Lipid Oxidation Deterioration Research Articles

Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems.

Oxidative damage refers to the harm caused to biological systems by reactive oxygen species such as free radicals. This damage can contribute to a range of diseases and aging processes in organisms. Moreover, oxidative deterioration of lipids is a serious problem because it reduces the shelf life of food products, degrades their nutritional value, and produces reaction products that could be toxic. Antioxidants are effective compounds for preventing lipid oxidation, and synthetic antioxidants are frequently added to foods due to their high effectiveness and low cost. However, the safety of these antioxidants is a subject that is being discussed in the public more and more. Synthetic antioxidants have been found to have potential negative effects on health due to their ability to accumulate in tissues and disrupt natural antioxidant systems. During thermal processing and storage, foods containing reducing sugars and amino compounds frequently produce Maillard reaction products (MRPs). Through the chelation of metal ions, scavenging of reactive oxygen species, destruction of hydrogen peroxide, and suppression of radical chain reaction, MRPs exhibit excellent antioxidant properties in a variety of food products and biological systems. Also, the capacity of MRPs to chelate metals makes them as a potential inhibitor of the enzymatic browning in fruits and vegetables. In this book chapter, the methods used for the evaluation of antioxidant activity of MRPs are provided. Moreover, the antioxidant and antibrowning activities of MRPs in food and biological systems is discussed. MRPs can generally be isolated and used as commercial preparations of natural antioxidants.

ИССЛЕДОВАНИЕ КОРРЕЛЯЦИИ ЖИРНОКИСЛОТНОГО СОСТАВА И ТРИГЛИЦЕРИДНОГО ПРОФИЛЯ С ПРОЦЕССОМ ПРОТЕКАНИЯ ОКИСЛИТЕЛЬНОЙ ПОРЧИ МОЛОЧНОГО ЖИРА

The article examines the effect of time and storage conditions on the fatty acid composition and the triglyceride composition of milk fat. For this purpose, samples of the fat phase of a commercial oil sample were stored in a refrigerating chamber at a temperature of 3 ± 2°C and at an elevated temperature of 60 ± 0.1°C to create conditions for accelerated aging. Also, to determine the induction period and assess the depth and speed of the process of fatty phase oxidation, the “peroxide number” indicator was measured. The study found out that during storage both in a refrigerating chamber and in conditions of elevated temperature, fatty acids of the composition С4:0, С18:0, С18:1 and С18:2 were subject to the most significant changes. Under the same conditions, the triglyceride composition changes uniformly, indicating the occurrence of oxidative deterioration of lipids. The research found that changes in the fatty acid composition and the composition of triglycerides correlate with the indicator of oxidative processes – “peroxide value.”The data obtained can be used to build model systems to study the rate of oxidation of dairy products’ fat phase and assess its storage capacity.

Biomarkers of oxidative stress in electroplating workers exposed to hexavalent chromium.

This study evaluates levels of biomarkers of oxidative DNA damage and lipid peroxidation in 105 male workers at 16 electroplating companies who had been exposed to hexavalent chromium (Cr(VI)). The study participants were 230 non-smoking male workers, comprising 105 electroplating workers who had been exposed to chromium and 125 control subjects who performed office tasks. Personal air samples, spot urine samples, hair samples, fingernail samples and questionnaires were used to quantify exposure to Cr(VI), oxidative DNA damage, lipid peroxidation, and environmental pollutants. Both the geometric mean personal concentrations of Cr(VI) of the Cr-exposed workers and the total Cr concentrations in the air to which they were exposed significantly exceeded those for the control subjects. The geometric mean concentrations of Cr in urine, hair and fingernails, and the urinary 8-hydroxy-2'-deoxyguanosine (8-OHdG), and malondialdehyde (MDA) levels in the Cr(VI) exposed workers exceeded those in the control subjects. Daily cumulative Cr(VI) exposure and urinary Cr were significantly correlated with urinary 8-OHdG levels following adjustments for covariates. A ten-fold increase in urinary Cr level was associated with a 1.73-fold increase in urinary 8-OHdG level. Daily cumulative Cr(VI) exposure and urinary Cr level were significantly correlated with urinary MDA level following adjustments for covariates. A ten-fold increase in urinary Cr was associated with a 1.45-fold increase in urinary MDA. Exposure to Cr(VI) increased oxidative DNA injury and the oxidative deterioration of lipids in electroplating workers.

