Sturgeon fillet and nutritional supplementary food
Sturgeon fillets, processed to contain specific antioxidants and frozen to maintain nutrient integrity, address oxidative stress in athletes by suppressing excessive reactive oxygen species and avoiding doping risks, leveraging the underutilized sturgeon meat from Miyazaki Prefecture.
Patent Information
- Application Number
- JP2024089690
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2024-06-03
- Publication Date
- 2025-12-15
AI Technical Summary
Athletes face the challenge of oxidative stress due to excessive reactive oxygen species production during high-intensity training, and commercially available supplements pose doping risks, while sturgeon meat from Miyazaki Prefecture is underutilized.
Sturgeon fillets are processed to exclude the tail and head, containing eicosapentaenoic acid, docosahexaenoic acid, vitamin D, and imidazole dipeptide, and are frozen to preserve these nutrients, which are then consumed daily to suppress excessive reactive oxygen species production.
The sturgeon fillets effectively suppress excessive reactive oxygen species production in athletes, particularly during high-intensity exercise, while ensuring nutrient retention and avoiding doping concerns.
Smart Images
Figure 2025182294000001_ABST
Abstract
Description
[Technical Field]
[0001] The present invention relates to sturgeon fillets, and in particular to sturgeon fillets as a nutritional supplement for daily consumption by athletes. [Background technology]
[0002] It is generally known that athletes, such as long-distance runners, experience oxidative stress due to excessive production of reactive oxygen species caused by intensity training. One effective way to suppress the excessive production of reactive oxygen species is to increase antioxidant activity. Therefore, athletes, such as long-distance runners, have taken supplements containing nutrients with antioxidant properties, such as EPA (eicosapentaenoic acid), DHA (docosahexaenoic acid), vitamin D, and IDP (imidazole dipeptides). Summary of the Invention [Problem to be solved by the invention]
[0003] However, commercially available supplements contain impurities, which poses the risk of doping. Therefore, athletes are encouraged to supplement their nutritional intake with general foods. In addition, in Miyazaki Prefecture, where the inventor is located, sturgeon are farmed for caviar production, but the use of their meat has become a problem.
[0004] The present invention has been made to solve such problems, and aims to provide sturgeon fillets, in particular sturgeon fillets that can be taken daily as a nutritional supplement by athletes to suppress the excessive production of reactive oxygen species. [Means for solving the problem]
[0005] In order to achieve the above object, a sturgeon fillet according to one aspect of the present invention has the following characteristics.
[0006] (1) The sturgeon is cut from the body except for the tail and head. The product is characterized by containing at least eicosapentaenoic acid, docosahexaenoic acid, vitamin D, and imidazole dipeptide as nutrients, and being frozen. According to the above aspect (1), eicosapentaenoic acid, docosahexaenoic acid, vitamin D, and imidazole dipeptide have antioxidant properties, so that by ingesting the fillets, excessive production of reactive oxygen species can be suppressed, particularly in athletes with high exercise intensity. Furthermore, by freezing the fillets, the nutrients eicosapentaenoic acid, docosahexaenoic acid, vitamin D, and imidazole dipeptide can be prevented from leaking out of the fillets. Therefore, excessive production of reactive oxygen species can be more reliably suppressed. [Effects of the Invention]
[0007] According to the present invention, excessive production of reactive oxygen species can be suppressed. [Brief explanation of the drawings]
[0008] [Figure 1] An image showing a sturgeon fillet. [Figure 2] This is an explanatory diagram showing the parts where fillets are cut off from the sturgeon body from which the fillets are made. [Figure 3] This is a table showing the content of major nutrients and energy contained in 100g of fillet 1, which was processed in the same way as fillet 1 provided to each subject. [Figure 4] 1 is a table showing the relationship between exercise intensity, METs, and exercise content that serves as a measure of exercise intensity. [Figure 5A] 1 is a graph comparing the results of statistical analysis of oxidative stress markers before ingestion with the results of statistical analysis of oxidative stress markers immediately after ingestion. [Figure 5B]1 is a graph comparing the results of statistical analysis of oxidative stress markers before and after ingestion. [Figure 6] (A) is a graph showing the intake of EPA, and (B) is a graph showing the blood concentration of EPA. [Figure 7] (A) is a graph showing the intake amount of DHA, and (B) is a graph showing the blood concentration of DHA. [Figure 8] (A) is a graph showing vitamin D intake, and (B) is a graph showing blood levels of 25OHD. DETAILED DESCRIPTION OF THE INVENTION
[0009] First Embodiment Hereinafter, an embodiment of a sturgeon fillet according to the present invention will be described with reference to the drawings. Fig. 1 is a perspective view of a sturgeon fillet 1 (hereinafter simply referred to as "fillet 1") according to a first embodiment of the present invention.
