Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification

Lu, Fung Sieng Henna; Nielsen, Nina Skall; Baron, Caroline P.; Jacobsen, Charlotte

doi:10.1080/10408398.2014.925422

Cited by 50 publications

(17 citation statements)

References 106 publications

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“…At present, PLs applications are entering a new area in the food industry, mainly as an ingredient for food fortification. PLs may serve important functions within the functional food segment due to their: (a) emulsifying properties; (b) ability to supplement n -3 FAs such as 20:5( n -3); (c) enhanced bioavailability of PUFA; and (d) intrinsic beneficial nutritional effects [ 30 ]. PLs can be used as natural emulsifiers that facilitate the digestion and absorption of fatty acids, cholesterol and other lipophilic nutrients [ 21 ].…”

Section: Resultsmentioning

confidence: 99%

“…Glycolipids are associated with potential health benefits and that can be used as food and feed, as well as for a number of biotechnological applications [ 13 , 25 , 26 ]. Phospholipids have been referred as not only a superior nutritional source of n -3 PUFAs for functional food industries, but also for pharmaceutical applications due to the beneficial effects on the central nervous system and their antitumoral properties [ 27 , 28 , 29 , 30 ]. These molecules are also used as vehicles or carriers in dermatologic delivery systems and skin moisturizing products in the cosmetics industry [ 27 ].…”

Section: Introductionmentioning

confidence: 99%

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High-Resolution Lipidomics of the Early Life Stages of the Red Seaweed Porphyra dioica

et al. 2018

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Porphyra dioica is a commercial seaweed consumed all over the world, mostly in the shape of nori sheets used for “sushi” preparation. It is a well-known part of the Asian diet with health benefits, which have been associated, among others, to the high levels of n-3 and n-6 fatty acids in this red alga. However, other highly valued lipids of Porphyra are polar lipids that remain largely undescribed and can have both nutritional value and bioactivity, thus could contribute to the valorization of this seaweed. In this context, the present work aims to identify the lipidome of two life cycle stages of the Atlantic species Porphyra dioica: the early life stage conchocelis produced in an indoor-nursery, and young blades produced outdoors using an integrated multitrophic aquaculture (IMTA) framework. Both the blades (gametophyte) and conchocelis (sporophyte) are commercialized in the food and cosmetics sectors. Liquid chromatography coupled to Q–Exactive high resolution-mass spectrometry (MS) platform was used to gain insight into the lipidome of these species. Our results allowed the identification of 110 and 100 lipid molecular species in the lipidome of the blade and conchocelis, respectively. These lipid molecular species were distributed as follows (blade/conchocelis): 14/15 glycolipids (GLs), 93/79 phospholipids (PLs), and 3/6 betaine lipids. Both life stages displayed a similar profile of GLs and comprised 20:4(n-6) and 20:5(n-3) fatty acids that contribute to n-3 and n-6 fatty acid pool recorded and rank among the molecular species with higher potential bioactivity. PLs’ profile was different between the two life stages surveyed, mainly due to the number and relative abundance of molecular species. This finding suggests that differences between both life stages were more likely related with shifts in the lipids of extraplastidial membranes rather than in plastidial membranes. PLs contained n-6 and n-3 precursors and in both life stages of Porphyra dioica the n-6/n-3 ratio recorded was less than 2, highlighting the potential benefits of using these life stages in human diet to prevent chronic diseases. Atherogenic and thrombogenic indexes of blades (0.85 and 0.49, respectively) and conchocelis (0.34 and 0.30, respectively) are much lower than those reported for other Rhodophyta, which highlights their potential application as food or as functional ingredients. Overall, MS-based platforms represent a powerful tool to characterize lipid metabolism and target lipids along different life stages of algal species displaying complex life cycles (such as Porphyra dioica), contributing to their biotechnological application.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

High-Resolution Lipidomics of the Early Life Stages of the Red Seaweed Porphyra dioica

et al. 2018

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“…In addition, the use of marine PLs for food fortification is a challenge due to the complex nature of the degradation products that are formed during the handling and storage of marine PLs. Therefore, stabilisation of marine PLs in food systems with the addition of natural antioxidants should be further investigated [ 218 ]. For example, the combination of tocopherol, ascorbic acid, and lecithin has a higher protective effect on PUFAs than tocopherol, ascorbic acid, or lecithin individually [ 219 ].…”

