Reduced Lipid Oxidation Research Articles

Hederagenin Exerts Potential Antilipemic Effect via p38MAPK Pathway in Oleic Acid-induced HepG2 cells and in Hyperlipidemic Rats.

Hederagenin, a natural compound distributed in many medicinal plants, has a variety of pharmacological properties including anti-bacteria, anti-inflammation, anti-oxidation, and anti- apoptosis.. The aim of this study was to evaluate the effects of hederagenin on decreasing blood lipid and anti-oxidative stress in oleic acid-induced HepG2 cells and hyperlipidemic rats, and explore underlying mechanisms. In vitro, TG was used as the index to verify the lipid-lowering effect of hederagenin in oleic acid-induced HepG2 cells. In vivo, TC, TG, LDL-C, and HDL-C were used as direct indicators to study the antilipemic effect of hederagenin in hyperlipidemic rats. MDA, SOD, and GSH-PX were measured to analyze the anti-oxidative effect of hederagenin. The signaling pathways of anti-oxidation were evaluated using Western blot. Our results showed that hederagenin (250μmol/L) increased significantly TG clearance rate. In addition, treatment with hederagenin, XZK and simvastatin reduced effectively TC, TG, LDL-C and MDA content, and increased HDL-C, SOD and GSH-PX in HFD rats. Moreover, the phosphorylation level of p38 MAPK was inhibited after administration of hederagenin, XZK and simvastatin. Our results revealed that hederagenin possessed beneficial potentials for hypolipidemic effects, especially in TG clearance. The mechanism might be associated with inhibition of lipid absorption, reduction of lipid oxidation, and down-regulation of p38MAPK phosphorylation.

Oxidative Stability of Vacuum-Packed Chicken Wings Marinated with Fruit Juices during Frozen Storage.

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 μg/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuum-packed chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.

Recent Advances of Edible Packaging as an Alternative in Food Packaging Applications

The accumulation of non-biodegradable food packaging waste causes huge pollution to the environment, has become a major issue. Currently, the use of edible and biodegradable packaging for food applications to avoid the generation of waste is a fast-emerging eco-friendly technology with increased attention. The edible packaging; films and coatings synthesized from biodegradable sources like polysaccharides, lipids, proteins and composites can be consumed without disposing them to the environment. These can be used on different foods by functioning as barriers to moisture, vapours and other solutes, also by reducing lipid oxidation and discolouration. They perform multiple functions as carriers for active compounds and have the ability to release them at a controlled rate to the packed food, which significantly extends the shelf-life and hence, improves the quality of food. This review focuses on the recent researches on the innovative biopolymer-based edible packaging, an alternative to synthetic nonedible packaging.

Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages.

In this study, fermented sausage prepared by inoculating different strains of Lactobacillus sakei was assessed for their physiochemical, microbiological, and textural characteristics during fermentation and ripening. Five treatments were prepared: Control (commercial starter culture, C), L. sakei Korean Collection for Type Cultures (KCTC)-3802 (S1), L. sakei KCTC-3598 (S2), L. sakei KCTC-5053 (S3), and L. sakei KCTC-3603 (S4). The different strains of L. sakei did not show substantial differences (P>0.05) in pH values for dry fermented sausages at the end of the ripening period. Water activity (aw) values for all treatments were below 0.85 (P<0.05). Total viable count at the end of the study decreased in all L. sakei starter culture inoculated fermented sausages as S3> S2> S1> S4. High values of lactic acid bacteria (LAB) count and hardness were observed in the S2 batch as compared to other L. sakei inoculated treatments at the end of ripening (21st day). S3 inoculated with L. sakei strain exhibited significantly (P<0.05) higher value of a* (redness). A significant difference (P<0.05) in thiobarbituric acid reactive substances was exhibited in the following order: S4> S2> S1> S3> C. This study suggests that inoculation of S3 (L. sakei KCTC-5053) strain can improve the red color and reduce lipid oxidation while S2 enhances better microbiological quality as LAB. Incorporation of S3 and S2 strains accordingly can be helpful to enhance the quality of dry fermented sausages.

Preparation of chitosan grafted caffeic acid coating and its effect on pompano (Trachinotus ovatus) preservation.

