Journal articles on the topic 'Lipid oxidation'
To see the other types of publications on this topic, follow the link: Lipid oxidation.
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Lipid oxidation.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Tonda, Rachel, Arlene Lamptey, and Brenda Reid. "PSV-15 Variability in the Oxidative Status of Fats and Oils Used in Livestock Diets in North America." Journal of Animal Science 99, Supplement_1 (May 1, 2021): 197–98. http://dx.doi.org/10.1093/jas/skab054.322.
Full textAbstract:
Abstract Lipids are essential energy sources in nearly every animal’s diet. However, lipids used in feed formulations today are highly variable in both composition and susceptibility to oxidation – a major source of decreased lipid quality. Feeding oxidized lipids negatively influences animal health and performance, yet data on the oxidative status of commercially used lipids is limited. Herein, the oxidative stability results of lipid samples submitted to Kemin Customer Laboratory Services (CLS) for analysis since 2018 is summarized. Of the 392 samples evaluated, corn oil (n=122), choice white grease (CWG; n=101) and soybean oil (n=66) were the most common. Current oxidation status was assessed by measuring active oxidation markers, including peroxide values (PV; target < 5 meq/kg) and secondary oxidative molecules (hexanal and 2,4-decadienal; target < 50 ppm total). Resistance to future oxidation was evaluated by Oxidative Stability Index (OSI) at 100° C. Lipid PVs ranged from 0 meq/kg to 47.8 meq/kg, with an average PV of 3.4 meq/kg. Total secondary oxidatives averaged 28 ppm, ranging from below the limit of quantitation (5 ppm) to 313 ppm. Based on current oxidative markers, 39% of samples showed no signs of oxidation, 40% had early signs of oxidation, 16% were undergoing active oxidation and 5% were severely oxidized. Lipid OSI times ranged from 0.2 to 144 hours, averaging 17.4 hours. Fifty percent of samples had OSI times of < 10 hours. Further, 46% of animal fats had an OSI < 5 hours, indicating enhanced susceptibility of these fats to future oxidation. In conclusion, >60% of samples showed signs of oxidation, and significant variability in the oxidative status of commercial lipids was observed. To optimize nutritional efficiency and minimize adverse effects of oxidation on overall health of livestock, managing lipid quality – including understanding oxidation risks – should be a major consideration for producers.
2
Pokorná, I., V. Filip, and J. Šmidrkal. "Lipid oxidation in margarine emulsions." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S140—S143. http://dx.doi.org/10.17221/10638-cjfs.
Full textAbstract:
Influence of different storage atmosphere (argon and oxygen atmosphere) and influence of monoacylglycerol’s emulsifier (with the carbon chain containing 10, 12, 14, 16, 18 carbon atoms and commercial emulsifier D and a model mixture of monoacylglycerols with the carbon chains containing 10, 12, 14 carbon atoms) on lipid oxidation in margarine emulsions were observed. The rate of lipid oxidation in emulsion with oxygen atmosphere depends on oxygen diffusion through the emulsion layer, while lipid oxidation in emulsion with inert atmosphere is influenced by initial oxygen concentration in water and fat phase. Lipid oxidation in emulsion also depends on acyl combination and the acyl length in emulsifier. Emulsions with monostearoylglycerol oxidized minimally while emulsions with a mixture of monoacylglycerols oxidized maximally.
3
Domínguez, Rubén, Mirian Pateiro, Mohammed Gagaoua, Francisco J. Barba, Wangang Zhang, and José M. Lorenzo. "A Comprehensive Review on Lipid Oxidation in Meat and Meat Products." Antioxidants 8, no. 10 (September 25, 2019): 429. http://dx.doi.org/10.3390/antiox8100429.
Full textAbstract:
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.
4
Schilke, Robert Michael, Cassidy M. R. Blackburn, Shashanka Rao, David M. Krzywanski, and Matthew D. Woolard. "Macrophage-associated lipin-1 regulates lipid catabolism to promote effective efferocytosis." Journal of Immunology 204, no. 1_Supplement (May 1, 2020): 69.22. http://dx.doi.org/10.4049/jimmunol.204.supp.69.22.
Full textAbstract:
Abstract Failure to resolve inflammation leads to numerous chronic diseases. Disease resolution requires the effective removal of dead cells by macrophage-mediated efferocytosis. Excess lipid accumulation within macrophages can lead to dysfunction that promotes disease pathogenesis. Efferocytosis results in a significant accumulation of lipid inside the macrophage, yet macrophage continue to function. This suggest that during efferocytosis, macrophages have pathways to ameliorate the high lipid load. We have identified that lipin-1, a regulator of lipid metabolism, is critical to proper macrophage responses during efferocytosis. Lipin-1 is a phosphatidic acid phosphatase that also functions as a transcriptional coregulator. We used mice that lack either lipin-1 enzymatic activity or both functions in myeloid cells to define how lipin-1 regulates excess lipids during efferocytosis. We have demonstrated that mice lacking myeloid-associated lipin-1 have diminished apoptotic cell (AC) clearance in a zymozan model of efferocytosis. Clearance of lipids during efferocytosis is accomplished through beta-oxidation. Bone marrow derived macrophages lacking lipin-1 have reduced oxidative respiration in response to both AC and purified palmitate (lipid), indicating defective lipid catabolism. These data suggest that lipin-1 regulates mitochondrial lipid catabolism to reduce lipid burden during efferocytosis. These studies highlight regulation of lipid metabolic pathways in macrophages during efferocytosis that allow them to handle excess lipid burden and promote disease resolution.
5
Salminen, H., R. Kivikari, and M. Heinonen. "Protein-lipid interactions during oxidation of liposomes." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S133—S135. http://dx.doi.org/10.17221/10636-cjfs.
Full textAbstract:
Oxidation of bovine serum albumin and its interaction with phenolic red raspberry and bilberry extracts (4.2 and 8.4 μg/ml) was investigated in a liposome system. Samples were incubated in the dark at 37°C with copper, and the extent of oxidation was measured by determing the loss of tryptophan fluorescence and the formation of protein carbonyls, conjugated diene hydroperoxides and hexanal. Both red raspberry and bilberry extracts inhibited lipid and protein oxidation. Red raspberry extract in 4.2 μg/ml concentration was the best inhibitor against both lipid and protein oxidation. In conclusion, oxidative deterioration due to protein-lipid oxidation is inhibited by phenolic compounds in berries.
6
Spěváčková, V., I. Hrádková, M. Ebrtová, V. Filip, and M. Tesařová. "Lipid Oxidation in Dispersive Systems with Monoacylglycerols." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S169—S172. http://dx.doi.org/10.17221/1059-cjfs.
Full textAbstract:
Model fat blends with a monoacylglycerol emulsifier with different acyl chain (C10, C12, C14, C16, C18, C18:1, C20, C22) were prepared and stored under oxygen atmosphere 8 weeks at temperature 20°C. Influence of monoacylglycerol on oxidation and oxidation stability of the model fat blends was studied. The model fat blends were prepared by mixing of fully hydrogenated structured fats that contained only palmitic and stearic acid (fully hydrogenated zero-erucic rapeseed oil and fully hydrogenated palmstearin) and half-refined soybean oil. Lipid oxidation was measured by determination of the peroxide value. Volatile oxidation products were detected by the solid phase microextraction in connection with gas chromatography-mass detector (SPME/GC-MS). The oxidative stability was measured by the Rancimat method. Lipid oxidation in model system with 1-octadecenoylglycerol (MAG18:1) was the most extended. On the other hand minimal lipid oxidation was found out in the presence of 1-tetradecanoylglycerol (MAG14) and 1-hexadecanoylglycerol (MAG16).
7
Wazir, Hazrati, Shyan Yea Chay, Mohammad Zarei, Farah Salina Hussin, Nor Afizah Mustapha, Wan Zunairah Wan Ibadullah, and Nazamid Saari. "Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products." Antioxidants 8, no. 10 (October 16, 2019): 486. http://dx.doi.org/10.3390/antiox8100486.
