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Blanco-Morales V, Mercatante D, Faubel N, Miedes D, Mandrioli M, Rodriguez-Estrada MT, Garcia-Llatas G. Lipolysis and Sterol Stability and Bioaccessibility of Wholemeal Rye Bread Enriched with Plant Sterols Subjected to Adult and Elderly Digestion Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:16976-16987. [PMID: 39037854 PMCID: PMC11299168 DOI: 10.1021/acs.jafc.4c03104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 07/02/2024] [Accepted: 07/02/2024] [Indexed: 07/24/2024]
Abstract
This study evaluated the impact of different digestion conditions (adult and senior) on lipolysis and bioaccessibility of plant sterols (PS) and phytosterol oxidation products (POPs) in PS-enriched wholemeal rye bread. Under adult digestion conditions, the addition of gastric lipase (GL) reduced lipolysis products (by 6.1% for free fatty acids and 11.7% for monoacylglycerols) and the bioaccessibility of PS by 6.7%, compared to the control. In digestion with both GL and cholesterol esterase (CE), these reductions were 12.9, 20.1, and 11.3%, respectively. Both modifications (GL and GL + CE) increased the bioaccessibility of POPs by 4.5-4.0%. When simulating the elderly digestion, the modified gastric and intestinal phases did not alter PS bioaccessibility but decreased POPs bioaccessibility by 21.8% compared to control, along with reduced lipolysis. Incorporating GL and CE thus approached physiological conditions and influenced lipid digestion. Elderly simulated digestion conditions resulted in a positive outcome by maintaining PS bioaccessibility while reducing potentially harmful POPs.
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Affiliation(s)
- Virginia Blanco-Morales
- Nutrition
and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Avda. Vicente Andrés Estellés s/n,
Burjassot, 46100 Valencia, Spain
| | - Dario Mercatante
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum-Università di Bologna, Viale Fanin 40, Bologna 40127, Italy
| | - Nerea Faubel
- Nutrition
and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Avda. Vicente Andrés Estellés s/n,
Burjassot, 46100 Valencia, Spain
| | - Diego Miedes
- Nutrition
and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Avda. Vicente Andrés Estellés s/n,
Burjassot, 46100 Valencia, Spain
| | - Mara Mandrioli
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum-Università di Bologna, Viale Fanin 40, Bologna 40127, Italy
| | - Maria Teresa Rodriguez-Estrada
- Department
of Agricultural and Food Sciences, Alma
Mater Studiorum-Università di Bologna, Viale Fanin 40, Bologna 40127, Italy
| | - Guadalupe Garcia-Llatas
- Nutrition
and Food Science Area, Faculty of Pharmacy and Food Sciences, University of Valencia, Avda. Vicente Andrés Estellés s/n,
Burjassot, 46100 Valencia, Spain
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Wang M, Yu M, Amrouche AT, Jie F, Ji S, Lu B. Human intestinal Caco-2 cell model to evaluate the absorption of 7-ketophytosterols and their effects on cholesterol transport. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.02.032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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3
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Kong L, Fan X, Guo L, Jiang Q, Xiao J, Fan D, Wang M, Zhao Y. Effects of Stigmasterol on 3-Chloropropane-1,2-diol Fatty Acid Esters and Aldehydes Formation in Heated Soybean Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12280-12288. [PMID: 37551652 DOI: 10.1021/acs.jafc.3c01584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/09/2023]
Abstract
In this study, we investigated the inhibitory effects of three soybean isoflavones and two soybean phytosterols on the formation of 3-chloropropane-1,2-diol fatty acid esters (3-MCPDE) and aldehydes in heated soybean oil model. 0.4 mM of genistin, genistein, daidzein, stigmasterol, and β-sitosterol significantly reduced 3-MCPDE formation by 25.7, 51.4, 21.4, 61.6, and 55.7%, and total aldehydes formation by 42.03, 43.94, 28.36, 54.74, and 39.23%, respectively. Further study showed that stigmasterol reduced the content of glycidyl esters (GEs) and glycidol, two key intermediates of 3-MCPDE, and prevented fatty acids degradation in the oils. Moreover, the effects of continuous frying time on the content of stigmasterol and the migration of stigmasterol were evaluated in the fried dough sticks model system. The content of stigmasterol in soybean oil was found to be significantly decreased with prolonged heating time. The concentrations of stigmasterol in fried dough sticks and the migration rates of stigmasterol from soybean oil to fried dough sticks decreased with repeated frying sessions. In addition, stigmasterol undergoes oxidative changes during heat treatment, and the oxidation products including 5,6α-epoxystigmasterol, 5,6β-epoxystigmasterol, 7α-hydroxystigmasterol, 7β-hydroxystigmasterol, stigmasterlol-3β,5α,6β-triol, and 7-ketostigmasterol were identified in the frying oils but not in the fried dough sticks. Overall, stigmasterol could be added to soybean oil to reduce 3-MCPDE and aldehydes formation, and reacting with GEs/glycidol and protection of lipid acids from oxidation may be the mechanism of action of stigmasterol.
