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Journal articles on the topic 'Oxidation des lipides'

Author: Grafiati

Published: 8 June 2024

Last updated: 31 July 2025

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1

Tenyang, Noël, Roger Ponka, and 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, no. 4 (2020): 1124–27. http://dx.doi.org/10.4314/ijbcs.v14i4.5.

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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, li

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Barkova, D. A., N. A. Pudovkin, and 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, no. 2 (2018): 40–44. http://dx.doi.org/10.31588/2413-4201-1883-234-2-40-44.

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3

Bayburina, G. A., E. A. Nurgaleeva, E. F. Agletdinov, and 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, no. 6 (2017): 949–54. http://dx.doi.org/10.17750/kmj2017-949.

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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 produc

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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 (2021): 197–98. http://dx.doi.org/10.1093/jas/skab054.322.

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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 whit

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Kohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng, and 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, no. 16 (2023): 24–36. http://dx.doi.org/10.51745//najfnr.7.16.24-36.

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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

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Kohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng, and 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, no. 16 (2023): 26–34. http://dx.doi.org/10.51745/najfnr.7.16.24-36.

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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

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7

Kasaai, Mohammad Reza. "Oxidative and hydrolytic deteriorations of lipids and several alternative pathways for their protections: An overview." Food Nutrition Chemistry 3, no. 1 (2025): 238. https://doi.org/10.18686/fnc238.

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Human beings need macronutrients (lipids, carbohydrates, and proteins) in their diets. Among them, lipids are more susceptible to oxidative deteriorations. Oxidation and hydrolysis are two major lipid deterioration reactions that occurred during their processing and storage. This article provided an overview of major deteriorations of lipids and several pathways for their protection. The following conclusions were made: (i) oxidation and hydrolysis of lipids result in chemical, physical, nutritional and quality changes; (ⅱ) the oxidation rate varied by level of oxygen, composition of fatty aci

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Milovanovic, Ljiljana, Ivanka Popovic, Dejan Skala, and 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, no. 12 (2006): 1281–88. http://dx.doi.org/10.2298/jsc0612281m.

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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

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Haman, François, François Péronnet, Glen P. Kenny, et al. "Effects of carbohydrate availability on sustained shivering I. Oxidation of plasma glucose, muscle glycogen, and proteins." Journal of Applied Physiology 96, no. 1 (2004): 32–40. http://dx.doi.org/10.1152/japplphysiol.00427.2003.

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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 Ḣp

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Nacak, B., H. S. Kavuşan та 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, № 1 (2021): 012062. http://dx.doi.org/10.1088/1755-1315/854/1/012062.

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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 antio

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Tribble, Diane L., Berbie M. Chu, Gerri A. Levine, Ronald M. Krauss, and Elaine L. Gong. "Selective Resistance of LDL Core Lipids to Iron-Mediated Oxidation." Arteriosclerosis, Thrombosis, and Vascular Biology 16, no. 12 (1996): 1580–87. http://dx.doi.org/10.1161/01.atv.16.12.1580.

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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 L

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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 (2004): S133—S135. http://dx.doi.org/10.17221/10636-cjfs.

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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 conclusio

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Wang, Xie, Li, Miao, and 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, no. 9 (2019): 407. http://dx.doi.org/10.3390/foods8090407.

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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-D

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Khitab, Umar, Ikram Ullah, Ali Zaman, et al. "Biochemical Parameters and Protein Oxidation Relationship for Hepatitis C Patients and Healthy Ones." Biological Sciences - PJSIR 65, no. 1 (2022): 50–54. http://dx.doi.org/10.52763/pjsir.biol.sci.65.1.2022.50.54.

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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

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Hernández, José A., Rosa C. López-Sánchez, and 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.

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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 aldehyd

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Pokorná, I., V. Filip, and J. Šmidrkal. "Lipid oxidation in margarine emulsions." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S140—S143. http://dx.doi.org/10.17221/10638-cjfs.

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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

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Quinlan, Roy A., та Philip J. Hogg. "γ-Crystallin redox–detox in the lens". Journal of Biological Chemistry 293, № 46 (2018): 18010–11. http://dx.doi.org/10.1074/jbc.h118.006240.

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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

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Atkin, Mark A., Amy Gasper, Raj Ullegaddi, and Hilary J. Powers. "Oxidative Susceptibility of Unfractionated Serum or Plasma: Response to Antioxidants in Vitro and to Antioxidant Supplementation." Clinical Chemistry 51, no. 11 (2005): 2138–44. http://dx.doi.org/10.1373/clinchem.2005.051078.

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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 nee

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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 (2009): S169—S172. http://dx.doi.org/10.17221/1059-cjfs.

