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Cais-Sokolińska D, Walkowiak-Tomczak D, Rudzińska M. Photosensitized oxidation of cholesterol and altered oxysterol levels in sour cream: Effects of addition of cucumber pickles. J Dairy Sci 2022; 105:4760-4771. [PMID: 35450712 DOI: 10.3168/jds.2022-21856] [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: 01/22/2022] [Accepted: 02/23/2022] [Indexed: 12/13/2022]
Abstract
The aim of this research was to examine whether sour cream (18% fat) is an exogenous source of oxysterols and whether it is possible to improve its antioxidative properties and to modulate cholesterol transformation by adding cucumber. To determine whether cucumber modifies the properties of sour cream, fresh cucumber or cucumber pickle (pH 3.3; 1.5% lactic acid) was added in an amount of 20%. The sour cream samples were then stored under light (450 lx, 590 cd, 120 lm) for 3 wk. After storage, the addition of the cucumber pickle increased total mesophilic aerobic bacteria from 7.5 to 9.3 log cfu/g and increased the l-lactic acid content from 6.1 to 9.7 g/L. The total conjugated linoleic acid content in sour cream with cucumber pickle also increased to 4.5 mg/g fat after storage, whereas the cholesterol content decreased to 3.44 g/kg fat. Importantly, with the addition of cucumber pickle, the total content of cholesterol oxidization products (COP) did not change after storage (1.7 mg/kg fat). By contrast, the total COP content in the control sour cream sample increased from 1.7 to 7.3 mg/kg fat over 3 wk of storage. The dominant COP before and after storage was 7β-hydroxycholesterol. Thus, despite exposure to light, adding cucumber pickle to sour cream modulates cholesterol transformation and effectively inhibits the formation of oxysterols.
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Affiliation(s)
- D Cais-Sokolińska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - D Walkowiak-Tomczak
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
| | - M Rudzińska
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
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Calderón-Oliver M, López-Hernández LH. Food Vegetable and Fruit Waste Used in Meat Products. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1740732] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | - Luis Humberto López-Hernández
- Laboratorio de Carnes, Centro Nacional de Investigación Disciplinaria en Fisiología y Mejoramiento Animal, INIFAP, Querétaro, México
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3
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Risk assessment of chemical substances of safety concern generated in processed meats. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.07.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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4
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Kaczyński ŁK, Cais-Sokolińska D, Rudzińska M. Cholesterol oxidation products in kefir from goats’ milk during storage. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.05.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Figueroa Macca M, Lozada Castro JJ. Desarrollo de un método analítico de preparación de muestras de alimentos para determinar óxidos de colesterol (COP) mediante cromatografía. REVISTA COLOMBIANA DE QUÍMICA 2018. [DOI: 10.15446/rev.colomb.quim.v47n3.72437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Las transformaciones surgidas durante los procesos de limpieza de los alimentos grasos para determinar productos de oxidación de colesterol (COP) limitan los resultados reales en un estudio. Por tanto, el objetivo de este estudio fue comparar los COP obtenidos por distintos métodos de extracción: fase sólida (SPE) y cromatografía líquida en fase normal y reversa, comparando sus perfiles de elución. Adicionalmente, se tuvo como objetivo optimizar los procesos de limpieza para reducir las transformaciones de COP. Se usaron muestras de lomo de cerdo crudo, jamón serrano y salmón ahumado. Las transformaciones de COP se determinaron por SPE y GC–FID y se optimizaron los métodos de limpieza con la técnica SPE. Los cartuchos apolares no mostraron transformación de COP durante el tratamiento de muestras y los cambios de pH generaron transformaciones del triol a 6 ceto epóxido. Debido a que la limpieza del cartucho suele ser deficiente y genera coelución de compuestos indeseables (ácidos grasos) implicados en la transformación de epóxidos α y β en triol, estas transformaciones se evitaron con la técnica SPE, uso de cartuchos C18, con ajuste del volumen de elución de MeOH y ajustes del pH. La reducción de los pasos de la limpieza de muestras optimizó el proceso en un 73%.
