Lecithin derived from ω-3 PUFA fortified eggs decreases blood pressure in spontaneously hypertensive rats

Nowacki, Dorian; Martynowicz, Helena; Skoczyńska, Anna; Wojakowska, Anna; Turczyn, Barbara; Bobak, Łukasz; Trziszka, Tadeusz; Szuba, Andrzej

doi:10.1038/s41598-017-12019-w

Cited by 24 publications

(16 citation statements)

References 57 publications

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“…Fatty acids were extracted and tested with the technique of gas chromatography with mass spectrometry (GC-MS), in the same way as described by Nowacki et al [17]. The samples were analyzed using a GC 6890 gas chromatograph coupled with a 5983 MS mass spectrometer (Agilent Technologies Inc., Santa Clara, CA, US) equipped in a quadrupole mass detector.…”

Section: Analysis Of Fatty Acidsmentioning

confidence: 99%

Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn (Hippophaë rhamnoides L.) Fruits Modulated by Chemical Components

et al. 2019

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The aim of this study was to analyze in vitro biological activities as anti-oxidant, anti-α-amylase, anti-α-glucosidase, anti-lipase, and anti-lipoxygenase activity, relative to bioactive components (phenolic acids, flavonols, xanthophylls, carotenes, esterified carotenoids, tocopherols, tocotrienols, and fatty acids) and the basic chemical composition (sugars, organic acid, dry matter, soluble solid, pH, titratable acidity, ash, pectins, and vitamin C) of Hippophaë rhamnoides berries. Six sea buckthorn cultivars commonly grown in Poland were analyzed including Aromatnaja, Botaniczeskaja-Lubitelskaja, Józef, Luczistaja, Moskwiczka, and Podarok Sadu. Berries contained 1.34–2.87 g of sugars and 0.96–4.22 g of organic acids in 100 g fresh weight, 468.60–901.11 mg of phenolic compounds, and 46.61–508.57 mg of carotenoids in 100 g dry mass. The fatty acid profile was established: palmitic > palmitoleic > oleic and linoleic > stearic and linolenic acids. The highest anti-oxidant (34.68 mmol Trolox/100 g dry mass) and anti-α-amylase potential (IC50 = 26.83 mg/mL) was determined in Aromatnaja, anti-α-glucosidase in Botaniczeskaja-Lubitelskaja (IC50 = 41.78 mg/mL), anti-lipase in Moskwiczka and Aromatnaja (average IC50 = 4.37 mg/mL), and anti-lipoxygenase in Aromatnaja and Podarok Sadu fruits (100% inhibition). The studied sea buckthorn berries may be a raw material for the development of functional foods and nutraceutical products rich in compounds with high biological activity.

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Section: Analysis Of Fatty Acidsmentioning

confidence: 99%

Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn (Hippophaë rhamnoides L.) Fruits Modulated by Chemical Components

et al. 2019

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“…27 Thus, our findings in this study expand on existing evidence that PUFAs decrease blood pressure. 28 Moreover, we observed that a diet enriched with PUFAs reduces the increase in blood pressure evoked by acute stress. We observed that phospholipid fraction obtained from hen egg yolk rich in PUFAs acts as a hypotensive agent and that it could be used in the prevention or treatment of hypertension evoked or exacerbated by acute stress.…”

Section: Discussionmentioning

confidence: 81%

The phospholipid fraction obtained from egg yolk reduces blood pressure increase induced by acute stress in spontaneously hypertensive rats

Martynowicz¹,

Nowacki²,

Mazur³

et al. 2018

Adv Clin Exp Med

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Background. Despite continuous research, an improved understanding of the pathophysiology of hypertension and the development of new antihypertensive therapies, hypertension is still the most prevalent chronic cardiovascular disease (CVD) among adults in Western societies. Stress is a common factor related to cardiovascular morbidity. An increase in blood pressure is one of the most common reactions to stress. Chronic and acute stress have also been related to cardiovascular disorders. Polyunsaturated fatty acids (PUFAs) have attracted considerable interest as potential complementary therapy for the treatment of CVD, including hypertension. Egg yolk, rich in PUFAs and phospholipids, might be a good source of phospholipids and PUFAs. Objectives. The current study was aimed at investigating the potential effect of the phospholipid fraction of eggs on blood pressure changes in spontaneously hypertensive rats (SHRs) as a response to acute stress. Material and methods. Male, 7-week-old SHRs received dietary phospholipid fraction for 12 weeks. The control animals received standard feed. At the end of the treatment, they were exposed to 40 min of white noise in order to induce acute stress. Then, blood pressure measurements were carried out under normal conditions for 12 h before and during the acute stress procedure. Blood pressure was measured using telemetry. Results. Diastolic, systolic and mean blood pressure were significantly lower in the SHRs treated with phospholipid fraction than in the control group. The acute stressor caused a significant increase in diastolic, systolic and mean blood pressure in both the treated and untreated animals, but the increase in blood pressure as a response to the stressor was significantly less pronounced in the rats treated with phospholipid fraction than in control rats. These results show that egg phospholipids can limit a stress-induced rise in blood pressure. Conclusions. The results of this research show that phospholipid fraction derived from egg yolk reduces stress-induced increases in blood pressure.

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“…Serum levels of oxidative stress markers such as nitro-tyrosine and heart rate were lowered by approximately 30%–34% in both hypertensive and normotensive animals. The above attributes prove the potential of lecithin as a candidate molecule for the prevention and therapy of cardiovascular diseases ( Nowacki et al, 2017 ). Interestingly, eggs have been used in decoctions for medicinal plant extracts primarily to obtain food and health benefits in some ethnomedicinal practices ( Xin et al, 2014 ; Wang et al, 2017 ).…”

Section: Bioactive Egg Compounds In Human Medicinementioning

confidence: 99%

Recent Advances in Applications of Bioactive Egg Compounds in Nonfood Sectors

Zhang¹,

Chelliappan²,

Rajeswari³

et al. 2021

Front. Bioeng. Biotechnol.

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Egg, a highly nutritious food, contains high-quality proteins, vitamins, and minerals. This food has been reported for its potential pharmacological properties, including antibacterial, anti-cancer, anti-inflammatory, angiotensin-converting enzyme (ACE) inhibition, immunomodulatory effects, and use in tissue engineering applications. The significance of eggs and their components in disease prevention and treatment is worth more attention. Eggs not only have been known as a “functional food” to combat diseases and facilitate the promotion of optimal health, but also have numerous industrial applications. The current review focuses on different perceptions and non-food applications of eggs, including cosmetics. The versatility of eggs from an industrial perspective makes them a potential candidate for further exploration of several novel components.

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Lecithin derived from ω-3 PUFA fortified eggs decreases blood pressure in spontaneously hypertensive rats

Cited by 24 publications

References 57 publications

Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn (Hippophaë rhamnoides L.) Fruits Modulated by Chemical Components

Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn (Hippophaë rhamnoides L.) Fruits Modulated by Chemical Components

The phospholipid fraction obtained from egg yolk reduces blood pressure increase induced by acute stress in spontaneously hypertensive rats

Recent Advances in Applications of Bioactive Egg Compounds in Nonfood Sectors

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