Fatty acids profile and anticholinesterase activity of fish lipids from Brazilian Northeast

Abstract

Acetylcholine deficiency is a neurochemical characteristic of patients with clinical diagnosis of Alzheimer´s disease. Substances that inhibit the enzyme acetylcholinesterase, increasing levels of acetylcholine in the brain, are a promising form of treatment. Studies relate the use of omega-3 fatty acids in the treatment and prevention of Alzheimer's disease. The Northeast Region of Brazil has an enormous biological diversity and a wide variety of fish species. In this work, the oils of eleven species of marine fish found on the coast of Ceará, Brazil, were analyzed in relation to the fatty acid profile and the inhibitory activity of the enzyme acetylcholinesterase. Total lipids were extracted from fish samples by Folch metodology. The lipid extracts of the fish and industrialized fish oil, used for comparison, were esterified and fatty acid profiles were analyzed. The acetylcholinesterase inhibitory activity was measured quantitatively. The oils presented a high percentage of saturated fatty acids, which is a general characteristic of tropical fish. Oleic acid was the highest monounsaturated fatty acid. Oils of Scomberomorus cavalla, Lutjanus synagris and Haemulon plumieri presented expressive percentages of polyunsaturated fatty acids and the most potent anticholinesterase activities. This research showed the oils of S. cavalla, L. synagris and H. plumieri may be promising functional food products of active fatty acids as new therapies to treatment or prevention of Alzheimer's disease. The expressive concentration of unsaturated and polyunsaturated fatty acids together with their relevant anticholinesterase activity are characteristics of the importance of these fish oils.

AChE-based electrochemical biosensor for pesticide detection in vegetable oils: matrix effects and synergistic inhibition of the immobilized enzyme

“…This group has undertaken an extensive investigation into the effect different saturated and unsaturated fatty acids have on AChE’s activity and they have concluded that the most potent inhibitors are those fatty acids made up of 14 or 16 carbons, irrespectively of their degree of saturation. Research carried out on oils extracted from fish, plant oils, and plant pulps has shown that oils with high poly-unsaturated fatty acid content are the most potent AChE inhibitors or unsaturated fatty acids (UFA) in general, with emphasis on oleic and linoleic acids, also show high percentage of enzyme inhibition [ 46 – 49 ].…”

“…Research carried out on oils extracted from fish, plant oils, and plant pulps has shown that oils with high polyunsaturated fatty acid content are the most potent AChE inhibitors or unsaturated fatty acids (UFA) in general, with emphasis on oleic and linoleic acids, also show high percentage of enzyme inhibition [46][47][48][49].…”