Oxidized Fish Oil Research Articles

Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions

The combination of protein and polyphenol is an effective approach to improve the stability of protein emulsions. The lactoferrin (LF)-(−)-epigallocatechin-3-gallate (EGCG) covalent complex (LF-EGCG) was first prepared by alkali-induced reaction, then the structure and physicochemical properties between LF-EGCG and non-covalent complex (LF + EGCG) were compared, and finally the stability of complexes to fish oil high internal Pickering emulsions (HIPPEs) was tested. Results showed that LF-EGCG had stronger antioxidant activity, higher thermal stability, and better surface wettability than LF + EGCG. Meanwhile, the complexes showed no cytotoxicity within the tested concentration range (12.5–200 μg/mL). The HIPPEs stabilized with LF-EGCG possessed smaller droplet size, higher ζ-potential, and more uniform oil/water proton distribution. Covalent treatment also enhanced the storage, thermal, freeze-thaw and physical stability of LF HIPPEs. Furthermore, due to the higher antioxidant activity and denser microstructure, LF-EGCG HIPPE can more effectively inhibit the oxidation of fish oil.

Growth performance, fatty acid profile, antioxidant capacity, liver and gut histopathology in Asian seabass (Lates calcarifer) fed various levels of oxidized fish oil and vitamin E

A 60-day research was carried out to investigate interactive effects of dietary oxidized fish oil (OXFO) and vitamin E (Vit E) interaction effects on the growth, body composition and health indices in Asian seabass juveniles (Lates calcarifer, 21.9 ± 0.1 g). Fresh fish oil (FFO) and two levels of OXFO (50 and 100 % dietary inclusion level) along with three levels of Vit E (125, 250 and 500 mg) were used to design a 3 × 3 factorial research trial. Accordingly, nine experimental diets were formulated, including FFO+125 (FFO + 125 mg Vit E), FFO+250 (FFO + 250 mg Vit E), FFO+500 (FFO + 500 mg Vit E), 50 %OXFO+125 (blends (1:1) of FFO + OXFO +125 mg Vit E), 50 %OXFO+250 (blends (1:1) of FFO + OXFO +250 mg Vit E), 50 %OXFO+500 (blends (1:1) of FFO + OXFO +500 mg Vit E), 100 %OXFO+125 (OXFO +125 mg Vit E), 100 %OXFO+250 (OXFO +250 mg Vit E) and 100 %OXFO+500 (OXFO +500 mg Vit E). Four hundred five L. calcarifer juveniles were stocked into twenty-seven 300-L circular tanks (15 fish/tank), in a flow through system. The greatest and least final weights were recorded in fish fed 50 %OXFO+250 and 100 %OXFO+125 diets (129.4 vs. 114.8 g final weight) diets, respectively. Whole body lipid content in fish fed FFO+125 increased compared to the other treatments. Fish oil oxidation significantly reduced Vit E concentration in the liver, meanwhile supplementing diet with 500 mg Vit E enhanced Vit E contents of the liver and muscle (P < 0.05). Eicosapentaenoic acid and long chain polyunsaturated fatty acids (LC-PUFA) contents of fillet increased with increasing dietary OXFO content to 50 %, and supplementing diet with 250 mg Vit E enhanced LC-PUFA content of fillet. Hepatic catalase, superoxide dismutase and glutathione peroxidase activities reduced by supplementing diets with Vit E. Sever pathological alterations occurred in liver and gut of L. calcarifer by dietary inclusion of OXFO or high Vit E concentration (500 mg). In summary, supplementing OXFO containing diets with moderate levels of Vit E (250 mg) could improve growth performance and feed utilization by ameliorating oxidative stress indices, improving antioxidant capacity, and increasing body LC-PUFA content in L. calcarifer.

Application of antioxidants in cold plasma treatment of fish oil

As a mild non-thermal treatment technology, cold plasma can lead to lipid oxidation when applied to products with high lipid content. This study focuses on the physical and chemical properties of fish oil with cold plasma treatment and to explore the potential of Curcumin, Tea polyphenols, Vitamin E and β-Carotene in inhibit the oxidation process. Following treatment, the peroxide value and malondialdehyde value of the fish oil significantly increased, while the content of unsaturated fatty acids decreased and the singlet oxygen content rose (p < 0.0 5). However, the introduction of antioxidants during treatment yielded diminished peroxide and malondialdehyde values in the fish oil, thereby effectively curbing the presence of singlet oxygen. Notably, fish oil enriched with vitamin E exhibited the most robust antioxidant activity among the tested compounds. This study offers insights into strategies for enhancing the stability of high-fat foods subjected to cold plasma treatment. Industrial relevanceFish oil has long been essential in the processing of food, pharmaceuticals, and animal feed, making its quality crucial. This study revealed that cold plasma treatment accelerated the oxidation of fish oil; however, the addition of antioxidants effectively mitigated this effect. In industrial settings, cold plasma technology is favored in the food industry for its low-temperature operation and high efficiency in microbial inactivation. Despite these advantages, the reactive species produced during the process can cause lipid peroxidation and alter amino acids in proteins. This research offered critical insights into optimizing process parameters to minimize lipid oxidation. It also lays the groundwork for developing more efficient and safer food processing technologies and offers new approaches to extending the shelf life of fish oil and other lipid-rich foods during cold plasma treatment.

Effects of puerarin on growth, liver immunity and antioxidant capacity of yellowfin seabream (Acanthopagrus latus) under oxidized fish oil stress

Puerarin, an isoflavone, exhibits protective effects against liver damage. This study investigated the effects of puerarin on the growth, liver immunity, and antioxidant capacity of yellowfin seabream fed with oxidized fish oil. A total of 135 yellowfin seabream (13.00±0.05 g) were randomly divided into nine tanks (15 fish per tank), and fed with three types of diets for 56 days: a normal control fed with 6 % fresh fish oil (NC), an experimental control fed with 6 % oxidized fish oil (OFO), and a treatment fed with 6 % oxidized fish oil and supplemented with 400 mg/kg puerarin (OFP). Results showed, oxidized fish oil decreased the growth of fish, caused liver damage, and suppressed the fish's immunity. Compared to the NC group, the weight gain (WG) and specific growth rate (SGR) of the fish in the OFO group were significantly reduced; the activities of superoxide dismutase (SOD) and catalase (CAT) in serum were significantly decreased; liver morphology showed loose cytoplasm with a large amount of fatty degeneration; the lysozyme (LZM) activity in serum and liver was significantly reduced. On the other hand, compared to the NC and OFO groups, the WG and SGR of fish in the OFP group were significantly improved. Additionally, compared to the OFO group, the serum SOD and liver CAT activities in the fish of the OFP group were significantly increased, and the MDA content in serum and liver was significantly reduced. The extensive fatty degeneration in the liver was alleviated. The LZM activity in the serum and liver of fish in the OFP group was significantly higher than that in the OFO group, returning to the levels of the NC group. Meanwhile, puerarin significantly enhanced the expression of Nrf2. In conclusion, puerarin alleviated the adverse reactions induced by oxidized fish oil and promoted the growth of yellowfin seabream.

Effects of oxidized fish oil diet supplemented with tea polyphenols on intestinal health and liver metabolism of spotted sea bass (Lateolabrax maculatus)

