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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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Ruiz A, Scicchitano D, Palladino G, Nanetti E, Candela M, Furones D, Sanahuja I, Carbó R, Gisbert E, Andree KB. Microbiome study of a coupled aquaponic system: unveiling the independency of bacterial communities and their beneficial influences among different compartments. Sci Rep 2023; 13:19704. [PMID: 37952071 PMCID: PMC10640640 DOI: 10.1038/s41598-023-47081-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Accepted: 11/08/2023] [Indexed: 11/14/2023] Open
Abstract
To understand the microbiome composition and interplay among bacterial communities in different compartments of a coupled freshwater aquaponics system growing flathead grey mullet (Mugil cephalus) and lettuces (Lactuca sativa), 16S rRNA gene amplicon sequencing of the V3-V4 region was analysed from each compartment (fish intestine, water from the sedimentation tank, bioballs from the biological filter, water and biofilm from the hydroponic unit, and lettuce roots). The bacterial communities of each sample group showed a stable diversity during all the trial, except for the fish gut microbiota, which displayed lower alpha diversity values. Regarding beta diversity, the structure of bacterial communities belonging to the biofilm adhering to the hydroponic tank walls, bioballs, and lettuce roots resembled each other (weighted and unweighted UniFrac distances), while bacteria from water samples also clustered together. However, both of the above-mentioned bacterial communities did not resemble those of fish gut. We found a low or almost null number of shared Amplicon Sequence Variants (ASVs) among sampled groups which indicated that each compartment worked as an independent microbiome. Regarding fish health and food safety, the microbiome profile did not reveal neither fish pathogens nor bacterial species potentially pathogenic for food health, highlighting the safety of this sustainable food production system.
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Affiliation(s)
- Alberto Ruiz
- Aquaculture Program, Institute for Research and Technology in Agroalimentaries (IRTA), Ctra. Poble Nou. Km 5.5, 43540, Ràpita, Spain
| | - Daniel Scicchitano
- Unit of Microbiome Science and Biotechnology, Department of Pharmacy and Biotechnology, University of Bologna, Via Belmeloro 6, 40126, Bologna, Italy
- Fano Marine Center, The Inter-Institute Center for Research on Marine Biodiversity, Resources and Biotechnologies, Viale Adriatico 1/N, 61032, Fano, Pesaro Urbino, Italy
| | - Giorgia Palladino
- Unit of Microbiome Science and Biotechnology, Department of Pharmacy and Biotechnology, University of Bologna, Via Belmeloro 6, 40126, Bologna, Italy
- Fano Marine Center, The Inter-Institute Center for Research on Marine Biodiversity, Resources and Biotechnologies, Viale Adriatico 1/N, 61032, Fano, Pesaro Urbino, Italy
| | - Enrico Nanetti
- Unit of Microbiome Science and Biotechnology, Department of Pharmacy and Biotechnology, University of Bologna, Via Belmeloro 6, 40126, Bologna, Italy
| | - Marco Candela
- Unit of Microbiome Science and Biotechnology, Department of Pharmacy and Biotechnology, University of Bologna, Via Belmeloro 6, 40126, Bologna, Italy
- Fano Marine Center, The Inter-Institute Center for Research on Marine Biodiversity, Resources and Biotechnologies, Viale Adriatico 1/N, 61032, Fano, Pesaro Urbino, Italy
| | - Dolors Furones
- Aquaculture Program, Institute for Research and Technology in Agroalimentaries (IRTA), Ctra. Poble Nou. Km 5.5, 43540, Ràpita, Spain
| | - Ignasi Sanahuja
- Aquaculture Program, Institute for Research and Technology in Agroalimentaries (IRTA), Ctra. Poble Nou. Km 5.5, 43540, Ràpita, Spain
| | - Ricard Carbó
- Aquaculture Program, Institute for Research and Technology in Agroalimentaries (IRTA), Ctra. Poble Nou. Km 5.5, 43540, Ràpita, Spain
| | - Enric Gisbert
- Aquaculture Program, Institute for Research and Technology in Agroalimentaries (IRTA), Ctra. Poble Nou. Km 5.5, 43540, Ràpita, Spain.
