1
|
Meng N, Wang X, Song Y, Fan X, Zeng J, Feng T, Cong P, Xu J, Xue C. Characterization of oxylipins in Antarctic krill oil (Euphausia superba) during storage based on RPLC-MS/MS analysis. Food Chem 2024; 445:138702. [PMID: 38350200 DOI: 10.1016/j.foodchem.2024.138702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 01/25/2024] [Accepted: 02/05/2024] [Indexed: 02/15/2024]
Abstract
Antarctic krill oil (AKO) is rich in polyunsaturated fatty acids (PUFAs), but is prone to oxidative degradation, resulting in the formation of oxylipins, which compromise AKO quality. Herein, we used reversed-phase-high performance liquid chromatography-tandem mass spectrometry (RPLC-MS/MS) to perform qualitative and semi-quantitative analyses of oxylipins in AKO during storage. A total of 27 oxylipins were identified. A notable decrease in epoxy oxylipins (from 41.8 % to 26.9 % of the total oxylipins) was observed, whereas the content of dihydro oxylipins initially increased and then decreased with 48 h, as a pivotal point for AKO quality decline during storage. We suspected that the ratio of dihydroxyl and epoxy oxylipins could be a novel oxidative index to evaluate the oxidation of AKO. Statistical analysis allowed the identification of five oxylipins which showed unique correlations with various indexes. The findings discussed herein provide important new insights into mechanisms of oxidation occurring in AKO during storage.
Collapse
Affiliation(s)
- Nan Meng
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China
| | - Xincen Wang
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China; Institute of Nutrition and Health, Qingdao University, No. 308 Ningxia Road, Qingdao, Shandong 266071, China
| | - Yu Song
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China.
| | - Xiaowei Fan
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China
| | - Junpeng Zeng
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China
| | - Tingyu Feng
- Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao, 266100, China
| | - Peixu Cong
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China.
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong 266500, China; Qingdao Marine Science and Technology Center, Qingdao 266235, China.
| |
Collapse
|
2
|
Zeng XB, Yin FW, Zhao GH, Guo C, Li DY, Liu HL, Qin L, Shahidi F, Zhou DY. Mechanism of color change in Antarctic krill oil during storage. Food Chem 2024; 444:138583. [PMID: 38309082 DOI: 10.1016/j.foodchem.2024.138583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/10/2024] [Accepted: 01/24/2024] [Indexed: 02/05/2024]
Abstract
Antarctic krill oil (AKO) is reddish-orange in color but undergoes changes during storage. To investigate the color deterioration and potential mechanisms involved, the changes in color, endogenous components (astaxanthin, fatty acids, and phospholipids), and reaction products (aldehydes, α-dicarbonyl compounds, and pyrroles) of AKO upon storage were determined. Although the visual color of AKO tended to darken upon storage, the colorimetric analysis and ultraviolet-visible spectrum analysis both indicated a fading in red and yellow due to the oxidative degradation of astaxanthin. During storage of AKO, lipid oxidation led to the formation of carbonyl compounds such as aldehydes and α-dicarbonyls. In addition, phosphatidylethanolamines (PEs) exhibited a faster loss rate than phosphatidylcholines. Moreover, hydrophobic pyrroles, the Maillard-like reaction products associated with primary amine groups in PEs accumulated. Therefore, it is suggested that the Maillard-like reaction between PEs and carbonyl compounds formed by lipid oxidation contributed to color darkening of AKO during storage.
Collapse
Affiliation(s)
- Xiang-Bo Zeng
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Fa-Wen Yin
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Guan-Hua Zhao
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chao Guo
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - De-Yang Li
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Hui-Lin Liu
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Lei Qin
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada
| | - Da-Yong Zhou
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| |
Collapse
|
3
|
Gao Y, Ding Z, Liu Y, Xu YJ. Advances in encapsulation systems of Antarctic krill oil: From extraction to encapsulation, and future direction. Compr Rev Food Sci Food Saf 2024; 23:e13332. [PMID: 38578167 DOI: 10.1111/1541-4337.13332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 03/05/2024] [Accepted: 03/10/2024] [Indexed: 04/06/2024]
Abstract
Antarctic krill oil (AKO) is highly sought after by consumers and the food industry due to its richness in a variety of nutrients and physiological activities. However, current extraction methods are not sufficient to better extract AKO and its nutrients, and AKO is susceptible to lipid oxidation during processing and storage, leading to nutrient loss and the formation of off-flavors and toxic compounds. The development of various extraction methods and encapsulation systems for AKO to improve oil yield, nutritional value, antioxidant capacity, and bioavailability has become a research hotspot. This review summarizes the research progress of AKO from extraction to encapsulation system construction. The AKO extraction mechanism, technical parameters, oil yield and composition of solvent extraction, aqueous enzymatic extraction, supercritical/subcritical extraction, and three-liquid-phase salting-out extraction system are described in detail. The principles, choice of emulsifier/wall materials, preparation methods, advantages and disadvantages of four common encapsulation systems for AKO, namely micro/nanoemulsions, microcapsules, liposomes and nanostructured lipid carriers, are summarized. These four encapsulation systems are characterized by high encapsulation efficiency, low production cost, high bioavailability and high antioxidant capacity. Depending on the unique advantages and conditions of different encapsulation methods, as well as consumer demand for health and nutrition, different products can be developed. However, existing AKO encapsulation systems lack relevant studies on digestive absorption and targeted release, and the single product category of commercially available products limits consumer choice. In conjunction with clinical studies of AKO encapsulation systems, the development of encapsulation systems for special populations should be a future research direction.
