Patients were examined at three time points: before intervention, after 3 and after 6 weeks. Examination included blood sampling for routine analysis and determination of lyso-PC and fatty acid profiles in plasma phospholipids as well as red blood cells (RBC) and mononuclear lymphocytes (MNL), physical exam, bioelectrical impedance analysis (BIA), and completion of a quality of life questionnaire. In this study, omega3MPL™ was used. The high percentage of phospholipids on one hand should reduce side effects like fishy taste or smell or indigestion because of the natural detergent effect of phospholipid molecules. Furthermore, the uptake and metabolism of the n−3 fatty acids bound to phospholipids differs from those bound to triacylglycerol. The intake of MPL capsules over a period of 6 weeks induced a significant change in the fatty acid profiles of blood cells and plasma PL regarding the PUFA (AA, EPA, DHA) content. While the percentage of AA decreased only slightly in plasma PL and MNL, a significant decrease (p=0.037) could be observed in the RBC. The increase of the omega-3 fatty acids EPA and DHA in plasma PL and MNL was impressively high, while the increase is less in red blood cells. The omega3MPL™formulation used in this dietary intervention trial with cancer patients suffering from cachexia was highly accepted by the participating patients.
The overall results showed a consistent trend toward improved quality of life, improved physical strength without concomitant increase of mean lean body mass. The weight loss was stabilized. In conclusion, dosage of 1.5 g/day omega3MPL™was a highly accepted and a compliant formulation of marine fatty acids. The low-dose supplementation induced a significant change in fatty acid profile profiles in plasma hospholipids, red blood cells and mononuclear leucocytes. omega3MPL™ significantly reduce body fat and plasma lipid levels This trial studied the effect on feeding mouse with animal proteins (Feed 1) in order to create a condition of obesity. Then the mice were given a feed where parts of the animal proteins were substituted with fish proteins (omega3MPL™ – Caviar Protein Powder) from Herring roe (Feed 2). The mice fed on this new formula lost some weight, but this was not significantly. At the end the mice were fed with Feed 1 where 5% of the animal based proteins were replaced with omega3MPLT™ – Caviar Powder with Amino Acid). A significantly dietary effects of omega3MPL™ – Caviar with Amino Acid on plasma lipids and abdominal fat pad weight were observed. The main lipid class of HR-L was phospholipids (74%) and the main fatty acids were palmitic acid (16:0, 25.8%), DHA (22:6n-3, 21.6%), EPA (20:5n-3, 14.4%), and oleic acid (18:1n-9, 13.2%). A little increase in total cholesterol level was observed in plasma lipids of mouse fed with HR-L, although HR-L contained 9% cholesterol. This would be due to the lowering effect of EPA and DHA contained in HR-L on plasma cholesterol. Replacement of a part of dietary protein (5%) to HR-P reduced abdominal fat pad weight, but not significantly. On the other hand, combination of HR-P and HR-L significantly reduced the fat pad weight of the mouse as compared with the control. A significant effect of HR-P + HR-L was also observed in the reducing plasma lipid levels. omega3MPL™ and brain Specific studies have concerned the effect of dietary Phospholipids (PL) on the brain functions. Kidd (1999) showed that PC improved memory and learning performances in ageing human. In the same order, Bernoud et al. (1999) proposed Lyso-PC as the most efficient carrier of DHA to specific brain tissues. Brain preferentially absorbs DHA as sn-2 Lyso-PC compared with unesterified DHA. On the contrary, PS appeared to be concentrated in the cell zembranes of the brain. A comparison between Triglycerides (TAG) and PL-fed groups indicated that only PL supplementation increased brain DHA, as established by Werner et al., 2004.