Background, reasons and expected benefits of Background, reasons and - PowerPoint PPT Presentation

Background, reasons and expected benefits of Background, reasons and expected benefits of the selected fatty acid supplementations the selected fatty acid supplementations EU IPA project EU IPA project – ID: HUSRB/1002/214/120 ID: HUSRB/1002/214/120 István Csengeri, PhD Research Institute for Fisheries, Aquaculture and Irrigation (HAKI) Szarvas, Hungary e-mail: csengeri@haki.hu IPA-HU-SRB kick-off meeting March 15, 2012.

Introduction

Aerial view of HAKI center

BACKGROUND OF EU IPA-HUSRB PROJECT Hungary and Serbia are similar countries in respect of fish production and fish production capacity, in fish consumption and in cardiovascular disease (CVD) mortality rates. In both countries Common carp ( Cyprinus carpio ) is the main cultured fish comprising to 70 to 80% of the total domestic fish production (Pintér, 2009; FAO, 2011 ). The per capita fish consumption was 5.2 kg in 2006 in Serbia (FAO, 2011) and approx 6.0 kg in live weight in Hungary (4.16 kg fish meat per capita in 2008 in Hungary - Pintér,2009), being among the lowest in Europe. The CVD mortalities are over 50% in both countries (Knezevic & Grozdanov, 2009; Bényi, 2008). Our objectives: TO DEVELOP such MODERN FEEDS for CARP which can help to IMPROVE HEALTH CONDITION through CONSUMPTION OF INCREASED QUALITY FISH MEAT .

Role of omega-3 polyenoic fatty acids in human nutrition Several papers show that the CVD mortalities can be decreased by consuming fish rich in long chain polyunsaturated fatty acids (LcPUFA) belonging to omega-3 family. Polyunsaturated fatty acids of linoleic and linolenic acid family are regarded as essential nutrients, that is, they have to be supplied in the regarded as essential nutrients, that is, they have to be supplied in the food. Essential fatty acids (EFA) are basically of plant origin. Main fatty acid series /families/ ω ω 7-series ω ω palmitoleic (n-7) 16 :1(n-7) ω ω 9-series ω ω oleic (n-9) 18 :1(n-9) ω ω ω ω 6-series linoleic (n-6) 18 :2(n-6) ω ω ω ω 3-series linolenic (n-3) 18 :3(n-3)

The Omega-3 index The RBC EPA + DHA (hereafter called the Omega- 3 Index) be considered a new risk factor for death from CHD. The Omega-3 index is expressed as a percentage of total erythrocyte fatty acids (FAs). (FAs). Source: W.S. Harris, C. von Schacky 2004. The Omega-3 Index: a new risk factor for death from coronary heart disease? Preventive Med., 39:212-220.

Planned feeding experiments – I. Feed performance in fish feeding trials - Research Institute for Fisheries, Aquaculture and Irrigation (HAKI) Hungary Feed efficiency of new feeds will be tested in feeding trial with common carp (~ 0.5 kg) in in-door tank culture system to produce edible size (>1 kg) carp. In the trials, commercial sinking diet and floating diets – supplemented with various oil containing LcPUFAs - will be fed. Then, we evaluate the feed performance and fish meat quality and we supply fish meat for the next experiments with rat.

Planned feeding experiments – II. Fish meat quality - biological assessment - Department of Pharmacology and Pharmacotherapy, Faculty of Medicine, University of Szeged Fish fillet portions from the fish feeding trials will be included into diets for feeding trials with mammalian model animals, i.e. rats. model animals, i.e. rats. After feeding trials, specific physiological effects, which can appear in humans as a consequence of nutrition, will be determined and evaluated. The weight gain, blood pressure, heart rate and ex vivo platelet aggregation changes of rats, fed a carp- extract enriched food, will be recorded. Further, the effects of carp-extract feeding in rats on myocardial ischemia - reperfusion induced arrhythmias, will be determined.

Introduction to Essential Fatty Acids - EFA

Biosynthesis of the essential fatty acids Fatty acid notation represents total number of carbons: number of double bonds, position of the first double bond relative to the methyl terminal of the hydrocarbon chain. For example, 22:6ω-3 indicates that the fatty acid chain is 22 carbons long with the first of 6 double bonds inserted between the third and fourth carbons from the methyl terminal. α-LLNA=α-linolenic acid, EPA=eicosapentaenoic acid, DHA=docosahexaenoic acid, LA=linoleic acid, AA=arachidonic acid, DPA=docosapentaenoic acid.

Structure of the essential fatty acids

Essentiality of ω ω -3, ω ω 6 polienoic fatty acids for growth ω ω ω ω (Burr, G.O. & Burr. M. M., 1929. A new deficiency disease produced by the rigid exclusion of fat from the diet. J Biol. Chem., 82:345-367.) Chart 4. Mean maximum gains made in 40 days after feeding 5 to 15 drops of cure lipoids. Source: Burr, G.0. & Burr. M. M., 1930. On the nature and role of the fatty acids essential in nutrition. J. Biol. Chem., 86:587-621.

F-vitamin character of the Essential Fatty Acids Source: Burr, G.0. & Burr. M. M., 1930. On the nature and role of the fatty acids essential in nutrition. J. Biol. Chem., 86:587-621.

„Eskimo diet” - EFA: 18:2 + 20:4 Source: Dyerberg J, Bang HO, Hjorne N. 1975. Fatty acid composition of the plasma lipids in Greenland Eskimos. Am J Clin Nutr. 28(9):958-966.

