51
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Varela C, Aghababaei F, Cano-Sarabia M, Turitich L, Trujillo AJ, Ferragut V. Characterization and oxidation stability of spray-dried emulsions with omega-3 oil and buttermilk processed by ultra-high-pressure homogenization (UHPH). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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52
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Wang Z, Karrar E, Wang Y, Liu R, Chang M, Wang X. The bioactive of four dietary sources phospholipids on heavy metal-induced skeletal muscle injury in zebrafish: A comparison of phospholipid profiles. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101630] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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53
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Wang D, Guo M, Li J, Li B, Wang J. Efficient immobilized phospholipase A1 on Mo-basing nanomaterials for enzymatic degumming. Biotechnol Prog 2022; 38:e3256. [PMID: 35384416 DOI: 10.1002/btpr.3256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 03/30/2022] [Accepted: 04/04/2022] [Indexed: 12/26/2022]
Abstract
Six kinds of Mo-basing nanomaterials (MoO3 , MoO3 @Ru, Mo-PDA, MoPC , MoP, CNT@MoS2 ) were successfully synthesized, which were employed as carriers to immobilize phospholipase A1 (PLA1) for the hydrolysis of phospholipids (PLs). PLA1 was immobilized by a simple adsorption-precipitation-cross-linking to form an "enzyme net" covering on nanoparticles. The greatest advantage of these nanoparticles was their strong hydrophilic surface. It not only permitted their dispersion in the aqueous phase, but also showed the strong affinity for PLs in the organic phase, because amphiphilic PLs had the polar head group and higher hydrophilicity than other oils components. Michaelis-Menten analysis revealed that higher catalytic activity and enzyme-substrate affinity were observed in several immobilized PLA1 than its free form. MoO3 was confirmed to be the best candidate for carrier. The highest specific activity of MoO3 -immobilized PLA1 reached 43.1 U/mg, which was about 1.8 times higher than that of free PLA1 (24.4 U/mg). In addition, the stability and recycling were also enhanced. The robust immobilized PLA1 was prepared in this work, showing great potential for the enzymatic degumming.
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Affiliation(s)
- Duanhao Wang
- College of Biology and Food Engineering, Huanghuai University, Zhumadian, China
| | - Meijing Guo
- College of Food Science and Engineering, Northwest University, Xi'an, China
| | - Jiachen Li
- School of Chemical Engineering, Xi'an Key Laboratory of Special Energy Materials, Northwest University, Xi'an, China.,Key Laboratory of Synthetic and Natural Functional Molecule of the Ministry of Education, College of Chemistry & Materials Science, Northwest University, Xi'an, China
| | - Binglin Li
- College of Food Science and Engineering, Northwest University, Xi'an, China
| | - Jiao Wang
- BioQuant, Heidelberg University, Heidelberg, Germany.,Biochemistry Center (BZH), Heidelberg University, Heidelberg, Germany
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54
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Ye TT, Liu J, Wan P, Liu SY, Wang QZ, Chen DW. Investigation of the effect of polar components in cream on the flavor of heated cream based on NMR and GC-MS methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112940] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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55
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Jia W, Wu X, Zhang R, Shi L. UHPLC-Q-Orbitrap-based lipidomics reveals molecular mechanism of lipid changes during preservatives treatment of Hengshan goat meat sausages. Food Chem 2022; 369:130948. [PMID: 34474291 DOI: 10.1016/j.foodchem.2021.130948] [Citation(s) in RCA: 48] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 08/14/2021] [Accepted: 08/22/2021] [Indexed: 02/07/2023]
Abstract
As preservative are extensively applied to prevent the quality degradation of Hengshan goat meat sausages, safety assessment based on lipid and elucidation of dynamic change mechanism is urgently needed. The effect of preservatives on lipidome profiles of sausages was investigated using UHPLC-Q-Orbitrap. Totally, 9 subclasses of 70 characteristic lipids (Cer, DG, LPC, PC, PE, PI, PS, SM, TG) were quantified accurately (LOD with 0.68-2.96 μg kg-1, LOQ with 2.25-9.79 μg kg-1, RSD < 3%). The decrease of TG concentration was the most significant, from 1072.43 mg kg-1 in preservative-free samples to 838.53, 786.41 and 681.35 mg kg-1 in natamycin, potassium sorbate and sodium diacetate treated samples, respectively. With regard to preservation and nutrition, natamycin was a potential preservative than two other preservatives. Significant lipid variables were primarily associated with glycerophospholipid and sphingolipid metabolism. Integration of both techniques provided a guide for meat industries to control spoilage with innovative strategies.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Xixuan Wu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Rong Zhang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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56
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Ayunin Q, Miatmoko A, Soeratri W, Erawati T, Susanto J, Legowo D. Improving the anti-ageing activity of coenzyme Q10 through protransfersome-loaded emulgel. Sci Rep 2022; 12:906. [PMID: 35042910 PMCID: PMC8766480 DOI: 10.1038/s41598-021-04708-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 12/29/2021] [Indexed: 12/13/2022] Open
Abstract
Coenzyme Q10 (CoQ10) is a naturally produced organic molecule which acts as an antioxidant agent, including in skin anti-ageing, and plays a major role in the social determinants of health. However, its level in the body will decrease during ageing. Therefore, an external supplement is required to repair damaged skin, especially the skin dermis layer. This study aims to evaluate the use of a protransfersomal emulgel to improve the skin delivery and stability of CoQ10 which demonstrates low water solubility, poor permeability and instability. CoQ10 was initially dissolved in oleic acid at a weight ratio of 1:56. Protransfersome was then loaded with CoQ10 (Protransf-CoQ10) and prepared using a composition of L-α-Phosphatidylcholine and Tween 80 at a molar ratio of 85:15. The Protransf-CoQ10 was dispersed in an emulgel base consisting of Tween 80 and Span 80 to produce Protransf-CoQ10 emulgel. The in vivo studies of anti-aging activity and irritability were further evaluated by applying daily 200 mg of emulgels twice a day to a 4 cm2 section on the back of a UV-ray aging-induced male Balb/c mouse 20 min before irradiation. The results showed that Protransf-CoQ10 could transform into transfersomal vesicles with particle sizes of approximately 201.5 ± 6.1 nm and a zeta potential of - 11.26 ± 5.14 mV. The dispersion of Protransf-CoQ10 into emulgel base resulted in stable Protransf-CoQ10 Emulgel during 28 days of observation at low temperatures. Moreover, the in vivo study revealed that Protransf-CoQ10 Emulgel successfully increases the collagen density and number of fibroblast cells in UV radiation skin-aged induced-mice which reflects its potential for repairing the skin ageing process. In addition, the 24-h topical application of Protransf-CoQ10 Emulgel showed that no erythema or skin rash was observed during the study. In conclusion, loading CoQ10 into protransfersomal Emulgel successfully enhanced the stability and anti-ageing efficacy enabling its potential use as anti-ageing cosmetics.
