



































































Krill protein hydrolysate reduces plasma triacylglycerol level with  concurrent increase in plasma bile acid level and hepatic fatty acid  catabolism in high-fat fed mice
							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
	Skip to main content
	Skip to main navigation menu
		Skip to site footer


			

				
					
						Open Menu
					
										
																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
					Home
				
										
									
										Food Science Publisher
									
								
	
									
										Functional Food Center
									
								


							
	
				
					Current
				
							
	
				
					Archives
				
							
	
				
					About
				
										
									
										About the Journal
									
								
	
									
										Aims and Scope
									
								
	
									
										Contact
									
								
	
									
										Editing Services
									
								
	
									
										Editorial Team
									
								
	
									
										Express Peer Review
									
								
	
									
										Graphical Abstract
									
								
	
									
										Journal Insights
									
								
	
									
										Privacy Statement
									
								
	
									
										Submissions
									
								


							
	
				
					Announcements
				
							
	
				
					Search
				
							



				

																						
									
										
										Search
									
								

													

					

					
								
				
					Register
				
							
	
				
					Login
				
							



					

				
			

		

						
			
				


			
		
			
				Home
			
			/
		
	
			
				Archives
			
			/
		
	
				
					Vol. 3 No. 11 (2013): November 2013
				
				/
			
	
			
									Research Articles
							
		



	
		  	 

		
	
		Krill protein hydrolysate reduces plasma triacylglycerol level with  concurrent increase in plasma bile acid level and hepatic fatty acid  catabolism in high-fat fed mice
	


	
	
		

							
					Authors

						
							
								Marie S. Ramsvik
							
															
									Department of Clinical Science, University of Bergen, N-5020 Bergen
																	
																																		
	
							
								Bodil Bjørndal
							
															
									Department of Clinical Science, University of Bergen, N-5020 Bergen
																	
																																		
	
							
								Rita Vik
							
															
									Department of Clinical Science, University of Bergen, N-5020 Bergen
																	
																																		
	
							
								Inge Bruheim
							
															
									Olympic Seafood AS, N-6080 Myrvaag
																	
																																		
	
							
								Jon Skorve
							
															
									Department of Clinical Science, University of Bergen, N-5020 Bergen
																	
																																		
	
							
								Rolf K. Berge
							
															
									Department of Clinical Science, University of Bergen, N-5020 Bergen
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v3i11.34
						
					
				
			

						
										
					Abstract

					Background: Krill powder, consisting of both lipids and proteins, has been reported to modulate hepatic lipid catabolism in animals. Fish protein hydrolysate diets have also been reported to affect lipid metabolism and to elevate bile acid (BA) level in plasma. BA interacts with a number of nuclear receptors and thus affects a variety of signaling pathways, including very low density lipoprotein (VLDL) secretion. The aim of the present study was to investigate whether a krill protein hydrolysate (KPH) could affect lipid and BA metabolism in mice. 
Method: C57BL/6 mice were fed a high-fat (21%, w/w) diet containing 20% crude protein (w/w) as casein (control group) or KPH for 6 weeks. Lipids and fatty acid composition were measured from plasma, enzyme activity and gene expression were analyzed from liver samples, and BA was measured from plasma.
Results: The effect of dietary treatment with KPH resulted in reduced levels of plasma triacylglycerols (TAG) and non-esterified fatty acids (NEFAs). The KPH treated mice had also a marked increased plasma BA concentration. The increased plasma BA level was associated with induction of genes related to membrane canalicular exporter proteins (Abcc2, Abcb4) and to BA exporters to blood (Abcc3 and Abcc4). Of note, we observed a 2-fold increased nuclear farnesoid X receptor (Fxr) mRNA levels in the liver of mice fed KPH. We also observed increased activity of the nuclear peroxiosme proliferator-activated receptor alpha (PPARα) target gene carnitine plamitoyltransferase 2 (CPT-2). 
Conclusion: The KPH diet showed to influence lipid and BA metabolism in high-fat fed mice. Moreover, increased mitochondrial fatty acid oxidation and elevation of BA concentration may regulate the plasma level of TAGs and NEFAs.
Key words: Krill protein hydrolysate, triacylglycerol, fatty acids, TNFα

				
			
			

						
																																																						
						
		


		

						
										
					
						Downloads
					

						
								
	
													


		
	[Abstract]

	
							
	
								
	
													


		
	[Full Article]

	
							


				

						
						
				
					
						Published
					

					
																			2013-11-18
																	

				
							

			
						
										

											
							
								Issue
							

							
								
									Vol. 3 No. 11 (2013): November 2013
								
							

						
					
											
							
								Section
							

							
								Research Articles
							

						
					
									

			
						
										
					
						License
					

										Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.

This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.

By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.

				

			
			

		

	




	




	


							



	

	

					
				About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives

 

			

		
		Open Journal Systems Hosting and Support by: OpenJournalSystems.com


	










