Influence of Dietary α-Tocopheryl Acetate Supplementation on Cholesterol Oxidation in Retail Packed Chicken Meat during Refrigerated Storage

Sekine

et al. 2008

FSTR

Soybean phospholipids are known to exhibit antioxidant effects on oils and fats. However, few studies have examined their antioxidant effects in vivo. In this study, we investigated the influence of dietary soybean phospholipids on fish fillet oxidation. For 4 weeks, we fed rainbow trout diets containing 0, 1.0, or 2.5% soybean phospholipids, of which the lipid content was adjusted with soybean oil. We compared oxidation stability in fillets after the feeding period. In the fillet of fish fed the soybean phospholipidcontaining diets, the thiobarbituric acid reactive substance (TBARS) level following an oxidation test was significantly inhibited compared to that in the fillet of fish fed a soybean oil-containing diet. Similarly, the syntheses of malondialdehyde (MDA) and 4-hydroxyalkenals (HAE) were significantly inhibited. These results suggest that the administration of soybean phospholipids improves the storage stability of fish fillet.

Section: Discussionmentioning

confidence: 99%

Improvement in Storage Stability of Fish Fillet Using Dietary Soybean Phospholipids

Sekine

et al. 2008

FSTR

“…However, there was no significant difference in the fatty acid composition of fish fillets among the groups after the feeding period. The increased storage stability of meat with a high tocopherol or phospholipid content has been reported (Kim et al, 2006;Yamaguchi and Toyomizu, 1984), but no significant difference was noted in the tocopherol and phospholipid content. Based on these findings, enhanced fish fillet storage stability by dietary soybean phospholipids cannot be explained by the reduction in the PUFA content of fish fillets or increases in the tocopherol and phospholipid contents.…”

Section: Discussionmentioning

confidence: 89%

“…Although the enhanced storage stability of muscle food with a high content of antioxidative substances, such as total tocopherol and phospholipids, has been reported (Kim et al, 2006;Yamaguchi and Toyomizu, 1984), the feeding of soybean phospholipids did not alter the total tocopherol or phospholipid content of fish fillets (Murano et al, 2008). The second objective was to clarify the reason for the soybean phospholipid-induced increase in the storage stability of fish fillets.…”

Section: Introductionmentioning

confidence: 99%

Improvement in Storage Stability of Fish Fillets Using Dietary Soybean Phosphatidylcholine and Phosphatidylethanolamine

Takeuchi

2009

FSTR

We previously reported that soybean phospholipids improved the storage stability of fish fillets. The object of this study was to identify the active component of soybean phospholipids and its mechanism. Rainbow trout were fed purified diets supplemented with no phospholipids (Control), 1% soybean phosphatidylcholine (S-PC), and 1% soybean phosphatidylethanolamine (S-PE) for 4 weeks. After the feeding period, fish fillets were subjected to an oxidation test. The storage stability of fish fillets was improved in the S-PC and S-PE groups compared to the Control group. The rate of phospholipid-bound docosahexaenoic acid (DHA) in the S-PC and S-PE groups was higher than that in the Control group. These results indicate that phosphatidylcholine and phosphatidylethanolamine in soybean phospholipids contributed to the improved storage stability of fish fillets. It was speculated that high phosphatidylcholine-and phosphatidylethanolamine-bound DHA levels were involved in the improved storage stability of fish fillets.

“…For example, the increased storage stability of meat in the presence of high total tocopherol (Kim et al, 2006) or total phospholipid (Yamaguchi and Toyomizu, 1984) content has been reported. However, in this study, there were no significant differences in total tocopherol or total phospholipid content among the groups, suggesting that the mechanism was different from those reported.…”

Section: Discussionmentioning

confidence: 99%

Improvement in Storage Stability of Pork Fat Using Dietary Soybean Phospholipids

Sakai

et al. 2008

FSTR

We previously reported that soybean phospholipid administration increased the oxidative stability of fish fillets. In this study, we investigated whether dietary soybean phospholipids inhibit the oxidation of n-3 PUFA-enriched pork. Pigs in the finishing period were divided into 4 groups, and fed a commercial diet, a 1.5 % flax oil-supplemented diet, a 1.5 % flax oil-and 1 % soybean phospholipid-supplemented diet, or a 1.5 % flax oil-and 1% soybean oil-supplemented diet. The n-3 PUFA content increased in the groups fed flax oil-supplemented diet. On an oxidation test of pork fat, thiobarbituric acid reactive substance (TBARS) was elevated in the group fed flax oil. In contrast, in the group fed flax oil and soybean phospholipids, TBARS elevation was inhibited to a degree similar to that in conventional pork. These results show that soybean phospholipids increased the oxidative stability of n-3 PUFA-enriched pork.