Plant-based stearidonic acid as sustainable source of omega-3 fatty acid with functional outcomes on human health

Prasad, P. B. V.; Anjali, P; Sreedhar, R. V.

doi:10.1080/10408398.2020.1765137

Cited by 57 publications

(53 citation statements)

References 105 publications

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“…It distinguishes from other vegetable sources of n‐3 FA due to its high content of SDA, which is the product of ALA desaturation by ∆6‐desaturase in the pathway of EPA and DHA biosynthesis (Baker et al., 2020). Considering that ∆6‐desaturase is the rate‐limiting step to convert ALA to EPA, several studies have demonstrated that the consumption of SDA‐rich oils, such as echium seed oil, promotes higher plasma and cell concentrations of EPA (approximately 16% conversion to EPA) than the consumption of ALA‐rich oils (approximately 6% conversion to EPA) (Baker et al., 2020; Botelho et al., 2015; Greupner et al., 2019; Prasad, Anjali, & Sreedhar, 2020).…”

Section: Introductionmentioning

confidence: 99%

Combination of natural strategies to improve the oxidative stability of echium seed oil

Roschel

Silveira

Cajaiba

et al. 2021

Journal of Food Science

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Echium seed oil is an alternative source of omega 3 fatty acids but it is highly susceptible to oxidation. A combination of three natural strategies was proposed in this study aiming to improve the oxidative stability of echium oil obtained by pressing (PO) or solvent extraction (PSO), kept in the storage condition for 180 days or during the consumption for 30 days. Our results showed that the reduction of temperature was sufficient to keep the oil stable during storage for both samples. During the consumption time, the best stability was achieved by adding a mixture of antioxidants, composed of sinapic (500 ppm), ascorbic (250 ppm), and citric (150 ppm) acids, and/or 20% of high oleic sunflower oil. The combined strategies promoted a 34 to 80% reduction of peroxide value and 0 to 85% reduction of malondialdehyde concentrations in the samples, showing to be a feasible and natural alternative to improve the oxidative stability of echium oil.Practical ApplicationOur study successfully applied an optimized combination of simple and low‐cost strategies to enhance the chemical stability of echium seed oil. As the use of echium oil expands around the world, the oil industry and final consumers may benefit from our results to increase the oil shelf‐life.

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Section: Introductionmentioning

confidence: 99%

Combination of natural strategies to improve the oxidative stability of echium seed oil

Roschel

Silveira

Cajaiba

et al. 2021

Journal of Food Science

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“…The tissue balance between the two families is therefore critical. In this regard, as an efficient means of increasing EPA concentrations in tissues, it has been suggested that dietary SDA, either from terrestrial plants or from Buglossoides arvensis seeds, was more efficiently converted to EPA than ALA [ 9 , 10 , 11 , 12 , 13 ]. However, other reports did not observe any increase of DHA levels as a result of SDA supplementation [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Different Dietary N-3 Polyunsaturated Fatty Acid Formulations Distinctively Modify Tissue Fatty Acid and N-Acylethanolamine Profiles

et al. 2021

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We investigated the influence of different dietary formulation of n-3 polyunsaturated fatty acids (PUFA) on rat tissue fatty acid (FA) incorporation and consequent modulation of their bioactive metabolite N-acylethanolamines (NAE). For 10 weeks, rats were fed diets with 12% of fat from milk + 4% soybean oil and 4% of oils with different n-3 PUFA species: soybean oil as control, linseed oil rich in α-linolenic (ALA), Buglossoides arvensis oil rich in ALA and stearidonic acid (SDA), fish oil rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), Nannochloropsis microalga oil rich in EPA or Schizochytrium microalga oil rich in DHA. FA and NAE profiles were determined in plasma, liver, brain and adipose tissues. Different dietary n-3 PUFA distinctively influenced tissue FA profiles and consequently NAE tissue concentrations. Interestingly, in visceral adipose tissue the levels of N-arachidonoylethanolamide (AEA) and N-docosahexaenoylethanolamide (DHEA), NAE derived from arachidonic acid (AA) and DHA, respectively, significantly correlated with NAE in plasma, and circulating DHEA levels were also correlated with those in liver and brain. Circulating NAE derived from stearic acid, stearoylethanolamide (SEA), palmitic acid and palmitoylethanolamide (PEA) correlated with their liver concentrations. Our data indicate that dietary n-3 PUFA are not all the same in terms of altering tissue FA and NAE concentrations. In addition, correlation analyses suggest that NAE levels in plasma may reflect their concentration in specific tissues. Given the receptor-mediated tissue specific metabolic role of each NAE, a personalized formulation of dietary n-3 PUFA might potentially produce tailored metabolic effects in different pathophysiological conditions.

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“…2013; Prasad et al . 2020). Mammals are not able to synthesize essential fatty acids and essential amino acids; thus, these components should be acquired through the diet.…”

Section: Introductionmentioning

confidence: 99%

Manipulation of Chlorella vulgaris polyunsaturated ω‐3 fatty acid profile by supplementation with vegetable amino acids and fatty acids

Siahbalaei

Kavoosi

Noroozi

2020

Phycological Research

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SUMMARY The present research aims to investigate the fatty acid profile of the microalgae Chlorella vulgaris supplemented with bioactive oils and amino acids from Oliveria decumbens, Thymus kotschyanus, Trachyspermum ammi, and Zataria multiflora. C. vulgaris was cultured during 4 days in presence of the plant oil (5 mL/1000 mL) and amino acid (5 g/1000 mL) extracts at the end of the logarithmic phase. Gas chromatography–mass spectrometry analysis (GC–MS) revealed that major fatty acids of C. vulgaris were palmitic (29.33%), oleic (15.76%), linoleic (10.02%), α‐linolenic (8.69%), γ‐linolenic (4.11%), palmitoleic (3.43%), and lauric (2.48%) acids, as well as 5,8,11,14,17‐eicosapentaenoic acid (EPA) (2.26%). The used vegetable oil mainly composed of ω‐3 and ω‐6 polyunsaturated fatty acids (PUFAs) and significantly induced ω‐3 and ω‐6 fatty acids such as linoleic, α‐linolenic, γ‐linolenic, and oleic acids, as well as EPA in C. vulgaris. Furthermore, the analyzed vegetable amino acids significantly induced ω‐3 and ω‐6 PUFAs, such as linoleic, α‐linolenic, γ‐linolenic, and oleic acids, as well as EPA in C. vulgaris, but with a differential manner relative to fatty acids.

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Plant-based stearidonic acid as sustainable source of omega-3 fatty acid with functional outcomes on human health

Cited by 57 publications

References 105 publications

Combination of natural strategies to improve the oxidative stability of echium seed oil

Combination of natural strategies to improve the oxidative stability of echium seed oil

Different Dietary N-3 Polyunsaturated Fatty Acid Formulations Distinctively Modify Tissue Fatty Acid and N-Acylethanolamine Profiles

Manipulation of Chlorella vulgaris polyunsaturated ω‐3 fatty acid profile by supplementation with vegetable amino acids and fatty acids

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