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Affiliation(s)
- Qurrota Ayunin
- Master Program of Pharmaceutical Sciences, Department of Pharmaceutical Sciences, Faculty of Pharmacy, Universitas Airlangga, Nanizar Zaman Joenoes Building, Campus C Mulyorejo, Surabaya, 60115, Indonesia
- Faculty of Pharmacy, Hospital Administration, Public Health, and Radiology, Study Program of Pharmacy, Institut Ilmu Kesehatan STRADA, Jl. Manila 37, Kediri, 64133, Indonesia
| | - Andang Miatmoko
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Universitas Airlangga, Nanizar Zaman Joenoes Building, Campus C Mulyorejo, Surabaya, 60115, Indonesia.
| | - Widji Soeratri
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Universitas Airlangga, Nanizar Zaman Joenoes Building, Campus C Mulyorejo, Surabaya, 60115, Indonesia
| | - Tristiana Erawati
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Universitas Airlangga, Nanizar Zaman Joenoes Building, Campus C Mulyorejo, Surabaya, 60115, Indonesia
| | - Joni Susanto
- Department of Anatomy and Histology, Faculty of Medicine, Universitas Airlangga, Jl. Mayjen. Prof. Dr. Moestopo No. 47, Campus A Mulyorejo, Surabaya, 60132, Indonesia
| | - Djoko Legowo
- Department of Veterinary Pathology, Faculty of Veterinary Medicine, Universitas Airlangga, Jl. Mayjen. Prof. Dr. Moestopo No. 47, Campus C Mulyorejo, Surabaya, 60115, Indonesia
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57
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Zhang X, Chelliappan B, S R, Antonysamy M. Recent Advances in Applications of Bioactive Egg Compounds in Nonfood Sectors. Front Bioeng Biotechnol 2021; 9:738993. [PMID: 34976961 PMCID: PMC8716877 DOI: 10.3389/fbioe.2021.738993] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 11/15/2021] [Indexed: 11/13/2022] Open
Abstract
Egg, a highly nutritious food, contains high-quality proteins, vitamins, and minerals. This food has been reported for its potential pharmacological properties, including antibacterial, anti-cancer, anti-inflammatory, angiotensin-converting enzyme (ACE) inhibition, immunomodulatory effects, and use in tissue engineering applications. The significance of eggs and their components in disease prevention and treatment is worth more attention. Eggs not only have been known as a "functional food" to combat diseases and facilitate the promotion of optimal health, but also have numerous industrial applications. The current review focuses on different perceptions and non-food applications of eggs, including cosmetics. The versatility of eggs from an industrial perspective makes them a potential candidate for further exploration of several novel components.
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Affiliation(s)
- Xiaoying Zhang
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
- Centre of Molecular and Environmental Biology, University of Minho, Department of Biology, Braga, Portugal
- Department of Biomedical Sciences, Ontario Veterinary College, University of Guelph, Guelph, ON, Canada
| | - Brindha Chelliappan
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China
- Department of Microbiology, PSG College of Arts & Science, Bharathiar University, Coimbatore, India
| | - Rajeswari S
- Department of Microbiology, PSG College of Arts & Science, Bharathiar University, Coimbatore, India
| | - Michael Antonysamy
- Department of Microbiology, PSG College of Arts & Science, Bharathiar University, Coimbatore, India
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58
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Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09705-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
AbstractOil in water emulsions are commonly stabilized by emulsifying constituents like proteins and/or low molecular weight emulsifiers. The emulsifying constituents can compete or coexist at the interface. Interfacial properties thus depend on molecular structure of the emulsifying constituents and the oil phase and the resulting molecular interactions. The present study systematically analyzed the impact of fatty acid saturation of triacylglycerides and phosphatidylcholine on the interfacial properties of a β-lactoglobulin-stabilized interface. The long-term adsorption behaviour and the viscoelasticity of β-lactoglobulin-films were analyzed with or without addition of phosphatidylcholine via drop tensiometry and dilatational rheology. Results from the present study showed that increasing similarity in fatty acid saturation and thus interaction of phosphatidylcholine and oil phase increased the interfacial tension for the phosphatidylcholine alone or in combination with β-lactoglobulin. The characteristics and stability of interfacial films with β-lactoglobulin-phosphatidylcholine are further affected by interfacial adsorption during changes in interfacial area and crystallization events of low molecular weight emulsifiers. This knowledge gives guidance for improving physical stability of protein-based emulsions in foods and related areas.
Graphic abstract
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59
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Zhang P, Gong JS, Qin J, Li H, Hou HJ, Zhang XM, Xu ZH, Shi JS. Phospholipids (PLs) know-how: exploring and exploiting phospholipase D for its industrial dissemination. Crit Rev Biotechnol 2021; 41:1257-1278. [PMID: 33985392 DOI: 10.1080/07388551.2021.1921690] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 12/26/2020] [Accepted: 02/24/2021] [Indexed: 10/21/2022]
Abstract
Owing to their numerous nutritional and bioactive functions, phospholipids (PLs), which are major components of biological membranes in all living organisms, have been widely applied as nutraceuticals, food supplements, and cosmetic ingredients. To date, PLs are extracted solely from soybean or egg yolk, despite the diverse market demands and high cost, owing to a tedious and inefficient manufacturing process. A microbial-based manufacturing process, specifically phospholipase D (PLD)-based biocatalysis and biotransformation process for PLs, has the potential to address several challenges associated with the soybean- or egg yolk-based supply chain. However, poor enzyme properties and inefficient microbial expression systems for PLD limit their wide industrial dissemination. Therefore, sourcing new enzyme variants with improved properties and developing advanced PLD expression systems are important. In the present review, we systematically summarize recent achievements and trends in the discovery, their structural properties, catalytic mechanisms, expression strategies for enhancing PLD production, and its multiple applications in the context of PLs. This review is expected to assist researchers to understand current advances in this field and provide insights for further molecular engineering efforts toward PLD-mediated bioprocessing.
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Affiliation(s)
- Peng Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Pharmaceutical Sciences, Jiangnan University, Wuxi, P. R. China
| | - Jin-Song Gong
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Pharmaceutical Sciences, Jiangnan University, Wuxi, P. R. China
| | - Jiufu Qin
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Lyngby, Denmark
| | - Hui Li
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Pharmaceutical Sciences, Jiangnan University, Wuxi, P. R. China
| | - Hai-Juan Hou
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Pharmaceutical Sciences, Jiangnan University, Wuxi, P. R. China
| | - Xiao-Mei Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Pharmaceutical Sciences, Jiangnan University, Wuxi, P. R. China
| | - Zheng-Hong Xu
- National Engineering Laboratory for Cereal Fermentation Technology, School of Biotechnology, Jiangnan University, Wuxi, P. R. China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, P. R. China
| | - Jin-Song Shi
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Pharmaceutical Sciences, Jiangnan University, Wuxi, P. R. China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, P. R. China
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60
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Liu S, Ye TT, Liu X, Wang ZC, Chen DW. Pork phospholipids influence the generation of lipid-derived lard odorants in dry rendering process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112284] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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61
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Kergomard J, Carrière F, Barouh N, Villeneuve P, Vié V, Bourlieu C. Digestibility and oxidative stability of plant lipid assemblies: An underexplored source of potentially bioactive surfactants? Crit Rev Food Sci Nutr 2021:1-20. [PMID: 34839771 DOI: 10.1080/10408398.2021.2005532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Most lipids in our diet come under the form of triacylglycerols that are often redispersed and stabilized by surfactants in processed foods. In plant however, lipid assemblies constitute interesting sources of natural bioactive and functional ingredients. In most photosynthetic sources, polar lipids rich in ω3 fatty acids are concentrated. The objective of this review is to summarize all the knowledge about the physico-chemical composition, digestive behavior and oxidative stability of plant polar lipid assemblies to emphasize their potential as functional ingredients in human diet and their potentialities to substitute artificial surfactants/antioxidants. The specific composition of plant membrane assemblies is detailed, including plasma membranes, oil bodies, and chloroplast; emphasizing its concentration in phospholipids, galactolipids, peculiar proteins, and phenolic compounds. These molecular species are hydrolyzed by specific digestive enzymes in the human gastrointestinal tract and reduced the hydrolysis of triacylglycerols and their subsequent absorption. Galactolipids specifically can activate ileal break and intrinsically present an antioxidant (AO) activity and metal chelating activity. In addition, their natural association with phenolic compounds and their physical state (Lα state of digalactosyldiacylglycerols) in membrane assemblies can enhance their stability to oxidation. All these elements make plant membrane molecules and assemblies very promising components with a wide range of potential applications to vectorize ω3 polyunsaturated fatty acids, and equilibrate human diet.
