Mediterranean fish oil extracts protect albumin from heat‑induced denaturation

What is it about?

This study analyzed oily extracts obtained from the entrails of three Mediterranean fish species—mackerel (Scomber scombrus), sardine (Sardina pilchardus), and horse mackerel (Trachurus mediterraneus)—by characterizing their unsaturated fatty acid content. The extract from horse mackerel contained the highest levels of DHA and oleic acid. The extracts were then tested in vitro for their ability to inhibit protein aggregation and protect bovine serum albumin (BSA) from heat‑induced denaturation. All samples displayed protective effects, with the horse mackerel extract showing the strongest activity, likely reflecting its particularly high content of unsaturated fatty acids.

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Photo by Leohoho on Unsplash

Photo by Leohoho on Unsplash

Why is it important?

Protein denaturation and aggregation are important contributors to the pathophysiology of several inflammatory and degenerative conditions. Demonstrating that fish oil extracts rich in DHA and oleic acid can reduce heat‑induced albumin denaturation highlights their potential as natural sources of anti‑denaturant molecules. These extracts may complement existing anti‑inflammatory strategies and could have potential applications in contexts where protein stability is compromised. The study also supports the valorization of fish‑processing byproducts, providing a sustainable source of bioactive lipids.

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