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Oyster (Crassostrea gigas) is one of the important aquatic resources for Japanese, and it has a long history as food. In terms of the quantity of production, Japan is the third, following China and Korea.1 As the oyster meat contains a plenty of nutrient components, it has been utilized as the health food in addition to food. Peptides contained in oyster meat extract powder have been paid attention as a functional constituent, and its efficacies on animal models with hypertension, hypercholesterolemia, and hyperglycemia are reported.2,3 In addition, there are several reports describing an anti-HIV effect of oyster meatderived peptides and effects of zinc contained in the oyster meat on dermatological symptoms including pruritus and acomia.4‒6

Anti-Fatigue Action of Peptides and Amino Acids Derived from Oyster on Healthy Subjects