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O'sullivan AJ, O'callaghan YC, O'brien NM. Differential Effects of Mixtures of Cholesterol Oxidation Products on Bovine Aortic Endothelial Cells and Human Monocytic U937 Cells. Int J Toxicol 2016; 24:173-9. [PMID: 16040570 DOI: 10.1080/10915810590952951] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Cholesterol oxidation products or oxysterols are of interest due to their hypothesized role in the development of atherosclerosis. The objective of the present study was to assess the cytotoxic effects of mixtures of oxysterols: 25-hydroxycholesterol (25-OHC), 7 β-hydroxycholesterol (7 β-OHC), and cholesterol-5 β,6 β-epoxide ( β-epox) on two cell types associated with the atherosclerotic process, bovine aortic endothelial (BAE) cells and human monocytic U937 cells. Cells were exposed to 25-OHC, 7 β-OHC, or β-epox, or equimolar mixtures (30 μM) of 25-OHC and 7 β-OHC, 25-OHC and β-epox, or 7 β-OHC and β-epox for 48 h. Cell viability was assessed using the fluorescein diacetate/ethidium bromide (FDA/ EtBr) assay and nuclear morphology following staining with Hoechst 33342. 25-OHC was the least toxic of the oxysterols and did not induce apoptosis in either cell line. Both 7 β-OHC and β-epox treatments were cytotoxic and induced apoptosis in the cells. Cotreatment with 25-OHC did not alter the toxicity of 7 β-OHC and β-epox in U937 cells but did decrease the percentage apoptotic cell death. In contrast, in the BAE cells cotreatment with 25-OHC had a slight protective effect on 7 β-OHC and β-epox–induced toxicities and a marked decrease in apoptotic cell death. The 7 β-OHC and β-epox mixture induced a significant increase in apoptotic cell death in U937 cells but decreased this mode of cell death in the BAE cells. The effects of oxysterols on glutathione levels also differed between the cells with changes noted in U937 and not in BAE cells. Results demonstrate interactive effects when oxysterols are studied as mixtures rather than single compounds in vitro.
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Affiliation(s)
- Aaron J O'sullivan
- Department of Food and Nutritional Sciences, University College Cork, Ireland
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Lozada-Castro JJ, Santos-Delgado MJ, Polo-Díez LM. Determination of free cholesterol oxide products in food samples by gas chromatography and accelerated solvent extraction: influence of electron-beam irradiation on cholesterol oxide formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4215-4223. [PMID: 26777543 DOI: 10.1002/jsfa.7625] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2015] [Revised: 11/30/2015] [Accepted: 01/06/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND The aim of this study was to develop an efficient method for cholesterol oxide product (COP) determination in irradiated and non-irradiated ready-to-eat foods with high water content by gas chromatography-flame ionisation detector after accelerated solvent extraction (ASE), and derivatisation with a silylating reagent. RESULTS The ASE solvent was an 85:15 v/v petroleum ether/chloroform mixture at 40 °C and 1500 psi followed by solid phase extraction. The ASE method was compared with the established lixiviation method, proving an advantageous alternative which reduces analysis time by a factor of 15 and solvent volume by 50%, and minimises the use of chlorinated solvents. COP derivative structures were identified by gas chromatography coupled with mass spectrometry. Analytical characteristics were determined from standards and recoveries were 63-95%, establishing the validity of the method. CONCLUSION The results obtained and their analysis by chemometric techniques established COP formation in food samples after e-beam irradiation. Increase in COP concentration depended on both irradiation doses and food composition, mainly water and fat content, although linear correlations among variables were not found. © 2016 Society of Chemical Industry.
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Affiliation(s)
| | - María Jesús Santos-Delgado
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, 28040, Madrid, Spain
| | - Luis María Polo-Díez
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, 28040, Madrid, Spain
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Dantas NM, Sampaio GR, Ferreira FS, Labre TDS, Torres EAFDS, Saldanha T. Cholesterol Oxidation in Fish and Fish Products. J Food Sci 2015; 80:R2627-39. [PMID: 26555783 DOI: 10.1111/1750-3841.13124] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2015] [Accepted: 09/30/2015] [Indexed: 12/16/2022]
Abstract
Fish and fish products are important from a nutritional point of view due to the presence of high biological value proteins and the high content of polyunsaturated fatty acids, especially those of the n-3 series, and above all eicosapentaenoic acid and docosahexaenoic acid. However, these important food products also contain significant amounts of cholesterol. Although cholesterol participates in essential functions in the human body, it is unstable, especially in the presence of light, oxygen, radiation, and high temperatures that can cause the formation of cholesterol oxidation products or cholesterol oxides, which are prejudicial to human health. Fish processing involves high and low temperatures, as well as other methods for microbiological control, which increases shelf life and consequently added value; however, such processes favor the formation of cholesterol oxidation products. This review brings together data on the formation of cholesterol oxides during the preparation and processing of fish into food products which are recognized and recommended for their nutritional properties.
