Effects of Dietary Oyster Extract on Lipid Metabolism, Blood Pressure, and Blood Glucose in SD Rats, Hypertensive Rats, and Diabetic Rats

Tanaka, Kazunari; Nishizono, Shoko; Kugino, Kenji; Tamari, Masato; Kurumiya, Motoshi; Abe, Naoyuki; Ikeda, Ikuo

doi:10.1271/bbb.70.462

Cited by 17 publications

(15 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Meanwhile, from the results of clam analysis, there is a high taurine content which speculated to be the cause of decreased level of cholesterol (Murakami et al, 1996 a, b). In accord with the findings of Chijimatsu et al (2008) and Tanaka et al (2006), the present study revealed significant decrease in the levels of triglycerides and total cholesterol of rats after the treatment with CE alone at the dose of (250 mg/kg body weight). Furthermore, the reports of Tanaka et al (1994Tanaka et al ( , 1998Tanaka et al ( , 2001, stated that non lipid fractions of sea food, short necked clam, squid shrimp, and octopus, yield decreased triglycerides and cholesterol concentrations of the serum and liver in mice and rats.…”

Section: Discussionsupporting

confidence: 91%

Extract of Coelatura aegyptiaca, a freshwater clam, ameliorates hepatic oxidative stress induced by monosodium glutamate in rats

Soliman¹

2011

Afr. J. Pharm. Pharmacol.

View full text Add to dashboard Cite

The purpose of the present work was to evaluate the possible ameliorative effect of Coelatura aegyptiaca extract (CE) and vitamin C on oxidative stress induced by monosodium glutamate (MSG) in rat liver. Male rats were randomly divided into four main groups: control group, received distilled water, group 2 (100 mg/kg) and 3 (250 mg/kg) received CE for seven consecutive days. Group animals (24 rats) were administered MSG (4 mg/g body weight) daily for 10 days. This group was then subdivided into 4 subgroups. All subgroups treated orally for 7 days with, distilled water (subgroup I), CE at a dose of 100 and 250 mg/kg body weight (subgroups II and III), and 250 mg vitamin C/kg body weight (subgroup IV). Furthermore, the antioxidant activity of the CE was determined using a DPPH (2,2-diphenyl-1picrylhydrazyl) test system. The CE and vitamin C caused significant ameliorative effects by decreasing the activities of serum aminotransaminases (AST and ALT), alkaline phosphatase (ALP), levels of serum glucose, lipid profile parameters, liver malondialdeyde level (MDA), nitric oxide (NO), superoxide dismutase activity (SOD), as well as the activity of liver catalase (CAT), and increasing the level of liver glutathione reduced (GSH). The results of the present study elucidate that CE could ameliorate the liver oxidative stress induced by MSG administration, since CE was strongly scavenged DPPH radicals and showed antioxidant activity.

show abstract

Section: Discussionsupporting

confidence: 91%

Extract of Coelatura aegyptiaca, a freshwater clam, ameliorates hepatic oxidative stress induced by monosodium glutamate in rats

Soliman¹

2011

Afr. J. Pharm. Pharmacol.

View full text Add to dashboard Cite

show abstract

“…Functional properties of hydrolyzed fish proteins of different origin have been investigated, including tilapia (Cândido and Sgarbieri 2003), salmon (Kristinsson and Rasco 2000b; Liaset and others 2002), herring (Sathivel and others 2003), and cod (Šližyte and others 2005). Furthermore, it has been shown that fish protein hydrolysates (FPH) can have diverse bioactive properties as reviewed by Kristinsson (2007) and Thorkelsson and others (2008), including blood pressure regulating effects (Tanaka and others 2006). Different industrial enzymes have been used for this propose where Alcalase has been shown to give good functional properties (Kristinsson and Rasco 2000b).…”

