MeHrvEs

FISHERIES RESEARCH BOARD OF CANADA-

. Translation Series No. 616

The lipids of plankton

By Minoru_ Yamada _

TRANSLATION SERVICES CANADA INSTITUTE FOR S. T. I. NATIONAL RESEARCH COUNCIL

TTA

CANA DA'

Original titlei Purankuton no Shishitsu ni tsuite.

From: Bulletin of the Japanese Society of Scientific Fisheries, Vol. 30, No. 8, pp. 673-682, 1964.

•Traiislated• by:" G. Nishimura* - Bureau for Translations, Foreign Languages Division, Department of the Secretary of State of Canada - - •

Fisheries Research Board of Canada T:echnological Research Laboratory,

Halifax, N. S: - •

1965 - . . /.......

• . .,

FIS'IIERIES nSi;

.

Halifax. L.?.'.-...cra'..ory - Library 1707 LO\APIR V'T.:\TF_R S TREET,

.1.-) .. -0_ BU:>: 429,

.1 . 11 I • - \:

INTO - A TRANSLATED FROM - TRADUCTION DE

Japanese English

CITY - VILLE DATE

August 25, 1964

PAGES

673 681

• DEPARTMENT OF THE SECRETARY OF STATE • BUREAU FOR TRANSLATIONs

I N U A C.; F.S DIVISION

,(7(

SECRÉTARIAT D'ÉTAT

BUREAU DES TRADUCTIONS

DIVISiON S I , .

ïRAN G- S

SUBJECT - SUJET

T. i. of plankton —

AUTHOR - AUTEUR

Minoru Yda

TITLE IN ENGLISH - TITRE ANGLAIS

The Lipid5of Plankton

TITLE IN FOREIGN LANGUAGE - TITRE EN LANGUE ÉTRANGéRE

Purankuton no Shishitsu ni tsuite .

REFERENCE - R&ÉRENCE (NAME OF BOOK OR PUBLICATION - NOM DU LIVRE OU PUBLICATION)

Bulletin of the Japanese Society 9f Scientific Fisheries Vol. 30. No. 8

-

PUBLISHER - ÉDITEUR

Japanese Society of Scientific Fisheries

. . . . . , . OUR NUMBER

.-, .

REQUEST RECEIVED FROM Doortent of Fisheries --- NOTRE DOSSIER N'-•

9072 REQUIS PAR

TRANSLATOR •

TRADUCTEUR • DEPARTMENT

- of Fisheries G. .Nishirriura

mmisràRE

YOUR NUMBER . . . . . . .. VOTRE DOSSIER NC)

DATE COMPLETED

REMPLIE LE Aug. 31, 1965

DATE RECEIVED

REÇU LE July 15, 1965

•

//0. ('/é:

Bulletin of the Jap9nese Society of Scientific Fisheries

Vol. 30, No. 8, 1964

3) TEE LIPID OF PLANKTON . (673)

Kano -ru Ynm.ada*

It is a well known fact-that plankton plaYS - a Vital . role as fciod--- - .

for fish and thatiall species of fish develop-in their infancy by - alWays.

feeding on plankton. Among the staple marine animals,: thé- nier of- species - . _

that feed almost entirely on irlimal plankton is not small,among Which are

the white sulphur-bottom whale and the right whale, chub mackerel, herring, . .

sardine, and others1). It is, therefore, reasonable to think that a ver

- - close relationship exists between the lipid of plankton, whi.Ch holds suCh

'a high significance as fish food, rand thau of J.1.sh. Fish are known to as-

sirilate food fat and accumulate it in their system almost as is,. but do

- not have the faculty to synthesize fat from non-fat food components

2)so

that by clarifying the nature of lipids contained in plankton, its relation-

ship with the lipids of fish which feed on it can Le brought to some light. ,

1. Lipid content of pinnkton. Orr3) investigated the lipid con-

tent (dry weight) with respect to Euchaeta norvegica,, and reported that it

was 23% in mature males, 30.% in non-incubative mature females, 36% in incu-

bative females, 3OEX, in Stage.V males and 217 in State V females. Also, ac-

. .4) • cording to . Orr , and Mershnll and Orr5) , the lipid Content of Calanus fin

marchicus reaches itS maximum around March-April. Additionally, the lipid

content of staple plankton found in and around Japanese waters according to

.6) Nakai , is as shown in Table 1-a.

* Faculty of Fisheries, Hokkaido University, Hakodate, Hokkaido

tiex ratio and stage

V 100

V92, 1V 9

! V 100 J. V40, M10. 2

H 9966 5 4

V97, IV 3 I 9 833 12

954546 f 916 jub.

5 76 ç93 2

;

323 53.3 11.6 53.9 -

4.9 38.1 •

3.6 31.4

1.7 I11.0.

0.87 5.2

6.93 36.1

. 3.0 19.1

2.1 17..3

7.5 - 33.7

0.70

0.41 2.7

6.1 •• 39.6'

25.39* •

3.19

5.85

2.53

6.20

_3.58'

6• .72

4• .62 ' 1--

4 .07 .

.1.55 .•

2.12

1.56

2.56

1.35 •

1.47

1.62

1.41

0.93

1.32 --

1.49(7.02 ,')

1 1.02 (7.854')

1.04.

6.5' .

1 .34(10:32')

3.9*

1.96 _

1.34

o

. . Table 1-a. Fat content of Plankton

.".

