2017 Fiscal Year Final Research Report
Elucidation of dietary effects of olive leaf polyphenol on fish tissues and cells
| Project/Area Number |
15K00785
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Kagawa University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
OYAMA Kenichi 香川県, 水産試験場, 主任研究員 (70544360)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Keywords | オリーブハマチ / コラーゲン / ポリフェノール / 歯ごたえ / 線維芽細胞 / 肝細胞 / オレウロペイン |
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| Outline of Final Research Achievements |
We investigated the effects of olive leaf (OL) powder supplemented to fish feed on muscle of cultured fish yellowtail. Fish reared with feed containing OL powder (OLP-diet fish) had more elastic muscle than fish with control diet (Ct fish). Microstructure observation of muscles showed that OLP-diet fish has more rigid endomysium structure than Ct fish. Furthermore, ordinary muscle of OLP-diet fish had higher collagen content than that of Ct fish. Similar result was obtained in another cultured fish red sea bream. Fibroblast cell treated with OL polyphenol (PP) caused the increase in collagen amount. Since collagen fiber in endomysium is responsible for the texture of muscle, feeding OL to cultured fish will make the texture of muscle harder. The present study suggests that OL powder is useful feed additive to enhance texture of cultured fish muscle through strengthening collagen structure in muscle.
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| Free Research Field |
食品科学
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