著者

原馬 明子 脇中 奈津子 竹田 真実 守口 徹

出版者

日本脂質栄養学会

雑誌

脂質栄養学 (ISSN:13434594)

巻号頁・発行日

vol.26, no.2, pp.217-224, 2017 (Released:2017-09-20)

参考文献数

13

被引用文献数

1

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Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), found in seafood, are essential fatty acids and therefore must be obtained from the diet. Traditionally, Japanese cuisine is centered around fish as the main ingredient. However, in recent years, a social problem has arisen wherein members of both the younger and the older generations eat progressively less fish. Canned fish is an easy-to-prepare fish food, but because vegetable oil is added to the can, it is important to investigate whether canned fish is an appropriate source of n-3 fatty acids. In this study, we divided canned tuna products by fish and oil type and analyzed fatty acid content in the fish part and the oil part to simulate an ordinary serving. From the 300 top-selling tuna can products, we selected 3 different types of tuna (bluefin tuna, yellowfin tuna, and albacore tuna) packed in soybean oil, as well as albacore tuna packed in 4 types of oil (soy, cottonseed, olive, and safflower oils). Furthermore, cans of the 3 types of tuna packed in water were used as controls. The findings revealed that tuna in water contained a suitable amount of n-6/n-3, but a low amount of EPA+DHA. Among tunas in oil, albacore tuna had the higher level of EPA+DHA, and added olive oil contained the lower amount of n-6/n-3. Our finding showed that n-3 fatty acid content in tuna varies widely depending on the added oil, and that the EPA+DHA level of canned tuna is low. Therefore, it is not so appropriate the canned tuna as a source of omega-3 fatty acids.

著者

原馬 明子 勝間田 祥帆 手代木 栞 守口 徹

出版者

日本脂質栄養学会

雑誌

脂質栄養学 (ISSN:13434594)

巻号頁・発行日

vol.26, no.2, pp.225-230, 2017 (Released:2017-09-20)

参考文献数

8

被引用文献数

1

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The consumption of seafood in Japan has continued to decline, and consumption of meat is increasing. One reason for this is that it takes time to cook fish. Therefore, we focused on fish roe that require little cooking time, and examined whether they can be used as a food source of n-3 fatty acids. We selected salmon (sujiko and ikura), herring, cod, flounder, flying fish, and smelt roe, and measured their eicosapentaenoic acid (EPA) content, docosahexaenoic acid (DHA) content and n-6/n-3 ratio by fatty acid analysis. In addition, cooked cod, flounder, and smelt roe were analyzed. The amounts of EPA and DHA in each fish roe were in the order salmon roe 1 (sujiko)> smelt roe ≒ salmon roe 2 (ikura)> cod roe ≒ flounder roe > herring roe > flying fish roe. There was no difference in the amount of EPA, DHA, and fatty acid composition between raw and cooked roe. All fish roe contained only traces of n-6 fatty acid, and the n-6/n-3 ratio was as low as 1 or less. Our results showed that EPA and DHA can be easily acquired from fish roe, particularly salmon roe. Moreover, the EPA and DHA content of fish roe was not decreased by cooking, so they are suitable as a food source of n-3 fatty acids.

著者

原馬 明子

出版者

京都工芸繊維大学

巻号頁・発行日

2011

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博士論文

著者

原馬 明子 守口 徹

出版者

公益社団法人 日本農芸化学会

雑誌

化学と生物 (ISSN:0453073X)

巻号頁・発行日

vol.55, no.8, pp.553-558, 2017-07-20 (Released:2018-07-20)

参考文献数

30

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「油断大敵」という四字熟語の意味にはいろいろな説があるようだが,戦国時代に明かりの油を絶やすことは敵の侵入を許すことから,“注意を少しでも怠れば,思わぬ失敗を招くので十分に気をつけるべきである”という戒めとして用いられている.しかし,現在は,昔とは少し異なり,“良質な油を断ってしまうと,大きな健康上の問題を引き起こす”という意味にも取れる.脂質のとり過ぎは肥満につながり,循環器系疾患や糖尿病を引き起こすとして制限されてきたが,体にはとらなければいけない脂質(必須脂肪酸)がある.この必須脂肪酸について紹介したい.