Full textAbstract:
Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration. The current study evaluates the oxidative changes over six months of storage on shredded beef and chicken products (locally known as serunding) for physicochemical analysis, lipid oxidation (conjugated dienes and malondialdehydes) and protein co-oxidation (soluble protein content, amino acid composition, protein carbonyl, tryptophan loss and Schiff base fluorescence) at 25 °C, 40 °C and 60 °C. The lipid stability of chicken serunding was significantly lower than beef serunding, illustrated by higher conjugated dienes content and higher rate of malondialdehyde formation during storage. In terms of protein co-oxidation, chicken serunding with higher polyunsaturated fatty acids (PUFA) experienced more severe oxidation, as seen from lower protein solubility, higher protein carbonyl and Schiff base formation compared to beef serunding. To conclude, chicken serunding demonstrates lower lipid and protein stability and exhibits higher rate of lipid oxidation and protein co-oxidation than beef serunding. These findings provide insights on the progression of lipid oxidation and protein co-oxidation in cooked, shredded meat products and could be extrapolated to minimize possible adverse effects arising from lipid oxidation and protein co-oxidation, on the quality of low-moisture, high-lipid, high-protein foods.
8
Feng, Xiaohui, Jing Li, Longchao Zhang, Zhenghua Rao, Shengnan Feng, Yujiao Wang, Hai Liu, and Qingshi Meng. "Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids." Metabolites 12, no. 10 (October 16, 2022): 977. http://dx.doi.org/10.3390/metabo12100977.
Full textAbstract:
Frozen storage is an important strategy to maintain meat quality for long-term storage and transportation. Lipid oxidation is one of the predominant causes of the deterioration of meat quality during frozen storage. Untargeted lipidomic and targeted metabolomics were employed to comprehensively evaluate the effect of frozen duration on pork lipid profiles and lipid oxidative products including free fatty acids and fatty aldehydes. A total of 688 lipids, 40 fatty acids and 14 aldehydes were successfully screened in a pork sample. We found that ether-linked glycerophospholipids, the predominant type of lipids, gradually decreased during frozen storage. Of these ether-linked glycerophospholipids, ether-linked phosphatidylethanolamine and phosphatidylcholine containing more than one unsaturated bond were greatly influenced by frozen storage, resulting in an increase in free polyunsaturated fatty acids and fatty aldehydes. Among these lipid oxidative products, decanal, cis-11,14-eicosenoic acid and cis-5,8,11,14,17-dicosapentaenoic acid can be considered as potential indicators to calculate the freezing time of unknown frozen pork samples. Moreover, over the three-month frozen storage, the first month was a rapid oxidation stage while the other two months were a slow oxidation stage.
9
Yalamanoglu, Ayla, Jeremy W. Deuel, Ryan C. Hunt, Jin Hyen Baek, Kathryn Hassell, Katie Redinius, David C. Irwin, Dominik J. Schaer, and Paul W. Buehler. "Depletion of haptoglobin and hemopexin promote hemoglobin-mediated lipoprotein oxidation in sickle cell disease." American Journal of Physiology-Lung Cellular and Molecular Physiology 315, no. 5 (November 1, 2018): L765—L774. http://dx.doi.org/10.1152/ajplung.00269.2018.
Full textAbstract:
Intravascular sickling and lysis of red blood cells, a hallmark feature of sickle cell disease (SCD), releases hemoglobin (Hb) into the circulation. Increased cell-free Hb has been linked to vasculopathy and in vitro lipid oxidation. Scavenger plasma proteins haptoglobin (Hp) and hemopexin (Hpx) can attenuate cell-free Hb and total plasma heme lipid-oxidative capacity but are depleted in SCD. Here, we isolated lipids from BERK-SS mice, guinea pigs (GP) infused with heme-albumin, and patients with SCD undergoing regular exchange transfusion therapy and evaluated the level of lipid oxidation. Malondialdehyde formation, an end product of lipid peroxidation, was increased in BERK-SS mice, purified lipid fractions of the heme-albumin infused GP, and patients with SCD compared with controls. In humans, the extent of lipid oxidation was associated with the absence of Hp as well as decreased Hpx in plasma samples. Postmortem pulmonary tissue obtained from patients with SCD demonstrated oxidized LDL deposition in the pulmonary artery. The relationship between no Hp and low Hpx levels with greater LDL and HDL oxidation demonstrates the loss of protection against cell-free Hb and total plasma heme-mediated lipid oxidation and tissue injury in SCD. Strategies to protect against plasma lipid oxidation by cell-free Hb and total plasma heme (e.g., therapeutic Hp and Hpx replacement) may diminish the deleterious effects of cell-free Hb and total plasma heme toward the vascular system in SCD.
10
Mária Nagy, Zoltán Győri, and Mária Borbélyné Varga. "Methods for detention of lipid rancidity." Acta Agraria Debreceniensis, no. 50 (December 16, 2012): 117–20. http://dx.doi.org/10.34101/actaagrar/50/2576.
Full textAbstract:
There are various methods available for measurement of lipid oxidation in foods.Changes in chemical, physical, or organoleptic properties of fats and oils during oxidation may be monitored to assess the extent of lipid oxidation. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. The available methods to monitor lipid oxidation in foods and biological systems may be divided into two groups. The first group measures primary oxidative changes and the second determines secondary changes that occur in each system.
11
EL-BELTAGI, Hossam S., and Heba I. MOHAMED. "Reactive Oxygen Species, Lipid Peroxidation and Antioxidative Defense Mechanism." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 41, no. 1 (May 28, 2013): 44. http://dx.doi.org/10.15835/nbha4118929.
Full textAbstract:
Lipid peroxidation can be defined as the oxidative deterioration of lipids containing any number of carbon-carbon double bonds. Lipid peroxidation is a well-established mechanism of cellular injury in both plants and animals, and is used as an indicator of oxidative stress in cells and tissues. Lipid peroxides are unstable and decompose to form a complex series of compounds including reactive carbonyl compounds. The oxidation of linoleates and cholesterol is discussed in some detail. Analytical methods for studying lipid peroxidation were mentioned. Various kinds of antioxidants with different functions inhibit lipid peroxidation and the deleterious effects caused by the lipid peroxidation products.
12
Burakowska, Monika, Tadeusz Sarna, and Anna M. Pawlak. "Comparison of photodynamic efficiency of cholesterol, selected cholesterol esters, metabolites and oxidation products on lipid peroxidation processes." Acta Biochimica Polonica 68, no. 4 (November 15, 2021): 527–33. http://dx.doi.org/10.18388/abp.2020_5994.
Full textAbstract:
Cholesterol (Ch) is one of the most important components of biological membranes, which has a significant impact on their biophysical properties. As a key component of lipid membranes, Ch along with other unsaturated lipids present in a biological membrane undergoes oxidation reaction during oxidative stress. Cholesterol oxidation products, cholesteryl esters and metabolites are also localise in lipid membranes, where they may modify membrane properties. In this work the impact of cholesterol, selected cholesteryl esters, cholesterol oxidation products and metabolites on lipid peroxidation induced by photodynamic action has been studied using EPR oximetry and direct detection of singlet oxygen phosphorescence at 1270 nm. The obtained rate constants values of interaction of selected lipids and sterols with singlet oxygen indicate that the tested compounds are not efficient singlet oxygen quenchers. Nevertheless, the presence of sterols modifies to different extend the oxygen photoconsumption rate in peroxidisable liposomes.
13
Rol, N. V., S. I. Tsekhmistrenko, A. G. Vovkogon, V. M. Polishchuk, S. A. Polishchuk, N. V. Ponomarenko, and M. M. Fedorchenko. "PEROXIDATION PROCESSES IN THE RABBIT ORGANISM DURING POSTNATAL ONTOGENESIS." Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, no. 1(156) (May 25, 2020): 63–68. http://dx.doi.org/10.33245/2310-9270-2020-157-1-63-68.
Full textAbstract:
One of the pressing problems of modern biochemistry is the problem of adaptation of animal organism to the environment and the formation of an adaptive reaction to the negative impact of production stress factors. Among such adaptive mechanisms for rabbits in the conditions of intensive rabbit meat management is the development of oxidative stress, which causes the accumulation of reactive oxygen species in the body and the development of reactive oxygen pathology. An important role in the mechanism of adaptation of the body belongs to lipids, because they are a structural component of cell membranes and act as energy and signal systems in cells. Peroxide oxidation of lipids is a compensatory reaction that ensures the functioning of the organism for changes in the environment. The content of total lipids and peroxide oxidation products of lipids, as well as the activity of enzymes of the antioxidant defense system in rabbits from birth to 90 days of age was investigated. It has been established that the content of total lipids in brain tissues increases throughout the period of postnatal ontogenesis due to the peculiarities of the functional and metabolic activity of brain cells. The content of common lipids is closely related to the processes of lipid peroxide oxidation and the activity of enzymes of antioxidant defense. The growth in concentration of peroxide oxidation products is accompanied by a decrease in the content of total lipids in the rabbit tissues. Reduced content of TBARSproducts in rabbit brain tissue from birth to 90-day age was noted. A moderate (r = 0.66) correlation between the content of lipid conjugated dienes and lipid hydroperoxides, as well as the strong correlation (r = -0.77) between the contents of lipid conjugated dienes and TBARS-products has been established. In the heart of rabbits a reversible moderate (r = -0.62) correlation between the content of lipid conjugated dienes and lipid hydroperoxides has been revealed. Key words: rabbits, development, lipid peroxidation, brain, heart, longest muscle of the back.
14
Suman, Surendranath P., Richard A. Mancini, and Cameron Faustman. "Lipid-Oxidation-Induced Carboxymyoglobin Oxidation." Journal of Agricultural and Food Chemistry 54, no. 24 (November 2006): 9248–53. http://dx.doi.org/10.1021/jf061959u.
Full text
15
Dragoev, Stefan G. "Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health." Foods 13, no. 5 (March 4, 2024): 797. http://dx.doi.org/10.3390/foods13050797.
Full textAbstract:
The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.
16
Abeyrathne, Edirisingha Dewage Nalaka Sandun, Kichang Nam, and Dong Uk Ahn. "Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems." Antioxidants 10, no. 10 (October 9, 2021): 1587. http://dx.doi.org/10.3390/antiox10101587.
Full textAbstract:
Lipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods. Lipid oxidation methods developed are based on the direct or indirect measurement of produced primary or secondary oxidation substances. Peroxide values and conjugated diene methods determine the primary oxidative products of lipid oxidation and are commonly used for plant oils and high-fat products. 2-Thiobarbituric acid-reactive substances and chromatographic methods are used to determine the secondary products of oxidation and are suitable for meat and meat-based products. The fluorometric and sensory analyses are indirect methods. The antioxidant capacity of additives is determined indirectly using the lipid oxidation methods mentioned above or directly based on the free-radical scavenging activity of the antioxidant compounds. Each lipid oxidation and antioxidant capacity methods use different approaches, and one method cannot be used for all foods. Therefore, selecting proper methods for specific foods is essential for accurately evaluating lipid oxidation or antioxidant capacity.
17
Orkusz, Agnieszka, Wioletta Wolańska, and Urszula Krajinska. "The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat." Molecules 26, no. 17 (August 24, 2021): 5122. http://dx.doi.org/10.3390/molecules26175122.
Full textAbstract:
The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.
18
Fruehwirth, Sarah, Sandra Egger, Dennis Kurzbach, Jakob Windisch, Franz Jirsa, Thomas Flecker, Miriam Ressler, Agnes T. Reiner, Nesrin Firat, and Marc Pignitter. "Ingredient-Dependent Extent of Lipid Oxidation in Margarine." Antioxidants 10, no. 1 (January 13, 2021): 105. http://dx.doi.org/10.3390/antiox10010105.
Full textAbstract:
This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.
19
Woolard, Matthew D., Cassidy Blackburn, Robert Schilke, and Temitayo Bamgbose. "Lipin-1 integrates lipid metabolism with macrophage function to promote inflammation resolution." Journal of Immunology 208, no. 1_Supplement (May 1, 2022): 111.06. http://dx.doi.org/10.4049/jimmunol.208.supp.111.06.
Full textAbstract:
Abstract Free fatty acid accumulation in macrophages alters cellular metabolism, leading to failed inflammation resolution that contributes to cardiometabolic pathologies such as atherosclerotic cardiovascular disease. Free fatty acids are either broken down by β-oxidation, stored in glycerolipids, or incorporated into sphingolipids (e.g., ceramides). Ceramide synthesis inhibits several pro-resolving macrophage functions, such as β-oxidation and efferocytosis, needed for inflammation resolution. The regulatory signals that control free fatty acid incorporation into lipids (e.g., lipid channeling) for proper macrophage function are not well understood. Lipin-1 is a phosphatidic acid phosphatase with an independent transcriptional coregulatory activity that controls cellular lipid homeostasis. Using genetically engineered mice and bone marrow-derived macrophages, we investigated the contribution of lipin-1 on macrophage pro-resolving functions. Mice lacking myeloid-specific lipin-1 had defects in the clearance of apoptotic cells in a zymosan model of inflammation resolution, and these mice had increased atherosclerotic plaques and necrotic cores in a model of atherosclerosis and a delay excisional wound closure. Bone marrow-derived macrophages lacking lipin-1 showed a striking pattern of dysregulated lipid metabolism in which il-4 stimulation promoted ceramide synthesis over β-oxidation. Additionally, lipin-1 deficient macrophages had reduced phagocytosis of apoptotic cells. Our work provides evidence that lipin-1 promotes β-oxidation while inhibiting ceramide synthesis during free fatty acid accumulation in macrophages to allow for responses that promote inflammation resolution. Supported by grants from NIH (1 R01HL131844-04) and NIH (1P20GM134974-01A1)
20
Harikedua, Silvana Dinaintang. "PENGHAMBATAN OKSIDASI LIPIDA IKAN TUNA OLEH AIR JAHE SELAMA PENYIMPANAN DINGIN." JURNAL PERIKANAN DAN KELAUTAN TROPIS 8, no. 1 (April 5, 2012): 7. http://dx.doi.org/10.35800/jpkt.8.1.2012.231.
Full textAbstract:
Tujuan penelitian ini adalah untuk mengetahui efek suplementasi ekstrak air jahe pada oksidasi lipida daging ikan tuna yang disimpan selama 9 hari. Oksidasi lipida ikan tuna beku dievaluasi berdasarkan nilai bilangan peroksida dan pembentukan malonaldehyde (nilai TBA) pada hari ke 0, 3, 6 dan 9 penyimpanan. Hasil penelitian menunjukkan bahwa suplementasi ekstrak air jahe meningkatkan stabilitas ikan tuna beku terhadap oksidasi lipida dibandingkan dengan kontrol. Ekstrak air jahe 2% dan 3% lebih efektif dalam menghambat oksidasi lipida daging ikan tuna selama penyimpanan dibandingkan ekstrak air jahe 1%. Kata kunci: Tuna, ekstrak jahe, antioksidan, penyimpanan dingin, peroksida, malonaldehid.Inhibition of Tuna Lipid Oxidation by Ginger Extract during Refrigeration The effects of ginger extract supplementation on lipid oxidation of raw tuna during refrigerated storage for 9 days were examined. Lipid oxidation was assessed by monitoring peroxide and malonaldehyde formation in raw tuna at 0, 3, 6 and 9 days of refrigerated storage. Results showed that all ginger extracts treatments significantly increased the stability of frozen tuna to lipid oxidation compared with the control. Ginger extracts of 2% and 3% was more effective in inhibiting lipid oxidation of raw tuna than 1% extract. Keywords: Tuna, ginger extract, antioxidant, refrigerate storage, peroxide, malonaldehyde.
21
Spěváčková, V., I. Hrádková, J. Šmidrkal, and V. Filip. "Lipid oxidation of fat blends modified by monoacylglycerol." Czech Journal of Food Sciences 30, No. 6 (December 1, 2012): 527–33. http://dx.doi.org/10.17221/459/2011-cjfs.
Full textAbstract:
Model dispersions of fat blends (FBs) with monoacylglycerols (MAG) of saturated fatty acids with different lengths of the acyl chain (MAG10–MAG18) and 1-octadecenoylglycerol and without MAG (as blank) were prepared. We find out the influence of the addition of monoacylglycerol on oxidation of the fat dispersion. Trihexadecanoylglycerol (tripalmitoylglycerol – TAG48) was used as the dispersive phase and soybean oil was used as the dispersive medium. Primary (conjugated diens) and volatile secondary (by SPME in connection with GC-MS) lipid oxidation products and oil stability index (OSI) were measured during autoxidation of the fat blends in storage conditions. MAGs with a shorter (or the same) acyl chain length (MAG10–MAG16) than the acyl chain length of the structured fat (TAG48) arrange tightly on the interface oil/crystals of structured fat, thus prevent lipid oxidation.
22
Vigo-Pelfrey, Carmen. "Membrane lipid oxidation." Free Radical Biology and Medicine 9, no. 5 (January 1990): 455–56. http://dx.doi.org/10.1016/0891-5849(90)90024-d.
Full text
23
Fruehwirth, Sarah, Sandra Egger, Thomas Flecker, Miriam Ressler, Nesrin Firat, and Marc Pignitter. "Acetone as Indicator of Lipid Oxidation in Stored Margarine." Antioxidants 10, no. 1 (January 6, 2021): 59. http://dx.doi.org/10.3390/antiox10010059.
Full textAbstract:
Margarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and o/w emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential indicators of lipid oxidation in margarine are scarce. To evaluate the oxidative stability and to indicate the progress of lipid oxidation, four different types of industrial margarine (M1–M4), which differed in their composition of the minor ingredients and the oil phase, were stored at 15 °C for 180 days and analyzed at days 0, 1, 7, 14, 28, 56, 99, and 180 regarding peroxides, conjugated dienes, oxidized triacylglycerols, and volatiles. The peroxide value and the conjugated dienes increased up to 4.76 ± 0.92 meq O2/kg oil and 14.7 ± 0.49 in M2, respectively. The oxidative stability decreased by a maximum of 50.9% in M4. We detected three different epoxidized triglycerides—TAG54:1 (O), TAG54:2 (O) and TAG54:3 (O)—in M3. Acetone could be identified, for the first time, as lipid oxidation product in stored margarine by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). It increased in all types of margarine during storage by a maximum of 1070 ppb in M2. Acetone might be used as a new indicator for lipid oxidation in margarine.
24
Matzinger, Oscar, Philippe Schneiter, and Luc Tappy. "Effects of fatty acids on exercise plus insulin-induced glucose utilization in trained and sedentary subjects." American Journal of Physiology-Endocrinology and Metabolism 282, no. 1 (January 1, 2002): E125—E131. http://dx.doi.org/10.1152/ajpendo.00177.2001.
Full textAbstract:
Fatty acids are known to decrease insulin-mediated glucose utilization in humans, both at rest and during exercise. To evaluate the effect of endurance training in this process, we infused lipids or saline in groups of sedentary and highly trained subjects. Whole body glucose utilization and substrate oxidation were monitored during a 2.5-h hyperinsulinemic clamp. During the last 30 min, a cycling exercise was superimposed. During hyperinsulinemia at rest, whole body glucose utilization and glucose oxidation were higher in trained subjects than in sedentary subjects. Compared with the control experiments with the antilipolytic agent acipimox, lipid infusion stimulated lipid oxidation to the same extent in trained as in sedentary subjects. It reduced whole body glucose utilization by 37% in trained and by 41% in sedentary subjects. During exercise, lipid infusion increased more lipid oxidation in trained than in sedentary subjects and reduced whole body glucose utilization by 43 ± 4% in trained and by 22 ± 4% in sedentary subjects ( P < 0.01). The present data indicate that lipid infusion has similar effects on lipid oxidation and whole body glucose utilization during hyperinsulinemia at rest in trained and sedentary subjects. During exercise, however, it increases more lipid oxidation and produces a more important reduction in glucose utilization in trained than in sedentary subjects. These results suggest that endurance training enhances the inhibitory effect of lipids on whole body glucose metabolism during exercise.
25
Woolard, Matthew D., Cassidy M. R. Blackburn, Robert Michael Schilke, Sunitha Chandran, and Aimee E. Vozenilek. "Lipin-1 coordinates macrophage lipid metabolism to allow macrophage wound healing function." Journal of Immunology 204, no. 1_Supplement (May 1, 2020): 69.23. http://dx.doi.org/10.4049/jimmunol.204.supp.69.23.
Full textAbstract:
Abstract Excess lipid burden within macrophages disrupts cellular metabolism and alters their cellular function allowing these macrophages to contribute to both inappropriate and/or unresolving inflammation. The molecular mechanisms that align lipid metabolism to macrophage function are not well understood. Lipin-1 is a phosphatidic acid phosphatase that regulates the penultimate step of glycerolipid metabolism. Lipin-1 is also a transcriptional coregulator that regulates the expression of lipid catabolism genes including beta-oxidation. We and others have demonstrated that lipin-1 promotes macrophage pro-inflammatory responses. The objective of this study was to determine the contribution of lipin-1 transcriptional coregulator function within macrophages activity. We used mice that lack either lipin-1 enzymatic activity or both lipin-1 functions in myeloid cells to define how lipin-1 transcriptional coregulator function contributes to macrophage function. We demonstrated that lipin-1 transcriptional coregulator function is required for IL-4 mediated macrophage polarization and effective efferocytosis through the promotion of beta-oxidation/oxidative phosphorylation via activation of PPARγ. Loss of both lipin-1 activities from myeloid cells leads to increased atherosclerotic burden and reduction in wound closure. Furthermore, we observed enhanced pro-inflammatory responses both in the plaques and the serum of atherosclerotic mice lacking myeloid associated lipin-1. Our work provides evidence that lipin-1 aligns cellular lipid metabolism to promote effective macrophage responses.
26
Shahidi, Fereidoon, and Ying Zhong. "Lipid oxidation and improving the oxidative stability." Chemical Society Reviews 39, no. 11 (2010): 4067. http://dx.doi.org/10.1039/b922183m.
Full text
27
Sottero, Barbara, Daniela Rossin, Giuseppe Poli, and Fiorella Biasi. "Lipid Oxidation Products in the Pathogenesis of Inflammation-related Gut Diseases." Current Medicinal Chemistry 25, no. 11 (April 17, 2018): 1311–26. http://dx.doi.org/10.2174/0929867324666170619104105.
Full textAbstract:
Background: A defective mucosal barrier function is the principal cause of the uncontrolled onset and progression of a number of human inflammatory gut diseases, most of which are characterized by chronic intermittent immune and inflammatory responses leading to structural intestinal damage, which can represent a potential risk for colorectal cancer development. During the active disease phase the production of pro-inflammatory cytokines and chemokines, and the induction of oxidative reactions by activated leukocytes and epithelial cells represent the main event in the intestinal inflammation. Objective: Oxidative stress plays a key role in the development of intestinal damage. Indeed reactive oxygen species and their oxidized by-products regulate redox-sensitive signaling pathways and transcription factors, which sustain inflammation within the intestinal layer. Methods: Polyunsaturated fatty acids and cholesterol are the principal targets of oxidative modifications. These lipids, which are cell membrane constituents or are present in food, readily undergo non-enzymatic oxidation to form chemically-reactive species that can induce a wide range of biological effects including inflammation, programmed cell death, and proliferation. Results and Conclusions: In this review we summarize the current knowledge on the role of lipid oxidation products in regulating redox pathways involved in the pathogenesis of inflammation- related gut diseases. In particular, lipid peroxidation end products, such as isoprostanes and aldehydes, and cholesterol oxidation-derived oxysterols are taken into consideration. Results and Conclusions: The control of oxidative damage and consequently tissue local over-production of lipid oxidation products by using specific antioxidant and anti-inflammatory molecules in the diet may have clinical and therapeutic benefits.
28
Bamgbose, Temitayo Taiwo, Robert M. Schilke, Cassidy M. R. Blackburn, and Matthew D. Woolard. "Lipin-1 restrains lipid synthesis to promote proresolving macrophage function and disease resolution." Journal of Immunology 208, no. 1_Supplement (May 1, 2022): 54.23. http://dx.doi.org/10.4049/jimmunol.208.supp.54.23.
Full textAbstract:
Abstract Macrophages are critical to maintaining and restoring tissue homeostasis during inflammation. Unresolved inflammation contributes to the pathophysiology of cardiometabolic diseases. The lipid metabolic state of macrophages influences their function. Lipid synthesis contributes to proinflammatory responses, while beta-oxidation is required for pro-resolving macrophage function. However, how lipid metabolism is regulated during macrophage activation is not well understood. Lipin-1 is a phosphatidic acid phosphatase with a transcriptional coregulatory activity that is proposed to act as a regulator of lipid metabolism. We have previously demonstrated that lipin-1 is atheroprotective and promotes wound healing. Within macrophages, lipin-1 is required for beta-oxidation and apoptotic cell engulfment, both key activities of pro-resolving macrophages. We investigated the contribution of lipin-1 in regulating lipid metabolism during pro-resolving macrophage responses using metabolomics, lipidomics, and Western blot analysis. IL-4 stimulation of macrophage promotes lipid catabolism; however, in lipin-1 KO bone marrow-derived macrophages, we observed the production of metabolites that contribute to lipid synthesis, decrease phosphorylation of ACC (a marker of lipid synthesis) and a build-up of free fatty acids. We also observed increased ceramides in lipin-1 KO macrophages and a decrease in pras40 phosphorylation, which is consistent with increased ceramide synthesis. These results suggest that lipin-1 restrains de novo lipid synthesis and ceramide production to promote beta-oxidation for optimal pro-resolving macrophage function. Supported by1-R01HL131844-04 grant from NHLBI/NIH
29
Schiavone, A., J. Nery, J. A. Choque-López, M. D. Baucells, and A. C. Barroeta. "Dietary lipid oxidation and vitamin E supplementation influence in vivo erythrocyte traits and postmortem leg muscle lipid oxidation in broiler chickens." Canadian Journal of Animal Science 90, no. 2 (June 1, 2010): 197–202. http://dx.doi.org/10.4141/cjas09095.
