Baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised Atlantic salmon (Salmo salar).
Baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised Atlantic salmon (Salmo salar).
复制标题
DOI：
10.1021/jf202576k
复制
发表时间：
2011-10-26
影响因子：
6.1
通讯作者：
Picklo MJ Sr
中科院分区：
文献类型：
--
作者：
Raatz SK;Golovko MY;Brose SA;Rosenberger TA;Burr GS;Wolters WR;Picklo MJ Sr
食用富含n-3多不饱和脂肪酸（PUFA）的海鲜与降低心血管疾病风险有关。二十碳五烯酸（EPA; 20：5 n-3）和二十二碳六烯酸（DHA; 22：6 n-3）的几种n-3氧化产物在血管系统中具有已知的保护作用。目前尚不清楚食用富含n-3 PUFA的烹饪海鲜是否会导致脂质氧化产物的明显消耗。我们测试的假设，烤大西洋鲑鱼（萨尔莫salar）增加了n-3和n-6 PUFA氧化产物的水平超过生鲑鱼。我们测量了几种单羟基脂肪酸（MHFA），前列腺素和resolvins的含量。我们的数据表明，烘烤没有改变MHFA的总体水平。然而，烘焙导致花生四烯酸（20：4 n-6）和EPA的羟基脂肪酸的选择性区域异构损失，同时显著增加羟基亚油酸水平。前列腺素和消退素的含量降低了几倍烘烤。在烘烤之前在鲑鱼上加入涂层减少了一些MHFA的损失，但对烘烤引起的前列腺素损失没有影响。烘焙并没有降低n-3多不饱和脂肪酸含量，这表明烘焙鲑鱼是一种可接受的制备方法，不会改变高n-3海鲜消费的潜在健康益处。生鱼或烤鱼中MHFA、前列腺素类和消退素的水平对人类的生理后果的程度需要确定。
Consumption of seafood enriched in n-3 polyunsaturated fatty acids (PUFA) is associated with a decreased risk of cardiovascular disease. Several n-3 oxidation products from eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) have known protective effects in the vasculature. It is not known whether consumption of cooked seafood enriched in n-3 PUFA causes appreciable consumption of lipid oxidation products. We tested the hypothesis that baking Atlantic salmon (Salmo salar) increases the level of n-3 and n-6 PUFA oxidation products over raw salmon. We measured the content of several monohydroxy-fatty acids (MHFA), prostanoids, and resolvins. Our data demonstrate that baking did not change the overall total levels of MHFA. However, baking resulted in selective regio-isomeric loss of hydroxy fatty acids from arachidonic acid (20:4n-6), and EPA while significantly increasing hydroxyl-linoleic acid levels. The content of prostanoids and resolvins were reduced several-fold with baking. The inclusion of coating upon the salmon prior to baking reduced the loss of some MHFA but had no effect upon prostanoid losses incurred by baking. Baking did not decrease n-3 PUFA content indicating that baking of salmon is an acceptable means of preparation that does not alter the potential health benefits of high n-3 seafood consumption. The extent to which the levels of MHFA, prostanoids and resolvins in the raw or baked fish have physiologic consequence for humans needs to be determined.
登录
查看更多内容
影响因子：
4.8
作者：
Brooks, Joshua D.;Milne, Ginger L.;Morrow, Jason D.
通讯作者：
Morrow, Jason D.
影响因子：
6.1
作者：
Al-Saghir, S;Thurner, K;Elmadfa, I
通讯作者：
Elmadfa, I
DOI：
10.1016/s1388-1981(99)00164-x
发表时间：
2000-01-17
影响因子：
4.8
作者：
Abramovitz, M;Adam, M;Metters, KM
通讯作者：
Metters, KM
影响因子：
3.9
作者：
Bao, H. N. D.;Ushio, H.;Ohshima, T.
通讯作者：
Ohshima, T.
影响因子：
--
作者：
Tjonahen, Eric;Oh, Sungwhan F.;Serhan, Charles N.
通讯作者：
Serhan, Charles N.