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Janani, Tahereh. "Herbs as antioxidants in oxidation of marine lipids." Thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for biologi, 2013. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-23597.
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Marine lipids have beneficial health effects due to the high content of long chain polyunsaturated omega-3-fatty acids (LC-PUFA), especially EPA (eicosapentanoic acid) and DHA (docosahexanoic acid) and they aretherefore of interest to use in products for human consumption.Marine phospholipids are very susceptible to lipid oxidation, due to the high amount of n-3 PUFAs, which cause loss of sensory and nutritional value in foods.In order to prevent the oxidation reactions, it is important to find out more on how different factors and compounds, such as pro- and antioxidants in the food, affect these reactions.The prooxidant activity of 𝐹𝑒3+, 𝐹𝑒2+ and Hemoglobin was tested and 𝐹𝑒3+ was selected as a prooxidant in the studied lipid system, which is the most abundant prooxidant in the emulsified system.The aim of this study was to evaluate the antioxidant activity in 12 selected herbs using three different antioxidant capacity assays: Folin-Ciocalteu (FC), 2,2-diphenyl-1-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS). Based on the results of these assays, antioxidant capacity of the most prominent antioxidants from the assays was determined in a liposome model system with marine phospholipids, where the rate of oxygen uptake was used to measure rate of lipid oxidation. Propyl gallate, a representative of a synthetic food antioxidant, was used as a reference due to its known high antioxidant capacity. This study also showed inhibitory effects of propyl gallate on iron catalyzed oxidation of marine phospholipids in liposomes.Antioxidant activity of the 5 selected herbs was measured by means of inhibition percentage of oxygen uptake in the liposome (phospholipid dispersion in buffer). With respect to the obtained results, Sage, Rosemary and Dill exhibited antioxidative effects, while Lemon balm and basil were found to be prooxidants at the tested concentrations.The comparison of the results obtained by the assays and by the study of the antioxidant effects in the liposome model system with catalyzed oxidation indicates that the AOC of the compounds could be dependent on the oxidation system and the applied prooxidants.
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Sparks, Darrell Lynn. "Oxidation of lipids in a supercritical-fluid medium." Diss., Mississippi State : Mississippi State University, 2008. http://library.msstate.edu/etd/show.asp?etd=etd-03252008-162949.
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Ma, Yanshan. "Factors Influencing the Oxidation of Lipoproteins and Plasma Lipids." Digital Commons @ East Tennessee State University, 1994. https://dc.etsu.edu/etd/2724.
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The hypothesis that antioxidant vitamins (ascorbate and tocopherols) along with urate protect blood plasma lipids from oxidation was tested. Dietary fat is also an important factor influencing plasma lipid peroxidation. The purpose of this study was to investigate the role of plasma antioxidants and dietary fat on low density lipoprotein (LDL) and plasma lipid oxidation. In the first part of this study, we compared the ability of urate and ascorbate to protect human LDL from in vitro oxidation. LDL oxidation was initiated by 15 mM of a water soluble azo-initiator in the presence or absence of ascorbate or urate. The rate of lipid hydroperoxide (LOOH) formation was increased after the LDL tocopherols were totally consumed, i.e., after the lag phase. Urate (50 $\mu$M) was more effective than ascorbate (50 $\mu$M) in extending the lag phase. Moreover, urate was consumed more slowly than ascorbate under identical oxidation conditions. The combination af 25 $\mu$M ascorbate and 25 $\mu$M urate was more effective in extending the lag phase than ascorbate alone but less effective than urate alone. An empirical mathematical model was developed to describe the oxidation kinetics of LDL tocopherols. In the second part of this study, we studied the role of dietary fat and dietary $\alpha$-tocopherol ($\alpha$-toc) levels on rat plasma oxidation. The fatty acid composition of plasma was found to be modulated by the type of dietary fat. Neither dietary fat nor $\alpha$-toc influenced the plasma levels of water soluble antioxidants (ascorbate, urate and sulfhydryl content). Rat plasma was oxidized either by a water soluble azo-initiator (25 mM) or a lipid soluble azo-initiator (10 mM). In both cases, the rate of LOOH formation in plasma from rats fed butter oil diets was markedly suppressed compared to the plasma from rats fed corn oil diets. When oxidation was initiated by a lipid soluble azo-initiator, plasma from rats fed $\alpha$-toc supplemented diets showed higher LOOH levels than plasma from rats fed $\alpha$-toc deficient diets. Surprisingly, when oxidation was initiated by water soluble azo-initiator, tocopherol appeared to act as a pro-oxidant. The results suggest that urate may be more significant than ascorbate in delaying the consumption of tocopherols in human LDL and that low dietary PUFAs levels are more important in preventing the in vitro oxidation of plasma lipids than high dietary levels of $\alpha$-tocopherol.
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Ng, Su Chuen. "Effects of accelerated aging on lipid oxidation in quinoa (Chenopodium quinoa)." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003ngs.pdf.
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Telles, Scott Gerard. "Change in zinc permeability of lipid bilayers as a function of fluidity and oxidation." Virtual Press, 1997. http://liblink.bsu.edu/uhtbin/catkey/1061869.
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The main goal in my project was find out if the rate of zinc crossing the bilayer was either due to the fluidity of vesicles or the level of oxidation of the vesicles.To measure the oxidation a simple procedure called the TBA Test was used to measure each PC tested. The fluidity measurement was a calculation using the temperature the vesicles went from gel to liquid crystalline phase and the experimental temperature.Measuring the rate at which zinc crossed the bilayer was done using spectral changes that occur as zinc binds with APIII, a metal chelator entrapped inside the vesicles. To measure these rates we used k', the rate constant at which zinc is crossing the bilayer at a certain concentration and k, the second order diffusion rate constant which is the slope of k' vs. [Zn].The rates at which zinc was crossing the bilayer for each PC was then compared to the fluidity and oxidation levels for each PC. There was no direct correlation between the rates and fluidity but there was a good linear correlation between the rates and oxidation.So it seemed as if oxidation was the main reason zinc was crossing the bilayer so we wanted to see if our measurements could be obtained by biological cells. The comparison showed that rates obtained by biological cells can only be matched by the vesicle models when there oxidation levels are found to be high.In conclusion we believe that the reason zinc is crossing the bilayer is due to oxidation that occurs to the vesicle and as oxidation increases so do the rates at which zinc crosses the bilayer.<br>Department of Chemistry
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Chido, Chakanya. "Fatty acid composition, colour stability and lipid oxidation of mince produced from fresh and frozen/thawed fallow deer meat." Thesis, University of Fort Hare, 2016. http://hdl.handle.net/10353/2479.
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The aim of the study was to determine the fatty acid composition, colour stability and lipid oxidation of fresh mince produced from fallow deer and to evaluate the effect of frozen storage duration on the retail display shelf life of the mince. A total of 31 fallow deer carcasses were used in the study. After cooling for 24hrs, the carcasses were deboned, external fat from the fore and hindquarter muscles removed and individually vacuum packed. For the first trial, seven fallow deer carcasses were used. Meat from the hind and fore-quarters of each carcass was divided into two equal batches per animal. One batch was minced (through a 5 mm die) and packed into oxygen permeable overwraps and refrigerated at 4°C for a period of eight days under retail display conditions. The second batch was vacuum packed and frozen at -20°C for 2 months at the end of which mince was also produced and monitored over an eight-day period under the same conditions that were used for the fresh mince. Colour, pH, lipid and myoglobin stability was determined. Proximate and fatty acid composition was also determined. No differences (P>0.05) were noted between proximate composition of fresh and frozen/thawed minced meat. The lipid content of fallow deer was 2.4 percent (±0.04). Total n3 fatty acids differed (P<0.05) between treatments and decreased with increased storage and display day. There were significant (P<0.05) treatment and time interactions on all measured colour parameters, TBARS and myoglobin forms. Fresh mince was lighter and had higher redness (a*) and yellowness (b*) values than mince from two months frozen stored meat. Hue angle for fresh mince remained stable throughout display whereas it increased for frozen/thawed mince. Fresh mince had lower TBARS values than frozen/thawed mince. Minced meat produced from frozen/thawed deer meat had higher surface met-myoglobin and total met-myoglobin percentages. Surface and total oxy-myoglobin percentage was higher in fresh mince. The first trial clearly showed colour and lipid stability differences between fresh mince and mince from frozen/thawed meat. It also showed that fresh mince has a longer retail display life than mince produced from frozen/thawed meat (six days and four days, respectively). In the second trial, the effects of frozen storage duration on colour and lipid stability were investigated. Twenty-four fallow deer were used. Twelve were harvested in June (6male 6female) and the other twelve in August (6 male 6female) of the same year.Twenty four hours after harvesting, the fore and hindquarter muscles of the carcasses were deboned, vacuum packed and kept at -20°C until October (i.e. 2months and 4months frozen storage period). Upon thawing, the meat was processed into mince following the same procedure used for the first trialand displayed for a fiveday period under retail display conditions. Frozen duration and gender had no effect (P>0.05) on the proximate composition of fallow deer meat. The total amount of saturated fatty acids (SFA) increased and total amount of poly unsaturated fatty acids (PUFA) decreased as frozen duration and display day increased (P<0.05). Frozen duration affected (P<0.01) lipid oxidation and percentage oxy-myoglobin. Mince pH and all colour parameters (L*, a*, b*,hue and chroma) differed (P<0.05) between treatments on day zero and three. Display day was a significant factor (P<0.05) on all measured parameters. By day three all parameters except pH showed signs of extended oxidation and discolouration as evidenced by reduced redness, decreased colour intensity and high TBARS values. This study showed that prolonged frozen storage negatively affects the colour and lipid stability of meat and increases oxidation of PUFAs during frozen storage. However, the study also suggests that although frozen/thawed meat has a shorter retail display shelf life; the proximate composition of the meat remains unchanged.
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Mahachi, Leo Nyikadzino. "Physiochemical, fatty acids, lipid oxidation, sensory characteristics and consumer acceptance of warthog cabanossi produced with pork backfat and fat-tailed sheep backfat." Thesis, University of Fort Hare, 2017. http://hdl.handle.net/10353/6259.
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The objective of this study was to determine the effect of different fat inclusion levels and fat types on the physical and chemical attributes, lipid oxidation, fatty acid composition and sensory characteristics of warthog cabanossi. To achieve this, three types of cabanossi with different pork backfat levels (10 percent, 20 percent and 30 percent) were produced for the first experiment. The results from the study showed that different inclusion levels of pork backfat had an influence (P ≤ 0.05) on the physicochemical and fatty acid composition of warthog cabanossi but did not influence lipid oxidation (P > 0.05). The highest (P ≤0.05) pH, weight and moisture decline was observed in the 10 percent pork backfat cabanossi compared to the 20 percent and 30 percent treatments. However, no differences (P > 0.05) in the water activity of the product were observed. As expected total fat was lower in the 10 percent fat treatment and increased concomitantly. Similarly, protein, ash and salt were higher in the 10 percent fat cabanossi and decreased concomitantly. Differences in the fatty acid composition were observed between treatments. Furthermore, backfat level affected the sensory attributes and consumer acceptance of the cabanossi. Ten percent backfat cabanossi was scored higher (P ≤0.05) for most sensory attributes. Consequently, it was observed that the consumer panel preferred and scored the 10 percent fat cabanossi higher with regards to appearance and taste. In the second experiment, two cabanossi treatments of different fat types (pork backfat and fat-tailed sheep backfat) were produced. The weight loss, moisture content, pH, water activity and salt content did not differ (P > 0.05) between the two cabanossi products. However, there were differences (P ≤0.05) in the protein, fat and ash contents; where protein and ash were higher in the pork backfat cabanossi whilst fat was higher in the sheep backfat cabanossi. Thiobarbituric reactive substances (TBARS) were similar (P > 0.05) between the two fat types cabanossi which could be explained by similar fatty acid profiles being reported for the two cabanossi although the n-6:n-3 ratio was higher (P ≤0.05) in sheep backfat cabanossi. Results from the descriptive sensory analysis showed two distinct products (P ≤0.01) where pork backfat cabanossi scored higher for most attributes. However, the lower scores for sheep backfat cabanossi were within an acceptable range. Sheep backfat cabanossi were also scored for unique attributes that were not detected in the pork backfat cabanossi. This study concluded that fat-tailed sheep backfat can be used to produce an unique cabanossi product of acceptable quality.
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McMoneagle, Andrew. "Antioxidant behaviour in photo-oxidation studies of model lipid compounds." Thesis, University of the West of Scotland, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311777.
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Kristinova, Vera. "Oxidation of marine lipids in liposomes and emulsions mediated by iron and methemoglobin." Doctoral thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for bioteknologi, 2014. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-25022.
