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Zhou H, Shi X, Yu Y, Yang L, OuYang J, Bian Y, Liu Y, Li G. Puerarin Alleviates Oxidized Oil-Induced Oxidative Injury and Inflammation via Inhibition of the Nrf2/Keap1 and HMGB1/TLR4/MAPK Signaling Pathways: An Investigation in a Chicken Model. Mol Nutr Food Res 2023; 67:e2200663. [PMID: 37776050 DOI: 10.1002/mnfr.202200663] [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: 09/29/2022] [Revised: 05/29/2023] [Indexed: 10/01/2023]
Abstract
SCOPE Puerarin has possessed a wide range of pharmacological activities. However, little is known about the protective effects of puerarin on the oxidized oil-induced injury. Here, the antioxidant and anti-inflammatory effects of puerarin are described using a chicken model. METHODS AND RESULTS A total of 360 broilers are arranged in four treatments. Diets include two types of soybean oil (fresh or oxidized) and two levels of puerarin (0 or 750 mg kg-1 ). Results show that puerarin alleviates oxidized soybean oil-induced hepatic and thymic oxidative injury. This effect is observed by increasing the SOD activity and the expressions of Nrf2 signaling pathway-related genes and reducing the MDA content in the liver and thymus. Moreover, puerarin supplementation decreases the concentrations and mRNA levels of pro-inflammatory factors in the liver and thymus. The potential mechanism responsible for this is the decrease in the mRNA or protein levels of HMGB1, TLR4, MyD88, and p65 in the liver or thymus. Western blotting results indicate that puerarin also decreases the phosphorylation of JNK1/2, ERK1/2, and p38 in the liver and thymus. CONCLUSION This study demonstrates puerarin may be a potential nutrient supplement in the treatment of oxidized oil-induced damage, and the Nrf2/Keap1 and HMGB1/TLR4/MAPK signaling pathways might be its important target.
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Affiliation(s)
- Hua Zhou
- Jiangxi Province Key Laboratory of Animal Nutrition, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, 330045, P. R. China
- Jiangxi Province Key Innovation Center of Integration in Production and Education for High-quality and Safe Livestock and Poultry, Nanchang, 330045, P. R. China
| | - Xuan Shi
- Jiangxi Province Key Laboratory of Animal Nutrition, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, 330045, P. R. China
- Jiangxi Province Key Innovation Center of Integration in Production and Education for High-quality and Safe Livestock and Poultry, Nanchang, 330045, P. R. China
| | - Yingmei Yu
- Jiangxi Province Key Laboratory of Animal Nutrition, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, 330045, P. R. China
- Jiangxi Province Key Innovation Center of Integration in Production and Education for High-quality and Safe Livestock and Poultry, Nanchang, 330045, P. R. China
| | - Lei Yang
- Jiangxi Province Key Laboratory of Animal Nutrition, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, 330045, P. R. China
- Jiangxi Province Key Innovation Center of Integration in Production and Education for High-quality and Safe Livestock and Poultry, Nanchang, 330045, P. R. China
| | - Jingxin OuYang
- Jiangxi Province Key Laboratory of Animal Nutrition, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, 330045, P. R. China
- Jiangxi Province Key Innovation Center of Integration in Production and Education for High-quality and Safe Livestock and Poultry, Nanchang, 330045, P. R. China
| | - Yinhao Bian
- Jiangxi Province Key Laboratory of Animal Nutrition, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, 330045, P. R. China
- Jiangxi Province Key Innovation Center of Integration in Production and Education for High-quality and Safe Livestock and Poultry, Nanchang, 330045, P. R. China
| | - Yichun Liu
- Jiangxi Province Key Laboratory of Animal Nutrition, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, 330045, P. R. China
- Jiangxi Province Key Innovation Center of Integration in Production and Education for High-quality and Safe Livestock and Poultry, Nanchang, 330045, P. R. China
| | - Guanhong Li
- Jiangxi Province Key Laboratory of Animal Nutrition, College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang, 330045, P. R. China
- Jiangxi Province Key Innovation Center of Integration in Production and Education for High-quality and Safe Livestock and Poultry, Nanchang, 330045, P. R. China
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2
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Wang L, Chen W, Tian Y, Duan X, Yuan Y, Wang N, Xu C, Liu X, Liu Z. Preventive Effects of Sesamol on Deep‐frying Oil‐induced Liver Metabolism Disorders by Altering Gut Microbiota and Protecting Gut Barrier Integrity. Mol Nutr Food Res 2022; 66:e2101122. [DOI: 10.1002/mnfr.202101122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Revised: 02/07/2022] [Indexed: 11/10/2022]
Affiliation(s)
- Lei Wang
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Weixuan Chen
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Yujie Tian
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Xiaorong Duan
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Yi Yuan
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Na Wang
- College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China
- Zhengzhou Key Laboratory of Nutrition and Health Food Zhengzhou 450002 China
| | - Chao Xu
- College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China
- Zhengzhou Key Laboratory of Nutrition and Health Food Zhengzhou 450002 China
| | - Xuebo Liu
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Zhigang Liu
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
- Department of Food Science Cornell University Ithaca New York 14853 United States
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Narayanankutty A, Kuzhivelil BT, Raghavamenon AC. A High-Fructose Diet Formulated with Thermally Oxidized Monounsaturated Fat Aggravates Metabolic Dysregulation in Colon Epithelial Tissues of Rats. J Am Coll Nutr 2020; 41:38-49. [DOI: 10.1080/07315724.2020.1846145] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Arunaksharan Narayanankutty
- Department of Biochemistry, Amala Cancer Research Centre (Recognized Centre of University of Calicut), Thrissur, Kerala, India
| | - Balu T. Kuzhivelil
- Department of Zoology, Applied Biochemistry and Biotechnology Laboratory, Christ College, University of Calicut, Irinjalakuda, Kerala, India
| | - Achuthan C. Raghavamenon
- Department of Biochemistry, Amala Cancer Research Centre (Recognized Centre of University of Calicut), Thrissur, Kerala, India
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Abdallah AAM, Nasr El-Deen NAM, Abd El-Aziz HI, Neamat-Allah ANF. Effect of the aqueous root extract of Curcuma longa L. (turmeric) against thermally oxidized oil-induced hematological, biochemical and histopathological alterations. ACTA ACUST UNITED AC 2020. [DOI: 10.1007/s00580-020-03108-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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5
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Kubota A, Kobayashi M, Sarashina S, Takeno R, Yasuda G, Narumi K, Furugen A, Takahashi-Suzuki N, Iseki K. Gamma-Aminobutyric Acid (GABA) Attenuates Ischemia Reperfusion-Induced Alterations in Intestinal Immunity. Biol Pharm Bull 2018; 41:1874-1878. [DOI: 10.1248/bpb.b18-00338] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Atsuhito Kubota
- Laboratory of Clinical Pharmaceutics & Therapeutics, Division of Pharmasciences, Faculty of Pharmaceutical Sciences, Hokkaido University
| | | | - Sota Sarashina
- Laboratory of Clinical Pharmaceutics & Therapeutics, Division of Pharmasciences, Faculty of Pharmaceutical Sciences, Hokkaido University
| | - Reiko Takeno
- Laboratory of Clinical Pharmaceutics & Therapeutics, Division of Pharmasciences, Faculty of Pharmaceutical Sciences, Hokkaido University
| | - Genki Yasuda
- Laboratory of Clinical Pharmaceutics & Therapeutics, Division of Pharmasciences, Faculty of Pharmaceutical Sciences, Hokkaido University
| | - Katsuya Narumi
- Laboratory of Clinical Pharmaceutics & Therapeutics, Division of Pharmasciences, Faculty of Pharmaceutical Sciences, Hokkaido University
| | - Ayako Furugen
- Laboratory of Clinical Pharmaceutics & Therapeutics, Division of Pharmasciences, Faculty of Pharmaceutical Sciences, Hokkaido University
| | | | - Ken Iseki
- Laboratory of Clinical Pharmaceutics & Therapeutics, Division of Pharmasciences, Faculty of Pharmaceutical Sciences, Hokkaido University
- Department of Pharmacy, Hokkaido University Hospital
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Abarikwu SO, Njoku RCC, Onuah CL. Aged coconut oil with a high peroxide value induces oxidative stress and tissue damage in mercury-treated rats. J Basic Clin Physiol Pharmacol 2018; 29:365-376. [PMID: 29570447 DOI: 10.1515/jbcpp-2016-0138] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Accepted: 01/09/2018] [Indexed: 02/07/2023]
Abstract
