Phospholipids of marine origin V.—The crab – a comparative study of a marine species ( Cyclograpsus punctatus ) and a fresh water species ( Potamon ) | Zendy

De Koning A. J. | Zendy

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Phospholipids of marine origin V.—The crab – a comparative study of a marine species ( Cyclograpsus punctatus ) and a fresh water species ( Potamon )

Author(s) -

De Koning A. J.

Publication year - 1970

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.2740210605

Subject(s) - phosphatidyl choline , phospholipid , crustacean , biology , fresh water , marine species , hydrolysis , chemistry , food science , fishery , biochemistry , membrane

A comparison has been made between phospholipids extracted from a marine crab and from a fresh water crab. Marine crab (body and viscera) contained a phospholipid fraction which liberated 2‐aminoethylphos‐phonic acid upon hydrolysis, while this substance was absent from the fresh water crab. Marine crab phospholipids had a higher content of phosphatidyl choline (57%), a higher content of phosphatidyl serine (5%) but a lower content of phosphatidyl ethanolamine (22%) than phospholipids from the fresh water crab (respective values: 52, 2 and 27%). Marine crab phospholipids and non‐phosphorylated lipids were richer in C20 plus C22 fatty acids but poorer in C18: 2 acid, than were the corresponding lipids from the fresh water crab.

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