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Long chain omega-3 polyunsaturated fatty acids (LC omega-3 PUFA) are vital for physiological functions and have therapeutic and health benefits. The consumption of LC PUFA in the Western world has been below recommended intake levels the past decades, despite promotion of seafood and omega-3 supplements. Incorporation of the LC PUFA into processed food consumed on a daily basis might therefore bridge the gap between the recommended and actual consumption of LC omega-3 PUFA. Unfortunately, the development of omega-3 enriched food is hampered by a very high susceptibility of LC PUFA to oxidative deterioration. Furthermore, oxidised lipids are believed to create health risks. It has also been suggested that gastric juice may deteriorate the healthy LC PUFA after they are ingested. Important lipid oxidation promoters in food are low molecular weight (LMW) iron (Fe) and methemoglobin (metHb). To incorporate the LC omega-3 PUFA safely into food with respect to oxidation, it is necessary to understand both Fe- and metHb-mediated oxidation of PUFA and how the oxidation is influenced by conditions and dietary antioxidants. The main objective of this thesis is therefore to study Fe- and metHb-mediated lipid oxidation in food-related lipid model systems – emulsions stabilised with phospholipids and liposomes made of phospholipids – containing LC omega-3 PUFA from fish. The focus was on clarifying the reaction mechanisms and the impact of different factors, including dietary antioxidants and gastric juice, on the prooxidant activity of Fe and metHb. Measurement of the consumption rate of the essential substrate for lipid oxidation – oxygen – by the LC PUFA was used for assessment of lipid oxidation. The continuous measurement of the dissolved oxygen concentration has been shown to be a robust method for direct and instantaneous monitoring of peroxidation in both the liposomes and emulsions. The method was especially useful for measurement of the oxygen consumption kinetics in the lipid systems. The determination of oxygen uptake rates (OUR) enabled screening and evaluation of the impact of the different factors and antioxidants on the prooxidant activity of Fe and metHb. Pre-formed lipid hydroperoxides (LOOH) were shown to be essential for the prooxidant activity of both Fe and metHb, and the prooxidant activity of metHb was not affected by the lack of light. The oxygen uptake kinetics revealed that iron behaved as a catalyst in lipid oxidation while the prooxidant activity of metHb weakened over time, presumably due to degradation of meHb molecule during lipid oxidation. MetHb was shown to be a stronger prooxidant than Fe, but the strong prooxidative activity was facilitated by a complete structure of the metHb molecule. The prooxidant mechanism of both Fe and metHb was not limited by the level of dissolved oxygen, as long as oxygen was present, or the level of pre-formed LOOH and double bonds in fatty acids, as long as they were present in higher concentrations than the prooxidant. The extent of the prooxidative activity of Fe was shown to vary in dependence on: The total surface area: Smaller liposomal vesicles with lower lipid content were more prone to oxidation than larger emulsion droplets with a higher lipid content, presumably due to more frequent interactions of Fe with pre-formed LOOH in the interphase. The amount of phospholipid emulsifier: Higher levels of phospholipids resulted in the formation of smaller droplets. The highest OUR were measured for emulsifier concentrations ranging from 5 – 10% (w/w lipid base). pH of the aqueous phase: Fe-mediated oxidation was highest at pH interval 4.5 – 5.5. Dissolved compounds: Sodium chloride (NaCl) and 0.2% of xanthan gum dissolved in the aqueous phase inhibited Fe-mediated oxidation in a concentration dependent manner. Electrostatic retention of Fe by phosphate groups within phospholipid heads has been suggested to facilitate the contact between pre-formed LOOH and Fe, and to create competitive reactions for iron precipitation at pH > 5 and iron complexation by chelating compounds. The activity of dietary antioxidants has been shown to be affected by the type of prooxidant in the lipid system. Ascorbic acid, caffeic acid, propyl gallate, astaxanthin, ascorbyl palmitate, α-tocopherol, and δ-tocopherol inhibited metHb-mediated oxidation in concentration dependent manners. EDTA had a minor effect on metHb-mediated oxidation. In Fe-mediated oxidation, caffeic acid, ascorbic acid and α-tocopherol were prooxidants. They directly interacted with Fe, reducing Fe3+ to the more catalytically active Fe2+. The magnitude of the pro-oxidative behaviour was dependent on the Fe-to-antioxidant ratio, antioxidant concentration and pH. Ascorbic acid was depleted by interactions with Fe, and decreased the pro-oxidative activity of α-tocopherol. EDTA and citric acid inhibited Fe-mediated oxidation completely at twice the ratio to Fe and pH > 3.5. Propyl gallate efficiently inhibited Fe-mediated oxidation, while astaxanthin and β-carotene had only minor effects. In addition, chemical structure and physical location of the antioxidants determined their effects. The work in this thesis shows that for correct interpretation of the effects of antioxidants it is important to assess what types of prooxidants are present in the system. Both gastric juice and hydrochloric acid solution (HCl) did not prevent oxidation of marine lipids in emulsions and liposomes (pH 4.0). Furthermore, gastric juice did not inhibit metHb-mediated oxidation, but it was capable of reducing the prooxidant activity of dietary LMW iron, compared to HCl solution. Berry juice, green tea, red wine, and caffeic acid reduced the OUR in the acidic environments while coffee, ascorbic acid and orange juice increased the OUR. Therefore, beverages accompanying foods rich in marine lipids will affect the course of post-prandial lipid oxidation.
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Pradhan, Arati S. "Diffusion of zinc through oxidized lipid bilayers." Virtual Press, 2000. http://liblink.bsu.edu/uhtbin/catkey/1166400.
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Egg phosphatidylcholine was oxidized by atmospheric oxygen under UV light for 16 hours, and the oxidized products formed were fractionated with high-pressure liquid chromatography in reverse phase. Three fractions that appeared at retention times of 19 minutes, 21 minutes and 24 minutes respectively (fraction 19, fraction 21 and fraction 24) were isolated and stabilized by reduction with triphenylphosphine. Zinc diffusion across 1-palmitoyl-2 oleoyl-sn-glycero-3-phosphocholine (POPC) liposome bilayers mixed with the isolated oxidized fractions was measured. The rate constant for zinc diffusion through the POPC liposome was highest in fraction 19 followed by fraction 21 and fraction 24.NMR data suggests that all oxidized fractions were derived from the major egg polyunsaturated PC, 1-palmitoyl-2-linoleoyl-sn-glycero-3-phosphocholine. The primary oxidized product, fraction 24 contains a mixture of isomers in which the linoleoyl group has formed the 9-hydroxy-10,12-trans-cis diene and trans-trans diene or the 13-hydroxy12,10-trans-cis diene and trans-trans diene. The primary oxidized products on further oxidation, result in secondary oxidized products, contained in fraction 21 and fraction 19.Experimental data indicates that the major components of fraction 21 are the 9-hydroxy12,13-epoxy-l0-trans-monoene (and 13-hydroxy-9,10-epoxy-11-trans-monoene) and the major components of fraction 19 are the 9,12,13-trihydroxy-l0-trans-monoene (and 9,10,13-trihydroxy-1 l-trans-monoene).<br>Department of Chemistry
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St-Onge, Marie-Pierre. "Effect of medium versus long chain triglyceride consumption on energy expenditure, substrate oxidation and body composition in overweight men and women." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84436.
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Medium chain triglycerides (MCT) have long been advocated as potential weight-lowering agents or potential tools in the treatment and prevention of human obesity. These statements have been made after findings from human and animal trials that consumption of MCT increases energy expenditure and fat oxidation compared to long chain triglycerides (LCT). In addition, animal studies have resulted in lower body weight gain and smaller fat depots when animals were fed MCT compared to those fed LCT. However, long-term controlled trials studying the effects of consumption of MCT in humans have not been conducted and the longest trial to date, 14 d of duration, has shown that the effect of MCT on energy expenditure may be transient. Therefore, we aimed to determine whether, in controlled feeding conditions, consumption of MCT for 4 wk would lead to differences in energy expenditure and substrate oxidation versus consumption of an isocaloric diet rich in LCT. Furthermore, our aim was to establish whether consumption of MCT for 4 wk would lead to greater changes in body composition than would LCT consumption. We conducted two randomized, controlled, crossover feeding trials involving overweight women and men to test our objectives. A secondary objective was to examine the potential satiating effect of MCT, and this was tested in men. Finally, a third objective was to determine whether, when combined with phytosterols and flaxseed oil, MCT consumption would result in different blood lipid profile compared to LCT. Nineteen healthy overweight women and 24 healthy overweight men participated in two separate randomized controlled trials to test these objectives. Energy expenditure and body composition were assessed at the beginning and end of each experimental phases, which differed only in the type of fat included in the controlled diets. Blood samples were also taken at baseline and endpoint of each phase to determine plasma lipid concentrations. Result
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Ahn, Juhee. "Effects of natural extracts on lipid oxidation, pathogen growth, and kinetics of heterocyclic amine formation in beef /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3099607.
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Tabee, Elham. "Lipid and phytosterol oxidation in vegetable oils and fried potato products /." Uppsala : Department of Food Science, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200892.pdf.
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Fernström, Maria. "Effects of endurance exercise on mitochondrial efficiency, uncoupling and lipid oxidation in human skeletal muscle /." Stockholm, 2007. http://diss.kib.ki.se/2007/978-91-7357-059-6/.
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Vargas, Flávia Carolina. "Caracterização de extratos aquosos de Pitanga (Eugênia uniflora L), Guaraná (Paullinina cupana Kunth) e Alecrim (Rosmarinus officinalis) e sua aplicação para promover a estabilidade da carne bovina refrigerada." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/74/74131/tde-03022016-102107/.
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O uso de antioxidantes sintéticos para promover a conservação de alimentos tem sido alvo de questionamentos devido a possíveis efeitos tóxicos que estes podem causar. Desse modo, a utilização de substâncias naturais com poder antioxidante mostra-se uma alternativa bastante interessante. Além de conter compostos antioxidantes, muitas plantas também apresentam atividade antimicrobiana, o que tem sido alvo de interesse nas últimas décadas. A cor da carne bovina in natura é um de seus principais atributos, pois a maioria dos consumidores associa esta característica à qualidade do produto no ato da compra. A mioglobina, pigmento responsável pela cor vermelha da carne bovina, uma vez oxidada adquire coloração amarronzada e causa a rejeição da carne. Sua oxidação está ligada também ao processo de oxidação de lipídeos, que igualmente compromete a estabilidade deste produto durante a refrigeração. Desse modo, esta tese teve como objetivo caracterizar extratos aquosos de folhas de pitanga (Eugenia uniflora L.) e alecrim (Rosmarinus officinalis) e de sementes de guaraná (Paullinia cupana Kunth), e avaliar sua aplicação na estabilidade da carne bovina moída refrigerada. Foram realizados 3 experimentos: 1) Caracterização dos materiais vegetais (composição centesimal, teor de clorofila e carotenoides totais) e extratos aquosos (cor, pH, teor de sólidos solúveis, atividade antioxidante pelos métodos do captura do radical DPPH• e o do radical ABTS•+ e capacidade redutora); 2) Estudo da estabilidade da carne bovina moída com extratos vegetais por meio de análises de cor, pH, atividade de água, oxidação lipídica (TBARS), oxidação da mioglobina e análises microbiológicas; e 3) Análise sensorial de cor e odor da carne bovina moída com extratos. Conclui-se que: os extratos vegetais de plantas nativas brasileiras, guaraná e pitanga, apresentaram melhor capacidade antioxidante; os extratos de pitanga promoveram a inibição do crescimento das bactérias testadas; o extrato de pitanga promoveu melhor estabilidade na oxidação de lipídios, além de ter apresentado ação antimicrobiana para bactérias psicrotróficas na carne; a adição de extratos aquosos de pitanga e alecrim à carne bovina moída in natura refrigerada não interferiu na preferência dos atributos de cor e odor, e ainda, que o atributo odor parece estar associado a preferências pessoais.<br>The use of synthetic antioxidants to promote conservation of foods has been questioned due to possible toxic effects that such substances may cause, thereby the use of natural antioxidant sources seems to be a good alternative. Besides containing antioxidant compounds, many plants also have antimicrobial activity, which has been the subject of interest in recent decades. Color is one of the main attributes of fresh beef, since most consumers associate this characteristic to the quality of the product at the moment of purchase. Myoglobin, the pigment responsible for the red color of beef, once oxidized gets brownish and cause rejection of the product. This protein oxidation is also linked to the lipid oxidation process, which also impairs the stability of the product during cold storage. Thus, this thesis aimed at characterizing aqueous extracts Pitanga (Eugenia uniflora L.) and Rosemary (Rosmarinus officinalis) leaves, and Guarana (Paullinia cupana Kunth) seeds, evaluating their use on the stability of ground refrigerated beef. The experiments were carried out in three steps, namely: 1) Characterization of plant materials (chemical composition, chlorophyll content and carotenoids) and aqueous extracts (color, pH, soluble solids content, antioxidant activity by the methods of radical DPPH• and ABTS•+ scavenging and reducing capacity); 2) Study of the stability of ground beef with plant extracts through color analysis, pH, water activity, lipid oxidation (TBARS), myoglobin oxidation and microbiological analysis; and 3) Sensory analysis of color and odor of ground beef with extracts. As conclusion, the plant extracts of Brazilian native plants, Guarana and Pitanga, showed better antioxidant capacity; Pitanga extracts promoted growth inhibition of the tested bacteria; Pitanga extract provided better stability in the oxidation of lipids, and has presented antimicrobial activity for psychotropic bacteria in the ground beef; the addition of aqueous extracts of Pitanga and Rosemary to fresh ground beef during cold storage for 6 days did not affect the preference of color and odor attributes; odor attribute of beef seems to be associated with personal preferences.
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Zhao, Sheyun. "Induction of freezing tolerance in jack pine seedlings, changes in lipids, oxidation-reduction and antioxidant enzymes during cold acclimation." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ35380.pdf.
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Russin, Ted Anthony. "A novel and rapid method to monitor the autoxidation of edible oils using Fourier transform infrared spectroscopy and disposable infrared cards /." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79119.
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A novel and rapid method was developed to monitor the autoxidation of edible oils by Fourier transform infrared (FTIR) spectroscopy with the use of disposable polymer infrared (PIR) cards having a microporous polytetrafluoroethylene (PTFE) sample substrate. Under conditions of mild heating (~58°C) and aeration, both model triacylglycerols (TAGS) and edible oils applied onto the PIR cards underwent rapidly accelerated oxidation. In order to compare the oxidative stability of samples on the PIR cards in terms of the time required to reach a peroxide value (PV) of 100 mequiv/kg oil, matching the end-point measured in the standard active oxygen method (AOM), an absorbance slope factor (ASF) was determined to relate changes in hydroperoxide (ROOH) absorbance (peak maximum found within the range of 3500--3200 cm-1 ) to PV. Similar ASF values were found for the four edible oils tested (safflower, canola, sunflower, and extra virgin olive oil), permitting determination of a pooled, universally applicable ASF value of 0.0526 mAbs/PV.
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Högberg, Anders. "Fatty acids, tocopherols and lipid oxidation in pig muscle : effects of feed, sex and outdoor rearing /." Uppsala : Dept. of Food Science, Swedish Univ. of Agricultural Sciences (Institutionen för livsmedelsvetenskap, Sveriges lantbruksuniv.), 2002. http://epsilon.slu.se/a328.pdf.
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Dubois, Janie. "Determination of peroxide value and anisidine value using Fourier transform infrared spectroscopy." Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23391.
