1
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Medina-Meza IG, Vaidya Y, Barnaba C. FooDOxS: a database of oxidized sterols content in foods. Food Funct 2024; 15:6324-6334. [PMID: 38726678 DOI: 10.1039/d4fo00678j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
Abstract
Dietary oxidized sterols (DOxS) are cholesterol-like molecules known to exert pro-inflammatory, pro-oxidant, and pro-apoptotic effects, among others. We present the FooDOxS database, a comprehensive compilation of DOxS content in over 1680 food items from 120 publications across 25 countries, augmented by data generated by our group. This database reports DOxS content in foods classified under the NOVA and What We Eat in America (WWEIA) systems, allowing a comprehensive and statistically robust summary of DOxS content in foods. Notably, we evaluated the efficacy of using NOVA and WWEIA classifications in capturing DOxS variations across food categories. Our findings provide insights into the strengths and limitations of these classification systems, enhancing their utility for assessing dietary components. This research contributes to the understanding of DOxS in food processing and suggests refinements for classification systems, holding promise for improved food safety and public health assessments.
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Affiliation(s)
- Ilce Gabriela Medina-Meza
- Department of Biosystems and Agricultural Engineering, Michigan State University, 469 Wilson Rd. | Room 302C, East Lansing, MI, USA.
| | - Yashasvi Vaidya
- Department of Biosystems and Agricultural Engineering, Michigan State University, 469 Wilson Rd. | Room 302C, East Lansing, MI, USA.
| | - Carlo Barnaba
- Department of Pharmaceutical Chemistry, University of Kansas, 2030 Becker Dr. | Room 320D, Lawrence, KS, USA.
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2
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Wang C, Gamage PL, Jiang W, Mudalige T. Excipient-related impurities in liposome drug products. Int J Pharm 2024; 657:124164. [PMID: 38688429 DOI: 10.1016/j.ijpharm.2024.124164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2024] [Revised: 04/19/2024] [Accepted: 04/22/2024] [Indexed: 05/02/2024]
Abstract
Liposomes are widely used in the pharmaceutical industry as drug delivery systems to increase the efficacy and reduce the off-target toxicity of active pharmaceutical ingredients (APIs). The liposomes are more complex drug delivery systems than the traditional dosage forms, and phospholipids and cholesterol are the major structural excipients. These two excipients undergo hydrolysis and/or oxidation during liposome preparation and storage, resulting in lipids hydrolyzed products (LHPs) and cholesterol oxidation products (COPs) in the final liposomal formulations. These excipient-related impurities at elevated concentrations may affect liposome stability and exert biological functions. This review focuses on LHPs and COPs, two major categories of excipient-related impurities in the liposomal formulations, and discusses factors affecting their formation, and analytical methods to determine these excipient-related impurities.
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Affiliation(s)
- Changguang Wang
- Arkansas Laboratory, Office of Regulatory Affairs, U.S. Food and Drug Administration, Jefferson, AR, 72079, USA
| | - Prabhath L Gamage
- Arkansas Laboratory, Office of Regulatory Affairs, U.S. Food and Drug Administration, Jefferson, AR, 72079, USA
| | - Wenlei Jiang
- Office of Research and Standards, Office of Generic Drugs, Center for Drug Evaluation and Research, U.S. Food and Drug Administration, Silver Spring, Maryland, 20993, USA.
| | - Thilak Mudalige
- Arkansas Laboratory, Office of Regulatory Affairs, U.S. Food and Drug Administration, Jefferson, AR, 72079, USA.
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3
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Czerwonka M, Gielecińska A, Białek A, Białek M, Bobrowska-Korczak B. Cholesterol and Its Oxidation Derivatives Content in Market Dairy Products. Nutrients 2024; 16:1371. [PMID: 38732617 PMCID: PMC11085727 DOI: 10.3390/nu16091371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 04/27/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
Cholesterol oxidation products (COPs) are contaminants of food of animal origin. Increased levels of these compounds in the human body are associated with an increased risk of many non-communicable diseases. Dairy products are mentioned among the main sources of these compounds in the diet. The objective of this study was to evaluate the contents of cholesterol and its oxidized derivatives in eleven groups of dairy products, willingly consumed in European countries. The levels of COPs were determined by applying the GC-TOF/MS method. In the tested products, cholesterol and its oxidation derivatives, such as 7-ketocholesterol, 7α-hydroxycholesterol, 7β-hydroxycholesterol, 5,6β-epoxycholesterol and 5,6α-epoxycholesterol, were determined. The studied dairy products differed in their contents and profiles of oxysterols. The highest contents of COPs were found in cheese with internal mold (13.8 ± 2.5 mg kg-1) and Cheddar (11.7 ± 3.5 mg kg-1), while the lowest levels were detected in yoghurt (0.94 ± 0.30 mg kg-1) and kefir (0.57 ± 0.11 mg kg-1). 7-ketocholesterol and 5,6β-epoxycholesterol were the dominant oxysterols. The ratio of oxidized derivatives to total cholesterol was on average 1.7%. Our results confirmed that dairy products are an important dietary source of COPs. Their levels should be monitored in dairy products to provide the best health quality.
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Affiliation(s)
- Małgorzata Czerwonka
- School of Health and Medical Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01-043 Warsaw, Poland;
- Department of Toxicology and Food Science, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland (B.B.-K.)
| | - Anna Gielecińska
- Department of Toxicology and Food Science, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland (B.B.-K.)
| | - Agnieszka Białek
- School of Health and Medical Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01-043 Warsaw, Poland;
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Instytucka 3, 05-110 Jabłonna, Poland;
| | - Małgorzata Białek
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Instytucka 3, 05-110 Jabłonna, Poland;
| | - Barbara Bobrowska-Korczak
- Department of Toxicology and Food Science, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland (B.B.-K.)
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4
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Bitounis D, Jacquinet E, Rogers MA, Amiji MM. Strategies to reduce the risks of mRNA drug and vaccine toxicity. Nat Rev Drug Discov 2024; 23:281-300. [PMID: 38263456 DOI: 10.1038/s41573-023-00859-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/30/2023] [Indexed: 01/25/2024]
Abstract
mRNA formulated with lipid nanoparticles is a transformative technology that has enabled the rapid development and administration of billions of coronavirus disease 2019 (COVID-19) vaccine doses worldwide. However, avoiding unacceptable toxicity with mRNA drugs and vaccines presents challenges. Lipid nanoparticle structural components, production methods, route of administration and proteins produced from complexed mRNAs all present toxicity concerns. Here, we discuss these concerns, specifically how cell tropism and tissue distribution of mRNA and lipid nanoparticles can lead to toxicity, and their possible reactogenicity. We focus on adverse events from mRNA applications for protein replacement and gene editing therapies as well as vaccines, tracing common biochemical and cellular pathways. The potential and limitations of existing models and tools used to screen for on-target efficacy and de-risk off-target toxicity, including in vivo and next-generation in vitro models, are also discussed.
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Affiliation(s)
- Dimitrios Bitounis
- Department of Pharmaceutical Sciences, Northeastern University, Boston, MA, USA
- Moderna, Inc., Cambridge, MA, USA
| | | | | | - Mansoor M Amiji
- Departments of Pharmaceutical Sciences and Chemical Engineering, Northeastern University, Boston, MA, USA.
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5
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Serra A, Foggi G, Buccioni A, Amarie RE, Tinagli S, Scicutella F, Casarosa L, Secci G, Mantino A, Mele M, Mannelli F. Dietary supplementation with natural antioxidants: assessment of growth performance and meat quality in broiler chickens. Poult Sci 2024; 103:103421. [PMID: 38244263 PMCID: PMC10831253 DOI: 10.1016/j.psj.2023.103421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 12/20/2023] [Accepted: 12/30/2023] [Indexed: 01/22/2024] Open
Abstract
Exposure to air and light lowers the meat quality of chickens, which is mainly determined by the color alteration and accumulation of detrimental products from lipid oxidation. This study tests the effects of 2 supplements rich in polyphenols, Oxilem (OX) and OxiGem (OG), on broiler Ross 308 performance and meat quality in comparison to a control group (C). A total of 105 one-day-old Ross 308 male chicks were allocated to 21 pens and randomly assigned to 1 of the 3 treatments. The trial lasted 42 d. Individual live weight and feed intake per pen were recorded. Proximate analysis, color, cholesterol content and cholesterol oxidation products (COPs), fatty acids (FAs), volatile aldehydes profile, and secondary oxidation products of meat FAs were determined, with analyses for detecting oxidative alterations conducted on breast burgers preserved for 7 d at 4°C. Birds fed OG grew 7 g/d more than those receiving OX, reaching a higher final weight. After slaughtering, meat from the OX group had a higher yellow index compared to C. After 7 d of air and light exposure, the influence on the color parameters of the OG and OX burgers was significantly less pronounced than that of C. Secondary oxidation products of the FAs of the burgers were not significantly affected by the diet regimens. In addition, OX and OG burgers exhibited lower amounts of volatile aldehydes, triol and COPs. These results confirm the effectiveness of OX and OG supplementation against lipid oxidation at the inclusion level used in this trial.
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Affiliation(s)
- Andrea Serra
- Department of Agricuture, Food and Environment, University of Pisa, 56124 Pisa, Italy; Research Center of Nutraceutical and Food for Health, University of Pisa, 56124 Pisa, Italy.
| | - Giulia Foggi
- Department of Agricuture, Food and Environment, University of Pisa, 56124 Pisa, Italy
| | - Arianna Buccioni
- Department of Agriculture, Food, Environment and Forestry, University of Florence, 50144 Firenze, Italy; Multidisciplinary Centre of Reseacrh on Food Science, Univeristy of Florence, 50134 Florence, Italy
| | - Roxana E Amarie
- Department of Agricuture, Food and Environment, University of Pisa, 56124 Pisa, Italy
| | - Sara Tinagli
- Department of Agricuture, Food and Environment, University of Pisa, 56124 Pisa, Italy
| | - Federica Scicutella
- Department of Agriculture, Food, Environment and Forestry, University of Florence, 50144 Firenze, Italy; Multidisciplinary Centre of Reseacrh on Food Science, Univeristy of Florence, 50134 Florence, Italy
| | - Laura Casarosa
- Department of Agricuture, Food and Environment, University of Pisa, 56124 Pisa, Italy
| | - Giulia Secci
- Department of Agriculture, Food, Environment and Forestry, University of Florence, 50144 Firenze, Italy; Multidisciplinary Centre of Reseacrh on Food Science, Univeristy of Florence, 50134 Florence, Italy
| | - Alberto Mantino
- Department of Agricuture, Food and Environment, University of Pisa, 56124 Pisa, Italy; Research Center of Nutraceutical and Food for Health, University of Pisa, 56124 Pisa, Italy
| | - Marcello Mele
- Department of Agricuture, Food and Environment, University of Pisa, 56124 Pisa, Italy; Research Center of Nutraceutical and Food for Health, University of Pisa, 56124 Pisa, Italy
| | - Federica Mannelli
- Department of Agriculture, Food, Environment and Forestry, University of Florence, 50144 Firenze, Italy; Multidisciplinary Centre of Reseacrh on Food Science, Univeristy of Florence, 50134 Florence, Italy
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6
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Czerwonka M, Białek A, Bobrowska-Korczak B. A Novel Method for the Determination of Squalene, Cholesterol and Their Oxidation Products in Food of Animal Origin by GC-TOF/MS. Int J Mol Sci 2024; 25:2807. [PMID: 38474053 DOI: 10.3390/ijms25052807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
Cholesterol present in food of animal origin is a precursor of oxysterols (COPs), whose high intake through diet can be associated with health implications. Evaluation of the content of these contaminants in food is associated with many analytical problems. This work presents a GC-TOF/MS method for the simultaneous determination of squalene, cholesterol and seven COPs (7-ketocholesterol, 7α-hydroxycholesterol, 7β-hydroxycholesterol, 25-hydroxycholesterol, 5,6α-epoxycholesterol, 5,6β-epoxycholesterol, cholestanetriol). The sample preparation procedure includes such steps as saponification, extraction and silylation. The method is characterized by high sensitivity (limit of quantification, 0.02-0.25 ng mL-1 for instrument, 30-375 μg kg of sample), repeatability (RSD 2.3-6.2%) and a wide linearity range for each tested compound. The method has been tested on eight different animal-origin products. The COP to cholesterol content ratio in most products is about 1%, but the profile of cholesterol derivatives differs widely (α = 0.01). In all the samples, 7-ketocholesterol is the dominant oxysterol, accounting for 31-67% of the total COPs level. The levels of the other COPs range between 0% and 21%. In none of the examined products are cholestanetriol and 25-hydroxycholesterol present. The amount of squalene, which potentially may inhibit the formation of COPs in food, ranges from 2 to 57 mg kg-1.
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Affiliation(s)
- Małgorzata Czerwonka
- Department of Toxicology and Food Science, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland
- School of Health and Medical Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01-043 Warsaw, Poland
| | - Agnieszka Białek
- School of Health and Medical Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01-043 Warsaw, Poland
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Instytucka 3, 05-110 Jabłonna, Poland
| | - Barbara Bobrowska-Korczak
- Department of Toxicology and Food Science, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland
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7
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Mozzon M, Foligni R, Mannozzi C, Galdenzi F, Laurita R, Tappi S, Dalla Rosa M. Effect of plasma-activated water (PAW) soaking on the lipid oxidation of sardine (Sardina pilchardus) fillets. Food Res Int 2024; 176:113823. [PMID: 38163686 DOI: 10.1016/j.foodres.2023.113823] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 11/25/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
The efficacy of plasma-activated water (PAW) as a chemical-free and environmentally friendly preservative has been documented for a variety of foods, but the onset of lipid oxidation induced by plasma-reactive species has been less extensively studied. In this work, global indices (peroxide value, UV specific absorbance) and direct analytical determinations of volatile and non-volatile oxidation products were performed on sardine lipids extracted from fish fillets immersed in PAW (treatments) and distilled water (controls) for 10-30 min. Evidence of PAW-induced lipid oxidation was provided by higher UV specific absorbances and higher levels of C5-C9 secondary volatile oxidation products in the treated samples. However, the degree of fatty acid oxidation was not sufficient to cause a significant reduction in nutritionally valuable eicosapentaenoic acid and docosahexaenoic acid. Twelve cholesterol oxidation products (COPs) were identified in the sardine lipids, but no significant differences in total COPs content were found between PAW processed and control samples.
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Affiliation(s)
- Massimo Mozzon
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy.
| | - Roberta Foligni
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy.
| | - Cinzia Mannozzi
- Scuola di Scienze del Farmaco e dei Prodotti della Salute, Università degli Studi di Camerino, Via Madonna delle Carceri, 9, 62032 Camerino, MC, Italy.
| | - Filippo Galdenzi
- Department of Agricultural, Food and Environmental Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy.
| | - Romolo Laurita
- Department of Industrial Engineering (DIN), University of Bologna, Via Terracini 24, 40131 Bologna, Italy; Interdepartmental Centre for Industrial Research Health Sciences and Technologies, University of Bologna, Via Zamboni 33, 40136 Bologna, Italy.
| | - Silvia Tappi
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Centre for Industrial Agrofood Research (CIRI Agrofood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy.
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; Interdepartmental Centre for Industrial Agrofood Research (CIRI Agrofood), University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy.
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8
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Deng C, Li M, Liu Y, Yan C, He Z, Chen ZY, Zhu H. Cholesterol Oxidation Products: Potential Adverse Effect and Prevention of Their Production in Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18645-18659. [PMID: 38011512 DOI: 10.1021/acs.jafc.3c05158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2023]
Abstract
Cholesterol oxidation products (COPs) are a group of substances formed during food processing. COPs in diet is a health concern because they may affect human health in association with the risk of various diseases including atherosclerosis, Alzheimer's disease, age-related macular degeneration, diabetes, and chronic gastrointestinal inflammatory colitis. Production of COPs in foods can be affected by many factors such as temperature, pH, light, oxygen, water, carbohydrates, fatty acids, proteins, and metal cations. The key issue is preventing its generation in foods. Some COPs can also be produced in vivo by both nonenzymatic and enzymatic-catalyzed oxidation reactions. Currently, a number of natural antioxidants such as catechins, flavonoids, and other polyphenols have been proven to inhibit the generation of COPs. In addition, measures taken during food processing can also minimize the production of COPs, such as the Maillard reaction and marinating food with plant polyphenol-rich seasonings. In conclusion, a comprehensive approach encompassing the suppression on COPs generation and implementation of processing measures is imperative to safeguard human health against the production of COPs in the food chain.
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Affiliation(s)
- Chuanling Deng
- School of Food Science and Engineering/Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing/National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products (CAQS-GAP-KZZX043), Foshan University, Foshan 528000, Guangdong China
| | - Mingxuan Li
- School of Food Science and Engineering/Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing/National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products (CAQS-GAP-KZZX043), Foshan University, Foshan 528000, Guangdong China
- School of Life Sciences, South China Agricultural University, Guangzhou 510000, Guangdong China
| | - Yang Liu
- School of Food Science and Engineering/Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing/National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products (CAQS-GAP-KZZX043), Foshan University, Foshan 528000, Guangdong China
| | - Chi Yan
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT 999077, Hong Kong China
| | - Zouyan He
- School of Public Health, Guangxi Medical University, Nanning 530021, Guangxi China
| | - Zhen-Yu Chen
- School of Life Sciences, The Chinese University of Hong Kong, Shatin, NT 999077, Hong Kong China
| | - Hanyue Zhu
- School of Food Science and Engineering/Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing/National Technical Center (Foshan) for Quality Control of Famous and Special Agricultural Products (CAQS-GAP-KZZX043), Foshan University, Foshan 528000, Guangdong China
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9
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Maldonado-Pereira L, Barnaba C, Medina-Meza IG. Oxidative Status of Ultra-Processed Foods in the Western Diet. Nutrients 2023; 15:4873. [PMID: 38068731 PMCID: PMC10708126 DOI: 10.3390/nu15234873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 11/16/2023] [Accepted: 11/17/2023] [Indexed: 12/18/2023] Open
Abstract
Ultra-processed foods (UPFs) have gained substantial attention in the scientific community due to their surging consumption and potential health repercussions. In addition to their well-established poor nutritional profile, UPFs have been implicated in containing various dietary oxidized sterols (DOxSs). These DOxSs are associated with a spectrum of chronic diseases, including cardiometabolic conditions, cancer, diabetes, Parkinson's, and Alzheimer's disease. In this study, we present a comprehensive database documenting the presence of DOxSs and other dietary metabolites in >60 UPFs commonly consumed as part of the Western diet. Significant differences were found in DOxS and phytosterol content between ready-to-eat (RTE) and fast foods (FFs). Biomarker analysis revealed that DOxS accumulation, particularly 25-OH and triol, can potentially discriminate between RTEs and FFs. This work underscores the potential utility of dietary biomarkers in early disease detection and prevention. However, an essential next step is conducting exposure assessments to better comprehend the levels of DOxS exposure and their association with chronic diseases.
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Affiliation(s)
- Lisaura Maldonado-Pereira
- Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing, MI 48824, USA;
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA
| | - Carlo Barnaba
- Department of Pharmaceutical Chemistry, University of Kansas, Lawrence, KS 66047, USA
| | - Ilce Gabriela Medina-Meza
- Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing, MI 48824, USA;
- Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA
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10
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Yan C, Huang SH, Ding HF, Kwek E, Liu JH, Chen ZX, Ma KY, Chen ZY. Adverse effect of oxidized cholesterol exposure on colitis is mediated by modulation of gut microbiota. JOURNAL OF HAZARDOUS MATERIALS 2023; 459:132057. [PMID: 37467611 DOI: 10.1016/j.jhazmat.2023.132057] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 06/27/2023] [Accepted: 07/12/2023] [Indexed: 07/21/2023]
Abstract
Both cholesterol and oxidized cholesterol (OXC) are present in human diets. The incidence of inflammatory bowel diseases (IBDs) is increasing in the world. The present study was to investigate the mechanism by which OXC promotes colitis using C57BL/6 mice as a model. Results shown that more severe colitis was developed in OXC-treated mice with the administration of dextran sulfate sodium (DSS) in water. Direct effects of short-term OXC exposure on gut barrier or inflammation were not observed in healthy mice. However, OXC exposure could cause gut microbiota dysbiosis with a decrease in the relative abundance of short-train fatty acids (SCFAs)-producing bacteria (Lachnospiraceae_NK4A136_group and Blautia) and an increase in the abundance of some potential harmful bacteria (Bacteroides). OXC-induced symptoms of colitis were eliminated when mice were administered with antibiotic cocktails, indicating the promoting effect of OXC on DSS-induced colitis was mediated by its effect on gut microbiota. Moreover, bacteria-depleted mice colonized with gut microbiome from OXC-DSS-exposed mice exhibited a severe colitis, further proving the gut dysbiosis caused by OXC exposure was the culprit in exacerbating the colitis. It was concluded that dietary OXC exposure increased the susceptibility of colitis in mice by causing gut microbiota dysbiosis.
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Affiliation(s)
- Chi Yan
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China
| | - Shou-He Huang
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China
| | - Hua-Fang Ding
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China
| | - Erika Kwek
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China
| | - Jian-Hui Liu
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China
| | - Zi-Xing Chen
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China
| | - Ka Ying Ma
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China
| | - Zhen-Yu Chen
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, NT, Hong Kong, China.
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11
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Maldonado-Pereira L, Barnaba C, Medina-Meza IG. Dietary exposure assessment of infant formula and baby foods' oxidized lipids in the US population. Food Chem Toxicol 2023; 172:113552. [PMID: 36502995 DOI: 10.1016/j.fct.2022.113552] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 11/29/2022] [Accepted: 12/04/2022] [Indexed: 12/13/2022]
Abstract
Baby Foods (BFs) and Infant formulas (IFs) are the main sources of nutrition for an infant throughout the 1st year of life. Various enriched products are commercially available for parents seeking to fulfill their baby's nutritional needs. Consequently, different bioactive lipids are present in BFs and IFs, including dietary oxysterols (DOxS), whose known toxicity has been associated with mutagenicity, cancer, and other chronic diseases. In this work, we performed an exposure assessment of 25 bioactive lipids on IFs (n = 30) and BFs (n = 13) commercially available in the US. To determine dietary exposure, we used EPA's SHEDS-HT probabilistic model. Even though β-Sitosterol was the most exposed bioactive lipid with 75,410 μg/day, cholesterol was the most absorbed compound during the entire first year (19.3 mg/day). Additionally, we found 7α-hydroxycholesterol (7α-OH) as a potential DOxS biomarker of the BFs manufacturing process. This is the first time an infant's exposure assessment (including DOxS) after BFs and IFs consumption is performed, enabling much-needed information regarding these hazardous compounds and their potential effects on infants' health.
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Affiliation(s)
- Lisaura Maldonado-Pereira
- Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing, MI, USA; Department of Biosystems and Agricultural Engineering, East Lansing, MI, USA.
| | - Carlo Barnaba
- Institute of Quantitative Health Science and Engineering, Michigan State University, East Lansing, MI, USA.
| | - Ilce Gabriela Medina-Meza
- Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing, MI, USA; Department of Biosystems and Agricultural Engineering, East Lansing, MI, USA.
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12
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Yan C, Kwek E, Ding HF, He Z, Ma KY, Zhu H, Chen ZY. Dietary Oxidized Cholesterol Aggravates Chemically Induced Murine Colon Inflammation and Alters Gut Microbial Ecology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:13289-13301. [PMID: 36198042 DOI: 10.1021/acs.jafc.2c05001] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Western diet with a higher intake of fat and cholesterol has been claimed as an intestinal inflammation trigger. Human diet contains both cholesterol and oxidized cholesterol. Oxidized cholesterol has been claimed to be associated with various inflammation diseases, but its effects on colitis and gut microbiome remain largely unknown. The present study was the first time to investigate the effect of the oxidized cholesterol on gut microbiota and dextran sodium sulfate-induced colitis using mice as a model. The results showed that oxidized cholesterol promoted colitis by exacerbating bleeding, body weight decrease, colon shortening, gut barrier damage, oxidative stress, and gut inflammation, whereas non-oxidized cholesterol had no effect. Meanwhile, oxidized cholesterol could adversely modulate the gut microbiota by increasing the relative abundance of pro-inflammatory bacteria (including Escherichia-Shigella and Bacteroides) and decreasing that of beneficial bacteria (Lachnospiraceae_NK4A136_group and Odoribacter). In addition, oxidized cholesterol significantly reduced the production of fecal short-chain fatty acids in colitis mice. It was concluded that oxidized cholesterol was a potential dietary factor of gut dysbiosis.
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Affiliation(s)
- Chi Yan
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong 999077, China
| | - Erika Kwek
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong 999077, China
| | - Hua-Fang Ding
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong 999077, China
| | - Zouyan He
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong 999077, China
- School of Public Health, Guanxi Medical University, Nanning 530021, China
| | - Ka Ying Ma
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong 999077, China
| | - Hanyue Zhu
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong 999077, China
- School of Food Science and Engineering/South China Food Safety Research Center, Foshan University, Foshan 528000, Guangdong, China
| | - Zhen-Yu Chen
- Food and Nutritional Sciences Program, School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong 999077, China
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Choroszyński M, Barcikowska M, Barczak A. Metabolism and the Effect of Animal-Derived Oxysterols in the Diet on the Development of Alzheimer's Disease. ANNALS OF NUTRITION AND METABOLISM 2022; 78:125-132. [PMID: 35545012 DOI: 10.1159/000520514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 10/26/2021] [Indexed: 11/19/2022]
Abstract
BACKGROUND The rapid worldwide increase in the incidence of Alzheimer's disease is associated with changing nutrition patterns. Recently, some articles have highlighted the link between Alzheimer's disease and dietary cholesterol. It was found that elevated levels of some of its fractions in the brain and circulation affect metabolism. SUMMARY Previous studies have considered the relationship between Alzheimer's disease and oxidized cholesterol molecules in the brain. To date, there are limited data available on the relationship between oxidized cholesterol in the brain and Alzheimer's disease. There is a link between a diet high in cholesterol and its oxidized forms, leading to hypercholesterolemia, which is one of significant risk factors of dementia, and Alzheimer's disease. Oxidized cholesterol can be absorbed in the small intestine and cross the blood-brain barrier, leading to increased inflammation and endogenous oxidative process. Animal-origin foods are sources of oxidized cholesterol, with cholesterol oxidation beginning already after slaughter and occurring during storage and processing. KEY MESSAGES High-heat food preparation and storage of cooked products in the refrigerator followed by subsequent heating may significantly increase the amount of oxidized cholesterol products. Therefore, a diet low in cholesterol oxidation products and high in plants with antioxidative properties seems to be most preventable and should be implemented as early as possible.
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Affiliation(s)
| | | | - Anna Barczak
- Rare and Civilisation Diseases Research Platform, Mossakowski Medical Research Institute, Polish Academy of Science, Warsaw, Poland
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14
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Risso D, Leoni V, Canzoneri F, Arveda M, Zivoli R, Peraino A, Poli G, Menta R. Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness. PLoS One 2022; 17:e0264288. [PMID: 35312699 PMCID: PMC8936476 DOI: 10.1371/journal.pone.0264288] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Accepted: 02/04/2022] [Indexed: 12/18/2022] Open
Abstract
Cholesterol oxidation products (COPs) of non-enzymatic origin are mainly found in meat, fish, eggs and milk, mostly originating from the type of feeding, processing and storage. To verify the significance of COPs as biomarkers of cholesterol autoxidation and milk freshness, we quantified them in chocolates containing whole milk powders (WMPs) of increasing shelf-lives (i.e. 20, 120, and 180 days). Non-enzymatic total COPs (both free and esterified) ranged from 256.57 ± 11.97 to 445.82 ± 11.88 ng/g, increasing proportionally to the shelf-life of the WMPs, thus reflecting the ingredients’ freshness. Based on the expected theoretical COPs, the effect of processing was quantitatively less significant in the generation of oxysterols (41–44%) than the contribution of the autoxidation of the WMPs over time (56–59%), pointing to the shelf-life as the primary determinant of COPs. Lastly, we quantified COPs of major commercial milk chocolates on the Italian market, which followed a similar distribution (from 240.79 ± 11.74 to 475.12 ± 12.58 ng/g). Although further replications of this work are needed, this study reports preliminary results and a practical example of a first application of non-enzymatic COPs as markers to further quantify and characterize the nutritional quality and freshness, not only of ingredients but also of composite products.
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Affiliation(s)
- Davide Risso
- Soremartec Italia Srl, Ferrero Group, Alba, Italy
| | - Valerio Leoni
- Laboratory of Clinical Chemistry, Hospital of Desio and Monza, ASST-Monza, School of Medicine and Surgery, University of Milano Bicocca, Milan, Italy
| | | | | | | | | | - Giuseppe Poli
- Department of Clinical and Biological Sciences, University of Torino, San Luigi Hospital, Turin, Italy
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15
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Poli G, Leoni V, Biasi F, Canzoneri F, Risso D, Menta R. Oxysterols: From redox bench to industry. Redox Biol 2022; 49:102220. [PMID: 34968886 PMCID: PMC8717233 DOI: 10.1016/j.redox.2021.102220] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 12/16/2021] [Accepted: 12/19/2021] [Indexed: 12/12/2022] Open
Abstract
More and more attention is nowadays given to the possible translational application of a great number of biochemical and biological findings with the involved molecules. This is also the case of cholesterol oxidation products, redox molecules over the last years deeply investigated for their implication in human pathophysiology. Oxysterols of non-enzymatic origin, the excessive increase of which in biological fluids and tissues is of toxicological relevance for their marked pro-oxidant and pro-inflammatory properties, are increasingly applied in clinical biochemistry as molecular markers in the diagnosis and monitoring of several human and veterinary diseases. Conversely, oxysterols of enzymatic origin, the production of which is commonly under physiological regulation, could be considered and tested as promising pharmaceutical agents because of their antiviral, pro-osteogenic and antiadipogenic properties of some of them. Very recently, the quantification of oxysterols of non-enzymatic origin has been adopted in a systematic way to evaluate, monitor and improve the quality of cholesterol-based food ingredients, that are prone to auto-oxidation, as well as their industrial processing and the packaging and the shelf life of the finished food products. The growing translational value of oxysterols is here reviewed in its present and upcoming applications in various industrial fields.
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Affiliation(s)
- Giuseppe Poli
- Unit of General Pathology and Physiopathology, Department of Clinical and Biological Sciences, University of Turin, San Luigi Hospital, 10043, Orbassano, Turin, Italy.
| | - Valerio Leoni
- Laboratory of Clinical Chemistry, Hospital of Desio, ASST Brianza, School of Medicine and Surgery, University of Milano Bicocca, 20126, Milan, Italy
| | - Fiorella Biasi
- Unit of General Pathology and Physiopathology, Department of Clinical and Biological Sciences, University of Turin, San Luigi Hospital, 10043, Orbassano, Turin, Italy
| | | | - Davide Risso
- Soremartec Italia Srl, Ferrero Group, 12051, Alba, CN, Italy
| | - Roberto Menta
- Soremartec Italia Srl, Ferrero Group, 12051, Alba, CN, Italy
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16
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Liu Y, Yang X, Xiao F, Jie F, Zhang Q, Liu Y, Xiao H, Lu B. Dietary cholesterol oxidation products: Perspectives linking food processing and storage with health implications. Compr Rev Food Sci Food Saf 2021; 21:738-779. [PMID: 34953101 DOI: 10.1111/1541-4337.12880] [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] [Received: 08/17/2021] [Revised: 11/08/2021] [Accepted: 11/09/2021] [Indexed: 12/23/2022]
Abstract
Dietary cholesterol oxidation products (COPs) are heterogeneous compounds formed during the processing and storage of cholesterol-rich foods, such as seafood, meat, eggs, and dairy products. With the increased intake of COPs-rich foods, the concern about health implications of dietary COPs is rising. Dietary COPs may exert deleterious effects on human health to induce several inflammatory diseases including atherosclerosis, neurodegenerative diseases, and inflammatory bowel diseases. Thus, knowledge regarding the effects of processing and storage conditions leading to formation of COPs is needed to reduce the levels of COPs in foods. Efficient methodologies to determine COPs in foods are also essential. More importantly, the biological roles of dietary COPs in human health and effects of phytochemicals on dietary COPs-induced diseases need to be established. This review summarizes the recent information on dietary COPs including their formation in foods during their processing and storage, analytical methods of determination of COPs, metabolic fate, implications for human health, and beneficial interventions by phytochemicals. The formation of COPs is largely dependent on the heating temperature, storage time, and food matrices. Alteration of food processing and storage conditions is one of the potent strategies to restrict hazardous dietary COPs from forming, including maintaining relatively low temperatures, shorter processing or storage time, and the appropriate addition of antioxidants. Once absorbed into the circulation, dietary COPs can contribute to the progression of several inflammatory diseases, where the absorbed dietary COPs may induce inflammation, apoptosis, and autophagy in cells in the target organs or tissues. Improved intake of phytochemicals may be an effective strategy to reduce the hazardous effects of dietary COPs.
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Affiliation(s)
- Yan Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Xuan Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Fan Xiao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Fan Jie
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Qinjun Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Yuqi Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
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17
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Lai WF. Design of Polymeric Films for Antioxidant Active Food Packaging. Int J Mol Sci 2021; 23:12. [PMID: 35008439 PMCID: PMC8744826 DOI: 10.3390/ijms23010012] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 12/13/2022] Open
Abstract
Antioxidant active food packaging can extend the shelf life of foods by retarding the rate of oxidation reactions of food components. Although significant advances in the design and development of polymeric packaging films loaded with antioxidants have been achieved over the last several decades, few of these films have successfully been translated from the laboratory to commercial applications. This article presents a snapshot of the latest advances in the design and applications of polymeric films for antioxidant active food packaging. It is hoped that this article will offer insights into the optimisation of the performance of polymeric films for food packaging purposes and will facilitate the translation of those polymeric films from the laboratory to commercial applications in the food industry.
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Affiliation(s)
- Wing-Fu Lai
- Department of Applied Biology and Chemical Technology, Hong Kong Polytechnic University, Hong Kong, China;
- Ciechanover Institute of Precision and Regenerative Medicine, The Chinese University of Hong Kong (Shenzhen), Shenzhen 518172, China
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18
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Chudy S, Teichert J. Oxysterols in stored powders as potential health hazards. Sci Rep 2021; 11:21192. [PMID: 34707144 PMCID: PMC8551233 DOI: 10.1038/s41598-021-00636-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Accepted: 10/07/2021] [Indexed: 11/09/2022] Open
Abstract
Cholesterol oxidation products (COPs) have greater biological activity than cholesterol itself. Oxysterols reduce the nutritional value of foods and exhibit a wide range of biological activity, including pro-oxidant, carcinogenic, and cytotoxic properties. The most commonly detected oxysterols in foods are 7α-HC, 7β-HC, a product of their dehydrogenation 7-KC and α-CE, β-CE. The main dietary sources of oxysterols are eggs and egg-derived products, thermally processed milk and milk-based products, fried meat. This study aimed to measure the amount of cholesterol oxidation products in milk powder, egg powder and milk-egg powder during 24 months of storage. The changes in the selected oxysterols (determined by gas chromatography) were recorded. In milk powder, after the production process, the amount of cholesterol was 0.2 g 100 g-1 fat and in egg powder it was 3.4 g 100 g-1. After 6 months of storage, the dominant oxysterol in milk and egg powder was 7α-HC and in milk-egg powder it was 7-KC. After the storage period, oxysterols in powdered milk reached 1.81% of total cholesterol. The most stable cholesterol was in the milk-egg mixture and its oxidation was the slowest. This study showed the presence of COPs in milk powder, egg powder and milk-egg powder and the effect of storage on cholesterol oxidation.
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Affiliation(s)
- Sylwia Chudy
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624, Poznan, Poland.
| | - Joanna Teichert
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624, Poznan, Poland
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19
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Oxysterols — how much do we know about food occurrence, dietary intake and absorption? Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.08.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Abstract
Oxidation is the main problem in preserving food products during storage. A relatively novel strategy is the use of antioxidant-enriched edible films. Antioxidants hinder reactive oxygen species, which mainly affect fats and proteins in food. At present, these films have been improved by the addition of micro- and nanoliposomes coated with carbohydrate polymers, which are not hazardous for human health and can be ingested without risk. The liposomes are loaded with different antioxidants, and their effects are observed as a longer storage time of the food product. The synergy of these methodologies and advances can lead to the displacement of the protective packaging used currently, which would result in food products with functional properties added by the films, an increase in shelf life, and an improvement to the environment by reducing the amount of waste.
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21
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Kilvington A, Barnaba C, Rajasekaran S, Laurens Leimanis ML, Medina-Meza IG. Lipid profiling and dietary assessment of infant formulas reveal high intakes of major cholesterol oxidative product (7-ketocholesterol). Food Chem 2021; 354:129529. [PMID: 33761334 DOI: 10.1016/j.foodchem.2021.129529] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 02/03/2021] [Accepted: 03/02/2021] [Indexed: 12/17/2022]
Abstract
Approximately two-thirds of US infants receive infant formula (IF) as a primary or sole nutritional source during the first six months of life. IF is available in a variety of commercial presentations; from a manufacturing standpoint, they can be categorized as powder- (PIF) or liquid- (LIF) based formulations. Thirty commercial IFs were analyzed in their oxidative and non-oxidative lipid profiles. We identified 7-ketocholesterol - a major end-product of cholesterol oxidation - as a potential biomarker of IF manufacturing. The statistical analysis allowed a re-classification of IF based on their metabolomic fingerprint, resulting in three groups assigned with low-to-high oxidative status. Finally, we modeled the dietary intake of cholesterol, sterols, and 7-ketocholesterol in the first year of life. The database provided in this study will be instrumental for scientists interested in infant nutrition, to establish bases for epidemiological studies aimed to find connections between nutrition and diet-associated diseases, such as sitosterolemia.
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Affiliation(s)
- Alice Kilvington
- Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing, MI, USA.
| | - Carlo Barnaba
- Institute of Quantitative Health Science and Engineering, Michigan State University, East Lansing, MI, USA.
| | - Surender Rajasekaran
- Pediatric Intensive Care Unit, Helen DeVos Children's Hospital, 100 Michigan Street NE, Grand Rapids, MI, USA; Department of Pediatric and Human Development, College of Human Medicine, Michigan State University, East Lansing, MI, USA.
| | - Mara L Laurens Leimanis
- Pediatric Intensive Care Unit, Helen DeVos Children's Hospital, 100 Michigan Street NE, Grand Rapids, MI, USA; Department of Pediatric and Human Development, College of Human Medicine, Michigan State University, East Lansing, MI, USA.
| | - Ilce G Medina-Meza
- Department of Chemical Engineering and Materials Science, Michigan State University, East Lansing, MI, USA; Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI, USA.
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22
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Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110503] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Kamgang Nzekoue F, Henle T, Caprioli G, Sagratini G, Hellwig M. Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions. Foods 2020; 9:foods9121882. [PMID: 33348769 PMCID: PMC7766307 DOI: 10.3390/foods9121882] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 12/15/2020] [Accepted: 12/15/2020] [Indexed: 12/23/2022] Open
Abstract
Sterols, especially cholesterol and phytosterols, are important components of food lipids. During food processing, such as heating, sterols, like unsaturated fatty acids, can be oxidized. Protein modification by secondary products of lipid peroxidation has recently been demonstrated in food through a process called lipation. Similarly, this study was performed to assess, for the first time, the possibility of reactions between food proteins and sterol oxidation products in conditions relevant for food processing. Therefore, reaction models consisting of oxysterol (cholesterol 5α,6α-epoxide) and reactive amino acids (arginine, lysine, and methionine) were incubated in various conditions of concentration (0–8 mM), time (0–120 min), and temperature (30–180 °C). The identification of lysine adducts through thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC) with a diode array detector (DAD), and electrospray ionization (ESI) mass spectrometry (MS) evidenced a reaction with lysine. Moreover, the HPLC-ESI with tandem mass spectrometry (MS/MS) analyses allowed observation of the compound, whose mass to charge ratio m/z 710.5 and fragmentation patterns corresponded to the reaction product [M + H]+ between cholesterol-5α,6α-epoxide and the ε-amino-group of Nα-benzoylglycyl-l-lysine. Moreover, kinetic studies between Nα-benzoylglycyl-l-lysine as a model for protein-bound lysine and cholesterol 5α,6α-epoxide were performed, showing that the formation of lysine adducts strongly increases with time, temperature, and oxysterol level. This preliminary study suggests that in conditions commonly reached during food processing, sterol oxidation products could react covalently with protein-bound lysine, causing protein modifications.
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Affiliation(s)
- Franks Kamgang Nzekoue
- School of Pharmacy, University of Camerino, Via Sant Agostino 1, 62032 Camerino, Italy; (F.K.N.); (G.C.)
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany; (T.H.); (M.H.)
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, Via Sant Agostino 1, 62032 Camerino, Italy; (F.K.N.); (G.C.)
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, Via Sant Agostino 1, 62032 Camerino, Italy; (F.K.N.); (G.C.)
- Correspondence: ; Tel.: +39-0737-402238
| | - Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany; (T.H.); (M.H.)
- Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstraße 20, 38106 Braunschweig, Germany
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Pérez-Andrés JM, Cropotova J, Harrison SM, Brunton NP, Cullen PJ, Rustad T, Tiwari BK. Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation. Foods 2020; 9:foods9121786. [PMID: 33271915 PMCID: PMC7761521 DOI: 10.3390/foods9121786] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 11/24/2020] [Accepted: 11/28/2020] [Indexed: 11/16/2022] Open
Abstract
Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products.
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Affiliation(s)
- Juan M. Pérez-Andrés
- Food Chemistry and Technology, Teagasc Food Research Centre, 15 Dublin, Ireland;
- BioPlasma Research Group, School of Food Science and Environmental Health, Technological University Dublin, Cathal Brugha Street, 1 Dublin, Ireland;
| | - Janna Cropotova
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, 7034 Trondheim, Norway; (J.C.); (T.R.)
| | - Sabine M. Harrison
- UCD School of Agriculture & Food Science, University College Dublin, 4 Dublin, Ireland; (S.M.H.); (N.P.B.)
| | - Nigel P. Brunton
- UCD School of Agriculture & Food Science, University College Dublin, 4 Dublin, Ireland; (S.M.H.); (N.P.B.)
| | - Patrick J. Cullen
- BioPlasma Research Group, School of Food Science and Environmental Health, Technological University Dublin, Cathal Brugha Street, 1 Dublin, Ireland;
- School of Chemical and Biomolecular Engineering, University of Sydney, Darlington, NSW 2008, Australia
| | - Turid Rustad
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, 7034 Trondheim, Norway; (J.C.); (T.R.)
| | - Brijesh K. Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, 15 Dublin, Ireland;
- Correspondence:
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Rather SA, Masoodi FA, Rather JA, Akhter R, Gani A, Ganaie TA. Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India. Food Chem 2020; 359:128450. [PMID: 34078541 DOI: 10.1016/j.foodchem.2020.128450] [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: 04/10/2020] [Revised: 09/04/2020] [Accepted: 10/18/2020] [Indexed: 11/28/2022]
Abstract
This study evaluated the impact of xanthan gum (XG), canning and storage on fatty acids (FAs) contents and formation of cholesterol oxidation products (COPs) in low-fat meat product (goshtaba) of Jammu and Kashmir (J&K), India. The FAs composition i.e. saturated FAs, monounsaturated FAs, polyunsaturated FAs and trans FAs during processing and storage showed non-significant difference in all goshtaba products (P > 0.05). The cholesterol content decreased significantly after canning in all products (P < 0.05) while, maximum reduction was observed in high-fat goshtaba (HFC). During storage all products exhibited significant decrease in cholesterol upto 6th month, thereafter showed non-significant variation. The COPs determined were 7-β-OH-ch, 5-ch-3β-ol-7-one and 25-OH-ch. After canning two COPs (7-β-OH-ch, 5-ch-3β-ol-7-one) were produced in all products. But during storage there was formation of 25-OH-ch, increase in 7-β-OH-ch and decrease in 5-ch-3β-ol-7-one and lower COPs were observed in low-fat goshtaba containing 1.5% XG. The results concluded that fat replacer (XG), processing and storage had no significant effect on the FAs compositions of all goshtaba products including HFC. However, cholesterol content exhibited significant variation and minimum reduction in cholesterol and formation of lower COPs were observed in low-fat goshtaba formulated with 1.5% XG.
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Affiliation(s)
- Sajad A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India.
| | - Jahangir A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Tariq A Ganaie
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
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Zeitz JO, Fleischmann A, Ehbrecht T, Most E, Friedrichs S, Whelan R, Gessner DK, Failing K, Lütjohann D, Eder K. Effects of supplementation of DL-methionine on tissue and plasma antioxidant status during heat-induced oxidative stress in broilers. Poult Sci 2020; 99:6837-6847. [PMID: 33248599 PMCID: PMC7704969 DOI: 10.1016/j.psj.2020.08.082] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 08/24/2020] [Accepted: 08/27/2020] [Indexed: 01/18/2023] Open
Abstract
Exposure to high ambient temperature has been shown to impair growth performance and to cause oxidative stress in broilers. This study investigated the hypothesis that supplementation with methionine (Met) as DL-Met (DLM) more than the National Research Council recommendations improves growth performance and alleviates oxidative stress in broilers exposed to high ambient temperature. One-day-old male Cobb-500 broilers (n = 68) were allotted to 4 groups and phase-fed 3 basal diets during days 1 to 10, 11 to 21, and 22 to 35. One group was kept under thermoneutral temperature conditions and received the basal diets with Met + cysteine (Cys) concentrations according to recommendations of NRC. The other 3 groups were kept in a room with an increased ambient temperature from week 3 to 5 and were fed either the basal diet or the basal diets supplemented with 2 levels of DLM in which Met + Cys concentrations exceeded NRC recommendations by around 20% (group DLM1) and 40% (group DLM2), respectively. As expected, the broilers exposed to high ambient temperature showed a lower feed intake, lower body weight gains, a higher feed:gain ratio, and biochemical indications of oxidative stress in comparison to broilers kept under thermoneutral temperature conditions. Supplementation of DLM did not improve the growth performance in broilers exposed to high ambient temperature. However, the broilers supplemented with DLM had increased concentrations of glutathione in liver and breast muscle (groups DLM1 and DLM2), increased concentrations of tocopherols in the liver (group DLM2), and reduced concentrations of 7α-hydroxycholesterol and 7-ketocholesterol in heat-processed thigh muscle (groups DLM1 and DLM2) in comparison to the control group exposed to high ambient temperature. Concentrations of thiobarbituric acid-reactive substances and vitamin C in plasma, liver, and muscle were not different between the 3 groups exposed to heat stress. Nevertheless, the study shows that supplementation of DLM in slight excess of the Met concentration required for maximum growth performance improved the antioxidant status in tissues and reduced the susceptibility of muscle toward oxidation in heat-stressed broilers.
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Affiliation(s)
- Johanna O Zeitz
- University of Giessen, Institute of Animal Nutrition and Nutritional Physiology, Justus-Liebig-University, Giessen, Germany
| | - Anne Fleischmann
- University of Giessen, Institute of Animal Nutrition and Nutritional Physiology, Justus-Liebig-University, Giessen, Germany
| | - Tamara Ehbrecht
- University of Giessen, Institute of Animal Nutrition and Nutritional Physiology, Justus-Liebig-University, Giessen, Germany
| | - Erika Most
- University of Giessen, Institute of Animal Nutrition and Nutritional Physiology, Justus-Liebig-University, Giessen, Germany
| | - Silvia Friedrichs
- Institute of Clinical Chemistry and Clinical Pharmacology, University Hospital Bonn, Bonn, Germany
| | - Rose Whelan
- Evonik Operations GmbH, Hanau-Wolfgang, Germany
| | - Denise K Gessner
- University of Giessen, Institute of Animal Nutrition and Nutritional Physiology, Justus-Liebig-University, Giessen, Germany.
| | - Klaus Failing
- Unit of Biomathematics and Data Processing, Faculty of Veterinary Medicine, Justus-Liebig-University, Giessen, Germany
| | - Dieter Lütjohann
- Institute of Clinical Chemistry and Clinical Pharmacology, University Hospital Bonn, Bonn, Germany
| | - Klaus Eder
- University of Giessen, Institute of Animal Nutrition and Nutritional Physiology, Justus-Liebig-University, Giessen, Germany
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Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis). Food Res Int 2020; 132:109091. [DOI: 10.1016/j.foodres.2020.109091] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 02/03/2020] [Accepted: 02/09/2020] [Indexed: 02/01/2023]
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Poojari C, Zak A, Dzieciuch-Rojek M, Bunker A, Kepczynski M, Róg T. Cholesterol Reduces Partitioning of Antifungal Drug Itraconazole into Lipid Bilayers. J Phys Chem B 2020; 124:2139-2148. [PMID: 32101005 PMCID: PMC7735721 DOI: 10.1021/acs.jpcb.9b11005] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
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Cholesterol
plays a crucial role in modulating the physicochemical
properties of biomembranes, both increasing mechanical strength and
decreasing permeability. Cholesterol is also a common component of
vesicle-based delivery systems, including liposome-based drug delivery
systems (LDSs). However, its effect on the partitioning of drug molecules
to lipid membranes is very poorly recognized. Herein, we performed
a combined experimental/computational study of the potential for the
use of the LDS formulation for the delivery of the antifungal drug
itraconazole (ITZ). We consider the addition of cholesterol to the
lipid membrane. Since ITZ is only weakly soluble in water, its bioavailability
is limited. Use of an LDS has thus been proposed. We studied lipid
membranes composed of cholesterol, 1-palmitoyl-2-oleoyl-sn-glycerol-3-phosphocholine (POPC), and ITZ using a combination of
computational molecular dynamics (MD) simulations of lipid bilayers
and Brewster angle microscopy (BAM) experiments of monolayers. Both
experimental and computational results show separation of cholesterol
and ITZ. Cholesterol has a strong preference to orient parallel to
the bilayer normal. However, ITZ, a long and relatively rigid molecule
with weakly hydrophilic groups along the backbone, predominantly locates
below the interface between the hydrocarbon chain region and the polar
region of the membrane, with its backbone oriented parallel to the
membrane surface; the orthogonal orientation in the membrane could
be the cause of the observed separation. In addition, fluorescence
measurements demonstrated that the affinity of ITZ for the lipid membrane
is decreased by the presence of cholesterol, which is thus probably
not a suitable formulation component of an LDS designed for ITZ delivery.
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Affiliation(s)
- Chetan Poojari
- Department of Physics, Faculty of Science, University of Helsinki, P.O. Box 64, FI-00014 Helsinki, Finland.,Theoretical Physics and Center for Biophysics, Saarland University, 66123 Saarbrücken, Germany
| | - Agata Zak
- Faculty of Chemistry, Jagiellonian University, Gronostajowa 2, 30-387 Kraków, Poland
| | | | - Alex Bunker
- Division of Pharmaceutical Biosciences, Drug Research Program, Faculty of Pharmacy, University of Helsinki, Viikinkaari 5 E, 00014 Helsinki, Finland
| | - Mariusz Kepczynski
- Faculty of Chemistry, Jagiellonian University, Gronostajowa 2, 30-387 Kraków, Poland
| | - Tomasz Róg
- Department of Physics, Faculty of Science, University of Helsinki, P.O. Box 64, FI-00014 Helsinki, Finland
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Phospholipid packing defects and oxysterols in atherosclerosis: Dietary prevention and the French paradox. Biochimie 2019; 167:145-151. [PMID: 31586653 DOI: 10.1016/j.biochi.2019.09.020] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Accepted: 09/29/2019] [Indexed: 02/06/2023]
Abstract
The research literature on atherosclerosis includes findings investigating the atherosclerotic effect of oxysterols, which are the oxidation products of cholesterol; and the literature on oxysterols refers to mechanisms by which oxysterols cause phospholipid packing defects in cell membranes. This review synthesizes these two bodies of research findings to describe how oxysterols cause phospholipid packing defects within the membranes of vascular endothelial cells, potentially increasing cell permeability of low-density lipoprotein cholesterol which may lead to atheroma formation. Exogenous sources of oxysterols are provided by dietary intake of animal-based foods that contain cholesterol oxidation products. This review proposes an explanation for the anti-atherosclerotic effect of plant-based dietary patterns, which is attributed to restriction or avoidance of dietary oxysterol intake from animal-based foods. Furthermore, raw-milk cheeses play an important role in the traditional French diet-low oxysterol content in these unheated foods may contribute to the French paradox, in which reduced coronary heart disease is associated with a diet high in saturated fat and cholesterol.
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Gorzelak-Pabiś P, Wozniak E, Wojdan K, Chalubinski M, Broncel M. Single Triglyceride-Rich Meal Destabilizes Barrier Functions and Initiates Inflammatory Processes of Endothelial Cells. J Interferon Cytokine Res 2019; 40:43-53. [PMID: 31460824 DOI: 10.1089/jir.2018.0173] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Postprandial hypertriglyceridemia is an independent risk factor for cardiovascular disease. The aim of this study was to assess the effects of a single fat-rich meal on barrier functions and inflammatory status on human umbilical vascular endothelial cells (HUVECs), furthermore we assess the effects of mixture of palmitic acid and 25-hydroxycholesterol (PA +25OHCH) on integrity of endothelial cells and their inflammatory properties. HUVECs were induced with serum of healthy volunteers taken before, and 3 h after, the consumption of a meal with a standardized daily required dose of fats. In addition, endothelial cells were induced with PA +25OHCH (800 μM/L+10 μg/mL). Total cholesterol, triglycerides (TGs), high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, high sensitivity c-reactive protein, and glucose were measured at fasting and postprandially. HUVEC integrity was measured in the RTCA-DP xCELLigence system. mRNA expression of interleukin (IL)-33, IL-32, intercellular adhesion molecule-1 (ICAM-1), monocyte chemoattractant protein-1 (MCP-1), CX3C-chemokine, vascular endothelial growth factor (VEGF) occludin, and VE-cadherin was analyzed by real-time polymerase chain reaction. Viability and apoptosis were assessed in flow cytometry. The level of VEGF and IL-33 in fasting and postprandial serum was assessed by enzyme-linked immunosorbent assay (ELISA). Three hours after consumption of a fatty meal, all patients displayed increased levels of TGs and Toll-like receptors (110 ± 37 mg/dL versus 182 ± 64 mg/dL P < 0.05) (24 ± 11 mg/dL versus 42 ± 14 mg/dL P < 0.05). Postprandial serum and PA +25OHCH caused >20% decrease of HUVEC integrity than fasting serum (P < 0.001). HUVEC disintegration was accompanied by a decrease of occludin mRNA expression as compared with fasting serum (P < 0.05). The fatty meal affected neither VE-cadherin mRNA expression nor its apoptosis (P > 0.05). Mixture of PA +25OHCH caused decrease of VE-cadherin mRNA expression as compared with fasting serum (P < 0.01). PA +25OHCH did not affect HUVEC apoptosis (P > 0.05). Postprandial serum and PA +25OHCH caused increase of IL-33, MCP-1, ICAM-1, IL-32, VEGF, and CX3C-chemokine mRNA expression as compared with fasting serum (P < 0.05). Moreover, level of VEGF in fatty serum was significantly higher (P < 0.001). Postprandial lipemia after a single fatty meal may destabilize the endothelial barrier and initiate inflammatory processes.
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Affiliation(s)
- Paulina Gorzelak-Pabiś
- The Laboratory of Tissue Immunopharmacology, Department of Internal Diseases and Clinical Pharmacology, Medical University of Lodz, Lodz, Poland
| | - Ewelina Wozniak
- The Laboratory of Tissue Immunopharmacology, Department of Internal Diseases and Clinical Pharmacology, Medical University of Lodz, Lodz, Poland
| | - Katarzyna Wojdan
- The Laboratory of Tissue Immunopharmacology, Department of Internal Diseases and Clinical Pharmacology, Medical University of Lodz, Lodz, Poland
| | - Maciej Chalubinski
- The Laboratory of Tissue Immunopharmacology, Department of Internal Diseases and Clinical Pharmacology, Medical University of Lodz, Lodz, Poland
| | - Marlena Broncel
- The Laboratory of Tissue Immunopharmacology, Department of Internal Diseases and Clinical Pharmacology, Medical University of Lodz, Lodz, Poland
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Kilvington A, Maldonado‐Pereira L, Torres‐Palacios C, Medina‐Meza I. Phytosterols and their oxidative products in infant formula. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13151] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Alice Kilvington
- Department of Chemical Engineering and Materials ScienceMichigan State University East Lansing Michigan
| | - Lisaura Maldonado‐Pereira
- Department of Chemical Engineering and Materials ScienceMichigan State University East Lansing Michigan
| | - Cristobal Torres‐Palacios
- Department of Biosystems and Agricultural EngineeringMichigan State University East Lansing Michigan
| | - Ilce Medina‐Meza
- Department of Chemical Engineering and Materials ScienceMichigan State University East Lansing Michigan
- Department of Biosystems and Agricultural EngineeringMichigan State University East Lansing Michigan
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32
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Flavonoids Ability to Disrupt Inflammation Mediated by Lipid and Cholesterol Oxidation. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2019; 1161:243-253. [PMID: 31562634 DOI: 10.1007/978-3-030-21735-8_19] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Flavonoids are plant secondary metabolites that act as protectants against harmful effects of UV-B radiation inasmuch as biotic stress, conferring at the same time pigmentation of fruits and leaves [67]. The term "flavonoid" refers to phenolics having a basic skeleton of diphenylpropane (C6-C3-C6), which consists of two aromatic rings linked through three carbons that usually form an oxygenated heterocycle [25, 52]. Flavonoids are broken down into several different sub-categories based on their chemical structure. The main subclasses commonly found in food items are: flavonols, flavones, flavanones, flavan-3-ols, proanthocyanidins, and anthocyanins [44, 67]. Figure 19.1 depicts the major classification of flavonoids according to their chemical structure. Their occurrence in food matrices has been extensively reviewed [39, 44], and has been subject of extensive research in the last decades. Table 19.1 contains a few examples of compounds from each of the subcategory, with the fruit (berry) in which they are commonly found. The monomeric unit of flavonoids can dimerize and polymerize to form other important high molecular weight molecules; this is the case of proanthocyanidins, that are polymers of flavan-3-ols or flavanols. Not only do these compounds act as plant protectants, but they can also be very beneficial to human health. Cohorts studies performed in the early '90 have shown that dietary consumption of flavonoids was inversely associated with morbidity and mortality from coronary heart disease [31, 32]. These findings have opened an intensive field of research on the effects of flavonoids and flavonoids-rich food extracts in cardiovascular diseases (CVD) progression, particularly in the modulating CVD-associated oxidative stress and inflammation. In this short review, we will summarize the current findings in flavonoids beneficial effects in preventing CVD through inhibition of initial stages of CVD progression. Given the magnitude of scientific literature in the field, we will focus on two strictly mechanistic aspects: inhibition of chemical-induced LDL oxidation, and the effect of flavonoids in the monocyte/macrophages activation pathways.
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