new paper from our group: Targeting the Platelet-Activating Factor Receptor (PAF-R): Antithrombotic and Anti-Atherosclerotic Nutrients

Rajendran H, Hans S, Stanton JE, Grabrucker AM, Lordan R, Zabetakis I (2022) Targeting the Platelet-Activating Factor Receptor (PAF-R): antithrombotic and anti-atherosclerotic nutrients. Nutrients 14(20) 4414. 

Abstract

Platelet-activating factor (PAF) is a lipid mediator that interacts with its receptor (PAF-R) to carry out cell signalling. However, under certain conditions the binding of PAF to PAF-R leads to the activation of pro-inflammatory and prothrombotic pathways that have been implicated in the onset and development of atherosclerotic cardiovascular diseases (CVD) and inflammatory diseases. Over the past four decades, research has focused on the identification and development of PAF-R antagonists that target these inflammatory diseases. Research has also shown that dietary factors such as polar lipids, polyphenols, and other nutrient constituents may affect PAF metabolism and PAF-R function through various mechanisms. In this review we focus on the inhibition of PAF-R and how this may contribute to reducing cardiovascular disease risk. We conclude that further development of PAF-R inhibitors and human studies are required to investigate how modulation of the PAF-R may prevent the development of atherosclerotic cardiovascular disease and may lead to the development of novel therapeutics.

the full paper is here.

new paper from our group: Fermentation Enhances the Anti-Inflammatory and Anti-Platelet Properties of Both Bovine Dairy and Plant-Derived Dairy Alternatives

Figure 1. The anti-inflammatory and anti-platelet potency of bioactive PL (A), TL (B), and NL (C) from fermented and non-fermented plant-derived dairy alternatives, versus bovine milk and yogurt. The anti-inflammatory and anti-platelet potency of lipid bioactives from all samples were assessed against human platelet aggregation induced by the inflammatory and thrombotic mediator PAF (anti-PAF effects in blue bars) or by a classic platelet agonist, ADP (anti-ADP effects in yellow bars). Results are expressed as means of the IC50 values (half-maximal inhibitory concentrations) in µg of lipid extract in the aggregometer cuvette that causes 50% inhibition of PAF/ADP-induced platelet aggregation (the lower the IC50 value for a lipid extract the higher its inhibitory effect against the specific agonist of platelet aggregation). * Denotes statistically significant difference (p < 0.05) when the strongest anti-PAF potency (IC50 value) of the most bioactive lipid extracts were compared with those of all the other samples. # Denotes statistically significant difference (p < 0.05) when the intermediate anti-PAF effects of the PL bioactives from the samples assessed were compared with those showing the lowest anti-PAF effects. † Denotes statistically significant difference (p < 0.05) when the anti-PAF potency (IC50 values against PAF) of the lipid bioactives from a sample was compared to its anti-ADP potency (IC50 values against ADP) of the same sample. Abbreviations: PL: polar lipids; TL: total lipids; NL: neutral lipids; PAF: platelet-activating factor; ADP: adenosine 5′ diphosphate; CPBM: Commercially Purchased Bovine Milk; HMFBM: Homemade Fermented Bovine Milk (Homemade Yogurt); CPFBM: Commercially Purchased Fermented Bovine Milk (Commercially Purchased Yogurt); HMAD: Homemade Almond Drink; CPAD: Commercially Purchased Almond Drink; HMFAD: Homemade Fermented Almond Drink; CPFAD: Commercially Purchased Fermented Almond Drink; HMCD: Homemade Coconut Drink; CPCD: Commercially Purchased Coconut Drink; HMFCD: Homemade Fermented Coconut Drink; CPFCD: Commercially Purchased Fermented Coconut Drink; HMRD: Homemade Rice Drink; CPRD: Commercially Purchased Rice Drink; HMFRD: Homemade Fermented Rice Drink.

===========================================================================

Glenn-Davi K, Hurley A, Brennan E, Coughlan J, Shiels K, Moran D, Saha SK, Zabetakis I, Tsoupras A

 (2022) Fermentation enhances the anti-inflammatory and anti-platelet properties of both bovine dairy and

 plant-derived dairy alternatives. Fermentation 8 292.

