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Gao W, Yin Q, Wang X, Teng X, Jin R, Liu N, Ren H. UHPLC-Q-Exactive Orbitrap mass spectrometry reveals the lipidomics of bovine milk and yogurt. Food Chem 2022; 392:133267. [DOI: 10.1016/j.foodchem.2022.133267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 05/02/2022] [Accepted: 05/18/2022] [Indexed: 11/04/2022]
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2
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Del Castillo-Santaella T, Hernández-Morante JJ, Suárez-Olmos J, Maldonado-Valderrama J, Peña-García J, Martínez-Cortés C, Pérez-Sánchez H. Identification of the thistle milk component Silibinin(A) and Glutathione-disulphide as potential inhibitors of the pancreatic lipase: Potential implications on weight loss. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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3
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Poutzalis S, Lordan R, Nasopoulou C, Zabetakis I. Phospholipids of goat and sheep origin: Structural and functional studies. Small Rumin Res 2018. [DOI: 10.1016/j.smallrumres.2018.07.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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4
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Tsoupras A, Lordan R, Demuru M, Shiels K, Saha SK, Nasopoulou C, Zabetakis I. Structural Elucidation of Irish Organic Farmed Salmon (Salmo salar) Polar Lipids with Antithrombotic Activities. Mar Drugs 2018; 16:E176. [PMID: 29882848 PMCID: PMC6025065 DOI: 10.3390/md16060176] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 05/16/2018] [Accepted: 05/22/2018] [Indexed: 01/05/2023] Open
Abstract
While several marine polar lipids (PL) have exhibited cardioprotective properties through their effects on the platelet-activating factor (PAF) pathways, salmon PL have not been tested so far. In this study, the antithrombotic activities of salmon PL were assessed in human platelets and the structural characterisation of bioactive salmon PL was performed by GC-MS and LC-MS analyses. PL from fillets of Irish organic farmed salmon (Salmo salar) were extracted and separated into several lipid subclasses by thin-layer chromatography (TLC), while their fatty acid profile was fully characterised by GC-MS. Salmon total lipids (TL), total neutral lipids (TNL), total polar lipids (TPL), and each PL subclass obtained by TLC were further assessed for their in vitro effects towards PAF-induced and thrombin-induced platelet aggregation in human platelets. Salmon PL exhibited antithrombotic effects on human platelet aggregation, mostly through their strong inhibitory effects against the PAF pathway with IC50 values comparable to other marine PL, but with lower effects towards the thrombin pathway. PL fractions corresponding to phosphatidylcholine and phosphatidylethanolamine derivatives exhibited the most potent anti-PAF effects, while LC-MS analysis putatively elucidated their structure/function relationship. Several diacyl-PC/PE and alkyl-acyl-PC/PE species containing mostly docosahexaenoic acid at their sn-2 glycerol-backbone may be responsible for the bioactivity. The data presented suggests that salmon contains PL with strong antithrombotic bioactivities.
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Affiliation(s)
- Alexandros Tsoupras
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Ronan Lordan
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Martina Demuru
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
- Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, 09124 Cagliari, Italy.
| | - Katie Shiels
- Shannon Applied Biotechnology Centre, Limerick Institute of Technology, Moylish Park, V94 E8YF Limerick, Ireland.
| | - Sushanta Kumar Saha
- Shannon Applied Biotechnology Centre, Limerick Institute of Technology, Moylish Park, V94 E8YF Limerick, Ireland.
| | - Constantina Nasopoulou
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, GR 81400 Myrina, Lemnos, Greece.
