The Oxidative Stabilities of Polyunsaturated Fatty Acids in Salmon Egg Phosphatidylcholine Liposomes

• Nara Eiichi

  Department of Chemistry, Faculty of Fisheries, Hokkaido University

• Miyashita Kazuo

  Department of Chemistry, Faculty of Fisheries, Hokkaido University

• Ota Toru

  Department of Chemistry, Faculty of Fisheries, Hokkaido University

• Nadachi Yoshitaka

  Janiftec Inc.

書誌事項

タイトル別名

• Oxidative Stabilities of Polyunsaturate

抄録

Comparative studies on fatty acid composition and oxidative stability indicate the advantages of salmon egg phosphatidylcholines (PCs) for liposomal materials with high contents of n-3 polyunsaturated fatty acids and relatively high oxidative stability. The oxidative stability of salmon egg PC liposomes increased by the addition of cholesterol, decetyl phosphate, and stearylamine. The oxidation of salmon egg PC liposomes was also inhibited by chicken egg albumin and α-tocopherol, however, the high concentration of α-tocopherol exhibited a prooxidant activity. When DHA-enriched triacylglycerols (TGs) were encapsulated in liposomes of soybean PC, chicken egg PC, and salmon egg PC, respectively, the highest oxidative stabilities of both TG and PC were shown in salmon egg PC liposomes. This result suggests that salmon egg PC is a potentially useful liposomal material for encapsulation of readily oxidizable fish oils.

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

  Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ 64 (2), 282-286, 1998

  公益社団法人 日本水産学会

キーワード

• PC liposome
• oxidative stability
• salmon egg
• encapsulation of DHA

詳細情報

• CRID: 1390001204427745024
• NII論文ID: 130003742148
• NII論文ID: 10004873975
• NII書誌ID: AA10993718
• DOI: 10.2331/fishsci.64.282
• COI: 1:CAS:528:DyaK1cXivFCkt78%3D
• NDL書誌ID: 4462732
• ISSN: 09199268
• ISSN: http://id.crossref.org/issn/09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4462732
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/64/2/64_2_282/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可