フィチン酸およびその加水分解物の水産脂質に対する抗酸化活性  [in Japanese] Antioxidant Activity of Phytic Acid and its Hydrolysis Products for Marine Lipid  [in Japanese]

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Abstract

IP6およびその加水分解物である各種IPnsについて各種抗酸化活性および金属イオンに対する結合作用を測定し,以下の結果を得た.<BR>(1) FTC法とβ-カロテン退色法によって抗酸化活性を測定し,IP2~6のすべてにおいて抗酸化活性を認めた.その中ではIP6の抗酸化活性が高く,α-tocophrolとほぼ同等の抗酸化活性を示した.しかし,DPPHラジカル消去能はなかった.<BR>(2) IPnsのFe<SUP>2+</SUP>とCu<SUP>2+</SUP>に対する結合活性を測定したところ,両イオンに対する結合活性を見いだした.その活性はIP6が最も強く,リン酸基の数と活性の強さは比例関係にあった.<BR>(3) カツオトリグリセリドにFe<SUP>2+</SUP>を加えた系において,IPnsは脂質酸化を抑制した.またα-tocopherolとの相乗効果が明らかになったことから,天然抗酸化剤としての有用性が示唆された.

The antioxidant effects of phytic acid (inositol hexaphosphate: IP6) were compared with its hydrolysis products (inositol diphosphate: IP2-inositol pentaphosphate: IP5). The antioxidant activity and chelating activity of metal ion of IP6 and IP2-IP5 (IPns) were examined by using the evaluation of ferric thiocyanate (FTC), β-carotene bleaching, 2, 2-diphenyl-l-picrylhydrazyl (DPPH) radical scavenging, and tetramethylmurexide inhibiting methods. (1) Result of the FTC and β-carotene bleaching methods indicated that the most effective antioxidant was the IP6 and its antioxidant activity was similar to the activity of α-tocopherol. (2) Chelating activities of IPns for Fe<SUP>2+</SUP>and Cu<SUP>2+</SUP> were showed that IP6 has the most strong chelating activity. In proportionately, as the number of phosphate group increases in IPns, the chelating activities are strong. (3) IPns inhibited the marine oil oxidation with Fe<SUP>2+</SUP> and that has the strong synergistic effects with α-tocopherol. The inhibition of marine lipid oxidation and the synergistic effects with α-tocopherol followed the order: IP6>IP5>IP4>IP3>IP2.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 48(10), 726-732, 2001-10-15

    Japanese Society for Food Science and Technology

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Codes

  • NII Article ID (NAID)
    10007578937
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    5943773
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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