Enhancing effects of the soup stock prepared with drinking deep seawater by using seaweed and dried bonito on the taste and the expression of tight junction-related protein in vitro

Abstract

The characteristics of the soup stock made from seaweed and dried bonito prepared with drinkable deep seawater (DSW water) were compared with those prepared with tap water (Tap water) and natural mineral water (NM water). As a result, there was remarkable difference of the taste among the three kinds of soup stocks although there were little differences of the pH value and turbidity. As a reason why the taste of the soup stock prepared with DSW was the best one in this study, it was suggested that the characteristics of the tastes of the soup stocks were determined by the concentrations of sodium (Na) and potassium (K) included in the water. Furthermore, the soup stock made from seaweed and dried bonito prepared with DSW water accelerated the expression of tight junction (TJ) -related protein “Occludin (OCLN)” using an intestinal epithelial model by Caco-2 cells. However, the soup stock prepared with Tap water showed much weaker effect on the expression of OCLN. Because the soup stock made from dried bonito only showed the most remarkable accelerating effect on the expression of OCLN, it was suggested that the accelerating effect of the soup stock made from seaweed and dried bonito prepared with DSW water on the expression of OCLN was caused by substances in the soup stock made from dried bonito only prepared with DSW water. From these results, it was elucidated that the soup stock made from seaweed and dried bonito prepared with DSW showed not only good taste but also accelerating effect on the expression of TJ-related protein.