Fatty Acid Composition in Sturgeon Caviar from Different Species: Comparing Wild and Farmed Origins
Identifieur interne : 000C68 ( Istex/Corpus ); précédent : 000C67; suivant : 000C69Fatty Acid Composition in Sturgeon Caviar from Different Species: Comparing Wild and Farmed Origins
Auteurs : Manfred Wirth ; Frank Kirschbaum ; Jörn Gessner ; Patrick Williot ; Neculai Patriche ; Roland BillardSource :
- International Review of Hydrobiology [ 1434-2944 ] ; 2002-11.
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- KwdEn :
Abstract
The fatty acid compositions of both lipid classes, triglycerides (TG) and phospholipids (PL), of caviar from 34 specimens of wild caught and 12 farmed specimens were measured. The investigated caviar samples of wild caught sturgeon comprised Huso huso, Acipenser gueldenstaedti, Acipenser stellatus and Polyodon spathula of different origins and those of farmed sturgeon from Acipenser baeri, A. stellatus, and P. spathula. Oleic acid (18 : 1 n–9) was the dominant fatty acid in TG of all caviar samples. In comparison with the TG, the PL have an elevated content of polyunsaturated fatty acids such as arachidonic (20 : 4 n–6), eicosapentaenoic (20 : 5–3) and docosahexaenoic acid (22 : 6 n–3). In the TG were observed some differences in the fatty acid composition between the caviar samples of the various species, especially in 18 : 1 n–9 and 20.5–3 but not in the PL. The proportion of n–3 to n–6 polyunsaturated fatty acids (PUFAs) was independent from the fish species and origins and did not reveal significant differences. The amount of n–3 PUFAs was in average three times higher compared to n–6 PUFAs. However, the fatty acid composition of the caviar depends on the origin of the sample, probably caused by differences in the food web. The caviar of farmed sturgeon contained a significant higher amount of linoleic acid (18 : 2 n–6) and a lower amount of arachidonic acid, when compared with caviar from wild sturgeon. An explanation could be that sturgeon are not able to convert 18:2 n–6 into 20 : 4 n–6.
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DOI: 10.1002/1522-2632(200211)87:5/6<629::AID-IROH629>3.0.CO;2-C
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ISTEX:E7FD5A0076238C958736B99E91C2E6DE4FF59887Le document en format XML
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The investigated caviar samples of wild caught sturgeon comprised Huso huso, Acipenser gueldenstaedti, Acipenser stellatus and Polyodon spathula of different origins and those of farmed sturgeon from Acipenser baeri, A. stellatus, and P. spathula. Oleic acid (18 : 1 n–9) was the dominant fatty acid in TG of all caviar samples. In comparison with the TG, the PL have an elevated content of polyunsaturated fatty acids such as arachidonic (20 : 4 n–6), eicosapentaenoic (20 : 5–3) and docosahexaenoic acid (22 : 6 n–3). In the TG were observed some differences in the fatty acid composition between the caviar samples of the various species, especially in 18 : 1 n–9 and 20.5–3 but not in the PL. The proportion of n–3 to n–6 polyunsaturated fatty acids (PUFAs) was independent from the fish species and origins and did not reveal significant differences. The amount of n–3 PUFAs was in average three times higher compared to n–6 PUFAs. However, the fatty acid composition of the caviar depends on the origin of the sample, probably caused by differences in the food web. The caviar of farmed sturgeon contained a significant higher amount of linoleic acid (18 : 2 n–6) and a lower amount of arachidonic acid, when compared with caviar from wild sturgeon. An explanation could be that sturgeon are not able to convert 18:2 n–6 into 20 : 4 n–6.</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>Manfred Wirth</name><affiliations><json:string>Leibniz‐Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany</json:string><json:string>E-mail: wirth@igb‐berlin.de</json:string></affiliations></json:item><json:item><name>Frank Kirschbaum</name><affiliations><json:string>Leibniz‐Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany</json:string></affiliations></json:item><json:item><name>Jörn Gessner</name><affiliations><json:string>Leibniz‐Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany</json:string></affiliations></json:item><json:item><name>Patrick Williot</name><affiliations><json:string>CEMAGREF, 50 rue de Verdun, F‐33612 Gazinet, France</json:string></affiliations></json:item><json:item><name>Neculai Patriche</name><affiliations><json:string>Centre of Research for Fishing, Fish Culture and Fish Processing, St. Portiliu 2–4, RO‐6200 Galati, Romania</json:string></affiliations></json:item><json:item><name>Roland