Collapse
Affiliation(s)
- Yuhang Gao
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Zhansheng Ding
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| |
Collapse
|
4
|
Liu Y, Wang Z, Lv L, Wang L, Li D, Miao X, Zhan H. Characterisation of a casein-/whey protein concentrate- Antarctic krill oil emulsion system and improvement of its storage stability. J Microencapsul 2024; 41:190-203. [PMID: 38602138 DOI: 10.1080/02652048.2024.2335152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Accepted: 03/19/2024] [Indexed: 04/12/2024]
Abstract
AIMS To develop Antarctic krill oil emulsions with casein and whey protein concentrate (WPC) and study their physicochemical properties and storage stability. METHODS Emulsions were prepared by homogenisation and ultrasonication. The properties of the emulsions were investigated via ultraviolet ray spectroscopy, dynamic light scattering, confocal laser scanning microscope, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, Fourier transform infra-red spectrometer, and fluorescence spectrum. Shelf life was predicted by the Arrhenius model. RESULTS Casein- and WPC-krill oil emulsions were well formed; the mean particle diameters were less than 128.19 ± 0.64 nm and 158 ± 1.56 nm, the polymer dispersity indices were less than 0.26 ± 0.01 and 0.27 ± 0.01, and the zeta potential were around -46.88 ± 5.02 mV and -33.51 ± 2.68 mV, respectively. Shelf life was predicted to be 32.67 ± 1.55 days and 29.62 ± 0.65 days (40 °C), 27.69 ± 1.15 days and 23.58 ± 0.14 days (50 °C), 24.02 ± 0.15 days and 20.1 ± 0.08 days (60 °C). CONCLUSION The prepared krill oil emulsions have great potential to become a new krill oil supplement.
Collapse
Affiliation(s)
- Yujia Liu
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Ziyang Wang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Lu Lv
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Liang Wang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Deyang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Dalian, Liaoning, China
| | - Xiao Miao
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng, China
| | - Honglei Zhan
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
| |
Collapse
|
5
|
Han L, Zhai R, Shi R, Hu B, Yang J, Xu Z, Ma K, Li Y, Li T. Impact of cod skin peptide-ι-carrageenan conjugates prepared via the Maillard reaction on the physical and oxidative stability of Antarctic krill oil emulsions. Food Chem X 2024; 21:101130. [PMID: 38292679 PMCID: PMC10826608 DOI: 10.1016/j.fochx.2024.101130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 12/13/2023] [Accepted: 01/08/2024] [Indexed: 02/01/2024] Open
Abstract
This research aimed to construct an emulsifier by the Maillard reaction at various times using cod fish skin collagen peptide (CSCP) and ι-carrageenan (ι-car) to stabilize an Antarctic krill oil (AKO) emulsion. This emulsion was then investigated for physicochemical stability, oxidative stability, and gastrointestinal digestibility. The emulsion stability index and emulsifying activity index of Maillard reaction products (MRPs) were increased by 36.32 % and 66.30 %, respectively, at the appropriate graft degree (25.58 %) compared with the mixture of ι-car and CSCP. In vitro digestibility suggested the higher release of free fatty acids (FFAs) of 10d-MRPs-AKO-emulsion, and the highest bioavailability of AST in 10d-MRPs-AKO was found to be 28.48 %. The findings of this study showed the potential of MRPs to improve peptide function, serve as delivery vehicles for bioactive chemicals, and possibly serve as a valuable emulsifier to be used in the food industry.
Collapse
Affiliation(s)
- Lingyu Han
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Ruiyi Zhai
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Ruitao Shi
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Bing Hu
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Jixin Yang
- Faculty of Arts, Science and Technology, Wrexham Glyndwr University, Plas Coch, Mold Road, Wrexham LL11 2AW United Kingdom
| | - Zhe Xu
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Kun Ma
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| | - Yingmei Li
- Linghai Dalian Seafoods Breeding Co., Ltd, Jinzhou, Liaoning 121209, China
| | - Tingting Li
- Key Lab of Biotechnology and Bioresources Utilization of Ministry of Education, College of Life Science, Dalian Minzu University, Dalian, Liaoning 116600, China
| |
Collapse
|
6
|
Zhao W, Wei Z, Xue C. Foam-templated oleogels constructed by whey protein isolate and xanthan gum: Multiple-effect delivery vehicle for Antarctic krill oil. Int J Biol Macromol 2024; 256:128391. [PMID: 38029892 DOI: 10.1016/j.ijbiomac.2023.128391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 11/05/2023] [Accepted: 11/22/2023] [Indexed: 12/01/2023]
Abstract
To address the limitations of Antarctic krill oil (AKO) such as easy oxidation, unacceptable fishy flavor and low bioaccessibility of astaxanthin in it, a multiple-effect delivery vehicle for AKO is needed. In this study, whey protein isolate (WPI) and xanthan gum (XG) were utilized to construct AKO into oleogels by generating foam-templates. The effects of the concentration of XG on the properties of foam, cryogel and the corresponding oleogels were investigated, and the formation mechanism of oleogel was discussed from the perspective of the correlation between foam-cryogel-oleogel. The results demonstrated that with the increase of the concentration of XG, the foam stability was improved, the cryogel after freeze drying had a more uniform network structure and superior oil absorption ability, and the corresponding oleogel had excellent oil holding ability after oil absorption. The AKO oleogels showed superior oxidative stability compared with AKO. The in vitro digestion experiments demonstrated that the bioaccessibility of the astaxanthin in this oleogel was also considerably higher than that in AKO. In addition, this oleogel had masking effect on the odor-presenting substances in AKO, while retaining other flavors of AKO. The foam-templated oleogel can be considered as a multiple-effect vehicle for AKO to facilitate its application in food products. This study provides theoretical basis and data support for the development and utilization of novel vehicle for AKO, broadening the application of AKO in the field of food science.
