Release of EPA and DHA from salmon oil – a comparison of<i>in vitro</i>digestion with human and porcine gastrointestinal enzymes

Aarak, Kristi Ekrann; Kirkhus, Bente; Holm, Halvor; Vogt, Gjermund; Jacobsen, Morten; Vegarud, Gerd Elisabeth

doi:10.1017/s0007114513000664

Cited by 17 publications

(14 citation statements)

References 77 publications

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“…The same observation was made for DHA, with a higher release in the human model compared to the porcine models I and II (230% increase during digestion, compared to 490% and 680%, respectively). This supports the findings of Aarak et al 51 that there are differences in the release of EPA and DHA when using human versus porcine digestive enzymes. According to above, there could be a link between the release of free EPA/ DHA and the extent of lipid oxidation in the duodenal step.…”

Section: Lipolysis During In Vitro Digestion Of Cod Liver Oilsupporting

confidence: 91%

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcinein vitrodigestion models

et al. 2016

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In this work, we investigated lipid oxidation of cod liver oil during gastrointestinal (GI) digestion using two types of in vitro digestion models. In the first type of model, we used human GI juices, while we used digestive enzymes and bile from porcine origin in the second type of model. Human and porcine models were matched with respect to factors important for lipolysis, using a standardized digestion protocol. The digests were analysed for reactive oxidation products: malondialdehyde (MDA), 4-hydroxy-trans-2-nonenal (HNE), and 4-hydroxy-trans-2-hexenal (HHE) by liquid chromatography/atmospheric pressure chemical ionization-mass spectrometry (LC/APCI-MS), and for free fatty acids (FFA) obtained during the digestion by gas chromatography-mass spectrometry (GC-MS). The formation of the oxidation products MDA, HHE, and HNE was low during the gastric digestion, however, it increased during the duodenal digestion. The formation of the oxidation products reached higher levels when digestive juices of human origin were used (60 μM of MDA, 0.96 μM of HHE, and 1.6 μM of HNE) compared to when using enzymes and bile of porcine origin (9.8, and 0.36 μM of MDA; 0.16, and 0.026 μM of HHE; 0.23, and 0.005 μM of HNE, respectively, in porcine models I and II). In all models, FFA release was only detected during the intestinal step, and reached up to 31% of total fatty acids (FA). The findings in this work may be of importance when designing oxidation oriented lipid digestion studies.

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Section: Lipolysis During In Vitro Digestion Of Cod Liver Oilsupporting

confidence: 91%

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcinein vitrodigestion models

et al. 2016

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“…Therefore, the higher polyunsaturation of FAs located in sn-1,3 and the double bond close to the carboxyl group inhibit the TAG hydrolysis activity of lipase, resulting in lower digestion rates of microalgal oil and fish oil compared to that of soybean oil. Aarak et al [26] analyzed the profile of released FAs after in vitro digestion of salmon oil with human duodenal juice and a commercial enzyme preparation (porcine pancreatin and bile), and reported that the concentration of linoleic acid was the highest, followed by EPA and DHA (p < 0.05).…”

Section: In Vitro Digestion Of the Oilsmentioning

confidence: 99%

In Vitro and In Vivo Digestibility of Soybean, Fish, and Microalgal Oils, and Their Influences on Fatty Acid Distribution in Tissue Lipid of Mice

Lee

2020

Molecules

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The digestion rates of microalgal (docosahexaenoic acid, DHA, 56.8%; palmitic acid, 22.4%), fish (DHA, 10.8%; eicosapentaenoic acid, EPA, 16.2%), and soybean oils (oleic, 21.7%; linoleic acid, 54.6%) were compared by coupling the in vitro multi-step and in vivo apparent digestion models using mice. The in vitro digestion rate estimated based on the released free fatty acids content was remarkably higher in soybean and fish oils than in microalgal oil in 30 min; however, microalgal and fish oils had similar digestion rates at longer digestion. The in vivo digestibility of microalgal oil (91.49%) was lower than those of soybean (96.50%) and fish oils (96.99%). Among the constituent fatty acids of the diet oils, docosapentaenoic acid (DPA) exhibited the highest digestibility, followed by EPA, DHA, palmitoleic, oleic, palmitic, and stearic acid, demonstrating increased digestibility with reduced chain length and increased unsaturation degree of fatty acid. The diet oils affected the deposition of fatty acids in mouse tissues, and DHA concentrations were high in epididymal fat, liver, and brain of mice fed microalgal oil. In the present study, microalgal oil showed lower in vitro and in vivo digestibility, despite adequate DHA incorporation into major mouse organs, such as the brain and liver.

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“…The enzymes are collected from human subjects, though a number of studies consider that it is possible to replace human pepsin, pancreatic lipase and co-lipase with porcine enzymes (Hur et al 2011 ). Aarak et al 2013 compared in vitro models using human and porcine intestinal enzymes applied to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) release from salmon, using only a duodenal digestion step. Results show that the human lipolytic enzyme system produces a comparatively higher release of EPA and DHA.…”

Section: Digestion Conditionsmentioning

confidence: 99%

Static Digestion Models: General Introduction

Alegrı́a

García‐Llatas

Cilla

2015

The Impact of Food Bioactives on Health

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Several in vitro methods have been developed to simulate the physiological conditions of the human gastrointestinal digestion, the simplest being the static methods. The following chapter clarifi es the concepts of bioaccessibility and dialyzability, and describes the conditions (pH, enzymes, agitation, etc.) to be applied in oral, gastric and intestinal phases when assessing a food component (nutrient, bioactive or toxin) or a food product, in a single or multi-phase model. The advantages and disadvantages of the static models vs. dynamic and in vivo models are discussed, and a review of specifi c conditions applied on nutrients (minerals, vitamins, proteins, fatty acids, etc.) and bioactive compounds (carotenoids, plant sterols, etc.) from recent studies is provided. Currently, it must be considered that, although the static digestion conditions must be adapted according to the component or food sample to be studied, a harmonization and standardization of the models are needed in order to establish suitable correlations among in vitro and in vivo assays, as it has been defi ned for some food components (carotenoids, proteins and minerals).

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Release of EPA and DHA from salmon oil – a comparison ofin vitrodigestion with human and porcine gastrointestinal enzymes

Cited by 17 publications

References 77 publications

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcinein vitrodigestion models

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcinein vitrodigestion models

In Vitro and In Vivo Digestibility of Soybean, Fish, and Microalgal Oils, and Their Influences on Fatty Acid Distribution in Tissue Lipid of Mice

Static Digestion Models: General Introduction

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