Processing Alaska Pollock Protein (Theragra chalcogramma) into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker fa/fa Rats
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 h...
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ftmdpi:oai:mdpi.com:/2304-8158/11/21/3434/ 2023-08-20T03:59:15+02:00 Processing Alaska Pollock Protein (Theragra chalcogramma) into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker fa/fa Rats Natsuka Takada Ryota Hosomi Kenji Fukunaga agris 2022-10-29 application/pdf https://doi.org/10.3390/foods11213434 EN eng Multidisciplinary Digital Publishing Institute Foods of Marine Origin https://dx.doi.org/10.3390/foods11213434 https://creativecommons.org/licenses/by/4.0/ Foods; Volume 11; Issue 21; Pages: 3434 Alaska pollock kamaboko cholesterol glucose tolerance Zucker fa/fa rat Text 2022 ftmdpi https://doi.org/10.3390/foods11213434 2023-08-01T07:06:16Z 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. Text alaska pollock Theragra chalcogramma Alaska MDPI Open Access Publishing Foods 11 21 3434 |
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MDPI Open Access Publishing |
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ftmdpi |
language |
English |
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Alaska pollock kamaboko cholesterol glucose tolerance Zucker fa/fa rat |
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Alaska pollock kamaboko cholesterol glucose tolerance Zucker fa/fa rat Natsuka Takada Ryota Hosomi Kenji Fukunaga Processing Alaska Pollock Protein (Theragra chalcogramma) into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker fa/fa Rats |
topic_facet |
Alaska pollock kamaboko cholesterol glucose tolerance Zucker fa/fa rat |
description |
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. |
format |
Text |
author |
Natsuka Takada Ryota Hosomi Kenji Fukunaga |
author_facet |
Natsuka Takada Ryota Hosomi Kenji Fukunaga |
author_sort |
Natsuka Takada |
title |
Processing Alaska Pollock Protein (Theragra chalcogramma) into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker fa/fa Rats |
title_short |
Processing Alaska Pollock Protein (Theragra chalcogramma) into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker fa/fa Rats |
title_full |
Processing Alaska Pollock Protein (Theragra chalcogramma) into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker fa/fa Rats |
title_fullStr |
Processing Alaska Pollock Protein (Theragra chalcogramma) into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker fa/fa Rats |
title_full_unstemmed |
Processing Alaska Pollock Protein (Theragra chalcogramma) into Kamaboko Protein Mitigates Elevated Serum Cholesterol and Postprandial Glucose Levels in Obese Zucker fa/fa Rats |
title_sort |
processing alaska pollock protein (theragra chalcogramma) into kamaboko protein mitigates elevated serum cholesterol and postprandial glucose levels in obese zucker fa/fa rats |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2022 |
url |
https://doi.org/10.3390/foods11213434 |
op_coverage |
agris |
genre |
alaska pollock Theragra chalcogramma Alaska |
genre_facet |
alaska pollock Theragra chalcogramma Alaska |
op_source |
Foods; Volume 11; Issue 21; Pages: 3434 |
op_relation |
Foods of Marine Origin https://dx.doi.org/10.3390/foods11213434 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/foods11213434 |
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Foods |
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11 |
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21 |
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3434 |
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