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Journal articles on the topic 'Oxidation of lipids'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Tonda, Rachel, Arlene Lamptey, and Brenda Reid. "PSV-15 Variability in the Oxidative Status of Fats and Oils Used in Livestock Diets in North America." Journal of Animal Science 99, Supplement_1 (2021): 197–98. http://dx.doi.org/10.1093/jas/skab054.322.

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Abstract Lipids are essential energy sources in nearly every animal’s diet. However, lipids used in feed formulations today are highly variable in both composition and susceptibility to oxidation – a major source of decreased lipid quality. Feeding oxidized lipids negatively influences animal health and performance, yet data on the oxidative status of commercially used lipids is limited. Herein, the oxidative stability results of lipid samples submitted to Kemin Customer Laboratory Services (CLS) for analysis since 2018 is summarized. Of the 392 samples evaluated, corn oil (n=122), choice whit

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

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

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

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

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Kohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng, and Hilaire Macaire Womeni. "Effect of concentration of Allium cepa and Pimpinella anisum powders on the oxidative stability of oils extracted from peanuts cakes." North African Journal of Food and Nutrition Research 7, no. 16 (2023): 24–36. http://dx.doi.org/10.51745//najfnr.7.16.24-36.

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Background: Lipids are responsible for both the undesirable and desirable ﬂavors of food; oxidation of lipids mainly results in the development of off-ﬂavor and lipoxygenase-derived lipid-based volatiles that are responsible for ﬂavor generation. These lipids can be found in animal, vegetable and marine foods sources. Among these vegetable lipids sources, peanuts are one of the main oleaginous used to prepare foods. Aims: This study aimed at assessing the effect of 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders on the oxidative stability of lipids extracted from peanuts cakes

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Kohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng, and Hilaire Macaire Womeni. "Effect of concentration of Allium cepa and Pimpinella anisum powders on the oxidative stability of oils extracted from peanuts cakes." North African Journal of Food and Nutrition Research 7, no. 16 (2023): 26–34. http://dx.doi.org/10.51745/najfnr.7.16.24-36.

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Background: Lipids are responsible for both the undesirable and desirable ﬂavors of food; oxidation of lipids mainly results in the development of off-ﬂavor and lipoxygenase-derived lipid-based volatiles that are responsible for ﬂavor generation. These lipids can be found in animal, vegetable and marine foods sources. Among these vegetable lipids sources, peanuts are one of the main oleaginous used to prepare foods. Aims: This study aimed at assessing the effect of 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders on the oxidative stability of lipids extracted from peanuts cakes

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Gumus, Cansu Ekin, and Eric Andrew Decker. "Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content." Foods 10, no. 4 (2021): 860. http://dx.doi.org/10.3390/foods10040860.

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Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Little is known of whether the surface lipids in low moisture foods are more susceptible to oxidation since they are exposed to the environment. Therefore, the purpose of this research is to compare the rate of oxidation in surface and total lipids. Lipids in crackers were found to be in a heterogeneous matrix with proteins and starch, as determined by confocal microscopy. However, unlike spray-dried powders, both surface and interior lipids oxidized at similar rates, suggesting that the c

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Rol, N. V., S. I. Tsekhmistrenko, A. G. Vovkogon, et al. "PEROXIDATION PROCESSES IN THE RABBIT ORGANISM DURING POSTNATAL ONTOGENESIS." Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, no. 1(156) (May 25, 2020): 63–68. http://dx.doi.org/10.33245/2310-9270-2020-157-1-63-68.

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One of the pressing problems of modern biochemistry is the problem of adaptation of animal organism to the environment and the formation of an adaptive reaction to the negative impact of production stress factors. Among such adaptive mechanisms for rabbits in the conditions of intensive rabbit meat management is the development of oxidative stress, which causes the accumulation of reactive oxygen species in the body and the development of reactive oxygen pathology. An important role in the mechanism of adaptation of the body belongs to lipids, because they are a structural component of cell me

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8

Burakowska, Monika, Tadeusz Sarna, and Anna M. Pawlak. "Comparison of photodynamic efficiency of cholesterol, selected cholesterol esters, metabolites and oxidation products on lipid peroxidation processes." Acta Biochimica Polonica 68, no. 4 (2021): 527–33. http://dx.doi.org/10.18388/abp.2020_5994.

