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In vitro antithrombotic properties of salmon (salmo salar) phospholipids in a novel food-grade extract

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dc.contributor.author Tsoupras, Alexandros
dc.contributor.author Lordan, Ronan
dc.contributor.author Shiels, Katie
dc.contributor.author Kumar Saha, Sushanta
dc.contributor.author Nasopoulou, Constantina
dc.contributor.author Zabetakis, Ioannis
dc.date.accessioned 2019-01-25T10:19:25Z
dc.date.available 2019-01-25T10:19:25Z
dc.date.issued 2019
dc.identifier.uri http://hdl.handle.net/10344/7512
dc.description peer-reviewed en_US
dc.description.abstract Marine and salmon polar lipids (PLs) extracted by conventional extractions with non-food-grade solvents (CE-salmon-PLs) possess antithrombotic bioactivities against platelet-activating factor (PAF) and thrombin. Similar effects of food-grade-extracted (FGE) marine PLs have not yet been reported. In this study, food-grade solvents were used to extract PLs from Irish organic farmed salmon (Salmo salar) fillets (FGE-salmon-PLs), while their antithrombotic bioactivities were assessed in human platelets induced by platelet aggregation agonists (PAF/thrombin). FGE-salmon-PLs were further separated by thin layer chromatography (TLC) into lipid subclasses, and the antithrombotic bioactivities of each subclass were also assessed. LC-MS was utilized to elucidate the structure-activity relationships. FGE-salmon-PLs strongly inhibited PAF-induced platelet aggregation, while their relevant anti-thrombin effects were at least three times more potent than the previously reported activities of CE-salmon-PLs. TLC-derived lipid fractions corresponding to phosphatidylcholines (PC) and phosphatidylethanolamines (PE) were the most bioactive lipid subclasses obtained, especially against thrombin. Their LC-MS analysis elucidated that they are diacyl- or alkyl-acyl-PC and PE moieties baring !3 polyunsaturated fatty acids (PUFA) at their sn-2 position, such as eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA). Our results concerning the potent antithrombotic effects of FGE-salmon-PLs against both PAF and thrombin pathways strongly suggest that such food-grade extracts are putative candidates for the development of novel cardioprotective supplements and nutraceuticals. en_US
dc.language.iso eng en_US
dc.publisher MDPI en_US
dc.relation IP 2017 0518 en_US
dc.relation.ispartofseries Marine Drugs;17, 62
dc.relation.uri http://dx.doi.org/10.3390/md17010062
dc.subject salmon en_US
dc.subject polar lipids en_US
dc.subject platelet aggregation en_US
dc.subject platelet-activating factor (PAF) en_US
dc.subject thrombin en_US
dc.subject phosphatidylcholine en_US
dc.subject phosphatidylethanolamine en_US
dc.subject LC-MS en_US
dc.subject EPA en_US
dc.subject DHA en_US
dc.subject PUFA en_US
dc.subject phospholipids en_US
dc.title In vitro antithrombotic properties of salmon (salmo salar) phospholipids in a novel food-grade extract en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.identifier.doi 10.3390/md17010062
dc.contributor.sponsor Enterprise Ireland en_US
dc.relation.projectid IP 2017 0518 en_US
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US


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