[0010] The fillets 1 are made by killing and draining the blood of sturgeon immediately after landing, cutting them into pieces, and then freezing them. The fillets 1 may be stored in a vacuum-sealed bag in a frozen state until they are cooked.
[0011] FIG. 2 is an explanatory diagram illustrating the portion where the fillet 1 is cut off from a sturgeon body 10, which is the source of the fillet 1. FIG. 2(A) is a plan view of the sturgeon body 10, FIG. 2(B) is a side view of the sturgeon body 10, and FIG. 2(C) is a bottom view of the sturgeon body 10. The hatched portion in FIG. 2 is the portion where the fillet 1 is cut off. The hatched portion in FIG. 2 is the portion where the fillet 1 is cut off. As shown in FIG. 2, the fillet 1 is cut off from the tail portion 10A and the flesh portion 10C excluding the head portion 10B in the sturgeon body 10.
[0012] Fillet 1 weighs 100g. Note that fillet 1 does not include the skin, organs, or spine.
[0013] Next, we will explain the experiment (this verification experiment) that verified the effectiveness of Fillet 1 in suppressing the excessive production of reactive oxygen species. The subjects of this verification experiment were nine female long-distance runners from a corporate track and field team. As part of this verification experiment, each subject ingested Fillet 1. The conditions for ingesting Fillet 1 are as follows: (1) Condition 1: Eat 100g of fillet once a day with a meal for 14 days. (2) Condition 2: There are no particular restrictions on the cooking method of fillet 1, but the entire fillet 1, including the broth, must be consumed. (3) Condition 3: Keep fillet 1 frozen until just before cooking, and thaw fillet 1 when cooking. (4) Condition 4: Eat your usual diet without consuming Fillet 1 for 42 days before consuming Fillet 1 and for 28 days after consuming Fillet 1.
[0014] The fillet 1 provided to each subject was processed by Kyushu Tsukiji Co., Ltd. from sturgeon farmed under the same conditions, and each subject was randomly provided with processed fillet 1. Figure 3 is a table showing the content of major nutrients and energy contained in 100g of fillet 1 provided to each subject and fillet 1 processed in the same way.
[0015] Then, oxidative stress markers (urinary 8-OHdG (8-hydroxy-2'-deoxyguanosine)) of each subject were measured 14 days before the first day of ingesting Fillet 1, the day after the last day of ingesting Fillet 1, and 29 days after the last day of ingesting Fillet 1. Hereinafter, the period 14 days before the first day of ingesting Fillet 1 will be referred to as "before ingestion," the day after the last day of ingesting Fillet 1 will be referred to as "immediately after ingestion," and 29 days after the last day of ingesting Fillet 1 will be referred to as "after ingestion." Note that oxidative stress markers were measured using an oxidative stress test conducted by Healthcare Systems Co., Ltd.
[0016] In addition, each subject was asked to record the intensity of their exercise (exercise intensity) daily for 14 days from 15 days before intake to 1 day before intake (pre-ingestion period), 14 days from 15 days before intake to 1 day before intake (the period during which fillet 1 was consumed: in-ingestion period), and 14 days from 15 days after intake to 1 day before intake (post-ingestion period). Figure 4 is a table showing the relationship between exercise intensity, METs, and exercise content that serves as an indicator of exercise intensity.
