Wheat aleurone polyphenols increase plasma eicosapentaenoic acid in rats
Methods: These studies were designed to assess whether wheat polyphenols (mainly ferulic acid [FA]) increased the very-long-chain omega-3 fatty acids (VLC n-3) [eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] in rats. Wheat aleurone (WA) was used as a dietary source of wheat polyphenols....
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Swedish Nutrition Foundation
2014-08-01
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doaj-73e239e3488f471e85233d2c3e3488bf2020-11-24T22:45:47ZengSwedish Nutrition FoundationFood & Nutrition Research1654-661X2014-08-015801610.3402/fnr.v58.2460424604Wheat aleurone polyphenols increase plasma eicosapentaenoic acid in ratsFayçal Ounnas0Florence Privé1Patricia Salen2Florence Hazane-Puch3François Laporte4Eric Fontaine5Daniele Del Rio6Luca Calani7Camilla Melegari8Marta Angela Bianchi9Christine Demeilliers10Michel de Lorgeril11 TIMC-IMAG CNRS UMR 5525, Laboratoire PRETA, Cœur et Nutrition, Université Joseph Fourier, Grenoble, France TIMC-IMAG CNRS UMR 5525, Laboratoire PRETA, Cœur et Nutrition, Université Joseph Fourier, Grenoble, France TIMC-IMAG CNRS UMR 5525, Laboratoire PRETA, Cœur et Nutrition, Université Joseph Fourier, Grenoble, France Unité Biochimie Hormonale et Nutritionnelle, Département de Biochimie, Pharmacologie et Toxicologie, Centre Hospitalier et Universitaire de Grenoble, Grenoble, France Unité Biochimie Hormonale et Nutritionnelle, Département de Biochimie, Pharmacologie et Toxicologie, Centre Hospitalier et Universitaire de Grenoble, Grenoble, France Laboratory of Fundamental and Applied Bioenergetics (LBFA), Université Grenoble Alpes, Grenoble, France LS9 Interlab Group, Laboratory of Phytochemicals in Physiology, Department of Food Science, University of Parma, Medical School, Parma, Italy LS9 Interlab Group, Laboratory of Phytochemicals in Physiology, Department of Food Science, University of Parma, Medical School, Parma, Italy Barilla G. R., Fratelli Spa, Parma, Italy Barilla G. R., Fratelli Spa, Parma, Italy Laboratory of Fundamental and Applied Bioenergetics (LBFA), Université Grenoble Alpes, Grenoble, France TIMC-IMAG CNRS UMR 5525, Laboratoire PRETA, Cœur et Nutrition, Université Joseph Fourier, Grenoble, FranceMethods: These studies were designed to assess whether wheat polyphenols (mainly ferulic acid [FA]) increased the very-long-chain omega-3 fatty acids (VLC n-3) [eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] in rats. Wheat aleurone (WA) was used as a dietary source of wheat polyphenols. Two experiments were performed; in the first one, the rats were fed WA or control pellets (CP) in presence of linseed oil (LO) to provide alpha-linolenic acid (ALA), the precursor of VLC n-3. In the second one, the rats were fed WA or CP in presence of control oil (CO) without ALA. The concentrations of phenolic acid metabolites in urine were also investigated. Results: The urinary concentration of conjugated FA increased with WA ingestion (p<0.05). Plasma EPA increased by 25% (p<0.05) with WA in the CO group but not in the LO group. In contrast, there was no effect of WA on plasma DHA and omega-6 fatty acids (n-6). Finally, both n-3 and n-6 in the liver remained unchanged by the WA. Conclusion: These results suggest that WA consumption has a significant effect on EPA in plasma without affecting n-6. Subsequent studies are required to examine whether these effects may explain partly the health benefits associated with whole wheat consumption.http://www.foodandnutritionresearch.net/index.php/fnr/article/download/24604/35201polyphenolswheat aleuronevery-long-chain omega-3 fatty acidsplasmaliverrats |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Fayçal Ounnas Florence Privé Patricia Salen Florence Hazane-Puch François Laporte Eric Fontaine Daniele Del Rio Luca Calani Camilla Melegari Marta Angela Bianchi Christine Demeilliers Michel de Lorgeril |
spellingShingle |
Fayçal Ounnas Florence Privé Patricia Salen Florence Hazane-Puch François Laporte Eric Fontaine Daniele Del Rio Luca Calani Camilla Melegari Marta Angela Bianchi Christine Demeilliers Michel de Lorgeril Wheat aleurone polyphenols increase plasma eicosapentaenoic acid in rats Food & Nutrition Research polyphenols wheat aleurone very-long-chain omega-3 fatty acids plasma liver rats |
author_facet |
Fayçal Ounnas Florence Privé Patricia Salen Florence Hazane-Puch François Laporte Eric Fontaine Daniele Del Rio Luca Calani Camilla Melegari Marta Angela Bianchi Christine Demeilliers Michel de Lorgeril |
author_sort |
Fayçal Ounnas |
title |
Wheat aleurone polyphenols increase plasma eicosapentaenoic acid in rats |
title_short |
Wheat aleurone polyphenols increase plasma eicosapentaenoic acid in rats |
title_full |
Wheat aleurone polyphenols increase plasma eicosapentaenoic acid in rats |
title_fullStr |
Wheat aleurone polyphenols increase plasma eicosapentaenoic acid in rats |
title_full_unstemmed |
Wheat aleurone polyphenols increase plasma eicosapentaenoic acid in rats |
title_sort |
wheat aleurone polyphenols increase plasma eicosapentaenoic acid in rats |
publisher |
Swedish Nutrition Foundation |
series |
Food & Nutrition Research |
issn |
1654-661X |
publishDate |
2014-08-01 |
description |
Methods: These studies were designed to assess whether wheat polyphenols (mainly ferulic acid [FA]) increased the very-long-chain omega-3 fatty acids (VLC n-3) [eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] in rats. Wheat aleurone (WA) was used as a dietary source of wheat polyphenols. Two experiments were performed; in the first one, the rats were fed WA or control pellets (CP) in presence of linseed oil (LO) to provide alpha-linolenic acid (ALA), the precursor of VLC n-3. In the second one, the rats were fed WA or CP in presence of control oil (CO) without ALA. The concentrations of phenolic acid metabolites in urine were also investigated.
Results: The urinary concentration of conjugated FA increased with WA ingestion (p<0.05). Plasma EPA increased by 25% (p<0.05) with WA in the CO group but not in the LO group. In contrast, there was no effect of WA on plasma DHA and omega-6 fatty acids (n-6). Finally, both n-3 and n-6 in the liver remained unchanged by the WA. Conclusion: These results suggest that WA consumption has a significant effect on EPA in plasma without affecting n-6. Subsequent studies are required to examine whether these effects may explain partly the health benefits associated with whole wheat consumption. |
topic |
polyphenols wheat aleurone very-long-chain omega-3 fatty acids plasma liver rats |
url |
http://www.foodandnutritionresearch.net/index.php/fnr/article/download/24604/35201 |
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