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Type: Artigo
Title: Bio-synthesized sardine oil concentrate alters the composition of hepatic lipids in rats: A lipidomic approach
Author: Uyeda, M.
Duarte, G.H.B.
de Piloto Fernandes, A.M.A.
Contesini, F.J.
Messias, M.C.F.
de Santis, G.K.D.
Barros, K.V.
Abstract: Both preventive and curative therapies have created a considerable demand for n-3 PUFAs (polyunsaturated fatty acids) from fish oil, such as eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, for human use. Bio-synthesized sardine oil (bioSO) concentrate containing an acylglycerols mixture with 50% n-3 PUFAs was obtained by Candida cylindracea lipase hydrolysis and subsequently used for in vivo tests in animals. Wistar rats received, by gavage, a dose of 0.2 g/kg/day of bioSO or unmodified sardine oil (unSO) or saline solution (control) for three consecutive days and the liver tissue was evaluated by a selective and sensitive lipidomic approach based on ultra-performance liquid chromatography–quadruple time-of-flight mass spectrometry (UPLC-QTOF-MSE) and gas chromatography (GC). In addition, antioxidant parameters, response of oxidative stress marker and estimated fatty acid desaturase indexes were determined. The use of bioSO led to an increase in Cer d18:1/16:0, PE-Cer d14:2/18:0 and highly unsaturated phosphatylcholines (PC 38:4, PC 40:6 and PC 42:8) in the hepatic tissue membranes. There was also an increase in DHA incorporation in animals that received bioSO in comparison with the control animals. No differences in superoxide dismutase and catalase activity levels were observed between the groups, and malondialdehyde levels and delta 5-desaturase activity were higher in animals supplemented with bioSO. These results indicate that bioSO increase the hepatic incorporation of DHA, especially those esterified as PCs, and are probably absorbed and transported more effectively than the unSO. Enzymatically hydrolyzed compounds containing antioxidants may be a viable alternative for obtaining n-3 PUFA-enriched functional lipids
Subject: Óleo de peixe
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2019.108874
Date Issue: 2020
Appears in Collections:IQ - Artigos e Outros Documentos
IB - Artigos e Outros Documentos

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