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Affiliation(s)
- Linghui Kong
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Fujian Province─Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal University, Fuqing 350300, China
| | - Xinyi Fan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Limin Guo
- Institute of Agro-Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
| | - Qingqing Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
| | - Daming Fan
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mingfu Wang
- Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
| | - Yueliang Zhao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
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Yang BW, Ji SY, Zhao T, Wang ZT, Zhang YS, Pan QN, Huang W, Lu BY. Phytosterols photooxidation in O/W emulsion: Influence of emulsifier composition and interfacial properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
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5
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Yang BW, Xu T, Liu Y, Zhao T, Xiao F, Lu BY. Impact of photosensitizers and light wavelength on photooxidation of phytosterols in soymilk emulsions. Food Res Int 2022; 158:111508. [DOI: 10.1016/j.foodres.2022.111508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 05/09/2022] [Accepted: 06/10/2022] [Indexed: 11/15/2022]
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6
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Bai G, Ma CG, Chen XW, Hu YY, Guo SJ. Thermal degradation of stigmasterol under the deodorisation temperature exposure alone and in edible corn oil. Food Chem 2022; 370:131030. [PMID: 34507209 DOI: 10.1016/j.foodchem.2021.131030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 08/04/2021] [Accepted: 08/30/2021] [Indexed: 11/04/2022]
Abstract
Phytosterols are commonly found in vegetable oils and possess health benefits for humans. While investigating the chemical conversion of stigmasterol at deodorisation temperatures, gas chromatography-mass spectrometry (GC-MS) and ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS) experiments led to the identification of 5-ethyl-6-methyl-3-heptene-2-one, 3-hydoxy-steroid, 3-ketostigmasterol, and 3,7-diketostigmasterol as by-products. The identification of these compounds assisted in the interpretation of the stigmasterol oligomers characterised by high-pressure size exclusion chromatography (HPSEC). A similar analysis was conducted in stripped corn oil at the deodorisation temperatures. As such, 5-ethyl-6-methyl-3-heptene-2-one, 3-hydoxy-steroid, 3-ketostigmasterol and 3,7-diketostigmasterol were also detected in stripped corn oil, while the contents of 3-hydoxy-steroid and 5-ethyl-6-methyl-3-heptene-2-one were higher than those of 3-ketostigmasterol, as revealed by quantum chemical simulations. In addition, stripped corn oil exhibited the characteristic of preventing stigmasterol degradation below 200 °C, whereas it enhanced the chemical conversion (such as esterification and degradation) of stigmasterol at higher temperatures.
