In our previous article in International Aquafeed (vol. 16, issue 2, March/April 2013, 22-24), the concept of sustainable production of functional fish feeds and hence fish was introduced. Our work focuses on cardiovascular diseases (CVDs) and how we can produce sustainably functional fish feeds and hence fish with enhanced cardioprotective activities. Even today, it is still not entirely clear why some cohorts in the seven countries study had coronary heart disease (CHD) at low frequencies but high levels of serum cholesterol (Keys et al., 1984). In our everyday practice as nutritionists and aquaculturists, this question needs to be addressed: do we really need to lower our serum cholesterol in order to protect ourselves from CHD and CVDs?

1. I N C O R P O R AT I N G
f i s h far m ing t e c h no l og y
November | December 2013
New functional fish feeds to reduce
cardiovascular disease
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3. FEATURE
New functional fish feeds to reduce
cardiovascular disease
by Constantina Nasopoulou, post-doctoral researcher, and Ioannis Zabetakis, assistant professor, University of Athens, Greece
I
n our previous article in International
Aquafeed (vol. 16, issue 2, March/April
2013, 22-24), the concept of sustainable
production of functional fish feeds and
hence fish was introduced. Our work focuses
on cardiovascular diseases (CVDs) and how
we can produce sustainable, functional fish
feeds and hence fish with enhanced cardioprotective activities. Even today, it is still not
entirely clear why some cohorts in the seven
countries study had coronary heart disease
(CHD) at low frequencies but high levels
of serum cholesterol (Keys et al., 1984).
In our everyday practice as nutritionists
and aquaculturists, this question needs to
be addressed: do we really need to lower
our serum cholesterol in order to protect
ourselves from CHD and CVDs?
Fish instead of statins?
In a related recent study assessing the
association of various statins to diabetes,
it was found that higher potency statins,
especially atorvastatin and simvastatin, might
be associated with an increased risk of new
onset diabetes (Carter et al., 2013). Given
this recent evidence on the side effects of
statins, we might need to wonder: do we
really need statins or would we be better
protected by food polar lipids? And if so,
how can we use different raw ingredients
and feed formulations in order to produce
novel functional fish feeds and fish against
CVDs? In this way, a double gain is sought:
creating novel functional feeds and food by
simultaneously lowering our dependency
on medicines. CVDs are now preventable
but they are still the top global cause of
death and stroke affecting millions of people
around the globe. Given their link to diet and
nutritional patterns, CVDs are on the focal
point for many pharmaceutical, nutraceutical
and food companies.
On the other hand, food availability and
food sustainability are top priorities worldwide. Let us remind ourselves that the term
‘food security’ has two dimensions: first, it
implies that food is available, accessible, and
affordable in sufficient quantity and quality.
Second, it implies an assurance that this state
of affairs can reasonably be expected to
continue; or in other words, that it can be
sustained.
It is, thus, rather urgent to focus research
in Life Sciences on food functionality against
CVDs and how we can achieve such functionality in a sustainable way. An interdisciplinary
approach is urgently needed: we need indeed
to address the issues of food security and
cardioprotection simultaneously.
The reason is simple: sardine oil has
some strong cardioprotective properties
(Nasopoulou et al., 2013b) but if we keep
fishing wild sardines, the sardine stocks will
be depleted and soon we will not have
enough sardine oil to produce fish oil for
aquaculture, or omega-3 pills for the pharmacy shelf!
So, we need to re-evaluate our practices.
The projected increase in world population
and therefore demand for food in the fore-
seeable future poses some risks on how
secure is the food production system today.
Millions of people are threatened by malnutrition, CVDs, diabetes, and obesity. This is a
multidimensional challenge: the production
of food needs to be increased but also the
quality of food needs to be improved so less
people suffer from undernourishment and
CVDs. This problem needs to be evaluated
by critically assessing all recent developments
on the role of food components against
CVDs, presenting recent insights for assessing
the nutritional value of food and suggesting
novel approaches toward the sustainable
production of food that would, in turn, lead
to increased food security. We need to tackle
the issue of the sustainability of lipid sources
and GM crops from a food security point of
view, with ‘sustainability’ and ‘functionality’ as
our two main priorities (Zabetakis, 2013).
What is olive pomace?
Olive pomace (OP) is one of two major
byproducts of the olive oil extraction industry when using the three-phase centrifugal
technology, the other being the olive mill
wastewater (OMWW). Thus OP is a natural
agricultural byproduct of olive oil production.