Reactive Oxygen Species, Lipid Peroxidation and Antioxidative Defense Mechanism

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.

Bryophyllum Pinnatum: A Potential Attenuator of CadmiumInduced Oxidative Stress in Rabbits

Cadmium has been famously implicated in the stimulation of free radical production in biosystems resulting in oxidative deterioration of lipids, proteins and DNA, and initiating various pathological conditions in humans and animals. This study therefore, examined the antidotal and ameliorative capacity of crude ethanolic extract of Bryophyllum pinnatum on cadmium-induced oxidative stress using rabbit models. A total of fifteen rabbits (1.30±0.05kg) were used for the study. After two weeks of acclimatization, the rabbits were randomly rifted into three experimental groups- (N, CD & CB) with five animals per group. The control group (N) was injected normal saline intraperitoneally (3mg/kg body weight) and the test groups (CD & CB) were administered cadmium once daily by subcutaneous injection (3mg/kg body weight). The ethanolic extract of the plant was orally administered once daily at a dose of 100mg/kg body weight. The oxidative and antioxidative stress parameters were assessed in tissues. The results showed significant difference (p˂ 0.05)in treated groups relative to the control group with the exception of glutathione peroxidase activity in leg muscles. Therefore, the results obtained in this study confirmed the potency of the plant to annihilate cadmium toxicity in animals.

Frying Performance of High Oleic Oil Enriched in Biophenols during Discontinuos and Prolonged Thermal Treatment

Biophenols are potent natural antioxidants that protect food quality by preventing oxidative deterioration of lipids. During heat treatment this protective rule prevents oxidation caused by many factors, as high temperature reached, presence of oxygen and water contained in food matrix. The aim of this study was to evaluate the frying performance of high oleic oil enriched in biophenols, comparing its thermal stability with those of high oleic oil (control sample) during thermo-oxidation and deep fat frying process. Positive effects when biophenols were added to oil were found: lower acidity levels, lower TPC values during the first 16 hours of heat treatment, absence of short chain fatty acids (C8:0) until 24 h of thermo-oxidation treatment and detection of lower acrylamide content in French friesrespect to those fried in the control oil.

EPR detection of paramagnetic chromium in liver of fish (Anguilla anguilla) treated with dichromate(VI) and associated oxidative stress responses—Contribution to elucidation of toxicity mechanisms

The impact of chromium (Cr) on fish health has been the subject of numerous investigations, establishing a wide spectrum of toxicity, attributed particularly to the hexavalent form [Cr(VI)]. However, reports on the simultaneous assessment of Cr toxicity in fish and its toxico-kinetics, namely involving metal speciation, are scarce. Therefore, keeping in view the understanding of the mechanisms of Cr(VI) toxicity, this work intended to detect the formation of paramagnetic Cr species in liver of Anguilla anguilla following short-term dichromate(VI) intraperitoneal treatment (up to 180min), assessing simultaneously the pro-oxidant properties. The formation of Cr(V) and Cr(III) was examined by electron paramagnetic resonance (EPR), as an innovative approach in the context of fish toxicology, and related with the levels of total Cr. Cr(V) was successfully detected and quantified by EPR spectrometry, showing a transient occurrence, mostly between 15 and 90min post-injection, with a peak at 30min. The limitations of EPR methodology towards the detection and quantification of Cr(III) were confirmed. Although Cr(VI) exposure induced the antioxidant system in the eel's liver, the oxidative deterioration of lipids was not prevented. Overall, the results suggested that Cr(V), as a short-lived species, did not appear to be directly and primarily responsible for the cellular damaging effects observed, since stress responses persisted up to the end of exposure regardless Cr(V) drastic decay. Though further research is needed, ROS mediated pathways (suggested by superoxide dismutase and catalase activity induction) and formation of Cr(III) complexes emerged as the most plausible mechanisms involved in Cr(VI) toxicity.

