Structural elucidation of olive pomace fed sea bass (Dicentrarchus labrax) polar lipids with cardioprotective activities

Nasopoulou, Constantina; Smith, Terry; Detopoulou, Maria; Tsikrika, Konstantina; Papaharisis, Leonidas; Barkas, Dimitris; Zabetakis, Ioannis

doi:10.1016/j.foodchem.2013.08.091

Cited by 46 publications

(37 citation statements)

References 30 publications

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“…Thus, TLC polar lipid fraction 2 of cod liver contains more potent PAF antagonists than the ones of sardine fillet. This result is in good agreement with recent work of our group on polar lipid fractions of sea bass (Dicentrarchus labrax), where several PC species have been structurally identified, suggesting that PC derivatives act as antagonists of PAF-induced platelet activation [13]. …”

Section: Tlc Separation Of Polar Lipids and Biological Activity Of Sasupporting

confidence: 92%

Assessment of the in Vitro Antithrombotic Properties of Sardine (Sardina pilchardus) Fillet Lipids and Cod Liver Oil

Morphis

Kyriazopoulou

Nasopoulou

et al. 2015

Fishes

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Abstract:The aim of the current study was to compare the biological activities of total polar lipids (TPL) and thin-layer chromatography (TLC) polar lipid fractions of sardine fillet and cod liver oil against atherogenesis. TPL and TLC polar lipid fractions obtained from these two sources were assessed for their ability to inhibit the platelet-activating-factor (PAF)-induced platelet aggregation (PAF-antagonists) or to induce platelet aggregation (PAF-agonists), since PAF plays a crucial role in the initiation and development of atherosclerosis. This study focused on the polar lipids since previous studies have underlined that the antithrombotic properties of foodstuffs are mainly attributed to polar lipid micro-constituents. TPL of sardine fillet induced platelet aggregation, while TPL of cod liver had a bimodal effect on platelets. TLC polar lipid fractions of both samples exhibited in vitro aggregatory and inhibitory activity towards platelets. However, TLC sardine polar lipid fractions showed stronger in vitro antithrombotic activities than the cod liver oil ones. These data constitute evidence of the putative contribution of fish polar lipids against OPEN ACCESSFishes 2016, 1 2 cardiovascular diseases, underling firstly the beneficial effect of fish and fish lipids as functional foodstuffs against atherogenesis and secondly the more important role of sardine polar lipids as opposed to cod liver oil.

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Section: Tlc Separation Of Polar Lipids and Biological Activity Of Sasupporting

confidence: 92%

Assessment of the in Vitro Antithrombotic Properties of Sardine (Sardina pilchardus) Fillet Lipids and Cod Liver Oil

Morphis

Kyriazopoulou

Nasopoulou

et al. 2015

Fishes

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“…The most biologically active lipid fractions contained sphingomyelin, phosphatidylcholine, and phosphatidylethanolamine lipid derivatives. However, these lipid fractions do not always present as a typical phospholipid structure; they share a similar structure to phosphatidylcholine derivatives, as reported by Nasopoulou et al . Phosphatidylcholine has several anti‐inflammatory effects .…”

Section: Resultsmentioning

confidence: 71%

Fermented goat milk consumption improves cardiovascular health during anemia recovery

et al. 2018

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“…The concentrations of PC and CL in goat and ewe milk are considerably high (Castro-Gómez et al, 2014). It could therefore be suggested that the strong in vitro anti-thrombotic activities found in goat and ewe yogurts could be due to biologically active lipids that are derivatives of PC and CL (Zabetakis, 2013, Nasopoulou et al, 2014). …”

Section: Discussionmentioning

confidence: 99%

Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk

Megalemou

Sioriki

Lordan

et al. 2017

Heliyon

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Given that fermented dairy products exhibit high bioactivities against cardiovascular diseases (CVDs), the anti-thrombotic properties, fatty acid profiles and sensory properties of cow, goat and ewe derived Greek yogurts have been assessed and compared. The total lipids (TL), total polar lipids (TPL), total neutral lipids (TNL) were obtained and the polar lipid fractions were further separated by thin layer chromatography (TLC). These lipid samples (TL, TPL and TLC fractions) were subsequently assessed for their biological activity against atherosclerosis based on the in vitro inhibition of Platelet Activating Factor (PAF)-induced platelet aggregation. The fatty acid compositions of all yogurts were analyzed by Gas Chromatography with flame ionization detector (GC-FID). Goat yogurt lipids have been found to exert more potent inhibitory activity (i.e. lower IC50 values in both TL and TPL samples) in contrast to the corresponding fractions of cow and ewe yogurts. The observed sensory data indicates that ewe yogurt was the most palatable of all three Greek yogurts.

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Structural elucidation of olive pomace fed sea bass (Dicentrarchus labrax) polar lipids with cardioprotective activities

Cited by 46 publications

References 30 publications

Assessment of the in Vitro Antithrombotic Properties of Sardine (Sardina pilchardus) Fillet Lipids and Cod Liver Oil

Assessment of the in Vitro Antithrombotic Properties of Sardine (Sardina pilchardus) Fillet Lipids and Cod Liver Oil

Fermented goat milk consumption improves cardiovascular health during anemia recovery

Evaluation of sensory and in vitro anti-thrombotic properties of traditional Greek yogurts derived from different types of milk

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