Dietary herring improves plasma lipid profiles and reduces atherosclerosis in obese low-density lipoprotein receptor-deficient mice

Abstract

Abstract. Diet is a significant modifiable risk factor for cardiovascular disease and high fish intake has been associated with vascular health in population studies. However, intervention studies have been inconclusive. In this study, male low-density lipoprotein receptor-deficient mice were given 16-week high fat/high sucrose diets, supplemented with either minced herring fillets or minced beef. The diets were matched in total fat and cholesterol content; taurine content and fatty acid composition was analysed. Body weights were recorded throughout the study; plasma lipids were analysed at week 8 and 16. Body composition and adipocyte size were evaluated at study end. Atherosclerosis was evaluated at week 12 (ultrasound) and at termination (en face histology). Herring-fed mice had a higher proportion of long-chain n-3 polyunsaturated fatty acids in the hepatic triacylglycerides (TAG) and phospholipid fractions. The herring-fed mice had increased body weight (P= 0.007), and reduced epididymal adipocyte size (P= 0.009), despite similar food intake and body composition as the beef-fed mice. The herring-fed mice had lower plasma TAG and verylow-density lipoprotein (VLDL)-cholesterol concentrations throughout the study (TAG; P= 0.0012 and 0.004, VLDLcholesterol; P=0.006 and 0.041, week 8 and 16, respectively). At week 16, the herring-fed had higher plasma concentrations of HDL-cholesterol (P=0.004) and less atherosclerotic lesions in the aortic arch (P=0.007) compared with the beef-fed mice.In conclusion, dietary herring in comparison to beef markedly improved vascular health in this mouse model, suggesting that herring provides an added value beyond its content of macronutrients.

Postprandial lipid and insulin responses among healthy, overweight men to mixed meals served with baked herring, pickled herring or baked, minced beef

“…However, to our knowledge, no published work has compared fish and beef proteins, and it is not possible to assess to what extent the differences in protein content and composition between the meals in the current study contributed to the slower TG clearance after the baked beef meal compared with the baked herring meal. The levels of dietary cholesterol in the meal have been suggested to affect postprandial TG metabolism [38], but as we have previously shown, beef and herring have very similar cholesterol levels, around 75 mg/100 g [39]. However, exaggerated postprandial TG responses can be caused by elevated levels of liver-derived ApoB100-containing TRL or to intestinal ApoB48-containing chylomicron remnants.…”

“…We have also shown that mice fed a highsucrose/high-fat diet complemented with baked herring had markedly lower serum TG concentrations compared with those fed baked beef instead of herring [21]. However, it has never been shown before whether these positive health effects also translate to consumption of pickled herring.…”

An accelerated mouse model for atherosclerosis and adipose tissue inflammation

“…These results may indicate an important role of dietary macronutrient composition e.g. on inflammatory alterations which grossly exceeds its effect on body weight [37-39]. …”

Dietary marine-derived long-chain monounsaturated fatty acids and cardiovascular disease risk: a mini review

“…An attenuation in hepatic steatosis and a down-regulation of hepatic genes involved in cholesterol and lipid synthesis by the pollock oil diet most likely contributed to these findings. In addition, Gabrielsson et al fed LDLR-deficient mice herring fillet or beef for 16 weeks, and investigated the effect of dietary herring on plasma lipid levels and atherosclerosis [36]. The major differences in fatty acid composition between herring and beef diet were the enrichment of long-chain n-3 PUFA (herring diet: 4.9% EPA and DHA vs. beef diet: Not Detected) and LCMUFA (herring diet: 3.4% C20:1 and C22:1 vs. beef diet: Not Detected) in herring diet.…”