Collapse
Affiliation(s)
- Wanjun Zhao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| | - Changhu Xue
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Laboratory of Marine Drugs and Biological Products, The Laoshan Laboratory, Qingdao 266235, China
| |
Collapse
|
7
|
Fu DW, Li JJ, Dai DM, Zhou DY, Zhu BW, Song L. Development and characterization of self-emulsifying high internal phase emulsions using endogenous phospholipids from Antarctic krill oil. Food Chem 2023; 428:136765. [PMID: 37423109 DOI: 10.1016/j.foodchem.2023.136765] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/17/2023] [Accepted: 06/28/2023] [Indexed: 07/11/2023]
Abstract
High internal phase emulsions (HIPEs) have emerged as a promising structured oil system in food industry. This study developed self-emulsifying HIPEs (SHIPEs) using Antarctic krill oil (KO) with endogenous phospholipids as surfactant and algae oil as a diluent. The influence of phospholipids self-assembly on SHIPEs formation was investigated by evaluating the microstructures, particle size, rheological properties, and water distribution. Results demonstrated that the concentration and self-assembly behavior of phospholipids dominated the SHIPEs formation. Optimized SHIPEs with desirable gel properties contained 10 wt% krill oil in the oil phase at an 80 wt% oil phase level. Furthermore, these SHIPEs exhibited excellent performance in 3D printing applications. Hydrated phospholipids formed lamellar network at the oil-water interface, enhancing gel strength by crosslinking oil droplets. These findings shed light on the self-assembly of phospholipids during HIPEs formation and highlight the potential phospholipids-rich marine lipids in SHIPEs for functional food products development.
Collapse
Affiliation(s)
- Dong-Wen Fu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Jing-Jing Li
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Dong-Mei Dai
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; National Engineering Research Center of Seafood, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, Dalian 116034, China.
| |
Collapse
|
8
|
Lv Y, Sun X, Jia H, Hao R, Jan M, Xu X, Li S, Dong X, Pan J. Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel. Food Chem 2023; 423:136352. [PMID: 37182492 DOI: 10.1016/j.foodchem.2023.136352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 04/17/2023] [Accepted: 05/08/2023] [Indexed: 05/16/2023]
Abstract
In the study, high internal phase emulsions (HIPEs) prepared from Antarctic krill oil (AKO) were added into surimi and the effects on gel properties, lipid quality and stability were investigated. It is found that HIPEs-added groups exhibited higher gel strength and lower cooking loss than Oil-added counterparts. HIPEs-added groups had higher proportion of capillary water, and microstructure of HIPEs-added gels showed fewer large voids and small size droplets. HIPEs-added groups also showed less pronounced myosin heavy chain band. HIPEs- and Oil-added gels showed > 3500 mg/kg EPA + DHA and 0.4-0.8 mg/kg astaxanthin, and most HIPEs-added groups had higher levels of them but lower TBARS values. Results suggest AKO-HIPEs could reduce the intervention by lipids on myosin crosslinking during gelation, and protect fatty acids and asxtanthin from oxidation due to oxygen-isolation led by their high accumulation. Thus, AKO-HIPEs can be applied to fortify ω-3 PUFA and maintain good gel properties in surimi product.