Sample'1. Fat Fat ankton

no. Pl on wet weight on dry ‘,..eight

1 ; Cal anta plum ch.rus

2 • •

3 • •

4 • •

5 Calar.us h elgolandeus

6 ! • •

7 Calant:3 cri_ltatu-s

8 Paradanus pc.rvus

9 : Pseud ocalanus duet - i atus

10 Die..c•itctita japon ca

1 3 A cartia dausi

12....T•:-.rphazia .pocifica

13 • Paratit-tz-7.1%;;-̀ 0 sp.

9 58 6 42

19_ 100 _

The lipid content (dry weight) of Calanus cristatus obtained by .7)

Saiki and Mori from - the stomach of north Pacific sulphur-bottom whale was _ • . > .a .

5a .e. Furthermore, when Saiki, Rb and Mor ) i analyzed antarctic Euphausia -

superba and north Pacific Euphausiacea (primarily Euphausia pacifica, with _ . - . . _ .

some Thysanoessa longipes), the lipid content (dry weight) was found to.be

18.42% in the forii.ter and 22.71% in the latter.

Table 1-b. Fat content of Plankton _

« . --

-• - - -- -

sample;

- • -- -- - . ■ Fat 5 on Plankton • Origin of sample • • ! wet. weight no . ! - , _

(674 )

1 Cal anus plunzerue 42°-30'N, 150°-08'E

2 s• 51°-30'N, 176 °-01'E

3 •• ; 430 -30'N, 166°-12'E

! • • 42°-20'N, 153°-00'E

5 • • 46"-30'N, 153°-33'E 6 43°-43'N,

• - . Adjacent seas of Hakodate

I 51 ° -08'N; 169°-28'E

• • • J. 46°-30'N

Calanus finmarchicus 54°-50'N, 155 ° -08'F.

Metridia Zona • 52°-20'N, 150°-00 1 E.

Parathemisto japon-ica Adjacent 'ses of Hakodate

• . • 52°-30'N, 152°-36'E -

51°-00'N, 153 -22 z

44' -51°N, 1:.9°-155 ° E

51°-23'N,.155 ° -15'E

15°-23'N, 155 ° -15'E

52 ° -10'N, 154°-25'E

50°-35'N, 154°-45'E •

52°-20YN, 150'-00'E

Miyagi

44°-20'N, 149°-40'E

Sensaki, Yamaguchi •

Kesennuma, Miyagi -

43"-01'N, 147°-30'1.

Yakumo, Hokkaido

• • •

Kasumigaura, lharagi :

Hachinohe, Aomori

Urayasu, Chiba ..„ . .

Cal aegs cristatus

10

11

/2 - i

13

14 ! •

15 .; •

16 • •

17 • •

18 •

19 • • •.

20 ; • •

21 ; E-up2aus@ poeifica

29 ;

23:

24 ' •

25

26 • i. 27 H• •

28 A'eût2Ii interm.cdia

29 - Ar,-arrivsis •

30 Nt..a7n -yas auotschensis

on dry weight.

T hy.,:aneessa ion yipes

Nco1icLs nakezautai

-3-

A summary tabulation of the lipid content obtained by the author9

,.rom animal plankton collected in Japanese waters and the area of 400 - 520

o,. 147

o 176 is presented in Table 1-b.

.The lipid content of Copepoda is extremely hiah, being 3 - (on a

wet weight basis), while theaothers indicate 1 - 2.5%, and in general the

lipid content is relatively high.

- 2. (-:•ne'r-al--ef:.sract;.= -ristics and fatty- acid com .aosition of plankton

lipids. Uith respect to the characteristics of lipids, there is an old report

by Ki

em10) on Copepoda,and Euphausiacea, adcording to which the lipid

. _ • . •

Calanus finmarchicus has a saponification value of 107.1 - 134,0, iodine value ... • a„, . -aa - -

of 157.5 - 158.1, unsaponifiable matter content of 25, and-specific gravity

a15

0.9108, - while fatty acid obtained from the lipid of Meganyctiphanes nor-

vegica has a neutralization value of 179.0 and an iodine value of 167.5, with.

myristic acid, palmitic acid, oleic acid and hexadecanoic acid being detected,

indicating the presence of high-grade unsaturated acid.

1) Tsujimoto' used a mixture of Copepoda and diatomaceous plankton

as sample material and fdund that vitamin A colouration by antitony trichloride _

was indistinct in plankton lipid, and also that its iodine value was more or -

-less high, and that high-grade unsaturated acid was present in the constituents.. (675)

• Collin12)

investigated the characteristics of lipid of vegetable .

plankton (chiefly Chaetoceros spp. and Lauderia borealis) and animal plankton •- •

(chiefly Calanus fintarchicus). - In this study, the lipid of vegetable . plank-

ton was found to have a saponification value of 182, iodine value of 141, un-

saponifiable matter content of 17.50, iodine value of fatty acid of 123, and .

ether-insoluble bromide content of fatty. acid of 7.6%, - while animal plankton

lipid was found to have a saponification value of 123, iodine value of 126,

unsaponifiable matter cOntent of 28.e, iddine• value of fatty acid of 167,

ether-insoluble bromide cOntentof fatty acid of 30.2%, and that the high- -

grade unsaturated acid from the lithium salt.- acetone method was 43.6% of

' -L. 4. ne botal lauty acid. - a •

• • Lovern

13) made a study of the lipid of one type of salt-water'

Crustacea plankton and three types of fresh-water Crustacea plankten, and

'found their general characteristics and fatty acid composition to be as shown

C. strenutts

Li. galulta

D. eracilia

-

;

in Tables 2 and 3'respectively. :

Table 2. Characteristics of plankton fats

. Table 2. Characteristics of plankton fats.

Piankton- Sap. Eq. I. V. . Saponifiable % ___. ..._ .... . . .