Full textAbstract:
The present work aimed to assess: (1) whether the oxidative status of dietary lipids or vitamin E supplementation influences in vivo erythrocyte integrity of chickens, and (2) whether erythrocyte stability is related to musculus iliotibialis susceptibility to lipid peroxidation. Thirty-six broilers were fed a basal diet supplemented with: sunflower oil (SO), sunflower oil and α-tocopheryl acetate (SO + E), and oxidized sunflower oil (SO-OX). In vivo hemolysis rate (HR) and thiobarbituric acid reactive substances (TBARS) of erythrocytes were measured. Postmortem, the TBARS of m. iliotibialis was determined. Erythrocyte HR and TBARS were higher in SO-OX than SO and SO + E groups (P < 0.001). Erythrocyte and muscle TBARS were highly correlated (r2 > 0.93). The SO-OX induced negative effects, indicating that dietary lipid quality is rapidly translated in negative effects to erythrocytes and muscle. In vivo erythrocyte TBARS proved to be a good indicator of meat oxidative status. Key words: Broiler, vitamin E, lipid oxidation, TBARS, erythrocytes, hemolysis
30
Dasari, Surendra, Sean A. Newsom, Sarah E. Ehrlicher, Harrison D. Stierwalt, and Matthew M. Robinson. "Remodeling of skeletal muscle mitochondrial proteome with high-fat diet involves greater changes to β-oxidation than electron transfer proteins in mice." American Journal of Physiology-Endocrinology and Metabolism 315, no. 4 (October 1, 2018): E425—E434. http://dx.doi.org/10.1152/ajpendo.00051.2018.
Full textAbstract:
Excess fat intake can increase lipid oxidation and expression of mitochondrial proteins, indicating remodeling of the mitochondrial proteome. Yet intermediates of lipid oxidation also accumulate, indicating a relative insufficiency to completely oxidize lipids. We investigated remodeling of the mitochondrial proteome to determine mechanisms of changes in lipid oxidation following high-fat feeding. C57BL/6J mice consumed a high-fat diet (HFD, 60% fat from lard) or a low-fat diet (LFD, 10% fat) for 12 wk. Mice were fasted for 4 h and then anesthetized by pentobarbital sodium overdose for tissue collection. A mitochondrial-enriched fraction was prepared from gastrocnemius muscles and underwent proteomic analysis by high-resolution mass spectrometry. Mitochondrial respiratory efficiency was measured as the ratio of ATP production to O2 consumption. Intramuscular acylcarnitines were measured by liquid chromatography-mass spectrometry. A total of 658 mitochondrial proteins were identified: 40 had higher abundance and 14 had lower abundance in mice consuming the HFD than in mice consuming the LFD. Individual proteins that changed with the HFD were primarily related to β-oxidation; there were fewer changes to the electron transfer system. Gene set enrichment analysis indicated that the HFD increased pathways of lipid metabolism and β-oxidation. Intramuscular concentrations of select acylcarnitines (C18:0) were greater in the HFD mice and reflected dietary lipid composition. Mitochondrial respiratory ATP production-to-O2 consumption ratio for lipids was not different between LFD and HFD mice. After the 60% fat diet, remodeling of the mitochondrial proteome revealed upregulation of proteins regulating lipid oxidation that was not evident for all mitochondrial pathways. The accumulation of lipid metabolites with obesity may occur without intrinsic dysfunction to mitochondrial lipid oxidation.
31
Kulawiak-Gałaska, Dorota, Michał Woźniak, and Lucedio Greci. "Aromatic indolinic aminoxyls as antioxidants in cardiac sarcoplasmic reticulum lipid and protein oxidation." Acta Biochimica Polonica 49, no. 1 (March 31, 2002): 43–49. http://dx.doi.org/10.18388/abp.2002_3819.
Full textAbstract:
The results presented demonstrate the influence of aromatic indolinic aminoxyls: 1,2-dihydro-2-ethyl-2-phenyl-3H-indole-3-phenylimino-1-oxyl (IA-C2) and 1,2-dihydro-2-octadecyl-2-phenyl-3H-indole-3-phenylimino-1-oxyl (IA-C18) on oxidation of lipids and proteins of cardiac sarcoplasmic reticulum membranes. We have used doxorubicin and t-butyl hydroperoxide as agents inducing oxidative stress in isolated rat cardiac sarcoplasmic reticulum membrane system. Carbonyl groups were measured as the end product of membrane protein oxidation, and thiobarbituric acid reactive substances were assessed as a marker of lipid peroxidation. Inhibition of peroxidation of certain membrane components depends on the length of acyl chain. Aminoxyl IA-C2 inhibits the lipid peroxidation process while IA-C18 is an efficient protector against protein oxidation.
32
Dyck, D. J., S. J. Peters, J. Glatz, J. Gorski, H. Keizer, B. Kiens, S. Liu, et al. "Functional differences in lipid metabolism in resting skeletal muscle of various fiber types." American Journal of Physiology-Endocrinology and Metabolism 272, no. 3 (March 1, 1997): E340—E351. http://dx.doi.org/10.1152/ajpendo.1997.272.3.e340.
Full textAbstract:
Intramuscular lipid pool turnover [triacylglycerols (TG), phospholipids (PL), mono- and diacylglycerols (MG, DG)] and the oxidation of endogenous and exogenous lipids were determined with pulse-chase studies in incubated muscles of varied oxidative potential [soleus strips (SOL)--> epitrochlearis --> flexor digitorum brevis]. Incorporation of palmitate into TG and PL pools and its oxidation were linearly related to time and exogenous palmitate concentration in all muscles. Total palmitate incorporation (deposition and oxidation) was greatest in SOL. However, palmitate incorporation into TG was similar in all muscles when expressed as a percentage of the total incorporation. In contrast, palmitate incorporation into PL was greatest in the least oxidative muscle. Palmitate oxidation, incorporation into TG, and citrate synthase activity were all strongly correlated with muscle cytosolic fatty acid-binding protein content (r = 0.96, 1.0, and 0.98, respectively). During the chase, reducing exogenous palmitate from 1.0 mM to 0.5 or 0 mM resulted in a significant (approximately 30%) loss of [(14)C]palmitate from the TG pool in SOL and a significant increase in (14)CO(2) production from endogenous stores. No significant loss of (14)C label from lipid pools occurred in the less oxidative muscles, suggesting a closely regulated interaction between energy provision from exogenous and endogenous lipid pools in oxidative muscle. Glucose oxidation increased significantly in all muscles in the absence of palmitate. The loss of (14)C label from TG in SOL during the chase without palmitate was not accompanied by a significant change in TG content. This suggests that, during rest, there is a small subpool of TG with a relatively rapid turnover.
33
Wang, Yifei, Rubén Domínguez, José M. Lorenzo, and Benjamin M. Bohrer. "The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display." Foods 10, no. 9 (August 25, 2021): 1982. http://dx.doi.org/10.3390/foods10091982.
Full textAbstract:
The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.
34
Sahlin, Kent. "Control of lipid oxidation at the mitochondrial levelThis paper article is one of a selection of papers published in this Special Issue, entitled 14th International Biochemistry of Exercise Conference – Muscles as Molecular and Metabolic Machines, and has undergone the Journal’s usual peer review process." Applied Physiology, Nutrition, and Metabolism 34, no. 3 (June 2009): 382–88. http://dx.doi.org/10.1139/h09-027.
Full textAbstract:
The rate of lipid oxidation during exercise is controlled at several sites, and there is a reciprocal dependency between oxidation of lipids and carbohydrates (CHO). It is well known that the proportion of the 2 fuels oxidized is influenced by substrate availability and exercise intensity, but the mechanisms regulating fuel preferences remain unclear. During intense exercise, oxidation of long-chain fatty acids (LCFAs) decreases, and the major control is likely to be at the mitochondrial level. Potential mitochondrial sites for control of lipid oxidation include transport of LCFAs into mitochondrial matrix, β-oxidation, the tricarboxylic acid cycle, and the electron transport chain (ETC). CHO catabolism may impair lipid oxidation by interfering with the transfer of LCFAs into mitochondria and by competing for mutual cofactors (i.e., nicotinamide adenine dinucleotide and (or) coenzyme A (CoA)). The different effect of energy state on the catabolism of CHO and lipids is likely to be of major importance in explaining the shift in fuel utilization during intensive exercise. Formation of acetyl-CoA from CHO is activated by a low energy state, and will lead to accumulation of products that are inhibitory to lipid oxidation. In contrast, β-oxidation of LCFAs to acetyl-CoA is not stimulated by a low energy state. Further interaction between CHO and LCFAs may occur by substrate competition for electron carriers at ETC, due to provisions of electrons through different complexes. Feedback inhibition of β-oxidation by redox state is thought to be an important mechanism for the slowing of lipid oxidation during intensive exercise.
35
Dulloo, A. G., S. Samec, and J. Seydoux. "Uncoupling protein 3 and fatty acid metabolism." Biochemical Society Transactions 29, no. 6 (November 1, 2001): 785–91. http://dx.doi.org/10.1042/bst0290785.
Full textAbstract:
A role for uncoupling protein (UCP) 3 in fatty acid metabolism is reviewed within the context of our proposal, first put forward in 1998, that this homologue of UCP1 may be involved in the regulation of lipids as fuel substrate rather than in the mediation of thermogenesis. Since then, the demonstrations of muscle-type differences in UCP3 gene regulation in response to dietary manipulations (starvation, high-fat feeding) or to pharmacological interferences with the flux of lipid substrates between adipose-tissue stores and skeletal-muscle mitochondrial oxidation are all in accord with this proposed role for UCP3 in regulating lipids as fuel substrate. However, given the current limitations of gene-knockout technology for evaluating/interpreting the functional importance of genes encoding mitochondrial membrane proteins, the transition from ‘associative’ to ‘cause-and-effect’ evidence for a physiological role of UCP3 in regulating fatty acid metabolism will have to await the development of assays that are sensitive to changes in UCP3 activity. Furthermore, in evaluating the physiological regulators of UCP3, the available evidence points to the existence of adipose-derived factor(s) which, independently of circulating levels of free fatty acids, initiates events leading to the transcription of genes encoding UCP3 and key enzymes of lipid oxidation in the fast glycolytic or fast oxidative-glycolytic muscles, i.e. in the bulk of the skeletal-muscle mass. It is proposed that in tissues where UCP3 co-exists with UCP2 (skeletal muscle, brown adipose tissue, heart) they may act in concert in the overall regulation of lipid oxidation, concomitant to the prevention of lipid-induced oxidative damage.
36
Liu, Chencheng, Jiamei Wan, Yuanyuan Wang, and Gu Chen. "Effects of Cold Plasma Treatment Conditions on the Lipid Oxidation Kinetics of Tilapia Fillets." Foods 12, no. 15 (July 27, 2023): 2845. http://dx.doi.org/10.3390/foods12152845.
Full textAbstract:
This study investigated the effects of different cold plasma treatment conditions on the lipid oxidation kinetics of tilapia fillets. The results indicated that increasing the voltage and prolonging the treatment time of cold plasma could cause an increase in the peroxide value and thiobarbituric acid-reactive substance values of the fillets. The changes in the primary and secondary oxidation rates of the lipids in the fillets under different treatment conditions were consistent with zero-order reaction kinetics. The analysis of the fitting of the Arrhenius equation showed that the effect of treatment voltage on the activation energy of lipid oxidation was higher than that of treatment time. When the voltage was higher than 64.71 kV, the activation energy of the primary oxidation of lipids was greater than that of secondary oxidation. Within 0–5 min, the activation energy of primary oxidation first increased then decreased, and was always greater than that of secondary oxidation. Therefore, the primary lipid oxidation of tilapia was more sensitive to the treatment conditions of cold plasma.
37
Jie, Yu, Hongfei Zhao, and Bolin Zhang. "The Role of an Acidic Peptide in Controlling the Oxidation Process of Walnut Oil." Foods 8, no. 10 (October 15, 2019): 499. http://dx.doi.org/10.3390/foods8100499.
Full textAbstract:
Here, the mechanism of action of an antioxidant peptide rich in acidic amino acid residues in controlling lipid oxidation is discussed. Firstly, in the presence of this peptide, the fluorescence intensity of lipid peroxide in samples of walnut oil was very low, indicating that the peptide prevented the formation of lipid peroxides. Secondly, the production of lipid-derived radicals of oil was reduced by 23% following addition of the anti-oxidative peptide. Thirdly, Raman shifts of the lipid with the anti-oxidative peptide showed that acidic amino acid residues of the peptide were involved in delaying lipid oxidation. Finally, seven peptide inhibitors were synthesized with variations to the amino acid sequence of the original peptide, and Glu–Asp was proven to enhance the peptide’s superoxide anion radical scavenging activity and decrease the formation of linoleic acid peroxides. Our findings emphasize the potential value of acidic amino acid residues in protecting unsaturated fatty acids from oxidation.
38
Gumus, Cansu Ekin, and Eric Andrew Decker. "Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content." Foods 10, no. 4 (April 15, 2021): 860. http://dx.doi.org/10.3390/foods10040860.
Full textAbstract:
Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Little is known of whether the surface lipids in low moisture foods are more susceptible to oxidation since they are exposed to the environment. Therefore, the purpose of this research is to compare the rate of oxidation in surface and total lipids. Lipids in crackers were found to be in a heterogeneous matrix with proteins and starch, as determined by confocal microscopy. However, unlike spray-dried powders, both surface and interior lipids oxidized at similar rates, suggesting that the cracker matrix was not able to protect lipids from oxidation. Increasing the fat content of the crackers increased oxidation rates, which could be due to differences in the lipid structure or higher water activities in the high-fat crackers.
39
May-Zhang, Linda S., Annet Kirabo, Jiansheng Huang, MacRae F. Linton, Sean S. Davies, and Katherine T. Murray. "Scavenging Reactive Lipids to Prevent Oxidative Injury." Annual Review of Pharmacology and Toxicology 61, no. 1 (January 6, 2021): 291–308. http://dx.doi.org/10.1146/annurev-pharmtox-031620-035348.
Full textAbstract:
Oxidative injury due to elevated levels of reactive oxygen species is implicated in cardiovascular diseases, Alzheimer's disease, lung and liver diseases, and many cancers. Antioxidant therapies have generally been ineffective at treating these diseases, potentially due to ineffective doses but also due to interference with critical host defense and signaling processes. Therefore, alternative strategies to prevent oxidative injury are needed. Elevated levels of reactive oxygen species induce lipid peroxidation, generating reactive lipid dicarbonyls. These lipid oxidation products may be the most salient mediators of oxidative injury, as they cause cellular and organ dysfunction by adducting to proteins, lipids, and DNA. Small-molecule compounds have been developed in the past decade to selectively and effectively scavenge these reactive lipid dicarbonyls. This review outlines evidence supporting the role of lipid dicarbonyls in disease pathogenesis, as well as preclinical data supporting the efficacy of novel dicarbonyl scavengers in treating or preventing disease.
40
Nellemann, Birgitte, Esben Søndergaard, Jørgen Jensen, Steen Bønløkke Pedersen, Niels Jessen, Jens Otto Lunde Jørgensen, and Søren Nielsen. "Kinetics and utilization of lipid sources during acute exercise and acipimox." American Journal of Physiology-Endocrinology and Metabolism 307, no. 2 (July 15, 2014): E199—E208. http://dx.doi.org/10.1152/ajpendo.00043.2014.
