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Khan AU, Khan A, Shal B, Khan S, Khan M, Ahmad R, Riaz M. The critical role of the phytosterols in modulating tumor microenvironment via multiple signaling: A comprehensive molecular approach. Phytother Res 2023; 37:1606-1623. [PMID: 36757068 DOI: 10.1002/ptr.7755] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/30/2022] [Accepted: 01/02/2023] [Indexed: 02/10/2023]
Abstract
Cancer is the leading cause of mortality and morbidity worldwide, and its cases are rapidly increasing every year. Several factors contribute to the development of tumorigenesis. including radiation, dietary lifestyle, smoking, environmental, and genetic factors. The cell cycle is regulated by a variety of molecular signaling proteins. However, when the proteins involved in the cell cycle regulation are altered, cellular growth and proliferation are significantly affected. Natural products provide an important source of new drug development for a variety of ailments. including cancer. Phytosterols (PSs) are an important class of natural compounds reported for numerous pharmacological activities, including cancer. Various PSs, such as ergosterol, stigmasterol, sitosterol, withaferin A, etc., have been reported for their anti-cancer activities against a variety of cancer by modulating the tumor microenvironment via molecular signaling pathways discussed within the article. These signaling pathways are associated with the production of pro-inflammatory mediators, growth factors, chemokines, and pro-apoptotic and anti-apoptotic genes. These mediators and their upstream signaling are very active within the variety of tumors and by modulating these signalings, thus PS exhibits promising anti-cancer activities. However, further high-quality studies are needed to firmly establish the clinical efficacy as well the safety of the phytosterols.
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Affiliation(s)
- Ashraf Ullah Khan
- Pharmacological Sciences Research Lab, Department of Pharmacy, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan.,Faculty of Pharmaceutical Sciences, Abasyn University, Peshawar, Pakistan
| | - Adnan Khan
- Pharmacological Sciences Research Lab, Department of Pharmacy, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Bushra Shal
- Pharmacological Sciences Research Lab, Department of Pharmacy, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan.,Faculty of Health Sciences, IQRA University, Islamabad Campus, (Chak Shahzad), Islamabad, Pakistan
| | - Salman Khan
- Pharmacological Sciences Research Lab, Department of Pharmacy, Faculty of Biological Sciences, Quaid-i-Azam University, Islamabad, Pakistan
| | - Majid Khan
- Faculty of Pharmaceutical Sciences, Abasyn University, Peshawar, Pakistan
| | - Rizwan Ahmad
- Natural Products & Alternative Medicines College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam, Kingdom of Saudi Arabia
| | - Muhammad Riaz
- Department of Pharmacy, Shaheed Benazir Bhutto University Sheringal, Sheringal, Pakistan
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2
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Leite JA, Robinson RC, Salcedo J, Ract JN, Quintal VS, Tadini CC, Barile D. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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3
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de Oliveira PD, da Silva DA, Pires WP, Bezerra CV, da Silva LHM, da Cruz Rodrigues AM. Enzymatic interesterification effect on the physicochemical and technological properties of cupuassu seed fat and inaja pulp oil blends. Food Res Int 2021; 145:110384. [PMID: 34112430 DOI: 10.1016/j.foodres.2021.110384] [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: 07/23/2020] [Revised: 04/07/2021] [Accepted: 05/02/2021] [Indexed: 10/21/2022]
Abstract
The objective of this work was to evaluate the effect of enzymatic interesterification process in blends with different proportions (w:w) of cupuassu fat and inaja oil (80:20, 70:30, 60:40, 50:50 and 40:60). The interesterification reaction was carried out at 65 °C, agitation at 150 rpm, and enzyme concentration of 5% (w/w), for 6 h. Acidity index, melting point, consistency and solid fat content of the blends were characterized before and after the interesterification process. Fatty acid content was characterized in cupuassu fat and inaja oil and, nutritional quality indexes of atherogenicity (AI) and thrombogenicity (TI) were calculated. Enzymatic interesterification promoted a decrease in acidity (<0.6%) and changes in the blends' properties, making them suitable for food product preparation. All esterified blends (cupuassu seed fat:inaja pulp oil) presented suitable consistency properties, plasticity and spreadability to be used for the preparation of functional, table and soft table types of margarine and used in food preparation such as special fats.
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Affiliation(s)
- Pedro Danilo de Oliveira
- Physical Measurement Laboratory, Postgraduate Program in Food Science and Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Dayala Albuquerque da Silva
- Physical Measurement Laboratory, Postgraduate Program in Food Science and Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Werbeth Pereira Pires
- Physical Measurement Laboratory, Postgraduate Program in Food Science and Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Carolina Vieira Bezerra
- Physical Measurement Laboratory, Postgraduate Program in Food Science and Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Luiza Helena Meller da Silva
- Physical Measurement Laboratory, Postgraduate Program in Food Science and Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil.
| | - Antonio Manoel da Cruz Rodrigues
- Physical Measurement Laboratory, Postgraduate Program in Food Science and Technology, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
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Santos CSD, Kanup RF, Albuquerque MAC, Bedani R, Souza CHBD, Gioielli LA, Saad SMI, Ract JNR. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109129] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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5
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Viriato RLS, Queirós MDS, Ribeiro APB, Gigante ML. Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review. J Food Sci 2019; 84:2024-2030. [PMID: 31329276 DOI: 10.1111/1750-3841.14728] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 06/14/2019] [Accepted: 06/17/2019] [Indexed: 12/14/2022]
Abstract
Food production and consumption patterns have changed dramatically in recent decades. The universe of oils and fats, in particular, has been changed due to the negative impacts of trans fatty acids produced industrially through the partial hydrogenation of vegetable oils. Regulations prohibiting its use have led the industry to produce semisolid lipid systems using chemical methods for modification of oils and fats, with limitations from a technological point of view and a lack of knowledge about the metabolization of the modified fats in the body. Milk fat is obtained from the complex biosynthesis in the mammary gland and can be a technological alternative for the modulation of the crystallization processes of semi-solids lipid systems, once it is naturally plastic at the usual processing, storage, and consumption temperatures. The natural plasticity of milk fat is due to its heterogeneous chemical composition, which contains more than 400 different fatty acids that structure approximately 64 million triacylglycerols, with a preferred polymorphic habit in β', besides other physical properties. Therefore, milk fat differs from any lipid raw material found in nature. This review will address the relationship between the chemical behavior and physical properties of semisolid lipids, demonstrating the potential of milk fat as an alternative to the commonly used modification processes.
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Affiliation(s)
| | - Mayara de Souza Queirós
- Dept. of Food Technology, School of Food Engineering, Univ. of Campinas, 13083-862 Campinas, São Paulo, Brazil
| | - Ana Paula Badan Ribeiro
- Dept. of Food Technology, School of Food Engineering, Univ. of Campinas, 13083-862 Campinas, São Paulo, Brazil
| | - Mirna Lúcia Gigante
- Dept. of Food Technology, School of Food Engineering, Univ. of Campinas, 13083-862 Campinas, São Paulo, Brazil
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Ningtyas DW, Bhandari B, Bansal N, Prakash S. The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.048] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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7
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Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour. Food Res Int 2019; 120:586-594. [DOI: 10.1016/j.foodres.2018.11.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 10/09/2018] [Accepted: 11/05/2018] [Indexed: 11/20/2022]
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8
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Viriato RLS, Queirós MDS, da Gama MAS, Ribeiro APB, Gigante ML. Milk fat as a structuring agent of plastic lipid bases. Food Res Int 2018; 111:120-129. [DOI: 10.1016/j.foodres.2018.05.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 05/04/2018] [Accepted: 05/08/2018] [Indexed: 10/16/2022]
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9
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Influence of adding a commercial phytosterol ester mixture on the ‘equilibrium’ crystallization behavior of palm oil. FOOD STRUCTURE-NETHERLANDS 2018. [DOI: 10.1016/j.foostr.2018.04.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Buscato MHM, Zaia BG, Godoi KRRD, Ribeiro APB, Kieckbusch TG. Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2018. [DOI: 10.1590/0104-6632.20180351s20160351] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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Daels E, Foubert I, Goderis B. The effect of adding a commercial phytosterol ester mixture on the phase behavior of palm oil. Food Res Int 2017; 100:841-849. [DOI: 10.1016/j.foodres.2017.08.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 07/19/2017] [Accepted: 08/04/2017] [Indexed: 10/19/2022]
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12
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WITHDRAWN: Genotoxicity and antioxidant activity of spices and herbs used in Brazilian cuisine. Toxicol Rep 2017. [DOI: 10.1016/j.toxrep.2017.04.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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13
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Acevedo NC, Franchetti D. Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient. Food Res Int 2016; 85:104-112. [DOI: 10.1016/j.foodres.2016.04.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2016] [Revised: 04/02/2016] [Accepted: 04/09/2016] [Indexed: 11/24/2022]
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14
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Ming CC, Gonçalves LAG. Effects of industrial sorbitan monolaurate on the crystallization and consistency of zero trans‐fat from soybeans. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400564] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Chiu Chih Ming
- Department of Food Technology, Faculty of Food EngineeringUniversity of CampinasCampinasBrazil
| | - Lireny Ap. G. Gonçalves
- Department of Food Technology, Faculty of Food EngineeringUniversity of CampinasCampinasBrazil
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El-Aziz MA, Mahran G, Asker A, Sayed A, El-Hadad S. Blending of Butter Oil with Refined Palm Oil: Impact on Physicochemical Properties and Oxidative Stability. ACTA ACUST UNITED AC 2013. [DOI: 10.3923/ijds.2013.36.47] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.07.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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17
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Saadi S, Ariffin AA, Ghazali HM, Abdulkarim MS, Boo HC, Miskandar MS. Crystallisation regime of w/o emulsion [e.g. multipurpose margarine] models during storage. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.038] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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Soares FASDM, da Silva RC, Hazzan M, Capacla IR, Viccola ER, Maruyama JM, Gioielli LA. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:1461-1469. [PMID: 22229347 DOI: 10.1021/jf204111t] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
trans-Free interesterified fat was produced for possible usage as a margarine. Palm stearin, coconut oil, and canola oil were used as substrates for chemical interesterification. The main aim of the present study was to evaluate the physicochemical properties of blends of palm stearin, coconut oil, and canola oil submitted to chemical interesterification using sodium methoxide as the catalyst. The original and interesterified blends were examined for fatty acid composition, softening and melting points, solid fat content, and consistency. Chemical interesterification reduced softening and melting points, consistency, and solid fat content. The interesterified fats showed desirable physicochemical properties for possible use as a margarine. Therefore, our result suggested that the interesterified fat without trans-fatty acids could be used as an alternative to partially hydrogenated fat.
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Affiliation(s)
- Fabiana Andreia Schäfer De Martini Soares
- Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes n. 580, B16, CEP 05508-900, São Paulo, SP, Brazil
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Derewiaka D, Sosińska E, Obiedziński M, Krogulec A, Czaplicki S. Determination of the adulteration of butter. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201100006] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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20
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Hellner G, Tőke ER, Nagy V, Szakács G, Poppe L. Integrated enzymatic production of specific structured lipid and phytosterol ester compositions. Process Biochem 2010. [DOI: 10.1016/j.procbio.2010.04.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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21
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Andreia Schäfer De Martini Soares F, Claro da Silva R, Caroline Guimarães da Silva K, Bertolessi Lourenço M, Ferreira Soares D, Antonio Gioielli L. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.03.022] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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22
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The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.02.015] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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