Antibacterial and anti-PAF activity of lipid extracts from sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata)

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)

“…The experimental data indicate that olive pomace reinforces the anti-PAF biological activity of gilthead sea bream, probably due to the fact that this olive oil production industry waste contains anti-PAF lipid components (Tsantila et al, 2007). In addition, these anti-PAF lipid components possess antibacterial properties (Nasopoulou, Karantonis, Andriotis, Demopoulos, & Zabetakis, 2008), protecting the fish from bacteria and prolonging shelf-life. The biological activity of gilthead sea bream fed with the OPO diet at the beginning and at the end of the experiment did not exhibit any significant difference (Table 6), probably due to the fact that OPO does not contain anti-PAF lipid components.…”

Designing Novel Functional Food Using Gas Chromatography

“…The experimental data indicate that olive pomace reinforces the anti-PAF biological activity of gilthead sea bream, probably due to the fact that this olive oil production industry by-product contains anti-PAF lipid components (Tsantila et al, 2007). In addition, these anti-PAF lipid components possess antibacterial properties (Nasopoulou et al, 2008), protecting the fish from bacteria and prolonging shelf-life.…”

Anti-platelet-activating factor, antibacterial, and antiradical activities of lipids extract from silver carp brain

“…The bacterial strains were cultured in Mueller-Hinton Broth except E. coli was cultured in Nutrient Broth otherwise. The antimicrobial activities of the lipids were determined by a modified paper disc diffusion method [10]. Briefly, a suspension of the test microorganism (10 8 CFU/ml) was spread on solid media plates that were then incubated at 4°C for 2 h. Sterile 6 mm diameter filter paper discs were impregnated with 15 μl of diluted lipids and dried under nitrogen stream.…”

“…Numerous bacteria are able to produce PAF [9]. For instance, PAF can be synthesized by being stimulated with Stap hylococcus aureus toxins or it can be released by Escherichia coli [10]. Given that PAF is an initial trigger in atherosclerosis [11], foodstuffs, which exert antibacterial activities, suppress the production of PAF, and therefore play a positive role in preventing atherosclerosis.…”

“…Given that PAF is an initial trigger in atherosclerosis [11], foodstuffs, which exert antibacterial activities, suppress the production of PAF, and therefore play a positive role in preventing atherosclerosis. Previous studies have demonstrated the lipids extracted from red shrimp brain, marine sponge, sea bass and gilthead sea bream exerted antibacterial activities [10,12,13]. Besides, antimicrobial agents have been prepared from the lipids of marine fishes [14].…”