熱処理したサバ,イワシおよびヤツメウナギ油のマウスの脂質代謝および肝臓に及ぼす影響  [in Japanese] Effects of heat-trated fish oils rich in eicosapentaenoic and docosahexaenoic acids on lipid metabolism and the liver in mice.  [in Japanese]

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Author(s)

Abstract

EPAやDHAを豊富に含むサバ, イワシ, ヤツメウナギ油を1mmHgの減圧下, 280℃で水蒸気を通じつつ1時間脱臭処理した油を, おのおの10%の割合で飼料に混ぜ1週間マウスに摂取させると, 共通して体重増加の抑制, 血清GOT, GPTの上昇, さらに肝肥大と血清TGの低下が顕著に観察された。これらの生理活性を有する物質は, 油の調製条件から考えEPAやDHAなどのPUFAの幾何異性体, 二重結合の位置異性体あるいは環状単量体脂肪酸の可能性が考えられる。

Mackerel, sardine and lamprey oils, which contain high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), were deodorized for 1h with steam under comparable conditions of 280°C and 1mmHg pressure (H-Ma, H-Sa and H-La, respectively). Feeding of these oils at a level of 10% in the diet (CE-2) for one week produced the following effects in male ddY mice; 1) decrease of weight gain, 2) remarkable decrease in the serum triglyceride level, 3) increase of liver weight (about 2.0-fold in comparison with the control group), 4) increase in levels of serum GOT and GPT. It was suggested that the deodorized oils contained strongly biologically active compounds derived from the process of deodorization of long-chain polyunsaturated fatty acids (EPA and DHA) at 280°C. These active compounds may be geometrical isomers, the positional isomers and/or cyclic monomers of EPA and DHA.

Journal

  • Nippon Eiyo Shokuryo Gakkaishi

    Nippon Eiyo Shokuryo Gakkaishi 42(6), 417-423, 1989

    Japan Society of Nutrition and Food Science

Codes

  • NII Article ID (NAID)
    130000853194
  • NII NACSIS-CAT ID (NCID)
    AN00311992
  • Text Lang
    JPN
  • ISSN
    0287-3516
  • NDL Article ID
    3262864
  • NDL Source Classification
    SC226(衛生学・公衆衛生--食品衛生・栄養学)
  • NDL Source Classification
    ZS8(科学技術--医学--解剖学・生理学・生化学)
  • NDL Call No.
    Z19-53
  • Data Source
    NDL  J-STAGE 
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