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LIPID PROFILE AND FATTY ACID COMPOSITIONS IN BODY WALL OF APOSTICHOPUS JAPONICUS (SELENKA)
Author(s) -
LOU QIAOMING,
WANG YUMING,
LIU XIAOFANG,
XUE CHANGHU
Publication year - 2012
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2011.00544.x
Subject(s) - apostichopus japonicus , phosphatidylethanolamine , phosphatidylcholine , phospholipid , polyunsaturated fatty acid , eicosapentaenoic acid , fatty acid , docosahexaenoic acid , biochemistry , arachidonic acid , food science , biology , chemistry , sea cucumber , enzyme , ecology , membrane
The lipid profile and fatty acid compositions in the body wall of Apostichopus japonicus (Selenka) have been analyzed. The level of total lipids in the body wall that was 3.93 ± 0.27% of dry weight (w/w) and the amount of phospholipids was 43.32 ± 2.10% of total lipids (w/w), exceeded that of neutral lipids and glycolipids. Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) were the major phospholipids, and the contents were 58.93 ± 3.42% and 24.77 ± 1.34% of total phospholipids (w/w), respectively. Polyunsaturated fatty acids (PUFAs) were abundant in total lipids, PC and PE, and the main PUFAs were arachidonic acid (AA), eicosapentaenoic acid (EPA) and docosahexaenoic acid. PE contained much higher C18:0 dimethyl acetals and AA, but lower C18:1 and EPA compared with PC. The results indicated that there were some differences in the fatty acid compositions between PE and PC. PRACTICAL APPLICATIONS The cultivation scale of Apostichopus japonicus (Selenka) is on the increase in Northern China, and the consumption of A. japonicus becomes a fashion due to its nutritional and supposed medicinal properties. This study analyzes the lipid profile and phospholipid compositions of the body wall of A. japonicus , and compares the fatty acid compositions between phosphatidylethanolamine and phosphatidylcholine. The results could provide some useful information in the nutritional value of lipids for the exploitation of A. japonicus as a valuable functional and health food.