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Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food

Rasti B, Erfanian A, Selamat J

Food Chem, 2017 Sep 01;230:690-696.
PMID: 28407968 DOI: 10.1016/j.foodchem.2017.03.089

The aim of the present research was to evaluate the application, stability and suitability of ω3 polyunsaturated fatty acids (PUFAs) incorporated nanoliposomes in food enrichment. Nanoliposomal ω3 PUFAs was prepared by Mozafari method, and their application in bread and milk was compared with unencapsulated (fish oil) and microencapsulated ω3 PUFAs. Sensory evaluation was conducted to determine the perceptible sensory difference/similarity between control, unencapsulated, microencapsulated, and nanoliposomal ω3 PUFAs enriched foods. Results showed no significant (p=0.11) detectable difference between control and nanoliposomal ω3 PUFAs enriched samples while, samples enriched with unencapsulated or microencapsulated ω3 PUFAs showed significant (p=0.02) fishy flavor. Moreover, significantly (p<0.01) higher ω3 PUFAs % recovery and lower peroxide and anisidine values were observed in nanoliposomal ω3 PUFAs enriched samples in comparison with other samples. In conclusion, an effective and reproducible method for application of ω3 PUFAs in the food system was developed.

Matched MeSH terms: Fatty Acids, Omega-3/chemistry*
Proximate analysis and fatty acid of Corbicula fluminea (C. fluminea) tissue in Kelantan, Malaysia

Rak AE, Nasir SNAM, Nor MM, Han DK, Appalasamy S, Abdullah F, et al.

Environ Sci Pollut Res Int, 2020 Jul;27(20):24772-24785.
PMID: 32016873 DOI: 10.1007/s11356-020-07923-0

Corbicula fluminea (C. fluminea) is one of the mollusc species commonly eaten as a popular snack in Kelantan, Malaysia. This species contributes to the local economic activity. However, the handling process of C. fluminea at different processing stages (raw, smoke and selling stages) is believed to have affected the nutritional value in their soft tissue. Hence, this study aims to provide information about the chemical content (moisture, crude fat, ash, crude protein and carbohydrate) of C. fluminea and fatty acid of smoked C. fluminea at different processing stages. Samples were collected from Pasir Mas and Tumpat, Kelantan, Malaysia. The chemical content analysis was carried out based on the Association of Official Analytical Chemists (AOAC) standard procedures. The results have indicated that moisture (80.93 ± 0.37%) and crude fat (10.82 ± 0.21%) in C. fluminea were significantly higher (p omega-6 (n-6) in PUFA is significantly greater than omega-3 (n-3). The n-6/n-3 ratio of smoked C. fluminea is 2.95-3.11 and therefore can be considered as a healthy diet. The findings of this study can improve consumers' health through sufficient nutrient consumption and also provide economic benefits by increasing sellers' income in Kelantan.

Matched MeSH terms: Fatty Acids, Omega-3*
Fulltext Comment on Peycheva et al. Trace Elements and Omega-3 Fatty Acids of Wild and Farmed Mussels (Mytilus galloprovincialis) Consumed in Bulgaria: Human Health Risks. Int. J. Environ. Res. Public Health 2021, 18, 10023

Yap CK, Ong MC

Int J Environ Res Public Health, 2023 Jul 19;20(14).
PMID: 37510626 DOI: 10.3390/ijerph20146393

First of all, the interesting paper by Peycheva et al. [...].

Matched MeSH terms: Fatty Acids, Omega-3*
Fulltext Consumption of Fish and Long-chain n-3 Polyunsaturated Fatty Acids Is Associated With Reduced Risk of Colorectal Cancer in a Large European Cohort

Aglago EK, Huybrechts I, Murphy N, Casagrande C, Nicolas G, Pischon T, et al.

Clin Gastroenterol Hepatol, 2020 Mar;18(3):654-666.e6.
PMID: 31252190 DOI: 10.1016/j.cgh.2019.06.031

BACKGROUND & AIMS: There is an unclear association between intake of fish and long-chain n-3 polyunsaturated fatty acids (n-3 LC-PUFAs) and colorectal cancer (CRC). We examined the association between fish consumption, dietary and circulating levels of n-3 LC-PUFAs, and ratio of n-6:n-3 LC-PUFA with CRC using data from the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.
METHODS: Dietary intake of fish (total, fatty/oily, lean/white) and n-3 LC-PUFA were estimated by food frequency questionnaires given to 521,324 participants in the EPIC study; among these, 6291 individuals developed CRC (median follow up, 14.9 years). Levels of phospholipid LC-PUFA were measured by gas chromatography in plasma samples from a sub-group of 461 CRC cases and 461 matched individuals without CRC (controls). Multivariable Cox proportional hazards and conditional logistic regression models were used to calculate hazard ratios (HRs) and odds ratios (ORs), respectively, with 95% CIs.
RESULTS: Total intake of fish (HR for quintile 5 vs 1, 0.88; 95% CI, 0.80-0.96; Ptrend = .005), fatty fish (HR for quintile 5 vs 1, 0.90; 95% CI, 0.82-0.98; Ptrend = .009), and lean fish (HR for quintile 5 vs 1, 0.91; 95% CI, 0.83-1.00; Ptrend = .016) were inversely associated with CRC incidence. Intake of total n-3 LC-PUFA (HR for quintile 5 vs 1, 0.86; 95% CI, 0.78-0.95; Ptrend = .010) was also associated with reduced risk of CRC, whereas dietary ratio of n-6:n-3 LC-PUFA was associated with increased risk of CRC (HR for quintile 5 vs 1, 1.31; 95% CI, 1.18-1.45; Ptrend < .001). Plasma levels of phospholipid n-3 LC-PUFA was not associated with overall CRC risk, but an inverse trend was observed for proximal compared with distal colon cancer (Pheterogeneity = .026).
CONCLUSIONS: In an analysis of dietary patterns of participants in the EPIC study, we found regular consumption of fish, at recommended levels, to be associated with a lower risk of CRC, possibly through exposure to n-3 LC-PUFA. Levels of n-3 LC-PUFA in plasma were not associated with CRC risk, but there may be differences in risk at different regions of the colon.

Matched MeSH terms: Fatty Acids, Omega-3*