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Yao W, Hao X, Hu Z, Lian Z, Cao Y, Liu R, Niu X, Xu J, Zhu Q. Mitigation of malondialdehyde-induced protein lipoxidation by epicatechin in whey protein isolate. Food Chem 2024; 456:139954. [PMID: 38852459 DOI: 10.1016/j.foodchem.2024.139954] [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: 12/19/2023] [Revised: 05/12/2024] [Accepted: 06/01/2024] [Indexed: 06/11/2024]
Abstract
Malondialdehyde (MDA) can induce lipoxidation in whey protein isolate (WPI). The physicochemical changes in this reaction with or without the presence of a phenolic compound epicatechin (EC) were characterized in this study. Results suggested the content of MDA was significantly reduced during co-incubation of MDA and EC. The addition of EC dose-dependently alleviated MDA-induced protein carbonylation, Schiff base formation and loss of tryptophan fluorescence. The interruption of MDA-binding to WPI was directly visualized by immunoblotting analysis. Observation of the surface microstructure of WPI showed that MDA-induced protein aggregation was partially restored by EC. Meanwhile, EC was found to promote loss of both protein sulfhydryls and surface hydrophobicity due to possible phenol-protein interactions. These observations suggested the potential of EC in the relief of MDA-mediated protein lipoxidation.
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Affiliation(s)
- Wenhua Yao
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Xingya Hao
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Zhangjie Hu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Zhenghao Lian
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Yue Cao
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Rong Liu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Xiaoying Niu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Jun Xu
- Jiaxing Key Laboratory for Research and Application of Green and Low-carbon Advanced Materials, School of Advanced Materials & Engineering, Jiaxing Nanhu University, 572 South Yuexiu Road, Jiaxing 314001, China.
| | - Qin Zhu
- Key Laboratory for Quality and Safety of Agricultural Products of Hangzhou City, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China.
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2
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Dupuy J, Cogo E, Fouché E, Guéraud F, Pierre F, Plaisancié P. Epithelial-mesenchymal interaction protects normal colonocytes from 4-HNE-induced phenotypic transformation. PLoS One 2024; 19:e0302932. [PMID: 38669265 PMCID: PMC11051638 DOI: 10.1371/journal.pone.0302932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Accepted: 04/05/2024] [Indexed: 04/28/2024] Open
Abstract
INTRODUCTION Recent studies have shown that epithelial-stromal interactions could play a role in the development of colorectal cancer. Here, we investigated the role of fibroblasts in the transformation of normal colonocytes induced by 4-HNE. METHODS Normal Co colonocytes and nF fibroblasts from the same mouse colon were exposed, in monoculture (m) or coculture (c), to 4-HNE (5 μM) twice weekly for 3 weeks. Gene expression was then analysed and the ability of Co colonocytes to grow in anchorage-independent conditions was tested in soft agar. Fibroblasts previously treated or not with 4-HNE were also seeded in culture inserts positioned above the agar layers to allow paracrine exchanges with colonocytes. RESULTS First, 60% of the genes studied were modulated by coculture in Co colonocytes, with notably increased expression of BMP receptors. Furthermore, while 4-HNE increased the ability of monoculture-treated Co colonocytes to form colonies, this effect was not observed in coculture-treated Co colonocytes. Adding a selective BMPR1 inhibitor during the treatment phase abolished the protective effect of coculture. Conversely, addition of a BMP4 agonist to the medium of monoculture-treated Co colonocytes prevented phenotypic transformation by 4-HNE. Second, the presence of nF(m)-HNE fibroblasts during the soft agar assay increased the number and size of Co(m) colonocyte colonies, regardless of whether these cells had been previously treated with 4-HNE in monoculture. For soft agar assays performed with nF(c) and Co(c) cells initially treated in coculture, only the reassociation between Co(c)-HNE and nF(c)-HNE resulted in a small increase in the number of colonies. CONCLUSIONS During the exposure phase, the epithelial-mesenchymal interaction protected colonocytes from 4-HNE-induced phenotypic transformation via activation of the BMP pathway. This intercellular dialogue also limited the ability of fibroblasts to subsequently promote colonocyte-anchorage-independent growth. In contrast, fibroblasts pre-exposed to 4-HNE in monoculture strongly increased the ability of Co(m) colonocytes to form colonies.
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Affiliation(s)
- Jacques Dupuy
- Toxalim UMR1331 (Research Centre in Food Toxicology), Toulouse University, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Emma Cogo
- Toxalim UMR1331 (Research Centre in Food Toxicology), Toulouse University, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Edwin Fouché
- Toxalim UMR1331 (Research Centre in Food Toxicology), Toulouse University, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Françoise Guéraud
- Toxalim UMR1331 (Research Centre in Food Toxicology), Toulouse University, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Fabrice Pierre
- Toxalim UMR1331 (Research Centre in Food Toxicology), Toulouse University, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Pascale Plaisancié
- Toxalim UMR1331 (Research Centre in Food Toxicology), Toulouse University, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
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3
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Hands JM, Frame LA. Omega-3 Fatty Acid Therapy: Is the Vehicle Important? A Hypothesis. J Diet Suppl 2024; 21:563-566. [PMID: 38591992 DOI: 10.1080/19390211.2024.2336212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/10/2024]
Affiliation(s)
- Jacob M Hands
- The George Washington University School of Medicine & Health Sciences, Washington, District of Columbia, USA
| | - Leigh A Frame
- The George Washington University School of Medicine & Health Sciences, Washington, District of Columbia, USA
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4
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Li J, Zhang H, Yang X, Zhu L, Wu G, Qi X, Zhang H, Wang Y, Chen X. Effect of fiber-bound polyphenols from highland barley on lipid oxidation products of cooked pork during in vitro gastrointestinal digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:5070-5076. [PMID: 36987556 DOI: 10.1002/jsfa.12581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/24/2022] [Accepted: 03/28/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND The gastrointestinal (GI) tract is a major site of lipid oxidation, and the lipid oxidation products are related to an increased risk of various chronic diseases. In this study, the inhibition capacity of bound-polyphenol rich insoluble dietary fiber (BP-IDF) from highland barley (HB) to lipid oxidation was evaluated during simulated GI digestion. RESULTS We found that the level of lipid hydroperoxides (LOOH) and aldehydes were significantly inhibited when highland barley bound-polyphenol rich insoluble dietary fiber (HBBP-IDF) co-digestion with cooked pork. The lipid oxidation products were more effectively scavenged during simulated gastric digestion, with inhibition of 77.4% for LOOH, 52.3% for malondialdehyde, 46.5% for 4-hydroxy-2-hexenal and 48.7% for 4-hydroxy-2-nonenel, respectively. The fiber-bound polyphenols are the principal scavengers of lipid oxidation products. CONCLUSION These findings suggest that HBBP-IDF could be used as a functional ingredient able to scavenge lipid oxidation products across the GI tract. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jinxin Li
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Xijuan Yang
- Tibetan Plateau Key Laboratory of Agric-Product Processing, Qinghai University, Xining, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiguang Qi
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yongjin Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiaoyu Chen
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
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5
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Márquez-Ruiz G, Velasco J, Holgado F. Major dietary lipids in nutrition and health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023. [PMID: 37516462 DOI: 10.1016/bs.afnr.2022.11.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
In this chapter, an overview of the major lipids in the diet with emphasis in nutritional aspects is provided. Triacylglycerols, i.e., glycerol esterified with three fatty acids, are the predominant constituents in dietary lipids. Therefore, this chapter focuses on the nature and nutritional significance of the main fatty acids in the diet and their possible modifications during food processing and commercialization. The main fatty acids in dietary lipids are grouped into saturated, monounsaturated and polyunsaturated fatty acids. Nutritional implications, the latest intervention trials and health recommendations will be discussed. A brief description of the major sources of lipids in the diet is included, oils and fats standing out. Other food sources shortly commented are milk and dairy products, meat, poultry and eggs, fish, and structured lipids designed to improve functional and nutritional properties. Modifications of fatty acids as a result of processing and commercialization are discussed because of their great relevance for their health implications, especially oxidation compounds and trans fatty acids.
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6
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Cui K, Liu N, Sun Y, Sun G, Wang S, Yang M, Wang X, Zhou D, Ge Y, Wang D, Wang M. Effect of drying processes on the occurrence of lipid oxidation-derived 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in Spanish mackerel ( Scomberomorus niphonius). Food Sci Nutr 2022; 11:1013-1023. [PMID: 36789073 PMCID: PMC9922132 DOI: 10.1002/fsn3.3138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 10/29/2022] [Accepted: 11/01/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, dry-cured Spanish mackerel (Scomberomorus niphonius, DCSM) was prepared via three different methods (hot-air drying, cold-air drying, and sun drying). The content of 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) derived from lipid oxidation in whole processes was investigated by HPLC-MS/MS. The changes in fatty acid composition were detected by GC-MS, and the degree of lipid oxidation was evaluated by the levels of acid values (AV), peroxide values (POV), and thiobarbituric acid-reactive substances (TBARS). The results showed that the drying process significantly accelerated lipid oxidation in DCSM. The contents of HHE and HNE were significantly increased after processing. The content of HHE was higher by 18.44-, 13.45-, and 16.32-folds compared with that of HNE after three different processes, respectively. The HHE and HNE contents fluctuated upward during the hot-air and cold-air drying process. However, the contents of HHE and HNE increased time-dependent during the sun drying process, with the highest values of 86.33 ± 10.54 and 5.29 ± 0.54 mg/kg fish among the three different processes. Besides, there was a significant positive correlation between HHE contents and n-3 fatty acids content in hot-air drying and sun drying processes (Pearson's r = .991/.996), and HNE occurrence was closely related to n-6 fatty acid content in sun drying process (Pearson's r = .989). Regression analysis indicated that the content of HHE and TOTOXTBA values in DCSM showed good linear relationships (R 2 value = .907), which suggested that the content of HHE could be used to estimate the oxidative deterioration of dry-cured fish products.
