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Krupnik N, Israel A, Meiri D. Seasonal variation in the metabolome expression of Jania rubens (Rhodophyta) reveals eicosapentaenoic acid as a potential anticancer metabolite. Sci Rep 2023; 13:15559. [PMID: 37730882 PMCID: PMC10511708 DOI: 10.1038/s41598-023-42497-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Accepted: 09/11/2023] [Indexed: 09/22/2023] Open
Abstract
Seaweeds of the intertidal zone are subjected to diverse stresses due to environmental changes in radiation, salinity, water quality, herbivore communities, etc. Thus, marine seaweeds developed various unique compounds to deal with environmental fluctuations. Therefore, they are a good source of unique novel compounds. Here, we explored the seasonal metabolomic changes in Jania rubens and found notable changes between extracts of different seasons in the metabolomic profile and in their anticancer activity. The most bioactive extract was from samples collected during the Fall season, which demonstrated an LC50 of 178.39 (± 10.02 SD) µg/ml toward Non Small Cell Lung Cancer (NSCLC) followed by the Winter season extract. The Fall and Winter extracts also displayed more resemblance in their metabolic profile relative to Spring and Summer extracts. The Fall extract was fractionated and tested for cytotoxic activity toward an array of cancer cell lines. Eventually, using a bio-guided assay and multiple fractionation steps, we isolated and identified the essential fatty acid, eicosapentaenoic acid, as the active anticancer agent, showing an LC50 of 5.23 (± 0.07 SD) µg/ml toward NSCLC. Our results emphasize the potential use of J. rubens as a source of beneficial fatty acids and stress the importance of environmental effects on metabolic constitutes.
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Affiliation(s)
- Nimrod Krupnik
- Faculty of Biology, Technion, 32000, Haifa, Israel
- Israel Oceanographic & Limnological Research, The National Institute of Oceanography, Tel Shikmona 8030, 31080, Haifa, Israel
| | - Alvaro Israel
- Israel Oceanographic & Limnological Research, The National Institute of Oceanography, Tel Shikmona 8030, 31080, Haifa, Israel
| | - David Meiri
- Faculty of Biology, Technion, 32000, Haifa, Israel.
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2
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Yi M, You Y, Zhang Y, Wu G, Karrar E, Zhang L, Zhang H, Jin Q, Wang X. Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020672. [PMID: 36677730 PMCID: PMC9865908 DOI: 10.3390/molecules28020672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/26/2022] [Accepted: 01/01/2023] [Indexed: 01/11/2023]
Abstract
In recent years, as the demand for precision nutrition is continuously increasing, scientific studies have shown that high-purity eicosapentaenoic acid ethyl ester (EPA-EE) functions more efficiently than mixed omega-3 polyunsaturated fatty acid preparations in diseases such as hyperlipidemia, heart disease, major depression, and heart disease; therefore, the market demand for EPA-EE is growing by the day. In this paper, we attempt to review EPA-EE from a whole-manufacturing-chain perspective. First, the extraction, refining, and ethanolysis processes (fish oil and ethanol undergo transesterification) of EPA-EE are described, emphasizing the potential of green substitute technologies. Then, the method of EPA enrichment is thoroughly detailed, the pros and cons of different methods are compared, and current developments in monomer production techniques are addressed. Finally, a summary of current advanced strategies for dealing with the low oxidative stability and low bioavailability of EPA-EE is presented. In conclusion, understanding the entire production process of EPA-EE will enable us to govern each step from a macro perspective and accomplish the best use of EPA-EE in a more cost-effective and environmentally friendly way.
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Affiliation(s)
- Mengyuan Yi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yue You
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yiren Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- Correspondence: (G.W.); (L.Z.); Tel.: +86-510-85876799 (G.W.); +86-510-85351730 (L.Z.)
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Le Zhang
- Wuxi Children’s Hospital, Children’s Hospital Affiliated to Jiangnan University, Wuxi 214023, China
- Correspondence: (G.W.); (L.Z.); Tel.: +86-510-85876799 (G.W.); +86-510-85351730 (L.Z.)
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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Cobas N, Gómez-Limia L, Franco I, Martínez S. Amino acid profile and protein quality related to canning and storage of swordfish packed in different filling media. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104328] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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4
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Jorge A, Machado MG, Alexandre CM, Silva MGD, Almeida PR, Lança MJ. Proximate Composition, Nutritional Lipid Quality, and Health Indices of Largemouth Bass (Micropterus salmoides Lacépède, 1802) from Several Mediterranean Reservoirs. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.2008080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- André Jorge
- LAQV, REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
- MARE - Centro de Ciências do Mar e do Ambiente, Universidade de Évora, Évora, Portugal
| | - M. Graça Machado
- DEPARTAMENTO de ZOOTECNIA, Escola de Ciências e Tecnologia, Universidade de Évora, Évora, Portugal
| | - Carlos M. Alexandre
- MARE - Centro de Ciências do Mar e do Ambiente, Universidade de Évora, Évora, Portugal
| | - Marco Gomes da Silva
- LAQV, REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
| | - Pedro R. Almeida
- MARE - Centro de Ciências do Mar e do Ambiente, Universidade de Évora, Évora, Portugal
- Departamento de Biologia, Escola de Ciências e Tecnologia, Universidade de Évora, Évora, Portugal
| | - M. João Lança
- MED – Instituto Mediterrânico Para a Agricultura, Ambiente e Desenvolvimento & Departamento de Zootecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Évora, Portugal
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Alfio VG, Manzo C, Micillo R. From Fish Waste to Value: An Overview of the Sustainable Recovery of Omega-3 for Food Supplements. Molecules 2021; 26:molecules26041002. [PMID: 33668684 PMCID: PMC7918619 DOI: 10.3390/molecules26041002] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 01/31/2021] [Accepted: 02/10/2021] [Indexed: 12/15/2022] Open
Abstract
The disposal of food waste is a current and pressing issue, urging novel solutions to implement sustainable waste management practices. Fish leftovers and their processing byproducts represent a significant portion of the original fish, and their disposal has a high environmental and economic impact. The utilization of waste as raw materials for the production of different classes of biofuels and high-value chemicals, a concept known as "biorefinery", is gaining interest in a vision of circular economy and zero waste policies. In this context, an interesting route of valorization is the extraction of omega-3 fatty acids (ω-3 FAs) for nutraceutical application. These fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have received attention over the last decades due to their beneficial effects on human health. Their sustainable production is a key process for matching the increased market demand while reducing the pressure on marine ecosystems and lowering the impact of waste production. The high resale value of the products makes this waste a powerful tool that simultaneously protects the environment and benefits the global economy. This review aims to provide a complete overview of the sustainable exploitation of fish waste to recover ω-3 FAs for food supplement applications, covering composition, storage, and processing of the raw material.
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Kosker AR. Metal and fatty acid levels of some commercially important marine species from the northeastern Mediterranean: benefits and health risk estimation. ENVIRONMENTAL MONITORING AND ASSESSMENT 2020; 192:358. [PMID: 32394291 DOI: 10.1007/s10661-020-08287-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Accepted: 04/13/2020] [Indexed: 06/11/2023]
Abstract
Metal and fatty acid levels of some commercially important fish and crustacean species of economic value in the northeastern Mediterranean (Mersin Bay) were investigated. In addition, to predict possible risks regarding consumer health that may arise from the consumption of these species, risk estimates were calculated for adults and children considering consumption frequencies of one, three and seven times a week. The estimated weekly intake (EWI), target hazard quotient (THQ), lifetime cancer risk (CR) and benefit/risk ratio associated with their consumption were calculated. EWI values were found to be lower than the provisional tolerable weekly intake (PTWI) values determined by the European Food Safety Authority and FAO/WHO. For most samples examined, THQ was < 1. The benefit/risk ratios for all samples were calculated to be less than threshold. For the fish species examined, CR for consumers was identified to be low, except for heavy consumption cases.
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Affiliation(s)
- Ali Rıza Kosker
- Faculty of Fisheries, Cukurova University, 01330, Adana, Turkey.
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Characterization and discrimination of selected China's domestic pork using an LC-MS-based lipidomics approach. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Özyurt G, Özkütük AS, Uçar Y, Durmuş M, Ozogul Y. Evaluation of the potential use of discard species for fish silage and assessment of its oils for human consumption. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13954] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Gülsün Özyurt
- Faculty of Fisheries Department of Seafood Processing Technology Cukurova University Adana Turkey
| | - Ali Serhat Özkütük
- Department of Fisheries Yumurtalık Vocational School Cukurova University Adana Turkey
| | - Yılmaz Uçar
- Faculty of Fisheries Department of Seafood Processing Technology Cukurova University Adana Turkey
- Faculty of Marine Science Ordu University Ordu Turkey
| | - Mustafa Durmuş
- Faculty of Fisheries Department of Seafood Processing Technology Cukurova University Adana Turkey
| | - Yesim Ozogul
- Faculty of Fisheries Department of Seafood Processing Technology Cukurova University Adana Turkey
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Ozogul Y, Ucar Y, Takadaş F, Durmus M, Köşker AR, Polat A. Comparision of Green and Conventional Extraction Methods on Lipid Yield and Fatty Acid Profiles of Fish Species. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800107] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yesim Ozogul
- Department of Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Adana Turkey
| | - Yılmaz Ucar
- Department of Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Adana Turkey
| | - Fethiye Takadaş
- Department of Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Adana Turkey
| | - Mustafa Durmus
- Department of Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Adana Turkey
| | - Ali R. Köşker
- Department of Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Adana Turkey
| | - Abdurahman Polat
- Department of Seafood Processing Technology; Faculty of Fisheries; University of Cukurova; 01330 Adana Turkey
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Di Lena G, Nevigato T, Rampacci M, Casini I, Caproni R, Orban E. Proximate composition and lipid profile of red mullet (Mullus barbatus) from two sites of the Tyrrhenian and Adriatic seas (Italy): a seasonal differentiation. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2015.10.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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11
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Grigorakis K. Fillet proximate composition, lipid quality, yields, and organoleptic quality of Mediterranean-farmed marine fish: A review with emphasis on new species. Crit Rev Food Sci Nutr 2015; 57:2956-2969. [DOI: 10.1080/10408398.2015.1081145] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Özyurt G, Kuley E, Etyemez M, Özoğul F. Comparative seasonal sterol profiles in edible parts of Mediterranean fish and shellfish species. Int J Food Sci Nutr 2012; 64:476-83. [DOI: 10.3109/09637486.2012.749836] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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