Unusual levels of phosphatidylcholine hydroperoxide in plasma, red blood cell, and livers of aromatic fish

Kaewsrithong, Janthira; Qiau, Di-Fei; Ohshima, Toshiaki; Ushio, Hideki; Yamanaka, Hidetoshi; Koizumi, Chiaki

doi:10.1046/j.1444-2906.2000.00125.x

Cited by 9 publications

(9 citation statements)

References 25 publications

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“… 23 Recently, a group with one of the authors found that unusual amounts of lipid hydroperoxides accumulated in the tissues of aromatic fish including sweet smelt. 24 They postulated that certain polyunsaturated fatty acids could be the precursors of the hydroperoxides in aromatic fish such as sweet smelt. Because most consumers prefer the sweet smelt with an intense characteristic aroma, the qualitative and quantitative characteristic of polyunsaturated fatty acids might be the key indices of fish quality in terms of aroma.…”

Section: Discussionmentioning

confidence: 99%

Lipid classes and fatty acid compositions of wild and cultured sweet smelt Plecoglossus altivelis muscles and eggs in Korea+

et al. 2000

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SUMMARY: Lipid classes and fatty acid compositions of the muscles and eggs of wild and cultured sweet smelt in Korea from different habitats and fish culture farms were compared. Non‐polar lipid (NL) content was in proportion to total lipid (TL) content and higher in the cultured fish muscles and eggs than in the wild fish. Phospholipid (PL) content showed almost no difference between the wild and cultured fish muscles. The fish eggs contained approximately three times as much PL as the fish muscles. The prominent NL classes of the fish muscles were triglyceride (TG) and free sterol (ST), and additionally, sterol ester (SE) was one of the prominent NL classes in the fish eggs. Each of the cultured fish muscles or eggs had proportions higher in TG and lower in ST compared with those of wild fish, respectively. These NL class proportions in fish muscles showed almost no difference in association with their wild habitats, fish culture farms as well as sex, while those in the fish eggs differed significantly. The PL class proportions of the fish muscles were similar in all samples, except those of the fish cultured in Miryang City. The wild fish muscles were rich in 16:1n‐7, 18:3n‐3 and 20:5n‐3, whereas the fatty acid proportions showed almost no differences between fish habitats. The cultured fish muscles were rich in 18:1n‐9, 18:2n‐6, and 22:6n‐3, in which the fatty acid proportions showed significant difference between fish farms due to different diets.

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Section: Discussionmentioning

confidence: 99%

Lipid classes and fatty acid compositions of wild and cultured sweet smelt Plecoglossus altivelis muscles and eggs in Korea+

et al. 2000

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“…This reaction progresses in different types of solvents (14). A few applications of this system have already been reported for the analyses of hydroperoxides of TAG, cholesterol, cholesterol esters, and phospholipids in biological systems (15)(16)(17)(18)(19)(20). This method has also been applied to analyze the distributions of…”

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confidence: 95%

Quantitative determination of total lipid hydroperoxides by a flow injection analysis system

Sohn

Taki

Ushio

et al. 2005

Lipids

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A flow injection analysis (FIA) system coupled with a fluorescence detection system using diphenyl-1-pyrenylphosphine (DPPP) was developed as a highly sensitive and reproducible quantitative method of total lipid hydroperoxide analysis. Fluorescence analysis of DPPP oxide generated by the reaction of lipid hydroperoxides with DPPP enabled a quantitative determination of the total amount of lipid hydroperoxides. Use of 1-myristoyl-2-(12-((7-nitro-2-1,3-benzoxadiazol-4-yl)amino) dodecanoyl)-sn-glycero-3-phosphocholine as the internal standard improved the sensitivity and reproducibility of the analysis. Several commercially available edible oils, including soybean oil, rape-seed oil, olive oil, corn oil, canola oil, safflower oil, mixed vegetable oils, cod liver oil, and sardine oil were analyzed by the FIA system for the quantitative determination of total lipid hydroperoxides. The minimal amounts of sample oils required were 50 microg of soybean oil (PV = 2.71 meq/kg) and 3 mg of sardine oil (PV = 0.38 meq/kg) for a single injection. Thus, sensitivity was sufficient for the detection of a small amount and/or low concentration of hydroperoxides in common edible oils. The recovery of sample oils for the FIA system ranged between 87.2+/-2.6% and 102+/-5.1% when PV ranged between 0.38 and 58.8 meq/kg. The CV in the analyses of soybean oil (PV = 3.25 meq/kg), cod liver oil (PV = 6.71 meq/kg), rapeseed oil (PV = 12.3 meq/kg), and sardine oil (PV = 63.8 meq/kg) were 4.31, 5.66, 8.27, and 11.2%, respectively, demonstrating sufficient reproducibility of the FIA system for the determination of lipid hydroperoxides. The squared correlation (r2) between the FIA system and the official AOCS iodometric titration method in a linear regression analysis was estimated at 0.9976 within the range of 0.35-77.8 meq/kg of PV (n = 42). Thus, the FIA system provided satisfactory detection limits, recovery, and reproducibility. The FIA system was further applied to evaluate changes in the total amounts of lipid hydroperoxides in fish muscle stored on ice.

