Abstract
Previous studies indicate that the ingestion of oxidized vegetable oils leads to the incorporation of chemically reactive molecules issued from the decomposition of the initial lipid hydroperoxides into lipoproteins. The aim of the present study is to investigate the oxidation of dietary lipids in the gastric compartment and their inhibition by plant polyphenols provided either as fruit and vegetables (F&V) or an extract. Six minipigs received a standard Western diet containing primarily sunflower oil, ground beef meat, and starch. Polyphenols in different matrix forms were ingested either as cubed F&V or as the corresponding hydroacetonic extract. Sampling of the gastric digesta allowed the kinetic investigation of pH, heme and non-heme iron forms, total lipids, lipid-derived conjugated dienes (CD) and TBARS. F&V and the corresponding polyphenol extract delayed the gastric digestion process as shown for total lipid and heme iron contents. This study also demonstrated the occurrence of in vivo oxidation of dietary lipids in the presence of meat iron. Interestingly, F&V played a protective role by totally inhibiting the accumulation of CD while largely decreasing the formation of TBARS. The polyphenol extract similarly slowed down the TBARS formation although it had no effect on the CD accumulation.
Highlights
Accumulating evidence suggests that lipid oxidation products present in the diet may contribute to the pathogenesis of atherosclerosis.[1]
When fruit and vegetables (F&V) or the phenolic extract (PE) were added to the meal, this pH was found to be 4.5 in both cases outlining a signi cant effect of meal (p < 0.05)
The postprandial pH decayed faster during the rst 150 min for the beef meal compared to the F&V- and PE-added meals and for the last part of the digestion
Summary
Accumulating evidence suggests that lipid oxidation products present in the diet may contribute to the pathogenesis of atherosclerosis.[1]. A er food intake, dietary iron could trigger lipid oxidation during gastric digestion. The homogenized digesta were subsampled for the evaluated by wet mineralization to extract all iron forms remaining analyses Gastric content were homogenized with 10 mL of 140 mM NaCl bovine meat and whole meals were extracted from 6 g of ground and 10 mM sodium citrate buffer for 30 s using an Ultra-Turrax samples with chloroform–methanol (2 : 1, v/v) according to the homogenizer (20 000 rpm). Homogenized digesta and meals (1–1.5 g) were extracted twice with chloroform–methanol (2 : 1, v/v) according to the method reported by Folch et al using 4 mL per g of fresh matter.[25] The 2.4 Statistical analysis combined organic phases were washed with 0.9% aq. For statistical effects of (1) time alone over the postprandial period (15–330 min), (2) meal alone independently of the time in the postprandial period, and (3) interaction of both factors, time and meal) (XLStat so ware, version 2008.3.02, Addinso SARL, Paris, France)
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