| | - Karl B Andree
- Aquaculture Program, Institute for Research and Technology in Agroalimentaries (IRTA), Ctra. Poble Nou. Km 5.5, 43540, Ràpita, Spain
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Kalogianni EP, Georgiou D, Charisis A, Exarhopoulos S, Tzika P. Valorization of mullet roe by‐products for the production of polyunsaturated fatty acids rich oils. J AM OIL CHEM SOC 2023. [DOI: 10.1002/aocs.12681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Aggelos Charisis
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Stylianos Exarhopoulos
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Paraskevi Tzika
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
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Thomatou AA, Psarra E, Mazarakioti EC, Katerinopoulou K, Tsirogiannis G, Zotos A, Kontogeorgos A, Patakas A, Ladavos A. Stable Isotope Analysis for the Discrimination of the Geographical Origin of Greek Bottarga ‘Avgotaracho Messolongiou’: A Preliminary Research. Foods 2022; 11:foods11192960. [PMID: 36230036 PMCID: PMC9564321 DOI: 10.3390/foods11192960] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Revised: 09/10/2022] [Accepted: 09/19/2022] [Indexed: 11/30/2022] Open
Abstract
Consumers are increasingly interested in the geographical origin of the foodstuff they consume as an important characteristic of food authenticity and quality. To assure the authenticity of the geographical origin, various methods have been proposed. Stable isotope analysis is a method that has been extensively used for products such as wine, oil, meat, while only a few studies have been conducted for the discrimination of seafood origin and especially for mullet roes or bottarga products. Analysis of the stable isotopes of C, N and S of Bottarga samples from four different origins were carried out. The values of δ15N (5.45‰) and δ34S (4.66‰) for the Greek Bottarga Product named ‘Avgotaracho Messolongiou’, from Messolongi lagoon were lower than other areas while δ13C values were higher (−14.84‰). The first results show that the stable isotopes ratios of carbon, nitrogen and sulphur could be used to discriminate the Greek Protected Designations of Origin Bottarga product ‘Avgotaracho Messolongiou’ from other similar products.
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Affiliation(s)
- Anna-Akrivi Thomatou
- Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece
| | - Eleni Psarra
- Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece
| | - Eleni C. Mazarakioti
- Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece
| | - Katerina Katerinopoulou
- Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece
| | - Georgios Tsirogiannis
- Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece
| | - Anastasios Zotos
- Department of Biosystems Science and Agricultural Engineering, University of Patras, 30200 Messolongi, Greece
| | - Achilleas Kontogeorgos
- Department of Agriculture, International Hellenic University, 57001 Thessaloniki, Greece
| | - Angelos Patakas
- Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece
| | - Athanasios Ladavos
- Department of Business Administration of Food and Agricultural Enterprises, University of Patras, 30100 Agrinio, Greece
- Correspondence: ; Tel.: +30-26410-74126
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Characterization of aroma active volatile components in roasted mullet roe. Food Chem 2022; 385:132736. [DOI: 10.1016/j.foodchem.2022.132736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 03/12/2022] [Accepted: 03/16/2022] [Indexed: 11/23/2022]
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Rosa A, Pinna I, Masala C. Role of body weight and sex in the olfactory and gustatory pleasantness, intensity, and familiarity of a lipid‐rich food. J SENS STUD 2022. [DOI: 10.1111/joss.12739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Antonella Rosa
- Department of Biomedical Sciences University of Cagliari, Cittadella Universitaria Cagliari Italy
| | - Ilenia Pinna
- Department of Biomedical Sciences University of Cagliari, Cittadella Universitaria Cagliari Italy
| | - Carla Masala
- Department of Biomedical Sciences University of Cagliari, Cittadella Universitaria Cagliari Italy
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Furey A, Hoeche U, Noci F. Comparison of Physico-Chemical and Sensory Properties of Fish Spread Emulsions Manufactured Using Herring (Clupea Harengus) Milt, Cod (Gadus Morhua) Roe and Plaice (Pleuronectes Platessa) Roe. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2027308] [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)
- A.E. Furey
- Department of Sports, Exercise and Nutrition and Department of Culinary Arts, Galway Mayo Institute of Technology, Galway, Ireland
| | - U. Hoeche
- Department of Sports, Exercise and Nutrition and Department of Culinary Arts, Galway Mayo Institute of Technology, Galway, Ireland
| | - F. Noci
- Department of Sports, Exercise and Nutrition and Department of Culinary Arts, Galway Mayo Institute of Technology, Galway, Ireland
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Sicari V, Leporini M, Romeo R, Poiana M, Tundis R, Loizzo MR. Shelf-Life Evaluation of "San Marzano" Dried Tomato Slices Preserved in Extra Virgin Olive Oil. Foods 2021; 10:foods10081706. [PMID: 34441484 PMCID: PMC8393553 DOI: 10.3390/foods10081706] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/17/2021] [Accepted: 07/20/2021] [Indexed: 12/03/2022] Open
Abstract
Since ancient times, vegetables have been preserved in oil, to be consumed throughout the year, and not just during the period in which they were harvested. Dried tomato slices in Extra Virgin Olive Oil (EVOO) are one of the most famous Italian preserves. This is the first study which aimed to investigate the shelf-life parameters of this preserve during the 12 months of storage in both light and dark conditions. For this purpose, quality and CIELab color parameters were analysed in EVOO alone and as preserving liquid; total phenols and carotenoids content as well as β-carotene and lycopene content, a fatty acids profile, and antioxidant activities were examined. Results showed that samples stored in the dark are protected against degradative processes. Moreover, after 6 months of storage, the EVOO used as preserving liquid is enriched by the phytochemicals contained in dried tomato slices. This enrichment of EVOO by tomato bioactive compounds is reflected in the increase in the antioxidant activity of the oil independently by the presence of light during storage.