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Lipid oxidation has important consequences in the edible oil industry, producing compounds with sensory impact and thus reducing the economic value of the products. This work focused on the development of two Fourier transform infrared (FTIR) spectroscopy methods for the measurement of peroxide value (PV) and anisidine value (AV), representing the primary and secondary oxidation products of edible oils.<br>The infrared method developed for PV determination was based on a mathematical treatment by the partial least squares method of the information contained in the spectral region between 3750 and 3150 cm$ sp{-1}$.<br>The second method developed considered aldehyde content and anisidine value, a measure of secondary oxidation products.<br>The two methods developed are rapid ($ sim$2 min/sample) and have the advantage of being automatable. An infrared system coupled to a computer can collect the spectrum of an oil, analyze it and present a report without the need for personnel trained in FTIR spectroscopy. The cost of such a system would rapidly be absorbed through savings on personnel cost, time and chemical reagents required for conventional chemical methods and as such provides a useful advance in quality control methodology for the edible oils sector. (Abstract shortened by UMI.)
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Zlatníčková, Michaela. "Analýza a vyhodnocení zlepšujících přípravků pro pečení." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2009. http://www.nusl.cz/ntk/nusl-216507.
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Du, Zhen-Yu. "Consequences of fat feeding on growth and body lipids in a herbivorous fish (Grass carp, Ctenopharyngodon idella) : mechanisms related to fatty acid oxidation." Dijon, 2005. http://www.theses.fr/2005DIJOS019.
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L'objectif de cette thèse est d'évaluer si des régimes riches en graisse peuvent être donnés en élevage aux poissons herbivores. La carpe d'herbe prise comme modèle présente des capacités limitées à utiliser les lipides, avec, sur le long terme, de l'anorexie, une croissance diminuée et une accumulation de lipides dans plusieurs organes. Les capacités du foie à oxyder les acides gras, via les mitochondries et peroxysomes, sont faibles et associées à une accumulation d'acides gras polyinsaturés (PUFA) dans les liquides corporels. L'ingestion en excès d'huile de poisson aboutit à une peroxydation marquée des acides gras s'accompagnant d'effets délétères. L'activité peroxysomale réduite freine la dégradation des PUFA qui s'accumulent dans les lipides. Le fénofibrate, ligand de PPARα , augmente faiblement l'oxydation peroxysomale et atténue quelques effets négatifs des régimes à forte proportion de PUFA. L'augmentation de l'activité mitochondriale pendant le jeûne ne permet pas d'utiliser davantage les PUFA. Globalement la carpe apparaît être un poisson peu exigeant énergétiquement avec des capacités réduites à utiliser les régimes riches en graisses.
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Ficker, Elisabeth Salvatori. "Efeitos do treinamento físico sobre a remoção plasmática de nanopartículas lipídicas que se ligam a receptores de LDL e sobre a oxidação da lipoproteína, em indivíduos hipercolesterolêmicos." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/5/5131/tde-04102007-123401/.
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A hipercolesterolemia é o maior fator de risco para doença arterial coronária e é responsável por um número significante de doenças e mortes. Há evidências que o exercício físico diminui o risco cardiovascular exercendo efeitos benéficos sobre os fatores de risco, incluindo o metabolismo lipídico. Mudanças que ocorrem no metabolismo da LDL podem não ser detectadas através das dosagens rotineiras de lípides plasmáticos. Portanto, avaliamos os efeitos do exercício físico no metabolismo de uma nanoemulsão lipídica artificial com comportamento metabólico semelhante ao da LDL. Foram avaliados 12 indivíduos hipercolesterolêmicos sedentários (H) e 12 indivíduos normolipidêmicos sedentários (N) que foram submetidos a treinamento durante 4 meses. Nos grupos controle, foram estudados 8 indivíduos hipercolesterolêmicos sedentários controle (HC) e 8 indivíduos normolipidêmicos sedentários controle (NC) que não realizaram exercício físico. A emulsão marcada com éster de colesterol -14C (EC-14C) foi injetada endovenosamente. Amostras de sangue foram coletadas em tempos prédeterminados (5 min, 1, 2, 4, 6, 8, 24 horas) após a injeção, para determinação da radioatividade, das curvas de decaimento plasmático e cálculo da taxa fracional de remoção (TFR) dos lípides marcados, por análise compartimental. As avaliações foram feitas antes e após o protocolo de treinamento físico e nos grupos controle foram realizadas 2 avaliações, sendo a segunda 4 meses após a primeira. No grupo H, as concentrações plasmáticas de colesterol total e LDL-c diminuíram (5%, p= 0,0334 e 14%, p= 0,0058), respectivamente, enquanto que, HDL-c, TFR-EC-14C e lag time aumentaram (13%, p= 0,0142; 36%, p= 0,0187; 37%, p= 0,0039), respectivamente após o treinamento físico. No grupo N, a concentração plasmática da HDL foi maior (15%, p= 0,0243), após o treinamento. Nos grupos HC e NC os parâmetros avaliados foram semelhantes. Portanto, o exercício físico acelera a remoção plasmática da LDL em indivíduos hipercolesterolêmicos, indicado pela maior TFR-EC-14C. Este efeito pode ser um dos mecanismos pelos quais o exercício previne a doença arterial coronária.<br>Hypercholesterolemia has become one of the major risk factors for arterial coronary disease. As such, it is also responsible for a significant number of diseases and deaths. Evidence suggests that physical exercise can, in fact, decrease the risk of cardiovascular diseases by exerting beneficial effects upon the risk factors, including lipid metabolism. The changes that do occur in LDL metabolism are generally not detected by routine clinical laboratory plasma lipid exams. In the present study, the effects of physical exercise on the metabolism of an artificial lipidic nanoemoulsion with similar LDL metabolic behavior were analyzed. 12 hypercholesterolemic sedentary individuals (H) and 12 normolipidemic sedentary individuals (N) were studied. These 24 participants were submitted to a routine training program during a 4-month period. The control group was divided into two groups: one of 8 hypercholesterolemic sedentary individuals (CH) and the other with 8 normolipidemic sedentary individuals (CN) which did not partake in any exercise program. An emulsion labeled with 14Ccholesteryl ester (14C-CE) was endovenously injected into all 4 groups. Blood samples were collected at pre-determined periods (5 min, 1, 2, 4, 6, 8 and 24 hours) after the injection of the emulsion, in order to determine the radioactivity of the plasma decay curves and calculate the fractional clearance rate (FCR) of the labeled lipids for compartimental analysis. Evaluations were made before and after the exercise training protocol. The control groups under went 2 evaluations, the second one 4 months after the first evaluation. In the H group, total cholesterol and LDL-c plasma concentrations decreased (5%, p=0.0334 and 14%, p=0.0058), respectively. HDL-c, 14C-CE-FCR and lag time, on the other hand, increased (13%, p=0.0142; 36%, p=0.0187; 37%, p=0.0039) after exercise training. HDL plasma concentration for the N group was higher (15%, p=0.0243), after exercise training. In groups CH and CN the parameters evaluated were similar. Therefore, exercise accelerates the removal of LDL plasma in hypercholesterolemic individuals as indicated by a higher 14C-CE-FCR. This effect can thus be one of the mechanisms by which exercise can prevent arterial coronary disease.
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Masoud, Rawand. "Modulating the activity of NADPH oxidase by oxidative stress participants ; lipids and nanoparticles A cell-free system study." Thesis, Université Paris-Saclay (ComUE), 2016. http://www.theses.fr/2016SACLS028/document.
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La NADPH oxydase de phagocyte est un complexe enzymatique impliqué dans la défense immunitaire contre les pathogènes. Elle est constituée du flavocytochrome b558 membranaire (Cyt b558), composé de deux sous-unités (gp91phox et p22phox) et de quatre sous-unités cytosolubles, p47phox, p67phox, p40phox, et Rac. Sa fonction est de produire au niveau de la paroi des pathogènes des ions superoxyde (O2•−) qui sont transformés en d'autres espèces réactives de l'oxygène (ROS) qui attaquent les lipides, les protéines et l’ADN environnants. Après activation du phagocyte, les sous-unités cytosoliques subissent des modifications post-traductionnelles et migrent vers la membrane pour constituer le complexe NADPH oxydase activé. Le rôle délétère des ROS dans les maladies est connu depuis longtemps. Le but de ma thèse a été d’étudier l’influence de molécules exogènes qui induisent une augmentation du stress oxydatif, sur l’activité de la NADPH oxydase.Dans ce travail, nous avons étudié le fonctionnement de la NADPH oxydase dans un système in vitro dans lequel l’enzyme était activée par la présence d'acide arachidonique (AA). J’ai étudié l'influence de deux types de molécules: une classe de lipides et des nanoparticules (NPs). Pour simplifier le système, nous avons remplacé l’ensemble des sous-unités cytosoliques par une protéine unique appelé trimère qui correspond à une fusion des trois protéines cytosoliques p47phox, p67phox et Rac. Nous avons montré que le trimère est fonctionnellement comparable aux sous-unités cytosoliques séparées. La vitesse de production de O2•−, sa dépendances en fonction de la concentration en AA et de la température, et sa sensibilité aux radicaux libres étaient comparables lorsque le trimère ou les sous-unités séparées étaient utilisés.J’ai étudié les conséquences de la présence de cholestérol et de ses formes oxydées sur la production de O2•− par la NADPH oxydase. Nos résultats montrent clairement que le cholestérol et l’oxystérols ne sont pas des activateurs efficaces de la NADPH oxydase. L’addition d’une quantité physiologique de cholestérol déclenche une faible production d’ions superoxyde. L’addition de cholestérol à des concentrations du même ordre de grandeur pendant le processus d'assemblage (en présence de AA), a un rôle inhibiteur sur la production d’O2•−. Le cholestérol ajouté agit sur les composantes, cytosoliques et membranaires, conduisant à un assemblage imparfait. En conclusion, le cholestérol déjà présent dans la membrane des neutrophiles est optimale pour le fonctionnement de la NADPH oxydase.Il était intéressant de vérifier l'influence des nanoparticules de dioxyde de titane (TiO2) et de platine (Pt) sur le comportement de la NADPH oxydase sachant que l'internalisation cellulaire de ces NPs a pour effet d’activer les neutrophiles et les macrophages et contribue à une sur-production de ROS. En l’absence d'activateur mais en présence de NPs de TiO2 ou Pt, aucune production de O2•− n’était détectée indiquant que les NPs de TiO2 et Pt sont incapables d'activer le complexe par eux-mêmes aussi bien dans le système acellulaire que dans les neutrophiles. Cependant, une fois la NADPH oxydase activée (par AA), la vitesse de production des O2•− est augmentée jusqu’à 40% de sa valeur en l’absence de NPs de TiO2, cet effet étant fonction de leur concentration. Par contre, les NPs de Pt n’ont aucun effet sur l’activité de la NADPH oxydase aussi bien in vitro que dans les neutrophiles. En conclusion, l'hyperactivation de la NADPH oxydase et l'augmentation subséquente de la production de ROS induites par les NPs de TiO2 pourraient participer au développement du stress oxydatif tandis que l'absence d'effet Pt-NPs suggère qu'ils ne provoquent pas de sur-inflammation<br>NADPH oxidase from phagocytes is a multi-subunit enzyme complex involved in the innate defense of organisms against pathogens. It is composed of the membrane-bound flavocytochrome b558 (Cyt b558), comprising two subunits (gp91phox, and p22phox) and four cytosolic components, p47phox, p67phox, p40phox, and Rac. Its function is to produce in the vicinity of the pathogen, superoxide ions that are transformed subsequently into other reactive oxygen species (ROS) and will damage lipids, proteins and DNA. Upon phagocyte activation, the cytosolic subunits undergo posttranslational modifications and migrate to the membrane bound Cyt b558 to constitute the activated NADPH oxidase complex. The damaging role of ROS in cardiovascular diseases has been known for some decades. The aim of my thesis was to study the influence on NADPH oxidase activity, of molecules coming from food and industrial products and known to be involved in increase of oxidative stress.In this work, we studied the NADPH oxidase functioning in an in vitro system in which the components of the enzyme are mixed and activated by the introduction of an amphiphile the arachidonic acid (AA). During my PhD, I have studied the influence of two types of oxidative stress participants: lipids and nanoparticles (NPs). For simplicity, we have replaced the cytosolic subunits by a single protein called trimera, which is a fused construction of three cytosolic proteins p47phox, p67phox and Rac. We have shown that trimera is functionally comparable with the separated cytosolic subunits. The rates of production of O2•−, the dependences of the activity in function of AA concentration and temperature, the presence of two states in the activation process and the sensitivity of NADPH oxidase to free radicals were comparable when either trimera or separated subunits were used.I investigated the consequences of the addition of cholesterol on NADPH oxidase, on the production of ROS. Our results clearly show that cholesterol and oxysterols are not efficient activators of NADPH oxidase. Concentrations of cholesterol similar to what found in neutrophiles trigger a low superoxide production. Addition of cholesterol during the assembly process (in presence of AA) at similar or higher concentrations, has an inhibitory effect on the production of O2•−. Added cholesterol acts on both cytosolic and membrane components, leading to imperfect assembly and decreasing the affinity of cytosolic subunits to the membrane ones. In conclusion, we showed that the cholesterol already present in the phagocyte membrane is optimal for the function NADPH oxidase.It was of interest to check the influence of titanium dioxide (TiO2) and platinum (Pt) NPs on NADPH oxidase especially that cellular internalization of NPs was shown to activate neutrophils and contribute to O2•− overproduction via NADPH oxidase. In the absence of activators and presence of TiO2 or Pt NPs, no production of O2•− could be detected in in vitro system as well as in neutrophils indicating that TiO2 and Pt NPs were unable to activate by themselves the complex. However once the NADPH oxidase was activated by AA, TiO2 NPs increased the rate of O2•− production by up to 40%, this effect being dependent on their concentration. Differently, Pt NPs had no effect both on in vitro system as well as on neutrophils. In conclusion, the hyper-activation of NADPH oxidase and the subsequent increase in ROS production by TiO2 NPs could participate to oxidative stress development while the absence of Pt-NPs effect suggest that they do not induce inflammation status via this complex
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Ubhayasekera, S. J. Kumari A. "Sterols and oxysterols : occurrence and analysis in by-products feed fats and animal tissues /." Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2009. http://epsilon.slu.se/200947.pdf.
