1
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Wang X, Chen Y, McClements DJ, Meng C, Zhang M, Chen H, Deng Q. Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil. Adv Colloid Interface Sci 2024; 325:103117. [PMID: 38394718 DOI: 10.1016/j.cis.2024.103117] [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: 09/29/2023] [Revised: 02/07/2024] [Accepted: 02/18/2024] [Indexed: 02/25/2024]
Abstract
The chemical stability of edible oils rich in polyunsaturated fatty acids (PUFAs) is a major challenge within the food and supplement industries, as lipid oxidation reduces oil quality and safety. Despite appearing homogeneous to the human eye, bulk oils are actually multiphase heterogeneous systems at the nanoscale level. Association colloids, such as reverse micelles, are spontaneously formed within bulk oils due to the self-assembly of amphiphilic molecules that are present, like phospholipids, free fatty acids, and/or surfactants. In bulk oil, lipid oxidation often occurs at the oil-water interface of these association colloids because this is where different reactants accumulate, such as PUFAs, hydroperoxides, transition metals, and antioxidants. Consequently, the efficiency of antioxidants in bulk oils is governed by their chemical reactivity, but also by their ability to be located close to the site of oxidation. This review describes the impact of minor constituents in bulk oils on the nature of the association colloids formed. And then the formation of mixed reverse micelles (LOOH, (co)surfactants, or antioxidations) during the peroxidation of bulk oils, as well as changes in their composition and structure over time are also discussed. The critical importance of selecting appropriate antioxidants and surfactants for the changes of interface and colloid, as well as the inhibition of lipid oxidation is emphasized. The knowledge presented in this review article may facilitate the design of bulk oil products with improved resistance to oxidation, thereby reducing food waste and improving food quality and safety.
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Affiliation(s)
- Xintian Wang
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China
| | - Yashu Chen
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China
| | | | - Chen Meng
- College of Biological Engineering and Food, Hubei University of Technology, Wuhan, China
| | - Mingkai Zhang
- College of Food and Biological Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Hongjian Chen
- College of Health Science and Engineering, Hubei University, Wuhan, China.
| | - Qianchun Deng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China.
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2
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Alshdaifat MM, Serbester U, Obeidat BS, Gorgulu M. Fish Oil Supplementation as an Omega-3 Fatty Acid Source during Gestation: Effects on the Performance of Awassi Ewes and Their Offspring. Animals (Basel) 2023; 13:3888. [PMID: 38136925 PMCID: PMC10741067 DOI: 10.3390/ani13243888] [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: 11/16/2023] [Revised: 12/12/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
The primary aim of this research was to assess the impact of supplementing fish oil into the diet of pregnant Awassi ewes on various aspects of the dam's productive performance, offspring birth weight, colostrum yield and quality, milk production and composition, postpartum offspring performance, and the composition of fatty acids in milk. In this study, two different fat sources, namely palm oil (PO) and fish oil (FO), were utilized, with both being included at a rate of 2.4% of dietary dry matter (DM) during the initial 65 days of gestation (early gestation stage), and then at 2.1% DM from day 65 of gestation until lambing (late gestation stage). The study subjects were Awassi ewes with a body weight (BW) averaging 57 ± 1.5 kg and an age of 3.5 ± 1.2 years. These ewes were randomly assigned to one of four dietary treatments: (i) a diet containing only palm oil from day 0 to day 150 of pregnancy (PO, n = 15); (ii) a diet containing palm oil from day 0 to day 65 of pregnancy, followed by a diet containing fish oil from day 66 to day 150 of pregnancy (POFO, n = 16); (iii) a diet containing fish oil from day 0 to day 65 of pregnancy, followed by a diet containing palm oil from day 66 to day 150 of pregnancy (FOPO, n = 16); (iv) a diet containing only fish oil from day 0 to day 150 of pregnancy (FO, n = 16). Within each treatment, ewes were housed in three replicates, with each replicate further divided into three subgroups. The first two subgroups each contained eight ewes, while the third subgroup contained nine ewes. In addition, each treatment contained 10 primiparous and 15 multiparous ewes. The results indicated that the POFO treatment led to significant increases (p < 0.05) in birth weight, gestation length, and colostrum IgG concentration. However, it also resulted in a decrease (p < 0.001) in colostrum production and a reduction (p < 0.001) in the percentage of milk fat and milk protein. Furthermore, the milk from the POFO treatment exhibited higher levels of polyunsaturated fatty acids (PUFAs) (p < 0.001) compared to the PO and FOPO treatments, while the milk saturated fatty acids (SFA) were lower (p < 0.001). In conclusion, the addition of fish oil at a rate of 2.1% DM during the late pregnancy period showed promise for enhancing birth weight, colostrum IgG concentration, and the PUFA content in the milk.
