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Hennebelle M, Villeneuve P, Durand E, Lecomte J, van Duynhoven J, Meynier A, Yesiltas B, Jacobsen C, Berton-Carabin C. Lipid oxidation in emulsions: New insights from the past two decades. Prog Lipid Res 2024; 94:101275. [PMID: 38280491 DOI: 10.1016/j.plipres.2024.101275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.
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Affiliation(s)
- Marie Hennebelle
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands.
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - John van Duynhoven
- Laboratory of Biophysics, Wageningen University & Research, Wageningen, the Netherlands; Unilever Food Innovation Centre, Wageningen, the Netherlands
| | | | - Betül Yesiltas
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Charlotte Jacobsen
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Claire Berton-Carabin
- INRAE, UR BIA, Nantes 44300, France; Laboratory of Food Process Engineering, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands
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2
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Cancalon M, Hemery YM, Barouh N, Baréa B, Berton-Carabin C, Birault L, Durand E, Villeneuve P, Bourlieu-Lacanal C. Comparison of the effect of various sources of saturated fatty acids on infant follow-on formulas oxidative stability and nutritional profile. Food Chem 2023; 429:136854. [PMID: 37531873 DOI: 10.1016/j.foodchem.2023.136854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 07/06/2023] [Accepted: 07/09/2023] [Indexed: 08/04/2023]
Abstract
Fortification of infant follow-on formulas (IFF) with docosahexaenoic acid (DHA), which is prone to lipid oxidation, is required by European regulation. This study aimed to identify lipid formulation parameters that improve the nutritional profile and oxidative stability of IFF. Model IFF were formulated using different lipid and emulsifier sources, including refined (POM) or unrefined red palm oil (RPOM), coconut oil (COM), dairy fat (DFOM), soy lecithin, and dairy phospholipids (DPL). After an accelerated storage, RPOM and DFOM with DPL had improved oxidative stability compared to other IFF. Specifically, they had a peroxide value twice lower than POM and 20% less loss of tocopherols for DFOM-DPL. This higher stability was mainly explained by the presence of compounds such as carotenoids in RPOM and sphingomyelin in DFOM-DPL very likely acting synergistically with tocopherols. Incorporation of dairy lipids and carotenoids into DHA-enriched IFF compositions seems promising to enhance their stability and nutritional quality.
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Affiliation(s)
- Mathilde Cancalon
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France; UMR IATE, UM Montpellier, INRAE, Institut Agro, F34060 Montpellier, France
| | - Youna M Hemery
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France; IRD, UMR Qualisud, F34398 Montpellier, France
| | - Nathalie Barouh
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Bruno Baréa
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Claire Berton-Carabin
- INRAE, UR1268 BIA, F44300 Nantes, France; Wageningen University & Research, Laboratory of Food Process Engineering, 6700AA Wageningen, the Netherlands
| | | | - Erwann Durand
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, F34398 Montpellier, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France.
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3
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Ahonen E, Damerau A, Linderborg KM. Antioxidative Effect of Dihydrosphingosine (d18:0) and α-Tocopherol on Tridocosahexaenoin (DHA-TAG). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14769-14781. [PMID: 37751317 PMCID: PMC10571079 DOI: 10.1021/acs.jafc.3c02668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 08/31/2023] [Accepted: 09/13/2023] [Indexed: 09/28/2023]
Abstract
Sphingoid bases have shown promise as effective antioxidants in fish oils together with α-tocopherol, and the effect has been attributed to products resulting from amino-carbonyl reactions (lipation products) between the sphingoid base amine group and carbonyl compounds from lipid oxidation. In this study, the synergistic effect of dihydrosphingosine (d18:0) and α-tocopherol was studied on pure docosahexaenoic acid (DHA) triacylglycerols with an omics-type liquid- and gas-chromatographic mass spectrometric approach to verify the synergistic effect, to get a comprehensive view on the effect of d18:0 on the oxidation pattern, and to identify the lipation products. The results confirmed that d18:0 rapidly reacts further in the presence of lipid oxidation products and α-tocopherol. α-Tocopherol and d18:0 showed an improved antioxidative effect after 12 h of oxidation, indicating the formation of antioxidants through carbonyl-amine reactions. Imines formed from the carbonyls and d18:0 could be tentatively identified.
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Affiliation(s)
- Eija Ahonen
- Food Sciences, Department
of Life Technologies, University of Turku, Turku 20014, Turun yliopisto, Finland
| | - Annelie Damerau
- Food Sciences, Department
of Life Technologies, University of Turku, Turku 20014, Turun yliopisto, Finland
| | - Kaisa M. Linderborg
- Food Sciences, Department
of Life Technologies, University of Turku, Turku 20014, Turun yliopisto, Finland
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4
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Wen YQ, Xue CH, Zhang HW, Xu LL, Wang XH, Bi SJ, Xue QQ, Xue Y, Li ZJ, Velasco J, Jiang XM. Concomitant oxidation of fatty acids other than DHA and EPA plays a role in the characteristic off-odor of fish oil. Food Chem 2023; 404:134724. [DOI: 10.1016/j.foodchem.2022.134724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 09/30/2022] [Accepted: 10/21/2022] [Indexed: 11/06/2022]
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5
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Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023] Open
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6
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Wen YQ, Zhang HW, Xue CH, Wang XH, Bi SJ, Xu LL, Xue QQ, Xue Y, Li ZJ, Velasco J, Jiang XM. A chemometric study on the identification of 5-methylfurfural and 2-acetylfuran as particular volatile compounds of oxidized fish oil based on SHS-GC-IMS. Food Chem 2023; 399:133991. [DOI: 10.1016/j.foodchem.2022.133991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 08/08/2022] [Accepted: 08/19/2022] [Indexed: 11/15/2022]
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7
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Fu Y, Wang K, Shen G, Zhu X. Quantitative Comparison of the Actual Antioxidant Activity of Vitamin C, Vitamin E and NADH. J PHYS ORG CHEM 2022. [DOI: 10.1002/poc.4358] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yan‐Hua Fu
- College of Chemistry and Environmental Engineering, Anyang Institute of Technology Anyang Henan China
| | - Kai Wang
- College of Chemistry and Environmental Engineering, Anyang Institute of Technology Anyang Henan China
| | - Guang‐Bin Shen
- School of Medical Engineering Jining Medical University Jining Shandong P.R.China
| | - Xiao‐Qing Zhu
- The State Key Laboratory of Elemento‐Organic Chemistry, College ofChemistry Nankai University Tianjin China
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8
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Wen YQ, Xue CH, Zhang HW, Xu LL, Wang XH, Bi SJ, Xue QQ, Xue Y, Li ZJ, Velasco J, Jiang XM. Recombination of oxidized samples of DHA and purified sunflower oil reproduces the odor profile of impaired algae oil from Schizochytrium sp. and reveals the odor contribution of fatty acids other than DHA. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113291] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Suzuki-Iwashima A, Iwasawa A, Kawai M, Kubouchi H, Ozaki R, Miyashita K, Shiota M. Antioxidant activity toward fish oil triacylglycerols exerted by sphingoid bases isolated from butter serum with α-tocopherol. Food Chem 2020; 334:127588. [PMID: 32721837 DOI: 10.1016/j.foodchem.2020.127588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 07/05/2020] [Accepted: 07/12/2020] [Indexed: 11/30/2022]
Abstract
A mixture of sphingoid bases (SPGs) was prepared from butter serum, a by-product of anhydrous milk fat production. The mixture comprised seven types of SPGs with C16 to C19 alkyl chains. These milk SPGs inhibited the oxidation of fish oil triacylglycerol (TAG) more effectively than did a standard SPG (d18:1) with α-tocopherol. Reaction products were prepared from the combination of d18:0 or d18:1 with acrolein and propanal. Both sets of reaction products showed antioxidant activity toward fish oil TAG. Antioxidant activity of reaction products from d18:0 was stronger than that of reaction products from d18:1, suggesting that the molecule d18:0 may be a significant focus of the difference in antioxidant activity between milk SPGs and d18:1. To use SPGs as food additives in the future, an appropriate source of SPGs will be needed, and butter serum appears to have promise as a source of functional SPGs with strong antioxidant activity.
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Affiliation(s)
- Ai Suzuki-Iwashima
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
| | - Ai Iwasawa
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan; Central Food Analysis Laboratory, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
| | - Mayumi Kawai
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
| | - Hiroaki Kubouchi
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
| | - Ryuhei Ozaki
- Faculty of Fisheries Sciences, Hokkaido University, 3-1-1, Minato, Hakodate, Hokkaido 041-8611, Japan.
| | - Kazuo Miyashita
- Faculty of Fisheries Sciences, Hokkaido University, 3-1-1, Minato, Hakodate, Hokkaido 041-8611, Japan.
| | - Makoto Shiota
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
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10
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Impact of phosphatidylcholine and phosphatidylethanolamine on the oxidative stability of stripped peanut oil and bulk peanut oil. Food Chem 2020; 311:125962. [DOI: 10.1016/j.foodchem.2019.125962] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 11/25/2019] [Accepted: 11/26/2019] [Indexed: 11/17/2022]
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11
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Alfatah M, Wong JH, Nge CE, Kong KW, Low KN, Leong CY, Crasta S, Munusamy M, Chang AML, Hoon S, Ng SB, Kanagasundaram Y, Arumugam P. Hypoculoside, a sphingoid base-like compound from Acremonium disrupts the membrane integrity of yeast cells. Sci Rep 2019; 9:710. [PMID: 30679518 PMCID: PMC6345779 DOI: 10.1038/s41598-018-35979-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Accepted: 11/09/2018] [Indexed: 11/15/2022] Open
Abstract
We have isolated Hypoculoside, a new glycosidic amino alcohol lipid from the fungus Acremonium sp. F2434 belonging to the order Hypocreales and determined its structure by 2D-NMR (Nuclear Magnetic Resonance) spectroscopy. Hypoculoside has antifungal, antibacterial and cytotoxic activities. Homozygous profiling (HOP) of hypoculoside in Saccharomyces cerevisiae (budding yeast) revealed that several mutants defective in vesicular trafficking and vacuolar protein transport are sensitive to hypoculoside. Staining of budding yeast cells with the styryl dye FM4-64 indicated that hypoculoside damaged the vacuolar structure. Furthermore, the propidium iodide (PI) uptake assay showed that hypoculoside disrupted the plasma membrane integrity of budding yeast cells. Interestingly, the glycosidic moiety of hypoculoside is required for its deleterious effect on growth, vacuoles and plasma membrane of budding yeast cells.
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Affiliation(s)
- Mohammad Alfatah
- Bioinformatics Institute, 30 Biopolis Street, #07-01, Matrix, 138671, Singapore
| | - Jin Huei Wong
- Bioinformatics Institute, 30 Biopolis Street, #07-01, Matrix, 138671, Singapore
| | - Choy Eng Nge
- Bioinformatics Institute, 30 Biopolis Street, #07-01, Matrix, 138671, Singapore
| | - Kiat Whye Kong
- Molecular Engineering Laboratory, 61 Biopolis Drive, #03-12, Proteos, 13867, Singapore
| | - Kia Ngee Low
- Bioinformatics Institute, 30 Biopolis Street, #07-01, Matrix, 138671, Singapore
| | - Chung Yan Leong
- Bioinformatics Institute, 30 Biopolis Street, #07-01, Matrix, 138671, Singapore
| | - Sharon Crasta
- Bioinformatics Institute, 30 Biopolis Street, #07-01, Matrix, 138671, Singapore
| | - Madhaiyan Munusamy
- Bioinformatics Institute, 30 Biopolis Street, #07-01, Matrix, 138671, Singapore
| | | | - Shawn Hoon
- Molecular Engineering Laboratory, 61 Biopolis Drive, #03-12, Proteos, 13867, Singapore
| | - Siew Bee Ng
- Bioinformatics Institute, 30 Biopolis Street, #07-01, Matrix, 138671, Singapore.
| | | | - Prakash Arumugam
- Bioinformatics Institute, 30 Biopolis Street, #07-01, Matrix, 138671, Singapore.
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12
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13
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Sun N, Chen J, Wang D, Lin S. Advance in food-derived phospholipids: Sources, molecular species and structure as well as their biological activities. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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14
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Miyashita K, Uemura M, Hosokawa M. Effective Prevention of Oxidative Deterioration of Fish Oil: Focus on Flavor Deterioration. Annu Rev Food Sci Technol 2018; 9:209-226. [DOI: 10.1146/annurev-food-030117-012320] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), both abundant in fish oil, are known to have significant biochemical and physiological effects primarily linked to the improvement of human health, especially cardiovascular and brain health. However, the incorporation of fish oil into foods and beverages is often challenging, as fish oil is very easily oxidized and can cause undesirable flavors. This review discusses this rapid formation of the fishy and metallic off-flavors, focusing especially on an early stage of fish oil oxidation. Although oxidative stability and quality of commercialized fish oil have improved over the past few years, there is a still a problem with its application: Flavor deterioration can be found even at very low oxidation levels. This review also notes the effective way to inhibit the formation of the volatile compounds responsible for the flavor deterioration.
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Affiliation(s)
- Kazuo Miyashita
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan
| | - Mariko Uemura
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan
| | - Masashi Hosokawa
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan
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15
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Shibata A, Uemura M, Hosokawa M, Miyashita K. Acrolein as a Major Volatile in the Early Stages of Fish Oil TAG Oxidation. J Oleo Sci 2018; 67:515-524. [DOI: 10.5650/jos.ess17235] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Ako Shibata
- Faculty of Fisheries Sciences, Hokkaido University
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16
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Hu S, Wang J, Wang J, Yang H, Li S, Jiang W, Liu Y, Li J. Long-chain bases from sea cucumber inhibits renal fibrosis and apoptosis in type 2 diabetic mice. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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17
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Long-chain bases from Cucumaria frondosa inhibit adipogenesis and regulate lipid metabolism in 3T3-L1 adipocytes. Food Sci Biotechnol 2016; 25:1753-1760. [PMID: 30263471 DOI: 10.1007/s10068-016-0267-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2016] [Revised: 09/29/2016] [Accepted: 10/16/2016] [Indexed: 12/12/2022] Open
Abstract
This study aims to investigate anti-adipogenic effects of long-chain bases from Cucumaria frondosa (Cf-LCBs) in vitro. Results showed that Cf-LCBs inhibited adipocyte differentiation and the expressions of CCAAT/enhancer binding proteins (C/EBPs) and peroxisome proliferators-activated receptor γ (PPARγ). Cf-LCBs increased β-catenin mRNA and nuclear translocation and increased its target genes, cyclin D1 and c-myc. Cf-LCBs enhanced fizzled and lipoprotein-receptor-related protein5/6 (LRP5/6) expressions, whereas wingless-type MMTV integration site10b (WNT10b) and glycogen syntheses kinase 3β (GSK3β) remained unchanged. Cf-LCBs also reduced adipogenesis and recovered WNT/β-catenin signaling in the cells suffering from 21H7, a β-catenin inhibitor. In addition, Cf-LCBs decreased triglyceride content and the expressions of lipogenesis genes. Cf-LCBs increased FFA levels and the expressions of lipidolytic factors. Cf-LCBs promoted the phosphorylation of adenosine-monophosphate-activated protein kinase (AMPK) and acetyl-CoA carboxylase. These findings indicate that Cf-LCBs inhibit adipogenesis through activation of WNT/β-catenin signaling and regulate lipid metabolism via activation of AMPK pathway.
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18
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Hu S, Wang J, Wang J, Xue C, Wang Y. Long-chain bases from sea cucumber mitigate endoplasmic reticulum stress and inflammation in obesity mice. J Food Drug Anal 2016; 25:628-636. [PMID: 28911649 PMCID: PMC9328807 DOI: 10.1016/j.jfda.2016.10.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2016] [Revised: 10/09/2016] [Accepted: 10/17/2016] [Indexed: 01/01/2023] Open
Abstract
Endoplasmic reticulum (ER) stress and inflammation can induce hyperglycemia. Long-chain bases (LCBs) from sea cucumber exhibit antihyperglycemic activities. However, their effects on ER stress and inflammation are unknown. We investigated the effects of LCBs on ER stress and inflammatory response in high-fat, fructose diet-induced obesity mice. Reactive oxygen species and free fatty acids were measured. Inflammatory cytokines in serum and their mRNA expressions in epididymal adipose tissues were investigated. Hepatic ER stress-related key genes were detected. c-Jun NH2-terminal kinase and nuclear factor κB inflammatory pathways were also evaluated in the liver. Results showed that LCBs reduced serum and hepatic reactive oxygen species and free fatty acids concentrations. LCBs decreased serum proinflammatory cytokines levels, namely interleukin (IL)-1β, tumor necrosis factor-α, IL-6, macrophage inflammatory protein 1, and c-reactive protein, and increased anti-inflammatory cytokine IL-10 concentration. The mRNA and protein expressions of these cytokines in epididymal adipose tissues were regulated by LCBs as similar to their circulatory contents. LCBs inhibited phosphorylated c-Jun NH2-terminal kinase and inhibitor κ kinase β, and nuclear factor κB nuclear translocation. LCBs also inhibited mRNA expression of ER stress markers glucose regulated protein, activating transcription factor 6, double-stranded RNA-activated protein kinase-like endoplasmic reticulum kinase, and X-box binding protein 1, and phosphorylation of eukaryotic initiation factor-α and inositol requiring enzyme 1α. These results indicate that LCBs can alleviate ER stress and inflammatory response. Nutritional supplementation with LCBs may offer an adjunctive therapy for RE stress-associated inflammation.
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Affiliation(s)
- Shiwei Hu
- Innovation Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang Province, China; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China.
| | - Jinhui Wang
- Innovation Application Institute, Zhejiang Ocean University, Zhoushan, Zhejiang Province, China
| | - Jingfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China
| | - Yuming Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China
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19
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Cui L, Decker EA. Phospholipids in foods: prooxidants or antioxidants? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:18-31. [PMID: 26108454 DOI: 10.1002/jsfa.7320] [Citation(s) in RCA: 136] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2015] [Revised: 06/09/2015] [Accepted: 06/22/2015] [Indexed: 05/25/2023]
Abstract
Lipid oxidation is one of the major causes of quality deterioration in natural and processed foods and thus a large economic concern in the food industry. Phospholipids, especially lecithins, are already widely used as natural emulsifiers and have been gaining increasing interest as natural antioxidants to control lipid oxidation. This review summarizes the fatty acid composition and content of phospholipids naturally occurring in several foods. The role of phospholipids as substrates for lipid oxidation is discussed, with a focus on meats and dairy products. Prooxidant and antioxidant mechanisms of phospholipids are also discussed to get a better understanding of the possible opportunities for using phospholipids as food antioxidants.
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Affiliation(s)
- Leqi Cui
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
- Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, PO Box 80203, Jeddah 21589, Saudi Arabia
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20
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Uemura M, Shibata A, Hosokawa M, Iwashima-Suzuki A, Shiota M, Miyashita K. Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols. J Oleo Sci 2016; 65:713-22. [DOI: 10.5650/jos.ess16071] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
| | - Ako Shibata
- Faculty of Fisheries Sciences, Hokkaido University
| | | | | | - Makoto Shiota
- Milk Science Research Institute, Megmilk Snow Brand Co. Ltd
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21
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Formation of Acrolein in the Autoxidation of Triacylglycerols with Different Fatty Acid Compositions. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2732-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Cui L, McClements DJ, Decker EA. Impact of phosphatidylethanolamine on the antioxidant activity of α-tocopherol and trolox in bulk oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3288-3294. [PMID: 25768290 DOI: 10.1021/acs.jafc.5b00243] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The amphiphilic phospholipids dioleoylphosphatidylcholine (DOPC) and dioleoylphosphatidylethanolamine (DOPE), can form reverse micelles in bulk oils, which affects lipid oxidation chemistry. Previous studies showed that reverse micelles formed by DOPC and DOPE shorten the oxidation lag phase of stripped soybean oil. This study examined how these reverse micelles influence the activity of primary antioxidants such as the nonpolar α-tocopherol and the polar trolox in stripped and commercial soybean oils. The results showed that DOPC reverse micelles decreased the activity of 100 μM α-tocopherol or trolox. On the other hand, DOPE increased the antioxidant activity of both α-tocopherol and trolox. The polar trolox exhibited better antioxidant activity than the nonpolar α-tocopherol in the presence of both DOPC and DOPE reverse micelles because trolox partitioned more at the interfaces, which was confirmed by a fluorescence steady state study. Different ratios of DOPE to DOPC were added to oil containing 100 μM α-tocopherol, and antioxidant activity increased with increasing DOPE/DOPC ratio. Addition of DOPE to commercial oil inhibited lipid oxidation, whetrsd DOPC was ineffective. HPLC showed that DOPE regenerated α-tocopherol. This study indicates that the antioxidant activity of tocopherols could be improved by utilizing phosphatidylethanolamine (PE) to engineer the properties of reverse micelles in bulk oil.
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Affiliation(s)
- Leqi Cui
- †Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - D Julian McClements
- †Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
- §Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia
| | - Eric A Decker
- †Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
- §Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia
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