Oxidative Stability of Glyceroglycolipids Containing Polyunsaturated Fatty Acids

Yamaguchi, Tomoyo; Sugimura, Rumiko; Shimajiri, Junki; Suda, Masatake; Abe, Masayuki; Hosokawa, Masashi; Miyashita, Kazuo

doi:10.5650/jos.61.505

Cited by 22 publications

(27 citation statements)

References 27 publications

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“…This supports the assumption that the significance of high ratio of dietary n-6/n-3 polyunsaturated fatty acids in the conventionally cultivated rucola did not attribute to the storage period during commercial distribution, usually within a few days. In general, unsaturated fatty acids are easily oxidized, while α-linolenic acid can be resistant to oxidization in glycolipid of chloroplast (Yamaguchi et al 2012). This is consistent with our observation that the amount of α-linolenic acid was stably maintained in the naturally grown rucola during the 10 months storage.…”

Section: Resultssupporting

confidence: 81%

“…α-Linolenic acids are highly unsaturated, though it cannot be oxidized easily in water circumstance (Miyashita et al 1993). It is also highly stable in glyceroglycolipids (Yamaguchi et al 2012). For all living organisms, oxidation of their cell is harmful for survival, therefore they must keep cellular environment in a reduced condition in order to sustain their lives.…”

Section: Discussionmentioning

confidence: 99%

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Naturally grown rucola, <i>Eruca sativa</i>, contains more α-linolenic acid than conventionally grown rucola

Ohta

Takeshita

Funabashi

et al. 2016

Plant Biotechnology

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The ratio of dietary n-6/n-3 polyunsaturated fatty acids is higher in the modern Western meal when compared with that of the Paleolithic era. Evidences have been accumulating that the extremely high ratio of dietary n-6/n-3 polyunsaturated fatty acids increases the risk of disease and the deterioration of physical conditions among humans. In this study, the ratio of linoleic acid (C18:2, n-6) and α-linolenic acid (C18:3, n-3) of rucola, Eruca sativa, was compared between naturally grown samples and conventional farming products (n=3 for each). We found that the naturally grown rucola contained significantly higher amount of α-linolenic acid (p=0.026), resulting in the lower ratio of linoleic acid and α-linolenic acid than the conventional (p=0.016). This finding suggests that vegetables cultured in conventional farming method could decrease the health promotion effects that the vegetables originally possess in natural environment.

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Section: Resultssupporting

confidence: 81%

Section: Discussionmentioning

confidence: 99%

Naturally grown rucola, <i>Eruca sativa</i>, contains more α-linolenic acid than conventionally grown rucola

Ohta

Takeshita

Funabashi

et al. 2016

Plant Biotechnology

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“…for more than half of the total membrane lipids in plant leaves [4]. Therefore, these glyceroglycolipids (GLs) are thought to play important roles in the photosynthetic membranes of higher plants, algae, and bacteria [5].…”

Section: Introductionmentioning

confidence: 99%

“…GLs in higher plants have also been characterized as having a uniquely high content of polyunsaturated fatty acids (PUFAs), particularly α-linolenic acid (LN, 18:3n-3) [4]. In contrast, most PUFAs in seaweed GL are stearidonic acid (SA, 18:4n-3), arachidonic acid (AA, 20:4n-6), and eicosapentanoic acid (EPA, 20:5n-3) [2] [6].…”

Section: Introductionmentioning

confidence: 99%

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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“…To maintain the level of ROS and to save the cells, seaweeds possess a number of antioxidants (phenolic , ascorbate, glutathione compounds, carotenoids and tocopherols) and enzymes (Catalase, Superoxide dismutase , Glutathione reductase and Ascorbate peroxidase) to scavenge the ROS and to regenerate the active forms of antioxidants [25,26]. A latest research showed that PUFAs in GL form has high oxidative stability [27]. GL also showed higher oxidative stability than Soybean oil.…”

Section: High Oxidative Stability Of Pufas As Gl Formmentioning

confidence: 99%

Chemical and Different Nutritional Characteristics of Brown Seaweed Lipids

Ahmed¹,

Ahmed²

2016

Adv. sci. technol. eng. syst. j.

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Oxidative Stability of Glyceroglycolipids Containing Polyunsaturated Fatty Acids

Cited by 22 publications

References 27 publications

Naturally grown rucola, <i>Eruca sativa</i>, contains more α-linolenic acid than conventionally grown rucola

Naturally grown rucola, <i>Eruca sativa</i>, contains more α-linolenic acid than conventionally grown rucola

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

Chemical and Different Nutritional Characteristics of Brown Seaweed Lipids

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