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1
Tenyang, Noël, Roger Ponka e Hilaire Macaire Womeni. "Effect of local hot smoking on proximate composition, lipid oxidation, fatty acid profile and minerals content of Chrysichthys nigrodigitatus from Lake Maga in Cameroon". International Journal of Biological and Chemical Sciences 14, n. 4 (17 agosto 2020): 1124–27. http://dx.doi.org/10.4314/ijbcs.v14i4.5.
Abstract (sommario):
Fish with higher nutrient qualities can be used to solve malnutrition problems in Africa. So the aim of this study was to evaluate the effect of local smoking on proximate composition and lipid oxidation of Chrysichthys nigrodigitatus collected in Cameroon. The proximate composition was assessed using standard methods while lipid quality assessment was based on the determination of biochemical indexes. A change on fatty acid composition was evaluated by gas chromatography while minerals composition was evaluated by spectrophotometer. On nutritional point of view, raw fish have high protein, lipid and ash contents (51.87, 37.48 and 8.55 g/100 g dry weight respectively). Unsaturated fatty acid may be up to 57% of the total fatty acids. Raw C. nigrodigitatus contain reasonable amount of minerals. Smoking process increased ash and lipid content while proteins and moisture contents are reduced in these fish. The iodine value of C. nigrodigitatus was reduced while acid, peroxide and TOTOX values increased during smoking. The marked decrease of polyunsaturated fatty acids was noted during processing. Mineral contents were affected by smoking process. Calcium, magnesium, potassium, sodium, manganese and iron contents increased significantly. In conclusion, hot smoking enhances nutrients content of C. nigrodigitatus while significant reduction in lipid quality was recorded.Keywords: Chrysichthys nigrodigitatus, smoking process, nutritional value, lipid oxidation, mineral contents.
Frence Title; Effet du fumage traditionnel sur la composition chimique, l’état d’oxydation des lipides, la composition en acide gras et la teneur en minéraux de Chrysichthys nigrodigitatus du Lac Maga au Cameroun
Le Poisson est l’une des sources d’éléments nutritifs de qualité pouvant contribuer à prévenir la malnutrition en Afrique. Ce travail s’est donné pour objectif d’évaluer l’effet du fumage traditionnel sur la composition chimique et l’état d’oxydation des lipides de Chrysichthys nigrodigitatus provenant du Lac Maga au Cameroun. Les méthodes standards ont été utilisées pour la détermination de la composition chimique, la mesure de l’état d’oxydation des lipides par des indices chimiques, la composition en acides gras par chromatographie en phase gazeuse et les minéraux par spectrophotométrie. Du point de vue nutritionnel, ce poisson frais contient respectivement 51,87 ; 37,48 and 8,55 g/100 g de matière sèches de protéines, lipides et cendres. Il contient également 57% d’acides gras insaturés et une quantité raisonnable de minéraux. Le traitement de fumage provoque une augmentation de la teneur en cendres et en lipides. Par contre la teneur en eau et en protéines diminuent. L’indice d’iode baisse tandis que les indices d’acide, de peroxyde et de TBARs augmentent. Une diminution du taux d’acides gras polyinsaturés est observée. Les minéraux sont également affectés au cours du fumage. Le traitement de fumage améliore la teneur en nutriments de C. nigrodigitatus, par contre réduit la qualité lipidique de celui-ci.
Mots clés : Chrysichthys nigrodigitatus, fumage, valeur nutritionnelle, oxydation des lipides, teneur en minéraux.
2
Barkova, D. A., N. A. Pudovkin e V. V. Salautin. "FEATURES OF FREE-RADICAL OXIDATION OF LIPIDES IN CHRONIC CYRROSIS OF THE LIVER". Scientific Notes Kazan Bauman State Academy of Veterinary Medicine 234, n. 2 (5 giugno 2018): 40–44. http://dx.doi.org/10.31588/2413-4201-1883-234-2-40-44.
3
Bayburina, G. A., E. A. Nurgaleeva, E. F. Agletdinov e A. F. Samigullina. "Effect of hypoxia tolerance on the relation between indicators of free radical oxidation of lipides and proteins in murine kidneys during the post-resuscitation period". Kazan medical journal 98, n. 6 (15 dicembre 2017): 949–54. http://dx.doi.org/10.17750/kmj2017-949.
Abstract (sommario):
Aim. Study of the relationship between the parameters of free radical oxidation of proteins and lipids in the murine kidneys in the post-resuscitation period after stopping the systemic circulation, depending on their resistance to hypoxia. Methods. The systemic circulation was stopped by intra-thoracic clamping of the neurovascular bundle for 5 minutes, performed under general ether anesthesia in male noninbred white rats, divided after testing into two groups based on resistance to hypoxia. The observation period lasted for 35 days. In the homogenates of kidney tissues, the content of products reactive to tiobarbituric acid, carbonylated proteins, the formation of metal-catalyzed carbonylated proteins and bitirozin were determined. Results. The characteristic manifestation of oxidative stress in the recovery period after stopping blood circulation and resuscitation was found to be reciprocity of the relationship between the levels of lipoperoxidation and oxidative modification of proteins. Highly resistant to hypoxia animals were characterized by high resistance of proteins of kidney tissue to free radical oxidation against the background of high levels of lipid peroxidation. On the contrary, in animals non-resistant to hypoxia, against the background of relatively low values of lipoperoxidation, high levels of oxidative modification of proteins, both initial and induced, were recorded. Conclusion. In post-resuscitation period in highly resistant to hypoxia animals, marked activation of lipoperoxidation occurs accompanied by a transient increase in the carbonylation of proteins in the early observation period; for low-resistant to hypoxia animals high intensity of carbonyl stress against the background of the relative «preservation» of lipid structures of the cell is characteristic, which persists throughout the post-resuscitation period, which can make a significant contribution to kidney damage, increasing the risk of renal failure.
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Tonda, Rachel, Arlene Lamptey e 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 (1 maggio 2021): 197–98. http://dx.doi.org/10.1093/jas/skab054.322.
Abstract (sommario):
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.
5
Kohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng e Hilaire Macaire Womeni. "Effect of concentration of Allium cepa and Pimpinella anisum powders on the oxidative stability of oils extracted from peanuts cakes". North African Journal of Food and Nutrition Research 7, n. 16 (14 agosto 2023): 24–36. http://dx.doi.org/10.51745//najfnr.7.16.24-36.
Abstract (sommario):
Background: Lipids are responsible for both the undesirable and desirable flavors of food; oxidation of lipids mainly results in the development of off-flavor and lipoxygenase-derived lipid-based volatiles that are responsible for flavor generation. These lipids can be found in animal, vegetable and marine foods sources. Among these vegetable lipids sources, peanuts are one of the main oleaginous used to prepare foods. Aims: This study aimed at assessing the effect of 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders on the oxidative stability of lipids extracted from peanuts cakes. Material and Methods: The total phenolic content, flavonoid contents and the antioxidant properties of these spices were evaluated. In addition, lipids quality was assessed by chemical characterization of oils extracted from peanuts cakes. Results: Results revealed that P. anisum had the highest total phenolic (TPC = 61.66 mg GAE/g), flavonoid (FC = 34.95 mg CE/g) contents and DPPH free radical scavenging activities with values that ranged from 17.66 % to 89.18 %. The analysis of the oxidative state of oils extracted from peanuts cakes prepared with 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders revealed that all oils samples with the exception of those extracted from cakes cooked with 2g and 4g of P. anisum powder had peroxide, P-anisidine, total oxidation, thiobarbituric acid and free fatty acid values in line with those recommended by the Codex Alimentarius. The principal component analysis (PCA) revealed that the free fatty acids, peroxide, P-anisidine, thiobarbituric acid values were more efficient to induce lipids oxidation in peanuts cakes. Conclusions: Preparing peanuts cakes with Allium cepa and Pimpinella anisum powders are more effective to limit lipids oxidation compared to peanuts cakes cooked without spices. Keywords: Allium cepa, Pimpinella anisum, lipids quality, peanuts cakes, antioxidant, oxidative stability.
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Kohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng e Hilaire Macaire Womeni. "Effect of concentration of Allium cepa and Pimpinella anisum powders on the oxidative stability of oils extracted from peanuts cakes". North African Journal of Food and Nutrition Research 7, n. 16 (14 agosto 2023): 26–34. http://dx.doi.org/10.51745/najfnr.7.16.24-36.
