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The Study of Cholesterol Oxides in Foodstuffs and the Mutagenicity

Research Project

Project/Area Number 01580088
Research Category

Grant-in-Aid for General Scientific Research (C)

Allocation TypeSingle-year Grants
Research Field 家政学
Research InstitutionKyushu Women's University

Principal Investigator

YASHIRO Akiko  Kyushu Women's Univ., Dep. of Home Economics, Lecturer, 家政学部, 講師 (10200487)

Co-Investigator(Kenkyū-buntansha) NAKASIMA Kayoko  Kyushu Women's Univ., Dep. of Home Economics, Associated Professor, 家政学部, 助教授 (60198067)
Project Period (FY) 1989 – 1990
Project Status Completed (Fiscal Year 1990)
Budget Amount *help
¥1,800,000 (Direct Cost: ¥1,800,000)
Fiscal Year 1990: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 1989: ¥1,300,000 (Direct Cost: ¥1,300,000)
KeywordsCholesterol oxides / Oxysterol / Lipids peroxidation / ガスクロマトグラフィ / 酸化コレステロ-ル / 変異原性
Research Abstract

In order to clarify the influence of dryness and heat treatment on production of cholesterol oxides in food the determination with thin-layer chromatography (TLC) and gas chromatography were investigated. The results were followed as 1) cholesterol oxides (oxycholesterol) were barely produced when the foodstuffs had little lipid. 2) They were detected in several foods under a mild heat condition such as "boiled", in spite of the heat denaturation and oxidation of cholesterol were observed under drastic heat condition (180^゚C, 15min<). 3) The unsaponifiable fractions from heated egg and egg yolk contained several cholesterol oxides detected markedly by TLC and GLC. 4) It was suggested that the intact cholesterol oxides were degradated by saponification. 5) To prepare the cholesterol oxides from total lipids in foodstuffs a method of silicagel column and stepwise dissolution with benzene and acetone was available. 6) It was suggested to promote of oxidation when cholesterol existed with phospholipids in dispersion systems. 7) It was suggested by Ames test that cytotoxicity of over- heated choresterol, but this observation was studied in the near future.

Report

(3 results)
  • 1990 Annual Research Report   Final Research Report Summary
  • 1989 Annual Research Report
  • Research Products

    (8 results)

All Other

All Publications (8 results)

  • [Publications] 屋代 彰子: "食品の加熱による酸化コレステロ-ルの生成" 日本家政学会誌. (1991)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] 屋代 彰子: "脂質ケン化による酸化コレステロ-ルの分解について" 九州女子大学紀要. 27. (1991)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] YASHIRO, AKIKO: "The production of cholesterol oxides by heat treatment of foodstuffs" Journal of Home Economics of Japan. (1991)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] YASHIRO, AKIKO: "The degradation of intact cholesterol oxides during lipid saponification" Papers of Kyushu Women's University. VOL 27. (1991)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1990 Final Research Report Summary
  • [Publications] 屋代 彰子: "食品の加熱による酸化コレステロ-ルの生成「発表予定」" 日本家政学会誌. (1991)

    • Related Report
      1990 Annual Research Report
  • [Publications] 屋代 彰子: "脂質ケン化による酸化コレステロ-ルの分解について" 九州女子大学紀要. 27. (1991)

    • Related Report
      1990 Annual Research Report
  • [Publications] YASHIRO AKIKO: "Determination of Cholesterol Oxidizeds in Food Staffs" Journal of Home Economics of Japan. 42. (1991)

    • Related Report
      1989 Annual Research Report
  • [Publications] 屋代彰子: "食品中コレステロ-ル含有量に及ぼす加熱処理の影響" 九州女子大学紀要. 26. (1991)

    • Related Report
      1989 Annual Research Report

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Published: 1989-04-01   Modified: 2016-04-21  

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