The modern two-phase centrifugal extraction technology - a more efficient and environmentally friendly centrifugation process merges OP with OMWW to produce a single
byproduct named olive mill waste (OMW),
containing higher moisture and lower oil content compared to the traditional three-phase
centrifugal technology byproduct.
28 | INterNatIoNal AquAFeed | November-December 2013

4. FEATURE
FEATURE
table 6: Wheatproduction of olive oil is estiThe annual flour
mated to be at leastflour million tonnes with
Wheat 2.9
afla
Zen
some 15 million tonnes of OMW being pronumber tests
172
341
duced annually. InofMediterranean countries,
the productionpositive (%) been a major part
of olives has 5
Percentage of
31
of the agricultural (µg/kg) of these countries
average produce
0
38
for many decades (if not centuries). For every
Maximum (µg/kg)
11.1
2,991
100 kg of olives, 35 kg of OP are produced; it
could, thus, be suggested that the production
table 7: rice bran
of OMW and OP are sustainable and the
rice use
afla
availability of OP forbran in any type ofZen
feed
production and thus aquaculture should be
number of tests
22
22
straightforward. OP is not expensive (€0.1Percentage of positive (%)
45
41
0.2/kg), it is thus a price-competitive raw
1.5
ingredientaverage (µg/kg)other vegetable56
compared to
oils.
Maximum the fact
61
165
This cost linked to(µg/kg) that 4 to 8 percent
of OP is needed to be included in the fish
indicated that processed products are increasfeed formulation make OP as a promising lipid
ing the risk of mycotoxin
source for aquaculture. contamination in the
feeds. Afla,the problem of presented higher
Finally, ZEN and OTA transferring OP
contaminations (18 percent, 19 percent, and
from Mediterranean countries to northern
26 percent, to other places of the world
Europe or respectively) in soybean meal.
In be rationalised by extracting the polar
could regards to wheat flour, ZEN and DON
were of most prevalent mycotoxins with 31
lipids the OP that they are the active feed
percent and and therefore reducing the
components 70 percent of positive samples
and average levels that ppb to 842 ppb,
volume of material of 38 needsand be transrespectively.
ported (Nasopoulou and Zabetakis, 2013).
Finally, rice bran was mostly contaminated
with Afla, ZEN fish OTA testing fish
OP-enriched and feeds and positive
at Thepercent, 41 focus in and 32 percent,
45 research percent our group has
respectively. Levels commercial DON have
been towards the of 100 ppb ofexploitation
been in order cause harmful effects in
of OPreported to to produce novel func-
tional feeds and hence food. OP
table 1: Chemical composition of olive pomace (oP) and
is now used in several agricultural
Don
FUM
ota
Co-occurance
fish oil (Fo) diet (% wet weight) (nasopoulou et al., 2013a)
and aquacultural applications with
oP diet
Fo diet *
434
189
186
promising results. The novelty of Ingredient
our approach though 13 that we
is
70
10
are not only 33
interested 0 produc- Crude protein
in
44.95 ± 1.3
46 ± 4.3
842
ing (novel) fish but also we are Fat
19.4 ± 1.7
21 ± 2.1
12,000
2,273
30
assessing the nutritional value of
Moisture
8.6 ± 0.6
9.1 ± 1.3
this (novel) fish in terms of cardio1.8 ± 0.3†
Dietary fibre
5.2 ± 0.3†
protection, aiming, ultimately, in
Don
Co-occurance1.4
6.0 ± 0.9
8.3 ±
creating andFUM
patenting ota func- ash
novel
21.8 ± 2.1
23 ± 2.6
tional fish feeds, fish and health energy (MJ/Kg)
22
21
22
supplements.
Protein digestibility (%)
89 ± 4.4
90 ± 6.2
18
24
32
In detail, two diets have been
† 20 000 ± 410†
Vitamin a (IU/Kg)
7 000 ± 210
128.2
181
compared: one being the1.3
commercial
Vitamin D (IU/Kg)
3 150 ± 110
3 000 ± 120
648
220
1.7
one for gilthead sea bream (Sparus
†
258 ± 19†
180 ±17
aurata) called fish oil diet (FO diet) Vitamin e (mg/Kg)
trout and shrimp. Similar or (8 per- Vitamin
aquaculture farms must † developed7.3†
10 ± 0.7 be
33 ± to miniand the novel one where OP even higher levelsK3 (mg/Kg)
were found in final pellet) has been
ppb of mize the
cent w/w at the several ingredients. 60Vitamin C (mg/Kg) negative impact of mycotoxins on
200 ± 20
168 ± 14
Afla (OP diet). In species such as trout, pangahealth of exposed fish.
used in most fish our first part of the Cu (mg/Kg)the performance and1.1
7.5 ±
7.0 ± 1.1
sius, the total lipids catfish, European seabass
Moreover, the risk for consumers needs
work,tilapia, shrimp,of sea bream fed *
Data of FO diet from previous study
represents a contained statistically
to be addressed as mycotoxin
with OP dietrisk of low to medium. †Statistically significant according to Wilcox residues were
on test
found in fish muscle beyond acceptable levels.
decreased levels of fatty acids, while
For that, further research is needed in this
Conclusion
exhibited the most potent biological activity experiments, the OP diet and FO diet (i.e.
The available studies on the effects of topic and of been an effective a number
against platelet aggregation induced by platelet pellets) have course, analysed for mycotoxins
mycotoxins in (PAF). In other show the risk management must be taken into account.
activating factor fish and shrimp words, that of nutritional parameters and the results are
performance and health status are nega1 (Nasopoulou et upon request
OP-fed sea bream had stronger cardioprotective given in TableReferences available al., 2013a).
tively affected. compared to the FO-fed one.
Values are means of three individual measproperties whenThe analysed concentrations of
mycotoxins in have ingredientsthat OP could urements; results are expressed as mean ±
These data feed suggested used in aquafeeds, shows the importance management
(95% nforMatIon:
be used as a partial substitute of fish oil in fish SD More Iconfidence limits); data of FO diet
strategies for the mycotoxins problem.
from www.biomin.net
feed improving its cardio protective proper- are Website:our previous work and are given
ties The awareness of mycotoxin problems in here to enable easy comparison; † indicates
(Nasopoulou et al., 2011). In further
M lling
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5. FEATURE
FO as an alternative dietary lipid
source in aquaculture fish feeds
has increased both the nutritional and the commercial value of
fish feed and of aquacultured fish
(Nasopoulou et al., 2013a).
Sensory properties of
OP-enriched sea bream
刊
专
文
中
Another question that was tackled was: will the new OP-fed fish be
acceptable in sensory terms? In order
to answer this, the odour, taste and
aftertaste of both FO-fed and OP-fed
Figure 1: Spider-web plot of the scores of
sea breams have been evaluated and
taste attributes for conventional (i.e. FO-fed)
the results show that the OP-fed fish
sea bream and enriched (i.e. OP-fed) sea
bream (Sioriki et al, in press)
has similar sensory scores to the conventional (i.e. FO-fed) one. The taste
scores for FO-fed grilled fish were
higher for the attributes of ‘sweet’, ‘fresh fish’,
statistical significance within OP and FO diet,
‘marine’, ‘fatty’ and rich’ while OP-fed grilled fish
according to Wilcoxon test.
The lipids of both fish feeds (FO diet and scored higher for ‘astringent’ and ‘fatty’ (Figure 1,
OP diet) have been further fractionated by adapted from Sioriki et al., in press).
counter-current distribution and HPLC and
the cardioprotective activities of each HPLC Feeds and the inflammation game
fraction have been assessed. The enrichment
An update on the current on-going trials to
of OP in fish feed has resulted in specifically assess the activities of omega-3 supplementation
increasing the cardioprotective activities of the has been recently presented. There are three
HPLC fractions of both the OP diet and the studies under way: Risk and Prevention Study:
OP-fed fish. It could, thus, be suggested that Evaluation of the Efficacy of n-3 PUFA in Subjects
the use of OP for the partial replacement of at High Cardiovascular Risk; ASCEND: A Study
of Cardiovascular
Events
in
Diabetes; Vitamin
D and Omega3 Trial (VITAL).
The
authors
conclude, though,
that ‘omega-3
fatty acids are
not statistically
significantly associated with major
cardiovascular
outcomes across
various patient
populations. Their
role in the prevention of cardio微藻粉在水产饲料中的应用前景
vascular disease
理解水产养殖池塘中的氨
remains elusive.
Until the upcom三文鱼
ing randomised
evidence provide some clear
answers, nondietary omega-3
supplementation should be
reserved
to
specific populations such as
statin-intolerant
patients’ (Rizos
and Elisaf, 2013).
I N C O R P O R AT I N G
F I S H FA R M I N G T E C H N O L O G Y
专家聚焦
VO L U M E 1 6 I S S U E 5 2 0 1 3 -
S E P T E M B E R | O C TO B E R
中文专刊
IAF13.05_chn.indd 1
05/11/2013 09:53
Special Chinese langauge edition
Today, there is a global race to identify
new compounds or further clinically assess
compounds that have been associated with
CVDs. This is a race involving mega-players
in food, nutraceutical and pharmaceutical
industries but probably the secret in this
race might lie in a phrase of Hippocrates
‘let food be thy medicine and medicine
be thy food’. The key missing point in
our quest for novel functional feeds and
fish and later on for the ‘magic’ ‘cardiopill’ (that would be both in vitro and in
vivo active against CVDs) could be lying
here: how natural raw ingredients can be
incorporated in feeds to develop functional
food and medicines. This is where our current work is now focusing: the structural
elucidation of fish polar lipids that have
been aquacultured with OP-diet.
References
Carter AA, Gomes T, Camacho X, Juurlink DN,
Shah BR, Mamdani MM. 2013. Risk of incident
diabetes among patients treated with statins:
population based study. BMJ 2013;346:f2610
Keys A., Menotti A., Aravanis C., et al. 1984. The
Seven Countries Study: 2,289 deaths in 15 years.
Prev. Med. 13:141-154.
Nasopoulou C, Gogaki V, Stamatakis G, Papaharisis
L, Demopoulos CA, Zabetakis I. 2013a. Evaluation
of the in vitro anti-atherogenic properties of lipid
fractions of olive pomace, olive pomace enriched
fish feed and gilthead sea bream (Sparus aurata)
fed with olive pomace enriched fish feed. Marine
Drugs, 11(10), 3676-3688
Nasopoulou C, Psani E, Sioriki E, Demopoulos
CA, Zabetakis I. 2013b. Evaluation of Sensory and
In Vitro Cardio Protective Properties of Sardine
(Sardina pilchardus): The Effect of Grilling and
Brining. Food and Nutrition Sciences 4:940-949.
Nasopoulou C, Stamatakis G, Demopoulos CA,
Zabetakis I. 2011. Effects of olive pomace and olive
pomace oil on growth performance, fatty acid
composition and cardio protective properties of
gilthead sea bream (Sparus aurata) and sea bass
(Dicentrarchus labrax). Food Chem. 129:1108-1113.
Nasopoulou C, Zabetakis I. 2013. Agricultural and
aquacultural potential of olive pomace. A review.
J.Agric Sci. 5:116-127.
Rizos EC, Elisaf MS. 2013. Current evidence and
future perspectives of omega-3 polyunsaturated
fatty acids for the prevention of cardiovascular
disease. European Journal of Pharmacology, 706:1-3.
Sioriki E, Nasopoulou C, Demopoulos CA, Zabetakis I.
(in press). Comparison of OP enriched and conventional
gilthead sea bream. J. Aquat. Food Prod.T. (in press).
Zabetakis I. 2013. Food Security and
Cardioprotection: The Polar Lipid Link. J. Food Sci.
78:R1101–R1104.
www.aquafeed.co.uk
30 | INterNatIoNal AquAFeed | November-December 2013
More InforMatIon:
Email: izabet@chem.uoa.gr
Website: www.zabetakis.net

6. FEATURE
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Campden BRI
Safety and quality of
livestock feed seminar
food and drink innovation
Organised by Campden BRI
in collaboration with
AG Industries, Grain & Feed
Milling Technology and
International Aquafeed
Full programme and book at
www.campdenbri.co.uk/livestock-feed-seminar.php
Thursday 6 March 2014
Venue: Campden BRI,
Chipping Campden, Gloucestershire, GL55 6LD, UK
The seminar will focus on:
• Understanding the current issues facing the
animal feed industry.
• The latest R&D in the animal feed sector.
• Future issues facing the animal feed sector.
• Solutions for a sustainable animal feed chain.
www.campdenbri.co.uk
November-December 2013 | INterNatIoNal AquAFeed | 31
#LivestockFeedSeminar
E: training@campdenbri.co.uk

7. LINKS
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Prevalence of mycotoxins in
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New functional
fish feeds to reduce
cardiovascular disease
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