Lipid and fatty acid compositions differentiate between wild and cultured Japanese eel (Anguilla japonica)

Oku, Takahiro; Sugawara, Akira; Choudhury, Malay; Komatsu, Masaharu; Yamada, Shoji; Ando, Seiichi

doi:10.1016/j.foodchem.2008.12.032

Cited by 33 publications

(22 citation statements)

References 16 publications

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“…The level of fat in tissues varies from one eel species to another. For example, in Japanese eel, it ranges from 13 to 20 % (Ozaki et al 2008;Oku et al 2009). In European eel in the Baltic region, it ranges from 20 to 38 % (Clevestam et al 2011).…”

Section: Discussionmentioning

confidence: 99%

Changes in European eel ovary development and body and ovary chemistry during stimulated maturation under controlled conditions: preliminary data

et al. 2014

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This study compared changes in the biochemical composition of muscles and ovaries of maturing female European eels during hormonal stimulation with carp pituitary homogenate under controlled conditions and in the development of oocytes. It has been found that differentiation of oocyte size in eel is visible from the beginning of the gamete maturation process. This differentiation increases as gonads grow. Furthermore, oocytes are at different development stages and are still highly differentiated in terms of size during ovulation. Moreover, the biochemical composition of the body and gonads was found to change. During the process of maturation, the relative fat content in the eel body decreases both in the muscles (from 21.99 ± 4.3 to 18.48 ± 3.3 %) and in gonads (from 25.76 ± 2.71 to 15.21 ± 4.7 %), with the changes in ovaries being more rapid. Protein content in muscles also decreased (from 15.98 ± 3.13 to 12.35 ± 1.6 %) during the process of female maturation. Different trends were observed for polyunsaturated fatty acids (EPA and DHA). The total amount of these acids decreased in muscles (P \ 0.05) but increased in ovaries (P [ 0.05).

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Section: Discussionmentioning

confidence: 99%

Changes in European eel ovary development and body and ovary chemistry during stimulated maturation under controlled conditions: preliminary data

et al. 2014

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“…Elucidation of the whole genomic structure, function, and the regulation of apoA-I gene in primitive vertebrates may enable us to better understand the lipid transport and deposition in cultured fish. To study the role of the apoA-I family, including apoA-I, apoA-IV, and apoE in lipid transport of fish, we have started molecular cloning of some apolipoproteins in Japanese eel, which is a typical fatty fish that builds up remarkable body fat depots [34].…”

Section: Introductionmentioning

confidence: 99%

Isolation and characterization of some novel genes of the apolipoprotein A-I family in Japanese eel, Anguilla japonica

et al. 2011

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Apolipoproteins such as apolipoprotein (apo) A-I, apoA-IV, and apoE are lipid binding proteins synthesized mainly in the liver and the intestine and play an important role in the transfer of exogenous or endogenous lipids through the circulatory system. To investigate the mechanism of lipid transport in fish, we have isolated some novel genes of the apoA-I family, apoIA-I (apoA-I isoform) 1–11, from Japanese eel by PCR amplification. Some of the isolated genes of apoIA-I corresponded to 28kDa-1 cDNAs which had already been deposited into the database and encoded an apolipoprotein with molecular weight of 28 kDa in the LDL, whereas others seemed to be novel genes. The structural organization of all apoIA-Is consisted of four exons separated by three introns. ApoIA-I10 had a total length of 3232 bp, whereas other genes except for apoIA-I9 ranged from 1280 to 1441 bp. The sequences of apoIA-Is at the exon-intron junctions were mostly consistent with the consensus sequence (GT/AG) at exon-intron boundaries, whereas the sequences of 3′ splice acceptor in intron 1 of apoIA-I1-7 were (AC) but not (AG). The deduced amino acid sequences of all apoIA-Is contained a putative signal peptide and a propeptide of 17 and 5 amino acid residues, respectively. The mature proteins of apoIA-I1-3, 7, and 8 consisted of 237 amino acids, whereas those of apoIA-I4-6 consisted of 239 amino acids. The mature apoIA-I10 sequence showed 65% identity to amino acid sequence of apoIA-I11 which was associated with an apolipoprotein with molecular weight of 23 kDa in the VLDL. All these mature apoIA-I sequences satisfied the common structural features depicted for the exchangeable apolipoproteins such as apoA-I, apoA-IV, and apoE but apoIA-I11 lacked internal repeats 7, 8, and 9 when compared with other members of apoA-I family. Phylogenetic analysis showed that these novel apoIA-Is isolated from Japanese eel were much closer to apoA-I than apoA-IV and apoE, suggesting new members of the apoA-I family.