 

Abs: Within the present study, the effects of fermentation on the anti-inflammatory and anti-platelet properties of both homemade and commercially purchased bovine dairy and almond, coconut, and rice-based dairy alternatives were evaluated. The extracted total lipids (TL) from homemade and commercially- purchased fermented and unfermented bovine, almond, coconut, and rice-based products were further separated into their neutral lipids (NL) and polar lipids (PL) fractions by counter current distribution. The TL, PL, and NL of each sample were assessed in human platelets against the inflammatory and thrombotic mediator, platelet-activating factor (PAF), and the well-established platelet agonist, adenosine 5′ diphosphate (ADP). In all samples, the PL fractions showed significantly stronger inhibitory effects against human platelet aggregation induced by PAF or ADP, in comparison to the TL and NL, with higher specificity against PAF. PL of all fermented products (bovine yogurt and fermented dairy alternatives from almond, rice, and coconut), exhibited the strongest anti-inflammatory and anti-platelet potency, in comparison to PL from their initial pasteurized materials (bovine milk and rice, almond, and coconut-based dairy alternative drinks). PL of the pasteurized rice-based drink and, especially PL from the novel homemade rice-based fermented product (HMFRD), showed the strongest anti-PAF and anti-ADP potency compared to all samples, with anti-PAF activity being most potent overall. The unfermented pasteurized coconut-based drink showed the lowest anti-inflammatory and anti-platelet potency, and the bovine and almond-based fermented products showed an intermediate effect. Further lipidomics with LC-MS analysis of all these PL fractions revealed that fermentation altered their fatty acid content in a way that decreased their degree of saturation and increased the content of unsaturated fatty acids, thus providing a rationale for the stronger anti-inflammatory and anti-platelet potency of the more unsaturated PL fractions of the fermented products. This study has shown that fermentation alters the fatty acid content and the bio-functionality of the PL bioactives in both fermented bovine dairy and plant-based dairy alternatives, and subsequently improved their anti-inflammatory and anti-platelet functional properties.

the full paper is here

new paper of our team: Implementation of Sustainable Development Goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods

 the whole paper is here.

Abstract

Background and objectives

From 2017 to 2020, global milk production ranged from 610,724 to 643,769 thousand tons, but the dairy industry still faces issues related to its carbon footprint and sustainability. According to the United Nations Sustainable Development Goals (SDGs), by 2030, food processors, governmental bodies, and consumers should take actions regarding food production patterns and consumption to decrease the generation of by-products and side-streams and increase their circularity by developing nutritious-rich products. Dairy products have traditionally been manufactured without bioactive ingredients to boost consumers’ health and well-being. To achieve the sustainability goals and the need to reformulate traditional dairy foods to make them more nutritious and reduce their carbon footprint, it is paramount to implement integrated approaches that embody the “farm to fork” ethos.

Scope and approach

This review integrates concepts of food science, technology, nutrition, circular economy, and sustainability to provide an overview of the technological applications of dietary fibre, polyphenols, functional lipids, and carotenoids obtained from agro-industrial side-streams in dairy food formulations.

Key findings and conclusions

Dairy processors can use bioactive ingredients and extracts obtained from agro-industrial side-streams to design potentially functional food models and tentatively market these products with nutritional claims or even with a health claim in case the bioactivity is verified in human intervention trials. This approach will increase the nutritional value of traditional dairy foods and contribute to circularity within food systems, reducing food waste, and enhancing human health.

New paper from our group: Cardio-Protective Properties and Health Benefits of Fish Lipid Bioactives; The Effects of Thermal Processing

Cardio-protective properties and health benefits of fish lipid bioactives; the effects of thermal processing. Mar Drugs 20(3) 187. 

Tsoupras A, Brummell C, Kealy C, Vitkaitis K, Redfern S, Zabetakis I (2022) 

Abstract

The beneficial effects of fish-derived lipid bioactives have come to prominence over the last few decades, especially for their utilization in fish oils, supplements, and nutraceuticals. Omega-3 (n-3) polyunsaturated fatty acids (PUFA), lipid vitamins, carotenoids, and polar lipid bioactives from fish have shown to possess a vast range of beneficial effects against a multitude of chronic disorders and especially against inflammation-and cardiovascular disorders (CVD). The observed cardio-protective effects and health benefits are believed to be attributed to the synergy of these fish-derived lipid bioactives. Within the present article the recent findings in the literature on the lipid content of the mainly consumed fish species, their bio-functionality, and cardio-protective benefits is thoroughly reviewed. Moreover, the recovery and valorization of such lipid bioactives from fish by-products and fishing by-catch, in order to reduce waste, while developing useful products containing cardio-protective lipids from the leftover materials of fisheries and aquaculture industries, are also of industrial and environmental interest. Emphasis is also given to the effects of heat treatments during fish processing on the structures and bio-functionality of these marine lipid bioactives, based on the paradigm of different cooking methodologies and thermal processing, while the compounds produced during such treatment(s) with detrimental changes in the fish lipid profile, which can reduce its cardio-protective efficacy, are also reviewed. Novel green extraction technologies and low temperature processing and cooking of fish and fishery by-products are needed to reduce these undesirable effects in a sustainable and environmentally friendly way. 

