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Combination Effect of Herring Roe Lipids and Proteins on Plasma Lipids and Abdominal Fat Weight of Mouse
Author(s) -
Moriya H.,
Hosokawa M.,
Miyashita K.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00356.x
Subject(s) - chemistry , cholesterol , palmitic acid , abdominal fat , oleic acid , endocrinology , medicine , fatty acid , blood lipids , food science , biochemistry , body weight , biology
Dietary effects of herring roe lipids (HR‐L) and proteins (HR‐P) on plasma lipids and abdominal fat pad weight were determined. The main lipid class of HR‐L was phospholipids (74%) and the main fatty acids were palmitic acid (16:0, 25.8%), DHA (22:6n‐3, 21.6%), EPA (20:5n‐3, 14.4%), and oleic acid (18:1n‐9, 13.2%). A little increase in total cholesterol level was observed in plasma lipids of mouse fed with HR‐L, although HR‐L contained 9% cholesterol. This would be due to the lowering effect of EPA and DHA contained in HR‐L on plasma cholesterol. Replacement of a part of dietary protein (5%) to HR‐P reduced abdominal fat pad weight, but not significantly. On the other hand, combination of HR‐P and HR‐L significantly reduced the fat pad weight of the mouse as compared with the control. A significant effect of HR‐P + HR‐L was also observed in the reducing plasma lipid levels.