Springer Berlin Heidelberg
Berlin/Heidelberg
Springer
11745
10.1007/11745.1558-9307
0024-4201
1558-9307
Lipids
Lipids
Life Sciences
Lipidology
Neurochemistry
Medical Biochemistry
Nutrition
Medicinal Chemistry
Microbial Genetics and Genomics
SC3
51
51
12
7
7
10
2016
6
11
2016
6
11
2016
7
2016
AOCS
2016
4139
10.1007/s11745-016-4139-8
5
Dietary Crude Lecithin Increases Systemic Availability of Dietary Docosahexaenoic Acid with Combined Intake in Rats
Original Article
833
846
2016
3
2
2015
11
8
2016
2
29
2016
4
1
The Author(s)
2016
Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (
http://creativecommons.org/licenses/by/4.0/
), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Nick
van
Wijk
+31 30 2095000
nick.vanwijk@nutricia.com
Martin
Balvers
martin.balvers@nutricia.com
Mehmet
Cansev
mcansev@uludag.edu.tr
Timothy
J.
Maher
timothy.maher@mcphs.edu
John
W.
C.
Sijben
john.sijben@nutricia.com
Laus
M.
Broersen
laus.broersen@nutricia.com
Nutricia Research, Nutricia Advanced Medical Nutrition
PO Box 80141
3508 TC
Utrecht
The Netherlands
Department of Pharmacology
Uludag University Medical School
Gorukle
16059
Bursa
Turkey
Department of Pharmaceutical Sciences
MCPHS University
179 Longwood Avenue
Boston
MA
02115
USA
Department of Brain and Cognitive Sciences
Massachusetts Institute of Technology
Cambridge
MA
USA
Utrecht Institute for Pharmaceutical Sciences (UIPS)
Utrecht University
Utrecht
The Netherlands
Abstract
Crude lecithin, a mixture of mainly phospholipids, potentially helps to increase the systemic availability of dietary omega-3 polyunsaturated fatty acids (n-3 PUFA), such as docosahexaenoic acid (DHA). Nevertheless, no clear data exist on the effects of prolonged combined dietary supplementation of DHA and lecithin on RBC and plasma PUFA levels. In the current experiments, levels of DHA and choline, two dietary ingredients that enhance neuronal membrane formation and function, were determined in plasma and red blood cells (RBC) from rats after dietary supplementation of DHA-containing oils with and without concomitant dietary supplementation of crude lecithin for 2–3 weeks. The aim was to provide experimental evidence for the hypothesized additive effects of dietary lecithin (not containing any DHA) on top of dietary DHA on PUFA levels in plasma and RBC. Dietary supplementation of DHA-containing oils, either as vegetable algae oil or as fish oil, increased DHA, eicosapentaenoic acid (EPA), and total n-3 PUFA, and decreased total omega-6 PUFA levels in plasma and RBC, while dietary lecithin supplementation alone did not affect these levels. However, combined dietary supplementation of DHA and lecithin increased the changes induced by DHA supplementation alone. Animals receiving a lecithin-containing diet also had a higher plasma free choline concentration as compared to controls. In conclusion, dietary DHA-containing oils and crude lecithin have synergistic effects on increasing plasma and RBC n-3 PUFA levels, including DHA and EPA. By increasing the systemic availability of dietary DHA, dietary lecithin may increase the efficacy of DHA supplementation when their intake is combined.
Keywords
Phospholipids
Docosahexaenoic acid
Plasma lipids
n-3 Fatty acids
Nutrition
Fish oil
Algal lipids
Abbreviations
DHA
Docosahexaenoic acid
EPA
Eicosapentaenoic acid
GC
Gas chromatography
HPLC
High performance liquid chromatography
MUFA
Monounsaturated fatty acid(s)
n-3
Omega-3
n-6
Omega-6
PUFA
Polyunsaturated fatty acid(s)
PtdCho
Phosphatidylcholine
PtdEtn
Phosphatidylethanolamine
PtdIns
Phosphatidylinositol
RBC
Red blood cell(s)
SFA
Saturated fatty acid(s)