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Cholesterol (Ch) is one of the most important components of biological membranes, which has a significant impact on their biophysical properties. As a key component of lipid membranes, Ch along with other unsaturated lipids present in a biological membrane undergoes oxidation reaction during oxidative stress. Cholesterol oxidation products, cholesteryl esters and metabolites are also localise in lipid membranes, where they may modify membrane properties. In this work the impact of cholesterol, selected cholesteryl esters, cholesterol oxidation products and metabolites on lipid peroxidation ind

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9

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

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Carbohydrates (CHO) can play an important thermogenic role during shivering, but the effect of their availability on the use of other oxidative fuels is unclear. Using indirect calorimetry and tracer methods ([U-13C]glucose ingestion), we have determined the specific contributions of plasma glucose, muscle glycogen, proteins, and lipids to total heat production (Ḣprod) in men exposed to cold for 2-h (liquid-conditioned suit perfused with 10°C water). Measurements were made after low-CHO diet and exercise (Lo) and high-CHO diet without exercise (Hi). The size of CHO reserves had no effect on Ḣp

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10

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

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Frozen storage is an important strategy to maintain meat quality for long-term storage and transportation. Lipid oxidation is one of the predominant causes of the deterioration of meat quality during frozen storage. Untargeted lipidomic and targeted metabolomics were employed to comprehensively evaluate the effect of frozen duration on pork lipid profiles and lipid oxidative products including free fatty acids and fatty aldehydes. A total of 688 lipids, 40 fatty acids and 14 aldehydes were successfully screened in a pork sample. We found that ether-linked glycerophospholipids, the predominant

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11

Domínguez, Rubén, Mirian Pateiro, Mohammed Gagaoua, Francisco J. Barba, Wangang Zhang, and José M. Lorenzo. "A Comprehensive Review on Lipid Oxidation in Meat and Meat Products." Antioxidants 8, no. 10 (2019): 429. http://dx.doi.org/10.3390/antiox8100429.

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Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic sub

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12

Sorokin, Alexander V., Alan T. Remaley, and Nehal N. Mehta. "Oxidized Lipids and Lipoprotein Dysfunction in Psoriasis." Journal of Psoriasis and Psoriatic Arthritis 5, no. 4 (2020): 139–46. http://dx.doi.org/10.1177/2475530320950268.

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Background: Psoriasis is a chronic immune-mediated inflammatory skin disease associated with increased development of metabolic abnormalities including obesity and dyslipidemia, as well as increased cardiovascular disease (CVD) risk. Shared pathophysiological mechanisms linking psoriasis to CVD include altered immune activation, elevated chronic systemic inflammation, and lipoprotein dysfunction characterized by oxidative damage to lipids and apolipoproteins. Objective: This review aims to provide evidence-based proof for existing relationships between psoriatic inflammation, lipid oxidation,

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13

Wang, Xie, Li, Miao, and Wu. "Oxidative Stability of Stripped Soybean Oil during Accelerated Oxidation: Impact of Monoglyceride and Triglyceride—Structured Lipids Using DHA as sn-2 Acyl-Site Donors." Foods 8, no. 9 (2019): 407. http://dx.doi.org/10.3390/foods8090407.

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The current work aimed to clarify the effects of four structured lipids, including monoglycerides with docosahexaenoic acid (2D-MAG), diacylglycerols with caprylic acid (1,3C-DAG), triglyceride with caprylic acid at sn-1,3 and DHA at sn-2 position (1,3C-2D-TAG) and caprylic triglyceride on the oxidative stability of stripped soybean oil (SSO). The results revealed that compared to the blank group of SSO, the oxidation induction period of the sample with 2 wt% 2D-MAG and that with 1,3C-DAG were delayed by 2–3 days under accelerated oxidation conditions (50 °C), indicating that 2D-MAG and 1,3C-D

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14

Nacak, B., H. S. Kavuşan та M. Serdaroğlu. "Effect of α-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages". IOP Conference Series: Earth and Environmental Science 854, № 1 (2021): 012062. http://dx.doi.org/10.1088/1755-1315/854/1/012062.

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Abstract This study focuses on the oxidative changes in lipids and proteins of beef sausages with incorporated a-tocopherol, rosemary extract or their combination during 3 months’ storage at 4°C. For this purpose, sausages were formulated with no antioxidant (Control, C), 200 ppm a-tocopherol (T), 200 ppm rosemary extract (R), and 100 ppm a-tocopherol + 100 ppm rosemary extract (TR). To observe oxidative changes in lipids; peroxide value, thiobarbituric acid reactive substances (TBARS), and total oxidation value (TOTOX), in proteins; sulfhydryl and carbonyl contents were measured. Use of antio