Calanits finezarchicus . ; 457.5 177.6 I 32 .0 C:;clops str1nuu3 ! 3;1.7 236.2 . 20.0 i Dapli.r.ia Daicata i 410.7 . 142.9 I . 22.3 -- . I Diaptoinus gracilis - I 367.6 I 153.9 I 17.5 •." •

. .. . . . -

- • • . ..- -

. . •

, . . . Tzble 3. Fatty acid composition of Plankton oi-is. (weight per cent) -,• ' •.- ....;:z , : ••--•-

J-- - .

Saturated acid - Unsaturated acid - •- - • - : ••

. - - - --- - • - ,

Plankton . ' - . •

Ca C" Cu.. C ia C I, • C, 6 Cl e Co •

. - •

'

• . .. -_ .

. C. finmachic -us I - 8.3 10.6 1.3' 1.6 11.8 16.8 - . 24.5 25.1 . (-2.01-1) (-2.4H) (-5.11-1) (-7.8H) (-8.1H)

: - 5.9 15.6 1.0 1 29 30.3 25.2 15.6 3.5 ; (> -2.7H) (-3.0 11 ) (-5.211) • (-8.6H) (- ?H)

0.9 3.5 13.0 1.7 • 2.8 • 21.1 44.9 • 12.1 Nil , (> -2.0H) ( > - 2. OH) ( - 5. 01-1) ( - S. OH)

i - 2.6 20.2 1.6 : Nil 15.7 34.6 25.5 . Nil

- I (> -2.0H) (-4.sH) (-7.1 11) --- ;

From the foregoing results, it was learned that's_ similar relation • •

existed between the lipid of salt-water and fresh-water plerkton as can be •

detected between that of salt-water and fresh-water fish: That is, the lipid .

of fresh-water plankton contains substantial amounts of unsaturated C16 and -

C 8 acid, but almost.no,unsaturated C22

acid. On the other hand, that of salt- . water plankton abounds in unsaturated- C22 acid' but has a relativelylowcon- .

tent of unsaturated•C16 and C

18 acid. Also -, the fact that Crustacea plankton and

fish have identical fatty acid forms,. indicates bat the majority of the lipid

consumed by fish - is stored unchanged, while the difference in characte,ristics

that can be seen between the lipid contained in fresh-water fish and salt-water

fish has been concluded as being primarily the result of the difference in the

food. Furthermore, the fact that the unsaponifiable.matter content is extremely

high was also detected.- : . '

The lipid of . Calanus cristatus obtained from the stomach of north ,

7) - Pa m Cific sulphur-botto whale by Saiki and bpri nas a saponification value •'''

of 43.1%, with a fatty- aCid composition of le saturated acid and.,;84% unsaturqted

C14

being the predominant satürated acid and 020

and C22 being the pre-.

dominant unsaturated acids,:

Çie • Co ÇU

-5-

Table 4. Fatty acid composition of Calanus oil (weight percent)

Sample , ; C Cps ,

- Saturated acid • I 9 7 trace \ •-- • —

Un:-.aturated acid .1 3 10 14 29 23

I (-2.0H) 2.2H) (-4.7 1-I) (-4.2H) (> –4.2H)

Table 5. Fatty acid composition of Euphausiacea oil (Weight percent) (676)

S imple I C 1 2 C C C18 >C. !. Total

Euphausia superba - Saturated acid I 0.5 11.9 14.4 1:4 28.2

(from Antarctic Ocean) Unsaturated acid - i 0.4 4.5 18.6 34.7 13.6 ; 71.8

Eupliciusiacca ' Saturated acid ' — 1.0 13.8 1.3 — • 16.1

(from North Pacific Ocean) Unsaturated acid — 7.0 8.6 52.8 _ 15.5 83.9 -

8) Additionally, Saiki, Ho and Mori ' performed an analysis of the

lipid of Antarctic and north Pacific Euphausiacea, from which it was found .

that the unsaponifiable matter content was 4.3',7r, in antarctic Euphausiacea and

16.e in north Pacific Eupbausiacea, and their fatty acid compositions are

. . shown in Table 5. .

The fatty acid composition of antarctic Euphausiacea is 28.e satu-

rated acid and 71..0 unsaturated acid, with C16 and C

14 acid being the pre-

dominant saturated •acids and 018

being the predominant unsaturated acid. in ,

• north Pacific Euphausiacea, the composition is 16.1cA saturated acid and 83.e,

unsaturated acid, C16 acid being the predominant.saturated acid and C

18-acid

being

-- • --

extremely, abundant as the principal unsaturated acid. : In comparing the

north Pacific and antarctic Euphausiacea, the main difference is that there is

.very little myristic acid in the foi-axer, and that as unsaturated, acids, the

former has relatively little 016.acid but has an abundance of C

18 acid. In - -

other words, in comparison with antarctic' Euphausiacea, • that of the north

Pacific variety has more unsaturated acids having a hiPh carbon number, which

fact is seen to agree with the tendency detected between the skin oil of sur-

phur-bottoM whale from the two different areas. Additionally, it is noteworthy'

that the and C

22'unsaturated acid content is extremely low in both. -

. Klenk14) determined by gas chromatography the fatty acid composition

of several types of salt-water plankton, namely one type of sample material

-6-

consisting almost entirely of diatom, two types consisting mainly of animal

plankton and. one type consisting mainly of vegetable plankton.