The present study aimed to investigate the preservative effect of chitosan-caffeic acid grafts coating (CS-g-CA) on the quality and microbial characteristics of pompano (Trachinotus ovatus) during iced storage. CS-g-CA was prepared by a 1-(3-dimethylaminopropyl)-3-ethylcarbodiimidehydro/N-hydroxysuccinimide coupling reaction. The grafting of CS-g-CA was confirmed by UV-visible and Fourier-transform infrared spectra. Samples were treated with distilled water (control), chitosan (CS), caffeic acid (CA) and CS-g-CA for 10min, respectively. Microbiological [total viable count (TVC), H2 S-producing bacteria count, Pseudomonas bacteria count], physicochemical indicators [water holding capacity (WHC), cooking loss, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis, free amino acids] and sensory evaluation were investigated during ice storage at 4°C for up to 27 days. The results showed that the antioxidant and antibacterial activities of CS could be improved by grafting CA onto CS. CS-g-CA coating could greatly slow down the speed of water loss and maintain WHC. Furthermore, CS-g-CA coating showed superior antibacterial activities by inhibiting the growth of TVC, delayed the decline of flavor amino acids and reduced sensory change. In addition, CS-g-CA coating reduced lipid oxidation and protein degradation as indicated by the decrease in TBA and TVB-N, possibly as a result of the addition of CA into CS membrane significantly improving the antioxidant activity of CS. Compared with the control group, CS-g-CA coating had the optimal effect and could enhance the shelf-life of Trachinotus ovatus for at least another 9 days. © 2021 Society of Chemical Industry.

Quality characteristics of functional chicken patties incorporated with round cabbage powder

In this study, the potential of cabbage powder as a source of dietary fibre source when used for producing functional chicken patties. For this purpose, different concentrations (0%, i.e., control sample; 6%; 9% and 12% w/w) of Cabbage Powder (CP) incorporated into the chicken patties. Thereafter, all sensory and physicochemical parameters of these formulations were tested. Results indicated that pH, brightness (L* value), and springiness (kg) values of the chicken patties were significantly decreased (p < .05) when the CP concentration was increased. On the other hand, the redness (a* value), hardness (kg) and yellowness (b* value) of the patties showed a significant increase (p < .05) with the increasing percentage of round cabbage powder. Based on the sensory score and physical properties of the CP-incorporated in chicken patties, 6% w/w concentration of CP were optimal. The chicken patties which consisted 6% CP showed a significantly higher (p < .05) concentration of carbohydrates, ash and dietary fibre compared to the control sample. The incorporation of dietary fibre in the chicken patties significantly improves the sample emulsion stability. Furthermore, the chicken patties which contained 6% CP displayed a gradual increase in hardness and pH values as compared to the control samples. In addition, the colour and visual parameters of treated patties with CP (L*, a* and b* values) showed a slow decrease during storage. Results indicated that the chicken patties containing 6% CP showed a better storage life compared to the control patties. Novelty impact statement This study highlights the potential of developing chicken patties incorporated with cabbage leaf powder (CP). The incorporation of CO was able to enhance the dietary fiber content and effectively improved the chicken patties’ emulsion stability, cooking yield, and shrinking ratio. The results indicated that 6% w/w of CP was an optimal concentration that could be added to the chicken patties based on the sensory scores. Furthermore, the addition of CP reduced lipid oxidation during storage. Thus, CP is a promising ingredient as the source of dietary fiber in chicken patties.

Quercetin loaded liposomes modified with galactosylated chitosan prevent LPS/D-GalN induced acute liver injury

Quercetin (Que) has been proved to have various biological activities, including anti-oxidation, anti-inflammation and anti-virus, showing great potential in liver protection. However, its water insolubility leads to low bioavailability. Therefore, the development of a suitable drug delivery fashion is imminent. In recent years, liposomes have been widely used in the fields of drug delivery and gene transfer thanks to the cell membrane like structure, easy surface-modification and high encapsulation efficiency. Herein, we fabricated Que loaded anionic liposomes. Galactosylated chitosan (GC) was simply attached to the surfaces of liposomes through electrostatic adsorption to achieve targeted delivery by binding to asialoglycoprotein receptor (ASGPR). The results showed that Que loaded liposomes modified with GC (GC-Que-Lipo) could enrich the liver in mice through tail vein injection. Liposomes could achieve sustained drug release and GC-Que-Lipo promoted M2 polarization of macrophages. More importantly, it could maintain low content of AST, ALT, ALP and high level of GSH while reducing lipid oxidation, thereby protecting the liver from damage in acute liver injury model. In general, we expect to be able to acquire targeted and efficient delivery of quercetin through a facile approach, thus fulfill the prevention and treatment of liver diseases.

Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit.

The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.

Biochemical properties and shelf life of value-added fish cube and powder developed from hilsa shad (Tenualosa ilisha)

Hilsa shad (Tenualosa ilisha) is one of the most popular and tastiest fishes in Southeast Asia because of its unique soft texture, mouth-watering flavor, high nutritive value with high protein, and very high lipid, attractive body shape, and highly appealing shiny appearance. Recently increased productions of hilsa, in association with high demand but very high price, make it to be a good candidate for value-addition. The major challenge of hilsa value addition lies in its high lipid content, while lipids are the reasons for its unique tastiness. Under a national initiative, the present study therefore developed novel methods to prepare hilsa cube and hilsa powder by stabilizing lipids and proteins, which contained the original taste and flavor of hilsa, and had good storability in freezing and room temperature conditions for 6 months. The pre-spawning, moderate size (600–700g) female hilsa was used for product formulation. Proximate composition, biochemical qualities (TVB-N, TMA-N, pH, PV, TBA value, histamine content) of the hilsa cube and powder were analyzed following standard methods and sensory properties were analyzed using a 5-point hedonic scale. The biochemical parameters and sensory properties of the products varied based on ingredients used and the final product states. Both the products were in good quality for 6 months of storage, since cryoprotectants protected the protein quality both during freezing and high-temperature processing. Carotenoid extract from fresh carrots was found to be effective in reducing lipid oxidation in hilsa. Biochemical attributes in all products gradually decreased with storage time (p < 0.05). Almost similar sensory attributes were observed in both hilsa powder and hilsa cube, which were gradually decreased (p > 0.05) with the progress of the storage period. Both the products were within the acceptable quality limit during all storage periods and conditions. The results suggest that hilsa cube and powder have excellent quality standards, storage stability, and the possibility for fortifying ready-to-eat value-added hilsa products for the consumers at home and aboard.

Antioxidative and Angiogenic Hyaluronic Acid-Based Hydrogel for the Treatment of Peripheral Artery Disease.

Peripheral arterial disease (PAD) is a progressive atherosclerotic disorder characterized by blockages of the arteries supplying the lower extremities. Ischemia initiates oxidative damage and mitochondrial dysfunction in the legs of PAD patients, causing injury to the tissues of the leg, significant decline in walking performance, leg pain while walking, and in the most severe cases, nonhealing ulcers and gangrene. Current clinical trials based on cells/stem cells, the trophic factor, or gene therapy systems have shown some promising results for the treatment of PAD. Biomaterial matrices have been explored in animal models of PAD to enhance these therapies. However, current biomaterial approaches have not fully met the essential requirements for minimally invasive intramuscular delivery to the leg. Ideally, a biomaterial should present properties to ameliorate oxidative stress/damage and failure of angiogenesis. Recently, we have created a thermosensitive hyaluronic acid (HA) hydrogel with antioxidant capacity and skeletal muscle-matching stiffness. Here, we further optimized HA hydrogels with the cell adhesion peptide RGD to facilitate the development of vascular-like structures in vitro. The optimized HA hydrogel reduced intracellular reactive oxygen species levels and preserved vascular-like structures against H2O2-induced damage in vitro. HA hydrogels also provided prolonged release of the vascular endothelial growth factor (VEGF). After injection into rat ischemic hindlimb muscles, this VEGF-releasing hydrogel reduced lipid oxidation, regulated oxidative-related genes, enhanced local blood flow in the muscle, and improved running capacity of the treated rats. Our HA hydrogel system holds great potential for the treatment of the ischemic legs of patients with PAD.

