Functional analysis of anti-inflammatory protein contained in fish meat water-soluble fraction and its utilization for prevention of non-communicable diseases

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K05765
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 40040:Aquatic life science-related
• Research Institution: Hokkaido University
• Principal Investigator: SAEKI HIROKI 北海道大学, 水産科学研究院, 教授 (90250505)
• Co-Investigator(Kenkyū-buntansha): 趙 佳賢 北海道大学, 水産科学研究院, 助教 (80829052)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Keywords: 魚肉タンパク質 / 抗炎症 / 炎症 / 肥満 / 肝障害

Outline of Final Research Achievements

In vitro studies of this project have demonstrated that the anti-inflammatory effects of the water-soluble fraction (WSP) derived from walleye pollock muscle were not influenced by the freshness of the raw material or by frozen storage. Additionally, these effects were enhanced by modification with alginate oligosaccharides. The removal of parvalbumin, a major allergenic protein present in WSP, appeared to have no significant impact on the anti-inflammatory properties. In vivo experiments further showed that WSP effectively inhibited diet-induced obesity in rats and mice, while maintaining the balance of adipokine secretion in adipose tissue. Although alginate oligosaccharide modification did not contribute to the enhancement of these effects, the findings of this study suggest that WSP could help prevent non-alcoholic fatty liver disease by suppressing lipid accumulation in the liver.

Free Research Field

水産食品科学

Academic Significance and Societal Importance of the Research Achievements

魚類筋肉の水溶性タンパク画分（WSP）は，長年の研究にもかかわらず，有効な活用法は提案されていない。本研究は，WSPが食事性肥満に起因する非アルコール性脂肪肝炎（NASH）の予防に役立つ可能性を示した。また，その機能が原料の品質に影響を受けないことを確認した。これらの成果は，WSPの健康機能を動物実験で確認した初の事例であり，水産資源利用学分野での今後の学術的展開が期待される。そして，これまで廃棄されていたWSPに対し，「NASHを対象とした機能性食素材」としての産業利用の可能性を提示するものであり，その社会的意義は大きい。