Section: Marine Originmentioning

confidence: 99%

Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties

2017

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In this review paper, the latest literature on the functional properties of phospholipids in relation to inflammation and inflammation-related disorders has been critically appraised and evaluated. The paper is divided into three sections: Section 1 presents an overview of the relationship between structures and biological activities (pro-inflammatory or anti-inflammatory) of several phospholipids with respect to inflammation. Section 2 and Section 3 are dedicated to the structures, functions, compositions and anti-inflammatory properties of dietary phospholipids from animal and marine sources. Most of the dietary phospholipids of animal origin come from meat, egg and dairy products. To date, there is very limited work published on meat phospholipids, undoubtedly due to the negative perception that meat consumption is an unhealthy option because of its putative associations with several chronic diseases. These assumptions are addressed with respect to the phospholipid composition of meat products. Recent research trends indicate that dairy phospholipids possess anti-inflammatory properties, which has led to an increased interest into their molecular structures and reputed health benefits. Finally, the structural composition of phospholipids of marine origin is discussed. Extensive research has been published in relation to ω-3 polyunsaturated fatty acids (PUFAs) and inflammation, however this research has recently come under scrutiny and has proved to be unreliable and controversial in terms of the therapeutic effects of ω-3 PUFA, which are generally in the form of triglycerides and esters. Therefore, this review focuses on recent publications concerning marine phospholipids and their structural composition and related health benefits. Finally, the strong nutritional value of dietary phospholipids are highlighted with respect to marine and animal origin and avenues for future research are discussed.

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“…However, it should be noted that in the fish matrix there can be complex molecular interactions. For example, in the presence of secondary lipid oxidation products (aldehydes) oxidative deamination of α-amino acids in proteins (Strecker degradation) can occur resulting in formation of Strecker aldehydes (Zamora & Hidalgo, 2011;Lu, Nielsen, Baron, & Jacobsen, 2017). In this study, we could quantify the volatiles 3-methylbutanal and 2-methylbutanal as well as benzaldehyde which have been reported to be strecker aldehydes in sea foods containing primary amine groups (Lu, Bruheim, Haugsgjerd, & Jacobsen, 2014;Thomsen et al, 2013).…”

Section: Lipid Peroxidation and Volatile Componentsmentioning

confidence: 99%

Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun‐dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania

Chaula

Laswai

Chove

et al. 2019

Food Science & Nutrition

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Small indigenous fish species play a significant role in food and nutritional security of poor communities in developing countries. Sardines ( Rastrineobola argentea ) are fish species of Lake Victoria known to be a good source of health‐promoting omega‐3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Sun‐dried products suffer from characteristic off‐flavor due to lipid oxidation which discourage product consumption and limit diversification. This study investigated the use of clove ( Syzygium aromaticum ) and seaweed ( Kappaphycus alvarezii) water extracts as natural antioxidants to impede lipid oxidation in sun‐dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products, and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, and iron (Fe 2+ ) chelating ability. Results showed that 5, 10, and 20 g/L clove extracts significantly reduced peroxidation in sun‐dried sardines by 38.7%, 54.6%, and 56%, respectively. Clove extracts resulted in higher retention of omega‐3 fatty acids and lower concentrations of secondary lipid oxidation products as opposed to seaweed counterpart. This research has demonstrated feasibility of pretreating whole, omega‐3‐rich small sardines with natural antioxidants to avert lipid oxidation during sun drying.

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Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food fortification

Cited by 50 publications

References 106 publications

High-Resolution Lipidomics of the Early Life Stages of the Red Seaweed Porphyra dioica

High-Resolution Lipidomics of the Early Life Stages of the Red Seaweed Porphyra dioica

Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties

Effect of clove (Syzygium aromaticum) and seaweed (Kappaphycus alvarezii) water extracts pretreatment on lipid oxidation in sun‐dried sardines (Rastrineobola argentea) from Lake Victoria, Tanzania

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