Enhancing sunflower oil by the addition of commercial thyme and rosemary essential oils: The effect on lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying

The effect of sunflower oil treated with varying proportions of rosemary and thyme essential oils (0.3%, 0.6%, 0.9%, and 1.2%) on the lipid quality of Mediterranean horse mackerel and anchovy during traditional pan-frying was assessed in this research. Concentrations of rosemary and thyme essential oils greater than 0.9% applied to sunflower oil tend to reduce the lipid content of horse mackerel, while anchovies fried in sunflower oil with only a few concentrations of rosemary essential oil seemed to avoid a rise in lipid content that leads to frying. The addition of thyme and rosemary essential oils with the different percentages in frying oil significantly caused a reduction in the peroxide and thiobarbituric acid values of all fish samples after pan-frying (p < 0.05). However, the free fatty acid contents of all fried fish samples did not change significantly by the addition of EOs to sunflower oil (p > 0.05). According to our results, the amount of EPA and DHA in Mediterranean horse mackerel during traditional pan-frying was affected by the type of essential oils and their concentration in sunflower oil. Using EOs at different concentrations, on the other hand, has no noticeable impact on the retention of highly unsaturated fatty acids in anchovies. It shows that all of the essential oils used significantly reduce lipid oxidation and protect against EPA and DHA reduction as a result of frying in Mediterranean horse mackerel.

Changes in Phenolics during Cooking Extrusion: A Review.

In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials and the originating extrudates, and only the composites identified has having the highest amounts of TPC are referred to. The paper is also devoted to the changes in individual phenolics during extrusion (phenolic acids, flavonoids, flavonols, proanthocyanidins, flavanones, flavones, isoflavons, and 3-deoxyanthocyanidins). These changes are related to the choice or raw materials, the configuration of the extruder, and the setting the technological parameters. The results found in this study, presented in the form of tables, also indicate whether a single-screw or twin-screw extruder was used for the experiments. To design an extrusion process, other physico-chemical changes in the input material must also be taken into account, such as gelatinization of starch; denaturation of protein and formation of starch, lipids, and protein complexes; formation of soluble dietary fiber; destruction of antinutritional factors and contaminating microorganisms; and lipid oxidation reduction. The chemical changes also include starch depolymerization, the Maillard reaction, and decomposition of vitamins.

Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage

The current trends among consumers are pushing for the use of natural antioxidants options. Açaí fruit is rich on polyphenolic components but no studies have been carried out to evaluate their effect in meat products. The objective was to investigate the effect of açaí extract on refrigerated pork patties quality. Five treatments were done: without antioxidant (CON), Sodium Erythorbate 500 mg.kg −1 (ERY), Açaí Extract: 250 (AEL), 500 (AEM), 750 mg.kg −1 (AEH). Açaí extract did not affect the proximate composition, pH and cooking parameters. The concentrations of açaí extract studied increased antioxidant activity and reduced lipid oxidation (0.379, 0.293, and 0.217 vs. 0.889 mg MDA.kg−1 for AEL, AEM, AEH vs. CON, respectively). However, only the AEL treatment did not affect the color parameters, showing the best option for the application on pork patties. Thus, açaí extract at 250 mg.kg−1 can be used as a natural antioxidant replacing sodium erythorbate to preserve the quality of refrigerated pork patties.

Antioxidant and antimicrobial effect of an innovative active film containing corn stigma residue extract for refrigerated meat conservation

A bioactive film based on gelatin and corn starch with corn stigma extract (CSE) was developed for application to protect the quality of chilled beef. The physical and functional properties of the films were evaluated. It was found that the incorporation of CSE did not affect the thickness and moisture of the films, but reduced the solubility in water. The opacity of the active films was slightly higher than that of the control film. The incorporation of the CSE extract in the films considerably increased the bioactive and antioxidant properties. The application of CSE reduced lipid oxidation by 60% compared with the control (without additive). It is important to emphasize that the pH values remained low until the 7th day of shelf life. The active film also showed antimicrobial activity against mesophilic and psychrotrophic bacteria. The overall results emphasized the potential use of bioactive compounds from the CSE for the production of films intended for food packaging. Practical applications This study proved the antioxidant and antimicrobial action of corn stigma extract (CSE) incorporated in films to package refrigerated beef. The CSE demonstrated a strong antioxidant action, reducing lipid oxidation by 60% compared with the control, decreasing the count of mesophilic and psychrotrophic bacteria. The compiled results confirm that the active film containing CSE extract can be used as an alternative packaging.