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Affiliation(s)
- Natalie Marinho Dantas
- Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil
| | - Geni Rodrigues Sampaio
- Dept. of Nutrition, School of Public Health, Univ. of São Paulo (USP), Brazil - Av. Dr. Arnaldo, 715, São Paulo, SP, CEP, 01246-904, Brazil
| | - Fernanda Silva Ferreira
- Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil
| | - Tatiana da Silva Labre
- Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil
| | | | - Tatiana Saldanha
- Dept. of Food Technology, Rural Federal Univ. of Rio de Janeiro (UFRRJ), Brazil - Rodovia BR 465, km 7, Seropédica, RJ, CEP, 23890-000, Brazil
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9
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Wang Y, Jiang H, Huang H, Xie Y, Zhao Y, You X, Tang L, Wang Y, Yin W, Qiu P, Yan G, Hu H. Determination of neuroprotective oxysterols in Calculus bovis
, human gallstones, and traditional Chinese medicine preparations by liquid chromatography with mass spectrometry. J Sep Sci 2015; 38:796-803. [DOI: 10.1002/jssc.201400850] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2014] [Revised: 12/05/2014] [Accepted: 12/10/2014] [Indexed: 01/15/2023]
Affiliation(s)
- Yalong Wang
- Lab of Pharmaceutics; School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou China
| | - Han Jiang
- Lab of Pharmaceutics; School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou China
| | - Huizhi Huang
- Lab of Pharmaceutics; School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou China
| | - Yanqi Xie
- Lab of Pharmaceutics; School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou China
| | - Yunshi Zhao
- Lab of Pharmaceutics; School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou China
| | - Xiuhua You
- Lab of Pharmaceutics; School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou China
| | - Lipeng Tang
- Department of Pharmacology; Zhongshan School of Medicine; Sun Yat-sen University; Guangzhou China
| | - Youqiong Wang
- Department of Pharmacology; Zhongshan School of Medicine; Sun Yat-sen University; Guangzhou China
| | - Wei Yin
- Department of Pharmacology; Zhongshan School of Medicine; Sun Yat-sen University; Guangzhou China
| | - Pengxin Qiu
- Department of Pharmacology; Zhongshan School of Medicine; Sun Yat-sen University; Guangzhou China
| | - Guangmei Yan
- Department of Pharmacology; Zhongshan School of Medicine; Sun Yat-sen University; Guangzhou China
| | - Haiyan Hu
- Lab of Pharmaceutics; School of Pharmaceutical Sciences; Sun Yat-sen University; Guangzhou China
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Lee JJ, Myung SW. Simultaneous Analysis of Cholesterol Oxidation Products (COPs) in Powdered Milk Using HPLC/UV-Vis. B KOREAN CHEM SOC 2013. [DOI: 10.5012/bkcs.2013.34.9.2787] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Davoodi H, Esmaeili S, Mortazavian A. Effects of Milk and Milk Products Consumption on Cancer: A Review. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12011] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- H. Davoodi
- Dept. of Clinical Nutrition and Dietology; National Nutrition and Food Technology Research Inst.; Faculty of Nutrition Sciences; Food Science and Technology; Shahid Beheshti Univ. of Medical Sciences; P.O. Box 19395-4741; Tehran; Iran
| | - S. Esmaeili
- Young Researchers Club; Varamin-Pishva Branch; Islamic Azad Univ.; Varamin; Iran
| | - A.M. Mortazavian
- Dept. of Food Science and Technology; National Nutrition and Food Technology Research Inst.; Faculty of Nutrition Sciences; Food Science and Technology; Shahid Beheshti Univ. of Medical Sciences; P.O. Box 19395-4741 Tehran; Iran
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12
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Cholesterol photosensitized oxidation in food and biological systems. Biochimie 2013; 95:473-81. [DOI: 10.1016/j.biochi.2012.07.012] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2012] [Accepted: 07/10/2012] [Indexed: 01/24/2023]
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13
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Boselli E, Cardenia V, Rodriguez-Estrada MT. Cholesterol photosensitized oxidation in muscle foods. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100352] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Effect of electron-beam irradiation on cholesterol oxide formation in different ready-to-eat foods. INNOV FOOD SCI EMERG 2011. [DOI: 10.1016/j.ifset.2011.07.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Current and new insights on phytosterol oxides in plant sterol-enriched food. Chem Phys Lipids 2011; 164:607-24. [PMID: 21699886 DOI: 10.1016/j.chemphyslip.2011.06.005] [Citation(s) in RCA: 147] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2011] [Revised: 06/05/2011] [Accepted: 06/06/2011] [Indexed: 02/07/2023]
Abstract
Over the past 15 years, plant sterol-enriched foods have faced a great increase in the market, due to the asserted cholesterol-lowering effect of plant sterols. However, owing to their chemical structures, plant sterols can oxidize and produce a wide variety of oxidation products with controversial biological effects. Although oxyphytosterols can derive from dietary sources and endogenous formation, their single contribution should be better defined. The following review provides an overall and critical picture on the current knowledge and future perspectives of plant sterols-enriched food, particularly focused on occurrence of plant sterol oxidation products and their biological effects. The final objective of this overview is to evince the different aspects of plant sterols-enriched food that require further research, for a better understanding of the influence of plant sterols and their oxides on consumers' health.
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7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlic. Meat Sci 2010; 86:976-84. [DOI: 10.1016/j.meatsci.2010.08.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2009] [Revised: 08/04/2010] [Accepted: 08/09/2010] [Indexed: 12/21/2022]
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17
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Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on physicochemical and microbiological parameters and mite growth. Meat Sci 2010; 84:400-8. [DOI: 10.1016/j.meatsci.2009.09.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2009] [Revised: 07/28/2009] [Accepted: 09/16/2009] [Indexed: 11/21/2022]
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18
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Koschutnig K, Kemmo S, Lampi AM, Piironen V, Fritz-Ton C, Wagner KH. Separation and isolation of β-sitosterol oxides and their non-mutagenic potential in the Salmonella microsome assay. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.04.062] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Artifact generation and monitoring in analysis of cholesterol oxide products. Anal Biochem 2009; 388:1-14. [DOI: 10.1016/j.ab.2008.12.034] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2008] [Revised: 12/24/2008] [Accepted: 12/26/2008] [Indexed: 11/17/2022]
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20
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Palozza P, Barone E, Mancuso C, Picci N. The protective role of carotenoids against 7-keto-cholesterol formation in solution. Mol Cell Biochem 2007; 309:61-8. [DOI: 10.1007/s11010-007-9643-y] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2007] [Accepted: 10/30/2007] [Indexed: 12/12/2022]
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21
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Al-Ismail K, Herzallah S, Humied M. Effect of processing and storage of Jameed on conjugated linoleic acid content and fat and cholesterol oxidation. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.02.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Ryan L, O'Callaghan YC, O'Brien NM. The role of the mitochondria in apoptosis induced by 7β-hydroxycholesterol and cholesterol-5β,6β-epoxide. Br J Nutr 2007; 94:519-25. [PMID: 16197575 DOI: 10.1079/bjn20051524] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Oxysterols are oxygenated derivatives of cholesterol that may be formed endogenously or absorbed from the diet. Significant amounts of oxysterols have frequently been identified in foods of animal origin, in particular highly processed foods. To date, oxysterols have been shown to possess diverse biological activities; however, recent attention has focused on their potential role in the development of atherosclerosis. Oxysterols have been reported to induce apoptosis in cells of the arterial wall, a primary process in the development of atheroma. The aim of the present study was to identify the role of the mitochondria in the apoptotic pathways induced by the oxysterols 7β-hydroxycholesterol (7β-OH) and cholesterol-5β,6β-epoxide (β-epoxide) in U937 cells. To this end, we investigated the effects of these oxysterols on mitochondrial membrane potential, caspase-8 activity, the mitochondrial permeability transition pore and cytochromecrelease. 7β-OH-induced apoptosis was associated with a loss in mitochondrial membrane potential after 2 h, accompanied by cytochromecrelease from the mitochondria into the cytosol after 16 h. Pre-treatment with a range of inhibitors of the mitochondrial permeability transition pore protected against 7β-OH-induced cell death. In contrast, β-epoxide induced a slight increase in caspase-8 activity but had no effect on mitochondrial membrane potential or cytochromecrelease. The present results confirm that 7β-OH-induced apoptosis occurs via the mitochondrial pathway and highlights differences in the apoptotic pathways induced by 7β-OH and β-epoxide in U937 cells.
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Affiliation(s)
- Lisa Ryan
- Department of Food and Nutritional Sciences, University College Cork, Republic of Ireland
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Hall MC. The effect of oxysterols, individually and as a representative mixture from food, on in vitro cultured bovine ovarian granulosa cells. Mol Cell Biochem 2006; 292:1-11. [PMID: 16983501 DOI: 10.1007/s11010-005-9023-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2004] [Accepted: 10/03/2005] [Indexed: 10/24/2022]
Abstract
The cytotoxicity of five oxysterols identified in cooked fish, 7-ketocholesterol, 7beta-hydroxycholesterol, cholesterol 5alpha,6alpha-epoxide, cholestanetriol and 4-cholesten-3-one, was investigated in primary cultures of bovine ovarian granulosa cells. Cells were exposed to the oxysterols individually and to a mixture of the same oxysterols for 24 h. Cell viability as determined by trypan blue exclusion and mitochondrial integrity (3-[4,5-dimethylthiazol-2yl]-2,5-diphenyltetrazolium bromide (MTT) reduction) was reduced by 0.5 and 2.5 microM 7beta-hydroxycholesterol, cholesterol 5alpha,6alpha-epoxide, cholestanetriol and 4-cholesten-3-one, but not by 0.5 or 2.5 microM 7-ketocholesterol under the same culture conditions. A mixture of 7-ketocholesterol, 7beta-hydroxycholesterol, cholesterol 5alpha,6alpha-epoxide, cholestanetriol and 4-cholesten-3-one 0.5 microM each; 2.5 microM oxysterol in total) did not change cell viability relative to controls. Lipid peroxidation, as determined by thiobarbituric acid reactive substances assay, was unaffected by a 24-hour exposure of granulosa cells to individual oxysterols but was increased slightly by the oxysterol mixture. The specific activities of antioxidant enzymes superoxide dismutase and catalase were increased to different extents (1.17- to 6.43-fold), relative to controls, by the administration of individual oxysterols and the oxysterol mixture. These results indicate that while some individual oxysterols can induce cytotoxic effects and defensive responses in bovine ovarian granulosa cells, administration of the same oxysterols as a mixture does not elicit the same responses. In addition, the oxysterols tested exerted a pro-apoptotic effect on granulosa cells when administered individually at concentrations of 0.5 and 2.5 microM, but not when administered as a 2.5 microM oxysterol mixture. The results suggest that major oxysterols are not universally cytotoxic, they may complete with other oxysterols for receptor sites, and that the simultaneous presence of several different oxysterol species may reduce the adverse effects of individual oxysterols.
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Affiliation(s)
- Michael C Hall
- Department of Chemical and Life Sciences, Institute of Technology, Tralee, County Kerry, Ireland.
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D'Evoli L, Huikko L, Lampi AM, Lucarini M, Lombardi-Boccia G, Nicoli S, Piironen V. Influence of rosemary (Rosmarinus officinalis, L.) on plant sterol oxidation in extra virgin olive oil. Mol Nutr Food Res 2006; 50:818-23. [PMID: 16917809 DOI: 10.1002/mnfr.200500261] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The objective of this study was to investigate the potential role of rosemary compounds in inhibiting the plant sterol oxidation in extra virgin olive oil during heating. The stability of plant sterols was measured by quantification of plant sterol and sterol oxide formation upon 6 h of heating in both the extra virgin olive oil and its respective oil at 10% rosemary concentration (ROE). The total sterol and sitosterol oxide contents were determined by GC-flame ionization detection (GC-FID) and GC-MS techniques, respectively. Heating experiments were carried out at 180 degrees C for 0, 1, 3 and 6 h. The total sterol content in the extra virgin olive oil was 255 mg/100 g and that in the ROE 270 mg/100 g. Sitosterol was the most abundant sterol in both samples (50% of total sterol). The ROE showed a lower content of sitosterol oxides with respect to the extra virgin olive oil during heating: after 6 h of heating only 6.1% of sitosterol oxides were formed, while up to 11.5% of sitosterol oxidized in the extra virgin olive oil. Our findings suggested that rosemary compounds were able to counteract the oxidation of plant sterols in the extra virgin olive oil during heating, preventing formation of potentially harmful compounds to human health.
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Affiliation(s)
- Laura D'Evoli
- Department of Applied Chemistry and Microbiology, Food Chemistry, University of Helsinki, Helsinki, Finland.
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Rozner S, Garti N. The activity and absorption relationship of cholesterol and phytosterols. Colloids Surf A Physicochem Eng Asp 2006. [DOI: 10.1016/j.colsurfa.2005.12.032] [Citation(s) in RCA: 83] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Thurner K, Razzazi-Fazeli E, Wagner KH, Elmadfa I, Luf W. Determination of cholesterol oxidation products in raw and processed beef and pork preparations. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0372-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Saldanha T, Sawaya ACHF, Eberlin MN, Bragagnolo N. HPLC separation and determination of 12 cholesterol oxidation products in fish: comparative study of RI, UV, and APCI-MS detectors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:4107-13. [PMID: 16756333 DOI: 10.1021/jf0532009] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
A simple, fast, and sensitive method for the extraction through direct saponification, separation, quantification, and identification of 12 cholesterol oxidation products (COPs) and cholesterol in a single isocratic, normal-phase, high-performance liquid chromatography (HPLC) was developed. Three detectors were compared for determination of COPs and cholesterol in fish samples: refractive index (RI), ultraviolet (UV), and atmospheric pressure chemical ionization mass spectrometry (APCI-MS). The results did not show significant differences (p > 0.05) between the concentration of the cholesterol oxides and cholesterol obtained with these detectors. The present study demonstrated the presence of 19-hydroxycholesterol, 22"R"-hydroxycholesterol, 22"S"-hydroxycholesterol, 24"S"-hydroxycholesterol, and 25"R"-hydroxycholesterol for the first time in fish samples.
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Affiliation(s)
- Tatiana Saldanha
- Department of Food Science, Faculty of Food Engineering, State University of Campinas, 13083-862 Campinas, Sao Paulo, Brazil
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28
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Baggio S, Bragagnolo N. Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.03.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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29
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Neto RR, Thompson A, Wolff GA. Determination of steryl sulphates in invertebrate tissue by liquid chromatography–tandem mass spectrometry. Anal Bioanal Chem 2005; 383:938-46. [PMID: 16231137 DOI: 10.1007/s00216-005-0122-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2004] [Revised: 09/09/2005] [Accepted: 09/14/2005] [Indexed: 10/25/2022]
Abstract
A method for the identification and quantification of underivatised steryl sulphates in invertebrates by liquid chromatography (LC) coupled with tandem mass spectrometry (MS) involving a single cleanup step has been developed. Negative electrospray ionisation and positive and negative atmospheric-pressure chemical ionisation (APCI) spectra of steryl sulphate showed pseudomolecular ions ([M+H-H2SO4]+ or [M-H]-). Collision-induced dissociation (CID) was efficient only in positive APCI. LC-MS in negative APCI was least susceptible to interference and possible differences in response factors. The detection limits (signal-to-noise ratio of 3) based on cholest-5-enyl-3-sulphate in positive and negative APCI modes are 3.66 and 0.73 pmol microL(-1), respectively. Calibration plots and response factors for cholest-5-enyl-3-sulphate relative to the internal standard, cholecalciferyl-3-sulphate, in both positive and negative polarities, were linear in the concentration range from 1.22 to 16.4 pmol microL(-1) with good coefficients of determination (R2 > 0.98). It is suggested that the structure elucidation of steryl sulphates is best achieved in CID positive APCI mode, whereas their quantification should be carried out using negative APCI.