In this study, the effects of oxidized fish oil diet supplemented with tea polyphenols (TP) on the intestinal health and liver metabolism of spotted sea bass (Lateolabrax maculatus) were investigated. Five kinds of diets were designed. They were the negative control (NC) group without antioxidants and TP, the positive control (PC) group with antioxidants, three experimental groups were supplemented with 0.05 %, 0.10 %, and 0.15 % TP (TP1, TP2, and TP3). The fish with a mean body weight of 11.43±0.02 g was fed on five diets for 56 days. The results showed that TP1 improved lipase (LPS) activity. The intestinal superoxide dismutase (SOD) activity of TP1 was significantly higher than that of the NC group and was not different from that of the PC group. Histological observation of the intestine showed that the height of the intestinal villus was significantly increased and the width of the intestinal villus was significantly decreased in TP1, while the muscular thickness layer did not change significantly. Furthermore, inflammatory symptoms were present in the intestines of all groups, with improvements observed in TP1 and TP3. By intestinal microbial analysis, the results showed that the ACE and Chao1 indexes of TP1 were significantly higher than those of the NC and PC groups, and the Shannon and Simpson indexes were significantly lower than those of the NC and PC groups. Regarding the structure of the microbiome community, there were a lot more Fusobacteriota in TP2 and TP3 at the phylum level, and there were a lot more Cetobacterium at the genus level. The metabolomic analysis of TP1's liver showed that it controls the metabolism of amino acids, nucleotides, cofactors, vitamins, energy, and carbohydrates. The results showed that adding TP to the oxidized fish oil diet enhanced the intestinal health and liver metabolism of spotted sea bass.

Protective effect of Broussonetia papyrifera leaf polysaccharides on intestinal integrity in a rat model of diet-induced oxidative stress

This study aimed to investigate the effect of Broussonetia papyrifera polysaccharides (BPP) on the jejunal intestinal integrity of rats ingesting oxidized fish oil (OFO) induced oxidative stress. Polysaccharides (Mw 16,956 Da) containing carboxyl groups were extracted from Broussonetia papyrifera leaves. In vitro antioxidant assays showed that this polysaccharide possessed antioxidant capabilities. Thirty-two male weaned rats were allocated into two groups orally infused BPP solution and PBS for 26 days, respectively. From day 9 to day 26, half of the rats in each group were fed food containing OFO, where the lipid peroxidation can induce intestinal oxidative stress. OFO administration resulted in diarrhea, decreased growth performance (p < 0.01), impaired jejunal morphology (p < 0.05) and antioxidant capacity (p < 0.01), increased the levels of ROS and its related products, IL-1β and IL-17 (p < 0.01) of jejunum, as well as down-regulated Bcl-2/Bax (p < 0.01) and Nrf2 signaling (p < 0.01) of jejunum in rats. BPP gavage effectively alleviated the negative effects of OFO on growth performance, morphology, enterocyte apoptosis, antioxidant capacity and inflammation of jejunum (p < 0.05) in rats. In the oxidative stress model cell assay, the use of receptor inhibitors inhibited the enhancement of antioxidant capacity by BPP. These results suggested that BPP protected intestinal morphology, thus improving growth performance and reducing diarrhea in rats ingesting OFO. This protective effect may be attributed to scavenging free radicals and activating the Nrf2 pathway, which enhances antioxidant capacity, consequently reducing inflammation and mitigating intestinal cell death.

The effectiveness of the use of antioxidant formulations in the storage of fat from the Pacific sardines Sardinops melanostictus

The potential of both natural and synthetic antioxidants, alone and in combination, to prevent the degradation of highly unsaturated fat isolated from the Pacific sardine, Sardinops melanostictus, during storage has been examined in this study. Accelerated aging methods on fish oil samples, enhanced with individual and combinations of antioxidants, were used. The fish oil was evaluated for quality by analyzing its physicochemical properties, fatty acid composition, and amounts of fat-soluble vitamins. The results showed a notable rise in peroxide value, acid value, and para-anisidine value in fat samples lacking antioxidants. This was accompanied by a decrease of 3.4–5 times in omega-3 polyunsaturated fatty acids (PUFAs) and 40–80% in fat-soluble vitamins. These findings suggest the presence of ongoing lipid oxidation processes and degradation. The use of specific antioxidants, such as α-tocopherol acetate at a concentration of 2%, betulin at a concentration of 0.3%, and ethoxyvine at a concentration of 0.14%, resulted in a slight decrease in the rate of fat autoxidation and the protection of PUFAs and vitamins. A synergistic effect was observed when α-tocopherol acetate and ethoxyvine, or betulin and ethoxyvine, were combined at half the single levels. This combination improved fish oil oxidation resistance. These antioxidant blends inhibited oxidative processes in unsaturated fish oil using salicylic acid amide. This slowed omega-3 PUFA and fat-soluble vitamin breakdown.

Effects of Apple Polyphenols and Taurine on Growth Performance, Tissue Morphology, and Lipid and Glucose Metabolism in Rice Field Eel (Monopterus albus) Fed High Oxidized Fish Oil

The aim of this trial was to investigate the effects of apple polyphenols (AP) and taurine (TA) on the growth performance, tissue morphology, and lipid and glucose metabolism in rice field eel fed diets with high oxidized fish oil (OFO). A 10-week feeding experiment was conducted using juveniles (initial body weight 16.66 ± 0.02 g) fed five different diets. Three diets were formulated with various levels of OFO at 9.5, 600, and 800 meq·kg−1 and named as Control, POV600, and POV800 diet, respectively. The other two diets were POV600 and POV800 supplemented with 0.5% AP and 0.2% TA, respectively. Compared to the Control group, only the eels fed POV800 exhibited an increase in weight gain and specific growth rate along with a reduction in feed conversion ratio. AP and TA did not affect growth performance; juveniles fed AP, however, showed a decrease in liver weight. Both POV600 and POV800 decreased nuclei number and increased vacuoles size in the liver. POV800 damaged the intestinal structure integrity and reduced goblet cells number. AP repaired the liver damage on nuclei number and vacuoles size in fish fed with POV600 diet, while TA mitigated intestinal histopathological damage on intact structure and goblet cells number. The mRNA expression level of liver ampkα in fish fed AP was upregulated, while dietary TA upregulated the mRNA expression levels of liver ampkα and accα. In the muscle, POV600 downregulated mRNA expression levels of accα, cpt1, and lipin, whereas POV800 upregulated mRNA expression levels of accα, pparα, and lipin. Dietary AP and TA could counteract the effects of POV600 and POV800 diet on muscle lipid metabolism. Both POV600 and POV800 diets upregulated mRNA expression levels of liver pck1 and gsk3α. AP and TA both downregulated mRNA expression level of liver pck1, while only TA downregulated the expression of liver gsk3α. AP increased the mRNA expression level of gsk3α in muscle. In summary, inclusion of AP and TA did not affect growth performance but showed a potential to alleviate liver or intestinal damages induced by a high OFO diet. Dietary AP and TA were also found to regulate mRNA expression of genes related to lipid and glucose metabolism.

Sulforaphane alleviates oxidative stress induced by oxidized fish oil in Litopenaeus vannamei by involving antioxidant capacity, inflammation, autophagy, and apoptosis

Sulforaphane (SFN) is an antioxidant. Unsaturated fatty acids are rich in fish oil, and they are indispensable fatty acids for aquatic animals to grow and reproduce. However, fish oil is easily oxidized, which could have adverse effects on aquatic animals. In this study, Litopenaeus vannamei was divided into four groups: fresh fish oil group (control group), oxidized fish oil group (OFO group), OFO plus low-concentration SFN group (OFO + SL group), and OFO plus high-concentration SFN group (OFO + SH group). A 28-day experiment was conducted, and the antioxidant capacity, inflammation, autophagy, and pathological characteristics were investigated to explore whether SFN could protect L. vannamei from oxidative stress induced by OFO. Results showed that OFO significantly increased the contents of MDA in hepatopancreas, muscle and serum, while high concentrations of SFN significantly decreased the MDA compared with the OFO group (P < 0.05). OFO significantly affected the expression of SOD, CAT, GST and HSP 70 and increased the expression of inflammatory-related genes (TNF and spz). SFN downregulated the expression of TNF and spz, upregulate Nrf2, heat shock protein 70 (HSP 70) and autophagy genes (ATG4, ATG5, ATG10, and ATG12) and stabilized the expression of apoptosis-related genes (caspase 2, caspase 3, and JNK, P < 0.05). In addition, histological analysis of hepatopancreas showed that OFO led to cavitation in the lumen, and the existence of SFN reversed this phenomenon. OFO also result in the apoptosis of the hepatopancreas of L. vannamei, and the existence of high-concentration SFN reduced its apoptosis. In summary, SFN is involved in the regulation of antioxidant capacity, inflammation, autophagy, and apoptosis to alleviate the oxidative stress induced by OFO in L. vannamei.

