fed by BE, BBE, and DB diets were lower than that fed by control diet (Casein was used for protein source). Body fats contents of rats fed by BE, BBE, and DB diets were also lower than that fed by control diets. These results read us the conclusion that BE, BBE, and DB were useful foods for prevention of obesity. In addition, oral administration of BE for human decrease food intake of subjects. It is also decrease BMI and body fat ratio of subjects.

本研究主要探讨红鲜鱼及其加工食品和提取物作为组氨酸来源的有效性。本研究的目的是阐明红鲜鱼的加工食品和提取物对预防肥胖的作用。鱼类和无脊椎动物中组氨酸的含量取决于游离组氨酸的含量。各种鱼类和无脊椎动物的肌肉中的游离组氨酸和总组氨酸含量进行了估计，这些内容是更高的肌肉从鲣鱼，黄鳍金枪鱼，黄尾鱼，鲭鱼比白色肌肉，如蜥蜴鱼，红海鸟，带鱼。无脊椎动物的肌肉，但鱿鱼含有低游离和总组氨酸。盐腌干鲈鱼（niboshi）含有较低的游离组氨酸比干鲈鱼（suboshi）。为了制备富含游离组氨酸的提取物，用蛋白酶消化来自干鲣鱼片（katsuobushi）的高汤残渣。酶消化物的提取物含有高的游离组氨酸，并且能够补充具有游离组氨酸的尼波希。通过动物实验，使用大鼠检测了从干鲣鱼（BE）、鲣鱼肉汤提取物（BBE）和干鲣鱼（DB）的过程中获得的热水提取物对肥胖症的抑制效果。BE、BBE和DB饲料喂养的大鼠的摄食量低于对照饲料喂养的大鼠（酪蛋白为蛋白质源）。BE、BBE和DB饲料喂养的大鼠体脂含量也低于对照饲料喂养的大鼠。这些结果为我们解读了BE、BBE和DB是预防肥胖的有用食物的结论。此外，人体口服BE可减少受试者的食物摄入量。它还降低了受试者的BMI和体脂率。

项目成果

期刊论文数量（30）

专著数量（0）

科研奖励数量（0）

会议论文数量（0）

专利数量（0）

Bitter taste and blood glucose are not involved in the suppressive effect of dietary histidine on food intake

苦味和血糖与膳食组氨酸对食物摄入的抑制作用无关

DOI：
发表时间：
期刊：
Neuroscience Letters (in press)
影响因子：
0
作者：
Kiyoko Goto;Seiichi Kasaoka;Miki Takizawa;Makiko Ogawa;Takahide Tsuchiya;Shigeru Nakajima
通讯作者：
Shigeru Nakajima

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