Essentiality of ω ω -3, ω ω 6 polienoic fatty acids for growth ω ω ω ω (Burr, G.O. & Burr. M. M., 1929. A new deficiency disease produced by the rigid exclusion of fat from the diet. J Biol. Chem., 82:345-367.) Chart 4. Mean maximum gains made in 40 days after feeding 5 to 15 drops of cure lipoids. Source: Burr, G.0. & Burr. M. M., 1930. On the nature and role of the fatty acids essential in nutrition. J. Biol. Chem., 86:587-621.

„Eskimo diet” - revised Source: Weber PC. Are we what we eat? Fatty acids in nutrition and in cell membranes: cell functions and disorders induced by dietary conditions. Svanoybukt, Norway: Svanoy Foundation, 1989 (Report no 4.) cit.: AP Simopoulos, Am J C/in Nutr 1991:54:438-63.

Main Functions of Essential Fatty Acids - EFA

MEMBRANES AND MEMBRANE TRANSPORT Membranes are built up bilayer of lipids with embedded (integrated) and attached (peripheral) proteins (mainly enzymes & signal transductors) Models: fluid mosaic model of membranes ice-berg model (SINGER AND NICOLSON,1972) Activity of membrane-bound enzymes Membrane fluidity and its control through modification FA – composition; CH - PL molar ratio (0.1 - 1); α α α α -> β β β β exchange Membrane transport: Membrane transport:

Rod photoreceptor in human Source: Lauritzen et al ., 2001. Progress in Lipid Research 40:1-94.)

Review article Long-Chain Polyunsaturated Fatty Acids in the Growth and Development of the Brain and Memory by U.N. Das , Nutrition 19:62-65, 2003

EFA and health relations - two decades ago Source: Arternis P Simopoulos, Omega-3 fatty acids in health and disease and in growth and development (review). Am J C/in Nutr 1991:54:438-63.

The Omega-3 index The omega-3 index is the sum of 2 prominent long- chain n-3 fatty acids [ ie , eicosapentaenoic acid (EPA) and docosahexaenoic acids (DHA)] in erythrocyte membranes and is expressed as a percentage of total erythrocyte fatty acids (FAs). erythrocyte fatty acids (FAs). Source: W.S. Harris, 2008. The omega-3 index as a risk factor for coronary heart disease. Am J Clin Nutr 2008; 87(suppl):1997S–2002S.

The Omega-3 index Source: Sala-Vila A, Harris WS, Cofán M, Pérez-Heras AM, Pintó X, Lamuela-Raventós RM, Covas MI, Estruch R, Ros E. 2011. Determinants of the omega-3 index in a Mediterranean population at increased risk for CHD. British J Nutrition 106(3):425-31.

Planned EFA-related outcomes of the project

FAs in white muscle of carp strains fed on plant oil, plant protein diet and on fish oil rich PUFA-restoration diet Carp strains & Dunai - PUFA- Dunai Amúri Szegedi feeds restoration feed Lupin based. Lupin based.. Lupin based.. Fatty acid (mg/g) avg. ± SD avg. ± SD avg. ± SD avg.g ± SD 16:0 5.33 ± 2.09 4.16 ± 1.40 4.51 ± 2.36 4,75 ± 1,40 ± ± 1.32 ± ± 18:0 1.65 0.62 1.26 0.39 0.61 1,37 0,33 18:1 ω 9 14.07 ± 6.07 10.00 ± 3.95 10.91 ± 6.58 10,42 ± 3,17 18:2 ω 6 ω 8.53 ± 3.64 6.28 ± 2.42 6.05 ± 3.35 6,52 ± 2,69 18:3 ω 3 ± ± 2.18 ± ± 3.18 1.38 2.30 0.93 1.23 1,34 0,62 20:4 ω 6 0.47 ± 0.09 0.52 ± 0.07 0.55 ± 0.14 0,35 ± 0,05 20:5 ω 3 0.20 ± 0.04 0.18 ± 0.04 0.21 ± 0.07 0,44 ± 0,11 22:6 ω 3 ± ± 0.81 ± ± 0.71 0.11 0.75 0.09 0.09 1,77 0,29 Total 39.82 ± 16.16 30.25 ± 10.67 31.92 ± 17.15 32,99 ± 10,50 Total n-6 9.78 ± 3.99 7.55 ± 2.70 7.36 ± 3.77 7,45 ± 2,92 Total n-3 4.57 ± 1.73 3.64 ± 1.22 3.65 ± 1.57 4,19 ± 1,20 ± ± 0.52 ± ± Total n-3/Total n-6 0.48 0.04 0.49 0.02 0.05 0,58 0,06 EPA + DHA 0.91 ± 0.15 0.93 ± 0.12 1.02 ± 0.15 2,21 ± 0,40 ± ± 0.55 ± ± ARA 0.47 0.09 0.52 0.07 0.14 0,35 0,05 n=5 Csengeri I., Gál D., Kosáros T., Pekár F., Bakos J., Potra F., Kovács Gy., Feledi T., Fazekas J., Biró J., J. Sándor Zs., Gy. Papp Zs., Jeney Zs., Rónyai A. (2011) A haltakarmányozás halliszt és halolaj nélkül? (Fish feeding without fishmeal and fish oil) Állattenyésztés és Takarmányozás, 60(3):281-294