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Affiliation(s)
- Jeanne Kergomard
- INRAE/UM/Institut Agro, UMR 1208 IATE, Montpellier France.,IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes 1 University, Rennes, France
| | - Frédéric Carrière
- Aix Marseille Université, CNRS, UMR7281 Bioénergétique et lngénierie des Protéines, Marseille, France
| | | | | | - Véronique Vié
- IPR Institute of Physics, UMR UR1 CNRS 6251, Rennes 1 University, Rennes, France
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62
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Heiden-Hecht T, Taboada ML, Brückner-Gühmann M, Karbstein HP, Gaukel V, Drusch S. Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105134] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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63
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Attempts of Physical Refining of Sterol-Rich Sunflower Press Oil to Obtain Minimally Processed Edible Oil. Foods 2021; 10:foods10081901. [PMID: 34441678 PMCID: PMC8394065 DOI: 10.3390/foods10081901] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/04/2021] [Accepted: 08/12/2021] [Indexed: 11/16/2022] Open
Abstract
New phytosterol (PS)-enriched sunflower seeds, which are higher in campesterol and ∆7-stigmastenol, have recently been developed. Crude oils obtained from these new sunflower seeds in 2015 and 2017 were used in this study. Oils extracted only by press (PO) and with subsequent solvent extraction (SO) were characterized. Physical refining (PhR) was used to obtain edible PO by minimal processing and to keep the PS levels as high as possible. Oils obtained by chemical processing were also studied for comparative purposes. Different bleaching treatments were examined to reduce the contents of phospholipids in the PO to levels required for PhR (<10 mg kg-1). Phosphorous levels in PO from 2015 (9-12 mg kg-1) were reduced to optimal levels by bleaching with 0.1% Trisyl and 1% Tonsil 278 FF. Contrarily, treatments with Trisyl and Tonsil (278 FF or 114 FF) were not sufficient to reduce the higher levels in PO from 2017 (15-36 mg/kg-1), thereby they were subjected to chemical refining (ChR). The PhR applied to PO from 2015 did not lead to substantial changes in the composition and total content of PS. In contrast, losses of up to approximately 30% of total PS were found owing to ChR, although the oils preserved their unique PS profiles.
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64
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Mekkaoui A, Liu Y, Zhang P, Ullah S, Wang C, Xu B. Effect of Bile Salts on the Interfacial Dilational Rheology of Lecithin in the Lipid Digestion Process. J Oleo Sci 2021; 70:1069-1080. [PMID: 34248099 DOI: 10.5650/jos.ess21081] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The effects of bile salts on the emulsifier adsorption layer play a crucial role in lipid digestion. The current study selected sodium cholate (NaCh) and lecithin as model compounds for bile salts and food emulsifiers, respectively. The interface dilational rheological and emulsification properties of NaCh and lecithin were carried out. The results showed that the NaCh molecules could quickly diffuse from the bulk to interface, which broke the tightly-arranged interfacial layer of lecithin and enhanced the viscoelasticity of interfacial film. As a result, the interfacial adsorption layer, which was originally dominated by the slow relaxation processes within the interface, was transformed into one controlled by the fast molecular diffusion exchange. This accelerated the exchange of materials between the bulk and interface, thereby creating suitable conditions for the interfacial adsorption of lipases, which promoted the digestion process. These results provided a mechanism for the promotion of lipid digestion by bile salts from the perspective of interfacial viscoelasticity and relaxation processes. A deeper understanding of the interfacial behavior of bile salts with emulsifiers would provide a basis for the rational design of interfacial layer for modulating lipid digestion.
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Affiliation(s)
- Aicha Mekkaoui
- School of Light Industry, Beijing Technology and Business University.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
| | - Yang Liu
- School of Light Industry, Beijing Technology and Business University
| | - Pingping Zhang
- School of Light Industry, Beijing Technology and Business University
| | - Sana Ullah
- School of Light Industry, Beijing Technology and Business University.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
| | - Ce Wang
- School of Light Industry, Beijing Technology and Business University.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
| | - Baocai Xu
- School of Light Industry, Beijing Technology and Business University.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
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65
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Supercritical CO2 extraction of oil from Arctic charr side streams from filleting processing. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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66
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Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio. Foods 2021; 10:foods10061293. [PMID: 34199864 PMCID: PMC8230301 DOI: 10.3390/foods10061293] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 05/25/2021] [Accepted: 05/31/2021] [Indexed: 12/05/2022] Open
Abstract
To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82–99%). The iron concentration affected their oxidative stability: at 0.2 and 1 mM ferrous sulfate, the liposomes were stable, whereas at higher concentrations (10 and 48 mM), phospholipid oxidation was considerably higher. When applied in oil-in-water (O/W) emulsions, emulsions with liposomes containing low iron concentrations were much more stable to lipid oxidation than those added with liposomes containing higher iron concentrations, even though the overall iron concentration was similar (0.1 M). Iron-loaded liposomes thus have an antioxidant effect at high phospholipid-to-iron ratio, but act as pro-oxidants when this ratio is too low, most likely as a result of oxidation of the phospholipids themselves. This non-monotonic effect can be of crucial importance in the design of iron-fortified foods.
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67
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Ochiai M, Komiya Y. Detection of edible insect derived phospholipids with polyunsaturated fatty acids by thin-layer chromatography, gas chromatography, and enzymatic methods. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103869] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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68
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Reactive Deep Eutectic Solvents (RDESs): A New Tool for Phospholipase D-Catalyzed Preparation of Phospholipids. Catalysts 2021. [DOI: 10.3390/catal11060655] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The use of Reactive Deep Eutectic Solvents (RDESs) in the preparation of polar head modified phospholipids (PLs) with phospholipase D (PLD)-catalyzed biotransformations has been investigated. Natural phosphatidylcholine (PC) has been submitted to PLD-catalyzed transphosphatidylations using a new reaction medium composed by a mixture of RDES/buffer. Instead of exploiting deep eutectic solvents conventionally, just as the reaction media, these solvents have been designed here in order to contribute actively to the synthetic processes by participating as reagents. RDESs were prepared using choline chloride or trimethyl glycine as hydrogen-bond acceptors and glycerol or ethylene glycol, as hydrogen-bond donors as well as nucleophiles for choline substitution. Specifically designed RDES/buffer reaction media allowed the obtainment of PLs with optimized yields in the perspective of a sustainable process implementation.
