1
|
Wang J, Han L, Wang D, Li P, Shahidi F. Conjugated Fatty Acids in Muscle Food Products and Their Potential Health Benefits: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13530-13540. [PMID: 33175544 DOI: 10.1021/acs.jafc.0c05759] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Conjugated fatty acids (CFAs) are a group of positional and geometric isomers of polyunsaturated fatty acids (PUFAs) with conjugated double bonds. There are several subgroups of CFAs including conjugated linoleic acids (CLAs), conjugated linolenic acids (CLNAs), conjugated eicosapentaenoic acids (CEPAs), and conjugated docosahexaenoic acids (CDHAs). CFAs, especially CLAs, have been studied in recent years both for their health benefits and factors that affect their level in muscle food products. CFAs have been reported in numerous studies as having antitumor, antiobesity, antidiabetes, anticardiovascular disease, and modulating immune system effects. These biological activies are involved in changes of lipid peroxidation and energy expenditure, as well as inhibitory effects on the hormone receptor, lipid metabolism, lipoprotein lipase activity, and adiponectin production. A large body of studies has revealed that the diet, processing, storage conditions, slaughter season, and age are common factors that affect CFA content in muscle food products, as detailed in this review. Recommendations are made regarding animal farming and meat product processing to obtain high CFA content meat products and to optimize the benefits of CFA for health promotion.
Collapse
Affiliation(s)
- Jiankang Wang
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, P. R. China
| | - Linxiao Han
- School of Food and Biological Engineering, and Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an 710021, P. R. China
| | - Daoying Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P. R. China
| | - Pengpeng Li
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P. R. China
| | - Fereidoon Shahidi
- Departments of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada
| |
Collapse
|
2
|
Wu Q, Tsuduki T. CYP4F13 is the Major Enzyme for Conversion of alpha-Eleostearic Acid into cis-9, trans-11-Conjugated Linoleic Acid in Mouse Hepatic Microsomes. J Oleo Sci 2020; 69:1061-1075. [PMID: 32879197 DOI: 10.5650/jos.ess20080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Our previous studies have shown that α-eleostearic acid (α-ESA; cis-9, trans-11, trans-13 (c9,t11,t13)-conjugated linolenic acid (CLnA)) is converted into c9,t11-conjugated linoleic acid (CLA) in rats. Furthermore, we have demonstrated that the conversion of α-ESA into CLA is a nicotinamide adenine dinucleotide phosphate (NADPH)-dependent enzymatic reaction, which occurs mostly in the rat liver. However, the precise metabolic pathway and enzyme involved have not been identified yet. Therefore, in this study we aimed to determine the role of cytochrome P450 (CYP) in the conversion of α-ESA into c9,t11-CLA using an in vitro reconstitution system containing mouse hepatic microsomes, NADPH, and α-ESA. The CYP4 inhibitors, 17-ODYA and HET0016, performed the highest level of inhibition of CLA formation. Furthermore, the redox partner cytochrome P450 reductase (CPR) inhibitor, 2-chloroethyl ethyl sulfide (CEES), also demonstrated a high level of inhibition. Thus, these results indicate that the NADPH-dependent CPR/CYP4 system is responsible for CLA formation. In a correlation analysis between the specific activity of CLA formation and Cyp4 family gene expression in tissues, Cyp4a14 and Cyp4f13 demonstrated the best correlations. However, the CYP4F substrate prostaglandin A1 (PGA1) exhibited the strongest inhibitory effect on CLA formation, while the CYP4A and CYP4B1 substrate lauric acid had no inhibitory effect. Therefore, we conclude that the CYP4F13 enzyme is the major enzyme involved in CLA formation. This pathway is a novel pathway for endogenous CLA synthesis, and this study provides insight into the potential application of CLnA in functional foods.
Collapse
Affiliation(s)
- Qiming Wu
- Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University
| | - Tsuyoshi Tsuduki
- Laboratory of Food and Biomolecular Science, Graduate School of Agriculture, Tohoku University
| |
Collapse
|
3
|
Gong M, Hu Y, Wei W, Jin Q, Wang X. Production of conjugated fatty acids: A review of recent advances. Biotechnol Adv 2019; 37:107454. [PMID: 31639444 DOI: 10.1016/j.biotechadv.2019.107454] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 08/26/2019] [Accepted: 09/23/2019] [Indexed: 10/25/2022]
Abstract
Conjugated fatty acids (CFAs) have received a deal of attention due to the increasing understanding of their beneficial physiological effects, especially the anti-cancer effects and metabolism-regulation activities. However, the production of CFAs is generally difficult. Several challenges are the low CFAs content in natural sources, the difficulty to chemically synthesize target CFA isomers in high purity, and the sensitive characteristics of CFAs. In this article, the current technologies to produce CFAs, including physical, chemical, and biotechnical approaches were summarized, with a focus on the conjugated linoleic acids (CLAs) and conjugated linolenic acids (CLNAs) which are the most common investigated CFAs. CFAs usually demonstrate stronger physiological effects than other non-conjugated fatty acids; however, they are more sensitive to heat and oxidation. Consequently, the quality control throughout the entire production process of CFAs is significant. Special attention was given to the micro- or nano-encapsulation which presented as an emerging technique to improve the bioavailability and storage stability of CFAs. The current applications of CFAs and the potential research directions were also discussed.
