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dc.contributor.authorRamsvik, Marie Sannesen_US
dc.contributor.authorBjørndal, Bodilen_US
dc.contributor.authorBruheim, Ingeen_US
dc.contributor.authorBohov, Pavolen_US
dc.contributor.authorBerge, Rolf Kristianen_US
dc.PublishedMarine Drugs 2015, 13(7):4375-4397eng
dc.description.abstractDietary intake of marine omega-3 polyunsaturated fatty acids (n-3 PUFAs) can change the plasma profile from atherogenic to cardioprotective. In addition, there is growing evidence that proteins of marine origin may have health benefits. We investigated a phospholipid-protein complex (PPC) from krill that is hypothesized to influence lipid metabolism, inflammation, and redox status. Male Wistar rats were fed a control diet (2% soy oil, 8% lard, 20% casein), or diets where corresponding amounts of casein and lard were replaced with PPC at 3%, 6%, or 11% (wt %), for four weeks. Dietary supplementation with PPC resulted in significantly lower levels of plasma triacylglycerols in the 11% PPC-fed group, probably due to reduced hepatic lipogenesis. Plasma cholesterol levels were also reduced at the highest dose of PPC. In addition, the plasma and liver content of n-3 PUFAs increased while n-6 PUFAs decreased. This was associated with increased total antioxidant capacity in plasma and increased liver gene expression of mitochondrial superoxide dismutase (Sod2). Finally, a reduced plasma level of the inflammatory mediator interleukin-2 (IL-2) was detected in the PPC-fed animals. The present data show that PPC has lipid-lowering effects in rats, and may modulate risk factors related to cardiovascular disease progression.en_US
dc.rightsAttribution CC BYeng
dc.subjectAntarctic krilleng
dc.subjectplasma lipidseng
dc.subjectantioxidant capacityeng
dc.subjectOmega-3 polyunsaturated fatty acidseng
dc.subjectlipid loweringeng
dc.titleA phospholipid-protein complex from krill with antioxidative and immunomodulating properties reduced plasma triacylglycerol and hepatic lipogenesis in ratsen_US
dc.typePeer reviewed
dc.typeJournal article
dc.rights.holderCopyright 2015 by the authors
dc.subject.nsiVDP::Medisinske fag: 700::Helsefag: 800::Ernæring: 811
dc.subject.nsiVDP::Midical sciences: 700::Health sciences: 800::Nutrition: 811

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