| Project/Area Number |
16380082
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Hokkaido University |
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Principal Investigator |
MIYASHITA Kazuo Hokkaido University, Faculty of Fisheries Sciences, Professor, 大学院水産科学研究院, 教授 (10182015)
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| Co-Investigator(Kenkyū-buntansha) |
HOSOKAWA Masashi Hokkaido University, Faculty of Fisheries Sciences, Associate Professor, 大学院水産科学研究院, 助教授 (10241374)
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| Project Period (FY) |
2004 – 2006
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| Project Status |
Completed (Fiscal Year 2006)
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| Budget Amount *help |
¥15,600,000 (Direct Cost: ¥15,600,000)
Fiscal Year 2006: ¥4,300,000 (Direct Cost: ¥4,300,000)
Fiscal Year 2005: ¥4,300,000 (Direct Cost: ¥4,300,000)
Fiscal Year 2004: ¥7,000,000 (Direct Cost: ¥7,000,000)
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| Keywords | Micro / Nanosphere / Functional lipids / DHA / EPA / Prevention of oxidation / Interface / Nano-emulsion / Stereochemical configuration / Particle size |
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| Research Abstract |
1.The oxidative stability of EPA and DHA in aqueous solutions was dramatically different from that in bulk phase. When the oxidative stabilities of six types of typical PUFA were compared in micelles, LA was the most susceptible to oxidation. In contrast, DHA and EPA were very stable. Oxidative stability of EPA and DHA in emulsion depended on the particle size and the interface. With decreasing particle size the stability of DHA and EPA increased. The reverse result was obtained in the oxidation of linoleate.
2.The oxidative stability of lipids in emulsion is strongly affected by altering the droplet size and the packing of the emulsifier and lipid molecules at the interface. Oxidative stability was compared among TGs dispersed with three kinds of sucrose esters having the same fatty acyl composition, the stability increased with increasing their hydrophile-lipophile balance (HLB) in both TGs, although these emulsifiers had no effect on the oxidative stability of SoyTG and DHATG in bulk phase.
3.Antioxidant activity also depended on the interface. With increasing the concentration of antioxidatns in interface layer the stability of lipids increased.
4.Micro/nanosphere containing functional lipid compounds can be stabilized by the regulation of interface. Moreover, it would be more acceptable to biological systems than other forms.
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