IDENTIFICATION OF SHELLFISH FATTY-ACIDS AND THEIR EFFECTS ON LIPOGENIC ENZYMES

Abstract

The fatty acids common to and characteristic of shellfish [oyster] and identified by mass spectrometry and NMR spectral analyses are octadecatetraenoic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid. When the fatty acids isolated by high performance liquid chromatography were separately intubated into rats, hepatic G-6-P dehydrogenase (EC 1.1.1.49), malic enzyme (EC 1.1.1.40) and acetyl-CoA carboxylase (EC 6.4.1.2) were reduced more effectively as compared with linoleic acid intubation. These enzymes were reduced most markedly by eicosapentaenoic acid-intubation. The fatty acids may be effective components in reduction of triacylglycerol and lipogenic enzyme levels in rats fed on shellfish.