Separation of Sardine Oil without Heating from Surimi Waste and Its Effect on Lipid Metabolism in Rats
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- 作者：Kotoe Toyoshima ; Ryoko Noguchi ; Masashi Hosokawa ; Kenji Fukunaga ; Toshimasa Nishiyama ; Riki Takahashi ; and Kazuo Miyashita
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2004
- 出版时间：April 21, 2004
- 年：2004
- 卷：52
- 期：8
- 页码：2372 - 2375
- 全文大小：42K
- 年卷期：v.52,no.8(April 21, 2004)
- ISSN：1520-5118
文摘
Sardine oil was obtained by centrifugation of surimi wastewater without heating or chemical refining.This oil (CE) showed light yellow color and the peroxide value was less than 1.0 meq/kg. The mainlipid class of CE was triacylglycerol (TG) (>99%). These features indicate that CE can be directlyused as food materials without further purification. Commercial sardine oil (CO) is usually preparedvia some kind of refining process with high temperature (250 
C) and chemical treatment. Thecomparative study on the physiological effects of these sardine oils (CE and CO) revealed that thedietary sardine oils were more effective in reducing abdominal fat pads, plasma total cholesterol,and TG levels of rats than was a soybean oil diet (control). Furthermore, these effects were greaterin CE than CO, although there was little difference in the fatty acid composition of both oils. Althoughthe main lipid class of CE was TG (>99%), CE was prepared by centrifugation from surimi wasteand directly used as dietary fat without further purification. Therefore, CE may contain some kinds ofminor components, which could be attributed to the higher physiological activity of CE. To reveal theinvolvement of the minor compounds in CE, we prepared TG from CE by column chromatographyand measured its effect on lipid metabolism of rats. TG from CE also showed the reducing effects onabdominal fad pads and plasma lipid levels. The effect of TG from CE was almost the same as thatof original CE, suggesting that the higher nutritional activity of CE than CO may not be due to theminor compounds in CE.Keywords: Fish oil; nonheating separation; EPA; DHA; anti-obesity effect; hypolipidemic effect
C) and chemical treatment. Thecomparative study on the physiological effects of these sardine oils (CE and CO) revealed that thedietary sardine oils were more effective in reducing abdominal fat pads, plasma total cholesterol,and TG levels of rats than was a soybean oil diet (control). Furthermore, these effects were greaterin CE than CO, although there was little difference in the fatty acid composition of both oils. Althoughthe main lipid class of CE was TG (>99%), CE was prepared by centrifugation from surimi wasteand directly used as dietary fat without further purification. Therefore, CE may contain some kinds ofminor components, which could be attributed to the higher physiological activity of CE. To reveal theinvolvement of the minor compounds in CE, we prepared TG from CE by column chromatographyand measured its effect on lipid metabolism of rats. TG from CE also showed the reducing effects onabdominal fad pads and plasma lipid levels. The effect of TG from CE was almost the same as thatof original CE, suggesting that the higher nutritional activity of CE than CO may not be due to theminor compounds in CE.Keywords: Fish oil; nonheating separation; EPA; DHA; anti-obesity effect; hypolipidemic effect