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Kaleem, Muhammad. "Effets des produits d'oxydation de l'acide linoléique sur sa biohydrogénation ruminale." Thesis, Toulouse, INPT, 2013. http://www.theses.fr/2013INPT0042/document.
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La biohydrogénation (BH) ruminale des acides gras polyinsaturés (AGPI) est à l’origine de la production d’AG trans pouvant se retrouver dans les productions de ruminants, dont le lait. Parmi ceux-ci, les isomères t11 auraient des effets bénéfiques pour la santé des consommateurs alors que les isomères t10 sont potentiellement défavorables. En élevage, l’apport de graines oléagineuses dans la ration des vaches permet d’augmenter la teneur du lait en ces acides gras. Or ces graines sont souvent distribuées chauffées pour améliorer leur valeur nutritionnelle. Expérimentalement, les effets des graines chauffées sur les teneurs en isomères t11 dans le rumen ou le lait sont variables, mais généralement elles permettent une augmentation des isomères t11 et une protection des AGPI. Au contraire, des huiles très oxydées par chauffage diminuent fortement les isomères t11 et augmentent parfois les isomères t10. Les produits d’oxydation des lipides générés pendant le chauffage des graines ou des huiles pourraient être incriminés. Les objectifs de la présente étude étaient d’explorer les éventuels effets des produits d’oxydation du c9,c12-C18:2 sur sa BH ruminale. In vitro, la protection des AGPI dans des graines de soja chauffées a été liée aux aldéhydes et en particulier à l’hexanal. L’augmentation des isomères t11 a été observée avec un aldéhyde long et insaturé, le t2,t4-décadiénal, suite à une inhibition de la dernière étape de la BH. Cet effet était concomitant à une modification marquée de la communauté bactérienne du rumen induite par cet aldéhyde. Les hydroperoxydes issus du c9,c12-C18:2 sont le 13HPOD et le 9HPOD. L’augmentation des isomères t10 a systématiquement été reliée au 13HPOD dans nos différentes expérimentations. Aucun mécanisme d’action n’a pu être formellement démontré mais l’effet du 13HPOD s’exercerait plutôt sur le microbiote, car il ne module pas l’activité de la Δ9-isomérase. Quant à la diminution des isomères t11 observée avec les huiles chauffées, elle n’a pas pu être expliquée. Elle pourrait également être liée, au moins partiellement, aux 13HPOD et 9HPOD, capables d’inhiber la Δ12-isomérase. Des modifications des fermentations ruminales, sans altération mesurable de l’abondance, de la diversité ou de la structure de la communauté bactérienne, suggèrent aussi un effet des AGPI chauffés sur l’activité des bactéries<br>Ruminal biohydrogenation (BH) of polyunsaturated fatty acids (PUFA) produces some trans FA which can be found in ruminant products. Among them, t11 isomers would be beneficial for human health while t10 isomers are potentially deleterious. In farms, addition of oilseeds to the diet of dairy cows increases these fatty acids in milk. Oilseeds are often heated before incorporation to cow’s diets, to enhance their nutritional value. Experiments investigating effects on t11 isomers content in rumen and milk of cows receiving heated oilseeds provided variable results, but they usually increased t11 isomers and protected PUFA from BH. On the contrary, highly oxidized oil decrease t11 isomers and sometimes increase t10 isomers. Lipid oxidation products generated during heating of oilseeds and oils could be incriminated. The objectives of the present study were to investigate the effects of c9,c12-C18:2 oxidation products on its BH. Protection of PUFA in heated soybeans was linked to aldehydes, mainly hexanal. An increase of t11 isomers was observed with a long and unsaturated aldehyde, the t2,t4-decadienal, due to an inhibition of the last BH step. This effect was concomitant with a modification of bacterial community by t2,t4-decadienal. Hydroperoxides formed during c9,c12-C18:2 heating are 13HPOD and 9HPOD. The increase of t10 isomers in all of our experimentations was systematically linked with 13HPOD. No definitive explanation about the mechanism of action could be proposed, but 13HPOD would most probably act on microbiote since it had no effect on Δ9-isomerase. Our experiments did not explain the decrease of t11 isomers observed with heated oils, which could, at least in part, be due to 13HPOD and 9HPOD, which were able to inhibit Δ12-isomerase Some modifications of ruminal fermentation without measurable alteration of bacterial community abundance, diversity or structure also suggest an action of heated PUFA on bacterial activity
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Farhat, Elie. "Physiological Responses of Goldfish and Naked Mole-Rats to Chronic Hypoxia: Membrane, Mitochondrial and Molecular Mechanisms for Metabolic Suppression." Thesis, Université d'Ottawa / University of Ottawa, 2021. http://hdl.handle.net/10393/42595.
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Chronic hypoxia is a state of oxygen limitation that is common in many aquatic and terrestrial environments. Metabolic suppression is an essential strategy that is used by hypoxia-tolerant champions such as goldfish and naked mole-rats to cope with prolonged low oxygen. This thesis examines the physiological processes used by goldfish and naked mole-rats to survive in low oxygen environments. It proposes a novel mechanism - the remodeling of membrane lipids - to reduce ATP use and production. Temperature (homeoviscous adaptation), diet (natural doping in migrant birds) and body mass (membrane pacemaker of metabolism) have an impact on the lipid composition of membranes that, in turn, modulates metabolism. In chapters 2 and 3 of this thesis, I demonstrate that vertebrate champions of hypoxia tolerance undergo extensive changes in membrane lipid composition upon in vivo exposure to low oxygen. These changes and those observed in hibernating mammals can promote the downregulation of Na⁺/K⁺-ATPase (major ATP consumers), mitochondrial respiration capacity [OXPHOS (phosphorylating conditions), proton leak (non-phosphorylating conditions), cytochrome c oxidase], and energy metabolism (β-oxidation and glycolysis) as discussed in chapters 3 and 4. A common membrane signal regulating the joint inhibition of ion pumps and channels could be an exquisite way to preserve the balance between ATP supply and demand in hypometabolic states. In chapter 5, I show that the reduction in ATP turnover is also orchestrated by mechanisms that involve post-translational and post-transcriptional modifications and epigenetic changes. Membrane remodeling, together with these more traditional molecular mechanisms, could work in concert to cause metabolic suppression.
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Silva, Simone Alves da. "Óleos vegetais extraídos a frio comercializados na cidade de São Paulo: avaliação das características de identidade e qualidade e da ocorrência de hidrocarbonetos policíclicos aromáticos." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/6/6138/tde-26112015-120350/.
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O crescente mercado dos produtos naturais, fomentado pelo interesse dos consumidores por alimentos que auxiliem a promoção da saúde, tem pressionado a indústria alimentícia na oferta por novos alimentos. Dentre estes alimentos, encontram-se os óleos vegetais extraídos a frio, reconhecidos por preservarem compostos bioativos característicos e, alguns deles, serem fontes de ácidos graxos (AG) essenciais. A categoria dos óleos e gorduras apresenta, dentre outros alimentos, uma importante fonte de exposição aos hidrocarbonetos policíclicos aromáticos (HPAs), um grupo de contaminantes químicos orgânicos, alguns com ação carcinogênica. Este trabalho teve como objetivo avaliar os óleos vegetais extraídos a frio quanto aos parâmetros de identidade, de qualidade e à ocorrência de HPAs. Foram avaliadas 40 amostras, dez de cada tipo (coco, cártamo, prímula e linhaça), de diferentes marcas, adquiridas no comércio da cidade de São Paulo. Foram realizados os ensaios de perfil de AG, índice de acidez, índice de peróxido, p-anisidina, valor total de oxidação (totox) e HPAs (benzo(a)antraceno, criseno, benzo(b)fluoranteno e benzo(a)pireno). Quanto aos AG, catorze óleos (35 por cento ) não apresentaram perfis de ácidos graxos característicos que os declarados em seus rótulos, incluindo um de coco, quatro de cártamo e nove de prímula. Os valores para acidez estavam inadequados em relação a legislação para três óleos de linhaça (7,5 por cento ). Para o peróxido, quatro óleos (10 por cento ) estavam acima do limite da legislação, sendo dois de linhaça e dois de prímula. Os valores de p-anisidina variaram de <LQ a 12,98, sendo o menor valor encontrado nas amostras de coco e o maior em uma de prímula, que apresentava um odor alterado. No ensaio de totox, 37,5% das amostras apresentaram valores acima da recomendação da literatura, especialmente os óleos de cártamo e prímula. Já para os HPAs, pelo menos um dos hidrocarbonetos analisados foi detectado em 97,5% das amostras avaliadas; três amostras de prímula (7,5%) apresentaram níveis acima do permitido pela Comunidade Européia para BaP e, para a soma dos 4 HPAs, oito óleos (20%) estavam em desacordo: dois de cártamo, quatro de prímula e dois de linhaça. Este trabalho expõe os problemas relacionados aos parâmetros de identidade, qualidade e contaminação dos óleos vegetais comercializados como extraídos a frio e reforçam a importância de um contínuo monitoramento destes produtos.<br>The natural product market growth, stimulated by the interest of consumers in foods that support health promotion, has encouraged the food industry to supply new kinds of foods. Among these are the cold-pressed vegetable oils, recognized by preserving characteristic bioactive compounds and, some of them, are sources of essential fatty acids (FA). The category of oils and fats owns, within others foods, an important source of exposure to polycyclic aromatic hydrocarbons (PAHs), a group of organic chemical contaminants, some of them with carcinogenic activity. This study aimed at evaluating cold-pressed vegetable oils in relation to the PAHs occurrence, as well as the quality and identity parameters. Forty samples being ten of each type (coconut oil, safflower oil, evening primrose oil and flaxseed oil) of distinct brands, which were acquired in different markets from São Paulo, were evaluated. Fatty acids profile, acid value, peroxide value, p-anisidine value, total oxidation value (totox) and PAHs (benzo(a)anthracene, chrysene, benzo(b)fluoranthene and benzo(a)pyrene) were analyzed. As for FA, fourteen oils (35 per cent ) showed different fatty acids profiles according to the ones on their labels, including one of coconut oil, four of safflower oils and nine of evening primrose oils. The acid values were unsuitable towards the legislation to three flaxseed oils (7.5 per cent ). As for peroxide values, four of the oils (10 per cent ) were above the legislation limit, including two of flaxseed oils and two of evening primrose ones. The p-anisidine values ranged from <LOQ to 12.98, being the smallest value found in the coconut oils samples and the biggest ones in an evening primrose oil, which featured an altered odor. In the totox analysis, 37,5% of the samples presented values above the normal pattern according to literature, mailly the safflower and theevening primrose oils. Regarding the PAHs, at least one of the analyzed hydrocarbons was detected in 97,5% of the samples; three of the primrose samples (7,5%) had levels above those allowed by the European Community for BaP. According to the sum of 4 PAHs, eight oils (20%) were in disagreement: two of safflower oils, four of evening primrose oils and two of flaxseed oils. This study exposes problems related to identity and quality parameters, contamination of vegetable oils marketed as cold-pressed. It also aims at reinforcing the importance of a continuous monitoring os these products.
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Roman, Olesea. "Mesure et prédiction de la réactivité des lipides au cours du chauffage d'huiles végétales à haute température." Phd thesis, AgroParisTech, 2012. http://pastel.archives-ouvertes.fr/pastel-00806186.
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Si les lipides contribuent à la valeur nutritionnelle et sensorielle de nombreux aliments, ils sont particulièrement sensibles aux réactions d'oxydation. Les principaux mécanismes mis en jeu lors de l'oxydation des acides gras insaturés sont relativement bien connus. En revanche, il est aujourd'hui quasiment impossible de prédire l'avancement des réactions et souvent nécessaire de recommencer une nouvelle étude de stabilité oxydative pour tout nouveau couple produit alimentaire / procédé de transformation. L'objectif de la thèse est donc de construire un modèle mécanistique couplé à un modèle de transfert de l'oxygène dans le but de prédire l'avancement des réactions d'oxydation dans un milieu lipidique continu et dans des conditions expérimentales définies et contrôlées (température, oxygénation, composition en acides gras, composition en antioxydants). Pour cela, un schéma réactionnel visant à détailler l'ensemble des réactions impliquées dans le phénomène d'auto-oxydation des lipides a été proposé puis un modèle stoechio-cinétique a été construit à partir des valeurs des paramètres cinétiques issues de la littérature. La réactivité des acides gras insaturés présents dans trois huiles végétales d'usage courant (colza, tournesol, tournesol oléique), purifiées de leurs antioxydants naturels, a été étudiée entre 80 et 180°C, en suivant différents marqueurs d'oxydation (diènes conjugués, hydroperoxydes, aldéhydes, polymères). Comme attendu, les cinétiques d'oxydation se sont avérées dépendantes de la composition des huiles en acides gras, de la température et des conditions d'oxygénation. L'ajout d'antioxydant(s) a confirmé l'effet protecteur de l'α-tocophérol, qui n'a pas été amélioré par un enrichissement en acide chlorogénique, acide phénolique naturellement présent dans les graines de tournesol. Les résultats obtenus ont été utilisés pour valider le modèle développé, dont les prédictions permettent de reproduire les tendances expérimentales. Deux limitations ont été mises en évidence au cours de cette phase de validation dont la première concerne la description fiable et précise du mécanisme d'oxygénation du milieu, qu'il sera nécessaire de mesurer dans une huile à haute température pour valider le modèle d'oxydation. Par ailleurs, compte tenu du nombre important de réactions prises en compte, il sera indispensable de disposer d'un jeu de données expérimentales plus important, pouvant inclure des intermédiaires radicalaires. Pour cela, les potentialités de la résonance paramagnétique électronique ont été étudiées au cours de ce travail, à la fois pour suivre les radicaux lipidiques et pour accéder à des paramètres cinétiques pour des réactions radicalaires, peu disponibles dans la littérature.
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Piedade, Karen Rother. "Uso de ervas aromáticas na estabilidade oxidativa de filés de sardinha (Sardinella brasiliensis) processados." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-08112007-114206/.
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Durante as últimas décadas a preocupação do consumidor em relação à qualidade dos alimentos cresceu consideravelmente, juntamente com a procura por alimentos funcionais ou componentes alimentares ativos fisiologicamente, também designados bioativos. Paralelamente objetiva-se a redução do emprego de produtos sintéticos em alimentos industrializados fortalecendo o apelo de que o alimento deve desempenhar funções terapêuticas e ainda não trazer riscos à saúde. Os peixes são alimentos que atendem bem a alguns desses requisitos já que possuem ácidos graxos poliinsaturados essenciais omega-3. A sardinha é um excelente exemplo. Em diversas investigações foi verificado que esses ácidos graxos têm um efeito cardioprotetor, além de estarem ligados à redução de susceptibilidade a tumores malignos. Muito se fala sobre a importância do aproveitamento de lipídeos de pescado e seus derivados para a alimentação humana, mas é necessário um balanço de ácidos graxos poliinsaturados na dieta assim como de antioxidantes que evitem a oxidação lipídica já que esta pode causar importantes danos biológicos, começando com o comprometimento desses componentes. A deterioração oxidativa dos lipídeos é uma das reações mais importantes e freqüentes nos alimentos onde estão presentes, inclusive nos peixes e isso tem determinado uma série de estudos ligados à ação dos radicais livres no organismo ou no alimento e principalmente sobre os agentes que neutralizam essas substâncias altamente reativas. Juntamente com a preferência do consumidor por produtos mais saudáveis pode ser notado um aumento do interesse pelo uso de antioxidantes naturais e de pesquisas nessa área. Na procura por alimentos mais saudáveis de uma maneira geral, o presente trabalho teve como objetivo trazer a sua contribuição ao conhecimento da funcionalidade das ervas como antioxidantes naturais.<br>During the last decades the consumer\'s concern in relation to the quality of the foods grew considerably. On those years the use of harmful components to the health was avoided as well as the search for functional foods or physiologically active components, also designated bioactives enhanced. Nowadays, the industry aims at a lesser use of synthetic products in foods. Therefore, food should carry through therapeutic functions and still not to present any risk to health. Fish attain these requirements well by furnishing the essential omega-3 polynsaturated fatty acids to the diet. Sardines are an excellent example. In several investigations it was verified that these fatty acids have a cardio-protector effect and they are related to malignant tumors incidence reduction. When administratin fish lipids to the diet, it is important to remember that a balance between polynsaturated fatty acids and antioxidants content is necessary in order to avoid lipid oxidation since it can cause important biological damages starting with the reduction of these essential lipids. Oxidative deterioration of lipids is one of the most important and frequent reactions presents in foods including fishes and has determined a series of studies linked to the free radicals behavior in the organism or in the food and to the identification of the agents that neutralize the highly reactive substances. Together with the consumer\'s preference for healthier products, an increase of the interest for the use of natural antioxidants can be observed as well as new researches in this area. In the search for healthier foods in a general way, the present work had as objective to contribute to the knowledge of the functionality of herbs as natural antioxidants.
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Škrabalová, Lada. "Hemoglobin-mediated oxidation of marine liposomes." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2012. http://www.nusl.cz/ntk/nusl-216833.
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Cílem této práce bylo studium mechanismu oxidace lipidů katalyzované hovězím methemoglobinem a zhodnocení účinků různých experimentálních podmínek a antioxidantů (EDTA, askorbová kyselina, kávová kyselina, a-tokoferol, d-tokoferol, astaxanthin a L-askorbyl-6-palmitát) na methemoglobinem zprostředkovanou oxidaci lipidů v modelovém systému liposomů připravených z fosfolipidů. K monitorování oxidace lipidů při pH 5,5 a teplotě 30 °C bylo použito spotřeby kyslíku. Pro zhodnocení antioxidační aktivity v modelovém systému liposomů se ukázaly být důležitými faktory typ prooxidantu a koncentrace prooxidantu a antioxidantu. Dalšími důležitými faktory jsou struktura molekuly antioxidantu, jeho hydrofilita/lipofilita a umístění v systému. Všechny testované antioxidanty ve všech koncentracích (kromě koncentrace 0.1 % astaxanthinu and 0.1 % askorbyl palmitátu) inhibovaly oxidaci vyvolanou methemoglobinem. Účinnost antioxidantu stoupala s jeho zvyšující se koncentrací. Koncentrace 0.1 % astaxanthinu neměla žádný vliv na oxidaci liposomů. Koncentrace 0.1 % askorbyl palmitátu měla prooxidační efekt, který lze vysvětlit prooxidačním působením radikálu askorbylu, který může urychlit štěpení hydroperoxidů. Volné železo uvolněné z methemoglobinu se podílelo jen velmi málo na oxidaci liposomů, zatímco část prooxidační aktivity methemoglobinu byla přisouzena tvorbě singletového kyslíku (methemoglobin jako fotosenzitizátor). Antioxidační aktivita astaxanthinu, askorbyl palmitátu a tokoferolu byla z části přisouzena schopnosti zhášet singletový kyslík. Ovšem hlavním prooxidačním mechanismem methemoglobinu se ukázal být rozklad lipidových hydroperoxidů, tvorba volných radikálů a hypervalentních forem hemoglobinu. EDTA utlumila oxidaci liposomů díky chelataci přechodných kovů obsažených v liposomech a chelataci volného železa přítomného v methemoglobinovém roztoku. Velmi důležitým antioxidačním mechanismem (který vykazují askorbyl palmitát, askorbová a kávová kyselina) se ukázala být redukce hypervalentních forem hemoglobinu. Askorbová kyselina, kávová kyselina, tokoferoly a astaxanthin inhibovaly methemoglobinem zprostředkovanou oxidaci lipidů odstraňováním volných radikálů. Při použití peroxidu vodíku nebyl pozorován žádný vliv na oxidaci liposomů vyvolanou methemoglobinem. Působení vysoké teploty (tepelná denaturace) mírně utlumilo oxidaci. Významná inhibice oxidace byla pozorována u liposomů obsahujících TPP (triphenylphosphin), což značí, že je methemoglobinem vyvolaná oxidace liposomů závislá na přítomnosti již vzniklých lipidových peroxidů. Výsledky této práce přispívají k hlubšímu pochopení prooxidačních a antioxidačních mechanismů a faktorů, které ovlivňují oxidaci liposomálních roztoků, buněčných membrán a emulzí typu olej ve vodě stabilizovaných fosfolipidy.
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Musigamart, Natedao. "Study of the role of lipids from maturated coagula from Hevea brasiliensis latex on natural rubber behavior in oxidative conditions." Thesis, Montpellier, SupAgro, 2015. http://www.theses.fr/2015NSAM0004/document.
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Le caoutchouc naturel (CN), un produit dérivé du latex d'Hevea brasiliensis, est connu pour ses propriétés mécaniques supérieures pour certaines à celles de ses concurrents synthétiques. Néanmoins, le haut degré d'insaturation du poly(cis-1,4-isoprene) le rend susceptible à la thermo-oxydation. Heureusement, le CN est doté de composés non-isoprènes dont certains ont des propriétés antioxydantes. Les lipides sont les plus importants non-isoprènes retenus dans le caoutchouc et contiennent des molécules à activité antioxydante en particulier les tocotriènols. Il est connu que durant la maturation de coagula de latex, la composition chimique et les propriétés du caoutchouc obtenu sont altérées, mais les mécanismes complexes de cette altération ne sont pas encore complètement élucidés. Dans cette étude, l'évolution de certaines molécules antioxydantes natives pendant la maturation a été suivie en relation avec certaines propriétés physiques du caoutchouc. Deux expérimentations de maturation ont été mises en œuvre. La première mettait en jeu des conditions non contrôlées de maturation suivies d'un procédé de confection du caoutchouc basé sur celui des feuilles fumées (RSS) ou non (USS). La seconde a été conduite dans un dispositif expérimental dédié permettant le contrôle des facteurs de l'environnement tels que l'humidité relative, la température et la concentration en oxygène. Le procédé de confection du caoutchouc était dans ce cas basé sur celui des caoutchoucs spécifiés techniquement (TSR). L'évolution des échantillons pendant la maturation a été étudiée à différentes échelles : propriétés en masse (P0, P30 et PRI), mésostructure (% gel, Mw and Mn) et composition biochimique (lipides). En parallèle, l'activité antioxydante in vitro des extraits lipidiques correspondants a été mesurée en utilisant une méthode DPPH optimisée. La quantité et la qualité des lipides extraits évoluent pendant la maturation, en particulier en aérobiose. La quantité totale de lipides décroit, avec, en début de maturation, une libération d'acides gras dont la quantité diminue ensuite, avec une disparation des espèces insaturées en premier. La quantité de γ-tocotrienol libres extraits change peu au cours de la maturation alors que sa forme estérifiée montre un enrichissement en acides gras saturés. L'activité antioxydante de l'extrait lipidique mesurée in vitro est corrélée avec la concentration de γ-tocotrienol libre mais pas avec les valeurs de P30 et PRI qui estiment la résistance du caoutchouc à la thermo-oxydation. Cette absence de corrélation pourrait être due à la différence des conditions de mesure in-vitro de celles existantes au sein du matériau caoutchouc. La localisation des antioxydants dans le caoutchouc et en particulier leur possibilité physique d'interagir avec les doubles liaisons du poly(cis-1,4-isoprene) ou avec des espèces oxydantes reste à étudier afin de comprendre ce qui régit la chute de P30 au cours de la maturation. Des lipides non extractibles ou des molécules non-isoprènes plus polaires (protéines, polyphénols, …) pourraient également influencer la résistance du caoutchouc à la thermo-oxydation<br>Natural rubber (NR), a derived product from H. brasiliensis latex, is known for its high mechanical properties that are, for some, superior to those of its synthetic counterparts. However, the high degree of unsaturation of poly(cis-1,4-isoprene) makes it susceptible to thermo-oxidation. Fortunately, NR is endowed with non-isoprene components of which some have antioxidant properties. Especially, lipids, the main non-isoprene component retained in NR, have been reported to contain antioxidant substances, especially tocotrienols. It is well known that during the maturation of latex coagula, both NR physical properties and chemical composition are altered, but the complex mechanisms of this alteration are still to be elucidated. In the present work, the evolution of some native antioxidant molecules during maturation was followed in relation with some physical properties. Two experimental conditions of maturation were chosen. The first experiment involved uncontrolled conditions based on traditional unsmoked (USS) or ribbed smoked sheet (RSS) processing, while the second was performed in a dedicated maturation device with full control of environmental factors (relative humidity, temperature and oxygen content) followed by a processing based on that of Technically Specified Rubber (TSR). The evolution of samples during maturation was studied at different scales: bulk properties (P0, P30 and PRI), mesostructure (% gel content, Mw and Mn) and biochemical composition (lipids components). In parallel, in vitro antioxidant activity of NR lipid extracts was also investigated using an optimized DPPH method. Lipid quantity and quality evolved during maturation, especially under aerobic conditions. The total amount of lipid extract decreased, with a release of free fatty acids at early stage of maturation followed by a later decrease, unsaturated fatty acids being the first to disappear. The amount of extractable free γ-tocotrienol did not change much during maturation, while its esterified form was enriched in saturated fatty acids. The antioxidant activity measured in vitro correlated well with free γ-tocotrienol concentration but not with the resistance of rubber to thermo-oxidation assessed by P30 or PRI. Indeed, the in vitro conditions of measurement were far from those occurring inside rubber material. The localization of antioxidants in rubber and especially their physical possibility to interact with the double bonds of poly(cis-1,4-isoprene) or with oxidant species should be further investigated to understand what drives the drop of P30 along maturation time. Non extractable lipids or more polar non-isoprene molecular species (proteins, polyphenols, etc…) could also influence the resistance to thermo-oxidation
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Goicoechea, Barrenechea Leire. "Regulation of lipid and redox metabolism in X-linked Adrenoleukodystrophy (X-ALD): therapeutic implications." Doctoral thesis, Universitat de Barcelona, 2021. http://hdl.handle.net/10803/672360.
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X-linked adrenoleukodystrophy (X-ALD) is a rare neurometabolic disease characterized by the loss of function of the peroxisomal transporter ABCD1, which leads to an accumulation of very long-chain fatty acids (VLCFA), inducing the production of mitochondrial reactive oxygen species. Clinical phenotypes in humans range from adrenal insufficiency to fatal inflammatory cerebral demyelination. Abcd1-null mice (Abcd1- mice) develop late-onset axonal degeneration in the spinal cord and locomotor disability resembling the most common phenotype in humans, adrenomyeloneuropathy (AMN). Oxidative stress and mitochondrial dysfunction are key common features in X- ALD patients as well as in Abcd1- mouse.
In this thesis, we sought to explore novel therapeutic targets that would contribute to better understand the pathophysiology of the disease, based on the existing knowledge on these common hallmarks of X-ALD. First, we identified a lipidic imbalance in the X-ALD mouse models (Abcd1- and Abcd1-/Abcd2-/- mice), characterized by the presence of lipid droplet (LD) accumulation, due to overactivation of the mTOR/SREBP-1c axis and its target genes (Chapter I). Next, we studied the effect of pharmacological doses of biotin in redox homeostasis and lipid metabolism in the X- ALD mouse models and fibroblasts derived from healthy subjects and X-ALD patients. In a second study, we investigated the role of E2F1, a transcription factor essential for cell cycle and metabolic homeostasis, in X-ALD pathophysiology. To address this objective, we studied E2F1 expression in the X-ALD mouse models. We found out an increase of E2F1, both at mRNA and protein level, in the spinal cord from Abcd1- and Abcd1-/Abcd2-/- mice. Finally, we explored the therapeutic potential of targeting E2F1 in X-ALD mice. We followed a genetic approach by crossing E2F1-deficient mice with the X-ALD mouse models (Chapter II). Both therapeutic strategies, the pharmacological intervention with high-dose biotin and the genetic inactivation of E2F1, led to an amelioration of i) mitochondrial dysfunction, ii) bioenergetic failure, iii) oxidative damage iv) dysregulated inflammatory profile, and most importantly, v) halted axonal degeneration and behavioural abnormalities in X-ALD mice (Chapters I and II). Collectively, these findings reveal an impairment of the mTOR/SREBP-1c axis that controls lipid homeostasis in X-ALD, as well as point to E2F1 as a candidate for the impaired mitochondrial activity and antioxidant response in X-ALD. Finally, the results of this doctoral thesis indicate that therapies based on correcting lipid accumulation and redox imbalance may be valuable strategies to treat X-ALD and other neurodegenerative disorders which share general dysregulation of lipid metabolism, impaired redox homeostasis, mitochondrial dysfunction, and neuroinflammation among their hallmarks.<br>La adrenoleucodistrofia ligada al cromosoma X (X-ALD) es una enfermedad neurometabólica rara caracterizada por la pérdida de función del transportador peroxisomal ABCD1. Como consecuencia se acumulan ácidos grasos de cadena muy larga, que inducen la producción de especies reactivas de oxígeno en la mitocondria. El fenotipo clínico en humanos es variable, desde la insuficiencia suprarrenal hasta la desmielinización inflamatoria cerebral que suele ser fatal. Los ratones deficientes para el gen Abcd1 (ratones Abcd1-) desarrollan una degeneración axonal de aparición tardía en la médula espinal e incapacidad locomotora, un fenotipo que se asemeja al más común en humanos, la adrenomieloneuropatía (AMN). El estrés oxidativo y la disfunción mitocondrial son características claves en los pacientes con X-ALD, así como en el modelo de ratón.