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69
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Bot F, Cossuta D, O'Mahony JA. Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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70
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Cui L, Kimmel J, Zhou L, Chen B, Rao J. Improving the functionality of pea protein isolate through co-spray drying with emulsifying salt or disaccharide. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106534] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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71
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Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107592] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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72
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Na H, Choi H, Lee Y, Lee J. Effects of Moisture and Amphiphilic Compounds on the Oxidative Stability of Microwave‐Treated Corn Oil. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- HeeSun Na
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
| | - Hyuk Choi
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
| | - YoonHee Lee
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology Sungkyunkwan University Suwon 16419 Republic of Korea
- Food Flavor Sensory Research Center Sungkyunkwan University Suwon 16419 Republic of Korea
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73
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Ishak I, Hussain N, Coorey R, Ghani MA. Optimization and characterization of chia seed (Salvia hispanica L.) oil extraction using supercritical carbon dioxide. J CO2 UTIL 2021. [DOI: 10.1016/j.jcou.2020.101430] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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74
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Kim H, Woo Y, Choi H, Kim MJ, Lee J. Dioleylphosphatidylcholine increases the antioxidant properties of ascorbyl palmitate in bulk oils compared to other hydrophilic and lipophilic antioxidants. Food Chem 2021; 349:129082. [PMID: 33548885 DOI: 10.1016/j.foodchem.2021.129082] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 12/22/2020] [Accepted: 01/07/2021] [Indexed: 11/18/2022]
Abstract
Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) and moisture on the solubility of hydrophilic and lipophilic antioxidants were evaluated in medium-chain triacylglycerol (MCT) by 2,2-diphenyl-1-picrylhydrazyl (DPPH) reactivity. Next, we assessed the oxidative stability of antioxidant-containing corn oil depending on the presence of DOPC. The critical micelle concentration (CMC) of DOPC decreased when the moisture content was increased from 300 to 495 mg/kg oil and gradually increased when the moisture was further increased to 2122 mg/kg oil. As the DOPC concentration increased, the DPPH reactivity of ascorbyl palmitate in the control MCT increased by 10.23-fold, whereas that of the ascorbic acid and α-tocopherol was slightly affected both by the DOPC and moisture content. Presence of DOPC significantly increased the oxidative stability of ascorbyl palmitate-containing corn oil (p < 0.05), whereas these synergistic antioxidant effects were not observed in ascorbic acid-or α-tocopherol-containing corn oil. In conclusion, DOPC displays a synergistic antioxidant effect with ascorbyl palmitate in bulk oil.
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Affiliation(s)
- Hyunkyung Kim
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - YunSik Woo
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - HyungSeok Choi
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.
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75
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Wang Y, Liu Y, Ma L, Li H, Wang Z, Xu J, Xue C. The oxidation mechanism of phospholipids in Antarctic krill oil promoted by metal ions. Food Chem 2020; 333:127448. [DOI: 10.1016/j.foodchem.2020.127448] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 06/02/2020] [Accepted: 06/27/2020] [Indexed: 01/06/2023]
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76
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Xie HK, Li A, Zhao MT, Zhang M, Liu ZY, Yin FW, Liu XY, Zhou DY, Shahidi F, Zhu BW. Effects of antioxidants of bamboo leaves (AOB) on the oxidative susceptibility of glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110214] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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77
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Weber F, Rahnfeld L, Luciani P. Analytical profiling and stability evaluation of liposomal drug delivery systems: A rapid UHPLC-CAD-based approach for phospholipids in research and quality control. Talanta 2020; 220:121320. [DOI: 10.1016/j.talanta.2020.121320] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 06/19/2020] [Accepted: 06/22/2020] [Indexed: 01/26/2023]
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78
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Jiang X, Zhou S, Jiang Y, Brenna JT, Abbaspourrad A. Effect of ultrasonic treatment on the physicochemical properties and oxidative stability of phospholipids in emulsion system. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xiaofei Jiang
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. Shanghai China
- Department of Food Science Cornell University Ithaca New York USA
| | - Shengmin Zhou
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. Shanghai China
| | - Yuanrong Jiang
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. Shanghai China
| | - J. Thomas Brenna
- Department of Food Science Cornell University Ithaca New York USA
- Dell Pediatric Research Institute, Department of Pediatrics Chemistry and Nutrition, University of Texas at Austin Texas USA
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79
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Zhao Q, Li P, Wang M, Zhang W, Zhao W, Yang R. Fate of phospholipids during aqueous extraction processing of peanut and effect of demulsification treatments on oil-phosphorus-content. Food Chem 2020; 331:127367. [PMID: 32574946 DOI: 10.1016/j.foodchem.2020.127367] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2019] [Revised: 05/30/2020] [Accepted: 06/14/2020] [Indexed: 11/16/2022]
Abstract
PC (phosphatidylcholine), PE (phosphatidylethanolamine), PI (phosphatidylinositol), and PA (phosphatidic acid) in 9 peanut matrices obtained during the AEP (aqueous extraction processing) of peanut were quantified employing HPLC-ELSD analysis in this study. Phosphorus contents of crude oils obtained from different demulsification treatments were also investigated. Decantation had a larger effect than grinding in terms of phospholipids loss due to alkaline-hydrolysis, indicating this processing step was vital for the manipulation of phospholipids levels remained in oil. Over 80% of initial phospholipids were lost during AEP and only 19.8% of initial phospholipids ended up in cream, skim and sediment phase. 52.55% of the remained phospholipids trapped in cream phase. Just 22.16-32.61 mg/kg phosphorus content could be detected in crude oils, which indicated the separation of phospholipids from the cream phase into aqueous medium. Degumming was not essential in AEP of peanut and the waste generated after demulsification could be a source of phospholipids.
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Affiliation(s)
- Qiyan Zhao
- State Key Laboratory of Food Science & Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Pengfei Li
- State Key Laboratory of Food Science & Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Mingming Wang
- State Key Laboratory of Food Science & Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenbin Zhang
- State Key Laboratory of Food Science & Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology and School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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80
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Panpipat W, Cheong L, Chaijan M. Impact of lecithin incorporation on gel properties of bigeye snapper (
Priacanthus tayenus
) surimi. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14882] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Worawan Panpipat
- Food Technology and Innovation Research Centre of Excellence Department of Agro‐Industry School of Agricultural Technology Walailak University Nakhon Si Thammarat 80161 Thailand
| | - Ling‐Zhi Cheong
- Department of Food Science and Engineering School of Marine Science Ningbo University Ningbo 315211 China
| | - Manat Chaijan
- Food Technology and Innovation Research Centre of Excellence Department of Agro‐Industry School of Agricultural Technology Walailak University Nakhon Si Thammarat 80161 Thailand
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81
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Effects of Phosphoethanolamine Supplementation on Mitochondrial Activity and Lipogenesis in a Caffeine Ingestion Caenorhabditis elegans Model. Nutrients 2020; 12:nu12113348. [PMID: 33143181 PMCID: PMC7694071 DOI: 10.3390/nu12113348] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/24/2020] [Accepted: 10/29/2020] [Indexed: 12/12/2022] Open
Abstract
Caffeine intake is strongly linked to lipid metabolism. We previously reported the age-dependent physiological effects of caffeine intake in a Caenorhabditis elegans model. Since nutritional status can actively influence metabolism and overall health, in this study, we evaluated the effect of caffeine intake on lipid metabolism in adult-stage C. elegans. We found that, in C. elegans, fat storage and the level of phosphoethanolamine (PE) were significantly reduced with caffeine intake. In addition, mitochondrial activity decreased and mitochondrial morphology was disrupted, and the expression of oxidative stress response genes, hsp-6, gst-4, and daf-16, was induced by caffeine intake. Furthermore, the level of an energy metabolism sensor, phospho-AMP-activated protein kinase, was increased, whereas the expression of the sterol regulatory element binding protein gene and its target stearoyl-CoA desaturase genes, fat-5, -6, and -7, was decreased with caffeine intake. These findings suggest that caffeine intake causes mitochondrial dysfunction and reduces lipogenesis. Interestingly, these changes induced by caffeine intake were partially alleviated by PE supplementation, suggesting that the reduction in mitochondrial activity and lipogenesis is in part because of the low PE level, and proper dietary supplementation can improve organelle integrity.
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82
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Li Y, Xu F, Li X, Chen SY, Huang LY, Bian YY, Wang J, Shu YT, Yan GJ, Dong J, Yin SP, Gu W, Chen J. Development of curcumin-loaded composite phospholipid ethosomes for enhanced skin permeability and vesicle stability. Int J Pharm 2020; 592:119936. [PMID: 33038455 DOI: 10.1016/j.ijpharm.2020.119936] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 09/23/2020] [Accepted: 09/27/2020] [Indexed: 11/19/2022]
Abstract
Ethosomes are widely applied as the carriers for the transdermal delivery of hydrophobic and hydrophilic drugs. Herein, curcumin-loaded ethosomes (CE) with different phospholipid composition were formulated and thoroughly compared. A significant interaction between the unsaturated phosphatidylcholine (PC) and saturated hydrogenated phosphatidylcholine (HPC) was found by molecular simulation and differential scanning calorimetry (DSC), which led to the reduction of PC peroxidation with the presence of HPC. Subsequently, the composite phospholipid ethosomes containing curcumin were prepared for the first time to evaluate their properties in comparison with the conventional ethosomes composed of PC (CE-P) or HPC (CE-H). CE with PC/HPC ratio of 1:1 (CE-P1H1) with the best vesicle stability and flexibility significantly decreased the uptake by HaCaT cells compared to CE-H and free curcumin, indicating reduced skin cell toxicity. Compared with free curcumin, CE-P1H1 had the highest transdermal efficiency (p < 0.001), followed by CE-P (p < 0.05), partly due to the fact that CE-P1H1 could disturb lipid domain of stratum corneum (SC). Moreover, CE-P1H1 was found to promote curcumin for deep penetration of the skin via the hair follicles route. Our study has shown that using composite phospholipid ethosomes as lipid vesicular carriers could enhance transdermal penetration of drugs and increase in the vesicle stability.
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Affiliation(s)
- Yu Li
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Jiangsu Provincial Key Laboratory of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Fei Xu
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Xiang Li
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Si-Ying Chen
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Lin-Yu Huang
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Yao-Yao Bian
- School of Nursing, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Jia Wang
- School of Traditional Chinese Medicine, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Ye-Ting Shu
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Jiangsu Provincial Key Laboratory of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Guo-Jun Yan
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Jiangsu Provincial Key Laboratory of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Jie Dong
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Jiangsu Provincial Key Laboratory of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Shao-Ping Yin
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Jiangsu Provincial Key Laboratory of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, PR China
| | - Wei Gu
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Jiangsu Provincial Key Laboratory of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, PR China.
| | - Jun Chen
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Jiangsu Provincial Key Laboratory of Chinese Medicine Processing, Nanjing University of Chinese Medicine, Nanjing 210023, PR China; Jiangsu Key Laboratory for Pharmacology and Safety Evaluation of Chinese Materia Medica, Nanjing 210023, PR China.
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83
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Garcia-Mendoza MDP, Espinosa-Pardo FA, Savoire R, Harscoat-Schiavo C, Cansell M, Subra-Paternault P. Improvement of the oxidative stability of camelina oil by enrichment with phospholipid-quercetin formulations. Food Chem 2020; 341:128234. [PMID: 33038773 DOI: 10.1016/j.foodchem.2020.128234] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 09/17/2020] [Accepted: 09/25/2020] [Indexed: 10/23/2022]
Abstract
Camelina oil (Coil) contains 50-60% of polyunsaturated fatty acids which are susceptible to oxidation. In this work, addition of phospholipids (0-20 mg/g) was assessed to improve the solubility of quercetin in Coil and enhance its oxidative stability. Results showed that the solubility of quercetin in Coil increased up to 7.7-fold by phospholipid addition. The solubility of quercetin in Coil was correlated to the phospholipid concentration and reached a maximum value of 1 298 μg/g. The addition of phospholipid-quercetin formulations increased the Coil stability, measured at 60 °C, from 24 h up to 115 h. Coil saturated with only quercetin (168 μg/g) did not significantly increase Coil stability, whereas phospholipids alone extended the oxidation lag time up to 40 h. This work successfully developed a solvent-free method for improving the solubility of quercetin in Coil and enhance its oxidative stability.
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Affiliation(s)
| | | | - Raphaëlle Savoire
- Univ. Bordeaux, CNRS, Bordeaux INP, CBMN, UMR 5248, F-33600 Pessac, France.
| | | | - Maud Cansell
- Univ. Bordeaux, CNRS, Bordeaux INP, CBMN, UMR 5248, F-33600 Pessac, France.
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84
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Polar Head Modified Phospholipids by Phospholipase D-Catalyzed Transformations of Natural Phosphatidylcholine for Targeted Applications: An Overview. Catalysts 2020. [DOI: 10.3390/catal10090997] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
This review describes the use of phospholipase D (PLD) to perform the transphosphatidylation of the most common natural phospholipid (PL), phosphatidylcholine (PC) to obtain polar head modified phospholipids with real targeted applications. The introduction of different polar heads with distinctive physical and chemical properties such as charge, polarity and dimensions allows the obtainment of very different PLs, which can be exploited in very diverse fields of application. Moreover, the inclusions of a bioactive moiety in the PL polar head constitutes a powerful tool for the stabilization and administration of active ingredients. The use of this biocatalytic approach allows the preparation of compounds which cannot be easily obtained by classical chemical methods, by using mild and green reaction conditions. PLD is a very versatile enzyme, able to catalyze both the hydrolysis of PC to choline and phosphatidic acid (PA), and the transphosphatidylation reaction in the presence of an appropriate alcohol. The yield of production of the desired product and the ratio with the collateral PA formation is highly dependent on parameters such as the nature and concentration of the alcohol and the enzymatic source. The application of PLD catalyzed transformations for the production of a great number of PLs with important uses in medical, nutraceutical and cosmetic sectors will be discussed in this work.
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85
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Yu MM, Gang KQ, Li C, Wang JH, Liu YX, Zhou DY, Zhu BW. Change of lipids in whelks (Neptunea arthritica cumingi Crosse and Neverita didyma) during cold storage. Food Res Int 2020; 136:109330. [PMID: 32846529 DOI: 10.1016/j.foodres.2020.109330] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 05/15/2020] [Accepted: 05/16/2020] [Indexed: 10/24/2022]
Abstract
The objective of this study was to evaluate the change of lipids in two whelk samples during cold storage. Results showed that the peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) increased while the percentage of polyunsaturated fatty acid decreased, indicating that lipid oxidation occurred. The cold storage significantly reduced the levels of triacylglycerol (TAG), polar lipid (PoL), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) but increased the levels of acid value (AV), free fatty acid (FFA) and monoacylglycerol, suggesting the hydrolysis of lipids. Moreover, the results showed that the lipoxygenase, acid lipase and phospholipase contributed to the hydrolysis and oxidation of lipids in the two whelks. Additionally, partial least squares discriminant analysis showed PC was positively correlated with PE, PoL and TAG, but negatively correlated with AV, FFA, PV and TBARS, indicating there is a close relationship between hydrolysis and oxidation of lipids.