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Affiliation(s)
- Mustafa M. Alshdaifat
- Al-Khanasiri Department for Livestock and Rangeland Research, National Agricultural Research Center (NARC), P.O. Box 639, Baqa’a 19381, Jordan;
| | - Ugur Serbester
- Department of Animal Science, Agriculture Faculty, Cukurova University, Adana P.O. Box 01330, Türkiye
| | - Belal S. Obeidat
- Department of Animal Production, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan;
| | - Murat Gorgulu
- Makrovit Animal Feeding Technologies, Konya P.O. Box 10757, Türkiye
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3
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Chen X, Shang S, Yan F, Jiang H, Zhao G, Tian S, Chen R, Chen D, Dang Y. Antioxidant Activities of Essential Oils and Their Major Components in Scavenging Free Radicals, Inhibiting Lipid Oxidation and Reducing Cellular Oxidative Stress. Molecules 2023; 28:molecules28114559. [PMID: 37299039 DOI: 10.3390/molecules28114559] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/01/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023] Open
Abstract
Antioxidant activities of five essential oils (cinnamon, thyme, clove, lavender and peppermint oils) and their major components (eugenol, thymol, linalool, and menthol) were evaluated on scavenging DPPH (2,2-diphenyl-1 picrylhydrazyl) free radicals, inhibiting polyunsaturated fatty acid oxidation in fish oil emulsion (FOE), and reducing oxidative stress in human red blood cells (RBC). The essential oils from cinnamon, thyme, clove and their main components, eugenol and thymol, exhibited the highest antioxidant activity in the FOE and RBC systems. It was found that the antioxidant activity of essential oils was positively correlated to the content of eugenol and thymol, while lavender and peppermint oils and their main components, linalool and menthol, had very low antioxidant activity. Compared with scavenging DPPH free radical activity, the antioxidant activity in FOE and RBC systems could better reflect the actual antioxidant potential of essential oil in preventing lipid oxidation and reducing oxidative stress in biological system.
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Affiliation(s)
- Xiaohua Chen
- Shaanxi Key Laboratory of Bioresources Qinling-Bashan Mountains Bioresources Comprehensive Development CIC, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Shufeng Shang
- Shaanxi Key Laboratory of Bioresources Qinling-Bashan Mountains Bioresources Comprehensive Development CIC, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Fei Yan
- Shaanxi Key Laboratory of Bioresources Qinling-Bashan Mountains Bioresources Comprehensive Development CIC, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Hai Jiang
- Shaanxi Key Laboratory of Bioresources Qinling-Bashan Mountains Bioresources Comprehensive Development CIC, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Guanjie Zhao
- Shaanxi Key Laboratory of Bioresources Qinling-Bashan Mountains Bioresources Comprehensive Development CIC, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Shan Tian
- Department of Medical Oncology of 3201 Hospital, Hanzhong 723000, China
| | - Rui Chen
- Shaanxi Key Laboratory of Bioresources Qinling-Bashan Mountains Bioresources Comprehensive Development CIC, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Dejing Chen
- Shaanxi Key Laboratory of Bioresources Qinling-Bashan Mountains Bioresources Comprehensive Development CIC, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723000, China
| | - Yafeng Dang
- Inspection and Testing Center of Food and Drug, Hanzhong 723000, China
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4
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Functional roles and novel tools for improving‐oxidative stability of polyunsaturated fatty acids: A comprehensive review. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023] Open
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5
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Kalogianni EP, Georgiou D, Charisis A, Exarhopoulos S, Tzika P. Valorization of mullet roe by‐products for the production of polyunsaturated fatty acids rich oils. J AM OIL CHEM SOC 2023. [DOI: 10.1002/aocs.12681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Eleni P. Kalogianni
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Despoina Georgiou
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Aggelos Charisis
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Stylianos Exarhopoulos
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Paraskevi Tzika
- Department of Food Science and Technology International Hellenic University Thessaloniki Greece
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6
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Yi M, You Y, Zhang Y, Wu G, Karrar E, Zhang L, Zhang H, Jin Q, Wang X. Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020672. [PMID: 36677730 PMCID: PMC9865908 DOI: 10.3390/molecules28020672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/26/2022] [Accepted: 01/01/2023] [Indexed: 01/11/2023]
Abstract
In recent years, as the demand for precision nutrition is continuously increasing, scientific studies have shown that high-purity eicosapentaenoic acid ethyl ester (EPA-EE) functions more efficiently than mixed omega-3 polyunsaturated fatty acid preparations in diseases such as hyperlipidemia, heart disease, major depression, and heart disease; therefore, the market demand for EPA-EE is growing by the day. In this paper, we attempt to review EPA-EE from a whole-manufacturing-chain perspective. First, the extraction, refining, and ethanolysis processes (fish oil and ethanol undergo transesterification) of EPA-EE are described, emphasizing the potential of green substitute technologies. Then, the method of EPA enrichment is thoroughly detailed, the pros and cons of different methods are compared, and current developments in monomer production techniques are addressed. Finally, a summary of current advanced strategies for dealing with the low oxidative stability and low bioavailability of EPA-EE is presented. In conclusion, understanding the entire production process of EPA-EE will enable us to govern each step from a macro perspective and accomplish the best use of EPA-EE in a more cost-effective and environmentally friendly way.