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Affiliation(s)
- Vincenzo Sicari
- Department of Agraria, “Mediterranea” University of Reggio Calabria, Cittadella Universitaria, 89124 Località Feo di Vito, RC, Italy; (V.S.); (R.R.); (M.P.)
| | - Mariarosaria Leporini
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy; (M.L.); (R.T.)
| | - Rosa Romeo
- Department of Agraria, “Mediterranea” University of Reggio Calabria, Cittadella Universitaria, 89124 Località Feo di Vito, RC, Italy; (V.S.); (R.R.); (M.P.)
| | - Marco Poiana
- Department of Agraria, “Mediterranea” University of Reggio Calabria, Cittadella Universitaria, 89124 Località Feo di Vito, RC, Italy; (V.S.); (R.R.); (M.P.)
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy; (M.L.); (R.T.)
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy; (M.L.); (R.T.)
- Correspondence: ; Tel.: +39-0984-493071
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Antibacterial properties and cytocompatibility of biobased nanofibers of fish scale gelatine, modified polylactide, and freshwater clam shell. Int J Biol Macromol 2020; 165:1219-1228. [PMID: 33038395 DOI: 10.1016/j.ijbiomac.2020.10.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 09/22/2020] [Accepted: 10/01/2020] [Indexed: 01/13/2023]
Abstract
We report herein new nanofibers prepared from fish scale gelatine (FSG), modified polylactide (MPLA), and a natural antibacterial agent of freshwater clam (Corbicula fluminea Estefanía) shell powder (FCSP). A preparation of FSG from Mullet scales is also described. To improve the biocompatibility and antibacterial activity of the non-woven nanofibers, MPLA/FCSP was added to enhance their antibacterial properties. FSG was then combined with MPLA/FCSP using an electrospinning technique to improve the biocompatibility of the as-fabricated 100-500-nm-diameter non-woven MPLA/FCSP/FSG nanofibers. The resulting tensile properties and morphological characteristics indicated enhanced adhesion among FSG, FCSP, and MPLA in the MPLA/FCSP/FSG nanofibers, as well as improved water resistance and tensile strength, compared with the PLA/FSG nanofibers. MTT assay, cell-cycle, and apoptosis analyses showed that both PLA/FSG and MPLA/FCSP/FSG nanofibers had good biocompatibility. Increasing the FSG content in PLA/FSG and MPLA/FCSP/FSG nanofibers enhanced cell proliferation and free-radical scavenging ability, but did not affect cell viability. Quantitative analysis of bacteria inhibition revealed that FCSP imparts antibacterial activity.