Abstract (sommario):
Background: Lipids are responsible for both the undesirable and desirable flavors of food; oxidation of lipids mainly results in the development of off-flavor and lipoxygenase-derived lipid-based volatiles that are responsible for flavor generation. These lipids can be found in animal, vegetable and marine foods sources. Among these vegetable lipids sources, peanuts are one of the main oleaginous used to prepare foods. Aims: This study aimed at assessing the effect of 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders on the oxidative stability of lipids extracted from peanuts cakes. Material and Methods: The total phenolic content, flavonoid contents and the antioxidant properties of these spices were evaluated. In addition, lipids quality was assessed by chemical characterization of oils extracted from peanuts cakes. Results: Results revealed that P. anisum had the highest total phenolic (TPC = 61.66 mg GAE/g), flavonoid (FC = 34.95 mg CE/g) contents and DPPH free radical scavenging activities with values that ranged from 17.66 % to 89.18 %. The analysis of the oxidative state of oils extracted from peanuts cakes prepared with 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders revealed that all oils samples with the exception of those extracted from cakes cooked with 2g and 4g of P. anisum powder had peroxide, P-anisidine, total oxidation, thiobarbituric acid and free fatty acid values in line with those recommended by the Codex Alimentarius. The principal component analysis (PCA) revealed that the free fatty acids, peroxide, P-anisidine, thiobarbituric acid values were more efficient to induce lipids oxidation in peanuts cakes. Conclusions: Preparing peanuts cakes with Allium cepa and Pimpinella anisum powders are more effective to limit lipids oxidation compared to peanuts cakes cooked without spices. Keywords: Allium cepa, Pimpinella anisum, lipids quality, peanuts cakes, antioxidant, oxidative stability.
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Haman, François, François Péronnet, Glen P. Kenny, Éric Doucet, Denis Massicotte, Carole Lavoie e Jean-Michel Weber. "Effects of carbohydrate availability on sustained shivering I. Oxidation of plasma glucose, muscle glycogen, and proteins". Journal of Applied Physiology 96, n. 1 (gennaio 2004): 32–40. http://dx.doi.org/10.1152/japplphysiol.00427.2003.
Abstract (sommario):
Carbohydrates (CHO) can play an important thermogenic role during shivering, but the effect of their availability on the use of other oxidative fuels is unclear. Using indirect calorimetry and tracer methods ([U-13C]glucose ingestion), we have determined the specific contributions of plasma glucose, muscle glycogen, proteins, and lipids to total heat production (Ḣprod) in men exposed to cold for 2-h (liquid-conditioned suit perfused with 10°C water). Measurements were made after low-CHO diet and exercise (Lo) and high-CHO diet without exercise (Hi). The size of CHO reserves had no effect on Ḣprod but a major impact on fuel selection before and during shivering. In the cold, a complete shift from lipid oxidation for Lo (53, 28, and 19% Ḣprod for lipids, CHO, and proteins, respectively) to CHO-based metabolism for Hi (23, 65, and 12% Ḣprod for lipids, CHO, and proteins, respectively) was observed. Plasma glucose oxidation remains a minor fuel under all conditions (<13% Ḣprod), falling to 7% Ḣprod for Lo. Therefore, adjusting plasma glucose oxidation to compensate for changes in muscle glycogen oxidation is not a strategy used for maintaining heat production. Instead, proteins and lipids share responsibility for this compensation. We conclude that humans can show remarkable flexibility in oxidative fuel selection to ensure that heat production is not compromised during sustained cold exposure.
8
Milovanovic, Ljiljana, Ivanka Popovic, Dejan Skala e Snezana Saicic. "Thermogravimetric analysis of the total lipids extracted from the fatty tissue of fallow deer (Cervus Dama dama L)". Journal of the Serbian Chemical Society 71, n. 12 (2006): 1281–88. http://dx.doi.org/10.2298/jsc0612281m.
Abstract (sommario):
Thermogravimetry, TG, of lipids is an appropriate analytical method, commonly used to correlate the kinetic parameters of the thermal degradation of lipids and their composition. Thus, samples of total lipids extracted from the raw fatty tissue of fallow deer were subjected to non-oxidative and oxidative TG analysis. The samples were previously stored for nine months at +4 ?C and -18?C. The material stability was investigated in order to establish the most favorable conditions for the production and storage of different foods. The total lipids were extracted according to the Folch method. The identification and quantitative analysis of the methyl esters of the fatty acids of the total lipids were performed by capillary gas chromatography. Based on the non-oxidative and oxidative TG results, the activation energies of the thermal degradation and oxidation of the total lipids extracted from different samples of fatty tissue were determined. The Doyle-Gorbachev method was used for the calculations. .
9
Nacak, B., H. S. Kavuşan e M. Serdaroğlu. "Effect of α-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages". IOP Conference Series: Earth and Environmental Science 854, n. 1 (1 ottobre 2021): 012062. http://dx.doi.org/10.1088/1755-1315/854/1/012062.
Abstract (sommario):
Abstract This study focuses on the oxidative changes in lipids and proteins of beef sausages with incorporated a-tocopherol, rosemary extract or their combination during 3 months’ storage at 4°C. For this purpose, sausages were formulated with no antioxidant (Control, C), 200 ppm a-tocopherol (T), 200 ppm rosemary extract (R), and 100 ppm a-tocopherol + 100 ppm rosemary extract (TR). To observe oxidative changes in lipids; peroxide value, thiobarbituric acid reactive substances (TBARS), and total oxidation value (TOTOX), in proteins; sulfhydryl and carbonyl contents were measured. Use of antioxidants and storage time significantly affected oxidative stability of sausages (P<0.05). Antioxidants, individually or in combination, retarded lipid peroxidation and improve the oxidative stability of sausage during storage. The antioxidant combination showed synergistic effect on protein oxidation, as the lowest carbonyl contents were found in TR samples. As a result, a combination of antioxidants with different effect mechanisms could be the better option to prevent oxidative changes in meat products.
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Tribble, Diane L., Berbie M. Chu, Gerri A. Levine, Ronald M. Krauss e Elaine L. Gong. "Selective Resistance of LDL Core Lipids to Iron-Mediated Oxidation". Arteriosclerosis, Thrombosis, and Vascular Biology 16, n. 12 (dicembre 1996): 1580–87. http://dx.doi.org/10.1161/01.atv.16.12.1580.
Abstract (sommario):
Although the nature and consequences of oxidative changes in the chemical constituents of low density lipoproteins (LDLs) have been extensively examined, the physical dynamics of LDL oxidation and the influence of physical organization on the biological effects of oxidized LDLs have remained relatively unexplored. To address these issues, in the present studies we monitored surface- and core-specific peroxidative stress relative to temporal changes in conjugated dienes (CDs), particle charge (an index of oxidative protein modification), and LDL-macrophage interactions. Peroxidative stress in LDL surface and core compartments was evaluated with the site-specific, oxidation-labile fluorescent probes parinaric acid (PnA) and PnA cholesteryl ester (PnCE), respectively. When oxidation was initiated by Cu 2+ , oxidative loss of the core probe (PnCE) closely followed that of the surface probe (PnA), as indicated by the time to 50% probe depletion (t 1/2 ; 15.5±7.8 and 30.4±12 minutes for PnA and PnCE, respectively). Both probes were more resistant in LDL exposed to Fe 3+ (t 1/2 , 53.2±8.1 and 346.7±155.4 minutes), although core probe resistance was much greater with this oxidant (PnCE t 1/2 /PnA t 1/2, 5.8 vs 2.0 for Cu 2+ ). Despite differences in the rate and extent of oxidative changes in Cu 2+ - versus Fe 3+ -exposed LDLs, PnCE loss occurred in close correspondence with CD formation and appeared to precede changes in particle charge under both conditions. Exposure of LDLs to hemin, a lipophilic Fe 3+ -containing porphyrin that becomes incorporated into the LDL particle, resulted in rapid loss of PnCE and simultaneous changes in particle charge, even at concentrations that yielded increases in CDs and thiobarbituric acid–reactive substances similar to those obtained with free Fe 3+ . These results suggest that oxidation of the LDL hydrophobic core occurs in conjunction with accelerated formation of CDs and may be essential for LDL protein modification. In accordance with the known effects of oxidative protein modifications on LDL receptor recognition, exposure of LDLs to Cu 2+ and hemin but not Fe 3+ produced particles that were readily processed by macrophages. Thus, the physical site of oxidative injury appears to be a critical determinant of the chemical and biological properties of LDLs, particularly when oxidized by Fe 3+ .
