Enhanced incorporation of docosahexaenoic acid in serum, heart, and brain of rats given microemulsions of fish oil

Long-chain n-3 fatty acids are essential for the
development of cognitive functions and reducing the risk
factor for cardiovascular diseases. The present study was
undertaken to prepare fish oil (FO) microemulsion and
explore the possibility of enhancing the enrichment of
long-chain n-3 PUFA in the heart and brain lipids. The
bioavailability of encapsulated FO was compared with that
of native oil in rats by utilizing the intestinal sac method
and by an in vivo study giving microemulsions of FO
through intubation for a period of 30 days. Microemulsions
were prepared using chitosan, gum acacia, whey protein,
and lipoid. The bioavailability of eicosapentaenoic acid
and docosahexaenoic acid (DHA) from FO encapsulated in
chitosan, gum acacia, whey protein, and lipoid was
increased by 7, 9, 23, and 68 %, respectively, as compared
to oil given without encapsulation in the everted intestinal
sacs model. The DHA levels in serum lipids when FO was
given as lipoid emulsion to rats were found to be 56 lg/ml,
while rats given FO without encapsulation had a DHA
level of 22 lg/ml. In the heart and brain lipids, the DHA
levels were increased by 77 and 41 %, respectively, in rats
given FO encapsulated with lipoid compared to those given
native oil. These studies indicated that DHA from FO was
taken up in a more efficient manner when given in an
encapsulated form with lipoid. Thus, phospholipid-based
binding materials such as Lipoid provide a good delivery
system for FO and significantly enhance DHA levels in the
serum, liver, heart, and brain tissues.