Background Exposure to mercury (Hg) and the ingestion of peroxidized edible oil represent a health risk. This study evaluated the effects of peroxidized coconut oil (CO) on the liver and kidney of rats treated with Hg. Methods Male albino Wistar rats were administered HgCl2 and CO separately or as a combination for 21 days. The concentrations of glutathione (GSH) and malondialdehyde (MDA), as well as the activities of superoxide dismutase (SOD) and catalase (CAT), which were used as markers of oxidative stress were measured in the liver and kidney homogenates. The activities of gamma glutamyl transferase (γ-GT), lactate dehydrogenase (LDH) as well as the levels of bilirubin and creatinine (CREA) as markers of liver and kidney functions were analyzed in the serum. Results The level of MDA in the kidney and liver homogenates was significantly increased in the HgCl2, CO, and CO+HgCl2 groups when compared to control values (p<0.05). Liver SOD activity and GSH level were increased and CAT activity was decreased, whereas kidney GSH level and SOD activity were decreased and CAT activity was increased in the CO and CO+HgCl2 groups when compared to control values (p<0.05). The increase in CREA and bilirubin levels as well as γ-GT and LDH activities observed in the CO+HgCl2 group when compared to the control values (p<0.05) were associated with pathological changes in both tissues, and were considered to be due to oxidative stress. Conclusions In summary, peroxidized CO and Hg alone or in combination induces oxidative damage in the liver and kidney of rats.
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Affiliation(s)
- Sunny O Abarikwu
- Department of Biochemistry, Faculty of Science, University of Port Harcourt, Choba, Nigeria
| | - Rex-Clovis C Njoku
- Department of Biochemistry, Faculty of Science, University of Port Harcourt, Choba, Nigeria
| | - Chigozie L Onuah
- Department of Biochemistry, Faculty of Science, University of Port Harcourt, Choba, Nigeria
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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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Abstract
The question of whether heated fats in the diet may be detrimental to health is nowadays of the upmost concern, but finding an answer is not easy and requires careful consideration of different aspects of lipid oxidation. This review is divided into two sections. The first part deals with the nature of the new compounds formed at high temperature in the frying process as well as their occurrence in the diet while the second part focuses on their possible nutritional and physiological effects. Oxidation products present in abused frying fats and oils are the compounds most suspected of impairing the nutritional properties of the oils or involving adverse physiological effects. The recent studies on their health implications include those related to their fate and those focused on their effects in metabolic pathways and the most prevalent diseases.
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Liang F, Jiang S, Mo Y, Zhou G, Yang L. Consumption of Oxidized Soybean Oil Increased Intestinal Oxidative Stress and Affected Intestinal Immune Variables in Yellow-feathered Broilers. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 28:1194-201. [PMID: 26104529 PMCID: PMC4478489 DOI: 10.5713/ajas.14.0924] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/09/2014] [Revised: 02/02/2015] [Accepted: 02/16/2015] [Indexed: 01/28/2023]
Abstract
This study investigated the effect of oxidized soybean oil in the diet of young chickens on growth performance and intestinal oxidative stress, and indices of intestinal immune function. Corn-soybean-based diets containing 2% mixtures of fresh and oxidized soybean oil provided 6 levels (0.15, 1.01, 3.14, 4.95, 7.05, and 8.97 meqO2/kg) of peroxide value (POV) in the diets. Each dietary treatment, fed for 22 d, had 6 replicates, each containing 30 birds (n = 1,080). Increasing POV levels reduced average daily feed intake (ADFI) of the broilers during d 1 to 10, body weight and average daily gain at d 22 but did not affect overall ADFI. Concentrations of malondialdehyde (MDA) increased in plasma and jejunum as POV increased but total antioxidative capacity (T-AOC) declined in plasma and jejunum. Catalase (CAT) activity declined in plasma and jejunum as did plasma glutathione S-transferase (GST). Effects were apparent at POV exceeding 3.14 meqO2/kg for early ADFI and MDA in jejunum, and POV exceeding 1.01 meqO2/kg for CAT in plasma and jejunum, GST in plasma and T-AOC in jejunum. Relative jejunal abundance of nuclear factor kappa B (NF-κB) P50 and NF-κB P65 increased as dietary POV increased. Increasing POV levels reduced the jejunal concentrations of secretory immunoglobulin A and cluster of differentiation (CD) 4 and CD8 molecules with differences from controls apparent at dietary POV of 3.14 to 4.95 meqO2/kg. These findings indicated that growth performance, feed intake, and the local immune system of the small intestine were compromised by oxidative stress when young broilers were fed moderately oxidized soybean oil.