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Affiliation(s)
- Man-Man Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Kai-Qi Gang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Chuan Li
- National Engineering Research Center of Seafood, Dalian 116034, PR China; School of Food Science and Technology, Hainan University, Haikou 570228, PR China
| | - Jing-Han Wang
- National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Yu-Xin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China.
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Beijing 100083, PR China; Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Tianjin 300457, PR China
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86
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Dammak I, Sobral PJDA, Aquino A, Neves MAD, Conte‐Junior CA. Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review. Compr Rev Food Sci Food Saf 2020; 19:2721-2746. [DOI: 10.1111/1541-4337.12606] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/02/2023]
Affiliation(s)
- Ilyes Dammak
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
| | - Paulo José do Amaral Sobral
- Department of Food EngineeringFZEAUniversity of São Paulo Pirassununga São Paulo Brazil
- Food Research Center (FoRC)University of São Paulo Pirassununga São Pau Brazil
| | - Adriano Aquino
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
- Nanotechnology NetworkCarlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro Rio de Janerio Brazil
| | | | - Carlos Adam Conte‐Junior
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
- Nanotechnology NetworkCarlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro Rio de Janerio Brazil
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87
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Comparison of Antioxidants: The Limited Correlation between Various Assays of Antioxidant Activity. Molecules 2020; 25:molecules25143244. [PMID: 32708839 PMCID: PMC7397315 DOI: 10.3390/molecules25143244] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/14/2020] [Accepted: 07/14/2020] [Indexed: 01/18/2023] Open
Abstract
The inhibitory effects a range of synthetic and natural antioxidants on lipid peroxidation of egg yolk and erythrocyte membranes induced by a free radical generator 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) was compared, with significant differences being found between both systems. When the protection by selected antioxidants against the effects of AAPH on erythrocytes (hemolysis, oxidation of hemoglobin and glutathione (GSH) and generation of reactive oxygen species (ROS)) was studied, most antioxidants were protective, but in some tests (oxidation of hemoglobin and GSH) some acted as prooxidants, inducing oxidation in the absence of AAPH and enhancing the AAPH-induced oxidation. These results demonstrate a diversified action of antioxidants in different systems and point to a need for careful extrapolation of any conclusions drawn from one parameter or experimental system to another.
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88
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Suzuki-Iwashima A, Iwasawa A, Kawai M, Kubouchi H, Ozaki R, Miyashita K, Shiota M. Antioxidant activity toward fish oil triacylglycerols exerted by sphingoid bases isolated from butter serum with α-tocopherol. Food Chem 2020; 334:127588. [PMID: 32721837 DOI: 10.1016/j.foodchem.2020.127588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 07/05/2020] [Accepted: 07/12/2020] [Indexed: 11/30/2022]
Abstract
A mixture of sphingoid bases (SPGs) was prepared from butter serum, a by-product of anhydrous milk fat production. The mixture comprised seven types of SPGs with C16 to C19 alkyl chains. These milk SPGs inhibited the oxidation of fish oil triacylglycerol (TAG) more effectively than did a standard SPG (d18:1) with α-tocopherol. Reaction products were prepared from the combination of d18:0 or d18:1 with acrolein and propanal. Both sets of reaction products showed antioxidant activity toward fish oil TAG. Antioxidant activity of reaction products from d18:0 was stronger than that of reaction products from d18:1, suggesting that the molecule d18:0 may be a significant focus of the difference in antioxidant activity between milk SPGs and d18:1. To use SPGs as food additives in the future, an appropriate source of SPGs will be needed, and butter serum appears to have promise as a source of functional SPGs with strong antioxidant activity.
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Affiliation(s)
- Ai Suzuki-Iwashima
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
| | - Ai Iwasawa
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan; Central Food Analysis Laboratory, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
| | - Mayumi Kawai
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
| | - Hiroaki Kubouchi
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
| | - Ryuhei Ozaki
- Faculty of Fisheries Sciences, Hokkaido University, 3-1-1, Minato, Hakodate, Hokkaido 041-8611, Japan.
| | - Kazuo Miyashita
- Faculty of Fisheries Sciences, Hokkaido University, 3-1-1, Minato, Hakodate, Hokkaido 041-8611, Japan.
| | - Makoto Shiota
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
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89
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Fuller ID, Cumming AH, Card A, Burgess EJ, Barrow CJ, Perry NB, Killeen DP. Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12368] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Ioan D. Fuller
- Seafood Processing and Marine Products, The New Zealand Institute for Plant and Food Research Limited 293 Akersten St, Port Nelson, Nelson 7010 New Zealand
| | - Adam H. Cumming
- Seafood Processing and Marine Products, The New Zealand Institute for Plant and Food Research Limited 293 Akersten St, Port Nelson, Nelson 7010 New Zealand
| | - Asli Card
- Seafood Processing and Marine Products, The New Zealand Institute for Plant and Food Research Limited 293 Akersten St, Port Nelson, Nelson 7010 New Zealand
| | - Elaine J. Burgess
- Department of Chemistry, The New Zealand Institute for Plant and Food Research LimitedUniversity of Otago P.O. Box 56, Dunedin 9054 New Zealand
| | - Colin J. Barrow
- Centre for Chemistry and BiotechnologyDeakin University Locked Bag 20000, Geelong VIC, 3220 Australia
| | - Nigel B. Perry
- Department of Chemistry, The New Zealand Institute for Plant and Food Research LimitedUniversity of Otago P.O. Box 56, Dunedin 9054 New Zealand
- Department of ChemistryUniversity of Otago P.O. Box 56, Dunedin 9054 New Zealand
| | - Daniel P. Killeen
- Seafood Processing and Marine Products, The New Zealand Institute for Plant and Food Research Limited 293 Akersten St, Port Nelson, Nelson 7010 New Zealand
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90
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Impact of phosphatidylcholine and phosphatidylethanolamine on the oxidative stability of stripped peanut oil and bulk peanut oil. Food Chem 2020; 311:125962. [DOI: 10.1016/j.foodchem.2019.125962] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 11/25/2019] [Accepted: 11/26/2019] [Indexed: 11/17/2022]
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91
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Al-Dulaimi DW, Shah Abdul Majid A, M Baharetha H, Ahamed MBK, Faisal SF, Al Zarzour RH, Ein Oon C, Abdul Majid AMS, Ahmed Hassan LE. Anticlastogenic, antimutagenic, and cytoprotective properties of Orthosiphon stamineus ethanolic leaves extract. Drug Chem Toxicol 2020; 45:641-650. [PMID: 32321321 DOI: 10.1080/01480545.2020.1749652] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Orthosiphon stamineus (O.S) is widely consumed for its medidcinal value including anti-inflammatory, anti-infective, and diuretic properties. The present study evaluates the cytoprotective, anti-mutagenic, and anticlastogenic efficacies of standardized extract of Orthosiphon stamineus. Normal liver cell line (WRL68) exposed to hydrogen peroxide and serum-deprived media as insults to evaluate cytoprotective and glutathione activation activities of (Et. O. s). Salmonella typhimurium TA98 and TA100 exposed to different concentrations of (Et. O. s). The influence of Et. O. s on mitotic, replicative indices as well as chromosomal aberration (CA) and sister chromatid exchange (SCE) induced in human peripheral blood lymphocytes by mitomycin C (MMC). The Et. O.s proved to be a potent scavenger for hydrogen peroxide and other free radicals in serum-depraved media, which showed to stimulate glutathione production in liver cells line. Moreover, it did not induce mutations in S. typhimurium subspecies TA98 and TA100. The standardized extract exhibited powerful antimutagenic activities as verified against both 2-nitrofluorene and sodium azide in S. typhimurium TA98 and TA100 cells, respectively. Cytogenetic tests showed high concentrations of Et. O. s to reduce the values of mitotic and replicative indices without any accompanying side effects, such as chromosomal abnormalities or SCE. To ameliorate MMC effects, pretreatment with the extract proofed to be efficient protocol. These data suggests that O. stamineus extract could be useful as cytoprotective, antimutagenic, and anticlastogenic efficacies, which owes to its potent chemoprevention, antioxidant, and glutathione activation properties.
