The Anti-inflammatory Properties of Food Polar Lipids

Lordan, Ronan; Nasopoulou, Constantina; Τσούπρας, Αλέξανδρος

doi:10.1007/978-3-319-54528-8_95-1

Cited by 31 publications

(36 citation statements)

References 174 publications

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“…Therefore, the beneficial anti-inflammatory properties of such bioactive PC and PE molecules present in Irish ale directly and/or indirectly protect against PAF related inflammatory and thrombotic pathways. This further supports the putative health benefits of dietary bioactive PL, such as those found in Irish ale in the present study, in wine [ 10 , 20 , 21 ] and in other foods [ 3 , 9 , 18 , 19 , 22 , 23 , 24 ]. However, further studies are needed to support such a notion, especially for beer and related brewery by-product-derived PL.…”

Section: Discussionsupporting

confidence: 91%

“…Binding of PAF on its receptor activates specific signalling pathways implicated in inflammatory and thrombotic activation of platelets and several other cells, including leucocytes and endothelial cells, during atherosclerotic and atherothrombotic events in CVD and other inflammation-related chronic disorders [ 2 , 3 , 15 , 16 , 17 ]. Several bioactive PLs derived from healthy foods provide health benefits by affecting the PAF-related inflammatory and thrombotic signalling pathways through antagonism for PAF-R and by beneficially affecting PAF metabolism towards homeostatic PAF levels and thus by reducing PAF-related pro-inflammatory cascades [ 3 , 18 , 19 ]. The structures for several bioactive PL (phospholipids and glycolipids) from a variety of such healthy food-related sources with potent anti-PAF beneficial properties have been elucidated, along with structure–activity relationships for these PL and their antagonistic effects against PAF binding on its PAF-R because of structural homologies to PAF [ 20 , 21 , 22 , 23 , 24 ].…”

Section: Introductionmentioning

confidence: 99%

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Structural Elucidation of Irish Ale Bioactive Polar Lipids with Antithrombotic Properties

et al. 2020

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The structures of bioactive polar lipids (PLs) of Irish ale with potent antithrombotic and cardioprotective properties were elucidated. Ale PL was fractionated by preparative thin layer chromatography (TLC) into subclasses, and their antithrombotic effect was assessed against human platelet aggregation induced by the pro-inflammatory mediator, platelet-activating factor (PAF). The fatty acid content and the overall structures of ale PL were elucidated by liquid chromatography mass spectrometry (LC-MS). Phosphatidylcholines (PC) and molecules of the sphingomyelin (SM) family exhibited the strongest anti-PAF effects, followed by phosphatidylethanolamines (PE). PC contained higher amounts of omega-3 polyunsaturated fatty acids (n-3 PUFA) and thus the lowest n-6/n-3 ratio. Bioactive diacyl and alkyl-acyl PC and PE molecules bearing n-3 PUFA at their sn-2 position, especially docosahexaenoic acid (DHA) and α-linolenic acid (ALA) but mostly oleic acid (OA), were identified in both PC and PE subclasses. Eicosapentaenoic acid (EPA) was present only in bioactive PC molecules and not in PE, explaining the lower anti-PAF effects of PE. Bioactive sphingolipid and glycolipid molecules with reported anti-inflammatory and anti-tumour properties, such as specific ceramides and glucosylcerebrosides with sphingosine, phytosphingosine and dihydrosphingosine bases but also specific monogalactodiglycerides and SM species bearing ALA at their sn-2 position, were identified in the SM subclass, providing a rational for its strong bioactivities against the PAF pathway. Further studies are required on the health benefits of bioactive PL from beer and brewery by-products.

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Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Structural Elucidation of Irish Ale Bioactive Polar Lipids with Antithrombotic Properties

et al. 2020

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“…Phospholipids (PLs) are amphiphilic molecules which self‐assemble into various bilayer and liposome . Phosphatidylglycerol (PG) is a natural PL which has glycerol as a polar head group linked to a phosphoglycerol backbone with two fatty acyl chains .…”

Section: Introductionmentioning

confidence: 99%

Preparation of n‐3 Polyunsaturated Phosphatidylglycerol from Salmon Roe Lipids by Phospholipase D and In Vitro Digestion