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Affiliation(s)
- Mengyuan Yi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yue You
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yiren Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- Correspondence: (G.W.); (L.Z.); Tel.: +86-510-85876799 (G.W.); +86-510-85351730 (L.Z.)
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Le Zhang
- Wuxi Children’s Hospital, Children’s Hospital Affiliated to Jiangnan University, Wuxi 214023, China
- Correspondence: (G.W.); (L.Z.); Tel.: +86-510-85876799 (G.W.); +86-510-85351730 (L.Z.)
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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7
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Effects of Tea Polyphenol and Its Combination with Other Antioxidants Added during the Extraction Process on Oxidative Stability of Antarctic Krill (Euphausia superba) Oil. Foods 2022; 11:foods11233768. [PMID: 36496576 PMCID: PMC9736581 DOI: 10.3390/foods11233768] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/13/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022] Open
Abstract
Antarctic krill (Euphausia superba) oil contains high levels of marine omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In industrial production, krill oil is usually extracted from krill meals by using ethanol as a solvent. Water in the krill meal can be easily extracted by using ethanol as an extraction solvent. During the extraction process, the EPA and DHA are more easily oxidized and degraded when water exists in the ethanol extract of krill oil. Based on the analysis of peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), fatty acid composition, and lipid class composition, the present study indicated that the composite antioxidants (TP-TPP) consist of tea polyphenol (TP) and tea polyphenol palmitate (TPP) had an excellent antioxidant effect. By contrast, adding TP-TPP into ethanol solvent during the extraction process is more effective than adding TP-TPP into krill oil after the extraction process.
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8
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Doert M, Grebenteuch S, Kroh LW, Rohn S. A ternary system of α-tocopherol with phosphatidylethanolamine and l-ascorbyl palmitate in bulk oils provides antioxidant synergy through stabilization and regeneration of α-tocopherol. Food Chem 2022; 391:133084. [DOI: 10.1016/j.foodchem.2022.133084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 03/15/2022] [Accepted: 04/22/2022] [Indexed: 12/01/2022]
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9
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Ng SW, Furman R, Axelsen PH, Shchepinov MS. Free Radical Chain Reactions and Polyunsaturated Fatty Acids in Brain Lipids. ACS OMEGA 2022; 7:25337-25345. [PMID: 35910174 PMCID: PMC9330197 DOI: 10.1021/acsomega.2c02285] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
Polyunsaturated fatty acyl chains (PUFAs) concentrate in the brain and give rise to numerous oxidative chemical degradation products. It is widely assumed that these products are the result of free radical chain reactions, and reactions of this type have been demonstrated in preparations where a single PUFA substrate species predominates. However, it is unclear whether such reactions can occur in the biologically complex milieu of lipid membranes where PUFA substrates are a minority species, and where diverse free radical scavengers or other quenching mechanisms are present. It is of particular interest to know whether they occur in brain, where PUFAs are concentrated and where PUFA oxidation products have been implicated in the pathogenesis of neurodegenerative disorders. To ascertain whether free radical chain reactions can occur in a complex brain lipid mixture, mouse brain lipids were extracted, formed into vesicles, and treated with a fixed number of hydroxyl radicals under conditions wherein the concentrations and types of PUFA-containing phospholipids were varied. Specific phospholipid species in the mixture were assayed by tandem mass spectrometry to quantify the oxidative losses of endogenous PUFA-containing phospholipids. Results reveal crosstalk between the oxidative degradation of ω3 and ω6 PUFAs that can only be explained by the occurrence of free radical chain reactions. These results demonstrate that PUFAs in a complex brain lipid mixture can participate in free radical chain reactions wherein the extent of oxidative degradation is not limited by the number of reactive oxygen species available to initiate such reactions. These reactions may help explain otherwise puzzling in vivo interactions between ω3 and ω6 PUFAs in mouse brain.