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Rosa A, Nieddu M, Masala C, Marincola FC, Porcedda S, Piras A. Waste salt from the manufacturing process of mullet bottarga as source of oil with nutritional and nutraceutical properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5363-5372. [PMID: 32542835 DOI: 10.1002/jsfa.10584] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 06/04/2020] [Accepted: 06/15/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The Sardinian food delicacy 'bottarga' is the final product of a number of treatments (salting and drying) on the ovaries of mullet (Mugil spp) and represents an important natural source of n-3 polyunsaturated fatty acids (n-3 PUFA) with nutraceutical properties. During the salting process of mullet roes to obtain bottarga, huge amounts of waste salt are generated, rich in residual ovary material. RESULTS We evaluated the lipid composition (main lipid components and fatty acids) and bioactivity of oil obtained from the ovary material separated from waste salt (waste salt oil). Oil was obtained by supercritical fluid extraction with carbon dioxide (SFE-CO2 ), an environmentally friendly separation technique. The lipid composition of waste salt oil was determined by carbon-13 nuclear magnetic resonance (13 C-NMR) spectroscopy and reversed-phase high-performance liquid chromatography with diode array detector and an evaporative light scattering detector (HPLC-DAD/ELSD) chromatography. The oil was characterized by a relatively high level of n-3 PUFA (122 ± 7 g kg-1 of oil), and these beneficial health compounds were mainly present in the form of wax esters. Waste salt oil showed a marked cytotoxic effect [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay] in cancer B16F10 melanoma cells, with a slight cytotoxic effect in normal cells (3T3 fibroblasts). Waste salt and its derivatives (salt oil and residual material after oil extraction) were also tested for the attractant effect and acceptability to insects (Ceratitis capitata) to gain preliminary information about their potential application for animal supplementation. CONCLUSION The results qualify waste salt as a potential resource for veterinary dietary supplements, nutraceuticals, and pharmaceutical applications. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Antonella Rosa
- Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, Monserrato, Italy
| | - Mariella Nieddu
- Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, Monserrato, Italy
| | - Carla Masala
- Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, Monserrato, Italy
| | - Flaminia Cesare Marincola
- Department of Chemical and Geological Sciences, University of Cagliari, Cittadella Universitaria, Monserrato, Italy
| | - Silvia Porcedda
- Department of Chemical and Geological Sciences, University of Cagliari, Cittadella Universitaria, Monserrato, Italy
| | - Alessandra Piras
- Department of Chemical and Geological Sciences, University of Cagliari, Cittadella Universitaria, Monserrato, Italy
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Rosa A, Isola R, Nieddu M, Masala C. The Role of Lipid Composition in the Sensory Attributes and Acceptability of the Salted and Dried Mullet Roes (Bottarga): A Study in Human and Animal Models. Nutrients 2020; 12:nu12113454. [PMID: 33187182 PMCID: PMC7697620 DOI: 10.3390/nu12113454] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 11/07/2020] [Accepted: 11/09/2020] [Indexed: 12/19/2022] Open
Abstract
A taste component is implicated in the oro-sensory detection of dietary lipids and free fatty acids seem to be involved in fatty food recognition. Bottarga, the salted and semi-dried ovary product of mullet (Mugil spp.), is a rich-fat food. A comparative sensory assessment of different commercial bottarga samples was performed in insect and human models in relation to their lipid composition. The bottarga attractant effect to Ceratitis capitata was assessed by behavioral tests. The subjective odor and taste perception of bottarga samples was investigated in human determining the rate of pleasantness, familiarity, and intensity dimensions using the 7-points Likert-type scale. Bottarga samples showed similar lipid profiles, but differences emerged in total and free fatty acid levels. Significant differences were observed in the attractant effect/acceptability of samples to medflies, negatively correlated to their total and free fatty acids. Insect female exhibited the ability to select among bottarga samples based on their visual and olfactory properties. In the human model, a potential contribution of free fatty acid amount in the pleasantness and familiarity dimensions of taste of bottarga samples was evidenced. Women exhibited a greater ability than men to select bottarga samples based on their better olfactory perception. Our results increase the knowledge about this outstanding product with nutritional and nutraceutical properties.