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Salminen, H., R. Kivikari e M. Heinonen. "Protein-lipid interactions during oxidation of liposomes". Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (1 gennaio 2004): S133—S135. http://dx.doi.org/10.17221/10636-cjfs.
Abstract (sommario):
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.
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Wang, Xie, Li, Miao e Wu. "Oxidative Stability of Stripped Soybean Oil during Accelerated Oxidation: Impact of Monoglyceride and Triglyceride—Structured Lipids Using DHA as sn-2 Acyl-Site Donors". Foods 8, n. 9 (12 settembre 2019): 407. http://dx.doi.org/10.3390/foods8090407.
Abstract (sommario):
The current work aimed to clarify the effects of four structured lipids, including monoglycerides with docosahexaenoic acid (2D-MAG), diacylglycerols with caprylic acid (1,3C-DAG), triglyceride with caprylic acid at sn-1,3 and DHA at sn-2 position (1,3C-2D-TAG) and caprylic triglyceride on the oxidative stability of stripped soybean oil (SSO). The results revealed that compared to the blank group of SSO, the oxidation induction period of the sample with 2 wt% 2D-MAG and that with 1,3C-DAG were delayed by 2–3 days under accelerated oxidation conditions (50 °C), indicating that 2D-MAG and 1,3C-DAG prolonged the oxidation induction period of SSO. However, the inhibitory effect of α-tocopherol on SSO oxidation was reduced by 2D-MAG after addition of 2D-MAG to SSO containing α-tocopherol. 2D-MAG exhibited different antioxidative/pro-oxidative effects in the added/non-added antioxidants system. Compared to caprylic triglyceride, DHA at the sn-2 acyl site induced oxidation of structured lipids, thus further promoting the oxidation of SSO. The antioxidant was able to inhibit not only the oxidation of DHA in the SSO, but also the transesterification of sn-2 DHA to sn-1/sn-3 DHA in the structured lipid.
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Pokorná, I., V. Filip e J. Šmidrkal. "Lipid oxidation in margarine emulsions". Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (1 gennaio 2004): S140—S143. http://dx.doi.org/10.17221/10638-cjfs.
Abstract (sommario):
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.
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Khitab, Umar, Ikram Ullah, Ali Zaman, Shakeeb Ullah, Muhammad Inamullah Malik, Muhammad Shoaib Khan, Naimat Ullah, Khalid Muhammad, Shumaila Noreen Malik e Ghulam Jilani. "Biochemical Parameters and Protein Oxidation Relationship for Hepatitis C Patients and Healthy Ones". Biological Sciences - PJSIR 65, n. 1 (23 febbraio 2022): 50–54. http://dx.doi.org/10.52763/pjsir.biol.sci.65.1.2022.50.54.
Abstract (sommario):
Globally hepatitis C virus is recognized as one of the basic health issues of liver and result in chronic liver diseases whose diagnosis is difficult and possible only with symptoms until it may leads to liver cancer. DNA damage along with lipids and protein oxidation is caused as result of oxidative stress in hepatitis patients. This work was carried out to search out the oxidation of protein and lipids per-oxidation with relative to DNA damage for hepatitis C patients. Sampling was done in 50 suspected patients among them 20 were positive for HCV, while 30 were negative. With the help of 2-4, dinitrophenyl hydrazine assay quantification of protein carbonyls was done and results showed much increased values than normal. Biochemical parameters of HCV such as complete blood count, triglycerides and cholesterol level were recorded. The results were significant in positive cases than the control group. The study elaborated a new window in the research of chronic HCV patients for severe biochemical parameters alterations, over oxidation of proteins and liver dysfunction. It was therefore concluded that oxidative stress was responsible for increased level of protein oxidation and altered biochemical parameters that leads to damage of liver
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Hernández, José A., Rosa C. López-Sánchez e Adela Rendón-Ramírez. "Lipids and Oxidative Stress Associated with Ethanol-Induced Neurological Damage". Oxidative Medicine and Cellular Longevity 2016 (2016): 1–15. http://dx.doi.org/10.1155/2016/1543809.
Abstract (sommario):
The excessive intake of alcohol is a serious public health problem, especially given the severe damage provoked by chronic or prenatal exposure to alcohol that affects many physiological processes, such as memory, motor function, and cognitive abilities. This damage is related to the ethanol oxidation in the brain. The metabolism of ethanol to acetaldehyde and then to acetate is associated with the production of reactive oxygen species that accentuate the oxidative state of cells. This metabolism of ethanol can induce the oxidation of the fatty acids in phospholipids, and the bioactive aldehydes produced are known to be associated with neurotoxicity and neurodegeneration. As such, here we will review the role of lipids in the neuronal damage induced by ethanol-related oxidative stress and the role that lipids play in the related compensatory or defense mechanisms.
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Spěváčková, V., I. Hrádková, M. Ebrtová, V. Filip e M. Tesařová. "Lipid Oxidation in Dispersive Systems with Monoacylglycerols". Czech Journal of Food Sciences 27, Special Issue 1 (24 giugno 2009): S169—S172. http://dx.doi.org/10.17221/1059-cjfs.
Abstract (sommario):
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).
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Atkin, Mark A., Amy Gasper, Raj Ullegaddi e Hilary J. Powers. "Oxidative Susceptibility of Unfractionated Serum or Plasma: Response to Antioxidants in Vitro and to Antioxidant Supplementation". Clinical Chemistry 51, n. 11 (1 novembre 2005): 2138–44. http://dx.doi.org/10.1373/clinchem.2005.051078.
Abstract (sommario):
Abstract Background: The susceptibility of plasma lipids to oxidation is thought to be a factor contributing to atherogenic risk. Various groups have studied the in vitro oxidizability of isolated LDL and examined the effects of conventional antioxidants. The drawbacks associated with the isolation of LDL for evaluation of in vitro oxidizability, however, have limited the application of this measurement in large-scale studies. Methods: We developed and evaluated an assay that can be used to directly assess the oxidative susceptibility of unfractionated serum or plasma lipids, obviating the need for isolation of lipoprotein fractions. Oxidative conditions were initiated in vitro with cuprous chloride and 2,2′-azobis(2-amidinopropane) hydrochloride. The effects of antioxidants added in vitro, and as an oral supplement, were monitored by conjugated diene formation. Results: The addition of ascorbic acid (0–50 μmol/L) in vitro elicited a dose-dependent protective effect, increasing the lag time to oxidation (P <0.001). In contrast, α-tocopherol demonstrated prooxidant behavior at increasing concentrations (0–50 μmol/L), although we observed a decrease in the maximum rate of oxidation. Our findings are supported by the results from plasma samples of participants in a randomized antioxidant (vitamins C and E) intervention study after acute ischemic stroke. The group receiving vitamins C and E for 14 days showed an increased lag time to plasma lipid oxidation in vitro compared with the nonsupplemented group (P <0.05). Conclusion: The susceptibility of unfractionated plasma or serum lipids to oxidation in vitro offers an alternative to LDL for evaluating the efficacy of antioxidant regimens.
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Quinlan, Roy A., e Philip J. Hogg. "γ-Crystallin redox–detox in the lens". Journal of Biological Chemistry 293, n. 46 (16 novembre 2018): 18010–11. http://dx.doi.org/10.1074/jbc.h118.006240.
Abstract (sommario):
In the vertebrate eye, limiting oxidation of proteins and lipids is key to maintaining lens function and avoiding cataract formation. A study by Serebryany et al. identifies a surprising contributor to the eye's oxidative defense in their demonstration that γD-crystallin (HγD) functions as an oxidoreductase and uses disulfide exchange to initiate aggregation of mutant crystallins that mimic oxidative damage. These insights suggest a mechanism by which a dynamic pool of closely packed proteins might avoid oxidation-driven protein-folding traps, providing new avenues to understand the basis of a human disease with global impact.
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Baksheeva, Viktoriia, Veronika Tiulina, Natalia Tikhomirova, Olga Gancharova, Sergey Komarov, Pavel Philippov, Andrey Zamyatnin, Ivan Senin e Evgeni Zernii. "Suppression of Light-Induced Oxidative Stress in the Retina by Mitochondria-Targeted Antioxidant". Antioxidants 8, n. 1 (21 dicembre 2018): 3. http://dx.doi.org/10.3390/antiox8010003.
Abstract (sommario):
Light-induced oxidation of lipids and proteins provokes retinal injuries and results in progression of degenerative retinal diseases, such as, for instance, iatrogenic photic maculopathies. Having accumulated over years retinal injuries contribute to development of age-related macular degeneration (AMD). Antioxidant treatment is regarded as a promising approach to protecting the retina from light damage and AMD. Here, we examine oxidative processes induced in rabbit retina by excessive light illumination with or without premedication using mitochondria-targeted antioxidant SkQ1 (10-(6’-plastoquinonyl)decyltriphenyl-phosphonium). The retinal extracts obtained from animals euthanized within 1–7 days post exposure were analyzed for H2O2, malondialdehyde (MDA), total antioxidant activity (AOA), and activities of glutathione peroxidase (GPx) and superoxide dismutase (SOD) using colorimetric and luminescence assays. Oxidation of visual arrestin was monitored by immunoblotting. The light exposure induced lipid peroxidation and H2O2 accumulation in the retinal cells. Unexpectedly, it prominently upregulated AOA in retinal extracts although SOD and GPx activities were compromised. These alterations were accompanied by accumulation of disulfide dimers of arrestin revealing oxidative stress in the photoreceptors. Premedication of the eyes with SkQ1 accelerated normalization of H2O2 levels and redox-status of lipids and proteins, contemporarily enhancing AOA and, likely, sustaining normal activity of GPx. Thus, SkQ1 protects the retina from light-induced oxidative stress and could be employed to suppress oxidative damage of proteins and lipids contributing to AMD.
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May-Zhang, Linda S., Annet Kirabo, Jiansheng Huang, MacRae F. Linton, Sean S. Davies e Katherine T. Murray. "Scavenging Reactive Lipids to Prevent Oxidative Injury". Annual Review of Pharmacology and Toxicology 61, n. 1 (6 gennaio 2021): 291–308. http://dx.doi.org/10.1146/annurev-pharmtox-031620-035348.
Abstract (sommario):
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.
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Blache, Denis, Laurence Gesquière, Nadine Loreau e Phillipe Durand. "Oxidant stress: the role of nutrients in cell-lipoprotein interactions". Proceedings of the Nutrition Society 58, n. 3 (agosto 1999): 559–63. http://dx.doi.org/10.1017/s0029665199000737.
Abstract (sommario):
Oxidant stress is increasingly becoming an important hypothesis to explain the genesis of several pathologies, including cancer, atherosclerosis and also ageing. Beside a few rare genetic defects, dietary factors are thought to play a key role in the regulation of the production of reactive oxygenated species. An imbalance between nutrients, and in particular those involved in antioxidant status, could explain the onset of an enhanced production of free radicals. We will briefly review information concerning oxidation of lipids and lipoproteins which lead to atherothrombosis. We also present new findings supporting a role for blood platelets in generating oxidant species. New data are also described concerning the role of oxygenated derivatives of cholesterol, oxysterols, in cellular cholesterol efflux and NO production. Also, new developments relating to the influence of direct effects of free radicals on cellular cholesterol homeostasis are presented. Finally, the in vitro effects of butyrate, a natural short-chain fatty acid produced by bacterial fermentation, in the protection against free radical-mediated cytotoxicity are discussed. These data provide information on the mechanisms of dietary antioxidants in preventing oxidant stress.Résumé Au côté des rares cas d’origine génétique, les facteurs nutritionnels (déséquilibres alimentaires, déficience en nutriments antioxydants) jouent des rôles cruciaux dans la modulation de la production d’espèces actives de l’oxygène, conduisant à l’établissement d’un stress oxydant, situation métabolique de plus en plus reconnue comme susceptible d’être à l’origine de nombreuses pathologies comme les cancers, l’athérosclérose et également le vieillissement. Après avoir brièvement rappelé les données concernant l’oxydation des lipides et des lipoprotéines susceptibles de conduire au développement de l’athéro-thrombogenèse, nous présentons des données récentes et originales indiquant que les plaquettes sont en fait capables à l’instar d’autres cellules, de produire des formes actives de l’oxygène susceptibles de modifier les LDL. Des résultats originaux sont également exposés concernant l’effets des oxystérols, produits d’oxydation du cholestérol générés au cours de l’oxydation des LDL ou présents dans l’alimentation, sur deux paramètres importants comme l’efflux du cholestérol cellulaire et la production de monoxyde d’azote. De plus, des données nouvelles relatives à l’effets du stress oxydant et son inhibition par des antioxydants d’origine nutritionnelle sont exposées sur l’homéostasie du cholestérol cellulaire. Enfin, dans ce contexte, les effets potentiellement antiathérogènes d’un acide gras à courte chaîne produit par la fermentation bactérienne, le butyrate, sont décrits sur la protection de cellules en culture vis-à-vis d’un stress oxydant in vitro. Ces éléments contribuent à apporter de nouvelles informations renforçant la notion de fonctionnalité des nutriments dans la protection du stress oxydant en relation avec la pathogenèse.
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Choromańska, Barbara, Piotr Myśliwiec, Tomasz Kozłowski, Magdalena Łuba, Piotr Wojskowicz, Jacek Dadan, Hanna Myśliwiec et al. "Antioxidant Barrier and Oxidative Damage to Proteins, Lipids, and DNA/RNA in Adrenal Tumor Patients". Oxidative Medicine and Cellular Longevity 2021 (22 giugno 2021): 1–19. http://dx.doi.org/10.1155/2021/5543531.
Abstract (sommario):
This study is the first to assess redox balance, glutathione metabolism, and oxidative damage to RNA/DNA, proteins, and lipids in the plasma/serum and urine of patients with adrenal masses. The study included 70 patients with adrenal tumors divided into three subgroups: incidentaloma ( n = 30 ), pheochromocytoma ( n = 20 ), and Cushing’s/Conn’s adenoma ( n = 20 ), as well as 60 healthy controls. Blood and urine samples were collected before elective endoscopic adrenalectomy. Antioxidant defense capacity was significantly decreased (serum/plasma: superoxide dismutase (SOD), catalase (CAT) and reduced glutathione (GSH), uric acid (UA); urine: SOD, GSH, UA) in patients with adrenal masses. The oxidative damage to proteins (advanced glycation end products (AGE), advanced oxidation protein products (AOPP)) and lipids (lipid hydroperoxides (LOOH), and malondialdehyde (MDA)) was higher in the plasma and urine of these patients. Plasma MDA and DNA/RNA oxidation products, with high sensitivity and specificity, can help to diagnose pheochromocytoma. This biomarker differentiates patients with pheochromocytoma from Cushing’s/Conn’s adenoma as well as from heathy controls. Plasma RNA/DNA oxidation was also positively correlated with urine metanephrine. Oxidative stress can play a crucial role in adrenal tumors. However, further studies are required to clarify the role of redox signaling in adrenal masses.
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Domínguez, Rubén, Mirian Pateiro, Mohammed Gagaoua, Francisco J. Barba, Wangang Zhang e José M. Lorenzo. "A Comprehensive Review on Lipid Oxidation in Meat and Meat Products". Antioxidants 8, n. 10 (25 settembre 2019): 429. http://dx.doi.org/10.3390/antiox8100429.
Abstract (sommario):
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.
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Brouns, Fred, e Ger J. van der Vusse. "Utilization of lipids during exercise in human subjects: metabolic and dietary constraints". British Journal of Nutrition 79, n. 2 (febbraio 1998): 117–28. http://dx.doi.org/10.1079/bjn19980022.
Abstract (sommario):
During endurance exercise, skeletal muscle relies mainly on both carbohydrate (CHO) and fat oxidation to cover energy needs. Numerous scientific studies have shown that increasing the exercise intensity leads to a progressive utilization of CHO. The latter will induce a state of glycogen depletion which is generally recognized as being a limiting factor for the continuation of strenuous exercise. Different dietary interventions have been proposed to overcome this limitation. A high-CHO diet during periods of intense training and competition, as well as CHO intake during exercise, are known to maintain a high rate of CHO oxidation and to delay fatigue. However, it has been recognized also that enhancing fatty acid (FA) oxidation during exercise induces a reduced rate of glycogen degradation, resulting in an improved endurance capacity. This is most strikingly observed as a result of frequent endurance exercise which improves a number of factors known to govern the FA flux and the oxidative capacity of skeletal muscle. Such factors are: (1) blood flow and capillarization; (2) lipolysis of triacylglycerol (TAG) in adipose tissue and circulating TAG and transport of FA from blood plasma to the sarcoplasm; (3) availability and rate of hydrolysis of intramuscular TAG; (4) activation of the FA and transport across the mitochondrial membrane; (5) the activity of enzymes in the oxidative pathway; (6) hormonal adaptations, i.e. sensitivity to catecholamines and insulin. The observation that the plasma FA concentration is an important factor in determining the rate of FA oxidation, and that some dietary factors may influence the rate of FA supply to muscle as well as to the mitochondria, has led to a number of dietary interventions with the ultimate goal to enhance FA oxidation and endurance performance. It appears that experimental data are not equivocal that dietary interventions, such as a high-fat diet, medium-chain TAG-fat emulsions and caffeine intake during exercise, as well as L-carnitine supplementation, do significantly enhance FA oxidation during exercise. So far, only regular endurance exercise can be classified as successful in achieving adaptations which enhance FA mobilization and oxidation.
