Anti-obesity effect on rodents of the traditional japanese food, tororokombu, shaved Laminaria

Mitsuyoshi Miyata; Tomoyuki Koyama; Toshiaki Kamitani; Toshiya Toda; Kazunaga Yazawa

doi:10.1271/bbb.90344

Anti-obesity effect on rodents of the traditional japanese food, tororokombu, shaved Laminaria

Mitsuyoshi Miyata, Tomoyuki Koyama^*, Toshiaki Kamitani, Toshiya Toda, Kazunaga Yazawa

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

17 Citations (Scopus)

Abstract

Tororokombu is a traditional Japanese food made from edible kelp. The way to make tororokombu is characterized by shaving kelp very thinly. It was found that tororokombu decreased the serum triglyceride level induced by oil administration to rats and had an anti-obesity effect on obese mice induced by a high-fat diet. These effects were more powerful than those of non-shaved kelp.

Original language	English
Pages (from-to)	2326-2328
Number of pages	3
Journal	Bioscience, Biotechnology and Biochemistry
Volume	73
Issue number	10
DOIs	https://doi.org/10.1271/bbb.90344
Publication status	Published - 2009
Externally published	Yes

Keywords

Alginate
Anti-obesity
Edible kelp
High-fat diet
Triglyceride

ASJC Scopus subject areas

Biotechnology
Biochemistry
Molecular Biology
Applied Microbiology and Biotechnology
Analytical Chemistry
Organic Chemistry

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1271/bbb.90344

Cite this

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title = "Anti-obesity effect on rodents of the traditional japanese food, tororokombu, shaved Laminaria",

abstract = "Tororokombu is a traditional Japanese food made from edible kelp. The way to make tororokombu is characterized by shaving kelp very thinly. It was found that tororokombu decreased the serum triglyceride level induced by oil administration to rats and had an anti-obesity effect on obese mice induced by a high-fat diet. These effects were more powerful than those of non-shaved kelp.",

keywords = "Alginate, Anti-obesity, Edible kelp, High-fat diet, Triglyceride",

author = "Mitsuyoshi Miyata and Tomoyuki Koyama and Toshiaki Kamitani and Toshiya Toda and Kazunaga Yazawa",

year = "2009",

doi = "10.1271/bbb.90344",

language = "English",

volume = "73",

pages = "2326--2328",

journal = "Bioscience, Biotechnology and Biochemistry",

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T1 - Anti-obesity effect on rodents of the traditional japanese food, tororokombu, shaved Laminaria

AU - Miyata, Mitsuyoshi

AU - Koyama, Tomoyuki

AU - Kamitani, Toshiaki

AU - Toda, Toshiya

AU - Yazawa, Kazunaga

PY - 2009

Y1 - 2009

N2 - Tororokombu is a traditional Japanese food made from edible kelp. The way to make tororokombu is characterized by shaving kelp very thinly. It was found that tororokombu decreased the serum triglyceride level induced by oil administration to rats and had an anti-obesity effect on obese mice induced by a high-fat diet. These effects were more powerful than those of non-shaved kelp.

AB - Tororokombu is a traditional Japanese food made from edible kelp. The way to make tororokombu is characterized by shaving kelp very thinly. It was found that tororokombu decreased the serum triglyceride level induced by oil administration to rats and had an anti-obesity effect on obese mice induced by a high-fat diet. These effects were more powerful than those of non-shaved kelp.

KW - Alginate

KW - Anti-obesity

KW - Edible kelp

KW - High-fat diet

KW - Triglyceride

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EP - 2328

JO - Bioscience, Biotechnology and Biochemistry

JF - Bioscience, Biotechnology and Biochemistry

IS - 10

ER -

Anti-obesity effect on rodents of the traditional japanese food, tororokombu, shaved Laminaria

Abstract

Keywords

ASJC Scopus subject areas

UN SDGs

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