Effect of Echium oil compared with marine oils on lipid profile and inhibition of hepatic steatosis in LDLr knockout mice

Author(s)

Botelho, Patricia Borges ^[1] ; Mariano, Karina da Rocha ^[1] ; Rogero, Marcelo Macedo ^[2] ; de Castro, Inar Alves ^[1]

Affiliation

^[1] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, NAPAN, LADAF, BR-05508900 Sao Paulo - Brazil

^[2] Univ Sao Paulo, Fac Publ Hlth, Dept Nutr, BR-05508900 Sao Paulo - Brazil

• Document type: Journal article
• Source: LIPIDS IN HEALTH AND DISEASE; v. 12, MAR 19 2013.
• Web of Science Citations: 9

Abstract

Background: In an effort to identify new alternatives for long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) supplementation, the effect of three sources of omega 3 fatty acids (algae, fish and Echium oils) on lipid profile and inflammation biomarkers was evaluated in LDL receptor knockout mice. Methods: The animals received a high fat diet and were supplemented by gavage with an emulsion containing water (CON), docosahexaenoic acid (DHA, 42.89%) from algae oil (ALG), eicosapentaenoic acid (EPA, 19.97%) plus DHA (11.51%) from fish oil (FIS), and alpha-linolenic acid (ALA, 26.75%) plus stearidonic acid (SDA, 11.13%) from Echium oil (ECH) for 4 weeks. Results: Animals supplemented with Echium oil presented lower cholesterol total and triacylglycerol concentrations than control group (CON) and lower VLDL than all of the other groups, constituting the best lipoprotein profile observed in our study. Moreover, the Echium oil attenuated the hepatic steatosis caused by the high fat diet. However, in contrast to the marine oils, Echium oil did not affect the levels of transcription factors involved in lipid metabolism, such as Peroxisome Proliferator Activated Receptor alpha (PPAR alpha) and Liver X Receptor alpha (LXR alpha), suggesting that it exerts its beneficial effects by a mechanism other than those observed to EPA and DHA. Echium oil also reduced N-6/N-3 FA ratio in hepatic tissue, which can have been responsible for the attenuation of steatosis hepatic observed in ECH group. None of the supplemented oils reduced the inflammation biomarkers. Conclusion: Our results suggest that Echium oil represents an alternative as natural ingredient to be applied in functional foods to reduce cardiovascular disease risk factors. (AU)

• FAPESP's process: 10/08225-3 - Effect of the consumption of an omega 3 fatty acids and phytosterols on oxidative stress and atherosclerosis genesis in knockout LDLR mice - 1st part
• Grantee: Karina da Rocha Mariano
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• FAPESP's process: 10/12042-1 - Effect of combined use of omega 3 fatty acids and phytosterols on oxidative stress
• Grantee: Inar Castro Erger
• Support Opportunities: Regular Research Grants
• FAPESP's process: 09/15649-7 - Effect of the consumption of a baby food containing omega 3 fatty acids and phytosterols on oxidative stress and atherosclerosis genesis
• Grantee: Patrícia Borges Botelho Gamba
• Support Opportunities: Scholarships in Brazil - Doctorate