caa a22 4500 465765807 CHVBK 20180323111913.0 cr unu---uuuuu 170327e19900701xx s 000 0 eng 10.1007/BF02537978 doi (NATIONALLICENCE)springer-10.1007/BF02537978 Fatty chain compositon of ether and ester glycerophospholipids in the Japanese oyster Crassostrea gigas (Thunberg) [Elektronische Daten] [Chiaki Koizumi, Bo Jeong, Toshiaki Ohshima] The fatty chain compositions of 1-O-alk-1′-enyl-2-acyl, 1-0-alkyl-2-acyl, and 1,2-diacyl glycerophospholipids of the Japanese oysterCrassostrea gigas (Thunberg) were investigated. Major fatty chains in thesn-1 position of 1-alk-1′-enyl-2-acyl ethanolamine phospholipids (EPL) were 18∶0 (64.7%) and 20∶1 (11.1%). Majorsn-1 chains of alkenylacyl choline phospholipids (CPL) were 18∶0 (63.3%) and 16∶0 (22.2%). In the case of 1-alkyl-2-acyl EPL, the predominant fatty chains in thesn-1 position were 18∶0 (51.5%), 16∶0 (16.0%) and 20∶1 (12.5%); in the case of 1-alkyl-2-acyl CPL, the majorsn-1 chains were 16∶0 (44.0%) and 14∶0 (23.4%). Saturated fatty chains were predominant in both EPL and CPL. Prominent fatty acids in thesn-2 position of the alkenylacyl EPL were 22∶6n−3 (29.0%), 20∶5n−3 (19.0%) and 22∶2 NMID (non-methylene interrupted dienes, 16.6%) contributing to about 65% of the total fatty acids, while alkenylacyl CPL was rich in the saturated acids 16∶0 (32.0%) and 18∶0 (9.2%). In the alkylacyl EPL, 16∶0, 18∶1n−9, 18∶0 and 16∶1n−7 were prominentsn-2 fatty acids and accounted for 30.6%, 10.0%, 9.8%, and 8.3%, respectively. Polyunsaturated fatty acids were detected, but were present at extremely low percentages. Majorsn-2 fatty acids in alkylacyl CPL were 16∶0 (25.4%), 22∶6n−3 (16.0%) and 20∶5n−3 (8.4%). The major fatty acids of diacyl EPL were 20∶5n−3 (22.3%), 16∶0 (17.9%), and 18∶0 (16.1%), and those of diacyl CPL were 16∶0 (30.4%), 20∶5n−3 (17.6%) and 18∶1n−7 (7.4%). American Oil Chemists' Society, 1990 Koizumi Chiaki Department of Food Science and Technology, The Tokyo University of Fisheries, Konan 4, Minato-ku, 108, Tokyo, Japan aut Jeong Bo Department of Food Science and Technology, The Tokyo University of Fisheries, Konan 4, Minato-ku, 108, Tokyo, Japan aut Ohshima Toshiaki Department of Food Science and Technology, The Tokyo University of Fisheries, Konan 4, Minato-ku, 108, Tokyo, Japan aut Lipids Springer-Verlag 25/7(1990-07-01), 363-370 0024-4201 25:7<363 1990 25 11745 https://doi.org/10.1007/BF02537978 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02537978 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Koizumi Chiaki Department of Food Science and Technology, The Tokyo University of Fisheries, Konan 4, Minato-ku, 108, Tokyo, Japan aut NATIONALLICENCE 700 1- Jeong Bo Department of Food Science and Technology, The Tokyo University of Fisheries, Konan 4, Minato-ku, 108, Tokyo, Japan aut NATIONALLICENCE 700 1- Ohshima Toshiaki Department of Food Science and Technology, The Tokyo University of Fisheries, Konan 4, Minato-ku, 108, Tokyo, Japan aut NATIONALLICENCE 773 0- Lipids Springer-Verlag 25/7(1990-07-01), 363-370 0024-4201 25:7<363 1990 25 11745 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer