Bioavailability of Lipids in Fish and Fish Oils

Génot, Claude; Meynier, Anne; Michalski, Marie‐Caroline

doi:10.1016/b978-0-12-802844-5.00005-1

Cited by 4 publications

(3 citation statements)

References 111 publications

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“…Meynier and C. Genot: OCL 2017, 24(2), D202 at equivalent quantities of PUFA, PL seemed to be more efficient to impair the adverse effect of high fat diet than TAG Genot et al, 2016). Krill oil (containing PL) was more effective than fish oil when consumed during 3 months to reduce glucose, TAG and LDL levels in hypercholesterolemic patients (Bunea et al, 2004).…”

Section: Topical Issuementioning

confidence: 99%

“…The external (sn-1/3) or internal (sn-2) distribution of the fatty chains on the glycerol backbone, which originates from the metabolism of the living food sources or can be modified by the processes, is another important parameter. The diversity of the dietary lipids (glycolipids, waxes and wax esters, alkyl lipids ...) tend also to increase with changes in food habits and possible introduction of new dietary sources and ingredients from new resources such as algae, microalgae, insects, fish rows for n-3 FA (Genot et al, 2016) and the tendency to consume less animal products and transformed foods. As detailed later on, due to specificities of the digestive enzymes, the digestive and metabolic fate of dietary FAs depends on these molecular structures.…”

Section: The Dietary Lipids: Their Structural Diversity Beyond Their mentioning

confidence: 99%

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Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Meynier

Génot

2017

OCL

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-Lipids are basic constituents of our diet. They play an active part in the acceptability, flavour and perception of our foods. At the same time, they are also regarded as beneficial for health or as sources to various pathologies. Until now, the nutritional impact of the various dietary lipid structures beyond the amounts of ingested lipids and selected fatty acids has been marginally taken into account in nutritional studies and thus in food application. This review gathers first our current knowledge on the diversity of molecular and supramolecular structures of dietary lipids, and then based on the scientific studies carried out on the human model, tempts to sum up the current knowledge and the latest hypotheses concerning the metabolic and nutritional effects of these multiscale structures. It is shown that the perception of lipids in the mouth during oral processing modulates the production of digestive fluids and food intake. Then, during the stomach and intestine phases of lipid digestion, the kinetics of release of the fatty acids are modulated by the multiscale structures of lipids influencing the fatty acid bioaccessibility and rate of absorption. In turn this may impair the postabsorption metabolism and nutritional effects. Future trends of research are evoked as concluding remarks.Keywords: dietary lipids / molecular and supramolecular structures / absorption / digestion / nutrition Résumé -Structures moléculaires et supramoléculaires des lipides dans les aliments : leur devenir au cours de la digestion et impact potentiel en nutrition. Les lipides prennent une part active dans l'acceptabilité et la perception de nos aliments, mais sont perçus à la fois comme vecteurs de tous les maux et sources de bienfaits. Au-delà de la quantité de lipides et d'acides gras ingérés, l'impact de leurs structures au sein des aliments reste encore mal appréhendé dans les études nutritionnelles. Cette revue, basée sur les travaux réalisés sur le modèle humain, fait le point des connaissances actuelles et des dernières hypothèses concernant les effets métaboliques et nutritionnels liés à la structuration aux échelles moléculaires et supramoléculaires des lipides alimentaires. Il apparaît que la perception des lipides commence dès la mise en bouche de l'aliment et module la prise alimentaire. Puis lors des phases stomacales et intestinales de la digestion, les nutriments lipidiques absorbables sont libérés des structures avec des cinétiques différentes, déterminant leur bioaccessibilité et influant leur vitesse d'absorption. Ces différences pourraient impacter le métabolisme post absorption et les effets nutritionnels. Des pistes de recherches possibles sont évoquées en perspectives.

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Section: Topical Issuementioning

confidence: 99%

Section: The Dietary Lipids: Their Structural Diversity Beyond Their mentioning

confidence: 99%

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Meynier

Génot

2017

OCL

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“…This effectiveness was largely proven in the RF+ and CF + products. All this may be ascribed to a higher FA bioaccessibility of fish oil (used in the preparation of the encapsulated material), although information about this subject is scant (Genot et al ., 2016). FA bioaccessibility may vary substantially between different fish oil products (Floros et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

Lipid nutritional value and bioaccessibility of novel ready‐to‐eat seafood products with encapsulated bioactives

Sapatinha

Afonso

Cardoso

et al. 2022

Int J of Food Sci Tech

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In order to develop a healthy food with easily absorbable nutrients for the elderly, functional ready-to-eat seafood based on restructured fish fillets (from undervalued fish species) and encapsulated fish oil was prepared and assessed. Four restructured fish products (raw fillet, RF and raw fillet with encapsulated material incorporation, RF+, and fried fillet, CF and fried fillet with encapsulated material incorporation, CF+) were tested. The study entailed characterising lipid fraction and determining lipid and fatty acid (FA) bioaccessibility. Frying increased the weight of the n6 polyunsaturated FA (PUFA) content, from 3.9-5.1% to 6.8-10.2%. PUFA concentration decreased from 32.6-45.0 (RF and CF) to 28.3-34.4% (RF+ and CF+). Regarding bioaccessibility, the n3/n6 PUFA ratios were lowered in RF and RF+ and augmented in CF and CF+. To meet the EPA + DHA RDI and derive potential benefits for the elderly, two servings of RF, RF+ and CF+ and three servings of CF per week would suffice by ignoring bioaccessibility. However, based on bioaccessibility, 12 servings of RF and 6 servings of RF+ and CF contrast with only 2 servings of CF+. CF+ would be an excellent choice for enhancing n3 PUFA intake, thus representing a way of valorising undervalued marine resources through innovative functional food.

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Impacts métaboliques et inflammatoires des matières grasses émulsionnées

Michalski

Vors

Lecomte

et al. 2017

OCL

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Reçu le 31 janvier 2017 -Accepté le 2 mars 2017Résumé -Les effets des lipides sur la santé doivent aujourd'hui être étudiés par des approches allant au-delà de leur densité énergétique et de leur profil en acides gras. En effet, ces acides gras sont les briques élémentaires de différentes molécules lipidiques telles que les triacylglycérols et les phospholipides, elles-mêmes organisées sous forme de structures supramoléculaires variées comme les gouttelettes d'émulsion, et pouvant être intégrées dans différentes matrices alimentaires. Ce court article résume nos récents travaux sur l'impact de l'état émulsionné de la matière grasse sur le métabolisme post-prandial des lipides et la b-oxydation des acides gras ingérés chez l'homme mince ou obèse, ouvrant la voie au concept de « lipides rapides versus lipides lents ». Nous présentons comment la cinétique post-prandiale d'absorption des lipides peut aussi contribuer à moduler l'endotoxémie métabolique, provenant en partie d'interactions entre les lipides alimentaires et le microbiote intestinal et pouvant contribuer à l'inflammation métabolique chez l'obèse. Enfin, nous mettons en exergue l'impact pro-ou anti-inflammatoire chez la souris d'agents tensioactifs utilisés en formulation alimentaire pour stabiliser les émulsions, notamment les phospholipides d'origine végétale ou laitière, ainsi que de différents vecteurs moléculaires d'acides gras poly-insaturés n-3 à longue chaîne. Le lecteur pourra se référer à nos autres publications et revues récentes pour un approfondissement des concepts présentés.Mots clés : nutrition / matière grasse / huile / émulsifiant / inflammation / oxydation / phospholipide Abstract -Metabolic and inflammatory impacts of emulsified fat. The health effects of lipids must now be explored beyond their energy content and fatty acid profile. Indeed, fatty acids as unit elements of different molecules such as triacylglycerols and phospholipids are being organized in various supramolecular structures such as emulsion droplets, and incorporated in complex food matrixes. This short article reviews our recent studies on the impact of fat emulsified structure on postprandial lipid metabolism and fatty acid beta-oxidation in normal-weight and obese humans, leading to the concept of "fast versus slow lipids". We also show how the postprandial kinetics of lipid absorption can contribute to modulate metabolic endotoxemia, partly arising from interactions between dietary lipids and gut microbiota, and able to contribute to metabolic inflammation in obesity. Finally, we highlight the pro-or antiinflammatory impact in mice of surface active agents used in food formulation to stabilize emulsions, notably phospholipids of vegetal or dairy origin, and different molecular carriers of long-chain n-3 polyunsaturated fatty acids. The interested reader will refer to our other recent publications and reviews on these topics for a deeper insight into presented concepts.

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Bioavailability of Lipids in Fish and Fish Oils

Cited by 4 publications

References 111 publications

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Molecular and structural organization of lipids in foods: their fate during digestion and impact in nutrition

Lipid nutritional value and bioaccessibility of novel ready‐to‐eat seafood products with encapsulated bioactives

Impacts métaboliques et inflammatoires des matières grasses émulsionnées

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