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15

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

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Abstract Background: The susceptibility of plasma lipids to oxidation is thought to be a factor contributing to atherogenic risk. Various groups have studied the in vitro oxidizability of isolated LDL and examined the effects of conventional antioxidants. The drawbacks associated with the isolation of LDL for evaluation of in vitro oxidizability, however, have limited the application of this measurement in large-scale studies. Methods: We developed and evaluated an assay that can be used to directly assess the oxidative susceptibility of unfractionated serum or plasma lipids, obviating the nee

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16

Dyck, D. J., and A. Bonen. "Muscle contraction increases palmitate esterification and oxidation and triacylglycerol oxidation." American Journal of Physiology-Endocrinology and Metabolism 275, no. 5 (1998): E888—E896. http://dx.doi.org/10.1152/ajpendo.1998.275.5.e888.

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We examined the oxidation and esterification of palmitate and the hydrolysis and oxidation of intramuscular lipids in isolated soleus muscles at rest and during tetanic contractions (2–40 tetani/min). Muscles were pulsed with [14C]palmitate to prelabel all intramuscular lipid pools. Muscles remained at rest or were then stimulated to contract at 2, 8, 20, or 40 tetani/min (30 min) in the presence of [3H]palmitate. Palmitate oxidation was increased 412% at 2 tetani/min ( P < 0.05) and 880% at 8 tetani/min ( P < 0.05). During contraction there was an absolute increase in esterification of

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17

Shahidi, Fereidoon, and Abul Hossain. "Role of Lipids in Food Flavor Generation." Molecules 27, no. 15 (2022): 5014. http://dx.doi.org/10.3390/molecules27155014.

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Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating/cooking, and storage and/or interactions with other constituents developed from the Maillard reaction and Strecker degradation, among others. The degradation of lipids mainly occurs via autoxidation, photooxidation, and enzymatic oxidation, which produce a myriad of volatile compounds. The oxidation of unsaturated fatty acids generates hydroperoxides that

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18

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

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The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mec

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Liu, Chencheng, Jiamei Wan, Yuanyuan Wang, and Gu Chen. "Effects of Cold Plasma Treatment Conditions on the Lipid Oxidation Kinetics of Tilapia Fillets." Foods 12, no. 15 (2023): 2845. http://dx.doi.org/10.3390/foods12152845.

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This study investigated the effects of different cold plasma treatment conditions on the lipid oxidation kinetics of tilapia fillets. The results indicated that increasing the voltage and prolonging the treatment time of cold plasma could cause an increase in the peroxide value and thiobarbituric acid-reactive substance values of the fillets. The changes in the primary and secondary oxidation rates of the lipids in the fillets under different treatment conditions were consistent with zero-order reaction kinetics. The analysis of the fitting of the Arrhenius equation showed that the effect of t

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20

Cheserek, Maureen Jepkorir, Gui-Rong Wu, Arsene Ntazinda, Yong-Hui Shi, Li-Ye Shen, and Guo-Wei Le. "Association Between Thyroid Hormones, Lipids and Oxidative Stress Markers in Subclinical Hypothyroidism / Povezanost Izme\U Tireoidnih Hormona, Lipida I Markera Oksidativnog Stresa U SubkliniĉKoj Hipotireozi." Journal of Medical Biochemistry 34, no. 3 (2015): 323–31. http://dx.doi.org/10.2478/jomb-2014-0044.

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SummaryOxidative stress plays a role in the pathogenesis of many chronic diseases. It is recognized in overt hypothyroidism while its existence in subclinical hypothyroidism (SCH) is not well established. The aim of this study was to determine whether there was increased oxidation of lipids and proteins in SCH, and examine their association with lipids and thyroid hormones.Methods: Male adults (35-59 years) with SCH (n=467) and euthyroid controls (n=190) were studied. Anthropometric measurements, plasma lipids, thyroid stimulating hormone (TSH), free thyroxine (FT4), free triiodothyronine (FT3

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May-Zhang, Linda S., Annet Kirabo, Jiansheng Huang, MacRae F. Linton, Sean S. Davies, and Katherine T. Murray. "Scavenging Reactive Lipids to Prevent Oxidative Injury." Annual Review of Pharmacology and Toxicology 61, no. 1 (2021): 291–308. http://dx.doi.org/10.1146/annurev-pharmtox-031620-035348.

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Oxidative injury due to elevated levels of reactive oxygen species is implicated in cardiovascular diseases, Alzheimer's disease, lung and liver diseases, and many cancers. Antioxidant therapies have generally been ineffective at treating these diseases, potentially due to ineffective doses but also due to interference with critical host defense and signaling processes. Therefore, alternative strategies to prevent oxidative injury are needed. Elevated levels of reactive oxygen species induce lipid peroxidation, generating reactive lipid dicarbonyls. These lipid oxidation products may be the mo

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Afshinnia, Farsad, Thekkelnaycke M. Rajendiran, Tanu Soni та ін. "Impaired β-Oxidation and Altered Complex Lipid Fatty Acid Partitioning with Advancing CKD". Journal of the American Society of Nephrology 29, № 1 (2017): 295–306. http://dx.doi.org/10.1681/asn.2017030350.

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Studies of lipids in CKD, including ESRD, have been limited to measures of conventional lipid profiles. We aimed to systematically identify 17 different lipid classes and associate the abundance thereof with alterations in acylcarnitines, a metric of β-oxidation, across stages of CKD. From the Clinical Phenotyping Resource and Biobank Core (CPROBE) cohort of 1235 adults, we selected a panel of 214 participants: 36 with stage 1 or 2 CKD, 99 with stage 3 CKD, 61 with stage 4 CKD, and 18 with stage 5 CKD. Among participants, 110 were men (51.4%), 64 were black (29.9%), and 150 were white (70.1%),

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EL-BELTAGI, Hossam S., and Heba I. MOHAMED. "Reactive Oxygen Species, Lipid Peroxidation and Antioxidative Defense Mechanism." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 41, no. 1 (2013): 44. http://dx.doi.org/10.15835/nbha4118929.

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Lipid peroxidation can be defined as the oxidative deterioration of lipids containing any number of carbon-carbon double bonds. Lipid peroxidation is a well-established mechanism of cellular injury in both plants and animals, and is used as an indicator of oxidative stress in cells and tissues. Lipid peroxides are unstable and decompose to form a complex series of compounds including reactive carbonyl compounds. The oxidation of linoleates and cholesterol is discussed in some detail. Analytical methods for studying lipid peroxidation were mentioned. Various kinds of antioxidants with different

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

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This study is the first to assess redox balance, glutathione metabolism, and oxidative damage to RNA/DNA, proteins, and lipids in the plasma/serum and urine of patients with adrenal masses. The study included 70 patients with adrenal tumors divided into three subgroups: incidentaloma ( n = 30 ), pheochromocytoma ( n = 20 ), and Cushing’s/Conn’s adenoma ( n = 20 ), as well as 60 healthy controls. Blood and urine samples were collected before elective endoscopic adrenalectomy. Antioxidant defense capacity was significantly decreased (serum/plasma: superoxide dismutase (SOD), catalase (CAT) and r

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

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Light-induced oxidation of lipids and proteins provokes retinal injuries and results in progression of degenerative retinal diseases, such as, for instance, iatrogenic photic maculopathies. Having accumulated over years retinal injuries contribute to development of age-related macular degeneration (AMD). Antioxidant treatment is regarded as a promising approach to protecting the retina from light damage and AMD. Here, we examine oxidative processes induced in rabbit retina by excessive light illumination with or without premedication using mitochondria-targeted antioxidant SkQ1 (10-(6’-plastoq

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Prates, José A. M. "The Role of Meat Lipids in Nutrition and Health: Balancing Benefits and Risks." Nutrients 17, no. 2 (2025): 350. https://doi.org/10.3390/nu17020350.

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Meat lipids are determinants of the nutritional, sensory and physiological qualities of meat, encompassing triglycerides, phospholipids, cholesterol and bioactive compounds. These lipids provide essential fatty acids, including omega-3 and omega-6 polyunsaturated fatty acids, critical for metabolic regulation, inflammation control and cognitive health. However, the dual role of meat lipids as essential nutrients and potential contributors to health risks, such as cardiovascular disease and oxidative stress, necessitates a nuanced understanding. This review evaluates meat lipids’ biochemical di

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

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Abstract The effect of thyme supercritical extract on oxidative stability of precooked and cold-stored (at 4°C for 6 days) pork chops was analysed. Thyme extract was applied with a marinated process (SF1), or was introduced on the surface of the chops after cooking (SF2). Thyme extract in SF1 samples showed a significant protective effect towards oxidation of lipids during the cooking process. Both processes of thyme application showed potential for lipid oxidation inhibition throughout the refrigerate storage period of precooked pork chops, thus protecting colour and sensory characteristics o

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Popa, Simona, and Sorina Boran. "CIELAB and Thermal Properties of Sesame Food Oil Under Antocyanin and UV Influence." Revista de Chimie 68, no. 6 (2017): 1401–5. http://dx.doi.org/10.37358/rc.17.6.5682.

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One of the most serious problems of the food industry is lipid oxidation, which decreases nutritional quality, increases toxicity, and alters texture and color of the food in question. Research suggests that oxidation of lipids from the diet may play a direct role in the development of chronic diseases in the human body. Natural antioxidants may be added directly to foods as primary antioxidants, which donate hydrogen atoms to quench peroxyl radicals before they can further react with unsaturated lipids. Antioxidants significantly extend the shelf life of foods containing lipids susceptible to

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Khattib, Ali, Sanaa Musa, Majdi Halabi, Tony Hayek, and Soliman Khatib. "Lyso-DGTS Lipid Derivatives Enhance PON1 Activities and Prevent Oxidation of LDL: A Structure–Activity Relationship Study." Antioxidants 11, no. 10 (2022): 2058. http://dx.doi.org/10.3390/antiox11102058.

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Paraoxonase 1 (PON1) plays a role in regulating reverse cholesterol transport and has antioxidative, anti-inflammatory, antiapoptotic, vasodilative, and antithrombotic activities. Scientists are currently focused on the modulation of PON1 expression using different pharmacological, nutritional, and lifestyle approaches. We previously isolated a novel active compound from Nannochloropsis microalgae—lyso-diacylglyceryltrimethylhomoserine (lyso-DGTS)—which increased PON1 activity, HDL-cholesterol efflux, and endothelial nitric oxide release. Here, to explore this important lipid moiety’s effect o

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Kulawiak-Gałaska, Dorota, Michał Woźniak, and Lucedio Greci. "Aromatic indolinic aminoxyls as antioxidants in cardiac sarcoplasmic reticulum lipid and protein oxidation." Acta Biochimica Polonica 49, no. 1 (2002): 43–49. http://dx.doi.org/10.18388/abp.2002_3819.

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The results presented demonstrate the influence of aromatic indolinic aminoxyls: 1,2-dihydro-2-ethyl-2-phenyl-3H-indole-3-phenylimino-1-oxyl (IA-C2) and 1,2-dihydro-2-octadecyl-2-phenyl-3H-indole-3-phenylimino-1-oxyl (IA-C18) on oxidation of lipids and proteins of cardiac sarcoplasmic reticulum membranes. We have used doxorubicin and t-butyl hydroperoxide as agents inducing oxidative stress in isolated rat cardiac sarcoplasmic reticulum membrane system. Carbonyl groups were measured as the end product of membrane protein oxidation, and thiobarbituric acid reactive substances were assessed as a

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Dulloo, A. G., S. Samec, and J. Seydoux. "Uncoupling protein 3 and fatty acid metabolism." Biochemical Society Transactions 29, no. 6 (2001): 785–91. http://dx.doi.org/10.1042/bst0290785.

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A role for uncoupling protein (UCP) 3 in fatty acid metabolism is reviewed within the context of our proposal, first put forward in 1998, that this homologue of UCP1 may be involved in the regulation of lipids as fuel substrate rather than in the mediation of thermogenesis. Since then, the demonstrations of muscle-type differences in UCP3 gene regulation in response to dietary manipulations (starvation, high-fat feeding) or to pharmacological interferences with the flux of lipid substrates between adipose-tissue stores and skeletal-muscle mitochondrial oxidation are all in accord with this pro

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Matzinger, Oscar, Philippe Schneiter, and Luc Tappy. "Effects of fatty acids on exercise plus insulin-induced glucose utilization in trained and sedentary subjects." American Journal of Physiology-Endocrinology and Metabolism 282, no. 1 (2002): E125—E131. http://dx.doi.org/10.1152/ajpendo.00177.2001.

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Fatty acids are known to decrease insulin-mediated glucose utilization in humans, both at rest and during exercise. To evaluate the effect of endurance training in this process, we infused lipids or saline in groups of sedentary and highly trained subjects. Whole body glucose utilization and substrate oxidation were monitored during a 2.5-h hyperinsulinemic clamp. During the last 30 min, a cycling exercise was superimposed. During hyperinsulinemia at rest, whole body glucose utilization and glucose oxidation were higher in trained subjects than in sedentary subjects. Compared with the control

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Belli, Dominique C., Robert Albrecht, Giorgio C. La Scala, Jehan‐François Desjeux, and Marie‐Agnes Pelissier. "Homocysteine Prevents Total Parenteral Nutrition (TPN)–Induced Cholestasis Without Changes in Hepatic Oxidative Stress in the Rat." Journal of Pediatric Gastroenterology and Nutrition 36, no. 2 (2003): 200–205. http://dx.doi.org/10.1002/j.1536-4801.2003.tb07990.x.

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ABSTRACTBackgroundThe role of oxidative stress in total parenteral nutrition (TPN)–associated cholestasis with liver glutathione depletion was recently shown. The aims of this study were to test the appearance of cholestasis and oxidative stress during TPN, and the hypothesis that reducing oxidative stress with a precursor of glutathione (GSH), homocysteine, would restore bile flow.MethodsThree groups of rats (weight, 179–278 g) were studied: 1) D/aa group received dextrose and amino acids (3.4 g/d); 2) D/aa/L group received the same amount of amino acids, and lipids were added on an equicalor

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Chen, Zhen, Rojeet Shrestha, Xiaoyue Yang, et al. "Oxidative Stress and Lipid Dysregulation in Lipid Droplets: A Connection to Chronic Kidney Disease Revealed in Human Kidney Cells." Antioxidants 11, no. 7 (2022): 1387. http://dx.doi.org/10.3390/antiox11071387.

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Chronic kidney disease (CKD), which is defined as a condition causing the gradual loss of kidney function, shows renal lipid droplet (LD) accumulation that is associated with oxidative damage. There is a possibility that an LD abnormality in quality plays a role in CKD development. This study aimed to explore the chemical composition of LDs that are induced in human kidney cells during exposure to free fatty acids as an LD source and oxidized lipoproteins as oxidative stress. The LDs were aspirated directly from cells using nanotips, followed by in-tip microextraction, and the LD lipidomic pro

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Sahlin, Kent. "Control of lipid oxidation at the mitochondrial levelThis paper article is one of a selection of papers published in this Special Issue, entitled 14th International Biochemistry of Exercise Conference – Muscles as Molecular and Metabolic Machines, and has undergone the Journal’s usual peer review process." Applied Physiology, Nutrition, and Metabolism 34, no. 3 (2009): 382–88. http://dx.doi.org/10.1139/h09-027.

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The rate of lipid oxidation during exercise is controlled at several sites, and there is a reciprocal dependency between oxidation of lipids and carbohydrates (CHO). It is well known that the proportion of the 2 fuels oxidized is influenced by substrate availability and exercise intensity, but the mechanisms regulating fuel preferences remain unclear. During intense exercise, oxidation of long-chain fatty acids (LCFAs) decreases, and the major control is likely to be at the mitochondrial level. Potential mitochondrial sites for control of lipid oxidation include transport of LCFAs into mitocho

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Bienkiewicz, Grzegorz, and Anna Kołakowska. "Effects of lipid oxidation on fish lipids — amylopectin interactions." European Journal of Lipid Science and Technology 105, no. 8 (2003): 410–18. http://dx.doi.org/10.1002/ejlt.200300770.

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Haman, François, Chris G. Scott, and Glen P. Kenny. "Fueling shivering thermogenesis during passive hypothermic recovery." Journal of Applied Physiology 103, no. 4 (2007): 1346–51. http://dx.doi.org/10.1152/japplphysiol.00931.2006.

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In humans, the relative importance of oxidative fuels for sustaining shivering during passive hypothermic recovery or rewarming is still unclear. The main goals of this study were 1) to quantify the respective contributions of lipids and carbohydrates (CHO) during passive rewarming and 2) to determine the effects of precooling exercise on the pattern of fuel utilization. With indirect calorimetry methodologies, changes in fuel metabolism were quantified in nonacclimatized adult men shivering to rewarm from moderate hypothermia (core temperature ∼34.5°C) not following (Con) or following a preco

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

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Specificity of targeting of the oxidative stress towards lipid and protein fractions in a model of estrogen-induced Syrian hamster nephrocarcinogenesis was evaluated. The amount of proteins modified by oxidative stress was significantly elevated as early as one month after the initial implantation of estradiol to the experimental versus the control group, while the stress did not affect lipids. Subcellular localization of the oxidative stress target was determined by the analysis of protein oxidation in subcellular fractions of kidney cells. The endoplasmic reticulum membranes were the fractio

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Rizzo, G., M. Wozny, S. E. Pineda Chavez, et al. "DOP88 Lipids drive myofibroblast activation and the epithelial-mesenchymal transition process in Crohn’s Disease." Journal of Crohn's and Colitis 18, Supplement_1 (2024): i240. http://dx.doi.org/10.1093/ecco-jcc/jjad212.0128.