Effects of dietary vitamin E and C co-supplementation on growth performance, hemato-immunological indices, digestive enzymes activity, and intestinal histology of rainbow trout fed diet contained spoiled fish meal and oil

An eight-week feeding trial was conducted to elucidate the effects of diets containing oxidized fish oil (OFO) and/or spoiled fish meal (SFM) supplemented with various contents of vitamins E (VE: 100 and 200 mg/kg) and C (VC: 200 and 400 mg/kg) on some selected physiological parameters of juvenile rainbow trout, Oncorhynchus mykiss. The growth indices were affected by OFO and SFM-contained diets; the lowest values were observed in those fish raised on diet containing OFO and high levels of the vitamins. In all experimental groups, the hematological parameters (erythrocytes, leukocytes, hematocrit, and hemoglobin) were increased compared to the control group, and higher values were recorded in group fed OFO+VE (200 mg/kg) +VC (400 mg/kg)-supplemented diet (P < 0.05). A significant increase in serum lysozyme activity, immunoglobulin content, and complement pathway, was observed in fish fed OFO or SFM-contained feeds compared to the control group (P < 0.05). Digestive enzyme activities were mainly affected by dietary OFO contents, where the highest activities were detected in fish fed contained OFO and the vitamins (P < 0.05). According to the histological results, vitamin supplementation of OFO or SFM contained diets, especially at higher concentration, effectively reduced intestinal tissue damage (P < 0.05). In conclusion, VE and VC supplementation could mitigate the adverse effects of dietary OFO or SFM (e.g., decreased fish performance or health) by improving physiological responses of rainbow trout.

Heme Oxygenase-1 Is Involved in the Repair of Oxidative Damage Induced by Oxidized Fish Oil in Litopenaeus vannamei by Sulforaphane.

Heme oxygenase-1 (HO-1), which could be highly induced under the stimulation of oxidative stress, functions in reducing the damage caused by oxidative stress, and sulforaphane (SFN) is an antioxidant. This study aims to investigate whether HO-1 is involved in the repair of oxidative damage induced by oxidized fish oil (OFO) in Litopenaeus vannamei by sulforaphane (SFN). The oxidative stress model of L. vannamei was established by feeding OFO feed (OFO accounts for 6%), and they were divided into the following four groups: control group (injected with dsRNA-EGFP and fed with common feed), dsRNA-HO-1 group (dsRNA-HO-1, common feed), dsRNA-HO-1 + SFN group (dsRNA-HO-1, supplement 50 mg kg-1 SFN feed), and SFN group (dsRNA-EGFP, supplement 50 mg kg-1 SFN feed). The results showed that the expression level of HO-1 in the dsRNA-HO-1 + SFN group was significantly increased compared with the dsRNA-HO-1 group (p < 0.05). The activities of SOD in muscle and GPX in hepatopancreas and serum of the dsRNA-HO-1 group were significantly lower than those of the control group, and MDA content in the dsRNA-HO-1 group was the highest among the four groups. However, SFN treatment increased the activities of GPX and SOD in hepatopancreas, muscle, and serum and significantly reduced the content of MDA (p < 0.05). SFN activated HO-1, upregulated the expression of antioxidant-related genes (CAT, SOD, GST, GPX, Trx, HIF-1α, Nrf2, prx 2, Hsp 70), and autophagy genes (ATG 3, ATG 5), and stabilized the expression of apoptosis genes (caspase 2, caspase 3) in the hepatopancreas (p < 0.05). In addition, knocking down HO-1 aggravated the vacuolation of hepatopancreas and increased the apoptosis of hepatopancreas, while the supplement of SFN could repair the vacuolation of hepatopancreas and reduce the apoptosis signal. In summary, HO-1 is involved in the repair of the oxidative damage induced by OFO in L. vannamei by SFN.

