Fish polar lipids retard atherosclerosis in rabbits by down-regulating PAF biosynthesis and up-regulating PAF catabolism

<p>Abstract</p> <p>Background</p> <p>Platelet activating factor (PAF) has been proposed as a key factor and initial trigger in atherosclerosis. Recently, a modulation of PAF metabolism by bioactive food constituents has been suggested. In this study we investigated the effect of fish polar lipid consumption on PAF metabolism.</p> <p>Results</p> <p>The specific activities of four PAF metabolic enzymes; in leukocytes, platelets and plasma, and PAF concentration; either in blood cells or plasma were determined. Samples were acquired at the beginning and at the end of a previously conducted study in male New Zealand white rabbits that were fed for 45 days with atherogenic diet supplemented (group-B, n = 6) or not (group-A, n = 6) with gilthead sea bream (<it>Sparus aurata</it>) polar lipids.</p> <p>The specific activity of PAF-Acetylhydrolase (PAF-AH); a catabolic enzyme of PAF, was decreased in rabbits' platelets of both A and B groups and in rabbits' leukocytes of group A (p < 0.05). On the other hand the specific activity of Lipoprotein-associated Phospholipase A2 (Lp-PLA2); the catabolic enzyme of PAF in plasma was increased in both A and B groups in both leukocytes and platelets (p < 0.05). PAF-cholinephosphotransferase (PAF-CPT); a biosynthetic enzyme of PAF showed increased specific activity only in rabbits' leukocytes of group A (p < 0.05). Neither of the two groups showed any change in Lyso-PAF-acetyltransferase (Lyso-PAF-AT) specific activity (p > 0.05). Free and bound PAF levels increased in group A while decreased in group B (p < 0.05).</p> <p>Conclusions</p> <p>Gilthead sea bream (<it>Sparus aurata</it>) polar lipids modulate PAF metabolism upon atherosclerotic conditions in rabbits leading to lower PAF levels and activity in blood of rabbits with reduced early atherosclerotic lesions compared to control group.</p

Benefits of fish oil replacement by plant originated oils in compounded fish feeds. A review

Fish oil constitutes a major dietary ingredient in compounded fish feeds for carnivorous marine fish due to its essential fatty acid content, in particular omega-3 polyunsaturated fatty acids (n-3 PUFA). The issue of fish oil substitution in fish feeds has come to the forefront only recently, due to the release of recent data which indicates that the aquaculture industry uses 40 and 75% of the global production of fish meal and fish oil, respectively. Within the next decade fish oil production may not meet the required quantities for aquaculture, meaning that food grade fisheries which provide fish oil and fish meal have reached their limit of sustainability. Over the past few years, significant breakthroughs have occurred in the replacement of fish oil with plant oils in compounded fish feeds in order to reduce dependence on fish oil as well as reduce costs. All recent data, focussing on the benefits of replacing fish oil with plant oils in compounded fish feeds, are presented in this review. © 2012 Elsevier Ltd

Effect of freezing on quality of sea bass and gilthead sea bream

Freezing is an efficient method of fish preservation. The aim of the present work was to examine the impact of freezing in fatty acid composition and in the in vitro inhibitory activity of sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata) fillet lipids against platelet activating factor (PAF). The Bligh and Dyer extraction method and the counter-current distribution method were used to obtain total, polar and neutral lipids. The fatty acid analysis conducted using the internal standard method and the biological assay on washed rabbit platelets took place calculating the in vitro inhibitory activity of fish lipids against 2.5×10-11M of PAF. No statistical changes (p&amp;lt;0.05) occurred in fatty acid content of fresh and thawed gilthead sea bream, while fatty acid amount in thawed sea bass was significantly higher (p&amp;lt;0.05) compared to fresh fish. Total lipids of both thawed fish species exhibited stronger anti-thrombotic activity compared to fresh fish. Freezing preserved fish quality and reinforced the anti-thrombotic properties of fish oils, since even after 6 months of freezing, fish oils preserve their nutritional value in terms of protecting against cardiovascular diseases. © 2012 WILEY-VCH Verlag GmbH &amp;amp; Co. KGaA, Weinheim

Evaluation of Olive Pomace in the Production of Novel Broilers With Enhanced In Vitro Antithrombotic Properties

Several attempts have been made not only to improve nutritional value of broilers but also to attenuate dependence on raw materials such as corn in compounded broilers feed. Therefore the aim of this study is to evaluate the impact of diets enriched with olive pomace (OP) on Ross 308 broilers growth performance, sensory characteristics, and nutritional value in terms of cardioprotection. Broilers are fed four experimental diets containing 0% OP (control group), 2.5% OP (group A), 5.0% OP (group B), and 7.5% OP (group C). The obtained broiler meat samples are evaluated for their lipid and phenol content and their in vitro antithrombotic properties according to biological assay in human platelets. Groups B and C exhibited significantly increased (P &amp;lt; 0.05) growth rate compared to the ones of control group. Additionally group B exhibited significantly more potent (P &amp;lt; 0.05) in vitro antithrombotic properties (EC50= 10.5 ± 0.92) compared to the ones of control group (EC50= 420 ± 21.3). Grilled broiler meat of group B is found to have acceptable sensory properties. The overall conclusion of this paper is the potential use of OP in compounded broilers feed in the production of functional broilers meat. Practical applications: The objective of this research is to assess the use of olive industry by-products as functional feed ingredients. For this purpose, broilers were fed experimental diets containing olive pomace (OP). Our results suggest that OP can be used in broiler feed to produce functional broilers meat with increased in vitro antithrombotic properties. These scientific data could have considerable practical value toward the valorization of OP and increasing the sustainable production of functional broiler meat and therefore the overall food security. Valorization of olive industry by-products (A) in the farming of Ross 308 broilers (B) and the cardioprotective properties of the functional broilers as means of reduced platelet aggregation in humans (C). © 2018 WILEY-VCH Verlag GmbH &amp; Co. KGaA, Weinhei

