Derbyshire, E

Lane, KE

LJMU Research Online (Liverpool John Moores University)

-0.20-0.100.000.100.200.300.400.500 2 4 6 24 48Baseline adjusted %  change in DHA blood fatty acids Time after ingestion (hours) Bulk* Nanoemulsion of high DHA vegetarian algal oil enhances DHA bioavailability – a randomised crossover trial. By K.E. Lane1, W. Li2, C. Smith2 and E.J. Derbyshire3, 1Faculty of Education, Health & Community, Centre for Tourism, Events & Food Studies, Liverpool John Moores University, Liverpool, United Kingdom L17 6BD. 2Department of Food and Tourism Management, Manchester Metropolitan University (MMU), Manchester, M15 6BG. 3School of Healthcare Science, MMU, Manchester M1 5DG.    Research has identified that vegetarians/vegans, non-fish eaters and pregnant women may not consume adequate quantities of long chain omega-3 polyunsaturated fatty acids (LC3PUFA)(1-3). Food-based oil in water nanoemulsion systems may offer a potential vehicle to improve LC3PUFA intakes when used to create enriched food products, especially for populations who do not consume oily fish or have restricted intakes. The use of nanoemulsions has been found to improve the bioavailability of lipophilic compounds such as curcumin and delta tocopherol(4, 5) but its application to vegetarian sources of LC3PUFA has not been studied widely. In a randomised crossover study, eleven volunteers (mean age 33.6 years SD 10.3; BMI 23.8 SD 2.1) were recruited and asked to ingest a: 1) Yogurt drink containing algae oil and water nanoemulsion, providing 1264mg docosahexaenoic acid (DHA), or 2) Formulated yogurt drink containing bulk algae oil providing the same amount of DHA (control).  Fatty acid analysis was completed by fingertip blood sampling at 2, 4, 6, 24 and 48 hours with the validated ‘Omega Blood CountTM’ test kit(6). Percentage blood fatty acid increases were based on incremental area under the curve (iAUC) of baseline adjusted values.    Key: Mean baseline adjusted DHA values. Error bars represent the standard error (SE). Asterisks denote statistical significance (paired t-test P=0.001 and P=0.040 0 to 2 and 2 to 4 hours respectively).  Results indicate that the absorption of DHA peaked 2 hours after ingestion for the nanoemulsion, with the iAUC being significantly higher for the nanoemulsion compared with the bulk oil 2 and 4 hours following ingestion (P=0.001 and P=0.04 respectively). Larger and longer trials are now needed but this preliminary trial indicates that nanoemulsion of high DHA vegetarian algal oil may help to improve DHA status in groups with low intakes.  This research was conducted in adherence to the Helsinki Declaration. Thanks go to John Dobson at DSM UK and Martek Biosciences Corporation, Columbia for the donation of the 35 per cent DHA S algae oil. 1. Davis BC, Kris-Etherton PM. (2003) Achieving optimal essential fatty acid status in vegetarians: current knowledge and practical implications. Am J Clin Nutr 78, 640S-6S. 2. Derbyshire E. (2009) Functional LC ω-3 PUFAs in pregnancy: a short review of the literature. J of Foodserv 20, 224-9. 3. Welch AA, Shakya-Shrestha S, Lentjes et al. (2010) Dietary intake and status of n−3 polyunsaturated fatty acids in a population of fish-eating and non-fish-eating meat-eaters, vegetarians, and vegans: results from the EPIC-Norfolk cohort. Am J Clin Nutr 92, 1040-51. 4. Kotyla T, Kuo F, Moolchandani V, et al. (2008) Increased bioavailability of a transdermal application of a nano-sized emulsion preparation. Int J Pharm 347, 144-148.  5. Yu H, Huang Q. (2012) Improving the Oral Bioavailability of Curcumin Using Novel Organogel-Based Nanoemulsions. J Agric Food Chem.60, 5373-9. 6. Gordon Bell J, Mackinlay EE, Dick JR, et al. (2011) Using a fingertip whole blood sample for rapid fatty acid measurement: method validation and correlation with erythrocyte polar lipid compositions in UK subjects Br J Nutr 106, 1408-15. * 

Nanoemulsion of high DHA vegetarian algal oil enhances DHA bioavailability – a randomised crossover trial

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