Collapse
Affiliation(s)
- Yinyin Lv
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaosong Sun
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Hui Jia
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice 370 05, Czech Republic
| | - Ruoyi Hao
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice 370 05, Czech Republic
| | - Mráz Jan
- University of South Bohemia in České Budějovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, České Budějovice 370 05, Czech Republic
| | - Xianbing Xu
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shengjie Li
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Jinfeng Pan
- National Engineering Research Center for Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
9
|
Yang S, He Q, Shi L, Wu Y. Impact of Antarctic krill oil supplementation on skeletal muscle injury recovery after resistance exercise. Eur J Nutr 2023; 62:1345-1356. [PMID: 36566465 DOI: 10.1007/s00394-022-03077-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Accepted: 12/16/2022] [Indexed: 12/26/2022]
Abstract
BACKGROUND Antarctic krill oil (KO) is a natural source of n-3 polyunsaturated fatty acids (n-3 PUFAs), and is rich in phospholipids, Eicosapentaenoic acid (EPA), Docosahexaenoic acid (DHA), astaxanthin, flavonoids, vitamins, trace elements, and other bioactive substances. KO has been confirmed to have anti-inflammatory and immunomodulatory effects. n-3 PUFAs also have been purported to improve the recovery of muscular performance. Moreover, the phospholipids present in KO can enhance n-3 PUFA bioavailability because of its higher absorption rate in plasma compared to fish oil. Astaxanthin, found in Antarctic KO, is a red carotenoid and powerful antioxidant that inhibits oxidative stress after intense exercise. Hence, we examined the effect of KO supplementation on the recovery of exercise by measuring muscular performance, oxidant/antioxidant and anti-inflammatory activity, and the markers of muscle damage following a rigorous bout of resistance exercise. METHODS 30 college-aged resistance-trained males (20.4 ± 0.92 years, 74.09 ± 7.23 kg, 180.13 ± 4.72 cm) were randomly supplemented with 3 g/d KO or placebo (PL) for 3 days and continued to consume after resistance exercise for 3 days until the experiment finished. Before supplementation, pre-exercise performance assessments of knee isokinetic strength, 20 m sprint, hexagon test, and blood serum creatine kinase (CK), lactate dehydrogenase (LDH), superoxide dismutase (SOD), total antioxidant capacity (T-AOC), reactive oxygen species (ROS), malondialdehyde (MDA), interleukin-2 (IL-2), interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α) were completed. Then after 3 days of supplementation, participants completed a bout of muscle-damaging exercise, and subsequently, they performed and repeated the exercise performance assessments and blood-related indicators tests immediately (0 h), as well as at 6, 24, 48, and 72 h post-muscle-damaging exercise. RESULTS Compared to the PL group, the serum CK of KO group was significantly lower at 24 h and 48 h post-exercise; the hexagon test time of the KO group was significantly lower than that of the PL group at 6 h and 24 h post-exercise; the KO group's isokinetic muscle strength showed different degrees of recovery than that of the PL group at 24 h and 48 h, and even over-recovery at 72 h post-exercise; the SOD level of the KO group was significantly higher than that of the PL group at 0, 6, and 24 h after exercise; the T-AOC level of the KO group was significantly higher than that of the PL group at 0, 6, and 72 h after exercise; the MDA level of the KO group was significantly lower than that of the PL group at 6 h; and there was no significant difference in serum IL-2, IL-6, and TNF-α between the two groups. CONCLUSION Our results demonstrated that 3 g/d KO supplementation and continued supplementation after exercise can alleviate exercise-induced muscle damage (EIMD) and promote post-exercise recovery.
Collapse
Affiliation(s)
- Simeng Yang
- Beijing Sport University, Beijing, 100084, China
| | - Qing He
- Aland Health Holding Ltd, Shanghai, 200120, China
| | - Lijun Shi
- Beijing Sport University, Beijing, 100084, China
| | - Ying Wu
- Beijing Sport University, Beijing, 100084, China.
| |
Collapse
|
10
|
Teng XN, Wang SC, Zeb L, Dong YS, Xiu ZL. Two-Step Enzymolysis of Antarctic Krill for Simultaneous Preparation of Value-Added Oil and Enzymolysate. Mar Drugs 2023; 21:md21010047. [PMID: 36662220 PMCID: PMC9863247 DOI: 10.3390/md21010047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 01/08/2023] [Accepted: 01/09/2023] [Indexed: 01/12/2023] Open
Abstract
Antarctic krill is a crucial marine resource containing plenty of high-valued nutrients. However, krill oil as a single product has been developed by the current solvent extraction with high cost. From the perspective of comprehensive utilization of Antarctic krill, this study proposed a novel two-step enzymolysis-assisted extraction in attempt to produce value-added oil and enzymolysate simultaneously. After two-step chitinase/protease hydrolysis, the lipid yield increased from 2.09% to 4.18%, reaching 112% of Soxhlet extraction. The method greatly improved the yields of main components while reducing the impurity content without further refining. After optimization, the oil contained 246.05 mg/g of phospholipid, 80.96 mg/g of free eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and 0.82 mg/g of astaxanthin. The by-product enzymolysate was abundant in water-soluble proteins (34.35 mg/g), oligopeptides (13.92 mg/g), amino acids (34.24 mg/g), and carbohydrates (5.79 mg/g), which was a good source of functional nutrients. In addition, both oil and enzymolysate showed high antioxidant capacity. This novel method could simultaneously provide oil and enzymolysate amounting for 58.61% of dried krill.
