Effects of baked and raw salmon fillet on lipids and n-3 PUFAs in serum and tissues in Zucker fa/fa rats​​​​​​​​​​​​​​​​​​​​

Abstract

Knowledge of the health impact of consuming heat-treated versus raw fish fillet is limited. To investigate effects of baked or raw salmon fillet intake on lipids and n-3 PUFAs in serum and tissues, obese Zucker fa/fa rats were fed diets containing 25% of protein from baked or raw salmon fillet and 75% of protein from casein, or casein as the sole protein source (control group) for four weeks. Salmon diets had similar composition of amino and fatty acids. Growth and energy intake were similar in all groups. Amounts of lipids and n-3 PUFAs in serum, liver and skeletal muscle were similar between rats fed baked or raw salmon fillet. When compared to the control group, rats fed baked salmon had lower serum total and LDL cholesterol and higher serum triacylglycerol levels. Both raw and baked salmon groups had lower HDL cholesterol level when compared to control rats. In conclusion, baking as a preparation method does not alter protein and fat qualities of salmon fillets, and intake of baked and raw salmon fillets gave similar effects on lipids and n-3 PUFAs in serum and tissues from rats.

Salmon Fillet Intake Led to Higher Serum Triacylglycerol in Obese Zucker Fa/Fa Rats But Not in Normolipidemic Long-Evans Rats

“…In the first experiment, twelve male Zucker fa/fa rats (HsdHlr:ZUCKER-Leprfa, from Harlan Laboratories, Indianapolis, IN, USA) were assigned to two experimental groups of six rats each with comparable mean bodyweight. Some data from this experiment, including serum lipids, have already been published in Vikøren et al [ 26 ] and Vikøren et al [ 27 ], and the finding that a Baked Salmon Diet resulted in a significantly higher serum triacylglycerol concentration when compared to a standard Control Diet in obese Zucker fa/fa rats was the background for comparing these diets in another rat model. Therefore, in a second experiment, twelve male Long-Evans rats (Crl:LE, from Charles River Laboratories, Calco, Italy) were assigned to two experimental groups of six rats each with comparable mean bodyweight.…”

“…We have recently shown that, when obese Zucker fa/fa rats were fed a diet containing 25% of the protein from baked salmon fillet, it resulted in a significantly higher serum triacylglycerol concentration when compared to a standard control diet with casein as the sole protein source [ 26 ]. To our best knowledge, this is the first study on salmon fillet fed to two different rat strains.…”

Urine and plasma concentrations of amino acids and plasma vitamin status differ, and are differently affected by salmon intake, in obese Zucker fa/fa rats with impaired kidney function and in Long-Evans rats with healthy kidneys

“…Serum vitamin D was measured by ELISA, using the 25-OH Vitamin D Total (Rat) kit (EIA-553; DRG Instruments GmbH). Serum concentrations of 25-OH vitamin D in the Zucker fa/fa rat experiment have been published previously (26) . Plasma for glutathione measurements was added four volumes of ice-cold 5 % metaphosphoric acid, mixed and stored on ice for 15 min before centrifugation, and the supernatant was stored at −80°C until analysis.…”

“…Dietary indispensable amino acids and arginine, which have been published previously (26) , and citrulline were analysed by Nofima BioLab. Powder diets were extracted three times using boiling water as described by Christman (30) , and 1-MeHis, 3-MeHis, creatine and TMAO were quantified as described above (27,28) .…”

Effect of yellow stripe scad (YSS) fish consumption on platelet microparticles markers: Can YYS fish be like salmon in overweight healthy individual?

“…Several studies have shown that omega-3 fatty acid (EPA+DHA) inhibits expression of platelet activation, PMPs and their related makers, leucocyte recruitment and foam cell formation [9][10][11][12] . Salmon fish fillet is wellknown for its cardio-protective properties [13][14][15] . This review article highlights the complex interactions between overweight with platelets activation, PMPs and its related makers on endothelial cells and vascular smooth muscle cells (VSMC) for the pathogenesis of atherosclerosis.…”