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Affiliation(s)
- Kexin Cui
- Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research InstituteQingdaoChina,College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Nan Liu
- Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research InstituteQingdaoChina
| | - Yong Sun
- Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research InstituteQingdaoChina
| | - Guohui Sun
- Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research InstituteQingdaoChina
| | - Shanshan Wang
- Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research InstituteQingdaoChina
| | - Min Yang
- Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research InstituteQingdaoChina
| | - Xiaoli Wang
- Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research InstituteQingdaoChina,College of Food Science and EngineeringOcean University of ChinaQingdaoChina
| | - Deqing Zhou
- Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research InstituteQingdaoChina
| | - Yinggang Ge
- Chinese Academy of Fishery Sciences Yellow Sea Fisheries Research InstituteQingdaoChina
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7
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Effect of olive polyphenols on lipid oxidation of high-fat beef during digestion. Food Res Int 2022; 161:111843. [DOI: 10.1016/j.foodres.2022.111843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 08/15/2022] [Accepted: 08/21/2022] [Indexed: 11/22/2022]
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8
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Lux PE, Fuchs L, Wiedmaier-Czerny N, Frank J. Oxidative stability of tocochromanols, carotenoids, and fatty acids in maize (Zea mays L.) porridges with varying phytate concentrations during cooking and in vitro digestion. Food Chem 2022; 378:132053. [PMID: 35033718 DOI: 10.1016/j.foodchem.2022.132053] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 12/06/2021] [Accepted: 01/02/2022] [Indexed: 01/01/2023]
Abstract
Phytic acid, the main storage form of phosphate in maize (Zea mays L.) grains, is known as antinutrient due to its chelating properties but may also prevent oxidation. Thus, the impact of phytic acid on the degradation of tocochromanols, carotenoids, fatty acids, and oxidation products in maize during cooking and subsequent in vitro digestion was examined. Maize porridges from low phytic acid maize flour with or without admixed phytate, or from high phytic acid maize flour were prepared, and digestion experiments conducted. HPLC-(MS) or GC-MS analyses revealed a significant decrease in tocochromanols, carotenoids, and unsaturated fatty acids in the digesta compared to the maize porridges while α-tocopherylquinone and malondialdehyde concentrations increased. The addition of phytic acid did not affect the digestive stabilities of total tocochromanols and carotenoids, but increased micellarisation efficiencies of carotenoids. In conclusion, phytate did not exert antioxidant effects in maize porridge during cooking or simulated digestion.
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Affiliation(s)
- Peter E Lux
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Larissa Fuchs
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Nina Wiedmaier-Czerny
- Institute of Food Chemistry, Department of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany
| | - Jan Frank
- Institute of Nutritional Sciences, Department of Food Biofunctionality, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany.
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9
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Ramírez-Montero MDC, Gómez-Oliván LM, Gutiérrez-Noya VM, Orozco-Hernández JM, Islas-Flores H, Elizalde-Velázquez GA, SanJuan-Reyes N, Galar-Martínez M. Acute exposure to 17-α-ethinylestradiol disrupt the embryonic development and oxidative status of Danio rerio. Comp Biochem Physiol C Toxicol Pharmacol 2022; 251:109199. [PMID: 34607023 DOI: 10.1016/j.cbpc.2021.109199] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 09/07/2021] [Accepted: 09/26/2021] [Indexed: 11/28/2022]
Abstract
17-Alpha-ethinylestradiol (EE2) is an estrogen derived from estradiol (E2). This compound and is one of the most widely used drugs both in humans and animals. Numerous studies have reported the ability of EE2 to alter sex determination and delay sexual maturity, but there are toxic effects that need to be explored. In this work, we analyzed the effect of EE2 on embryonic development and oxidative stress biomarkers in Danio rerio. For this effect, zebrafish embryos in the blastula period (2.5 h post fecundation) were exposed to different concentrations of EE2 (36-106 ng L-1) until 96 hpf. Survival, alterations to embryonic development, and teratogenic effects were evaluated using a stereomicroscope. Furthermore, oxidative stress biomarkers: superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPX) activities, lipid peroxidation (LPX), hydroperoxide content (HPX), and protein carbonyl content (POX) were evaluated at 72 and 96 hpf using spectrophotometric methods. LC50 and EC50 of malformations got values of 82 ng L-1 and 57.7 ng L-1, respectively. The main teratogenic effects found were: chorda malformation, body malformation, and developmental delay. These alterations occurred at 86, 96, and 106 ng L-1. Integrated biomarker index showed that the oxidative stress biomarkers that had the most influence on embryos were SOD, CAT, GPX, and LPX. Overall, our results allow us to conclude that low concentrations of EE2 may potentially alter the development and oxidative status in the early life stages of zebrafish. Therefore, this bio-active estrogen can be considered a hazardous substance for fish.
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Affiliation(s)
- María Del Carmen Ramírez-Montero
- Laboratorio de Toxicología Ambiental, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón intersección Paseo Tollocan, Colonia Residencial Colón, CP 50120 Toluca, Estado de México, Mexico
| | - Leobardo Manuel Gómez-Oliván
- Laboratorio de Toxicología Ambiental, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón intersección Paseo Tollocan, Colonia Residencial Colón, CP 50120 Toluca, Estado de México, Mexico.
| | - Verónica Margarita Gutiérrez-Noya
- Laboratorio de Toxicología Ambiental, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón intersección Paseo Tollocan, Colonia Residencial Colón, CP 50120 Toluca, Estado de México, Mexico
| | - José Manuel Orozco-Hernández
- Laboratorio de Toxicología Ambiental, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón intersección Paseo Tollocan, Colonia Residencial Colón, CP 50120 Toluca, Estado de México, Mexico
| | - Hariz Islas-Flores
- Laboratorio de Toxicología Ambiental, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón intersección Paseo Tollocan, Colonia Residencial Colón, CP 50120 Toluca, Estado de México, Mexico
| | - Gustavo Axel Elizalde-Velázquez
- Laboratorio de Toxicología Ambiental, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón intersección Paseo Tollocan, Colonia Residencial Colón, CP 50120 Toluca, Estado de México, Mexico
| | - Nely SanJuan-Reyes
- Laboratorio de Toxicología Ambiental, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón intersección Paseo Tollocan, Colonia Residencial Colón, CP 50120 Toluca, Estado de México, Mexico
| | - Marcela Galar-Martínez
- Laboratorio de Toxicología Acuática, Departamento de Farmacia, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Av. Wilfrido Massieu s/n y cerrada Manuel Stampa, Col. Industrial Vallejo, Ciudad de México CP 07700, Mexico
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DUMAN E, KURBAN H. Investigation of in vitro formation of advanced lipoxidation end products and advanced glycation end products precursors in high-fat processed meat products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.110921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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11
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Wang R, Mohammadi M, Mahboubi A, Taherzadeh MJ. In-vitro digestion models: a critical review for human and fish and a protocol for in-vitro digestion in fish. Bioengineered 2021; 12:3040-3064. [PMID: 34187302 PMCID: PMC8806420 DOI: 10.1080/21655979.2021.1940769] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 06/04/2021] [Indexed: 10/28/2022] Open
Abstract
Digestive systems in human, animals, and fish are biological reactors and membranes to digest food and extract nutrients. Therefore, static and dynamic models of in-vitro digestion systems are developed to study e.g. novel food and feed before in-vivo studies. Such models are well developed for human, but not to the same extent for animals and fish. On the other hand, recent advances in aquaculture nutrition have created several potential fish meal replacements, and the assessment of their nutrient digestibility is critical in the application as a fish meal replacement. Using an in-vitro method, the assessment of an ingredient digestibility could be faster and less expensive compared to using an in-vivo experiment. An in-vitro method has been widely used to assess food nutrient digestibility for humans; however, its application for fish is still in the early stages. Both the human and fish as monogastric vertebrates share similar gastrointestinal systems; thus, the concept from the application for humans could be applied for fish. This review aims to improve the in-vitro digestion protocol for fish by adapting the concept from then study for humans, summarizing the current available in-vitro digestion model developed for human and fish in-vitro digestion study, identifying challenges specifically for fish required to be tackled and suggesting an engineering approach to adapt the human in-vitro gastrointestinal model to fish. Protocols to conduct in-vitro digestion study for fish are then proposed.
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Affiliation(s)
- Ricky Wang
- Swedish Centre for Resource Recovery, University of Borås, Borås. Sweden
| | - Mahtab Mohammadi
- Swedish Centre for Resource Recovery, University of Borås, Borås. Sweden
| | - Amir Mahboubi
- Swedish Centre for Resource Recovery, University of Borås, Borås. Sweden
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12
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Hu Y, Zhao G, Wang J, Liu Z, Yin F, Qin L, Zhou D, Shahidi F, Zhu B. Lipid oxidation and aldehyde formation during in vitro gastrointestinal digestion of roasted scallop ( Patinopecten yessoensis) - the role of added antioxidant of bamboo leaves. Food Funct 2021; 12:11046-11057. [PMID: 34665192 DOI: 10.1039/d1fo02717d] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study investigated lipid oxidation and aldehyde formation in roasted scallop during in vitro gastrointestinal digestion, and the effects of co-digestion of antioxidant of bamboo leaves (AOB) on this process. The results showed that the contents of lipid hydroperoxides (LOOH), conjugated dienes (CD), and Schiff bases (SB) were increased during gastrointestinal digestion. Besides, malondialdehyde (MDA) levels and total aldehyde formation decreased initially at the gastric stage but increased at the intestinal stage. The results of HPLC-ESI-MS/MS analysis showed that the contents of hexanal (HEX), trans, trans-2,4-octadienal (ODE), trans, trans-2,4-decadienal (DDE), 4-hydroxyhexenal (HHE) and 4-hydroxynonenal (HNE) in the digestive juices were all initially decreased and then increased during gastrointestinal digestion. Meanwhile, the content of acrolein, propanal, and trans-2-pentenal at the end of intestinal digestion was lower than that in the initial stage of gastric digestion. Additionally, the digestion of roasted scallop caused significant oxidation of polyunsaturated fatty acids (PUFAs) and release of free fatty acids (FFA) in the intestinal phase, which were positively related to aldehyde production. However, co-digestion of AOB significantly reduced lipid oxidation and formation of lipid oxidation products (LOOH, CD, SB, and aldehyde) during gastrointestinal digestion, indicating that the addition of AOB was effective in reducing gastrointestinal lipid oxidation.