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Influence of the Technological Process on the Biochemical Composition of Fresh Roe and Bottarga from Liza ramada and Mugil cephalus. Foods 2020; 9:foods9101408. [PMID: 33020416 PMCID: PMC7600528 DOI: 10.3390/foods9101408] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/28/2020] [Accepted: 09/30/2020] [Indexed: 11/16/2022] Open
Abstract
Bottarga is a high-priced delicacy with high nutritional value, and, in Italy, bottarga from mullets has been recognized to be a traditional food product. The flathead grey mullet Mugil cephalus and the thinlip grey mullet Liza ramada are the main cultured grey mullets in the Mediterranean Sea. In this study, fresh roe and bottarga from these two species were investigated to evaluate the influence of the technological process and the species on their biochemical composition and health advantages. The 1 h/200 g salting-out step did not increase the levels of NaCl in the bottarga, although it highly decreased the levels of some heavy metals like Cu and Al. Processing of fresh roe in bottarga led to an essential modification of the lipid fraction, following a general series of monousatturated fatty acid (MUFA)> poliunsutturated fatti acid (PUFA) > saturated fatty acid (SAFA) and an increase in both ω3 and ω6 in Liza ramada. Moreover, bottarga showed higher levels of squalene and cholesterol and an increased Essential Amino Acid/Total Amino Acid ratio (EAA/TAA) in both species. In addition to the nutritional benefits for the consumer, the process proposed in this study may represent a reliable tool for local producers to obtain a final bottarga with both a reproducible biochemical composition and organoleptic characteristics.
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Alexi N, Kogiannou D, Oikonomopoulou I, Kalogeropoulos N, Byrne DV, Grigorakis K. Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (Sparus aurata) and meagre (Argyrosomus regius): An inter-species comparison. Food Chem 2019; 301:125263. [PMID: 31377622 DOI: 10.1016/j.foodchem.2019.125263] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 06/28/2019] [Accepted: 07/25/2019] [Indexed: 12/01/2022]
Abstract
The nutritional and sensory quality of a fish fillet is subject to alterations depending on the culinary method used for preparation. The current study aimed to explore the effects of custom culinary preparation methods (steaming, oven-cooking, frying) on the fillet lipid and sensory quality of two important Mediterranean farmed fish species varying in their tissue fat content. These included, lean meagre and medium-fat gilthead seabream. The results indicated that culinary treatment effects on lipid quality differed among species, especially for frying. Frying created unique sensory profiles, whereas steam- and oven-cooking resulted in similar sensory profiles per species. The variable effects of culinary treatments on the lipid and sensory quality indicate that the choice of preparation method should be related to the fish species and its fat content.
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Affiliation(s)
- Niki Alexi
- Institute of Marine Biology, Biotechnology and Aquaculture (IMBBC), Hellenic Centre for Marine Research (HCMR), Agios Kosmas Hellinikon, 16777 Athens, Greece; Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Åslev, Denmark.
| | - Dimitra Kogiannou
- Institute of Marine Biology, Biotechnology and Aquaculture (IMBBC), Hellenic Centre for Marine Research (HCMR), Agios Kosmas Hellinikon, 16777 Athens, Greece.
| | - Ioanna Oikonomopoulou
- Department of Science of Dietetics-Nutrition, Harokopio University, 17 671 Athens, Greece
| | - Nick Kalogeropoulos
- Department of Science of Dietetics-Nutrition, Harokopio University, 17 671 Athens, Greece.
| | - Derek V Byrne
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Åslev, Denmark.
| | - Kriton Grigorakis
- Institute of Marine Biology, Biotechnology and Aquaculture (IMBBC), Hellenic Centre for Marine Research (HCMR), Agios Kosmas Hellinikon, 16777 Athens, Greece.
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Tsoupras A, O'Keeffe E, Lordan R, Redfern S, Zabetakis I. Bioprospecting for Antithrombotic Polar Lipids from Salmon, Herring, and Boarfish By-Products. Foods 2019; 8:foods8090416. [PMID: 31540159 PMCID: PMC6769463 DOI: 10.3390/foods8090416] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 09/10/2019] [Accepted: 09/12/2019] [Indexed: 12/19/2022] Open
Abstract
Marine polar lipids (PLs) have exhibited promising cardioprotection. In this study, marine by-products such as salmon heads (SHs), their brain, eyes and main optic nerves (SBEON), and head-remnants after SBEON removal (RemSH), as well as herring fillets (HFs), herring heads (HHs) and minced boarfish (MB), were evaluated as potential sustainable sources of such bioactive PLs. The antithrombotic bioactivities of PLs derived from these marine by-products were assessed for the first time in human platelets against platelet-activating factor (PAF), thrombin, collagen, and adenosine diphosphate (ADP), while their fatty acid composition was evaluated by gas chromatography–mass spectrometry (GC-MS). PLs from all marine by-products tested possess strong antithrombotic activities against aggregation of human platelets induced by all platelet agonists tested. RemSH, SBEON, HHs, HFs, and MB exhibited strong anti-PAF effects, similar to those previously reported for salmon fillets. PLs from MB had the strongest anti-collagen effects and PLs from SHs and SBEON were the most active against thrombin and ADP. PLs from HHs had similar antithrombotic effects with those from HFs in all agonists. RemSH was less active in all agonists, suggesting that SBEON is the main source of bioactive PLs in SHs. All PLs were rich in omega-3 polyunsaturated fatty acids (ω3PUFA), such as docosahexaenoic acid (DHA) and eicosapentaenoic (EPA) acid, with favourable low values of the ω6/ω3 ratio. Salmon, herring, and boarfish by-products are rich sources of bioactive marine PLs with potent antithrombotic and cardioprotective properties.
