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Kedir WM, Wondimu KT, Weldegrum GS. Optimization and characterization of biodiesel from waste cooking oil using modified CaO catalyst derived from snail shell. Heliyon 2023; 9:e16475. [PMID: 37305456 PMCID: PMC10256935 DOI: 10.1016/j.heliyon.2023.e16475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 05/09/2023] [Accepted: 05/17/2023] [Indexed: 06/13/2023] Open
Abstract
Currently, research has diverted toward generating renewable fuels due to the unreliable supply and rising cost of conventional fuels. Biodiesel is renewable fuel commonly obtainable via a simple process. Biodiesel was produced via the transterification of waste cooking oil (WCO) using heterogeneous catalysts. The aim of this study was to synthesis a ZnO and TiO2-supported CaO catalyst from a snail shell for the transterification of waste cooking palm oil to produce biodiesel. Sol-gel and wet-impregnated methods were adopted to synthesize ZnO and catalyst, respectively. The physicochemical properties of waste cooking oil and biodiesel were characterized in accordance to AOAC and ASTMD standard methods. The FTIR and XRD analyses were carried out to characterize the biodiesel and the prepared catalysts. The result of this study revealed that CaO catalyst derived from snail shall, resulted to a WCO-derived biodiesel yield of 80%. The CaO catalyst modified with ZnO and TiO2, further led to an increased biodiesel of 90% and 95%, respectively. The result of this study showed that the optimum conditions associated with highest biodiesel yield over the synthesized catalysts were at 3% catalyst weight, 65 °C, a 6:1 methanol-to-oil ratio and 3-h reaction time. The FTIR spectra also proved successful formation of biodiesel. Biodiesel was successfully synthesized from WCO, and the CaO catalyst synthesized from snail shells and modified with ZnO and TiO2, showed potential to substitute for costly catalysts derived from chemical reagents for biodiesel production.
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2
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Zhang B, Yu L, Zhu R, Wei X, Fan X, Hu H, Yang D, Du H, Zhao M, Li L, Oh Y, Feng Y, Gu N. Malting barley carbon dots-mediated oxidative stress promotes insulin resistance in mice via NF-κB pathway and MAPK cascade. J Nanobiotechnology 2022; 20:331. [PMID: 35842638 PMCID: PMC9288084 DOI: 10.1186/s12951-022-01543-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Accepted: 07/04/2022] [Indexed: 11/25/2022] Open
Abstract
Background Food-borne carbon dots (CDs) are widely generated during food processing and are inevitably ingested by humans causing toxicity. However, the toxic effects of food-borne CDs on the blood glucose metabolism are unknown. Results In this study, we brewed beer via a representative strategy and extracted the melting-barley CDs (MBCDs) to explore the toxic effects on blood glucose in mice. We found the accumulation of fluorescent labeled MBCDs in various organs and oral administration of MBCDs can cause visceral toxicity, manifested as liver damage. Mice were orally administered MBCDs (5 and 25 mg/kg) for 16 weeks, and increased levels of fasting blood glucose were observed in both MBCDs-treated groups. Transcriptomic analyses revealed that MBCDs activate oxidative stress, inflammatory responses, the MAPK cascade, and PI3K/Akt signaling in mice livers. Mechanistically, MBCDs exposure-induced reactive oxygen species (ROS) overproduction activates the nuclear factor-κB (NF-κB) signaling pathway and MAPK cascade, thereby promoting phosphorylated insulin receptor substrate (IRS)-1 at Ser307 and inducing insulin resistance (IR). Meanwhile, the IR promoted gluconeogenesis, which enhanced MBCDs-induced hyperglycemia of mice. Importantly, inhibition of the ROS significantly attenuated the MBCDs-induced inflammatory response and MAPK cascade, thereby alleviating IR and hyperglycemia in mice. Conclusion In summary, this study revealed that MBCDs promote ROS overproduction and thus induced IR, resulting in imbalance of glucose homeostasis in mice. More importantly, this study was further assessed to reveal an imperative emphasis on the reevaluation of dietary and environmental CDs exposure, and has important implications for T2DM prevention research. Graphical Abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1186/s12951-022-01543-1.