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Affiliation(s)
- Yuanyuan Hu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
| | - Guanhua Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
| | - Jialiang Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
| | - Zhongyuan Liu
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China.,School of Food Science and Engineering, Hainan University, Haikou, 570228, PR China
| | - Fawen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China. .,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China.,National Engineering Research Center of Seafood, Dalian, 116034, PR China
| | - Lei Qin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China. .,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China.,National Engineering Research Center of Seafood, Dalian, 116034, PR China
| | - Dayong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China. .,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China.,National Engineering Research Center of Seafood, Dalian, 116034, PR China
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St John's, NL, A1B3X9, Canada
| | - Beiwei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China. .,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, 116034, PR China.,National Engineering Research Center of Seafood, Dalian, 116034, PR China
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Metzler-Zebeli BU. The Role of Dietary and Microbial Fatty Acids in the Control of Inflammation in Neonatal Piglets. Animals (Basel) 2021; 11:ani11102781. [PMID: 34679802 PMCID: PMC8532928 DOI: 10.3390/ani11102781] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/20/2021] [Accepted: 09/20/2021] [Indexed: 11/22/2022] Open
Abstract
Simple Summary The maturation of the gut is a specific and very dynamic process in new-born piglets. Consequently, piglet’s gut is very susceptible to disturbances, especially in stressful periods of life, such as weaning, when the gut lining often becomes inflamed and leaky. Dietary fatty acids (FA) do not only serve as source of energy and essential FA, but they are important precursors for bioactive lipid mediators, which modulate inflammatory signalling in the body. The current review summarizes results on dietary sources of FA for piglets, the signalling cascades, bioactivities, the necessity to consider the autoxidation potential of polyunsaturated FA and the area of microbially produced long-chain FA. That said, porcine milk is high in fat, whereby the milk FA composition partly depends on the dietary FA composition of the sow. Therefore, manipulation of the sow diet is an efficient tool to increase the piglet’s intake of specific FA, e.g., n-3 polyunsaturated FA which show anti-inflammatory activity and may support intestinal integrity and functioning in the growing animal. Abstract Excessive inflammation and a reduced gut mucosal barrier are major causes for gut dysfunction in piglets. The fatty acid (FA) composition of the membrane lipids is crucial for mediating inflammatory signalling and is largely determined by their dietary intake. Porcine colostrum and milk are the major sources of fat in neonatal piglets. Both are rich in fat, demonstrating the dependence of the young metabolism from fat and providing the young organism with the optimum profile of lipids for growth and development. The manipulation of sow’s dietary polyunsaturated FA (PUFA) intake has been shown to be an efficient strategy to increase the transfer of specific FAs to the piglet for incorporation in enteric tissues and cell membranes. n-3 PUFAs, especially seems to be beneficial for the immune response and gut epithelial barrier function, supporting the piglet’s enteric defences in situations of increased stress such as weaning. Little is known about microbial lipid mediators and their role in gut barrier function and inhibition of inflammation in neonatal piglets. The present review summarizes the current knowledge of lipid nutrition in new-born piglets, comparing the FA ingestion from milk and plant-based lipid sources and touching the areas of host lipid signalling, inflammatory signalling and microbially derived FAs.
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Affiliation(s)
- Barbara U Metzler-Zebeli
- Unit Nutritional Physiology, Institute of Physiology, Pathophysiology and Biophysics, Department of Biomedical Sciences, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria
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Márquez-Ruiz G, Holgado F, Ruiz-Méndez MV, Velasco J. Chemical Changes of Hydroperoxy-, Epoxy-, Keto- and Hydroxy-Model Lipids under Simulated Gastric Conditions. Foods 2021; 10:foods10092035. [PMID: 34574145 PMCID: PMC8471306 DOI: 10.3390/foods10092035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 08/24/2021] [Accepted: 08/27/2021] [Indexed: 11/16/2022] Open
Abstract
Chemical changes occurring in dietary lipid oxidation compounds throughout the gastrointestinal tract are practically unknown. The first site for potential chemical modifications is the stomach due to the strong acidic conditions. In this study, model lipids representative of the most abundant groups of dietary oxidation compounds were subjected to in vitro gastric conditions. Thus, methyl linoleate hydroperoxides were used as representative of the major oxidation compounds formed in food storage at low and moderate temperatures. Methyl 9,10-epoxystearate, 12-oxostearate and 12-hydroxystearate were selected as model compounds bearing the oxygenated functional groups predominantly found in oxidation compounds formed at the high temperatures of frying. Analyses were performed using gas-liquid chromatography/flame ionization detection/mass spectrometry and high performance-liquid chromatography/ultraviolet detection. Losses of methyl 9,10-epoxystearate and linoleate hydroperoxides in the ranges 17.8–58.8% and 42.3–61.7% were found, respectively, whereas methyl 12-oxostearate and methyl 12-hydroxystearate remained unaltered. Although quantitative data of the compounds formed after digestion were not obtained, methyl 9,10-dihydroxystearate was detected after digestion of methyl 9,10-epoxystearate, and some major volatiles were detected after digestion of linoleate hydroperoxides. Overall, the results showed that significant modifications of dietary oxidized lipids occurred during gastric digestion and supported that the low pH of the gastric fluid played an important role.
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Affiliation(s)
- Gloria Márquez-Ruiz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), 28040 Madrid, Spain;
- Correspondence:
| | - Francisca Holgado
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (ICTAN-CSIC), 28040 Madrid, Spain;
| | - María Victoria Ruiz-Méndez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG-CSIC), 41089 Sevilla, Spain; (M.V.R.-M.); (J.V.)
| | - Joaquín Velasco
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (IG-CSIC), 41089 Sevilla, Spain; (M.V.R.-M.); (J.V.)
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Mavrommatis A, Giamouri E, Myrtsi ED, Evergetis E, Filippi K, Papapostolou H, Koulocheri SD, Zoidis E, Pappas AC, Koutinas A, Haroutounian SA, Tsiplakou E. Antioxidant Status of Broiler Chickens Fed Diets Supplemented with Vinification By-Products: A Valorization Approach. Antioxidants (Basel) 2021; 10:1250. [PMID: 34439498 PMCID: PMC8389203 DOI: 10.3390/antiox10081250] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/23/2021] [Accepted: 08/03/2021] [Indexed: 01/17/2023] Open
Abstract
Vinification by-products display great potential for utilization as feed additives rich in antioxidant compounds. Thus, the effect of dietary ground grape pomace (GGP), wine lees extract rich in yeast cell walls (WYC), and grape stem extracts (PE) on the relative expression of several genes involved in liver oxidative mechanisms and the oxidative status of the blood and breast muscle of broiler chickens was investigated. In total, 240 one-day-old as hatched chicks (Ross 308) were assigned to four treatments, with four replicate pens and 15 birds in each pen. Birds were fed either a basal diet (CON) or a basal diet supplemented with 25 g/kg GGP, or 2 g/kg WYC, or 1 g starch including 100 mg pure stem extract/kg (PE) for 42 days. The polyphenolic content of vinification by-products was determined using an LC-MS/MS library indicating as prevailing compounds procyanidin B1 and B2, gallic acid, caftaric acid, (+)-catechin, quercetin, and trans-resveratrol. Body weight and feed consumption were not significantly affected. The relative transcript level of GPX1 and SOD1 tended to increase in the liver of WYC-fed broilers, while NOX2 tended to decrease in the PE group. SOD activity in blood plasma was significantly increased in WYC and PE compared to the CON group. The total antioxidant capacity measured with FRAP assay showed significantly higher values in the breast muscle of PE-fed broilers, while the malondialdehyde concentration was significantly decreased in both WYC- and PE-fed broilers compared to the CON group. The exploitation of vinification by-products as feed additives appears to be a promising strategy to improve waste valorization and supply animals with bioactive molecules capable of improving animals' oxidative status and products' oxidative stability.
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Affiliation(s)
- Alexandros Mavrommatis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Elisavet Giamouri
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Eleni D. Myrtsi
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Epameinondas Evergetis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Katiana Filippi
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (K.F.); (H.P.); (A.K.)
| | - Harris Papapostolou
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (K.F.); (H.P.); (A.K.)
| | - Sofia D. Koulocheri
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Evangelos Zoidis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Athanasios C. Pappas
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Apostolis Koutinas
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (K.F.); (H.P.); (A.K.)
| | - Serkos A. Haroutounian
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
| | - Eleni Tsiplakou
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece; (A.M.); (E.G.); (E.D.M.); (E.E.); (S.D.K.); (E.Z.); (A.C.P.); (S.A.H.)
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Fournier E, Etienne-Mesmin L, Grootaert C, Jelsbak L, Syberg K, Blanquet-Diot S, Mercier-Bonin M. Microplastics in the human digestive environment: A focus on the potential and challenges facing in vitro gut model development. JOURNAL OF HAZARDOUS MATERIALS 2021; 415:125632. [PMID: 33770682 DOI: 10.1016/j.jhazmat.2021.125632] [Citation(s) in RCA: 56] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 03/05/2021] [Accepted: 03/07/2021] [Indexed: 05/02/2023]
Abstract
Plastic pollution is a major issue worldwide, generating massive amounts of smaller plastic particles, including microplastics (MPs). Their ubiquitous nature in the environment but also in foodstuff and consumer packaged goods has revealed potential threats to humans who can be contaminated mainly through air, food and water consumption. In this review, the current literature on human exposure to MPs is summarized with a focus on the gastrointestinal tract as portal of entry. Then, we discuss the vector effect of MPs, in their pristine versus weathered forms, with well-known contaminants as heavy metals and chemicals, or more emerging ones as antibiotics or microbial pathogens, like Pseudomonas spp., Vibrio spp., Campylobacter spp. and Escherichia coli. Comprehensive knowledge on MP fate in the gastrointestinal tract and their potential impact on gut homeostasis disruption, including gut microbiota, mucus and epithelial barrier, is reported in vitro and in vivo in mammals. Special emphasis is given on the crucial need of developing robust in vitro gut models to adequately simulate human digestive physiology and absorption processes. Finally, this review points out future research directions on MPs in human intestinal health.