The inhibitory effect of large yellow croaker roe phospholipid as a potential antioxidant on fish oil oxidation stability

Large yellow croaker roe phospholipid (LYCRPLs) is a potential antioxidant. In this study, the inhibition of LYCRPLs on fish oil (FO) oxidation was systematically investigated by evaluating peroxide value, acid value, p-anisidine value, thiobarbituric acid value, and volatile compounds in the accelerated oxidation reaction. The results showed that LYCRPLs presented remarkable antioxidant activity and extended FO shelf-life compared with soybean phospholipids. The analysis of volatile compounds elucidated that LYCRPLs mainly inhibited the formation of aldehyde volatile compounds and thus improved the oxidative stability of FO. Moreover, LYCRPLs could effectively improve the thermal stability of FO. This research provides new insights into LYCRPLs as a promising natural antioxidant in the food industry.

Synthesis of lipoic acid ferulate and evaluation of its ability to preserve fish oil from oxidation during accelerated storage.

Lipoic acid ferulate (LAF) was synthesized and its anti-free radical ability in vitro was determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonicacid) (ABTS) assays. Protective effects of LAF in stabilizing fish oil were tested, compared to antioxidants such as lipoic acid, ferulic acid and tert-butylhydroxyquinone (TBHQ) by measuring peroxide values, thiobarbituric acid reactants, p-anisidine values, nuclear magnetic resonance (NMR) spectra and gas chromatography-mass spectrometry (GC-MS) spectra of fish oil during accelerated storage (12days, 80°C). The inhibitory effect of these antioxidants on fish oil oxidation followed the order TBHQ ≧ LAF>ferulic acid>lipoic acid. In addition, the omega-3 polyunsaturated fatty acids were the first to be oxidized. The formation of oxidation products followed a first-order kinetic model, and the addition of LAF effectively reduced the reaction rate constants. Therefore, LAF can effectively slow down the formation of oxidative products and prolong the shelf life of fish oil.

Selenium Ameliorated Oxidized Fish Oil-Induced Lipotoxicity via the Inhibition of Mitochondrial Oxidative Stress, Remodeling of Usp4-Mediated Deubiquitination, and Stabilization of Pparα.

Aims: Studies demonstrated that oxidized fish oil (OFO) promoted oxidative stress and induced mitochondrial dysfunction and lipotoxicity, which attenuated beneficial effects of fish oil supplements in the treatment of nonalcoholic fatty liver disease (NAFLD). The current study was performed on yellow catfish, a good model to study NAFLD, and its hepatocytes to explore whether selenium (Se) could alleviate OFO-induced lipotoxicity via the inhibition of oxidative stress and determine its potential mechanism. Results: The analysis of triglycerides content, oxidative stress parameters, and histological and transmission electronic microscopy observation showed that high dietary Se supplementation alleviated OFO-induced lipotoxicity, oxidative stress, and mitochondrial injury and dysfunction. RNA-sequencing and immunoblotting analysis indicated that high dietary Se reduced OFO-induced decline of peroxisome-proliferator-activated receptor alpha (Pparα) and ubiquitin-specific protease 4 (Usp4) protein expression. High Se supplementation also alleviated OFO-induced reduction of thioredoxin reductase 2 (txnrd2) messenger RNA (mRNA) expression level and activity. The txnrd2 knockdown experiments revealed that txnrd2 mediated Se- and oxidized eicosapentaenoic acid (oxEPA)-induced changes of mitochondrial reactive oxygen species (mtROS) and further altered Usp4 mediated-deubiquitination and stabilization of Pparα, which, in turn, modulated mitochondrial fatty acid β-oxidation and metabolism. Mechanistically, Usp4 deubiquitinated Pparα and ubiquitin-proteasome-mediated Pparα degradation contributed to oxidative stress-induced mitochondrial dysfunction. Innovation: These findings uncovered a previously unknown mechanism by which Se and OFO interacted to affect lipid metabolism via the Txnrd2-mtROS-Usp4-Pparα pathway, which provides the new target for NAFLD prevention and treatment. Conclusion: Se ameliorated OFO-induced lipotoxicity via the inhibition of mitochondrial oxidative stress, remodeling of Usp4-mediated deubiquitination, and stabilization of Pparα. Antioxid. Redox Signal. 40, 433-452.