Full textAbstract:
Overweight is associated with abnormalities of lipid metabolism, many of which are reversed by exercise. We investigated the impact of experimental antilipolysis and acute exercise on lipid kinetics and oxidation from VLDL-TG, plasma FFA, and “residual lipids” in overweight men ( n = 8) using VLDL-TG and palmitate tracers in combination with muscle biopsies in a randomized, placebo-controlled design. Participants received placebo or acipimox on each study day (4 h of rest, 90 min of exercise at 50% V̇o2 max). Exercise suppressed VLDL-TG secretion significantly during placebo but not acipimox (placebo-rest: 64.2 ± 9.4; placebo-exercise: 48.3 ± 8.0; acipimox-rest: 55.2 ± 13.4; acipimox-exercise: 52.0 ± 10.9). Resting oxidation of VLDL-TG FA and FFA was significantly reduced during acipimox compared with placebo, whereas “residual lipid oxidation” increased significantly [VLDL-TG oxidation (placebo: 18 ± 3 kcal/h; acipimox: 11 ± 2 kcal/h), FFA oxidation (placebo: 14 ± 2 kcal/h; acipimox: 4 ± 0.5 kcal/h), and residual lipid oxidation (placebo: 3 ± 5 kcal/h; acipimox: 14 ± 5 kcal/h)]. Additionally, during exercise on both placebo and acipimox, oxidation of VLDL-TG and FFA increased, but the relative contribution to total lipid oxidation diminished, except for FFA, which remained unchanged during acipimox. Residual lipid oxidation increased significantly during exercise in both absolute and relative terms. Changes in selected cellular enzymes and proteins provided no explanations for kinetic changes. In conclusion, suppressed FFA availability blunts the effect of exercise on VLDL-TG secretion and modifies the contribution of lipid sources for oxidation.
41
Zhiqiang, Wang, Hwang Seung Hwan, and Lim Soon Sung. "Effect of Novel Synthesised Policosanyl Phenolates on Lipid Oxidation." Czech Journal of Food Sciences 34, No. 5 (November 1, 2016): 414–21. http://dx.doi.org/10.17221/530/2015-cjfs.
Full textAbstract:
Lipophilic derivatisation of phenolic acids could greatly improve their antioxidant activities and solubility in hydrophobic environments, broadening their applications in food, pharmaceutical, and cosmetic industries. In this study, we conducted enzymatic lipophilisation of eight phenolates with policosanols. Vinyl phenolates were used as intermediates to improve the efficiency of enzymatic lipophilisation; and the yields of policosanyl phenolates were in the range of 1.32–20.58%. The antioxidant activities of the resulting phenolipids were compared using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay and linoleic acid peroxidation ferric thiocyanate assay. The synthesised policosanyl phenolates showed lower ABTS radical scavenging capacities (IC<sub>50</sub>s > 15 mM); whereas they showed high lipid peroxidation inhibitory activities (IC<sub>50</sub>s of peroxidation value < 0.25 mM). The lipid oxidation inhibitory activities of policosanol phenolates were further evaluated using the total oxidation value in a linoleic acid model system and the thiobarbituric acid reactive substances value in a cooked pork model system. Finally, policosanyl 4-hydroxybenzoate, policosanyl syringate, and policosanyl 4-hydroxyphenylacetate showed the highest inhibition effects on lipid oxidation and a potential for use as lipid antioxidants.
42
Ostroumova, I. N. Ostroumova, A. A. Lyutikov, A. K. Shumilina, and M. M. Vylka. "Effect of modified hydrolytic lignin on lipid peroxidation in fish feeds and on fish grown on them." Rybovodstvo i rybnoe hozjajstvo (Fish Breeding and Fisheries), no. 8 (August 11, 2022): 560–72. http://dx.doi.org/10.33920/sel-09-2208-06.
Full textAbstract:
Fish feeds are prone to rapid oxidation due to the high concentration of nutrients, including the presence of a large amount of easily oxidizable polyunsaturated fatty acids. There is an active search for antioxidants that can inhibit the development of lipid oxidation in feed and in the body of fish. A significant role among them is played by substances with high sorption properties, which sorb toxic products of lipid peroxidation, thereby slowing down oxidative processes and increasing antioxidant capacity. These include, for example, natural zeolites. The purpose of this work was to investigate the possibility of reducing lipid oxidation in fish feed using a sorbent feed additive that was developed on the basis of hydrolytic lignin to eliminate mycotoxins in animals and birds. To achieve this goal, experiments were carried out on the storage of fishmeal and feed with a sorbent additive and on growing fish on these feeds. When storing fishmeal with 1% and feed with 0.5 and 1.5% additives, a decrease in the activity of oxidative processes in lipids was noted.At the end of the experiments, lipid hydroperoxides in the feed with the additive were lower than in the control feed by 30–39% and acid numbers — by 10–15%. When rearing muksun fingerlings on feed with a sorbent, the survival rate of fish and the total ichthyomass increased by 17%, the content of omega-3 fatty acids in the body of muksun increased and the amount of monounsaturated oleic acid decreased. The results obtained indicate that the test sorbent additive introduced into fishmeal and feed for whitefish slows down the oxidative processes of lipids and increases antioxidant protection. The inclusion of the sorbent in the feed did not affect the intensity of fish growth.
43
Dyck, D. J., and A. Bonen. "Muscle contraction increases palmitate esterification and oxidation and triacylglycerol oxidation." American Journal of Physiology-Endocrinology and Metabolism 275, no. 5 (November 1, 1998): E888—E896. http://dx.doi.org/10.1152/ajpendo.1998.275.5.e888.
Full textAbstract:
We examined the oxidation and esterification of palmitate and the hydrolysis and oxidation of intramuscular lipids in isolated soleus muscles at rest and during tetanic contractions (2–40 tetani/min). Muscles were pulsed with [14C]palmitate to prelabel all intramuscular lipid pools. Muscles remained at rest or were then stimulated to contract at 2, 8, 20, or 40 tetani/min (30 min) in the presence of [3H]palmitate. Palmitate oxidation was increased 412% at 2 tetani/min ( P < 0.05) and 880% at 8 tetani/min ( P < 0.05). During contraction there was an absolute increase in esterification of palmitate to triacylglycerol in proportion with the increasing rate of palmitate oxidation. Intramuscular lipid oxidation provided ∼77% of the total muscle energy compared with ∼3% provided by exogenous palmitate under all conditions, with carbohydrate sources (glycogen and glucose) providing ∼20% of the total energy. Thus, during muscle contraction, the oxidation rates of both exogenous and intramuscular lipids are increased in proportion to each other, while concomitantly palmitate is esterified in proportion to its oxidation.
44
Sorokin, Alexander V., Alan T. Remaley, and Nehal N. Mehta. "Oxidized Lipids and Lipoprotein Dysfunction in Psoriasis." Journal of Psoriasis and Psoriatic Arthritis 5, no. 4 (August 26, 2020): 139–46. http://dx.doi.org/10.1177/2475530320950268.
Full textAbstract:
Background: Psoriasis is a chronic immune-mediated inflammatory skin disease associated with increased development of metabolic abnormalities including obesity and dyslipidemia, as well as increased cardiovascular disease (CVD) risk. Shared pathophysiological mechanisms linking psoriasis to CVD include altered immune activation, elevated chronic systemic inflammation, and lipoprotein dysfunction characterized by oxidative damage to lipids and apolipoproteins. Objective: This review aims to provide evidence-based proof for existing relationships between psoriatic inflammation, lipid oxidation, and increased CVD risk. Methods: We included review articles and original research papers, published between 1980 and 2020, using the following key words: psoriasis, oxidized lipids, oxidation, dyslipidemia, and inflammation. Results: Systemic inflammation underlying psoriasis leads to increased skin accumulation of pro-inflammatory oxidized lipids, derived from the omega-6 fatty acids, along with counteracting anti-inflammatory lipid mediators, products of the omega-3 polyunsaturated fatty acids. Imbalance in these metabolites culminates in impaired inflammation resolution and results in multisystemic biological alterations. Sustained systemic inflammation results in excessive lipid oxidation, generating proatherogenic oxidized low- and high-density lipoproteins. Together, these pathophysiological mechanisms contribute to increased CVD risk associated with psoriasis disease. Conclusion: Available anti-inflammatory treatment showed promising clinical results in treating psoriasis, although further research is warranted on managing associated dyslipidemia and establishing novel cardiometabolic markers specific for both skin and vascular pathology.
45
Lyons, Sulayman A., Kevin B. Tate, Kenneth C. Welch Jr., and Grant B. McClelland. "Lipid oxidation during thermogenesis in high-altitude deer mice (Peromyscus maniculatus)." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 320, no. 5 (May 1, 2021): R735—R746. http://dx.doi.org/10.1152/ajpregu.00266.2020.
