Encapsulation of Docosahexaenoic Acid Oil Substantially Improves the Oxylipin Profile of Rat Tissues
Docosahexaenoic acid (DHA) is a major n-3 polyunsaturated fatty acid (PUFA) particularly involved in cognitive and cardiovascular functions. Due to the high unsaturation index, its dietary intake form has been considered to improve oxidation status and to favor bioaccessibility and bioavailability a...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-01-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2021.812119/full |
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| author | Jun Wang Jun Wang Jordane Ossemond Jordane Ossemond Yann Le Gouar Yann Le Gouar Françoise Boissel Françoise Boissel Didier Dupont Didier Dupont Frédérique Pédrono Frédérique Pédrono |
| author_facet | Jun Wang Jun Wang Jordane Ossemond Jordane Ossemond Yann Le Gouar Yann Le Gouar Françoise Boissel Françoise Boissel Didier Dupont Didier Dupont Frédérique Pédrono Frédérique Pédrono |
| author_sort | Jun Wang |
| collection | DOAJ |
| description | Docosahexaenoic acid (DHA) is a major n-3 polyunsaturated fatty acid (PUFA) particularly involved in cognitive and cardiovascular functions. Due to the high unsaturation index, its dietary intake form has been considered to improve oxidation status and to favor bioaccessibility and bioavailability as well. This study aimed at investigating the effect of DHA encapsulated with natural whey protein. DHA was dietary provided as triacylglycerols to achieve 2.3% over total fatty acids. It was daily supplied to weanling rats for four weeks in omelet as food matrix, consecutively to a 6-hour fasting. First, when DHA oil was encapsulated, consumption of chow diet was enhanced leading to promote animal growth. Second, the brain exhibited a high accretion of 22.8% DHA, which was not improved by dietary supplementation of DHA. Encapsulation of DHA oil did not greatly affect the fatty acid proportions in tissues, but remarkably modified the profile of oxidized metabolites of fatty acids in plasma, heart, and even brain. Specific oxylipins derived from DHA were upgraded, such as Protectin Dx in heart and 14-HDoHE in brain, whereas those generated from n-6 PUFAs were mainly mitigated. This effect did not result from oxylipins measured in DHA oil since DHA and EPA derivatives were undetected after food processing. Collectively, these data suggested that dietary encapsulation of DHA oil triggered a more efficient absorption of DHA, the metabolism of which was enhanced more than its own accretion in our experimental conditions. Incorporating DHA oil in functional food may finally improve the global health status by generating precursors of protectins and maresins. |
| first_indexed | 2024-12-24T01:50:42Z |
| format | Article |
| id | doaj.art-10b39f82098046a69b39e7ad91fb9514 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-24T01:50:42Z |
| publishDate | 2022-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-10b39f82098046a69b39e7ad91fb95142022-12-21T17:21:44ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-01-01810.3389/fnut.2021.812119812119Encapsulation of Docosahexaenoic Acid Oil Substantially Improves the Oxylipin Profile of Rat TissuesJun Wang0Jun Wang1Jordane Ossemond2Jordane Ossemond3Yann Le Gouar4Yann Le Gouar5Françoise Boissel6Françoise Boissel7Didier Dupont8Didier Dupont9Frédérique Pédrono10Frédérique Pédrono11French National Research Institute for Agriculture, Food and Environment (INRAE), Mixed Research Units of Science and Technology of Milk and Eggs (STLO), Rennes, FranceInstitut Agro, Agrocampus Ouest, Rennes, FranceFrench National Research Institute for Agriculture, Food and Environment (INRAE), Mixed Research Units of Science and Technology of Milk and Eggs (STLO), Rennes, FranceInstitut Agro, Agrocampus Ouest, Rennes, FranceFrench National Research Institute for Agriculture, Food and Environment (INRAE), Mixed Research Units of Science and Technology of Milk and Eggs (STLO), Rennes, FranceInstitut Agro, Agrocampus Ouest, Rennes, FranceFrench National Research Institute for Agriculture, Food and Environment (INRAE), Mixed Research Units of Science and Technology of Milk and Eggs (STLO), Rennes, FranceInstitut Agro, Agrocampus Ouest, Rennes, FranceFrench National Research Institute for Agriculture, Food and Environment (INRAE), Mixed Research Units of Science and Technology of Milk and Eggs (STLO), Rennes, FranceInstitut Agro, Agrocampus Ouest, Rennes, FranceFrench National Research Institute for Agriculture, Food and Environment (INRAE), Mixed Research Units of Science and Technology of Milk and Eggs (STLO), Rennes, FranceInstitut Agro, Agrocampus Ouest, Rennes, FranceDocosahexaenoic acid (DHA) is a major n-3 polyunsaturated fatty acid (PUFA) particularly involved in cognitive and cardiovascular functions. Due to the high unsaturation index, its dietary intake form has been considered to improve oxidation status and to favor bioaccessibility and bioavailability as well. This study aimed at investigating the effect of DHA encapsulated with natural whey protein. DHA was dietary provided as triacylglycerols to achieve 2.3% over total fatty acids. It was daily supplied to weanling rats for four weeks in omelet as food matrix, consecutively to a 6-hour fasting. First, when DHA oil was encapsulated, consumption of chow diet was enhanced leading to promote animal growth. Second, the brain exhibited a high accretion of 22.8% DHA, which was not improved by dietary supplementation of DHA. Encapsulation of DHA oil did not greatly affect the fatty acid proportions in tissues, but remarkably modified the profile of oxidized metabolites of fatty acids in plasma, heart, and even brain. Specific oxylipins derived from DHA were upgraded, such as Protectin Dx in heart and 14-HDoHE in brain, whereas those generated from n-6 PUFAs were mainly mitigated. This effect did not result from oxylipins measured in DHA oil since DHA and EPA derivatives were undetected after food processing. Collectively, these data suggested that dietary encapsulation of DHA oil triggered a more efficient absorption of DHA, the metabolism of which was enhanced more than its own accretion in our experimental conditions. Incorporating DHA oil in functional food may finally improve the global health status by generating precursors of protectins and maresins.https://www.frontiersin.org/articles/10.3389/fnut.2021.812119/fullDHAencapsulationoxylipinbrainheartrat |
| spellingShingle | Jun Wang Jun Wang Jordane Ossemond Jordane Ossemond Yann Le Gouar Yann Le Gouar Françoise Boissel Françoise Boissel Didier Dupont Didier Dupont Frédérique Pédrono Frédérique Pédrono Encapsulation of Docosahexaenoic Acid Oil Substantially Improves the Oxylipin Profile of Rat Tissues Frontiers in Nutrition DHA encapsulation oxylipin brain heart rat |
| title | Encapsulation of Docosahexaenoic Acid Oil Substantially Improves the Oxylipin Profile of Rat Tissues |
| title_full | Encapsulation of Docosahexaenoic Acid Oil Substantially Improves the Oxylipin Profile of Rat Tissues |
| title_fullStr | Encapsulation of Docosahexaenoic Acid Oil Substantially Improves the Oxylipin Profile of Rat Tissues |
| title_full_unstemmed | Encapsulation of Docosahexaenoic Acid Oil Substantially Improves the Oxylipin Profile of Rat Tissues |
| title_short | Encapsulation of Docosahexaenoic Acid Oil Substantially Improves the Oxylipin Profile of Rat Tissues |
| title_sort | encapsulation of docosahexaenoic acid oil substantially improves the oxylipin profile of rat tissues |
| topic | DHA encapsulation oxylipin brain heart rat |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2021.812119/full |
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