Effect of an active packaging with rice bran extract and high-pressure processing on the preservation of sliced dry-cured ham from Iberian pigs

The effect of an active package (AP) based on rice bran extract (RBE) with antioxidant and antimicrobial activity was studied in combination with high hydrostatic pressure (HPP) aiming to preserve sliced vacuum packaged Iberian dry-cured ham. For that matter. four different assays were carried on: AP, HPP, AP + HPP and a control group with any treatment. The packages were treated by HPP at 600 MPa for 7 min in order to increase the microbiological safety of the dry-cured product. Microbiological and quality changes after processing and during storage at two temperature conditions (4 and 20 °C) were evaluated for long times of storage: 90 days (4 and 20 °C) and 180 days (4 °C). The active packaging based in RBE and HPP were effective against some microorganisms (mesophilic aerobic and moulds and yeast) when the samples were stored at refrigeration. Active packaging reduced lipid oxidation development in long storage times (180 days) from 2.1 mg MDA kg-1 in control to 1.7 and 1.8 mg MDA kg−1 in RBE and RBE + HPP, respectively In any case, the treatments carried out do not decrease the sensory quality of the sliced dry-cured Iberian ham, which highlights their potential application in the industry.

The carcass and meat quality characteristics of Japanese quail fed a diet supplemented with powdered Lactuca seriola leaves

The present study was aimed to evaluate the effect of dietary supplementation with Lactuca serriola leaves on growth performance, carcass characteristics, meat quality, and its antioxidant stability of Japanese quails. A total of eighty growing quails (1-week old) were distributed into 2 equal groups consisting of 40 birds (5 replicates of 8 birds each). The first group was fed a basal diet without Lactuca serriola leaves (0 g.kg-1 diet) and the second group received diets containing 20 g.kg-1 Lactuca serriola leaves. At age of 6 weeks, quails were slaughtered for meat and carcass examinations. The growth performance for the quails fed with Lactuca serriola leaves diet was similar to that of a control group. Carcass measurements, physical properties, and chemical composition of quail breast meat did not differ between the control and experimental group. However, the inclusion of Lactuca serriola leaves significantly increased the omega-3 polyunsaturated fatty acid content and improved breast meat lipid stability during postmortem refrigerated storage compared to the control diet. In conclusion, dietary supplementation of Lactuca serriola leaves can improve the performance of Japanese quail enrich its meat with an omega-3 polyunsaturated fatty acid, and reduce lipid oxidation during storage.

Antioxidant and anti-apoptotic prophylactic effect of silymarin against lead-induced hepatorenal toxicity in rats.

This study assessed prophylactic potentials of silymarin against lead-induced hepatorenal toxicity in rats with the respect to its antioxidant and anti-apoptotic activities. Forty male albino rats were distributed into four groups. Control group is provided with distilled water. Lead acetate group was given lead acetate (100 mg/kg bwt) orally for 10 weeks. The third and fourth groups administered silymarin at doses of 50 or 100 mg/kg bwt, respectively, 1 h before administration of lead acetate for 10 weeks. Lead acetate altered liver structure and function that represented by significant elevation of the activities of serum aspartate and alanine aminotransferases and serum levels of urea and creatinine. Hepatic and renal tissues' malondialdehyde concentrations were increased, while reduced glutathione content and superoxide dismutase and catalase activities were reduced in the lead acetate group. Also, lead acetate increased caspase-3 mRNA expression and inhibited alpha-fetoprotein mRNA expression in hepatic tissues, as well as it altered liver and kidney tissues' architectures. In contrast, silymarin ameliorated in a dose dependent mannarthe toxic effects of lead acetate on the liver and kidneys through modulation of lead acetate which altered liver and kidney function and structures via reducing lipid oxidation and pathological changes of hepatic and renal tissue structure, improving antioxidant defense system of liver and kidneys, and decreasing pro-apoptotic gene expression in hepatic tissue. This study indicated that silymarin ameliorated lead acetate-induced hepatorenal toxicity via its antioxidant and cytoprotective potentials.

