Tilapia can be a Beneficial n-3 LC-PUFA Source due to Its High Biosynthetic Capacity in the Liver and Intestine

Abstract

To assess whether farmed tilapia can be a beneficial n-3 long-chain polyunsaturated fatty acid (LC-PUFA) source for human health, four diets with linoleic acid (LA) to α-linolenic acid (ALA) ratios at 9, 6, 3, and 1 were prepared to feed juveniles for 10 weeks, and the LC-PUFA biosynthetic characteristics in the liver, intestine, and brain and the muscular quality were analyzed. It was shown that the n-3 LC-PUFA levels of the intestine and liver increased in a parallel pattern with the dietary ALA levels. Correspondingly, in the fish fed diet with high ALA levels, the mRNA levels of genes related to LC-PUFA biosynthesis including fads2, elovl5, and pparα in the intestine and elovl5 in the liver were increased, and the muscular n-3 LC-PUFA levels and textures were improved. The results demonstrated that tilapia intestine and liver possess high n-3 LC-PUFA biosynthetic capacity, which suggests that farmed tilapia can be a beneficial n-3 LC-PUFA source.

Dietary DHA Enhanced the Textural Firmness of Common Carp (Cyprinus carpio L.) Fed Plant-Derived Diets through Restraining FoxO1 Pathways

“…The morphological parameter was evaluated by hepatosomatic index (HSI), viscerosomatic index (VSI), and condition factor (CF). These above parameters were assessed using standard formulations as previously reported [ 13 ].…”

“…According to the common method, as previously reported [ 13 ], the lipid of diets and muscle was separated through a mixture of chloroform and methanol with a volume ratio of 2:1., and then transesterification was performed with boron trifluoride etherate to prepare fatty acid methyl esters (FAME). Finally, the FAME was dissolved in n-hexane and separated by gas chromatography (Agilent Technologies Inc., Palo Alto, CA, USA), as previously described [ 13 ].…”

Indexing of Fatty Acids in Poultry Meat for Its Characterization in Healthy Human Nutrition: A Comprehensive Application of the Scientific Literature and New Proposals

“…It is well known that Long-Chain n-3 PUFAs (LC-PUFAs) are found predominantly in oily fish, but their consumption is declining [ 8 ], as well as that of all meats, with the exception of poultry, which has increased in consumption by 73% in the last 30 years [ 9 ]. From a nutritional point of view, comparing the n-3 PUFA content of poultry meat with that of mammal livestock, it seemingly has lower levels of n-3 and higher levels of n-6 [ 5 ], but it is also true that the fatty acid composition of poultry could easily be modified through feeding or management strategies [ 3 , 10 , 11 ]. In this scenario, organic or extensive rearing systems of poultry improve in the consideration of consumers, such as respect for animal welfare, environmental sustainability and food quality, due to the richness of some bioactive compounds, including n-3 PUFAs [ 9 , 12 , 13 ].…”

Encapsulated Microstructures of Beneficial Functional Lipids and Their Applications in Foods and Biomedicines

“…1−3 Especially, edible oils containing omega 3-polyunsaturated fatty acids (PUFAs), such as docosapentaenoic acid (DPA), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA), act in the prevention and alleviation of metabolic syndrome, regulating vascular hyperreactivity and immune responses, etc. 4,5 These lipids with the ability to regulate biological functions are called beneficial functional lipids. According to dietary recommendations by the World Health Organization (WHO), the minimum intake of omega-3 fatty acids necessary to induce primary prevention of cardiovascular diseases in adult individuals corresponds to 0.5−2% energy (%E)/day of EPA/DHA combination.…”

“…As an indispensable component of the human diet and animal life, edible oils not only supply energy buy also are a significant source of essential fatty acids, especially those that cannot be synthesized in humans. − Especially, edible oils containing omega 3-polyunsaturated fatty acids (PUFAs), such as docosapentaenoic acid (DPA), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA), act in the prevention and alleviation of metabolic syndrome, regulating vascular hyper-reactivity and immune responses, etc. , These lipids with the ability to regulate biological functions are called beneficial functional lipids. According to dietary recommendations by the World Health Organization (WHO), the minimum intake of omega-3 fatty acids necessary to induce primary prevention of cardiovascular diseases in adult individuals corresponds to 0.5–2% energy (% E )/day of EPA/DHA combination. − Products rich in beneficial functional lipids have been developed for low-intake populations in the food and biomedicine industries.…”