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- W4308085178 abstract "Sphingoid bases (SPG), a backbone of sphingolipids, are kind of amino alcohol containing long carbon chains. Although the importance of SPG as major component of sphingolipids is well-known, little attention has been paid to the nutritional and chemical properties of SPG itself. Recently, we have found that SPG supplementation to diet-induced obese animals significantly attenuated the abdominal adipose tissue weight gain and the hyperglycemia. Furthermore, we have reported the strong ability of SPG to inhibit the oxidative deterioration of EPA- and DHA-containing oils such as fish oil. Fish oil triacylglycerol (TAG) just after being refined by chromatographic separation has little to no flavor. However, the TAG shows an unpleasant smell less than 1 hr after leaving the chromatograph at room temperature. Although antioxidants and other methods such as microencapsulation in a matrix are used to control the fish oil oxidation, it is still difficult to completely prevent the formation of unpleasant fishy and rancid odors. On the contrary, we have found the effective prevention of the volatile formation in the fish oil TAG oxidation by SPG. The antioxidant activity of SPG synergistically increased in the presence of general antioxidants such as tocopherols. The most likely mechanism for the antioxidant activity of SPG is the formation of novel antioxidants by the amino-carbonyl reaction between the amine group of SPG and the carbonyl group of aldehydes, which are formed in a very early stage of the fish oil oxidation. At the same time, the reaction can result in the removal of aldehydes responsible for flavor deterioration." @default.
- W4308085178 created "2022-11-08" @default.
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- W4308085178 date "2022-09-29" @default.
- W4308085178 modified "2023-10-18" @default.
- W4308085178 title "Inhibitory effect of sphingoid bases on the oxidative flavor deterioration of fish oil." @default.
- W4308085178 doi "https://doi.org/10.21748/wzfw6692" @default.
- W4308085178 hasPublicationYear "2022" @default.
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