富含稳定鱼油的斯堪的纳维亚鱼子酱糊对血浆磷脂脂肪酸和脂质过氧化的影响。

Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation.

作者信息

Engström K, Wallin R, Saldeen T

机构信息

Department of Surgical Sciences, University of Uppsala, Uppsala, Sweden.

出版信息

Eur J Clin Nutr. 2003 Sep;57(9):1052-9. doi: 10.1038/sj.ejcn.1601641.

DOI:10.1038/sj.ejcn.1601641

PMID:12947422

Abstract

OBJECTIVE

To study the possibility of increasing the very long-chain n-3 polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in humans by means of consumption of a common food product, Scandinavian caviar paste, suitable for strategic enrichment with a high concentration of these fatty acids, and to measure the potential inducement of lipid peroxidation.

DESIGN

A randomized double blind repeated measures experiment.

SUBJECTS AND INTERVENTIONS

In total, 16 healthy, nonsmoking subjects (eight men and eight women, age 42+/-12 y) were included in the study. Eight consumed 25 g ordinary caviar paste daily for 3 weeks, and eight the same amount of caviar paste enriched with a very stable fish oil (7%, wt/wt). Blood lipids, plasma phospholipid fatty acids and lipid peroxidation were measured.

RESULTS

alpha-Linoleic acid was significantly decreased after intake of both ordinary (-8%, P<0.05) and fish oil caviar (-10%, P<0.05), as was the sum of all n-6 fatty acids (-6%, P<0.05 and -8%, P<0.001, respectively). The fatty acids EPA and DHA, as well as the sum of all n-3 fatty acids, increased significantly in both caviar groups but more in the group given fish oil caviar paste (EPA: +51%, P<0.05 and +100%, P<0.001, respectively; DHA: +24%, P<0.01 and +29%, P<0.001, respectively; sum of n-3:+27%, P<0.05 and +40%, P<0.001, respectively). Lipid peroxidation, measured as the thiobarbituric acid-malondialdehyde adduct, was increased by 26% (P<0.05) after intake of ordinary caviar paste, but was unchanged after intake of fish oil-enriched caviar paste.

CONCLUSION

Scandinavian caviar paste is a spread naturally enriched with n-3 polyunsaturated fatty acids that can be included in the diet to achieve an increase in these fatty acids. However, changing to caviar paste enriched with stable fish oil will lead to a considerably greater increase in EPA and DHA.

SPONSORSHIP

Swedish Medical Research Council; Cardinova AB, Uppsala, Sweden.

摘要

目的

通过食用一种常见食品——斯堪的纳维亚鱼子酱酱来研究增加人体中极长链n-3多不饱和脂肪酸二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）的可能性，该食品适合用高浓度的这些脂肪酸进行策略性强化，并测量脂质过氧化的潜在诱导作用。

设计

一项随机双盲重复测量实验。

受试者与干预措施

总共16名健康、不吸烟的受试者（8名男性和8名女性，年龄42±12岁）被纳入研究。8人每天食用25克普通鱼子酱酱，持续3周，另外8人食用相同量的富含非常稳定的鱼油（7%，重量/重量）的鱼子酱酱。测量血脂、血浆磷脂脂肪酸和脂质过氧化。

结果

摄入普通鱼子酱（-8%，P<0.05）和鱼油鱼子酱（-10%，P<0.05）后，α-亚麻酸均显著降低，所有n-6脂肪酸的总和也显著降低（分别为-6%，P<0.05和-8%，P<0.001）。两个鱼子酱组中的EPA和DHA脂肪酸以及所有n-3脂肪酸的总和均显著增加，但食用鱼油鱼子酱酱的组增加得更多（EPA：分别为+51%，P<0.05和+100%，P<0.001；DHA：分别为+24%，P<0.01和+29%，P<0.001；n-3总和：分别为+27%，P<0.05和+40%，P<0.001）。以硫代巴比妥酸-丙二醛加合物衡量的脂质过氧化在摄入普通鱼子酱酱后增加了26%（P<0.05），但在摄入富含鱼油的鱼子酱酱后没有变化。