Collapse
|
11
|
Huang L, Wu W, Huang L, Zhong J, Chen L, Wang M, Chen H. Antarctic krill ( Euphausia superba) oil modulatory effects on ethanol-induced acute injury of the gastric mucosa in rats. Front Nutr 2022; 9:1003627. [PMID: 36185650 PMCID: PMC9525105 DOI: 10.3389/fnut.2022.1003627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Accepted: 08/22/2022] [Indexed: 11/23/2022] Open
Abstract
Antarctic krill oil (KO) prepared using supercritical carbon dioxide extraction and characterized using gas chromatography-mass spectrometry was used to investigate its preventive effect on ethanol-induced gastric tissue damage in a rat model in vivo. KO characterization showed that 74.96% of the unsaturated fatty acids consist of oleic acid, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Rats pre-treated with KO (100, 200, and 500 mg/kg) showed mitigated oxidative stress through enhanced antioxidant enzyme superoxide dismutase (SOD) and reducing enzymes malondialdehyde (MDA) and myeloperoxidase (MPO) in gastric mucosal injury induced by ethanol. Additionally, the secretion of pro-inflammatory cytokines (TNF-α, IL-6, and IL-1β), the expression of the IκBα/NF-κB signaling pathway, and nitric oxide (NO) production was suppressed. The results also demonstrated a significant decrease in histological injury and hemorrhage scores in a dose-dependent manner in the KO range. Therefore, KO has potential as a food supplement to alleviate ethanol-induced acute gastric mucosal injury.
Collapse
Affiliation(s)
- Luqiang Huang
- College of Life Science, Southern Institute of Oceanography, Fujian Normal University, Fuzhou, China
- The Public Service Platform for Industrialization Development Technology of Marine Biological Medicine and Product of State Oceanic Administration, Fujian Normal University, Fuzhou, China
- Marine Active Substance and Product Technology Research and Development Center of Ocean Research Institute of Fuzhou, Fujian Normal University, Fuzhou, China
| | - Wenxin Wu
- College of Life Science, Southern Institute of Oceanography, Fujian Normal University, Fuzhou, China
| | - Linshan Huang
- College of Life Science, Southern Institute of Oceanography, Fujian Normal University, Fuzhou, China
| | - Jiaze Zhong
- College of Life Science, Southern Institute of Oceanography, Fujian Normal University, Fuzhou, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Meiying Wang
- School of Engineering, University of Guelph, Guelph, ON, Canada
| | - Huibin Chen
- College of Life Science, Southern Institute of Oceanography, Fujian Normal University, Fuzhou, China
- The Public Service Platform for Industrialization Development Technology of Marine Biological Medicine and Product of State Oceanic Administration, Fujian Normal University, Fuzhou, China
| |
Collapse
|
12
|
Teng XN, Wang SC, Zeb L, Xiu ZL. Effects of carboxymethyl chitosan adsorption on bioactive components of Antarctic krill oil. Food Chem 2022; 388:132995. [PMID: 35453014 DOI: 10.1016/j.foodchem.2022.132995] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 03/22/2022] [Accepted: 04/14/2022] [Indexed: 01/03/2023]
Abstract
High acid value (AV) and fluorine content of Antarctic krill oil (AKO) extracted from frozen krill by ethanol limit its product development. In this study, a method was proposed to reduce the AV and fluorine content of AKO by carboxymethyl chitosan (CMCS) adsorption. The optimal adsorption condition was 12.5% (w/v) of CMCS at 30℃ for 15 min. At this condition, AV and fluorine content decreased by 78.0% and 61.4%, respectively. It is interesting that CMCS adsorption showed specificity to particular substances. Although free fatty acids content showed a significant reduction, free EPA and DHA, phospholipid and astaxanthin remained almost constant. Moreover, CMCS adsorption showed no influence on neuroprotective activity of AKO against H2O2-induced neuro-damage of PC12 cells. The reclaimed CMCS showed an undiminished antimicrobial activity against both Gram-positive and Gram-negative bacteria. The CMCS adsorption shows a potential development for refining AKO and other oils in food industry.
Collapse
|
13
|
Liu Y, Fu D, Bi A, Wang S, Li X, Xu X, Song L. Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier. Foods 2021; 10:917. [PMID: 33921961 DOI: 10.3390/foods10050917] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 04/08/2021] [Accepted: 04/19/2021] [Indexed: 02/06/2023] Open
Abstract
Antarctic krill oil (AKO) with 5–30% (w/w) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% (w/w) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AKO level resulted in concave-up changes in the mean size of oil droplets which became more densely packed. Confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) micrographs revealed that PLs at higher concentrations expelled more casein particles from the oil droplet surface, which facilitated the formation of a crosslinked network structure of HIPEs, leading to reduced mobility of water molecules, extended physical stability, and somewhat solid-like behavior. The rheological analysis showed at lower levels of AKO promoted fluidity of emulsions, while at higher levels it increased elasticity. Lastly, increasing the AKO level slowed down the oxidation of HIPEs. These findings provide useful insights for developing HIPEs of highly viscous AKO and its application in foods.
