To see the other types of publications on this topic, follow the link: Oxidation of lipids.
Journal articles on the topic 'Oxidation of lipids'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Oxidation of lipids.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Tonda, Rachel, Arlene Lamptey, and Brenda Reid. "PSV-15 Variability in the Oxidative Status of Fats and Oils Used in Livestock Diets in North America." Journal of Animal Science 99, Supplement_1 (2021): 197–98. http://dx.doi.org/10.1093/jas/skab054.322.
Full textAbstract:
Abstract Lipids are essential energy sources in nearly every animal’s diet. However, lipids used in feed formulations today are highly variable in both composition and susceptibility to oxidation – a major source of decreased lipid quality. Feeding oxidized lipids negatively influences animal health and performance, yet data on the oxidative status of commercially used lipids is limited. Herein, the oxidative stability results of lipid samples submitted to Kemin Customer Laboratory Services (CLS) for analysis since 2018 is summarized. Of the 392 samples evaluated, corn oil (n=122), choice white grease (CWG; n=101) and soybean oil (n=66) were the most common. Current oxidation status was assessed by measuring active oxidation markers, including peroxide values (PV; target < 5 meq/kg) and secondary oxidative molecules (hexanal and 2,4-decadienal; target < 50 ppm total). Resistance to future oxidation was evaluated by Oxidative Stability Index (OSI) at 100° C. Lipid PVs ranged from 0 meq/kg to 47.8 meq/kg, with an average PV of 3.4 meq/kg. Total secondary oxidatives averaged 28 ppm, ranging from below the limit of quantitation (5 ppm) to 313 ppm. Based on current oxidative markers, 39% of samples showed no signs of oxidation, 40% had early signs of oxidation, 16% were undergoing active oxidation and 5% were severely oxidized. Lipid OSI times ranged from 0.2 to 144 hours, averaging 17.4 hours. Fifty percent of samples had OSI times of < 10 hours. Further, 46% of animal fats had an OSI < 5 hours, indicating enhanced susceptibility of these fats to future oxidation. In conclusion, >60% of samples showed signs of oxidation, and significant variability in the oxidative status of commercial lipids was observed. To optimize nutritional efficiency and minimize adverse effects of oxidation on overall health of livestock, managing lipid quality – including understanding oxidation risks – should be a major consideration for producers.
2
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.
Full textAbstract:
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 droplets (LDs). Frequently, lipids accumulated inside mitochondria, suggesting possible dysfunction of the beta-oxidation pathway. Additionally, the tumor vasculature has lipid deposits in their lumen and vessel walls; this lipid could have shifted in from the tumor microenvironment or have been produced by the vessel-invading tumor cells. Lipid excess in gliomas stems from disrupted beta-oxidation and dysfunctional oxidative phosphorylation pathways. The implications of this lipid-driven environment include structural support for the tumor cells and protection against immune responses, non-lipophilic drugs, and free radicals.
3
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.
Full textAbstract:
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 acids, the number of double bonds, the locations of double bonds in the fatty acid chains of triacylglycerides, the nature of the molecular surface exposed to O2, the conditions for processing or storage, and the activity of pro- and antioxidants; (ⅲ) study on the kinetics of reactions helps in the understanding of the deteriorations; (ⅳ) several pathways were used to improve the stability or suppress/reduce lipid deterioration; (v) the deterioration can be reduced by exclusion of oxygen, incorporation of antioxidants, storage at low temperature, partial hydrogenation of unsaturated lipids, incorporation of bioactive or oxygen barrier compounds in food packaging systems; and (ⅵ) natural antioxidants are safe and unique alternatives to synthetic ones. They have the potential to protect both foodstuffs and human beings from several diseases arising from oxidative processes.
4
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.
Full textAbstract:
Background: Lipids are responsible for both the undesirable and desirable flavors of food; oxidation of lipids mainly results in the development of off-flavor and lipoxygenase-derived lipid-based volatiles that are responsible for flavor generation. These lipids can be found in animal, vegetable and marine foods sources. Among these vegetable lipids sources, peanuts are one of the main oleaginous used to prepare foods. Aims: This study aimed at assessing the effect of 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders on the oxidative stability of lipids extracted from peanuts cakes. Material and Methods: The total phenolic content, flavonoid contents and the antioxidant properties of these spices were evaluated. In addition, lipids quality was assessed by chemical characterization of oils extracted from peanuts cakes. Results: Results revealed that P. anisum had the highest total phenolic (TPC = 61.66 mg GAE/g), flavonoid (FC = 34.95 mg CE/g) contents and DPPH free radical scavenging activities with values that ranged from 17.66 % to 89.18 %. The analysis of the oxidative state of oils extracted from peanuts cakes prepared with 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders revealed that all oils samples with the exception of those extracted from cakes cooked with 2g and 4g of P. anisum powder had peroxide, P-anisidine, total oxidation, thiobarbituric acid and free fatty acid values in line with those recommended by the Codex Alimentarius. The principal component analysis (PCA) revealed that the free fatty acids, peroxide, P-anisidine, thiobarbituric acid values were more efficient to induce lipids oxidation in peanuts cakes. Conclusions: Preparing peanuts cakes with Allium cepa and Pimpinella anisum powders are more effective to limit lipids oxidation compared to peanuts cakes cooked without spices. Keywords: Allium cepa, Pimpinella anisum, lipids quality, peanuts cakes, antioxidant, oxidative stability.
5
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.
Full textAbstract:
Background: Lipids are responsible for both the undesirable and desirable flavors of food; oxidation of lipids mainly results in the development of off-flavor and lipoxygenase-derived lipid-based volatiles that are responsible for flavor generation. These lipids can be found in animal, vegetable and marine foods sources. Among these vegetable lipids sources, peanuts are one of the main oleaginous used to prepare foods. Aims: This study aimed at assessing the effect of 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders on the oxidative stability of lipids extracted from peanuts cakes. Material and Methods: The total phenolic content, flavonoid contents and the antioxidant properties of these spices were evaluated. In addition, lipids quality was assessed by chemical characterization of oils extracted from peanuts cakes. Results: Results revealed that P. anisum had the highest total phenolic (TPC = 61.66 mg GAE/g), flavonoid (FC = 34.95 mg CE/g) contents and DPPH free radical scavenging activities with values that ranged from 17.66 % to 89.18 %. The analysis of the oxidative state of oils extracted from peanuts cakes prepared with 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders revealed that all oils samples with the exception of those extracted from cakes cooked with 2g and 4g of P. anisum powder had peroxide, P-anisidine, total oxidation, thiobarbituric acid and free fatty acid values in line with those recommended by the Codex Alimentarius. The principal component analysis (PCA) revealed that the free fatty acids, peroxide, P-anisidine, thiobarbituric acid values were more efficient to induce lipids oxidation in peanuts cakes. Conclusions: Preparing peanuts cakes with Allium cepa and Pimpinella anisum powders are more effective to limit lipids oxidation compared to peanuts cakes cooked without spices. Keywords: Allium cepa, Pimpinella anisum, lipids quality, peanuts cakes, antioxidant, oxidative stability.
6
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.