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Affiliation(s)
- Alexandros Tsoupras
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Eoin O'Keeffe
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Ronan Lordan
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
- Health Research Institute (HRI), University of Limerick, V94 T9PX Limerick, Ireland.
| | - Shane Redfern
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Ioannis Zabetakis
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
- Health Research Institute (HRI), University of Limerick, V94 T9PX Limerick, Ireland.
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15
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In Vitro Antithrombotic Properties of Salmon ( Salmo salar) Phospholipids in a Novel Food-Grade Extract. Mar Drugs 2019; 17:md17010062. [PMID: 30669323 PMCID: PMC6357043 DOI: 10.3390/md17010062] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 01/14/2019] [Accepted: 01/15/2019] [Indexed: 12/19/2022] Open
Abstract
Marine and salmon polar lipids (PLs) extracted by conventional extractions with non-food-grade solvents (CE-salmon-PLs) possess antithrombotic bioactivities against platelet-activating factor (PAF) and thrombin. Similar effects of food-grade-extracted (FGE) marine PLs have not yet been reported. In this study, food-grade solvents were used to extract PLs from Irish organic farmed salmon (Salmo salar) fillets (FGE-salmon-PLs), while their antithrombotic bioactivities were assessed in human platelets induced by platelet aggregation agonists (PAF/thrombin). FGE-salmon-PLs were further separated by thin layer chromatography (TLC) into lipid subclasses, and the antithrombotic bioactivities of each subclass were also assessed. LC-MS was utilized to elucidate the structure-activity relationships. FGE-salmon-PLs strongly inhibited PAF-induced platelet aggregation, while their relevant anti-thrombin effects were at least three times more potent than the previously reported activities of CE-salmon-PLs. TLC-derived lipid fractions corresponding to phosphatidylcholines (PC) and phosphatidylethanolamines (PE) were the most bioactive lipid subclasses obtained, especially against thrombin. Their LC-MS analysis elucidated that they are diacyl- or alkyl-acyl- PC and PE moieties baring ω3 polyunsaturated fatty acids (PUFA) at their sn-2 position, such as eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA). Our results concerning the potent antithrombotic effects of FGE-salmon-PLs against both PAF and thrombin pathways strongly suggest that such food-grade extracts are putative candidates for the development of novel cardioprotective supplements and nutraceuticals.
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16
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Physico-chemical, colorimetric, rheological parameters and chemometric discrimination of the origin of Mugil cephalus' roes during the manufacturing process of Bottarga. Food Res Int 2018; 108:128-135. [DOI: 10.1016/j.foodres.2018.03.039] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 02/20/2018] [Accepted: 03/11/2018] [Indexed: 11/18/2022]
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17
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18
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Influence of packaging conditions on biogenic amines and fatty acids evolution during 15 months storage of a typical spreadable salami (‘Nduja). Food Chem 2016; 213:115-122. [DOI: 10.1016/j.foodchem.2016.06.061] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 06/17/2016] [Accepted: 06/20/2016] [Indexed: 11/19/2022]
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19
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Tundis R, Tenuta MC, Loizzo MR, Bonesi M, Menichini F, Duthie G. Natural compounds and vegetable powders improve the stability and antioxidant properties ofBrassica napusL. var.oleifera(rapeseed) oil. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600228] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Rosa Tundis
- Department of Pharmacy; Health and Nutritional Sciences; University of Calabria; Rende (CS) Italy
| | - Maria Concetta Tenuta
- Department of Pharmacy; Health and Nutritional Sciences; University of Calabria; Rende (CS) Italy
| | - Monica R. Loizzo
- Department of Pharmacy; Health and Nutritional Sciences; University of Calabria; Rende (CS) Italy
| | - Marco Bonesi
- Department of Pharmacy; Health and Nutritional Sciences; University of Calabria; Rende (CS) Italy
| | - Francesco Menichini
- Department of Pharmacy; Health and Nutritional Sciences; University of Calabria; Rende (CS) Italy
| | - Garry Duthie
- Rowett Institute of Nutrition and Health; University of Aberdeen; Aberdeen Scotland UK
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20
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Rosa A, Piras A, Nieddu M, Putzu D, Cesare Marincola F, Falchi AM. Mugil cephalus roe oil obtained by supercritical fluid extraction affects the lipid profile and viability in cancer HeLa and B16F10 cells. Food Funct 2016; 7:4092-103. [DOI: 10.1039/c6fo00914j] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
We explored the changes in viability and lipid profile occurring in cancer cells, melanoma cells (B16F10 cells) and cervical carcinoma cells (HeLa cells), when exposed to an n-3 PUFA-rich oil obtained by SFE-CO2 extraction from Mugil cephalus processed roe (bottarga).