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“…Menurut Oku et al (2009) dalam bahan pangan, keberadaan karbohidrat tidak sendiri, melainkan berdampingan dengan zat gizi lain contohnya protein dan lemak.…”

Section: Hasil Dan Pembahasan Karakteristik Bahan Bakuunclassified

“…Hasil analisis menunjukkan kandungan kolesterol pada belut segar adalah 60 mg/100 g dan berubah menjadi 56,32 mg/100 g. Penelitian Oku et al (2009) menyatakan bahwa kandungan kolesterol pada sidat Jepang (Anguilla japonica) segar adalah 67,9 mg/100 g. Hasil analisis membuktikan bahwa metode pengolahan berupa perebusan berpengaruh terhadap kandungan kolesterol belut, hal inilah yang menyebabkan kandungan kolesterol belut yang telah direbus menurun. Menurut Riyanto et al (2007) penurunan kandungan kolesterol dapat disebabkan pemberian panas pada ikan yang menyebabkan kolesterol larut bersamaan JPHPI 2014, Volume 17 Nomor 2 Kandungan Asam Lemak, Kolestrol, Jacoeb et al dengan terlepasnya air dari bahan dan menguapnya senyawa volatil yang dihasilkan, meliputi alkohol dan hidrokarbon.…”

Section: Kandungan Kolesterol Belutunclassified

The Contents af Fatty Acid, Cholestrol, and Description of Tissue in Fresh and Boiled Eel

2014

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AbstrakBelut (Monopterus albus) merupakan biota perairan yang diduga memiliki kandungan asam lemak dan kolesterol yang tinggi. Tujuan penelitian ini adalah untuk membandingkan komposisi kimia, asam lemak, kolesterol serta histologi (struktur jaringan) belut segar dan rebus. Penelitian ini dilakukan dalam beberapa tahapan meliputi pengambilan, preparasi, perhitungan morfometrik dan rendemen sampel, serta perebusan belut (100ºC selama 20 menit). Analisis dilakukan pada belut segar dan rebus yaitu proksimat, asam lemak, kadar kolesterol, dan pengamatan histologi. Asam lemak jenuh (SFA) dominan pada belut segar adalah asam palmitat (13,79%), asam lemak tak jenuh tunggal (MUFA) terbanyak adalah asam oleat (19,45%), asam lemak tak jenuh jamak (PUFA) tertinggi adalah asam linoleat (7,42%). Kandungan asam lemak dan histologi belut berubah akibat proses perebusan. Kandungan kolesterol 60 mg/100 g (belut segar) turun menjadi 56,32 mg/100 g (setelah perebusan).Kata kunci: asam lemak, belut (Monopterus albus), kolesterol, struktur jaringan Abstract Eel (Monopterus albus) is an aquatic biota that have a high nutrient content such as fatty acids and cholesterol. The purpose of this research was to determine the chemical composition, fatty acid, cholesterol, and description of tissue in fresh dan boiled eel. The research was carried out in several steps include sampling, sample preparation, morphometric and yield calculations, boiling eel for 20 minutes at 100ºC. Analysis performed in fresh and boiled eel was proximate analysis, fatty acids, cholesterol, and observation of tissue structure. The highest content of saturated fatty acids (SFA) in fresh eel was palmitic acid 13.79%, the highest content of monounsaturated fatty acid (MUFA) was oleic acid 19.45%, the highest content of polyunsaturated fatty acid (PUFA) was linoleic acid 7.42%. The content of fatty acid and cholesterol in eel has changed overall due to the boiling process. The content of cholesterol were 60 mg/100 g (in fresh eel) and 56.32 mg/100 g (in boiled sample). The structure of eel's tissue changed due the boiling process.

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Lipid and fatty acid compositions differentiate between wild and cultured Japanese eel (Anguilla japonica)

Cited by 33 publications

References 16 publications

Changes in European eel ovary development and body and ovary chemistry during stimulated maturation under controlled conditions: preliminary data

Changes in European eel ovary development and body and ovary chemistry during stimulated maturation under controlled conditions: preliminary data

Isolation and characterization of some novel genes of the apolipoprotein A-I family in Japanese eel, Anguilla japonica

The Contents af Fatty Acid, Cholestrol, and Description of Tissue in Fresh and Boiled Eel

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