Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model

Floros, Stylianos; Toskas, Alexandros; Pasidi, Evagelia; Vareltzis, Patroklos

doi:10.3390/molecules27020415

Cited by 12 publications

(11 citation statements)

References 42 publications

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“…All this may be ascribed to a higher FA bioaccessibility of fish oil (used in the preparation of the encapsulated material), although information about this subject is scant (Genot et al ., 2016). FA bioaccessibility may vary substantially between different fish oil products (Floros et al ., 2022). For instance, these authors reported that DHA bioaccessibility varied between 30 and 69%.…”

Section: Resultsmentioning

confidence: 99%

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Lipid nutritional value and bioaccessibility of novel ready‐to‐eat seafood products with encapsulated bioactives

Sapatinha

Afonso

Cardoso

et al. 2022

Int J of Food Sci Tech

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In order to develop a healthy food with easily absorbable nutrients for the elderly, functional ready-to-eat seafood based on restructured fish fillets (from undervalued fish species) and encapsulated fish oil was prepared and assessed. Four restructured fish products (raw fillet, RF and raw fillet with encapsulated material incorporation, RF+, and fried fillet, CF and fried fillet with encapsulated material incorporation, CF+) were tested. The study entailed characterising lipid fraction and determining lipid and fatty acid (FA) bioaccessibility. Frying increased the weight of the n6 polyunsaturated FA (PUFA) content, from 3.9-5.1% to 6.8-10.2%. PUFA concentration decreased from 32.6-45.0 (RF and CF) to 28.3-34.4% (RF+ and CF+). Regarding bioaccessibility, the n3/n6 PUFA ratios were lowered in RF and RF+ and augmented in CF and CF+. To meet the EPA + DHA RDI and derive potential benefits for the elderly, two servings of RF, RF+ and CF+ and three servings of CF per week would suffice by ignoring bioaccessibility. However, based on bioaccessibility, 12 servings of RF and 6 servings of RF+ and CF contrast with only 2 servings of CF+. CF+ would be an excellent choice for enhancing n3 PUFA intake, thus representing a way of valorising undervalued marine resources through innovative functional food.

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Section: Resultsmentioning

confidence: 99%

“…This is relevant since Floros et al . (2022) also used static in vitro simulation of the GI digestion. Nonetheless, there is large variability in fish oil FA bioaccessibility, which has led to the test of emulsion systems for increasing bioaccessibility (Gayoso et al ., 2019).…”

Section: Resultsmentioning

confidence: 99%

Lipid nutritional value and bioaccessibility of novel ready‐to‐eat seafood products with encapsulated bioactives

Sapatinha

Afonso

Cardoso

et al. 2022

Int J of Food Sci Tech

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“…A study reported by Van Hecke et al ( 1 ) showed that among several mammals, poultry, and fish muscle foods, BM had the lowest amount of LOPs in their digests due to their low content of oxidizable PUFAs, whereas mackerel was the fish species with the highest LOPs formation, including HHE and HNE. Floros et al ( 17 ) reported a strong correlation between the oxidation rate of each FA and its initial concentration. Moreover, Dasilva et al ( 51 ) observed different resistance to oxidation depending on PUFAs type present in meal, for example, a significant increase in CD happened when the ω3 docosahexaenoic acid (DHA) was present at higher levels, whereas diets enriched with linoleic acid were the most resistant to gastric oxidation.…”

Section: Discussionmentioning

confidence: 99%

“…Actually, there are several mitigation strategies to minimize oxidation processes along the food chain (12)(13)(14), but the physiological oxidative processes that take place during gastrointestinal digestion will happen despite the presence of those antioxidant agents (15,16). Floros et al (17) recently stated that most of oxidation of PUFAs occurred in the gastric phase, reducing their availability to be absorbed, so it is of paramount importance to understand at what extent PUFAs remain unoxidized after gastric digestion, to retain the antiinflammatory effects of PUFA-rich meals.…”