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Abstract Background Fibrostenosis represents one of the major clinical complications of Crohn’s Disease (CD). However, the molecular mechanisms underlying intestinal fibrogenesis remain poorly understood and anti-fibrotic therapy has not yet been developed. Growing evidences supports that oxidative stress and the epithelial-mesenchymal transition (EMT) process contribute to the development and progression of fibrosis. Here, we assessed the role of lipids in fibrogenesis and whether mitochondria dysfunction can support fibrosis formation. Methods Spatial metabolomics analysis and adipophilin (A

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Ostroumova, I. N. Ostroumova, A. A. Lyutikov, A. K. Shumilina, and M. M. Vylka. "Effect of modified hydrolytic lignin on lipid peroxidation in fish feeds and on fish grown on them." Rybovodstvo i rybnoe hozjajstvo (Fish Breeding and Fisheries), no. 8 (August 11, 2022): 560–72. http://dx.doi.org/10.33920/sel-09-2208-06.

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Fish feeds are prone to rapid oxidation due to the high concentration of nutrients, including the presence of a large amount of easily oxidizable polyunsaturated fatty acids. There is an active search for antioxidants that can inhibit the development of lipid oxidation in feed and in the body of fish. A significant role among them is played by substances with high sorption properties, which sorb toxic products of lipid peroxidation, thereby slowing down oxidative processes and increasing antioxidant capacity. These include, for example, natural zeolites. The purpose of this work was to investi

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Orkusz, Agnieszka, Wioletta Wolańska, and Urszula Krajinska. "The Assessment of Changes in the Fatty Acid Profile and Dietary Indicators Depending on the Storage Conditions of Goose Meat." Molecules 26, no. 17 (2021): 5122. http://dx.doi.org/10.3390/molecules26175122.

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The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmospher

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Collard, Marianne, George Chen, Hyeon Jeong Lee, et al. "Mitochondrial Fatty Acid Oxidation Is Not Vital for Melanoma Cell Proliferation and Migration." Current Developments in Nutrition 4, Supplement_2 (2020): 314. http://dx.doi.org/10.1093/cdn/nzaa044_013.

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Abstract Objectives Melanoma, the 5th most common cancer in the US, is the most aggressive form of skin cancer. Excess adiposity is associated with an increased risk of melanoma in males, and a high-fat diet promotes melanoma tumor growth in mice. Our group found that lipid droplet (LD) content increases with melanoma cell aggressiveness and that fatty acid uptake inhibition reduces cell proliferation and migration; however, the function of these lipids in melanoma is unknown. Since lipids can be used to produce energy by fatty acid oxidation (FAO), we sought to determine whether melanoma cell

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Gerreth, Piotr, Mateusz Maciejczyk, Anna Zalewska, Karolina Gerreth, and Katarzyna Hojan. "Comprehensive Evaluation of the Oral Health Status, Salivary Gland Function, and Oxidative Stress in the Saliva of Patients with Subacute Phase of Stroke: A Case-Control Study." Journal of Clinical Medicine 9, no. 7 (2020): 2252. http://dx.doi.org/10.3390/jcm9072252.

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This is the first study to assess, comprehensively, the oral health status; salivary glands’ function and enzymatic and non-enzymatic antioxidant defense; and oxidative damage to proteins and lipids in the non-stimulated (NWS) and stimulated (SWS) whole saliva of stroke patients. The study included 30 patients in the subacute phase of the stroke and an age and gender-matched control group. We showed that the activity of antioxidant enzymes (catalase and salivary peroxidase) was significantly higher in both NWS and SWS of stroke patients, similarly to uric acid concentration. However, in the st

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Koscielniak, A., M. Serafin, M. Duda, et al. "Oxidation-Induced Increase In Photoreactivity of Bovine Retinal Lipid Extract." Cell Biochemistry and Biophysics 75, no. 3-4 (2017): 443–54. http://dx.doi.org/10.1007/s12013-017-0832-3.

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Abstract The mammalian retina contains a high level of polyunsaturated fatty acids, including docosahexaenoic acid (22:6) (DHA), which are highly susceptible to oxidation. It has been shown that one of the products of DHA oxidation—carboxyethylpyrrole (CEP), generated in situ, causes modifications of retinal proteins and induces inflammation response in the outer retina. These contributing factors may play a role in the development of age-related macular degeneration (AMD). It is also possible that some of the lipid oxidation products are photoreactive, and upon irradiation with blue light may

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Cruz-Gregorio, Alfredo, and Ana Karina Aranda-Rivera. "Quercetin and Ferroptosis." Life 13, no. 8 (2023): 1730. http://dx.doi.org/10.3390/life13081730.