En esta tesis, buscamos explorar nuevas dianas terapéuticas que contribuyan a una mejor comprensión de la fisiopatología de la enfermedad, basándonos en el conocimiento existente sobre estas alteraciones en X-ALD. En primer lugar, identificamos un desequilibrio lipídico en los modelos de ratón X-ALD (Abcd1- y Abcd1-/Abcd2-/-), caracterizado por la acumulación de gotas lipídicas (o lipid droplets, LD), debido a la sobreactivación del eje mTOR/SREBP-1c y sus genes diana (Capítulo I). Después, estudiamos el efecto que tiene la dosis farmacológica de biotina en la homeostasis redox y el metabolismo de los lípidos en los modelos de ratón X-ALD y en fibroblastos derivados de individuos sanos y pacientes con X-ALD. En un segundo estudio, investigamos el papel de E2F1, un corregulador transcripcional esencial para el ciclo celular y la homeostasis metabólica, en la fisiopatología de X-ALD. Para abordar este objetivo, estudiamos la expresión de E2F1 en el modelo de ratón Abcd1-. Descubrimos un aumento de E2F1, a nivel de mRNA y proteína, en la médula espinal de ratones Abcd1- y Abcd1-/Abcd2-/-. Finalmente, exploramos el potencial terapéutico de la administración de dosis farmacológicas de biotina (Capítulo I)/silenciar E2F1 (Capítulo II) en ratones X-ALD. Para el último abordaje, seguimos una aproximación genética, cruzando ratones deficientes en E2F1 con modelos de ratón X-ALD (Capítulo II). En ambos casos, la intervención terapéutica conllevó a una mejora de i) la disfunción mitocondrial, ii) el fallo bioenergético, iii) el daño oxidativo iv) la perturbación del perfil inflamatorio, y, lo que es más importante, detuvo la degeneración axonal y previno las alteraciones del comportamiento en ratones X-ALD (Capítulos I y II). En conjunto, estos hallazgos revelan un deterioro del eje mTOR/SREBP-1c que controla la homeostasis de los lípidos, y apuntan a E2F1 como candidato plausible para la regulación del metabolismo oxidativo, así como de la respuesta antioxidante en X- ALD. Finalmente, los resultados derivados de esta tesis doctoral indican que las terapias basadas en corregir la acumulación de lípidos y el desequilibrio redox pueden ser estrategias valiosas para tratar la X-ALD y otros trastornos neurodegenerativos que compartan la desregulación general del metabolismo de los lípidos, la homeostasis redox alterada, la disfunción mitocondrial y la neuroinflamación entre sus señas de identidad.
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Chiattone, Priscila Vasconcellos. "Ácido ascórbico, eritorbato e mistura comercial na redução da oxidação de hambúrguer bovino processado com água ozonizada." Universidade Federal de Pelotas, 2010. http://repositorio.ufpel.edu.br/handle/ri/1336.
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Previous issue date: 2010-02-05<br>The application of ozone during the sanitization process causes a reduction of
microorganisms and spores population at levels that depends on their form of
application and its concentration. The great advantage of its use to other sanitizers is
that the ozone acts directly on the cell wall, causing its collapse and death in less time of
contact, preventing the recovery of microorganisms after the attack, and do not leaving
residual chemicals in the food. However practically there is no data about the lipid effect
due to the application of ozone on foods. This study aimed to evaluate the effect of
ozonization on the fatty acid profile of meet hamburger containing the antioxidant
ascorbic acid, sodium erythorbate and mixture of citric acid and sodium erythorbate.
After processing and during the period of storage under freezing, were done the analysis
of the fatty acid profile, and the acidity, pH, tiobarbituric acid, peroxide value, cholesterol
and cholesterol oxides. The addition of 0.6 ppm of ozone resulted in the formulation of
hamburgers in their fatty acid oxidation, increasing the proportion of saturated fatty
acids. However, the results of TBARS, although higher for the sample with ozone, were
below the limit recommended for oxidized samples. Ozone was not related with the
presence of 7b-hydroxycholesterol and 7a- hydroxycholesterol oxides, but it was
associated with the presence of 7-ketocholesterol. However, this value, when compared
with the existing literature to food is considered low.<br>O uso do ozônio nos alimentos reduz a carga de microrganismos e esporos, em níveis
que dependem da sua forma de aplicação e de sua concentração. A grande vantagem
de seu uso perante outros agentes sanitizantes é que o ozônio age diretamente na
parede celular, causando sua ruptura e morte em menor tempo de contato,
inviabilizando a recuperação dos microrganismos após o ataque, além de não deixar
residual químico nos alimentos. Porém praticamente inexistem dados sobre a ação do
ozônio sobre os lipídeos presentes nos alimentos. Neste estudo objetivou-se avaliar o
efeito da ozonização sobre os ácidos graxos e o colesterol em hambúrguer bovino
elaborado com os antioxidantes ácido ascórbico, eritorbato de sódio e mistura de ácido
cítrico e eritorbato de sódio. Após o processamento e durante o período de estocagem
sob congelamento, foram realizadas as análises do perfil de ácidos graxos, e da acidez,
pH, ácido tiobarbitúrico, índice de peróxidos, colesterol e óxidos de colesterol. A adição
de 0,6 ppm de ozônio na formulação de hambúrgueres causou oxidação nos seus
ácidos graxos, aumentando a proporção de ácidos graxos saturados. Porém, os
resultados de TBARS, mesmo sendo mais altos para a amostra com ozônio, ficaram
abaixo do limite recomendado para amostras oxidadas. O ozônio não esteve associado
a presença dos óxidos 7b-Hidroxicolesterol e de 7a-hidroxicolesterol nos hambúrgueres
, mas esteve associado a presença do 7-cetocolesterol. No entanto, esse valor, quando
comparado com os citados na literatura encontrados em alimentos, é considerado
baixo.
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Reid, Vanessa Claire. "Macrophage toxicity of lipid oxidation." Thesis, University of Cambridge, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308384.
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Anderson, Richard Anthony. "Lipids, oxidative stress and endothelial function." Thesis, King's College London (University of London), 2004. https://kclpure.kcl.ac.uk/portal/en/theses/lipids-oxidative-stress-and-endothelial-function(ca261d48-d716-4156-9a38-dbb72775b36a).html.
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Nogueira, Marina Sayuri. "Avaliação do consumo de lipídios oxidados na indução do estresse oxidativo associado à aterosclerose em modelo animal." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/9/9132/tde-22122015-091244/.
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Estudos envolvendo cultura de células, animais e humanos tem sido extensivamente aplicados no monitoramento da aterosclerose, visando seu controle ou mesmo reversão. Entre os modelos animais atualmente utilizados, tem-se observado uma resposta adequada à indução de dislipidemia e inflamação, porém elevada resistência à indução de estresse oxidativo. Uma alternativa para superar essa limitação seria a ingestão de dietas contendo ácidos graxos oxidados. Entretanto, os estudos que investigaram o efeito do consumo de peróxidos e produtos secundários da oxidação lipídica na progressão da aterosclerose têm mostrado resultados inconclusivos. Portanto, o objetivo deste estudo foi de alterar um modelo animal de referência para desenvolvimento de aterosclerose, visando elevar a variação de biomarcadores de estresse oxidativo, através do consumo crônico de ácidos graxos poli-insaturados parcialmente oxidados, em concentrações naturalmente presentes na dieta humana. Camundongos \"knockout\" para receptores LDL (C57BL/6), foram divididos em 4 grupos experimentais. Todos os grupos receberam uma dieta hiperlipídica modificada composta por 30% de lipídios durante 90 dias. Três níveis de oxidação foram induzidos no óleo de linhaça, representando neste estudo um nível baixo, moderado e elevado, caracterizados por uma concentração de hidroperóxidos de 2,47 ± 0,02 (LOW), 3,87 ± 0,04 (MED) e 4,69 ± 0,04 meq LOOH/Kg (HIGH), respectivamente. O grupo que recebeu a ração LOW pode ser considerado o grupo controle negativo, pois o óleo utilizado na formulação de sua ração não sofreu o processo de oxidação. O quarto grupo recebeu a dieta LOW, além da indução de diabetes mellitus do tipo 1 através de estreptozotocina no inicio do estudo sendo esse o grupo controle positivo (CONT+). O óleo de linhaça pré-oxidado utilizado no preparo das rações foi mantido a 4ºC. A peletização das rações alterou a concentração dos marcadores primários e secundários, porém de forma proporcional, mantendo assim a diferença entre os três níveis. O grupo CONT+ apresentou menor ganho de peso que os demais. Nenhuma diferença foi observada entre os grupos em relação ao perfil lipoproteico. Os grupos CONT+ e HIGH apresentaram menor concentração de ácidos graxos no fígado, em especial de ácidos graxos poli-insaturados. Igualmente, ambos os grupos CONT+ e HIGH apresentaram maior concentração de MDA hepático que os grupos MED e LOW, sugerindo um aumento do estresse oxidativo decorrente da ingestão de ácidos graxos poli-insaturados parcialmente oxidados. O grupo HIGH também apresentou um aumento da espessura da parede vascular e do tamanho do lúmen da aorta. Este perfil de resultados sugere que a ingestão crônica de ácidos graxos poli-insaturados parcialmente oxidados contribui para o aumento do estresse oxidativo em camundongos LDLr (-/-), promovendo um aumento na concentração de MDA hepático similar àquele obtido com modelos que utilizam formas mais agressivas de indução. Considerando-se a tendência de aumento no consumo de ácidos graxos poli-insaturados Omega 3, os resultados deste estudo realizados com o óleo de linhaça apontam para a necessidade controle da estabilidade oxidativa desses óleos durante seu processamento e armazenamento, visto que níveis moderados de oxidação já poderiam apresentar potencial aterogênico.<br>Studies involving cell culture, animals and humans have been extensively applied in the monitoring of atherosclerosis, aiming its control or even this reversal. Among the animal models, it has been observed an appropriate response to the induction of dyslipidemia and inflammation, but a high resistance to oxidative stress induction. An alternative to overcome this limitation would be by the intake of diets containing oxidized fatty acids. However, studies that investigated the effect of consumption of peroxides and secondary products of lipid oxidation in the progression of atherosclerosis have shown controversial results. Therefore, the aim of this study was to alter an animal model for the development of atherosclerosis, aiming to raise the variation in biomarkers of oxidative stress through chronic consumption of polyunsaturated fatty acids partially oxidized under concentrations naturally present in the human diet. LDL receptor \"knockout\" mice (C57BL / 6) were divided into 4 experimental groups. All groups received a modified fat diet containing 30% fat for 90 days. Three levels of oxidation were induced in flaxseed oil, representing low, moderate and high levels, characterized by a hydroperoxide concentration of 2.47 ± 0.02 (LOW), 3.87 ± 0.04 (MED) and 4.69 ± 0.04 LOOHs meq / kg (HIGH), respectively. The fourth group received the LOW diet, beyond diabetes mellitus type 1 through induction by streptozotocin at baseline (CONT +). The pre-oxidized flaxseed oil used to prepare the diets was maintained at 4 °C. The pelletization changed the concentration of primary and secondary products, but proportionally, maintaining the difference between the three levels. CONT + group showed less weight gain than the others. No differences were observed between groups in relation to the lipoprotein profile. The CONT + and HIGH groups showed lower concentration of fatty acids in the liver, especially polyunsaturated fatty acids. In addition both CONT+ and HIGH groups showed higher concentrations MDA in the liver than MED and LOW groups, suggesting increased oxidative stress resulting from the intake of polyunsaturated fatty acids partially oxidized. The HIGH group also showed an increase in the thickness of the vascular wall and the size of the aorta lumen. This profile suggests that the chronic ingestion of partially oxidized polyunsaturated fatty acids contributes to increase oxidative stress in mice LDLr (-/-) , similar to that obtained with models using more aggressive forms of induction. Considering the trend of increased consumption of polyunsaturated fatty acids Omega 3, the results of this study conducted with flaxseed oil highlight to the need of controlling the oxidative stability of these oils during processing and storage, since moderate oxidation levels already present atherogenic potential.
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Prado-Barragan, Lilia Arely. "Lipid oxidation in a meat fibre system." Thesis, University of Nottingham, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.294811.
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Walters, Louise. "Lipid oxidation in salt-dried pelagic fish." Thesis, University of Lincoln, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262195.
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Ingram, Katherine Heimburger. "Skeletal Muscle Lipid Peroxidation and its Relationships with Intramyocellular Lipids and Insulin Sensitivity in Obese Subjects." Digital Archive @ GSU, 2009. http://digitalarchive.gsu.edu/kin_health_diss/6.
