Generation of Tetracosahexaenoic Acid in Benthic Marine Organisms
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- Suo Rei
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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- Li Haoqi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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- Yoshinaga Kazuaki
- Tsukishima Foods Industry Co. Ltd.
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- Nagai Toshiharu
- Tsukishima Foods Industry Co. Ltd.
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- Mizobe Hoyo
- Tsukishima Foods Industry Co. Ltd.
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- Kojima Koichi
- Tsukishima Foods Industry Co. Ltd.
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- Nagao Koji
- Department of Applied Biochemistry and Food Science, Saga University
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- Beppu Fumiaki
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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- Gotoh Naohiro
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Description
Tetracosahexaenoic acid (THA, 24:6n-3) has been shown to have the strongest ability to suppress accumulation of lipids in HepG2 cells among well-known n-3 highly unsaturated fatty acids, such as EPA and DHA. In this study, a method for mass production of THA was investigated using distributions of THA and DHA in thirty-two marine organisms, such as starfishes, right-eyed flounders, shellfishes, and sharks. The fatty acid composition of the marine organisms was analyzed using GC-FID and THA was detected in starfish, right-eyed flounder, and shark. Furthermore, the ratio of DHA and THA (DHA/THA) in each sample was calculated using chromatogram peak area of GC-FID, and the value was found to be lower than 1 in some starfishes. As a result, THA was thought to be synthesized in the starfishes. In contrast, the value of DHA/THA for right-eyed flounder and sharks was greater than 1. The THA accumulation in right-eyed flounder was considered to be because of the starfishes that the flounder consumes as part of its diet. DHA is synthesized from THA by beta-oxidation in peroxisomes, in the Sprecher’s shunt. The high accumulation of THA observed in the flounder would be caused by the decreasing enzyme activation due to beta-oxidation in the peroxisomes of the starfishes. Understanding the differences in THA between aquatic species could also potentially allow us to understand why THA is generated in marine animals.
Journal
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- Journal of Oleo Science
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Journal of Oleo Science 64 (7), 721-727, 2015
Japan Oil Chemists' Society
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Keywords
Details 詳細情報について
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- CRID
- 1390282679069505280
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- NII Article ID
- 130005085919
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- NII Book ID
- AA11503337
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- ISSN
- 13473352
- 13458957
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- NDL BIB ID
- 026523323
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- PubMed
- 26136172
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- PubMed
- CiNii Articles
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- Abstract License Flag
- Disallowed