The safety and availability of mackerel meat hydrolysate containing selenoneine in rats and mice
Selenoneine exhibited high antioxidant action compared to ergothioneine, a traditional antioxidant ingredient, whereas other selenium compounds such as selenious acid and seleno-L-methionine showed no antioxidative properties in several evaluations. We enzymatically prepared a hydrolysate of mackere...
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| Veröffentlicht in: | FOOD SCIENCE AND TECHNOLOGY RESEARCH 2024, Vol.30(3), pp.353-365 |
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| creator | Hase-Tamaru, Shizuka Kamigaki, Takumi Kanamaru, Ryusei Hara, Tomomi Ohkuwa, Takuya Chikamura, Nobuhisa Saitoh, Keisuke Koganemaru, Riku Yamashita, Michiaki Yamashita, Yumiko Miyazaki, Hitomi Tanaka, Kazunari Matsumoto, Satoshi |
| description | Selenoneine exhibited high antioxidant action compared to ergothioneine, a traditional antioxidant ingredient, whereas other selenium compounds such as selenious acid and seleno-L-methionine showed no antioxidative properties in several evaluations. We enzymatically prepared a hydrolysate of mackerel protein (EMP) containing selenoneine. EMP also exhibited antioxidant action in vitro. EMP treatment modulated the secretion of interleukin-6 and -10, but not TNF-α, in cultured RAW264.7 macrophages. The safety of EMP intake, i.e., selenium-feeding, was confirmed in SD rats. Serum and hepatic triglyceride levels and serum insulin, leptin, and cholesteryl ester levels tended to lower in SD rats fed EMP. The elevated serum triglyceride, free fatty acid, insulin, and leptin levels also tended to be decreased in KK-Ay mice fed EMP. These results suggest that EMP intake may be involved in the improvement of lipid metabolism, through immune modulation by the various antioxidants contained in EMP. |
| doi_str_mv | 10.3136/fstr.FSTR-D-23-00163 |
| format | Article |
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We enzymatically prepared a hydrolysate of mackerel protein (EMP) containing selenoneine. EMP also exhibited antioxidant action in vitro. EMP treatment modulated the secretion of interleukin-6 and -10, but not TNF-α, in cultured RAW264.7 macrophages. The safety of EMP intake, i.e., selenium-feeding, was confirmed in SD rats. Serum and hepatic triglyceride levels and serum insulin, leptin, and cholesteryl ester levels tended to lower in SD rats fed EMP. The elevated serum triglyceride, free fatty acid, insulin, and leptin levels also tended to be decreased in KK-Ay mice fed EMP. These results suggest that EMP intake may be involved in the improvement of lipid metabolism, through immune modulation by the various antioxidants contained in EMP.</description><identifier>ISSN: 1344-6606</identifier><identifier>EISSN: 1881-3984</identifier><identifier>DOI: 10.3136/fstr.FSTR-D-23-00163</identifier><language>eng ; jpn</language><publisher>Tsukuba: Japanese Society for Food Science and Technology</publisher><subject>antioxidant ; Antioxidants ; cytokine secretion ; Hydrolysates ; Immunomodulation ; Insulin ; Interleukin 6 ; Leptin ; Lipid metabolism ; Lipids ; Mackerel ; mackerel meat hydrolysate ; Macrophages ; Methionine ; Rats ; Selenium ; Selenium compounds ; selenoneine ; Triglycerides ; Tumor necrosis factor-α</subject><ispartof>Food Science and Technology Research, 2024, Vol.30(3), pp.353-365</ispartof><rights>2024 by Japanese Society for Food Science and Technology</rights><rights>Copyright Japan Science and Technology Agency 