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Desbruslais, Alexandra, e Alexandra L. Wealleans. "Oxidation in Poultry Feed: Impact on the Bird and the Efficacy of Dietary Antioxidant Mitigation Strategies". Poultry 1, n. 4 (7 novembre 2022): 246–77. http://dx.doi.org/10.3390/poultry1040022.
Abstract (sommario):
Oxidative reactions in premixes or final-compound feed pose considerable challenges to the poultry industry, both in terms of rancidity reducing palatability and shelf life and in vivo oxidative stress negatively impacting animal performance. Whilst there has been broad awareness of feed oxidation for many years, recognition of the impact of oxidative stress on the poultry industry has grown in the past twenty years. The appearance of woody breast and associated muscle meat myopathies has led to a rapid increase in research output and awareness of in vivo oxidative reactions. Oxidative stress has been widely demonstrated to damage tissue, lipids, and DNA, and is thought to be linked to conditions such as leaky gut, coccidiosis, and ascites, amongst others. The use of dietary antioxidants has been found to both protect feed from oxidation and ameliorate some of the detrimental effects associated with oxidative stress, including improving performance, increasing antioxidant capacity, and mitigating the effects of heat and transport stress. Therefore, the aim of this review is to provide insight into the process of in-feed oxidation and in vivo oxidation including a summary of the benefits of different kinds of antioxidants in feed as well as their potential in vivo added value, based on findings reported within all scientific literature.
26
Feng, Xiaohui, Jing Li, Longchao Zhang, Zhenghua Rao, Shengnan Feng, Yujiao Wang, Hai Liu e Qingshi Meng. "Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids". Metabolites 12, n. 10 (16 ottobre 2022): 977. http://dx.doi.org/10.3390/metabo12100977.
Abstract (sommario):
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.
27
Gou, Fengjie, Song Gao e Bo Li. "Lipid-Induced Oxidative Modifications Decrease the Bioactivities of Collagen Hydrolysates from Fish Skin: The Underlying Mechanism Based on the Proteomic Strategy". Foods 13, n. 4 (14 febbraio 2024): 583. http://dx.doi.org/10.3390/foods13040583.
Abstract (sommario):
Collagen peptides exhibit various bioactivities, including antioxidation and ACE inhibition. However, the bioactivities of collagen peptides decrease gradually due to oxidation deterioration during storage, and this degradation of bioactive peptides is rarely studied. In this study, the oxidative levels and the bioactivities of collagen peptides were investigated during an oxidative-induced storage accelerated by lipids. The results suggested that the oxidation of collagen peptides was divided into three stages. At the early stage, the carbonyl content of collagen peptides increased rapidly (from 2.32 to 3.72 μmol/g peptide), showing a close correlation with their bioactivities (for antioxidation, r = −0.947; for ACE inhibition, r = −0.911). The oxidation level in the middle stage continued but was stable, and the bioactivities decreased. At the later stage, the Schiff base and dityrosine content increased significantly and showed a strong correlation with the bioactivities (antioxidation, r = −0.820, −0.801; ACE inhibition, r = −0.779, −0.865). The amino acid and proteomic analyses showed that Met, Lys, and Arg were susceptible to oxidation and revealed their oxidative modification types. This study provided an insight into the dynamic oxidative modifications of collagen peptides, which were shown to correlate well with the change in bioactivities.
28
Jokanovic, M., M. Ivic, S. Skaljac, V. Tomovic, B. Sojic, B. Pavlic, P. Ikonic, T. Peulic e J. Delic. "Wild thyme (Thymus serpyllum L.) supercritical extract as antioxidant in precooked pork chops during chilled storage". IOP Conference Series: Earth and Environmental Science 854, n. 1 (1 ottobre 2021): 012040. http://dx.doi.org/10.1088/1755-1315/854/1/012040.
Abstract (sommario):
Abstract The effect of thyme supercritical extract on oxidative stability of precooked and cold-stored (at 4°C for 6 days) pork chops was analysed. Thyme extract was applied with a marinated process (SF1), or was introduced on the surface of the chops after cooking (SF2). Thyme extract in SF1 samples showed a significant protective effect towards oxidation of lipids during the cooking process. Both processes of thyme application showed potential for lipid oxidation inhibition throughout the refrigerate storage period of precooked pork chops, thus protecting colour and sensory characteristics of the samples. Finally, at the end of storage period, the lowest oxidative changes were determined for SF1chops.
29
Dragoev, Stefan G. "Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health". Foods 13, n. 5 (4 marzo 2024): 797. http://dx.doi.org/10.3390/foods13050797.
Abstract (sommario):
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.
30
Kobiela, Jarek, Jacek Krajewski, Beata Kalińska-Błach e Tomasz Stefaniak. "Selectivity of oxidative stress targeting in estrogen-induced experimental nephrocarcinogenesis." Acta Biochimica Polonica 49, n. 1 (31 marzo 2002): 51–58. http://dx.doi.org/10.18388/abp.2002_3820.
Abstract (sommario):
Specificity of targeting of the oxidative stress towards lipid and protein fractions in a model of estrogen-induced Syrian hamster nephrocarcinogenesis was evaluated. The amount of proteins modified by oxidative stress was significantly elevated as early as one month after the initial implantation of estradiol to the experimental versus the control group, while the stress did not affect lipids. Subcellular localization of the oxidative stress target was determined by the analysis of protein oxidation in subcellular fractions of kidney cells. The endoplasmic reticulum membranes were the fraction most affected by the oxidative stress.
31
Sorokin, Alexander V., Alan T. Remaley e Nehal N. Mehta. "Oxidized Lipids and Lipoprotein Dysfunction in Psoriasis". Journal of Psoriasis and Psoriatic Arthritis 5, n. 4 (26 agosto 2020): 139–46. http://dx.doi.org/10.1177/2475530320950268.
Abstract (sommario):
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.
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Burakowska, Monika, Tadeusz Sarna e Anna M. Pawlak. "Comparison of photodynamic efficiency of cholesterol, selected cholesterol esters, metabolites and oxidation products on lipid peroxidation processes". Acta Biochimica Polonica 68, n. 4 (15 novembre 2021): 527–33. http://dx.doi.org/10.18388/abp.2020_5994.
Abstract (sommario):
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.
33
Wang, Qingling, Guofeng Jin, Ning Wang, Yongguo Jin, Meihu Ma e Xin Guo. "Lipolysis and oxidation of lipids during egg storage at different temperatures". Czech Journal of Food Sciences 35, No. 3 (28 giugno 2017): 229–35. http://dx.doi.org/10.17221/174/2016-cjfs.
Abstract (sommario):
The aim of this study was to investigate lipolysis and lipid oxidation of stored eggs at different temperatures (4 and 22°C) by evaluating the changes in physicochemical index, lipid profiles, enzymatic activity, and oxidative index. The results showed that the changes in physicochemical index were more significant at 22°C than at 4°C. Weight loss, moisture content, and pH of egg yolk increased significantly (P < 0.05), whereas the yolk index decreased during storage. However, there was no significant difference in lipid profiles between 4 and 22°C storage temperature. The lipid composition analysis demonstrated that lipid hydrolysis took place during egg storage and resulted in a marked decrease of PL and increase of FFA. It was also found that the content of phosphatidylcholine (PC), phosphatidylethanolamine (PE), and phosphatidylinositol (PI) decreased significantly during storage. The correlation analysis showed that the lipid degradation is significantly positively related to lipase activity (P < 0.05), and the marked changes of lipid fractions are results of both hydrolysis and oxidation. It can be concluded that the egg physicochemical index and lipase activity were greatly influenced by temperature during storage, but the yolk lipid stability was not significantly influenced by storage temperature.
