魚肉冷凍保存中におけるリン脂質の分解 : 南米産淡水魚ペヘレイについて(B.一般論文,開学20周年記念特集号)

概要

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Lysophosphatidylcholine (LPC) was not detected in the fresh muscle of a freshwater fish, Pejerrey. However, LPC was gradually produced during the storage of the muscle at -20℃. At the one month of storage, 0.04 μmole of LPC was detected, and then continued to increase to 0.31 jumole at 12 months. The major fatty acid esterified in LPC were highly unsaturated fatty acids, such as docosahexaenoic and eicosapentaenoic acids. In PC of the Pejerrey muscle, these fatty acids occupied at C-2 position of glycerol. As LPC is derived from PC by releasing one fatty acid, accordingly, it is concluded that the form of LPC detected in the Pejerrey muscle during the frozen storage was mainly composed of 1-lyso-2-acyl-sn-glycero-3-phosphocholine (1-LPC).
福山大学の論文