Open AccessEffect of big eye tuna ( Thunnus obesus ) head soup with different colloidal particle size on TG and TC deposition in FFA‐exposed HepG2 cells
Author(s) -
Zhang Jing,
Lin Liu,
Tao Ningping,
Zhu Zheqing,
Wang Xichang,
Wang Mingfu
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2092
Subject(s) - docosahexaenoic acid , eicosapentaenoic acid , food science , chemistry , oleic acid , triglyceride , tuna , fatty acid , palmitic acid , deposition (geology) , biochemistry , cholesterol , biology , polyunsaturated fatty acid , fish <actinopterygii> , fishery , paleontology , sediment
Abstract Micro/nanocolloidal is confirmed as a self‐assembly structure in big eye tuna ( Thunnus obesus ) head soup, and lipids enriched with docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) are the major component. In this study, the effect of big eye tuna head soup (BETHS) with different particle size micro/nanocolloidal on lipid accumulation was initially evaluated. The original soup and microfiltration soup (with or without ginger; OGS/OGSG and MFS/MFSG) were prepared firstly. A free fatty acid‐exposed (FFA‐exposed) HepG2 cell model was built using sodium oleic acid (OA) and sodium palmitic acid (PA) (2:1). The triglyceride (TG) and total cholesterol (TC) in the FFA‐exposed HepG2 cells were 8.6 ng/10 4 cells and 0.6 nM/10 4 cells, respectively, which were significantly different with control ( p < .05). Both OGS and OGSG could significantly decline the TG deposition of FFA‐exposed HepG2 cells with 31% and 40% ( p < .05), and in MFS and MFSG were 23% and 26% ( p ≥ .05). Meanwhile, OGS inhibited the deposition of TG mainly in 18–24 hr, and OGSG mainly in 12–18 hr. All the BETHS samples showed no inhibition effect on TC deposition ( p ≥ .05). This research might help to understand the improving activity of natural or traditional food products on metabolic syndrome.