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Quercetin is a flavonoid present in apples, onions, tea, red wines, and berries, and it has shown different beneficial effects, such as providing cardiovascular protection, possessing anti-inflammatory properties, and demonstrating anticancer activity, among others. These diseases are related to oxidizing molecules such as ROS because these species react and induce the oxidation of cellular biomolecules, such as proteins, lipids, DNA, or carbohydrates, which alters cellular homeostasis. Regarding lipids, the oxidation of these molecules induces lipid hydroperoxides which, if not decreased, par

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Ahmed, Mukhtiar, Jana Pickova, Taufiq Ahmad, Muhammad Liaquat, Abid Farid, and Muhammad Jahangir. "Oxidation of Lipids in Foods." Sarhad Journal of Agriculture 32, no. 3 (2016): 230–38. http://dx.doi.org/10.17582/journal.sja/2016.32.3.230.238.

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Vega, L., M. Enser, R. I. Richardson, and J. D. Wood. "Effects of supranutritional vitamin E on meat quality in dairy cross steers fed grass silage and concentrates." Proceedings of the British Society of Animal Science 1996 (March 1996): 120. http://dx.doi.org/10.1017/s175275620059317x.

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Vitamin E is the major lipid soluble antioxidant in animals and post mortem it continues to inhibit the oxidation of lipids, which causes rancidity, and the oxidation of myoglobin to metmyoglobin which results in a brown discoloration of the meat. Feeding vitamin E in amounts greater than those needed for normal growth and reproduction of the animal raises the vitamin levels of the tissues and increases the shelf life of meat by delaying the onset of oxidative deterioration (Schaefer et al., 1995). We have investigated the effectiveness of supplemental vitamin E given to beef cattle fed grass

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Vega, L., M. Enser, R. I. Richardson, and J. D. Wood. "Effects of supranutritional vitamin E on meat quality in dairy cross steers fed grass silage and concentrates." Proceedings of the British Society of Animal Science 1996 (March 1996): 120. http://dx.doi.org/10.1017/s0308229600030889.

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Vitamin E is the major lipid soluble antioxidant in animals and post mortem it continues to inhibit the oxidation of lipids, which causes rancidity, and the oxidation of myoglobin to metmyoglobin which results in a brown discoloration of the meat. Feeding vitamin E in amounts greater than those needed for normal growth and reproduction of the animal raises the vitamin levels of the tissues and increases the shelf life of meat by delaying the onset of oxidative deterioration (Schaefer et al., 1995). We have investigated the effectiveness of supplemental vitamin E given to beef cattle fed grass

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Dasari, Surendra, Sean A. Newsom, Sarah E. Ehrlicher, Harrison D. Stierwalt та Matthew M. Robinson. "Remodeling of skeletal muscle mitochondrial proteome with high-fat diet involves greater changes to β-oxidation than electron transfer proteins in mice". American Journal of Physiology-Endocrinology and Metabolism 315, № 4 (2018): E425—E434. http://dx.doi.org/10.1152/ajpendo.00051.2018.

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Excess fat intake can increase lipid oxidation and expression of mitochondrial proteins, indicating remodeling of the mitochondrial proteome. Yet intermediates of lipid oxidation also accumulate, indicating a relative insufficiency to completely oxidize lipids. We investigated remodeling of the mitochondrial proteome to determine mechanisms of changes in lipid oxidation following high-fat feeding. C57BL/6J mice consumed a high-fat diet (HFD, 60% fat from lard) or a low-fat diet (LFD, 10% fat) for 12 wk. Mice were fasted for 4 h and then anesthetized by pentobarbital sodium overdose for tissue

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Yalamanoglu, Ayla, Jeremy W. Deuel, Ryan C. Hunt, et al. "Depletion of haptoglobin and hemopexin promote hemoglobin-mediated lipoprotein oxidation in sickle cell disease." American Journal of Physiology-Lung Cellular and Molecular Physiology 315, no. 5 (2018): L765—L774. http://dx.doi.org/10.1152/ajplung.00269.2018.

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Intravascular sickling and lysis of red blood cells, a hallmark feature of sickle cell disease (SCD), releases hemoglobin (Hb) into the circulation. Increased cell-free Hb has been linked to vasculopathy and in vitro lipid oxidation. Scavenger plasma proteins haptoglobin (Hp) and hemopexin (Hpx) can attenuate cell-free Hb and total plasma heme lipid-oxidative capacity but are depleted in SCD. Here, we isolated lipids from BERK-SS mice, guinea pigs (GP) infused with heme-albumin, and patients with SCD undergoing regular exchange transfusion therapy and evaluated the level of lipid oxidation. Ma

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