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Affiliation(s)
- Sharon
C. W. Ng
- Department
of Pharmacology, 1009C Stellar Chance Laboratories, University of Pennsylvania, Philadelphia, Pennsylvania 19104-6084, United States
| | - Ran Furman
- Department
of Pharmacology, 1009C Stellar Chance Laboratories, University of Pennsylvania, Philadelphia, Pennsylvania 19104-6084, United States
| | - Paul H. Axelsen
- Department
of Pharmacology, 1009C Stellar Chance Laboratories, University of Pennsylvania, Philadelphia, Pennsylvania 19104-6084, United States
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10
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Rodrigues DP, Calado R, Pinho M, Rosário Domingues M, Antonio Vázquez J, Ameixa OMCC. Bioconversion and performance of Black Soldier Fly (Hermetia illucens) in the recovery of nutrients from expired fish feeds. WASTE MANAGEMENT (NEW YORK, N.Y.) 2022; 141:183-193. [PMID: 35134619 DOI: 10.1016/j.wasman.2022.01.035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 01/06/2022] [Accepted: 01/24/2022] [Indexed: 06/14/2023]
Abstract
In modern aquaculture systems, feed is the main source of the waste being produced, including expired aquafeeds. There is a link between the expiration date of aquafeeds enriched with fish oil for marine fish and the observation of several physical and microbiological changes. Among these, lipid oxidation is worth highlighting, as this process is responsible for the loss of palatability of aquafeeds, which can lead to feeding rejection by the species being farmed. In this study, we used an expired fish aquafeed, which otherwise would be discarded as waste, as a substrate to feed Black Soldier Fly (BSF) larvae. Different replacement levels of expired aquafeed were used which unravelled the amount of n-3 fatty acids added to larval tissues of BSF larvae after 2, 7, and 10 days of feeding. Our results also showed that shorter trials and higher diet replacement levels induced a deleterious effect on final larval weight. Furthermore, amino acid and fatty acid larval contents were shaped by the supplied diet, with results supporting the inclusion of BSF meal in aquafeeds, due to the levels of lysine (5.6-8.9%), methionine (1.9-3.2%), and omega-3 fatty acids (14.5%) recorded. These results demonstrate that the re-introduction of an expired resource aiming to diversify the source of aquafeeds raw materials can be safely achieved through BSF biotransformation. Overall, BSF larvae can successfully recover important nutrients for aquafeeds targeting marine species and foster the production of value-added insects under a circular bioeconomy framework.
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Affiliation(s)
- Daniela P Rodrigues
- ECOMARE, Centre for Environmental and Marine Studies (CESAM), Department of Biology, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal.
| | - Ricardo Calado
- ECOMARE, Centre for Environmental and Marine Studies (CESAM), Department of Biology, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - Marisa Pinho
- ECOMARE, Centre for Environmental and Marine Studies (CESAM), Department of Biology, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal
| | - M Rosário Domingues
- Centre for Environmental and Marine Studies (CESAM), Department of Chemistry, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal; Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - José Antonio Vázquez
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), C/Eduardo Cabello, 6, CP 36208 Vigo, Galicia, España
| | - Olga M C C Ameixa
- ECOMARE, Centre for Environmental and Marine Studies (CESAM), Department of Biology, University of Aveiro, Santiago University Campus, 3810-193 Aveiro, Portugal.
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11
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Rahim MA, Imran M, Khan MK, Ahmad MH, Ahmad RS. Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16248] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Muhammad Abdul Rahim
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Imran
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Kamran Khan
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Muhammad Haseeb Ahmad
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Rabia Shabir Ahmad
- Department of Food Science Faculty of Life Sciences Government College University Faisalabad Pakistan
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12
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Zhao T, Sheng B, Ying X, Sanmartin C, Benjakul S, Ma L, Xiao G, Liu G. Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (
Larimichthys crocea
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15465] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Tengfei Zhao
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood Collaborative Innovation Center of Seafood Deep Processing College of Food and Pharmacy Zhejiang Ocean University Zhoushan China
| | - Bulei Sheng
- Department of Food Science Aarhus University Aarhus Denmark
| | - Xiaoguo Ying
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood Collaborative Innovation Center of Seafood Deep Processing College of Food and Pharmacy Zhejiang Ocean University Zhoushan China
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment (DAFE) Pisa University Pisa Italy
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation Faculty of Agro‐Industry Prince of Songkla University Hat Yai Songkhla Thailand
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou China
- Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou China
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13
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Ju C, Lee YJ, Yoon HS, Kim BH, Kim IH. Efficient Synthesis of Stearidonic Acid Enriched Triacylglycerol from Ahiflower Seed Oil via a Two-Step Enzyme Reaction. J Oleo Sci 2022; 71:1679-1688. [DOI: 10.5650/jos.ess22215] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Affiliation(s)
- Changhwan Ju
- Department of Integrated Biomedical and Life Sciences, Graduate School, Korea University
| | - Yu Jin Lee
- BK21FOUR R&E Center for Learning Health Systems, Korea University
| | - Hui Su Yoon
- Department of Integrated Biomedical and Life Sciences, Graduate School, Korea University
| | - Byung Hee Kim
- Department of Food and Nutrition, Sookmyung Women’s University
| | - In-Hwan Kim
- BK21FOUR R&E Center for Learning Health Systems, Korea University
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14
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The Effect of Combined Superheated Steam Roasting and Smoking on the Quality Characteristic of Alaska Pollack ( Gadus chalcogrammus) Roe. Foods 2021; 10:foods10123047. [PMID: 34945597 PMCID: PMC8701257 DOI: 10.3390/foods10123047] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/02/2021] [Accepted: 12/07/2021] [Indexed: 12/21/2022] Open
Abstract
Alaska pollack roe (APR) is a protein source that is usually salted and fermented, containing a high salt content. Using a combination of superheated steam roasting and smoking, we developed a new low-salt ready-to-eat APR variant, whose quality characteristics we analyzed. The optimal conditions for roasting (216 °C for 4 min) and smoking (64 °C for 14 min) were obtained from sensorial attributes using response surface methodology. Under the optimal conditions, smoke-roasted APR had an overall acceptance (OA) score of 8.89. The combination of roasting and smoking significantly increased volatile basic nitrogen (VBN, 18.6%) and decreased the total bacterial count (TBC, 38.6%), while thiobarbituric acid reactive substances (TBARS) were not affected. Smoke-roasting APR also increased its nutritional content to 30% protein with 44% essential amino acids, and more than 40% DHA and EPA in 4.3% fat. During 30 days of storage, the OA, VBN, TBARS, and TBC values significantly changed with time and storage temperature (p < 0.05). The shelf life of the product was estimated to be 24 d. In conclusion, the combination of roasting and smoking APR could improve product quality and may be an alternative to diversify processed APR.