Full textAbstract:
Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Little is known of whether the surface lipids in low moisture foods are more susceptible to oxidation since they are exposed to the environment. Therefore, the purpose of this research is to compare the rate of oxidation in surface and total lipids. Lipids in crackers were found to be in a heterogeneous matrix with proteins and starch, as determined by confocal microscopy. However, unlike spray-dried powders, both surface and interior lipids oxidized at similar rates, suggesting that the cracker matrix was not able to protect lipids from oxidation. Increasing the fat content of the crackers increased oxidation rates, which could be due to differences in the lipid structure or higher water activities in the high-fat crackers.
7
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.
Full textAbstract:
One of the pressing problems of modern biochemistry is the problem of adaptation of animal organism to the environment and the formation of an adaptive reaction to the negative impact of production stress factors. Among such adaptive mechanisms for rabbits in the conditions of intensive rabbit meat management is the development of oxidative stress, which causes the accumulation of reactive oxygen species in the body and the development of reactive oxygen pathology. An important role in the mechanism of adaptation of the body belongs to lipids, because they are a structural component of cell membranes and act as energy and signal systems in cells. Peroxide oxidation of lipids is a compensatory reaction that ensures the functioning of the organism for changes in the environment. The content of total lipids and peroxide oxidation products of lipids, as well as the activity of enzymes of the antioxidant defense system in rabbits from birth to 90 days of age was investigated. It has been established that the content of total lipids in brain tissues increases throughout the period of postnatal ontogenesis due to the peculiarities of the functional and metabolic activity of brain cells. The content of common lipids is closely related to the processes of lipid peroxide oxidation and the activity of enzymes of antioxidant defense. The growth in concentration of peroxide oxidation products is accompanied by a decrease in the content of total lipids in the rabbit tissues. Reduced content of TBARSproducts in rabbit brain tissue from birth to 90-day age was noted. A moderate (r = 0.66) correlation between the content of lipid conjugated dienes and lipid hydroperoxides, as well as the strong correlation (r = -0.77) between the contents of lipid conjugated dienes and TBARS-products has been established. In the heart of rabbits a reversible moderate (r = -0.62) correlation between the content of lipid conjugated dienes and lipid hydroperoxides has been revealed. Key words: rabbits, development, lipid peroxidation, brain, heart, longest muscle of the back.
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.
Full textAbstract:
Cholesterol (Ch) is one of the most important components of biological membranes, which has a significant impact on their biophysical properties. As a key component of lipid membranes, Ch along with other unsaturated lipids present in a biological membrane undergoes oxidation reaction during oxidative stress. Cholesterol oxidation products, cholesteryl esters and metabolites are also localise in lipid membranes, where they may modify membrane properties. In this work the impact of cholesterol, selected cholesteryl esters, cholesterol oxidation products and metabolites on lipid peroxidation induced by photodynamic action has been studied using EPR oximetry and direct detection of singlet oxygen phosphorescence at 1270 nm. The obtained rate constants values of interaction of selected lipids and sterols with singlet oxygen indicate that the tested compounds are not efficient singlet oxygen quenchers. Nevertheless, the presence of sterols modifies to different extend the oxygen photoconsumption rate in peroxidisable liposomes.
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.
Full textAbstract:
Carbohydrates (CHO) can play an important thermogenic role during shivering, but the effect of their availability on the use of other oxidative fuels is unclear. Using indirect calorimetry and tracer methods ([U-13C]glucose ingestion), we have determined the specific contributions of plasma glucose, muscle glycogen, proteins, and lipids to total heat production (Ḣprod) in men exposed to cold for 2-h (liquid-conditioned suit perfused with 10°C water). Measurements were made after low-CHO diet and exercise (Lo) and high-CHO diet without exercise (Hi). The size of CHO reserves had no effect on Ḣprod but a major impact on fuel selection before and during shivering. In the cold, a complete shift from lipid oxidation for Lo (53, 28, and 19% Ḣprod for lipids, CHO, and proteins, respectively) to CHO-based metabolism for Hi (23, 65, and 12% Ḣprod for lipids, CHO, and proteins, respectively) was observed. Plasma glucose oxidation remains a minor fuel under all conditions (<13% Ḣprod), falling to 7% Ḣprod for Lo. Therefore, adjusting plasma glucose oxidation to compensate for changes in muscle glycogen oxidation is not a strategy used for maintaining heat production. Instead, proteins and lipids share responsibility for this compensation. We conclude that humans can show remarkable flexibility in oxidative fuel selection to ensure that heat production is not compromised during sustained cold exposure.
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.
Full textAbstract:
Frozen storage is an important strategy to maintain meat quality for long-term storage and transportation. Lipid oxidation is one of the predominant causes of the deterioration of meat quality during frozen storage. Untargeted lipidomic and targeted metabolomics were employed to comprehensively evaluate the effect of frozen duration on pork lipid profiles and lipid oxidative products including free fatty acids and fatty aldehydes. A total of 688 lipids, 40 fatty acids and 14 aldehydes were successfully screened in a pork sample. We found that ether-linked glycerophospholipids, the predominant type of lipids, gradually decreased during frozen storage. Of these ether-linked glycerophospholipids, ether-linked phosphatidylethanolamine and phosphatidylcholine containing more than one unsaturated bond were greatly influenced by frozen storage, resulting in an increase in free polyunsaturated fatty acids and fatty aldehydes. Among these lipid oxidative products, decanal, cis-11,14-eicosenoic acid and cis-5,8,11,14,17-dicosapentaenoic acid can be considered as potential indicators to calculate the freezing time of unknown frozen pork samples. Moreover, over the three-month frozen storage, the first month was a rapid oxidation stage while the other two months were a slow oxidation stage.
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.
Full textAbstract:
Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.
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.
Full textAbstract:
Background: Psoriasis is a chronic immune-mediated inflammatory skin disease associated with increased development of metabolic abnormalities including obesity and dyslipidemia, as well as increased cardiovascular disease (CVD) risk. Shared pathophysiological mechanisms linking psoriasis to CVD include altered immune activation, elevated chronic systemic inflammation, and lipoprotein dysfunction characterized by oxidative damage to lipids and apolipoproteins. Objective: This review aims to provide evidence-based proof for existing relationships between psoriatic inflammation, lipid oxidation, and increased CVD risk. Methods: We included review articles and original research papers, published between 1980 and 2020, using the following key words: psoriasis, oxidized lipids, oxidation, dyslipidemia, and inflammation. Results: Systemic inflammation underlying psoriasis leads to increased skin accumulation of pro-inflammatory oxidized lipids, derived from the omega-6 fatty acids, along with counteracting anti-inflammatory lipid mediators, products of the omega-3 polyunsaturated fatty acids. Imbalance in these metabolites culminates in impaired inflammation resolution and results in multisystemic biological alterations. Sustained systemic inflammation results in excessive lipid oxidation, generating proatherogenic oxidized low- and high-density lipoproteins. Together, these pathophysiological mechanisms contribute to increased CVD risk associated with psoriasis disease. Conclusion: Available anti-inflammatory treatment showed promising clinical results in treating psoriasis, although further research is warranted on managing associated dyslipidemia and establishing novel cardiometabolic markers specific for both skin and vascular pathology.
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.
Full textAbstract:
The current work aimed to clarify the effects of four structured lipids, including monoglycerides with docosahexaenoic acid (2D-MAG), diacylglycerols with caprylic acid (1,3C-DAG), triglyceride with caprylic acid at sn-1,3 and DHA at sn-2 position (1,3C-2D-TAG) and caprylic triglyceride on the oxidative stability of stripped soybean oil (SSO). The results revealed that compared to the blank group of SSO, the oxidation induction period of the sample with 2 wt% 2D-MAG and that with 1,3C-DAG were delayed by 2–3 days under accelerated oxidation conditions (50 °C), indicating that 2D-MAG and 1,3C-DAG prolonged the oxidation induction period of SSO. However, the inhibitory effect of α-tocopherol on SSO oxidation was reduced by 2D-MAG after addition of 2D-MAG to SSO containing α-tocopherol. 2D-MAG exhibited different antioxidative/pro-oxidative effects in the added/non-added antioxidants system. Compared to caprylic triglyceride, DHA at the sn-2 acyl site induced oxidation of structured lipids, thus further promoting the oxidation of SSO. The antioxidant was able to inhibit not only the oxidation of DHA in the SSO, but also the transesterification of sn-2 DHA to sn-1/sn-3 DHA in the structured lipid.
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.
Full textAbstract:
Abstract This study focuses on the oxidative changes in lipids and proteins of beef sausages with incorporated a-tocopherol, rosemary extract or their combination during 3 months’ storage at 4°C. For this purpose, sausages were formulated with no antioxidant (Control, C), 200 ppm a-tocopherol (T), 200 ppm rosemary extract (R), and 100 ppm a-tocopherol + 100 ppm rosemary extract (TR). To observe oxidative changes in lipids; peroxide value, thiobarbituric acid reactive substances (TBARS), and total oxidation value (TOTOX), in proteins; sulfhydryl and carbonyl contents were measured. Use of antioxidants and storage time significantly affected oxidative stability of sausages (P<0.05). Antioxidants, individually or in combination, retarded lipid peroxidation and improve the oxidative stability of sausage during storage. The antioxidant combination showed synergistic effect on protein oxidation, as the lowest carbonyl contents were found in TR samples. As a result, a combination of antioxidants with different effect mechanisms could be the better option to prevent oxidative changes in meat products.
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.
Full textAbstract:
Abstract Background: The susceptibility of plasma lipids to oxidation is thought to be a factor contributing to atherogenic risk. Various groups have studied the in vitro oxidizability of isolated LDL and examined the effects of conventional antioxidants. The drawbacks associated with the isolation of LDL for evaluation of in vitro oxidizability, however, have limited the application of this measurement in large-scale studies. Methods: We developed and evaluated an assay that can be used to directly assess the oxidative susceptibility of unfractionated serum or plasma lipids, obviating the need for isolation of lipoprotein fractions. Oxidative conditions were initiated in vitro with cuprous chloride and 2,2′-azobis(2-amidinopropane) hydrochloride. The effects of antioxidants added in vitro, and as an oral supplement, were monitored by conjugated diene formation. Results: The addition of ascorbic acid (0–50 μmol/L) in vitro elicited a dose-dependent protective effect, increasing the lag time to oxidation (P &lt;0.001). In contrast, α-tocopherol demonstrated prooxidant behavior at increasing concentrations (0–50 μmol/L), although we observed a decrease in the maximum rate of oxidation. Our findings are supported by the results from plasma samples of participants in a randomized antioxidant (vitamins C and E) intervention study after acute ischemic stroke. The group receiving vitamins C and E for 14 days showed an increased lag time to plasma lipid oxidation in vitro compared with the nonsupplemented group (P &lt;0.05). Conclusion: The susceptibility of unfractionated plasma or serum lipids to oxidation in vitro offers an alternative to LDL for evaluating the efficacy of antioxidant regimens.
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.
Full textAbstract:
We examined the oxidation and esterification of palmitate and the hydrolysis and oxidation of intramuscular lipids in isolated soleus muscles at rest and during tetanic contractions (2–40 tetani/min). Muscles were pulsed with [14C]palmitate to prelabel all intramuscular lipid pools. Muscles remained at rest or were then stimulated to contract at 2, 8, 20, or 40 tetani/min (30 min) in the presence of [3H]palmitate. Palmitate oxidation was increased 412% at 2 tetani/min ( P < 0.05) and 880% at 8 tetani/min ( P < 0.05). During contraction there was an absolute increase in esterification of palmitate to triacylglycerol in proportion with the increasing rate of palmitate oxidation. Intramuscular lipid oxidation provided ∼77% of the total muscle energy compared with ∼3% provided by exogenous palmitate under all conditions, with carbohydrate sources (glycogen and glucose) providing ∼20% of the total energy. Thus, during muscle contraction, the oxidation rates of both exogenous and intramuscular lipids are increased in proportion to each other, while concomitantly palmitate is esterified in proportion to its oxidation.
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.
Full textAbstract:
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 then further break down to odor-active volatile secondary lipid oxidation products including aldehydes, alcohols, and ketones. In this contribution, a summary of the most relevant and recent findings on the production of volatile compounds from lipid degradation and Maillard reactions and their interaction has been compiled and discussed. In particular, the effects of processing such as cooking, drying, and fermentation as well as the storage of lipid-based foods on flavor generation are briefly discussed.
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.
Full textAbstract:
The issue of lipid changes in muscle foods under the action of atmospheric oxygen has captured the attention of researchers for over a century. Lipid oxidative processes initiate during the slaughtering of animals and persist throughout subsequent technological processing and storage of the finished product. The oxidation of lipids in muscle foods is a phenomenon extensively deliberated in the scientific community, acknowledged as one of the pivotal factors affecting their quality, safety, and human health. This review delves into the nature of lipid oxidation in muscle foods, highlighting mechanisms of free radical initiation and the propagation of oxidative processes. Special attention is given to the natural antioxidant protective system and dietary factors influencing the stability of muscle lipids. The review traces mechanisms inhibiting oxidative processes, exploring how changes in lipid oxidative substrates, prooxidant activity, and the antioxidant protective system play a role. A critical review of the oxidative stability and safety of meat products is provided. The impact of oxidative processes on the quality of muscle foods, including flavour, aroma, taste, colour, and texture, is scrutinised. Additionally, the review monitors the effect of oxidised muscle foods on human health, particularly in relation to the autooxidation of cholesterol. Associations with coronary cardiovascular disease, brain stroke, and carcinogenesis linked to oxidative stress, and various infections are discussed. Further studies are also needed to formulate appropriate technological solutions to reduce the risk of chemical hazards caused by the initiation and development of lipid peroxidation processes in muscle foods.
19
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.
