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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.
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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.
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Chen J, Zhao Y, Wu R, Yin T, You J, Hu B, Jia C, Rong J, Liu R, Zhang B, Zhao S. Changes in the Quality of High-Oleic Sunflower Oil during the Frying of Shrimp ( Litopenaeus vannamei). Foods 2023; 12:foods12061332. [PMID: 36981256 PMCID: PMC10048579 DOI: 10.3390/foods12061332] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/09/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
Shrimp fried in vegetable oil is a very popular food, so it is important to study the changes in the quality of the oil during frying. In order to more precisely study the nature of frying oil during the cooking process, this study investigated the quality changes of high-oleic sunflower oil during the frying of South American white shrimp (Litopenaeus vannamei). The oxidation and hydrolysis products of frying oils were investigated by integrating the proton nuclear magnetic resonance technique with traditional oil evaluation indexes in an integrated manner. The results showed that the color difference as measured using the ΔE* value increased gradually during the process. Moreover, the acid value, carbonyl value, and total oxidation significantly increased with prolonged frying time. The major oxidation products formed during frying were (E,E)-2-alkenals, (E,E)-2,4-alkadienals, and E,E-conjugated hydroperoxides. This indicated that longer treatment times corresponded with an increased accumulation of aldehydes and ketones, and an increased degree of oxidative deterioration of the oil. However, the proportion of oleic acid in the frying oil increased with the frying of shrimp, reaching 80.05% after 24 h. These results contribute to our understanding of the oxidative deterioration of high-oleic oils during frying, and provide an important reference for the application properties of high-oleic oils.
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Affiliation(s)
- Jiechang Chen
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yuanyuan Zhao
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Runlin Wu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Tao Yin
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Juan You
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Benlun Hu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Caihua Jia
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jianhua Rong
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ru Liu
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Siming Zhao
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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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.
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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:
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Márquez-Ruiz G, Velasco J, Holgado F. Major dietary lipids in nutrition and health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023. [PMID: 37516462 DOI: 10.1016/bs.afnr.2022.11.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
In this chapter, an overview of the major lipids in the diet with emphasis in nutritional aspects is provided. Triacylglycerols, i.e., glycerol esterified with three fatty acids, are the predominant constituents in dietary lipids. Therefore, this chapter focuses on the nature and nutritional significance of the main fatty acids in the diet and their possible modifications during food processing and commercialization. The main fatty acids in dietary lipids are grouped into saturated, monounsaturated and polyunsaturated fatty acids. Nutritional implications, the latest intervention trials and health recommendations will be discussed. A brief description of the major sources of lipids in the diet is included, oils and fats standing out. Other food sources shortly commented are milk and dairy products, meat, poultry and eggs, fish, and structured lipids designed to improve functional and nutritional properties. Modifications of fatty acids as a result of processing and commercialization are discussed because of their great relevance for their health implications, especially oxidation compounds and trans fatty acids.
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5
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Quality and chemical stability of long-term stored soy, canola, and sunflower cold-pressed cake lipids before and after thermomechanical processing: A 1H NMR study. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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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]
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Kontogianni VG, Gerothanassis IP. Analytical and Structural Tools of Lipid Hydroperoxides: Present State and Future Perspectives. Molecules 2022; 27:2139. [PMID: 35408537 PMCID: PMC9000705 DOI: 10.3390/molecules27072139] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 03/20/2022] [Accepted: 03/22/2022] [Indexed: 11/17/2022] Open
Abstract
Mono- and polyunsaturated lipids are particularly susceptible to peroxidation, which results in the formation of lipid hydroperoxides (LOOHs) as primary nonradical-reaction products. LOOHs may undergo degradation to various products that have been implicated in vital biological reactions, and thus in the pathogenesis of various diseases. The structure elucidation and qualitative and quantitative analysis of lipid hydroperoxides are therefore of great importance. The objectives of the present review are to provide a critical analysis of various methods that have been widely applied, and more specifically on volumetric methods, applications of UV-visible, infrared, Raman/surface-enhanced Raman, fluorescence and chemiluminescence spectroscopies, chromatographic methods, hyphenated MS techniques, NMR and chromatographic methods, NMR spectroscopy in mixture analysis, structural investigations based on quantum chemical calculations of NMR parameters, applications in living cells, and metabolomics. Emphasis will be given to analytical and structural methods that can contribute significantly to the molecular basis of the chemical process involved in the formation of lipid hydroperoxides without the need for the isolation of the individual components. Furthermore, future developments in the field will be discussed.
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Affiliation(s)
- Vassiliki G. Kontogianni
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
| | - Ioannis P. Gerothanassis
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
- International Center for Chemical and Biological Sciences, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi 75270, Pakistan
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8
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Guo Y, Xu Y, Zhang T, Wang Y, Liu R, Chang M, Wang X. Medium and long-chain structured triacylglycerol enhances vitamin D bioavailability in an emulsion-based delivery system: combination of in vitro and in vivo studies. Food Funct 2022; 13:1762-1773. [PMID: 35112696 DOI: 10.1039/d1fo03407c] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Vitamin D (VitD) is an essential fat-soluble micronutrient required for maintaining and regulating calcium homeostasis. Although sunlight can provide VitD, epidemiological studies indicate that the occurrence of VitD deficiency and insufficiency is widespread. Lipids are required at all stages of VitD digestion and absorption. In this research two different medium and long-chain triacylglycerol structures, possessing identical fatty acid composition lipids, namely structured triacylglycerol (STG), and physical mixtures of medium/long-chain triacylglycerol (MCT/LCT), were selected. Our results demonstrated that STG had a significant VitD bioavailability compared to MCT/LCT. In terms of the lipid digestion and absorption, the extent of the higher free fatty acid released (69.42%, p < 0.05), extent of lipolysis (89.28%, p < 0.05), lipolysis rate (0.06 s-1, p < 0.05), and the ratio of the long-chain fatty acid to medium-chain fatty acid of STG (4.8, p < 0.05), result in a higher capacity for accommodating VitD when forming mixed micelles (61.31%, p < 0.05). An in vivo animal study also demonstrated that STG significantly increases the delivery ability of VitD (18.75 ng mL-1, p < 0.05). The findings of this work may have unique applications for designing novel interesterified lipids with an effective delivery capacity for fat-soluble nutrients.
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Affiliation(s)
- Yiwen Guo
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ying Xu
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Tao Zhang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yandan Wang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ruijie Liu
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Ming Chang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xingguo Wang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China.,School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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Van Hecke T, De Smet S. The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish. Foods 2021; 10:foods10112832. [PMID: 34829112 PMCID: PMC8625424 DOI: 10.3390/foods10112832] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/22/2021] [Accepted: 11/15/2021] [Indexed: 12/20/2022] Open
Abstract
Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or oils affect lipid- and protein oxidation during cooking and in vitro digestion of meat (chicken thigh, chicken breast, beef) and fish (mackerel, cod). These muscle foods were selected based on their differences in heme-Fe and PUFA contents, and n-6/n-3 PUFA ratio, and therefore varying potential to form oxidation products during digestion. Without additional fat, mackerel digests displayed the highest n-3 PUFA oxidation (4-hydroxy-2-hexenal, propanal, thiobarbituric reactive acid substances), and chicken digests the highest n-6 PUFA oxidation (4-hydroxy-2-nonenal, hexanal), whereas both lipid- and protein oxidation (protein carbonyl compounds) were low in cod and beef digests. Lipid oxidative reactions were generally not altered by the addition of butter to any muscle matrix, whereas the addition of fish oil and safflower oil in different ratios (3:0, 2:1, 1:2, 0:3) as n-3 PUFA and n-6 PUFA source respectively, stimulated oxidative reactions, especially during digestion of beef. Since beef was considered the muscle matrix with the highest potential to stimulate oxidation in the added fat substrate, in a second experiment, beef was cooked and digested with 3% butter or seven commercial vegetable oils (sunflower-, maize-, peanut-, rapeseed-, olive-, rice bran- or coconut oil), all labeled ‘suitable for heating’. No relevant oxidative reactions were however observed during digestion of beef with any of these commercial vegetable oils.
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Márquez-Ruiz G, Holgado F, Ruiz-Méndez MV, Velasco J. Chemical Changes of Hydroperoxy-, Epoxy-, Keto- and Hydroxy-Model Lipids under Simulated Gastric Conditions. Foods 2021; 10:foods10092035. [PMID: 34574145 PMCID: PMC8471306 DOI: 10.3390/foods10092035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 08/24/2021] [Accepted: 08/27/2021] [Indexed: 11/16/2022] Open
Abstract
Chemical changes occurring in dietary lipid oxidation compounds throughout the gastrointestinal tract are practically unknown. The first site for potential chemical modifications is the stomach due to the strong acidic conditions. In this study, model lipids representative of the most abundant groups of dietary oxidation compounds were subjected to in vitro gastric conditions. Thus, methyl linoleate hydroperoxides were used as representative of the major oxidation compounds formed in food storage at low and moderate temperatures. Methyl 9,10-epoxystearate, 12-oxostearate and 12-hydroxystearate were selected as model compounds bearing the oxygenated functional groups predominantly found in oxidation compounds formed at the high temperatures of frying. Analyses were performed using gas-liquid chromatography/flame ionization detection/mass spectrometry and high performance-liquid chromatography/ultraviolet detection. Losses of methyl 9,10-epoxystearate and linoleate hydroperoxides in the ranges 17.8–58.8% and 42.3–61.7% were found, respectively, whereas methyl 12-oxostearate and methyl 12-hydroxystearate remained unaltered. Although quantitative data of the compounds formed after digestion were not obtained, methyl 9,10-dihydroxystearate was detected after digestion of methyl 9,10-epoxystearate, and some major volatiles were detected after digestion of linoleate hydroperoxides. Overall, the results showed that significant modifications of dietary oxidized lipids occurred during gastric digestion and supported that the low pH of the gastric fluid played an important role.
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Affiliation(s)
- Gloria Márquez-Ruiz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), 28040 Madrid, Spain;
- Correspondence:
| | - Francisca Holgado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), 28040 Madrid, Spain;
| | - María Victoria Ruiz-Méndez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG-CSIC), 41089 Sevilla, Spain; (M.V.R.-M.); (J.V.)
| | - Joaquín Velasco
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG-CSIC), 41089 Sevilla, Spain; (M.V.R.-M.); (J.V.)
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11
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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.
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12
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Auriema BE, Vicente J, Carvalho MG, Castro RN, Luchese RH, Mathias SP. Correlation between nuclear magnetic resonance and traditional method to evaluate the lipid oxidation of emulsified chicken meat products with fat replacement by green banana biomass. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15277] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bruna E. Auriema
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) Universidade Federal Rural de Rio de Janeiro (UFRRJ) Seropédica Brasil
| | - Juarez Vicente
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) Universidade Federal Rural de Rio de Janeiro (UFRRJ) Seropédica Brasil
| | - Mario G. Carvalho
- Programa de Pós‐Graduação em Química (PPGQ) Instituto de Química‐IQUniversidade Federal Rural do Rio de Janeiro (UFRRJ) Seropédica Brasil
| | - Rosane N. Castro
- Programa de Pós‐Graduação em Química (PPGQ) Instituto de Química‐IQUniversidade Federal Rural do Rio de Janeiro (UFRRJ) Seropédica Brasil
| | - Rosa H. Luchese
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) Universidade Federal Rural de Rio de Janeiro (UFRRJ) Seropédica Brasil
| | - Simone P. Mathias
- Programa de Pós‐Graduação em Ciência e Tecnologia de Alimentos (PPGCTA) Universidade Federal Rural de Rio de Janeiro (UFRRJ) Seropédica Brasil
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13
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The Effect of Balsamic Vinegar Dressing on Protein and Carbohydrate Digestibility is Dependent on the Food Matrix. Foods 2021; 10:foods10020411. [PMID: 33673211 PMCID: PMC7917894 DOI: 10.3390/foods10020411] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/29/2021] [Accepted: 02/05/2021] [Indexed: 01/21/2023] Open
Abstract
The balsamic vinegar of Modena (BVM), a food specialty under the European Protected Geographical Indication system, is made from grape must blended with wine vinegar exclusively in the Italian province of Modena or Reggio Emilia. Vinegar is associated to an improved digestive function and glycemic response to carbohydrate-rich meals, appetite stimulation, and reduction of hyperlipidemia and obesity. Although many of these effects are attributed to the high concentration of bioactive molecules, the modulation of digestive enzymes activity could have a role. The aim of this study was to investigate the effect of BVM on the digestibility and component release of three foods that are often seasoned with this dressing but have different composition: Parmigiano Reggiano cheese, Bresaola (cured meat), and boiled potatoes. BVM modulated the protein digestion of protein-rich foods (cheese and cured meat) in a matrix-dependent manner, and the BVM effect was mainly related to the inhibition of pepsin in the gastric phase. In the starch-rich food (boiled potatoes), the most impressive effect of BVM was the lower release of anomeric and total carbohydrates, which was consistent with the observed reduction of pancreatic amylase activity. The present investigation shed a new light on the impact of BVM on the digestion process.
