N-3 polyunsaturated fatty acids: An innovative strategy against obesity and related metabolic disorders, intestinal alteration and gut microbiota dysbiosis

Bellenger, Jérôme; Bellenger, Sandrine; Escoula, Quentin; Bidu, Célia; Narce, Michel

doi:10.1016/j.biochi.2019.01.017

Cited by 45 publications

(28 citation statements)

References 60 publications

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“…Strikingly, the phospholipids with PUFAs accounted for a very important abundance both in the total PLs and in the strongly affected lipids, highlighting their importance in salt‐dried fish product. It is well known that n3 PUFA phospholipids play very important roles in many human disorders such as reducing the risk of cardiovascular disease, hypertension, and allergies, and are also essential for brain and retina development (Bellenger, Bellenger, Escoula, Bidu, & Narce, ; Schuchardt, Huss, Stauss‐Grabo, & Hahn, ). But at the same time, the PUFAs are very easy to be oxidized and degraded to produce undesirable flavor, so it is very important to inhibit the oxidative degradation of these lipids during salt‐drying because it is related to many quality of final products.…”

Section: Resultsmentioning

confidence: 99%

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Yang

Cai

et al. 2019

J Food Process Preserv

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Twelve categories of polar lipids (PLs) were quantified in round scad and hairtail during salt‐drying with electrospray ionization‐tandem mass spectrometry based on lipidomics. The major species were phosphatidylcholine (PC), phosphatidylethanolamine (PE), and ether‐linked PC (ePC), accounting for 67.8%, 11.1%, and 9.7% of total PLs in the raw round scad respectively, and 74.3%, 7.3%, and 10.9% in raw hairtail. Among the 272 and 263 kinds of PLs molecules detected in the two raw fish respectively, only 125 and 94 PLs were strongly affected by salt‐drying, including 28 PCs, 23 PEs, 21 ePCs, 9 phosphatidylinositols (PIs), 14 phosphatidylserines/phosphatidic acids/phosphatidylglycerols (PSs/PAs/PGs), 12 lysophosphatidylcholines (LPCs), 5 lysophosphatidylethanolamines (LPEs), 9 ether‐linked PEs (ePEs), 4 sphingomyelins (SMs) in round scad, and 21 PCs, 17 PEs, 15 ePCs, 10 PIs, 7 PSs/PAs/PGs, 9 LPCs, 5 LPEs, 6 ePEs, 4 SMs in hairtail. Salt‐drying had a very different effect on the two fish. Ultimately, the total PLs content decreased slightly (p > .01) in salt‐dried round scad product while increased significantly in hairtail final product (p < .01). Practical applications The change of PLs caused by salt‐drying is closely related to the flavor and quality of fish products, and is very important for fish preservation and processing.

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Section: Resultsmentioning

confidence: 99%

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Yang

Cai

et al. 2019

J Food Process Preserv

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“…These results were associated with increased occludin expression, a tight junction protein, responsible for paracellular intestinal permeability regulation. Moreover, PUFA may influence lipid transportation through the intestinal barrier cells phospholipid membranes, by altering its structure, and therefore preventing the passage of endotoxins into the bloodstream (48,49) .…”

Section: Discussionmentioning

confidence: 99%

Effects of dietary fat quality on metabolic endotoxaemia: a systematic review

et al. 2020

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“…Many studies that emerged in recent years had focused on the positive effects of n-3 polyunsaturated fatty acids on human health (principally eicosapentaenoic acid and docosahexaenoic acid) (Montaño et al, 2001;Moyad, 2005;Wertz, 2009;Sekikawa et al, 2015;Bellenger et al, 2019). United Kingdom Scientific Advisory Committee on Nutrition (UK SACN, 2004) has reported that almost 300 grams of fish should be consumed per person per week for a healthy life.…”

Section: Discussionmentioning

confidence: 99%

Determination of Fish Consuming Habits of Vocational School Students from Different Families

Arslan

2019

Marine Science and Technology Bulletin

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In this study, the fish consuming habits of the university students of Narman Vocational School of Atatürk University in Erzurum city were studied. The data was determined by face-to-face questions asked to the 269 participants and then subjected to statistical analyses by using Chi-square independence test. The data were commended by giving in the form of tables. The results were handed by evaluating the answers given by the participants about their monthly incomes, yearly fish consumption, fish supplying way, fish prices, the kinds of consumed fish, fish cooking form and the seasonal changing of fish consumption. According to results of the study, while people aged less than 21 years consume 60% of their annual fish consumption during the summer months, this rate was determined as 31.1% for people aged between 21 and 30. It was understood that while 29.8% of the participants whose incomes were lower than 300 Turkish Liras (TRY) consumed fish once a month, this rate was 54.3% for the participants whose income levels were more than 1200 TRY. While 41.7% of the participants whose income levels were between 900-1200 TRY were cooking fish by frying method, for the other participants whose income levels were more than 1200 TRY this rate was 62.9%.

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N-3 polyunsaturated fatty acids: An innovative strategy against obesity and related metabolic disorders, intestinal alteration and gut microbiota dysbiosis

Cited by 45 publications

References 60 publications

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Effects of dietary fat quality on metabolic endotoxaemia: a systematic review

Determination of Fish Consuming Habits of Vocational School Students from Different Families

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