Chen

Beppu

Miyashita

et al. 2019

Euro J Lipid Sci & Tech

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Phosphatidylglycerol (PG) is a highly functional phospholipid (PL), which has many physiological functions. However, naturally occurring PG binding n‐3 polyunsaturated fatty acid (n‐3 PUFA) is low in content, resulting in a scarcity of industrial bio‐resources of n‐3 PUFA enriched PG. The current study investigates the preparation of salmon roe PG (SRPG) from three types of salmon roe lipids and glycerol via phospholipase D (PLD)‐mediated transphosphatidylation. The yields of SRPG obtained from salmon roe total lipid (SRTL) and salmon roe PL (SRPL) are higher than those obtained from purified salmon roe phosphatidylcholine (SRPC) in aqueous system. Following a 24 h reaction with 0.75 U PLD, SRTL, and SRPL yield up to 96.4 mol% and 96.7 mol% SRPG, respectively. In addition, more fatty acids are released from synthesized SRPG via hydrolysis by pancreatic enzymes than from SRPC and soybean PC in in vitro digestion model. Fatty acids at the sn‐2 position of SRPG are completely liberated by 0.04 U of phospholipase A2 (PLA2) during a 6 h reaction, whereas fatty acids of SRPC are partially unhydrolyzed even after a 24 h reaction. Our results suggest that SRPG converted from salmon lipids by PLD is a functional PL with high bioavailability of n‐3 PUFAs. Practical Applications: Phosphatidylglycerol rich in n‐3 PUFAs is prepared from salmon roe lipids (SRPG) catalyzed by PLD. The SRPG yields reach 96.4 mol% and 96.7 mol% of phosphatidylcholine contained in SRTL and SRPL, respectively, in aqueous reaction system. Fatty acids rich in n‐3 PUFAs at sn‐2 position of prepared SRPG are rapidly liberated by PLA2 in an in vitro digestion model.

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“…During the past few decades, many potentially bioactive lipids have been identified in marine fish, and their biological activity assessed (Andersen, Andersen, & Baron, ; Lordan, Nasopoulou, Tsoupras, & Zabetakis, ). The fatty acid composition in some fish during salt‐drying has already been catalogued for investigation of the lipolysis and lipid oxidation processes (Andersen et al, ), but few studies have focused on the profiles of total PLs.…”

Section: Introductionmentioning

confidence: 99%

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

Yang

Cai

et al. 2019

J Food Process Preserv

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Twelve categories of polar lipids (PLs) were quantified in round scad and hairtail during salt‐drying with electrospray ionization‐tandem mass spectrometry based on lipidomics. The major species were phosphatidylcholine (PC), phosphatidylethanolamine (PE), and ether‐linked PC (ePC), accounting for 67.8%, 11.1%, and 9.7% of total PLs in the raw round scad respectively, and 74.3%, 7.3%, and 10.9% in raw hairtail. Among the 272 and 263 kinds of PLs molecules detected in the two raw fish respectively, only 125 and 94 PLs were strongly affected by salt‐drying, including 28 PCs, 23 PEs, 21 ePCs, 9 phosphatidylinositols (PIs), 14 phosphatidylserines/phosphatidic acids/phosphatidylglycerols (PSs/PAs/PGs), 12 lysophosphatidylcholines (LPCs), 5 lysophosphatidylethanolamines (LPEs), 9 ether‐linked PEs (ePEs), 4 sphingomyelins (SMs) in round scad, and 21 PCs, 17 PEs, 15 ePCs, 10 PIs, 7 PSs/PAs/PGs, 9 LPCs, 5 LPEs, 6 ePEs, 4 SMs in hairtail. Salt‐drying had a very different effect on the two fish. Ultimately, the total PLs content decreased slightly (p > .01) in salt‐dried round scad product while increased significantly in hairtail final product (p < .01). Practical applications The change of PLs caused by salt‐drying is closely related to the flavor and quality of fish products, and is very important for fish preservation and processing.

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The Anti-inflammatory Properties of Food Polar Lipids

Cited by 31 publications

References 174 publications

Structural Elucidation of Irish Ale Bioactive Polar Lipids with Antithrombotic Properties

Structural Elucidation of Irish Ale Bioactive Polar Lipids with Antithrombotic Properties

Preparation of n‐3 Polyunsaturated Phosphatidylglycerol from Salmon Roe Lipids by Phospholipase D and In Vitro Digestion

Composition and viriation of the polar lipids in round scad ( Decapterus maruadsi ) and hairtail ( Trichiurus lepturus ) during salt‐drying

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