Collapse
|
14
|
Zhou L, Wu X, Yang F, Zhang M, Huang R, Liu J. Characterization of Molecular Species and Anti-Inflammatory Activity of Purified Phospholipids from Antarctic Krill Oil. Mar Drugs 2021; 19:124. [PMID: 33669109 DOI: 10.3390/md19030124] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 02/22/2021] [Accepted: 02/22/2021] [Indexed: 12/19/2022] Open
Abstract
The phospholipids (PLs) from Antarctic krill oil were purified (>97.2%) using adsorption column chromatography. Forty-nine PL molecular species were characterized by ultrahigh-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (UHPLC-Q-TOF-MS). Most of molecular species contained eicosapentaenoic acid (EPA, 20:5), docosahexaenoic acid (DHA, 22:6), docosapentaenoic acid (DPA, 22:5), and arachidonic acid (AA, 20:4). Notably, a special species PC (20:5/22:6) (1298.17 nmol/g) and many ether PLs were detected. The Antarctic krill PL liposome (IC50 = 0.108 mg/mL) showed better anti-inflammatory activity than crude Antarctic krill oil (IC50 = 0.446 mg/mL). It could block NF-κB signaling pathway via suppression of IκB-α degradation and p65 activation and dose-dependently reduce the cellular content of inflammatory mediators including nitric oxide (NO), reactive oxygen species (ROS), and inflammatory cytokines in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. In addition, it can suppress carrageenan-induced mouse paw swelling. Results from the present study could provide a reference for better evaluation of nutritional and medicinal values of Antarctic krill oil.
Collapse
|
15
|
Lee M, Kim D, Park SJ, Yun JM, Oh DH, Lee J. Antarctic Krill Oil Ameliorates Monosodium Iodoacetate-Induced Irregularities in Articular Cartilage and Inflammatory Response in the Rat Models of Osteoarthritis. Nutrients 2020; 12:nu12113550. [PMID: 33233504 PMCID: PMC7699584 DOI: 10.3390/nu12113550] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/16/2020] [Accepted: 11/18/2020] [Indexed: 12/23/2022] Open
Abstract
The aim of this study was to examine the effects of Antarctic krill oil (FJH-KO) in a rat model of monosodium iodoacetate (MIA) induced osteoarthritis. The effect of FJH-KO on the development and severity of MIA-induced osteoarthritis was assessed using hematoxylin and eosin (H&E) staining and micro-CT. The expression of PGE2, pro-inflammatory cytokines (IL-1β, TNF-α), and arthritics related genes in osteoarthritic rats in response to FJH-KO supplementation was investigated using real time PCR. FJH-KO supplementation in the arthritic rat model reduced tissue damage, cartilage degeneration, and reduced the MIA-induced irregularities in articular cartilage surface. Serum PGE2, IL-1β, IL-6, and TNF-α levels were higher in MIA treated animals, but these levels decreased upon FJH-KO supplementation. When FJH-KO was provided at a dose of 150 mg/kg b.w to MIA-treated animals, it significantly increased the mRNA expression of anabolic factors. The mRNA expression of catabolic factors was significantly decreased MIA-treated animals that were provided FJH-KO at a dose of 100 and 150 mg/kg b.w. Moreover, the mRNA expression of inflammatory mediators was significantly decreased MIA-treated animals supplemented with FJH-KO. These results suggest supplementation with FJH-KO ameliorates the irregularities in articular cartilage surface and improves the inflammatory response in the osteoarthritis. Thus, FJH-KO could serve as a potential therapeutic agent for osteoarthritis treatment.
Collapse
Affiliation(s)
- Minhee Lee
- Department of Medical Nutrition, Kyung Hee University, Yongin 17104, Korea; (M.L.); (D.K.); (S.-J.P.); (J.m.Y.); (D.H.O.)
| | - Dakyung Kim
- Department of Medical Nutrition, Kyung Hee University, Yongin 17104, Korea; (M.L.); (D.K.); (S.-J.P.); (J.m.Y.); (D.H.O.)
| | - Soo-Jeung Park
- Department of Medical Nutrition, Kyung Hee University, Yongin 17104, Korea; (M.L.); (D.K.); (S.-J.P.); (J.m.Y.); (D.H.O.)
| | - Jeong moon Yun
- Department of Medical Nutrition, Kyung Hee University, Yongin 17104, Korea; (M.L.); (D.K.); (S.-J.P.); (J.m.Y.); (D.H.O.)
| | - Dong Hwan Oh
- Department of Medical Nutrition, Kyung Hee University, Yongin 17104, Korea; (M.L.); (D.K.); (S.-J.P.); (J.m.Y.); (D.H.O.)
| | - Jeongmin Lee
- Department of Medical Nutrition, Kyung Hee University, Yongin 17104, Korea; (M.L.); (D.K.); (S.-J.P.); (J.m.Y.); (D.H.O.)
