Traditional and novel sources of long-chain omega-3 fatty acids

Demets, Robbe; Foubert, Imogen

doi:10.1016/b978-0-12-821391-9.00013-2

Cited by 7 publications

(10 citation statements)

References 87 publications

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“…Omega-3 polyunsaturated fatty acids (n-3 PUFAs) are a class of fatty acids with more than one double bound, or unsaturation, in which the first double bound is located between the third and the fourth carbon atom, starting from the terminal methyl group. It is well-accepted that EPA and DHA are endogenously biosynthesized at very low rates by humans and fish species ( 1 , 2 ); therefore, diet constitutes an essential source to incorporate those marine lipids either for humans or fish species.…”

Section: Marine Lipids: Structure Distribution and Physiological Acti...mentioning

confidence: 99%

Immunomodulatory effect of marine lipids on food allergy

Abril,

Carrera,

Pazos

2023

Front. Nutr.

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Seafood is highly enriched in n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFAs), particularly eicosapentaenoic acid (EPA, 20:5 n-3) and docosahexaenoic acid (DHA, 22:6 n-3), in contrast to the ultra-processed foods included in the modern Western diet that have high levels of n-6 linoleic acid (LA, 18:2 n-6), precursor for the pro-inflammatory n-6 arachidonic acid (ARA, 20:4 n-6). The capacity of marine lipids to reduce plasmatic triglycerides and blood pressure have been well-described. Moreover, recent studies have also raised evidence of a potential regulatory action of marine lipids on inflammation, the immune system, and food allergy (FA). FA is considered one of the main concerns to become life threatening in food safety. The prevalence of this emerging global problem has been increasing during the last two decades, especially in industrialized countries. About a 6-8% of young children and 2-4% of adults is estimated to be affected by FA. The main objective of the current study is to update the existing knowledge, but also the limitations, on the potential impact of marine lipids and their lipid mediators in regulating immunity, inflammation, and ultimately, food allergies. In particular, the focus is on the effect of marine lipids in modulating the key factors that control the sensitization and effector phases of FA, including gut microbiota (GM), inflammation, and immune system response. Results in animal models highlight the positive effect that consuming marine lipids, whether as a supplement or through seafood consumption, may have a relevant role in improving gut dysbiosis and inflammation, and preventing or reducing the severity of FA. However, more systematic studies in humans are needed to optimize such beneficial actions to each particular FA, age, and medical condition to reach an effective clinical application of marine lipids to improve FAs and their outcomes.

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Section: Marine Lipids: Structure Distribution and Physiological Acti...mentioning

confidence: 99%

Immunomodulatory effect of marine lipids on food allergy

Abril,

Carrera,

Pazos

2023

Front. Nutr.

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“…As a novel source of omega-3 long chain polyunsaturated fatty acids (n-3 LC-PUFA), 3 some of which have proven health benefits, 4,5 they help to reduce pressure on the fish stocks for food applications. 6 Moreover, biofuel can be produced from microalgal lipids and is a greener alternative for fossil fuels, although currently not profitable. 7,8 The highest lipid content is obtained when microalgae are grown under unfavourable growth conditions such as nutrient or light limitations, saline stress, etc.…”

