Olive Oil-based Emulsion Research Articles

Table-top numbering-up 3D-printed miniaturized hydrocyclone for high-efficiency and high-throughput separation of oil-in-water emulsions

Oily wastewater from home and industrial effluents, as well as marine oil spills, poses significant environmental problems, such as water and soil contamination and ecosystem devastation. We here developed a parallelized miniaturized hydrocyclone (mHC) system consisting of multiple mHCs and a flow distributor for high-efficiency and high-throughput separation of oil-in-water emulsions. From a manufacturing perspective, our system can be easily and rapidly created using 3D printing technology. It was also specifically designed to provide simple and durable connections between tubes and components, eliminating the need for a time-consuming bonding process. Direct visualization of primary and secondary vortex flows generated within the mHC device was achieved, allowing the variation of the vortex flows as a function of the feed flow rates to be analyzed. Furthermore, we demonstrated that a single mHC was capable of separating six types of oil-in-water emulsions with different oil phases and a separation efficiency greater than 90 %, with olive oil-based emulsions achieving a remarkable separation efficiency of 98.3 % at the optimal feed rate of 200 mL/min. By numbering-up a single mHC and incorporating a 3D-printed flow distributor to ensure a uniform flow distribution into each individual mHC, we can construct a parallelized mHC system. The separation system can process an estimated 3,168 L (837 US gallons) of mineral oil-based emulsion per day with a separation efficiency of approximately 97 %. The results of this study can be further enhanced by modifying the flow distributor, increasing the number of single mHCs, and introducing high-performance pumps.

A sustainable emulsion for separation and Raman identification of microplastics and nanoplastics

The extensive occurrence of small plastic particles in the environment and our foods, and the resulting hazardous effects to nature and people have become an issue of increasing concern worldwide. The currently established approaches and tools for the elimination of the emerging contaminants, in particular micro- and nano-scale plastic particles, from environmental and food matrices have been often limited to the use of poorly sustainable materials and complicated preparation/operation. Here we show a conceptually new strategy for the removal of microplastics and nanoplastics using an olive oil-based emulsion. By emulsifying naturally occurring olive oil, water and emulsifiers at an oil-to-water ratio of 5:12, a stable O/W emulsion can be produced by mechanical agitation, which can adsorb onto microplastics and nanoplastics via hydrophobic interactions. Upon demulsification, interestingly, the tiny plastic particles can be enriched at an efficiency up to ∼87%, attributable to the affinity-driven encapsulation of the plastics by the merged oil phase. We further demonstrate the emulsion affords the removal of tiny plastic particles from seawater, tea leaves, soil and toothpaste supernatants at considerably low concentration levels in efficiencies of 75%, 80%, 83% and 82%, respectively, while preserving uncompromised performance. The identification of the extracted plastics has been achieved using Raman spectroscopy, which has implications in health risk assessment and clarification of the contamination route. Given the high removal efficiency, green feature and generality of the emulsion coupled with Raman fingerprints, sustainable materials for the depollution of microplastics and nanoplastics are within reach.

Is soybean therapy better than ClinOleic for reducing recovery time in cats with permethrin toxicosis?

PICO question
 Is soybean oil-based intravenous lipid emulsion (IVLE) therapy more effective than olive oil-based (ClinOleic IVLE therapy) for reducing time to recovery in cats with permethrin toxicosis?
 
 Clinical bottom line
 Category of research question
 Treatment
 The number and type of study designs reviewed
 Five case reports and one randomised clinical trial
 Strength of evidence
 Weak
 Outcomes reported
 Soybean oil-based and ClinOleic IVLE therapies can be used safely as adjuvant treatments to reduce time to recovery in cats with permethrin intoxication. However, the evidence collected suggests that soybean oil-based IVLE therapy is better in reducing the recovery time after permethrin toxicosis as compared to ClinOleic IVLE therapy
 Conclusion
 The overall findings showed that the average recovery time after soybean oil-based IVLE therapy across patients with permethrin intoxication was 8.5 hours and the average time to recovery after olive oil-based emulsions (ClinOleic therapy) was 39 hours. This may suggest that soybean oil-based formulations are a better option for reducing the recovery time in cats after permethrin toxicity. Dermal decontamination, supportive care, muscle relaxers, and anticonvulsant drugs are examples of recommended treatments before the administration of any intralipid therapies and must be used based on the clinical signs of each patient
 
