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Effect of in vitro digested cod liver oil of different quality on oxidative, proteomic and inflammatory responses in the yeast Saccharomyces cerevisiae and human monocyte-derived dendritic cells

Karin Larsson (Institutionen för biologi och bioteknik, Livsmedelsvetenskap) ; Katja Istenič (Institutionen för biologi och bioteknik, Livsmedelsvetenskap) ; Rósa Jónsdóttir (Institutionen för biologi och bioteknik, Livsmedelsvetenskap) ; Hordur Kristinsson ; Jona Freysdottir (Institutionen för biologi och bioteknik, Livsmedelsvetenskap) ; Ingrid Undeland (Institutionen för biologi och bioteknik, Livsmedelsvetenskap) ; Polona Jamnik (Institutionen för biologi och bioteknik, Livsmedelsvetenskap)
Journal of the Science of Food and Agriculture (0022-5142). Vol. 95 (2015), 15, p. 3096-3106.
[Artikel, refereegranskad vetenskaplig]

Upon oxidation of the polyunsaturated fatty acids in fish oil, either before ingestion or, as recently shown, during the gastro-intestinal passage, a cascade of potentially cytotoxic peroxidation products, such as malondialdehyde and 4-hydroxy-2-hexenal, can form. In this study, we digested fresh and oxidised cod liver oils in vitro, monitored the levels of lipid peroxidation products and evaluated oxidative, proteomic and inflammatory responses to the two types of digests in the yeast Saccharomyces cerevisiae and human monocyte-derived dendritic cells.

RESULTS

Digests of cod liver oil with 22–53 µmol L−1 malondialdehyde and 0.26–3.7 µmol L−1 4-hydroxy-2-hexenal increased intracellular oxidation and cell energy metabolic activity compared to a digested blank in yeast cells and the influence of digests on mitochondrial protein expression was more pronounced for oxidised cod liver oil than fresh cod liver oil. The four differentially expressed and identified proteins were related to energy metabolism and oxidative stress response. Maturation of dendritic cells was affected in the presence of digested fresh cod liver oil compared to the digested blank, measured as lower CD86 expression. The ratio of secreted cytokines, IL-12p40/IL-10, suggested a pro-inflammatory effect of the digested oils in relation to the blank (1.47–1.67 vs. 1.07).

CONCLUSION

Gastro-intestinal digestion of cod liver oil increases the amount of oxidation products and resulting digests affect oxidation in yeast and immunomodulation of dendritic cells. © 2014 Society of Chemical Industry

Nyckelord: cod liver oil;oxidation;digestion;yeast;immunomodulation



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Denna post skapades 2015-04-15. Senast ändrad 2016-11-08.
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Oxidation of fish lipids during gastrointestinal in vitro digestion