Effects of heat-trated fish oils rich in eicosapentaenoic and docosahexaenoic acids on lipid metabolism and the liver in mice.
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- MINEO Satoshi
- Department of Pharmacology, The Kohno Clinical Medicine Research Institute
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- KONISHI Yasuhiko
- Department of Microbiology, The Kohno Clinical Medicine Research Institute
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- METORI Koichi
- Department of Pharmacology, The Kohno Clinical Medicine Research Institute
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- TANAKA Toshiaki
- Department of Pharmacology, The Kohno Clinical Medicine Research Institute
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- SATOH Koji
- Second Department of Internal Medicine, Kyorin University School of Medicine
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- YANAGISAWA Atsuo
- Second Department of Internal Medicine, Kyorin University School of Medicine
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- ISHIKAWA Kyozo
- Second Department of Internal Medicine, Kyorin University School of Medicine
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- MATSUMOTO Hitoshi
- Faculty of Pharmaceutical Sciences, Tokushima-Bunri University
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- SATOH Toshio
- Faculty of Pharmaceutical Sciences, Tokushima-Bunri University
Bibliographic Information
- Other Title
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- 熱処理したサバ,イワシおよびヤツメウナギ油のマウスの脂質代謝および肝臓に及ぼす影響
- ネツ ショリ オ シタ サバ イワシ オヨビ ヤツメウナギユ ノ マウス ノ
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Abstract
Mackerel, sardine and lamprey oils, which contain high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), were deodorized for 1h with steam under comparable conditions of 280°C and 1mmHg pressure (H-Ma, H-Sa and H-La, respectively). Feeding of these oils at a level of 10% in the diet (CE-2) for one week produced the following effects in male ddY mice; 1) decrease of weight gain, 2) remarkable decrease in the serum triglyceride level, 3) increase of liver weight (about 2.0-fold in comparison with the control group), 4) increase in levels of serum GOT and GPT. It was suggested that the deodorized oils contained strongly biologically active compounds derived from the process of deodorization of long-chain polyunsaturated fatty acids (EPA and DHA) at 280°C. These active compounds may be geometrical isomers, the positional isomers and/or cyclic monomers of EPA and DHA.
Journal
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- Nippon Eiyo Shokuryo Gakkaishi
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Nippon Eiyo Shokuryo Gakkaishi 42 (6), 417-423, 1989
Japan Society of Nutrition and Food Science
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Details 詳細情報について
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- CRID
- 1390001206292767360
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- NII Article ID
- 130000853194
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- NII Book ID
- AN00311992
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- ISSN
- 18832849
- 02873516
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- NDL BIB ID
- 3262864
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed