Effect of heat treatment of sardines and sprats on immunomodulatory activity in vitro

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A95187" target="_blank" >RIV/60460709:41210/23:95187 - isvavai.cz</a>

Result on the web

<a href="https://conferences.imeko.org/event/6/" target="_blank" >https://conferences.imeko.org/event/6/</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Effect of heat treatment of sardines and sprats on immunomodulatory activity in vitro

Original language description

Fish, rich in polyunsaturated fatty acids, is among the foods that may have a positive impact on human health. These include sardines and sprats, which are rich sources of PUFA. It is known that they can also play a role in inflammatory reactions in the body, where their long-term administration reduces the levels of several cytokines, such as interleukins, TNF-?, and others. Sprats were caught in the Baltic Sea, and sardines in the Mediterranean Sea. After removing inedible parts, washing fish were thermally treated using the following processes: cooking, steaming, baking, or deep frying. In the next part, the samples were digested using the in vitro digestion model INFOGEST, simulating digestion in oral, gastric, and intestinal phases. At the end of intestinal digestion, samples were centrifuged, filtered through a 0.22 µl filter, and then frozen at -80 °C until further testing. Samples were tested for inhibiting nitric oxide (NO) production on the RAW264.7 cell line when tested at a concentration of 20-0.009% digestion at 24 h incubation along with 1µg LPS. After 24h incubation, 50 µl of supernatant was taken, mixed with 50 µl Griess reagent, and measured in a TECAM Infinity 200 reader at 540 nm, and NaNO2 was used as a standard. Subsequently, the plates were centrifuged, and the supernatant was collected and frozen for TNF-? analysis. MTT was added to the cells, and after 2h incubation, the IC95 value was determined. Subsequently, TNF-? was determined using the commercial ENZO kit. The IC95 was determined at 0.04% of the digestate except for Steamed Sardines and sprats, where even a dose of 20% was not toxic with this treatment. Steamed Sardines and Sprats resulted in a 100% increase in NO production at a 20% digestate concentration. Conversely, RAW Sardines led to a 30% decrease in NO production, as did Steamed Sardines and Baking Sprats, when there was a 10% decrease. On the other hand, increased production occurred in Cooking Sardines. TNF-? production was noted to be higher in all samples, and Steamed, Baked, and Raw Sprat Sardines showed almost double the production compared to the LPS-treated control (p < 0.001). Heat treatment has a positive effect on increasing TNF-? production and thus enhancing anti-inflammatory activity.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

30308 - Nutrition, Dietetics

Project

<a href="/en/project/GF21-42021L" target="_blank" >GF21-42021L: Sardines and sprats as the potential source of nutrients required for supporting proper function of immune system in in vitro and in vivo models</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů