Effect of fish paste products “Hanpen” intake in Sprague‐Dawley rats

Abstract

Fish paste product, “Hanpen,” is a traditional type of Japanese food made from minced fish as well as imitation crab and kamaboko, and a marshmallow‐like soft texture is characteristic of hanpen. Hanpen is known as a high‐protein and low‐fat food. However, there is a lack of evidence on its health benefits. The aim of this study was to investigate the effects of hanpen intake on organ weight and biomarker levels in Sprague‐Dawley rats with diets consisting of hanpen for 84 days as an initial study. Male, 6‐week‐old Sprague‐Dawley rats were divided into two groups: group I, fed normal diets, and group II, fed normal diets with 5% dried hanpen. Throughout the 84‐day treatment period, we checked body weight and food intake, and after 84 days, we performed organ weight and blood biochemical analyses. No significant differences were seen in body weight, food intake, organ weight, and most biochemical parameters between group I and group II. Interestingly, total cholesterol (T‐CHO) and high‐density lipoprotein cholesterol (HDL‐C) levels of group II were significantly higher than those of group I after administration for 84 days. Moreover, lactate dehydrogenase (LDH) level of group II was marked lower than that of group I, and other liver function parameters of group II tended to be lower than those of group I. As conclusion, “Hanpen,” a Japanese traditional food, could be effective as a functional food for human health management worldwide.

Effect of fish paste products, fish balls ‘tsumire’, intake in Sprague–Dawley rats

“…Six-week-old male Sprague–Dawley rats, purchased from SLC Japan, Inc. (Shizuoka, Japan), were individually housed under a 12/12 h light/dark cycle (light phase; 8·00–20·00, dark phase; 20·00–8·00) at a temperature of 23 ± 5 °C and relative humidity of 55 ± 25 %, with aseptic food and tap water ad libitum . The amounts of dried tsumire in experimental diets were similar to those described in our previous report ( 13 ) . The subjects were divided into two groups: group I, fed AIN-93G ( n 8), and group II, fed AIN-93G with 5 % dried tsumire ( n 8); they had free access to food for 84 d. The body weight and food intake of each rat were measured once a week.…”

“…Animal experiments were performed as described in our previous report but with a slight modification ( 13 ) . Six-week-old male Sprague–Dawley rats, purchased from SLC Japan, Inc. (Shizuoka, Japan), were individually housed under a 12/12 h light/dark cycle (light phase; 8·00–20·00, dark phase; 20·00–8·00) at a temperature of 23 ± 5 °C and relative humidity of 55 ± 25 %, with aseptic food and tap water ad libitum .…”

“…Experimental diets were prepared as described in our previous report but with a slight modification ( 13 ) . Rats in group I were fed AIN-93G (Oriental Yeast Co., Ltd., Tokyo, Japan) as the control diet.…”

“… Experimental diets were prepared as described in our previous report but with a slight modification ( 13 ) . a Casein are from milk.…”

“…In our previous report, we demonstrated the effect of the fish paste product ‘hanpen’ intake on organ weight and biomarker levels in Sprague–Dawley rats fed a diet comprising hanpen for 84 d. We reported that the levels of T-CHO and HDL-C were significantly higher in the hanpen-intake group than in the control group (without hanpen). Conversely, the lactate dehydrogenase (LDH) level was marked lower in the hanpen-intake group than in the control group ( 13 ) . Tsumire is known as a high-protein and low-fat food in Japan, and the levels of EPA and DHA in tsumire are higher than those in hanpen.…”