34
Wen, Jikai, Peiqiang Mu e Yiqun Deng. "Mycotoxins: cytotoxicity and biotransformation in animal cells". Toxicology Research 5, n. 2 (2016): 377–87. http://dx.doi.org/10.1039/c5tx00293a.
Abstract (sommario):
Mycotoxins can be biotransformed by phase I and phase II enzymes in animals. However, most of the mycotoxin at high dosage combined with their metabolites can cause carcinogenesis and various cytotoxicity, such as apoptosis, lipids oxidation and cell cycle arrest,etc., and most of which are related to oxidative stress.
35
Zhizhin, N. A. "Effect of uht treatment on the composition and oxidation of lipids in the fat phase of dairy products during storage". Proceedings of the Voronezh State University of Engineering Technologies 82, n. 3 (19 ottobre 2020): 170–75. http://dx.doi.org/10.20914/2310-1202-2020-3-170-175.
Abstract (sommario):
The diary industry uses various technologies to extend the shelf life of milk products. However, longer shelf life of foodstuffs frequently results in their lower nutritional levels. Milk fat contains more than 400 fatty acids, which are involved in the development of the human nervous system and other biochemical processes. Similar to other fats, milk fat is susceptible to oxidative damage during storage. This affects such basic components of milk fat as fatty acids and triacylglycerides. At present, milk is used for the production of functional foods for infants and children. The shelf life of such products is increased by heat treatment.Temperature regimes of milk treatment are aimed at impeding microbial spoilage. However, high-temperature processing may accelerate the process of triglyceride oxidation, which will decrease functional properties of dairy products for infants during storage. Therefore, it is important to study the effect of shelf life on the oxidation of milk lipids in dairy products, including those enriched with essential substances.This article examines the effect of UHT treatment and storage on milk lipids by evaluating the fatty acid and triacylglyceride composition, as well as such indicators of oxidative fat spoilage, as peroxide and anisidine values, and the content of free fatty acids. It is shown that the composition of milk fat triglycerides undergoes changes following 60 days of storage. An evaluation of the resulting auto-oxidation products revealed a relationship between the composition of milk fat triglycerides and general indicators characterizing oxidative damage.
36
Belli, Dominique C., Robert Albrecht, Giorgio C. La Scala, Jehan‐François Desjeux e Marie‐Agnes Pelissier. "Homocysteine Prevents Total Parenteral Nutrition (TPN)–Induced Cholestasis Without Changes in Hepatic Oxidative Stress in the Rat". Journal of Pediatric Gastroenterology and Nutrition 36, n. 2 (febbraio 2003): 200–205. http://dx.doi.org/10.1002/j.1536-4801.2003.tb07990.x.
Abstract (sommario):
ABSTRACTBackgroundThe role of oxidative stress in total parenteral nutrition (TPN)–associated cholestasis with liver glutathione depletion was recently shown. The aims of this study were to test the appearance of cholestasis and oxidative stress during TPN, and the hypothesis that reducing oxidative stress with a precursor of glutathione (GSH), homocysteine, would restore bile flow.MethodsThree groups of rats (weight, 179–278 g) were studied: 1) D/aa group received dextrose and amino acids (3.4 g/d); 2) D/aa/L group received the same amount of amino acids, and lipids were added on an equicaloric basis (50 kcal/d) with a lowered amount of dextrose; and 3) a control group, which received dextrose perfusion and had free access to chow. A subgroup of D/aa/L rats (n = 6) received a TPN solution containing homocysteine. After 5 days of TPN, bile was collected during 2 hours. In liver homogenates, GSH, thiobarbituric acid reactive substances (TBARS), and carbonyl content of proteins (Prot‐CO) were measured to test the level of oxidative stress and hepatic lipid and protein oxidation.ResultsAfter TPN, bile flow was significantly lower in the D/aa group than in the control group. Addition of lipids further decreased bile flow. Addition of homocysteine to TPN with lipids significantly increased bile flow. Aspartate aminotransferase increased significantly in both TPN groups compared with the control group. γ‐Glutamyl transpeptidase was not different among TPN groups. An increased hepatic lipid oxidation was demonstrated by TBARS level in both TPN groups when compared with the control group. However, the liver GSH contents were not different. Protein oxidation was also significantly increased by TPN. The addition of homocysteine to TPN solution increased bile flow without liver injury or changes of lipid and protein oxidation.DiscussionThis study shows that TPN administered to rats induces a decrease of bile flow and an oxidative stress but that the two changes are not directly correlated. Addition of lipids further impairs bile flow but does not increase the occurrence of liver injury. Consequently, it seems more likely that TPN primarily induces a cholestatic effect that in turn induces an oxidative stress rather than inducing an oxidative stress that leads to cholestasis. However, an association of both mechanisms is not totally excluded.
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Kalinowski, Carmen Tatiana, Monica B. Betancor, Silvia Torrecillas, Matthew Sprague, Laurence Larroquet, Vincent Véron, Stéphane Panserat, María Soledad Izquierdo, Sadasivam J. Kaushik e Stéphanie Fontagné-Dicharry. "More Than an Antioxidant: Role of Dietary Astaxanthin on Lipid and Glucose Metabolism in the Liver of Rainbow Trout (Oncorhynchus mykiss)". Antioxidants 12, n. 1 (6 gennaio 2023): 136. http://dx.doi.org/10.3390/antiox12010136.
Abstract (sommario):
This study investigated the influence of dietary astaxanthin (AX) on glucose and lipid metabolism in rainbow trout liver. Two iso-nitrogenous and iso-lipidic diets were tested for 12 weeks in rainbow trout with an initial mean weight of 309 g. The S-ASTA diet was supplemented with 100 mg of synthetic AX per kg of feed, whereas the control diet (CTRL) had no AX. Fish fed the S-ASTA diet displayed lower neutral and higher polar lipids in the liver, associated with smaller hepatocytes and lower cytoplasm vacuolization. Dietary AX upregulated adipose triglyceride lipase (atgl), hormone-sensitive lipase (hsl2) and 1,2-diacylglycerol choline phosphotransferase (chpt), and downregulated diacylglycerol acyltransferase (dgat2), suggesting the AX’s role in triacylglycerol (TAG) turnover and phospholipid (PL) synthesis. Dietary AX may also affect beta-oxidation with the upregulation of carnitine palmitoyltransferase 1 (cpt1α2). Although hepatic cholesterol levels were not affected, dietary AX increased gene expression of sterol regulatory element-binding protein 2 (srebp2). Dietary AX upregulated the expression of 6-phosphogluconate dehydrogenase (6pgdh) and downregulated pyruvate kinase (pkl). Overall, results suggest that dietary AX modulates the oxidative phase of the pentose phosphate pathway and the last step of glycolysis, affecting TAG turnover, β-oxidation, PL and cholesterol synthesis in rainbow trout liver.
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Cheserek, Maureen Jepkorir, Gui-Rong Wu, Arsene Ntazinda, Yong-Hui Shi, Li-Ye Shen e Guo-Wei Le. "Association Between Thyroid Hormones, Lipids and Oxidative Stress Markers in Subclinical Hypothyroidism / Povezanost Izme\U Tireoidnih Hormona, Lipida I Markera Oksidativnog Stresa U SubkliniĉKoj Hipotireozi". Journal of Medical Biochemistry 34, n. 3 (1 luglio 2015): 323–31. http://dx.doi.org/10.2478/jomb-2014-0044.
Abstract (sommario):
SummaryOxidative stress plays a role in the pathogenesis of many chronic diseases. It is recognized in overt hypothyroidism while its existence in subclinical hypothyroidism (SCH) is not well established. The aim of this study was to determine whether there was increased oxidation of lipids and proteins in SCH, and examine their association with lipids and thyroid hormones.Methods: Male adults (35-59 years) with SCH (n=467) and euthyroid controls (n=190) were studied. Anthropometric measurements, plasma lipids, thyroid stimulating hormone (TSH), free thyroxine (FT4), free triiodothyronine (FT3), total antioxidant capacity (T-AOC), lipid peroxidation products, malondialdehyde (MDA), advanced oxidation protein products (AOPP) and dityrosine concentrations were measured.Results: Plasma concentrations of MDA were significantly higher (p<0.05) in SCH (8.11±1.39 nmol/mL) compared with euthyroid controls (7.34±1.31 nmol/mL) while AOPP, dityrosine and T-AOC levels were not different. MDA was not associated with TSH (β=-0.019, P=0.759), FT4 (β=-0.062, P=0.323) and FT3 (β=-0.018, P=0.780) in SCH while levels increased with elevated total cholesterol (β=0.229, P=0.001), LDL (β=0.203, P=0.009) and triglycerides (β=0.159, P=0.036) after adjustment for ageand body mass index. T-AOC reduced (β=-0.327, P=0.030) with increased MDA in euthyroid controls and not in SCH (β=-0.068, P=0.349), while levels increased with elevated triglycerides in both groups.Conclusion: Oxidative stress was increased in subclinical hypothyroidism as evidenced by the elevated lipid peroxidation product, malondialdehyde, while protein oxidation was absent. Thus, reduction of oxidative stress may be beneficial in patients with subclinical hypothyroidism
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Morawska, Katarzyna, Mateusz Maciejczyk, Łukasz Popławski, Anna Popławska-Kita, Adam Krętowski e Anna Zalewska. "Enhanced Salivary and General Oxidative Stress in Hashimoto’s Thyroiditis Women in Euthyreosis". Journal of Clinical Medicine 9, n. 7 (3 luglio 2020): 2102. http://dx.doi.org/10.3390/jcm9072102.