Billard</name><affiliations><json:string>Museum of Natural History, Laboratory of Ichthyology, 43 rue Cuvier, F‐75231 Paris, France</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>sturgeon</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>caviar</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>fatty acids</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>triglycerides</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>phospholipids</value></json:item></subject><articleId><json:string>IROH629</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><abstract>The fatty acid compositions of both lipid classes, triglycerides (TG) and phospholipids (PL), of caviar from 34 specimens of wild caught and 12 farmed specimens were measured. The investigated caviar samples of wild caught sturgeon comprised Huso huso, Acipenser gueldenstaedti, Acipenser stellatus and Polyodon spathula of different origins and those of farmed sturgeon from Acipenser baeri, A. stellatus, and P. spathula. Oleic acid (18 : 1 n–9) was the dominant fatty acid in TG of all caviar samples. In comparison with the TG, the PL have an elevated content of polyunsaturated fatty acids such as arachidonic (20 : 4 n–6), eicosapentaenoic (20 : 5–3) and docosahexaenoic acid (22 : 6 n–3). In the TG were observed some differences in the fatty acid composition between the caviar samples of the various species, especially in 18 : 1 n–9 and 20.5–3 but not in the PL. The proportion of n–3 to n–6 polyunsaturated fatty acids (PUFAs) was independent from the fish species and origins and did not reveal significant differences. The amount of n–3 PUFAs was in average three times higher compared to n–6 PUFAs. However, the fatty acid composition of the caviar depends on the origin of the sample, probably caused by differences in the food web. The caviar of farmed sturgeon contained a significant higher amount of linoleic acid (18 : 2 n–6) and a lower amount of arachidonic acid, when compared with caviar from wild sturgeon. 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The investigated caviar samples of wild caught sturgeon comprised Huso huso, Acipenser gueldenstaedti, Acipenser stellatus and Polyodon spathula of different origins and those of farmed sturgeon from Acipenser baeri, A. stellatus, and P. spathula. Oleic acid (18 : 1 n–9) was the dominant fatty acid in TG of all caviar samples. In comparison with the TG, the PL have an elevated content of polyunsaturated fatty acids such as arachidonic (20 : 4 n–6), eicosapentaenoic (20 : 5–3) and docosahexaenoic acid (22 : 6 n–3). In the TG were observed some differences in the fatty acid composition between the caviar samples of the various species, especially in 18 : 1 n–9 and 20.5–3 but not in the PL. The proportion of n–3 to n–6 polyunsaturated fatty acids (PUFAs) was independent from the fish species and origins and did not reveal significant differences. The amount of n–3 PUFAs was in average three times higher compared to n–6 PUFAs. However, the fatty acid composition of the caviar depends on the origin of the sample, probably caused by differences in the food web. The caviar of farmed sturgeon contained a significant higher amount of linoleic acid (18 : 2 n–6) and a lower amount of arachidonic acid, when compared with caviar from wild sturgeon. An explanation could be that sturgeon are not able to convert 18:2 n–6 into 20 : 4 n–6.</p></abstract><textClass xml:lang="en"><keywords scheme="keyword"><list><head>keywords</head><item><term>sturgeon</term></item><item><term>caviar</term></item><item><term>fatty acids</term></item><item><term>triglycerides</term></item><item><term>phospholipids</term></item></list></keywords></textClass><textClass><keywords scheme="Journal Subject"><list><head>article-category</head><item><term>IV. 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Chemical and Biochemical Composition of Sturgeon Products: Original Paper</title></titleGroup><copyright ownership="publisher">© 2002 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim</copyright><eventGroup><event type="firstOnline" date="2002-11-04"></event><event type="publishedOnlineFinalForm" date="2002-11-04"></event><event type="xmlConverted" agent="Converter:JWSART34_TO_WML3G version:2.3.2 mode:FullText source:HeaderRef result:HeaderRef" date="2010-03-06"></event><event type="xmlConverted" agent="Converter:WILEY_ML3G_TO_WILEY_ML3GV2 version:3.8.8" date="2014-01-29"></event><event type="xmlConverted" agent="Converter:WML3G_To_WML3G version:4.1.7 mode:FullText,remove_FC" date="2014-10-23"></event></eventGroup><numberingGroup><numbering