Marine Phospholipids from Fishery By‐Products Attenuate Atherosclerosis

Abstract

In this study, the anti‐atherosclerotic properties of three marine phospholipids (MPLs) extracts from fishery by‐products including codfish roe, squid gonad, and shrimp head are verified. Their effects on key factors involved in atherosclerosis are examined and compared to explore whether the differences in their constitutions lead to the differences in the function. All three MPLs dampen oxidation of low‐ density lipoproteins (LDL) in vitro. Treating RAW264.7 macrophages and HUVECs endothelial cells with each MPLs ranging 10–100 µg mL−1 does not decrease cell viability, yet ox‐LDL caused cytotoxicity of both cells are alleviated by 50 or 100 µg mL−1 MPLs treatment. In addition, the three MPLs reduce ox‐LDL induced macrophage foam‐like transition, mainly through inhibition of lipid uptake. Of the three MPLs, the one from squid gonad exhibits the best effect. On the other hand, all three MPLs modulate inflammatory responses, equally, by inhibiting the adhesion of monocytes to endothelial cells, and decreasing secretion of pro‐inflammatory cytokines IL‐6 and MCP‐1. Using a high‐cholesterol diet induced zebrafish model, it is found that all three MPLs, especially the one from squid gonad, alleviates cholesterol accumulation in early plaques, and decreases total cholesterol as well as lipid peroxide in vivo. Practical Applications: As a way of making the best of the increasingly scarce marine resources, valuable lipid components can be recovered from by‐products and wastes from the fishery industry. Here, we tested the anti‐atherosclerotic effects and the mechanisms of three MPLs extracted from codfish roe, squid gonad, and shrimp head. Our study provides further evidence that marine phospholipids extracted from fishery by‐products could protect against atherosclerosis, and helps to elucidate the structure‐function relationship of MPLs.

Functional Foods and Their Implications for Health Promotion

“…Indeed, polar lipids (phospholipids, sphingolipids, and glycolipids) are present in fish, shellfish, and algae (Shiels et al, 2021). Polar lipids have been associated with a potential cardioprotective effect by exerting antiinflammatory , antithrombotic effects (Dwivedi & Pomin, 2020), and antiatherosclerotic effects (Liu et al, 2021) that are not significantly affected by cooking (Nomikos et al, 2006;Redfern et al, 2021). One potential mechanism that may explain some of the observed cardioprotective effects of fish or fish oil consumption may be mediated by the platelet-activating factor (PAF).…”