full text here.

new paper from our group: Microalgal Lipid Extracts Have Potential to Modulate the Inflammatory Response: A Critical Review

 

Microalgal Lipid Extracts Have Potential to Modulate the Inflammatory Response: A Critical Review

Abstract

Noncommunicable diseases (NCD) and age-associated diseases (AAD) are some of the gravest health concerns worldwide, accounting for up to 70% of total deaths globally. NCD and AAD, such as diabetes, obesity, cardiovascular disease, and cancer, are associated with low-grade chronic inflammation and poor dietary habits. Modulation of the inflammatory status through dietary components is a very appellative approach to fight these diseases and is supported by increasing evidence of natural and dietary components with strong anti-inflammatory activities. The consumption of bioactive lipids has a positive impact on preventing chronic inflammation and consequently NCD and AAD. Thus, new sources of bioactive lipids have been sought out. Microalgae are rich sources of bioactive lipids such as omega-6 and -3 polyunsaturated fatty acids (PUFA) and polar lipids with associated anti-inflammatory activity. PUFAs are enzymatically and non-enzymatically catalyzed to oxylipins and have a significant role in anti and pro-resolving inflammatory responses. Therefore, a large and rapidly growing body of research has been conducted in vivo and in vitro, investigating the potential anti-inflammatory activities of microalgae lipids. This review sought to summarize and critically analyze recent evidence of the anti-inflammatory potential of microalgae lipids and their possible use to prevent or mitigate chronic inflammation. View Full-Text

new paper from our group: Anti-Platelet Properties of Apple Must/Skin Yeasts and of Their Fermented Apple Cider Products

 Anti-Platelet Properties of Apple Must/Skin Yeasts and of Their Fermented Apple Cider Products

 

 

Abstract

Alcoholic beverages like apple cider are considered functional beverages with several health benefits, when consumed in moderation, which are mainly attributed to their microbiota and the plethora of their bioactive compounds. Among them, bio-functional polar lipids (PL) have recently been found in apple cider, which despite low quantities, have exhibited strong anti-inflammatory and anti-platelet properties, while fermentation seems to affect the functionality of apple cider’s PL bioactives. The aim of the present study was to elaborate yeast strains isolated from the complex mixtures of apple surface and must yeasts for evaluating their effects on the anti-platelet functional properties of PL bioactives from their final fermented apple cider products. First, bio-functional PL were extracted and separated from the biomass of the different isolated apple surface/must yeast strains, and were further assessed for their anti-platelet potency against human platelet aggregation induced by the potent inflammatory and thrombotic mediator platelet-activating factor (PAF), or by a classic platelet agonist like adenosine diphopshate (ADP). Novel functional apple ciders were then produced from the fermentation of apple juice by elaborating the most bioactive and resilient yeast strains isolated from the apple must with optimum fermentation properties. PL bioactives extracted from these novel apple cider products were also further assessed for their anti-platelet properties against both the PAF and ADP pathways of human platelet aggregation. These novel cider products were found to contain PL bioactives with lower IC50 values (~40 μg) and thus increased anti-platelet potency against platelet aggregation induced by PAF and ADP. GC-MS analysis of the PL bioactives extracted from these novel apple ciders showed that apple cider PL bioactives are rich in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), such as the omega-6 linoleic acid (LA) and the omega-3 alpha linolenic acid (ALA), with favorably lower levels for their omega-6/omega-3 PUFA ratio, which further support the observed strong anti-platelet properties putative anti-inflammatory potency for the apple cider PL bioactives. However, further studies are needed in order to elucidate and fully characterize the apple yeast strains that can be utilized for increasing the anti-inflammatory, anti-platelet and cardioprotective functional properties of their fermented apple cider products. View Full-Text

new paper from our group: Anti-Inflammatory and Anti-Platelet Properties of Lipid Bioactives from Apple Cider By-Products

 

Anti-Inflammatory and Anti-Platelet Properties of Lipid Bioactives from Apple Cider By-Products

 

 