Chromium (VI)-induced oxidative stress, apoptotic cell death and modulation of p53 tumor suppressor gene.

Chromium (VI) is a widely used industrial chemical, extensively used in paints, metal finishes, steel including stainless steel manufacturing, alloy cast irons, chrome, and wood treatment. On the contrary, chromium (III) salts such as chromium polynicotinate, chromium chloride and chromium picolinate, are used as micronutrients and nutritional supplements, and have been demonstrated to exhibit a significant number of health benefits in rodents and humans. However, the cause for the hexavalent chromium to induce cytotoxicity is not entirely understood. A series of in vitro and in vivo studies have demonstrated that chromium (VI) induces an oxidative stress through enhanced production of reactive oxygen species (ROS) leading to genomic DNA damage and oxidative deterioration of lipids and proteins. A cascade of cellular events occur following chromium (VI)-induced oxidative stress including enhanced production of superoxide anion and hydroxyl radicals, increased lipid peroxidation and genomic DNA fragmentation, modulation of intracellular oxidized states, activation of protein kinase C, apoptotic cell death and altered gene expression. In this paper, we have demonstrated concentration- and time-dependent effects of sodium dichromate (chromium (VI) or Cr (VI)) on enhanced production of superoxide anion and hydroxyl radicals, changes in intracellular oxidized states as determined by laser scanning confocal microscopy, DNA fragmentation and apoptotic cell death (by flow cytometry) in human peripheral blood mononuclear cells. These results were compared with the concentration-dependent effects of chromium (VI) on chronic myelogenous leukemic K562 cells and J774A.1 murine macrophage cells. Chromium (VI)-induced enhanced production of ROS, as well as oxidative tissue and DNA damage were observed in these cells. More pronounced effect was observed on chronic myelogenous leukemic K562 cells and J774A.1 murine macrophage cells. Furthermore, we have assessed the effect of a single oral LD50 dose of chromium (VI) on female C57BL/6Ntac and p53-deficient C57BL/6TSG p53 mice on enhanced production of superoxide anion, lipid peroxidation and DNA fragmentation in the hepatic and brain tissues. Chromium (VI)-induced more pronounced oxidative damage in p53 deficient mice. This in vivo study highlighted that apoptotic regulatory protein p53 may play a major role in chromium (VI)-induced oxidative stress and toxicity. Taken together, oxidative stress and oxidative tissue damage, and a cascade of cellular events including modulation of apoptotic regulatory gene p53 are involved in chromium (VI)-induced toxicity and carcinogenesis.

Oxidative Deterioration of Lipids in Mackerel by Microwave Irradiation

Oxidative Deterioration of Lipids in Mackerel by Microwave Irradiation

Oxidative deterioration of lipids in salted and dried sardine during storage at 5.DEG.C.

To examine the involvement of enzymes in the oxidation of fish and fishery products, the effect of pre-cooking on oxidative stability of lipids in salted and dried sardine was examined. Lipid oxidation proceeded very rapidly even at 5°C. Particularly in the early stage of autoxidation, phospholipids have been suggested to be the major contributors to the development of lipid oxidation. Oxygen absorbed into salted and dried sardine from the early stage of autoxidation seems to be consumed readily, not only for hydroperoxide formation but also for secondary oxidation product formation. However, lipid oxidation was found to be remarkably retarded by pre-cooking the raw sardine material. Therefore, it was recognized that enzymatic oxidation is an important factor for the oxidative deterioration of salted and dried sardine.