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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 pero

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Blache, Denis, Laurence Gesquière, Nadine Loreau, and Phillipe Durand. "Oxidant stress: the role of nutrients in cell-lipoprotein interactions." Proceedings of the Nutrition Society 58, no. 3 (1999): 559–63. http://dx.doi.org/10.1017/s0029665199000737.

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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 n

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Baksheeva, Viktoriia, Veronika Tiulina, Natalia Tikhomirova, et al. "Suppression of Light-Induced Oxidative Stress in the Retina by Mitochondria-Targeted Antioxidant." Antioxidants 8, no. 1 (2018): 3. http://dx.doi.org/10.3390/antiox8010003.

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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’-plastoq

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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 (2021): 291–308. http://dx.doi.org/10.1146/annurev-pharmtox-031620-035348.

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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 mo

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Choromańska, Barbara, Piotr Myśliwiec, Tomasz Kozłowski, et al. "Antioxidant Barrier and Oxidative Damage to Proteins, Lipids, and DNA/RNA in Adrenal Tumor Patients." Oxidative Medicine and Cellular Longevity 2021 (June 22, 2021): 1–19. http://dx.doi.org/10.1155/2021/5543531.

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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 r

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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 (2019): 429. http://dx.doi.org/10.3390/antiox8100429.

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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 sub

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Brouns, Fred, and Ger J. van der Vusse. "Utilization of lipids during exercise in human subjects: metabolic and dietary constraints." British Journal of Nutrition 79, no. 2 (1998): 117–28. http://dx.doi.org/10.1079/bjn19980022.

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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

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Desbruslais, Alexandra, and Alexandra L. Wealleans. "Oxidation in Poultry Feed: Impact on the Bird and the Efficacy of Dietary Antioxidant Mitigation Strategies." Poultry 1, no. 4 (2022): 246–77. http://dx.doi.org/10.3390/poultry1040022.

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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

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Paul Aboubechara, John, Haitham Maraqah, Mones Abu-Asab, Han Sung Lee, and Orwa Aboud. "TMIC-19. EXCESSIVE LIPID PRODUCTION SHAPES GLIOMA TUMOR MICROENVIRONMENT." Neuro-Oncology 26, Supplement_8 (2024): viii301. http://dx.doi.org/10.1093/neuonc/noae165.1197.

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Abstract Disrupted lipid metabolism is a characteristic of gliomas. This study utilizes an ultrastructural approach to characterize the prevalence and distribution of lipids within gliomas. This study made use of tissue from IDH1 wild type (IDH1-wt) glioblastoma (n=18) and IDH1 mutant (IDH1-mt) astrocytoma (n=12) tumors. We uncover a prevalent and intriguing surplus of lipids. The bulk of the lipids manifested as sizable cytoplasmic inclusions and extracellular deposits in the tumor microenvironment (TME); in some tumors the lipids were stored in the classical membraneless spheroidal lipid dro

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Feng, Xiaohui, Jing Li, Longchao Zhang, et al. "Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids." Metabolites 12, no. 10 (2022): 977. http://dx.doi.org/10.3390/metabo12100977.

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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

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Gou, Fengjie, Song Gao, and 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, no. 4 (2024): 583. http://dx.doi.org/10.3390/foods13040583.

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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 (f

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Jokanovic, M., M. Ivic, S. Skaljac, et al. "Wild thyme (Thymus serpyllum L.) supercritical extract as antioxidant in precooked pork chops during chilled storage." IOP Conference Series: Earth and Environmental Science 854, no. 1 (2021): 012040. http://dx.doi.org/10.1088/1755-1315/854/1/012040.

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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 o

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Kobiela, Jarek, Jacek Krajewski, Beata Kalińska-Błach, and Tomasz Stefaniak. "Selectivity of oxidative stress targeting in estrogen-induced experimental nephrocarcinogenesis." Acta Biochimica Polonica 49, no. 1 (2002): 51–58. http://dx.doi.org/10.18388/abp.2002_3820.

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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 fractio

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Dragoev, Stefan G. "Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health." Foods 13, no. 5 (2024): 797. http://dx.doi.org/10.3390/foods13050797.

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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 mec

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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 (2021): 527–33. http://dx.doi.org/10.18388/abp.2020_5994.

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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 ind

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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 (2020): 139–46. http://dx.doi.org/10.1177/2475530320950268.

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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,

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Wen, Jikai, Peiqiang Mu, and Yiqun Deng. "Mycotoxins: cytotoxicity and biotransformation in animal cells." Toxicology Research 5, no. 2 (2016): 377–87. http://dx.doi.org/10.1039/c5tx00293a.

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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.

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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, no. 3 (2020): 170–75. http://dx.doi.org/10.20914/2310-1202-2020-3-170-175.