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Affiliation(s)
- Dhamraa W Al-Dulaimi
- College of Health and Medical Technology, Middle Technical University, Baghdad, Iraq.,EMAN Laboratory, Department of Pharmacology, School of Pharmaceutical Sciences, Universti Sains Malaysia, Penang, Malaysia
| | | | - Hussein M Baharetha
- College of Medicine and Medical Science, Hadhramout University, Mukalla, Yemen
| | - Mohamed B Khadeer Ahamed
- EMAN Laboratory, Department of Pharmacology, School of Pharmaceutical Sciences, Universti Sains Malaysia, Penang, Malaysia
| | - Sarah Furqan Faisal
- EMAN Laboratory, Department of Pharmacology, School of Pharmaceutical Sciences, Universti Sains Malaysia, Penang, Malaysia
| | - Raghdaa Hamdan Al Zarzour
- EMAN Laboratory, Department of Pharmacology, School of Pharmaceutical Sciences, Universti Sains Malaysia, Penang, Malaysia
| | - Chern Ein Oon
- Institute for Research in Molecular Medicine (INFORMM), Universti Sains Malaysia, Penang, Malaysia
| | - Amin Malik Shah Abdul Majid
- EMAN Laboratory, Department of Pharmacology, School of Pharmaceutical Sciences, Universti Sains Malaysia, Penang, Malaysia.,ACRF Department of Cancer Biology and Therapeutics, The John Curtin School of Medical Research Australian National University
| | - Loiy E Ahmed Hassan
- EMAN Laboratory, Department of Pharmacology, School of Pharmaceutical Sciences, Universti Sains Malaysia, Penang, Malaysia
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92
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Kwon Y, Jo S, Na H, Kim S, Kim MJ, Lee J. Effects of 1,2-dioleoyl- sn-glycero-3-phosphocholine on moisture content and oxidative stability in soybean oil-water system at different interfaces. Food Sci Biotechnol 2020; 29:479-486. [PMID: 32296558 PMCID: PMC7142173 DOI: 10.1007/s10068-019-00676-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2019] [Revised: 08/21/2019] [Accepted: 09/03/2019] [Indexed: 10/25/2022] Open
Abstract
Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) on the oxidative stability were determined in soybean oil-water system at different locations including at the interface of air-oil, in the middle of oil, and at the interface of oil-water. Also, profile changes of tocopherols were determined during UV irradiation for 18 days. Although no significant changes in tocopherol profiles were observed at three different locations irrespective of DOPC from 0 to 1250 μmol/kg oil, addition of DOPC increased total tocopherols, α-tocopherol, and δ-tocopherol whereas content of β + γ tocopherols did not increase at any locations. Moisture content in water-oil interface was higher than other locations while those were not consistent at different DOPC concentration. Added DOPC significantly decreased oxidative stability from 250 to 830 μmol/kg oil compared to controls (p < 0.05) whereas 1250 μmol/kg oil DOPC increased oxidative stability. Stabilities of tocopherols especially α-tocopherol were lower in oil-water system than those in bulk oil at UV irradiation.
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Affiliation(s)
- YongJun Kwon
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
| | - Seungbeen Jo
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
| | - HeeSun Na
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
| | - SungHwa Kim
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
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93
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The Effects of Oxidation on the Antithrombotic Properties of Tea Lipids Against PAF, Thrombin, Collagen, and ADP. Foods 2020; 9:foods9040385. [PMID: 32224958 PMCID: PMC7230539 DOI: 10.3390/foods9040385] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 03/12/2020] [Accepted: 03/23/2020] [Indexed: 01/14/2023] Open
Abstract
Tea provides health benefits, while oxidation is part of tea processing. The effect of oxidation on the antithrombotic properties of tea lipid extracts was evaluated for the first time. Total lipids (TL) extracted from fresh tea leaves and commercial tea powder, before and after 30–60 min of oxidation, were further fractionated into neutral lipids (NL) and polar lipids (PL). The antithrombotic bioactivities of tea TL, PL, and NL were assessed in human platelets against the inflammatory mediator platelet-activating factor. PL were further assessed against thrombin, collagen, and adenosine diphosphate, while their fatty acid composition was evaluated by GC-MS. PL exhibited the strongest antithrombotic effects against all platelet agonists and were rich in omega-3 polyunsaturated (ω3 PUFA) and monounsaturated (MUFA) fatty acids. A decline was observed in the antithrombotic activities, against all platelet agonists tested, for PL after 60 min of oxidation, and on their MUFA content, while their overall ω3 PUFA content and ω6/ω3 ratio remained unaffected. A synergistic effect between tea phenolic compounds and PL protects them against oxidation, which seems to be the rational for retaining the antithrombotic biofunctionalities of PL at a considerable favorable cardioprotective level, even after 60 min of tea oxidation. More studies are required to elucidate the mechanisms of the favorable synergism in tea PL extracts.
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94
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Vahmani P, Ponnampalam EN, Kraft J, Mapiye C, Bermingham EN, Watkins PJ, Proctor SD, Dugan MER. Bioactivity and health effects of ruminant meat lipids. Invited Review. Meat Sci 2020; 165:108114. [PMID: 32272342 DOI: 10.1016/j.meatsci.2020.108114] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 03/13/2020] [Accepted: 03/14/2020] [Indexed: 02/07/2023]
Abstract
Ruminant meat (RM) is an excellent source of high-quality protein, B vitamins and trace minerals and plays an important role in global food and nutrition security. However, nutritional guidelines commonly recommend reduced intake of RM mainly because of its high saturated fatty acid (SFA) content, and more recently because of its perceived negative environmental impacts. RM is, however, rich in heart healthy cis-monounsaturated fatty acids and can be an important source of long-chain omega-3 (n-3) fatty acids in populations with low fish consumption. In addition, RM is a source of bioactive phospholipids, as well as rumen-derived bioactive fatty acids including branched-chain, vaccenic and rumenic acids, which have been associated with several health benefits. However, the role of bioactive RM lipids in maintaining and improving consumers' health have been generally ignored in nutritional guidelines. The present review examines RM lipids in relation to human health, and evaluates the effectiveness of different feeding strategies and possibilities for future profile and content improvement.
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Affiliation(s)
- Payam Vahmani
- Department of Animal Science, University of California, 2201 Meyer Hall, Davis, California 95616, United States.
| | - Eric N Ponnampalam
- Animal Production Sciences, Agriculture Victoria Research, Department of Jobs, Precincts and Regions, Bundoora, VIC 3083, Australia.
| | - Jana Kraft
- Department of Animal and Veterinary Sciences, and Department of Medicine, Division of Endocrinology, Metabolism and Diabetes, The University of Vermont, Burlington, VT 05405, USA.
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
| | | | - Peter J Watkins
- Commonwealth Scientific Industry Research Organisation, 671 Sneydes Road, Werribees, VIC 3030, Australia.
| | - Spencer D Proctor
- Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.
| | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta T4L 1W1, Canada.
