Institute for Health and Sport, Victoria University, P.O. Box 14428, Melbourne, VIC 8001, Australia.
Faculty of Health, Deakin University, Geelong, VIC 3217, Australia.
Nutrients. 2020 Sep 13;12(9):2804. doi: 10.3390/nu12092804.
This is a follow-up of our previous postprandial study and it focused on the plasma lipidomic responses to 30 days of krill oil (KO) versus fish oil (FO) supplementations in healthy women. Eleven women (aged 18-50 years) consumed KO or FO for 30 days in a randomized, cross-over study, with at least a four-week washout period between supplementations. The daily supplements provided 1.27 g/day of long-chain (LC) omega-3 polyunsaturated fatty acids (PUFA) from KO (containing 0.76 g eicosapentaenoic acid (EPA), 0.42 g docosahexaenoic acid (DHA)) and 1.44 g/day from FO (containing 0.79 g EPA, 0.47 g DHA). Fasting plasma samples at days 0, 15, and 30 were analyzed using gas chromatography and liquid chromatography electrospray ionisation-tandem mass spectrometry. KO resulted in a significantly greater relative area under the curve (relAUC) for plasma EPA after 30 days. Lipidomic analysis showed that 26 of 43 lipid molecular species had a significantly greater relAUC in the KO group, while 17/43 showed a significantly lower relAUC compared with the FO group. More than 38% of the lipids species which increased more following KO contained omega-3 PUFA, while where FO was greater than KO, only 12% contained omega-3 PUFA. These data show that KO and FO do not have equivalent effects on the plasma lipidome.
这是我们之前的餐后研究的后续内容，重点研究了健康女性连续 30 天补充磷虾油（KO）和鱼油（FO）对血浆脂质组的影响。11 名年龄在 18-50 岁的女性以随机、交叉的方式分别连续 30 天补充 KO 或 FO，两种补充剂之间至少有四周的洗脱期。每天的补充剂提供 1.27 克/天的长链（LC）ω-3 多不饱和脂肪酸（PUFA），来自 KO（含有 0.76 克二十碳五烯酸（EPA），0.42 克二十二碳六烯酸（DHA）），来自 FO（含有 0.79 克 EPA，0.47 克 DHA）。在第 0、15 和 30 天采集空腹血浆样本，使用气相色谱法和液相色谱电喷雾串联质谱法进行分析。经过 30 天的补充，KO 使血浆 EPA 的相对曲线下面积（relAUC）显著增加。脂质组学分析显示，在 KO 组中，43 种脂质分子中有 26 种的 relAUC 显著增加，而与 FO 组相比，有 17/43 种的 relAUC 显著降低。在 KO 组中增加更多的脂质种类中有超过 38%含有ω-3 PUFA，而在 FO 组中增加更多的脂质种类中只有 12%含有ω-3 PUFA。这些数据表明，KO 和 FO 对血浆脂质组的影响并不相同。
