Lipides polaires marins

Fanni, Jacques; Linder, Michel; Parmentier, Michel

doi:10.1051/ocl.2004.0142

Cited by 3 publications

(3 citation statements)

References 28 publications

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“…Even the amount of PoL agrees by and large with the data from other authors (Kolakowska et al, ), ranging between 300 and 500 mg/100 g of flesh (see Table ). The lack of significant seasonal variation in PoL content confirms that the variations in TL detected in the course of the year should be mostly attributable to cyclical variations of NL, as reported by other authors (Fanni et al, ). As far as we know, this is one of the very few studies reporting seasonal changes of PoL fatty acids of blue‐back fish from the Adriatic Sea; therefore, the comparison with the literature data is fragmented and incomplete.…”

Section: Discussionsupporting

confidence: 86%

“…The proportions of PoL (g/100 g of TL) did not differ from those reported in the literature (De Leonardis and Macciola, 2004;Fanni et al, 2004;Shahidi and Miraliakbari, 2006): the highest values of PoL were detected during the "lean period," when the amount of NL in the flesh decreases in favor of gonadal maturation. Even the amount of PoL agrees by and large with the data from other authors (Kolakowska et al, 2006), ranging between 300 and 500 mg/100 g of flesh (see Table 1).…”

Section: Seasonal Effect On Pol Content and Fapmentioning

confidence: 48%

“…NL mainly consist of triacylglycerols, storage lipids used for energy purposes, for the maturation of gametes during the breeding season and as a temporary polyunsaturated fatty acid (PUFA) reservoir which can be forwarded to structural lipids or directed to specific metabolic pathways (Varljen et al, ). The PoL include mainly phospholipids (PL) (De Leonardis and Macciola, ; Fanni et al, ), important structural components of cell membranes and eicosanoid precursors. The FAP of NL seems to depend mainly on the quality and availability of dietary intake and on the reproductive status of the subject, while the PoL fraction is less representative of dietary composition and can vary mainly due to environmental conditions such as temperature and salinity (Cordier et al, ).…”

Section: Introductionmentioning

confidence: 99%

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Season and Cooking May Alter Fatty Acids Profile of Polar Lipids from Blue‐Back Fish

Farabegoli

Nesci

Ventrella

et al. 2019

Lipids

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Polar lipids (PoL) represent a new promising dietary approach in the prevention and treatment of many human diseases, due to their potential nutritional value and unique biophysical properties. This study investigates the effects of catching season and oven baking on the fatty acid profiles (FAP) of PoL in four species of blue‐back fish widely present in the North Adriatic Sea: anchovy (Engraulis encrasicholus), sardine (Sardina pilchardus), sprat (Sprattus sprattus), and horse mackerel (Trachurus trachurus). PoL levels (427–652 mg/100 g flesh) varied among the four species, with no significant seasonal variations within species. FAP of raw fillets were particularly high in polyunsaturated fatty acid (PUFA), especially docosahexaenoic acid (DHA) and EPA; total PUFA was constant in all species throughout the year, while long‐chain n‐3 polyunsaturated fatty acid (n‐3 PUFA) rose in spring (except in sprat), especially due to the contribution of DHA. The FAP response for PoL to oven baking was species‐specific and, among n‐3 PUFA, DHA exhibited the greatest heat resistance; the influence of oven baking on FAP was found to be correlated with the catching season, especially for anchovy and sardine, while sprat PoL were not affected by cooking processes. The four species analyzed in this study presented very low n‐6/n‐3 fatty acid ratios and highly favorable nutritional indices, emphasizing their PoL qualities and promoting their role in increasing human n‐3 PUFA intake. The four species can be considered as superior sources of n‐3 PUFA and can be employed as supplements in functional food manufacturing and in pharmaceutical and cosmetic industries.

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Section: Discussionsupporting

confidence: 86%

Section: Seasonal Effect On Pol Content and Fapmentioning

confidence: 48%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Season and Cooking May Alter Fatty Acids Profile of Polar Lipids from Blue‐Back Fish

Farabegoli

Nesci

Ventrella

et al. 2019

Lipids

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Apports en DHA (acide gras oméga-3) par les poissons et les fruits de mer consommés en France

Bourre

Paquotte²

2007

OCL

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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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Lipides polaires marins

Cited by 3 publications

References 28 publications

Season and Cooking May Alter Fatty Acids Profile of Polar Lipids from Blue‐Back Fish

Season and Cooking May Alter Fatty Acids Profile of Polar Lipids from Blue‐Back Fish

Apports en DHA (acide gras oméga-3) par les poissons et les fruits de mer consommés en France

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

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