Full textAbstract:
This study investigated the effects of different cold plasma treatment conditions on the lipid oxidation kinetics of tilapia fillets. The results indicated that increasing the voltage and prolonging the treatment time of cold plasma could cause an increase in the peroxide value and thiobarbituric acid-reactive substance values of the fillets. The changes in the primary and secondary oxidation rates of the lipids in the fillets under different treatment conditions were consistent with zero-order reaction kinetics. The analysis of the fitting of the Arrhenius equation showed that the effect of treatment voltage on the activation energy of lipid oxidation was higher than that of treatment time. When the voltage was higher than 64.71 kV, the activation energy of the primary oxidation of lipids was greater than that of secondary oxidation. Within 0–5 min, the activation energy of primary oxidation first increased then decreased, and was always greater than that of secondary oxidation. Therefore, the primary lipid oxidation of tilapia was more sensitive to the treatment conditions of cold plasma.
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.
Full textAbstract:
SummaryOxidative stress plays a role in the pathogenesis of many chronic diseases. It is recognized in overt hypothyroidism while its existence in subclinical hypothyroidism (SCH) is not well established. The aim of this study was to determine whether there was increased oxidation of lipids and proteins in SCH, and examine their association with lipids and thyroid hormones.Methods: Male adults (35-59 years) with SCH (n=467) and euthyroid controls (n=190) were studied. Anthropometric measurements, plasma lipids, thyroid stimulating hormone (TSH), free thyroxine (FT4), free triiodothyronine (FT3), total antioxidant capacity (T-AOC), lipid peroxidation products, malondialdehyde (MDA), advanced oxidation protein products (AOPP) and dityrosine concentrations were measured.Results: Plasma concentrations of MDA were significantly higher (p<0.05) in SCH (8.11±1.39 nmol/mL) compared with euthyroid controls (7.34±1.31 nmol/mL) while AOPP, dityrosine and T-AOC levels were not different. MDA was not associated with TSH (β=-0.019, P=0.759), FT4 (β=-0.062, P=0.323) and FT3 (β=-0.018, P=0.780) in SCH while levels increased with elevated total cholesterol (β=0.229, P=0.001), LDL (β=0.203, P=0.009) and triglycerides (β=0.159, P=0.036) after adjustment for ageand body mass index. T-AOC reduced (β=-0.327, P=0.030) with increased MDA in euthyroid controls and not in SCH (β=-0.068, P=0.349), while levels increased with elevated triglycerides in both groups.Conclusion: Oxidative stress was increased in subclinical hypothyroidism as evidenced by the elevated lipid peroxidation product, malondialdehyde, while protein oxidation was absent. Thus, reduction of oxidative stress may be beneficial in patients with subclinical hypothyroidism
21
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.
Full textAbstract:
Oxidative injury due to elevated levels of reactive oxygen species is implicated in cardiovascular diseases, Alzheimer's disease, lung and liver diseases, and many cancers. Antioxidant therapies have generally been ineffective at treating these diseases, potentially due to ineffective doses but also due to interference with critical host defense and signaling processes. Therefore, alternative strategies to prevent oxidative injury are needed. Elevated levels of reactive oxygen species induce lipid peroxidation, generating reactive lipid dicarbonyls. These lipid oxidation products may be the most salient mediators of oxidative injury, as they cause cellular and organ dysfunction by adducting to proteins, lipids, and DNA. Small-molecule compounds have been developed in the past decade to selectively and effectively scavenge these reactive lipid dicarbonyls. This review outlines evidence supporting the role of lipid dicarbonyls in disease pathogenesis, as well as preclinical data supporting the efficacy of novel dicarbonyl scavengers in treating or preventing disease.
22
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.
Full textAbstract:
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%), and the mean (SD) age was 60 (16) years old. We measured plasma lipids and acylcarnitines using liquid chromatography-mass spectrometry. Overall, we identified 330 different lipids across 17 different classes. Compared with earlier stages, stage 5 CKD associated with a higher abundance of saturated C16–C20 free fatty acids (FFAs) and long polyunsaturated complex lipids. Long-chain–to–intermediate-chain acylcarnitine ratio, a marker of efficiency of β-oxidation, exhibited a graded decrease from stage 2 to 5 CKD (P<0.001). Additionally, multiple linear regression revealed that the long-chain–to–intermediate-chain acylcarnitine ratio inversely associated with polyunsaturated long complex lipid subclasses and the C16–C20 FFAs but directly associated with short complex lipids with fewer double bonds. We conclude that increased abundance of saturated C16–C20 FFAs coupled with impaired β-oxidation of FFAs and inverse partitioning into complex lipids may be mechanisms underpinning lipid metabolism changes that typify advancing CKD.
23
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.
Full textAbstract:
Lipid peroxidation can be defined as the oxidative deterioration of lipids containing any number of carbon-carbon double bonds. Lipid peroxidation is a well-established mechanism of cellular injury in both plants and animals, and is used as an indicator of oxidative stress in cells and tissues. Lipid peroxides are unstable and decompose to form a complex series of compounds including reactive carbonyl compounds. The oxidation of linoleates and cholesterol is discussed in some detail. Analytical methods for studying lipid peroxidation were mentioned. Various kinds of antioxidants with different functions inhibit lipid peroxidation and the deleterious effects caused by the lipid peroxidation products.
24
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.
Full textAbstract:
This study is the first to assess redox balance, glutathione metabolism, and oxidative damage to RNA/DNA, proteins, and lipids in the plasma/serum and urine of patients with adrenal masses. The study included 70 patients with adrenal tumors divided into three subgroups: incidentaloma ( n = 30 ), pheochromocytoma ( n = 20 ), and Cushing’s/Conn’s adenoma ( n = 20 ), as well as 60 healthy controls. Blood and urine samples were collected before elective endoscopic adrenalectomy. Antioxidant defense capacity was significantly decreased (serum/plasma: superoxide dismutase (SOD), catalase (CAT) and reduced glutathione (GSH), uric acid (UA); urine: SOD, GSH, UA) in patients with adrenal masses. The oxidative damage to proteins (advanced glycation end products (AGE), advanced oxidation protein products (AOPP)) and lipids (lipid hydroperoxides (LOOH), and malondialdehyde (MDA)) was higher in the plasma and urine of these patients. Plasma MDA and DNA/RNA oxidation products, with high sensitivity and specificity, can help to diagnose pheochromocytoma. This biomarker differentiates patients with pheochromocytoma from Cushing’s/Conn’s adenoma as well as from heathy controls. Plasma RNA/DNA oxidation was also positively correlated with urine metanephrine. Oxidative stress can play a crucial role in adrenal tumors. However, further studies are required to clarify the role of redox signaling in adrenal masses.
25
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.
Full textAbstract:
Light-induced oxidation of lipids and proteins provokes retinal injuries and results in progression of degenerative retinal diseases, such as, for instance, iatrogenic photic maculopathies. Having accumulated over years retinal injuries contribute to development of age-related macular degeneration (AMD). Antioxidant treatment is regarded as a promising approach to protecting the retina from light damage and AMD. Here, we examine oxidative processes induced in rabbit retina by excessive light illumination with or without premedication using mitochondria-targeted antioxidant SkQ1 (10-(6’-plastoquinonyl)decyltriphenyl-phosphonium). The retinal extracts obtained from animals euthanized within 1–7 days post exposure were analyzed for H2O2, malondialdehyde (MDA), total antioxidant activity (AOA), and activities of glutathione peroxidase (GPx) and superoxide dismutase (SOD) using colorimetric and luminescence assays. Oxidation of visual arrestin was monitored by immunoblotting. The light exposure induced lipid peroxidation and H2O2 accumulation in the retinal cells. Unexpectedly, it prominently upregulated AOA in retinal extracts although SOD and GPx activities were compromised. These alterations were accompanied by accumulation of disulfide dimers of arrestin revealing oxidative stress in the photoreceptors. Premedication of the eyes with SkQ1 accelerated normalization of H2O2 levels and redox-status of lipids and proteins, contemporarily enhancing AOA and, likely, sustaining normal activity of GPx. Thus, SkQ1 protects the retina from light-induced oxidative stress and could be employed to suppress oxidative damage of proteins and lipids contributing to AMD.
26
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.
Full textAbstract:
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 diversity, nutritional contributions and health implications, balancing their benefits and risks. It examines factors influencing lipid composition, including species, diet and processing methods, emphasising strategies such as omega-3 enrichment and antioxidant supplementation to enhance lipid quality. Advances in functional meat products, such as hybrid formulations combining plant and animal lipids, are highlighted for their potential to improve health outcomes. Emerging technologies in lipidomics provide deeper insights into lipid oxidation pathways and nutritional profiling, aiding in the development of safer, higher-quality meat products. By synthesising recent evidence, this review offers insights into dietary guidelines, optimises consumer choices and informs sustainable meat production practices aligned with public health and environmental goals.
27
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.
Full textAbstract:
Abstract The effect of thyme supercritical extract on oxidative stability of precooked and cold-stored (at 4°C for 6 days) pork chops was analysed. Thyme extract was applied with a marinated process (SF1), or was introduced on the surface of the chops after cooking (SF2). Thyme extract in SF1 samples showed a significant protective effect towards oxidation of lipids during the cooking process. Both processes of thyme application showed potential for lipid oxidation inhibition throughout the refrigerate storage period of precooked pork chops, thus protecting colour and sensory characteristics of the samples. Finally, at the end of storage period, the lowest oxidative changes were determined for SF1chops.
28
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.
Full textAbstract:
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 oxidation such as vegetable oils. Wild berries are a potential source of natural anthocyanin antioxidants. This paper presents experimental results obtained using antocyanins from Vaccinium Vitis - Idaea Fruits, upon color and thermal properties of sesame food oil, which was exposed to UV radiation.
29
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.
Full textAbstract:
The results presented demonstrate the influence of aromatic indolinic aminoxyls: 1,2-dihydro-2-ethyl-2-phenyl-3H-indole-3-phenylimino-1-oxyl (IA-C2) and 1,2-dihydro-2-octadecyl-2-phenyl-3H-indole-3-phenylimino-1-oxyl (IA-C18) on oxidation of lipids and proteins of cardiac sarcoplasmic reticulum membranes. We have used doxorubicin and t-butyl hydroperoxide as agents inducing oxidative stress in isolated rat cardiac sarcoplasmic reticulum membrane system. Carbonyl groups were measured as the end product of membrane protein oxidation, and thiobarbituric acid reactive substances were assessed as a marker of lipid peroxidation. Inhibition of peroxidation of certain membrane components depends on the length of acyl chain. Aminoxyl IA-C2 inhibits the lipid peroxidation process while IA-C18 is an efficient protector against protein oxidation.
30
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.
Full textAbstract:
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 on PON1 activities, we examined the effect of synthesized lipid derivatives and endogenous analogs of lyso-DGTS on PON1 lactonase and arylesterase activities and LDL oxidation using structure–activity relationship (SAR) methods. Six lipids significantly elevated recombinant PON1 (rePON1) lactonase activity in a dose-dependent manner, and four lipids significantly increased rePON1 arylesterase activity. Using tryptophan fluorescence-quenching assay and a molecular docking method, lipid–PON1 interactions were characterized. An inverse correlation was obtained between the lactonase activity of PON1 and the docking energy of the lipid–PON1 complex. Furthermore, five of the lipids increased the LDL oxidation lag time and inhibited its propagation. Our findings suggest a beneficial effect of lyso-DGTS or lyso-DGTS derivatives through increased PON1 activity and prevention of LDL oxidation.
31
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.
Full textAbstract:
A role for uncoupling protein (UCP) 3 in fatty acid metabolism is reviewed within the context of our proposal, first put forward in 1998, that this homologue of UCP1 may be involved in the regulation of lipids as fuel substrate rather than in the mediation of thermogenesis. Since then, the demonstrations of muscle-type differences in UCP3 gene regulation in response to dietary manipulations (starvation, high-fat feeding) or to pharmacological interferences with the flux of lipid substrates between adipose-tissue stores and skeletal-muscle mitochondrial oxidation are all in accord with this proposed role for UCP3 in regulating lipids as fuel substrate. However, given the current limitations of gene-knockout technology for evaluating/interpreting the functional importance of genes encoding mitochondrial membrane proteins, the transition from ‘associative’ to ‘cause-and-effect’ evidence for a physiological role of UCP3 in regulating fatty acid metabolism will have to await the development of assays that are sensitive to changes in UCP3 activity. Furthermore, in evaluating the physiological regulators of UCP3, the available evidence points to the existence of adipose-derived factor(s) which, independently of circulating levels of free fatty acids, initiates events leading to the transcription of genes encoding UCP3 and key enzymes of lipid oxidation in the fast glycolytic or fast oxidative-glycolytic muscles, i.e. in the bulk of the skeletal-muscle mass. It is proposed that in tissues where UCP3 co-exists with UCP2 (skeletal muscle, brown adipose tissue, heart) they may act in concert in the overall regulation of lipid oxidation, concomitant to the prevention of lipid-induced oxidative damage.
32
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.
Full textAbstract:
Fatty acids are known to decrease insulin-mediated glucose utilization in humans, both at rest and during exercise. To evaluate the effect of endurance training in this process, we infused lipids or saline in groups of sedentary and highly trained subjects. Whole body glucose utilization and substrate oxidation were monitored during a 2.5-h hyperinsulinemic clamp. During the last 30 min, a cycling exercise was superimposed. During hyperinsulinemia at rest, whole body glucose utilization and glucose oxidation were higher in trained subjects than in sedentary subjects. Compared with the control experiments with the antilipolytic agent acipimox, lipid infusion stimulated lipid oxidation to the same extent in trained as in sedentary subjects. It reduced whole body glucose utilization by 37% in trained and by 41% in sedentary subjects. During exercise, lipid infusion increased more lipid oxidation in trained than in sedentary subjects and reduced whole body glucose utilization by 43 ± 4% in trained and by 22 ± 4% in sedentary subjects ( P < 0.01). The present data indicate that lipid infusion has similar effects on lipid oxidation and whole body glucose utilization during hyperinsulinemia at rest in trained and sedentary subjects. During exercise, however, it increases more lipid oxidation and produces a more important reduction in glucose utilization in trained than in sedentary subjects. These results suggest that endurance training enhances the inhibitory effect of lipids on whole body glucose metabolism during exercise.
33
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.
