コイ普通肉におけるphosphatidylcholineの酵素分解によるglycerylphosphorylcholineの生成

概要

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The formation of glycerylphosphorylcholine (GPC) by enzymatic hydrolysis of phosphatidylcholine (PC) was studied in carp Cyprinus carpio ordinary muscle by using PC-Me-14C and GPC-Me-14C as the substrates.Nearly all the decomposition products of PC were GPC, and the rate of choline liberated from GPC was only about five percent of that from PC. Moreover, there was scarcely any accumulation of lysophosphatidylcholine in the decomposition pathway of PC to GPC. Thus it was concluded that the formation of GPC by enzymatic hydrolysis of PC was nearly quantitative in carp ordinary muscle.During storage of carp and yellow tail Serbia quinqueradiata ordinary muscle, the formation of GPC increased progressively for 12 days at 0°C. The amount of GPC in yellow tail reached a plateau of approximately 68 μmoles/100g muscle after 30 days at -10°C.
公益社団法人日本水産学会の論文