Collapse
Affiliation(s)
- Mengyue Gong
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Yulin Hu
- Department of Chemical and Biochemical Engineering, Western University, London, ON N6A 3K7, Canada
| | - Wei Wei
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Qingzhe Jin
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Xingguo Wang
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
| |
Collapse
|
4
|
Hoveizi E, Ebrahimi‐Barough S. Embryonic stem cells differentiated into neuron‐like cells using SB431542 small molecule on nanofibrous PLA/CS/Wax scaffold. J Cell Physiol 2019; 234:19565-19573. [DOI: 10.1002/jcp.28554] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Accepted: 03/13/2019] [Indexed: 12/26/2022]
Affiliation(s)
- Elham Hoveizi
- Department of Biology, Faculty of Science Shahid Chamran University of Ahvaz Ahvaz Iran
| | - Somayeh Ebrahimi‐Barough
- Department of Tissue Engineering and Applied Cell Sciences, School of Advanced Technologies in Medicine Tehran University of Medical Sciences Tehran Iran
| |
Collapse
|
5
|
Vanhercke T, Dyer JM, Mullen RT, Kilaru A, Rahman MM, Petrie JR, Green AG, Yurchenko O, Singh SP. Metabolic engineering for enhanced oil in biomass. Prog Lipid Res 2019; 74:103-129. [PMID: 30822461 DOI: 10.1016/j.plipres.2019.02.002] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 02/21/2019] [Accepted: 02/21/2019] [Indexed: 02/06/2023]
Abstract
The world is hungry for energy. Plant oils in the form of triacylglycerol (TAG) are one of the most reduced storage forms of carbon found in nature and hence represent an excellent source of energy. The myriad of applications for plant oils range across foods, feeds, biofuels, and chemical feedstocks as a unique substitute for petroleum derivatives. Traditionally, plant oils are sourced either from oilseeds or tissues surrounding the seed (mesocarp). Most vegetative tissues, such as leaves and stems, however, accumulate relatively low levels of TAG. Since non-seed tissues constitute the majority of the plant biomass, metabolic engineering to improve their low-intrinsic TAG-biosynthetic capacity has recently attracted significant attention as a novel, sustainable and potentially high-yielding oil production platform. While initial attempts predominantly targeted single genes, recent combinatorial metabolic engineering strategies have focused on the simultaneous optimization of oil synthesis, packaging and degradation pathways (i.e., 'push, pull, package and protect'). This holistic approach has resulted in dramatic, seed-like TAG levels in vegetative tissues. With the first proof of concept hurdle addressed, new challenges and opportunities emerge, including engineering fatty acid profile, translation into agronomic crops, extraction, and downstream processing to deliver accessible and sustainable bioenergy.
Collapse
Affiliation(s)
- Thomas Vanhercke
- CSIRO Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia.
| | - John M Dyer
- USDA-ARS, US Arid-Land Agricultural Research Center, Maricopa, AZ, USA
| | - Robert T Mullen
- Department of Molecular and Cellular Biology, University of Guelph, ON, Canada
| | - Aruna Kilaru
- Department of Biological Sciences, East Tennessee State University, Johnson City, TN, USA
| | - Md Mahbubur Rahman
- Department of Biological Sciences, East Tennessee State University, Johnson City, TN, USA
| | - James R Petrie
- CSIRO Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia; Folear, Goulburn, NSW, Australia
| | - Allan G Green
- CSIRO Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| | - Olga Yurchenko
- Department of Biological Sciences, Purdue University, West Lafayette, IN, USA
| | - Surinder P Singh
- CSIRO Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation, Canberra, ACT, Australia
| |
Collapse
|
6
|
Siano F, Addeo F, Volpe MG, Paolucci M, Picariello G. Oxidative Stability of Pomegranate (Punica granatum L.) Seed Oil to Simulated Gastric Conditions and Thermal Stress. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8369-8378. [PMID: 27762137 DOI: 10.1021/acs.jafc.6b04611] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The fatty acid composition of pomegranate (Punica granatum L.) seed oil (PSO) is dominated by punicic acid, a conjugated linolenic acid (18:3ω-5). As a free fatty acid, punicic acid is rapidly oxidized in air and extensively isomerizes upon acid-catalyzed methylation at 90 °C. In contrast, triacylglycerol-bound punicic acid in PSO was unchanged by simulated gastric conditions and was degraded by 5-7% by severe heating (up to 170 °C for 4 h), as herein assessed by gas chromatography, attenuated total reflectance-Fourier transform infrared spectroscopy, 1H and 13C NMR, and high-resolution electrospray ionization mass spectrometry. Total polar compounds of PSO were slightly affected by thermal stress, accounting for 5.71, 6.35, and 9.53% (w/w) in the unheated, heated at mild temperature (50 °C, 2 h), and heated at frying temperature (170 °C, 4 h) PSO, respectively. These findings support from a structural standpoint the potential use of PSO as a health-promoting edible oil.
Collapse
Affiliation(s)
- Francesco Siano
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR) , Via Roma 64, I-83100 Avellino, Italy
| | - Francesco Addeo
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR) , Via Roma 64, I-83100 Avellino, Italy
- Dipartimento di Agraria, Università di Napoli "Federico II" , Parco Gussone, I-80055 Portici (Napoli), Italy
| | - Maria Grazia Volpe
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR) , Via Roma 64, I-83100 Avellino, Italy
| | - Marina Paolucci
- Dipartimento di Scienze e Tecnologie, Università degli Studi del Sannio , via Port'Arsa 11, I-82100 Benevento, Italy
| | - Gianluca Picariello
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche (CNR) , Via Roma 64, I-83100 Avellino, Italy
| |
Collapse
|