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“…As primary products of lipid peroxidation in fish tissues, lipid hydroperoxides are usually produced by inherent lipoxygenase 1,2 and further decompose to low molecular volatile compounds, including aldehydes, alcohols and ketones, which are involved in the development of aromas in the biological tissues of fish 3–5 . In previous studies, we found that the levels of hydroperoxides in the plasma, red blood cell and livers of aromatic fish, including sweet smelt, shishamo smelt, the Japanese smelt and rainbow smelt, were significantly higher than those of non‐aromatic fish, including yellowtail, amberjack, rainbow trout, the Japanese flounder and red sea bream 6 . Certain aromatic fish such as the Australian grayling, whitefish, rainbow smelt and sweet smelt contained high levels of ( E )‐2‐nonenal ( E , Z )‐2,6‐nonadienal and 3,6‐nonadien‐1‐ol in their tissues 7–11 .…”

Section: Introductionmentioning

confidence: 75%

“…The column oven temperature was held initially at 150°C for 2 min, then programmed to 180°C at a rate of 5°C/min, from 180°C to 240°C at the rate of 1.2°C/min, and finally held at 240°C for 35 min. Helium was used as carrier gas under a column inlet pressure of 140 kPa and a split ratio of 1 : 20 6 …”

Section: Methodsmentioning

confidence: 99%

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Compositions of fatty acid hydroperoxide positional isomers in sweet smelt, yellowtail and rainbow trout livers phosphatidylcholine

Kaewsrithong¹,

Ushio²,

Ohshima³

2001

Fisheries Sci

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Hydroxy fatty acid isomers derived from phosphatidylcholine hydroperoxides (PC‐OOH) in the livers of three fish species, including sweet smelt, yellowtail and rainbow trout, were determined by selected ion monitoring of gas chromatography/mass spectrometry. Total molar amounts of all hydroxy fatty acids determined in the present study coincided well with those of PC‐OOH reported previously, suggesting that hydroxy fatty acid composition reflects hydroperoxide composition. The total amount of hydroperoxide isomers accumulated in the livers of sweet smelt was much higher than those of yellowtail and rainbow trout. The amounts of certain isomers, including 10‐hydroperoxy octadecanoic acid, 12‐hydroperoxy eicosanoic acid and 14‐hydroperoxy docosanoic acid, were significantly higher than those of rainbow trout and yellowtail. These results suggest that differences in the contents and compositions of certain hydroperoxide isomers, which are possible precursors of a watermelon‐like or cucumber‐like aroma, result in differences of fresh fish aroma between aromatic fish and non‐aromatic fish.

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Unusual levels of phosphatidylcholine hydroperoxide in plasma, red blood cell, and livers of aromatic fish

Cited by 9 publications

References 25 publications

Lipid classes and fatty acid compositions of wild and cultured sweet smelt Plecoglossus altivelis muscles and eggs in Korea+

Lipid classes and fatty acid compositions of wild and cultured sweet smelt Plecoglossus altivelis muscles and eggs in Korea+

Quantitative determination of total lipid hydroperoxides by a flow injection analysis system

Compositions of fatty acid hydroperoxide positional isomers in sweet smelt, yellowtail and rainbow trout livers phosphatidylcholine

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