Comparative Analysis of Lipids and Fatty Acids in Beaked Redfish Sebastes mentella Travin, 1951 Collected in Wild and in Commercial Products

Svetlana A Murzina,Tatjana R Ruokolainen,Viktor P Voronin,Alexei M Orlov,Dmitrii V Artemenkov

doi:10.3390/jmse10010059

Abstract

The lipid and fatty acid profile of muscles in beaked redfish, caught and fixed in the wild versus specimens from food supermarkets (“commercial”), were evaluated, as well as the health implications of this popular food for its consumers based on the calculation of nutritional quality indexes. The contents of the total lipids (TLs), total phospholipids (PLs), monoacylglycerols (MAGs), diacylglycerols (DAGs), triacylglycerols (TAGs), cholesterol (Chol), Chol esters, non-esterified fatty acids (NEFAs), and wax esters were determined by HPTLC; the phosphatidylserine (PS), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), and lysophosphatidylcholine (LysoPC) were determined by HPLC; and fatty acids of total lipids were determined using GC. The TL content was higher in commercial products due to DA and NEFAs, among PL fractions the content of LysoPC was also higher. The results indicated multidirectional processes of slight degradation of lipids in commercial products in comparison to wild. The flesh lipid quality index was lower due to EPA and DHA in commercial specimens while the index of thrombogenicity was significantly higher. The differences in the quantities of lipid classes between muscle biopsy regions in fish apparently corroborate the morphology and physiology of deep-water fish.

Highlights

The mesopelagic zone, from the standpoint of biodiversity, biomass, and bio-productivity, is considered one of the most promising areas of the oceans [1]
We focused on the lipid and fatty acid profile of muscles in beaked redfish caught and fixed in the wild versus specimens from food supermarkets (“commercial”), both collected in FAO 27 fishery area, and on evaluating the health implications of this popular food for its consumers based on the calculation of nutritional quality indexes
We demonstrate the lipid and fatty acid profiles of muscles in wild beaked redfish in comparison to specimens from food supermarkets and calculate the nutritional quality indexes

Summary

Introduction

The mesopelagic zone, from the standpoint of biodiversity, biomass, and bio-productivity, is considered one of the most promising areas of the oceans [1]. At the same time, “underutilized” mesopelagic species are a potential source of a variety of products for people’s daily use and consumption and are important for food security programs and actions [2]. A significant contribution to the development of adaptations of organisms inhabiting mesopelagic ecosystems with relatively stable and at the same time extreme environments is made by metabolic changes of lipids and fatty acids (FA). Lipids and fatty acids are key multifunctional and physiologically valuable components of an organism, securing its normal functioning [7,8,9,10,11,12,13,14,15,16,17]. Apart from being energetic components of cells, storage triacylglycerols, cholesterol esters, and wax esters, they participate in the adaptation to depth change (during daily vertical migrations) [20,21]

Methods

Discussion

Conclusion