type="pageFirst">629</numbering><numbering type="pageLast">636</numbering></numberingGroup><linkGroup><link type="toTypesetVersion" href="file:IROH.IROH629.pdf"></link></linkGroup></publicationMeta><contentMeta><countGroup><count type="tableTotal" number="7"></count><count type="referenceTotal" number="11"></count></countGroup><titleGroup><title type="main" xml:lang="en">Fatty Acid Composition in Sturgeon Caviar from Different Species: Comparing Wild and Farmed Origins</title><title type="short" xml:lang="en">Fatty Acid in Sturgeon Caviar</title></titleGroup><creators><creator xml:id="au1" creatorRole="author" affiliationRef="#a1"><personName><givenNames>Manfred</givenNames><familyName>Wirth</familyName></personName><contactDetails><email normalForm="wirth@igb-berlin.de">wirth@igb‐berlin.de</email></contactDetails></creator><creator xml:id="au2" creatorRole="author" affiliationRef="#a1"><personName><givenNames>Frank</givenNames><familyName>Kirschbaum</familyName></personName></creator><creator xml:id="au3" creatorRole="author" affiliationRef="#a1"><personName><givenNames>Jörn</givenNames><familyName>Gessner</familyName></personName></creator><creator xml:id="au4" creatorRole="author" affiliationRef="#a2"><personName><givenNames>Patrick</givenNames><familyName>Williot</familyName></personName></creator><creator xml:id="au5" creatorRole="author" affiliationRef="#a3"><personName><givenNames>Neculai</givenNames><familyName>Patriche</familyName></personName></creator><creator xml:id="au6" creatorRole="author" affiliationRef="#a4"><personName><givenNames>Roland</givenNames><familyName>Billard</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1" countryCode="DE" type="organization"><unparsedAffiliation>Leibniz‐Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany</unparsedAffiliation></affiliation><affiliation xml:id="a2" countryCode="FR" type="organization"><unparsedAffiliation>CEMAGREF, 50 rue de Verdun, F‐33612 Gazinet, France</unparsedAffiliation></affiliation><affiliation xml:id="a3" countryCode="RO" type="organization"><unparsedAffiliation>Centre of Research for Fishing, Fish Culture and Fish Processing, St. Portiliu 2–4, RO‐6200 Galati, Romania</unparsedAffiliation></affiliation><affiliation xml:id="a4" countryCode="FR" type="organization"><unparsedAffiliation>Museum of Natural History, Laboratory of Ichthyology, 43 rue Cuvier, F‐75231 Paris, France</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en" type="author"><keyword xml:id="kwd1">sturgeon</keyword><keyword xml:id="kwd2">caviar</keyword><keyword xml:id="kwd3">fatty acids</keyword><keyword xml:id="kwd4">triglycerides</keyword><keyword xml:id="kwd5">phospholipids</keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><title type="main">Abstract</title><p>The fatty acid compositions of both lipid classes, triglycerides (TG) and phospholipids (PL), of caviar from 34 specimens of wild caught and 12 farmed specimens were measured. The investigated caviar samples of wild caught sturgeon comprised <i>Huso huso</i>, <i>Acipenser gueldenstaedti</i>, <i>Acipenser stellatus</i> and <i>Polyodon spathula</i> of different origins and those of farmed sturgeon from <i>Acipenser baeri</i>, <i>A. stellatus</i>, and <i>P. spathula</i>. Oleic acid (18 : 1 n–9) was the dominant fatty acid in TG of all caviar samples. In comparison with the TG, the PL have an elevated content of polyunsaturated fatty acids such as arachidonic (20 : 4 n–6), eicosapentaenoic (20 : 5–3) and docosahexaenoic acid (22 : 6 n–3). In the TG were observed some differences in the fatty acid composition between the caviar samples of the various species, especially in 18 : 1 n–9 and 20.5–3 but not in the PL. The proportion of n–3 to n–6 polyunsaturated fatty acids (PUFAs) was independent from the fish species and origins and did not reveal significant differences. The amount of n–3 PUFAs was in average three times higher compared to n–6 PUFAs. However, the fatty acid composition of the caviar depends on the origin of the sample, probably caused by differences in the food web. The caviar of farmed sturgeon contained a significant higher amount of linoleic acid (18 : 2 n–6) and a lower amount of arachidonic acid, when compared with caviar from wild sturgeon. An explanation could be that sturgeon are not able to convert 18:2 n–6 into 20 : 4 n–6.