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15
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Wang J, Han L, Wang D, Sun Y, Huang J, Shahidi F. Stability and stabilization of omega-3 oils: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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16
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Tirtawijaya G, Lee MJ, Negara BFSP, Cho WH, Sohn JH, Kim JS, Choi JS. Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel ( Scomber japonicus). Foods 2021; 10:foods10081962. [PMID: 34441740 PMCID: PMC8393352 DOI: 10.3390/foods10081962] [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: 07/12/2021] [Revised: 08/17/2021] [Accepted: 08/19/2021] [Indexed: 01/06/2023] Open
Abstract
Chub mackerel (CM) is a commercial fish in Korea, owing to its availability and nutritional values. This study aimed to develop a ready-to-heat (RTH) Korean preparation of CM, known as Godeungo gangjeong. We utilized vacuum frying technology to fry the CM and evaluated its quality. Conventional frying with a deep fryer was performed in parallel to assess the superiority of the vacuum fryer. We optimized the frying conditions of vacuum frying (VBF) and deep frying (DBF) using response surface methodology. At optimum conditions of 95 °C for 7 min 42 s, VBF produced better sensory, chemical, and microbial properties than DBF at 190 °C for 5 min 30 s. The nutritional values, including amino acid and fatty acid contents, were investigated and found to be higher in VBF than in DBF. Sensory properties also showed better scores on VBF than DBF, especially in appearance, aroma, taste, and overall acceptability. The VBF produced lower volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), and total bacterial count (TBC) than DBF. The findings confirmed that vacuum frying is a better option to produce RTH Godeungo gangjeong, since it provides less oxidation and maintains the product quality. Using the Arrhenius approach, the product was concluded to preserve both quality and safety for 9 months of storage at −18 °C.
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Affiliation(s)
- Gabriel Tirtawijaya
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
| | - Mi-Jeong Lee
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
| | - Bertoka Fajar Surya Perwira Negara
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
| | - Woo-Hee Cho
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
| | - Jae-Hak Sohn
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
| | - Jin-Soo Kim
- Department of Seafood and Aquaculture Science, Gyeongsang National University, 38 Cheongdaegukchi-gil, Gyeongsangnam-do, Tongyeong-si 53064, Korea
- Correspondence: (J.-S.K.); (J.-S.C.); Tel.: +82-(55)-7729146 (J.-S.K.); +82-(51)-2487789 (J.-S.C.)
| | - Jae-Suk Choi
- Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea; (G.T.); (M.-J.L.); (B.F.S.P.N.); (W.-H.C.); (J.-H.S.)
- Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea
- Correspondence: (J.-S.K.); (J.-S.C.); Tel.: +82-(55)-7729146 (J.-S.K.); +82-(51)-2487789 (J.-S.C.)
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Chang PK, Tsai MF, Huang CY, Lee CL, Lin C, Shieh CJ, Kuo CH. Chitosan-Based Anti-Oxidation Delivery Nano-Platform: Applications in the Encapsulation of DHA-Enriched Fish Oil. Mar Drugs 2021; 19:md19080470. [PMID: 34436309 PMCID: PMC8400499 DOI: 10.3390/md19080470] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 08/20/2021] [Accepted: 08/20/2021] [Indexed: 01/13/2023] Open
Abstract
Refined cobia liver oil is a nutritional supplement (CBLO) that is rich in polyunsaturated fatty acids (PUFAs), such as DHA and EPA; however, PUFAs are prone to oxidation. In this study, the fabrication of chitosan-TPP-encapsulated CBLO nanoparticles (CS@CBLO NPs) was achieved by a two-step method, including emulsification and the ionic gelation of chitosan with sodium tripolyphosphate (TPP). The obtained nanoparticles were inspected by dynamic light scattering (DLS) and showed a positively charged surface with a z-average diameter of between 174 and 456 nm. Thermogravimetric analysis (TGA) results showed the three-stage weight loss trends contributing to the water evaporation, chitosan decomposition, and CBLO decomposition. The loading capacity (LC) and encapsulation efficiency (EE) of the CBLO loading in CS@CBLO NPs were 17.77-33.43% and 25.93-50.27%, respectively. The successful encapsulation of CBLO in CS@CBLO NPs was also confirmed by the Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) techniques. The oxidative stability of CBLO and CS@CBLO NPs was monitored by FTIR. As compared to CBLO, CS@CBLO NPs showed less oxidation with a lower generation of hydroperoxides and secondary oxidation products after four weeks of storage. CS@CBLO NPs are composed of two ingredients that are beneficial for health, chitosan and fish oil in a nano powdered fish oil form, with an excellent oxidative stability that will enhance its usage in the functional food and pharmaceutical industries.
