Changes in the Free Fatty-Acid Profile in the Liver and Brain of Mice Receiving Nanolipid Complexes

Gas chromatography was used to study changes in the fatty-acid (FA) profile of the liver and brain lipids in six groups of mice that received nanoliposomal complexes of different compositions added to drinks that replaced water in a long-term diet (3 months). The components of the six nanoliposomal...

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Bibliographic Details
Published in:Applied biochemistry and microbiology 2021-03, Vol.57 (2), p.250-256
Main Authors: Palmina, N. P., Misharina, T. A., Krikunova, N. I., Antipova, A. S., Martirosova, E. I., Semenova, M. G.
Format: Article
Language:English
Subjects:
Antioxidants
Beverages
Biochemistry
Biomedical and Life Sciences
Brain
Essential oils
Fatty acids
Fish oils
Gas chromatography
Health risks
Inflammation
Lecithin
Life Sciences
Lipids
Liver
Medical Microbiology
Mental disorders
Microbiology
Phosphatidylcholine
Polyunsaturated fatty acids
Sodium
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Summary:Gas chromatography was used to study changes in the fatty-acid (FA) profile of the liver and brain lipids in six groups of mice that received nanoliposomal complexes of different compositions added to drinks that replaced water in a long-term diet (3 months). The components of the six nanoliposomal types included clove essential oil (CEO), fish oil (FO), and sodium caseinate (Na-Cas), along with phosphatidylcholine (PC). It was found that compound nanoliposomal complexes that contain both essential polyunsaturated free fatty acids (PUFAs) and CEO natural antioxidant, along with Na-Cas food protein, can modify the liver and brain lipid profiles and increase the amount of decosahexaenoic acid (DHA) while considerably reducing the Σ omega-6/Σ omega-3 PUFA ratio. Such changes may increase resistance to inflammatory processes and reduce the risk of cancer and neuropsychiatric diseases. The obtained data may be used to develop new PUFA delivery systems based on PC liposomes.
ISSN:0003-6838
1608-3024
DOI:10.1134/S0003683821020101