Study supports Hofseth’s salmon oil’s anti-inflammatory and anti-allergenic benefits
Writing in Biotechnology and Applied Biochemistry, scientists from Hofseth BioCare and the University of Manchester (UK) report that the OmeGo oil outperformed a processed DHA/EPA concentrated fish oil in inhibiting the inflammatory response in a animal models of asthma.
“This suggests that OmeGo contains a biologically active fraction, which is not present in other oils; here, we demonstrate the potential for this fraction to modulate eosinophilic inflammation,” wrote the scientists, led by Dr Crawford Currie, Head of Macedical R&D at Hofseth BioCare (HBC).
OmeGo
Speaking with NutraIngredients-USA last year, Bomi Framroze, HBC’s Chief Scientific Officer, explained the salmon oil is produced by gentle proprietary enzyme processes that produce both the company’s ProGo (bioactive peptides) and OmeGo (salmon oil).
For the oil, there is no fractionation or concentrating of the EPA and DHA omega-3s as may be performed in the production of other fish oils.
“What we knew was that we had all the fatty acids present, not just from the filet but from the whole fish, we also had all the natural antioxidants like astaxanthin, zeaxanthin (at lower concentrations), and other antioxidants present naturally, and we also knew we likely had lipoproteins and other small molecules,” saidFramroze.
OmeGo is positioned for heart, cognitive, eye and joint health, with data from HBC studies showing that the oil may reduce levels serum levels of oxLDL-GP, an independent biomarker of cardiovascular risk, which the company linked to its anti-oxidation effects, and not from the EPA and DHA fractions.
“At Hofseth BioCare, our sole aim is to capture the complete nutritional value of Norwegian Atlantic salmon, in the most natural way. OmeGo is as close as consumers can possibly get to eating whole fresh fish and deriving all the health benefits that we see in populations with fish-dominant diets,” said Dr Currie.
“Further studies into OmeGo’s powerful anti-inflammatory and anti-allergenic properties are in the pipeline and we look forward to unlocking the full potential of this pure and proven ingredient,” he added.
Study details
Dr Currie and his co-workers noted that various human inflammatory conditions and diseases are driven by the inappropriate activation of white blood cells called eosinophils. OmeGo has previously been shown to have anti-inflammatory and antioxidant properties, and has also been demonstrated to decrease the activation, migration, and survival of eosinophils.
The new paper details two sets of experiments: One used a mouse model of dust mite-induced asthma, and the second used guinea pigs.
Data from the mouse study showed that OmeGo significantly reduced inflammation in the lungs, compared to linoleic acid, an omega-6 fatty acid. It was also found that cod liver oil had no impact on any inflammation measure.
The guinea pig model involved the induction of mild eosinophilia – or elevated levels of these specific white blood cells – by once weekly injections of a specific chemical for six weeks. In the final week of the study, the animals also received OmeGo, or cod liver oil, or fevipiprant (an anti-asthma drug), or linoleic acid. The results showed that OmeGo significantly reduced eosinophil activity to a similar level to fevipiprant. Cod liver oil and linoleic acid did not impact eosinophil activity.
“Our study results are consistent with epidemiological data which suggest that fish PUFAs [polyunsaturated fatty acids] can reduce asthma symptoms and improve lung function,” wrote Dr Currie and his co-workers. “This effect results from the metabolism of the various PUFAs into SPMs [specialized pro-resolving mediators] of inflammation.
“The gentle enzymatic liberation of OmeGo avoids damage to the various PUFA elements and thereby retains the significant anti-inflammatory effects associated with the consumption of fresh fish.”
Source: Biotechnology and Applied Biochemistry
First published: 30 March 2022 https://doi.org/10.1002/bab.2338
“Pharmacological evaluation of the effects of enzymatically liberated fish oil on eosinophilic inflammation in animal models”
Authors: C. Currie, et a.