 How to apply this evidence in practice
 The application of evidence into practice should take into account multiple factors, not limited to: individual clinical expertise, patient’s circumstances and owners’ values, country, location or clinic where you work, the individual case in front of you, the availability of therapies and resources.
 Knowledge Summaries are a resource to help reinforce or inform decision making. They do not override the responsibility or judgement of the practitioner to do what is best for the animal in their care.
 

Olive oil-based emulsion gels containing chia (Salvia hispanica L.) mucilage delivering healthy claims to low-saturated fat Bologna sausages

This study aimed to investigate the effect of adding emulsion gels (EGs) based on chia mucilage (MC) and olive oil while reducing pork back fat (PBF) and phosphate levels on the physicochemical, sensory, and structural properties of Bologna sausages. Four treatments were produced with EG based on MC, 40 % olive oil, and with 0.25 % phosphate (COL - 2 % collagen; ALG - 2 % sodium alginate; COL + WHEY, and ALG + WHEY both with 3 % of whey protein and 2 % of COL or 2 % of ALG respectively), besides control (20 % PBF, 0.5 % phosphate). Levels of polyunsaturated fatty acids were increased above 56 % compared to the control. Low liquid exudation was found in the samples with EGs, without significant differences (P > 0.05) among all treatments. The samples with EGs were less cohesive and more elastic. The microstructural images showed a change in the Bologna sausages' structure containing EGs with a less dense protein matrix, with smaller protein aggregates. However, no significant differences were found in the sensory evaluation (P > 0.05) for the texture attributes between treatments. The Bologna sausages reformulated with reduced-fat were considered accepted by the consumers, demonstrating that the EGs with MC can be promising ingredients for developing healthier meat products.

Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products

This study aimed to develop a chia mucilage (MC)-based emulsion gel (EG) with olive oil to replace pork back fat in emulsified meat products. Six variables (alginate—ALG; collagen—COL; whey—WHEY; carboxymethylcellulose—CMC; transglutaminase—MTG; carrageenan—CAR) with MC were evaluated using a Plackett–Burman (PB) design. Then, a complete factorial design was applied to evaluate the interactions and properties of the selected variables (ALG, COL, and WHEY) for the manufacture of EGs. The responses evaluated in the EGs were pH, color, emulsion stability, rheological, and texture parameters. In PB, the variables CMC, COL, ALG, and WHEY did not lead to any significant effects on the pH values of EGs, which ranged from 5.6 to 5.8. WHEY had a significant effect on the increase in luminosity of the EGs. ALG and WHEY decreased the liquid release of the samples showing greater stability of EGs and meat model systems. All samples of EGs, apart from run 5 (CMC, MTG, CAR, and ALG), showed a typical gel-like behavior (Gʹ > Gʺ) and a frequency-independent behavior. Even the formulation with only mucilage (run 12) showed a dominant Gʹ forming a gel-like structure. The complete factorial design showed stable and strong interactions between WHEY, MC, and olive oil, since a small or no liquid release, were observed in all experiments with WHEY. This study contributed to understanding the interactions among MC, biopolymers, and proteins, disclosing the potentiality of chia mucilage-based emulsion gels for the replacement of animal fat in emulsified meat products.