Abstract

The valorization of food industry by-products as sources of bioactive compounds is at the forefront of research in functional foods and nutraceuticals. This study focuses on bioactives of apple cider by-products (ACBPs) with putative cardio-protective properties. Total lipids (TLs) were extracted from ACBPs of apple varieties that are low (ACBP1), medium (ACBP2), and high (ACBP3) in tannins and were further separated into polar lipids (PLs) and neutral lipids (NLs). The functionality of these lipid extracts and of their HPLC-derived lipid fractions/PL subclasses were assessed in vitro against human platelet aggregation induced by the thrombotic and inflammatory platelet agonists platelet-activating factor (PAF) and adenosine diphosphate (ADP). The fatty acid profile of PLs and their most bioactive lipid fractions were evaluated by GC–MS analysis. The PL extracts exhibited higher specificity against the PAF-induced platelet aggregation compared to their anti-ADP effects, while TL and NL showed lower bioactivities in all ACBPs. HPLC analysis unveiled that the most bioactive PL from all ACBPs were those in PL fraction 3 containing phosphatidylcholines (PCs). PLs from all ACBPs and their PC bioactives were rich in polyunsaturated fatty acids (PUFAs) and especially in the essential omega-6 (n-6) linoleic acid (LA) and omega-3 (n-3) alpha linolenic acid (ALA), with favorably low values of the n-6/n-3 PUFA ratio, thus providing a rationale for their higher anti-inflammatory bioactivities. Within this study, highly bioactive PL compounds with strong anti-inflammatory and anti-platelet properties were identified in ACBPs, which can be potentially utilized for producing cardio-protective functional foods and/or nutraceuticals. View Full-Text

 

Keywords: CVD; platelets; thrombosis; inflammation; polar lipids; apple pomace; PUFA; MUFA; PAF; ADP

new paper from our group: Inflammation and Chronic Diseases: The Polar Lipid Link

 

Inflammation and Chronic Diseases: The Polar Lipid Link

Lordan R, Zabetakis I, Tsoupras A

Proceedings 2021, 70(1), 70; https://doi.org/10.3390/foods_2020-07598

Abstract

Cardiovascular diseases (CVD) are the leading cause of death globally. The focus of scientists and practitioners for decades has been on cholesterol levels and pharmacological ways to control them. Over the past few years, a new school of thought has emerged: inflammation is the underlying cause of chronic non-communicable diseases (NCDs) such as CVD. Therefore, the key to reducing the incidence of chronic diseases is to control the activities of various inflammatory mediators, such as platelet-activating factor (PAF), via diet, exercise, and healthy lifestyle choices. One proposal has been that the polar lipids (PL) present in foods can play a key role via their antithrombotic and anti-inflammatory bioactivities. In this paper, we present our latest views on PAF and how it is related to CVD, and we discuss the role of diet and PL against PAF-induced inflammation.

Keywords: inflammation; chronic diseases; NCD; lipids; functional foods; nutraceuticals

 

the full paper is here. 

New Paper from our group: Antithrombotic and antiplatelet activity of an organometallic rhodium(I) complex incorporating a substituted thieno‐[2,3‐d]‐pyrimidine ligand: Synthesis, structural characterization, and molecular docking calculations

 New paper just published in Appl. Organomet. Chem.

Abstract

The antiplatelet and antithrombotic activity of a novel organometallic rhodium(I) complex of the formula [Rh(cod)Cl(tpc)] (1) (cod = cis‐1,5‐cyclooctadiene; tpc = methyl 2‐amino‐4‐(diethylamino)‐thieno‐[2,3‐d]‐pyrimidine‐6‐carboxylate) was investigated. Complex 1 was easily synthesized by a one‐pot, high‐yield reaction and was fully characterized by standard spectroscopic techniques including FT‐IR, UV–Vis, and NMR spectroscopy and by elemental analysis. The molecular structures of tpc and 1 were determined by single‐crystal X‐ray crystallography. Complex 1 displayed a slightly distorted square planar geometry and is the first crystallographically characterized example of a coordination compound bearing the ligand precursor tpc. Biological studies demonstrate that 1 displays strong antiplatelet and antithrombotic properties in vitro, by inhibiting both the aggregation of human and washed rabbit platelets induced by the potent inflammatory and thrombotic mediator, platelet‐activating factor (PAF) in the micromolar range. This is an approach of continuous interest in the field. Molecular docking calculations suggest that 1 can fit at the ligand‐binding site of the PAF receptor (PAFR) and thus block PAF thrombotic activities, through an antagonistic effect on the PAF/PAFR‐related pathway, which is in accord with the experimental findings. Complex 1 constitutes an interesting example of a metal‐based PAF inhibitor with promising antiplatelet, antithrombotic, and anti‐inflammatory activity, because PAF is the most potent inflammatory lipid mediator. This is also supported by the fact that 1 is an inhibitor of other inflammatory and thrombotic mediators like thrombin, along with well‐established platelet agonists like ADP and collagen.

new paper from our group: Beneficial Anti-Platelet and Anti-Inflammatory Properties of Irish Apple Juice and Cider Bioactives

 paper just published in Foods

by

Alexandros Tsoupras

^1,2,3,*,

Donal Moran

¹,

Hayley Pleskach

¹,

Maria Durkin

¹,

Con Traas

¹ and

Ioannis Zabetakis

^1,2,3

¹ Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland

² Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland

³ Bernal Institute, University of Limerick, V94 T9PX Limerick, Ireland

^* Author to whom correspondence should be addressed. 

 

Abstract

 

Several bioactives from fruit juices and beverages like phenolics, nucleotides and polar lipids (PL) have exhibited anti-platelet cardio-protective properties. However, apple juice and cider lipid bioactives have not been evaluated so far. The aim of this study was to investigate the anti-platelet and anti-inflammatory effects and structure activity relationships of Irish apple juice and Real Irish cider lipid bioactives against the platelet-activating factor (PAF)- and adenosine diphosphate (ADP)-related thrombotic and inflammatory manifestations in human platelets. Total Lipids (TL) were extracted from low, moderate and high in tannins apple juices and from their derived-through-fermentation cider products, as well as from commercial apple juice and cider. These were separated into neutral lipids (NL) and PL, while all lipid extracts were further assessed for their ability to inhibit aggregation of human platelets induced by PAF and ADP. In all cases, PL exhibited the strongest anti-platelet bioactivities and were further separated by high-performance liquid chromatography (HPLC) analysis into PL subclasses/fractions that were also assessed for their antiplatelet potency. The PL from low in tannins apple juice exhibited the strongest antiplatelet effects against PAF and ADP, while PL from its fermented cider product were less active. Moreover, the phosphatidylcholines (PC) in apple juices and the phosphatidylethanolamines (PE) in apple ciders were the most bioactive HPLC-derived PL subclasses against PAF-induced platelet aggregation. Structural elucidation of the fatty acid composition by gas chromatography mass spectra (GCMS) analysis showed that PL from all samples are rich in beneficial monounsaturated fatty acids (MUFA) and omega 3 (n-3) polyunsaturated fatty acids (PUFA), providing a possible explanation for their strong anti-platelet properties, while the favorable low levels of their omega-6/omega-3 (n-6/n-3) PUFA ratio, especially for the bioactive PC and PE subclasses, further support an anti-inflammatory cardio-protective potency for these apple products. In conclusion, Irish apple juice and Real Irish cider were found to possess bioactive PL compounds with strong antiplatelet and anti-inflammatory properties, while fermentation seems to be an important modulating factor on their lipid content, structures and bioactivities. However, further studies are needed to evaluate these effects. 

New paper from our group

 

 

Let me introduce this paper to you: it's a collaboration between UL, LIT, SIT and St. Angela’s Food Technology Centre in Sligo. 

The first author of the paper is an (ex-)MSc student of mine; with Shane who is a chef, we had decided to study the sous-vide cooking methods and its impact on sensory and nutritional value of salmon.

I met Maria Dermiki when she worked for a short period in UL before moving to SIT but we kept communication alive and Maria introduced me to Shelley. With Maria and Shelley, we did this amazing work on sensory properties in Sligo's St Angela's Food Technology Centre.

Katie and Sushanta are our longstanding collaborators in LIT and Ronan has now finished his PhD with me and he is post-docing now at UPenn.

Alexandros and myself we are the FLIPS team in UL and you can read more about us the 3rd issue of our Departmental Newsletter. 

The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics

Highlights

• Mild sous vide cooking beneficially preserved the antithrombotic potency of salmon PL.

• Levels of MUFA and n3 PUFA in salmon PL were not affected by mild sous vide conditions.

• The antithrombotic properties and EPA and PUFA levels, were reduced only in sous vide un-brined salmon treated at higher temperatures.

• The n6/n3 PUFA ratio remained at beneficial low levels in sous vide cooked salmon PL.

• Sous vide preserve cardioprotective properties of salmon without affecting sensory characteristics.

 

  

Abstract

Fish contains bioactive polar lipids (PL) and is mainly consumed cooked. The aim of this study was to evaluate the sensory characteristics of sous-vide cooked salmon and the in vitro cardio-protective properties of its PL. PL were extracted from brined and un-brined sous-vide preparations in 52°C, 65°C, and 80°C, while their antithrombotic cardio-protective properties were assessed in human platelets and their fatty acid (FA) content was evaluated by LC-MS. Sensory tests were performed using napping followed by check-all-that apply (CATA). Mild temperatures (52°C, 65°C) did not affect the inhibitory effect of PL from brined and un-brined salmon, against human platelet aggregation induced by platelet-activating factor (PAF), thrombin, adenosine diphosphate (ADP) or collagen. In higher temperatures used for pasteurization (80°C), a reduction of antithrombotic properties was observed in PL from both un-brined and brined salmon samples. This reduction was accompanied by a decrease of their n3 eicosapentaenoic acid (EPA) and overall polyunsaturated FA (PUFA) content, but only in the PL of the un-brined salmon preparations. Thus, changes in the fatty acid content of PL of all sous vide salmon preparations, and especially of specific PUFA, seem to be associated with the observed changes in their antithrombotic potency. Changes in the content of the n-3 docosapentaenoic acid (DPA), a precursor of EPA and docosahexaenoic acid (DHA), seem to be associated with differences observed in the antithrombotic potency of PL from different sous vide salmon preparations. Taste attributes were not affected by the conditions of sous-vide preparations, whereas slight textural differences were observed in samples treated at 65°C and 80°C. These outcomes, if combined with the observed low values of the n-6/n-3 PUFA ratio in PL of all sous-vide preparations, further suggest a beneficial role for such a mild cooking procedure for preserving the antithrombotic and cardio-protective properties of salmon without affecting its sensory characteristics.