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Intramyocellular lipid (IMCL), an ectopic fat depot found within skeletal muscle fibers, is highly associated with obesity and strongly correlated with insulin resistance. IMCL accumulation in sedentary individuals may contribute to insulin resistance by interfering with insulin signaling in skeletal muscle, leading to inadequate glucose uptake by the cell. Lipid peroxidation is also associated with both obesity and insulin resistance, and with IMCL, but a relationship has yet to be established among all of these variables. The purpose of this project is to study for the first time the relationships among lipid peroxidation, IMCL content, and glucose uptake in skeletal muscle. Nine insulin-sensitive adults (IS), 13 insulin-resistant adults (IR), 10 diabetic (DB) and 8 subjects pre- and post- 12-week intervention with insulin-sensitizing thiazolinedione (TZD) were assessed for soleus IMCL with nuclear magnetic resonance, insulin sensitivity by both hyperinsulinemic-euglycemic clamp (GDR) and homeostasis model assessment index (HOMA1), and anthropometrics, including body mass index (BMI), percent fat by DEXA scan, and waist circumference. Vastus lateralis biopsies of all subjects were homogenized and analyzed by immunoblotting for post-translational protein modifications occurring from lipid-peroxidation (HNE). GDR and HOMA were significantly different among IS, IR, and DB groups, as expected, as were waist circumference and BMI. IMCL was significantly higher in DB than in IS and IR. HNE was also higher in DB than in IS, although it did not differ from IR. HNE was significantly correlated to GDR, HOMA1, and BMI, but not to IMCL, WAIST, or percent fat measures. IMCL showed a strong, negative correlation with GDR and was the primary, independent predictor of GDR in stepwise multiple regression. HNE was the primary, independent predictor of HOMA in stepwise multiple regression. Paired t-tests revealed improvements in insulin sensitivity measures after 12 weeks of TZD intervention, but no significant differences were observed in IMCL or HNE after intervention. These data show that skeletal muscle HNE and IMCL are both determinants of insulin resistance in obese, sedentary adults. HNE and IMCL are not related and therefore impact insulin resistance independently. These results reveal, for the first time, a negative relationship between skeletal muscle HNE and insulin sensitivity in sedentary individuals and underscore the importance of lipid peroxidation in insulin resistance.
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Saeed, Suhur. "Lipid oxidation mechanisms and lipid-protein interactions in frozen mackerel (Scomber scombrus)." Thesis, University of Surrey, 1998. http://epubs.surrey.ac.uk/843251/.
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Atlantic mackerel (Scomber scombrus) is a pelagic fish widely distributed along the Northern coast of Great Britain. The lipid content of mackerel was found to be about 13% of the total body weight and 50% of total fatty acids were eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (fatty acids which are reported to reduce the concentration of plasma triglycerides, LDL (low density lipoproteins) and cholesterol in humans and animals). The proximate analysis also showed that mackerel is a good source of protein (20% w/w). The poly unsaturated fatty acids (PUFA) are prone to oxidation during frozen storage leading to rancidity and protein damage. Thus the objective of this project was to prolong the shelf-life of mackerel by controlling and understanding lipid oxidation mechanisms. HPLC, GCMS and 13C NMR spectroscopy were used for the first time to monitor the production of hydroperoxides and their secondary products in fish matched pairs of mackerel fillets were stored at either -20°C or -30°C. In addition fillets were also stored with or without different antioxidants at -20°C. The development of lipid oxidation products were recorded for up to 24 months. The oxidation products identified were mixtures of alcohol derivatives of hydroperoxides, namely: 13-hydroxy-9-trans, 11-cis-octadecadienoic, 13-hydroxy-9-trans, 11-trans-octadecadienoic, 9-hydroxy-10-cis, 12-transoctadecadienoic and 9-hydroxy-10-trans, 12-transoctadecadienoic acids. The amount of hydroxides produced were higher in fillets stored at -20°C compared with fillets stored at -30°C. Similarly, the hydroperoxides produced were considerably higher in samples stored without antioxidant than in fillets stored with vitamin E. In this study the transfer of radicals from lipid oxidation to proteins and subsequent formation of protein-cross-links has been reported for the first time. The interaction between lipids and proteins were examined by both ESR and fluoroscence spectroscopy. A central esr free radical (g )signal was observed in both simple systems (methyl linoleate and pure amino acids) and complex systems (fish lipid and pure proteins (lysozyme, ovalbumin) or fish protein (myosin)). The esr signal reached a maximum within a week and then started to decline and with a concomitant increase in a pinkish yellow chromogen. This chromogen which was soluble in organic solvent and fluoresced at an excitation wavelength 360 nm and emission wavelength 420 nm and indicated the formation of protein cross-links. Synthetic (BHT, BHA) and natural (vitamins E, C) antioxidants were capable of preventing both the radical transfer and protein cross-linking. In this study lipoxygenase was isolated from mackerel flesh and its involvement in lipid oxidation mechanism was established. The molecular weight of partially purified lipoxygenase was 119,000 Daltons. This enzyme was capable of oxidising arachidonic acid to 12-hydroeicosatetraenoic acid (12-HETE), which was identified by HPLC. This 12-HETE was absent in pure arachidonic acid and in samples to which boiled enzyme was added. Conventional inhibitors, synthetic and natural antioxidants also inhibited the formation of 12-HETE, indicating the importance of lipoxygenase in fish lipid oxidation. During frozen storage, protein solubility decreased and the texture deteriorated in Atlantic mackerel stored for 3, 6, 12 and 24 months at -20°C and -30°C. There was an increase in peroxide value and TBARS; decrease in myosin ATPase activity a decrease in myofibrillar protein solubility in high salt concentration as well as formation of high molecular weight aggregates which showed low thermal stability and high G' and G" modulus values. There were significant differences (P < 0.01) between samples stored at -20°C and -30°C, with greater deterioration evident in samples stored at -20°C. Similarly, there were significant differences (P < 0.01) between samples stored with and without antioxidants; the samples stored without antioxidants deteriorated faster than samples stored with antioxidants. This suggests the involvement of lipid oxidation products in protein deterioration during frozen storage.
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Fogaça, Fabíola Helena dos Santos [UNESP]. "Efeito do tocoferol no desempenho e na estabilidade lipidica da tilápia nilotica (Oreochromis niloticus)." Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/86711.
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fogaca_fhs_me_jabo.pdf: 596326 bytes, checksum: 558f30e4e45f55982f56059d2fab70b4 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Universidade Estadual Paulista (UNESP)<br>A vitamina E é usada nas dietas com a finalidade de melhorar o crescimento, a resistência ao estresse e a doenças, assim como a sobrevivência de peixes. Também pode ser eficiente na conservação do pescado durante o processamento e estocagem, inibindo a degradação dos lipídios pela oxidação. O presente trabalho avaliou os efeitos antioxidantes da vitamina E in vivo e in vitro na qualidade final dos hambúrgueres produzidos com filés de tilápias congelados durante 0, 30, 60 e 90 dias. Foi utilizado um delineamento inteiramente casualizado, com seis tratamentos, em esquema fatorial 3x2, caracterizado pela suplementação de dois níveis de vitamina E nas dietas (100 e 200 mg / kg de ração) e o grupo controle (zero mg/kg de ração) e adição ou não de 100 ppm de vitamina E aos hambúrgueres, com quatro repetições. Os peixes, com peso médio inicial de 184,23 + 1,68g foram alimentados com as dietas experimentais durante 63 dias. Após esse período, foram abatidos e os filés processados em hambúrgueres. Foram avaliados os parâmetros de desempenho, composição centesimal e a oxidação lipídica, determinada pelas substâncias reativas ao ácido tiobarbitúrico (SRATB). Os resultados mostraram que não houve diferença significativa para as variáveis de ganho de peso, conversão alimentar e crescimento específico entre os tratamentos. A composição química variou dentro dos valores encontrados para pescados. O aumento do nível de vitamina E promoveu redução nos valores de SRATB das amostras em todos os intervalos de tempo, e que a adição in vivo da vitamina E protegeu os hambúrgueres da oxidação lipídica de forma mais eficiente do que a adição in vitro, sendo que a interação entre ambas resultou em maior redução nas taxas de oxidação.<br>Vitamin E is used in diets with the aim of enhancing growth, resistance to stress and pathology, and also fish survival. It can be efficient in fish conservation during processing and frozen storage, inhibiting lipid degradation from oxidation. The present work evaluated the antioxidant effects of vitamin E utilization in vivo and in vitro in the final quality of hamburgers made from tilapia filets during frozen storage over 3 months. A randomized design, in a 3x2 factorial scheme was utilized, which correspond to the two levels of diet vitamin E (100 and 200 mg / kg diet) and the control group (zero mg/kg diet) and addition or not of 100 ppm of vitamin E to the hamburgers, with four repetitions. The fishes, with initial weight 184.23 + 1.68 g, were fed the experimental diets for 63 days, after which they were killed and processed into hamburgers. The performance parameters analyzed were centesimal composition and lipid oxidation, determined by the thiobarbituric acid reactive substances (TBARS). The results showed no significant difference between treatments for weight gain, food conversion or specific growth. The chemical composition varied within the values found for fish. Increased vitamin E levels promoted reduction of TBARS values over all time intervals. This means values suggested that the addition in vivo of tocopherol protected the hamburgers from lipid oxidation more efficiently when compared to in vitro addition, but the interaction between both resulted in higher reduction in rate of oxidation.
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Almeida, Cleide Oliveira de. "Avaliação fisico-quimica e microbiologica de linguiça Toscana porcionada e armazenada em diferentes embalagens, sob condições em estocagem similares as praticadas em supermercado." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255098.
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Orientador: Marise Aparecida Rodrigues Pollonio<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-04T23:36:00Z (GMT). No. of bitstreams: 1
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Previous issue date: 2005<br>Resumo: O porcionamento e reembalagem de produtos alimentícios são práticas comuns adotadas em ambiente de supermercado, especialmente para derivados cárneos, apesar de muitas restrições relativas à qualidade e segurança conferidas aos produtos finais. Considerando essa abordagem, o objetivo desse trabalho consistiu em avaliar os atributos de qualidade físico-química, a segurança microbiológica de lingüiça Toscana porcionada e reembalada em condições similares às praticadas no ambiente de supermercado. As amostras foram embaladas sob vácuo e em filme permeável ao oxigênio, respeitando-se as normas de Boas Práticas de Manipulação e submetidas à exposição refrigerada por um período de 10 dias, em laboratório, simulando condições de temperatura e iluminação existentes no ambiente de varejo dos supermercados. Foi determinado o perfil de oxidação lipídica, avaliação subjetiva de cor, pH, perda por gotejamento, quantificação de nitrito ao longo do período de estocagem. A avaliação microbiológica ocorreu através das contagens de Staphylococcus coagulase positiva (UFC/g); coliformes totais (UFC/g); coliformes fecais (UFC/g), microrganismos mesófilos (UFC/g) e microrganismos psicrotróficos (UFC/g). Foi realizado também um diagnóstico observacional com ênfase para o perfil higiênico-sanitário de supermercados do município de Campinas no que se refere ao processo de porcionamento e reembalagem de Lingüiça Toscana praticados nesses estabelecimentos. Durante o período estudado, verificou-se que não houve desenvolvimento do processo de oxidação lipídica no produto armazenado, evidenciado através de baixos valores de TBARS. Com relação à determinação objetiva da cor, foi observado que a embalagem a vácuo mostrou-se mais favorável para a manutenção da cor desejável da Lingüiça Toscana. Os valores de nitrito apresentaram maior redução, durante a estocagem, no produto submetido à embalagem permeável ao oxigênio. Os valores de pH, embora não tenham tido diferenças estatisticamente significantes, apresentaram-se mais baixos nas amostras embaladas a vácuo em comparação às amostras embaladas em filme permeáveis. O percentual de perda de peso por gotejamento mostrou-se mais expressivo nas amostras em embalagem original, ou seja, sem o procedimento de reembalagem. A composição centesimal e o perfil microbiológico da Lingüiça Toscana analisada mostraram-se em acordo com a legislação brasileira vigente. As condições higiênico-sanitárias dos supermercados estudados mostraram-se inadequadas na grande maioria dos estabelecimentos, sendo o aspecto mais crítico observado no ¿Fluxo de Produção, Manipulação, Venda e Controle de Qualidade¿, muitas vezes com operadores sem noções básicas de conduta adequada na manipulação dos alimentos. Diante dos resultados apresentados, concluiu-se que quando produtos de boa procedência são utilizados e as Boas Práticas de Manipulação são observadas, a prática do porcionamento e embalagem de Lingüiça Toscana, em ambiente de supermercado pode ser viabilizada com características de qualidade e segurança preservadas. As informações obtidas do levantamento das condições higiênico sanitárias nos estabelecimentos visitados revelou a necessidade de implementação das Boas Práticas de Manipulação, investimento em instalações e medidas de controle a fim de garantir a segurança de consumo dos produtos reembalados<br>Abstract: The re-packaging of food products is a very common procedure in the supermarket, especially in meat products, although the quality and safety of these products can be seriously endangered. Taking into account this situation, the objective of this work was to evaluate the physical, chemical and microbiological quality of Toscana sausage packaged in the supermarkets. The samples were packaged either in vacuum or oxygen permeable packaging materials, thereby simulating in the laboratory a similar procedure as is practiced in supermarkets following Good Manufacturing Practices (GMP). Finally samples were submitted to refrigerated storage for 10 days in the same conditions of temperature and light used in the supermarket. The lipid oxidation, color evaluation, pH, drip loss and the nitrite quantification profile was followed during the full storage period. The microbiological evaluation was made counting Staphylococcus (CFU/g); total coliform (CFU/g), fecal coliform (CFU/g), mesophilic (CFU/g) and psychrotrophic (CFU/g) microorganisms. Through technical visits, the hygienic and sanitary profiles of Toscana sausage packaging process in supermarkets around Campinas City were investigated. During the full storage period evaluation of lipid oxidation in the product using the TBARS test showed that the storage period used was not sufficient to cause significant development of rancidity in the samples. In the colour measurement, it was observed that the vacuum packaging was better to prevent loss of red colour in Toscana sausages. The nitrite content decreased the most during storage of the product in oxygen permeable packaging material. The pH values were lower in vacuum packaged samples indicating the development of lactic acid bacteria from which metabolic products could increase acidity of the product. The weight loss percentile evaluated by drip loss was found to be most pronounced in original packaged samples that were not re-packaged. The Toscana sausage compositional analysis and microbiological profiles proved to be compatible with the actual Brazilian standard. The hygienic and sanitary conditions in the studied supermarkets were demonstrated to be insufficient in most of the establishments, and the most critical flaws were observed in the ¿System of Production, Handling, Sale and Quality Control¿ where often the workers did not have basic knowledge about the correct handling of food. Based on the results obtained, it is possible to conclude that when the GMP are followed and products of good quality and origin are used, the separation and packaging of Toscana sausage in the supermarket can be a satisfactory procedure to meet consumer demands for product in small quantity with high quality and safety characteristics preserved. The hygienic and sanitary profiles of Toscana sausage packaging process in supermarkets showed the necessity to implement GMP procedures and control the procedures in order to preserve the food safety of repackaged products<br>Mestrado<br>Mestre em Tecnologia de Alimentos
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Noble, Ronald. "Sensory methods used in meat lipid oxidation studies." Kansas State University, 2018. http://hdl.handle.net/2097/38563.
