Processing Alaska Pollock Protein ( Theragra chalcogramma ) into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker fa/fa Rats

• Published in: Foods
• Main Authors: Natsuka Takada, Ryota Hosomi, Kenji Fukunaga
• Format: Article in Journal/Newspaper
• Language: English
• Published: MDPI AG 2022
• Subjects: Alaska pollock; kamaboko; cholesterol; glucose tolerance; Zucker fa/fa rat; Chemical technology; TP1-1185; alaska pollock; Theragra chalcogramma; Alaska
• Online Access: https://doi.org/10.3390/foods11213434; https://doaj.org/article/f7322f54ae6a415ab884e61db05ed18f

Fish paste products such as kamaboko (KB) are traditional Japanese foods prepared from fish meat. The health-promoting properties of fish proteins and their lysates include improving glucose and lipid metabolism. Although the KB manufacturing process and quality have been examined, limited studies have reported the health-promoting function of KB. This study aimed to evaluate the effects of processing Alaska pollock protein (APP) into KB protein (KBP) on serum lipids levels and postprandial glucose tolerance. Obese male Zucker fa/fa rats were fed on different diets for 4 weeks as follows: APP group, fed on a diet in which APP constituted 25% of total protein intake; KBP group, fed on a diet with APP-processed protein as the protein source; control group, fed on a diet with 100% casein as the protein source. Compared with those in the control group, the serum total cholesterol (TC) level was reduced and the elevated postprandial blood glucose level was mitigated during the high-carbohydrate meal tolerance test in the APP and KBP groups. Further, KBP exerted significantly higher effects on serum TC levels and glucose tolerance than APP.