- Research Institute of Clinical Nutrition, Kyung Hee University, Seoul 02247, Korea
- Correspondence: ; Tel.: +82-31-201-3838
| |
Collapse
|
16
|
Wang Y, Liu Y, Ma L, Yang L, Cong P, Lan H, Xue C, Xu J. Co-oxidation of Antarctic krill oil with whey protein and myofibrillar protein in oil-in-water emulsions. J Food Sci 2020; 85:3797-3805. [PMID: 33067851 DOI: 10.1111/1750-3841.15500] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 08/30/2020] [Accepted: 09/24/2020] [Indexed: 11/28/2022]
Abstract
Antarctic krill oil (AKO) is usually encapsulated by the protein materials, enhancing its oxidative stability. Proteins exhibit immense effect on lipid oxidation and induce protein-lipid co-oxidation. This study aimed at elucidating the co-oxidation mechanism of AKO and whey protein (WP) or myofibrillar protein (MP) in oil-in-water emulsions. The estimations of malondialdehyde (MDA) content, phospholipid molecular species, and pyrrole content resulted in increased and decreased oxidation rate of AKO (especially phosphatidylethanolamine) by WP and MP, respectively. Meanwhile, protein concentration, sulfhydryl content, the loss of tryptophan fluorescence intensity, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis results demonstrated that AKO promoted WP oxidation but inhibited MP oxidation. Further, the antioxidative abilities of seven common antioxidants were evaluated. Ascorbyl palmitate showed the most substantial antioxidative effect for both AKO and proteins (about 70% decrease of MDA content and 30% decrease of the decrease ratio of tryptophan fluorescence intensity). This finding supported that different proteins could exhibit different pro/anti-oxidative effects on lipid oxidation, especially for marine lipids abundant in phospholipids and polyunsaturated fatty acids. Besides, MP could also act as antioxidant in MP AKO emulsions, further extending its application from traditional surfactants. PRACTICAL APPLICATION: AKO is usually encapsulated by the protein materials, enhancing its oxidative stability. The results demonstrated MP could inhibit AKO oxidation, and vice versa, especially when ascorbyl palmitate was added at the same time. As a result, this finding explored a new potential wall material with antioxidative ability for the encapsulated products of AKO.
Collapse
Affiliation(s)
- Yuliu Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Yanzi Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Lei Ma
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Peixu Cong
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Haohui Lan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China.,Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong, 266235, People's Republic of China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, 266003, People's Republic of China
| |
Collapse
|
17
|
Zhao J, Jiang K, Chen Y, Chen J, Zheng Y, Yu H, Zhu J. Preparation and Characterization of Microemulsions Based on Antarctic Krill Oil. Mar Drugs 2020; 18:E492. [PMID: 32993042 PMCID: PMC7601059 DOI: 10.3390/md18100492] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/23/2020] [Accepted: 09/23/2020] [Indexed: 12/18/2022] Open
Abstract
Antarctic krill oil is high in nutritional value and has biological functions like anti-inflammation and hypolipidemic effects. But it has and unpleasant smell, and unsaturated fatty acids are prone to oxidative deterioration. Its high viscosity and low solubility in water make it difficult for processing. Microemulsion can be a new promising route for development of krill oil product. We determined a formula of krill oil-in-water microemulsion with krill oil: isopropyl myristate = 1:3 as oil phase, Tween 80:Span 80 = 8:2 as surfactant, ethanol as co-surfactant and the mass ratio of surfactant to co-surfactant of 3:1. After screening the formula, we researched several characteristics of the prepared oil-in-water microemulsion, including electrical conductivity, microstructure by transmission electron microscope and cryogenic transmission electron microscope, droplet size analysis, rheological properties, thermal behavior by differential scanning calorimeter and stability against pH, salinity, and storage time.
Collapse
Affiliation(s)
| | | | | | | | | | | | - Jiajin Zhu
- Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China; (J.Z.); (K.J.); (Y.C.); (J.C.); (Y.Z.); (H.Y.)
| |
Collapse
|
18
|
Song G, Wang H, Zhang M, Zhang Y, Wang H, Yu X, Wang J, Shen Q. Real-Time Monitoring of the Oxidation Characteristics of Antarctic Krill Oil ( Euphausia superba) during Storage by Electric Soldering Iron Ionization Mass Spectrometry-Based Lipidomics. J Agric Food Chem 2020; 68:1457-1467. [PMID: 31931568 DOI: 10.1021/acs.jafc.9b07370] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Antarctic krill oil (AKO) is susceptible to oxidation due to the high unsaturation degree of bioactive substances. Herein, a lipidomics method for in situ monitoring of the dynamic oxidation characteristics in AKO was explored based on electric soldering iron ion source (ESII) coupling with rapid evaporative ionization mass spectrometry (REIMS). The lipidomics profiles of AKO at different storage periods were successfully acquired. On the basis of principal component analysis and orthogonal partial least-squares analysis, the obtained REIMS data were employed to build a multivariate recognition model. The ions of m/z 707.50, 721.50, 833.49, and 837.54 contributed the most significant effect on the multivariate data model for the authentication of different AKO samples. Besides, the variation of viscosity, astaxanthin, and volatile compounds were also evaluated to corroborate the oxidation characteristics. The results indicated that the ESII-REIMS technology could be applied as an advanced rapid detection method to secure oil and fat quality during storage.