Interactive influences of dietary selenium and oxidized fish oil on growth, nutritional composition, muscle development, antioxidant responses and selenoprotein expression in the muscle of yellow catfish Pelteobagrus fulvidraco

The current study is conducted to determine the influences of dietary selenium (Se) and oxidized fish oil (OFO) on growth, nutritional composition, muscle development, antioxidant responses and selenoprotein expression in the muscle of yellow catfish. We used the 2 × 2 factorial experimental design, which included two dietary Se levels at 0.25 (adequate) and 0.5 (high) mg Se/kg diets, and each Se level had fresh fish oil (FFO) and OFO, respectively. The experiment continued for 10 weeks. Compared to FFO group, dietary OFO reduced final body weight (FBW), specific growth rate (SGR) and weight gain (WG), and the contents of n-6 polyunsaturated fatty acid (PUFA), 18: 2n-6, 20: 4n-6, n-3 PUFA, 20: 5n-3, 22: 6n-3 and total PUFA, the diameters of muscle fibers >80 μm, mRNA expression of mef2d, myf5, myod, s6kb and mTOR, and the ratio of p-mTOR to mTOR protein expression, but increased feed conversion rate (FCR), muscle lipid content, malic enzyme (ME) and isocitrate dehydrogenase (ICDH) activities, the number of the muscle fiber with the diameter lower than 50 μm; high dietary Se addition alleviated OFO- induced variations of these indices mentioned above. Dietary OFO also reduced muscle catalase (CAT) and glutathione peroxidase (GPX) activities and total antioxidant capacity (AOC), and mRNA expression of gpx1, gpx2, gpx3, selenoe, selenok and selenos, but increased total superoxide dismutase (SOD) activity, malondialdehyde (MDA) content and NRF2 protein expression, and high dietary Se addition alleviated OFO-induced changes of these parameters involved in antioxidant responses and selenoprotein expression in the muscle of yellow catfish. Based on these observations above, dietary Se addition alleviated OFO-induced lipogenesis, and reversed the OFO-induced inhibition of muscle growth and development, and oxidative damage of muscle. Our study provides new mechanistic insights into the Se and OFO interaction in fish. Statement of relevanceThe biological basis through which dietary OFO and Se diets interacted to affect muscle metabolism and physiology is scarce. Our study indicated that dietary Se could alleviate OFO-induced negative effects on muscle metabolism and physiology, which will be helpful to the feed formulation and fish farm.

Menhaden fish oil encapsulation by spray drying process: influence of different biopolymer materials, inlet air temperature and emulsion ratios

AbstractBACKGROUNDIncorporating fish oils into commonly consumed foods is an emerging technique for increasing the daily intake of omega‐3 fatty acid. However, the high vulnerability of fish oil towards oxidative deterioration reduces shelf life stability. Microencapsulation by spray drying with different combinations of biopolymers and other parameters may provide a solution by preventing further oxidation of fish oil and permitting its delivery to food items. This study emphasised the influence of developed biopolymer materials (maltodextrin, maltodextrin + gum arabic, maltodextrin + starch, maltodextrin + whey protein isolates and maltodextrin + sodium caseinate) for emulsion formulation, inlet air temperature (160, 170, 180, 190 and 200 °C) and emulsion ratios (15, 20, 25, 30 and 35%) on the physicochemical properties of powdered menhaden fish oil by spray drying technique.RESULTSMicroencapsulated menhaden fish oil was evaluated for its moisture content, size distribution, microcapsule efficiency, peroxide value, free fatty acid, acid value and morphological structure. It was observed that the coating materials of maltodextrin + whey protein isolates gave the lowest moisture content and peroxide value of 4.410% and 4.031 mEq kg−1, respectively. The morphological images showed a smooth surface with no cracks and minimal shrinkage, indicating lower permeability to gases and effectively protecting the oil against deterioration.CONCLUSIONThe spray drying procedure using maltodextrin + whey protein isolates at an inlet air temperature 190 °C and emulsion ratio of 30% successfully produced fish oil microcapsules with improved properties. © 2023 Society of Chemical Industry (SCI).

