Rapana venosa consumption improves the lipid profiles and antioxidant capacities in serum of rats fed an atherogenic diet

Leontowicz, Maria; Leontowicz, Hanna; Namieśnik, Jacek; Apak, Reşat; Barasch, Dinorah; Nemirovski, Alina; Moncheva, Snejana; Goshev, Ivan; Trakhtenberg, Simon; Gorinstein, Shela

doi:10.1016/j.nutres.2015.05.003

Cited by 9 publications

(9 citation statements)

References 33 publications

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“…Previously, Leontowicz et al. (2015) noted that diets prepared using R. venosa meal reduced serum lipid levels in rats, which is consistent with our findings. In another study, Karapanagiotidis et al.…”

Section: Discussionsupporting

confidence: 93%

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Incorporation of Rapa Whelk (Rapana venosa) meal in diets for rainbow trout (Oncorhynchus mykiss) fry

Şahin¹,

Ergün²

2020

Aquac. Res.

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Section: Discussionsupporting

confidence: 93%

“…For instance, Leontowicz et al. (2015) investigated whether R. venosa incorporated diets had any effect on serum ALP activities of rats, and they noted that the activity values obtained at the end of the trial were similar. In another example Xu et al.…”

Section: Discussionmentioning

confidence: 99%

Incorporation of Rapa Whelk (Rapana venosa) meal in diets for rainbow trout (Oncorhynchus mykiss) fry

Şahin¹,

Ergün²

2020

Aquac. Res.

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“…In traditional Chinese medicine, the different body parts of Rv including soft body, shell and operculum have a long history. In addition, Leontowicz et al (2015) found that the supplementation of Rv to the atherogenic diets improved the lipid profiles and the antioxidant status in serum of rats. However, there have been no reports on the antioxidant activity of Rv hydrolysates during and after simulated gastrointestinal (GI) digestion.…”

Section: Introductionmentioning

confidence: 98%

Antioxidant activities of Rapana venosa meat and visceral mass during simulated gastrointestinal digestion and their membrane ultrafiltration fractions

Luo

Xing

Wang

et al. 2017

Int J of Food Sci Tech

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Summary Rapana venosa (Rv) is an abundant marine snail resource with high content of protein. The antioxidant activities of Rv meat and visceral mass during simulated gastrointestinal (GI) digestion and their membrane ultrafiltration fractions were evaluated. Results indicated that visceral mass possessed stronger antioxidant activities than meat. The simulated GI digestion increased the hydroxyl radical scavenging activity while decreased the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) scavenging activity and reducing power. After membrane ultrafiltration, there were three fractions, that is molecular weight (MW) > 10 kDa, MW 3.5–10 kDa and MW < 3.5 kDa. Fractions with MW > 10 kDa and MW < 3.5 kDa showed the highest hydroxyl, DPPH radical scavenging activity, respectively. Fractions with MW 3.5–10 kDa and MW > 10 kDa showed the highest reducing power for meat and visceral mass, respectively. Rv hydrolysates exhibited significantly higher hydroxyl radical scavenging activity than the positive control vitamin C (Vc) and may serve as useful ingredients for application in food industry nutritional products.

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“…Rapana venosa is not active during the winter months when is usually buried in the bottom sediments [3]. Studies show that Rapana venosa consumption improves the lipid profiles and antioxidant capacities in serum of rats fed an atherogenic diet [4], however authors conclude that more detailed investigations are needed to identify and to determine the effects of separate bioactive ingredients of the species in prevention of atherosclerosis. The most abundant fatty acids in Rapana venosa lipids are palmitic (C16:0), eicosapentaenoic (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3) [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Lipid composition of raw and cooked Rapana venosa from the Black Sea

Merdzhanova

Panayotova

Dobreva

et al. 2018

Ovidius University Annals of Chemistry

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Rapana venosa is an edible mollusc with nutritional and economic importance. There is limited information about its lipid composition. The aim of the present study is to provide information about lipid composition, fatty acid profiles, fat soluble vitamins and cholesterol content of raw and cooked Rapana venosa. Cooking did not affect the ratio of lipid classes, but fatty acids composition varied significantly. Considerable variations were observed in fatty acid distribution of total lipids and neutral lipids. Fatty acid groups of phospholipids remained unaffected by temperature treatment. The most abundant fatty acids in all lipid classes of raw and cooked specimens were palmitic acid (C16:0) and eicosapentaenoic acid (C20:5n-3). The sum of omega-3 polyunsaturated fatty acids (PUFA) was higher than omega-6 PUFA in all lipid fractions. The results of the present study showed that cooking process affected cholesterol, fat soluble vitamins and carotenoids content differently. Larger variations were observed for vitamin A, β-carotene and astaxanthin and to lesser for vitamin E. Cholesterol and vitamin D3 were also affected by the thermal stress. The present study revealed that Rapana venosa meat could be a good source of high quality nutritional lipids, which are well preserved even after culinary treatment

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Rapana venosa consumption improves the lipid profiles and antioxidant capacities in serum of rats fed an atherogenic diet

Cited by 9 publications

References 33 publications

Incorporation of Rapa Whelk (Rapana venosa) meal in diets for rainbow trout (Oncorhynchus mykiss) fry

Incorporation of Rapa Whelk (Rapana venosa) meal in diets for rainbow trout (Oncorhynchus mykiss) fry

Antioxidant activities of Rapana venosa meat and visceral mass during simulated gastrointestinal digestion and their membrane ultrafiltration fractions

Lipid composition of raw and cooked Rapana venosa from the Black Sea

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