According to the results obtained, saturated acid comprised 26 - 29%,

while monoenoic acid was approximately 30,% in the sample consisting primarily

.of diatom'and 15 - 17% in the Others, and se the polyenoic acid content was .

relatively high (43 - 597) in all cases. In the Sample consisting primarily

of diatom as well as in the sample consisting mainly of vegetable plankton,

C16

acid was the predominant.polyenoic acid, while in the sample consisting

mainly of animal plankton, C20 and - C22

acids_were found - in large quantities. . .• •

-• A6,9,12,15 Additionally, as unsaturated C16

acids, â hexadecatetraenoic acid, •

. ... - . A n n d , and 6 7 9,12 A6,9 , A9,12 , /i9 hexadecatorienoic acid, ana nexadecadienoic aci

hexadecanoic acid were separated.

The Characteristics of lipid obtained by the author with respect to

animal plankton collected from Japanese waters and from the area of 42° 52° N,

147o

176o E are shown in Table 6. • . • - . .

To summarize the findings, first of all the acetone-soluble fraction .

was 82 - 99%, constituting the Eajor portion of the ether extracts, and as far •

às colouration is concerned, Calanus'and Euphausia indicated a reddish-brown

or yellow-brown colour, while the others were mostly yellowish-brown. With

/ respect to specific gravity, low values 0.

154

0.88 - 0.89) were indicated for

Calanus. Thé saponification value was generally low and the unsaponifiable

matter content was high, and especially in the case of Calanus;.the Saponifica-

tion value was 104 - 133, with the unsaponifiable matter content extending to •

an extremely high 38 - 5Q%. The unsaponifiable matter content of the other

types ..as also a relatively high 10 - 302b. The iodine value varied to some

extent even among similar types and was not well defined, : and in the case of .

such Copepoda as Calanus as well as Neomysis intermedià, it was-comparatively

low, while in such Amphipoda as Parathemisto and Euphausiacea, it was relatively

high, with the odd one being exceptionally high. Next, considering the charac- -

teristics of fatty acid, the neutralization value tended to be generally high,

with-such Copepoda as Calanus and Metridia being particularly high, which t6E-ether

. with the high unsaponifiable matter content, distinguished the Copepoda, and'. . - .

Calanus in particular, from the otherS. In . RuphausiaCea, the iodine value was

-- extremely high, with a range of 210 - 260.

-.7--

Upon scrutinizing the forejoing, although there is some variation in characteristics within any , eiven eroup, there is still a certain distinction between el-oupS which is quite evident, and especially in the case of Calanus, the distinction is pronounced.

•

The author15) next investigated the fatty acid composition of five types of plenkton lipid by means of fractional distillation of fatty acid

thylsthe results of which are presented in Table 7. .

mo, .

CC I , c

r 0- r-- •-■ •-• r--• rs, rt -0 --. 1 -7 LC. •-• -- I Co --....‘i 1.- - tri C7. ! 0D LO 1 . t..... (..,N, tr.-) tri tri

'1.-.•.• ...7 n-s Co •-• Co o Co Co C. Co --, C') ra CC -; O . N x• .-. o t- tri • - 0-, Ls . . • • • • • • ' • • • • • • •

E .7.7, •,., t-••• r•-) trt - c•-.• N t•-• 10 al ••,• 01 01 CO -r -..- r- cf. r.0 V.., CV 0 7D CC G, 0 -7.• 0 • -- o •-• •--, 0 Co Lc, t...., t.0 LID t -'• L-- C-• Co Co 1--• I.-- l-0ti.50C0 0 00-> C"-- I.-• Co t-- .0

• , ' . •-■

. . . .

• . • - ,

•• -

.

• t.0 rà r-- t--•• LO •-• I- •-•-■ t- • at t--- 0 0 01`. • 0 •-• 0 CC, Or) C-, C-- •-• 1--- C.- I 0.: C In •-• i ›••• • • • • •

. . . . . . . . . .

•-••■ . t---- 0'. o ---, cr') 01 O t-t -,••• r/D I "- CV In 0> •-• •--. - • 0 10 Q GI ! z•-• CV •-• 03 .

..... • t•-. cc ta C-1 0". CO •-• ••-•. Gin a. Co <-_, CD CD --• CD C• CD CV 0 - Co Cc) Co 0 C. CV 0 .

• CC . .--., .--• ,--. •-• •-• •- ■ •-+ CV CV CV •-• CV CV CV CV CV CV CV CV CV Cv Co CV CV .--t CV •-• •-• Co ...-,

. • .•

. .,0,-,.7,,,,Din.-é 0,-,,e,-11 .,-CVC,0-e•-• CVCV0O0t0 COWW-.,-.C. 0CV ,0C•Ci ....I ..... ..... ..... ....:

>: 1.--.9•70 We.00", •-•CV0tr:I.0 •- •.CVOCV ,..r. CD1C1CDC0CV 0MC-10

•• ..0 •_, ,0 0>000". 0(7.0)00) 010-10"......C.0 0,00-.C7.0, 0-.0-.0, 0) ,

-..e. 1.V CVNCV ,--..-.CV ,-,

't

c'l 1 0:101.7 .--. 0 •-. .-.CO Cn -.01001t-- CVCD-",-0 iC. 00 01 0N 0,10,10fb

-,,D--.--•• •L000CDC-.0-1 C-. ■-.- COtr/W LOL--.0W ,-1.01C0C-à -eG1 ..--■ G•,-rN0D LD,--.C.O ,,M .....

• 1.1,_ ,„..‘".: -.---. e• . CD C-• CA 01 0 tn01.-- In ,

--- t...- ta 0 .--t t- , ,-.•) t--) a, •,-•• op a. 0) 0) t=t --, t- at .--.

,- •••- - --, i t.0 t.0 -c- -.• -c• ••c-• •-.7.-. -,•• -c• In N N N N •-■ .--, •-• ca N N C') 0..) --. ,---, 0) r•-1 r-• .-i --, .--4 .