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Affiliation(s)
- Elora Fournier
- Université Clermont Auvergne, INRAE, MEDIS (Microbiology, Digestive Environment and Health), 28 Place Henri Dunant, 63000 Clermont-Ferrand, France; Toxalim (Research Center in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Lucie Etienne-Mesmin
- Université Clermont Auvergne, INRAE, MEDIS (Microbiology, Digestive Environment and Health), 28 Place Henri Dunant, 63000 Clermont-Ferrand, France
| | - Charlotte Grootaert
- Department of Food technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent 9000, Belgium
| | - Lotte Jelsbak
- Department of Science and Environment, Roskilde University, Universitetsvej 1, DK-4000 Roskilde, Denmark
| | - Kristian Syberg
- Department of Science and Environment, Roskilde University, Universitetsvej 1, DK-4000 Roskilde, Denmark
| | - Stéphanie Blanquet-Diot
- Université Clermont Auvergne, INRAE, MEDIS (Microbiology, Digestive Environment and Health), 28 Place Henri Dunant, 63000 Clermont-Ferrand, France
| | - Muriel Mercier-Bonin
- Toxalim (Research Center in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France.
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Li H, Zhang M, Jiang H, Fan Y, Li X, Wang R, Qian Y, Li M. Arginase plays an important role in ammonia detoxification of yellow catfish Pelteobagrus fulvidraco. FISH & SHELLFISH IMMUNOLOGY 2021; 115:171-178. [PMID: 34146674 DOI: 10.1016/j.fsi.2021.06.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/02/2021] [Accepted: 06/07/2021] [Indexed: 06/12/2023]
Abstract
A two-stage study was carried out to test the mechanism of arginase in ammonia detoxification of yellow catfish. At stage 1, fish was injected lethal half concentration ammonium acetate and 0.9% sodium chloride respectively every 12 h in six replicates for 72 h. The result found that no significant different in serum ammonia contents of fish in ammonium acetate group at hours 12, 24, 36, 48, 60 and 72. At stage 2, ammonium acetate group was split in two, one continued to injected with ammonium acetate (NH3 group) and the other with ammonium acetate and valine (an inhibitor of arginase; Val group); Sodium chloride group also was split in two, one continued to injected with sodium chloride (NaCl group) and the other with sodium chloride and valine (NaCl + Val group). The experiment continued for 12 h. Serum ammonia and liver arginine contents of fish in Val group were higher than those of fish in NH3 group; Compared with NaCl group, arginase activity and ARG 1 expression in liver of fish in Val group were lower; Fish in NaCl and NaCl + Val groups had the lowest serum superoxide dismutase activities, malondialdehyde, tumor necrosis factor-α, interleukin 1 and 8 contents, TNF-α, IL-1 and IL-8 expressions than fish in NH3 and Val groups, and had the higher lysozyme activities, complement 3 and 4 contents. This study indicates that ammonia poisoning would lead to oxidative damage, immunosuppression and inflammation in yellow catfish; Arginase may be an important target of ammonia toxicity in yellow catfish; Exogenous arginine supplementation might alleviate the symptoms of ammonia poisoning in yellow catfish.
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Affiliation(s)
- Haolong Li
- School of Marine Sciences, Ningbo University, Ningbo, 315211, China
| | - Muzi Zhang
- College of Animal Science, Guizhou University, Guiyang, 550025, China
| | - Haibo Jiang
- College of Animal Science, Guizhou University, Guiyang, 550025, China
| | - Yuwen Fan
- School of Marine Sciences, Ningbo University, Ningbo, 315211, China
| | - Xue Li
- School of Marine Sciences, Ningbo University, Ningbo, 315211, China
| | - Rixin Wang
- School of Marine Sciences, Ningbo University, Ningbo, 315211, China
| | - Yunxia Qian
- School of Marine Sciences, Ningbo University, Ningbo, 315211, China
| | - Ming Li
- School of Marine Sciences, Ningbo University, Ningbo, 315211, China.
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18
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Li S, Wang R, Dai Z, Wang C, Wu Z. Dietary supplementation with Yucca schidigera extract alleviated heat stress-induced unfolded protein response and oxidative stress in the intestine of Nile tilapia (Oreochromis niloticus). ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2021; 219:112299. [PMID: 33993089 DOI: 10.1016/j.ecoenv.2021.112299] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 03/27/2021] [Accepted: 04/28/2021] [Indexed: 06/12/2023]
Abstract
Heat stress due to global warming exerts deleterious effects on both humans and animals. However, nutritional strategies to reduce heat stress-induced intestinal mucosal barrier dysfunction and the underlying mechanisms remain largely unknown. In the present study, 240 tilapia were distributed into four treatment groups that were fed a basal diet supplemented with or without 0.1% Yucca schidigera extract under normal (28 °C) temperature or heat stress (36 °C) conditions for 2 weeks. Our results showed that tilapia exposed to heat stress resulted in growth arrest, intestinal dysfunction, oxidative damage, endoplasmic reticulum stress, and pro-inflammatory response, which were significantly relieved by yucca supplementation. The alleviative effect of Yucca schidigera extract was related to the down-regulation of mRNA expression of ubiquitin-proteasome system (Polyubiquitin, Proteasome 26S, Proteasome α5, Proteasome β3, and Ubiquitin-like 3) and inflammatory factors (tumor necrosis factor α, interleukin 1β, and interleukin 8), as well as the improved histological structure and activation of Hsp70, nuclear factor erythroid 2-related factor 2 signaling, interleukin 10, lysozyme, complement 3, and acid phosphatase in the intestine of tilapia. Collectively, these results indicated that heat stress-induced growth arrest, intestinal dysfunction, and oxidative damage were alleviated by dietary supplementation with Yucca schidigera extract. This offers a nutritional way of improving the growth and intestinal health of tilapia exposed to a hot environment.
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Affiliation(s)
- Senlin Li
- State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing 100193, China
| | - Renjie Wang
- State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing 100193, China
| | - Zhaolai Dai
- State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing 100193, China
| | - Chao Wang
- College of Biological Sciences, China Agricultural University, Beijing 100193, China
| | - Zhenlong Wu
- State Key Laboratory of Animal Nutrition, China Agricultural University, Beijing 100193, China.
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Martin-Rubio AS, Sopelana P, Ibargoitia ML, Guillén MD. 1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin. Foods 2021; 10:foods10071573. [PMID: 34359443 PMCID: PMC8307026 DOI: 10.3390/foods10071573] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/26/2021] [Accepted: 07/02/2021] [Indexed: 01/12/2023] Open
Abstract
Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds.
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Wu H, Sajib M, Undeland I. Controlling hemoglobin-mediated lipid oxidation in herring (Clupea harengus) co-products via incubation or dipping in a recyclable antioxidant solution. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107963] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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21
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Mavrommatis A, Sotirakoglou K, Kamilaris C, Tsiplakou E. Effects of Inclusion of Schizochytrium spp. and Forage-to-Concentrate Ratios on Goats' Milk Quality and Oxidative Status. Foods 2021; 10:1322. [PMID: 34201334 PMCID: PMC8228103 DOI: 10.3390/foods10061322] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 06/02/2021] [Accepted: 06/07/2021] [Indexed: 12/14/2022] Open
Abstract
Although the dietary inclusion level of polyunsaturated fatty acids (PUFA) and the forage: concentrate (F:C) ratio affect milk quality, their interaction has not been broadly studied. To address such gaps and limitations a two-phase trial using twenty-two dairy goats was carried out. During the first phase, both groups (20 HF n = 11; high forage and 20 HG n = 11; high grain) were supplemented with 20 g Schizochytrium spp./goat/day. The 20 HF group consumed a diet with F:C ratio 60:40 and the 20 HG-diet consisted of F:C = 40:60. In the second phase, the supplementation level of Schizochytrium spp. was increased to 40 g/day/goat while the F:C ratio between the two groups were remained identical (40 HF n = 11; high forage and 40 HG n = 11; high grain). Neither the Schizochytrium spp. supplementation levels (20 vs. 40) nor the F:C ratio (60:40 vs. 40:60) affected milk performance. The high microalgae level (40 g) in combination with high grain diet (40 HG) modified the proportions of docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), and conjugated linoleic acid (CLA) and the ω3/ω6 ratio in milk, to a beneficial manner according to human health recommendation guidelines. However, the highest inclusion level of Schizochytrium spp. (40 g) and foremost in combination with the high grain diets (40 HG) induced an oxidative response as observed by the increased protein carbonyls (CP) and malondialdehyde (MDA) levels in milk and blood plasma indicating severe limitations for a long-term, on-farm application. In conclusion, the supplementation with 20 g Schizochytrium spp. and high forage diet (60:40) appears to be an ideal formula to enrich dairy products with essential biomolecules for human health without adversely affect milk oxidative stability.
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Affiliation(s)
- Alexandros Mavrommatis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece;
| | - Kyriaki Sotirakoglou
- Laboratory of Mathematics and Statistics, Department of Natural Resources and Agricultural Engineering, School of Environment and Agricultural Engineering, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece;
| | - Charalampos Kamilaris
- School of Geosciences, University of Edinburgh, Drummond Street, Edinburgh EH8 9XP, UK;
| | - Eleni Tsiplakou
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, GR-11855 Athens, Greece;
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22
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Gutiérrez-Noya VM, Gómez-Oliván LM, Ramírez-Montero MDC, Islas-Flores H, Galar-Martínez M, García-Medina S. Survival and malformations rates, oxidative status in early life stages of Cyprinus carpio due to exposure to environmentally realistic concentrations of paracetamol. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 768:144585. [PMID: 33454465 DOI: 10.1016/j.scitotenv.2020.144585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 11/25/2020] [Accepted: 12/12/2020] [Indexed: 06/12/2023]
Abstract
Paracetamol (PCM) is among the most consumed analgesic and antipyretic drugs worldwide. Due to its high consumption, this drug has been reported ubiquitously on different water bodies, posing a real threat to aquatic organisms. Until now, several studies have pointed out that PCM may induce oxidative stress, histological damage and developmental disorders on different aquatic species. Nonetheless, there is still a huge knowledge gap about the toxic effects that PCM may induce in species of commercial interest such as the common carp Cyprinus carpio. The aim of this study was to evaluate survival and malformation rates induced by PCM (0.5 μg/L - 3.5 μg/L) in early life stages of common carp. Furthermore, oxidative stress biomarkers were evaluated at 72 and 96 h post fecundation. PCM reduced the survival rate of the embryos of up to 90%, as concentration increased. LC50 and EC50m were 1.29 μg/L and 2.84 μg/L, respectively. Biomarkers of cellular oxidation and antioxidant enzymes were modified in a concentration-dependent way with respect to the control group (p < 0.05). The main developmental alterations observed were lordosis, scoliosis, craniofacial malformations, hypopigmentation, growth retardation, pericardial edema and rachyschisis. These data indicate that environmentally realistic concentrations of PCM could be hazardous and affects the development in early stages of C. carpio. Moreover, our findings also indicate that C. carpio embryos may be a useful in vivo model to evaluate embryonic and teratogenic effects of drugs such as PCM.
