Feeding rats with liposomes or fish oil differently affects their lipid metabolism

Cansell, Maud; Moussaoui, N; Petit, Alain; Denizot, Alain; Combe, Nicole

doi:10.1002/ejlt.200500337

Cited by 21 publications

(18 citation statements)

References 46 publications

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“…The influence of the dietary lipid chemical form on long-chain PUFA incorporation into plasma lipids has been more recently investigated [7]. We reported that the amounts of n-3 PUFA in plasma lipids were maximum after 2-week supplementation with liposomes or fish oil [8]. Irrespective of the lipid diet, we observed a similar enrichment in EPA in TAG ( Fig.…”

Section: Plasma Enrichment From Tag-pufa (Fish Oil) Versus Pl-pufa (Lsupporting

confidence: 71%

“…In contrast, in the group receiving liposome supplementation the plasma cholesterol concentration at day 13 was similar to the value at day 0 (Fig. 3B), although a significant decrease at days 2 and 3 was observed [8]. In the literature, fish oil supplementation is associated with a decrease or at least no variation of the plasma PL level.…”

Section: Biological Effects Of a Diet Supplementation With Tag-pufa (mentioning

confidence: 46%

“…In rats fed fish oil or liposomes over a 2-week period, a similar decrease (about 60%) was measured in both dietary lipid groups (Fig. 3A) although the kinetics of plasma TAG decrease was slower in the liposome group [8]. assigned to an inhibition of the 3-hydroxy-3-methylglutaryl-CoA reductase activity, a rate-limiting enzyme in cholesterol biosynthesis.…”

Section: Biological Effects Of a Diet Supplementation With Tag-pufa (mentioning

confidence: 80%

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Marine phospholipids as dietary carriers of long‐chain polyunsaturated fatty acids

Cansell

2010

Lipid Technology

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Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are polyunsaturated fatty acids (PUFA) of the n-3 series. Fish oil is a classical source of n-3 PUFA, where they occur in the form of triacylglycerols (TAG). However, new sources of n-3 PUFA esterified in phospholipids (PL) are emerging. We prepared liposomes from a natural marine lipid extract and examined their behaviour under conditions mimicking that of the gastrointestinal tract. This physicochemical approach proved that liposomes could be used as an effective oral PUFA delivery system. In vivo studies in rats were performed to examine the metabolic fate of EPA (20:5 n-3) and DHA (22:6 n-3) delivered either in PL from liposomes or in TAG from oil. Liposome ingestion increased PUFA bioavailability in lymph compared with fish oil. The proportion of n-3 PUFA esterified in the sn-2 position of chylomicron TAG depended on the dietary lipid source. Complex timecourse profiles were observed for plasma lipids with liposome supplementation over a 2-week period, suggesting time-dependent regulations. Taken together, the type of PUFA, EPA or DHA, as well as its intramolecular distribution in chylomicron TAG seemed to influence the metabolic fate of the fatty acids and their physiological activities.

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Section: Plasma Enrichment From Tag-pufa (Fish Oil) Versus Pl-pufa (Lsupporting

confidence: 71%

Section: Biological Effects Of a Diet Supplementation With Tag-pufa (mentioning

confidence: 46%

Section: Biological Effects Of a Diet Supplementation With Tag-pufa (mentioning

confidence: 80%

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Marine phospholipids as dietary carriers of long‐chain polyunsaturated fatty acids

Cansell

2010

Lipid Technology

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“…Les AGPI n-3 sont mieux incorporés dans les lipides hépatiques et plasmatiques chez le rat nourris de liposomes de phospholipides marins plutôt que d'huiles triglycéridiques (Cansell et al, 2003(Cansell et al, , 2006 bien que l'effet hypotriglycéridémiant exercé après deux semaines de supplémentation soit similaire (Cansell et al, 2006). Concernant des effets métaboliques plus larges, une supplémentation de régimes hyperlipidiques avec une dose nutritionnelle d'AGPI n-3 à longue chaîne sous forme de phospholipides induit des effets majeurs sur le tissu adipeux, notamment une diminution de la taille des adipocytes, qui ne sont pas observés avec une supplémentation sous forme de TAG (Awada et al, 2013).…”

Section: Topical Issueunclassified

Impacts métaboliques et inflammatoires des matières grasses émulsionnées

Michalski

Vors

Lecomte

et al. 2017

Cahiers de Nutrition et de Diététique

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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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“…L'hydrolyse pourraitêtre compl et ee par l'action de la prot eine apparent ee a la lipase pancr eatique de type 2 (PLRP2), en position sn-1 (Whitcomb et Lowe, 2007 cit e par Armand, 2008 L'effet hypotriglyc erid emiant des om ega-3 a longue chaîne (EPA et DHA) d'origine marine est similaire lorsqu'ils sont apport es sous forme de PL ou de TAG pendant 2 semaines chez le rat (Cansell et al, 2006). En revanche, leur incorporation dans les lipides plasmatiques et le foie est meilleure lorsqu'ils sont apport es par des PL agenc es sous forme de liposomes par rapport a des TAG apport es sous forme d'huile (Cansell et al, 2003(Cansell et al, , 2006. Plus r ecemment, les mêmes auteurs (Cansell et al, 2009), en etudiant le m etabolisme h epatique, ont observ e une b-oxydation pr ecoce de l'EPA lorsqu'il est apport e sous forme de PL (structur es en liposomes).…”

Section: Phospholipides Vs Triacylglyc Erolsunclassified

Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme

Raynal-Ljutovac¹,

Bouvier²,

Gayet³

et al. 2011

OCL

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From the nutrition point of view, lipids are primarily considered as energy suppliers, their dietary intake having to be limited. In fact, lipids are sources of various fatty acids, and dietary recommendations include the required daily intakes in different fatty acids (fatty acid profile). Beyond these quantitative aspects, fatty acids are part of larger molecules, mainly triacylglycerols (TAG), that are organized in supramolecular structures as for example fat crystals and lipid droplets. Recent advances in nutrition research have demonstrated that these structures, and lipid organization in food matrices, influence digestibility and metabolism of fatty acids. Therefore, the members of the technological network Listral propose a synthesis of the knowledge about the influence of molecular and supramolecular structures of lipids on digestion and metabolic fate of dietary fatty acids originating from for the main food industry sectors. Fatty acids are mainly provided in the diet in the form of TAG, or phospholipids (PL) where they are esterified in external (sn-1, sn-3) or internal (sn-2) position of the glycerol backbone. They can also be found as ethyl esters (EE) in specific formulations. These molecular characteristics of the lipid molecules affect their hydrolysis and their absorption rate but also their metabolism in indifferent organs, as assessed in studies often using inter esterified fat sources. The results depend on the types of fatty acids (saturated or polyunsaturated fatty acids) but also on the model used for the studies: in vitro or in vivo studies ; animal model, human newborn or adult, either healthy or exhibiting some diseases. Among others, it was found that the crystal form and fat melting point as affected by the fatty acid profiles and the lipid molecular structures directly impact fatty acid absorption kinetics through modifications of lipolytic enzyme activities. However, in these studies, the relative effect of the thermal properties of lipids and the proportion of saturated fatty acids chains in sn-2 position were hardly distinguished. Supramolecular structures, namely type and size of the fat droplets and their interfacial composition, of lipids, either in their native forms or obtained after food processes, also affect the digestibility and absorption of lipids. This aspect is reviewed with specific focus on dairy, marine, meat, oil plant and egg products. The impact of other nutritional components present in these food matrices on the absorption of lipids is also discussed.

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Feeding rats with liposomes or fish oil differently affects their lipid metabolism

Cited by 21 publications

References 46 publications

Marine phospholipids as dietary carriers of long‐chain polyunsaturated fatty acids

Marine phospholipids as dietary carriers of long‐chain polyunsaturated fatty acids

Impacts métaboliques et inflammatoires des matières grasses émulsionnées

Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme

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