1
|
Sahaka M, Bornet O, Marchand A, Lafont D, Gontero B, Carrière F, Launay H. Monitoring galactolipid digestion and simultaneous changes in lipid-bile salt micellar organization by real-time NMR spectroscopy. Chem Phys Lipids 2024; 258:105361. [PMID: 37981224 DOI: 10.1016/j.chemphyslip.2023.105361] [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: 07/31/2023] [Revised: 10/08/2023] [Accepted: 11/10/2023] [Indexed: 11/21/2023]
Abstract
The use of Nuclear Magnetic Resonance spectroscopy for studying lipid digestion in vitro most often consists of quantifying lipolysis products after they have been extracted from the reaction medium using organic solvents. However, the current sensitivity level of NMR spectrometers makes possible to avoid the extraction step and continuously quantify the lipids directly in the reaction medium. We used real-time 1H NMR spectroscopy and guinea pig pancreatic lipase-related protein 2 (GPLRP2) as biocatalyst to monitor in situ the lipolysis of monogalactosyl diacylglycerol (MGDG) in the form of mixed micelles with the bile salt sodium taurodeoxycholate (NaTDC). Residual substrate and lipolysis products (monogalactosyl monoacylglycerol (MGMG); monogalactosylglycerol (MGG) and octanoic acid (OA) were simultaneously quantified throughout the reaction thanks to specific proton resonances. Lipolysis was complete with the release of all MGDG fatty acids. These results were confirmed by thin layer chromatography (TLC) and densitometry after lipid extraction at different reaction times. Using diffusion-ordered NMR spectroscopy (DOSY), we could also estimate the diffusion coefficients of all the reaction compounds and deduce the hydrodynamic radius of the lipid aggregates in which they were present. It was shown that MGDG-NaTDC mixed micelles with an initial hydrodynamic radius rH of 7.3 ± 0.5 nm were changed into smaller micelles of NaTDC-MGDG-MGMG of 2.3 ± 0.5 nm in the course of the lipolysis reaction, and finally into NaTDC-OA mixed micelles (rH of 2.9 ± 0.5 nm) and water soluble MGG. These results provide a better understanding of the digestion of galactolipids by PLRP2, a process that leads to the complete micellar solubilisation of their fatty acids and renders their intestinal absorption possible.
Collapse
Affiliation(s)
- Moulay Sahaka
- Aix Marseille Univ, CNRS, UMR7281 Bioénergétique et Ingénierie des Protéines, 31 Chemin Joseph Aiguier, 13009 Marseille, France
| | - Olivier Bornet
- NMR Platform, Institut de Microbiologie de la Méditerranée, Aix Marseille Univ, 13009 Marseille, France
| | - Achille Marchand
- Aix Marseille Univ, CNRS, UMR7281 Bioénergétique et Ingénierie des Protéines, 31 Chemin Joseph Aiguier, 13009 Marseille, France
| | - Dominique Lafont
- Laboratoire de Chimie Organique 2-GLYCO, ICBMS UMR 5246, CNRS-Université Claude Bernard Lyon 1, Université de Lyon, bâtiment Lederer, 1 rue Victor Grignard, 69622 Villeurbanne Cedex, France
| | - Brigitte Gontero
- Aix Marseille Univ, CNRS, UMR7281 Bioénergétique et Ingénierie des Protéines, 31 Chemin Joseph Aiguier, 13009 Marseille, France
| | - Frédéric Carrière
- Aix Marseille Univ, CNRS, UMR7281 Bioénergétique et Ingénierie des Protéines, 31 Chemin Joseph Aiguier, 13009 Marseille, France.
| | - Hélène Launay
- Aix Marseille Univ, CNRS, UMR7281 Bioénergétique et Ingénierie des Protéines, 31 Chemin Joseph Aiguier, 13009 Marseille, France.
| |
Collapse
|
2
|
Alberdi-Cedeño J, Aichner M, Mistlberger-Reiner A, Shi A, Pignitter M. Effect of Encapsulation Material on Lipid Bioaccessibility and Oxidation during In Vitro Digestion of Black Seed Oil. Antioxidants (Basel) 2023; 12:antiox12010191. [PMID: 36671054 PMCID: PMC9854819 DOI: 10.3390/antiox12010191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/06/2023] [Accepted: 01/10/2023] [Indexed: 01/15/2023] Open
Abstract
Different encapsulation materials might not only affect lipid hydrolysis but also lipid oxidation during in vitro digestion. Thus, this study aimed to investigate the effect of two commonly used shell materials, starch and gelatin, on the extent of lipolysis and bioaccessibility of the main and some minor lipid compounds, as well as on the oxidative status in encapsulated black seed oil (Nigella sativa) during in vitro digestion. The study was carried out using 1H nuclear magnetic resonance spectroscopy, liquid chromatography-mass spectrometry and high-performance liquid chromatography-UV. It was shown that starch increased the level of lipid hydrolysis in black seed oil during gastric in vitro digestion, while no differences were observed in the intestinal digestates between starch-encapsulated oil and gelatin-encapsulated oil. Similarly, the bioaccessibility of minor compounds (tocopherols, sterols and thymoquinone) was not influenced by the shell materials. However, regarding lipid oxidation, a 20- and 10-fold rise of free oxylipins was obtained in oils encapsulated by starch and gelatin, respectively, after intestinal in vitro digestion. This study evidenced that gelatin rather than starch should be used for the encapsulation of oils to minimize the digestion-induced formation of bioactive oxylipins.