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Affiliation(s)
- Fangfang Liang
- Guangdong Public Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Shouqun Jiang
- Guangdong Public Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Yi Mo
- Guangxi Research Center for Population and Family Planning, Nanning 530021, China
| | - Guilian Zhou
- Guangdong Public Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Lin Yang
- Guangdong Public Laboratory of Animal Breeding and Nutrition, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
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10
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Ogino H, Sakazaki F, Okuno T, Arakawa T, Ueno H. Oxidized dietary oils enhance immediate- and/or delayed-type allergic reactions in BALB/c mice. Allergol Int 2015; 64:66-72. [PMID: 25605529 DOI: 10.1016/j.alit.2014.07.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2014] [Revised: 07/14/2014] [Accepted: 07/18/2014] [Indexed: 11/24/2022] Open
Abstract
BACKGROUND The consumption of cooking oils may exacerbate some allergic diseases. In the present study, the effects of naturally oxidized olive oil on immediate- and/or delayed-type allergic reactions were investigated in BALB/c mice. METHODS Mouse models of 3 types of allergic reactions: contact hypersensitivity (CHS), active cutaneous anaphylaxis (ACA), and DNFB-induced hypersensitivity, were orally administered naturally oxidized olive oil that was obtained by keeping the oil at room temperature for more than 3 years. The effects of ultraviolet ray (UV)-irradiated olive oil and other dietary oils as well as their possible oxidation products on CHS were also investigated. RESULTS Naturally oxidized olive oil had a high peroxide value (POV) and exacerbated CHS, ACA, and DNFB-induced hypersensitivity in a POV-dependent manner. UV-irradiated olive oil, corn oil, sesame oil and triolein had high POVs, but almost the same acid value (AV) and thiobarbituric acid-reactive substance (TBARS) level as fresh oils. Fresh olive oil and the representative oxidation product with a high AV or TBARS level had no effect on CHS, whereas all UV-irradiated oils and naturally oxidized olive oil exacerbated it. CONCLUSIONS Oxidized dietary oils that have high POVs exacerbated immediate- and/or delayed-type allergic reactions regardless of the different oil constituents or oxidation processes.
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Sy C, Caris-Veyrat C, Dufour C, Boutaleb M, Borel P, Dangles O. Inhibition of iron-induced lipid peroxidation by newly identified bacterial carotenoids in model gastric conditions: comparison with common carotenoids. Food Funct 2014; 4:698-712. [PMID: 23411789 DOI: 10.1039/c3fo30334a] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Newly identified spore-forming pigmented marine bacteria, Bacillus indicus HU36 and Bacillus firmus GB1, are sources of carotenoids (mainly 15 yellow and orange pigments and 13 pink pigments, respectively) with original structures. These bacterial carotenoids were evaluated for their ability to inhibit the iron-induced peroxidation of linoleic acid micelles, or sunflower oil-in-water emulsions, in comparison with β-carotene, lycopene and astaxanthin. Lipid peroxidation was carried out in acidic conditions and initiated by dietary heme or non-heme iron (metmyoglobin or Fe(II), respectively) so as to simply simulate the postprandial gastric medium, a possible site for dietary oxidative stress. Lipid hydroperoxide formation and carotenoid consumption were followed by UV-vis spectroscopy and appropriate indicators of the antioxidant activity were estimated in each model. The bacterial carotenoids were found to be better inhibitors of heme-induced lipid peroxidation than the reference carotenoids as a likely consequence of their location closer to the interface in micelles and lipid droplets. However, this trend was not confirmed in lipid peroxidation induced by non-heme iron, possibly because of the redox recycling of Fe(II) by carotenoids. The quantitative kinetic analysis of the peroxidation curves suggests that the carotenoids mainly inhibit the propagation phase of lipid peroxidation by direct scavenging of the lipid peroxyl radicals, in agreement with independent experiments showing that carotenoids are unable to reduce the one-electron oxidized form of metmyoglobin (ferrylmyoglobin), a model of initiating species in heme-induced lipid peroxidation. Overall, carotenoids from Bacillus indicus HU36 and Bacillus firmus GB1 were found to be interesting antioxidants to fight postprandial oxidative stress in the stomach.
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Affiliation(s)
- Charlotte Sy
- INRA, UMR408, Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France
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Perez-Herrera A, Rangel-Zuñiga OA, Delgado-Lista J, Marin C, Perez-Martinez P, Tasset I, Tunez I, Quintana-Navarro GM, Lopez-Segura F, Luque de Castro MD, Lopez-Miranda J, Camargo A, Perez-Jimenez F. The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people. Food Chem 2013; 138:2250-9. [DOI: 10.1016/j.foodchem.2012.12.023] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2012] [Revised: 11/29/2012] [Accepted: 12/04/2012] [Indexed: 01/24/2023]
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Sánchez-Muniz FJ, Olivero-David R, Triki M, Salcedo L, González-Muñoz MJ, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F, Benedi J. Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.07.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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14
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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: 139] [Impact Index Per Article: 11.6] [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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Schultz Moreira AR, Benedí J, González-Torres L, Olivero-David R, Bastida S, Sánchez-Reus MI, González-Muñoz MJ, Sánchez-Muniz FJ. Effects of diet enriched with restructured meats, containing Himanthalia elongata, on hypercholesterolaemic induction, CYP7A1 expression and antioxidant enzyme activity and expression in growing rats. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.06.019] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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16
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Olivero-David R, Paduano A, Fogliano V, Vitaglione P, Bastida S, González-Muñoz MJ, Benedí J, Sacchi R, Sánchez-Muniz FJ. Effect of thermally oxidized oil and fasting status on the short-term digestibility of ketolinoleic acids and total oxidized fatty acids in rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4684-4691. [PMID: 21425778 DOI: 10.1021/jf1048063] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Western diets contain substantial amounts of lipid oxidation products. The effects of fasting status and oil oxidation on short-term digestibility of oxidized fatty acids (ox-FA) and ketolinoleic acids (keto-LA) of sunflower oils were evaluated. Twelve rats were fasted overnight for 3 days, whereas another 12 rats had free access to diet. From day 4, and for 4 days, two groups of rats, nonfasted (NFT) and fasted (FT), received 1 g/100 g body weight of sunflower oil reused from 40 deep-frying processes, and two control groups of rats, nonfasted (NFC) and fasted (FC), received the same amount of fresh oil. Ox-FA and keto-LA were determined 5 h after the last administration in the various gastrointestinal compartments together with the intraintestinal MDA. Oil digestibility was highest in NFC and lowest in FT rats. NFT and FT rats had higher (at least P < 0.05) intraintestinal MDA, ox-FA, and keto-LA than NFC and FC; MDA and keto-LA concentrations correlated with each other (P < 0.05). Ox-FA and keto-LA levels found in the gastric lumen suggest that digestion contributes to the formation of these compounds. Total ox-FA and keto-LA were efficiently absorbed during the first 5 h after test oil administration, but poorly absorbed in the case of fresh oils. Oil alteration influenced the digestibility of these compounds more than fasting, although the digestibility of oxidized oil was significantly affected by fasting.
