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

Lordan, Ronan; Τσούπρας, Αλέξανδρος

doi:10.3390/molecules22111964

Cited by 216 publications

(219 citation statements)

References 236 publications

(327 reference statements)

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“…The chemical structure of lipids has been reported to influence n-3 PUFA bioavailability [1]. It is well-documented that the n-3 PUFA-TAG is hydrolyzed into free fatty acids and sn-2-MAG by pancreatic lipase in the intestinal lumen [17].…”

Section: Discussionmentioning

confidence: 99%

“…Phosphatidylglycerol (PG) is a naturally occurring phospholipid (PL) with glycerol as a negatively charged polar head group. PG is found in bacteria as a major PL; in plants and mammals, PG is also detected as a minor PL with a varied fatty acid composition [1]. Furthermore, in several species of microalgae, n-3 polyunsaturated fatty acid (PUFA) binding PG (n-3 PUFA-PG) was contained, and was even found to be a major lipid component [2,3].…”

Section: Introductionmentioning

confidence: 99%

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The Effect of n-3 PUFA Binding Phosphatidylglycerol on Metabolic Syndrome-Related Parameters and n-3 PUFA Accretion in Diabetic/Obese KK-Ay Mice

et al. 2019

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n-3 Polyunsaturated fatty acid binding phospholipids (n-3 PUFA-PLs) are known to be potent carriers of n-3 PUFAs and provide health benefits. We previously prepared n-3 PUFA binding phosphatidylglycerol (n-3 PUFA-PG) by phospholipase D-mediated transphosphatidylation. Because PG has excellent emulsifiability, n-3 PUFA-PG is expected to work as a functional molecule with properties of both PG and n-3 PUFAs. In the present study, the health benefits and tissue accretion of dietary n-3 PUFA-PG were examined in diabetic/obese KK-Ay mice. After a feeding duration over 30 days, n-3 PUFA-PG significantly reduced the total and non-HDL cholesterols in the serum of diabetic/obese KK-Ay mice. In the mice fed n-3 PUFA-PG, but not n-3 PUFA-TAG, hepatic lipid content was markedly alleviated depending on the neutral lipid reduction compared with the SoyPC-fed mice. Further, the n-3 PUFA-PG diet increased eicosapentaenoic acid and docosahexaenoic acid (DHA) and reduced arachidonic acid in the small intestine, liver, perirenal white adipose tissue, and brain, and the ratio of the n-6 PUFAs to n-3 PUFAs in those tissues became lower compared to the SoyPC-fed mice. Especially, the DHA level was more significantly elevated in the brains of n-3 PUFA-PG-fed mice compared to the SoyPC-fed mice, whereas n-3 PUFA-TAG did not significantly alter DHA in the brain. The present results indicate that n-3 PUFA-PG is a functional lipid for reducing serum and liver lipids and is able to supply n-3 PUFAs to KK-Ay mice.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Effect of n-3 PUFA Binding Phosphatidylglycerol on Metabolic Syndrome-Related Parameters and n-3 PUFA Accretion in Diabetic/Obese KK-Ay Mice

et al. 2019

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“…These diets do not necessarily demonstrate a decreased risk of CVD. Generally it is accepted that the replacement of saturated fat by polyunsaturated fatty acids (PUFA) in the diet is associated with a reduced risk of CVD [ 52 ], however this is still disputed by some due to insufficient evidence [ 53 , 54 ], which has been highlighted in recent reviews [ 53 , 55 ]. While the substitution of SFA with monounsaturated fatty acids or high-glycaemic index food remains less clear [ 52 , 56 ].…”

Section: Saturated Fat Cholesterol and Dairy Productsmentioning

confidence: 99%

“…The size of circulating LDL particles is also a major risk factor for CVD, which dietary cholesterol has the ability to reduce [ 66 ]. Controversy also surrounds the consumption of eggs due to their high cholesterol content, even though egg intake is associated with a number of benefits against CVD [ 53 , 78 ]. However it was researchers in this field that highlighted the need to review dietary cholesterol recommendations [ 66 ].…”

Section: Saturated Fat Cholesterol and Dairy Productsmentioning

confidence: 99%

“…Low-grade inflammation is the key biological phenomenon underpinning the development and progression of CVD, metabolic syndrome and T2DM. The initiation and resolution of the inflammatory response involves the complex and coordinated expression of inflammatory compounds, which induce a myriad of physiological processes, ranging from local vascular response to systemic responses affecting the whole organism [ 53 ]. During atherosclerosis, circulating inflammatory mediators actively contribute to vascular and atheromatous change [ 53 , 145 ].…”

Section: Anti-inflammatory Properties Of Dairy Productsmentioning

confidence: 99%

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Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

Lordan

Τσούπρας

Mitra³

2018

Foods

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210

137

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Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health.

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