An assessment of Niboshi (a processed Japanese anchovy) as an effective food source of selenium.
ABSTRACT
Niboshi is processed from the small Japanese anchovy with a 3-6 cm length
by a several- minute boiling and subsequent drying. It is usually used
in avariety of Japanese dishes. We assessed the Niboshi and its extract
as fbod source of the micronutrient selenium (Se). The Se content in the
Niboshi was 1.14}0.01g/g and up to 60% of its total Se was foun in the
abdominal part.After the fbeding of Niboshi-supplemented diets for 7 weeks
to mice, @the organ Se contents and hepatic cellular and plasma glutathione
peroxidase (GPx) activities were comparable to those of selenious acid
(SA)-fed mice. As the Niboshi is a processed foodstuff for extracting a
base seasoning used in many Japanese dishes, the absorptivity of Se from
its extract was further examined in dietary Se-depleted mice.
The daily oral administration of the Niboshi extract to the mice for 7 days improved the Se contents in the blood and liver and the GPx activities. Thus, the Niboshi can serve as an efficient dietary source of Se in mice. Tbking the daily intake habit of the Niboshi into consideration, it would contribute to the dietary intake of SeinJapanD