Full textAbstract:
When at their maximum thermogenic capacity (cold-induced V̇o2max), small endotherms reach levels of aerobic metabolism as high, or even higher, than running V̇o2max. How these high rates of thermogenesis are supported by substrate oxidation is currently unclear. The appropriate utilization of metabolic fuels that could sustain thermogenesis over extended periods may be important for survival in cold environments, like high altitude. Previous studies show that high capacities for lipid use in high-altitude deer mice may have evolved in concert with greater thermogenic capacities. The purpose of this study was to determine how lipid utilization at both moderate and maximal thermogenic intensities may differ in high- and low-altitude deer mice, and strictly low-altitude white-footed mice. We also examined the phenotypic plasticity of lipid use after acclimation to cold hypoxia (CH), conditions simulating high altitude. We found that lipids were the primary fuel supporting both moderate and maximal rates of thermogenesis in both species of mice. Lipid oxidation increased threefold in mice from 30°C to 0°C, consistent with increases in oxidation of [13C]palmitic acid. CH acclimation led to an increase in [13C]palmitic acid oxidation at 30°C but did not affect total lipid oxidation. Lipid oxidation rates at cold-induced V̇o2max were two- to fourfold those at 0°C and increased further after CH acclimation, especially in high-altitude deer mice. These are the highest mass-specific lipid oxidation rates observed in any land mammal. Uncovering the mechanisms that allow for these high rates of oxidation will aid our understanding of the regulation of lipid metabolism.
46
Sandoval-Salazar, Cuauhtémoc, Cecilia Oviedo-Solís, Edmundo Lozoya-Gloria, Herlinda Aguilar-Zavala, Martha Solís-Ortiz, Victoriano Pérez-Vázquez, Cristina Balcón-Pacheco, and Joel Ramírez-Emiliano. "Strawberry Intake Ameliorates Oxidative Stress and Decreases GABA Levels Induced by High-Fat Diet in Frontal Cortex of Rats." Antioxidants 8, no. 3 (March 20, 2019): 70. http://dx.doi.org/10.3390/antiox8030070.
Full textAbstract:
It has been proposed that there is a correlation between high-fat diet (HFD), oxidative stress and decreased γ-aminobutyric acid (GABA) levels, but this has not been thoroughly demonstrated. In the present study, we determined the effects of strawberry extract intake on the oxidative stress and GABA levels in the frontal cortex (FC) of obese rats. We observed that an HFD increased lipid and protein oxidation, and decreased GABA levels. Moreover, UV-irradiated strawberry extract (UViSE) decreased lipid peroxidation but not protein oxidation, whereas non-irradiated strawberry extract (NSE) reduced protein oxidation but not lipid peroxidation. Interestingly, NSE increased GABA concentration, whereas UViSE was not as effective. In conclusion, our results suggest that an HFD increases oxidative damage in the FC, whereas strawberry extract intake may ameliorate the disturbances associated with HFD-induced oxidative damage.
47
Vega, L., M. Enser, R. I. Richardson, and J. D. Wood. "Effects of supranutritional vitamin E on meat quality in dairy cross steers fed grass silage and concentrates." Proceedings of the British Society of Animal Science 1996 (March 1996): 120. http://dx.doi.org/10.1017/s175275620059317x.
Full textAbstract:
Vitamin E is the major lipid soluble antioxidant in animals and post mortem it continues to inhibit the oxidation of lipids, which causes rancidity, and the oxidation of myoglobin to metmyoglobin which results in a brown discoloration of the meat. Feeding vitamin E in amounts greater than those needed for normal growth and reproduction of the animal raises the vitamin levels of the tissues and increases the shelf life of meat by delaying the onset of oxidative deterioration (Schaefer et al., 1995). We have investigated the effectiveness of supplemental vitamin E given to beef cattle fed grass silage, since grass and conserved grass contain relatively high levels of endogenous vitamin E. Meat quality was assessed not only by physical and chemical methods but also by taste panel to determine whether high levels of vitamin E affected cooked meat flavour which requires limited lipid oxidation for its development.
48
Vega, L., M. Enser, R. I. Richardson, and J. D. Wood. "Effects of supranutritional vitamin E on meat quality in dairy cross steers fed grass silage and concentrates." Proceedings of the British Society of Animal Science 1996 (March 1996): 120. http://dx.doi.org/10.1017/s0308229600030889.
Full textAbstract:
Vitamin E is the major lipid soluble antioxidant in animals and post mortem it continues to inhibit the oxidation of lipids, which causes rancidity, and the oxidation of myoglobin to metmyoglobin which results in a brown discoloration of the meat. Feeding vitamin E in amounts greater than those needed for normal growth and reproduction of the animal raises the vitamin levels of the tissues and increases the shelf life of meat by delaying the onset of oxidative deterioration (Schaefer et al., 1995). We have investigated the effectiveness of supplemental vitamin E given to beef cattle fed grass silage, since grass and conserved grass contain relatively high levels of endogenous vitamin E. Meat quality was assessed not only by physical and chemical methods but also by taste panel to determine whether high levels of vitamin E affected cooked meat flavour which requires limited lipid oxidation for its development.
49
Silva, Maísa, Joyce Ferreira da Costa Guerra, Ana Flávia Santos Sampaio, Wanderson Geraldo de Lima, Marcelo Eustáquio Silva, and Maria Lucia Pedrosa. "Iron Dextran Increases Hepatic Oxidative Stress and Alters Expression of Genes Related to Lipid Metabolism Contributing to Hyperlipidaemia in Murine Model." BioMed Research International 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/272617.
Full textAbstract:
The objective of this study was to investigate the effects of iron dextran on lipid metabolism and to determine the involvement of oxidative stress. Fischer rats were divided into two groups: the standard group (S), which was fed the AIN-93M diet, and the standard plus iron group (SI), which was fed the same diet but also received iron dextran injections. Serum cholesterol and triacylglycerol levels were higher in the SI group than in the S group. Iron dextran was associated with decreased mRNA levels ofpparα, and its downstream genecpt1a, which is involved in lipid oxidation. Iron dextran also increased mRNA levels ofapoB-100,MTP, andL-FABPindicating alterations in lipid secretion. Carbonyl protein and TBARS were consistently higher in the liver of the iron-treated rats. Moreover, a significant positive correlation was found between oxidative stress products,lfabpexpression, and iron stores. In addition, a negative correlation was found betweenpparαexpression, TBARS, carbonyl protein, and iron stores. In conclusion, our results suggest that the increase observed in the transport of lipids in the bloodstream and the decreased fatty acid oxidation in rats, which was promoted by iron dextran, might be attributed to increased oxidative stress.
50
Furlan Gonçalves Dias, Fernanda, Bianca Ferraz Teixeira, Thais Maria Ferreira de Souza Vieira, Juliana Maria Leite Nobrega de Moura Bell, and Ameer Y. Taha. "Storage Duration and Added Docosahexaenoic Acid Modify the Rates of Esterified and Free Oxylipin Formation in Infant Milk Formula." Processes 11, no. 10 (October 23, 2023): 3045. http://dx.doi.org/10.3390/pr11103045.
Full textAbstract:
Infant milk formulas often contain docosahexaenoic acid (DHA), a highly unsaturated fatty acid that is prone to oxidation. Previously, we reported in oil that the esterified lipid pool is more prone to lipid oxidation than the free pool. However, it is unknown whether added DHA modifies lipid oxidation in infant formula. In the present study, we quantified lipid oxidation rates in infant milk formula containing canola oil (F1) or canola oil supplemented with DHA-ethyl ester (F2). Lipid oxidation kinetics were determined by quantifying esterified and free oxylipins using liquid chromatography-tandem mass spectrometry (LC-MS/MS) during storage for 21 days at 4 °C. Esterified oxylipins increased in concentration within 3 and 7 days of storage in F2 (with DHA) and F1, respectively. Free oxylipins appeared 7 and 14 days later in F2 and F1, respectively. The kinetic estimates revealed that esterified oxylipins formed at a faster rate in both formulas compared to free oxylipins. Surprisingly, in F2 (which contains DHA), the rates of formation of both esterified and free linoleic acid and alpha-linolenic acid-derived oxylipins were higher than in F1. This study demonstrated that in food systems, DHA promotes the oxidation of other PUFAs, and that triacylglycerol/esterified lipids are preferentially oxidized over free fatty acids, highlighting the role of triacylglycerols in lipid oxidation.