Abstract

Internal organs of discarded scallops are rich in omega-3 polyunsaturated fatty acids, but it is not used as a food ingredient due to the presence of toxic substances. Recently, our research team prepared high-quality scallop oil (SCO) from the internal organs of the Japanese giant scallop (Patinopecten yessoensis), in which cadmium and diarrhetic shellfish toxin are below regulated levels. In this study, SCO was prepared from the internal organs of scallops obtained from Mutsu and Uchiura bays in Japan, and was referred to as SCO-M (scallop oil from Mutsu bay) and SCO-U (scallop oil from Uchiura bay), respectively. Acute and subacute toxicity studies were performed to assess the safety of the prepared SCO. In acute toxicity study, mice were orally administered SCO-M and SCO-U at a single dose of 5,000 mg/kg body weight. In a 28-day repeated oral dose toxicity study, the mice were fed diets containing 1% and 5% SCO-M and SCO-U; and in a 13-week repeated oral dose toxicity study, the mice were fed 5% SCO-M and SCO-U. There were no toxicologically significant changes in clinical signs, hematology, blood chemistry, and organ weights at any dose during the experiment. Therefore, it was concluded that SCO-M and SCO-U are safe for use as food ingredients under the experimental conditions of this study.

Highlights

  • Omega-3 polyunsaturated fatty acids (PUFA) including α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) play important roles in our body as components of phospholipid (PL), which forms cell membranes, and eicosanoids

  • scallop oil (SCO)-M and SCO-U were well-tolerated at the tested dietary levels as evidenced by the absence of major treatment-related changes in general condition and appearance, growth, and hematological and clinical chemistry parameters of the mice

  • These results suggest that SCO-M and SCO-U have no adverse toxicological and clinical chemistry effects in mice when administered at a dose of 5% in the diets of mice for 28 days, as well as 13 weeks

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Summary

Introduction

Omega-3 polyunsaturated fatty acids (PUFA) including α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) play important roles in our body as components of phospholipid (PL), which forms cell membranes, and eicosanoids. Eicosanoids synthesized from omega-6 PUFA, such as arachidonic acid (AA), are generally more potent mediators than those synthesized from omega-3 PUFA, there are a few exceptions [1]. Omega-3 and omega-6 fatty acids generally compete for the same enzymes; especially, EPA and DHA compete with AA for the synthesis of eicosanoids [2]. Intake of omega-3 PUFA improves the balance. Foods 2020, 9, 691 of eicosanoids and helps reduce inflammation [3]. Various recommendations for the daily intake of omega-3 PUFA have been proposed

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