Microencapsulated krill and tuna oil blend raises plasma long-chain n-3 polyunsaturated fatty acid levels compared to tuna oil with similar increases in ileal contractility in rats |
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| Authors: | Glen S Patten Luz Sanguansri Mary Ann Augustin Mahinda Y Abeywardena Anthony R Bird Craig S Patch |
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| Institution: | 1. CSIRO Health and Biosecurity, Kintore Avenue, Adelaide South Australia, Australia;2. CSIRO Agriculture, Sneydes Road, Werribee Victoria, Australia;3. The Omega-3 Centre, University of Wollongong, Wollongong, New South Wales, Australia |
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| Abstract: | Long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) may be more bioavailable from krill oil compared to fish oil due to their phospholipid structure. We tested whether a microencapsulated krill and tuna oil blend (ME-TOKO) provided greater LC n-3 PUFA bioavailability, improved blood lipid profiles and increased intestinal contractility compared to microencapsulated tuna oil (ME-TO). Rats were divided into three groups to receive isocaloric diets containing ME-TO, ME-TOKO and microencapsulated olive oil (ME-OO) at 0.3 or 2?g/100?g for 4 weeks. Final body and organ weights, feed intake and waste output were similar. ME-TOKO rats had higher plasma total LC n-3 PUFA levels compared to ME-TO, but liver LC n-3 PUFA levels and plasma triglyceride and cholesterol levels were similar in non-fasted rats. Diets containing 2% ME-TO and ME-TOKO also showed similar increases in ileal contractility. In summary, ME-TO bioavailability of LC n-3 PUFA was similar to ME-TOKO. |
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| Keywords: | Microencapsulation krill tuna oil bioavailability plasma liver gut contractility lipids |
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