Impact of the monounsaturated fatty acid-rich parenteral nutrition on lipid peroxidation, liver function and clinical outcomes in elderly patients undergoing liver resection

Objective To evaluate the impact of the monounsaturated fatty acid-rich parenteral nutrition on lipid peroxidation, immunologic function and clinical outcomes in elderly patients undergoing liver resection surgery. Methods A prospective, randomized, double-blind and controlled study of 44 elderly patients undergoing liver resection surgery were conducted. All patients were given total parenteral nutrition with glucose 3 g·kg-1·d-1, triglyceride 1.2 g·kg-1·d-1, nitrogen intake0.2 g·kg-1·d-1. 2-6 days after operation, 22 cases in the control group were given soybean oil–based fat emulsion (long-chain fatty acid), and the other 22 cases in the study group were given olive oil-based fat emulsion. The changes in lipid peroxidation indicator of malondialdehyde (MDA), inflammation cytokines including C-reactive protein (CRP), interleukin (IL) - 6 and tumor necrosis factor (TNF)-alpha, liver enzymes including alanine aminotransferase (ALT), aspartate aminotransferase (AST), total bilirubin (TBIL) and alkaline phosphatase (ALP) and plasma proteins such as albumin and prealbumin (PA) were observed. The systemic inflammatory response syndrome (SIRS), clinical outcomes, complications, infections, length of hospitalization and the medical expense were recorded. Results 44 patients completed the trial with no case quitting. Baseline data were comparable between the two groups (all P>0.05). After 5 days of parenteral nutrition, the decreases of MDA and IL-6 from POD7 to POD1 were more significant in the study group than in the control group〔(4.9±1.0) vs. (4.0±1.3)μmol/L, (33.5±8.4)ng/L vs. (28.7±6.3)ng/L, P=0.014 and 0.038〕. The decreases of CRP and TNF-α from 7 d to 1 d of postoper ation were similar between two groups 〔(34.8±9.2) vs. (31.0±6.8), (30.3±6.2) vs. (33.6±8.1), P=0.182 and 0.136〕. The mean differences of ALB and PA from POD7 to POD1 were decreased, then increased in the two groups, which had no significant differences between the two groups (P=0.314 and 0.314). The decreases of AST and TBIL from POD7 to POD1 were higher in the study group than in the control group (P=0.037 and 0.040), but the decreases of ALT and ALP from 7 d to 1 d of postoper ation had no significant difference (P=0.094 and 0.193). The patients with infectious complications or SIRS were less in the study group than in the control group (2 cases vs. 5 cases, 8 cases vs. 11 cases, P=0.409 and 0.362). Total postoperative complications, hospital stay and total postoperative medical costs had no significant difference between the two groups (all P>0.05). Conclusions Olive oil-based lipid emulsion-supplemented parenteral nutrition? can improve liver function, alleviate lipid peroxidation and inflammatory reaction, and may reduce postoperative infection complications in elderly patients undergoing liver resection surgery. Key words: Fatty acids, monounsaturated; Parenteral nutrition; Liver neoplasms

New Strategy to Reduce Hypertriglyceridemia During Parenteral Nutrition While Maintaining Energy Intake.

Hypertriglyceridemia is a frequent metabolic complication associated with fat administration in parenteral nutrition (PN). No clear guidelines have been published on how to proceed once hypertriglyceridemia has been detected. A new strategy could be to substitute the initial fat emulsion with another emulsion with faster clearance. Our objective was to determine the effectiveness in reducing triglyceridemia values, maintaining the caloric intake, and improving nutrition parameters in patients who had moderate hypertriglyceridemia during PN when an olive oil-based fat emulsion (OOFE) was substituted with a multiple-source oil fat emulsion (MOFE). We also assessed the safety of this substitution in hepatic and glycemic profiles. We performed a retrospective, observational study that included 38 adult patients to whom OOFE in PN was substituted with MOFE when moderate hypertriglyceridemia (≥250-400 mg/dL) was detected. Triglyceridemia values decreased in 36 (94.7%) patients. The mean reduction was 71 (88-22) mg/dL. Fat load was slightly reduced after substitution (-0.14 [-0.23 to 0] g/kg/d; P < .001), but total caloric intake increased from 22.5 (19.7-25.1) to 23.1 (19.8-26.8) kcal/kg/d (P = .053). After substitution, nutrition parameters improved, liver parameters remained unchanged, and insulin requirements increased. The substitution of OOFE with MOFE in patients with moderate hypertriglyceridemia during PN resulted in a reduction in triglyceridemia values of about 70 mg/dL. That allowed maintaining the caloric intake and improved nutrition parameters without affecting the hepatic profile. For some patients, insulin requirements increased moderately.