Section: Introductionmentioning

confidence: 99%

Fat Oxidation of Fatty Fish vs. Meat Meal Diets Under in vitro Standardized Semi-Dynamic Gastric Digestion

et al. 2022

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Meat and fish are introduced into the diet as a source of protein, but these muscle foods present different fatty acid (FA) compositions and different lipid stabilities. Fatty fish is expected to oxidize due to its higher content of polyunsaturated FA (PUFA), whereas the higher heme-Fe content of red meat will also affect lipid stability. Combining other food ingredients within a meal also influences lipid oxidation, which will not stop after meals intake. This is due to the acidic environment of the stomach together with the presence of metallic ions, a process that is scarcely understood. The goal of this study was to evaluate the oxidation of fatty fish vs. meat meal diets under in vitro standardized semi-dynamic gastric conditions and FA release from the stomach to the duodenum. Meal diets composed by 25% beef meal (BM) or fatty fish meal (FM), 25% fried potatoes, and 50% sugar soft drink were prepared. Proximate composition, FA and amino acid profiles, and meals quality indices were evaluated. Their differences in composition led to different total gastric digestion time of 242.74 (BM) and 175.20 (FM) minutes. Using the INFOGEST semi-dynamic gastric model, 4 gastric emptying (GE) were simulated in both meals. In each GE, FA profile and lipid oxidation products (LOPs) formation were assessed. As a result, more than 50% FA release to the duodenum occurred in GE1, whose percentage decreased with the time of digestion. FM exhibited the highest LOPs formation, which corroborates the high peroxidizability index measured for this meal diet. Higher LOPs formation occurred in the later GEs, which released less FA. This suggests that higher times of residence in the stomach increase FA oxidation. This study shows a higher formation of LOPs during digestion of FM using a whole meal approach. These results relate to its richness in PUFAs compared to BM. Despite higher LOPs formation, FM digests that reached duodenum still contain higher content of unoxidized PUFAs compared with BM and a desirable ω3/ω6 PUFAs ratio of ~0.43. LOPs formation in PUFA-rich meals could be reduced if those meals have a low caloric value, avoiding large times of residence in the stomach and consequently high levels of oxidation.

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“…In order to investigate the effect of the digestive tract on the oxidative stability of the beverage, the INFOGEST protocol was used according to Floros et al [ 97 ]. According to the INFOGEST protocol, digestion involves the exposure of food to three phases (oral, gastric, and intestinal phase).…”

Section: Methodsmentioning

confidence: 99%

Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation

Kolonas

Vareltzis

Kiroglou

et al. 2023

IJMS

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Athletes often consume functional beverages in order to improve performance and reduce oxidative stress caused by high-intensity exercise. The present study aimed to evaluate the antioxidant and antibacterial properties of a functional sports beverage formulation. The beverage’s antioxidant effects were assessed on human mesenchymal stem cells (MSCs) by determining thiobarbituric acid reactive substances (TBARS; TBARS levels decreased significantly by 52.67% at 2.0 mg/mL), total antioxidant capacity (TAC; TAC levels increased significantly by 80.82% at 2.0 mg/mL) and reduced glutathione (GSH; GSH levels increased significantly by 24.13% at 2.0 mg/mL) levels. Furthermore, the beverage underwent simulated digestion following the INFOGEST protocol to assess its oxidative stability. The analysis of the total phenolic content (TPC) using the Folin–Ciocalteu assay revealed that the beverage contained a TPC of 7.58 ± 0.066 mg GAE/mL, while the phenolics identified by HPLC were catechin (2.149 mg/mL), epicatechin (0.024 mg/mL), protocatechuic acid (0.012 mg/mL), luteolin 7-glucoside (0.001 mg/mL), and kaempferol-3-O-β-rutinoside (0.001 mg/mL). The beverage’s TPC was strongly correlated with TAC (R2 = 896). Moreover, the beverage showcased inhibitory and bacteriostatic effects against Staphylococcus aureus and Pseudomonas aeruginosa. Lastly, the sensory acceptance test demonstrated that the functional sports beverage was well accepted by the assessors.

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Bioaccessibility and Oxidative Stability of Omega-3 Fatty Acids in Supplements, Sardines and Enriched Eggs Studied Using a Static In Vitro Gastrointestinal Model

Cited by 12 publications

References 42 publications

Lipid nutritional value and bioaccessibility of novel ready‐to‐eat seafood products with encapsulated bioactives

Lipid nutritional value and bioaccessibility of novel ready‐to‐eat seafood products with encapsulated bioactives

Fat Oxidation of Fatty Fish vs. Meat Meal Diets Under in vitro Standardized Semi-Dynamic Gastric Digestion

Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation

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