Oxidative Stability of Liposomes Prepared from Soybean PC, Chicken Egg PC, and Salmon Egg PC

Nara, Eiichi; Miyashita, Kazuo; Ota, Toru

doi:10.1271/bbb.61.1736

Cited by 34 publications

(24 citation statements)

References 5 publications

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“…Consequently, F-acids may contribute to the protective properties of a fish or fish oil diet. The suggestion that F-acids are effective antioxidants is further corroborated by the observation that phospholipids of eggs from marine salmon withstand lipid peroxidation induced by copper ions much better than do phospholipids of chicken eggs (174). Moreover, it can be assumed that the polar F-acids are more easily in contact with the polar hydroperoxides than with less polar FA esters, as shown by investigations of oil-in-water emulsions (174)(175)(176).…”

Section: Are F-acids Involved In Protection Against Cardiovascular DImentioning

confidence: 87%

Furan fatty acids: Occurrence, synthesis, and reactions. Are furan fatty acids responsible for the cardioprotective effects of a fish diet?

Spiteller

2005

Lipids

149

170

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Furan FA (F-acids) are tri- or tetrasubstituted furan derivatives characterized by either a propyl or pentyl side chain in one of the alpha-positions; the other is substituted by a straight long-chain saturated acid with a carboxylic group at its end. F-acids are generated in large amounts in algae, but they are also produced by plants and microorganisms. Fish and other marine organisms as well as mammals consume F-acids in their food and incorporate them into phospholipids and cholesterol esters. F-acids are catabolized to dibasic urofuran acids, which are excreted in the urine. The biogenetic precursor of the most abundant F-acid, F6, is linoleic acid. Methyl groups in the beta-position are derived from adenosylmethionine. Owing to the different alkyl substituents, synthesis of F-acids requires multistep reactions. F-acids react readily with peroxyl radicals to generate dioxoenes. The radical-scavenging ability of F-acids may contribute to the protective properties of fish and fish oil diets against mortality from heart disease.

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Section: Are F-acids Involved In Protection Against Cardiovascular DImentioning

confidence: 87%

Furan fatty acids: Occurrence, synthesis, and reactions. Are furan fatty acids responsible for the cardioprotective effects of a fish diet?

Spiteller

2005

Lipids

149

170

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“…In phosphatidylcholine liposomes, the model system of biological membranes, DHA showed higher oxidative stability than LA [27] [28]. These results can be explained by the protective conformation of the bis-allylic positions of DHA against hydrogen abstraction.…”

Section: Discussionmentioning

confidence: 95%

Comparison of Oxidative Stability of Monogalactosyl Diacylglycerol, Digalactosyl Diacylglycerol, and Triacylglycerol Containing Polyunsaturated Fatty Acids

Hazahari¹,

Hosokawa²,

Miyashita³

2018

FNS

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Oxidative stability of three different lipid classes, namely, monogalactosyl diacylglycerol (MGDG) and digalactosyl diacylglycerol (DGDG) from spinach and edible brown seaweed (Akamoku) and triacylglycerol (TAG) of linseed oil was compared. Analysis of oxygen consumption and polyunsaturated fatty acid (PUFA) composition demonstrated that spinach DGDG had the highest oxidative stability, followed by Akamoku DGDG, Akamoku MGDG, spinach MGDG, and linseed TAG. These results disagree with the order of oxidative stability expected from the average number of bis-allylic positions of each lipid. Additionally, DGDG constituents of both spinach and Akamoku showed higher oxidative stability than their MGDG constituents. The unusual oxidative stability of MGDG and DGDG could be conferred by the protection of bis-allylic positions of the PUFA against oxidative attack by the galactosyl moiety of the GL.

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“…Miyashita et al carried out detailed experiments concerning the characteristic on the oxidation of HUFAs in an emulsifi ed system using many types of fats and oils 14 , lipid classes 11,13,[21][22][23][24][25] , cell 26 , emulsifi ers 27,28 , and oxidation systems 29 . It is recognized that DHA and EPA are highly oxidatively stable fatty acids as compared to LA in emulsifi ed systems, although they are oxidatively unstable fatty acids in bulk system.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, DHA in emulsifi ed DDD was not oxidized. It was already reported that DHA in an emulsifi ed system is strongly stable against oxidation using several types of lipid classes 12,23,24,27 . Also, LA mixed with DHA in an emulsified system is stable against oxidation as expressed in Fig.…”

Section: Discussionmentioning

confidence: 99%

Highly Unsaturated Fatty Acid might Act as an Antioxidant in Emulsion System Oxidized by Azo Compound

et al. 2010

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Oxidative Stability of Liposomes Prepared from Soybean PC, Chicken Egg PC, and Salmon Egg PC

Cited by 34 publications

References 5 publications

Furan fatty acids: Occurrence, synthesis, and reactions. Are furan fatty acids responsible for the cardioprotective effects of a fish diet?

Furan fatty acids: Occurrence, synthesis, and reactions. Are furan fatty acids responsible for the cardioprotective effects of a fish diet?

Comparison of Oxidative Stability of Monogalactosyl Diacylglycerol, Digalactosyl Diacylglycerol, and Triacylglycerol Containing Polyunsaturated Fatty Acids

Highly Unsaturated Fatty Acid might Act as an Antioxidant in Emulsion System Oxidized by Azo Compound

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