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Tsamesidis I, Tzika P, Georgiou D, Charisis A, Hans S, Lordan R, Zabetakis I, Kalogianni EP. Oil from Mullet Roe Byproducts: Effect of Oil Extraction Method on Human Erythrocytes and Platelets. Foods 2023; 13:79. [PMID: 38201107 PMCID: PMC10778715 DOI: 10.3390/foods13010079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/20/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
Background: The valorization of byproducts to obtain high nutritional value foods is of utmost importance for our planet where the population is booming. Among these products are oils rich in ω-3 fatty acids produced from fishery byproducts. Recently, mullet roe oil from roe byproducts was produced that was rich in the ω-3 fatty acids eicosatetraenoic acid (EPA) and docosahexaenoic acid (DHA). Oils are customarily characterized for their composition and degree of oxidation but little is known of their biological effects, especially the effect of the extraction method. Methods: The purpose of this study was to evaluate the effects of freshly extracted mullet roe oil from mullet roe byproducts and the effect of the extraction method on human red blood cells (hRBCs) and platelets. To this end, the hemocompatibility (cytotoxicity), oxidative effects, and erythrocyte membrane changes were examined after 1 and 24 h of incubation. Antiplatelet effects were also assessed in vitro. Results: The expeller press oil extraction method and alcalase-assisted extraction produced the most biocompatible oils, as shown by hemocompatibility measurements and the absence of erythrocyte membrane alterations. Solvent extracts and protease-assisted extraction oils resulted in the rupture of red blood cells at different examined dilutions, creating hemolysis. Conclusions: It seems that the proper functioning of oil-erythrocyte interactions cannot be explained solely by ROS. Further investigations combining chemical analysis with oil-cell interactions could be used as an input to design high nutritional value oils using green extraction technologies. All samples exhibited promising antiplatelet and antiblood clotting effects in vitro.
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Affiliation(s)
- Ioannis Tsamesidis
- Department of Food Science and Technology, Sindos Campus, International Hellenic University, 57400 Thessaloniki, Greece; (I.T.); (P.T.); (D.G.); (A.C.)
| | - Paraskevi Tzika
- Department of Food Science and Technology, Sindos Campus, International Hellenic University, 57400 Thessaloniki, Greece; (I.T.); (P.T.); (D.G.); (A.C.)
| | - Despoina Georgiou
- Department of Food Science and Technology, Sindos Campus, International Hellenic University, 57400 Thessaloniki, Greece; (I.T.); (P.T.); (D.G.); (A.C.)
| | - Aggelos Charisis
- Department of Food Science and Technology, Sindos Campus, International Hellenic University, 57400 Thessaloniki, Greece; (I.T.); (P.T.); (D.G.); (A.C.)
| | - Sakshi Hans
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (S.H.); (R.L.); (I.Z.)
| | - Ronan Lordan
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (S.H.); (R.L.); (I.Z.)
- Institute for Translational Medicine and Therapeutics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA 19104, USA
- Department of Medicine, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA 19104, USA
| | - Ioannis Zabetakis
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (S.H.); (R.L.); (I.Z.)
- Bernal Institute, University of Limerick, V94 T9PX Limerick, Ireland
- Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland
| | - Eleni P. Kalogianni
- Department of Food Science and Technology, Sindos Campus, International Hellenic University, 57400 Thessaloniki, Greece; (I.T.); (P.T.); (D.G.); (A.C.)
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Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours. Foods 2021; 10:foods10020428. [PMID: 33669180 PMCID: PMC7919678 DOI: 10.3390/foods10020428] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/04/2021] [Accepted: 02/11/2021] [Indexed: 11/16/2022] Open
Abstract
Normal-phase high-performance liquid chromatography (HPLC) is widely used in combination with evaporative light scattering detection (ELSD) for separating and detecting lipids in various food samples. ELSD responses of different lipids were evaluated to elucidate the possibilities and challenges associated with quantification by means of HPLC-ELSD. Not only the number and type of polar functional groups but also the chain length and degree of unsaturation of (free or esterified) fatty acids (FAs) had a significant effect on ELSD responses. Tripalmitin and trilinolein yielded notably different ELSD responses, even if their constituting free FAs produced identical responses. How FA structure impacts ELSD responses of free FAs is thus not predictive for those of triacylglycerols and presumably other lipids containing esterified FAs. Because ELSD responses of lipids depend on the identity of the (esterified) FA(s) which they contain, fully accurate lipid quantification with HPLC-ELSD is challenging and time-consuming. Nonetheless, HPLC-ELSD is a good and fast technique to semi-quantitatively compare the levels of different lipid classes between samples of comparable FA composition. In this way, lipid profiles of different flours from near-isogenic wheat lines could be compared.
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