Full textAbstract:
ABSTRACTBackgroundThe role of oxidative stress in total parenteral nutrition (TPN)–associated cholestasis with liver glutathione depletion was recently shown. The aims of this study were to test the appearance of cholestasis and oxidative stress during TPN, and the hypothesis that reducing oxidative stress with a precursor of glutathione (GSH), homocysteine, would restore bile flow.MethodsThree groups of rats (weight, 179–278 g) were studied: 1) D/aa group received dextrose and amino acids (3.4 g/d); 2) D/aa/L group received the same amount of amino acids, and lipids were added on an equicaloric basis (50 kcal/d) with a lowered amount of dextrose; and 3) a control group, which received dextrose perfusion and had free access to chow. A subgroup of D/aa/L rats (n = 6) received a TPN solution containing homocysteine. After 5 days of TPN, bile was collected during 2 hours. In liver homogenates, GSH, thiobarbituric acid reactive substances (TBARS), and carbonyl content of proteins (Prot‐CO) were measured to test the level of oxidative stress and hepatic lipid and protein oxidation.ResultsAfter TPN, bile flow was significantly lower in the D/aa group than in the control group. Addition of lipids further decreased bile flow. Addition of homocysteine to TPN with lipids significantly increased bile flow. Aspartate aminotransferase increased significantly in both TPN groups compared with the control group. γ‐Glutamyl transpeptidase was not different among TPN groups. An increased hepatic lipid oxidation was demonstrated by TBARS level in both TPN groups when compared with the control group. However, the liver GSH contents were not different. Protein oxidation was also significantly increased by TPN. The addition of homocysteine to TPN solution increased bile flow without liver injury or changes of lipid and protein oxidation.DiscussionThis study shows that TPN administered to rats induces a decrease of bile flow and an oxidative stress but that the two changes are not directly correlated. Addition of lipids further impairs bile flow but does not increase the occurrence of liver injury. Consequently, it seems more likely that TPN primarily induces a cholestatic effect that in turn induces an oxidative stress rather than inducing an oxidative stress that leads to cholestasis. However, an association of both mechanisms is not totally excluded.
34
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.
Full textAbstract:
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 profiling was conducted using nanoelectrospray mass spectrometry. As a result, the free fatty acids increased the LD lipid content and, at the same time, changed their composition significantly. The oxidized lipoproteins caused distorted proportions of intact lipids, such as triacylglycerols (TG), phosphatidylcholines (PC), phosphatidylethanolamines (PE), and cholesteryl esters (CE). Notably, the oxidized lipids, including the hydroperoxides of TG, PC, and PE, exhibited significant elevations in dose-dependent manners. Furthermore, the dysregulation of intact lipids was paralleled with the accumulation of lipid hydroperoxides. The present study has revealed that the oxidation of lipids and the dysregulation of the lipid metabolism coexisted in LDs in the kidney cells, which has provided a potential new target for diagnosis and new insights into CKD.
35
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.
Full textAbstract:
The rate of lipid oxidation during exercise is controlled at several sites, and there is a reciprocal dependency between oxidation of lipids and carbohydrates (CHO). It is well known that the proportion of the 2 fuels oxidized is influenced by substrate availability and exercise intensity, but the mechanisms regulating fuel preferences remain unclear. During intense exercise, oxidation of long-chain fatty acids (LCFAs) decreases, and the major control is likely to be at the mitochondrial level. Potential mitochondrial sites for control of lipid oxidation include transport of LCFAs into mitochondrial matrix, β-oxidation, the tricarboxylic acid cycle, and the electron transport chain (ETC). CHO catabolism may impair lipid oxidation by interfering with the transfer of LCFAs into mitochondria and by competing for mutual cofactors (i.e., nicotinamide adenine dinucleotide and (or) coenzyme A (CoA)). The different effect of energy state on the catabolism of CHO and lipids is likely to be of major importance in explaining the shift in fuel utilization during intensive exercise. Formation of acetyl-CoA from CHO is activated by a low energy state, and will lead to accumulation of products that are inhibitory to lipid oxidation. In contrast, β-oxidation of LCFAs to acetyl-CoA is not stimulated by a low energy state. Further interaction between CHO and LCFAs may occur by substrate competition for electron carriers at ETC, due to provisions of electrons through different complexes. Feedback inhibition of β-oxidation by redox state is thought to be an important mechanism for the slowing of lipid oxidation during intensive exercise.
36
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.
Full text
37
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.
Full textAbstract:
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 precooling exercise at 75% V̇o2max for 15 min (Pre-CE). As hypothermic individuals shiver to normothermia, results showed that CHO dominate at all shivering intensities above 50% Shivpeak, while lipids were preferred at lower intensities. This change in the relative importance of CHO and lipids to total heat production was dictated entirely by modulating CHO oxidation rate, which decreased by as much as 10-fold from the beginning to the end of rewarming (from 1,611 ± 396 to 141 ± 361 mg/min for Con and 1,555 ± 230 to 207 ± 261 mg/min for Pre-CE). In contrast, lipid oxidation rate remained constant and low (relatively to maximal rates at exercise) throughout rewarming, averaging 183 ± 141 for Con and 207 ± 118 mg lipids/min for Pre-CE. In addition, this pattern of fuel selection remained the same between treatments. We concluded that fuel selection is regulated entirely by changes in CHO oxidation rate. Further research should focus on establishing the exact regulatory processes involved in achieving this large upregulation of CHO utilization rate following hypothermia.
38
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.
Full textAbstract:
Specificity of targeting of the oxidative stress towards lipid and protein fractions in a model of estrogen-induced Syrian hamster nephrocarcinogenesis was evaluated. The amount of proteins modified by oxidative stress was significantly elevated as early as one month after the initial implantation of estradiol to the experimental versus the control group, while the stress did not affect lipids. Subcellular localization of the oxidative stress target was determined by the analysis of protein oxidation in subcellular fractions of kidney cells. The endoplasmic reticulum membranes were the fraction most affected by the oxidative stress.
39
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.
Full textAbstract:
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 (ADFP) staining were performed on surgical specimens from fibrotic ileum and the surrounding region (healthy) derived from CD patients. Fibroblasts isolated from fibrotic and healthy ileum and human induced pluripotent stem cell-derived intestinal organoids (iHOs) were treated for 1-3 weeks with lipid mix (2%) and analyzed by RNA sequencing. Pathways significantly modulated were validated by RT-PCR, WB, FACS analysis, and proliferative, migratory and contraction assays, and mitochondrial functions by Seahorse analyzer. Results Spatial metabolomics revealed a significant accumulation of lipids characterized by very long-chain fatty acids in the fibrotic area compared to surrounding healthy regions, which was further confirmed by ADFP staining. RNA-seq analysis showed overlapping dysregulated pathways between healthy fibroblasts stimulated with lipids and fibrotic fibroblasts, in particular genes related to cell cycle, cytoskeletal reorganization, migration, contractility and cell metabolism (oxidative stress) which were further confirmed by functional assays. Among the genes related to oxidative stress, lipid stimulation significantly decreased NFE2L2 and promoted an increase in CPT1A, gene encoding for a fatty oxidation mediator. Moreover, lipid-stimulated fibroblasts showed a reduction in mitochondrial respiration, particularly basal and maximal respiration, and spare respiratory capacity by Seahorse analysis. On the other hand, long exposure of iHOs to lipids promoted the EMT process through the upregulation of TWIST, ZEB, VIM, and S100a4. Conclusion Lipid stimulation induced myofibroblast activation through oxidative stress and alteration of mitochondrial metabolism, and increased the expression of EMT transcription factors in intestinal epithelial cells (iHOs) that may support fibroblast-mediated pro-fibrotic activity. These data indicate that regulators of fatty acid oxidation involved in the fibrotic process may represent new potential targets for the treatment of fibrostenotic CD patients.