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Affiliation(s)
- Po-Kai Chang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan; (P.-K.C.); (M.-F.T.); (C.-Y.H.)
| | - Ming-Fong Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan; (P.-K.C.); (M.-F.T.); (C.-Y.H.)
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan; (P.-K.C.); (M.-F.T.); (C.-Y.H.)
| | - Chien-Liang Lee
- Department of Chemical and Materials Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan;
| | - Chitsan Lin
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan;
| | - Chwen-Jen Shieh
- Biotechnology Center, National Chung Hsing University, Taichung 402, Taiwan;
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan; (P.-K.C.); (M.-F.T.); (C.-Y.H.)
- Center for Aquatic Products Inspection Service, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
- Correspondence: ; Tel.: +886-7-3617141 (ext. 23646); Fax: +886-7-3640634
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18
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Addition of Olive Leaf Extract to a Mixture of Algae and Extra Virgin Olive Oils Decreases Fatty Acid Oxidation and Synergically Attenuates Age-Induced Hypertension, Sarcopenia and Insulin Resistance in Rats. Antioxidants (Basel) 2021; 10:antiox10071066. [PMID: 34356299 PMCID: PMC8301163 DOI: 10.3390/antiox10071066] [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: 06/08/2021] [Revised: 06/24/2021] [Accepted: 06/25/2021] [Indexed: 12/29/2022] Open
Abstract
Olive-derived products, such as virgin olive oil (EVOO) and/or olive leaf extracts (OLE), exert anti-inflammatory, insulin-sensitizing and antihypertensive properties and may be useful for stabilizing omega 3 fatty acids (n-3 PUFA) due to their high content in antioxidant compounds. In this study, the addition of OLE 4:0.15 (w/w) to a mixture of algae oil (AO) rich in n-3 PUFA and EVOO (25:75, w/w) prevents peroxides formation after 12 months of storage at 30 °C. Furthermore, the treatment with the oil mixture (2.5 mL/Kg) and OLE (100 mg/Kg) to 24 month old Wistar rats for 21 days improved the lipid profile, increased the HOMA-IR and decreased the serum levels of miRNAs 21 and 146a. Treatment with this new nutraceutical also prevented age-induced insulin resistance in the liver, gastrocnemius and visceral adipose tissue by decreasing the mRNA levels of inflammatory and oxidative stress markers. Oil mixture + OLE also attenuated the age-induced alterations in vascular function and prevented muscle loss by decreasing the expression of sarcopenia-related markers. In conclusion, treatment with a new nutraceutical based on a mixture of EVOO, AO and OLE is a useful strategy for improving the stability of n-3 PUFA in the final product and to attenuate the cardiometabolic and muscular disorders associated with aging.
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19
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Stability of eicosapentaenoic acid and docosahexaenoic acid in spray-dried powder of emulsified krill oil. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2020.100009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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20
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Zhao X, Zhang X, Ye B, Yan H, Zhao Y, Liu L. Effect of unsaturated fatty acids on glycation product formation pathways. Food Res Int 2021; 143:110288. [PMID: 33992388 DOI: 10.1016/j.foodres.2021.110288] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 02/26/2021] [Accepted: 03/02/2021] [Indexed: 11/18/2022]
Abstract
Glycation and lipid oxidation in high-nutrient foods are closely related and exhibit complex interactions. To evaluate the effect of unsaturated fatty acids (UFAs) on glycation pathways, glycation products in glucose-lysine-UFA models were detected by ultra performance liquid chromatography-tandem mass spectrometry and electron spin resonance spectroscopy, together with multivariate data analysis. Results indicated that UFAs inhibited glucose oxidation by decreasing the contents of carbonyl compounds about 73.85-86.19%. UFAs promoted the formation of glycation products mainly via production of active radical. In three models, linoleic acid (LA) exhibits stronger glycation activity than oleic acid and eicosapentaenoic acid. LA significantly promoted radical formation, as well as the formation and degradation of fructosyllysine (FL), the signal intensity of active radical increased 647.45% and FL increased 78.73%. The comparison of E(k3), E(k7) and variable importance in projection values of orthogonal projections to latent structures discriminant analysis in three models also proved these conclusions. By studying the characteristics of LA on glycation in three UFA, we hypothesized that unsaturation is not the key factor in evaluating their effects on glycation, the radical activity, UFA solubility, spatial structure and interaction should be considered as potentially important factors.
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Affiliation(s)
- Xin Zhao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China
| | - Xiaoyu Zhang
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No.39, 110031 Shenyang, China
| | - Haixia Yan
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China
| | - Yingbo Zhao
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China.