[0017] During the 42 days before ingesting Fillet 1, the 14 days while ingesting Fillet 1, and the 28 days after ingesting Fillet 1, each subject trained as usual and led a similar daily life.
[0018] Based on the oxidative stress markers obtained as measurement results and the exercise intensity obtained as recording results, a statistical analysis of the oxidative stress markers was performed. Details of this statistical analysis method are as follows. (1) Analysis method: Analysis of longitudinal measurement data using linear mixed models (2) Objective variable: Measurement value of oxidative stress marker (logarithmic transformation) (3) Explanatory variables: time point (before ingestion, immediately after ingestion, after ingestion), and the interaction between time point and exercise intensity (4) Covariate: Exercise intensity (continuous) This statistical analysis was performed using IBM SPSS Statistics 24 (International Business Machines Corporation) and JMP (registered trademark) Pro 16 (Sass Institute, Inc.). P<0.05 was considered significant. The exercise intensity was calculated as the average value for each subject for each period.
[0019] Figure 5A is a graph comparing the statistical analysis results for oxidative stress markers before ingestion with the statistical analysis results for oxidative stress markers immediately after ingestion, and Figure 5B is a graph comparing the statistical analysis results for oxidative stress markers before ingestion with the statistical analysis results for oxidative stress markers after ingestion.
[0020] Each subject was also asked to take photos of all food and food waste during the pre-, mid-, and post-intake periods using their smartphone and provide the image data. Based on the image data, the intake of various nutrients was calculated using Healthy Maker Pro 501 (Mushroom Soft Co., Ltd.), and the average value over 14 days was calculated. Furthermore, each subject underwent blood tests before, immediately after, and after ingestion to measure the blood concentrations of various nutrients.
[0021] Figure 6(A) is a graph showing EPA intake, and Figure 6(B) is a graph showing EPA blood concentration. Figure 7(A) is a graph showing DHA intake, and Figure 7(B) is a graph showing DHA blood concentration. Figure 8(A) is a graph showing vitamin D intake, and Figure 8(B) is a graph showing 25OHD blood concentration. Note that the average nutrient intake for each period is defined as before intake, immediately after intake, and after intake for the pre-intake period, the mid-intake period, and the post-intake period, respectively.
[0022] As shown in Figures 5A and 5B, before ingestion, oxidative stress markers increased with increasing exercise intensity. This is consistent with the well-known idea that increased oxygen consumption, such as during high-intensity exercise, leads to the overproduction of reactive oxygen species, which damages genetic DNA and generates oxidative stress markers. Meanwhile, immediately after ingestion and after ingestion, oxidative stress markers decreased with increasing exercise intensity, albeit at a gentler rate than before ingestion. Furthermore, at exercise intensities above 2.2-2.3, the oxidative stress markers immediately after ingestion and after ingestion were lower than those before ingestion. Furthermore, the difference widened as exercise intensity increased. The low oxidative stress markers suggest that excessive reactive oxygen species production and DNA damage were suppressed. Here, the difference between the conditions before, immediately after, and after ingestion is the presence or absence of Fillet 1. Therefore, it can be inferred that the ingestion of Fillet 1 suppressed excessive reactive oxygen species production and DNA damage. In other words, Fillet 1 is considered effective in suppressing excessive reactive oxygen species production.