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Affiliation(s)
- Renato R Neto
- Organic Biogeochemistry Group, Oceanography Laboratories, Department of Earth and Ocean Sciences, University of Liverpool, Liverpool, L69 3GP, UK.
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30
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Conchillo A, Cercaci L, Ansorena D, Rodriguez-Estrada MT, Lercker G, Astiasarán I. Levels of phytosterol oxides in enriched and nonenriched spreads: application of a thin-layer chromatography-gas chromatography methodology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:7844-50. [PMID: 16190640 DOI: 10.1021/jf050539m] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
The content of phytosterol oxidation products (POPs) in enriched and nonenriched commercial spreads was evaluated by thin-layer chromatography-gas chromatography (TLC-GC). Oxides of beta-sitosterol, campesterol, and stigmasterol were produced by thermo-oxidation (7-hydroxy, 7-keto, and epoxy derivatives) and chemical synthesis (triol derivatives), which were then separated and identified by TLC-GC. Their identification was further confirmed by GC-mass spectrometry (GC-MS). The total amounts of phytosterols found were 6.07 and 0.33 g/100 g of sample in phytosterol-enriched and nonenriched spread, respectively, whereas the total POPs contents were 45.60 and 13.31 mg/kg of sample in the enriched and nonenriched products. The main POPs found were the 7-keto derivatives of all phytosterols analyzed; 7-ketositosterol was the most abundant one (14.96 and 5.93 mg/kg of sample in phytosterol-enriched and nonenriched spread). No beta-epoxy and triol derivatives were detected in both types of samples. The enriched spread presented a lower phytosterol oxidation rate (0.07%) than the nonenriched one (0.41%).
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Affiliation(s)
- Ana Conchillo
- Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, University of Navarra, C/Irunlarrea s/n, E-31080 Pamplona, Spain
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31
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32
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Raith K, Brenner C, Farwanah H, Müller G, Eder K, Neubert RHH. A new LC/APCI-MS method for the determination of cholesterol oxidation products in food. J Chromatogr A 2005; 1067:207-11. [PMID: 15844526 DOI: 10.1016/j.chroma.2004.12.053] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Cholesterol oxidation products (COPs) can be formed in the body or in animal foods from cholesterol during food processing. A new method for the extraction and quantification of cholesterol, 7-ketocholesterol, cholestane-3beta-5alpha-6beta-triol, 25-hydroxycholesterol, 5,6alpha-epoxycholesterol, and 7beta-hydroxycholesterol by means of reversed-phase LC/atmospheric pressure chemical ionization mass spectrometry is presented. A baseline separation of all COPs was achieved, allowing a separate quantification also for isobaric compounds. The limits of detection were 15-30 ng/mL, quantification was performed from 100 ng/mL to 10 microg/mL with RSD < 2%. The method was applied successfully to the determination of cholesterol and COPs in processed foods such as pork, beef, chicken, and egg.
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Affiliation(s)
- Klaus Raith
- Institute of Pharmaceutics and Biopharmaceutics, Martin Luther University, Wittenberg, 06120 Halle (S), Germany.
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33
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34
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Huang Z, Kawi S, Chiew Y. Solubility of cholesterol and its esters in supercritical carbon dioxide with and without cosolvents. J Supercrit Fluids 2004. [DOI: 10.1016/s0896-8446(03)00116-5] [Citation(s) in RCA: 75] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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35
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Grandgirard A, Martine L, Joffre C, Juaneda P, Berdeaux O. Gas chromatographic separation and mass spectrometric identification of mixtures of oxyphytosterol and oxycholesterol derivatives. J Chromatogr A 2004; 1040:239-50. [PMID: 15230531 DOI: 10.1016/j.chroma.2004.04.008] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Pure individual phytosterols were prepared using reversed-phase HPLC in order to obtain the oxidized compounds of sitosterol, campesterol, stigmasterol and brassicasterol. 7-Hydroxy-, 7-keto-, 5,6-epoxy-, 4beta-hydroxy-, 4-ene-6-hydroxy-, 6-keto- and 5alpha,6beta-dihydroxyphytosterols were obtained as well as analogous compounds of cholesterol. The gas chromatographic properties as well as the electronic impact mass spectra of these compounds (as trimethylsilyl ether derivatives) were studied. These data were used to identify oxyphytosterols in a spread enriched in phytosterols: the oxyphytosterols represented no more than 68 microg/g of spread (about 0.08% of phytosterols were oxidised).
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Affiliation(s)
- A Grandgirard
- Unité de Nutrition Lipidique, INRA, 17 Rue Sully, B.P. 86510, 21065 Dijon Cedex, France.
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36
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Souidi M, Dubrac S, Parquet M, Volle DH, Lobaccaro JMA, Mathé D, Combes O, Scanff P, Lutton C, Aigueperse J. Les oxystérols : métabolisme, rôles biologiques et pathologies associées. ACTA ACUST UNITED AC 2004; 28:279-93. [PMID: 15094678 DOI: 10.1016/s0399-8320(04)94919-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Maâmar Souidi
- Département de Protection de la santé de l'Homme et de Dosimétrie, Section Autonome de Radiobiologie Appliquée à la Médecine, Institut de Radioprotection et de Sûreté Nucléaire, IRSN, B.P No 17, 92262 Fontenay-aux-roses Cedex
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37
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Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Sci 2004; 66:415-23. [DOI: 10.1016/s0309-1740(03)00129-3] [Citation(s) in RCA: 91] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2002] [Revised: 04/28/2003] [Accepted: 05/20/2003] [Indexed: 11/20/2022]
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38
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Petrón MJ, García-Regueiro JA, Martín L, Muriel E, Antequera T. Identification and quantification of cholesterol and cholesterol oxidation products in different types of Iberian hams. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:5786-5791. [PMID: 12952434 DOI: 10.1021/jf034100a] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Cholesterol and cholesterol oxidation products (COPs) were determined in four different groups of dry-cured Iberian hams, based on the feeding received by pigs and their degree of crossbreeding. After lipid extraction, GC-FID for cholesterol determination and GC-MS to analyze COPs were used. Cholesterol content ranged from 30 to 34 mg/100 g of muscle. Some of the COPs analyzed, such as 7alpha-hydroxycholesterol, 7beta-hydroxycholesterol, and 7-ketocholesterol, were detected in all of the samples. The major cholesterol oxide was 7-ketocholesterol; its concentration ranged from 57 to 71 microg/100 g of muscle. The content of cholesterol and cholesterol oxides in intramuscular lipids of hams was not affected by diet or crossbreeding of Iberian pigs.
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Affiliation(s)
- María J Petrón
- Laboratory of Food Technology, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Carretera de Cáceres s/n, 06071 Badajoz, Spain.
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39
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Side-chain autoxidation of stigmasterol and analysis of a mixture of phytosterol oxidation products by chromatographic and spectroscopic methods. J AM OIL CHEM SOC 2003. [DOI: 10.1007/s11746-003-0771-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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40
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Determination of cholesterol oxides content in milk products by solid phase extraction and gas chromatography-mass spectrometry. J Sep Sci 2003. [DOI: 10.1002/jssc.200301249] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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41
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Conchillo A, Ansorena D, Astiasarán I. Combined effect of cooking (grilling and roasting) and chilling storage (with and without air) on lipid and cholesterol oxidation in chicken breast. J Food Prot 2003; 66:840-6. [PMID: 12747694 DOI: 10.4315/0362-028x-66.5.840] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The oxidation of the lipid fraction and cholesterol in raw and cooked chicken breast samples stored for 0 and 6 days at 4 degrees C under aerobic conditions and in vacuum packaging was studied. The multivariate statistical analysis showed significant effects of both culinary process and storage conditions on the lipid and cholesterol oxidation process, with a significant interaction between the two variables. Aerobic storage increased thiobarbituric acid reactive substances (TBA) from 0.04 to 0.06 ppm for raw samples, from 0.21 to 1.20 ppm for grilled samples, and from 0.24 to 1.62 ppm for roasted samples. During vacuum storage, only roasted samples showed significant increases in TBA. Levels of total cholesterol oxidation products (COP) remained low (2.88 to 4.35 microg/g of lipid) for all raw samples. Cooking increased COP levels to 12.85 and 11.54 microg/ g of lipid for grilled and roasted samples, respectively. Total COP and all individual COP except for cholestanetriol were significantly correlated with TBA and the peroxide index. However, the most extensive effect was attributable to the aerobic storage of cooked samples, which led to COP levels of 92.35 and 88.60 microg/g of lipid in grilled and roasted samples, respectively. Vacuum packaging did not increase COP levels for cooked samples.