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Affiliation(s)
- Boya Zhang
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China.,State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150006, China
| | - Lidong Yu
- School of Physics, Harbin Institute of Technology, Harbin, 150001, China
| | - Ruijiao Zhu
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China
| | - Xiangjuan Wei
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China
| | - Xingpei Fan
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China
| | - Hailong Hu
- Department of Medicine, Renal Electrolyte and Hypertension Division, Department of Genetics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, 19019, USA
| | - Daqian Yang
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China
| | - Haining Du
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China
| | - Meimei Zhao
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China
| | - Li Li
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China
| | - Yuri Oh
- Faculty of Education, Wakayama University, Wakayama, Japan
| | - Yujie Feng
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150006, China
| | - Ning Gu
- School of Life Science and Technology, Harbin Institute of Technology, Harbin, 150001, China. .,State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin, 150006, China.
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3
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Dymińska L, Albegar AMM, Sąsiadek W, Kucharska E, Zając A, Hanuza J. Spectroscopic Evidence of Thermal Changes in Plant Oils during Deep-Frying—Chemical and Infrared Studies. PLANTS 2022; 11:plants11141813. [PMID: 35890446 PMCID: PMC9320352 DOI: 10.3390/plants11141813] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/30/2022] [Accepted: 07/06/2022] [Indexed: 11/16/2022]
Abstract
For this study, the thermal degradation of palm, coconut, rice bran, and rapeseed (canola) oils was studied. Products formed during deep-frying were identified using chemical methods and these results were verified with those derived from FT-IR (Fourier-transform infrared spectroscopy) studies. Mathematically processed spectral data were analyzed in terms of the breaking of double bonds, the decomposition of the carotenoids, and the reduction of the C=O carbonyl group. Clearly visible changes in the position and intensity of some bands were used for explaining the structural changes in the studied oils. These changes prove that during the heating of the oils, decomposition of the plant fat into fatty acids appears, together with the reduction of the number of certain bonds (e.g., C=C, =C-H, and C=O) and cracking of the acylglycerol chains. The iodine values of the heated oils, determined from the FT-IR spectra measurements, show a significant decrease in their degree of unsaturation level. These effects, visible in the FT-IR spectra, confirm the chemical and structural changes derived from the chemical and physicochemical studies of the plant oils. The influence of heating time on the band intensity of proteins was also studied.
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Affiliation(s)
- Lucyna Dymińska
- Department of Bioorganic Chemistry, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland; (L.D.); (W.S.); (A.Z.)
| | | | - Wojciech Sąsiadek
- Department of Bioorganic Chemistry, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland; (L.D.); (W.S.); (A.Z.)
| | - Edyta Kucharska
- Department of Bioorganic Chemistry, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland; (L.D.); (W.S.); (A.Z.)
- Correspondence:
| | - Adam Zając
- Department of Bioorganic Chemistry, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland; (L.D.); (W.S.); (A.Z.)
| | - Jerzy Hanuza
- Institute of Low Temperature and Structure Research, Polish Academy of Sciences, Okólna 2, 50-422 Wrocław, Poland;
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4
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Joshi A, Hegde M, Zanwar A. Flaxseed oil and palm olein blend to improve omega-6: omega-3 ratio. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:498-509. [PMID: 35185171 PMCID: PMC8814207 DOI: 10.1007/s13197-021-05033-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2021] [Accepted: 02/16/2021] [Indexed: 02/03/2023]
Abstract
The objective of the study was to develop the oil blend with improved omega-6 to omega-3 fatty acid ratio (ω-6:ω-3) with good oxidative and thermal stability. Flaxseed oil and palm olein were selected for the blending. Flaxseed oil is rich in anti-inflammatory omega-3 fatty acid (ω-3 FA) but is oxidatively very unstable. Palm olein has low omega-6 fatty acid content and high thermal and oxidative stability. Blends containing various percent (v/v) of flaxseed oil and palm olein were prepared. Oxidative and thermal stability was determined by analyzing peroxide value, acid value, smoke point, % free fatty acids, para-Anisidine and TOTOX values. Nutritive quality was confirmed by determining fatty acid composition. Nine month storage stability of the blend containing highest flaxseed oil percentage was assessed in terms of peroxide and acid value and fatty acid composition. The biological effects were studied in THP-1 cell line as the effect on cell survival, FA uptake and inflammatory markers. The data indicates that, blending improved ω-6:ω-3 ratio. Oxidative and thermal stability study, and nine month storage stability study suggested that palm olein imparted stability to the blend. Fatty acid profiles of the cells treated with these blends showed uptake of Alpha Linolenic Acid (ω-3 FA). These blends lowered inflammatory TNFα level without affecting cell survival. Thus, blending of flaxseed oil with palm olein may result in better health benefits owing to their improved nutritional and stability properties.
