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

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  • Effects of heat-trated fish oils rich in eicosapentaenoic and docosahexaenoic acids on lipid metabolism and the liver in mice.
  • 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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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.

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