1990 Fiscal Year Final Research Report Summary
The Study of Cholesterol Oxides in Foodstuffs and the Mutagenicity
| Project/Area Number |
01580088
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
家政学
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| Research Institution | Kyushu Women's University |
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Principal Investigator |
YASHIRO Akiko Kyushu Women's Univ., Dep. of Home Economics, Lecturer, 家政学部, 講師 (10200487)
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| Co-Investigator(Kenkyū-buntansha) |
NAKASIMA Kayoko Kyushu Women's Univ., Dep. of Home Economics, Associated Professor, 家政学部, 助教授 (60198067)
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| Project Period (FY) |
1989 – 1990
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| Keywords | Cholesterol oxides / Oxysterol / Lipids peroxidation / ガスクロマトグラフィ |
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| 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.
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