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Master of Science<br>Food Science Institute<br>Kadri Koppel<br>Oxidation of meat decreases consumer acceptance and reduces market value making it an important problem for the meat industry. Odor and flavor of meat are significantly affected by lipid oxidation and researchers continue to explore new ways to control meat oxidation. Natural antioxidants, irradiation and oxygen treatments are major areas of research in meat lipid oxidation. In recent studies researchers have been exploring ways to extend shelf life of meat and in many case rely on sensory results. This report deals with sensory methods used to measure changes associated with treatments and outlines how researchers are using these methods.
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Hoyland, David Vernon. "Chemical methods for assessing lipid oxidation in food." Thesis, University of Nottingham, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254588.
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Smith, G. "Lipid oxidation in S.E. Asian salted-dried fish." Thesis, University of Lincoln, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.380661.
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Jenkins, Benjamin John. "The role of alpha oxidation in lipid metabolism." Thesis, University of Cambridge, 2018. https://www.repository.cam.ac.uk/handle/1810/278025.
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Recent findings have shown an inverse association between the circulating levels of pentadecanoic acid (C15:0) and heptadecanoic acid (C17:0) with the risk of pathological development in type 2 diabetes, cardio vascular disease and neurological disorders. From previously published research, it has been said that both these odd chain fatty acids are biomarkers of their dietary intake and are significantly correlated to dietary ruminant fat intake. However, there are profound studies that show the contrary where they do not display this biomarker correlation. Additionally, several astute studies have suggested or shown odd chain fatty acid endogenous biosynthesis, most often suggested via alpha oxidation; the cleavage of a single carbon unit from a fatty acid chain within the peroxisomes. To better understand the correlations and interactions between these two fatty acids with pathological development, the origin of these odd chain fatty acids needed to be determined, along with confirming their association with the disease aetiology. To minimise animal & human experimentation we made use of existing sample sets made available through institutional collaborations, which produced both animal and human interventional study samples suitable for odd chain fatty acid investigations. These sample collaborations allowed us to comprehensively investigate all plausible contributory sources of these odd chain fatty acids; including from the intestinal microbiota, from dietary contributions, and derived from novel endogenous biosynthesis. The investigations included two intestinal germ-free studies, two ruminant fat diet studies, two dietary fat studies and an ethanol intake study. Endogenous biosynthesis was assessed through: a stearic acid infusion, phytol supplementation, and an Hacl1 knockout mouse model. A human dietary intervention study was used to translate the results. Finally, a study comparing circulating baseline C15:0 and C17:0 levels with the development of glucose intolerance. We found that the circulating C15:0 and C17:0 levels were not significantly influenced by the presence or absence of intestinal microbiota. The circulating C15:0 levels were significantly and linearly increased when the C15:0 dietary composition increased; however, there was no significant correlation in the circulating C17:0 levels with intake. Circulating levels of C15:0 were affected by the dietary composition and factors affecting the dietary intake, e.g. total fat intake and ethanol, whereas circulating C17:0 levels were found to be independent of these variables. In our studies, the circulating C15:0 levels were not significantly affected by any expected variations in alpha oxidation caused by pathway substrate inhibition or gene knockout. However, C17:0 was significantly related, demonstrating it is substantially endogenously biosynthesised. Furthermore, we found that the circulating C15:0 levels, when independent of any dietary variations, did not correlate with the progression of glucose intolerance when induced, but the circulating C17:0 levels did significantly relate and linearly correlated with the development of glucose intolerance. To summarise, the circulating C15:0 and C17:0 levels were independently derived; the C15:0 levels substantially correlated with its dietary intake, whilst the C17:0 levels proved to be separately derived from its endogenous biosynthesis via alpha oxidation of stearic acid. C15:0 was found to be minimally endogenously biosynthesised via a single cycle of beta oxidation of C17:0 in the peroxisomes, however, this did not significantly contribute to the circulating levels of C15:0. Additionally, only the baseline levels of C17:0 significantly correlated with the development of glucose intolerance. These findings highlight the considerable differences between both of these odd chain fatty acids that were once thought to be homogeneous and similarly derived. On the contrary, they display profound dietary, metabolic, and pathological differences.
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Vereb, Heather A. "Biomarkers of Lipid Oxidation in the Oral Cavity." Thesis, Virginia Tech, 2011. http://hdl.handle.net/10919/76887.
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Measuring lipid oxidation is useful as a means of monitoring oxidative stress, such as that induced by clinical conditions or environmental exposure. Characteristic volatile compounds, often with low threshold odors, are secondary products of lipid oxidation reactions. Metallic flavor in food and beverages has been linked with oxidation of lipids in the oral cavity. Breath, an emerging medium for analysis of internal condition, is one means of measuring the metal-induced lipid oxidation responsible for this flavor. This project analyzes the breath of human subjects, as well as lipid oxidation of in vitro samples to identify compounds responsible for producing metallic flavor, which result from the oxidation of lipids in the oral cavity. Because these analytes are found at extremely low (picomolar to nanomolar) concentrations, preconcentration of samples prior to gas chromatography-mass spectrometry analysis is crucial. This study utilizes both solid phase microextraction (SPME) and micromachined silicon micropreconcentrators to concentrate compounds in breath to optimize analysis.<br>Master of Science
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Filho, Adriano de Britto Chaves. "Eventos redox na biologia dos lipídios: modificação de tióis e alterações do lipidoma em ALS." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/46/46131/tde-20072018-085559/.
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Os lipídeos abrangem uma ampla gama de moléculas hidrofóbicas presentes nas células. As características moleculares dos lipídios determinam sua localização celular e função biológica. Em geral, os lipídios são considerados componentes essenciais de membranas, reservatórios de energia e moduladores de vias de sinalização ligadas ao metabolismo celular, sobrevivência, entre outros. Em mamíferos, grande parte dos lipídios é esterificada em ácidos graxos poli-insaturados (PUFAs), especialmente os ácidos docosahexaenóico (DHA) e araquidônico (ARA), essenciais para vários processos fisiológicos, incluindo o desenvolvimento normal do cérebro. No entanto, os PUFAs são muito suscetíveis à oxidação por espécies reativas de oxigênio (ROS) geradas endogenamente. Uma vez oxidados, lipídios são capazes de modificar grupos tióis de peptídeos e proteínas, levando à modulação das vias de sinalização e alterando o balanço redox celular. No capítulo 1, foram investigados os mecanismos envolvidos na modificação de grupos tióis de peptídeos e proteínas por produtos de auto-oxidação de PUFAs. Com as análises realizadas foi possível identificar vários adutos de glutationa (GSH) covalentemente modificados por endoperóxidos cíclicos derivados de DHA e ARA. Uma análise detalhada dos espectros de MS/MS dos adutos de GSH revelou que GSH e endoperóxidos cíclicos são provavelmente ligados através de uma ligação química de enxofre-oxigênio, em uma reação que envolve um ataque nucleofílico do ânion tiolato. Além disso, sugerimos que a eficiência da modificação do tiol por endoperóxidos cíclicos também é dependente da reatividade do tiol, como demonstrado pela modificação covalente do resíduo de cisteína mais reativo (Cys111) da enzima antioxidante superóxido dismutase 1(SOD1). Modificações químicas de tióis por endoperóxidos cíclicos podem modular a agregação proteica e o status redox celular, produzindo adutos de GSH capazes de modular a inflamação, como relatado para os conjugados de GSH gerados enzimaticamente. No capítulo 2, nós investigamos o papel dos lipídios na esclerose lateral amiotrófica (ALS), uma vez que a inflamação e o estresse oxidativo nos neurônios motores contribuem para o desenvolvimento desta doença neurodegenerativa. Usando uma abordagem lipidômica não direcionada baseada em espectrometria de massa acoplada à cromatografia líquida (UHPLC-MS/MS), nós investigamos o metabolismo lipídico no córtex motor e na medula espinhal de um modelo de ratos com ALS. A análise do córtex motor mostrou que as principais alterações lipídicas foram dependentes da idade e ligadas ao metabolismo dos esfingolipídios. Em contraste, as principais alterações lipídicas na medula espinhal foram encontradas no grupo sintomático da ALS, sendo o metabolismo de ceramidas, ésteres de colesterol e cardiolipinas os mais afetados. De acordo com os resultados obtidos e dados relatados na literatura, propusemos um mecanismo baseado em neuroproteção que envolve o acúmulo de ésteres de colesterol esterificados em PUFAs em astrócitos. Coletivamente, nossos achados sugerem que os lipídios desempenham um papel crucial na modulação de processos celulares ligado à oxidação de tióis e à neurodegeneração.<br>Lipids encompass a wide range of hydrophobic molecules present in cells. The molecular characteristics of lipids determine their cellular localization and biological function. In general, lipids are regarded as essential components of membranes, as energy reservoir and modulators of signaling pathways linked to cellular metabolism and survival, among others. In mammals, a large part of the lipids are esterified to polyunsaturated fatty acids (PUFAs), especially docosahexaenoic (DHA) and arachidonic (ARA) acids, essential for several physiological processes, including normal brain development. However, PUFAs are very susceptible to oxidation by reactive oxygen species (ROS) generated endogenously. Once oxidized, lipids are able to modify thiol groups of peptides and proteins leading to modulation of signaling pathways and cellular redox balance. In the chapter 1, we investigated the mechanisms involved in modification of thiol groups of peptides and protein by autoxidation products derived from PUFAs. Here, we identified several glutathione (GSH) adducts covalently modified by hydroxy-endoperoxides derived from both DHA and ARA. Detailed inspection of MS/MS spectra of GSH-adducts revealed that GSH and hydroxy-endoperoxides are likely bonded through a sulfur-oxygen chemical bond in a reaction which involves a nucleophilic attack by the thiolate anion. Also, we suggest that the efficiency of modification of thiol by hydroxy-endoperoxides are also dependent of the thiol reactivity, as demonstrated by covalent modification of the most reactive cysteine residue (Cys111) of the antioxidant enzyme Cu,Zn-superoxide dismutase (SOD1). Chemical modifications of thiol groups by hydroxy-endoperoxides may modulate protein aggregation and cellular redox status, yieldingGSH adducts capable to modulate inflammation, as reported for the enzymatically generated counterparts. In the chapter 2, we investigated the role of lipids in amyotrophic lateral sclerosis (ALS), since inflammation and oxidative stress in motor neurons are hallmarks of this neurodegenerative disease. Using an untargeted lipidomics approach based on mass spectrometry coupled to liquid chromatography (UHPLC-MS/MS), we investigated the lipid metabolism in motor cortex and spinal cord tissues of a rodent model of ALS. Analysis of the motor cortex showed that the main lipid alterations were age-dependent and linked to metabolism of sphingolipids. In contrast, the major lipid alterations in the spinal cord were found in ALS symptomatic group, being the metabolism of ceramides, cholesteryl esters and cardiolipin the most affected. According to our findings and data reported in the literature, we proposed a mechanism based on neuroprotection that involves accumulation of cholesteryl esters esterified to PUFAs in astrocytes. Collectively, our findings suggest that lipids play a crucial role in modulation of cellular process linked to thiol metabolism and neurodegeneration.
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Turner, Rufus. "Lipid oxidation by denatured haemproteins in heat-processed vegetables." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.365990.
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Arnold, Andrew Richard. "Lipid oxidation in a model system and in meat." Thesis, University of St Andrews, 1989. http://hdl.handle.net/10023/14168.
Full textAbstract:
Lipid oxidation is the main factor which limits the shelf-life of meat when held under frozen storage. Research undertaken used pork phospholipid liposomes as a model for studying lipid oxidation in meat. Oxidation was followed by monitoring the decrease in the phospholipid unsaturated fatty acyl chains. It was found that the greater the level of unsaturation of the phospholipid fatty acyl chain the greater was their susceptibility to peroxidation. However, the results were not consistent and several reasons for the variation in rate are provided. At ambient temperatures copper (II) was found to be pro-oxidant in the peroxidation of liposomes. At temperatures below 0°C the prooxidant activity of copper (II) was significantly reduced. However copper again became highly pro-oxidant if sodium chloride was present. It is suggested that salt controls the copper ion concentration at sub-zero temperatures as the pro-oxidant activity of copper (II) is reduced on increasing the copper (II) concentration from 0.9 to 90 ppm. Other experiments found sodium nitrite and pholyphosphate to act as antioxidant and that liposome structure was an important factor in the rate of peroxidation. Four storage trials on pork burgers were undertaken to determine whether salt was also pro-oxidant in the stability of pork when held under frozen storage. The oxidative deterioration of the meat was followed by the following methods of analysis:- 1. The decrease in the unsaturated acyl chains of both total lipid and phospholipid. 2. The change in the colour parameters of the meat using reflectance spectroscopy. 3. The analysis of neutral lipid oxidation products by HPLC. 4. The organoleptic qualities of the pork using a trained panel of food assessors. The results from these storage trails showed that the deterioration of pork was minimised by storing the burgers at lower temperatures within the range 0 to -30°C. Salt was found to accelerate the oxidative deterioration of both uncooked and cooked pork when stored at -20°C. Nitrite was found to exhibit some antioxidant behaviour and reduce the pro-oxidant effect of salt.