Effect of Sardine and Sprat Thermal Processing on Intestinal Integrity and Macrophage Activation In Vitro

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A102182" target="_blank" >RIV/60460709:41210/25:102182 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/14/21/3754" target="_blank" >https://www.mdpi.com/2304-8158/14/21/3754</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods14213754" target="_blank" >10.3390/foods14213754</a>

Result language

angličtina

Original language name

Effect of Sardine and Sprat Thermal Processing on Intestinal Integrity and Macrophage Activation In Vitro

Original language description

Small pelagic fish, such as sardines and sprats, are an affordable and nutritionally rich source of omega-3 fatty acids and bioactive peptides. While their nutritional value is well established, the impact of standard household cooking methods on their immunomodulatory potential and effects on intestinal integrity remains poorly understood. Fish were prepared using five culinary techniques (raw, boiled, steamed, baked, and fried), digested via the INFOGEST protocol, and applied at 1% concentration in a Caco-2 co-culture model combined with lipopolysaccharide-stimulated RAW264.7 macrophages. NO and TNF-alpha production, and epithelial permeability were assessed. Steamed sardines induced the highest NO levels (122%) in activated macrophages, while raw sardines inhibited NO production (73%). Baked sardines and raw sprats triggered higher TNF-alpha production (>400 pg/mL). Boiled sardines and baked sprats caused the strongest disruption of epithelial permeability (>13%), whereas steamed sardines and raw sprats preserved barrier integrity (<11%). Notably, digested baked and fried fish preserved suppressive effects on NO and TNF-alpha even after translocation across the epithelial layer. Culinary processing significantly modulates the bioactivity of fish. In general comparison, steaming is gentler than dry heat cooking methods, as it better preserves anti-inflammatory effects and barrier-promoting properties. These findings highlight the relevance of cooking practices in modulating the functional benefits of fish consumption.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

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

2025

Confidentiality

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

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

14

Issue of the periodical within the volume

21

Country of publishing house

CH - SWITZERLAND

Number of pages

15

Pages from-to

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UT code for WoS article

001615353700001

EID of the result in the Scopus database

2-s2.0-105021503812