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Affiliation(s)
- Raul Olivero-David
- Departamento de Nutrición, Bromatología y Toxicología, Facultad de Farmacia, Universidad de Alcalá, Madrid, Spain
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Dietary oxidized fat activates the oxidative stress-responsive transcription factors NF-κB and Nrf2 in intestinal mucosa of mice. Eur J Nutr 2011; 50:601-9. [DOI: 10.1007/s00394-011-0181-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2010] [Accepted: 02/25/2011] [Indexed: 10/18/2022]
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David RO, González-Muñoz MJ, Benedí J, Bastida S, Sánchez-Muniz FJ. Thermally oxidized palm olein exposure increases triglyceride polymer levels in rat small intestine. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900287] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Moreira AS, González-Torres L, Olivero-David R, Bastida S, Benedi J, Sánchez-Muniz FJ. Wakame and Nori in restructured meats included in cholesterol-enriched diets affect the antioxidant enzyme gene expressions and activities in Wistar rats. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2010; 65:290-8. [PMID: 20676937 DOI: 10.1007/s11130-010-0179-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
The effects of diets including restructured meats (RM) containing Wakame or Nori on total liver glutathione status, and several antioxidant enzyme gene expressions and activities were tested. Six groups of ten male growing Wistar rats each were fed a mix of 85% AIN-93 M diet and 15% freeze-dried RM for 35 days. The control group (C) consumed control RM, the Wakame (W) and the Nori (N) groups, RM with 5% Wakame and 5% Nori, respectively. Animals on added cholesterol diets (CC, CW, and CN) consumed their corresponding basal diets added with cholesterol (2%) and cholic acid (0.4%). Alga and dietary cholesterol significantly interact (P < 0.002) influencing all enzyme expressions but not activities. The cholesterol supplement decreased most enzyme expression and activity. W-RM vs. C-RM increased (P < 0.05) expression of GPx, GR, Mn-SOD, and Cu,Zn-SOD and decreased that of catalase. N-RM vs. C-RM increased (P < 0.05) expression of catalase and Mn-SOD. GR activity increased in W-RM rats while SOD activity increased, but that of Se-GPx decreased in N animals. W-RM increased total and reduced glutathione and decreased the redox index. CN diet induced significantly lower plasma cholesterol levels (P < 0.001) than the CW diet. In conclusion, Nori-RM is a hypocholesterolemic food while Wakame-RM is an antioxidant food. This should be taken into account when including this kind of RM as potential functional foods in human.
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Affiliation(s)
- Adriana Schultz Moreira
- Departamento de Nutrición y Bromatología I (Nutrición), Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, 28040, Madrid, Spain
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Olivero David R, Sánchez-Muniz FJ, Bastida S, Benedi J, González-Muñoz MJ. Gastric emptying and short-term digestibility of thermally oxidized sunflower oil used for frying in fasted and nonfasted rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:9242-9248. [PMID: 23654246 DOI: 10.1021/jf101715g] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Four-hour in vivo digestibility of sunflower oil used in frying was tested in fasted and nonfasted rats. For three consecutive days, 12 male Wistar rats received 1 g of unused oil (controls, C), while 12 received 1 g of used oil (test group, T). On the night of day 3, 6 rats from each group were fasted (FC, FT) while the other 6 animals from each group had free access to food (NFC, NFT). On day 4, FC and NFC received 2 g of unused oil, while FT and NFT received 2 g of used oil. Luminal gastric and intestinal fats were studied by column and HPSE chromatography after endogenous corrections. Gastric emptying in FT was significantly slower than in NFT and FC. The luminal gastric fat profile differed from that of the oils administered, suggesting that nonoxidized triacylglycerols passed quickly into the intestines. All glyceridic compounds present in the luminal intestinal fat were affected by oil type (at least P < 0.01). Oil digestibility value order was FT < NFT < FC < NFC. FT and NFT presented lower (P < 0.001) triacylglycerol polymer and dimer digestibilities than NFC and FC. In conclusion, oil type determined luminal intestinal fat compounds and their digestibility more than nutritional status.
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Affiliation(s)
- Raul Olivero David
- Departamento de Nutrición y Bromatología I (Nutrición), Facultad de Farmacia, Universidad Complutense, Madrid, Spain
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