マガキむき身の凍結貯蔵中におけるエ-テルおよびエステルグリセロリン脂質の脂肪鎖組成の変化〔英文〕

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Changes in alkenyl, alkyl, and acyl chain compositions of phosphatidylethanolamine (PE) and phosphatidylcholine (PC) subclasses of Japanese oyster Crassostrea gigas (Thunberg) during frozen storage were investigated. During storage at -20°C for up to 12 months, the alkenylacyl- and diacyl-PE, major constituents of PE, decreased to 82.1% and 71.2%, respectively, of their initial contents (96.9mg/100g and 53.0mg/100g total wet organic tissues, respectively). In the case of PC homologues, the diacyl-PC was the major constituent, of which content decreased to 54.7% of its initial contents (244mg/100g) during storage. The diacyl-PC and -PE were lost more rapidly than the alkenylacyl- and alkylacyl-PC and -PE. In the alkenylacyl- and alkylacyl-PE and -PC, percentages of relatively shorter alkenyl or alkyl chains such as 14:0 and 16:0 or 18:0 on the sn-1 positions of glycerol moieties decreased at higher rate than those of the corresponding longer chains such as 18:0 and 20:1. In the alkenylacyl-PC, alkylacyl-PE (or-PC), and diacyl-PE (or-PC), the shorter acyl chains on the sn-2 positions were lost more rapidly than the longer and polyunsaturated fatty chains such as 20:5n-3, 22:6n-3, and 22:2 non-methylene interrupted diene (NMID) did. In the case of alkenylacyl-PE, loss of 20:5n-3 occurred at highest rate among the prominent aryl chains on the sn-2 position. These changes in fatty chain compositions seemed to be due to both oxidation and enzymatic hydrolysis of the PE and PC homologues.
日本水産學會の論文

マガキむき身の凍結貯蔵中におけるエ-テルおよびエステルグリセロリン脂質の脂肪鎖組成の変化〔英文〕

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