High levels of n−3 polyunsaturated fatty acids in Euphausia pacifica and its role as a source of docosahexaenoic and icosapentaenoic acids for higher trophic levels

Saito, Hiroaki; Kotani, Yuichi; Keriko, Joseph M.; Xue, Changhu; Taki, Kenji; Ishihara, Kenji; Ueda, Tomohiro; Miyata, Sayuri

doi:10.1016/s0304-4203(02)00005-1

Cited by 45 publications

(48 citation statements)

References 62 publications

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“…It appears from our data that the amount of EPA in the muscle tissue of shrimp is almost 4 times higher than in herring muscle. On the other hand, the amount of DHA in muscle of shrimp is 2 times lower than in fish muscle, as reported by other authors (Saito et al 2002). Smaller organisms are the main food source for C. crangon (Luttikhuizen et al 2008), while the fish have an additional food source in the form of larger crustaceans and they balance the level of DHA to a large extent (Saito et al 2002).…”

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confidence: 54%

“…According to other authors, these data confirmed that cholesterol is the main sterol in fish. The high levels of cholesterol in tissues were also reported for other marine species (Kanazawa 2001, Bragagnolo and Rodriguez-Amaya 2001, Saito et al 2002, Copeman and Parrish 2004, Souchet and Laplante 2007. The composition of the sterol fraction is affected by the time of the year when the material is collected, depth of the sea, geographical location (Bragagnolo and RodriguezAmaya 2001) and dietary sources (Kanazawa 2001).…”

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confidence: 68%

“…These acids are responsible for the development of gonads, they are transferred to ovaries, and are components of eggs during the reproduction (Cordier et al 2002, Huynh 2007. Moreover, the polyunsaturated fatty acid, 22:6n-3, is necessary for the survival and growth of marine species (Cordier et al 2002, Saito et al 2002, as well as it is the major component of the neural tissues (Copeman and Parrish 2004). Arachidonic acid (20:4, AA), which belongs to PUFA omega-6, is a precursor of eicosanoids (leucotrienes, prostaglandins, thromboxanes).…”

Section: Introductionmentioning

confidence: 99%

“…Copyright© of Institute of Oceanography, University of Gdansk, Poland www.oandhs.org (Saito et al 2002). Fish during spawning were rich in monounsaturated fatty acids, such as 18:1, 20:1 and 22: 1 (Table 2).…”

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confidence: 99%

“…What about the fatty acids profile in the Baltic marine species? Crustaceans belonging to the zooplankton are a very good source of fatty PUFA n-3 for fish (Saito et al 2002). However, there is no information on the composition and the content of fatty acids and sterols in the muscle of shrimp from the South Baltic region.…”

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confidence: 99%

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Composition of fatty acids and sterols composition in brown shrimp Crangon crangon and herring Clupea harengus membras from the Baltic Sea

Mika

Gołębiowski

Skorkowski

et al. 2012

Oceanological and Hydrobiological Studies

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The composition and the content of lipids, fatty acids and sterols during spawning (spring) in different tissues of herring Clupea harengus membras were compared with quantities of lipid compounds in abdomen muscle of brown shrimp Crangon crangon. The largest quantity of fatty acids in lipids (93.7%), was observed in fish muscle. The liver was characterized by a higher content and variety of sterols (about 4.6 times more than in fish muscle), and in fish sperm, additional fatty acids were identified and the highest amount of EPA and DHA (22% and 34% of fatty acids, respectively) was recorded. The brown shrimp, despite its small size, contained significantly more lipids than the Baltic herring per g of tissues. Fatty acids were at the same level (83% * Corresponding author: piotr. stepnowski@chem.ug.edu.pl of the total lipids in shrimp muscle and 93.7% in fish muscle), but the amount of sterols was significantly higher in the muscle of shrimp (5.50 ±0.31 mg g -1 , 17% of total sterols, n=10) than in fish muscle (1.33 ±0.04 mg g -1 , 6.3% of total lipids, n=6). And thus, shrimp is a good source of food for higher trophic levels, and in consequence -a good source of PUFAs for humans. With these results we prove that shrimp and herring play an important role in the supply of EFAs, which has great pharmaceutical and medical benefits.

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confidence: 54%

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confidence: 68%

Section: Introductionmentioning

confidence: 99%

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confidence: 99%

mentioning

confidence: 99%

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Composition of fatty acids and sterols composition in brown shrimp Crangon crangon and herring Clupea harengus membras from the Baltic Sea

Mika

Gołębiowski

Skorkowski

et al. 2012

Oceanological and Hydrobiological Studies

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Determination of Fluoride Concentration in Antarctic Krill (Euphausia superba) using Dielectric Spectroscopy

Liu

Guo

et al. 2015

Bulletin Korean Chem Soc

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Krill Lecithin as Surfactant for Preparation of Oil/Water Nanoemulsions as Curcumin Carriers

Velasco

Rascón

Calvo

et al. 2021

Euro J Lipid Sci & Tech

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Curcumin is a component in Curcuma longa L. with documented bioactive properties but has low bioavailability. To overcome this problem, curcumin nanoemulsions are prepared employing omega-3-rich phospholipids from krill oil as a surfactant and serve as curcumin carrying systems. The phospholipids are obtained through aqueous (LAD) and ethanolic (LED) degumming processes. The data obtained shows that LAD has a recovery of 70.7 ± 0.51% (w/w) phospholipids, being more efficient than LED with 45.97 ± 1.27% (w/w). Also, a higher content of omega-3 fatty acids is found in LAD with 36 ± 2.14% (w/w). From the critical micellar concentration (CMC) as an assessment of emulsifying capability, it is found that the krill oil (KO), LAD, and LED has a CMC in the range 0.666-0.700 g L −1 . Two formulations with different surfactant levels are developed: experiment A with 9.5% and experiment B with 4.75% (w/w) of krill lecithin are obtained by aqueous degumming. In the formulation of nanoemulsions average particle sizes of 139 ± 2.5 and 142 ± 5.3 nm are produced for experiments A and B, respectively. These results indicate that krill lecithin is an omega-3 rich good surfactant which can be employed to encapsulate curcumin. Practical applications: An interest has emerged in the food industry to develop surfactants with nutritional value. Phospholipids are natural emulsifiers that are widely used to form nanoemulsions because of their elevated interfacial activity. Krill oil has been reported to be an important source of phospholipids and omega-3 fatty acids, which are mainly esterified to phospholipid moieties. Because of these properties, krill oil phospholipids could form micelles and function as carrier systems for bioactive compounds, thus increasing their permeability in the intestine. Consequently, the present work focused on obtaining a nanostructure using a natural surfactant that possesses fatty acids with nutritional value such as omega-3 fatty acids. This will provide an added value to the product obtained, as well as improve the bioavailability of non-polar bioactive compounds. The results obtained could justify the use of krill oil as a useful functional food additive.

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High levels of n−3 polyunsaturated fatty acids in Euphausia pacifica and its role as a source of docosahexaenoic and icosapentaenoic acids for higher trophic levels

Cited by 45 publications

References 62 publications

Composition of fatty acids and sterols composition in brown shrimp Crangon crangon and herring Clupea harengus membras from the Baltic Sea

Composition of fatty acids and sterols composition in brown shrimp Crangon crangon and herring Clupea harengus membras from the Baltic Sea

Determination of Fluoride Concentration in Antarctic Krill (Euphausia superba) using Dielectric Spectroscopy

Krill Lecithin as Surfactant for Preparation of Oil/Water Nanoemulsions as Curcumin Carriers

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