Profiling of bioactive lipids of the wild edible land snails of the genus Helix

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science and Technology-mysore Pub Date : 2016-02-05 DOI:10.25177/jfst.1.1.1

V. Dembitsky, D. Levitsky, aPaulina Goldshlag, bVM Dembitsky, Sift Desk Journals Open Access Journals

引用次数: 0

Abstract

Pulmonate gastropod mollusks of the genus Helix are being used by human as food more than 10,000 years and they are quite important in the diet of some European countries. Plasmalogens, glyceryl ethers, and diacyl phospholipid forms as well as their fatty aldehydes, alkyl ether glycerides, and fatty acid derivatives were studied. PE of snails, containing aldehydes C16 (variations from 17 to 40%), C18 (11-36%), C9-18:1 (22-31%), C11-20:1 (1-3%), and several minor aldehydes, were detected. The major saturated 1-O-alkyl glycerol ethers were C16:0 and C18:0. Distribution of plasmalogens, alkyl glyceryl ethers, and their fatty aldehydes and fatty alcohols in gastropod species and other mollusks is also discussed.

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螺旋属野生食用蜗牛生物活性脂质分析

螺旋属腹足类软体动物作为食物被人类食用已有一万多年的历史，在一些欧洲国家的饮食中占有相当重要的地位。研究了缩醛原、甘油醚和二酰基磷脂形式及其脂肪醛、烷基醚甘油和脂肪酸衍生物。钉螺PE主要含有醛类化合物C16(17 ~ 40%)、C18(11 ~ 36%)、C9-18:1(22 ~ 31%)、C11-20:1(1 ~ 3%)和少量醛类化合物。饱和的1- o -烷基甘油醚主要为C16:0和C18:0。还讨论了浆磷脂、烷基甘油醚及其脂肪醛和脂肪醇在腹足类动物和其他软体动物中的分布。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science and Technology-mysore 工程技术-食品科技

CiteScore

7.70

自引率

0.00%

发文量

274

审稿时长

11 months

期刊介绍： The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.