Gas chromatography‐chemical ionization‐mass spectrometric fatty acid analysis of a commercial supercritical carbon dioxide lipid extract from New Zealand green‐lipped mussel (Perna canaliculus)

Abstract

Supercritical fluid extracts of New Zealand green-lipped mussels (NZGLM) have been suggested to have therapeutic properties related to their oil components. The large number of minor FA in NZGLM extract was characterized by a GC-CIMS/MS method that excels at identification of double-bond positions in FAME. The extract contained five major lipid classes: sterol esters, TAG, FFA, sterols, and polar lipids. The total FA content of the lipid extract was 0.664 g/mL. Fifty-three unsaturated FA (UFA) were fully identified, of which 37 were PUFA, and a further 21 UFA were detected for which concentrations were too low for assignment of double-bond positions. There were 17 saturated FA, with 14:0, 16:0, and 18:0 present in the greatest concentration. The 10 n-3 PUFA detected included 20:5n-3 and 22:6n-3, the two main n-3 FA; n-3 PUFA at low concentrations were 18:3, 18:4, 20:3, 20:4, 21:5, 22:5, 24:6, and 28:8. There were 43 UFA from the n-4, n-5, n-6, n-7, n-8, n-9, n-10, n-1 families, with 16:2n-4, 16:1n-5, 18:1n-5, 18:2n-6, 20:4n-6, 16:1n-7, 20:1n-7, 16:1n-9, 18:1 n-9, and 20:1 n-9 being the most abundant. In general, we estimated that FAME concentrations greater than 0.05% (w/w) were sufficient to assign double-bond positions. In total, 91 FA were detected in an extract of the NZGLM, whereas previous studies of fresh flesh from the NZGLM had reported identification of 42 FA. These data demonstrate a remarkable diversity of NZGLM FA.

Furan fatty acid as an anti-inflammatory component from the green-lipped mussel Perna canaliculus

“…The lipid-rich extract was found to contain five main lipid classes including sterol esters, triglycerides, free fatty acids, sterols, and polar lipids. A detailed analysis of the fatty acid composition revealed that omega-3 PUFAs, such as eicosapentaenoic acid (EPA; 20:5) and docosahexanoic acid (22:6), were the most abundant PUFAs among the 90 fatty acid components in this extract (3,4). Although omega-3 PUFAs are the likely source of the anti-inflammatory activity of the green-lipped mussel, via the inhibition of both the 5-lipoxygenase and cyclooxygenase arachidonate oxygenation pathways, Whitehouse and coworkers reported that the lipid-rich oil of the green-lipped mussel showed potent anti-inflammatory activity in rat paw edema assays at a concentration two orders of magnitude lower than that of fish oil containing abundant EPA (9).…”

An Evidence-Based Systematic Review of Green-Lipped Mussel (Perna canaliculus) by the Natural Standard Research Collaboration

“…The anti-inflammatory effects of greenlipped mussel have previously been attributed to a proteinaceous macromolecule (Couch et al, 1982) or a polysaccharide/protein (glycogen) component (Miller et al, 1993). However, the lipid fraction is currently believed to hold the most therapeutic potential (Singh et al, 2008;Wolyniak, Brenna, Murphy, & Sinclair, 2005). The anti-inflammatory activity of green-lipped mussel extract is said to vary in potency depending on the stability of the preparation.…”

Differential protein expression induced by a lipid extract of Perna canaliculus in splenocytes of rats with adjuvant-induced arthritis

“…Similar anti-inflammatory effects were found in other disease models and in humans (Emelyanov et al, 2002, Halpern, 2000, Shiels and Whitehouse, 2000, Tenikoff et al, 2005, Yuan et al, 2006. This lipid-rich fraction was found to contain five main lipid classes including sterol esters, triglycerides, free fatty acids, sterols and polar lipids (Murphy et al, 2002, Wolyniak et al, 2005. There are 90 component fatty acids in this extract while omega-3 polyunsaturated fatty acids (PUFA) are the most abundant PUFAs.…”

“…There are 90 component fatty acids in this extract while omega-3 polyunsaturated fatty acids (PUFA) are the most abundant PUFAs. Further, eicosapentaenoic acid (EPA, 20:5 omega-3) and docosahexaenoic acid (DHA, 22:6 omega-3) are the major omega-3 PUFAs present in this extract (Murphy et al, 2002, Wolyniak et al, 2005. Most Western diets provide a surplus amount of omega-6 PUFAs that become part of our cellular membranes and render them prone to induction of inflammatory processes and chronic diseases (De Lorgeril, 2007, Simopoulos, 2006.…”