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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

<a href="/cs/project/GF21-42021L" target="_blank" >GF21-42021L: Sardinky a šproty jako potenciální zdroj živin potřebných pro podporu správné funkce imunitního systému v in vitro a in vivo modelech</a><br>

Návaznosti

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

Rok uplatnění

2023

Kód důvěrnosti údajů

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