Effects of Fatty Chains on Antioxidant Properties of Fish Phospholipids

脂肪链对鱼磷脂抗氧化性能的影响

• 批准号: 01560221
• 负责人: KOIZUMI Chiaki
• 金额: $ 1.34万
• 依托单位: Tokyo University of Fisheries
• 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-01560221/
• 关键词: alpha-Tocopherol; Phosphatidylethanolamine; Synergist effect; Oxidative stability; 酸化安定性; 脂貭酸化; 加熱処理; アシル基の不飽和度; イワシ脂質; 脂質の酸化速度; α-トコフェロ-ル; phosphatidylethanolamine; 相乗剤

It has been known that oxidation rate of lipids in skin is higher than that in white muscle of sardine and mackerel during cold storage. However, the cause of the difference in oxidation rates of the lipids has not been clearly elucidated. In the present study, effects of lipid constituents on stability for oxidation of Total Lipids (TL) extracted from the different tissues of sardine were investigated. The oxidation rate of sardine TL was influenced by Alpha-Tocopherol (Alpha-Toc) content, phospholipid content and fatty acid composition of the TL : the higher the alphaーToc content the lower the oxidation rate of the TL. Sardine Non-polar Lipids (NL) containing added alpha-Toc at 30 mug/100g decreased in oxidation rate, when either sardine Polar Lipids (PL) or sardine Phosphatidyl-Ethanolamine (PE) were added to the NL, while addition of Phosphatidyl-Choline (PC) did not result in decrease in the oxidation rate of the NL. Oxidation rate of trilinolein decreased with addition of dipalmitoylphosphatidylethanolamine, while increased with addition of sardine PE. These results show that the PE may act as a synergist on antioxidant effect of alphaーToc on the NL, and that both ethanolamine residue and degree of unsaturation of acyl chains of the PE seem to be involved in the synergist effect of the phospholipids. In the course of this study, sardine TL was found to decrease in oxidation rate after heating at 100^ﾟC for 15-30 min in nitrogen stream. The decrease in oxidation rate of sardine NL occurred, when the NL was mixed with PL and then heated. However, the oxidation rate of sardine NL remained unchanged, when NL and PL were heated separately and then both of the lipids were mixed. The PE was involved in the increased oxidative stability of NL due to heat treatment, while PC and alpha-Toc did not influence oxidation rate of the NL. During heat treatment, the NL interact with PE to form some antioxidative components or to be derived to some stable forms for oxidation.

已知沙丁鱼和鲱鱼在冷藏过程中，皮肤中脂肪的氧化速率高于肌肉中的氧化速率。然而，脂类氧化速率不同的原因尚不清楚。研究了不同脂肪成分对沙丁鱼不同组织中提取的总脂(TL)氧化稳定性的影响。沙丁鱼TL的氧化速率受TL的α-生育酚含量、磷脂含量和脂肪酸组成的影响：α-ー含量越高，TL的氧化速率越低。添加30µg/100gα-ToC的沙丁鱼非极性脂(NL)在添加沙丁鱼极性脂(PL)或沙丁鱼磷脂酰乙醇胺(PE)时，氧化速率降低，而添加磷脂酰胆碱(PC)不降低NL的氧化速率。三甘油酯的氧化速率随二棕榈酰磷脂酰乙醇胺的加入而降低，但随沙丁鱼PE的加入而增加。这些结果表明，PE可能对α-ーToC对NL的抗氧化作用起到增效剂的作用，并且PE的乙醇胺残基和酰基链的不饱和度似乎都与磷脂的协同作用有关。在本研究过程中，沙丁鱼TL在氮气中100℃加热15-30min后，氧化速率降低。当沙丁鱼NL与PL混合后加热时，NL的氧化速率降低。然而，当NL和PL单独加热，然后两种脂混合时，沙丁鱼NL的氧化速率保持不变。PE参与了热处理提高NL的氧化稳定性，而PC和α-ToC不影响NL的氧化速率。在热处理过程中，NL与PE相互作用，形成一些抗氧化成分或衍生成一些稳定的形式进行氧化。