アニサキス寄生カタクチイワシ（Ｅｎｇｒａｕｌｉｓ ｊａｐｏｎｉｃｕｓ）の脂肪酸組成について [in Japanese] Fatty Acid Composition in Anchovy (Engraulin japonicus) Infected with Anisakis Simplex. [in Japanese]
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To investigate whether any toxic lipophilic substances were contained in the anchovy (Engraulis japonicus) infected with Anisakis simplex or not, correlations among mouse lethal toxicity in the lipophilic fraction, the crude lipid content from the whole body or viscera of the anchovy and the prevalence of Anisakis infection were examined, but no significant correlation was found in the present survey data. However, the anchovy having Anisakis simplex showed a significantly higher level (p<0.01) of free fatty acids in viscera, in particular, C16 : 0, C16 : 1 (n-7), C18 : 0, C18 : 3 (n-3), C20 : 3 (n-6), C20 : 4 (n-6), C20 : 5 (n-3), compared with that free of Anisakis. Total polyunsaturated fatty acid in phospholipid and triglyceride tended to decrease in the anchovy viscera having Anisakis simplex compared with those without parasites. It is possible to postulate that an increase of free fatty acids in the anchovy with parasites may be related to the outbreak of human allergic symptoms accompanied by eating raw anchovy.
- Eisei kagaku
Eisei kagaku 38(4), 361-365, 1992
The Pharmaceutical Society of Japan