0--E :

Z 1 • ,

. t . _ . .

, .

. (1) 0 0 0 C,) 0 CV CV c‘,1 t•-• t-- •-• 0 -•-r •-• C. 0 t.-- c- 1.0 c0 . CV ^... -,•:' 0 CO :

› • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • '

0-, -,• •c• •-• c•) CV GI CD L0 ea C 0 1.C.. Ca C'a CO 1"-- 0 0 tr, 0 tn 0 - ....-. c-n cn 0 0 0 0 •

. • • .--. .--• •-• CV •-• •-. •-• .--‘ Cc) CV c•-) -c• •c• --t• Cc) CV •c- -c• Le. -.` 0 le) ••c• tO C•C C, t"--• I.-- •--•

' 01,^..c.Dt0., 00M•-.70". Ot0t0W0 0)00W0 ,..c- cpt---.M 0•) -c- r..0 1.0C.-- ' • . . . ..... ..... ...... ..... ....-

. › 00‘n00 0001----,... --c11---t- 000r-N cn.-1..00-e. .--.00c..lin!

. 0._nt-ntn0 0000C- 00000 00c0c.0.-- -.,-..e.›n - c--- cipc, oc., c.1

.-; ---.--,.-“, -,--,--•-•- ■ .--,--,.-.1--.--• .-----..-.«.3 c•q-c,4c.1.-1, .--.(..1.,c,1,--t1 - • .

..- .,-.-J.--ececo Nt.nc.,kecq apc- c›r---. ■ c...-“,:tat--- ta-, c1,.(..a toc›cmr,c•q - :

e . ...... - • ›..... ..... .....

,-,,-,.-0, c..11,..,-)e.Dcn r---•0c,c,•1 t---rloc.aga c..r-Jcptaca CO 3D001t.0, ..--. N.--n-, cm--, Ct-, M -,r-z---rteto o ,..0t.nt.r>u, otnwt---,- ocOwc-r- •

rri ,_„,-....-.-.-. -,-..-,-,-, .--.•-,-t,-,-. ..... .--t.----..-, ..-t •-•.--,-,-,-t.

G .

O b - ...._, :

000 Co -r COCOM0C0 :r.---70 00 tneatn1--0 0 0, 10 1-.0.1 01".00! -.• C '.'. •

.--t-.0 .1Z0, NcOMDC,11--- CVM:1-0.1.-1 0011--ca--. L.7^-00,0 MICV0cO to00c-up 1- - --.0 u-e--r--ci:0 miu-c--c--0 zah...:.Occw Co cil0co

e • . # -e ,r -te ,r -7. . ,: ",^ ■,:r -r ,e -te ,.:- m. -4. ,- '7. .M. -4. -.4. .c- ,r ,. ■-e ,r -.:- -g. ,e .,e -c. ••••• ••••• ••..•

0. . .--“--,-4.-, .--.....-1,- .--“--.....--• •-•.-,-..-..-. .---“-..- ri ni .--1 ..--t•-t,-,

i .--..C1--- 1.-+ 01m01 wigi co,3 • - II!1. 2 1W'21

. i 01) --a I,- 0 .1. O ! 0c,16'11•... , 0.1001 a cf) LO I 0 ;

: • •,:: e- c,10...•=7-ca co co 0) 0) ce) •.i _ - 0") 0n -.0 "el

e. .1 'e cay co cea (.0 CO OD CO GI GI G-1 Ch G-+ 0-7 a 0-1 c. .

,,D...:) •:::• c) 0 CD CD 0 0. • • • . . 0 00 Cri C) 0

• • • :...• .! . • • • - • • • .

,....-.. . • . O t

.

.0 -0

,c - - . .

m . -

7 •-0 - -0 .

• . • • . • . ' _ . m •- - 0 •- u . - • . . • .

- .te c". ' 7 ,•-, m ..„-

. . •

- ,..-7=.,,, -0'..L-0c "0 _.

. '0' • •

- • - e • •10 e % :----. O'. .

t... -0 m .- Ô

- Ô • . .

" •

U , • •- _, a 0 0-0 -0 m •

u • - -0 - •-.-.... -. -0 - :

•

0 _

...-::., e u • ...w`e•›- -..--..... r.: ..- c - -t 1... •••-• 0 -- 0 . ...7., ? .-0 Eo E,,,5),,c ;

e ' , -- e• -c-• • › P .:.': . F,.0. F ,, :---. . u . • a.À ,..

..--:. j - 0 ,, _-:.; :-... ,.° o ,,, ;-"". - - _ -.D. ,_, _ - _, .- - o >, .. • O • - - •••:• _a - - ci>

g .

... - r', •-• r..." ' -›0 _

r• '-• • ir- •-•-• - • r- r

- .0 C :-.• C V> +

• •..--; 0

.e •-• ?; nc) ',":-• - C›,_, (j - ! 0-0-

., , --+,...- ,+ -- ,

---: ',.., , c., 'in' ..0 ›, 0 «V; 0 i'...- 0 C .0 L., • . '.

0 ..'-' orko J32 ,

_ -D .•-• .e. .- JO • , ._ .. _ -__ .-. • • ,..M ....,:-..‘ --J ..1) '-'• -0 -- .- 1.... s... •- 1--. ,.,, ,-• > .0 .

CT ..-E)

0 .......m-• .

