2013 Fiscal Year Final Research Report
Study on the health progress functions of processed seafoods and fermented fish sauces using the next generation food estimation method
| Project/Area Number |
23500949
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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, studies on eating habits
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| Research Institution | National Fisheries University |
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Principal Investigator |
HARADA Kazuki 独立行政法人水産大学校, その他部局等, 教授 (60181012)
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| Co-Investigator(Kenkyū-buntansha) |
WADA Ritsuko 水産大学校, 食品科学科, 講師 (30351935)
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| Project Period (FY) |
2011 – 2013
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| Keywords | 次世代食品機能性評価法 / 同時測定法 / 抗酸化性 / 抗炎症作用 / 自然免疫賦活増強作用 / 海藻 / 魚醤 / 水産加工食品 |
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| Research Abstract |
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.
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[Journal Article] Supplementation with Japanese bunching onion (Allium fistulosum L.) expressing a single alien chromosome from shallot increases the antioxidant activity of Kamaboko fish jelly paste in vitro2013
Author(s)
K. Harada, R. Wada, S. Yaguchi, T. Maeda, R. Date, T. Tokunaga , K. Kazumura , K. Shimada , M. Matsumoto, T. Wako, N. Yamauchi, M. Shigyo
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Journal Title
Biomedical Reports
Volume: 1巻
Pages: 355-358
Peer Reviewed
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