title: Synergistic antioxidant activity of milk sphingomyeline and its sphingoid base with α-tocopherol on fish oil triacylglycerol.
abstract: The effects of milk phospholipids (PLs), sphingolipids (SLs), and their sphingoid backbone on the oxidation of fish oil triacylglycerol (TAG) were examined with or without α-tocopherol. All compounds had little effect on the TAG oxidation in the absence of α-tocopherol. On the other hand, they could act synergistically with α-tocopherol. The highest synergistic activity was shown by sphingoid bases, followed by sphingomyelin (SPM) and other amine-containing PLs and SLs. This result showed that the synergistic activity increased with an increasing concentration of amine group of PLs, SLs, or sphingoid bases in the reaction mixture. The comparison of changes in α-tocopherol content in fish oil TAG and tricaprylin suggested that antioxidant compounds would be formed from the amine group and the lipid oxidation products in a mild oxidation condition controlled by α-tocopherol.
authors.affiliation: Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido, Japan.
authors.forename: Junki
authors.initials: J
authors.lastname: Shimajiri
authors.forename: Makoto
authors.initials: M
authors.lastname: Shiota
authors.forename: Masashi
authors.initials: M
authors.lastname: Hosokawa
authors.forename: Kazuo
authors.initials: K
authors.lastname: Miyashita
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000737:chemistry*; D002417:Cattle; D005395:Fish Oils / Q000737:chemistry*; D008892:Milk / Q000737:chemistry*; D010084:Oxidation-Reduction; D013109:Sphingomyelins / Q000737:chemistry*; D014280:Triglycerides / Q000737:chemistry*; D024502:alpha-Tocopherol / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D005395:Fish Oils; D013109:Sphingomyelins; D014280:Triglycerides; D024502:alpha-Tocopherol