Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties
Abstract
:1. Introduction
1.1. Phospholipid Classes and Biological Functions
1.2. Glycerophospholipid and Sphingophospholipid Biosynthesis
1.3. Inflammation and Lipid Inflammatory Mediators
1.4. Dietary Phospholipids: Digestion and Absorption
2. Phospholipids of Animal Origin
2.1. Meat Phospholipids
2.2. Milk and Dairy Phospholipids
2.3. Egg Phospholipids
3. Marine Origin
3.1. Sources of Marine Phospholipids
3.2. Oxidation of Marine Phospholipids—Pro-Inflammatory Mediators
3.3. Bioavailability and Biofunctionality of Marine Phospholipids
3.4. Marine Phospholipids and Inflammation: The Missing Link
4. Conclusions and Future Perspectives
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Studied Food and Components | Type of Study | Results |
---|---|---|
PLs of red and white wine, musts, grape-skins, and yeast | In vitro studies in washed rabbit platelets (WRPs) and in U937 macrophages In vivo postprandial dietary interventions studies in humans | Inhibition of platelet aggregation and modulation of PAF-metabolism towards reduced PAF-levels [73,74,75,76,77,78] |
PLs of fish(Sea bass, sea bream, salmon, etc.) | In vitro studies in WRPs, human platelet rich plasma (hPRP) and in human mesangial cells (HMCs). In vivo studies in hyperlipidaemic rabbits | Inhibition of platelet aggregation, modulation of PAF-metabolism towards reduced PAF-levels and reduction of the thickness of atherosclerotic lesions in hypercholesterolaemic rabbits [79,80,81,82,83,84,85,86,87] Unpublished data for Salmon-PLs |
PLs of olive oil and olive pomace | In vitro studies in WRPs and in HMCs. In vivo study in hyperlipidaemic rabbits | Inhibition of platelet aggregation and modulation of PAF-metabolism towards reduced PAF-levels and reduction of the thickness of atherosclerotic lesions in hypercholesterolaemic rabbits and regression of the already formed atherosclerotic lesions [87,88,89,90,91] |
PLs of seed oils (soybean, corn, sunflower, and sesame oil) | In vitro studies in WRPs | Inhibition of platelet aggregation [88] |
PLs of Hen egg | In vitro studies in WRPs | Inhibition of platelet aggregation [92] |
PLs of dairy products (milk, yoghurt, cheese, etc.) | In vitro studies in WRPs and in hPRP | Inhibition of platelet aggregation [93,94,95] unpublished data for bovine, ovine and caprine milk, yogurt and cheese |
PLs * | Total PLs 1 | PC 2 | PE 2 | PI 2 | PS 2 | SM 2 |
---|---|---|---|---|---|---|
Egg | ||||||
Egg yolk [8,113,114,123,124] | 28–33 | 65–75 | 10–20 | 0.5–2.0 | - | 2–5 |
Meat | ||||||
Chicken Liver [113,124] | 43–47 | 42–48 | 30–34 | - | 5–7 | 10–12 |
Chicken Breast [113,124] | 67–70 | 48–52 | 23–25 | - | 12–14 | 7–9 |
Beef [113,124,125,126] | 14–18 | 58–65 | 20–30 | 5–7 | 2–4 | 5–7 |
Pork [113,124,127,128,129] | 55–63 | 20–34 | - | 1–8 | 1.2–6 | |
Sheep-Lamb [129] | 42 | 38–55 | 25–31 | - | - | 4–7 |
Rabbit [127,129] | 23 | 51–65 | 20–24 | 4 | 4–8 | - |
Pigeon [127,129] | 28–66 | 33–49 | 26–46 | 2–8 | 3–5 | 3–5 |
Duck (muscle) [130] | 30–45 | 25–30 | 5–10 | trace | trace | 1–2 |
Turkey [129] | 33–80 | 38–60 | 30–42 | - | - | 2–7 |
Dairy Products | ||||||
Cow’s Milk [3,8,113,124] | 0.3–1.1 | 20–40 | 20–42 | 0.6–12 | 2–11 | 18–35 |
Ewes’ milk [131] | 0.2–1.0 | 26–28 | 26–40 | 4–7 | 4–11 | 22–30 |
Goat milk [131] | 0.2–1.0 | 27–32 | 20–42 | 4–10 | 3–14 | 16–30 |
Marine Products | ||||||
General Marine Composition [8,113,124,132,133,134] | 2–95 | 45–90 | 5–35 | 1–6 | 1–11 | 1–15 |
Squid [113,124] | 64–67 | 70–75 | 8–12 | 6–8 | 7–11 | |
Cod [113,124,129] | 24–30 | 50–77 | 12–25 | 3–4 | 4–6 | 5–11 |
Salmon roe [135] | 30 | 80 | 13 | 4 | trace | 3 |
Salmon [129,136] | 45–50 | 50–62 | 10–40 | 5–7 | 1–7 | 0.2–1 |
Gilthead Sea Bream (muscle) [137,138] | 1–5 | 45–60 | 20–30 | 5–8 | 3–4 | 2–5 |
Sea Bass (muscle) [139] | 62 | 20 | 7 | 4 | 3.4 | |
Sea Bass (egg) [140] | 10–22 | 11–15 | 12–14 | 47–66 | - | 5–18 |
Trout (muscle) [127,129] | 12–19 | 66 | 21–25 | 2 | 4 | 2 |
Surgeonfish (muscle) [141] | 9 | 56 | 29 | 7 | 4 | - |
Grouper [142] | 29–48 | 4–13 | 10–18 | 2–4 | 11–14 | |
Black Rockfish [143] | 3–20 | 30–60 | 20–40 | trace | trace | trace |
Molluscs [144] | 35–50 | 21–37 | 4–6 | 5–12 | 5–17 |
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Lordan, R.; Tsoupras, A.; Zabetakis, I. Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties. Molecules 2017, 22, 1964. https://doi.org/10.3390/molecules22111964
Lordan R, Tsoupras A, Zabetakis I. Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties. Molecules. 2017; 22(11):1964. https://doi.org/10.3390/molecules22111964
Chicago/Turabian StyleLordan, Ronan, Alexandros Tsoupras, and Ioannis Zabetakis. 2017. "Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties" Molecules 22, no. 11: 1964. https://doi.org/10.3390/molecules22111964