Section: Introductionmentioning

confidence: 99%

Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties

Geirsdóttir¹,

Sigurgísladóttir²,

Hamaguchi³

et al. 2010

Journal of Food Science

View full text Add to dashboard Cite

Functional and biochemical properties of fish protein hydrolysates (FPH) from blue whiting (BW) were studied. FPH (2.5%, 5%, 10%, and 15% degree of hydrolysis [DH]) were made from isolated proteins from headed and gutted BW with Alcalase 2.4 L. The properties of dried BW mince and protein isolate compared to 4 reference proteins (soy and milk protein) were studied: color, solubility, water-holding capacity (WHC), oil-binding capacity (OBC), emulsion capacity (EC), and emulsion stability (ES). The angiotensin I-converting enzyme (ACE) inhibitory activities of the soluble fraction of BW powders were also investigated. Furthermore, the products were characterized by analyzing their chemical composition. Chemical composition, solubility, OBC, and EC of the BW powders was significantly (P < 0.05) different with different DH, while color, ES, and WHC were not significantly (P > 0.05) different. Salt content of the FPH was high (4% to 19%) and increased with increased DH. Protein solubility varied from 10% to 70% and increased with increased DH. WHC of the FPH was around 97% and was higher than that of all the reference proteins tested. OBC decreased with increased DH (from 3.5 to 2.1 g oil/g protein) and was higher than OBC of the soy and milk proteins (1.6 to 1.9 g oil/g protein). EC of FPH was similar or lower than the reference proteins. ES of FPH (60% to 90%) was similar to or lower than soy and whey proteins (60% to 98%) but higher than casein (20%). ACE inhibition activity increased as DH was increased. Practical Application: The results from this study demonstrate that a functional bioactive hydrolysate can be produced from BW, which is an underutilized fish species, and may aid the industry in better utilizing this raw material. The novelty of this research was the use of BW as a raw material where the protein has been isolated with the pH shift method. Furthermore, it was novel that bioactivity and functionality was measured in the same samples.

show abstract

“…The test supplements used in this study conform to the standard of the oyster health foods defined by the Japan Health Food Authorization (JHFA) and were produced by the method described by Tanaka et al, 11 (manufactured by Tensei Suisan Co., Ltd.). The oyster meat extract powder was made into tablets, followed by sugar coating.…”

Section: Preparation Of Test Supplement Administration Method and Amentioning

confidence: 99%

“…9,10 Effects of oyster meat extract powder on blood lipid improvement have been recently verified by using an animal model. 11 Thus, the increase of serum cholesterol levels in rats that had been fed with cholesterol-loading feed was suppressed by the intake of feed mixed with the oyster meat extract powder. On the other hand, there are not many studies on the blood lipid-improving effects in humans by the functional foods of oyster meat extracts.…”

Section: Introductionmentioning

confidence: 99%

Effects of Peptides and Amino Acids Derived from Oyster on Blood Lipids

Ohtani¹

2014

JNHFE

View full text Add to dashboard Cite

Objectives: The objective of this study is to demonstrate the effect on blood lipids in humans, of a supplement which contained peptides and amino acids originating from oyster meat. Methods: Proteins in oyster meat were hydrolyzed by enzymes, followed by preparing oyster meat extract powder containing the peptides and free amino acids as a supplement. We performed the following 2 clinical trials in which male and female adults with dyslipidemia received the oyster meat supplement for specified periods; in the first open label trial, the oyster meat supplement was given to 14 subjects (average age 48.7years old) for 8weeks, while in the second crossover controlled trial, the oyster meat supplement and its placebo were taken by 19 subjects (average age 52.4years old) for 4weeks, respectively. In these trials, the effect of the supplement on blood lipids was evaluated by conducting serum chemistry and body composition measurement before and after taking the supplement Results: In the open label trial, at the end of Week 4 from the start of taking the supplement, a decrease of very low-density lipoprotein (VLDL) and an increase of high-density lipoproteins (HDL) in blood lipoproteins were observed with statistically significant difference (P<0.01). In the crossover placebo-controlled study, we confirmed the reduction of the ratio of VLDL in lipoproteins (P=0.04), the increase of HDL cholesterol (P=0.02), and the suppression of the elevation of triglycerides (TG) (P=0.02) Week 4after the start of taking of the supplement. Conclusion: The oyster meat extract powder was most likely to have potential utilities in the management of dyslipidemia.

show abstract

Effects of Dietary Oyster Extract on Lipid Metabolism, Blood Pressure, and Blood Glucose in SD Rats, Hypertensive Rats, and Diabetic Rats

Cited by 17 publications

References 39 publications

Extract of Coelatura aegyptiaca, a freshwater clam, ameliorates hepatic oxidative stress induced by monosodium glutamate in rats

Extract of Coelatura aegyptiaca, a freshwater clam, ameliorates hepatic oxidative stress induced by monosodium glutamate in rats

Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties

Effects of Peptides and Amino Acids Derived from Oyster on Blood Lipids

Contact Info

Product

Resources

About