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Hokkaido University Collection of Scholarly and Academic Papers >
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Medical application of Fisheries By-Products
| Title: | Medical application of Fisheries By-Products |
| Authors: | Takahashi, Koretaro Browse this author →KAKEN DB |
| Issue Date: | 2004 |
| Publisher: | Elsevier |
| Citation: | 『More Efficient Utilization of Fish and Fisheries Products』 ed. by M.Sakaguchi (ISBN 9780080536996), pp. 87-96 |
| Abstract: | The sn-2 position docosahexaenoic acid inserted phospholipids (sn -2 DHA-PL) are beginning to receive attentions because of their beneficial functions. There are two alternatives to obtain sn-2 DHA-PL. Squid skin, muscle and testis of late run salmon, fish roe are by-products or wastes that can be subjected to extract crude sn-2 DHA-PL. High purity sn-2 DHA-PL can be obtained through phospholipase A2 mediated esterification of highly purified DHA into soy lysolecithin. The obtained high purity sn-2 DHA-PL showed promotional effects on leukemia cell differentiation when retinoic acid or dibutyryl cyclic adenosine monophosphate was used as a differentiator. When sn-2 DHAPL, a mixture of sn-2 DHA-phosphatidylcholine and sn-2 DHA-phosphatidylserine were made into liposomes, they showed antitumor activity against Meth-A fibrosarcoma both in vitro and in vivo. Highly branched glycogen obtained from scallop and a novel peptide glycan from squid ink, also showed antitumor activities against Meth-A fibrosarcoma. Squid pen β-chitin laminated with salmon skin collagen was borne out to be a favorable artificial human skin. DNA from salmon testis could apply to antibacterial film with silver ion. All materials presented here are no doubt highly bioavailable, and should thus become applicable to varieties of medical uses. |
| Description: | Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001 |
| Rights: | This article was published in 『More Efficient Utilization of Fish and Fisheries Products』 in FOOD SCIENCE, Vol 42, 2004, (ISBN 9780080536996), pp 87-96, Copyright Elsevier 2004. |
| Relation: | http://www.sciencedirect.com/science/article/pii/S0167450104800116 |
| Type: | article |
| URI: | http://hdl.handle.net/2115/48576 |
| Appears in Collections: | 水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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Submitter: 高橋 是太郎
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