40
Ostroumova, I. N. Ostroumova, A. A. Lyutikov, A. K. Shumilina, and M. M. Vylka. "Effect of modified hydrolytic lignin on lipid peroxidation in fish feeds and on fish grown on them." Rybovodstvo i rybnoe hozjajstvo (Fish Breeding and Fisheries), no. 8 (August 11, 2022): 560–72. http://dx.doi.org/10.33920/sel-09-2208-06.
Full textAbstract:
Fish feeds are prone to rapid oxidation due to the high concentration of nutrients, including the presence of a large amount of easily oxidizable polyunsaturated fatty acids. There is an active search for antioxidants that can inhibit the development of lipid oxidation in feed and in the body of fish. A significant role among them is played by substances with high sorption properties, which sorb toxic products of lipid peroxidation, thereby slowing down oxidative processes and increasing antioxidant capacity. These include, for example, natural zeolites. The purpose of this work was to investigate the possibility of reducing lipid oxidation in fish feed using a sorbent feed additive that was developed on the basis of hydrolytic lignin to eliminate mycotoxins in animals and birds. To achieve this goal, experiments were carried out on the storage of fishmeal and feed with a sorbent additive and on growing fish on these feeds. When storing fishmeal with 1% and feed with 0.5 and 1.5% additives, a decrease in the activity of oxidative processes in lipids was noted.At the end of the experiments, lipid hydroperoxides in the feed with the additive were lower than in the control feed by 30–39% and acid numbers — by 10–15%. When rearing muksun fingerlings on feed with a sorbent, the survival rate of fish and the total ichthyomass increased by 17%, the content of omega-3 fatty acids in the body of muksun increased and the amount of monounsaturated oleic acid decreased. The results obtained indicate that the test sorbent additive introduced into fishmeal and feed for whitefish slows down the oxidative processes of lipids and increases antioxidant protection. The inclusion of the sorbent in the feed did not affect the intensity of fish growth.
41
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.
Full textAbstract:
The deterioration of food quality due to lipid oxidation is a serious problem in the food sector. Oxidation reactions adversely affect the physicochemical properties of food, worsening its quality. Lipid oxidation products are formed during the production, processing, and storage of food products. In the human diet, the sources of lipid oxidation products are all fat-containing products, including goose meat with a high content of polyunsaturated fatty acids. This study aims at comparing the fatty acid profile of goose breast muscle lipids depending on the storage conditions: type of atmosphere, temperature, and storage time. Three-way variance analysis was used to evaluate changes in the fatty acids profile occurring in goose meat. The health aspect of fatty acid oxidation of goose meat is also discussed. In general, the fatty acid composition changed significantly during storage in the meat packed in the high-oxygen modified atmosphere at different temperatures (1 °C and 4 °C). Higher temperature led to a higher degree of lipid oxidation and nutrient loss. During the storage of samples in vacuum, no changes in the fatty acid content and dietary indices were found, regardless of the storage temperature, which indicates that the anaerobic atmosphere ensured the oxidative stability of goose meat during 11 days of refrigerated storage.
42
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.
Full textAbstract:
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 cells were using FAO to maintain aggressiveness. Methods Gene expression microarray was used to identify differences in gene expression, which was confirmed by RT-qPCR. WM983A, WM983B, 1205Lu and A375 human melanoma cells were treated with 5 µM Etomoxir and cell proliferation, migration, and respiration were quantified using the Quant-iT™ PicoGreen™ dsDNA Assay Kit, Boyden Chamber transwell migration, and Seahorse XFe96 Flux Analyzer, respectively. Results The most significantly altered genes expressed between four invasive, lipid-rich and four non-invasive, lipid-poor melanoma cells pertained to fatty acid metabolism. Carnitine palmitoyltransferase 1A (CPT1a), the rate limiting enzyme in mitochondrial FAO (mFAO), mRNA was increased in lipid-rich cells compared to the lipid-poor cells (p &lt; 0.05, n = 6–7), indicating that melanoma cells may use LD lipids for mFAO. To determine the importance of mFAO to melanoma cells, we inhibited mFAO with etomoxir, an irreversible CPT1 inhibitor. Treatment of lipid-rich 1205Lu and A375 cells or lipid-poor WM983A and WM983B cells with etomoxir for 4 days had no effect on cell proliferation. Extracellular flux analysis of cells with or without etomoxir showed no difference in ATP production, indicating that melanoma cells do not use mFAO to generate energy under normal conditions. In motile cells, etomoxir reduced lipid-rich A375 cell migration by 8.8% (p = 0.05, n = 2). Conclusions Lipids play a role in melanoma aggressiveness; however, our results indicate that mFAO of lipids is not vital to melanoma cell proliferation or migration. Further studies are required to understand the implication of excess adiposity and circulating lipids in melanoma development and progression. Funding Sources Institutional Department Fund
43
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.
Full textAbstract:
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 study group, the reduced glutathione (GSH) concentration in SWS decreased. The contents of protein glycooxidation products (advanced glycation end products (AGE) and protein oxidation products (AOPP)) and lipid hydroperoxides were significantly higher in NWS and SWS of stroke patients. In the study group there was also a decrease in stimulated saliva secretion and total protein content. Interestingly, products of protein and lipid oxidation correlate negatively with SWS flow. The ROC analysis showed that salivary GSH with 100% specificity and 100% sensitivity differentiates the analyzed groups (AUC = 1.0). To sum up, in subacute stroke patients there are redox imbalances and oxidative damage to proteins and lipids in non-stimulated and stimulated saliva. Stroke patients also suffer from salivary gland dysfunction.
44
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.
Full textAbstract:
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 generate reactive oxygen species. Therefore, in this work we analysed oxidation-induced changes in photoreactivity of lipids extracted from bovine neural retinas. Lipid composition of bovine neural retinas closely resembles that of human retinas making the bovine tissue a convenient model for studying the photoreactivity and potential phototoxicity of oxidized human retinal lipids. Lipid composition of bovine neural retinas Folch’ extracts (BRex) was determined by gas chromatography (GC) and liquid chromatography coupled to an electrospray ionization source-mass spectrometer (LC-ESI-MS) analysis. Liposomes prepared from BRex, equilibrated with air, were oxidized in the dark at 37 °C for up to 400 h. The photoreactivity of BRex at different stages of oxidation was studied by EPR-oximetry and EPR-spin trapping. Photogeneration of singlet oxygen (1O2, 1Δg) by BRex was measured using time-resolved detection of the characteristic phosphorescence at 1270 nm. To establish contribution of lipid components to the analysed photoreactivity of Folch’ extract of bovine retinas, a mixture of selected synthetic lipids in percent by weight (w/w %) ratio resembling that of the BRex has been also studied. Folch’s extraction of bovine neural retinas was very susceptible to oxidation despite the presence of powerful endogenous antioxidants such as α-tocopherol and zeaxanthin. Non-oxidized and oxidized BRex photogenerated singlet oxygen with moderate quantum yield. Blue-light induced generation of superoxide anion by Folch’ extract of bovine neural retinas strongly depended on the oxidation time. The observed photoreactivity of the studied extract gradually increased during its in vitro oxidation.
