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Vegetable oils affect the composition of lipoproteins in sea bream (Sparus aurata)

Published online by Cambridge University Press:  08 March 2007

Maria José Caballero ,
Bente E. Torstensen ,
Lidia Robaina ,
Daniel Montero  and
Marisol Izquierdo
Maria José Caballero*
Affiliation:
Department of Comparative Pathology, Trasmontaña, s/n, 35416 Arucas, Las Palmas de Gran Canaria, Canary Islands, Spain
Bente E. Torstensen
Affiliation:
National Institute of Nutrition and Seafood Research, PO Box 2029 Nordnes, 5817 Bergen, Norway
Lidia Robaina
Affiliation:
Group Aquaculture Research. Instituto Canario de Ciencias Marinas, PO Box 56, 35200, Telde, Las Palmas de Gran Canaria, Canary Islands, Spain
Daniel Montero
Affiliation:
Group Aquaculture Research. Instituto Canario de Ciencias Marinas, PO Box 56, 35200, Telde, Las Palmas de Gran Canaria, Canary Islands, Spain
Marisol Izquierdo
Affiliation:
Group Aquaculture Research. Instituto Canario de Ciencias Marinas, PO Box 56, 35200, Telde, Las Palmas de Gran Canaria, Canary Islands, Spain
*
*Corresponding author: Dr Maria José Caballero, fax +34 928451141, email [email protected]
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Abstract

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The aim of the present study was to determine the influence of the dietary fatty acid profile on the lipoprotein composition in sea bream fed different vegetable oils. Six experimental diets were formulated combining fish oil with three vegetable oils (soybean, rapeseed, linseed) in order to obtain 60–80 % (w/w) fish-oil replacement. VLDL, LDL and HDL in plasma samples were obtained by sequential centrifugal flotation. The lipid class, protein content and fatty acid composition of each lipoprotein fraction were analysed. HDL was the predominant lipoprotein in sea bream plasma containing the highest proportion of protein (34 %) and phosphatidylcholine. LDL presented a high content of cholesterol, whereas triacylglycerol comprised a larger proportion of VLDL. The lipid class of the lipoprotein fractions was affected by the dietary vegetable oils. Thus, a high dietary inclusion of soyabean and linseed oil (80 %) increased the cholesterol in HDL and LDL in comparison to fish oil. Similarly, the triacylglycerol concentration of VLDL was increased in fish fed 80 % soyabean and linseed oils owing to the low n-3 highly unsaturated fatty acid content of these diets. Lipoprotein fatty acid composition easily responded to dietary fatty acid composition. VLDL was the fraction more affected by dietary fatty acid, followed by LDL and HDL. The n-3 highly unsaturated fatty acid content increased in the order VLDL less than LDL and less than HDL, regardless of dietary vegetable oils.

Keywords

Sea breamLipoproteinsVLDLLDLHDLVegetable oilsCholesterolTriacylglycerolsPhosphatidylcholineSterol estersn-3 highly unsaturated fatty acids
Type
Research Article
Information
British Journal of Nutrition , Volume 96 , Issue 5 , November 2006 , pp. 830 - 839
Copyright
Copyright © The Nutrition Society 2006

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