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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ftunivlimericfig:oai:figshare.com:article/19820515 2023-05-15T18:09:49+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 2019-01-01T00:00:00Z https://figshare.com/articles/journal_contribution/In_vitro_antithrombotic_properties_of_salmon_salmo_salar_phospholipids_in_a_novel_food-grade_extract/19820515 unknown 10344/7512 https://figshare.com/articles/journal_contribution/In_vitro_antithrombotic_properties_of_salmon_salmo_salar_phospholipids_in_a_novel_food-grade_extract/19820515 CC BY-NC-SA 1.0 CC-BY-NC-SA salmon polar lipids platelet aggregation platelet-activating factor (PAF) thrombin phosphatidylcholine phosphatidylethanolamine LC-MS EPA DHA PUFA phospholipids Text Journal contribution 2019 ftunivlimericfig 2022-12-28T08:49:22Z 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 !3 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. Other Non-Article Part of Journal/Newspaper Salmo salar Research from University of Limerick |
institution |
Open Polar |
collection |
Research from University of Limerick |
op_collection_id |
ftunivlimericfig |
language |
unknown |
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 !3 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 |
Other Non-Article Part of Journal/Newspaper |
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 |
publishDate |
2019 |
url |
https://figshare.com/articles/journal_contribution/In_vitro_antithrombotic_properties_of_salmon_salmo_salar_phospholipids_in_a_novel_food-grade_extract/19820515 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_relation |
10344/7512 https://figshare.com/articles/journal_contribution/In_vitro_antithrombotic_properties_of_salmon_salmo_salar_phospholipids_in_a_novel_food-grade_extract/19820515 |
op_rights |
CC BY-NC-SA 1.0 |
op_rightsnorm |
CC-BY-NC-SA |
_version_ |
1766182478626684928 |