Distribution of Tocopherols and Tocotrienols in Guinea Pig Tissues Following Parenteral Lipid Emulsion Infusion.

Tocopherols and tocotrienols possess vitamin E activity and function as the major lipid-soluble antioxidants in the human body. Commercial lipid emulsions are composed of different oils and supply different amounts of vitamin E. The objective of this study was to measure all 8 vitamin E homologs within 4 different commercial lipid emulsions and evaluate their distribution in guinea pig tissues. The distribution of vitamin E homologs within plasma and guinea pig tissues was determined using a high-performance liquid chromatography (HPLC) system. Lipid hydroperoxides in lipid emulsions were determined using a commercial kit (Cayman Chemical Company, Ann Arbor, MI), and malondialdehyde tissue levels were determined using an HPLC system. The lipid emulsions contained variable amounts of tocopherols, which were significantly different between emulsions. Tocotrienols were present at very low concentrations (≤0.3%). We found no correlation between the amount of vitamin E present in the lipid emulsions and lipid peroxidation. Hydroperoxides were the lowest with an olive oil-based emulsion and highest with a fish oil emulsion. The predominant vitamin E homolog in guinea pig tissues was α-tocopherol. No tissues had detectable levels of tocotrienols. Vitamin E levels (primarily α-tocopherol and γ-tocopherol) were highly variable among organ tissues. Plasma levels were a poor reflection of most tissue levels. Vitamin E levels within different lipid emulsions and plasma/tissues are highly variable, and no one tissue or plasma sample serves as a good proxy for levels in other tissues. All study emulsions were well tolerated and did not significantly increase systemic lipid peroxidation.

Management of parenteral nutrition in intensive care units in Spain

some relevant aspects related to parenteral nutrition in the Spanish ICUs are still unclear. These aspects include: caloric and protein intake, total volume, glycemic control, the type of lipid emulsion used or the comparison of different formulations. Our objective is to know the clinical practice patterns of artificial nutrition therapeutics, particularly of parenteral nutrition in the Spanish ICUs. twelve representative ICU's participated in a nutrition survey from January to March 2012. The survey was divided in two sections: A) Management of artificial nutritional support in critically ill patients and B) Assessment of a new parenteral nutrition formulation adapted to critically ill patients. The following information was collected: percentage of patients receiving artificial nutrition; availability of enteral formulations; types of lipid emulsions; calories, amino acids and lipids supplied; addition of glutamine, vitamins and trace elements; management of volume and hyperglycemia; and comparative data between patients receiving the new formulation vs. standard formulations: glycemic control, assessment of hepatic function and infectious complications as well as the intake of total calories, proteins, volume and insulin supplied. The average number of hospital beds and ICU beds is 780 and 25 respectively; the average number of patients admitted in the ICU is 950 per year. 49% were medical patients, 31% surgical patients and 20% trauma patients. 59.75% of patients required artificial nutrition (AN), of which, 58.7% required enteral nutrition (EN), 16% total parenteral nutrition (TPN); and 25.3% suplementary parenteral nutrition (SPN). When EN was contraindicated, 83.3% of patients were started on early TPN (24 hours) and if EN was not sufficient, 66.7% were started on SPN within 48 hours. Regarding prescribers usual practice, 50% tried to reduce volume of PN and 100% of them had an insulin infusion protocol. 39% of prescribers recommended high-protein, low-volume and low-glucose TPN; 42% prescribe TPN with SMOF (soybean, MCT, olive and fish oil); and 33% with OOBE (olive oil based emulsion) as lipid emulsion. 92% added glutamine. 60% considered that the new formulation may be indicated for sepsis, trauma, burn patients and MOF (multiple organ failure) and the 30% would use it as a routine therapy at the time of admission. 40% considered that insulin requirements were reduced; 50% claimed better volume management and 60% highlighted the protein/volume ratio. Attending to patient outcome, patients receiving the specific formulation have less affected hepatic function, higher protein intake and lower volume infusion but no significant differences were observed and they required less insulin dosage (p = 0.07). In the twelve ICUs included in the survey, the clinical practice patterns related to parenteral nutrition management are adapted to the guidelines of scientific societies such as the Spanish Society of Intensive Care Medicine and Coronary Units (SEMICYUC), the Spanish Society of Parenteral and Enteral Nutrition (SENPE) and the European Society for Clinical Nutrition and Metabolism (ESPEN). The new formulations designed for critically ill patients may be indicated for these conditions.