(..) ,.- .. '' ,...o•• .. ,./ 0 . 0 -0 ,- 0 -1-i.. _. •

.. - . ,.... .r_..- ...._ .. ..... VI ^ D-,:-: •-e-C) -C171 ^1...7'1.71 - - , . ,.., e7>ff, ,0 ?-- › 71: .71 ,... tn . - ul -- • - -

'

E-. :, . -o - .....-. -• o .0 .c.4.-. 0 -.• 0 ,-.:.. ( j "0 C..._ 0 • :

, 0 ‘ =---r.-c, :..--: -J .. U c - . "5 -- • . .-0 -0 1.- -0 ,...., -a U- ,.,0 . •

: ° i...1 0 G.) C.) C.) . ' r., .. , .-C-.1; •" C/ 00,..e.C.J._. Wt./0 - rCtu

"r7"Z i-. >", g ..)-. -- ID >, . "..1.1› . . . .

, + C.) C 0 -.-,_ 0 ....... : C., ,-. co •,•• tO c0 c0 cv ,e, I 0) 0-). 0). ,;,•J C... • La• CO t-- In GI CI ..C. I I C) I LI") I C0) `

. . . . . . . . . 1 • _ 0.>C0 0.,(.0 6,1.0 I. -1.-•••«:-. 2.°-- mcbt---cqc0 --.---tt----cO CO O) tri co tri - 0 I-- cv CO r•- -•-••• CV

Le •^ s.--• u> 0-, 01 CO 01 0 01 0 0-1 100)0)030) 0, 00100 001. 0) U

...... , t/I . • e .

.,

-.. m

. . • -t , - .

m .,•'.-. 0 u:

C., u ....... •

e 0 .--. . . ._. ,. ---....

C.'U 9 1

C-

. 2... Rse RR!!! ,..„_. t., i:1- . ....,ptlto - - , -..." R R. R •--' " ••• ' ..

CI r-.. ..1.• CI •-• - -''-:' • • -• I . .--: i' ■-• e e e '''

. •

m

...... o , r: • 1/4 • • . .1/4 • .._, • ,....• r..:, ,,,, .

.11 .----1 .

- 7,

1 -..../ ' ''.2 !"-- g -.7. - - . _ . - - .

7.... ...... . . . u e, g • - . c 1 1-., ,--; -1- - •

...., . „ . ...., , . ...1 ..... J r.,...., . .

..... - -.z...-7.

. ••7 cn • .z , R % 7-•■• -■ .., .....-J1 r■-• ;;Z: .--e .--. ..,-. .-1...,_.

. _- _ - • .. .- . - - - ... _ _ - . . - . •

o 1.-40,1 0 0C-00 00 -.c.)01,eir) ..or-,,,c0,o

0 .... . . . . 72.. •

.--.••

. . -,-,-,-. E 74. 1 . . . - Co 1 .

-O- • ,..,.-- o 1 •-• • • • • • • r-..r. • e • ,--, --, .., ...„- • • • ei. -..-.-. Ir• .-.-... e ..-..=. ; i •-.- - d e , - m -

. 0. ?

e e •-, •- •

0

Table 7. Fatty acid composition of plankton oils (weight percent) (678)

. • ,..- _ - .. . ., -

. .

NM CO:131-5 7 .kazawa.i • . ..

Fatty acid I C 1 4 C 14 ' - Ca C:u•

Saturated acid I 5.4 13.9. . 3.4 .

Unsaturated acid 1.3 8.9 15.8 33.5 17 • 5 (-2.1H) (-2.5H) (-3.4H) .(-7.71-1)- (> -9.3H)

77.0 -

.1\1 komysis ,:nter mcdia

_-_ _ Fatty acid

Saturated acid I • 4.5 . 24.5 11.5 - , 1.5 -- I 42.0 . -

Unsaturated acid • 1.0 11.0 15.0 . 23.0 1 58.0 _ I

_ . i (-2.1H) (-2.41-1) (> -3.01-1) (> -5.5H) (> - 76.6H)'

Cclanu.s piurr-chrus • . _ _

Fatty acid - .C16. C16 - s c • • C26 ci Total • __ _ _ •.

Saturated acid • i 19.3 _ • 15.0 . 2.1 -' -- - •-•.-.- - 36.4 .

- I

Unsaturated acid 1 0.3, 4.9 18.2 . . 15.2 ' 24.9 63.6 I (-2.1H) • (-2.71-1) (-5.9H) (-7. 51-1) ( - 8 ' 2H) !__.

.Para.t.homisito j ap-unica

15 . _ 20 . Total Fatty acid . C14 • Cla

• Satui>ated acid 7.0 12.5 - 5.5 - - 25.0

Unsaturated acid i 1.0 5.0 11.0 37.0 75.0 75.0 ! (-2.41-1) - (-2.5H) (-4.4H) (-6.9H) . (-9.0H)

- Calc.r:us jinnz rchicus

Fauyacid' C C16 .C20 C;1 • C26 - TO tal

- • Saturated acid 12.3 8.9 4.0 • - --

Unsaturated acid 0.3 11.2 • 15-.6 20.9 • 25.2 1.6 74.8 (-2.0H) (-2.5H) (-5.2H) '(-7.4H) (-8.7H) (-9.01. -I)1

•-• C Cut C26, • Czi j Total

- •

.'•

. • •

• . .According to Loye

16)rn , the typical composition of unsaturated acids

18• 4074 C / 20.

- 2.5% (fresh-water fish), and C16 :

C18 . : 25%, C20 . 257 ' .022 /

: (salt- c22 . .

water fish), and NeoMysis nnkazawai, Parathemisto japonica, Calanus plumchrus,

Calanus finmarohicuS all fall ,in the salt-water pattern, the first two being

iprticularly rich in high-grade unsaturated acids. Additionally, Calants is

distinguished by its particularly high myristic acid content; Meanwhile, Neo-

mysis intermedia lies somewhere in between the salt-water and fresh-water pattern,

h,ving a high saturated acid content and a relatively low C20

and C22 unsaturated

acid content. (This typifies plankton that exists in a fresh-water environment.)

