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The phospholipids of fish
Author(s) -
Lovern J. A.
Publication year - 1956
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740071201
Subject(s) - phosphatidic acid , phospholipid , sphingomyelin , chemistry , lecithin , acetone , biochemistry , chromatography , fatty acid , membrane
Of the relatively few investigations that have been made of the phospholipids of fish tissues, many have yielded inexact results, for a variety of reasons. Detailed studies have now been made of the phospholipids of the flesh of cod and haddock. The component phospholipids of this tissue show a general similarity in the two species. A complex mixture of phospholipids is present, in which lecithins predominate (50–60% of the total phospholipids). There is also a group of unidentified phospholipids, temporarily named A, B and C, with A greatly predominating. Two of these lipids (A and C) may be derivatives of a bis‐phosphatidic acid. Three types of inositol phosphatide have been detected. Phosphatidyl‐ethanolamine is a minor component, there are traces of plasmalogens, sphingomyelin is doubtful, and phosphatidyl‐serine is absent. The fatty acids of the lecithins are remarkable for their high content of C 20 and C 22 polyethylenic acids and for the virtual absence of hexadecenoic acid. Part of the lecithin fraction is soluble in cold acetone, and this material is more unsaturated than the acetone‐insoluble lecithins. Phospholipid‐A contains an unusually high proportion of stearic acid, while phospholipid‐B is virtually devoid of C 22 acids. The fatty acids of phospholipid‐C resemble those of the lecithins.