Influence of Lipid Type on Bis (2‐ethylhexyl)phthalate (DEHP) Leaching From Infusion Line Sets in Parenteral Nutrition

Bis(2-ethylhexyl)phthalate (or DEHP) is widely used in polyvinyl chloride (PVC) tubings for its good plasticizing properties. Because it is not covalently bound to the plastic matrix, it is able to escape from PVC during the infusion of the lipid emulsions used in parenteral nutrition (PN). This creates a vector through which it can enter into contact with the patient via the nutrition admixtures infused. This study was designed to assess the potential role of the type of lipids used in PN admixtures on the quantity of DEHP leached out from PVC-based tubings. PVC-based infusion lines, 6 commercially available lipid emulsions, and their oil base components were left in direct contact, and the amount of DEHP leached was measured by liquid chromatography. After a 24-hour exposure period, DEHP migration varied significantly (P = .0000152) according to lipid type. The olive oil-based emulsion Clinoleic leached the most DEHP (65.8 µg/mL intravenous fat emulsion), followed by the fish oil-based emulsion Omegaven (37.8 µg/mL). The soybean oil-based emulsions Intralipid, Medialipide, Lipidem, and Structolipid showed comparable performances, with DEHP leaching rates into the emulsion measured at 27.3, 27.8, 23.6, and 19.6 µg/mL, respectively. Results from the same experiments run on pure-form oils (soybean oil, olive oil, coconut oil, and cod liver oil) confirmed the influence of lipid type on DEHP leaching. The major DEHP leaching caused by olive oil-based emulsions raises cause for concern because DEHP presents distinctive toxic effects, including an increased risk of cholestasis.

Olive Oil‐Based Fat Emulsion Versus Soy Oil‐Based Fat Emulsion in Abdominal Oncologic Surgery

In parenteral nutrition (PN), essential fatty acids are provided by soy oil-based fat emulsions, which may exert adverse effects on the immune system and lipid peroxidation. Olive oil -based fat emulsions have been said to prevent these undesired effects. This study compares effects of olive oil - and soy oil -based fat emulsions in 22 patients who underwent abdominal surgery for cancer. The first group (n = 10) received soy oil -based fat emulsion; the second group (n = 10) received olive oil -based fat emulsion. Body temperature, body mass index, (BMI) and biochemical variables were measured on days 0 and 7. There were no differences between the groups with regard to BMI or temperature. On day 7, the first group (compared with day 0) had significant increases in plasma alkaline phosphatase (81.70 ± 16.03 vs 117.60 ± 11.1), γ-glutamyl transferase (39.90 ± 15.40 vs 137.70 ± 24.09), and mean body temperature (36.72°C ± 0.14°C vs 37.20°C ± 0.17°C) (P < .01). Second group had increases in alkaline phosphatase (85.80 ± 13.46 vs 147.20 ± 34.17), γ-glutamyl transferase (48.40 ± 12.86 vs 129.40 ± 42.03), total protein (5.14 ± 0.19 vs 6.06 ± 0.49), and albumin (2.62 ± 0.14 vs 3.00 ± 0.18) (P < .05). Changes in thiobutyric acid levels were not statistically significant in either group. In postoperative cancer patients, olive oil-based fat emulsion had similar effects on BMI, body temperature, biochemical values, and thiobutyric acid levels as soy oil-based fat emulsions.