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Affiliation(s)
- Verónica Margarita Gutiérrez-Noya
- Laboratorio de Toxicología Ambiental, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón intersección Paseo Tollocan, Colonia Residencial Colón, CP 50120 Toluca, Estado de México, Mexico
| | - Leobardo Manuel Gómez-Oliván
- Laboratorio de Toxicología Ambiental, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón intersección Paseo Tollocan, Colonia Residencial Colón, CP 50120 Toluca, Estado de México, Mexico.
| | - María Del Carmen Ramírez-Montero
- Laboratorio de Toxicología Ambiental, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón intersección Paseo Tollocan, Colonia Residencial Colón, CP 50120 Toluca, Estado de México, Mexico
| | - Hariz Islas-Flores
- Laboratorio de Toxicología Ambiental, Facultad de Química, Universidad Autónoma del Estado de México, Paseo Colón intersección Paseo Tollocan, Colonia Residencial Colón, CP 50120 Toluca, Estado de México, Mexico
| | - Marcela Galar-Martínez
- Laboratorio de Toxicología Acuática, Departamento de Farmacia, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Av. Wilfrido Massieu s/n y cerrada Manuel Stampa, Col. Industrial Vallejo, Ciudad de México CP, 07700, Mexico
| | - Sandra García-Medina
- Laboratorio de Toxicología Acuática, Departamento de Farmacia, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Av. Wilfrido Massieu s/n y cerrada Manuel Stampa, Col. Industrial Vallejo, Ciudad de México CP, 07700, Mexico
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23
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Liu ZY, Hu YY, Zhao MT, Xie HK, Hu XP, Ma XC, Zhang JH, Bai YH, Zhou DY. Formation and disappearance of aldehydes during simulated gastrointestinal digestion of fried clams. Food Funct 2021; 11:3483-3492. [PMID: 32242562 DOI: 10.1039/c9fo03021b] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The formation and disappearance of aldehydes during simulated gastrointestinal digestion (SD) of fried clams was investigated in order to shed light on the underlying mechanism. Results from the thiobarbituric acid reactive substance (TBARS) and fluorometric assays using a specific aldehyde probe indicated that the SD (with lipase) of fried clams initially reduced (at the gastric stage), but subsequently increased (mainly at the intestinal stage) the contents of total aldehydes. Meanwhile, eight specific aldehydes including propanal, acrolein, trans-2-pentenal, hexanal, trans,trans-2,4-octadienal, trans,trans-2,4-decadienal, 4-hydroxy-hexenal and 4-hydroxy-nonenal in the digested meal were determined by using a high-performance liquid chromatography-tandem electrospray ionization mass spectrometry (HPLC-ESI-MS/MS) method. Results indicated that the changes in the trend of the contents of the eight aforementioned aldehydes were similar to those of total aldehydes during SD (with lipase) of fried clams. However, a similar SD process without lipase time-dependently reduced the contents of total and individual aldehydes. Moreover, lipid classes and free fatty acids (FFAs) in the digested meal were determined to reveal the degree of hydrolysis of lipids during the SD process. Results indicated that the SD (with lipase) of fried clams significantly hydrolyzed triacylglycerols (TAG) and polar lipids (PL) and produced FFAs, but the SD process without lipase resulted in negligible lipid hydrolysis. Thus, our results demonstrated a positive correlation between lipid hydrolysis and aldehyde generation during the SD of fried clams. Alternatively, unsaturated FFAs instead of TAG and PL could have served as the main precursors for aldehyde generation due to their high oxidative susceptibility.
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Affiliation(s)
- Zhong-Yuan Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
| | - Yuan-Yuan Hu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
| | - Man-Tong Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
| | - Hong-Kai Xie
- National Engineering Research Center of Seafood, Dalian, 116034, PR China
| | - Xiao-Pei Hu
- National Engineering Research Center of Seafood, Dalian, 116034, PR China
| | - Xiao-Chi Ma
- School of Pharmacy, Dalian Medical University, Dalian, 116044, PR China
| | - Jiang-Hua Zhang
- National Engineering Research Center of Seafood, Dalian, 116034, PR China
| | - Yan-Hong Bai
- College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China. and National Engineering Research Center of Seafood, Dalian, 116034, PR China
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24
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Albuquerque TG, Costa HS, Oliveira MBPP. 4-hydroxy-2-alkenals in foods: a review on risk assessment, analytical methods, formation, occurrence, mitigation and future challenges. Crit Rev Food Sci Nutr 2021; 62:3569-3597. [PMID: 33397127 DOI: 10.1080/10408398.2020.1867499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Undoubtedly, significant advances were performed concerning 4-hydroxy-2-alkenals research on foods, and their formation by double oxidation of polyunsaturated fatty acids. But further studies are still needed, especially on their occurrence in foods enriched with n-3 and n-6 fatty acids, as well as in foods for infants and processed foods. Major factors concerning the formation of 4-hydroxy-2-alkenals were discussed, namely the influence of fatty acids composition, time/temperature, processing conditions, salt, among others. Regarding mitigation, the most effective strategies are adding phenolic extracts to foods matrices, as well as other antioxidants, such as vitamin E. Exposure assessment studies revealed 4-hydroxy-2-alkenals values that could not be considered a risk for human health. However, these toxic compounds remain unaltered after digestion and can easily reach the systemic circulation. Therefore, it is crucial to develop in vivo research, with the inclusion of the colon phase, as well as, cell membranes of the intestinal epithelium. In conclusion, according to our review it is possible to eliminate or effectively decrease 4-hydroxy-2-alkenals in foods using simple and economic practices.
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Affiliation(s)
- Tânia Gonçalves Albuquerque
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P, Lisbon, Portugal.,REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal.,Instituto Universitário Egas Moniz, Lisbon, Portugal
| | - Helena S Costa
- Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P, Lisbon, Portugal.,REQUIMTE-LAQV, Faculty of Pharmacy, University of Porto, Porto, Portugal
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25
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Hamzalıoğlu A, Gökmen V. Potential reactions of thermal process contaminants during digestion. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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26
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Gonzalez Toledo SY, Wu J. Effect of Phospholipase A 1 and High-Pressure Homogenization on the Stability, Toxicity, and Permeability of Egg Yolk/Fish Oil Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9081-9089. [PMID: 32806113 DOI: 10.1021/acs.jafc.0c02478] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Enzymatic treatment of egg yolk with phospholipases can enhance its emulsifying properties and thermal stability. Additionally, a two-step process (primary and secondary homogenization) could form emulsions with better stability. Thus, in this study we used a split-split-plot in time design to assess the effect of enzymatic treatment, processing, and storage conditions on the encapsulation efficiency, stability, toxicity, and permeability of egg yolk/fish oil emulsions stored up to 10 days at 45 °C. Egg yolk solutions before and after treatment with phospholipase A1 were used as carriers of fish oil containing ≥82% eicosapentaenoic and docosahexaenoic acids. Emulsions were formed by primary (24,000 rpm, 4 min) and secondary (200 MPa) homogenization. The combined effect of treatment with phospholipase A1 and secondary homogenization resulted in emulsions with improved stability, increased the encapsulation efficiency of the carriers, and reduced the release of oil to the particle surface, resulting in lower formation of oxidation products. At the end of storage time, none of the emulsions were toxic to Caco-2 cells at a concentration of 75 μg/mL medium, while nonencapsulated fish oil reduced cell viability to 81%. Only eicosapentaenoic acid was detected in the basolateral side of Caco-2:HT29 monolayers, and its apparent permeability from nonencapsulated fish oil was significantly lower than that from emulsions.
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Affiliation(s)
- Selene Yadira Gonzalez Toledo
- Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Centre, University of Alberta, Edmonton, Alberta T6G 2R3, Canada
| | - Jianping Wu
- Department of Agricultural, Food and Nutritional Science, 4-10 Ag/For Centre, University of Alberta, Edmonton, Alberta T6G 2R3, Canada
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27
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Lemes RMR, Silva CADME, Marques MÂDM, Atella GC, Nery JADC, Nogueira MRS, Rosa PS, Soares CT, De P, Chatterjee D, Pessolani MCV, de Macedo CS. Altered composition and functional profile of high-density lipoprotein in leprosy patients. PLoS Negl Trop Dis 2020; 14:e0008138. [PMID: 32226013 PMCID: PMC7145193 DOI: 10.1371/journal.pntd.0008138] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 04/09/2020] [Accepted: 02/12/2020] [Indexed: 02/06/2023] Open
Abstract
The changes in host lipid metabolism during leprosy have been correlated to fatty acid alterations in serum and with high-density lipoprotein (HDL) dysfunctionality. This is most evident in multibacillary leprosy patients (Mb), who present an accumulation of host lipids in Schwann cells and macrophages. This accumulation in host peripheral tissues should be withdrawn by HDL, but it is unclear why this lipoprotein from Mb patients loses this function. To investigate HDL metabolism changes during the course of leprosy, HDL composition and functionality of Mb, Pb patients (paucibacillary) pre- or post-multidrug therapy (MDT) and HC (healthy controls) were analyzed. Mb pre-MDT patients presented lower levels of HDL-cholesterol compared to HC. Moreover, Ultra Performance Liquid Chromatography-Mass Spectrometry lipidomics of HDL showed an altered lipid profile of Mb pre-MDT compared to HC and Pb patients. In functional tests, HDL from Mb pre-MDT patients showed impaired anti-inflammatory and anti-oxidative stress activities and a lower cholesterol acceptor capacity compared to other groups. Mb pre-MDT showed lower concentrations of ApoA-I (apolipoprotein A-I), the major HDL protein, when compared to HC, with a post-MDT recovery. Changes in ApoA-I expression could also be observed in M. leprae-infected hepatic cells. The presence of bacilli in the liver of a Mb patient, along with cell damage, indicated hepatic involvement during leprosy, which may reflect on ApoA-I expression. Together, altered compositional and functional profiles observed on HDL of Mb patients can explain metabolic and physiological changes observed in Mb leprosy, contributing to a better understanding of its pathogenesis.
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Affiliation(s)
- Robertha Mariana R. Lemes
- Laboratório de Microbiologia Celular, Instituto Oswaldo Cruz, Fundação Oswaldo Cruz, Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos Adriano de M. e Silva
- Mycobacteria Research Laboratories, Department of Microbiology, Immunology and Pathology, Colorado State University, Fort Collins, Colorado, United States of America
| | - Maria Ângela de M. Marques
- Mycobacteria Research Laboratories, Department of Microbiology, Immunology and Pathology, Colorado State University, Fort Collins, Colorado, United States of America
| | - Georgia C. Atella
- Laboratório de Bioquímica de Lipídeos e Lipoproteínas, Instituto de Bioquímica Médica, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
| | - José Augusto da C. Nery
- Ambulatório Souza Araújo, Instituto Oswaldo Cruz, Fundação Oswaldo Cruz, Rio de Janeiro, Rio de Janeiro, Brazil
| | | | | | | | - Prithwiraj De
- Mycobacteria Research Laboratories, Department of Microbiology, Immunology and Pathology, Colorado State University, Fort Collins, Colorado, United States of America
| | - Delphi Chatterjee
- Mycobacteria Research Laboratories, Department of Microbiology, Immunology and Pathology, Colorado State University, Fort Collins, Colorado, United States of America
| | - Maria Cristina V. Pessolani
- Laboratório de Microbiologia Celular, Instituto Oswaldo Cruz, Fundação Oswaldo Cruz, Rio de Janeiro, Rio de Janeiro, Brazil
| | - Cristiana S. de Macedo
- Laboratório de Microbiologia Celular, Instituto Oswaldo Cruz, Fundação Oswaldo Cruz, Rio de Janeiro, Rio de Janeiro, Brazil
- Centro de Desenvolvimento Tecnológico em Saúde, Fundação Oswaldo Cruz, Rio de Janeiro, Rio de Janeiro, Brazil
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28
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Sehl A, Couëdelo L, Vaysse C, Cansell M. Intestinal bioavailability of n-3 long-chain polyunsaturated fatty acids influenced by the supramolecular form of phospholipids. Food Funct 2020; 11:1721-1728. [DOI: 10.1039/c9fo02953b] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This work aims at studying the bioavailability of n-3 long-chain polyunsaturated fatty acids carried by marine phospholipids, formulated in different supramolecular forms,i.e.oil-in-water emulsion and liposomes.
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Affiliation(s)
- Anthony Sehl
- ITERG
- Nutrition Health and Lipid Biochemistry Department
- 33610 Canéjan
- France
- Univ. Bordeaux
| | - Leslie Couëdelo
- ITERG
- Nutrition Health and Lipid Biochemistry Department
- 33610 Canéjan
- France
| | - Carole Vaysse
- ITERG
- Nutrition Health and Lipid Biochemistry Department
- 33610 Canéjan
- France
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29
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Xie H, Yin F, Liu Z, Hu Y, Yu M, Zhou D, Zhu B. Oxidation kinetics of polyunsaturated fatty acids esterified into triacylglycerols and phospholipids in dried scallop (Argopecten irradians) adductor muscles during storage. Food Funct 2020; 11:2349-2357. [DOI: 10.1039/d0fo00051e] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The difference in the oxidative susceptibility of triacylglycerols and phospholipids and the effects of the same polyphenolic antioxidant on such susceptibility in dried scallops.
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Affiliation(s)
- Hongkai Xie
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science and Nutritional Engineering
| | - Fawen Yin
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- School of Food Science and Technology
- Dalian Polytechnic University
| | - Zhongyuan Liu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Yuanyuan Hu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Manman Yu
- School of Food Science and Technology
- Dalian Polytechnic University
- Dalian 116034
- PR China
| | - Dayong Zhou
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- School of Food Science and Technology
- Dalian Polytechnic University
| | - Beiwei Zhu
- National Engineering Research Center of Seafood
- Dalian 116034
- PR China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health
- College of Food Science and Nutritional Engineering
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30
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Mo N, Zhang M, Wang R, Xia S, Meng F, Qian Y, Li M. Effects of α-ethinyl estradiol (EE2) and diethylhexyl phthalate (DEHP) on growth performance, antioxidant status and immune response of juvenile yellow catfish Pelteobagrus fulvidraco. Comp Biochem Physiol C Toxicol Pharmacol 2019; 226:108615. [PMID: 31493583 DOI: 10.1016/j.cbpc.2019.108615] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 08/30/2019] [Accepted: 09/03/2019] [Indexed: 01/16/2023]
Abstract
The four experimental groups were carried out to test the response of yellow catfish to EE2 and DEHP: control group was exposed to DMSO; EE2 group was exposed to 1.0 μg/L EE2; DEHP group was exposed to 1.0 mg/L DEHP; mix group was exposed to 1.0 μg/L EE2 and 1.0 mg/L DEHP. The experiment continued for 56 days. Fish survival rate was not different among experimental groups. Fish in DEHP and mix groups had the highest weight gain, and lowest value appeared in control group. The highest hepatosomatic index was found in DEHP and mix groups. Serum alanine transaminase of fish in control group was lower than other groups, but the alkaline phosphatase value was the highest. Serum total anti-oxidation capacity, superoxide dismutase and catalase activities of fish in control group were higher than other groups, but malondialdehyde content is opposite. Respiratory burst and phagocytic indices of fish in EE2 group were the lowest. After 96 h of ammonia stress, the survival rate of fish in mix group was significantly lower than control group. This study indicates that EE2 and DEHP exposure can lead to gain weight of yellow catfish, which is related to liver damage and fat accumulation; EE2 and DEHP exerts its toxic effects by inducing ROS generation, leading to lipid peroxidation and immunosuppression.
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Affiliation(s)
- Nan Mo
- School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Muzi Zhang
- School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Rixin Wang
- School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Silei Xia
- School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Fanxing Meng
- School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Yunxia Qian
- School of Marine Sciences, Ningbo University, Ningbo 315211, China
| | - Ming Li
- School of Marine Sciences, Ningbo University, Ningbo 315211, China.
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31
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De Smet S, Demeyer D, Van Hecke T. Chronic diseases associated with meat consumption: epidemiology and mechanisms. ACTA ACUST UNITED AC 2019. [DOI: 10.3920/978-90-8686-877-3_14] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Daniel Demeyer
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
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32
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Czauderna M, Białek M, Białek A, Śliwiński B, Brzóska F. Chemical Form of Dietary Selenium Affects the Fatty Acids Profile and Oxidative Stability of Muscles of Broilers Supplemented with Lycopene and Oils. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900132] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marian Czauderna
- The Kielanowski Institute of Animal Physiology and NutritionPolish Academy of Sciences 05–110 Jabłonna Poland
| | - Małgorzata Białek
- The Kielanowski Institute of Animal Physiology and NutritionPolish Academy of Sciences 05–110 Jabłonna Poland
| | - Agnieszka Białek
- Department of BromatologyMedical University of Warsaw 02–097 Warsaw Poland
| | - Bogdan Śliwiński
- The National Research Institute of Animal Production Balice 32–083 Krakow Poland
| | - Franciszek Brzóska
- The National Research Institute of Animal Production Balice 32–083 Krakow Poland
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33
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Van Hecke T, Goethals S, Vossen E, De Smet S. Long‐Chain
n
‐3 PUFA Content and
n
‐6/
n
‐3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following In Vitro Gastrointestinal Digestion. Mol Nutr Food Res 2019; 63:e1900404. [DOI: 10.1002/mnfr.201900404] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 08/27/2019] [Indexed: 12/31/2022]
Affiliation(s)
- Thomas Van Hecke
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Sophie Goethals
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Els Vossen
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
| | - Stefaan De Smet
- Laboratory for Animal Nutrition and Animal Product QualityDepartment of Animal Sciences and Aquatic EcologyGhent University Coupure Links 653 B‐9000 Ghent Belgium
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34
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Igarashi M, Nogawa S, Kawafune K, Hachiya T, Takahashi S, Jia H, Saito K, Kato H. Identification of the 12q24 locus associated with fish intake frequency by genome-wide meta-analysis in Japanese populations. GENES AND NUTRITION 2019; 14:21. [PMID: 31320941 PMCID: PMC6612078 DOI: 10.1186/s12263-019-0646-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 06/26/2019] [Indexed: 01/09/2023]
Abstract
Background Japan is traditionally a country with one of the highest levels of fish consumption worldwide, although the westernization of the Japanese diet has resulted in the reduction of fish consumption. A recent meta-analysis of genome-wide association studies (GWASs) on Western populations has identified a single nucleotide polymorphism (SNP) associated with fish intake frequency. Here, we examined the genetic basis for fish intake frequency among Japanese individuals. Results We conducted a meta-analysis of a GWAS including 12,603 Japanese individuals and identified a susceptibility locus for fish intake frequency at 12q24 (lead variant was rs11066015, P = 5.4 × 10-11). rs11066015 was in a strong linkage disequilibrium with rs671, a well-known SNP related to alcohol metabolism. When adjusted for alcohol drinking, the association between rs11066015 and fish intake frequency was substantially attenuated. Subgroup analysis revealed that the effect of the 12q24 variant on fish intake frequency was stronger in males than in females (P for interaction = 0.007) and stronger in the older subgroup than in the younger subgroup (P for interaction = 0.006). Conclusions Our findings suggest that the 12q24 locus is associated with fish intake frequency via alcohol drinking. This study can help contribute to personalized nutrition information, suggesting that fish intake should be promoted to consumers who have the rs11066015 minor allele, which is genetically linked to low fish intake frequency, especially in male and older individuals.
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Affiliation(s)
- Maki Igarashi
- 1Laboratory of Health Nutrition, Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo, 113-8657 Japan.,2Department of Molecular Endocrinology, National Research Institute for Child Health and Development, 2-10-1 Okura, Setagaya-ku, Tokyo, 157-8535 Japan
| | - Shun Nogawa
- Genequest Inc, 5-29-11 Siba, Minato-ku, Tokyo, 108-0014 Japan
| | - Kaoru Kawafune
- Genequest Inc, 5-29-11 Siba, Minato-ku, Tokyo, 108-0014 Japan
| | - Tsuyoshi Hachiya
- Genequest Inc, 5-29-11 Siba, Minato-ku, Tokyo, 108-0014 Japan.,Genome Analytics Japan Inc, 15-1-3205, Tomihisa-cho, Shinjuku-ku, Tokyo, 162-0067 Japan
| | - Shoko Takahashi
- Genequest Inc, 5-29-11 Siba, Minato-ku, Tokyo, 108-0014 Japan
| | - Huijuan Jia
- 1Laboratory of Health Nutrition, Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo, 113-8657 Japan
| | - Kenji Saito
- 1Laboratory of Health Nutrition, Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo, 113-8657 Japan.,Genequest Inc, 5-29-11 Siba, Minato-ku, Tokyo, 108-0014 Japan
| | - Hisanori Kato
- 1Laboratory of Health Nutrition, Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo, 113-8657 Japan
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35
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Ma L, Liu G, Liu X. Malondialdehyde, 4‐Hydroxy‐2‐Hexenal, and 4‐Hydroxy‐2‐Nonenal in Vegetable Oils: Formation Kinetics and Application as Oxidation Indicators. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900040] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Lukai Ma
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhou 510640China
| | - Guoqin Liu
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhou 510640China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product SafetySouth China University of TechnologyGuangzhou 510640China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijing 100048China
- School of Food and Chemical EngineeringBeijing Technology and Business UniversityBeijing 100048China
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36
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Ma L, Liu G, Zhang H, Liu X. Understanding the difference of 4‐hydroxyhexenal and 4‐hydroxynonenal formation in various vegetable oils during thermal processes by kinetic and thermodynamic study. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14191] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Lukai Ma
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety Ministry of Education Engineering Research Center of Starch & Protein Processing School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Guoqin Liu
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety Ministry of Education Engineering Research Center of Starch & Protein Processing School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Hua Zhang
- Facility of Food Science School of Agriculture Yanbian University Yanji 133000 China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health School of Food and Chemical Engineering Beijing Technology and Business University Beijing 100048 China
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37
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Lamothe S, Guérette C, Dion F, Sabik H, Britten M. Antioxidant activity of milk and polyphenol-rich beverages during simulated gastrointestinal digestion of linseed oil emulsions. Food Res Int 2019; 122:149-156. [PMID: 31229066 DOI: 10.1016/j.foodres.2019.03.068] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 03/05/2019] [Accepted: 03/30/2019] [Indexed: 12/25/2022]
Abstract
Polyunsaturated fatty acids (PUFA) are associated with health benefits. However, high PUFA intake increases the risk of lipid oxidation and formation of potentially toxic lipid oxidation species. The objective of this study was to determine the antioxidant activity of milk fractions (whole milk, skim milk, acid whey, ultrafiltration (UF) permeate) and polyphenol-rich beverages (green tea, grape juice) during simulated gastrointestinal digestion. We also determined the effect of milk and polyphenol-rich beverages on the formation of advanced oxidation species during in vitro digestion of PUFA-rich emulsion. Antioxidant activity during digestion of milk fractions emphasized the important role of proteins (more specifically caseins) and the contribution of fat to the antioxidant capacity of milk. In comparison to milk, the antioxidant activity of polyphenol-rich beverages was at least four times higher. During digestion of a PUFA-rich emulsion, the formation of 4-hydroxyhexanal (4-HHE) and 4-hydroxynonenal (4-HNE) in the intestinal phase were respectively reduced by 60% and 75%, in the presence of milk or polyphenol-rich beverages. Further reduction was observed when the emulsion was co-digested with both, milk and polyphenol-rich beverages (89% for 4-HHE and 93% for 4-HNE). These results suggest that the combination of milk and polyphenol-rich beverages increases the antioxidant activity and synergistically reduces the formation of toxic lipid oxidation species during simulated digestion of PUFA-rich foods.
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Affiliation(s)
- Sophie Lamothe
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada
| | - Cassandra Guérette
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada
| | - Frédéric Dion
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada
| | - Hassan Sabik
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada
| | - Michel Britten
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada.
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38
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Nieva-Echevarría B, Goicoechea E, Guillén MD. Food lipid oxidation under gastrointestinal digestion conditions: A review. Crit Rev Food Sci Nutr 2018; 60:461-478. [DOI: 10.1080/10408398.2018.1538931] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Bárbara Nieva-Echevarría
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
| | - María D. Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Vitoria, Spain
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39
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Ma L, Liu G, Liu X. Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13952] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Lukai Ma
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Guoqin Liu
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; South China University of Technology; Guangzhou 510640 China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology and Business University; Beijing 100048 China
- School of Food and Chemical Engineering; Beijing Technology and Business University; Beijing 100048 China
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40
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Leung KS, Galano JM, Durand T, Lee JCY. Profiling of Omega-Polyunsaturated Fatty Acids and Their Oxidized Products in Salmon after Different Cooking Methods. Antioxidants (Basel) 2018; 7:antiox7080096. [PMID: 30042286 PMCID: PMC6116150 DOI: 10.3390/antiox7080096] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 07/13/2018] [Accepted: 07/14/2018] [Indexed: 01/15/2023] Open
Abstract
Consumption of food containing n-3 PUFAs, namely EPA and DHA, are known to benefit health and protect against chronic diseases. Both are richly found in marine-based food such as fatty fish and seafood that are commonly cooked prior to consumption. However, the elevated temperature during cooking potentially degrades the EPA and DHA through oxidation. To understand the changes during different cooking methods, lipid profiles of raw, boiled, pan-fried and baked salmon were determined by LC-MS/MS. Our results showed that pan-frying and baking elevated the concentration of peroxides in salmon, whereas only pan-frying increased the MDA concentration, indicating it to be the most severe procedure to cause oxidation among the cooking methods. Pan-frying augmented oxidized products of n-3 and n-6 PUFAs, while only those of n-3 PUFA were elevated in baked salmon. Notably, pan-frying and baking increased bioactive oxidized n-3 PUFA products, in particular F-4t-neuroprostanes derived from DHA. The results of this study provided a new insight into the application of heat and its effect on PUFAs and the release of its oxidized products in salmon.
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Affiliation(s)
- Kin Sum Leung
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China.
| | - Jean-Marie Galano
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS Université de Montpellier, ENSCM, F-34093 Montpellier, France.
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS Université de Montpellier, ENSCM, F-34093 Montpellier, France.
| | - Jetty Chung-Yung Lee
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China.
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41
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Paradiso VM, Pasqualone A, Summo C, Caponio F. Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800103] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Vito M. Paradiso
- Department of Soil, Plant and Food SciencesUniversity of BariVia Amendola 165/aI‐70126BariItaly
| | - Antonella Pasqualone
- Department of Soil, Plant and Food SciencesUniversity of BariVia Amendola 165/aI‐70126BariItaly
| | - Carmine Summo
- Department of Soil, Plant and Food SciencesUniversity of BariVia Amendola 165/aI‐70126BariItaly
| | - Francesco Caponio
- Department of Soil, Plant and Food SciencesUniversity of BariVia Amendola 165/aI‐70126BariItaly
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42
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Sottero B, Leonarduzzi G, Testa G, Gargiulo S, Poli G, Biasi F. Lipid Oxidation Derived Aldehydes and Oxysterols Between Health and Disease. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700047] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Barbara Sottero
- Department of Clinical and Biological Sciences, San Luigi Hospital, University of Torino; Regione Gonzole 10 10043 Orbassano (Torino) Italy
| | - Gabriella Leonarduzzi
- Department of Clinical and Biological Sciences, San Luigi Hospital, University of Torino; Regione Gonzole 10 10043 Orbassano (Torino) Italy
| | - Gabriella Testa
- Department of Clinical and Biological Sciences, San Luigi Hospital, University of Torino; Regione Gonzole 10 10043 Orbassano (Torino) Italy
| | - Simona Gargiulo
- Department of Clinical and Biological Sciences, San Luigi Hospital, University of Torino; Regione Gonzole 10 10043 Orbassano (Torino) Italy
| | - Giuseppe Poli
- Department of Clinical and Biological Sciences, San Luigi Hospital, University of Torino; Regione Gonzole 10 10043 Orbassano (Torino) Italy
| | - Fiorella Biasi
- Department of Clinical and Biological Sciences, San Luigi Hospital, University of Torino; Regione Gonzole 10 10043 Orbassano (Torino) Italy
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Dasilva G, Boller M, Medina I, Storch J. Relative levels of dietary EPA and DHA impact gastric oxidation and essential fatty acid uptake. J Nutr Biochem 2017; 55:68-75. [PMID: 29413491 DOI: 10.1016/j.jnutbio.2017.11.007] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Revised: 09/12/2017] [Accepted: 11/13/2017] [Indexed: 01/31/2023]
Abstract
Previous research showed that increasing the proportion of docosahexaenoic acid (DHA) in marine lipid supplements significantly reduces associated health benefits compared with balanced eicosapentaenoic acid (EPA):DHA supplementation Dasilva et al., 2015 [1]. It was therefore hypothesized that the EPA and DHA molecules might have differential resistance to oxidation during gastric digestion and that the oxidation level achieved could be inversely correlated with intestinal absorption and, hence, with the resultant health benefits. Accordingly, we tested this proposed mechanism of action by investigating the degree of oxidation in the stomach, and the levels of bioaccessible lipids, of varying molar proportions of DHA and EPA (2:1, 1:1 and 1:2) using the dynamic gastrointestinal tract model TIM-1. In addition, small intestine enterocyte absorption and metabolism were simulated by Caco-2 cell monolayers that were incubated with these same varying proportions of DHA and EPA, and comparing oxidized and nonoxidized polyunsaturated fatty acids (PUFAs). The results show an inverse correlation between lipid oxidation products in the stomach and the levels of bioaccessible lipids. The balanced 1:1 EPA:DHA diet resulted in lower oxidation of PUFAs during stomach digestion relative to the other ratios tested. Finally, cell-based studies showed significantly lower assimilation of oxidized EPA and DHA substrates compared to nonoxidized PUFAs, as well as significant differences between the net uptake of EPA and DHA. Overall, the present work suggests that the correct design of diets and/or supplements containing marine lipids can strongly influence the stability and bioaccessibility of PUFAs during gastrointestinal digestion and subsequent absorption. This could modulate their health benefits related with inflammation, oxidative stress and metabolic disorders.