2024</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3718-f6392c6fcd4ba738e9a589cc9826d3e47137efc0c2281561fd959b2d962aea123</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids></links><search><creatorcontrib>Hase-Tamaru, Shizuka</creatorcontrib><creatorcontrib>Kamigaki, Takumi</creatorcontrib><creatorcontrib>Kanamaru, Ryusei</creatorcontrib><creatorcontrib>Hara, Tomomi</creatorcontrib><creatorcontrib>Ohkuwa, Takuya</creatorcontrib><creatorcontrib>Chikamura, Nobuhisa</creatorcontrib><creatorcontrib>Saitoh, Keisuke</creatorcontrib><creatorcontrib>Koganemaru, Riku</creatorcontrib><creatorcontrib>Yamashita, Michiaki</creatorcontrib><creatorcontrib>Yamashita, Yumiko</creatorcontrib><creatorcontrib>Miyazaki, Hitomi</creatorcontrib><creatorcontrib>Tanaka, Kazunari</creatorcontrib><creatorcontrib>Matsumoto, Satoshi</creatorcontrib><creatorcontrib>Division of Sustainable Bioresources Science</creatorcontrib><creatorcontrib>Laboratory of Systematic Forest and Forest Products Sciences</creatorcontrib><creatorcontrib>Fukuoka institute of Technology</creatorcontrib><creatorcontrib>Graduate School of Kyushu University</creatorcontrib><creatorcontrib>Japan Fisheries Research and Education Agency</creatorcontrib><creatorcontrib>University of Nagasaki</creatorcontrib><creatorcontrib>Department of Nutrition</creatorcontrib><creatorcontrib>Department of Nutritional Science</creatorcontrib><creatorcontrib>Department of Agro-Environmental Sciences</creatorcontrib><creatorcontrib>National Fisheries University</creatorcontrib><creatorcontrib>Environment and Applied Chemistry</creatorcontrib><creatorcontrib>Faculty of Engineering</creatorcontrib><creatorcontrib>Nakamura Gakuen University</creatorcontrib><creatorcontrib>Fisheries Technology Institute</creatorcontrib><creatorcontrib>Faculty of Nursing and Nutrition</creatorcontrib><creatorcontrib>LS Corporation Co</creatorcontrib><creatorcontrib>Faculty of Nutritional Science</creatorcontrib><creatorcontrib>Ltd</creatorcontrib><creatorcontrib>Department of Life</creatorcontrib><creatorcontrib>Faculty of Agriculture</creatorcontrib><title>The safety and availability of mackerel meat hydrolysate containing selenoneine in rats and mice</title><title>FOOD SCIENCE AND TECHNOLOGY RESEARCH</title><addtitle>Food Science and Technology Research</addtitle><description>Selenoneine exhibited high antioxidant action compared to ergothioneine, a traditional antioxidant ingredient, whereas other selenium compounds such as selenious acid and seleno-L-methionine showed no antioxidative properties in several evaluations. 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These results suggest that EMP intake may be involved in the improvement of lipid metabolism, through immune modulation by the various antioxidants contained in EMP.</description><subject>antioxidant</subject><subject>Antioxidants</subject><subject>cytokine secretion</subject><subject>Hydrolysates</subject><subject>Immunomodulation</subject><subject>Insulin</subject><subject>Interleukin 6</subject><subject>Leptin</subject><subject>Lipid metabolism</subject><subject>Lipids</subject><subject>Mackerel</subject><subject>mackerel meat hydrolysate</subject><subject>Macrophages</subject><subject>Methionine</subject><subject>Rats</subject><subject>Selenium</subject><subject>Selenium compounds</subject><subject>selenoneine</subject><subject>Triglycerides</subject><subject>Tumor necrosis 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| subjects | antioxidant Antioxidants cytokine secretion Hydrolysates Immunomodulation Insulin Interleukin 6 Leptin Lipid metabolism Lipids Mackerel mackerel meat hydrolysate Macrophages Methionine Rats Selenium Selenium compounds selenoneine Triglycerides Tumor necrosis factor-α |
| title | The safety and availability of mackerel meat hydrolysate containing selenoneine in rats and mice |
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