Parenteral Lipid Emulsions Based on Olive Oil Compared With Soybean Oil in Preterm (&lt;28 Weeks' Gestation) Neonates: A Randomised Controlled Trial

: New olive oil-based (OL) lipid emulsions (olive:soy oil = 4:1) have lower polyunsaturated fatty acid (PUFA) (20% vs 60%) and higher vitamin E content (an antioxidant) compared with traditional soybean oil (SO) emulsions. : Compare efficacy and safety of OL with SO emulsions in preterm neonates (<28 weeks) at high risk for oxidative stress. : Preterm neonates (gestation 23-<28 weeks) were randomised to receive OL or SO emulsion for 5 days using a standard protocol in a tertiary perinatal centre (King Edward Memorial Hospital for Women, Perth, Western Australia). Investigators and outcome assessors were masked to allocation. Plasma F2-isoprostanes (lipid peroxidation marker), plasma, and red blood cell fatty acids were measured before and after the study. Safety was monitored by liver function tests. : Forty-four of 50 participants (OL-23, SO-21) completed the study. Both emulsions were well tolerated with no significant adverse events. F2-isoprostane levels were comparable at baseline and study end. Oleic and linoleic acid levels were significantly high on day 6 in OL and SO groups, respectively. Long-chain PUFA levels were similar between groups despite the lower PUFA content of OL. The olive oil-based group had significantly higher levels of C18:4n-3, suggesting Delta6-desaturase enzyme inhibition in the SO group. : Olive oil-based emulsion was safe and well tolerated by preterm neonates. Similar long-chain PUFA levels were achieved in the OL group despite significantly lower amount of PUFA content; however, there was no difference in lipid peroxidation (F2-isoprostane levels). Large trials are needed to confirm these benefits.

Comparison of Soybean Oil- and Olive Oil-based Lipid Emulsions on Hepatobiliary Function and Serum Triacylglycerols Level during Realimentation

This study compared the effects of soybean oil- versus olive oil-based lipid emulsions on hepatobiliary function and serum triacylglycerols in patients who required transient parenteral nutrition support for significant weight loss. Patients who received a parenteral ready-to-use industry admixture including either soybean oil- (n = 10) or olive oil-based lipid emulsion (n = 11) for 2 weeks were retrospectively analysed. Cholestatic and cytolytic enzymes, conjugated bilirubin and serum triacylglycerols were sampled before and 1 day after completing parenteral nutrition support. Significant deterioration of cholestatic enzymes occurred in five patients in the soybean oil group and in one in the olive oil group. Serum triacylglycerols significantly deteriorated in seven patients in the soybean oil group and in one patient in the olive oil group. No differences were recorded for cytolytic enzyme abnormalities. In conclusion, the olive oil-based emulsion induced abnormalities of cholestatic enzymes and serum triacylglycerols significantly less frequently than the soybean oil-based emulsion.

Effect of Olive Oil–Based Emulsion on Human Lymphocyte and Neutrophil Death

The incorporation of lipid emulsions in parenteral diets is a requirement for energy and essential fatty acid supply to critically ill patients. The most frequently used IV lipid emulsions (LE) are composed with long-chain triacylglycerols rich in omega-6 polyunsaturated fatty acids (PUFA) from soybean oil, but these LE promote lymphocyte and neutrophil death. A new emulsion containing 20% soybean oil and 80% olive oil rich in omega-9 monounsaturated fatty acids (MUFA) has been hypothesized not to cause impairment of immune function. In this study, the toxicity of an olive oil-based emulsion (OOE) on lymphocytes and neutrophils from healthy volunteers was investigated. Twenty volunteers were recruited and blood was collected before a 6-hour infusion of an OOE, immediately after infusion, and again 18 hours postinfusion. Lymphocytes and neutrophils were isolated by gradient density. The cells were studied immediately after isolation and after 24 hours or 48 hours in culture. The following determinations were carried out: triacylglycerol levels and fatty acid composition and levels in plasma, lymphocyte proliferation, production of reactive oxygen species, and parameters of lymphocyte and neutrophil death (viability, DNA fragmentation, phosphatidylserine externalization, mitochondrial depolarization, and neutral lipid accumulation). OOE decreased lymphocyte proliferation, provoked lymphocyte necrosis, and had no effect on the proportion of viable neutrophils. The mechanism of cell death induced by OOE involved neutral lipid accumulation but had no effect on mitochondrial membrane depolarization. The OOE given as a single dose of 500 mL induced low toxicity to lymphocytes from healthy volunteers, probably by necrosis.