• The author17) also applied Eas chromatography to the fatty acid me-

thyls of 'six sample lipids, namely two lipids of Euphausia,pacifica (I and

and one each of Neomysis nakazawai (III), Neomysis spinosa (IV),Seomysis awat-

and a 4:6 mixture of Acanthomysis.pseudomacropsis and Euphausia schensis (V),

sp. (VI), and obtained fatty acid composition results as shown in Table 8.

in lipid of fresh7.water and salt-water fish is C16 2Ce • . '

__o

4.5 0.6

18.2 -

2.9

1.8

1.0

1_0

Table 8. Fatty'acid composition of plankton oil ((379)

Ta 3. -Fatty acid cornpction of plankton oil.

Plankton • I 11*

Saturat.-.-.d acid : 10 : 0 trace trace

• : 0 trztre 0.1 0.3 0.5 0.2

• 13 : 0 " trace trace

r : • 2.7 • 4.4 -4.6 8.9 3.8

• 15 0 • !-0.4 0.6 ' 1.2 0.8 0.8

• -13: 0 . 23.1 15.3 21.2 20.1 - 21.3

; 1.5 1.4. 1.6 0.9 1.9

• 13 0 • ' , 1.9 3.0 3.3 5.5

19:0 - , trace , 1.5 trace 0.4 0.7

0 ;- trace ••

21 : 0 0.5 0.4 , .

Total 25. 28.3 31.9 33.4 34.6

add _Mono-erg:tic • 14 : 1

"'• . 15 : 1

• '

• . - 16 : 1

17 : 1

IS : 1 - . 19 . 1.-

20 : 1

- - " 22:1

. Total

• trace 0.5 '10. 0.6 - 0.5 ' trace

trace . 0.4

!, 5.8 7.0 • 10.5 10.4 10.9 - 8.0

2.1.: 2.3 1.5

16.4 13.6 15.7 11.6 13.3 15.0

trace

. 0.8 0.7 2.2 1.6 1.3 2.1

; trace trace 1.6 1.7 1.3

trace trace trace trace trace trace

25.1 . 24.1 31.1 • 25.8 • 27.7 26.4

Poly.;_.r.oic acid ; 16 : 2 1 Y.L2 --s-rer- - .

! .

18: 2 ' 2.2 1.2 ' 1.5 1.8 3.4 2.3

18 :3 ' 1.5 2.5 0.6 1.0 1.5 1.9

, •'.• 13 : 4 . : 1.1. • 4.6 2.8 2.8 '2.3 3.2

20 : 2 ; trace trace trace .

20:3 1 2.9. - 1.8 0.7 1:0 0.9 0.9 , .,.. .......i -

. 20 : 4 I 'e.race•t....--se:" --- trace trace trace . trace .

20:6 • 25.9 20.5 21.1 24.2 17.5 22.6

22:2 : •trace

22:3 I 1.1 :

■ .r1 . ..•

. -

22: 4 - ! . ...; 22:5 • ; - trace' 'trace trace • trace trace • trace ..

' . •

22.: 6' • I 14.7 12.8 10.5 9.1 11.4 12.9

-• Total 43.3 48.0 • 37.0 39.9 37.0 43.8' • • '

* 1, II : Euphaueisa po-d:Am II1: Neoinvsis nokazawai .

• IV: Momvais spinoea V: Ncomysis awa:,.echensis

VI: Acan!hemyeisi p3scernecropei8, Euphsinsia sp. (4 : 6)

As the foregoing results indicate, the range of fatty acids is

C12

- C24'

and in Neomysis the saturated acid content is 32 - 35%, nonoenoic

acid 26 - 315 and polyenoic acid 37 - 405, wi th the saturated acid.content

'coing relatively high,-while the distribution of its unsaturated acids is

: 10 -115, C18' - _ 17 - 215, C 207

- 20 - 275, C227

- 11 - '16 . •

the composition is 27 - 285 saturateda_cid, 24 - 255 monoenoic' acid, and approxi-

Eately 485 polyenoic acid, the - polyenoic acid content being . giuUe high, while

the unsaturated acid distribution is C16: 6 - 105, C

18 7 - 21 - 225,,Q• 20 -•• 24 - • .

C22. • 14 - 15/3. In both cases, Lovern's sccalled salt-water pattern of fatty . • .

In Euphausia,

. . . . . , .

. .

.. _ . . . .. . . _ . In the unsaponifiable matter: Pristan approxim ,, tely e -

Fatty alcohol approximately

Stearine approximately 27g

•

-10

ocid composition is satisfied. The unsaturated acids of salt-water fish oil

are generally rich in monoenoic acid and are the principal constituents of the

fatty acid of fish eil 18) , but in plankton lipid the monoenoic acid content is

considerably lower than in fish oil, while on the other hand.the high-grade

unsaturated acid content is quite high.

.10 ) According to Dewitt , the iodine value of cod-layer oil from the

White Sea and - Iceland UndergoeS a regular - change of 20 - 30'during the period

of a year -. -----That is to say, it decreases abruptly in March which is the spawning

season; and then increases during :the:summer when the cod feeds vigourously on -

Crustacea plankton, becOming maximum from fall into - winter, and bien decreasing -

slightly in winter as the feeding slackens. (During this period, the plancton

decreases, and the principal food is small fish.) Now, this change in iodine

value occurs as a-result of an increase in polyenoic acid and a decrease in

moncenoic acid, or a decrease in polyenoic acid and an increase in monoenoic

acid, and the saturated acids are seen to remain almost unchanged throughout .-

the period of a year. This agrees quite well with the fact that fish oils have .

monoenoic acid as their principal ingredient while plankton lipids are exceed-

ingly rich in high-grade unsaturated acid.