 

You can read the full paper here.

 

New paper from our group

Let me share some thoughts before introducing this new paper.
Over the past 15 years, we have been working on the anti-thrombotic properties of polar lipids in foods (marine, fermented dairy, plant-origin).
We have detected in vitro (published) , in vivo (published) and ex vivo (patent pending) strong activities of polar lipids against platelet aggregation and thrombosis, which are the first steps of the formation of atheromatic plaque.
Over the last few years, we have shifted this work towards the structure-function relationship of these lipids: i.e. why neutral omega-3 do not work but polar lipids work? Structural work has helped us understanding the functional properties of these polar lipids and how they are linked to specific molecular moieties.

= = =

Yesterday, our latest paper was published; it's our second paper on ovine (sheep) yoghurt and our first joint paper (many more to come) with the group of Dr Raymond Thomas in Memorial Uni, Newfoundland, Canada.

Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids

Abstract

Dairy polar lipids (PL) seem to exhibit antiplatelet effects. However, it is not known what molecular species may be responsible. In this study, we confirmed using C30 reversed-phase (C30RP) ultra-high-performance liquid chromatography (UHPLC) coupled to high resolution accurate mass tandem mass spectrometry (HRAM-MS/MS) that fermentation of yoghurts from ovine milk using specific starter cultures altered the PL composition. These lipid alterations occurred concomitant with increased antithrombotic properties of the yoghurts PL fractions against platelet-activating factor (PAF) and thrombin-induced platelet aggregation. Specifically, elevation in phosphatidylethanolamine (PE), sphingomyelin (SM), phosphatidylcholine (PC) and their molecular species were observed following yoghurt fermentation. Furthermore, PC(18:0/18:1), PE(18:1/18:2), SM(d18:0/22:0) and several other molecular species were significantly inversely correlated with the inhibition of PAF and thrombin. These molecular species were abundant in the most bioactive yoghurts fermented by S. thermophilus and L. acidophilus, which suggest that fermentation by these microorganisms increases the antithrombotic properties of ovine milk PL.

Keywords

phospholipids

sphingolipids

milk

yoghurt

cardiovascular disease

functional foods

antithrombotic

new paper from our group

The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP

= = =

 

by Alexandros Tsoupras ^1,2, Ronan Lordan ^1,2, Jack Harrington ¹, Rebecca Pienaar ¹, Karen Devaney ¹, Stephanie Heaney ³, Anastasios Koidis ³ and Ioannis Zabetakis ^1,2,*

¹

Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland

²

Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland

³

Institute for Global Food Security, Queen’s University Belfast, BT9 5BN Belfast, Northern Ireland

^*

Author to whom correspondence should be addressed. 

= = = = = = = =

After hundreds of cups of tea at Scholars in UL, here it is : 
our first paper on tea cardioprotective properties 
derived from our excellent collaboration of our group 
with the group of Tassos Koidis in Queen's University in Belfast.

Thanks Stephanie and Tassos for your work on this.

Special thanks are also due to our Final Year Project (FYP) students (then) - now Food Science and Health UL graduates, Jack, Rebecca and Karen : great work, well done everyone!





Stay safe and calm, and Enjoy your Tea!

 

 

new paper from our team

our latest paper was published yesterday...

Bioprospecting for Antithrombotic Polar Lipids from Salmon, Herring, and Boarfish By-Products 

by Alexandros Tsoupras ^1,*, Eoin O’Keeffe ¹, Ronan Lordan ^1,2, Shane Redfern ¹ and Ioannis Zabetakis ^1,2

¹

Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland

²

Health Research Institute (HRI), University of Limerick, V94 T9PX Limerick, Ireland

^*

Author to whom correspondence should be addressed.