Comparative effects of olive oil-based and soyabean oil-based emulsions on infection rate and leucocyte count in critically ill patients receiving parenteral nutrition

Soyabean oil-based emulsions high in linoleic acid used in parenteral nutrition (PN) could interfere with immune function and may increase the risk of septic complications. Olive oil-based emulsions, high in oleic acid, could have fewer immune effects. We compared the effects of a soyabean oil-based emulsion v. an olive oil-based emulsion on infection rate, appearance of new infection episodes, leucocyte count (peak and evolution), acute-phase proteins, and major health outcomes in intensive care unit (ICU) adult patients receiving PN. The study was designed as an observational, retrospective, single-centre, cohort study in a general ICU. Patients in the SOYA cohort (n 16) received a soyabean oil-based emulsion and patients in the OLIVE cohort (n 23), an olive oil-based emulsion. Both cohorts had similar basal characteristics and received a similar energy load. The SOYA cohort received an oleic acid:linoleic acid ratio of 0.43 and the OLIVE cohort 2.99 (P < 0.001). No differences were observed in infection rate and appearance, acute-phase proteins, and major health outcomes. At the end of PN, blood leucocyte count decreased by 3.25 x 109 cells/l in the SOYA cohort and increased by 4.51 x 109 cells/l in the OLIVE cohort from baseline values (P = 0.036). Peak leucocyte count presented a trend for a higher value in the OLIVE cohort v. the SOYA cohort (18.86 v. 15.28 x 109 cells/l; P = 0.078). The use of an olive oil-based emulsion in PN had no effect on infection, acute-phase proteins, major health outcomes, and presented higher leucocyte count at the end of PN and a trend to higher peak leucocyte count when compared with soyabean oil-based emulsion in ICU patients.

Toxicity of two lipid emulsions on human lymphocytes and neutrophils

The incorporation of lipid emulsions in parenteral diets is a requirement for energy and essential fatty acid supply, and may prevent many metabolic disturbances associated with intravenous feeding amino acids and glucose alone in critically ill patients. For different parenteral fat emulsions, a significant impact on the immune system has been shown. In this study, the toxicity of soybean oil-based emulsion and olive oil-based emulsion on leukocytes from healthy volunteers was investigated.

In vitro modulation of inflammatory cytokine production by three lipid emulsions with different fatty acid compositions

Background & aims: Studies have suggested that 100% long-chain triacylglycerols (LCTs) lipid emulsions exhibit immunosuppressive effects, sometimes suspected to favor infectious complications in patients receiving parenteral nutrition. Newer emulsions, in particular olive oil-based emulsions, seem to have lesser immunosuppressive effects. We studied the in vitro effect of 100% LCTs (Intralipide®), 50% LCTs–50% medium chain triacylglycerols (Médialipide®), and 80% olive oil-based lipid emulsions (ClinOléic®) on inflammatory cytokines production by peripheral blood mononuclear cells (PBMCs).Methods: PBMCs separated by gradient centrifugation, or whole blood, were incubated with 0.001%, 0.01%, 0.1% and 1% of the three tested lipid emulsions during 24h in the presence or absence of activation by lipopolysaccharide and phytohemagglutinin. Then, supernatants were collected and cytokines measured (ELISA).Results: The three lipid emulsions reduced basal TNF-α and IL-1β production in PBMCs and whole blood cultures. However, ClinOléic® was significantly less powerful in TNF-α and IL-1β inhibition by isolated PBMCs than Intralipide® and Médialipide®. Basal TNF-α production was equally inhibited by the three emulsions in whole blood, but IL-1β production was not significantly modified by ClinOléic®. Interleukin-6 and -8 were not affected. After cell activation, lipid emulsions exhibit no effect on cytokines production.Conclusion: ClinOléic® induces a significantly lower in vitro inhibition of TNF-α and IL-1β production by PBMCs than 100% LCTs or 50% LCTs–50% MCTs emulsions, and therefore might be more immune neutral. These effects vary from one subject to another, and disappeared after cell activation. Therefore, caution must be taken before extrapolation in vivo. Provided information should be taken into account for future design of clinical trials studying the immune modulating properties of lipid emulsions.