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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

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Belli, Dominique C., Robert Albrecht, Giorgio C. La Scala, Jehan‐François Desjeux, and 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, no. 2 (2003): 200–205. http://dx.doi.org/10.1002/j.1536-4801.2003.tb07990.x.

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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 equicalor

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Wang, Qingling, Guofeng Jin, Ning Wang, Yongguo Jin, Meihu Ma, and Xin Guo. "Lipolysis and oxidation of lipids during egg storage at different temperatures." Czech Journal of Food Sciences 35, No. 3 (2017): 229–35. http://dx.doi.org/10.17221/174/2016-cjfs.

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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 &lt; 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 composi

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Cheserek, Maureen Jepkorir, Gui-Rong Wu, Arsene Ntazinda, Yong-Hui Shi, Li-Ye Shen, and 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, no. 3 (2015): 323–31. http://dx.doi.org/10.2478/jomb-2014-0044.

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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

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Kalinowski, Carmen Tatiana, Monica B. Betancor, Silvia Torrecillas, et al. "More Than an Antioxidant: Role of Dietary Astaxanthin on Lipid and Glucose Metabolism in the Liver of Rainbow Trout (Oncorhynchus mykiss)." Antioxidants 12, no. 1 (2023): 136. http://dx.doi.org/10.3390/antiox12010136.

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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 l

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Morawska, Katarzyna, Mateusz Maciejczyk, Łukasz Popławski, Anna Popławska-Kita, Adam Krętowski, and Anna Zalewska. "Enhanced Salivary and General Oxidative Stress in Hashimoto’s Thyroiditis Women in Euthyreosis." Journal of Clinical Medicine 9, no. 7 (2020): 2102. http://dx.doi.org/10.3390/jcm9072102.

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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 si

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Tokarczyk, Grzegorz, Grzegorz Bienkiewicz, and 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 (August 20, 2021): 1–7. http://dx.doi.org/10.1155/2021/7191639.

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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 acc

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Heropolitanska-Pliszka, Edyta, Klaudia Berk, Mateusz Maciejczyk, et al. "Systemic Redox Imbalance in Patients with Chronic Granulomatous Disease." Journal of Clinical Medicine 9, no. 5 (2020): 1397. http://dx.doi.org/10.3390/jcm9051397.

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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-is

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Coppolino, Giuseppe, Giuseppe Leonardi, Michele Andreucci, and Davide Bolignano. "Oxidative Stress and Kidney Function: A Brief Update." Current Pharmaceutical Design 24, no. 40 (2019): 4794–99. http://dx.doi.org/10.2174/1381612825666190112165206.

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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 pro

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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.

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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 al

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Rol, N. V., S. I. Tsekhmistrenko, A. G. Vovkogon, et al. "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.

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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 me

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Bandara, Ranahansi Rangadharee, Chloé Louis-Gavet, Joanna Bryś, et al. "Enzymatic Interesterification of Coconut and Hemp Oil Mixtures to Obtain Modified Structured Lipids." Foods 13, no. 17 (2024): 2722. http://dx.doi.org/10.3390/foods13172722.

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The interesterification process allows structured lipids (SLs) to be obtained with a modified triacylglycerol (TAG) structure, in which the unfavorable saturated fatty acids (SFAs) are replaced with nutritionally significant fatty acids (FAs) such as monounsaturated (MUFAs) and polyunsaturated (PUFAs). Oxidative stability is crucial for the quality of SLs. This study aimed to characterize and evaluate the FA profile and oxidative stability of SLs synthesized by the enzymatic interesterification of hemp seed oil (HO) and coconut oil (CO) blends. Blends were prepared in three ratios (75% HO:25%

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Majkić, Tatjana, Ljilja Torović, Ljiljana Milovanović, Nikoleta Molnar, and Ivana Beara. "Red wine concentrates as inhibitors of lipid oxidation in compound butter." Hrana i ishrana 63, no. 1 (2022): 26–32. http://dx.doi.org/10.5937/hraish2201026m.

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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 win

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Maciejczyk, Mateusz, Julita Szulimowska, Katarzyna Taranta-Janusz, Anna Wasilewska, and Anna Zalewska. "Salivary Gland Dysfunction, Protein Glycooxidation and Nitrosative Stress in Children with Chronic Kidney Disease." Journal of Clinical Medicine 9, no. 5 (2020): 1285. http://dx.doi.org/10.3390/jcm9051285.

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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 low

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Spickett, Corinne M., and Norsyahida Mohd Fauzi. "Analysis of oxidized and chlorinated lipids by mass spectrometry and relevance to signalling." Biochemical Society Transactions 39, no. 5 (2011): 1233–39. http://dx.doi.org/10.1042/bst0391233.

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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

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