Oxidative Stability of Liposomes Prepared from Soybean PC, Chicken Egg PC, and Salmon Egg PC
スポンサーリンク
概要
- 論文の詳細を見る
The oxidative stability of phosphatidylcholines (PCs) from soybean, chicken egg, and salmon egg in liposomes was compared with that in aqueous micelles. When each PC was oxidized in aqueous micelles, salmon egg PC was the most oxidatively stable, followed by chicken egg PC and soybean PC, however, no significant difference in the oxidative stability was apparent between chicken egg PC and salmon egg PC in liposomes. The main molecular species of soybean PC was 1, 2-dilinoleoyl-PC, while most of the PUFAs in chicken egg PC and salmon egg PC were not esterified at the sn-1 position but at the sn-2 position. Therefore, it is suggested that the oxidative stability of PC liposomes would be strongly influenced by the positional distribution of PUFAs in the PC molecule. Further studies on the oxidation of PC liposomes showed that chicken egg albumin and soybean protein protected PC bilayers against attack by free radicals generated in the aqueous phase.
- 社団法人日本農芸化学会の論文
- 1997-10-23
著者
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Nara E
Department Of Chemistry Faculty Of Fisheries Hokkaido University
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NARA Eiichi
Department of Bioresources Chemistry, Graduate School of Fisheries Science, Hokkaido University
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MIYASHITA Kazuo
Department of Bioresources Chemistry, Graduate School of Fisheries Science, Hokkaido University
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OTA Toru
Department of Marine Bioresources Chemistry, Faculty of Fisheries, Hokkaido University
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Ota T
Kyowa Hakko Kogyo Co. Ltd. Tokyo Jpn
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Ota Toru
Department Of Agricultural Chemistry Faculty Of Agriculture Tokyo University Of Agriculture
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Miyashita Kazuo
Department Of Chemistry Faculty Of Fisheries Hokkaido University
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Nara Eiichi
Department Of Bioresources Chemistry Graduate School Of Fisheries Science Hokkaido University
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Miyashita K
Hokkaido Univ. Sapporo Jpn
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Miyashita Kazuo
Department Of Bioresources Chemistry Graduate School Of Fisheries Sciences Hokkaido University
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Miyashita Kazuo
Department Of Bioresources Chemistry Graduate School Of Fisheries Science Hokkaido University
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Miyashita Kazuo
Department Of Bioengineering Graduate School Of Bioscience And Biotechnology Tokyo Institute Of Technology
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