The nutritional value of a micro-encapsulated fish oil product has been investigated. Three groups of 10 male Wistar rats each were fed dietscontaining 20% (w/w) of fat, and only the type and form of the fat added was different. In the test groups 5% (w/w) of fish oil either as such or in amicro-encapsulated form was incorporated in the diets. The remaining fat was lard supplemented with corn oil to a dietary content of linoleic acid at10% (w/w). The control group received lard and corn oil only. A mixture similar to the dry matter in the micro-encapsulated product was alsoadded to the diets not containing this product. The uptake of marine (n-3) polyunsaturated fatty acids (PUFA) from both types of fish oil supplementwas reflected in the fatty acid profiles of liver phosphatidyl cholines (PC), phosphatidyl ethanolamines (PE), triglycerides (TG) and cardiolipin (CL).A suppression of the elongation of linoleic acid leading to a higher concentration of this fatty acid in liver PC and PE was also observed. Theconcentration of total lipids, triglycerides, cholesterol and phospholipids in liver was similar in all groups. Supplements of long chain (n-3) PUFA didnot influence the concentration of plasma TG but lowered the level of plasma cholesterol. No change in the oxidative status, measured as glutathioneperoxidase activity and cytochrome P450 concentration in the liver, was found after feeding with fish oil either directly or in the micro-encapsulatedform. Intake of (n-3) PUFA lowered the concentration of vitamin E in plasma while the content of vitamin E in the liver was unchanged. Overall, fishoil and micro-encapsulated fish oil resulted in the same fatty acid pattern in the major lipid classes and the same concentrations of liver and plasmalipids. Furthermore, supplementation of fish oil or micro-encapsulated fish oil did not induce oxidative stress when the diets were supplemented withambient concentrations of anti-oxidants. It is concluded that micro-encapsulated fish oil is suitable for increasing the intake of (n-3) PUFA byfortification of normal daily food ingredients.
|Journal||Zeitschrift für Ernährungswissenschaft|
|Publication status||Published - 1996|