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Affiliation(s)
- A. Rosa
- Department of Biomedical Sciences
- University of Cagliari
- Cittadella Universitaria
- 09042 Monserrato
- Italy
| | - A. Piras
- Department of Chemical and Geological Sciences
- University of Cagliari
- Cittadella Universitaria
- 09042 Monserrato
- Italy
| | - M. Nieddu
- Department of Biomedical Sciences
- University of Cagliari
- Cittadella Universitaria
- 09042 Monserrato
- Italy
| | - D. Putzu
- Department of Biomedical Sciences
- University of Cagliari
- Cittadella Universitaria
- 09042 Monserrato
- Italy
| | - F. Cesare Marincola
- Department of Chemical and Geological Sciences
- University of Cagliari
- Cittadella Universitaria
- 09042 Monserrato
- Italy
| | - A. M. Falchi
- Department of Biomedical Sciences
- University of Cagliari
- Cittadella Universitaria
- 09042 Monserrato
- Italy
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21
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Rosa A, Atzeri A, Putzu D, Scano P. A diet enriched with Mugil cephalus processed roes modulates the tissue lipid profile in healthy rats: a biochemical and chemometric assessment. Food Funct 2016; 7:202-11. [DOI: 10.1039/c5fo01202c] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The effect of a diet enriched with mullet bottarga on the lipid profile (total lipids, total cholesterol, unsaturated fatty acids, α-tocopherol, and hydroperoxides) of plasma, liver, kidney, brain, and perirenal adipose tissues of healthy rats was investigated.
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Affiliation(s)
- A. Rosa
- Department of Biomedical Sciences
- University of Cagliari
- Cittadella Universitaria
- 09042 Monserrato
- Italy
| | - A. Atzeri
- Department of Biomedical Sciences
- University of Cagliari
- Cittadella Universitaria
- 09042 Monserrato
- Italy
| | - D. Putzu
- Department of Biomedical Sciences
- University of Cagliari
- Cittadella Universitaria
- 09042 Monserrato
- Italy
| | - P. Scano
- Department of Chemical and Geological Sciences
- University of Cagliari
- Cittadella Universitaria
- 09042 Monserrato
- Italy
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22
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Bouzgarrou O, El Mzougui N, Sadok S. Smoking and polyphenols’ addition to improve freshwater mullet (Mugil cephalus) fillets’ quality attributes during refrigerated storage. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12955] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Olfa Bouzgarrou
- Laboratore de Biodiversité et Biotechnologie Marines; Institut National des Sciences et Technologies de la Mer (INSTM); Carthage Tunisia
| | | | - Saloua Sadok
- Laboratore de Biodiversité et Biotechnologie Marines; Institut National des Sciences et Technologies de la Mer (INSTM); Carthage Tunisia
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23
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Restuccia D, Spizzirri UG, Bonesi M, Tundis R, Menichini F, Picci N, Loizzo MR. Evaluation of fatty acids and biogenic amines profiles in mullet and tuna roe during six months of storage at 4°C. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.12.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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24
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Pedersen AM, Vang B, Olsen RL. Oil fromCalanus finmarchicus—Composition and Possible Use: A Review. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2012.741662] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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25
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Piras C, Scano P, Locci E, Sanna R, Cesare Marincola F. Analysing the effects of frozen storage and processing on the metabolite profile of raw mullet roes using 1H NMR spectroscopy. Food Chem 2014; 159:71-9. [DOI: 10.1016/j.foodchem.2014.02.160] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2013] [Revised: 02/12/2014] [Accepted: 02/27/2014] [Indexed: 01/29/2023]
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26
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Rosa A, Scano P, Atzeri A, Deiana M, Falchi AM. Potential anti-tumor effects of Mugil cephalus processed roe extracts on colon cancer cells. Food Chem Toxicol 2013; 60:471-8. [DOI: 10.1016/j.fct.2013.08.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2013] [Revised: 08/02/2013] [Accepted: 08/04/2013] [Indexed: 01/03/2023]
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27