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95
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Xiao N, Zhao Y, Yao Y, Wu N, Xu M, Du H, Tu Y. Biological Activities of Egg Yolk Lipids: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1948-1957. [PMID: 32009394 DOI: 10.1021/acs.jafc.9b06616] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
As one of six dietary nutrients, lipid derived from different food matrices has been extensively studied and has an appropriate application in food, medicine, and cosmetic industry. Egg is a richly nutritive food, of which proteins and lipids possess excellent functional characteristics and biological activities. In recent years, egg yolk lipid has been successively separated and investigated, such as egg yolk oil, phospholipids, and fatty acids, which have anti-inflammatory activity, antioxidant activity, cardiovascular protection, and memory improvement, involving the regulation of cell function and physiological homeostatic balance. In this paper, the biological activities and underlying benefit of egg yolk lipids and fat-soluble components have been highlighted and summarized. Meanwhile, the quantitative data of egg yolk lipids needed to achieve any of the described biological effects and recommended concentrations relevant for dietary intake are reviewed. Finally, current challenges and crucial issues of high-efficiency utilization of egg yolk lipids are also discussed.
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Affiliation(s)
- Nanhai Xiao
- Jiangxi Key Laboratory of Natural Products and Functional Food , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , People's Republic of China
| | - Yan Zhao
- Engineering Research Center of Biomass Conversion, Ministry of Education , Nanchang University , Nanchang , Jiangxi 330047 , People's Republic of China
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang , Jiangxi 330047 , People's Republic of China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , People's Republic of China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , People's Republic of China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , People's Republic of China
| | - Huaying Du
- Jiangxi Key Laboratory of Natural Products and Functional Food , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , People's Republic of China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , People's Republic of China
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96
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Goritschnig J, Tadus K, König J, Pignitter M. Free Radical Scavenging Activity of Carbonyl-Amine Adducts Formed in Soybean Oil Fortified with Phosphatidylethanolamine. Molecules 2020; 25:molecules25020373. [PMID: 31963288 PMCID: PMC7024298 DOI: 10.3390/molecules25020373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/09/2020] [Accepted: 01/16/2020] [Indexed: 12/01/2022] Open
Abstract
Non-enzymatic browning reactions between lipid aldehydes and aminophospholipids might play an important role in the oxidative stability of cold-pressed vegetable oils. We, therefore, aimed to study the Maillard-type reaction between hexanal, a lipid oxidation product of linoleic acid, and phosphatidylethanolamine (PE (16:0/18:1)) at a ratio of 2:1 at conditions representative of the extraction of cold-pressed soybean oils (CPSBO) and determine the radical scavenging activity of the carbonyl-amine adducts with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The reaction product, 2-pentyl-3,5-dibutyl-dihydropyridine, could be identified by means of LC-ESI-QTOF-MS/MS. The formation of this nitrogen-containing heterocycle significantly increased with time and temperature (p < 0.05). The products formed during the carbonyl-amine reaction between PE (16:0/18:1) and hexanal at 60 °C showed a radical scavenging activity of approximately 20% (p < 0.05). The fraction, containing 2-pentyl-3,5-dibutyl-dihydropyridine, contributed to, but was not solely responsible for, the radical scavenging activity (p < 0.05). Incubation of CPSBO fortified with PE (16:0/18:1) at 60 °C for 60 min had the strongest radical scavenging activity of 85.1 ± 0.62%. Besides 2-pentyl-3,5-dibutyl-dihydropyridine, other carbonyl-amine adducts might impact the radical scavenging activity of CPSBO as well. The oxidative stability of CPSBO might be increased by promoting the formation of carbonyl-amine reaction products, such as 2-pentyl-3,5-dibutyl-dihydropyridine.
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Affiliation(s)
- Jana Goritschnig
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria; (J.G.); (K.T.)
| | - Klaudia Tadus
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria; (J.G.); (K.T.)
| | - Jürgen König
- Department of Nutritional Science, Faculty of Life Sciences, University of Vienna, Vienna 1090, Austria;
| | - Marc Pignitter
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria; (J.G.); (K.T.)
- Correspondence: ; Tel.: +43-1-4277-70621
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97
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Ma D, Huang Q, Wu Y, Chen J, Lu X, McClements DJ, Wang Y. Encapsulation of emulsions by a novel delivery system of fluid core–hard shell biopolymer particles to retard lipid oxidation. Food Funct 2020; 11:5788-5798. [DOI: 10.1039/d0fo00725k] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Colloidal delivery systems could be designed to retard lipid oxidation in foods, thereby extending their shelf-lives and improving their nutritional quality.
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Affiliation(s)
- Da Ma
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
| | - Qiqi Huang
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
| | - Yuli Wu
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
- National R&D Center for Freshwater Fish Processing
| | - Jing Chen
- Institute for Advanced and Applied Chemical Synthesis
- Jinan University
- Zhuhai 519070
- China
| | - Xuanxuan Lu
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
| | | | - Yong Wang
- Department of Food Science and Engineering
- Jinan University
- Guangzhou 510632
- China
- Guangdong International Joint Research Center for Oilseeds Biorefinery
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98
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Canelli G, Neutsch L, Carpine R, Tevere S, Giuffrida F, Rohfritsch Z, Dionisi F, Bolten CJ, Mathys A. Chlorella vulgaris in a heterotrophic bioprocess: Study of the lipid bioaccessibility and oxidative stability. ALGAL RES 2020. [DOI: 10.1016/j.algal.2019.101754] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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99
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Xie H, Yin F, Liu Z, Hu Y, Yu M, Zhou D, Zhu B. Oxidation kinetics of polyunsaturated fatty acids esterified into triacylglycerols and phospholipids in dried scallop (Argopecten irradians) adductor muscles during storage. Food Funct 2020; 11:2349-2357. [DOI: 10.1039/d0fo00051e] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The difference in the oxidative susceptibility of triacylglycerols and phospholipids and the effects of the same polyphenolic antioxidant on such susceptibility in dried scallops.
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Affiliation(s)
- Hongkai Xie
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science and Nutritional Engineering
| | - Fawen Yin
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- School of Food Science and Technology
- Dalian Polytechnic University
| | - Zhongyuan Liu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Yuanyuan Hu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Manman Yu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Dayong Zhou
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- School of Food Science and Technology
- Dalian Polytechnic University
| | - Beiwei Zhu
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science and Nutritional Engineering
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100
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Lordan R, Redfern S, Tsoupras A, Zabetakis I. Inflammation and cardiovascular disease: are marine phospholipids the answer? Food Funct 2020; 11:2861-2885. [DOI: 10.1039/c9fo01742a] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
This review presents the latest research on the cardioprotective effects of n-3 fatty acids (FA) and n-3 FA bound to polar lipids (PL). Overall, n-3 PL may have enhanced bioavailability and potentially bioactivityversusfree FA and ester forms of n-3 FA.
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Affiliation(s)
- Ronan Lordan
- Department of Biological Sciences
- University of Limerick
- Limerick
- Ireland
- Health Research Institute (HRI)
| | - Shane Redfern
- Department of Biological Sciences
- University of Limerick
- Limerick
- Ireland
| | - Alexandros Tsoupras
- Department of Biological Sciences
- University of Limerick
- Limerick
- Ireland
- Health Research Institute (HRI)
| | - Ioannis Zabetakis
- Department of Biological Sciences
- University of Limerick
- Limerick
- Ireland
- Health Research Institute (HRI)
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