Abstract

Marine polar lipids (PLs) have exhibited promising cardioprotection. In this study, marine by-products such as salmon heads (SHs), their brain, eyes and main optic nerves (SBEON), and head-remnants after SBEON removal (RemSH), as well as herring fillets (HFs), herring heads (HHs) and minced boarfish (MB), were evaluated as potential sustainable sources of such bioactive PLs. The antithrombotic bioactivities of PLs derived from these marine by-products were assessed for the first time in human platelets against platelet-activating factor (PAF), thrombin, collagen, and adenosine diphosphate (ADP), while their fatty acid composition was evaluated by gas chromatography–mass spectrometry (GC-MS). PLs from all marine by-products tested possess strong antithrombotic activities against aggregation of human platelets induced by all platelet agonists tested. RemSH, SBEON, HHs, HFs, and MB exhibited strong anti-PAF effects, similar to those previously reported for salmon fillets. PLs from MB had the strongest anti-collagen effects and PLs from SHs and SBEON were the most active against thrombin and ADP. PLs from HHs had similar antithrombotic effects with those from HFs in all agonists. RemSH was less active in all agonists, suggesting that SBEON is the main source of bioactive PLs in SHs. All PLs were rich in omega-3 polyunsaturated fatty acids (ω3PUFA), such as docosahexaenoic acid (DHA) and eicosapentaenoic (EPA) acid, with favourable low values of the ω6/ω3 ratio. Salmon, herring, and boarfish by-products are rich sources of bioactive marine PLs with potent antithrombotic and cardioprotective properties. View Full-Text

new paper from our group: Caprine milk fermentation enhances the antithrombotic properties of cheese polar lipids

Caprine milk fermentation enhances the antithrombotic properties of cheese polar lipids

Abstract

The effect of fermentation on the antithrombotic properties of polar lipids in raw and pasteurised caprine milk was assessed through the production of various cheeses using the same starter culture. The total lipids (TL), total neutral lipids (TNL), and total polar lipids (TPL) were extracted from each milk and cheese and the TPL fatty acid profiles were analysed by GC–MS. It was determined that fermentation influenced the polar lipid fatty acid composition. The milk and cheese polar lipids exhibited potent antithrombotic activities with IC₅₀ values ranging from 79 to 226 µg against platelet-activating factor (PAF) induced platelet aggregation. Finally, shotgun metagenomics determined the species-level microbial composition and functional potential of each milk and cheese. Several microbe-encoded phospholipid biosynthetic genes were identified in the most antithrombotic cheeses. Lactococcus lactis and other microbial species may play a significant role in determining the antithrombotic properties and fatty acid composition of caprine cheese polar lipids. 

© 2019 Elsevier Ltd

 

= = =

the full paper is here

Changes in plasma phospholipid fatty acid profiles over 13 years and correlates of change: European Prospective Investigation into Cancer and Nutrition-Norfolk Study

Associations between changes in food groups and changes in plasma fatty acid groups from 1993–1997 to 1998–2000 (between study health checks 1 and 2): European Prospective Investigation into Cancer and Nutrition-Norfolk Study. Mixed-effects linear regression models were used in the analyses. Each value represents a mean relative difference (%) in change/y in mol% of each fatty acid group, per 1-standard serving/d/y increase in food groups (*P < 0.05 and **P < 0.01). Red and blue boxes indicate positive and negative associations, respectively, of change/y in food consumption with change/y in mol% of fatty acids. Mean annual changes in mol% of each fatty acid group are presented in the top row (above the box). Serving sizes were defined as 10 g/d for margarine, liver, nuts, and seeds; as 1 g/d for vegetable oil and 10 units/wk for alcohol; and as 100 g/d for the other food groups. All the estimates were mutually adjusted for changes in food groups and baseline consumption levels of those foods, and adjusted for baseline levels of the given fatty acid and other potential confounders (see Methods text for detail). TFA, trans-fatty acids.


= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =

this is an interesting study of changes in plasma fatty acid changes over 13 years.

Results

Adjusted for confounders, fatty acid concentrations decreased for odd-chain SFAs (annual percentage difference in mol percentage: −0.63%), even-chain SFAs (−0.05%), n–6 PUFAs (−0.25%), and TFAs (−7.84%). In contrast, concentrations increased for marine n–3 PUFAs (1.28%) and MUFAs (0.45%), but there were no changes in very-long-chain SFAs or plant n–3 PUFA. Changes in fatty acid levels were associated with consumption of different food groups. For example, a mean 100 g/d increase in fatty fish intake was associated with a 19.3% greater annual increase in marine n–3 PUFAs.