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21
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Zeinalzadegan M, Nejadmansouri M, Golmakani MT, Mesbahi GR, McClements DJ, Hosseini SMH. Higher Oxidative Stability of Alpha-linolenic Acid Than Linoleic Acid in Nanoemulsions: a Comparison Between Bulk Flaxseed Oil and its O/W Nanoemulsions. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-020-09662-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability. Foods 2020; 10:foods10010006. [PMID: 33375011 PMCID: PMC7822025 DOI: 10.3390/foods10010006] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/17/2020] [Accepted: 12/18/2020] [Indexed: 12/30/2022] Open
Abstract
The aim of the present study was to determine to what extent the food matrix could affect the release of docosahexaenoic acid (DHA) during digestion and its incorporation into systemic circulation. In this aim, three DHA-enriched egg products having the same composition but different structure were developed: omelet, hard-boiled egg, and mousse. Then, nine pigs fitted with T-shape cannulas at duodenal level and a jugular venous catheter were fed with the DHA-enriched egg products, and duodenal effluents and plasma were collected throughout the postprandial period. Results highlighted an undeniable effect of the food matrix on digestion parameters and DHA bioavailability. The transit of DHA and protein through the duodenum was faster after the ingestion of the mousse than after the ingestion of the omelet and hard-boiled egg. While most of the DHA and protein ingested under the form of mousse had already passed through the duodenum 4.5 h after its ingestion, significantly higher quantities were still present in the case of the omelet and hard-boiled egg. In terms of bioavailability, the omelet was the most efficient vector for delivering DHA into systemic circulation. It supplied 56% and 120% more DHA than the hard-boiled egg and the mousse, respectively.
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23
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Phung AS, Bannenberg G, Vigor C, Reversat G, Oger C, Roumain M, Galano JM, Durand T, Muccioli GG, Ismail A, Wang SC. Chemical Compositional Changes in Over-Oxidized Fish Oils. Foods 2020; 9:foods9101501. [PMID: 33092165 PMCID: PMC7590219 DOI: 10.3390/foods9101501] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/12/2020] [Accepted: 10/16/2020] [Indexed: 02/07/2023] Open
Abstract
A recent study has reported that the administration during gestation of a highly rancid hoki liver oil, obtained by oxidation through sustained exposure to oxygen gas and incident light for 30 days, causes newborn mortality in rats. This effect was attributed to lipid hydroperoxides formed in the omega-3 long-chain polyunsaturated fatty acid-rich oil, while other chemical changes in the damaged oil were overlooked. In the present study, the oxidation condition employed to damage the hoki liver oil was replicated, and the extreme rancidity was confirmed. A detailed analysis of temporal chemical changes resulting from the sustained oxidative challenge involved measures of eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) omega-3 oil oxidative quality (peroxide value, para-anisidine value, total oxidation number, acid value, oligomers, antioxidant content, and induction time) as well as changes in fatty acid content, volatiles, isoprostanoids, and oxysterols. The chemical description was extended to refined anchovy oil, which is a more representative ingredient oil used in omega-3 finished products. The present study also analyzed the effects of a different oxidation method involving thermal exposure in the dark in contact with air, which is an oxidation condition that is more relevant to retail products. The two oils had different susceptibility to the oxidation conditions, resulting in distinct chemical oxidation signatures that were determined primarily by antioxidant protection as well as specific methodological aspects of the applied oxidative conditions. Unique isoprostanoids and oxysterols were formed in the over-oxidized fish oils, which are discussed in light of their potential biological activities.
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Affiliation(s)
- Austin S. Phung
- Department of Chemistry, University of California, Davis, CA 95616, USA;
| | - Gerard Bannenberg
- Global Organization for EPA and DHA Omega-3s (GOED), Salt Lake City, UT 84105, USA;
- Correspondence: (G.B.); (S.C.W.)
| | - Claire Vigor
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, Université de Montpellier, ENSCM, 34093 Montpellier, France; (C.V.); (G.R.); (C.O.); (J.-M.G.); (T.D.)
| | - Guillaume Reversat
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, Université de Montpellier, ENSCM, 34093 Montpellier, France; (C.V.); (G.R.); (C.O.); (J.-M.G.); (T.D.)
| | - Camille Oger
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, Université de Montpellier, ENSCM, 34093 Montpellier, France; (C.V.); (G.R.); (C.O.); (J.-M.G.); (T.D.)
| | - Martin Roumain
- Louvain Drug Research Institute, Université Catholique de Louvain, 1200 Brussels, Belgium; (M.R.); (G.G.M.)
| | - Jean-Marie Galano
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, Université de Montpellier, ENSCM, 34093 Montpellier, France; (C.V.); (G.R.); (C.O.); (J.-M.G.); (T.D.)
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, Université de Montpellier, ENSCM, 34093 Montpellier, France; (C.V.); (G.R.); (C.O.); (J.-M.G.); (T.D.)
| | - Giulio G. Muccioli
- Louvain Drug Research Institute, Université Catholique de Louvain, 1200 Brussels, Belgium; (M.R.); (G.G.M.)
| | - Adam Ismail
- Global Organization for EPA and DHA Omega-3s (GOED), Salt Lake City, UT 84105, USA;
| | - Selina C. Wang
- Department of Food Science and Technology, University of California, Davis, CA 95616, USA
- Correspondence: (G.B.); (S.C.W.)
