Effect of heat treatment of sardines and sprats after fattening on cellular integrity

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A95188" target="_blank" >RIV/60460709:41210/23:95188 - 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 after fattening on cellular integrity

Original language description

Currently, studies focus on the effect of individual fatty acids on the integrity of the intestinal barrier. Sardines and sprats are essential sources of fatty acids and are also present in the human diet. However, it is common for these and other fish rich in fatty acids to be cooked. This treatment could also affect intestinal integrity. Sprats were caught in the Baltic Sea, and sardines in the Mediterranean Sea. After removing inedible parts, fish washed were thermally treated using the following processes: cooking, steaming, baking, or deep frying. Subsequently, the samples were freeze-dried and finely ground. 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. Intestinal barrier integrity testing was performed on the C2BBe1 (clone of Caco-2) cell line, cultured in 24-well inserts with complete media for 28 days. On the day of testing, the plates were washed with HBSS, and then TEER was measured. Then a sample of the prepared digest was added to the apical side with a final concentration of 1% along with 25 µm Lucifer Yellow (LY). On the basolateral side, only HBSS was included. Subsequently, 50 µl of the sample was collected from the basolateral side at defined time points and measured in a TECAM Infinity 200 reader. Subsequently, the permeability was determined as the ratio between LY on the apical and basolateral sides. From the results for all heat treatments, permeability increased by an average of 8% after 0.5 h. However, after 1 h, permeability increased by 16% for Cooked Boiled Sardines and 17% for Baked Sardines. After 3 h of incubation, permeability increased by 53% overall for raw Sardines and almost 60% for Cooked Boiled Sardines. On the other hand, the smallest effect on permeability was observed after 3h for Steamed Sprats when the value reached 34%. The results show that the different treatments influence intestinal permeability as measured by LY, and prolonged exposure to digestion negatively affects cellular integrity.

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