2006 Fiscal Year Final Research Report Summary
Usefulness of red fresh fish and its processed food and extract for the sources of histidine
| Project/Area Number |
16500529
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Bunkyo University Women's College |
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Principal Investigator |
NAKAJIMA Shigeru Bunkyo University Women's College, Professor, 教授 (90149782)
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| Co-Investigator(Kenkyū-buntansha) |
KASAOKA Seiich Bunkyo University Women's College, Lecturer, 講師 (00331455)
OGAWA Makiko Bunkyo University Women's College, Lecturer, 講師 (30331458)
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| Project Period (FY) |
2004 – 2006
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| Keywords | Histidine / Red fresh fish / Processed sea food / Dried bonito / Bonito Bouillon Extract / Prevention of obesity |
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| Research Abstract |
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 histidine
Suppressive 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.
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