Increased Cellular Uptake of Polyunsaturated Fatty Acids and Phytosterols from Natural Micellar Oil.

Clemens Röhrl,Clemens Schwarzinger,Johannes Pitsch,Marcus Iken,Flora Stübl,Peter Lanzerstorfer,Bettina Schwarzinger,Julian Weghuber,Martin Maier

doi:10.3390/nu12010150

Abstract

The transport of hydrophobic compounds to recipient cells is a critical step in nutrient supplementation. Here, we tested the effect of phospholipid-based emulsification on the uptake of hydrophobic compounds into various tissue culture cell lines. In particular, the uptake of ω-3 fatty acids from micellar or nonmicellar algae oil into cell models for enterocytes, epithelial cells, and adipocytes was tested. Micellization of algae oil did not result in adverse effects on cell viability in the target cells. In general, both micellar and nonmicellar oil increased intracellular docosahexaenoic acid (DHA) levels. However, micellar oil was more effective in terms of augmenting the intracellular levels of total polyunsaturated fatty acids (PUFAs) than nonmicellar oil. These effects were rather conserved throughout the cells tested, indicating that fatty acids from micellar oils are enriched by mechanisms independent of lipases or lipid transporters. Importantly, the positive effect of emulsification was not restricted to the uptake of fatty acids. Instead, the uptake of phytosterols from phytogenic oils into target cells also increased after micellization. Taken together, phospholipid-based emulsification is a straightforward, effective, and safe approach to delivering hydrophobic nutrients, such as fatty acids or phytosterols, to a variety of cell types in vitro. It is proposed that this method of emulsification is suitable for the effective supplementation of numerous hydrophobic nutrients.

Highlights

The lipophilic nature of fatty acids and unsaponifiable lipids poses a major technological challenge for the food industry
We investigated the efficacy of oil emulsification by phospholipid-based micellization for the delivery of ω-3 fatty acids from algae oil derived from Schizochytrium sp. and phytosterols from phytogenic oil to recipient cells using a variety of human cell models
To study the effect of micellization on the delivery of fatty acids to recipient cells, algae oils were either used in their native, nonmicellar form (“oil”) or after micellization (“micellar oil”). Both preparations were comparable in terms of their total fatty acid content (Table 1), with oleic acid, palmitic acid, docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA) quantitatively being the most important fatty acids

Summary

Introduction

The lipophilic nature of fatty acids and unsaponifiable lipids poses a major technological challenge for the food industry. It is generally accepted that ω-3 fatty acids exert numerous beneficial effects on human health. Despite inconclusive evidence for the reduction of mortality, ω-3 fatty acids prevent hyperlipidemia [2], exert anti-inflammatory properties [3], and are indispensable for brain development [4]. While fish oils are rich in ω-3 fatty acids, there is increasing demand for alternative sources from environmentally. Algae oils are an alternative and vegan resource of ω-3 fatty acids—especially eicosapentaenoic acid (EPA) and docosahexaenoic acid DHA—and are superior over fish oils in terms of sustainability as well as sensory properties [5]. Algae oils were shown to mimic the beneficial effects of fish oils. Oil of the marine alga Schizochytrium sp. has been used to prevent abdominal fat accumulation in mice [6], mediate anti-inflammatory effects in patients with rheumatoid arthritis [7], and improve learning in a canine model [8]

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Results

Conclusion