Abstract (sommario):
Hashimoto’s thyroiditis (HT) is one of the most common autoimmune diseases. Although HT is inextricably linked to oxidative stress, there have been no studies assessing salivary redox homeostasis or salivary gland function in patients with HT. This study is the first to compare antioxidant defense and oxidative stress biomarkers in non-stimulated (NWS) and stimulated (SWS) whole saliva and plasma/erythrocytes of HT patients compared to controls. The study included 45 women with HT in the euthyreosis period as well as an age- and gender-matched control group. We showed that NWS secretion was significantly lower in HT patients compared to healthy controls, similar to salivary amylase activity in NWS and SWS. Catalase and peroxidase activities were considerably higher in NWS and SWS of HT patients, while the concentrations of reduced glutathione and uric acid were significantly lower in comparison with healthy subjects. Total antioxidant potential was significantly lower, while total oxidant status and the level of oxidation products of proteins (advanced glycation end products, advanced oxidation protein products) and lipids (malondialdehyde, lipid hydroperoxides) were significantly higher in NWS, SWS and plasma of HT patients. In conclusion, in both salivary glands of women with HT in euthyreosis, the ability to maintain redox homeostasis was hindered. In HT patients we observed oxidative damage to salivary proteins and lipids; thus, some biomarkers of oxidative stress may present a potential diagnostic value.
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Heropolitanska-Pliszka, Edyta, Klaudia Berk, Mateusz Maciejczyk, Jolanta Sawicka-Powierza, Ewa Bernatowska, Beata Wolska-Kusnierz, Malgorzata Pac et al. "Systemic Redox Imbalance in Patients with Chronic Granulomatous Disease". Journal of Clinical Medicine 9, n. 5 (9 maggio 2020): 1397. http://dx.doi.org/10.3390/jcm9051397.
Abstract (sommario):
The aim of our study was to evaluate redox status, enzymatic and non-enzymatic antioxidant barriers, oxidative damage of proteins, lipids and DNA, as well as concentration of coenzyme Q10 and vitamins A and E in patients with chronic granulomatous disease (CGD). The study was performed on fifteen Caucasian individuals (median age 24 years and seven months) diagnosed with CGD. The mutation in the NCF1 gene was confirmed in ten patients, and in the CYBB gene in five patients. We demonstrated high levels of total oxidant status (TOS) and oxidative stress index (OSI), lipids (↑8-isoprostanes (8-isoP), ↑4-hydroxynonenal (4-HNE)), proteins (↑advanced oxidation protein products (AOPP)) and DNA (↑8-hydroxy-2’-deoxyguanosine (8-OHdG)) oxidation products in CGD individuals as compared to sex- and age-matched healthy controls. We showed enhanced serum enzymatic activity of catalase (CAT) and superoxide dismutase-1 (SOD) and significantly decreased coenzyme Q10 concentration. Our study confirmed redox disturbances and increased oxidative damage in CGD patients, and indicated the need to compare redox imbalance depending on the type of mutation and nicotinamide adenine dinucleotide phosphate (NADPH) oxidase activity. The question regarding effectiveness of antioxidant therapy in patients with CGD is open, and the need to establish guidelines in this area remains to be addressed.
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Tokarczyk, Grzegorz, Grzegorz Bienkiewicz e Patrycja Biernacka. "Susceptibility to Oxidation of Selected Freshwater Fish Species Lipids as a Potential Source of Fish Oil in Dietary Supplements". International Journal of Food Science 2021 (20 agosto 2021): 1–7. http://dx.doi.org/10.1155/2021/7191639.
Abstract (sommario):
Polyunsaturated fatty acids from the omega 3 family are more and more often supplied to the diet in the form of supplements. The aim of the study was to characterize the lipid fractions of predatory freshwater fish, i.e., pike (Esox lucius L.), perch (Perca fluviatilis L.), and pike perch (Sander lucioperca L.), and omnivorous fish, i.e., bream (Abramis brama L.) and roach (Rutilus rutilus L.). Their technological usefulness in terms of the source of fish oil was determined, depending on the rate and degree of their oxidative changes. UV radiation (photooxidation test) was used as a factor accelerating lipid oxidation. Research has shown that selected species of freshwater fish are characterized by high lipid oxidative stability, due to the availability and speed of delivery to the processing plant. The initial level of lipid oxidation of their meat, expressed by the TOTOX index, in any species did not exceed the value of 7, while the acceptable value was 26. The oil obtained from the meat of omnivorous fish after the photooxidation process was characterized by significantly better oxidative stability compared to the oil from the meat of predatory fish. The oxidation resistance of omnivorous fish oil was shown to be higher than that of predatory fish.
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Majkić, Tatjana, Ljilja Torović, Ljiljana Milovanović, Nikoleta Molnar e Ivana Beara. "Red wine concentrates as inhibitors of lipid oxidation in compound butter". Hrana i ishrana 63, n. 1 (2022): 26–32. http://dx.doi.org/10.5937/hraish2201026m.
Abstract (sommario):
Compound butter, a butter enriched with different ingredients, such as herbs and spices, has gained popularity in recent years. The main purpose of additional ingredients is to improve butter flavour, but these compounds can also affect the butter's oxidative stability (shelf life). In search for novel products, potential of 12 wine concentrates (Bermet, Cabernet Sauvignon and Merlot) to inhibit lipid oxidation that may occur in the butter was tested, butter mixed with concentrates of different wines (wine butter) was prepared, and preliminary evaluation of consumers acceptance of selected wine butters was done. Also, the content of total polyphenols, flavonoids, anthocyanins and tannins in wine concentrates was determined by spectrophotometric methods. Eleven of twelve wine concentrates showed ability to inhibit lipid oxidation comparable with activity of standard antioxidant trolox. The best capacity had Cabernet Sauvignon, with CS-4 as the most dominant one. In general, Bermet (B-4) was among the wines with the highest overall contents of total monomeric anthocyanins, polyphenols, tannins and flavonoids, but, the similar trend was not noticed regarding concentrates. Correlation coefficients implicate that there is no firm relationship between particular polyphenol group and expressed activity. However, the result of the sensory analysis survey pointed out compound butter with Bermet concentrate. In general, obtained results showed that wine concentrates could be used as compounds which could improve flavour, increase the oxidative stability of butter and possibly extend its shelf-life.
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Enser, M. "Muscle lipids and meat quality". Proceedings of the British Society of Animal Science 2001 (2001): 243–46. http://dx.doi.org/10.1017/s1752756200006189.
Abstract (sommario):
Lipids are present in muscles as structural components of the muscle membranes, as storage droplets of triacylglycerol between muscle fibres and as adipose tissue (marbling fat). These lipids, or more precisely their fatty acids, contribute to a wide range of quality attributes. For fresh meat these are colour stability, drip loss and the development of oxidative rancidity. Meat colour and level of marbling are the two major factors relevant to the selection of meat by the consumer. Eating quality of meat is judged by texture and flavour. The former depends, in part, upon marbling fat which also contributes to juiciness, and flavour depends upon products from the thermal oxidation of lipids. These breakdown products react with other meat constituents to produce flavour and odour compounds. Finally, nutritional quality depends upon the fat content of the meat and it’s fatty acid composition.
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Coppolino, Giuseppe, Giuseppe Leonardi, Michele Andreucci e Davide Bolignano. "Oxidative Stress and Kidney Function: A Brief Update". Current Pharmaceutical Design 24, n. 40 (15 marzo 2019): 4794–99. http://dx.doi.org/10.2174/1381612825666190112165206.
