Long-chain n-3 polyunsaturated fatty acids contained in liver and muscle tissues of Okinawan long-spine porcupinefish (Diodon holocanthus Linnaeus 1758)

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2021-07-12 DOI:10.1108/NFS-03-2021-0089

Yutaka Tashiro

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Abstract

Purpose This study aimed to analyze the lipid content and fatty acid composition in the liver and muscle of a porcupinefish species inhabiting waters around the Ryukyu Islands to investigate their potential as a source of long-chain n-3 polyunsaturated fatty acids (LC-PUFAs). Design/methodology/approach Porcupinefish were collected along the Okinawa Island coast. The composition of fatty acids and cholesterol in both liver and muscle were analyzed using a gas chromatograph mass spectrometer. Findings The liver of Okinawan long-spine porcupinefish was rich in lipids whose content correlated to the proportion of liver/body weight. Fatty acid compositions in their liver and muscles were similar to each other. LC-PUFAs occupied 44% of total fatty acids, with docosahexaenoic acid (DHA) being the dominant (42%), whereas eicosapentaenoic acid occupied 2.4%. The liver contained 1,690 mg of cholesterol and 14.8 g of DHA per 100 g, whose proportion decreased in summer compared to other seasons (p = 0.036). Originality/value The liver of Okinawan long-spine porcupinefish, which has not yet been commercially used although its non-toxicity is claimed, can be an excellent source of LC-PUFAs, especially DHA, accentuating its potential in food supplements’ production.

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冲绳长脊豪猪（Diodon holocanthus Linnaeus 1758）肝脏和肌肉组织中的长链n-3多不饱和脂肪酸

目的本研究旨在分析居住在琉球群岛周围水域的豪猪鱼肝脏和肌肉中的脂质含量和脂肪酸组成，以研究它们作为长链n-3多不饱和脂肪酸（LC-PUFA）来源的潜力。使用气相色谱-质谱仪分析肝脏和肌肉中的脂肪酸和胆固醇的组成。发现冲绳长棘豪猪的肝脏富含脂质，其含量与肝脏/体重的比例有关。它们的肝脏和肌肉中的脂肪酸成分彼此相似。LC PUFA占总脂肪酸的44%，二十二碳六烯酸（DHA）占主导地位（42%），而二十碳五烯酸占2.4%。肝脏含有1690 毫克胆固醇和14.8 每100克DHA g、与其他季节相比，其比例在夏季有所下降（p=0.036）。独创性/价值冲绳长棘豪猪鱼的肝脏虽然声称其无毒，但尚未被商业化使用，它可能是LC PUFA的极好来源，尤其是DHA，这突出了其在食品补充剂生产中的潜力。

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs