Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido, Japan.
J Agric Food Chem. 2013 Aug 21;61(33):7969-75. doi: 10.1021/jf401788j. Epub 2013 Aug 12.
The effects of milk phospholipids (PLs), sphingolipids (SLs), and their sphingoid backbone on the oxidation of fish oil triacylglycerol (TAG) were examined with or without α-tocopherol. All compounds had little effect on the TAG oxidation in the absence of α-tocopherol. On the other hand, they could act synergistically with α-tocopherol. The highest synergistic activity was shown by sphingoid bases, followed by sphingomyelin (SPM) and other amine-containing PLs and SLs. This result showed that the synergistic activity increased with an increasing concentration of amine group of PLs, SLs, or sphingoid bases in the reaction mixture. The comparison of changes in α-tocopherol content in fish oil TAG and tricaprylin suggested that antioxidant compounds would be formed from the amine group and the lipid oxidation products in a mild oxidation condition controlled by α-tocopherol.
研究了牛奶磷脂 (PLs)、鞘脂 (SLs) 及其神经酰胺骨架在有或没有α-生育酚存在时对鱼油三酰基甘油 (TAG) 氧化的影响。所有化合物在没有α-生育酚的情况下对 TAG 氧化几乎没有影响。另一方面，它们可以与α-生育酚协同作用。神经酰胺碱基表现出最高的协同活性，其次是鞘磷脂 (SPM) 和其他含胺 PLs 和 SLs。结果表明，协同活性随反应混合物中 PLs、SLs 或神经酰胺碱基中胺基团浓度的增加而增加。比较鱼油 TAG 和三辛酸甘油酯中α-生育酚含量的变化表明，在由α-生育酚控制的温和氧化条件下，抗氧化化合物将从胺基和脂质氧化产物形成。