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Kalogeropoulos N, Mikellidi A, Nomikos T, Chiou A. Screening of macro- and bioactive microconstituents of commercial finfish and sea urchin eggs. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.11.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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28
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Lapa-Guimarães J, Trattner S, Pickova J. Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe. Food Chem 2011; 129:716-23. [DOI: 10.1016/j.foodchem.2011.05.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2010] [Revised: 03/18/2011] [Accepted: 05/03/2011] [Indexed: 11/26/2022]
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29
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Rosa A, Scano P, Atzeri A, Deiana M, Mereu S, Dessì MA. Effect of Storage Conditions on Lipid Components and Color of Mugil cephalus Processed Roes. J Food Sci 2011; 77:C107-14. [DOI: 10.1111/j.1750-3841.2011.02450.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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30
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Rosa A, Atzeri A, Deiana M, Melis MP, Loru D, Incani A, Cabboi B, Dessì MA. Effect of aqueous and lipophilic mullet (Mugil cephalus) Bottarga extracts on the growth and lipid profile of intestinal Caco-2 cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1658-1666. [PMID: 21299240 DOI: 10.1021/jf1034256] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The importance of n-3 polyunsaturated fatty acid (n-3 PUFA) intake has long been recognized in human nutrition. Although health benefits, n-3 PUFA are subject to rapid and/or extensive oxidation during processing and storage, resulting in potential alteration in nutritional composition and quality of food. Bottarga, a salted and semi-dried mullet ( Mugil cephalus ) ovary product, is proposed as an important source of n-3 PUFA, having high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In this work, we investigated the extent of lipid oxidation of grated bottarga samples during 7 months of storage at -20 °C and room temperature under light exposure. Cell viability, lipid composition, and lipid peroxidation were measured in intestinal differentiated Caco-2 cell monolayers after 6-48 h of incubation with lipid and hydrophilic extracts obtained from bottarga samples at different storage conditions. The storage of bottarga did not affect the n-3 PUFA level, but differences were observed in hydroperoxide levels in samples from different storage conditions. All tested bottarga extracts did not show a toxic effect on cell viability of differentiated Caco-2 cells. Epithelial cells incubated with bottarga oil had significant changes in fatty acid composition but not in cholesterol levels with an accumulation of EPA, DHA, and 22:5. Cell hydroperoxides were higher in treated cells, in relation to the oxidative status of bottarga oil. Moreover, the bottarga lipid extract showed an in vitro inhibitory effect on the growth of a colon cancer cell line (undifferentiated Caco-2 cells).
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Affiliation(s)
- Antonella Rosa
- Dipartimento di Biologia Sperimentale, Sezione di Patologia Sperimentale, Università degli Studi di Cagliari , Cittadella Universitaria, SS 554, Km 4.5, 09042 Monserrato, Cagliari, Italy.
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31
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Scano P, Rosa A, Mereu S, Piras C, Atzeri A, Dessi MA. Multivariate fatty acid and fatty alcohol profile of mullet bottarga. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.201000321] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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32
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Řezanka T, Sigler K. Odd-numbered very-long-chain fatty acids from the microbial, animal and plant kingdoms. Prog Lipid Res 2009; 48:206-38. [DOI: 10.1016/j.plipres.2009.03.003] [Citation(s) in RCA: 128] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2009] [Revised: 03/17/2009] [Accepted: 03/23/2009] [Indexed: 10/21/2022]
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33
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Ho Ling K, Nichols PD, But PP. Chapter 1 Fish‐Induced Keriorrhea. ADVANCES IN FOOD AND NUTRITION RESEARCH 2009; 57:1-52. [DOI: 10.1016/s1043-4526(09)57001-5] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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