The Bioaccumulation and Physiological Effects of Heavy Metals in Carrots, Onions, and Potatoes and Dietary Implications for Cr and Ni: A Review

The bioaccumulation of heavy metals in food tubers (carrots, onions, and potatoes) as a result of polluted irrigation water has been studied in this review paper. Given that heavy metals can cause a considerable oxidative stress, the impact of these metals to the physiology of the plants has also been assessed. The consumption of vegetables cross-contaminated with heavy metals carries a considerable risk for humans (especially for children and pregnant women) and these dietary implications are discussed while European Food Safety Authority has been urged to look into this matter of concern. © 2014 Institute of Food Technologists®

Comparison of antiatherogenic properties of lipids obtained from wild and cultured sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata)

The aggregatory properties of lipid fractions, obtained from wild and cultured specimens of sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata) were studied. The total lipids were extracted and separated into polar and neutral lipids. The polar lipids and neutral lipids were further separated by thin layer chromatography and the fractions obtained were tested for their ability to aggregate platelets or inhibit the platelet-activating factor (PAF)-induced aggregation. The aggregatory properties of the lipid fractions were dependent on the fish species and whether the fish samples were wild or cultured. The lipid fractions extracted from wild gilthead sea bream showed strong aggregatory properties, while the lipid fractions extracted from farmed fish showed strong inhibitory activities. The aggregatory properties of total lipids were mainly attributed to polar lipids while the PAF antagonistic activity was attributed to neutral lipids. The biological activities of such fractions with respect to their aggregatory properties may explain, in part, the protective role of fish consumption against cardiovascular diseases. © 2005 Elsevier Ltd. All rights reserved

Phospholipids of goat and sheep origin: Structural and functional studies

The lipidomic profiles of goat and sheep meat were studied. Polar lipid fractions of raw and baked meat samples were tested for their in vitro anti-atherogenic properties. The total lipid (TL) content was extracted using the Bligh-Dyer method and was subsequently separated into total polar lipids (TPL) and total neutral lipids (TNL). The fatty acid profiles of the TPL and TNL of all three samples were determined by GC-FID. The TPL of all samples were further separated by preparative TLC into their constituent phospholipid and sphingolipid fractions. In all samples, polar lipid fraction 3 had a similar Rf value to phosphatidylcholine. These phosphatidylcholine fractions were tested for their in vitro capacity to inhibit platelet-activating factor (PAF) induced platelet aggregation (anti-inflammatory activity) using human platelets. The phospholipid content of each fraction 3 was determined using LC–MS. These results provide a novel insight into the structure of phosphatidylcholine derivatives in goat and sheep meat and highlight the nutritional value of these meats in terms of their antithrombotic and cardioprotective properties before and after the baking process. © 2018 Elsevier B.V

Comparison of sensory and cardioprotective properties of olive-pomace enriched and conventional gilthead sea bream (Sparus aurata): The effect of grilling

The purpose of this study was to evaluate the sensory (using descriptive analysis) and cardioprotective properties - studying the biological activity against atheromatosis based on the in vitro inhibition of platelet activating factor (PAF) induced platelet aggregation - of two types of gilthead sea bream (Sparus aurata): The first was the conventional aquacultured gilthead sea bream, the latter being the &quot;OP enriched&quot; gilthead sea bream (fish fed with fish feed enriched with 8% olive pomace). Additionally, the effect of grilling on the fatty acid composition and the sensory and cardioprotective properties of the two fish types was studied.The OP enriched grilled fish exhibited important cardioprotective properties and had similar sensory characteristics to the reference fish. © 2015 Taylor &amp; Francis Group, LLC

Effects of olive pomace and olive pomace oil on growth performance, fatty acid composition and cardio protective properties of gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax)

Gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) were fed with two experimental diets: olive pomace diet and olive pomace oil diet, in order to examine whether fish oil substitution in fish feeds by olive oil production wastes, such as olive pomace and olive pomace oil, has an influence on growth performance, fatty acid composition and cardio protective properties of fish. Gilthead sea bream fed with both experimental diets exhibited satisfactory growth performance factors while sea bass did not. The total lipids of gilthead sea bream fed with olive pomace diet contained statistically decreased levels of fatty acids, while exhibited the most potent biological activity against platelet aggregation induced by Platelet Activating Factor. These data indicate that olive pomace can be used as a partial substitute of fish oil in fish feed improving its cardio protective properties. © 2011 Elsevier Ltd. All rights reserved