Collapse
Affiliation(s)
- Gongshuai Song
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Haixing Wang
- Zhejiang Province Key Lab of Anesthesiology , The Second Affiliated Hospital and Yuying Children's Hospital of Wenzhou Medical University , Wenzhou 325035 , China
| | - Mengna Zhang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Yanping Zhang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Honghai Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Xina Yu
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Jie Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood , Zhejiang Gongshang University , Hangzhou 310018 , China
| |
Collapse
|
19
|
Mao L, Wang F, Li Y, Dai Y, Liu Y, Wang J, Xue C. Oil from Antarctic krill ( Euphausia superba) facilitates bone formation in dexamethasone-treated mice. Food Sci Biotechnol 2018; 28:539-545. [PMID: 30956866 DOI: 10.1007/s10068-018-0463-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 08/29/2018] [Accepted: 09/04/2018] [Indexed: 12/20/2022] Open
Abstract
Glucocorticoids are the leading cause of secondary osteoporosis. In the current study, the in vivo effects of Antarctic krill (Euphausia superba) oil (AKO) on dexamethasone-treated mice were investigated. Results showed that AKO significantly prevents bone loss, as evidenced by improved bone mineral density, biomechanical strength, and cancellous bone microstructure. Fluorescence double-labeling of femur showed that AKO induces new bone formation. Toluidine blue staining of marrow cavity indicated that AKO increases the number of trabecula, and decreases the generation of adipose cells. Runt-related transcription factor 2 (Runx2) and Peroxisome proliferator-activated receptor γ (PPARγ) are the switches for osteogenic and adipogenic differentiation of bone marrow mesenchymal stem cells, respectively. AKO significantly promoted the expression of Runx2 protein, and reduced PPARγ expression in bone tissue. Furthermore, AKO increased the mRNA expression of osteogenesis-related genes and decreased the expression of adipogenesis-related genes. In conclusion, AKO improved glucocorticoid-induced osteoporosis via promoting bone formation.
Collapse
Affiliation(s)
- Lei Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong Province China
| | - Fei Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong Province China
| | - Yuanyuan Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong Province China
| | - Yufeng Dai
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong Province China
| | - Yanjun Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong Province China
| | - Jingfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong Province China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 Shandong Province China
| |
Collapse
|
20
|
Li Q, Wu F, Wen M, Yanagita T, Xue C, Zhang T, Wang Y. The Protective Effect of Antarctic Krill Oil on Cognitive Function by Inhibiting Oxidative Stress in the Brain of Senescence-Accelerated Prone Mouse Strain 8 (SAMP8) Mice. J Food Sci 2018; 83:543-551. [PMID: 29350764 DOI: 10.1111/1750-3841.14044] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Accepted: 12/19/2017] [Indexed: 12/30/2022]
Abstract
Alzheimer's disease (AD) is a common neurodegenerative disorder, and oxidative stress plays a vital role in its progression. Antarctic krill oil (AKO) is rich in polyunsaturated fatty acids, which has various biological activities, such as improving insulin sensitivity, alleviating inflammation and ameliorating oxidative stress. In this study, the protective effect of AKO against AD were investigated in senescence-accelerated prone mouse strain 8 (SAMP8) mice. Results showed that treatment with AKO could effectively ameliorate learning and memory deficits and ease the anxiety in SAMP8 mice by Morris water maze, Barnes maze test and open-field test. Further analysis indicated that AKO might reduce β-amyloid (Aβ) accumulation in hippocampus through decreasing the contents of malondialdehyde (MDA) and 7,8-dihydro-8-oxoguanine (8-oxo-G), increasing the superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in the brain of SAMP8 mice. PRACTICAL APPLICATION The results of Morris water maze, Barnes maze test and open-field test indicated that Antarctic krill oil (AKO) improved the cognitive function and anxiety of SAMP8 mice. AKO reduced the Aβ42 level in hippocampus of SAMP8 mice. AKO ameliorated oxidative stress in brain rather than in serum and liver of SAMP8 mice.
Collapse
Affiliation(s)
- Qian Li
- Coll. of Food Science and Engineering, Ocean Univ. of China, No.5 Yushan Road, Qingdao 266003, P. R. China
| | - Fengjuan Wu
- Coll. of Food Science and Engineering, Ocean Univ. of China, No.5 Yushan Road, Qingdao 266003, P. R. China
| | - Min Wen
- Coll. of Food Science and Engineering, Ocean Univ. of China, No.5 Yushan Road, Qingdao 266003, P. R. China.,Inst. of BioPharmaceutical Research, Liaocheng Univ., Liaocheng 252059, China
| | - Teruyoshi Yanagita
- Dept. of Health and Nutrition Science, Nishikyushu Univ., Kanzaki, Japan
| | - Changhu Xue
- Coll. of Food Science and Engineering, Ocean Univ. of China, No.5 Yushan Road, Qingdao 266003, P. R. China.,Qingdao National Lab. for Marine Science and Technology, Lab. of Marine Drugs & Biological products, Qingdao, Shandong Province 266237, China
| | - Tiantian Zhang
- Coll. of Food Science and Engineering, Ocean Univ. of China, No.5 Yushan Road, Qingdao 266003, P. R. China
| | - Yuming Wang
- Coll. of Food Science and Engineering, Ocean Univ. of China, No.5 Yushan Road, Qingdao 266003, P. R. China.,Qingdao National Lab. for Marine Science and Technology, Lab. of Marine Drugs & Biological products, Qingdao, Shandong Province 266237, China
| |
Collapse
|