Sphingoid esters from the molecular distillation of squid oil: A preliminary bioactivity determination

Francesco Saliu; Eleonora Longhin; Anika Salanti; Ilaria Degano; Roberto Della Pergola

doi:10.1016/j.foodchem.2016.01.056

Sphingoid esters from the molecular distillation of squid oil: A preliminary bioactivity determination

Food Chem. 2016 Jun 15:201:23-8. doi: 10.1016/j.foodchem.2016.01.056. Epub 2016 Jan 14.

Authors

Francesco Saliu¹, Eleonora Longhin², Anika Salanti³, Ilaria Degano⁴, Roberto Della Pergola³

Affiliations

¹ Earth and Environmental Science Department, University of Milano Bicocca, Piazza della Scienza 1, 20126 Milano, Italy. Electronic address: francesco.saliu@unimib.it.
² POLARIS Research Centre, University of Milano Bicocca, Piazza della Scienza 1, 20126 Milano, Italy.
³ Earth and Environmental Science Department, University of Milano Bicocca, Piazza della Scienza 1, 20126 Milano, Italy.
⁴ Department of Chemistry and Industrial Chemistry, University of Pisa, Via G. Moruzzi 13, 56124 Pisa, Italy.

PMID: 26868543
DOI: 10.1016/j.foodchem.2016.01.056

Abstract

A mixture of sphingoid esters was isolated (1.4% w/w) from the molecular distillation of crude squid visceral oil. A preliminary investigation on the bioactivity profile and toxic potential of this residue was carried out by in vitro experiments. No cytotoxicity and a moderate lipase inhibition activity were highlighted.

Keywords: Inhibitors; Molecular distillation; Pancreatic lipase; Sphingoid bases; Squid oil.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Decapodiformes / chemistry*
Distillation
Enzyme Inhibitors / chemistry*
Enzyme Inhibitors / isolation & purification
Esters / chemistry*
Esters / isolation & purification
Lipase / antagonists & inhibitors
Lipase / chemistry
Oils / chemistry*
Oils / isolation & purification

Substances

Enzyme Inhibitors
Esters
Oils
Lipase