Effects of dietary fish oil substitution by Echium oil on enterocyte and hepatocyte lipid metabolism of gilthead seabream (Sparus aurata L.)

Citation

Diaz-Lopez M, Perez MJ, Acosta NG, Jerez S, Dorta-Guerra R, Tocher DR, Lorenzo A & Rodriguez C (2004) Effects of dietary fish oil substitution by Echium oil on enterocyte and hepatocyte lipid metabolism of gilthead seabream (Sparus aurata L.). Comparative Biochemistry and Physiology - Part B: Biochemistry and Molecular Biology, 155 (4), pp. 371-379. http://www.sciencedirect.com/science/journal/10964959; https://doi.org/10.1016/j.cbpb.2009.12.004

Abstract
The fatty acid profile of vegetable oils (VOs), together with the poor ability of marine fish to convert polyunsaturated fatty acids (PUFA) to highly unsaturated fatty acids (HUFA), lead to important changes in the nutritional value of farmed fish fed VO, which include increased fat and 18:2n-6 and reduced n-3 HUFA. Echium oil (EO) has a good n-3/n-6 balance as well as an interesting profile with its high content of unusual fatty acids (SDA, 18:4n-3 and GLA, 18:3n-6) that are of increasing pharmacological interest. The effects of substituting 50 % of dietary fish oil (FO) by EO on gilthead seabream (Sparus aurata L.) enterocyte and hepatocyte lipid metabolism were studied. After 4 months of feeding, cell viability, total lipid contents and lipid class compositions were not affected by EO. The cells clearly reflected the fatty acid profile of the EO showing increased SDA, GLA and its elongation product 20:3n-6, and only minorly decreased n-3 HUFA compared to other VO. Metabolism of [1-14C]18:2n-6 and [1-14C]18:3n-3 was also unaffected by EO in terms of total uptake, incorporation, β-oxidation and elongation-desaturation activities.

Keywords
Elongation; Desaturation; sparus aurate; gilthead sea bream; echium oil; vegetable oil; fish oil; lipid metabolism; fatty acid; composition

Journal
Comparative Biochemistry and Physiology - Part B: Biochemistry and Molecular Biology: Volume 155, Issue 4