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An Assignment
On
Fish extractive: Lipid and its significance for human health
Course title: Marine Food Chemistry
Course code: FIT 431
Submitted to:

Dr. A. K. M. Azad Shah

Professor, Department of Fisheries
Technology
Faculty of Fisheries,
BSMRAU, Gazipur
Submitted by:

Name: Wahiduzzaman Abir

Reg. No: 17-05-4310
Group: A
Level: IV
Term: Autumn (2020-21)

Fish extractive: Lipid and its significance for human health

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Introduction: Sea and freshwater fish, which constitute the majority of water
products, make up an important part of animal food sources for human. Fish are
quite different from the other animal food sources, because they provide low
energy and have high-level proteins, which contain all essential amino acids. So
they are beneficial nutrition sources. Fish are not only beneficial protein source but
also contain considerable amount of unsaturated fatty acids. The lipids present in
teleost fish species may be divided into two major groups: the phospholipids and
the triglycerides. The phospholipids make up the integral structure of the unit
membranes in the cells; thus, they are often called structural lipids. The
triglycerides are lipids used for storage of energy in fat depots, usually within
special fat cells surrounded by a phospholipid membrane and a rather weak
collagen network. The triglycerides are often termed depot fat. A few fish have
wax esters as part of their depot fats. The white muscle of a typical lean fish such
as cod contains less than 1 % lipids. Of this, the phospholipids make up about 90
%. The phospholipid fraction in a lean fish muscle consists of
about 69% phosphatidyl-choline,19% phosphatidyl-ethanolamine and 5%
phosphatidyl-serine. In addition, there are several other phospholipids occurring in
minor quantities. The phospholipids are all contained in membrane structures,
including the outer cell membrane, the endoplasmic reticulum and other
intracellular tubule systems, as well as membranes of the organelles like
mitochondria. In addition to phospholipids, the membranes also contain
cholesterol, contributing to the membrane rigidity. In lean fish muscle cholesterol
may be found in a quantity of about 6 % of the total lipids. This level is similar to
that found in mammalian muscle. Seafood is considered to be low in both total fat
and saturated fat. Current dietary recommendations suggest that we reduce our
total fat intake to less than 30 percent of the calories that we eat, and that we limit
our intake of saturated fat. Lean fish have significantly less fat than other protein-
rich foods, and most kinds of fish and shellfish contain less than 5 percent total fat.
Even the fattiest fish have a fat content similar to lean meats, and contain less fat
than most ground beef, some processed meats, and the fattiest (skin and dark meat)
portions of some poultry products. Higher fat fish such as mackerel, herring and
King salmon have about 15% total fat.

Existence of lipid in various part of fish body: As already explained, fish

species may be categorized as lean or fatty depending on how they store lipids for
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energy. Lean fish use the liver as their energy depot, and the fatty species store
lipids in fat cells throughout the body. The fat cells making up the lipid depots in
fatty species are typically located in the subcutaneous tissue, in the belly flap
muscle and in the muscles moving the fins and tail. In some species which store
extraordinarily high amounts of lipids the fat may also be deposited in the belly
cavity. Depending on the amount of polyunsaturated fatty acids, most fish fats are
more or less liquid at low temperature. Finally, fat depots are also typically found
spread throughout the muscle structure. The concentration of fat cells appears to be
highest close to the myocommata and in the region between the light and dark
muscle. The dark muscle contains some triglycerides inside the muscle cells even
in lean fish, as this muscle is able to metabolize lipids directly as energy. The
corresponding light muscle cells are dependent on glycogen as a source of energy
for the anaerobic metabolism. In dark muscle the energy reserves are completely
catabolized to CO2 and water, whereas in light muscle lactic acid is formed. The
mobilization of energy is much faster in light muscle than in dark muscle, but the
formation of lactic acid creates fatigue, leaving the muscle unable to work for long
periods at maximum speed. Thus, the dark muscle is used for continuous
swimming activities and the light muscle for quick bursts, such as when the fish is
about to catch a prey or to escape a predator. In elasmobranchs, such as sharks, a
significant quantity of the lipid is stored in the liver and may consist of fats like
diacyl-alkyl-glyceryl esters or squalene. Some sharks may have liver oils with a
minimum of 80 % of the lipid as unsaponifiable substance, mostly in the form of
squalene.

Lipid variation in different seasons: Lipid variation in fish can be seen due
to seasonal changes. The lipid stores are typically used for long spawning
migrations and when building up gonads. When the lipids are mobilized for these
purposes there are questions as to whether the different fatty acids present in the
triglyceride are utilized selectively. This is apparently not the case in salmon, but
in cod a selective utilization of C22:6 has been observed. The phospholipids may
also be mobilized to a certain extent during sustained migrations although this lipid
fraction is considered to be conserved much more than the triglycerides. An
example of the seasonal variation in fat deposition in mackerel and capelin is
shown in the below figure, where it is seen that the lipid content in the different
tissues varies considerably:
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Figure: Distribution of the total fat in various parts of the body of mackerel (top)
and capelin (bottom) of Norwegian origin

Lipid variation in different Fish species: To get a general idea of the fat
content of most fish species, look at the color of the flesh. The leanest species such
as cod and flounder have a white or lighter color, and fattier fish such as salmon,
herring, and mackerel usually have a much darker color. The fat content of fish and
shellfish can vary depending on when and where they are caught and other factors.
To assist you in comparing common seafood choices the following table groups a
variety of fish and shellfish according to their average amount of total fat and
percent calories from fat. Here below a figure a given showing different fish
species with different meat type:
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Differences between Fish and Mammalian Lipids: Fish lipids differ

from mammalian lipids. The main difference is that fish lipids include up to 40%
of long-chain fatty acids (14-22 carbon atoms) which are highly unsaturated.
Mammalian fat will rarely contain more than two double bonds per fatty acid
molecule while the depot fats of fish contain several fatty acids with five or six
double bonds. The percentage of polyunsaturated fatty acids with four, five or six
double bonds is slightly lower in the polyunsaturated fatty acids of lipids from
freshwater fish (approximately 70 %) than in the corresponding lipids from marine
fish (approximately 88 %). However, the composition of the lipids is not
completely fixed but can vary with the feed intake and season. In human nutrition
fatty acids such as linoleic and linolenic acid are regarded as essential since they
cannot be synthesized by the organism. In marine fish, these fatty acids constitute
only around 2 % of the total lipids, which is a small percentage compared with
many vegetable oils. However, fish oils contain other polyunsaturated fatty acids
which are "essential" to prevent skin diseases in the same way as linoleic and
arachidonic acid. As members of the linolenic acid family (first double bond in the
third position, w-3 counted from the terminal methyl group), they will also have
neurological benefits in growing children. One of these fatty acids,
eicosapentaenoic acid (C20:5 w-3), has recently attracted considerable attention
because Danish scientists have found this acid high in the diet of a group of
Greenland Eskimos virtually free from arteriosclerosis. Investigations shows that
eicosapentaenoic acid in the blood is an extremely potent antithrombotic factor.

Human health Concerns: Although no single food alone can make a person
healthy, good eating habits based on moderation and variety can help to maintain
and even improve health. Seafood is considered to be low in both total fat and
saturated fat. Current dietary recommendations suggest that we reduce our total fat
intake to less than 30 percent of the calories that we eat, and that we limit our
intake of saturated fat. Lean fish have significantly less fat than other protein-rich
foods, and most kinds of fish and shellfish contain less than 5 percent total fat.
Even the fattiest fish have a fat content similar to lean meats, and contain less fat
than most ground beef, some processed meats, and the fattiest (skin and dark meat)
portions of some poultry products. Higher fat fish such as mackerel, herring and
King salmon have about 15% total fat. When evaluating a food, it's important to
consider both the total amount of fat and the kind of fat that it contains. The two
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major kinds of fat are the saturated fats (usually solid at room temperature like
butter or lard) and unsaturated fats (usually liquid at room temperature like
vegetable oils). Monounsaturated and polyunsaturated fats are two types of
unsaturated fat. Current dietary recommendations suggest that we decrease the
amount of saturated fat and increase the proportion of unsaturated fat in our diet. A
large proportion of the fat in seafood is unsaturated, and seafood contains a unique
kind of polyunsaturated fat, called omega-3 fatty acids, which can provide
additional health benefits. Because of the amount and kind of fat in seafood it can
be a good choice to help you follow current dietary recommendations.
Advantage of Omega-3: There is a significant amount of scientific evidence that
suggests that omega-3 fatty acids may play a role in reducing the risk of heart
disease, which is the leading cause of death in most Western countries.
Researchers have found that omega-3 fatty acids can make blood less likely to clot
and block blood vessels, and that consuming omega-3s may also decrease levels of
some blood fats and possibly cholesterol. Possible relationships between omega-3
fatty acids and other disorders such as cancer, arthritis, and asthma are also
currently being studied.
Omega-3 fatty acids are found almost exclusively in aquatic organisms, although
smaller amounts can be found in some plants and plant oils. Seafood is considered
the best dietary source of omega-3 fatty acids. All fish and shellfish contain some
omega-3s but the amount can vary. Generally, fattier fish contain more omega-3
fatty acids than leaner fish, but the amount can vary from one type of fish or
shellfish to another. Daily omega-3 fatty acids from fish oil could lower
triglyceride levels by 25%-30%.
Omega-3 level in frequently consumed Seafood Products is given below:
Seafood Product OMEGA-3s Per 3 Ounce Cooked
Herring, Wild (Atlantic & Pacific),
Salmon, Farmed (Atlantic), Salmon, >1,500 milligrams
Wild (King)

