In Vitro Antithrombotic Properties of Salmon (Salmo salar) Phospholipids in a Novel Food-Grade Extract
Marine and salmon polar lipids (PLs) extracted by conventional extractions with non-food-grade solvents (CE-salmon-PLs) possess antithrombotic bioactivities against platelet-activating factor (PAF) and thrombin. Similar effects of food-grade-extracted (FGE) marine PLs have not yet been reported. In...
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ftmdpi:oai:mdpi.com:/1660-3397/17/1/62/ 2023-08-20T04:09:31+02:00 In Vitro Antithrombotic Properties of Salmon (Salmo salar) Phospholipids in a Novel Food-Grade Extract Alexandros Tsoupras Ronan Lordan Katie Shiels Sushanta Kumar Saha Constantina Nasopoulou Ioannis Zabetakis agris 2019-01-18 application/pdf https://doi.org/10.3390/md17010062 EN eng Multidisciplinary Digital Publishing Institute https://dx.doi.org/10.3390/md17010062 https://creativecommons.org/licenses/by/4.0/ Marine Drugs; Volume 17; Issue 1; Pages: 62 salmon polar lipids platelet aggregation platelet-activating factor (PAF) thrombin phosphatidylcholine phosphatidylethanolamine LC-MS EPA DHA PUFA phospholipids Text 2019 ftmdpi https://doi.org/10.3390/md17010062 2023-07-31T21:58:54Z Marine and salmon polar lipids (PLs) extracted by conventional extractions with non-food-grade solvents (CE-salmon-PLs) possess antithrombotic bioactivities against platelet-activating factor (PAF) and thrombin. Similar effects of food-grade-extracted (FGE) marine PLs have not yet been reported. In this study, food-grade solvents were used to extract PLs from Irish organic farmed salmon (Salmo salar) fillets (FGE-salmon-PLs), while their antithrombotic bioactivities were assessed in human platelets induced by platelet aggregation agonists (PAF/thrombin). FGE-salmon-PLs were further separated by thin layer chromatography (TLC) into lipid subclasses, and the antithrombotic bioactivities of each subclass were also assessed. LC-MS was utilized to elucidate the structure-activity relationships. FGE-salmon-PLs strongly inhibited PAF-induced platelet aggregation, while their relevant anti-thrombin effects were at least three times more potent than the previously reported activities of CE-salmon-PLs. TLC-derived lipid fractions corresponding to phosphatidylcholines (PC) and phosphatidylethanolamines (PE) were the most bioactive lipid subclasses obtained, especially against thrombin. Their LC-MS analysis elucidated that they are diacyl- or alkyl-acyl- PC and PE moieties baring ω3 polyunsaturated fatty acids (PUFA) at their sn-2 position, such as eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA). Our results concerning the potent antithrombotic effects of FGE-salmon-PLs against both PAF and thrombin pathways strongly suggest that such food-grade extracts are putative candidates for the development of novel cardioprotective supplements and nutraceuticals. Text Salmo salar MDPI Open Access Publishing Marine Drugs 17 1 62 |
institution |
Open Polar |
collection |
MDPI Open Access Publishing |
op_collection_id |
ftmdpi |
language |
English |
topic |
salmon polar lipids platelet aggregation platelet-activating factor (PAF) thrombin phosphatidylcholine phosphatidylethanolamine LC-MS EPA DHA PUFA phospholipids |
spellingShingle |
salmon polar lipids platelet aggregation platelet-activating factor (PAF) thrombin phosphatidylcholine phosphatidylethanolamine LC-MS EPA DHA PUFA phospholipids Alexandros Tsoupras Ronan Lordan Katie Shiels Sushanta Kumar Saha Constantina Nasopoulou Ioannis Zabetakis In Vitro Antithrombotic Properties of Salmon (Salmo salar) Phospholipids in a Novel Food-Grade Extract |
topic_facet |
salmon polar lipids platelet aggregation platelet-activating factor (PAF) thrombin phosphatidylcholine phosphatidylethanolamine LC-MS EPA DHA PUFA phospholipids |
description |
Marine and salmon polar lipids (PLs) extracted by conventional extractions with non-food-grade solvents (CE-salmon-PLs) possess antithrombotic bioactivities against platelet-activating factor (PAF) and thrombin. Similar effects of food-grade-extracted (FGE) marine PLs have not yet been reported. In this study, food-grade solvents were used to extract PLs from Irish organic farmed salmon (Salmo salar) fillets (FGE-salmon-PLs), while their antithrombotic bioactivities were assessed in human platelets induced by platelet aggregation agonists (PAF/thrombin). FGE-salmon-PLs were further separated by thin layer chromatography (TLC) into lipid subclasses, and the antithrombotic bioactivities of each subclass were also assessed. LC-MS was utilized to elucidate the structure-activity relationships. FGE-salmon-PLs strongly inhibited PAF-induced platelet aggregation, while their relevant anti-thrombin effects were at least three times more potent than the previously reported activities of CE-salmon-PLs. TLC-derived lipid fractions corresponding to phosphatidylcholines (PC) and phosphatidylethanolamines (PE) were the most bioactive lipid subclasses obtained, especially against thrombin. Their LC-MS analysis elucidated that they are diacyl- or alkyl-acyl- PC and PE moieties baring ω3 polyunsaturated fatty acids (PUFA) at their sn-2 position, such as eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA). Our results concerning the potent antithrombotic effects of FGE-salmon-PLs against both PAF and thrombin pathways strongly suggest that such food-grade extracts are putative candidates for the development of novel cardioprotective supplements and nutraceuticals. |
format |
Text |
author |
Alexandros Tsoupras Ronan Lordan Katie Shiels Sushanta Kumar Saha Constantina Nasopoulou Ioannis Zabetakis |
author_facet |
Alexandros Tsoupras Ronan Lordan Katie Shiels Sushanta Kumar Saha Constantina Nasopoulou Ioannis Zabetakis |
author_sort |
Alexandros Tsoupras |
title |
In Vitro Antithrombotic Properties of Salmon (Salmo salar) Phospholipids in a Novel Food-Grade Extract |
title_short |
In Vitro Antithrombotic Properties of Salmon (Salmo salar) Phospholipids in a Novel Food-Grade Extract |
title_full |
In Vitro Antithrombotic Properties of Salmon (Salmo salar) Phospholipids in a Novel Food-Grade Extract |
title_fullStr |
In Vitro Antithrombotic Properties of Salmon (Salmo salar) Phospholipids in a Novel Food-Grade Extract |
title_full_unstemmed |
In Vitro Antithrombotic Properties of Salmon (Salmo salar) Phospholipids in a Novel Food-Grade Extract |
title_sort |
in vitro antithrombotic properties of salmon (salmo salar) phospholipids in a novel food-grade extract |
publisher |
Multidisciplinary Digital Publishing Institute |
publishDate |
2019 |
url |
https://doi.org/10.3390/md17010062 |
op_coverage |
agris |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
Marine Drugs; Volume 17; Issue 1; Pages: 62 |
op_relation |
https://dx.doi.org/10.3390/md17010062 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/md17010062 |
container_title |
Marine Drugs |
container_volume |
17 |
container_issue |
1 |
container_start_page |
62 |
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1774722519849238528 |