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Affiliation(s)
- Asavari Joshi
- grid.411681.b0000 0004 0503 0903Centre for Innovation in Nutrition Health Disease, Interactive Research School for Health Affairs, Bharati Vidyapeeth (Deemed to be University), Pune, 411 043 India
| | - Mahabaleshwar Hegde
- grid.411681.b0000 0004 0503 0903Centre for Innovation in Nutrition Health Disease, Interactive Research School for Health Affairs, Bharati Vidyapeeth (Deemed to be University), Pune, 411 043 India
| | - Anand Zanwar
- grid.411681.b0000 0004 0503 0903Centre for Innovation in Nutrition Health Disease, Interactive Research School for Health Affairs, Bharati Vidyapeeth (Deemed to be University), Pune, 411 043 India
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5
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He J, Evans G, Byer G, Taylor G, Clarkson P, Yell V. Improving oil stability in deep‐fried snack production: A case study. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jibin He
- School of Health and Life Sciences Teesside University Middlesbrough UK
- National Horizons CentreTeesside University Darlington UK
| | - Garry Evans
- School of Health and Life Sciences Teesside University Middlesbrough UK
| | | | - Gillian Taylor
- School of Health and Life Sciences Teesside University Middlesbrough UK
- National Horizons CentreTeesside University Darlington UK
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6
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Li X, Cheng X, Wu G, Huang J, Zhang H, Jin Q, Wang X. Individual and combined effects of frying load and deteriorated polar compounds on the foaming of edible oil. Food Res Int 2020; 134:109206. [DOI: 10.1016/j.foodres.2020.109206] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 03/26/2020] [Accepted: 03/27/2020] [Indexed: 12/01/2022]
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7
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Shin JA, Kim YM, Duan B, Lee KT. Evaluation of Oxidation Parameters of Caffeic Acid Phenethyl Ester Comparing with Caffeic Acid, Ascorbyl Palmitate, and α-Tocopherol on the Thermal Oxidation Model. J Oleo Sci 2020; 69:93-103. [PMID: 32023581 DOI: 10.5650/jos.ess19152] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this study, the antioxidative capacity of caffeic acid (CA), ascorbyl palmitate (AP), α-tocopherol (α-TO), and caffeic acid phenethyl ester (CAPE) was evaluated under the thermal oxidation model, in which 200 ppm of each compound was added to soybean oil, followed by thermal oxidation at 180°C for 32 h. Change of viscosity, acid value (AV), conjugated dienoic acid value (CDAV), p-anisidine value (p-AV), total polar materials (TPM), and the ratio of C18:2 to C16:0 (LA/PA) were evaluated during the reaction. All antioxidants showed significantly lower viscosity, TPM, and p-AV, and higher LA/PA, than the control (without antioxidant, CON), indicating that thermal oxidation was delayed. Among them, CAPE showed significantly lower viscosity, TPM, and p-AV, and higher LA/PA, than the other antioxidants (p < 0.05). In the correlation between the oxidation parameters measured from CON and CAPE, the correlation coefficient between p-AV and viscosity was rather low at r = 0.7603 (in CON) and r = 0.7338 (in CAPE), respectively.
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Affiliation(s)
- Jung-Ah Shin
- Department of Food Science and Technology, Chungnam National University.,Department of Food Processing and Distribution, Gangneung-Wonju National University
| | - Young Min Kim
- Department of Food Science and Technology, Chungnam National University
| | - Beibei Duan
- Department of Food Science and Technology, Chungnam National University
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University
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8
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Yang Q, Kan L, Wu Y, Liu Y, Ouyang J. Influence of nutritional components on the texture characteristics and sensory properties of cooked chestnut kernel. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14112] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qinxue Yang
- Department of Food Science and Engineering, College of Biological Sciences and Technology Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University Beijing China
| | - Lina Kan
- Department of Food Science and Engineering, College of Biological Sciences and Technology Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University Beijing China
| | - Yanwen Wu
- Beijing Center for Physical and Chemical Analysis Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology Beijing China
| | - Yongguo Liu
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University Beijing China
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9
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Li D, Na X, Zhou W, Wang C, Li Y, Zhu BW, Tan M. Adverse effects of fluorescent carbon dots from canned yellow croaker on cellular respiration and glycolysis. Food Funct 2019; 10:1123-1131. [DOI: 10.1039/c8fo02602e] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Adverse effects on cellular respiration and glycolysis were investigated for the fluorescent carbon dots from canned yellow croaker.
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Affiliation(s)
- Dongmei Li
- School of Food Science and Technology Polytechnic University
- Dalian 116034
- People's Republic of China
- National Engineering Research Center of Seafood
- Dalian 116034
| | - Xiaokang Na
- School of Food Science and Technology Polytechnic University
- Dalian 116034
- People's Republic of China
- National Engineering Research Center of Seafood
- Dalian 116034
| | - Wanru Zhou
- School of Food Science and Technology Polytechnic University
- Dalian 116034
- People's Republic of China
- National Engineering Research Center of Seafood
- Dalian 116034
| | - Congcong Wang
- School of Food Science and Technology Polytechnic University
- Dalian 116034
- People's Republic of China
- National Engineering Research Center of Seafood
- Dalian 116034
| | - Yuliang Li
- School of Food Science and Technology Polytechnic University
- Dalian 116034
- People's Republic of China
- National Engineering Research Center of Seafood
- Dalian 116034
| | - Bei-Wei Zhu
- School of Food Science and Technology Polytechnic University
- Dalian 116034
- People's Republic of China
- National Engineering Research Center of Seafood
- Dalian 116034
| | - Mingqian Tan
- School of Food Science and Technology Polytechnic University
- Dalian 116034
- People's Republic of China
- National Engineering Research Center of Seafood
- Dalian 116034
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10
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Ben Hammouda I, Márquez-Ruiz G, Holgado F, Freitas F, Da Silva MDRG, Bouaziz M. Comparative study of polymers and total polar compounds as indicators of refined oil degradation during frying. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3202-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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11
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Nayak PK, Dash U, Rayaguru K, Radha krishnan K. Influence of elephant apple powder as an adsorbent in the regeneration of fried soybean oil: Process optimization studies. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12637] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Prakash Kumar Nayak
- Department of Food Engineering and Technology; CIT, Kokrajhar; Assam 783370 India
| | - Uma Dash
- Department of Chemistry; Rajendra College (Autonomous); Balangir Odisha 76801 India
| | - Kalpana Rayaguru
- Department of Agricultural Processing and Food Engineering; CAET, OUAT; Bhubaneswar Odisha 751001 India
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12
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Das A, Shivakumar S, Bhattacharya S, Shakya S, Swathi SS. Purification and characterization of a surfactant-compatible lipase from Aspergillus tamarii JGIF06 exhibiting energy-efficient removal of oil stains from polycotton fabric. 3 Biotech 2016; 6:131. [PMID: 28330188 PMCID: PMC4909032 DOI: 10.1007/s13205-016-0449-z] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2016] [Accepted: 05/31/2016] [Indexed: 11/24/2022] Open
Abstract
An extracellular lipase with 23,666.66 U/ml/min activity was produced by Aspergillus tamarii JGIF06 under submerged fermentation in mineral salt medium containing coconut oil (2.5 % v/v), tryptone (2 % w/v) and ammonium chloride (2 % w/v), with initial pH of 5 ± 0.2, incubated at 25 °C for 7 days on a rotary shaker at 120 rpm. A 7.9-fold increase in lipase-specific activity was recorded after purification by DEAE Sepharose ion exchange and Sephadex G200 column chromatography. The apparent molecular mass of this enzyme was revealed as 50 kDa by sodium dodecyl sulphate polyacrylamide gel electrophoresis. The optimal lipase activity was recorded at pH 4 and 37 °C. The enzyme revealed broad specificity towards different vegetable oils. The Km and Vmax of the lipase on olive oil was found to be 330.4 mg and 53,690 U/ml/min, respectively. The lipase activity was stable in the presence of surfactants such as cetrimonium bromide, sodium dodecyl sulphate and Tween 80, and metal ions and reagents such as Ca2+, Ba2+ and 2-mercaptoethanol. However, the activity was greatly reduced in the presence of organic solvents such as chloroform. The stain removal potential of the crude lipase was determined on polycotton fabric pieces stained with peanut oil. Lipase added to cold water alone significantly enhanced the removal of stain by 152 %. The addition of lipase also improved the stain removal efficiency of a commercially available detergent in the presence of either cold (25 ± 2 °C) or hot (65 ± 2 °C) water. The current findings suggest the potentiality of this enzyme for energy-efficient biocatalytic application.
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Affiliation(s)
- Arijit Das
- Department of Microbiology, Center for Post Graduate Studies, Jain University, 18/3, 9th Main, Jayanagar, 3rd Block, Bangalore, 560011, Karnataka, India.
| | - Srividya Shivakumar
- Department of Microbiology, Center for Post Graduate Studies, Jain University, 18/3, 9th Main, Jayanagar, 3rd Block, Bangalore, 560011, Karnataka, India
| | - Sourav Bhattacharya
- Department of Microbiology, Center for Post Graduate Studies, Jain University, 18/3, 9th Main, Jayanagar, 3rd Block, Bangalore, 560011, Karnataka, India
| | - Sujina Shakya
- Department of Microbiology, Center for Post Graduate Studies, Jain University, 18/3, 9th Main, Jayanagar, 3rd Block, Bangalore, 560011, Karnataka, India
| | - S S Swathi
- Department of Microbiology, Center for Post Graduate Studies, Jain University, 18/3, 9th Main, Jayanagar, 3rd Block, Bangalore, 560011, Karnataka, India
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13
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Meullemiestre A, Breil C, Abert-Vian M, Chemat F. Microwave, ultrasound, thermal treatments, and bead milling as intensification techniques for extraction of lipids from oleaginous Yarrowia lipolytica yeast for a biojetfuel application. BIORESOURCE TECHNOLOGY 2016; 211:190-199. [PMID: 27017129 DOI: 10.1016/j.biortech.2016.03.040] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 03/06/2016] [Accepted: 03/07/2016] [Indexed: 06/05/2023]
Abstract
In the present work, two different ways of lipids extraction from Yarrowia lipolytica yeast were investigated in order to maximize the extraction yield. Firstly, various modern techniques of extraction including ultrasound, microwave, and bead milling were tested to intensify the efficiency of lipid recovery. Secondly, several pretreatments such as freezing/defrosting, cold drying, bead milling, and microwave prior two washing of mixture solvent of chloroform:methanol (1:2, v/v) were study to evaluate the impact on lipid recovery. All these treatments were compared to conventional maceration, in terms of lipids extraction yield and lipid composition analysis. The main result of this study is the large difference of lipid recovery among treatments and the alteration of lipids profile after microwave and ultrasound techniques.
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Affiliation(s)
- Alice Meullemiestre
- Université d'Avignon et des Pays du Vaucluse, INRA, UMR 408, GREEN Extraction Team, F-84000 Avignon, France
| | - Cassandra Breil
- Université d'Avignon et des Pays du Vaucluse, INRA, UMR 408, GREEN Extraction Team, F-84000 Avignon, France
| | - Maryline Abert-Vian
- Université d'Avignon et des Pays du Vaucluse, INRA, UMR 408, GREEN Extraction Team, F-84000 Avignon, France.
