1
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Lu M, Shi J, Li X, Liu Y, Liu Y. Long-term intake of thermo-induced oxidized oil results in anxiety-like and depression-like behaviors: involvement of microglia and astrocytes. Food Funct 2024; 15:4037-4050. [PMID: 38533894 DOI: 10.1039/d3fo05302d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2024]
Abstract
Frequent consumption of fried foods has been strongly associated with a higher risk of anxiety and depression, particularly among young individuals. The existing evidence has indicated that acrylamide produced from starchy foods at high temperatures can induce anxious behavior. However, there is limited research on the nerve damage caused by thermo-induced oxidized oil (TIOO). In this study, we conducted behavioral tests on mice and found that prolonged consumption of TIOO led to significant anxiety behavior and a tendency toward depression. TIOO primarily induced these two emotional disorders by affecting the differentiation of microglia, the level of inflammatory factors, the activation of astrocytes, and glutamate circulation in brain tissue. By promoting the over-differentiation of microglia into M1 microglia, TIOO disrupted their differentiation balance, resulting in an up-regulation of inflammatory factors (IL-1β, IL-6, TNF-α, NOS2) in M1 microglia and a down-regulation of neuroprotective factors IL-4/IL-10 in M2 microglia, leading to nerve damage. Moreover, TIOO activated astrocytes, accelerating their proliferation and causing GFAP precipitation, which damaged astrocytes. Meanwhile, TIOO stimulates the secretion of the BDNF and reduces the level of the glutamate receptor GLT-1 in astrocytes, leading to a disorder in the glutamate-glutamine cycle, further exacerbating nerve damage. In conclusion, this study suggests that long-term intake of thermo-induced oxidized oil can trigger symptoms of anxiety and depression.
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Affiliation(s)
- Meishan Lu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Jiachen Shi
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Xue Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yanjun Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
- Laboratory of Food Science and Human Health, College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao, 266003, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
- Future Food (Bai Ma) Research Institute, 111 Baima Road, Lishui District, Nanjing, Jiangsu, China
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2
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de la Monte SM, Tong M, Delikkaya B. Differential Early Mechanistic Frontal Lobe Responses to Choline Chloride and Soy Isoflavones in an Experimental Model of Fetal Alcohol Spectrum Disorder. Int J Mol Sci 2023; 24:7595. [PMID: 37108779 PMCID: PMC10145811 DOI: 10.3390/ijms24087595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 04/07/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
Fetal alcohol spectrum disorder (FASD) is the most common preventable cause of neurodevelopmental defects, and white matter is a major target of ethanol neurotoxicity. Therapeutic interventions with choline or dietary soy could potentially supplement public health preventive measures. However, since soy contains abundant choline, it would be important to know if its benefits are mediated by choline or isoflavones. We compared early mechanistic responses to choline and the Daidzein+Genistein (D+G) soy isoflavones in an FASD model using frontal lobe tissue to assess oligodendrocyte function and Akt-mTOR signaling. Long Evans rat pups were binge administered 2 g/Kg of ethanol or saline (control) on postnatal days P3 and P5. P7 frontal lobe slice cultures were treated with vehicle (Veh), Choline chloride (Chol; 75 µM), or D+G (1 µM each) for 72 h without further ethanol exposures. The expression levels of myelin oligodendrocyte proteins and stress-related molecules were measured by duplex enzyme-linked immunosorbent assays (ELISAs), and mTOR signaling proteins and phosphoproteins were assessed using 11-plex magnetic bead-based ELISAs. Ethanol's main short-term effects in Veh-treated cultures were to increase GFAP and relative PTEN phosphorylation and reduce Akt phosphorylation. Chol and D+G significantly modulated the expression of oligodendrocyte myelin proteins and mediators of insulin/IGF-1-Akt-mTOR signaling in both control and ethanol-exposed cultures. In general, the responses were more robust with D+G; the main exception was that RPS6 phosphorylation was significantly increased by Chol and not D+G. The findings suggest that dietary soy, with the benefits of providing complete nutrition together with Choline, could be used to help optimize neurodevelopment in humans at risk for FASD.
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Affiliation(s)
- Suzanne M. de la Monte
- Departments of Pathology and Laboratory Medicine, Medicine, Neurology and Neurosurgery, Rhode Island Hospital, Lifespan Academic Institutions, The Warren Alpert Medical School of Brown University, Providence, RI 02903, USA
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3
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Li J, Zhang S, Kuang Y, Bi Y, Wang H. A review on losses and transformation mechanisms of common antioxidants. J AM OIL CHEM SOC 2023. [DOI: 10.1002/aocs.12684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Jun Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Shuning Zhang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Yongyan Kuang
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Yanlan Bi
- College of Food Science and Engineering Henan University of Technology Zhengzhou Henan China
| | - Hongyan Wang
- College of Chemistry and Chemical Engineering Henan University of Technology Zhengzhou Henan China
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4
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Li X, Nian BB, Tan CP, Liu YF, Xu YJ. Deep-frying oil induces cytotoxicity, inflammation and apoptosis on intestinal epithelial cells. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3160-3168. [PMID: 34786719 DOI: 10.1002/jsfa.11659] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 10/05/2021] [Accepted: 11/17/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Deep-frying oil has been found to cause inflammatory bowel disease (IBD). However, the molecular mechanism of the effect of deep-frying palm oil on IBD still remains undetermined. RESULTS In the present study, bioinformatics and cell biology were used to investigate the functions and signal pathway enrichments of differentially expressed genes. The bioinformatics analysis of three original microarray datasets (GSE73661, GSE75214 and GSE126124) in the NCBI-Gene Expression Omnibus database showed 17 down-regulated genes (logFC < 0) and 2 up-regulated genes (logFC > 0) existed in the enteritis tissue. Meanwhile, pathway enrichment and protein-protein interaction network analysis suggested that IBD is relevant to cytotoxicity, inflammation and apoptosis. Furthermore, Caco-2 cells were treated with the main oxidation products of deep-frying oil-total polar compounds (TPC) and its components (polymerized triglyceride, oxidized triglycerides and triglyceride degradation products) isolated from deep-frying oil. The flow cytometry experiment revealed that TPC and its components could induce apoptosis, especially for oxidized triglyceride. A quantitative polymerase chain reaction analysis demonstrated that TPC and its component could induce Caco-2 cell apoptosis through AQP8/CXCL1/TNIP3/IL-1. CONCLUSION The present study provides fundamental knowledge for understanding the effects of deep-frying oils on the cytotoxic and inflammatory of Caco-2 cells, in addition to clarifying the molecular function mechanism of deep-frying oil in IBD. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xue Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Bin-Bin Nian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Seri Kembangan, Malaysia
| | - Yuan-Fa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
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5
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Li X, Liu Y, Nian B, Cao X, Liu Y, Xu Y. Influence of polar compounds distribution in deep‐frying oil on lipid digestion behaviour. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15676] [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]
Affiliation(s)
- Xue Li
- State Key Laboratory of Food Science and Technology School of Food Science and Technology National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Yan‐jun Liu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Bin‐bin Nian
- State Key Laboratory of Food Science and Technology School of Food Science and Technology National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Xin‐yu Cao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Yuan‐fa Liu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Yong‐jiang Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu 214122 China
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6
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Li X, Liu YJ, Nian BB, Cao XY, Tan CP, Liu YF, Xu YJ. Molecular dynamics revealed the effect of epoxy group on triglyceride digestion. Food Chem 2021; 373:131285. [PMID: 34740049 DOI: 10.1016/j.foodchem.2021.131285] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 09/07/2021] [Accepted: 09/29/2021] [Indexed: 12/26/2022]
Abstract
The digestion behavior of epoxy triglyceride, the main cytotoxic product of deep-frying oil, remains unknown, which may affect its biosafety. In this study, epoxy triglyceride (EGT) and triglyceride (GT) were used to reveal the effect of epoxy group on digestion. Digestibility rate analysis showed that the free fatty acids release rate of EGT was slower. To clarify this phenomenon, binding ability with salt ions in digestive juice and particle size were also been studied. Cluster size analysis indicated that epoxy group increased triglyceride particle size, resulting in smaller contact area between EGT and lipase. Interface behaviors displayed EGT decreased binding ability with salt ions in digestive juice. Spectroscopic analysis showed EGT caused the red shift of lipase peak, indicating that epoxy group changed lipase structure. Molecular dynamics simulation suggested EGT leads to loosen lipase structure. In conclusion, this study highlights that epoxy group could weaken the triglyceride digestion.
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Affiliation(s)
- Xue Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Yan-Jun Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Bin-Bin Nian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Xin-Yu Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Selangor 410500, Malaysia
| | - Yuan-Fa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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7
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Koelmel JP, Aristizabal-Henao JJ, Ni Z, Fedorova M, Kato S, Otoki Y, Nakagawa K, Lin EZ, Godri Pollitt KJ, Vasiliou V, Guingab JD, Garrett TJ, Williams TL, Bowden JA, Penumetcha M. A Novel Technique for Redox Lipidomics Using Mass Spectrometry: Application on Vegetable Oils Used to Fry Potatoes. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2021; 32:1798-1809. [PMID: 34096708 DOI: 10.1021/jasms.1c00150] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Vegetables oils, rich in polyunsaturated fatty acids, are vulnerable to oxidation during manufacturing, processing, and food preparation. Currently, individual oxidation products are not well characterized, and hence, the health impacts of these unique lipid species remain unknown. Here, we introduce an extensive oxidized lipidomics in silico tandem mass spectrometry library and integrate these libraries within a user-friendly software covering a comprehensive redox lipidomics workflow. We apply this workflow to olive, soy, and walnut cooking oil; comparing unheated oil, oil after deep frying potatoes, and oil after oven frying potatoes. We annotated over a thousand oxidized triglycerides across 273 features (many coeluted). This software was validated against traditional chemical assays of oxidation, known oxidized lipids in castor oil, synthesized standards, and an alternate software LPPtiger. Development of these new software programs for redox lipidomics opens the door to characterize health implications of individual oxidation products.
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Affiliation(s)
- Jeremy P Koelmel
- School of Public Health, Yale University, New Haven, Connecticut, 06520, United States
| | - Juan J Aristizabal-Henao
- Center for Environmental and Human Toxicology & Department of Physiological Sciences, University of Florida, Gainesville, Florida 32608, United States
| | - Zhixu Ni
- Institute of Bioanalytical Chemistry, Faculty of Chemistry and Mineralogy, University of Leipzig, Leipzig 01403Germany
- Center for Biotechnology and Biomedicine, University of Leipzig, Leipzig, 04103, Germany
| | - Maria Fedorova
- Institute of Bioanalytical Chemistry, Faculty of Chemistry and Mineralogy, University of Leipzig, Leipzig 01403Germany
- Center for Biotechnology and Biomedicine, University of Leipzig, Leipzig, 04103, Germany
| | - Shunji Kato
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8577, Japan
| | - Yurika Otoki
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8577, Japan
| | - Kiyotaka Nakagawa
- Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8577, Japan
| | - Elizabeth Z Lin
- School of Public Health, Yale University, New Haven, Connecticut, 06520, United States
| | | | - Vasilis Vasiliou
- School of Public Health, Yale University, New Haven, Connecticut, 06520, United States
| | - Joy D Guingab
- Department of Pathology, Immunology and Laboratory Medicine, University of Florida, Gainesville, Florida 32610, United States
| | - Timothy J Garrett
- Department of Pathology, Immunology and Laboratory Medicine, University of Florida, Gainesville, Florida 32610, United States
- Department of Chemistry, University of Florida, Gainesville, Florida 32610, United States
| | - Traycie L Williams
- School of Nutrition, Kinesiology and Psychological Science, University of Central Missouri, Warrensburg, Missouri 64093, United States
| | - John A Bowden
- Center for Environmental and Human Toxicology & Department of Physiological Sciences, University of Florida, Gainesville, Florida 32608, United States
- Department of Chemistry, University of Florida, Gainesville, Florida 32610, United States
| | - Meera Penumetcha
- School of Nutrition, Kinesiology and Psychological Science, University of Central Missouri, Warrensburg, Missouri 64093, United States
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8
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Ogino H, Okuno T, Murano K, Ueno H. Naturally Oxidized Olive Oil Promotes Active Cutaneous Anaphylaxis and Th2 Cytokine Production. Biol Pharm Bull 2021; 44:838-843. [PMID: 34078816 DOI: 10.1248/bpb.b21-00065] [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] [Indexed: 11/22/2022]
Abstract
The excessive ingestion of oxidized dietary oils may exacerbate some allergic diseases. We previously reported that oxidized olive oil exacerbates active cutaneous anaphylaxis (ACA), one of the immediate allergic reactions. This study was conducted to clarify the effects of oxidized olive oil on the T cell response during ACA. BALB/c female mice were orally administered naturally oxidized olive oil once every 2 d for 2 weeks after ovalbumin (OVA)/aluminum hydroxide gel sensitization, after which ACA was elicited by intracutaneous administration of OVA into the ear auricles. Compared with fresh olive oil, oxidized olive oil administration increased the antigen-specific immunoglobulin E (IgE) antibody titer 2 weeks after OVA-sensitization and vascular hyperpermeability increased due to ACA. In the oxidized olive oil-administered mice, the mRNA expression levels of T-helper 2 (Th2) cytokines, interleukin (IL)-4, -5, -6, and -10, in the lymph nodes increased, as did the proportion of cluster designation (CD)3+CD4+ cells in the spleen and lymph nodes. In CD3+CD4+ cells, the mRNA expression levels of IL-4 and GATA-binding protein 3 (GATA3), the master regulator of Th2, were higher in the oxidized olive oil-group. Antigen-stimulated specific IL-4 production was promoted in CD3+CD4+ cells of oxidized olive oil-administered mice. This suggests that oxidized olive oil exacerbates ACA by promoting Th2 dominance in immediate allergic diseases.
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Affiliation(s)
- Hirofumi Ogino
- Department of Public Health & Preventive Pharmacology, Faculty of Pharmaceutical Sciences, Setsunan University
| | - Tomofumi Okuno
- Department of Public Health & Preventive Pharmacology, Faculty of Pharmaceutical Sciences, Setsunan University
| | - Koichi Murano
- Division of Hygienic Chemistry, Osaka Institute of Public Health
| | - Hitoshi Ueno
- Department of Public Health & Preventive Pharmacology, Faculty of Pharmaceutical Sciences, Setsunan University
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9
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Liu Y, Li J, Cheng Y, Liu Y. Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03475-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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10
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Grootveld M, Percival BC, Leenders J, Wilson PB. Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources. Nutrients 2020; 12:E974. [PMID: 32244669 PMCID: PMC7254282 DOI: 10.3390/nu12040974] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 03/02/2020] [Accepted: 03/13/2020] [Indexed: 12/22/2022] Open
Abstract
Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation products (LOPs) via oxygen-fueled, recycling peroxidative bursts. These toxins, including aldehydes and epoxy-fatty acids, readily penetrate into fried foods and hence are available for human consumption; therefore, they may pose substantial health hazards. Although previous reports have claimed health benefits offered by the use of PUFA-laden COs for frying purposes, these may be erroneous in view of their failure to consider the negating adverse public health threats presented by food-transferable LOPs therein. When absorbed from the gastrointestinal (GI) system into the systemic circulation, such LOPs may significantly contribute to enhanced risks of chronic non-communicable diseases (NCDs), e.g. cancer, along with cardiovascular and neurological diseases. Herein, we provide a comprehensive rationale relating to the public health threats posed by the dietary ingestion of LOPs in fried foods. We begin with an introduction to sequential lipid peroxidation processes, describing the noxious effects of LOP toxins generated therefrom. We continue to discuss GI system interactions, the metabolism and biotransformation of primary lipid hydroperoxide LOPs and their secondary products, and the toxicological properties of these agents, prior to providing a narrative on chemically-reactive, secondary aldehydic LOPs available for human ingestion. In view of a range of previous studies focused on their deleterious health effects in animal and cellular model systems, some emphasis is placed on the physiological fate of the more prevalent and toxic α,β-unsaturated aldehydes. We conclude with a description of targeted nutritional and interventional strategies, whilst highlighting the urgent and unmet clinical need for nutritional and epidemiological trials probing relationships between the incidence of NCDs, and the frequency and estimated quantities of dietary LOP intake.
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Affiliation(s)
- Martin Grootveld
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, UK; (B.C.P.); (J.L.); (P.B.W.)
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11
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Food matrix and the microbiome: considerations for preclinical chronic disease studies. Nutr Res 2020; 78:1-10. [PMID: 32247914 DOI: 10.1016/j.nutres.2020.02.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 02/05/2020] [Accepted: 02/25/2020] [Indexed: 01/05/2023]
Abstract
Animal models of chronic disease are continuously being refined and have evolved with the goal of increasing the translation of results to human populations. Examples of this progress include transgenic models and germ-free animals conventionalized with human microbiota. The gut microbiome is involved in the etiology of several chronic diseases. Therefore, consideration of the experimental conditions that may affect the gut microbiome in preclinical disease is very important. Of note, diet plays a large role in shaping the gut microbiome and can be a source of variation between animal models and human populations. Traditionally, nutrition researchers have focused on manipulating the macronutrient profile of experimental diets to model diseases such as metabolic syndrome. However, other dietary components found in human foods, but not in animal diets, can have sizable effects on the composition and metabolic capacity of the gut microbiome and, as a consequence, manifestation of the chronic disease being modeled. The purpose of this review is to describe how food matrix food components, including diverse fiber sources, oxidation products from cooking, and dietary fat emulsifiers, shape the composition of the gut microbiome and influence gut health.
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12
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Can the Image Processing Technique Be Potentially Used to Evaluate Quality of Frying Oil? J FOOD QUALITY 2019. [DOI: 10.1155/2019/6580320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to investigate the feasibility of a computer vision system (CVS) for assessing the contact angle of frying oil. The oil was used to fry carbohydrate- and protein-based foods for 40 h, and the oil was collected for measuring free fatty acids (FFA), peroxide value (PV), total polar materials (TPMs), and FOS reading (dielectric constant). The results showed that FFA linearly increased with frying time (R2 > 0.95) while the polynomial correlation between TPMs and FOS reading as a result of time was observed (R2 > 0.97). The contact angle obtained from CVS was highly correlated with all chemical qualities (R2 > 0.94), except PV. In addition, the contact angle models could be used to adequately predict FFA, TPMs, and FOS reading of frying oil (R2 > 0.91). This result suggested that the image processing technique through CVS could be an appropriate alternative to chemical analysis, especially for small- and medium-scale industrial frying.
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13
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Venturini PR, Thomazini BF, Oliveira CA, Alves AA, Camargo TF, Domingues CEC, Barbosa-Sampaio HCL, do Amaral MEC. Vitamin E supplementation and caloric restriction promotes regulation of insulin secretion and glycemic homeostasis by different mechanisms in rats. Biochem Cell Biol 2018; 96:777-785. [PMID: 30481061 DOI: 10.1139/bcb-2018-0066] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Vitamin E and caloric restriction have antioxidant effects in mammals. The aim of this study was to evaluate effects of vitamin E supplementation and caloric restriction upon insulin secretion and glucose homeostasis in rats. Male Wistar rats were distributed among the following groups: C, control group fed ad libitum; R, food quantity reduction of 40%; CV, control group supplemented with vitamin E [30 mg·kg-1·day-1]; and RV, food-restricted group supplemented with vitamin E. The experiments ran for 21 days. Glucose tolerance and insulin sensitivity was higher in the CV, R, and RV groups. Insulin secretion stimulated with different glucose concentrations was lower in the R and RV groups, compared with C and CV. In the presence of glucose and secretagogues, insulin secretion was higher in the CV group and was lower in the R and RV groups. An increase in insulin receptor occurred in the fat pad and muscle tissue of groups CV, R, and RV. Levels of hepatic insulin receptor and phospho-Akt protein were higher in groups R and RV, compared with C and CV, while muscle phospho-Akt was increased in the CV group. There was a reduction in hepatic RNA levels of the hepatocyte growth factor gene and insulin degrading enzyme in the R group, and increased levels of insulin degrading enzyme in the CV and RV groups. Thus, vitamin E supplementation and caloric restriction modulate insulin secretion by different mechanisms to maintain glucose homeostasis.
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Affiliation(s)
- Paula R Venturini
- Graduate Program in Biomedical Sciences, Centro Universitário Hermínio Ometto, UNIARARAS, Araras, São Paulo, Brazil
| | - Bruna Fontana Thomazini
- Graduate Program in Biomedical Sciences, Centro Universitário Hermínio Ometto, UNIARARAS, Araras, São Paulo, Brazil
| | - Camila Andréa Oliveira
- Graduate Program in Biomedical Sciences, Centro Universitário Hermínio Ometto, UNIARARAS, Araras, São Paulo, Brazil
| | - Armindo A Alves
- Graduate Program in Biomedical Sciences, Centro Universitário Hermínio Ometto, UNIARARAS, Araras, São Paulo, Brazil
| | - Thaís Furtado Camargo
- Graduate Program in Biomedical Sciences, Centro Universitário Hermínio Ometto, UNIARARAS, Araras, São Paulo, Brazil
| | - Caio E C Domingues
- School of Biology, Centro Universitário Hermínio Ometto, UNIARARAS, Araras, São Paulo, Brazil
| | - Helena C L Barbosa-Sampaio
- Department of Structural and Functional Biology, Institute of Biology, State University of Campinas, São Paulo, Brazil
| | - Maria Esméria C do Amaral
- Graduate Program in Biomedical Sciences, Centro Universitário Hermínio Ometto, UNIARARAS, Araras, São Paulo, Brazil
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Udomkun P, Innawong B, Jumrusjumroendee N. Cellulose acetate and adsorbents supported on cellulose fiber extracted from waxy corn husks for improving shelf life of frying oil. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.035] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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The Effects of Heated Oils Used in Fast Food Restaurants on Metabolic, Inflammatory and Oxidative Stress Markers, Blood Pressure, and Liver Histology in Sprague-Dawley Rats. IRANIAN RED CRESCENT MEDICAL JOURNAL 2018. [DOI: 10.5812/ircmj.59696] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Sun D, Zhang L, Chen H, Feng R, Cao P, Liu Y. Effects of Antarctic krill oil on lipid and glucose metabolism in C57BL/6J mice fed with high fat diet. Lipids Health Dis 2017; 16:218. [PMID: 29157255 PMCID: PMC5697064 DOI: 10.1186/s12944-017-0601-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Accepted: 10/30/2017] [Indexed: 12/04/2022] Open
Abstract
Background Obesity and other metabolic diseases have become epidemic which greatly affect human health. Diets with healthy nutrition are efficient means to prevent this epidemic occurrence. Novel food resources and process technology were needed for these purpose. In this study, Antarctic krill oil (KO) extracted from a dry krill by a procedure of hot pump dehydration in combined with freezing-drying was used to investigate health effect in animals including the growth, lipid and glucose metabolism. Methods C57BL/6J mice were fed with a lard based high fat (HF) diet and substituted with KO for a period of 12 weeks in comparison with low fat normal control (NC) diet. Mice body weight and food consumption were recorded. Serum lipid metabolism - of C57BL/6J mice serum was measured. A glucose tolerance tests (GTTs) and pathology analysis of mice were performed at the end of the experiment. Results The KO fed mice had less body weight gain, less fat accumulation in tissue such as adipose and liver. Dyslipidemia induced by high fat diet was partially improved by KO feeding with significant reduction of serum low density lipoprotein-cholesterol (LDL-C) content. Furthermore, KO feeding also improved glucose metabolism in C57BL/6J mice including a glucose tolerance of about 22% vs. 32% of AUC (area under the curve) for KO vs HF diet and the fast blood glucose level of 8.5 mmol/L, 9.8 mmol/L and 9.3 mmol/L for NC, HF and KO diet groups, respectively. In addition, KO feeding also reduced oxidative damage in liver with a decrease of malondialdehyde (MDA) content and increase of superoxide dismutase (SOD) content. Conclusion This study provided evidence of the beneficial effects of KO on animal health from the processed technology, particularly on lipid and glucose metabolism. This study confirmed that as the Antarctic krill was extracted with a procedure of efficient energy, it might make it possible for Krill oil to be available for food industry.
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Affiliation(s)
- Dewei Sun
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Liang Zhang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Hongjian Chen
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Rong Feng
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China
| | - Peirang Cao
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China.
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu, 214122, People's Republic of China.
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Estévez M, Li Z, Soladoye OP, Van-Hecke T. Health Risks of Food Oxidation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017; 82:45-81. [PMID: 28427536 DOI: 10.1016/bs.afnr.2016.12.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The impact of dietary habits on our health is indisputable. Consumer's concern on aging and age-related diseases challenges scientists to underline the potential role of food on the extension and guarantee of lifespan and healthspan. While some dietary components and habits are generally regarded as beneficial for our health, some others are being found to exert potential toxic effects and hence, contribute to the onset of particular health disorders. Among the latter, lipid and protein oxidation products formed during food production, storage, processing, and culinary preparation have been recently identified as potentially harmful to humans. Upon intake, food components are further degraded and oxidized during the subsequent digestion phases and the pool of compounds formed in the lumen is in close contact with the lamina propria of the intestines. Some of these oxidation products have been found to promote inflammatory conditions in the gut (i.e., bowel diseases) and are also reasonably linked to the onset of carcinogenic processes. Upon intestinal uptake, some species are distributed by the bloodstream causing an increase in oxidative stress markers and impairment of certain physiological processes through alteration of specific gene expression pathways. This chapter summarizes the most recent discoveries on this topic with particular stress on challenges that we face in the near future: understanding the molecular basis of disease, the suitability of using living animals vs in vitro model systems and the necessity of using massive genomic techniques and versatile mass spectrometric technology.
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Affiliation(s)
- Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain.
| | - Zhuqing Li
- The Laboratory of Food Nutrition and Functional Factors, Food Science and Technology, Jiangnan University, Wuxi, China
| | - Olugbenga P Soladoye
- Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, AB, Canada; College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
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Li X, Yu X, Sun D, Li J, Wang Y, Cao P, Liu Y. Effects of Polar Compounds Generated from the Deep-Frying Process of Palm Oil on Lipid Metabolism and Glucose Tolerance in Kunming Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:208-215. [PMID: 27973789 DOI: 10.1021/acs.jafc.6b04565] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
In the present study, effects of deep-fried palm oil, specifically polar compounds generated during the frying process, on animal health including lipid and glucose metabolism and liver functions were investigated. Kunming mice were fed a high-fat diet containing deep-fried palm oil or purified polar compounds for 12 weeks. Their effects on animal health including hepatic lipid profile, antioxidant enzyme activity, serum biochemistry, and glucose tolerance were analyzed. Our results revealed that the consumption of polar compounds was related to the change of lipid deposition in liver and adipose tissue, as well as glucose tolerance alteration in Kunming mice. Correspondingly, the transcription study of genes involved in lipid metabolism including PPARα, Acox1, and Cpt1α indicated that polar compounds probably facilitated the fatty acid oxidation on peroxisomes, whereas lipid oxidation in mitochondria was suppressed. Furthermore, glucose tolerance test (GTT) revealed that a high amount of polar compound intake impaired glucose tolerance, indicating its effect on glucose metabolism in vivo. Our results provide critical information on the effects of polar compounds generated from the deep-frying process of palm oil on animal health, particularly liver functions and lipid and glucose metabolism, which is important for the evaluation of the biosafety of frying oil.
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Affiliation(s)
- Xiaodan Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China
| | - Xiaoyan Yu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China
| | - Dewei Sun
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China
| | - Yong Wang
- Department of Food Science and Engineering, Jinan University , Guangzhou 510632, China
| | - Peirang Cao
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University , Wuxi 214122, China
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Enhanced mitochondrial superoxide scavenging does not improve muscle insulin action in the high fat-fed mouse. PLoS One 2015; 10:e0126732. [PMID: 25992608 PMCID: PMC4437982 DOI: 10.1371/journal.pone.0126732] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Accepted: 04/07/2015] [Indexed: 12/17/2022] Open
Abstract
Improving mitochondrial oxidant scavenging may be a viable strategy for the treatment of insulin resistance and diabetes. Mice overexpressing the mitochondrial matrix isoform of superoxide dismutase (sod2tg mice) and/or transgenically expressing catalase within the mitochondrial matrix (mcattg mice) have increased scavenging of O2˙ˉ and H2O2, respectively. Furthermore, muscle insulin action is partially preserved in high fat (HF)-fed mcattg mice. The goal of the current study was to test the hypothesis that increased O2˙ˉ scavenging alone or in combination with increased H2O2 scavenging (mtAO mice) enhances in vivo muscle insulin action in the HF-fed mouse. Insulin action was examined in conscious, unrestrained and unstressed wild type (WT), sod2tg, mcattg and mtAO mice using hyperinsulinemic-euglycemic clamps (insulin clamps) combined with radioactive glucose tracers following sixteen weeks of normal chow or HF (60% calories from fat) feeding. Glucose infusion rates, whole body glucose disappearance, and muscle glucose uptake during the insulin clamp were similar in chow- and HF-fed WT and sod2tg mice. Consistent with our previous work, HF-fed mcattg mice had improved muscle insulin action, however, an additive effect was not seen in mtAO mice. Insulin-stimulated Akt phosphorylation in muscle from clamped mice was consistent with glucose flux measurements. These results demonstrate that increased O2˙ˉ scavenging does not improve muscle insulin action in the HF-fed mouse alone or when coupled to increased H2O2 scavenging.
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Huang CF, Lin YS, Chiang ZC, Lu SY, Kuo YH, Chang SLY, Chao PM. Oxidized frying oil and its polar fraction fed to pregnant mice are teratogenic and alter mRNA expressions of vitamin A metabolism genes in the liver of dams and their fetuses. J Nutr Biochem 2014; 25:549-56. [DOI: 10.1016/j.jnutbio.2014.01.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2013] [Revised: 01/11/2014] [Accepted: 01/18/2014] [Indexed: 10/25/2022]
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Budin SB, Han CM, Jayusman PA, Taib IS. Tocotrienol rich fraction prevents fenitrothion induced pancreatic damage by restoring antioxidant status. Pak J Biol Sci 2013; 15:517-23. [PMID: 24191625 DOI: 10.3923/pjbs.2012.517.523] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Fenitrothion (FNT) is extensively used as pesticide and may induce oxidative stress in various organs. Tocotrienol, a form of vitamin E found in palm oil, reduces oxidative impairments in pathological conditions. This study aims to investigate the effects of palm oil tocotrienol rich fraction (TRF) on fenitrothion-induced oxidative damage in rat pancreas. Forty male Sprague-Dawley rats were divided into four groups: control group, FNT group, TRF group and FNT+TRF group. Regimens FNT (20 mg kg(-1) b.wt.) and TRF (200 mg kg(-1) b.wt.) were force-fed for 28 consecutive days with control group only receiving corn oil. Chronic administration of fenitrothion significantly (p < 0.05) induced oxidative damage in pancreas of rats with elevated malondialdehyde and protein carbonyl level. Depletion of glutathione and significant (p < 0.05) reduction in antioxidant enzyme activities in pancreas homogenate additionally suggested induction of oxidative stress. Despite these changes in pancreas of intoxicated rats, no significant (p < 0.05) changes in blood glucose and pancreas histology were observed. Co-administration of FNT with TRF alleviated these oxidative changes and significantly (p < 0.05) restored antioxidant status. Enzymatic activities of Superoxide Dismutase (SOD) and Catalase (CAT) were normalized. In conclusion, tocotrienol rich fraction of palm oil prevents fenitrothion-induced pancreatic oxidative damage in rats.
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Affiliation(s)
- Siti Balkis Budin
- Department of Biomedical Science, School of Diagnostic and Applied Health Sciences, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia
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Awada M, Meynier A, Soulage CO, Hadji L, Géloën A, Viau M, Ribourg L, Benoit B, Debard C, Guichardant M, Lagarde M, Genot C, Michalski MC. n-3 PUFA added to high-fat diets affect differently adiposity and inflammation when carried by phospholipids or triacylglycerols in mice. Nutr Metab (Lond) 2013; 10:23. [PMID: 23413782 PMCID: PMC3585798 DOI: 10.1186/1743-7075-10-23] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2012] [Accepted: 01/03/2013] [Indexed: 12/13/2022] Open
Abstract
Background Dietary intake of n-3 polyunsaturated fatty acids (PUFA) is primarily recognized to protect against cardiovascular diseases, cognitive dysfunctions and the onset of obesity and associated metabolic disorders. However, some of their properties such as bioavailability can depend on their chemical carriers. The objective of our study was to test the hypothesis that the nature of n-3 PUFA carrier results in different metabolic effects related to adiposity, oxidative stress and inflammation. Methods 4 groups of C57BL/6 mice were fed for 8 weeks low fat (LF) diet or high-fat (HF, 20%) diets. Two groups of high-fat diets were supplemented with long-chain n-3 PUFA either incorporated in the form of phospholipids (HF-ω3PL) or triacylglycerols (HF-ω3TG). Results Both HF-ω3PL and HF-ω3TG diets reduced the plasma concentrations of (i) inflammatory markers such as monocyte chemoattractant protein-1 (MCP-1) and interleukin 6 (IL-6), (ii) leptin and (iii) 4-hydroxy-2-nonenal (4-HNE), a marker of n-6 PUFA-derived oxidative stress compared with the control HF diet. Moreover, in both HF-ω3PL and HF-ω3TG groups, MCP-1 and IL-6 gene expressions were decreased in epididymal adipose tissue and the mRNA level of gastrointestinal glutathione peroxidase GPx2, an antioxidant enzyme, was decreased in the jejunum compared with the control HF diet. The type of n-3 PUFA carrier affected other outcomes. The phospholipid form of n-3 PUFA increased the level of tocopherols in epididymal adipose tissue compared with HF-ω3TG and resulted in smaller adipocytes than the two others HF groups. Adipocytes in the HF-ω3PL and LF groups were similar in size distribution. Conclusion Supplementation of mice diet with long-chain n-3 PUFA during long-term consumption of high-fat diets had the same lowering effects on inflammation regardless of triacyglycerol or phospholipid carrier, whereas the location of these fatty acids on a PL carrier had a major effect on decreasing the size of adipocytes that was not observed with the triacyglycerol carrier. Altogether, these results would support the development functional foods containing LC n-3 PUFA in the form of PL in order to prevent some deleterious outcomes associated with the development of obesity.
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Affiliation(s)
- Manar Awada
- INRA, U1362, CarMeN, Villeurbanne, F-69621, France.
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Awada M, Soulage CO, Meynier A, Debard C, Plaisancié P, Benoit B, Picard G, Loizon E, Chauvin MA, Estienne M, Peretti N, Guichardant M, Lagarde M, Genot C, Michalski MC. Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells. J Lipid Res 2012; 53:2069-2080. [PMID: 22865918 DOI: 10.1194/jlr.m026179] [Citation(s) in RCA: 135] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Dietary intake of long-chain n-3 PUFA is now widely advised for public health and in medical practice. However, PUFA are highly prone to oxidation, producing potentially deleterious 4-hydroxy-2-alkenals. Even so, the impact of consuming oxidized n-3 PUFA on metabolic oxidative stress and inflammation is poorly described. We therefore studied such effects and hypothesized the involvement of the intestinal absorption of 4-hydroxy-2-hexenal (4-HHE), an oxidized n-3 PUFA end-product. In vivo, four groups of mice were fed for 8 weeks high-fat diets containing moderately oxidized or unoxidized n-3 PUFA. Other mice were orally administered 4-HHE and euthanized postprandially versus baseline mice. In vitro, human intestinal Caco-2/TC7 cells were incubated with 4-hydroxy-2-alkenals. Oxidized diets increased 4-HHE plasma levels in mice (up to 5-fold, P < 0.01) compared with unoxidized diets. Oxidized diets enhanced plasma inflammatory markers and activation of nuclear factor kappaB (NF-κB) in the small intestine along with decreasing Paneth cell number (up to -19% in the duodenum). Both in vivo and in vitro, intestinal absorption of 4-HHE was associated with formation of 4-HHE-protein adducts and increased expression of glutathione peroxidase 2 (GPx2) and glucose-regulated protein 78 (GRP78). Consumption of oxidized n-3 PUFA results in 4-HHE accumulation in blood after its intestinal absorption and triggers oxidative stress and inflammation in the upper intestine.
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Affiliation(s)
- Manar Awada
- INSA-Lyon, IMBL, F-69621 Villeurbanne, France; INRA, U1235 CarMeN laboratory, F-69621 Villeurbanne, France
| | | | - Anne Meynier
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44300 Nantes, France
| | - Cyrille Debard
- INSERM, U1060, CarMeN laboratory, F-69921 Oullins, France; and
| | | | - Bérengère Benoit
- Université de Lyon, Université Lyon 1, F-69622 Villeurbanne, France
| | - Grégory Picard
- Université de Lyon, Université Lyon 1, F-69622 Villeurbanne, France
| | | | | | | | - Noël Peretti
- Université de Lyon, Université Lyon 1, F-69622 Villeurbanne, France
| | | | | | - Claude Genot
- INRA, UR1268 Biopolymères Interactions Assemblages, F-44300 Nantes, France
| | - Marie-Caroline Michalski
- INSA-Lyon, IMBL, F-69621 Villeurbanne, France; INRA, U1235 CarMeN laboratory, F-69621 Villeurbanne, France; Université de Lyon, Université Lyon 1, F-69622 Villeurbanne, France.
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