Conclusions

Even-chain SFAs and TFAs declined and marine n–3 PUFAs increased over time. These changes were partially explained by changes in dietary habits, and could potentially help interpret associations of baseline fatty acid composition with future disease risk.

new paper from our group

Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities 

Ronan Lordan ^*, Eoin O’Keeffe, Alexandros Tsoupras and Ioannis Zabetakis

Department of Biological Sciences, University of Limerick, Limerick V94 T9PX, Ireland

^*

Author to whom correspondence should be addressed.

Foods 2019, 8(5), 171; https://doi.org/10.3390/foods8050171 (registering DOI)

Received: 24 April 2019 / Revised: 14 May 2019 / Accepted: 19 May 2019 / Published: 20 May 2019 

 

the full text is here.

new article from our team

graphical Abs

 

 

The effect of ovine milk fermentation on the antithrombotic properties of polar lipids

 

Abstract

The effect of fermentation on the antithrombotic properties of polar lipids in ovine milk has been assessed through the production of yoghurts. The total lipids (TL), total neutral lipids (TNL), and total polar lipids (TPL) were extracted. 

The fatty acid profiles of all yoghurt polar lipids were analysed by GC-MS. The levels of MUFA increased in the fatty acids of the polar lipids, but there was a reduction in PUFA as milk was fermented to yoghurt. 

The bioactivity of each lipid extract was assessed against platelet-activating factor (PAF) induced platelet aggregation. All yoghurt polar lipids exhibited potent antithrombotic activities with IC₅₀ values ranging from 45 to 77 µg. 

Shotgun metagenomics determined the species-level microbial composition and functional potential of the yoghurts. Yoghurts containing L. acidophilus seem to correlate with greater bioactivity. Several phospholipid biosynthetic genes have been identified in the most antithrombotic yoghurts. This study has demonstrated that fermentation enhances the antithrombotic properties of yoghurt polar lipids against PAF.

 

let's talk about FAT

It is in the news every other day.
It is at the back of the mind of thousands of scientists.
For all of us who work in jobs related to Nutrition and fat (i.e. lipids, fat content, full fat or reduced fat foods), it is rather obvious now.
We have been making the same mistake for a considerable length of time.
We were believing that fat is not good, we were designing low fat foods and drinks.
Foods and drinks that had worse sensory properties (since fat=lipids are tasty!) and lower (actually!) nutritional value against a number of chronic diseases.

Few months ago, we decided to put all these ideas and so we wrote there two papers:

1. Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

2. Inflammation, not Cholesterol, Is a Cause of Chronic Disease

the message we advocate is simple, very simple:
forget the low fat dairy (milk, butter analogues, yoghurt, drinks like kefir),

FAT IS GOOD! it tastes good but also it has positive nutritional value against cardiovascular diseases.

If you think the same, pass the word around :)

Thanks and say yes to full fat food! It tastes better and it protects your heart better!

Ioannis

 

New Publication of our team: Phospholipids of goat and sheep origin: Structural and functional studies

 

StylianosPoutzalis^aRonanLordan^bConstantinaNasopoulou^cIoannisZabetakis^b

^a

Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 15771, Athens, Greece

^b

Department of Biological Sciences, University of Limerick, V94 T9PX, Limerick, Ireland

^c

Department of Food Science and Nutrition, School of the Environment, University of the Aegean, Myrina, Lemnos, 81400, Greece

 

 

Abstract

The lipidomic profiles of goat and sheep meat were studied. Polar lipid fractions of raw and baked meat samples were tested for their in vitro anti-atherogenic properties. The total lipid (TL) content was extracted using the Bligh-Dyer method and was subsequently separated into total polar lipids (TPL) and total neutral lipids (TNL). The fatty acid profiles of the TPL and TNL of all three samples were determined by GC-FID. The TPL of all samples were further separated by preparative TLC into their constituent phospholipid and sphingolipid fractions. In all samples, polar lipid fraction 3 had a similar R_f value to phosphatidylcholine. These phosphatidylcholine fractions were tested for their in vitro capacity to inhibit platelet-activating factor (PAF) induced platelet aggregation (anti-inflammatory activity) using human platelets. The phospholipid content of each fraction 3 was determined using LC–MS. These results provide a novel insight into the structure of phosphatidylcholine derivatives in goat and sheep meat and highlight the nutritional value of these meats in terms of their antithrombotic and cardioprotective properties before and after the baking process.

 

 

Highlights

•

Lipidomic profiles of raw and baked goat and sheep meat have been studied.

•

Anti-atherogenic activities of polar lipids of meat samples have been evaluated.

•

The most bioactive fractions of polar lipids have been studied by LC–MS.

•

The anti-anterogenic activities are due to phosphatidylcholine derivatives.

•

Sheep and goat meat are excellent sources of bioactive lipids against CVDs.

= = =

Full paper is available here