| | - Ioannis Zabetakis
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
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Nasopoulou C, Lytoudi K, Zabetakis I. Evaluation of Olive Pomace in the Production of Novel Broilers With Enhanced In Vitro Antithrombotic Properties. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700290] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Constantina Nasopoulou
- Department of Food Science and Nutrition, School of the Environment; University of the Aegean; Myrina Lemnos 81400 Greece
| | - Konstantina Lytoudi
- Laboratory of Food Chemistry, Faculty of Chemistry, School of Sciences; National and Kapodistrian University of Athens; Athens 15771 Greece
| | - Ioannis Zabetakis
- Department of Biological Sciences; University of Limerick; Limerick Ireland
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Lordan R, Tsoupras A, Zabetakis I. Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties. Molecules 2017; 22:E1964. [PMID: 29135918 PMCID: PMC6150200 DOI: 10.3390/molecules22111964] [Citation(s) in RCA: 131] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 11/06/2017] [Accepted: 11/11/2017] [Indexed: 12/29/2022] Open
Abstract
In this review paper, the latest literature on the functional properties of phospholipids in relation to inflammation and inflammation-related disorders has been critically appraised and evaluated. The paper is divided into three sections: Section 1 presents an overview of the relationship between structures and biological activities (pro-inflammatory or anti-inflammatory) of several phospholipids with respect to inflammation. Section 2 and Section 3 are dedicated to the structures, functions, compositions and anti-inflammatory properties of dietary phospholipids from animal and marine sources. Most of the dietary phospholipids of animal origin come from meat, egg and dairy products. To date, there is very limited work published on meat phospholipids, undoubtedly due to the negative perception that meat consumption is an unhealthy option because of its putative associations with several chronic diseases. These assumptions are addressed with respect to the phospholipid composition of meat products. Recent research trends indicate that dairy phospholipids possess anti-inflammatory properties, which has led to an increased interest into their molecular structures and reputed health benefits. Finally, the structural composition of phospholipids of marine origin is discussed. Extensive research has been published in relation to ω-3 polyunsaturated fatty acids (PUFAs) and inflammation, however this research has recently come under scrutiny and has proved to be unreliable and controversial in terms of the therapeutic effects of ω-3 PUFA, which are generally in the form of triglycerides and esters. Therefore, this review focuses on recent publications concerning marine phospholipids and their structural composition and related health benefits. Finally, the strong nutritional value of dietary phospholipids are highlighted with respect to marine and animal origin and avenues for future research are discussed.
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Affiliation(s)
- Ronan Lordan
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Alexandros Tsoupras
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Ioannis Zabetakis
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
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Yu DH, Chang JZ, Dong GF, Liu J. Replacement of fish oil with soybean oil in diets for juvenile Chinese sucker (Myxocyprinus asiaticus): effects on liver lipid peroxidation and biochemical composition. FISH PHYSIOLOGY AND BIOCHEMISTRY 2017; 43:1413-1420. [PMID: 28488194 DOI: 10.1007/s10695-017-0381-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2016] [Accepted: 04/30/2017] [Indexed: 06/07/2023]
Abstract
This study was designed to evaluate the effect of the replacement of fish oil (FO) by soybean oil (SO) on growth performance, liver lipid peroxidation, and biochemical composition in juvenile Chinese sucker, Myxocyprinus asiaticus. Fish (13.7 ± 0.2 g) in triplicate were fed five experimental diets in which 0% (FO as control), 40% (SO40), 60% (SO60), 80% (SO40), and 100% (SO100) FO were replaced by SO. The body weight gain of fish fed SO40, SO60, or SO80 diet was similar to FO group, but diets that have 100% soybean oil as dietary lipid significantly reduced fish growth (P < 0.05). Although the level of SO resulted in increasing crude lipid content of the liver, the level of SO did not significantly alter the hepatosomatic index (HSI). Indicators of peroxidation, such as vitamin E (VE) and thiobarbituric acid-reactive substance (TBARS) contents, were changed as increasing dietary SO. It was shown that the inclusion of SO in the diets increased VE concentrations, but reduced TBARS in the liver and total cholesterol (T-CHO) in the plasma. Linoleic acid (LA) and linolenic acid (LNA) significantly increased in fish liver fed diets that contained SO, but eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and the ratio n-3/n-6 were significantly reduced by the inclusion of dietary SO (P < 0.05). Our results indicated that the inclusion of SO increased the hepatic VE content and reduced lipid peroxidation in fish. However, diet containing 100% SO as dietary lipid could reduce growth performance. Thus, we recommended that 40-80% SO can be used as dietary lipid to replace FO for juvenile Chinese sucker.
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Affiliation(s)
- Deng-Hang Yu
- School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.
| | - Jia-Zhi Chang
- School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Gui-Fang Dong
- School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
| | - Jun Liu
- School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
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Lordan R, Zabetakis I. Invited review: The anti-inflammatory properties of dairy lipids. J Dairy Sci 2017; 100:4197-4212. [PMID: 28342603 DOI: 10.3168/jds.2016-12224] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2016] [Accepted: 02/02/2017] [Indexed: 01/01/2023]
Abstract
Dairy product consumption is often associated with negative effects because of its naturally high levels of saturated fatty acids. However, recent research has shown that dairy lipids possess putative bioactivity against chronic inflammation. Inflammation triggers the onset of several chronic diseases, including cardiovascular disease, type 2 diabetes mellitus, obesity, and cancer. This review discusses the anti-inflammatory properties of dairy lipids found in milk, yogurt, and cheese, and it examines them in relation to their implications for human health: their protective effects and their role in pathology. We also consider the effect of lipid profile alteration in dairy products-by using ruminant dietary strategies to enrich the milk, or by lipid fortification in the products. We critically review the in vivo, in vitro, ex vivo, and epidemiological studies associated with these dairy lipids and their role in various inflammatory conditions. Finally, we discuss some suggestions for future research in the study of bioactive lipids and dairy products, with reference to the novel field of metabolomics and epidemiological studies.