[0023] Furthermore, before ingestion, the oxidative stress markers increased more steeply as the exercise intensity increased than immediately after ingestion and after ingestion. Meanwhile, immediately after ingestion and after ingestion, the oxidative stress markers were suppressed as the exercise intensity increased. Therefore, even if the oxidative stress markers remained approximately constant immediately after ingestion and after ingestion, regardless of the exercise intensity, it can be assumed that the effect of suppressing the excessive production of reactive oxygen species can be expected. That is, even if the weight of fillet 1 is approximately 75 g, the effect of suppressing the excessive production of reactive oxygen species may be expected. Furthermore, for example, if the subject ingesting fillet 1 is heavier or has a higher exercise intensity than the subject in this study, it can be assumed that the weight of fillet 1 would need to be approximately 125 g to achieve the same effect of suppressing the excessive production of reactive oxygen species as in this study. Therefore, taking these factors into consideration, the preferable weight range of fillet 1 is 75 g to 125 g.
[0024] Furthermore, the EPA, DHA, vitamin D, and IDP contained in fillet 1 have antioxidant properties, and fillet 1 is considered to be effective in suppressing the excessive production of reactive oxygen species. Therefore, fillet 1 containing at least 50 mg or more of EPA, 90 mg or more of DHA, 231 μg or more of vitamin D, and 231 mg or more of IDP is effective in suppressing the excessive production of reactive oxygen species (see Figure 3).
[0025] Furthermore, as shown in Figures 6 to 8, the intake of DHA and vitamin D increased immediately after ingestion but decreased after ingestion. The intake of EPA did not increase significantly immediately after ingestion, but did not decrease significantly after ingestion either. On the other hand, the blood concentrations of EPA and DHA increased immediately after ingestion but did not decrease thereafter. The blood concentration of 25OHD, which is metabolized by most of vitamin D, increased both immediately after ingestion and after ingestion.
[0026] Thus, ingestion of fillet 1 increased blood concentrations of EPA, DHA, and 25OHD (vitamin D). Here, the decrease in oxidative stress markers immediately after and after ingestion may be due to the effective combination of antioxidant effects of EPA, DHA, and 25OHD (vitamin D).
[0027] Furthermore, when the fillet 1 is stored in a frozen state, various nutrients can be locked inside the fillet 1, so it is preferable that the fillet 1 be kept frozen until it is cooked.
[0028] As described above, the fillet 1 according to the first embodiment is cut from the sturgeon body 10, from the meat portion 10C excluding the tail 10A and head 10B, and contains at least the nutrients eicosapentaenoic acid, docosahexaenoic acid, vitamin D, and imidazole dipeptide, and is frozen. Because eicosapentaenoic acid, docosahexaenoic acid, vitamin D, and imidazole dipeptide have antioxidant properties, ingesting the fillet 1 can suppress the excessive production of reactive oxygen species, particularly in athletes with high exercise intensity. Furthermore, the frozen state of the fillet 1 prevents the nutrients eicosapentaenoic acid, docosahexaenoic acid, vitamin D, and imidazole dipeptide from leaking from the body. This more reliably suppresses the excessive production of reactive oxygen species. Therefore, the fillet 1 can be used as a nutritional supplement.
[0029] (Variation) The present invention has been described above based on the first embodiment. These embodiments are merely examples, and it will be understood by those skilled in the art that various modifications are possible in terms of the combination of the components, and that such modifications are also within the scope of the present invention. [Explanation of symbols]
[0030] 1...Sturgeon fillet 10...Sturgeon 10A…Tail 10B…Head 10C...Flesh excluding the tail and head
Claims
1. The sturgeon is cut from the tail and the body except for the head. At least the nutrients include eicosapentaenoic acid, docosahexaenoic acid, vitamin D, and imidazole dipeptide, A sturgeon fillet characterized by being frozen.
2. 2. The sturgeon fillet of claim 1, A sturgeon fillet weighing 75g to 125g.
3. 3. The sturgeon fillet according to claim 1 or 2, Sturgeon fillets are characterized by their ability to promote a reduction in oxidative stress markers in urine when consumed after strenuous exercise with METs of 6.0 or higher.
4. The sturgeon fillet of claim 1, A nutritional supplement characterized by its purpose of recovering from fatigue after strenuous exercise with METs of 6.0 or more.