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Affiliation(s)
- Gabriel Dasilva
- Instituto de Investigaciones Marinas, Consejo Superior de Investigaciones Científicas (IIM-CSIC), E-36208 Vigo, Spain; Department of Analytical Chemistry, Nutrition and Bromatology and Research Institute for Food Analysis (I.I.A.A.), University of Santiago de Compostela, E-15782, Spain.
| | - Matthew Boller
- Department of Nutritional Sciences and Rutgers Center for Lipid Research, Rutgers University, New Brunswick, NJ, USA
| | - Isabel Medina
- Instituto de Investigaciones Marinas, Consejo Superior de Investigaciones Científicas (IIM-CSIC), E-36208 Vigo, Spain
| | - Judith Storch
- Department of Nutritional Sciences and Rutgers Center for Lipid Research, Rutgers University, New Brunswick, NJ, USA
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Tullberg C, Vegarud G, Undeland I, Scheers N. Effects of Marine Oils, Digested with Human Fluids, on Cellular Viability and Stress Protein Expression in Human Intestinal Caco-2 Cells. Nutrients 2017; 9:nu9111213. [PMID: 29113061 PMCID: PMC5707685 DOI: 10.3390/nu9111213] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 10/19/2017] [Accepted: 11/01/2017] [Indexed: 02/05/2023] Open
Abstract
In vitro digestion of marine oils has been reported to promote lipid oxidation, including the formation of reactive aldehydes (e.g., malondialdehyde (MDA) and 4-hydroxy-2-hexenal (HHE)). We aimed to investigate if human in vitro digestion of supplemental levels of oils from algae, cod liver, and krill, in addition to pure MDA and HHE, affect intestinal Caco-2 cell survival and oxidative stress. Cell viability was not significantly affected by the digests of marine oils or by pure MDA and HHE (0-90 μM). Cellular levels of HSP-70, a chaperone involved in the prevention of stress-induced protein unfolding was significantly decreased (14%, 28%, and 14% of control for algae, cod and krill oil, respectively; p ≤ 0.05). The oxidoreductase thioredoxin-1 (Trx-1) involved in reducing oxidative stress was also lower after incubation with the digested oils (26%, 53%, and 22% of control for algae, cod, and krill oil, respectively; p ≤ 0.001). The aldehydes MDA and HHE did not affect HSP-70 or Trx-1 at low levels (8.3 and 1.4 μM, respectively), whilst a mixture of MDA and HHE lowered Trx-1 at high levels (45 μM), indicating less exposure to oxidative stress. We conclude that human digests of the investigated marine oils and their content of MDA and HHE did not cause a stress response in human intestinal Caco-2 cells.
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Affiliation(s)
- Cecilia Tullberg
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering,Chalmers University of Technology, Kemigården 4, 412 96 Gothenburg, Sweden.
| | - Gerd Vegarud
- Division of Food Proteins, Structure and Biological Function, Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Chr. M. Falsens vei 1, 1432 Ås, Norway.
| | - Ingrid Undeland
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering,Chalmers University of Technology, Kemigården 4, 412 96 Gothenburg, Sweden.
| | - Nathalie Scheers
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering,Chalmers University of Technology, Kemigården 4, 412 96 Gothenburg, Sweden.
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45
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Estévez M, Li Z, Soladoye OP, Van-Hecke T. Health Risks of Food Oxidation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2017; 82:45-81. [PMID: 28427536 DOI: 10.1016/bs.afnr.2016.12.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The impact of dietary habits on our health is indisputable. Consumer's concern on aging and age-related diseases challenges scientists to underline the potential role of food on the extension and guarantee of lifespan and healthspan. While some dietary components and habits are generally regarded as beneficial for our health, some others are being found to exert potential toxic effects and hence, contribute to the onset of particular health disorders. Among the latter, lipid and protein oxidation products formed during food production, storage, processing, and culinary preparation have been recently identified as potentially harmful to humans. Upon intake, food components are further degraded and oxidized during the subsequent digestion phases and the pool of compounds formed in the lumen is in close contact with the lamina propria of the intestines. Some of these oxidation products have been found to promote inflammatory conditions in the gut (i.e., bowel diseases) and are also reasonably linked to the onset of carcinogenic processes. Upon intestinal uptake, some species are distributed by the bloodstream causing an increase in oxidative stress markers and impairment of certain physiological processes through alteration of specific gene expression pathways. This chapter summarizes the most recent discoveries on this topic with particular stress on challenges that we face in the near future: understanding the molecular basis of disease, the suitability of using living animals vs in vitro model systems and the necessity of using massive genomic techniques and versatile mass spectrometric technology.
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Affiliation(s)
- Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura, Cáceres, Spain.
| | - Zhuqing Li
- The Laboratory of Food Nutrition and Functional Factors, Food Science and Technology, Jiangnan University, Wuxi, China
| | - Olugbenga P Soladoye
- Lacombe Research Centre, Agriculture and Agri-Food Canada, Lacombe, AB, Canada; College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
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46
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Tullberg C, Larsson K, Carlsson NG, Comi I, Scheers N, Vegarud G, Undeland I. Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion models. Food Funct 2016; 7:1401-12. [PMID: 26838473 DOI: 10.1039/c5fo01332a] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
In this work, we investigated lipid oxidation of cod liver oil during gastrointestinal (GI) digestion using two types of in vitro digestion models. In the first type of model, we used human GI juices, while we used digestive enzymes and bile from porcine origin in the second type of model. Human and porcine models were matched with respect to factors important for lipolysis, using a standardized digestion protocol. The digests were analysed for reactive oxidation products: malondialdehyde (MDA), 4-hydroxy-trans-2-nonenal (HNE), and 4-hydroxy-trans-2-hexenal (HHE) by liquid chromatography/atmospheric pressure chemical ionization-mass spectrometry (LC/APCI-MS), and for free fatty acids (FFA) obtained during the digestion by gas chromatography-mass spectrometry (GC-MS). The formation of the oxidation products MDA, HHE, and HNE was low during the gastric digestion, however, it increased during the duodenal digestion. The formation of the oxidation products reached higher levels when digestive juices of human origin were used (60 μM of MDA, 9.8 μM of HHE, and 0.36 μM of HNE) [corrected] compared to when using enzymes and bile of porcine origin (0.96, and 1.6 μM of MDA; 0.16, and 0.23 μM of HHE; 0.026, [corrected] and 0.005 μM of HNE, respectively, in porcine models I and II). In all models, FFA release was only detected during the intestinal step, and reached up to 31% of total fatty acids (FA). The findings in this work may be of importance when designing oxidation oriented lipid digestion studies.
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Affiliation(s)
- Cecilia Tullberg
- Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden.
| | - Karin Larsson
- Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden.
| | - Nils-Gunnar Carlsson
- Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden.
| | - Irene Comi
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, Ås, Norway
| | - Nathalie Scheers
- Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden.
| | - Gerd Vegarud
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, Ås, Norway
| | - Ingrid Undeland
- Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden.
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Larsson K, Tullberg C, Alminger M, Havenaar R, Undeland I. Malondialdehyde and 4-hydroxy-2-hexenal are formed during dynamic gastrointestinal in vitro digestion of cod liver oils. Food Funct 2016; 7:3458-67. [PMID: 27396605 DOI: 10.1039/c6fo00635c] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Marine long-chain polyunsaturated fatty acids (LC n-3 PUFA) are associated with reduced risk for inflammatory diseases, such as cardiovascular diseases and rheumatoid arthritis. These fatty acids, however, are rapidly oxidized, generating highly reactive malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE). These oxidation products may interact with DNA and proteins, thus possibly leading to impaired cell functions. Little is known about the formation of MDA, HHE and HNE in fish oil in the gastrointestinal (GI) tract. In this study, the effect of dynamic in vitro digestion of cod liver oil on the generation of MDA, HHE and HNE was evaluated using the TNO Gastro-Intestinal Model (tiny-TIM). Effects of pre-formed oxidation products, pre-emulsification of the oil, and addition of oxidants (EDTA and hemoglobin, Hb) on GI oxidation were evaluated. Formation of aldehydes occurred during GI digestion. However, only emulsified oil fortified with 11.5 μM Hb oxidized to a degree that overcame the dilution induced by gastric secretion, which caused increased aldehyde concentrations in gastric lumen up to 90 min. The maximum levels of aldehydes generated in this study were 24.5 μM MDA, 1.6 μM HHE and 0.07 μM HNE. Oils containing different amounts of pre-formed lipid oxidation products maintained the same oxidation ranking order during digestion, even though the relative changes were not directly proportional. Emulsification of the oil had an unclear effect in the gastric phase, but a pro-oxidative effect in the intestinal phase. In general, higher aldehyde levels were reached in the intestinal lumen than in the initial meal, demonstrating that GI digestion promotes oxidation. Hence, epithelial cells may be exposed to elevated amounts of reactive aldehydes for several hours after a meal containing fish oil.
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Affiliation(s)
- Karin Larsson
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Göteborg, Sweden.
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