Abstract (sommario):
In this review we summarized some information regarding the link between kidney and oxidative stress. Accruing evidences indicated the kidney as a fundamental organ in reactive oxygen species (ROS) production. ROS are highly reactive and cause in single cells: protein alteration, DNA damage, cellular senescence and apoptosis; while the effect of ROS in biological tissues leads to a harmful oxidation effect on all their biochemical components: lipids, proteins, carbohydrates, and nucleic acids. Oxidative stress plays a role in the pathophysiology of renal impairment and is a mediator of CKD progression; furthermore, during substitutive therapy with haemodialysis or peritoneal dialysis and in case of transplantation, organism continues to be exposed to oxidation causing the development of major systemic comorbidities in particular cardiovascular diseases.
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Rol, N. V., S. I. Tsekhmistrenko, A. G. Vovkogon, V. M. Polishchuk, S. A. Polishchuk, N. V. Ponomarenko e M. M. Fedorchenko. "PEROXIDATION PROCESSES IN THE RABBIT ORGANISM DURING POSTNATAL ONTOGENESIS". Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, n. 1(156) (25 maggio 2020): 63–68. http://dx.doi.org/10.33245/2310-9270-2020-157-1-63-68.
Abstract (sommario):
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.
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Maciejczyk, Mateusz, Julita Szulimowska, Katarzyna Taranta-Janusz, Anna Wasilewska e Anna Zalewska. "Salivary Gland Dysfunction, Protein Glycooxidation and Nitrosative Stress in Children with Chronic Kidney Disease". Journal of Clinical Medicine 9, n. 5 (29 aprile 2020): 1285. http://dx.doi.org/10.3390/jcm9051285.
Abstract (sommario):
This study is the first to evaluate protein glycooxidation products, lipid oxidative damage and nitrosative stress in non-stimulated (NWS) and stimulated whole saliva (SWS) of children with chronic kidney disease (CKD) divided into two subgroups: normal salivary secretion (n = 18) and hyposalivation (NWS flow < 0.2 mL min−1; n = 12). Hyposalivation was observed in all patients with severe renal failure (4–5 stage CKD), while saliva secretion > 0.2 mL/min in children with mild-moderate CKD (1–3 stage) and controls. Salivary amylase activity and total protein content were significantly lower in CKD children with hyposalivation compared to CKD patients with normal saliva secretion and control group. The fluorescence of protein glycooxidation products (kynurenine, N-formylkynurenine, advanced glycation end products), the content of oxidative damage to lipids (4-hydroxynonneal, 8-isoprostanes) and nitrosative stress (peroxynitrite, nitrotyrosine) were significantly higher in NWS, SWS, and plasma of CKD children with hyposalivation compared to patients with normal salivary secretion and healthy controls. In CKD group, salivary oxidation products correlated negatively with salivary flow rate, α-amylase activity and total protein content; however, salivary oxidation products do not reflect their plasma level. In conclusion, children with CKD suffer from salivary gland dysfunction. Oxidation of salivary proteins and lipids increases with CKD progression and deterioration of salivary gland function.
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Spickett, Corinne M., e Norsyahida Mohd Fauzi. "Analysis of oxidized and chlorinated lipids by mass spectrometry and relevance to signalling". Biochemical Society Transactions 39, n. 5 (21 settembre 2011): 1233–39. http://dx.doi.org/10.1042/bst0391233.
Abstract (sommario):
Oxidized and chlorinated phospholipids are generated under inflammatory conditions and are increasingly understood to play important roles in diseases involving oxidative stress. MS is a sensitive and informative technique for monitoring phospholipid oxidation that can provide structural information and simultaneously detect a wide variety of oxidation products, including chain-shortened and -chlorinated phospholipids. MSn technologies involve fragmentation of the compounds to yield diagnostic fragment ions and thus assist in identification. Advanced methods such as neutral loss and precursor ion scanning can facilitate the analysis of specific oxidation products in complex biological samples. This is essential for determining the contributions of different phospholipid oxidation products in disease. While many pro-inflammatory signalling effects of oxPLs (oxidized phospholipids) have been reported, it has more recently become clear that they can also have anti-inflammatory effects in conditions such as infection and endotoxaemia. In contrast with free radical-generated oxPLs, the signalling effects of chlorinated lipids are much less well understood, but they appear to demonstrate mainly pro-inflammatory effects. Specific analysis of oxidized and chlorinated lipids and the determination of their molecular effects are crucial to understanding their role in disease pathology.
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Rinaldi, Simona, Giuliano Palocci, Sabrina Di Giovanni, Miriam Iacurto e Carmela Tripaldi. "Chemical Characteristics and Oxidative Stability of Buffalo Mozzarella Cheese Produced with Fresh and Frozen Curd". Molecules 26, n. 5 (5 marzo 2021): 1405. http://dx.doi.org/10.3390/molecules26051405.
Abstract (sommario):
Milk and dairy products can have variable contents of antioxidant compounds that contribute to counteract the oxidation of lipids and proteins during processing and storage. The content of active antioxidant compounds is closely linked to their protection by oxidation. Freezing is one of the factors that can reduce antioxidant activity. Freezing of milk or curd is frequently used in case of the seasonality of milk production and/or seasonal increased demand for some products. In this paper, the effect of using frozen curd on the oxidative stability of buffalo Mozzarella cheese was evaluated. Samples of buffalo Mozzarella with different frozen curd content (0%, 5%, 20%, and 50%) were produced and analyzed at one and nine days. Mozzarella cheese with higher frozen curd content had a significant increase in redox potential parallel to the decrease in antioxidant activity, showing less protection from oxidation. Lipid and protein oxidation, expressed respectively by malondialdehyde and carbonyl content, increased significantly with increasing frozen curd. At nine days, carbonyls significantly increased while malondialdehyde content did not vary, showing that during storage, fat was more protected from oxidation than protein. The average carbonyl levels were comparable to those of some cooked cheeses, and the malondialdehyde levels were even lower. The results of this study stimulate the investigation of new strategies to decrease the oxidative damage in cheeses produced in the presence of factors decreasing oxidative stability.
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Fatih Aydın, Abdurrahman, Canan Küçükgergin, İlknur Bingül, Işın Doğan-Ekici, Semra Doğru-Abbasoğlu e Müjdat Uysal. "Effect of Carnosine on Renal Function, Oxidation and Glycation Products in the Kidneys of High-Fat Diet/Streptozotocin-Induced Diabetic Rats". Experimental and Clinical Endocrinology & Diabetes 125, n. 05 (13 aprile 2017): 282–89. http://dx.doi.org/10.1055/s-0043-100117.
Abstract (sommario):
Abstract High fat diet (HFD) and low dose of streptozotocin (STZ)-treated rats provide an animal model for type 2 Diabetes Mellitus (T2DM). Oxidative stress plays a role in the development of diabetic complications. Carnosine (CAR) has antioxidant and antiglycating properties. We investigated effects of CAR on renal function, oxidation and glycation products in HFD+STZ-rats. Rats were fed with HFD (60% of total calories from fat) for 4 weeks and then a single dose STZ (40 mg/kg; i.p.) was applied. Rats with blood glucose levels above 200 mg/dL were fed with HFD until the end of the 12th week. CAR (250 mg/kg body weight; i.p.; 5 times a week) was administered to rats for the last 4 weeks. Glycated hemoglobin (HbA1c), glucose, lipids, and andrenal function tests in serum as well as reactive oxygen species, malondialdehyde, protein carbonyl, advanced oxidation protein products, advanced glycation end products (AGEs), antioxidant power, and antioxidant enzyme activities and their mRNA expressions in kidneys were determined. CAR treatment did not alter glucose and HbA1c, but it decreased serum lipids, creatinine, and urea levels in HFD+STZ rats. Oxidation products of lipids and proteins and AGEs levels decreased, but antioxidant enzyme activities and their mRNA expressions remained unchanged due to CAR treatment. Our results indicate that CAR treatment alleviated renal function and decreased accumulation of oxidation and glycation products in kidneys in HFD+STZ-rats.
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Spěváčková, V., I. Hrádková, J. Šmidrkal e V. Filip. "Lipid oxidation of fat blends modified by monoacylglycerol". Czech Journal of Food Sciences 30, No. 6 (1 dicembre 2012): 527–33. http://dx.doi.org/10.17221/459/2011-cjfs.
Abstract (sommario):
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.