Bioavailability of n–3 Polyunsaturated Fatty Acids (PUFA) in Foods Enriched with Microencapsulated Fish Oil

Wallace, Julie; McCabe, Anthony; Robson, PJ; Keogh, M. K.; Murray, C.; Kelly, Philip M.; Márquez‐Ruiz, Gloria; McGlynn, Hugh; Gilmore, William S.; Strain, James J.

doi:10.1159/000012839

Cited by 96 publications

(59 citation statements)

References 11 publications

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“…When 500 ml/day of fish oil fortified, partially fat reduced milk, also providing 300 mg EPA þ DHA daily, was consumed for 6 weeks, plasma phospholipid EPA and DHA both increased by 31% (Visioli et al, 2000). Wallace et al (2000) used microencapsulated fish oil incorporated into bread, biscuits and soup to achieve a daily intake of 900 mg of LC n-3 PUFA/day, and reported that subjects expressed a preference for the bread as it was easier to incorporate into the normal diet. Increases in platelet EPA and DHA of 82 and 44%, respectively, were observed after 4 weeks.…”

Section: Discussionmentioning

confidence: 99%

A practical approach to increasing intakes of n-3 polyunsaturated fatty acids: use of novel foods enriched with n-3 fats

et al. 2003

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Section: Discussionmentioning

confidence: 99%

A practical approach to increasing intakes of n-3 polyunsaturated fatty acids: use of novel foods enriched with n-3 fats

et al. 2003

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“…However, DHA-MG produces a better increase in plasma and erythrocyte DHA than DHA-EE. The reduction of AA observed in group DHA-MG, not observed in group DHA-EE, may be due to the competition of DHA (at the sn-2 position) to substitute the same position occupied by AA in plasma triacylglycerides and erythrocyte membrane phospholipids [16] . The reduction in EPA content observed in both experimental groups should be also ascribed to the same competition of DHA and EPA.…”

Section: Discussionmentioning

confidence: 73%

Effect of Supplementation with Docosahexaenoic Acid Ethyl Ester and sn-2 Docosahexaenyl Monoacylglyceride on Plasma and Erythrocyte Fatty Acids in Rats

Valenzuela

Valenzuela²,

Sanhueza³

et al. 2005

Ann Nutr Metab

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Background/Aims: Docosahexaenoic acid (C22:6, DHA) is an omega-3 fatty acid required for the normal development of the mammalian nervous and visual system. DHA is provided by the mother during pregnancy and lactating period. Mother’s DHA supplementation during pregnancy, and even before pregnancy, has been suggested. DHA can be provided by marine oils, egg’s yolk phospholipids, single cell algae oils, the pure fatty acid, or by the ethyl ester derivative (DHA-EE). Another way to provide DHA can be by sn-2 docosahexaenyl monoacylglyceride (DHA-MG), obtained by the treatment of fish oil with stereospecific lipases. sn-2 Fatty acid monoacylglycerides can be more easily absorbed at the intestine than other fatty acid derivatives. Methods: Female rats fed with a synthetic, which provided essentially no DHA, received a 40-day supplementation of either DHA-EE or DHA-MG. Plasma and erythrocyte fatty acid composition were assessed by gas chromatography at day 0 and 40 of supplementation. Results: DHA-EE increased plasma and erythrocyte DHA by 15 and 11.9%, respectively, with no modification of arachidonic acid (AA) content. DHA-MG supplementation increased plasma and erythrocyte DHA by 24 and 23.8%, respectively, but reduced AA by 5.5 and 3%, respectively. Conclusions: We conclude that in the rat, DHA-MG supplementation allows a higher plasma and erythrocyte DHA content than DHA-EE with minor modification of AA content.

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“…Certaines nanoparticules (NLC pour « nanostructured lipid carrier ») sont produites a partir d'un m elange de lipides solides et liquides (Muchow et al, 2008 ;Muller et Keck, 2004 ;Shidhaye et al, 2008). L'ensemble de ces nanoparticules lipidiques ont et e utilis ees pour am eliorer la biodisponibilit e orale de micronutriments comme des vitamines liposolubles (Iscan et al, 2005 ;Pople et Singh, 2006) et des om ega-3 (Muchow et al, 2009 ;Wallace et al, 2000) ainsi que des mol ecules th erapeutiques comme le paclitaxel (Peltier et al, 2006), l'ibuprof ene (Lamprecht et al, 2004) et l'insuline (Sarmento et al, 2007).…”

Section: Propri Et Es Thermiques Et Polymorphisme D'huiles Et Graisseunclassified

Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme

Raynal-Ljutovac¹,

Bouvier²,

Gayet³

et al. 2011

OCL

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From the nutrition point of view, lipids are primarily considered as energy suppliers, their dietary intake having to be limited. In fact, lipids are sources of various fatty acids, and dietary recommendations include the required daily intakes in different fatty acids (fatty acid profile). Beyond these quantitative aspects, fatty acids are part of larger molecules, mainly triacylglycerols (TAG), that are organized in supramolecular structures as for example fat crystals and lipid droplets. Recent advances in nutrition research have demonstrated that these structures, and lipid organization in food matrices, influence digestibility and metabolism of fatty acids. Therefore, the members of the technological network Listral propose a synthesis of the knowledge about the influence of molecular and supramolecular structures of lipids on digestion and metabolic fate of dietary fatty acids originating from for the main food industry sectors. Fatty acids are mainly provided in the diet in the form of TAG, or phospholipids (PL) where they are esterified in external (sn-1, sn-3) or internal (sn-2) position of the glycerol backbone. They can also be found as ethyl esters (EE) in specific formulations. These molecular characteristics of the lipid molecules affect their hydrolysis and their absorption rate but also their metabolism in indifferent organs, as assessed in studies often using inter esterified fat sources. The results depend on the types of fatty acids (saturated or polyunsaturated fatty acids) but also on the model used for the studies: in vitro or in vivo studies ; animal model, human newborn or adult, either healthy or exhibiting some diseases. Among others, it was found that the crystal form and fat melting point as affected by the fatty acid profiles and the lipid molecular structures directly impact fatty acid absorption kinetics through modifications of lipolytic enzyme activities. However, in these studies, the relative effect of the thermal properties of lipids and the proportion of saturated fatty acids chains in sn-2 position were hardly distinguished. Supramolecular structures, namely type and size of the fat droplets and their interfacial composition, of lipids, either in their native forms or obtained after food processes, also affect the digestibility and absorption of lipids. This aspect is reviewed with specific focus on dairy, marine, meat, oil plant and egg products. The impact of other nutritional components present in these food matrices on the absorption of lipids is also discussed.

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Bioavailability of n–3 Polyunsaturated Fatty Acids (PUFA) in Foods Enriched with Microencapsulated Fish Oil

Cited by 96 publications

References 11 publications

A practical approach to increasing intakes of n-3 polyunsaturated fatty acids: use of novel foods enriched with n-3 fats

A practical approach to increasing intakes of n-3 polyunsaturated fatty acids: use of novel foods enriched with n-3 fats

Effect of Supplementation with Docosahexaenoic Acid Ethyl Ester and sn-2 Docosahexaenyl Monoacylglyceride on Plasma and Erythrocyte Fatty Acids in Rats

Organisation structurale et moléculaire des lipides dans les aliments : impacts possibles sur leur digestion et leur assimilation par l’Homme

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