Attenuated Lipid Peroxidation in Preterm Infants during Subsequent Doses of Intravenous Lipids

The aim of this study was to determine whether the administration of a lipid emulsion containing less polyunsaturated fatty acids but rich in monounsaturated fatty acids causes less in vivo lipid peroxidation in preterm infants. The prospective intervention study included 13 infants with birth weights and gestational ages ranging between 1,100 and 2,660 g and from 28.4 to 32.9 weeks. All were in a stable condition and randomly allocated for a 3-hour infusion (0.16 g/kg/h) of an olive oil-based and a soybean oil + medium chain fatty acid (MCT) emulsion on 2 consecutive days. Expired pentane and plasma triglycerides (TGs) were measured before, during, and after the 3-hour infusion. Basal exhaled pentane averaged 9.4 ± 7.0 pmol/kg/min (mean ± SD). During the olive oil-based emulsion, exhaled pentane increased to 95.2 ± 56.7, and during soybean oil + MCT it increased to 110 ± 93.9 pmol/kg/min (p < 0.05 both from basal, n.s. between preparations). One hour after discontinuation of the infusion, exhaled pentane returned to 21.1 ± 12.6 pmol/kg/min (p < 0.05 vs. basal). Combined data on expired pentane measurements demonstrated that on day 1 pentane peaked at 124 ± 87.0 pmol/kg/min which was significantly attenuated to 57.5 ± 24.4 pmol/kg/min after an identical dose of lipid on day 2 (p < 0.05). No difference in peak TGs was detected between the two preparations or the study days. Infusion of a constant dose of intravenous lipids on 2 subsequent days to the newborn infants is associated with a reduction in lipid peroxidation. This finding may be dependent on normal postnatal maturation or may represent an appropriate adaptive response aiming at a reduction in oxidative stress. Peroxidation of soybean oil + MCT and olive oil-based lipid emulsions was similar in the newborn infants.

Long-term efficacy and safety of a new olive oil–based intravenous fat emulsion in pediatric patients: a double-blind randomized study

A new intravenous lipid emulsion (ILE) prepared from a mixture of soybean and olive oils contains only long-chain triacylglycerols, with a low proportion (20%) of polyunsaturated fatty acids and 60% monounsaturated fatty acids. The goal of this randomized, double-blind clinical trial was to assess in children the efficacy and safety of this new ILE compared with a control group receiving a soybean-oil emulsion. Eighteen children received for 2 mo 24% of nonprotein energy (1.80 g kg (-)(1) d(-)(1)) either as the new ILE or a soybean oil-based emulsion. Assessments were performed on days -30, 0, 30, and 60 and the changes (day 60 - day 0) assessed by analysis of variance. There were no significant differences in triacylglycerol, apolipoproteins A-I and B, or HDL cholesterol between the 2 groups, whereas total and LDL cholesterol were higher in the soybean oil group on day 60. The pattern of 20:4n-6 in erythrocyte membranes did not change significantly, nor did the ratio of 20:3n-9 to 20:4n-6. On day 60, 18:1n-9 was significantly higher in the olive oil group, the ratio of Sigma(n)-6 > C(18) + 18:3n-6 to 18:2n-6 was 2.20 +/- 0.09 in the olive oil group and 1.33 +/- 0.16 in the soybean-oil group, and Sigma(n)-3 > C(18) was 3.83 +/- 0.30 in the olive oil group and 4. 03 +/- 0.33 in the soybean-oil group. The peroxidation index was lower after the olive oil treatment. The olive oil-based emulsion was well tolerated, maintained a normal EFA status, and may be more suitable for prevention of lipid peroxidation than the soybean-oil-based emulsion.

O.1 Use of a new olive oil-based emulsion in long term parenteral nutrition: A double blind randomized study in children

O.1 Use of a new olive oil-based emulsion in long term parenteral nutrition: A double blind randomized study in children