45
Cruz-Gregorio, Alfredo, and Ana Karina Aranda-Rivera. "Quercetin and Ferroptosis." Life 13, no. 8 (2023): 1730. http://dx.doi.org/10.3390/life13081730.
Full textAbstract:
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, particularly by GPX4, produce highly reactive aldehydes such as 4HNE and MDA. These oxidative conditions induce ferroptosis, a type of cell death associated with oxidation that differs from other types of cell death, such as apoptosis, necrosis, or autophagy. The induction of ferroptosis is desired in some diseases, such as cancer, but in others, such as cardiovascular diseases, this type of cell death is not wanted. The possible effects of quercetin associated with reducing or inducing ferroptosis have not been reviewed. Thus, this review focuses on the ability of quercetin to produce ferroptosis in diseases such as cancer as a treatment option and, conversely, on its role in deactivating ferroptosis to alleviate diseases such as cardiovascular diseases.
46
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.
Full text
47
Vega, L., M. Enser, R. I. Richardson, and J. D. Wood. "Effects of supranutritional vitamin E on meat quality in dairy cross steers fed grass silage and concentrates." Proceedings of the British Society of Animal Science 1996 (March 1996): 120. http://dx.doi.org/10.1017/s175275620059317x.
Full textAbstract:
Vitamin E is the major lipid soluble antioxidant in animals and post mortem it continues to inhibit the oxidation of lipids, which causes rancidity, and the oxidation of myoglobin to metmyoglobin which results in a brown discoloration of the meat. Feeding vitamin E in amounts greater than those needed for normal growth and reproduction of the animal raises the vitamin levels of the tissues and increases the shelf life of meat by delaying the onset of oxidative deterioration (Schaefer et al., 1995). We have investigated the effectiveness of supplemental vitamin E given to beef cattle fed grass silage, since grass and conserved grass contain relatively high levels of endogenous vitamin E. Meat quality was assessed not only by physical and chemical methods but also by taste panel to determine whether high levels of vitamin E affected cooked meat flavour which requires limited lipid oxidation for its development.
48
Vega, L., M. Enser, R. I. Richardson, and J. D. Wood. "Effects of supranutritional vitamin E on meat quality in dairy cross steers fed grass silage and concentrates." Proceedings of the British Society of Animal Science 1996 (March 1996): 120. http://dx.doi.org/10.1017/s0308229600030889.
Full textAbstract:
Vitamin E is the major lipid soluble antioxidant in animals and post mortem it continues to inhibit the oxidation of lipids, which causes rancidity, and the oxidation of myoglobin to metmyoglobin which results in a brown discoloration of the meat. Feeding vitamin E in amounts greater than those needed for normal growth and reproduction of the animal raises the vitamin levels of the tissues and increases the shelf life of meat by delaying the onset of oxidative deterioration (Schaefer et al., 1995). We have investigated the effectiveness of supplemental vitamin E given to beef cattle fed grass silage, since grass and conserved grass contain relatively high levels of endogenous vitamin E. Meat quality was assessed not only by physical and chemical methods but also by taste panel to determine whether high levels of vitamin E affected cooked meat flavour which requires limited lipid oxidation for its development.
49
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.
Full textAbstract:
Excess fat intake can increase lipid oxidation and expression of mitochondrial proteins, indicating remodeling of the mitochondrial proteome. Yet intermediates of lipid oxidation also accumulate, indicating a relative insufficiency to completely oxidize lipids. We investigated remodeling of the mitochondrial proteome to determine mechanisms of changes in lipid oxidation following high-fat feeding. C57BL/6J mice consumed a high-fat diet (HFD, 60% fat from lard) or a low-fat diet (LFD, 10% fat) for 12 wk. Mice were fasted for 4 h and then anesthetized by pentobarbital sodium overdose for tissue collection. A mitochondrial-enriched fraction was prepared from gastrocnemius muscles and underwent proteomic analysis by high-resolution mass spectrometry. Mitochondrial respiratory efficiency was measured as the ratio of ATP production to O2 consumption. Intramuscular acylcarnitines were measured by liquid chromatography-mass spectrometry. A total of 658 mitochondrial proteins were identified: 40 had higher abundance and 14 had lower abundance in mice consuming the HFD than in mice consuming the LFD. Individual proteins that changed with the HFD were primarily related to β-oxidation; there were fewer changes to the electron transfer system. Gene set enrichment analysis indicated that the HFD increased pathways of lipid metabolism and β-oxidation. Intramuscular concentrations of select acylcarnitines (C18:0) were greater in the HFD mice and reflected dietary lipid composition. Mitochondrial respiratory ATP production-to-O2 consumption ratio for lipids was not different between LFD and HFD mice. After the 60% fat diet, remodeling of the mitochondrial proteome revealed upregulation of proteins regulating lipid oxidation that was not evident for all mitochondrial pathways. The accumulation of lipid metabolites with obesity may occur without intrinsic dysfunction to mitochondrial lipid oxidation.
50
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.
Full textAbstract:
Intravascular sickling and lysis of red blood cells, a hallmark feature of sickle cell disease (SCD), releases hemoglobin (Hb) into the circulation. Increased cell-free Hb has been linked to vasculopathy and in vitro lipid oxidation. Scavenger plasma proteins haptoglobin (Hp) and hemopexin (Hpx) can attenuate cell-free Hb and total plasma heme lipid-oxidative capacity but are depleted in SCD. Here, we isolated lipids from BERK-SS mice, guinea pigs (GP) infused with heme-albumin, and patients with SCD undergoing regular exchange transfusion therapy and evaluated the level of lipid oxidation. Malondialdehyde formation, an end product of lipid peroxidation, was increased in BERK-SS mice, purified lipid fractions of the heme-albumin infused GP, and patients with SCD compared with controls. In humans, the extent of lipid oxidation was associated with the absence of Hp as well as decreased Hpx in plasma samples. Postmortem pulmonary tissue obtained from patients with SCD demonstrated oxidized LDL deposition in the pulmonary artery. The relationship between no Hp and low Hpx levels with greater LDL and HDL oxidation demonstrates the loss of protection against cell-free Hb and total plasma heme-mediated lipid oxidation and tissue injury in SCD. Strategies to protect against plasma lipid oxidation by cell-free Hb and total plasma heme (e.g., therapeutic Hp and Hpx replacement) may diminish the deleterious effects of cell-free Hb and total plasma heme toward the vascular system in SCD.