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.
It is well known that the consumption of n-3 polyunsaturated fatty acid (PUFA) decreases the plasma triacylglycerol (TAG) level. The technology of elevating the content of n-3 PUFAs in pig meat has already reached a practical level. In this study, the effects of dietary lard containing higher alpha-linolenic acid (LNA) on plasma TAG were compared with those of normal lard in rats. The rats were fed a diet containing either 10% normal lard or a high linolenic lard for 4 weeks. The plasma and liver TAG levels in the high linolenic lard group were significantly lower than those in the normal lard group. The activity of the fatty acid synthase (FAS) of the liver in the high linolenic lard group was significantly lower than that in the normal lard group. The contents of n-3 PUFAs in hepatic total lipid, TAG fraction, and the phospholipids (PLs) fraction increased in the high linolenic lard group. The results indicate that the high linolenic lard suppressed hepatic FAS activity compared with the control lard, resulting in a lower concentration of plasma TAG. These results also suggest that pig meat containing high LNA may be more nourishing than normal pig meat.
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.
We previously reported that the feeding of soybean phospholipids to fi sh increased the storage stability of n-3 polyunsaturated fatty acids (PUFA)-rich fi sh fi llets. In this study, we examined the storage stability of lipids extracted from fi sh fed a diet containing soybean phospholipids and fi sh oil. Rainbow trout were divided into two groups, and were fed an either 2.5% soybean phospholipids (test) or no phospholipids (control) containing diet for 4 weeks. Lipids were extracted from fi sh fi llets after the feeding period, and were subjected to an oxidation test. Lipids extracted from the fi llets of fi sh in the test group exhibited lower values of oxygen absorption than those in the control group, and the degradation of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) was inhibited. Higher percentages of DHA and EPA were bound to phosphatidylcholine and phosphatidylethanolamine in the extracted lipids in the test group than in the control group. These results indicate that the oxidative stability of lipids extracted from fi sh fed soybean phospholipids is high, and that the higher percentages of DHA and EPA in PC and PE may have resulted in the higher stability of the lipids extracted from fi sh fi llet.
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