Salmon, Canned (Pink, Sockeye &

Chum), Mackerel, Canned (Jack), 1,000 to 1,500 milligrams
Mackerel, Wild (Atlantic & Spanish),
Tuna, Wild (Bluefin)
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Salmon, Wild (Sockeye, Coho, Chum

& Pink), Sardines, Canned, Tuna, 500 to 1,000 milligrams
Canned (White Albacore), Swordfish,
Wild, Trout, Farmed (Rainbow)
Tuna, Canned (Light), Tuna, Wild
(Skipjack), Halibut, Wild (Pacific &
Atlantic), Ocean Perch, Wild, Squid, 200 to 500 milligrams
Wild (Fried), Fish Sticks (Breaded)

Scallops (Wild), Cod (Wild), Tuna

(Wild) (Yellowfin), Catfish (Farmed), < 200 milligrams
Tilapia (Farmed), Shrimp (Wild &
Farmed), Lobster, Wild (Northern)

Cholesterol Content:
Most animal foods including seafood contain some cholesterol. Current dietary
recommendations suggest that we reduce our cholesterol intake to less than 300
milligrams per day. Almost all types of fish and shellfish contain well under 100
milligrams of cholesterol per 3 ounce cooked serving, and many of the leaner types
of fish have less than 60 milligrams. For many years it was thought that most
shellfish contained high levels of cholesterol, but this has been proven to be untrue.
Earlier methods for measuring cholesterol were found to produce artificially high
results because other sterols in addition to cholesterol frequently found in shellfish
were also being measured. We now know that most shellfish contain less than 100
milligrams of cholesterol per 3 ounce cooked serving. Shrimp contain somewhat
higher amounts of cholesterol, with 170 milligrams per 3 ounce cooked serving,
and squid is the only seafood that has a significantly elevated cholesterol content
which averages almost 400 milligrams per 3 ounce cooked portion. Fish roe,
caviar, the internal organs of fish (such as livers), the tomalley of lobsters, and the
mustard of crabs can contain high amounts of cholesterol.
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Calories:
Seafood is considered to be a low calorie food when compared to other protein-rich
foods such as meat and poultry. Most lean or lower fat species of fish, such as cod,
flounder, and sole, contain 100 calories or less per 3 ounce cooked portion, and
even the fattier fish like mackerel, herring, and salmon contain approximately 200
calories or less in a 3 ounce cooked serving. With seafood, you can consume fewer
calories to meet your daily protein needs. This is one reason why seafood is a good
choice for diets designed to help you lose or maintain an ideal weight.

Conclusion:
Seafood (fish) is a very rich and safe source of many important fatty acids needed
by human body. Beside lipids found in seafood is also not harmful for our body.
We should take considerable amount seafood to avoid nutritional deficiencies.
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References:

 P. M. Kidd, “Omega-3 DHA and EPA for cognition, behavior, and mood:
clinical findings and structural-functional synergies with cell membrane
phospholipids,” Alternative Medicine Review, vol. 12, no. 3, pp. 207–227,
2007.
 Stansby, M.E., Schlenk, H., Edward, H. and Gruger, J. 1990. Fatty acids
Composition of Fish. NY., USA: 6- 39.
 Kinsella, J.E., Shimp, J.L., Mai, J. and Weihrauch, J. 1977. Fatty acid
content and composition of freshwater fin fish. Jaocs., 54: 424-429.
 Aggelousis, G. and Lazos, E.S. 1991. Fatty acid composition of the lipids
from eight freshwater fish species from Greece. Journal of Food
Composition and Analysis, 4: 68-76.
 Agren, J., Mute, P., Hannınen, O., Harranen, J. and Pentila, I. 1987.
Seasonal variations of lipid fatty acids of Boreal freshwater fish species.
Comp. Biochem. Physiol., 88B: 905-909
 Farkas, T. and Csengeri, I. 1976. Biosynthesis of fatty acids by the carp.
Cyprinus carpio L., in relation to environmental temperature. Lipids, 11:
401-407.
 https://www.seafoodhealthfacts.org/seafood-nutrition/patients-and-
consumers/seafood-nutrition-overview
 https://www.webmd.com/cholesterol-management/features/low-cholesterol-
diet-fatty-fish