| | - Farid Chemat
- Université d'Avignon et des Pays du Vaucluse, INRA, UMR 408, GREEN Extraction Team, F-84000 Avignon, France
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14
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Li Q, Shi X, Zhao Q, Cui Y, Ouyang J, Xu F. Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume). Food Chem 2016; 201:80-6. [DOI: 10.1016/j.foodchem.2016.01.068] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2015] [Revised: 12/17/2015] [Accepted: 01/18/2016] [Indexed: 10/22/2022]
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15
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Hosseini H, Ghorbani M, Meshginfar N, Mahoonak AS. A Review on Frying: Procedure, Fat, Deterioration Progress and Health Hazards. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2791-z] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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16
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Al-Hadi AM, Periasamy VS, Athinarayanan J, Alshatwi AA. The presence of carbon nanostructures in bakery products induces metabolic stress in human mesenchymal stem cells through CYP1A and p53 gene expression. ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY 2016; 41:103-112. [PMID: 26669907 DOI: 10.1016/j.etap.2015.11.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2015] [Revised: 10/18/2015] [Accepted: 11/19/2015] [Indexed: 06/05/2023]
Abstract
Ingredients commonly present in processed foods are excellent substrates for chemical reactions during modern thermal cooking or processing, which could possibly result in deteriorative carbonization changes mediated by a variety of thermal reactions. Spontaneous self-assembling complexation or polymerization of partially combusted lipids, proteins, and other food macromolecules with synthetic food additives during high temperature food processing or baking (200-250 °C) would result in the formation of carbon nanostructures (CNs). These unknown nanostructures may produce adverse physiological effects or potential health risks. The present work aimed to identify and characterize the nanostructures from the crusts of bread. Furthermore, a toxicological risk assessment of these nanostructures was conducted using human mesenchymal stem cells (hMSCs) as a model for cellular uptake and metabolic oxidative stress, with special reference to induced adipogenesis. CNs isolated from bread crusts were characterized using transmission electron microscopy. The in vitro risk assessment of the CNs was carried out in hMSCs using an MTT assay, cell morphological assessment, a reactive oxygen species assay, a mitochondrial trans-membrane potential assay, cell cycle progression assessment and gene expression analysis. Our results revealed that bread crusts contain CNs, which may form during the bread-making process. The in vitro results indicate that carbon nanostructures have moderately toxic effects in the hMSCs at a high dose (400 μg/mL). The mitochondrial trans-membrane potentials and intracellular ROS levels of the hMSCs were altered at this dose. The levels of the mRNA transcripts of metabolic stress-responsive genes such as CAT, GSR, GSTA4, CYP1A and p53 were significantly altered in response to CNs.
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Affiliation(s)
- Ahmed M Al-Hadi
- Nanobiotechnology and Molecular Biology Research Lab, Department of Food Science and Nutrition, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia
| | - Vaiyapuri Subbarayan Periasamy
- Nanobiotechnology and Molecular Biology Research Lab, Department of Food Science and Nutrition, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia
| | - Jegan Athinarayanan
- Nanobiotechnology and Molecular Biology Research Lab, Department of Food Science and Nutrition, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia
| | - Ali A Alshatwi
- Nanobiotechnology and Molecular Biology Research Lab, Department of Food Science and Nutrition, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia.
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17
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Involvement of inflammation and adverse vascular remodelling in the blood pressure raising effect of repeatedly heated palm oil in rats. Int J Vasc Med 2012; 2012:404025. [PMID: 22778962 PMCID: PMC3388444 DOI: 10.1155/2012/404025] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2012] [Accepted: 04/12/2012] [Indexed: 11/18/2022] Open
Abstract
Oil thermoxidation during deep frying generates harmful oxidative free radicals that induce inflammation and increase the risk of hypertension. This study aimed to investigate the effect of repeatedly heated palm oil on blood pressure, aortic morphometry, and vascular cell adhesion molecule-1 (VCAM-1) expression in rats. Male Sprague-Dawley rats were divided into five groups: control, fresh palm oil (FPO), one-time-heated palm oil (1HPO), five-time-heated palm oil (5HPO), or ten-time-heated palm oil (10HPO). Feeding duration was six months. Blood pressure was measured at baseline and monthly using tail-cuff method. After six months, the rats were sacrificed and the aortic arches were dissected for morphometric and immunohistochemical analyses. FPO group showed significantly lower blood pressure than all other groups. Blood pressure was increased significantly in 5HPO and 10HPO groups. The aortae of 5HPO and 10HPO groups showed significantly increased thickness and area of intima-media, circumferential wall tension, and VCAM-1 than other groups. Elastic lamellae were disorganised and fragmented in 5HPO- and 10HPO-treated rats. VCAM-1 expression showed a significant positive correlation with blood pressure. In conclusion, prolonged consumption of repeatedly heated palm oil causes blood pressure elevation, adverse remodelling, and increased VCAM-1, which suggests a possible involvement of inflammation.
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