Study on the health progress functions of processed seafoods and fermented fish sauces using the next generation food estimation method

点击翻译按钮获取中文摘要

New estimation method of food for health progress function by simultaneously monitoring superoxide anion radical generation and intracellular calcium ion concentration in neutrophils-like HL60 line cells using chemiluminescence and fluorescein was applied to the processed seaweeds and fermented fish sauces from the view point of signal transduction mechanisms in the cells. This new estimation method can measure the anti-inflammatory action and enhancement of innate immune response in addition to antioxidant activity. The processed seaweeds of Eisenia bicyclis and Ecklonia cava indicated the ant-inflammatory action in addition to high antioxidant activity. Furthermore, it was found that the fish sauce made from the underutilized parts of puffer fish except for poison and sauce made from whale red meat indicated the enhancement of innate immune response or anti-inflammatory action according to the difference of sauce concentration in addition to high antioxidant activity.