Antioxidant Performance of Borago officinalis Leaf Essential Oil and Protective Effect on Thermal Oxidation of Fish Oil

This study aimed to determine the antioxidant activity of Borago officinalis essential oil in the thermal oxidation of fish oil. The volatile compound profile of B. officinalis essential oil (BEO) was determined using gas chromatography and mass spectrometry. As a result of the analysis, 97.27 percent of the volatile components of the product were characterized. The product’s major components were benzene acetaldehyde (28.59 percent) and linalool (13.60 percent). As a result of the free radical scavenging activity determined using 2-diphenyl-1-picrylhydrazyl (DPPH) analysis, its antioxidant activity was determined, and a 50 percent inhibitory concentration value was calculated as 736.06 ppm. In order to determine the protective effect of the BEO on fish oil oxidation, 0% (BEO0), 0.1% (BEO0.1), 0.5% (BEO0.5), 1% (BEO1), and 3% (BEO3) ratios of BEO were added to the fish oil, and the experimental groups were kept at 70 °C for 24 h with continuous ventilation for the thermal oxidation process. As a result of the oxidation study, it was determined that the addition of BEO suppressed fish oil oxidation, and the oxidation radicals in the product decreased significantly (p &lt; 0.05) depending on the BEO concentration. In conclusion, it was determined that 1 percent BEO supplementation minimized the oxidation of fish oil under various temperature and ventilation conditions.

Protective Effect of Celeriac (Apium graveolens) Leaf Essential Oil on Temperature and Oxygen-Induced Fish Oil Oxidation

The purpose of this work was to identify the volatile components of essential oil extracted from Celeriac (Apium graveolens) leaves (CEO) and assess its antioxidant performance during thermal oxidation of fish oil. Steam distillation method and Clavenger apparatus was used to extrat of CEO from fresh leafs. The volatile component analysis revealed that 98.81% of the volatile components in the resulting product could be recognized. Following examination, the principal components of the product were discovered to be Phthalide (3-isobutylidene) and Fenipentol with a concentration of 49.42% and 28.45% respectively. The product's antioxidant activity was tested using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) study. The 50% inhibitory concentration value (IC50) for CEO was discovered to be 30.52 ppm by the study. To test the product's ability to protect fish oil from oxidation, CEO ratios of 0% (CEO0), 0.1% (CEO0.1), 0.5% (CEO0.5), 1% (CEO1), and 3% (CEO3) were added to fish oil, and the experimental groups were subjected to 24 hours of oxidation at 70 °C with continuous ventilation. According to the oxidation investigation, the addition of CEO suppressed fish oil oxidation and significantly reduced the product's oxidation radicals (p

Oxidized fish oil in the diet negatively affect rearing performance, health, and tissue fatty acid composition of juvenile spotted rose snapper Lutjanus guttatus (Steindachner, 1869)

Oxidized fish oil in the diet negatively affect rearing performance, health, and tissue fatty acid composition of juvenile spotted rose snapper Lutjanus guttatus (Steindachner, 1869)

The Kinetic Study on Potassium Persulfate Accelerated Fish Oil Oxidation-An Agreeing Conclusion on Chamois Tanning

The oxidation of fish oil is a type of chain reaction. The use of oxidizing agents enhances the rate of oxidation of the same. This study predominantly focuses on the role of potassium persulfate as an accelerating agent in fish oil oxidation, its kinetics, and application in rapid fish oil tanning. The use of potassium persulfate (1%) completes the fish oil oxidation within 4 days, confirmed by its kinetic studies. Chamois leathers made using potassium persulfate (1%) exhibited excellent water absorption capacity (454%). The physical parameters such as tensile strength, shrinkage temperature, surface morphology, and organoleptic properties of the experimental leather exhibit better results than control leathers.