Distribution of hydroxytyrosol and hydroxytyrosol acetate in olive oil emulsions and their antioxidant efficiency

Comparative Study of Hydroxytyrosol Acetate and Hydroxytyrosol in Activating Phase II Enzymes

Nuclear factor E2-related factor 2 (Nrf2) is fundamental to the maintenance of redox homeostasis within cells via the regulation of a series of phase II antioxidant enzymes. The unique olive-derived phenolic compound hydroxytyrosol (HT) is recognized as an Nrf2 activator, but knowledge of the HT derivative hydroxytyrosol acetate (HTac) on Nrf2 activation remains limited. In this study, we observed that an HT pretreatment could protect the cell viability, mitochondrial membrane potential, and redox homeostasis of ARPE-19 cells against a t-butyl hydroperoxide challenge at 50 μM. HTac exhibited similar benefits at 10 μM, indicating a more effective antioxidative capacity compared with HT. HTac consistently and more efficiently activated the expression of Nrf2-regulated phase II enzymes than HT. PI3K/Akt was the key pathway accounting for the beneficial effects of HTac in ARPE-19 cells. A further RNA-Seq analysis revealed that in addition to the consistent upregulation of phase II enzymes, the cells presented distinct expression profiles after HTac and HT treatments. This indicated that HTac could trigger a diverse cellular response despite its similar molecular structure to HT. The evidence in this study suggests that Nrf2 activation is the major cellular activity shared by HTac and HT, and HTac is more efficient at activating the Nrf2 system. This supports its potential future employment in various disease management strategies.

Integral Valorization of Grape Pomace for Antioxidant Pickering Emulsions

Full harnessing of grape pomace (GP) agricultural waste for the preparation of antioxidant Pickering emulsions is presented herein. Bacterial cellulose (BC) and polyphenolic extract (GPPE) were both prepared from GP. Rod-like BC nanocrystals up to 1.5 µm in length and 5-30 nm in width were obtained through enzymatic hydrolysis (EH). The GPPE obtained through ultrasound-assisted hydroalcoholic solvent extraction presented excellent antioxidant properties assessed using DPPH, ABTS and TPC assays. The BCNC-GPPE complex formation improved the colloidal stability of BCNC aqueous dispersions by decreasing the Z potential value up to -35 mV and prolonged the antioxidant half-life of GPPE up to 2.5 times. The antioxidant activity of the complex was demonstrated by the decrease in conjugate diene (CD) formation in olive oil-in-water emulsions, whereas the measured emulsification ratio (ER) and droplet mean size of hexadecane-in-water emulsions confirmed the physical stability improvement in all cases. The synergistic effect between nanocellulose and GPPE resulted in promising novel emulsions with prolonged physical and oxidative stability.

Current trends in natural products for the treatment and management of dementia: Computational to clinical studies

The number of preclinical and clinical studies evaluating natural products-based management of dementia has gradually increased, with an exponential rise in 2020 and 2021. Keeping this in mind, we examined current trends from 2016 to 2021 in order to assess the growth potential of natural products in the treatment of dementia. Publicly available literature was collected from various databases like PubMed and Google Scholar. Oxidative stress-related targets, NF-κB pathway, anti-tau aggregation, anti-AChE, and A-β aggregation were found to be common targets and pathways. A retrospective analysis of 33 antidementia natural compounds identified 125 sustainable resources distributed among 65 families, 39 orders, and 7 classes. We found that families such as Berberidaceae, Zingiberaceae, and Fabaceae, as well as orders such as Lamiales, Sapindales, and Myrtales, appear to be important and should be researched further for antidementia compounds. Moreover, some natural products, such as quercetin, curcumin, icariside II, berberine, and resveratrol, have a wide range of applications. Clinical studies and patents support the importance of dietary supplements and natural products, which we will also discuss. Finally, we conclude with the broad scope, future challenges, and opportunities for field researchers.

Partitioning of Antioxidants in Edible Oil-Water Binary Systems and in Oil-in-Water Emulsions

In recent years, partitioning of antioxidants in oil-water two-phase systems has received great interest because of their potential in the downstream processing of biomolecules, their benefits in health, and because partition constant values between water and model organic solvents are closely related to important biological and pharmaceutical properties such as bioavailability, passive transport, membrane permeability, and metabolism. Partitioning is also of general interest in the oil industry. Edible oils such as olive oil contain a variety of bioactive components that, depending on their partition constants, end up in an aqueous phase when extracted from olive fruits. Frequently, waste waters are subsequently discarded, but their recovery would allow for obtaining extracts with antioxidant and/or biological activities, adding commercial value to the wastes and, at the same time, would allow for minimizing environmental risks. Thus, given the importance of partitioning antioxidants, in this manuscript, we review the background theory necessary to derive the relevant equations necessary to describe, quantitatively, the partitioning of antioxidants (and, in general, other drugs) and the common methods for determining their partition constants in both binary (PWOIL) and multiphasic systems composed with edible oils. We also include some discussion on the usefulness (or not) of extrapolating the widely employed octanol-water partition constant (PWOCT) values to predict PWOIL values as well as on the effects of acidity and temperature on their distributions. Finally, there is a brief section discussing the importance of partitioning in lipidic oil-in-water emulsions, where two partition constants, that between the oil-interfacial, POI, and that between aqueous-interfacial, PwI, regions, which are needed to describe the partitioning of antioxidants, and whose values cannot be predicted from the PWOIL or the PWOCT ones.

Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model

During the last years, the formalism of the pseudophase kinetic model (PKM) has been successfully applied to determine the distributions of antioxidants and their effective interfacial concentrations, and to assess the relative importance of emulsion and antioxidant properties (oil and surfactant nature, temperature, acidity, chemical structure, hydrophilic-liphophilic balance (HLB), etc.) on their efficiency in intact lipid-based emulsions. The PKM permits separating the contributions of the medium and of the concentration to the overall rate of the reaction. In this paper, we report the results of a specifically designed experiment to further test the suitability of the PKM to evaluate the distributions of antioxidants among the various regions of intact lipid-based emulsions and provide insights into their chemical reactivity in multiphasic systems. For this purpose, we employed the antioxidants α- and δ-TOCopherol (α- and δ-TOC, respectively) and determined, at different acidities well below their pKa, the interfacial rate constants k_I for the reaction between 16-ArN₂⁺ and α- and δ-TOC, and the antioxidant distributions in intact emulsions prepared with olive and soybean oils. Results show that the effective interfacial concentration of δ-TOC is higher than that of α-TOC in 1:9 (v/v) soybean and 1:9 olive oil emulsions. The effective interfacial concentrations of tocopherols are much higher (15-96-fold) than the stoichiometric concentrations, as the effective interfacial concentrations of both δ-TOC and α-TOC in soybean oil emulsions are higher (2-fold) than those in olive oil emulsions. Overall, the results demonstrate that the PKM grants an effective separation of the medium and concentration effects, demonstrating that the PKM constitutes a powerful non-destructive tool to determine antioxidant concentrations in intact emulsions and to assess the effects of various factors affecting them.

Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour

This review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of o/w emulsions. A screening of the latest literature was subsequently performed with the aim to elucidate how specific parameters (polarity, pH, emulsifiers, and synergistic action) affect the phenolic interfacial distribution, which in turn determines their antioxidant potential in food emulsion systems. An understanding of the interfacial activity of phenolic antioxidants could be of interest to food scientists working on the development of novel food products enriched with functional ingredients. It would also provide further insight to health scientists exploring the potentially beneficial properties of phenolic antioxidants against the oxidative damage of amphiphilic biological membranes (which link to serious pathologic conditions).

The combination of HT-ac and HBET improves the cognitive and learning abilities of heat-stressed mice by maintaining mitochondrial function through the PKA-CREB-BDNF pathway

The aim was to investigate whether the combination of hydroxytyrosol acetate (HT-ac) and ethyl β-hydroxybutyrate (HBET) can improve the cognition of heat-stressed mice, meanwhile exploring the mechanism of action. Mice were divided into 5 groups: control, heat-stressed, HT-ac, HBET, and HT-ac + HBET. Mice were gavaged for 21 days and exposed to heat (42.5 ± 0.5 °C, RH 60 ± 10%, 1 h day^-1) on days 15-21, except for the control group. Results showed that the combination of HT-ac + HBET improved the cognitive and learning abilities of heat-stressed mice, which were tested by Morris water maze, shuttle box, and jumping stage tests. The combination of HT-ac + HBET maintained the integrity of neurons and mitochondria of heat-stressed mice. Likewise, this combination increased the mitochondrial membrane potential, the ATP content, the expression of phosphorylated PKA, BDNF, phosphorylated CREB and Bcl-2, and decreased the expression of Bax, caspase-3, and intracytoplasmic Cyt C in heat-stressed mice.

Phytocompounds as an Alternative Antimicrobial Approach in Aquaculture

Despite culturing the fastest-growing animal in animal husbandry, fish farmers are often adversely economically affected by pathogenic disease outbreaks across the world. Although there are available solutions such as the application of antibiotics to mitigate this phenomenon, the excessive and injudicious use of antibiotics has brought with it major concerns to the community at large, mainly due to the rapid development of resistant bacteria. At present, the use of natural compounds such as phytocompounds that can be an alternative to antibiotics is being explored to address the issue of antimicrobial resistance (AMR). These phytocompounds are bioactive agents that can be found in many species of plants and hold much potential. In this review, we will discuss phytocompounds extracted from plants that have been evidenced to contain antimicrobial, antifungal, antiviral and antiparasitic activities. Further, it has also been found that compounds such as terpenes, phenolics, saponins and alkaloids can be beneficial to the aquaculture industry when applied. This review will focus mainly on compounds that have been identified between 2000 and 2021. It is hoped this review will shed light on promising phytocompounds that can potentially and effectively mitigate AMR.

Advances in the control of lipid peroxidation in oil-in-water emulsions: kinetic approaches†

Large efforts have been, and still are, devoted to minimize the harmful effects of lipid peroxidation. Much of the early work focused in understanding both the lipid oxidation mechanisms and the action of antioxidants in bulk solution. However, food-grade oils are mostly present in the form of oil-in-water emulsions, bringing up an increasing complexity because of the three-dimensional interfacial region. This review presents an overview of the kinetic approaches employed in controlling the oxidative stability of edible oil-in-water emulsions and of the main outcomes, with particular emphasis on the role of antioxidants and on the kinetics of the inhibition reaction. Application of physical-organic chemistry methods, such as the pseudophase models to investigate antioxidant partitioning, constitute a remarkable example on how kinetic methodologies contribute to model chemical reactivity in multiphasic systems and to rationalize the role of interfaces, opening new opportunities for designing novel antioxidants with tailored properties and new prospects for modulating environmental conditions in attempting to optimize their efficiency. Here we will summarize the main kinetic features of the inhibition reaction and will discuss on the main factors affecting its rate, including the determination of antioxidant efficiencies from kinetic profiles, structure-reactivity relationships, partitioning of antioxidants and concentration effects.

Fatty Acid Hydroxytyrosyl Esters of Olive Oils Are Bioaccessible According to Simulated In Vitro Gastrointestinal Digestion: Unraveling the Role of Digestive Enzymes on Their Stability

Recently, new bioactive compounds were identified in olive oil, lipophenols, which are composed of a fatty acid (FA) and a phenolic core, such as HT (HT-FA). However, their bioaccessibility remains unknown. Thus, the present study uncovers the impact of the separate phases of gastrointestinal digestion on the release and stability of HT-FAs from oily matrices under in vitro simulated conditions. Accordingly, it was found that the bioaccessibility of HT derivatives is largely dependent on the type of FA that esterifies HT, as well as the food matrix. Also, the generation of HT-FAs during intestinal digestion was observed, with pancreatin being the enzyme responsible, to a higher extent, for the de novo formation of lipophenolic derivatives. These findings prompt us to identify new applications to oily matrices and their byproducts as potential functional ingredients for the promotion of health, where the possible formation of new lipophenols during digestion should be taken into consideration.

Modeling Chemical Reactivity at the Interfaces of Emulsions: Effects of Partitioning and Temperature

Bulk phase chemistry is hardly ever a reasonable approximation to interpret chemical reactivity in compartmentalized systems, because multiphasic systems may alter the course of chemical reactions by modifying the local concentrations and orientations of reactants and by modifying their physical properties (acid-base equilibria, redox potentials, etc.), making them-or inducing them-to react in a selective manner. Exploiting multiphasic systems as beneficial reaction media requires an understanding of their effects on chemical reactivity. Chemical reactions in multiphasic systems follow the same laws as in bulk solution, and the measured or observed rate constant of bimolecular reactions can be expressed, under dynamic equilibrium conditions, in terms of the product of the rate constant and of the concentrations of reactants. In emulsions, reactants distribute between the oil, water, and interfacial regions according to their polarity. However, determining the distributions of reactive components in intact emulsions is arduous because it is physically impossible to separate the interfacial region from the oil and aqueous ones without disrupting the existing equilibria and, therefore, need to be determined in the intact emulsions. The challenge is, thus, to develop models to correctly interpret chemical reactivity. Here, we will review the application of the pseudophase kinetic model to emulsions, which allows us to model chemical reactivity under a variety of experimental conditions and, by carrying out an appropriate kinetic analysis, will provide important kineticparameters.

Interfacial kinetics in olive oil-in-water nanoemulsions: Relationships between rates of initiation of lipid peroxidation, induction times and effective interfacial antioxidant concentrations

HYPOTHESIS

A detailed quantitative description of the effects of antioxidants in inhibiting lipid peroxidation in oil-in-water emulsions can be achieved by determining the relationships between the rates of initiation of the lipid peroxidation reaction, the length of the induction period preceding the propagation step of the radical oxidation process and the effective antioxidant interfacial concentrations.

EXPERIMENTS

We successfully prepared and characterized a series of olive oil-in-water nanoemulsions and allowed them to spontaneously oxidize. Their oxidative stability was evaluated by carrying out in the presence, and absence, of antioxidants derived from gallic acid, by monitoring the formation of primary oxidation products with time, by determining the corresponding induction periods, and by determining the effective interfacial concentrations of the antioxidants in the intact emulsions.

FINDINGS

Results show that both, the length of the induction periods and the antioxidant interfacial concentrations change concomitantly, increasing with the hydrophobicity of the antioxidant up to a maximum at the octyl derivative; longer aliphatic chains decrease their efficiency. The ratio between the interfacial antioxidant concentration and the induction period remains constant independently of the antioxidant, demonstrating that the effective concentrations of antioxidant at the interface control their efficiencies in emulsions.

A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil-water interface of food emulsions

There has been a growing interest in developing effective strategies to inhibit lipid oxidation in emulsified food products by utilization of natural phenolic antioxidants owing to their growing popularity over the past decades. However, due to the complexity of emulsified systems, the inhibition mechanism of phenolic antioxidants against lipid oxidation is rather complicated and not yet fully understood. In order to highlight the importance of polarity of phenolic antioxidants in emulsified systems according to the polar paradox, this review covers the recent progress on chemical, enzymatic, and chemoenzymatic lipophilization techniques used to modify the polarity of antioxidants. The partitioning behavior of phenolic antioxidants at the oil-water interface, which can be influenced by the presence of synthetic surfactants and/or antioxidant emulsifiers (e.g., polysaccharides, proteins, and phospholipids), is discussed. In addition, the emerging phenolic antioxidants among phenolic acids, flavonoids, tocopherols, and stilbenes applied in food emulsions are elaborated. As well, the interactions of polar-nonpolar antioxidants are stressed as a promising strategy to induce synergistic interactions at oil-water interface for improved oxidative stability of emulsions.

Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems

Our previous research was focused on the effects of hydrophobicity on the antioxidant (AO) efficiency of series of homologous antioxidants with the same reactive moieties. In this work we evaluate the antioxidant efficiency of hydrophobic phenolipids in 4:6 olive oil-in-water emulsions, with different phenolic moieties (derived from caffeic, 4-hydroxycinnamic, dihydrocaffeic acids, tyrosol and hydroxytyrosol), with alkyl chains of 8 and 16 carbons, and compare the antioxidant efficiency with that of the parent compounds. All catecholic phenolipids, in particular the C8 derivatives, have proven to be better antioxidants for the oxidative protection of emulsions than their parental compounds with octyl dihydrocafffeate being the most efficient (16-fold increase in relation to the control). To understand the importance of some factors on the antioxidant efficiency of compounds in emulsions, Pearson’s correlation analysis was carried out between antioxidant activity and the first anodic potential (E_pa), reducing capacity (FRAP value), DPPH radical scavenging activity (EC₅₀) and the concentration of antioxidants in each region of the emulsified system. Results confirm the importance of the effective concentration of AOs in the interfacial region (AO_I) (ρ = 0.820) and of the E_pa (ρ = −0.677) in predicting their antioxidant efficiency in olive oil-in-water emulsions.

Hydroxytyrosol Acetate Inhibits Vascular Endothelial Cell Pyroptosis via the HDAC11 Signaling Pathway in Atherosclerosis

Hydroxytyrosol acetate (HT-AC), a natural polyphenolic compound in olive oil, exerts an anti-inflammatory effect in cardiovascular diseases (CVDs). Pyroptosis is a newly discovered form of programmed inflammatory cell death and is suggested to be involved in the atherosclerosis (AS) process. However, the effect of HT-AC on vascular endothelial cell pyroptosis remains unknown. Thus, we aimed to investigate the effect of HT-AC on vascular endothelial cell pyroptosis in AS and related signaling pathways. In vivo studies showed that HT-AC alleviated the formation of atherosclerotic lesions and inhibited pyroptosis in the aortic intima of ApoE^−/− mice fed a high-fat diet (HFD) for 12 weeks. In vitro, we found that HT-AC treatment of human umbilical vein endothelial cells (HUVECs) alleviated tumor necrosis factor-alpha (TNF-α)-induced pyroptosis by decreasing the number of PI positive cells, decreasing the enhanced protein expressions of activated caspase-1 and gasdermin D (GSDMD), as well as by decreasing the release of pro-inflammatory interleukin (IL)-1β and IL-6. Besides, HT-AC down-regulated HDAC11 expression in the aortic intima of HFD-fed ApoE^−/− mice and TNF-α-stimulated HUVECs. To determine the underlying mechanism of action, molecular docking and drug affinity responsive target stability (DARTS) were utilized to identify whether HDAC11 protein is a target of HT-AC. The molecular docking result showed good compatibility between HT-AC and HDAC11. DARTS study's result showed that HDAC11 protein may be a target of HT-AC. Further study demonstrated that knockdown of HDAC11 augmented the inhibition of HT-AC on pyroptosis in TNF-α-stimulated HUVECs. These findings indicate that HT-AC might prevent vascular endothelial pyroptosis through down-regulation of HDAC11 related signaling pathway in AS.

Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation

Quality of food emulsions is mainly determined by their physicochemical stability such as lipid oxidation, and herbs as antioxidative food materials are added to improve their quality and shelf-life. Despite the extensive researches, the chemistry and implications of herb addition in the lipid oxidation of emulsions are still confusing. This review intended to provide the information on the roles and action mechanisms of herbs in the lipid oxidation of food emulsions, with focuses on polyphenols. Polyphenols act as antioxidants mainly via reactive oxygen species scavenging and metal chelating; however, their oxidation products and reducing capacity to more reactive metal ions increase the lipid oxidation. Factors such as structure, concentration, and distribution determine their anti- or prooxidant role. Interactions, synergism and antagonism, among polyphenol compounds and the effects of tocopherols derived from oil on the antioxidant activity of herbs were also described with the involving action mechanisms.

Exploring the Use of Bryophyllum as Natural Source of Bioactive Compounds with Antioxidant Activity to Prevent Lipid Oxidation of Fish Oil-In-Water Emulsions

The current industrial requirements for food naturalness are forcing the development of new strategies to achieve the production of healthier foods by replacing the use of synthetic additives with bioactive compounds from natural sources. Here, we investigate the use of plant tissue culture as a biotechnological solution to produce plant-derived bioactive compounds with antioxidant activity and their application to protect fish oil-in-water emulsions against lipid peroxidation. The total phenolic content of Bryophyllum plant extracts ranges from 3.4 to 5.9 mM, expressed as gallic acid equivalents (GAE). The addition of Bryophyllum extracts to 4:6 fish oil-in-water emulsions results in a sharp (eight-fold) increase in the antioxidant efficiency due to the incorporation of polyphenols to the interfacial region. In the emulsions, the antioxidant efficiency of extracts increased linearly with concentration and levelled off at 500 μM GAE, reaching a plateau region. The antioxidant efficiency increases modestly (12%) upon increasing the pH from 3.0 to 5.0, while an increase in temperature from 10 to 30 °C causes a six-fold decrease in the antioxidant efficiency. Overall, results show that Bryophyllum plant-derived extracts are promising sources of bioactive compounds with antioxidant activity that can be eventually be used to control lipid oxidation in food emulsions containing (poly)unsaturated fatty acids.

Delivery Systems for Hydroxytyrosol Supplementation: State of the Art

This review aims to highlight the benefits and limitations of the main colloid-based available delivery systems for hydroxytyrosol. Hydroxytyrosol is a phenolic compound with clear biological activities for human wellness. Olive fruits, leaves and extra-virgin oil are the main food sources of hydroxytyrosol. Moreover, olive oil mill wastewaters are considered a potential source to obtain hydroxytyrosol to use in the food industry. However, recovered hydroxytyrosol needs adequate formulations and delivery systems to increase its chemical stability and bioavailability. Therefore, the application of hydroxytyrosol delivery systems in food sector is still a fascinating challenge. Principal delivery systems are based on the use of colloids, polymers able to perform gelling, thickening and stabilizing functions in various industrial sectors, including food manufacturing. Here, we review the recipes for the available hydroxytyrosol systems and their relative production methods, as well as aspects relative to system characteristics and hydroxytyrosol effectiveness.

Phenolic Acids of Plant Origin-A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties

Nature has generously offered a wide range of herbs (e.g., thyme, oregano, rosemary, sage, mint, basil) rich in many polyphenols and other phenolic compounds with strong antioxidant and biochemical properties. This paper focuses on several natural occurring phenolic acids (caffeic, carnosic, ferulic, gallic, p-coumaric, rosmarinic, vanillic) and first gives an overview of their most common natural plant sources. A summary of the recently reported antioxidant activities of the phenolic acids in o/w emulsions is also provided as an in vitro lipid-based model system. Exploring the interfacial activity of phenolic acids could help to further elucidate their potential health properties against oxidative stress conditions of biological membranes (such as lipoproteins). Finally, this review reports on the latest literature evidence concerning specific biochemical properties of the examined phenolic acids.

Effects of droplet size on the interfacial concentrations of antioxidants in fish and olive oil-in-water emulsions and nanoemulsions and on their oxidative stability

HYPOTHESIS

One fundamental and unsolved question in colloid chemistry, and also in the food industry, is whether molecular distributions, specifically the interfacial concentrations of antioxidants (AO_I), are independent of the droplet sizes. Pseudophase kinetic models, widely employed to interpret chemical reactivity in colloidal systems and to determine antioxidant distributions, assume that they are independent.

EXPERIMENTS

To prove, or discard, the above hypothesis, we prepared and characterized a series of olive and fish oil-in-water nanoemulsions with different droplet sizes, carried out a kinetic study to evaluate their oxidative stability, both in the presence and absence of gallic acid (GA), and determined its interfacial concentrations.

FINDINGS

Results indicate that a change in the droplet size (80-1300 nm) does not alter the oxidative stability of the nanoemulsions in the absence of GA. Addition of GA increases their oxidative shelf-life and, at constant surfactant volume fraction, Φ_I, the oxidative stability and the antioxidant distribution do not depend on the droplet size. Overall, results suggest that the droplet size does not affect the ratio between the rates of radical production and of inhibition by antioxidants, ratio that defines an "efficient" (or inefficient) antioxidant, providing experimental evidence supporting the operative assumption of pseudophase kinetic models.

Influence of AO chain length, droplet size and oil to water ratio on the distribution and on the activity of gallates in fish oil-in-water emulsified systems: Emulsion and nanoemulsion comparison

The distribution of a homologous series of polyphenol derivatives of increasing lipophilicity has been determined in fish oil-in-water emulsions and nanoemulsions by the pseudophase model. One of the hypotheses on which the pseudophase model is based, is that its application is independent of the size of emulsion droplets. In agreement with our hypothesis, results showed that the smaller droplet size found in nanoemulsions does not affect partition constants of gallic acid (GA) and its esters. The antioxidant efficiency of GA and gallates in the emulsified systems used, correlated positively with the concentration of antioxidant at the interfacial region. The increase in the oil/water ratio increased the overall oxidative stability of emulsions but decreased the antioxidant efficiency of the more lipophilic derivatives. This can be assigned to the fact that, increasing the oil phase volume, the interfacial concentration decreased for the more lipophilic antioxidants.

Control of antioxidant efficiency of chlorogenates in emulsions: modulation of antioxidant interfacial concentrations

BACKGROUND

Controlling the interfacial concentrations of antioxidants (AOs) in oil-in-water emulsions can be regarded as a unique approach for increasing the efficiency of AOs in inhibiting the oxidation of lipids. Classical methods to determine the AO distribution in binary systems cannot be employed and their distribution needs to be assessed in the intact emulsion.

RESULTS

We have employed a well-established kinetic method to determine the distribution of a homologous series of AOs derived of chlorogenic acid in olive oil-in-water emulsions and analyse the effects of AO hydrophobicity on their distributions and their efficiencies. Results indicate that variations in the efficiency of chlorogenates in emulsions are due to differences in their interfacial concentrations. Their interfacial concentrations AO_I were much higher (20- to 150-fold) than their stoichiometric concentrations. On the other hand, their concentrations in the oil region were 1.5- to 0.1-fold. Results also show the complex effect of the oil-to-water ratio employed in the preparation of the emulsions on the (AO_I ) values.

CONCLUSION

Results highlight the key role of the interfacial region and of its composition (interfacial AO molarity, emulsifier concentration, oil-to-water ratio) in interpreting the efficiency of AOs in inhibiting lipid oxidation in emulsions. Thus, a careful modulation of these parameters is necessary to ensure optimum AO efficiency. © 2019 Society of Chemical Industry.

Targeting Antioxidants to Interfaces: Control of the Oxidative Stability of Lipid-Based Emulsions

The oxidation of lipid-based emulsions and nanoemulsions strongly affects their overall quality and safety. Moreover, introduction of oxidatively unstable emulsions into biological systems either as an energy source in parenteral nutrition or as delivery systems of bioactives may promote oxidation "in situ" leading to the overproduction of reactive oxygen species, initiating new harmful oxidative reactions and increasing the oxidative damage. Addition of antioxidants, AOs, may help to prevent the oxidative degradation of unsaturated lipids. Nevertheless, prediction of the optimal antioxidant or set of antioxidants and their efficiency is still far from being completely understood because the site of reaction is often uncertain and because the effective concentrations of reactants in the different regions of the emulsion have been frequently overlooked. Furthermore, the absence of quantitative relationships between the hydrophobicity of the antioxidants and their partitioning among the oil, water, and interfacial regions hampers their optimal use. Here we investigated the effects of gallic acid and some of its alkyl derivatives on the oxidative stability of soybean oil-in-water emulsions and determined their effective concentrations in the different regions of the emulsion (aqueous, oil, and interface). The results provide physical evidence for the crucial role played by the interfacial region in the reaction between antioxidants and lipid radicals: a direct relationship between interfacial concentrations and the oxidative stability could be established. The results indicate that AOs accumulate in the interfacial region, where the effective concentration is 20-180 times higher than the stoichiometric concentrations. Control of the hydrophobicity of the AOs and of the surfactant concentration allows control of interfacial concentrations: the lower the concentration of surfactant employed, the higher the effective interfacial concentration.

The protective effect of hydroxytyrosol acetate against inflammation of vascular endothelial cells partly through the SIRT6-mediated PKM2 signaling pathway

HT-AC had anti-inflammatory effect in hypercholesterolemic mice and TNF-stimulated HUVECs. HT-AC inhibited the inflammatory response partly through the TNFRSF1A/SIRT6/PKM2-mediated signaling pathway.

Enhancement of the antioxidant efficiency of gallic acid derivatives in intact fish oil-in-water emulsions through optimization of their interfacial concentrations

The antioxidant (AO) efficiencies and the distributions of gallic acid (GA) and a series of alkyl gallates (propyl, PG, butyl, BG, octyl, OG and lauryl, LG) were determined in intact fish oil-in-water emulsions. The efficiency of the AOs in inhibiting the oxidation of the fish oil lipids increases upon increasing AO hydrophobicity up to a maximum (∼3-fold) at the octyl derivative, after which the efficiency decreases (LG). The observed non-linear variation in the efficiency with the AO alkyl chain length parallels those of the percentages of AOs in the interfacial region and of their interfacial concentrations, but does not parallel that of the percentage of AOs in the oil region. The interfacial AO concentrations are 20-100 times greater than the stoichiometric (added) antioxidant concentration, depending on the interfacial surfactant volume fraction ΦI, meanwhile the AO concentrations in the oil are similar or slightly higher (1-6 fold) and the concentrations in the aqueous region are much smaller (0.8-10 fold). The effects of the oil to water (o : w) ratio on the interfacial concentrations are complex and depend on both the hydrophobicity of the AO and ΦI. An increase in the o : w ratio favors incorporation of hydrophilic AOs to the interfacial region of emulsions but it decreases the incorporation of hydrophobic AOs. Results provide, for the first time, experimental evidence supporting the interfacial region of emulsions as the main site of production of lipid radicals. Results also provide physical evidence that the efficiency of AOs depends on their interfacial concentrations, which can be modulated by increasing the hydrophobicity of the AOs and by employing the minimum amount of surfactant necessary to stabilize the emulsions. Changes in the o : w ratio can also be used to modulate the interfacial concentrations of hydrophobic (OG, LG, and to a lesser extent BG) or hydrophilic (GA) AOs, but not those of AOs of intermediate hydrophobicity (PG).

Physical evidence that the variations in the efficiency of homologous series of antioxidants in emulsions are a result of differences in their distribution

BACKGROUND

The relationships between the hydrophilic-lipophilic balance (HLB) of antioxidants (AOs) and their distributions and efficiencies in emulsions are not fully understood. Recent reports indicate that, for series of homologous antioxidants of different hydrophobicity, the variation of their efficiency with the HLB of the AO increases with the alkyl chain length up to a maximum (C₃ -C₈ ester) followed by a decrease (cut-off effect).

RESULTS

We determined the distributions of a series of caffeic acid derivatives in intact soybean emulsions by employing a specifically designed chemical probe located in the interfacial region of the emulsion. We also determined the AO efficiencies in the very same emulsions. We demonstrate that the variation of the percentage of AO in the interfacial region of soybean oil-in-water emulsions with the AO HLB parallels that of their antioxidant efficiency.

CONCLUSION

The results provide physical evidence that the variations in the efficiency of homologous series of antioxidants in emulsions are the result of differences in their distribution. The results confirm that, with other things being equal, there is a direct relationship between the percentage of AO in the interfacial region of the emulsions and their efficiency, providing a natural explanation, based on molecular properties, of the cut-off effect. © 2016 Society of Chemical Industry.

Kinetic evidence for the formation of diazo ethers in the course of reactions between arenediazonium ions and antioxidants

Non-zero, pH-dependent, saturation kinetics are observed in the course of the reaction between 3-methylbenzenediazonium ions and hydroxytyrosol.

Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions

We determined the interfacial molarities of the antioxidants, AOs, hydroxytyrosol (HT), and HT fatty acid esters with chain lengths of 1 to 16 carbons in intact olive oil/water/Tween 20 emulsions. The results were compared with chain length effects on the oxidative stability of the same emulsions, and a direct correlation was established. Both (AOI) molarities (varying 50-250 times greater than the stoichiometric 3.5 × 10(-3) M AO concentration) and antioxidant efficiencies show similar parabola-like dependences on AO chain length with a maximum at C8, consistent with the "cut-off" effect often observed at longer chain lengths. Results should aid in understanding the complex structure-reactivity relationships between AO efficiencies in emulsified systems and their hydrophobilic-hydrophobic balance.

Simultaneous Determination of Four Active Ingredients in Sargentodoxa cuneata by HPLC Coupled with Evaporative Light Scattering Detection

A HPLC coupled with evaporative light scattering detection method had been developed for the simultaneous determination of 3,4-dihydroxyphenylethyl alcohol glycoside, salidroside, chlorogenic acid, and liriodendrin in the stem of Sargentodoxa cuneata. With a C18 column, the analysis was performed using acetonitrile and 0.2% formic acid aqueous solution as mobile phase in gradient program at a flow rate of 0.9 mL/min. The optimum drift tube temperature of evaporative light scattering detection was at 105°C with the air flow rate of 2.5 L/min. The calibration curves showed good linearity during the test ranges. This method was validated for limits of detection and quantification, precision, and reproducibility. The recoveries were within the range of 96.39%-104.64%. The relative standard deviations of intraday and interday precision were less than 2.90% and 3.30%, respectively. The developed method can be successfully used to quantify the four analytes in the stem of Sargentodoxa cuneata from various regions in China.

Optimizing the efficiency of antioxidants in emulsions by lipophilization: tuning interfacial concentrations

Antioxidant efficiencies in emulsions can be optimized by tailoring interfacial concentrations.

A Physicochemical Study of the Effects of Acidity on the Distribution and Antioxidant Efficiency of Trolox in Olive Oil-in-Water Emulsions

The efficiency of antioxidants to inhibit the oxidation of lipid-based emulsions depends on several factors including their nature and their concentration at the reaction site. Here, we have analyzed the effects of acidity and of surfactant concentration on the distribution and efficiency of the vitamin E analog Trolox (TR) in stripped olive oil-in-water emulsions stabilized with Tween 20. The distribution was assessed in the intact emulsions by employing a kinetic method that exploits the reaction between the hydrophobic 4-hexadecylbenzenediazonium ions and TR. Kinetic results are interpreted on the grounds of the pseudophase model. The effects of TR on the oxidative stability of the emulsion were determined at different pH values by monitoring the formation of conjugated dienes over time. The results show that the efficiency of TR increases upon increasing pH even though its concentration in the interfacial region decreases.

To Model Chemical Reactivity in Heterogeneous Emulsions, Think Homogeneous Microemulsions

Two important and unsolved problems in the food industry and also fundamental questions in colloid chemistry are how to measure molecular distributions, especially antioxidants (AOs), and how to model chemical reactivity, including AO efficiency in opaque emulsions. The key to understanding reactivity in organized surfactant media is that reaction mechanisms are consistent with a discrete structures-separate continuous regions duality. Aggregate structures in emulsions are determined by highly cooperative but weak organizing forces that allow reactants to diffuse at rates approaching their diffusion-controlled limit. Reactant distributions for slow thermal bimolecular reactions are in dynamic equilibrium, and their distributions are proportional to their relative solubilities in the oil, interfacial, and aqueous regions. Our chemical kinetic method is grounded in thermodynamics and combines a pseudophase model with methods for monitoring the reactions of AOs with a hydrophobic arenediazonium ion probe in opaque emulsions. We introduce (a) the logic and basic assumptions of the pseudophase model used to define the distributions of AOs among the oil, interfacial, and aqueous regions in microemulsions and emulsions and (b) the dye derivatization and linear sweep voltammetry methods for monitoring the rates of reaction in opaque emulsions. Our results show that this approach provides a unique, versatile, and robust method for obtaining quantitative estimates of AO partition coefficients or partition constants and distributions and interfacial rate constants in emulsions. The examples provided illustrate the effects of various emulsion properties on AO distributions such as oil hydrophobicity, emulsifier structure and HLB, temperature, droplet size, surfactant charge, and acidity on reactant distributions. Finally, we show that the chemical kinetic method provides a natural explanation for the cut-off effect, a maximum followed by a sharp reduction in AO efficiency with increasing alkyl chain length of a particular AO. We conclude with perspectives and prospects.

Transfer of antioxidants at the interfaces of model food emulsions: distributions and thermodynamic parameters

Knowledge on the driving force for the hydrophobic effect that partitions antioxidants (AOs) between the oil (O), aqueous (W) and interfacial (I) regions of food emulsions is crucial to predict their efficiency in inhibiting lipid oxidation and to preserve the organoleptic properties of lipid-based foods. Here, we have investigated the effects of temperature and surfactant volume fraction (ΦI) on the distribution of two representative AOs, the water insoluble α-tocopherol (TOC) and the oil insoluble caffeic acid (CA), in a model food emulsion composed of stripped corn oil, acidic water and the nonionic surfactant Tween 20. The distribution of the AOs is assessed in the intact emulsions by employing a well-established kinetic method based on the reaction between a hydrophobic arenediazonium ion and the AOs. The variations of the observed rate constant, kobs, with ΦI are interpreted on the grounds of the pseudophase kinetic model, which provides values for the interfacial rate constant kI and the partition constants between the aqueous-interfacial (P) and oil-interfacial (P) regions of the emulsions. From the variations of P, P and kI at a series of temperatures, we determined the Gibbs free energy, enthalpy and entropy values for the transfer of CA from the water to the interfacial (W → I) region and of TOC from the oil to the interfacial (O → I) regions of the emulsions, and the activation parameters for the reaction in the interfacial region. Activation energy values are in line with those expected for a bimolecular reaction. Results show that the W → I and O → I transfer processes are spontaneous and entropy driven.

Effects of dietary virgin olive oil polyphenols: hydroxytyrosyl acetate and 3, 4-dihydroxyphenylglycol on DSS-induced acute colitis in mice

Hydroxytyrosol, a polyphenolic compound from extra virgin olive oil (EVOO) has exhibited an improvement in a model of DSS-induced colitis. However, other phenolic compounds present such as hydroxytyrosyl acetate (HTy-Ac) and 3,4-dihydroxyphenylglycol (DHPG) need to be explored to complete the understanding of the overall effects of EVOO on inflammatory colon mucosa. This study was designed to evaluate the effect of both HTy-Ac and DHPG dietary supplementation in the inflammatory response associated to colitis model. Six-week-old mice were randomized in four dietary groups: sham and control groups received standard diet, and other two groups were fed with HTy-Ac and DHPG, respectively, at 0.1%. After 30 days, all groups except sham received 3% DSS in drinking water for 5 days followed by a regime of 5 days of water. Acute inflammation was evaluated by Disease Activity Index (DAI), histology and myeloperoxidase (MPO) activity. Colonic expression of iNOS, COX-2, MAPKs, NF-kB and FOXP3 were determined by western blotting. Only HTy-Ac-supplemented group showed a significant DAI reduction as well as an improvement of histological damage and MPO. COX-2 and iNOS protein expression were also significantly reduced. In addition, this dietary group down-regulated JNK phosphorylation and prevented the DSS-induced nuclear translocation level of p65. However, no significant differences were observed in the FOXP3 expression. These results demonstrated, for the first time, that HTy-Ac exerts an antiinflammatory effect on acute ulcerative colitis. We concluded that HTy-Ac supplement might provide a basis for developing a new dietary strategy for the prevention of ulcerative colitis.

A direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. The pseudophase model interpretation of the "cut-off" effect

Recently published results for a series of homologous antioxidants, AOs, of increasing alkyl chain length show a maximum in AO efficiency followed by a significant decrease for the more hydrophobic AOs, typically called the "cut-off" effect. Here we demonstrate that in olive oil emulsions both antioxidant efficiencies and partition constants for distributions of AOs between the oil and interfacial regions, PO(I), show a maximum at the C8 ester. A reaction between caffeic acid, CA, and its specially synthesised C1-C16 alkyl esters, and a chemical probe is used to estimate partition constants for AO distributions and interfacial rate constants, kI, in intact emulsions based on the pseudophase kinetic model. The model provides a natural interpretation for both the maximum and the "cut-off" effect. More than 70% of the CA esters are in the interfacial region even at low surfactant volume fraction, ΦI=0.005.

Mitochondrial dysfunction-associated OPA1 cleavage contributes to muscle degeneration: preventative effect of hydroxytyrosol acetate

Mitochondrial dysfunction contributes to the development of muscle disorders, including muscle wasting, muscle atrophy and degeneration. Despite the knowledge that oxidative stress closely interacts with mitochondrial dysfunction, the detailed mechanisms remain obscure. In this study, tert-butylhydroperoxide (t-BHP) was used to induce oxidative stress on differentiated C2C12 myotubes. t-BHP induced significant mitochondrial dysfunction in a time-dependent manner, accompanied by decreased myosin heavy chain (MyHC) expression at both the mRNA and protein levels. Consistently, endogenous reactive oxygen species (ROS) overproduction triggered by carbonyl cyanide 4-(trifluoromethoxy) phenylhydrazone (FCCP), a mitochondrial oxidative phosphorylation inhibitor, was accompanied by decreased membrane potential and decreased MyHC protein content. However, the free radical scavenger N-acetyl-L-cysteine (NAC) efficiently reduced the ROS level and restored MyHC content, suggesting a close association between ROS and MyHC expression. Meanwhile, we found that both t-BHP and FCCP promoted the cleavage of optic atrophy 1 (OPA1) from the long form into short form during the early stages. In addition, the ATPase family gene 3-like 2, a mitochondrial inner membrane protease, was also markedly increased. Moreover, OPA1 knockdown in myotubes was accompanied by decreased MyHC content, whereas NAC failed to prevent FCCP-induced MyHC decrease with OPA1 knockdown, suggesting that ROS might affect MyHC content by modulating OPA1 cleavage. In addition, hydroxytyrosol acetate (HT-AC), an important compound in virgin olive oil, could significantly prevent t-BHP-induced mitochondrial membrane potential and cell viability loss in myotubes. Specifically, HT-AC inhibited t-BHP-induced OPA1 cleavage and mitochondrial morphology changes, accompanied by improvement on mitochondrial oxygen consumption capacity, ATP productive potential and activities of mitochondrial complex I, II and V. Moreover, both t-BHP- and FCCP-induced MyHC decrease was sufficiently inhibited by HT-AC. Taken together, our data provide evidence indicating that mitochondrial dysfunction-associated OPA1 cleavage may contribute to muscle degeneration, and olive oil compounds could be effective nutrients for preventing the development of muscle disorders.

Physical approaches to masking bitter taste: lessons from food and pharmaceuticals

Many drugs and desirable phytochemicals are bitter, and bitter tastes are aversive. Food and pharmaceutical manufacturers share a common need for bitterness-masking strategies that allow them to deliver useful quantities of the active compounds in an acceptable form and in this review we compare and contrast the challenges and approaches by researchers in both fields. We focus on physical approaches, i.e., micro- or nano-structures to bind bitter compounds in the mouth, yet break down to allow release after they are swallowed. In all of these methods, the assumption is the degree of bitterness suppression depends on the concentration of bitterant in the saliva and hence the proportion that is bound. Surprisingly, this hypothesis has only rarely been fully tested using a combination of adequate human sensory trials and measurements of binding. This is especially true in pharmaceutical systems, perhaps due to the greater experimental challenges in sensory analysis of drugs.

Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions

We investigated the effects of resveratrol (RES) on the oxidative stability of emulsions composed of stripped corn oil, acidic water and Tween 20 and determined its distribution in the intact emulsions by employing a well-established kinetic method. The distribution of RES is described by two partition constants, that between the oil-interfacial region, PO(I), and that between the aqueous and interfacial region, PW(I). The partition constants, PO(I) and PW(I), are obtained in the intact emulsions from the variations of the observed rate constant, kobs, for the reaction between the hydrophobic 4-hexadecylbenzenediazonium ion and RES with the emulsifier volume fraction, ФI. The obtained PO(I) and PW(I) values are quite high, PW(I) = 4374 and PO(I) = 930, indicating that RES is primarily located in the interfacial region of the emulsions, %RESI > 90% at ФI = 0.005, increasing up to 99% at ФI = 0.04. The oxidative stability of the corn oil emulsions was determined by measuring the formation of conjugated dienes at a given time in the absence and in the presence of RES. The addition of RES did not improve their oxidative stability in spite that more than 90% of RES is located in the interfacial region of the emulsion, because of the very low radical scavenging activity of RES.

Maxima in antioxidant distributions and efficiencies with increasing hydrophobicity of gallic acid and its alkyl esters. The pseudophase model interpretation of the "cutoff effect"

Antioxidant (AO) efficiencies are reported to go through maxima with increasing chain length (hydrophobicity) in emulsions. The so-called "cutoff" after the maxima, indicating a decrease in efficiency, remains unexplained. This paper shows, for gallic acid (GA) and propyl, octyl, and lauryl gallates (PG, OG, and LG, respectively), that at any given volume fraction of emulsifier, the concentrations of antioxidants in the interfacial region of stripped corn oil emulsions and their efficiency order follow PG > GA > OG > LG. These results provide clear evidence that an AO's efficiency correlates with its fraction in the interfacial region. AO distributions were obtained in intact emulsions by using the pseudophase kinetic model to interpret changes in observed rate constants of the AOs with a chemical probe, and their efficiencies were measured by employing the Schaal oven test. The model provides a natural explanation for the maxima with increasing AO hydrophobicity.

Protective effects of hydroxytyrosol on liver ischemia/reperfusion injury in mice

SCOPE

Hydroxytyrosol (HT), a main phenolic compound in olive oil, has been proved to be a potent antioxidant and has beneficial effects on health. However, the effect of HT on oxidative liver damage, as seen in ischemia/reperfusion (I/R) injury, is unknown. Here, we examined whether HT could protect liver against I/R injury.

METHODS AND RESULTS

By using a mouse model, we found that HT administration protects against hepatic I/R injury, as indicated by the decreased levels of serum aminotransferase and less parenchymal necrosis and apoptosis. Serum levels of tumor necrosis factor-α, interleukin-6, macrophage inflammatory protein 2, as well as reactive oxygen species (ROS) content in liver tissues, were all decreased by HT, the latter correlated with the reduction of hepatic malondialdehyde (an index of oxidative stress) content and increased activities and expressions of liver antioxidant enzymes superoxide dismutase and catalase. The protective effect was also seen in isolated hepatocytes anoxia/reoxygenation assay.

CONCLUSION

HT exerts protective effects against hepatic I/R injury in mice, which might be associated with its anti-oxidative, anti-inflammatory, and anti-apoptotic properties. HT may be an effective hepatoprotective agent and a promising candidate for the treatment of liver I/R injury.