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14
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Martini S, Cattivelli A, Conte A, Tagliazucchi D. Black, green, and pink pepper affect differently lipid oxidation during cooking and in vitro digestion of meat. Food Chem 2021; 350:129246. [PMID: 33610839 DOI: 10.1016/j.foodchem.2021.129246] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 01/26/2021] [Accepted: 01/28/2021] [Indexed: 11/26/2022]
Abstract
Lipid oxidation products generated during meat digestion may contribute to the apparent epidemiological link between red meat intake and the risk of cardiovascular diseases and colorectal cancer. The aim of this work was to assess the lipid oxidation inhibitory activity of black, green, and pink pepper during cooking and in vitro digestion of meat. Peppers were characterized for their phenolic profiles by LC-ESI-MS and the antioxidant properties. Pink pepper showed the highest phenolic content and antioxidant activities. Then, the peppers were added to meat either before or after cooking, and the meat was subjected to in vitro digestion. Pink pepper added before cooking was the most effective, with an inhibition of 80% and 72% in lipid hydroperoxides and TBA-RS formation after digestion, respectively. These findings suggest that peppers, particularly pink pepper, can be used to minimize lipid oxidation in the gastro-intestinal tract and for the design of healthy dietary patterns.
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Affiliation(s)
- Serena Martini
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
| | - Alice Cattivelli
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
| | - Angela Conte
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
| | - Davide Tagliazucchi
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
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15
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Otálora MC, Camelo R, Wilches-Torres A, Cárdenas-Chaparro A, Gómez Castaño JA. Encapsulation Effect on the In Vitro Bioaccessibility of Sacha Inchi Oil ( Plukenetia volubilis L.) by Soft Capsules Composed of Gelatin and Cactus Mucilage Biopolymers. Polymers (Basel) 2020; 12:polym12091995. [PMID: 32887385 PMCID: PMC7564295 DOI: 10.3390/polym12091995] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Revised: 08/20/2020] [Accepted: 08/23/2020] [Indexed: 12/12/2022] Open
Abstract
Sacha inchi (Plukenetia volubilis L.) seed oil is a rich source of polyunsaturated fatty acids (PUFAs) that are beneficial for human health, whose nutritional efficacy is limited because of its low water solubility and labile bioaccessibility (compositional integrity). In this work, the encapsulation effect, using blended softgels of gelatin (G) and cactus mucilage (CM) biopolymers, on the PUFAs’ bioaccessibility of P. volubilis seed oil was evaluated during in vitro simulated digestive processes (mouth, gastric, and intestinal). Gas chromatography–mass spectrometry (GC–MS) and gas chromatography with a flame ionization detector (GC–FID) were used for determining the chemical composition of P. volubilis seed oil both before and after in vitro digestion. The most abundant compounds in the undigested samples were α-linolenic, linoleic, and oleic acids with 59.23, 33.46, and 0.57 (g/100 g), respectively. The bioaccessibility of α-linolenic, linoleic, and oleic acid was found to be 1.70%, 1.46%, and 35.8%, respectively, along with the presence of some oxidation products. G/CM soft capsules are capable of limiting the in vitro bioaccessibility of PUFAs because of the low mucilage ratio in their matrix, which influences the enzymatic hydrolysis of gelatin, thus increasing the release of the polyunsaturated content during the simulated digestion.
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Affiliation(s)
- María Carolina Otálora
- Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, 150001 Tunja, Boyacá, Colombia;
- Correspondence: (M.C.O.); (J.A.G.C.)
| | - Robinson Camelo
- Grupo Química-Física Molecular y Modelamiento Computacional (QUIMOL), Facultad de Ciencias, Universidad Pedagógica y Tecnológica de Colombia (UPTC), 150001 Tunja, Boyacá, Colombia; (R.C.); (A.C.-C.)
| | - Andrea Wilches-Torres
- Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, 150001 Tunja, Boyacá, Colombia;
| | - Agobardo Cárdenas-Chaparro
- Grupo Química-Física Molecular y Modelamiento Computacional (QUIMOL), Facultad de Ciencias, Universidad Pedagógica y Tecnológica de Colombia (UPTC), 150001 Tunja, Boyacá, Colombia; (R.C.); (A.C.-C.)
| | - Jovanny A. Gómez Castaño
- Grupo Química-Física Molecular y Modelamiento Computacional (QUIMOL), Facultad de Ciencias, Universidad Pedagógica y Tecnológica de Colombia (UPTC), 150001 Tunja, Boyacá, Colombia; (R.C.); (A.C.-C.)
- Correspondence: (M.C.O.); (J.A.G.C.)
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16
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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.
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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.)
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17
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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.
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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.
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18
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Bruni L, Belghit I, Lock EJ, Secci G, Taiti C, Parisi G. Total replacement of dietary fish meal with black soldier fly (Hermetia illucens) larvae does not impair physical, chemical or volatile composition of farmed Atlantic salmon (Salmo salar L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1038-1047. [PMID: 31650558 DOI: 10.1002/jsfa.10108] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 10/12/2019] [Accepted: 10/15/2019] [Indexed: 05/24/2023]
Abstract
BACKGROUND The aquafeed sector has been replacing conventional dietary ingredients with more economic and eco-friendly ingredients. Insects embody a promising alternative as a result of being highly nutritious and showing traits leading to a circular bioeconomy. Atlantic salmon (Salmo salar L.) at the sea-water stage were fed diets with a partial or complete substitution of fishmeal with meal of Hermetia illucens larvae reared on a media containing Ascophyllum nodosum mixed with organic wastes (60:40). The present study aimed to assess the quality of fillets by characterizing its physico-chemical traits with conventional and innovative methods, such as the proton transfer reaction-time of flight-mass spectrometer technique, allowing the analysis of samples at room temperature. Finally, steamed fillets underwent a consumer test to investigate the liking of consumers and their intention of re-consumption. RESULTS The main findings showed that a complete dietary substitution of fishmeal with H. illucens larvae meal did not impair the physico-chemical quality of A. salmon fillets. Notably, neutral n-3 polyunsaturated fatty acids (PUFA) slightly but significantly increased in the fillets of A. salmon fed H. illucens, also as a result of the additional fish oil present in the diets containing insect. The volatile organic profile was not altered by the different diets. The consumer-liking test revealed that Italian consumers appreciated the tested salmon irrespective of the administered feed. CONCLUSION Tailoring the insect fatty acid profile by rearing the larvae on a PUFA-rich substrate, coupled with a dietary modulation of the oily source, can successfully maintain or even increase the cardioprotective characteristics of fillets. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Leonardo Bruni
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | | | | | - Giulia Secci
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | - Cosimo Taiti
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | - Giuliana Parisi
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
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19
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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.
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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.
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20
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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.
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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
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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.
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21
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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.
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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
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22
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Nieva-Echevarría B, Goicoechea E, Guillén MD. Food lipid oxidation under gastrointestinal digestion conditions: A review. Crit Rev Food Sci Nutr 2018; 60:461-478. [DOI: 10.1080/10408398.2018.1538931] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Bárbara Nieva-Echevarría
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
| | - Encarnación Goicoechea
- 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
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23
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Reyes-Garcés N, Gionfriddo E, Gómez-Ríos GA, Alam MN, Boyacı E, Bojko B, Singh V, Grandy J, Pawliszyn J. Advances in Solid Phase Microextraction and Perspective on Future Directions. Anal Chem 2017; 90:302-360. [DOI: 10.1021/acs.analchem.7b04502] [Citation(s) in RCA: 402] [Impact Index Per Article: 57.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
| | | | | | - Md. Nazmul Alam
- Department of Chemistry, University of Waterloo, Ontario, Canada N2L 3G1
| | - Ezel Boyacı
- Department of Chemistry, Middle East Technical University, Ankara 06800, Turkey
| | - Barbara Bojko
- Department of Pharmacodynamics and Molecular Pharmacology, Faculty of Pharmacy, Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 85-067 Bydgoszcz, Poland
| | - Varoon Singh
- Department of Chemistry, University of Waterloo, Ontario, Canada N2L 3G1
| | - Jonathan Grandy
- Department of Chemistry, University of Waterloo, Ontario, Canada N2L 3G1
| | - Janusz Pawliszyn
- Department of Chemistry, University of Waterloo, Ontario, Canada N2L 3G1
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24
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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]
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25
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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]
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26
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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.
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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)
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