EPA/DHA Concentrate by Urea Complexation Decreases Hyperinsulinemia and Increases Plin5 in the Liver of Mice Fed a High-Fat Diet.


Journal

Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009

Informations de publication

Date de publication:
20 Jul 2020
Historique:
received: 15 06 2020
revised: 27 06 2020
accepted: 15 07 2020
entrez: 24 7 2020
pubmed: 24 7 2020
medline: 20 2 2021
Statut: epublish

Résumé

Dietary intake of eicosapentaenoic/docosahexaenoic acid (EPA/DHA) reduces insulin resistance and hepatic manifestations through the regulation of metabolism in the liver. Obese mice present insulin resistance and lipid accumulation in intracellular lipid droplets (LDs). LD-associated proteins perilipin (Plin) have an essential role in both adipogenesis and lipolysis; Plin5 regulates lipolysis and thus contributes to fat oxidation. The purpose of this study was to compare the effects of deodorized refined salmon oil (DSO) and its polyunsaturated fatty acids concentrate (CPUFA) containing EPA and DHA, obtained by complexing with urea, on obesity-induced metabolic alteration. CPUFA maximum content was determined using the Box-Behnken experimental design based on Surface Response Methodology. The optimized CPUFA was administered to high-fat diet (HFD)-fed mice (200 mg/kg/day of EPA + DHA) for 8 weeks. No significant differences (

Identifiants

pubmed: 32698439
pii: molecules25143289
doi: 10.3390/molecules25143289
pmc: PMC7397222
pii:
doi:

Substances chimiques

Fish Oils 0
Perilipin-5 0
Plin5 protein, mouse 0
Docosahexaenoic Acids 25167-62-8
Urea 8W8T17847W
Eicosapentaenoic Acid AAN7QOV9EA

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica
ID : 1181774

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Auteurs

Alejandra Espinosa (A)

Department of Medical Technology, Faculty of Medicine, University of Chile, 8380000 Santiago, Chile.
Escuela de Medicina, Campus San Felipe, Universidad de Valparaíso, 2340000 Valparaíso, Chile.

Andrés Ross (A)

Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santos Dumont 964, 8380494 Santiago, Chile.

Gretel Dovale-Rosabal (G)

Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santos Dumont 964, 8380494 Santiago, Chile.

Francisco Pino-de la Fuente (F)

Department of Medical Technology, Faculty of Medicine, University of Chile, 8380000 Santiago, Chile.

Ernesto Uribe-Oporto (E)

Department of Medical Technology, Faculty of Medicine, University of Chile, 8380000 Santiago, Chile.

Camila Sacristán (C)

Department of Medical Technology, Faculty of Medicine, University of Chile, 8380000 Santiago, Chile.

Paulina Ruiz (P)

Department of Medical Technology, Faculty of Medicine, University of Chile, 8380000 Santiago, Chile.

Rodrigo Valenzuela (R)

Nutrition Department, Faculty of Medicine, University of Chile, 8380000 Santiago, Chile.

Nalda Romero (N)

Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santos Dumont 964, 8380494 Santiago, Chile.

Santiago P Aubourg (SP)

Department of Food Technology, Marine Research Institute (CSIC); Eduardo Cabello, 6, 36208 Vigo, Spain.

Alicia Rodríguez (A)

Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santos Dumont 964, 8380494 Santiago, Chile.

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Classifications MeSH