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Winslow M, Hazelby A, Robinson D. Spin-Restricted Descriptions of Singlet Oxygen Reactions from XMS-CASPT2 Benchmarks. J Phys Chem A 2024; 128:4128-4137. [PMID: 38739627 PMCID: PMC11129307 DOI: 10.1021/acs.jpca.4c00744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 04/25/2024] [Accepted: 05/01/2024] [Indexed: 05/16/2024]
Abstract
Reactions of singlet oxygen are numerous, some of which are desired but many are unwanted. Therefore, the ability to correctly predict and interpret this reactivity for complex molecular systems is essential to our understanding of singlet oxygen reactions. DFT is widely used for predicting many reactions but is not suited to degenerate electronic structures; application to isolated singlet oxygen often uses the spin-unrestricted formalism, which results in severe spin contamination. In this work, we demonstrate that spin-restricted DFT can correctly describe the reaction pathway for four prototypical singlet oxygen reactions. By careful benchmarking with XMS-CASPT2, we show that, from the first transition state onward, the degeneracy of the 1Δg state is broken due to differing interactions of the (degenerate) π* orbitals with the organic substrate; this result is well replicated with DFT. These findings demonstrate the utility of using spin-restricted DFT to explore reactions, opening the way to confidently use this computationally efficient method for molecular systems of medium to large organic molecules.
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Affiliation(s)
| | - Alexander Hazelby
- Department of Chemistry and
Forensics, School of Science and Technology, Nottingham Trent University, Clifton Lane, Nottingham NG11 8NS, United
Kingdom
| | - David Robinson
- Department of Chemistry and
Forensics, School of Science and Technology, Nottingham Trent University, Clifton Lane, Nottingham NG11 8NS, United
Kingdom
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2
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Oh WY, Kim MJ, Lee J. Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation. Food Sci Biotechnol 2023; 32:1805-1819. [PMID: 37781049 PMCID: PMC10541348 DOI: 10.1007/s10068-023-01359-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/22/2023] [Accepted: 05/26/2023] [Indexed: 10/03/2023] Open
Abstract
Lipid oxidation is one of the key chemical reactions in foods containing fats and oils during production and storage. For several decades, many researchers have tried to understand the mechanisms of lipid oxidation and ways to control the rates of lipid oxidation. Theories of autoxidation or free radical chain reaction have been developed to successfully explain the phenomenon observed in oxidized lipids. Many studies have been conducted to explain the other factors that can affect the lipid oxidation such as food matrix, oxidation time and temperature, transition metal ions, pigments with sensitizing abilities, and surface-active compounds such as phospholipids, free fatty acids, monoacylglycerols, and diacylglycerols. Several strategies were developed to evaluate the degree of oxidation and oxidative stability. This review provides crucial information on the mechanism of lipid oxidation affected amphiphilic compounds and association colloids. This review article will extensively discuss about the methods for determining the oxidative stability.
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Affiliation(s)
- Won Young Oh
- Department of Food Science and Biotechnology, Sungkyunkwan University, 300 Cheoncheon-dong, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, 300 Cheoncheon-dong, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea
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3
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Gao P, Bao Y, Wang S, Lei L, Wang B, Xiao L, Cheng K, Wang Y, Zhang S, Dong L. Mechanism of palmitoleic acid oxidation into volatile compounds during heating. FLAVOUR FRAG J 2023. [DOI: 10.1002/ffj.3728] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Pengxun Gao
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Yuxiang Bao
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Shuo Wang
- Dalian Center for Certification and Food and Drug Control Dalian Liaoning China
| | - Liming Lei
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Binchen Wang
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Lin Xiao
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Kunya Cheng
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Yian Wang
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Sufang Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Liang Dong
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
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4
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Tsouri AM, Robinson D. Reactions of singlet oxygen with cholesterol: a computational study. Mol Phys 2022. [DOI: 10.1080/00268976.2022.2139305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Anna M. Tsouri
- Department of Chemistry and Forensics, School of Science and Technology, Nottingham Trent University, Nottingham, United Kingdom
| | - David Robinson
- Department of Chemistry and Forensics, School of Science and Technology, Nottingham Trent University, Nottingham, United Kingdom
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5
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Yuxiang B, Jian D, Chen X, Wang M, Binchen W, Lin X, Kunya C, Dong L. Detailed Temperature‐dependent Study of Linoleic acid Oxidative Decomposition into Volatile Compounds in the Heating Process. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16445] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bao Yuxiang
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Du Jian
- Food Additives & Ingredients Association(CFAA) Beijing Beijing China
| | - Xu Chen
- Food Additives & Ingredients Association(CFAA) Beijing Beijing China
| | - Meiting Wang
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Wang Binchen
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Xiao Lin
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Cheng Kunya
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
| | - Liang Dong
- School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood Dalian Liaoning China
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6
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Yeo J, Shahidi F. Riboflavin-Sensitized Photooxidation of Low-Density-Lipoprotein (LDL) Cholesterol: A Culprit in the Development of Cardiovascular Diseases (CVDs). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4204-4209. [PMID: 33794086 DOI: 10.1021/acs.jafc.0c08088] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The oxidation of human low-density-lipoprotein (LDL) particles is responsible for the development of cardiovascular diseases (CVDs). In the present study, the occurrence of riboflavin-sensitized photooxidation of LDL particles was examined in an in vitro system. The presence of light, oxygen, and photosensitizer (50 μM riboflavin) caused the riboflavin-sensitized photooxidation of human LDL particles thereby increasing in the conjugated dienes (CDs) by 32.5 ± 4.8% (p < 0.05), indicating that this could serve as a major culprit in the development of CVDs. A 1 h radiation caused a 63.6 ± 0.3% degradation of the riboflavin content, and this indicates the extremely fast reaction of the riboflavin-sensitized photooxidation. The singlet oxygen quenching capacity of β-carotene was determined at three different concentrations (10, 50, and 100 μM), exhibiting both antioxidant and prooxidant effects, depending on the concentrations used. In addition, ascorbic acid displayed a high incorporation rate into the LDL particles, implying its potential in preventing riboflavin photosensitization of LDL particles. To the best of our knowledge, this is the first report on the riboflavin-sensitized photooxidation of LDL particles in an in vitro system, proposing a new possible mechanism in the development of CVDs.
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Affiliation(s)
- JuDong Yeo
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland A1B 3X9, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland A1B 3X9, Canada
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Yi B, Kim MJ, Lee J. Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization. Food Sci Biotechnol 2016; 25:1003-1009. [PMID: 30263366 PMCID: PMC6049128 DOI: 10.1007/s10068-016-0162-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2016] [Revised: 06/15/2016] [Accepted: 06/15/2016] [Indexed: 10/21/2022] Open
Abstract
The oxidative stability in oil-in-water (O/W) emulsions containing different emulsifier charges was tested under riboflavin photosensitization by analysis of headspace oxygen content and lipid hydroperoxides. Sodium dodecyl sulfate (SDS), Tween 20, and cetyltrimethylammonium bromide (CTAB) were selected as anionic, neutral, and cationic emulsifiers, respectively. The O/W emulsions containing CTAB had lower oxidative stability than those with SDS and Tween 20. The addition of ethylenediaminetetraacetic acid, a well-known metal chelator, increased the oxidative stability in O/W emulsions, irrespective of emulsifier charges. Oxidative stability in Tween 20-stabilized emulsions decreased in FeCl3 and FeCl2 concentration-dependent manner. However, oxidative stability in samples containing CTAB increased up to 0.5mM of FeCl3 and FeCl2 and then decreased, which implies that CTAB act differently during lipid oxidation compared to SDS and Tween 20.
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Affiliation(s)
- BoRa Yi
- 1Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea
| | - Mi-Ja Kim
- 2Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon, 25913 Korea
| | - JaeHwan Lee
- 1Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea
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Ka H, Yi B, Kim MJ, Lee J. Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization. J Food Sci 2016; 81:C1118-23. [PMID: 27095610 DOI: 10.1111/1750-3841.13304] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Revised: 02/22/2016] [Accepted: 03/15/2016] [Indexed: 11/27/2022]
Abstract
The antioxidant properties of selected amino acids were tested using in vitro assays and oil-in-water (O/W) emulsions under riboflavin (RF) photosensitization. Headspace oxygen content, lipid hydroperoxides, and conjugated dienes were determined for the degree of oxidation. Riboflavin photosensitization was adapted as the oxidation driving force. In vitro assays showed that cysteine had the highest antioxidant properties followed by tryptophan and tyrosine. However, in O/W emulsions under RF photosensitization, tyrosine inhibited lipid oxidation whereas tryptophan acted as a prooxidant. Tryptophan accelerated the rates of oxidation in O/W emulsion without RF. The antioxidant properties of amino acids differed depending on the antioxidant determination methods, oxidation driving forces, and food matrices.
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Affiliation(s)
- HyeJung Ka
- Dept. of Food Science and Biotechnology, Sungkyunkwan Univ, Suwon, Republic of Korea
| | - BoRa Yi
- Dept. of Food Science and Biotechnology, Sungkyunkwan Univ, Suwon, Republic of Korea
| | - Mi-Ja Kim
- Dept. of Food and Nutrition, Kangwon Natl. Univ, Samcheok, Republic of Korea
| | - JaeHwan Lee
- Dept. of Food Science and Biotechnology, Sungkyunkwan Univ, Suwon, Republic of Korea
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Effects of cis oleic and trans elaidic acids on oxidative stability in riboflavin and chlorophyll photosensitized oil-in-water emulsions. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0213-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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10
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Kim TS, Decker EA, Lee J. Antioxidant capacities of α-tocopherol, trolox, ascorbic acid, and ascorbyl palmitate in riboflavin photosensitized oil-in-water emulsions. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.069] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Lee J, Decker EA. Effects of metal chelator, sodium azide, and superoxide dismutase on the oxidative stability in riboflavin-photosensitized oil-in-water emulsion systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:6271-6276. [PMID: 21542578 DOI: 10.1021/jf2001537] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The effects of riboflavin photosensitization on the oxidative stability of oil-in-water (O/W) emulsions were determined using lipid hydroperoxides and headspace volatile analyses. The influences of a metal chelator, sodium azide, and superoxide dismutase (SOD) on oxidation pathways were tested to gain a better understanding of the role of transition metals, singlet oxygen, and superoxide anion, respectively. Emulsions with riboflavin and visible light irradiation had significantly higher lipid hydroperoxides and volatiles (p < 0.05) as compared to samples without light irradiation or riboflavin. The addition of ethylenediammetetraacetic acid (EDTA) decreased the formation of lipid hydroperoxides, hexanal, 2-heptenal, and 1-octen-3-ol in a concentration-dependent manner. Sodium azide, a singlet oxygen physical quencher, only inhibited the formation of 2-heptenal and 1-octen-3-ol. Overall, photosensitized riboflavin participated in both type I and type II pathways in O/W emulsions, and these pathways enhance the prooxidant activity of metals through their ability to produce lipid hydroperoxides and superoxide anion.
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Affiliation(s)
- JaeHwan Lee
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, Korea
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12
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Jeong M, Lee J, Cho WI, Lee J. Correlation of volatiles and fatty acids in thermally oxidized fatty acid model systems using statistical approaches. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0176-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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13
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Distribution of Triacylglycerols and Fatty Acids in Soybean Oil with Thermal Oxidation and Methylene Blue Photosensitization. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1683-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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