Section: Introductionmentioning

confidence: 99%

Visualisation of microalgal lipid bodies through electron microscopy

Verwee,

Van de Walle,

De Bruyne

et al. 2024

Journal of Microscopy

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In this study, transmission electron microscopy (TEM) and cryo‐scanning electron microscopy (cryo‐SEM) were evaluated for their ability to detect lipid bodies in microalgae. To do so, Phaeodactylum tricornutum and Nannochloropsis oculata cells were harvested in both the mid‐exponential and early stationary growth phase. Two different cryo‐SEM cutting methods were compared: cryo‐planing and freeze‐fracturing. The results showed that, despite the longer preparation time, TEM visualisation preceded by cryo‐immobilisation allows a clear detection of lipid bodies, and is preferable to cryo‐SEM. Using freeze‐fracturing, lipid bodies were rarely detected. This was only feasible if crystalline layers in the internal structure, most likely related to sterol esters or di‐saturated triacylglycerols, were revealed. Furthermore, lipid bodies could not be detected using cryo‐planing. Cryo‐SEM is also not the preferred technique to recognise other organelles besides lipid bodies, yet it did reveal chloroplasts in both species and filament‐containing organelles in cryo‐planed Nannochloropsis oculata samples.This article is protected by copyright. All rights reserved Lipid bodies are cellular organelles, which serve as a storage for lipids inside the cell. Microalgae can accumulate up to more than 50% of their dry weight as lipids. These lipids can be of interest for application in the production of biofuel and for application in food products. Certain microalgae can grow fast and have a high yield, making them an interesting alternative lipid source. The amount of lipids in microalgae increases when the cells are grown under unfavourable conditions such as nutrient limitation. The goal of this study was to compare advanced microscopy techniques to visualise lipid bodies in two different microalgae species. The first technique is transmission electron microscopy (TEM), whereby samples are high‐pressure frozen, freeze‐substituted and cut into thin slices before visualisation. The second technique is cryo‐scanning electron microscopy (cryo‐SEM), preceded by two different cutting methods to reveal the sample's inner structure. After being quickly frozen, samples are either roughly broken (freeze‐fractured) or cut with a sharp knife to obtain a flat surface (cryo‐planing). For each microalgae species, cells in the mid‐exponential and early stationary growth phase were examined, lipid bodies are expected to be more numerous in the latter ones. The results showed that TEM visualisation preceded by cryo‐immobilisation allows the detection of lipid bodies, and is preferable to cryo‐SEM, despite the longer preparation time. Using freeze‐fracturing, only occasionally a few lipid bodies were detected as the fracturing plane needs to cross the lipid bodies revealing the internal structure (layers), which is necessary for lipid body identification. Cryo‐planing was not useful for lipid body detection in these samples as this technique resulted in flat cell surfaces. In addition, TEM reveals the highest amount of other cell organelles while cryo‐SEM could only reveal chloroplasts and filament‐containing organelles. Our findings could help other researchers in choosing an appropriate electron microscopy technique for visualising lipid bodies in biological samples or the microstructure of food matrices.

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“…However, a significant majority of the world’s population (81.1%) consumes a lower daily intake than the recommended value (250 mg) [ 14 ]. The main sources of EPA and DHA are marine animals and plants [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

“…Fish oil is one of the most conspicuous natural sources of PUFAs including EPA and DHA [ 15 , 16 ]. The EPA and DHA content can reach 35% depending on the fish species [ 14 ]. Thus, food fortification with fish oil is valuable for increasing the consumption of omega-3 PUFAs.…”

Section: Introductionmentioning

confidence: 99%

Ethyl Cellulose-Core, OSA Starch-Shell Electrosprayed Microcapsules Enhance the Oxidative Stability of Loaded Fish Oil

Fallahasghari,

Stubbe,

Chronakis

et al. 2024

Nanomaterials

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The encapsulation and the oxidative stability of cod liver fish oil (CLO) within coaxial electrosprayed (ethyl cellulose/CLO) core–(octenyl succinic anhydride, OSA-modified starch) shell, and monoaxial electrosprayed ethyl cellulose/CLO microcapsules were investigated. Core–shell (H-ECLO) and monoaxial (ECLO) electrosprayed microcapsules with an average diameter of 2.8 ± 1.8 µm, and 2.2 ± 1.4 µm, respectively, were produced. Confocal microscopy confirmed not only the core–shell structure of the H-ECLO microcapsules, but also the location of the CLO in the core. However, for the ECLO microcapsules, the CLO was distributed on the microcapsules’ surface, as also confirmed by Raman spectroscopy. Atomic force microscopy showed that the average surface adhesion of the H-ECLO microcapsules was significantly lower (5.41 ± 0.31 nN) than ECLO microcapsules (18.18 ± 1.07 nN), while the H-ECLO microcapsules showed a remarkably higher Young’s modulus (33.84 ± 4.36 MPa) than the ECLO microcapsules (6.64 ± 0.84 MPa). Differential scanning calorimetry results confirmed that the H-ECLO microcapsules enhanced the oxidative stability of encapsulated CLO by about 15 times, in comparison to non-encapsulated oil, mainly by preventing the presence of the fish oil at the surface of the microcapsules, while ECLO microcapsules enhanced the oxidative stability of CLO about 2.9 times due to the hydrophobic interactions of the oil and ethyl cellulose. Furthermore, the finite element method was also used to evaluate the electric field strength distribution, which was substantially higher in the vicinity of the collector and lower in the proximity of the nozzle when the coaxial electrospray process was employed in comparison to the monoaxial process.

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Traditional and novel sources of long-chain omega-3 fatty acids

Cited by 7 publications

References 87 publications

Immunomodulatory effect of marine lipids on food allergy

Immunomodulatory effect of marine lipids on food allergy

Visualisation of microalgal lipid bodies through electron microscopy

Ethyl Cellulose-Core, OSA Starch-Shell Electrosprayed Microcapsules Enhance the Oxidative Stability of Loaded Fish Oil

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