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25
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A Mixture of Algae and Extra Virgin Olive Oils Attenuates the Cardiometabolic Alterations Associated with Aging in Male Wistar Rats. Antioxidants (Basel) 2020; 9:antiox9060483. [PMID: 32503213 PMCID: PMC7346162 DOI: 10.3390/antiox9060483] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 05/23/2020] [Accepted: 05/28/2020] [Indexed: 02/06/2023] Open
Abstract
Aging is one of the major risk factors for suffering cardiovascular and metabolic diseases. Due to the increase in life expectancy, there is a strong interest in the search for anti-aging strategies to treat and prevent these aging-induced disorders. Both omega 3 polyunsaturated fatty acids (ω-3 PUFA) and extra virgin olive oil (EVOO) exert numerous metabolic and cardiovascular benefits in the elderly. In addition, EVOO constitutes an interesting ingredient to stabilize ω-3 PUFA and decrease their oxidation process due to its high content in antioxidant compounds. ω-3 PUFA are commonly obtained from fish. However, more ecological and sustainable sources, such as algae oil (AO) can also be used. In this study, we aimed to study the possible beneficial effect of an oil mixture composed by EVOO (75%) and AO (25%) rich in ω-3 PUFA (35% docosahexaenoic acid (DHA) and 20% eicosapentaenoic acid (EPA)) on the cardiometabolic alterations associated with aging. For this purpose; young (three months old) and old (24 months old) male Wistar rats were treated with vehicle or with the oil mixture (2.5 mL/kg) for 21 days. Treatment with the oil mixture prevented the aging-induced increase in the serum levels of saturated fatty acids (SFA) and the aging-induced decrease in the serum concentrations of mono-unsaturated fatty acids (MUFA). Old treated rats showed increased serum concentrations of EPA and DHA and decreased HOMA-IR index and circulating levels of total cholesterol, insulin and IL-6. Treatment with the oil mixture increased the mRNA levels of antioxidant and insulin sensitivity-related enzymes, as well as reduced the gene expression of pro-inflammatory markers in the liver and in cardiac and aortic tissues. In addition, the treatment also prevented the aging-induced endothelial dysfunction and vascular insulin resistance through activation of the PI3K/Akt pathway. Moreover, aortic rings from old rats treated with the oil mixture showed a decreased response to the vasoconstrictor AngII. In conclusion, treatment with a mixture of EVOO and AO improves the lipid profile, insulin sensitivity and vascular function in aged rats and decreases aging-induced inflammation and oxidative stress in the liver, and in the cardiovascular system. Thus, it could be an interesting strategy to deal with cardiometabolic alterations associated with aging.
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Single and Repeated Dose 28-Day and 13-Week Toxicity Studies of Oil Prepared from the Internal Organs of the Japanese Giant Scallop ( Patinopecten yessoensis) in Mice. Foods 2020; 9:foods9060691. [PMID: 32471117 PMCID: PMC7353646 DOI: 10.3390/foods9060691] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 05/18/2020] [Accepted: 05/25/2020] [Indexed: 11/23/2022] Open
Abstract
Internal organs of discarded scallops are rich in omega-3 polyunsaturated fatty acids, but it is not used as a food ingredient due to the presence of toxic substances. Recently, our research team prepared high-quality scallop oil (SCO) from the internal organs of the Japanese giant scallop (Patinopecten yessoensis), in which cadmium and diarrhetic shellfish toxin are below regulated levels. In this study, SCO was prepared from the internal organs of scallops obtained from Mutsu and Uchiura bays in Japan, and was referred to as SCO-M (scallop oil from Mutsu bay) and SCO-U (scallop oil from Uchiura bay), respectively. Acute and subacute toxicity studies were performed to assess the safety of the prepared SCO. In acute toxicity study, mice were orally administered SCO-M and SCO-U at a single dose of 5,000 mg/kg body weight. In a 28-day repeated oral dose toxicity study, the mice were fed diets containing 1% and 5% SCO-M and SCO-U; and in a 13-week repeated oral dose toxicity study, the mice were fed 5% SCO-M and SCO-U. There were no toxicologically significant changes in clinical signs, hematology, blood chemistry, and organ weights at any dose during the experiment. Therefore, it was concluded that SCO-M and SCO-U are safe for use as food ingredients under the experimental conditions of this study.
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Lu T, Shen Y, Wang J, Xie H, Wang Y, Zhao Q, Zhou D, Shahidi F. Improving oxidative stability of flaxseed oil with a mixture of antioxidants. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14355] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ting Lu
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
| | - Yan Shen
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
| | - Jing‐Han Wang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
| | - Hong‐Kai Xie
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Yong‐Fu Wang
- Qingdao Seawit Life Science Co., LTD Qingdao PR China
| | - Qi Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Da‐Yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Fereidoon Shahidi
- Department of Biochemistry Memorial University of Newfoundland St. John's NL Canada
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