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Affiliation(s)
- R Lordan
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - I Zabetakis
- Department of Biological Sciences, University of Limerick, Limerick, Ireland.
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Megalemou K, Sioriki E, Lordan R, Dermiki M, Nasopoulou C, Zabetakis I. Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk. Heliyon 2017; 3:e00227. [PMID: 28119955 PMCID: PMC5236004 DOI: 10.1016/j.heliyon.2016.e00227] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2016] [Revised: 12/02/2016] [Accepted: 12/22/2016] [Indexed: 01/10/2023] Open
Abstract
Given that fermented dairy products exhibit high bioactivities against cardiovascular diseases (CVDs), the anti-thrombotic properties, fatty acid profiles and sensory properties of cow, goat and ewe derived Greek yogurts have been assessed and compared. The total lipids (TL), total polar lipids (TPL), total neutral lipids (TNL) were obtained and the polar lipid fractions were further separated by thin layer chromatography (TLC). These lipid samples (TL, TPL and TLC fractions) were subsequently assessed for their biological activity against atherosclerosis based on the in vitro inhibition of Platelet Activating Factor (PAF)-induced platelet aggregation. The fatty acid compositions of all yogurts were analyzed by Gas Chromatography with flame ionization detector (GC-FID). Goat yogurt lipids have been found to exert more potent inhibitory activity (i.e. lower IC50 values in both TL and TPL samples) in contrast to the corresponding fractions of cow and ewe yogurts. The observed sensory data indicates that ewe yogurt was the most palatable of all three Greek yogurts.
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Affiliation(s)
- Kalliopi Megalemou
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece
| | - Eleni Sioriki
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece
| | - Ronan Lordan
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Maria Dermiki
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Constantina Nasopoulou
- Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina Lemnos 81400, Greece
| | - Ioannis Zabetakis
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15771 Athens, Greece
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
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Megson IL, Whitfield PD, Zabetakis I. Lipids and cardiovascular disease: where does dietary intervention sit alongside statin therapy? Food Funct 2016; 7:2603-14. [PMID: 27109548 DOI: 10.1039/c6fo00024j] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The Seven Countries Study suggested an association between serum cholesterol and cardiovascular disease (CVD). However, the association was not consistent across the various cohorts of participants in different countries; while it was very clear in US and Northern European cohorts, it was weak in Southern European and Japanese cohorts. Nevertheless, the study triggered research into cholesterol-lowering drug strategies, ultimately leading to the development of statins amongst others. Clinical evidence in support of statins is strong and the vast majority of the medical community advocate these drugs as highly effective first-line therapeutics in primary and secondary prevention of CVD. However, growing evidence of side-effects associated with statins in a significant proportion of patients suggests that these drugs are not a universal solution to CVD. There is a need, therefore, to revisit the evidence and to re-appraise the relative importance of cholesterol amongst many other lipids as potential modulators of atherogenesis. In this review, we assess the relative merits of statin therapy in CVD versus dietary interventions that impact on lipids other than cholesterol, including omega-3 fatty acids and polar lipid fractions of various foods (e.g. fish and olive oil). We conclude that careful design around the lipid components of dietary interventions presents a credible alternative in patients who are intolerant to statins or averse to taking such drugs.
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Affiliation(s)
- Ian L Megson
- Department of Diabetes & Cardiovascular Science, University of the Highlands & Islands, UK
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Poutzalis S, Anastasiadou A, Nasopoulou C, Megalemou K, Sioriki E, Zabetakis I. Evaluation of the in vitro anti-atherogenic activities of goat milk and goat dairy products. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0266-x] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Nantapo CW, Muchenje V, Nkukwana TT, Hugo A, Descalzo A, Grigioni G, Hoffman LC. Socio-economic dynamics and innovative technologies affecting health-related lipid content in diets: Implications on global food and nutrition security. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.033] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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