Bile Pigments in the Bile of Freshwater Fish, Rainbow Trout, Tilapia, and Pejerrey(Biological Chemistry)

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概要

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• Bile pigments in the bile of the rainbow trout, Salmo gairdneri, tilapia, Tilapia nilotica, and pejerrey, Odonthetes bonariensis, were analyzed by HPLC and TLC. Major bile pigments of rainbow trout and pejerrey were bilirubin glucuronides and ditaurobilirubin, respectively. Ditaurobilirubin was not detected in rainbow trout and bilirubin glucuronides were scarcely found in pejerrey. Biliverdin seemed to be the sole bile pigment in tilapia, but it was a minor component in the other fish. These results are in accord with the previous reports in which the diversity of bile pigment composition was demonstrated in some fish.

• 社団法人日本農芸化学会の論文
• 1988-12-23

著者

• SAKAI TADASHI

  Department of Biochemistry and Applied Biosciences, Faculty of Agriculture

• Sakai Tadashi

  Department Of Biochemistry And Applied Biosciences Faculty Of Agriculture

• TABATA Nobuyuki

  Department of Fisheries, Faculty of Agriculture, Miyazaki University

• WATANABE Katsuo

  Laboratory of Marine Biochemistry, Faculty of Agriculture, The University of Tokyo

• Watanabe Katsuo

  Laboratory Of Marine Biochemistry Faculty Of Agriculture The University Of Tokyo

• Tabata Nobuyuki

  Department Of Fisheries Faculty Of Agriculture Miyazaki University

関連論文

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• Effects of NaCl on 4-Hydroxy-2-hexenal Formation in Yellowtail Meat Stored at 0℃
• The lipid peroxidation induced changes of protein in refrigerated yellowtail minced meat
• A Lipid Peroxidation-derived Aldehyde, 4-Hydroxy-2-nonenal and ω6 Fatty Acids Contents in Meats
• Effect of Bleeding on Lipid Oxidation in the Chub Mackerel Muscle
• Bile Pigments in the Bile of Freshwater Fish, Rainbow Trout, Tilapia, and Pejerrey(Biological Chemistry)
• The Effects of NaCl on Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-hexenal Formation in Boiled Yellowtail Meat
• Analysis of Bile Pigments in the Bile of Yellowtail and Eel by High Performance Liquid Chromatography(Biological Chemistry)
• Effect of Bleeding on Hemoglobin Contents and Lipid Oxidation in the Skipjack Muscle
• Influence of sodium chloride on superoxide dismutase activity and lipid peroxidation in refrigerated and frozen yellowtail meat
• The Effects of NaCl on Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-hexenal Formation in Boiled Yellowtail Meat
• Effect of NaCl on the Lipid Peroxidation-Derived Aldehyde, 4-Hydroxy-2-nonenal, Formation in Boiled Pork
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• Effect of Bleeding on Lipid Oxidation in the Chub Mackerel Muscle

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