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Affiliation(s)
- Ana Conchillo
- Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, 31080 Pamplona, Spain
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42
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Savage GP, Dutta PC, Rodriguez-Estrada MT. Cholesterol oxides: their occurrence and methods to prevent their generation in foods. Asia Pac J Clin Nutr 2002; 11:72-8. [PMID: 11890642 DOI: 10.1046/j.1440-6047.2002.00270.x] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Eight cholesterol oxides are commonly found in foods with high cholesterol content, such as meat, egg yolk and full fat dairy products. Factors known to increase the production of cholesterol oxides in foods are heat, light, radiation, oxygen, moisture, low pH, certain pro-oxidising agents and the storage of food at room temperature. Processes, such as pre-cooking, freeze-drying, dehydration and irradiation, have all been reported to result in increased production of cholesterol oxides in meats. As prepared consumer foods are becoming increasingly popular, the consumption of higher levels of cholesterol oxides in foods is inevitable. An understanding of the mechanisms involved in the generation of cholesterol oxides may assist in their reduction in foods and possibly reduce the impact of these compounds on human health.
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43
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Lampi AM, Juntunen L, Toivo J, Piironen V. Determination of thermo-oxidation products of plant sterols. J Chromatogr B Analyt Technol Biomed Life Sci 2002; 777:83-92. [PMID: 12270202 DOI: 10.1016/s1570-0232(02)00094-6] [Citation(s) in RCA: 87] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Plant sterols are subjected to oxidation when exposed to air and, especially, when heated at high temperatures. We developed a method to study thermo-oxidation of plant sterols. The method consisted of cold saponification, purification of oxides by solid-phase extraction and gas chromatography analysis. To compensate for losses during the procedure, an internal standard was added before saponification. The method showed good recovery of added cholesterol oxides, separation of plant sterol oxides and reproducibility in detecting thermo-oxidation products of stigmasterol and rapeseed oil. Based on this study, the major products are 7-hydroxy, 5,6-epoxy and 7-keto compounds and oxides are formed faster in bulk stigmasterol than in rapeseed oil.
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Affiliation(s)
- Anna-Maija Lampi
- Department of Applied Chemistry and Microbiology, University of Helsinki, Latokartanonkaari 11, PO Box 27, FIN-00014, Helsinki, Finland
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44
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45
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46
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Razzazi-Fazeli E, Kleineisen S, Luf W. Determination of cholesterol oxides in processed food using high-performance liquid chromatography-mass spectrometry with atmospheric pressure chemical ionisation. J Chromatogr A 2000; 896:321-34. [PMID: 11093667 DOI: 10.1016/s0021-9673(00)00719-6] [Citation(s) in RCA: 70] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
The present work describes the development and application of an on-line atmospheric pressure ionisation (APCI) LC-MS interface for the simultaneous determination of seven toxicologically relevant cholesterol oxides (7alpha-hydroxycholesterol, 7beta-hydroxycholesterol, 25-hydroxycholesterol, 7-ketocholesterol, 5,6alpha-, 5,6beta-epoxycholesterol and cholestan-3beta,5alpha,6beta-triol). The HPLC method has been optimised to reach better separation of all tested compounds. The influences of APCI parameters (nebulising temperature, cone voltage, source temperature) on signal intensity and fragmentation pattern were investigated for all tested cholesterol oxides compounds. This is the first report on optimisation and determination of two compounds 7alpha-hydroxycholesterol and 5,6beta-epoxycholesterol in processed food using LC-MS. After extraction with hexane, clean-up was carried out using solid-phase extraction on a silica column. For the chromatographic separation of cholesterol oxides an Aquasil C18 column was used with acetonitrile-methanol (60:40) as mobile phase. For the first time we report the use of such a C18 column with a relatively hydrophilic nature for the separation of cholesterol oxides. APCI-MS detection was then applied in selected ion monitoring and positive ion modes by using the molecular ions and the main fragments. The developed method shows good linearity, high repeatability and good recovery for all tested cholesterol oxides. The method was applied for determination of seven selected cholesterol oxidation products in different foodstuffs such as butter, butteroil, lard and egg powder.
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Affiliation(s)
- E Razzazi-Fazeli
- Institute of Nutrition, University of Veterinary Medicine, Vienna, Austria.
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47
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48
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49
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Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid. Meat Sci 2000; 55:169-75. [DOI: 10.1016/s0309-1740(99)00140-0] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/1999] [Revised: 09/07/1999] [Accepted: 10/10/1999] [Indexed: 11/20/2022]
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50
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Demeyer D, Raemaekers M, Rizzo A, Holck A, De Smedt A, ten Brink B, Hagen B, Montel C, Zanardi E, Murbrekk E, Leroy F, Vandendriessche F, Lorentsen K, Venema K, Sunesen L, Stahnke L, De Vuyst L, Talon R, Chizzolini R, Eerola S. Control of bioflavour and safety in fermented sausages: first results of a European project. Food Res Int 2000. [DOI: 10.1016/s0963-9969(00)00031-4] [Citation(s) in RCA: 111] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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