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Affiliation(s)
- Ge Bai
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China
| | - Chuan-Guo Ma
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China.
| | - Xiao-Wei Chen
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China.
| | - Yu-Yuan Hu
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China
| | - Shu-Jing Guo
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou 450001, Henan Province, PR China
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7
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Oxysterols — how much do we know about food occurrence, dietary intake and absorption? Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.08.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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8
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Jie F, Yang X, Wu L, Wang M, Lu B. Linking phytosterols and oxyphytosterols from food to brain health: origins, effects, and underlying mechanisms. Crit Rev Food Sci Nutr 2021; 62:3613-3630. [PMID: 33397124 DOI: 10.1080/10408398.2020.1867819] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Phytosterols and their oxidation products, namely oxyphytosterols, are natural compounds present in plant foods. With increased intake of phytosterol-enriched functional food products, the exposure of both phytosterols and oxyphytosterols is rising. Over the past ten years, researches have been focused on their absorption and metabolism in human body, as well as their biological effects. More importantly, recent studies showed that phytosterols and oxyphytosterols can traverse the blood-brain barrier and accumulate in the brain. As brain health problems resulting from ageing being more serious, attenuating central nervous system (CNS) disorders with active compounds in food are becoming a hot topic. Phytosterols and oxyphytosterols have been shown to implicated in cognition altering and the pathologies of several CNS disorders, including Alzheimer's disease and multiple sclerosis. We will overview these findings with a focus on the contents of phytosterols and oxyphytosterols in food and their dietary intake, as well as their origins in the brain, and illustrate molecular pathways through which they affect brain health, in terms of inflammation, cholesterol homeostasis, oxidative stress, and mitochondria function. The existing scientific gaps of phytosterols and oxyphytosterols to brain health in knowledge are also discussed, highlighting research directions in the future.
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Affiliation(s)
- Fan Jie
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Xuan Yang
- Division of Nutritional Sciences, Cornell University, Ithaca, New York, USA
| | - Lipeng Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Mengmeng Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China.,Fuli Institute of Food Science, Zhejiang University, Hangzhou, China.,Ningbo Research Institute, Zhejiang University, Ningbo, China
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9
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Yang BW, Lu BY, Zhao YJ, Luo JY, Hong X. Formation of phytosterol photooxidation products: A chemical reaction mechanism for light-induced oxidation. Food Chem 2020; 333:127430. [PMID: 32679413 DOI: 10.1016/j.foodchem.2020.127430] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 06/08/2020] [Accepted: 06/24/2020] [Indexed: 11/18/2022]
Abstract
Phytosterols (PS) are a group of sterols distributed in foods and plants, where it is prone to oxidation. In this work, we studied the reaction mechanism of phytosterols, using density functional theory (DFT) calculation and experimental methods to study the photooxidation of phytosterols. Under LED light illumination, experimental photooxidation of these phytosterols gives rise to the prior three kind oxides of phytosterol: 6α-OH, 7α-OH, and 7β-OH. The mechanistic investigations by DFT suggest that singlet oxygen (1O2)-mediated photooxidation (Type II mechanism) generated radical adds to the C5 and C6 on the B Ring of steroid nucleus and reaction in C7 initiated from C5 products through rearrangement pathway. Furthermore, the stereoselectivity at C5, C6 and C7 provides a mechanistic guide for phytosterols photooxidation. These efforts are expected to serve as an essential exploratory study for the oxidation mechanism of phytosterols in the complex food matrix and antioxidation technology for phytosterols.
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Affiliation(s)
- Bo-Wen Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Bai-Yi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
| | - Ya-Jing Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jin-Yang Luo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Xin Hong
- Department of Chemistry, Zhejiang University, Hangzhou 310027, China
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10
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Kilvington A, Maldonado‐Pereira L, Torres‐Palacios C, Medina‐Meza I. Phytosterols and their oxidative products in infant formula. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13151] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Alice Kilvington
- Department of Chemical Engineering and Materials ScienceMichigan State University East Lansing Michigan
| | - Lisaura Maldonado‐Pereira
- Department of Chemical Engineering and Materials ScienceMichigan State University East Lansing Michigan
| | - Cristobal Torres‐Palacios
- Department of Biosystems and Agricultural EngineeringMichigan State University East Lansing Michigan
| | - Ilce Medina‐Meza
- Department of Chemical Engineering and Materials ScienceMichigan State University East Lansing Michigan
- Department of Biosystems and Agricultural EngineeringMichigan State University East Lansing Michigan
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