Collapse
Affiliation(s)
- Jon Alberdi-Cedeño
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), 01006 Vitoria-Gasteiz, Spain
| | - Martha Aichner
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
| | - Agnes Mistlberger-Reiner
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Marc Pignitter
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria
- Correspondence:
| |
Collapse
|
3
|
In vitro digestion of binary mixture of α-tocopherol and γ-oryzanol in oil-in-water emulsion: Changes in stability and antioxidant potential. Food Res Int 2022; 159:111606. [DOI: 10.1016/j.foodres.2022.111606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 06/26/2022] [Accepted: 06/28/2022] [Indexed: 11/23/2022]
|
4
|
Accardo F, Miguéns-Gómez A, Lolli V, Faccini A, Ardévol A, Terra X, Caligiani A, Pinent M, Sforza S. Molecular composition of lipid and protein fraction of almond, beef and lesser mealworm after in vitro simulated gastrointestinal digestion and correlation with the hormone-stimulating properties of the digesta. Food Res Int 2022; 158:111499. [DOI: 10.1016/j.foodres.2022.111499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 06/05/2022] [Accepted: 06/09/2022] [Indexed: 12/01/2022]
|
5
|
Li Q, Lu J, Chang Y, Shen G, Feng J. Effect of different cooking methods on nutritional intake and different storage treatments on nutritional losses of abalone. Food Chem 2022; 377:132047. [PMID: 35008016 DOI: 10.1016/j.foodchem.2022.132047] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 11/24/2021] [Accepted: 01/01/2022] [Indexed: 11/26/2022]
Abstract
As the most important marine edible shellfish, the nutritional quality of abalone has been paid attention. In this study, the chemical and nutritional compositions of abalones were obtained, and three cooking methods, steaming, boiling and frying, were evaluated by in vitro gastric digestion simulation to understand their nutritional changes by 1H NMR spectroscopy combined with multivariate statistical analyses. The nutritional losses were also monitored under different cold storage conditions. The results indicated that boiling can keep more amino acids and fatty acids than steaming and frying, thus being recommended as the best cooking method of abalone. The abalone could maintain fresh within one day under 4 °C, and the deterioration process occurred subsequently. These results help to understand the digestion of cooked abalone and the changes of nutrients through storage and cooking process, leading to a scientific recommendation of cooking method and storage condition for healthy eating.
Collapse
Affiliation(s)
- Quanquan Li
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China
| | - Jie Lu
- Key Laboratory of South China Sea Fishery Resource Exploitation & Utilization, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Yajie Chang
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China
| | - Guiping Shen
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China
| | - Jianghua Feng
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen 361005, China.
| |
Collapse
|
6
|
Madalena D, Fernandes J, Avelar Z, Gonçalves R, Ramos ÓL, Vicente AA, Pinheiro AC. Emerging challenges in assessing bio-based nanosystems’ behaviour under in vitro digestion focused on food applications – A critical view and future perspectives. Food Res Int 2022; 157:111417. [DOI: 10.1016/j.foodres.2022.111417] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 05/04/2022] [Accepted: 05/24/2022] [Indexed: 01/23/2023]
|
7
|
Husain F, Duraisamy S, Balakrishnan S, Ranjith S, Chidambaram P, Kumarasamy A. Phenotypic assessment of safety and probiotic potential of native isolates from marine fish Moolgarda seheli towards sustainable aquaculture. Biologia (Bratisl) 2022; 77:775-790. [PMID: 35034969 PMCID: PMC8744026 DOI: 10.1007/s11756-021-00957-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Accepted: 10/29/2021] [Indexed: 01/27/2023]
Abstract
Aquaculture is a highly productive and fast-growing agricultural sector. The occurrence of epidemic or sporadic disease outbreak is a major limiting factor in this sector, thus better alternatives are the need of the hour. Use of indigenous probiotics is a promising strategy to control infectious diseases. Thus, the present study was aimed to screen and characterize potent indigenous probiotics from marine fish, Moolgarda seheli, towards enhancing sustainable aquaculture production. Totally 347 bacterial isolates were obtained from M. seheli gastrointestinal tract, out of these, four isolates (KAF121, 124, 135, 136) were confirmed as potent probiotics in terms of biosafety, highly resistant to acidic pH, gastric juice, bile salt, high hydrophobicity to solvents, auto and co-aggregation potential. These four isolates also exhibited virtuous antioxidant activity. Further the isolates, KAF124 and 135 proved their efficiency in growth and survival of fish after challenged againt Aeromonas hydrophila. The isolates were identified based on their 16S rRNA gene sequence and the data were submitted to Genbank as Pseudomonas aeruginosa KAF121 (MH393516), Bacillus cereus KAF124 (MH393226), Bacillus thuringiensis KAF135 (MH393230), and Pseudomonas otitidis KAF136 (MH393230). The results conclude that two isolates, KAF124 and KAF135 are highly safe and potent probiotics which are first time isolated from the marine fish M. seheli. The two Bacillus strains could be used as better alternatives to antibiotics and other chemical-based drugs to prevent/control infectious diseases in aquaculture.
Collapse
Affiliation(s)
- Fazal Husain
- Microbial Biotechnology Laboratory, Department of Marine Biotechnology, Bharathidasan University, Tiruchirappalli, Tamil Nadu 620 024 India
| | - Senbagam Duraisamy
- Microbial Biotechnology Laboratory, Department of Marine Biotechnology, Bharathidasan University, Tiruchirappalli, Tamil Nadu 620 024 India
| | - Senthilkumar Balakrishnan
- Department of Medical and Molecular Microbiology, Microtech Laboratories, Attur, Tamil Nadu 636 102 India
| | - Sukumar Ranjith
- Microbial Biotechnology Laboratory, Department of Marine Biotechnology, Bharathidasan University, Tiruchirappalli, Tamil Nadu 620 024 India
| | - Prahalathan Chidambaram
- Department of Biochemistry, Bharathidasan University, Tiruchirappalli, Tamil Nadu 620 024 India
| | - Anbarasu Kumarasamy
- Microbial Biotechnology Laboratory, Department of Marine Biotechnology, Bharathidasan University, Tiruchirappalli, Tamil Nadu 620 024 India
| |
Collapse
|
8
|
Nieva-Echevarría B, Goicoechea E, Sopelana P, Guillén MD. Different Effects of Vitamin C-Based Supplements on the Advance of Linseed Oil Component Oxidation and Lipolysis during In Vitro Gastrointestinal Digestion. Foods 2021; 11:58. [PMID: 35010183 PMCID: PMC8750871 DOI: 10.3390/foods11010058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/14/2021] [Accepted: 12/22/2021] [Indexed: 11/25/2022] Open
Abstract
Although widely consumed, dietary supplements based on Vitamin C contain high doses of this compound, whose impact on lipid oxidation during digestion needs to be addressed. Therefore, the effect of seven commercial supplements and of pure l-ascorbic acid and ascorbyl palmitate on linseed oil during in vitro gastrointestinal digestion was tackled. The advance of lipid oxidation was studied through the generation of oxidation compounds, the degradation of polyunsaturated fatty acyl chains and of gamma-tocopherol, by employing Proton Nuclear Magnetic Resonance. Supplements containing exclusively l-ascorbic acid enhanced the advance of linseed oil oxidation during digestion. This was evidenced by increased formation of linolenic-derived conjugated hydroxy-dienes and alkanals and by the generation of conjugated keto-dienes and reactive alpha,beta-unsaturated aldehydes, such as 4,5-epoxy-2-alkenals; moreover, gamma-tocopherol was completely degraded. Conversely, supplements composed of mixtures of ascorbic acid/salt with citric acid and carotenes, and of ascorbyl palmitate, protected linseed oil against oxidation and reduced gamma-tocopherol degradation. The study through Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry of the volatile compounds of the digests corroborated these findings. Furthermore, a decreased lipid bioaccessibility was noticed in the presence of the highest dose of l-ascorbic acid. Both the chemical form of Vitamin C and the presence of other ingredients in dietary supplements have shown to be of great relevance regarding oxidation and hydrolysis reactions occurring during lipid digestion.
Collapse
Affiliation(s)
| | | | | | - María D. Guillén
- Food Technology, Lascaray Research Center, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain; (B.N.-E.); (E.G.); (P.S.)
| |
Collapse
|
9
|
Martin-Rubio AS, Sopelana P, Ibargoitia ML, Guillén MD. 1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin. Foods 2021; 10:foods10071573. [PMID: 34359443 PMCID: PMC8307026 DOI: 10.3390/foods10071573] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/26/2021] [Accepted: 07/02/2021] [Indexed: 01/12/2023] Open
Abstract
Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.
Collapse
|
10
|
Lamothe S, Guérette C, Britten M. Nutrient release and oxidative stability during in vitro digestion of linseed oil emulsions produced from cow milk, soy drink, and green tea extract. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110137] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
|
11
|
Hernández-Olivas E, Muñoz-Pina S, Sánchez-García J, Andrés A, Heredia A. Understanding the role of food matrix on the digestibility of dairy products under elderly gastrointestinal conditions. Food Res Int 2020; 137:109454. [DOI: 10.1016/j.foodres.2020.109454] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 06/03/2020] [Accepted: 06/15/2020] [Indexed: 11/26/2022]
|
12
|
Impact of elderly gastrointestinal alterations on in vitro digestion of salmon, sardine, sea bass and hake: Proteolysis, lipolysis and bioaccessibility of calcium and vitamins. Food Chem 2020; 326:127024. [DOI: 10.1016/j.foodchem.2020.127024] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 05/05/2020] [Accepted: 05/07/2020] [Indexed: 12/20/2022]
|
13
|
Abstract
This review outlines the current use of magnetic resonance (MR) techniques to study digestion and highlights their potential for providing markers of digestive processes such as texture changes and nutrient breakdown. In vivo digestion research can be challenging due to practical constraints and biological complexity. Therefore, digestion is primarily studied using in vitro models. These would benefit from further in vivo validation. NMR is widely used to characterise food systems. MRI is a related technique that can be used to study both in vitro model systems and in vivo gastro-intestinal processes. MRI allows visualisation and quantification of gastric processes such as gastric emptying and coagulation. Both MRI and NMR scan sequences can be configured to be sensitive to different aspects of gastric or intestinal contents. For example, magnetisation transfer and chemical exchange saturation transfer can detect proton (1H) exchange between water and proteins. MRI techniques have the potential to provide molecular-level and quantitative information on in vivo gastric (protein) digestion. This requires careful validation in order to understand what these MR markers of digestion mean in a specific digestion context. Combined with other measures they can be used to validate and inform in vitro digestion models. This may bridge the gap between in vitro and in vivo digestion research and can aid the optimisation of food properties for different applications in health and disease.
Collapse
|
14
|
Alberdi-Cedeño J, Ibargoitia ML, Guillén MD. Study of the In Vitro Digestion of Olive Oil Enriched or Not with Antioxidant Phenolic Compounds. Relationships between Bioaccessibility of Main Components of Different Oils and Their Composition. Antioxidants (Basel) 2020; 9:antiox9060543. [PMID: 32575754 PMCID: PMC7346224 DOI: 10.3390/antiox9060543] [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: 05/12/2020] [Revised: 06/11/2020] [Accepted: 06/17/2020] [Indexed: 12/13/2022] Open
Abstract
The changes provoked by in vitro digestion in the lipids of olive oil enriched or not with different phenolic compounds were studied by proton nuclear magnetic resonance (1H NMR) and solid phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS). These changes were compared with those provoked in the lipids of corn oil and of virgin flaxseed oil submitted to the same digestive conditions. Lipolysis and oxidation were the two reactions under consideration. The bioaccessibility of main and minor components of olive oil, of phenolic compounds added, and of compounds formed as consequence of the oxidation, if any, were matters of attention. Enrichment of olive oil with antioxidant phenolic compounds does not affect the extent of lipolysis, but reduces the oxidation degree to minimum values or avoids it almost entirely. The in vitro bioaccessibility of nutritional and bioactive compounds was greater in the olive oil digestate than in those of other oils, whereas that of compounds formed in oxidation was minimal, if any. Very close quantitative relationships were found between the composition of the oils in main components and their in vitro bioaccessibility. These relationships, some of which have predictive value, can help to design lipid diets for different nutritional purposes.
Collapse
|
15
|
Fruehwirth S, Zehentner S, Salim M, Sterneder S, Tiroch J, Lieder B, Zehl M, Somoza V, Pignitter M. In Vitro Digestion of Grape Seed Oil Inhibits Phospholipid-Regulating Effects of Oxidized Lipids. Biomolecules 2020; 10:biom10050708. [PMID: 32370178 PMCID: PMC7277833 DOI: 10.3390/biom10050708] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 04/27/2020] [Accepted: 04/30/2020] [Indexed: 12/18/2022] Open
Abstract
The intake of dietary lipids is known to affect the composition of phospholipids in gastrointestinal cells, thereby influencing passive lipid absorption. However, dietary lipids rich in polyunsaturated fatty acids, such as vegetable oils, are prone to oxidation. Studies investigating the phospholipid-regulating effect of oxidized lipids are lacking. We aimed at identifying the effects of oxidized lipids from moderately (18.8 ± 0.39 meq O2/kg oil) and highly (28.2 ± 0.39 meq O2/kg oil) oxidized and in vitro digested cold-pressed grape seed oils on phospholipids in human gastric tumor cells (HGT-1). The oils were analyzed for their antioxidant constituents as well as their oxidized triacylglycerol profile by LC-MS/MS before and after a simulated digestion. The HGT-1 cells were treated with polar oil fractions containing epoxidized and hydroperoxidized triacylglycerols for up to six hours. Oxidized triacylglycerols from grape seed oil were shown to decrease during the in vitro digestion up to 40% in moderately and highly oxidized oil. The incubation of HGT-1 cells with oxidized lipids from non-digested oils induced the formation of cellular phospholipids consisting of unsaturated fatty acids, such as phosphocholines PC (18:1/22:6), PC (18:2/0:0), phosphoserine PS (42:8) and phosphoinositol PI (20:4/0:0), by about 40%–60%, whereas the incubation with the in vitro digested oils did not affect the phospholipid metabolism. Hence, the gastric conditions inhibited the phospholipid-regulating effect of oxidized triacylglycerols (oxTAGs), with potential implications in lipid absorption.
Collapse
Affiliation(s)
- Sarah Fruehwirth
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria; (S.F.); (S.Z.); (M.S.); (S.S.); (J.T.); (B.L.); (V.S.)
| | - Sofie Zehentner
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria; (S.F.); (S.Z.); (M.S.); (S.S.); (J.T.); (B.L.); (V.S.)
| | - Mohammed Salim
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria; (S.F.); (S.Z.); (M.S.); (S.S.); (J.T.); (B.L.); (V.S.)
| | - Sonja Sterneder
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria; (S.F.); (S.Z.); (M.S.); (S.S.); (J.T.); (B.L.); (V.S.)
| | - Johanna Tiroch
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria; (S.F.); (S.Z.); (M.S.); (S.S.); (J.T.); (B.L.); (V.S.)
| | - Barbara Lieder
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria; (S.F.); (S.Z.); (M.S.); (S.S.); (J.T.); (B.L.); (V.S.)
| | - Martin Zehl
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria;
| | - Veronika Somoza
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria; (S.F.); (S.Z.); (M.S.); (S.S.); (J.T.); (B.L.); (V.S.)
| | - Marc Pignitter
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria; (S.F.); (S.Z.); (M.S.); (S.S.); (J.T.); (B.L.); (V.S.)
- Correspondence: ; Tel.: +43-14277-70621
| |
Collapse
|
16
|
Alberdi-Cedeño J, Ibargoitia ML, Guillén MD. A Global Study by 1H NMR Spectroscopy and SPME-GC/MS of the in Vitro Digestion of Virgin Flaxseed Oil Enriched or not with Mono-, Di- or Tri-Phenolic Derivatives. Antioxidant Efficiency of These Compounds. Antioxidants (Basel) 2020; 9:antiox9040312. [PMID: 32326459 PMCID: PMC7222186 DOI: 10.3390/antiox9040312] [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: 03/20/2020] [Revised: 04/10/2020] [Accepted: 04/12/2020] [Indexed: 01/09/2023] Open
Abstract
The effect of enriching virgin flaxseed oil with dodecyl gallate, hydroxytyrosol acetate or gamma-tocopherol on its in vitro digestion is studied by means of proton nuclear magnetic resonance and solid phase microextraction followed by gas chromatography/mass spectrometry. The extent and pattern of the lipolysis reached in each sample is analyzed, as is the bioaccessibility of the main oil components. None of the phenolic compounds provokes inhibition of the lipase activity and all of them reduce the lipid oxidation degree caused by the in vitro digestion and the bioaccessibility of oxidation compounds. The antioxidant efficiency of the three tested phenols is in line with the number of phenolic groups in its molecule, and is dose-dependent. The concentration of some minor oil components such as terpenes, sesquiterpenes, cycloartenol and 24-methylenecycloartenol is not modified by in vitro digestion. Contrarily, gamma-tocopherol shows very low in vitro bioaccessibility, probably due to its antioxidant behavior, although this increases with enrichment of the phenolic compounds. Oxidation is produced during in vitro digestion even in the presence of a high concentration of gamma-tocopherol, which remains bioaccessible after digestion in the enriched samples of this compound.
Collapse
|
17
|
Alberdi-Cedeño J, Ibargoitia ML, Guillén MD. Effect of the Enrichment of Corn Oil with alpha- or gamma-Tocopherol on Its in Vitro Digestion Studied by 1H NMR and SPME-GC/MS; Formation of Hydroperoxy-, Hydroxy-, Keto-Dienes and Keto- E-epoxy- E-Monoenes in the more alpha-Tocopherol Enriched Samples. Antioxidants (Basel) 2020; 9:E246. [PMID: 32197490 PMCID: PMC7139825 DOI: 10.3390/antiox9030246] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 03/16/2020] [Accepted: 03/17/2020] [Indexed: 01/27/2023] Open
Abstract
The aim of this study is the analysis of the in vitro digestion of corn oil, and of the effect of its enrichment with three levels of gamma- and alpha-tocopherol, by using, for the first time, 1H nuclear magnetic resonance (1H NMR) and a solid phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS). The attention is focused on the hydrolysis degree, the degradation of oil's main components, the occurrence of oxidation reactions and main compounds formed, as well as on the bioaccessibility of oil's main components, of compounds formed in the oxidation, and, of gamma- and alpha-tocopherol. The lipolysis levels reached are high and show a similar pattern in all cases. The oxidation of corn oil components during in vitro digestion is proven, as is the action of gamma-tocopherol as an antioxidant and alpha-tocopherol as a prooxidant. In the more alpha-tocopherol enriched samples, hydroperoxy-, hydroxy-, and keto-dienes, as well as keto-epoxy-monoenes and aldehydes, are generated. The bioaccessibility of the oil's main components is high. The compounds formed in the oxidation process during in vitro digestion can also be considered bioaccessible. The bioaccessibility of alpha-tocopherol is smaller than that of gamma-tocopherol. The concentration of this latter compound remains unchanged during the in vitro digestion of the more alpha-tocopherol enriched oil samples.
Collapse
Affiliation(s)
| | | | - María D. Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad nº 7, 01006 Vitoria-Gasteiz, Spain; (J.A.-C.); (M.L.I.)
| |
Collapse
|
18
|
Nieva-Echevarría B, Goicoechea E, Guillén MD. Oxidative stability of extra-virgin olive oil enriched or not with lycopene. Importance of the initial quality of the oil for its performance during in vitro gastrointestinal digestion. Food Res Int 2020; 130:108987. [PMID: 32156407 DOI: 10.1016/j.foodres.2020.108987] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Revised: 12/30/2019] [Accepted: 01/06/2020] [Indexed: 11/28/2022]
Abstract
The performance of commercial non-enriched and lycopene-enriched extra-virgin olive oils (EVOO) during in vitro gastrointestinal digestion was studied in order to elucidate potential benefits of lycopene addition. Samples were analyzed before and after digestion by Proton Nuclear Magnetic Resonance (1H NMR) and Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). EVOO samples differed in both main (oleic and linoleic acyl groups) and minor components (phenolic and oxidation compounds). Regardless of the presence of lycopene, all the samples reached a high degree of lipolysis and showed high stability towards oxidation under digestion conditions. Rather than oxidation reactions, the hydroperoxides initially present in the oil were reduced to more stable hydroxides. Likewise, hydroxy-diene isomerization from cis,trans to trans,trans occurred. Hence, the presumed antioxidant effect of lycopene was not noticed during in vitro digestion of EVOO. Similar experiments carried out with a more polyunsaturated oil (sunflower oil) indicated that lycopene slowed down the advance of oxidation slightly. However, in the case of EVOO, its initial quality prevailed over the slight antioxidant effect exerted by lycopene at the concentration present in commercial samples, determining the oxidation compound profile of the digests.
Collapse
Affiliation(s)
- Bárbara Nieva-Echevarría
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
| |
Collapse
|
19
|
Martin-Rubio AS, Sopelana P, Guillén MD. The key role of ovalbumin in lipid bioaccessibility and oxidation product profile during the in vitro digestion of slightly oxidized soybean oil. Food Funct 2020; 10:4440-4451. [PMID: 31287470 DOI: 10.1039/c9fo00598f] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The behaviour of slightly oxidized virgin and refined soybean oils during in vitro digestion was studied by 1H nuclear magnetic resonance (1H NMR) and solid phase microextraction-gas chromatography/mass spectrometry. The main objectives were to analyze lipolysis extent and oxidation during digestion, and to assess the impact of two different proportions of ovalbumin on both processes. At the same time γ-tocopherol fate was monitored, when possible, by 1H NMR. The results reveal that the initial oxidation degree of the oils negatively influences the lipolysis extent, reducing the bioaccessibility of the major oil components, which include some essential fatty acids. Although the low ovalbumin proportion tested does not significantly affect lipolysis, this is greatly enhanced when ovalbumin is added at a high level, improving lipid bioaccessibility. It has also been shown that oxidation does not seem to have occurred to a great enough extent during digestion for it to be detected from polyunsaturated acyl group degradation. Moreover, the changes observed in the oxidation product profile of the starting oils after digestion can be considered to be due mainly to the transformation of the initially present hydroperoxides, whose concentration diminishes in the digested samples to give hydroxy-dienes, epoxides and aldehydes. In presence of a high ovalbumin proportion, hydroperoxide reduction to hydroxy-dienes is favoured and lower levels of aldehydes and epoxides are observed. This latter could be due to a diminution in their generation and/or to their reaction with ovalbumin. A high proportion of this protein in the system also increases γ-tocopherol bioaccessibility.
Collapse
Affiliation(s)
- A S Martin-Rubio
- Food Technology. Faculty of Pharmacy. Lascaray Research Center. University of the Basque Country (UPV/EHU). Paseo de la Universidad no. 7, 01006 Vitoria, Spain.
| | - P Sopelana
- Food Technology. Faculty of Pharmacy. Lascaray Research Center. University of the Basque Country (UPV/EHU). Paseo de la Universidad no. 7, 01006 Vitoria, Spain.
| | - M D Guillén
- Food Technology. Faculty of Pharmacy. Lascaray Research Center. University of the Basque Country (UPV/EHU). Paseo de la Universidad no. 7, 01006 Vitoria, Spain.
| |
Collapse
|
20
|
Effect of milk proteins and food-grade surfactants on oxidation of linseed oil-in-water emulsions during in vitro digestion. Food Chem 2019; 294:130-137. [DOI: 10.1016/j.foodchem.2019.04.107] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 04/24/2019] [Accepted: 04/26/2019] [Indexed: 12/19/2022]
|
21
|
Nieva-Echevarría B, Goicoechea E, Guillén MD. Effect of adding alpha-tocopherol on the oxidation advance during in vitro gastrointestinal digestion of sunflower and flaxseed oils. Food Res Int 2019; 125:108558. [PMID: 31554043 DOI: 10.1016/j.foodres.2019.108558] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 06/21/2019] [Accepted: 07/11/2019] [Indexed: 01/07/2023]
Abstract
Few in vitro studies have tackled the effect of alpha-tocopherol on lipid oxidation during digestion, and discrepant results have been reported. As a result, the aim of this study was to elucidate whether the addition of alpha-tocopherol enhances or slows down the advance of oxidation that occurs during in vitro gastrointestinal digestion of polyunsaturated lipids. For this purpose, commercial sunflower and flaxseed oils (as models of omega-6 and omega-3 rich lipid systems, respectively) were in vitro digested in the absence or in the presence of this tocol at different concentrations (0.02%, 0.2% and 2%). Proton Nuclear Magnetic Resonance (1H NMR) and Solid Phase Microextraction followed by Gas Chromatography/Mass Spectrometry (SPME-GC/MS) were used to investigate in detail potential differences among the digests regarding lipolysis and oxidation level. Alpha-tocopherol addition did not affect the advance of lipolysis, whereas lipid oxidation was enhanced in a dose-dependent manner. In this regard, the increased degradation of polyunsaturated lipids and greater generation of primary and secondary oxidation products observed at higher concentrations of alpha-tocopherol confirmed this observation. Among the formed oxidation products, hydroperoxy-, hydroxy- and keto-dienes, as well as oxygenated alpha,beta-unsaturated aldehydes are worth mentioning. The in vitro bioaccessibility of added tocopherol was estimated to be very low, suggesting a notable transformation under the assayed conditions. Further in vivo studies are necessary to confirm this prooxidant activity of alpha-tocopherol during gastrointestinal digestion.
Collapse
Key Words
- (2E,4E)-Heptadienal (PubChem CID: 5283321)
- (2E,4Z)-Decadienal (PubChem CID: 6427087)
- 13-Oxo-9Z,11E-octadecadienoic acid (PubChem CID: 6446027)
- 4,5-Epoxy-2-heptenal (PubChem CID: 6444055)
- 9-Hydroxy-10E,12E-octadecadienoic acid (PubChem CID: 5282945)
- 9-Hydroxy-10E,12Z-octadecadienoic acid (PubChem CID: 5312830)
- 9-Oxo-10E,12Z,15Z-octadecatrienoic acid (PubChem CID: 11380794)
- 9S-Hydroperoxy-10E,12Z,15Z-octadecatrienoic acid (PubChem CID: 6450029)
- Antioxidant
- Bioaccessibility
- Digestion
- Linoleic acid (PubChem CID: 5280450)
- Linolenic acid (PubChem CID: 5280934)
- Lipolysis
- Oxidation markers
- Prooxidant
Collapse
Affiliation(s)
- Bárbara Nieva-Echevarría
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad no 7, 01006 Vitoria-Gasteiz, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad no 7, 01006 Vitoria-Gasteiz, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad no 7, 01006 Vitoria-Gasteiz, Spain.
| |
Collapse
|
22
|
Martin-Rubio AS, Sopelana P, Guillén MD. Influence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4793-4800. [PMID: 30977133 DOI: 10.1002/jsfa.9734] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 03/24/2019] [Accepted: 04/06/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Minor components of edible oils could influence their evolution during in vitro digestion. This might affect the bioaccessibility of lipid nutrients and the safety of the ingested food. Bearing this in mind, the evolution of virgin and refined soybean oils, which are very similar in acyl group composition, has been studied throughout in vitro digestion using 1 H nuclear magnetic resonance (NMR) and solid-phase microextraction-gas chromatography /mass spectrometry, focusing on lipolysis and oxidation reactions. The fate of γ-tocopherol, the main antioxidant present in soybean oil, has also been analyzed with 1 H NMR. RESULTS There were no noticeable differences in lipolysis between the two oils that were studied. The extent of oxidation during digestion, which was very low in both cases, was slightly higher in the virgin type, which showed lower tocopherols and squalene concentrations than the refined one, together with a considerable abundance of free fatty acids. This can be deduced both from the appearance after digestion of conjugated hydroperoxy- and hydroxy-dienes only in the virgin oil, and from its higher levels of volatile aldehydes and 2-pentyl-furan. Under in vitro digestion conditions, the formation of epoxides seemed to be favored over other oxidation products. Finally, although some soybean oil essential nutrients like polyunsaturated fatty acids exhibited no significant degradation after digestion, γ-tocopherol concentration diminished during this process, especially in the virgin oil. CONCLUSION Although the minor component composition of the soybean oils did not affect lipolysis during in vitro digestion, it influenced the extent of their oxidation and γ-tocopherol bioaccessibility. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ana S Martin-Rubio
- Food Technology. Faculty of Pharmacy. Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
| | - Patricia Sopelana
- Food Technology. Faculty of Pharmacy. Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
| | - María D Guillén
- Food Technology. Faculty of Pharmacy. Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
| |
Collapse
|
23
|
Lamothe S, Guérette C, Dion F, Sabik H, Britten M. Antioxidant activity of milk and polyphenol-rich beverages during simulated gastrointestinal digestion of linseed oil emulsions. Food Res Int 2019; 122:149-156. [PMID: 31229066 DOI: 10.1016/j.foodres.2019.03.068] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 03/05/2019] [Accepted: 03/30/2019] [Indexed: 12/25/2022]
Abstract
Polyunsaturated fatty acids (PUFA) are associated with health benefits. However, high PUFA intake increases the risk of lipid oxidation and formation of potentially toxic lipid oxidation species. The objective of this study was to determine the antioxidant activity of milk fractions (whole milk, skim milk, acid whey, ultrafiltration (UF) permeate) and polyphenol-rich beverages (green tea, grape juice) during simulated gastrointestinal digestion. We also determined the effect of milk and polyphenol-rich beverages on the formation of advanced oxidation species during in vitro digestion of PUFA-rich emulsion. Antioxidant activity during digestion of milk fractions emphasized the important role of proteins (more specifically caseins) and the contribution of fat to the antioxidant capacity of milk. In comparison to milk, the antioxidant activity of polyphenol-rich beverages was at least four times higher. During digestion of a PUFA-rich emulsion, the formation of 4-hydroxyhexanal (4-HHE) and 4-hydroxynonenal (4-HNE) in the intestinal phase were respectively reduced by 60% and 75%, in the presence of milk or polyphenol-rich beverages. Further reduction was observed when the emulsion was co-digested with both, milk and polyphenol-rich beverages (89% for 4-HHE and 93% for 4-HNE). These results suggest that the combination of milk and polyphenol-rich beverages increases the antioxidant activity and synergistically reduces the formation of toxic lipid oxidation species during simulated digestion of PUFA-rich foods.
Collapse
Affiliation(s)
- Sophie Lamothe
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada
| | - Cassandra Guérette
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada
| | - Frédéric Dion
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada
| | - Hassan Sabik
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada
| | - Michel Britten
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada.
| |
Collapse
|
24
|
Lolli V, Dall’Asta M, Del Rio D, Caligiani A. In vitro digestibility of cyclopropane fatty acids in Grana Padano cheese: A study combining 1 H NMR and GC-MS techniques. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.034] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
25
|
Ye Z, Cao C, Liu Y, Cao P, Li Q. Digestion fates of different edible oils vary with their composition specificities and interactions with bile salts. Food Res Int 2018; 111:281-290. [DOI: 10.1016/j.foodres.2018.05.040] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2018] [Revised: 05/10/2018] [Accepted: 05/18/2018] [Indexed: 01/15/2023]
|
26
|
Eratte D, Dowling K, Barrow CJ, Adhikari B. Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.10.014] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
27
|
Garcia-Campayo V, Han S, Vercauteren R, Franck A. Digestion of Food Ingredients and Food Using an <i>In Vitro</i> Model Integrating Intestinal Mucosal Enzymes. ACTA ACUST UNITED AC 2018. [DOI: 10.4236/fns.2018.96055] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
28
|
Effect of the presence of protein on lipolysis and lipid oxidation occurring during in vitro digestion of highly unsaturated oils. Food Chem 2017; 235:21-33. [DOI: 10.1016/j.foodchem.2017.05.028] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Revised: 03/29/2017] [Accepted: 05/03/2017] [Indexed: 11/18/2022]
|
29
|
Behaviour of non-oxidized and oxidized flaxseed oils, as models of omega-3 rich lipids, during in vitro digestion. Occurrence of epoxidation reactions. Food Res Int 2017; 97:104-115. [DOI: 10.1016/j.foodres.2017.03.047] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2016] [Revised: 03/20/2017] [Accepted: 03/26/2017] [Indexed: 01/03/2023]
|
30
|
Effect of liquid smoking on lipid hydrolysis and oxidation reactions during in vitro gastrointestinal digestion of European sea bass. Food Res Int 2017; 97:51-61. [DOI: 10.1016/j.foodres.2017.03.032] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 03/14/2017] [Accepted: 03/19/2017] [Indexed: 01/15/2023]
|
31
|
Polyunsaturated lipids and vitamin A oxidation during cod liver oil in vitro gastrointestinal digestion. Antioxidant effect of added BHT. Food Chem 2017; 232:733-743. [PMID: 28490135 DOI: 10.1016/j.foodchem.2017.04.057] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 03/31/2017] [Accepted: 04/04/2017] [Indexed: 01/05/2023]
Abstract
The extent of cod liver oil hydrolysis and oxidation during in vitro gastrointestinal digestion was investigated by Proton Nuclear Magnetic Resonance (1H NMR) and Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). These techniques evidenced the degradation of polyunsaturated ω-3 and ω-6 lipids and, for the first time, that of vitamin A, naturally present in cod liver oil. Cis,trans-conjugated dienes associated with hydroperoxides, as well as monoepoxides, cis,trans-2,4-alkadienals, 4-hydroperoxy- and 4-hydroxy-2-alkenals, and several vitamin A derived metabolites were generated. Moreover, the effect of the addition of the synthetic antioxidant 2,6-di-tert-butyl-hydroxytoluene (BHT) at 20 and 800ppm was tackled. Both techniques showed BHT to be efficient in limiting oxidation reactions during digestion, almost inhibiting them at 800ppm. Therefore, the simultaneous intake of antioxidants with cod liver oil should be considered, in order to increase polyunsaturated lipid and vitamin A bioaccessibility and avoid formation of toxic oxidation compounds like oxygenated alpha,beta-unsaturated aldehydes.
Collapse
Key Words
- (1)H NMR
- (2E,4E,7Z)-Deca-2,4,7-trienal (PubChem CID: 6442642)
- (E)-4-Oxohex-2-enal (PubChem CID: 6365145)
- 2,6-Di-tert-butyl-4-methylene-2,5-cyclohexadienone (PubChem CID: 107736)
- 2,6-Di-tert-butyl-4-methylphenol (PubChem CID: 31404)
- 2,6-Di-tert-butylcyclohexa-2,5-diene-1,4-dione (PubChem CID: 12867)
- 4,5-Epoxy-2-heptenal (PubChem CID: 6444055)
- 4-Hydroxy-hexenal (PubChem CID: 28536)
- 5,6-Epoxy-beta-ionone (PubChem CID: 5352481)
- Digestion
- Fish oil
- Oxidation
- Retinyl palmitate
- Retinyl palmitate (PubChem CID: 5280531)
- SPME-GC/MS
- beta-Ionone (PubChem CID: 638014)
Collapse
|
32
|
Calvo-Lerma J, Martinez-Jimenez CP, Lázaro-Ramos JP, Andrés A, Crespo-Escobar P, Stav E, Schauber C, Pannese L, Hulst JM, Suárez L, Colombo C, Barreto C, de Boeck K, Ribes-Koninckx C. Innovative approach for self-management and social welfare of children with cystic fibrosis in Europe: development, validation and implementation of an mHealth tool (MyCyFAPP). BMJ Open 2017; 7:e014931. [PMID: 28302638 PMCID: PMC5372031 DOI: 10.1136/bmjopen-2016-014931] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
INTRODUCTION For the optimal management of children with cystic fibrosis, there are currently no efficient tools for the precise adjustment of pancreatic enzyme replacement therapy, either for advice on appropriate dietary intake or for achieving an optimal nutrition status. Therefore, we aim to develop a mobile application that ensures a successful nutritional therapy in children with cystic fibrosis. METHODS AND ANALYSIS A multidisciplinary team of 12 partners coordinate their efforts in 9 work packages that cover the entire so-called 'from laboratory to market' approach by means of an original and innovative co-design process. A cohort of 200 patients with cystic fibrosis aged 1-17 years are enrolled. We will develop an innovative, clinically tested mobile health application for patients and health professionals involved in cystic fibrosis management. The mobile application integrates the research knowledge and innovative tools for maximising self-management with the aim of leading to a better nutritional status, quality of life and disease prognosis. Bringing together different and complementary areas of knowledge is fundamental for tackling complex challenges in disease treatment, such as optimal nutrition and pancreatic enzyme replacement therapy in cystic fibrosis. Patients are expected to benefit the most from the outcomes of this innovative project. ETHICS AND DISSEMINATION The project is approved by the Ethics Committee of the coordinating organisation, Hospital Universitari La Fe (Ref: 2014/0484). Scientific findings will be disseminated via journals and conferences addressed to clinicians, food scientists, information and communications technology experts and patients. The specific dissemination working group within the project will address the wide audience communication through the website (http://www.mycyfapp.eu), the social networks and the newsletter.
Collapse
Affiliation(s)
- Joaquim Calvo-Lerma
- Instituto de Investigación Sanitaria La Fe. Avenida Fernando Abril Martorell, Valencia, Spain
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
| | - Celia P Martinez-Jimenez
- University of Cambridge, Cancer Research UK Cambridge Institute, Cambridge, UK
- Wellcome Trust Sanger Institute, Wellcome Trust Genome Campus, Cambridge, UK
| | | | - Ana Andrés
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Valencia, Spain
| | - Paula Crespo-Escobar
- Instituto de Investigación Sanitaria La Fe. Avenida Fernando Abril Martorell, Valencia, Spain
| | | | | | | | - Jessie M Hulst
- Erasmus Medical Center, Sophia Children's Hospital, Rotterdam, The Netherlands
| | - Lucrecia Suárez
- Servicio Madrileño de Salud—Hospital Universitario Ramón y Cajal, Colmenar Viejo, Spain
| | - Carla Colombo
- Università degli Studi di Milano. Fondazione IRCCS Ca’ Granda, Ospedale Maggiore Policlinico, Milan, Italy
| | - Celeste Barreto
- Associação Portuguesa para a Investigação e Desenvolvimento da Faculdade de Medicina, Lisbon, Portugal
| | - Kris de Boeck
- Department of Paediatrics, University Hospital of Leuven, University of Leuven, Leuven, Belgium
| | - Carmen Ribes-Koninckx
- Instituto de Investigación Sanitaria La Fe. Avenida Fernando Abril Martorell, Valencia, Spain
| |
Collapse
|
33
|
Nieva-Echevarría B, Goicoechea E, Manzanos MJ, Guillén MD. Fish in Vitro Digestion: Influence of Fish Salting on the Extent of Lipolysis, Oxidation, and Other Reactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:879-891. [PMID: 28052192 DOI: 10.1021/acs.jafc.6b04334] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A study of the various chemical reactions which take place during fish in vitro digestion and the potential effect of fish salting on their extent is addressed for the first time. Farmed European sea bass fillets, raw, brine-salted or dry-salted, were digested using a gastrointestinal in vitro model. Fish lipid extracts before and after digestion were analyzed by 1H NMR, and the headspace composition of the digestates was investigated by SPME-GC/MS. During digestion, not only lipolysis, but also fish lipid oxidation took place. This latter was evidenced by the generation of conjugated dienes supported on chains having also hydroperoxy- and hydroxy-groups (primary oxidation compounds), by the increase of volatile secondary oxidation products, and by the decrease of the antioxidant 2,6-di-tert-butyl-hydroxytoluene (BHT). Likewise, esterification and Maillard-type reactions also occurred. Salting, and especially dry-salting, enhanced all these reactions, except for lipolysis, during digestion.
Collapse
Affiliation(s)
- Bárbara Nieva-Echevarría
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU) , Paseo de la Universidad n° 7, 01006 Vitoria, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU) , Paseo de la Universidad n° 7, 01006 Vitoria, Spain
| | - María J Manzanos
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU) , Paseo de la Universidad n° 7, 01006 Vitoria, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU) , Paseo de la Universidad n° 7, 01006 Vitoria, Spain
| |
Collapse
|
34
|
1H NMR and SPME-GC/MS study of hydrolysis, oxidation and other reactions occurring during in vitro digestion of non-oxidized and oxidized sunflower oil. Formation of hydroxy-octadecadienoates. Food Res Int 2017; 91:171-182. [DOI: 10.1016/j.foodres.2016.11.027] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Revised: 11/17/2016] [Accepted: 11/27/2016] [Indexed: 01/01/2023]
|