Properties and Mchanisms of Lipid Peroxidation in Fish Skin

鱼皮脂质过氧化的性质和机制

• 批准号: 01560216
• 负责人: FUJIMOTO Kenshiro
• 金额: $ 1.47万
• 依托单位: Tohoku University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1989
• 资助国家: 日本
• 起止时间: 1989 至 1990
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-01560216/
• 关键词: Sardine; Lipoxygenase; Hydroperoxide; Hydroperoxidelyase; Hexanal; Optical activity; リポキゲナ-ゼ; ヘムたんぱく; 脂質酸化

The heat-labile prooxidant substances were extracted an from fresh sardine(Sardinops melanosticta)skin tissues to elucidate the lipid oxidation mechanisms in sardine skin where the specific fishy odors are generated quickly after catch.The chromatography on several columns gave a prooxidant peak with a typical absorption spectrum of heme protein. This peak gave a single band on SDS polyacrylamide gel electrophoresis. The molecular weight was estimated to be approximately 18000 daltons.This prooxidant substance. oxidized exclusively polyunsaturated fatty acids with Z, Z-1, 4-pentadiene structure. However, not only free fatty acids but ester lipids such as triacylglycerols were oxidized efficiently. The analysis of oxidation products from linoleic acid revealed the high selectivity of the reaction which primarily gave 13(S)-hydroperoxide among 8 possible hydroperoxide isomers. These results showed that the prooxidant in sardine skin is a heme-containing lipoxygenase. The involvement of this enzyme in fishy odor generation was suggested because the hydroperoxidelyase activity to form hexanal from linoleic acid was found in the enzyme.

从沙丁鱼（Sardinopsmelanosticta）新鲜皮肤组织中提取热不稳定的促氧化物质，并通过几种色谱柱的层析，得到一个具有血红素蛋白典型吸收光谱的促氧化峰。此峰在SDS聚丙烯酰胺凝胶电泳上产生单一条带。分子量估计约为18000道尔顿。仅氧化具有Z，Z-1，4-戊二烯结构的多不饱和脂肪酸。然而，不仅游离脂肪酸，而且酯脂质如三酰基甘油被有效地氧化。对亚油酸氧化产物的分析表明，该反应具有较高的选择性，在8种可能的氢过氧化物异构体中，主要生成13（S）-氢过氧化物。这些结果表明，沙丁鱼皮肤中的促氧化剂是一种含血红素的脂氧合酶。由于该酶具有从亚油酸形成己醛的过氧化氢酶活性，因此认为该酶参与了鱼腥味的产生。

项目成果

S.Mohri, S.Y.Cho, Y.Endo, and K.Fujimoto: "Occurrence of Heme-Containing Lipoxygenase in Sardine Skin" Agric.Biol.Chem.

S.Mohri、S.Y.Cho、Y.Endo 和 K.Fujimoto：“沙丁鱼皮肤中含有血红素的脂氧合酶的出现”Agric.Biol.Chem。

K.Fujimoto,S.Mohri,K.Hasegawa and Y.Endo: "Oxidative deterioration of fish meat." Food Reviews International. 6(4). 603-616 (1990)

K.Fujimoto、S.Mohri、K.Hasekawa 和 Y.Endo：“鱼肉的氧化变质”。

K. Fujimoto, S. Mohri, K. Hasegawa, and Y. Endo: "Oxidative deterioration of fish meat." Food Reviews Internatioal. 6(4). 603-616 (1990)

K. Fujimoto、S. Mohri、K. Hasekawa 和 Y. Endo：“鱼肉的氧化变质”。

S.Mohri,Y.Endo and K.Fujimoto: "Occurrence of hemeーcontaining lipoxygenase in sardine skin." Journal of Agricultural and Food Chemistry.

S. Mohri、Y. Endo 和 K. Fujimoto：“沙丁鱼皮中含有血红素的脂氧合酶的存在。”农业与食品化学杂志。

S.Mohri,S.Y.Cho,Y.Endo and K.Fujimoto: "Lipoxygenase activity in sardine skin." Agricultural and Biological Chemistry. 54(7). 1889-1891 (1990)

S.Mohri、S.Y.Cho、Y.Endo 和 K.Fujimoto：“沙丁鱼皮中的脂氧合酶活性。”