.3. Unsaponifiable matter of Dlnnkton lipids. . 12) According to Collin ,

the unsaponifiable matter of animal plankton has a stearine content of

consisting primarily olfcholestearine, indicating the presence-of ceryl alcohol

and unsaturated 020 alcohol.

2. The author investigated the unsaponifiable matter of

plankton lipids. First of all, the unsaponifiable matter was separated, and

after dissolving in hexane, it was subjected to chromatography using alumirdm

or silica gel, and then -by means of extraction-zwith hexane, benzene, ether and

alcohol, it was divided into hydrocarbon, fatty alcohol and stearine. There-

. sults of this investigation are presented below. • . _ . . . . _

1) Calanus plumchrus _ .

UnsaPonifiable matter content in the oil: 45 L

Iodine value, of the unsaponifiable matter: 99.

four types of

-1 1-

The alcohols were predominantly C„ C C , and included ceryl a.6 18' 20

alcool as well as low-grade unsaturated C16, C

18' C20

.

2) Parathemisto japonica •

Unsaponifiable rmtter content in the oil: 20 - 25%

iodine value of the unsaponifiable matter: 109

In the unsaponifiable matter: Fatty alcohol approximately 50% .

_ . . - Stearine approximately 2ii, › • .

As fatty alcohols, ceryl alcohol and low-grade unsaturated C18'

C20' 022

alcohols were included, while the stearine consisted primarily of A 5 type,

• including smallamounts of batyl and kimil alcohol.,

. . 3) Neomysis nalcazawai

Unsaponifiable matter content in the oil: 10 - le •

Iodine value of the unsaponifiable matter: 95 .

In the unsaponifiable n atter: Fatty alcohol approximately 20 - 501;

Stearine (primarily cholestearine)

approximately 60%

The alcohols were predominantly C 14 , C16 , with the presence of some

high-grade unsaturated alcohol; - _

4) Neomysis intermedia

• Unsaponifiable matter- content in the oiI: 16 - 18%

•In the unsaponifiable matter: Hydrocarbon approximately 1% .

Fatty alcohol approximately 5%

Stearïne approximately ciri%

• Glycerine ether approximately 6 - '

Stearine was primarily cholestearine.

Hydrocarbon containad pristan and a number of related Compounds.

'Alcohol: 60% saturated, 30% monoenoic; the rest was high-grade un-

• saturated alcohol. .

Among the others was kimil alcohol.

A summary of the foregoing results are shown in Table 9.

From the investigations conducted thus far, it can be concluded that

where the unsaponifiable matter content is high, alcohols predosdnate, while_

on the other hand, where the unsaponifiable mattercontent is lo;,-the stearine •

(681)

9 ,

. . • . • ' • '

.

.

o)

clmtent is relatively hih.

Tahl=. 9. Unsaponifiable Llatter Of Plankton oil's .

30%

`fr.b:c 9. Ur.szfoniriable matter of plar.Izzar. o11.3.

I ,--ontent

' tir.1-,:zponn.•S:c

oz rr.ar.cer

- •••;.-i,Ly

ma... I I ̂ S;-‘31:7; z ■ cohols

Calanua I SO% J 2%

Pcrc.;.hern.i_zto 20-25% 50% i'st.7 20%

10-18% j 5.3O% I 60-67%

• -

' BTBLICCRAP7i

1) Cenda: "Sea and Plankton" p. 147 (1944)-

2) F. B. Shorland: Nature 170, 924 (1952).

3) A. P. Orr: .Proc. Royal Soc. Edinburgh, 54, Part I, 51 (1933).

4) . Orr: J. Mar. Biol. Ass. U. K., 19, 613 (1934).

- 5) S. M. Marshall and A. P. Orr: "The Biology of a Marine Copepoda", p. 92 (1955)

6) Nakai: Oceanography Magazine 1, 45 (1942).

7) Saiki, Non: This Bulletin, 21, 1041 (1956).

8) Saiki, Ho, Mori: This Bulletin, 24, 337 (1959).

9) Yamada; Nov..1959 Oil Chemistry Society Discussion; also to be published.

10) i. Klem: Hvalràdes Skrifter, Nr 6, 5 (1932).

11) Tsujimoto: Chemical Industry Materials 6, 16 (1933).

12) Collin and J. C. Drummond, T. P. Hilditch and E. R. Gunther: J. Exp.

Biology, 11, 198 (1934).

13) J. A. Lovern: Biochem.,J., 29, 847 ( 1935)- -

14) E. Elenk an e D. Eberhagen: Z. Physiol . CheM.;- 328,• 189 (1962).

15) - Yamada: Oil Chemistry, 10, 236, 309, (1961); Oct. 1957 Japanese Society of

Scientific Fisheries, Nov. 1959 Oil Chemistry Society Discussion. -

16) J. A. Lovern: Fette u; Seifen, 55, 425 (1953). -

17) Yamada: Nov. 1963 Oil Chemistry Society Research Report, also to be published.

e.g. Ito, Fukubumi: 'Oil Chemistry 12, 278 (1963).

K. W. Dewitt:'• J. Sri. Fd.'Agric., 1 4, 92 (1963).

2D) Yamdda: Apr. 1961 Japanese Society of ScienUfic 7.12hries Annual Meetir.g,

Nov. 1961, nov. 1967, Nov. 1963 Oil Chemistcy Society Research Reports.

:_•-