</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Fatty Acid Composition in Sturgeon Caviar from Different Species: Comparing Wild and Farmed Origins</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Fatty Acid in Sturgeon Caviar</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Fatty Acid Composition in Sturgeon Caviar from Different Species: Comparing Wild and Farmed Origins</title></titleInfo><name type="personal"><namePart type="given">Manfred</namePart><namePart type="family">Wirth</namePart><affiliation>Leibniz‐Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany</affiliation><affiliation>E-mail: wirth@igb‐berlin.de</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Frank</namePart><namePart type="family">Kirschbaum</namePart><affiliation>Leibniz‐Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Jörn</namePart><namePart type="family">Gessner</namePart><affiliation>Leibniz‐Institute of Freshwater Ecology and Inland Fisheries, Müggelseedamm 310, D‐12587 Berlin, Germany</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Patrick</namePart><namePart type="family">Williot</namePart><affiliation>CEMAGREF, 50 rue de Verdun, F‐33612 Gazinet, France</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Neculai</namePart><namePart type="family">Patriche</namePart><affiliation>Centre of Research for Fishing, Fish Culture and Fish Processing, St. Portiliu 2–4, RO‐6200 Galati, Romania</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Roland</namePart><namePart type="family">Billard</namePart><affiliation>Museum of Natural History, Laboratory of Ichthyology, 43 rue Cuvier, F‐75231 Paris, France</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>WILEY‐VCH Verlag</publisher><place><placeTerm type="text">Berlin</placeTerm></place><dateIssued encoding="w3cdtf">2002-11</dateIssued><copyrightDate encoding="w3cdtf">2002</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="tables">7</extent><extent unit="references">11</extent></physicalDescription><abstract lang="en">The fatty acid compositions of both lipid classes, triglycerides (TG) and phospholipids (PL), of caviar from 34 specimens of wild caught and 12 farmed specimens were measured. The investigated caviar samples of wild caught sturgeon comprised Huso huso, Acipenser gueldenstaedti, Acipenser stellatus and Polyodon spathula of different origins and those of farmed sturgeon from Acipenser baeri, A. stellatus, and P. spathula. Oleic acid (18 : 1 n–9) was the dominant fatty acid in TG of all caviar samples. In comparison with the TG, the PL have an elevated content of polyunsaturated fatty acids such as arachidonic (20 : 4 n–6), eicosapentaenoic (20 : 5–3) and docosahexaenoic acid (22 : 6 n–3). In the TG were observed some differences in the fatty acid composition between the caviar samples of the various species, especially in 18 : 1 n–9 and 20.5–3 but not in the PL. The proportion of n–3 to n–6 polyunsaturated fatty acids (PUFAs) was independent from the fish species and origins and did not reveal significant differences. The amount of n–3 PUFAs was in average three times higher compared to n–6 PUFAs. However, the fatty acid composition of the caviar depends on the origin of the sample, probably caused by differences in the food web. The caviar of farmed sturgeon contained a significant higher amount of linoleic acid (18 : 2 n–6) and a lower amount of arachidonic acid, when compared with caviar from wild sturgeon. An explanation could be that sturgeon are not able to convert 18:2 n–6 into 20 : 4 n–6.</abstract><subject lang="en"><genre>keywords</genre><topic>sturgeon</topic><topic>caviar</topic><topic>fatty acids</topic><topic>triglycerides</topic><topic>phospholipids</topic></subject><relatedItem type="host"><titleInfo><title>International Review of Hydrobiology</title><subTitle>A Journal Covering all Aspects of Limnology and Marine Biology</subTitle></titleInfo><titleInfo type="abbreviated"><title>International Review of Hydrobiology</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>IV. Chemical and Biochemical Composition of Sturgeon Products: Original Paper</topic></subject><identifier type="ISSN">1434-2944</identifier><identifier type="eISSN">1522-2632</identifier><identifier type="DOI">10.1002/(ISSN)1522-2632</identifier><identifier type="PublisherID">IROH</identifier><part><date>2002</date><detail type="volume"><caption>vol.</caption><number>87</number></detail><detail type="issue"><caption>no.</caption><number>5‐6</number></detail><extent unit="pages"><start>629</start><end>636</end><total>8</total></extent></part></relatedItem><identifier type="istex">E7FD5A0076238C958736B99E91C2E6DE4FF59887</identifier><identifier type="DOI">10.1002/1522-2632(200211)87:5/6<629::AID-IROH629>3.0.CO;2-C</identifier><identifier type="ArticleID">IROH629</identifier><accessCondition type="use and reproduction" contentType="copyright">© 2002 WILEY‐VCH Verlag GmbH & Co. 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