Choline and methionine supplementation in layer hens fed flaxseed: effects on hen production performance, egg fatty acid composition, tocopherol content, and oxidative stability

Choline is an essential nutrient in laying hen diets and is needed for the formation of phosphatidylcholine (PC), that serves as a rich source of long chain (≥20 C) n-3 fatty acids (FA) in eggs. Methionine (Met) is the first limiting amino acid in layer hen diets and serves as a lipotropic agent with antioxidant properties. The objectives of the current study is based on the hypothesis that choline and Met supplementation will enhance egg PC and n-3 FA status, lipid stability, and production indices in layer hens fed flaxseed. Ninety-six, 40-wk-old laying hens (W-36 White Leghorns) were randomly allocated to 4 treatment groups, with 6 replicates containing four hens per cage. Hens were fed corn-soybean meal-based diet containing 0% flaxseed (Control), 15/100 g flaxseed (Flax), Flax+50% more methionine requirement for W-36 White Leghorns (Flax+Met), or Flax+0.15g/100g choline chloride (Cho) (Flax+Cho). All experimental diets were isocaloric and isonitrogenous and fed for a period of 120 d. Egg production and egg mass (g/hen/d) was higher for Flax+Met and Flax+Cho when compared to Flax and Control (P < 0.05). Egg weight was greater (P < 0.05) among hens fed the Control and Flax+Cho diets compared to Flax diet. Feeding flaxseed to hens led to over 6-fold increase in total n-3 FA. Choline supplementation increased egg α-tocopherol content (P < 0.05) while reducing lipid oxidation products measured as thiobarituric acid reactive substances in egg yolk (P < 0.05). Neither Met nor Cho had any impact on docosahexaenoic (22:6 n-3) acid concentration in eggs from hens fed flaxseed. However, addition of Met and Cho to layer diets increased docosapentaenoic acid (22:5 n-3) levels in eggs from hens fed flaxseed (P < 0.05). The PC content was lower in Control and Flax+Met (P < 0.05) when compared to Flax+Cho group. No difference was found in total lipid or phosphatidylethanolamine content of eggs (P > 0.05). The results from the current study suggest that n-3 FA content of egg yolk can be greatly increased by feeding flaxseed but reduced egg production. However, dietary Met and Cho can improve production performance in hens fed flaxseed-containing diets. Addition of Cho to flaxseed increased in egg weight, yolk α-tocopherol levels, PC content and oxidative stability of eggs when compared to hens fed flaxseed. Met and choline could be used in flaxseed (>15%) to increase egg production and egg mas.

Improving the Oxidative Stability of Anhydrous Milk Fat by Adding Natural Antioxidant.

Anhydrous milk fat can be obtained in two forms, ghee and butter oil. These products are made by boiling butter at 110-120°C and melting butter at 60-80°C, respectively, to give them their distinct flavor. Ghee is the most popular fatty dairy product in India and Egypt. Lipid oxidation is a major cause of ghee and butter oil deterioration, affecting their flavor, color, and nutritional value. It has been suggested that natural antioxidants can be used, instead of synthetic antioxidants, to retard lipid oxidation. Evaluation of the antioxidant potential of potato peel, fenugreek seed, and ginger rhizome extracts, to study their effect on reducing lipid oxidation, and to monitor changes of ghee and butter oil qualities during storage. Ethanol extracts from potato peel, fenugreek seeds, and ginger rhizomes were prepared. Total phenolic compounds of these extracts were determined and 500 and 1000 ppm of each of these extracts were added to either ghee or butter oil treatments. Acid values, peroxide values, and thiobarbituric acid values decreased with the addition of plant extracts to both ghee and butter oil, while they increased during the storage period. Adding 1000 ppm from each extract was more efficient than adding 500 ppm of the same extract. Ginger rhizome extract was the most effective in reducing lipid oxidation. Ghee treatments were more stable than corresponding butter oil treatments against lipid oxidation. This study demonstrates the use of natural antioxidants, instead of synthetic antioxidants, in preserving ghee and butter oil.

Markers of lipid oxidation and inflammation in bronchial cells exposed to complete gasoline emissions and their organic extracts

Road traffic emissions consist of gaseous components, particles of various sizes, and chemical compounds that are bound to them. Exposure to vehicle emissions is implicated in the etiology of inflammatory respiratory disorders. We investigated the inflammation-related markers in human bronchial epithelial cells (BEAS-2B) and a 3D model of the human airways (MucilAir™), after exposure to complete emissions and extractable organic matter (EOM) from particles generated by ordinary gasoline (E5), and a gasoline-ethanol blend (E20; ethanol content 20% v/v). The production of 22 lipid oxidation products (derivatives of linoleic and arachidonic acid, AA) and 45 inflammatory molecules (cytokines, chemokines, growth factors) was assessed after days 1 and 5 of exposure, using LC-MS/MS and a multiplex immunoassay, respectively. The response observed in MucilAir™ exposed to E5 gasoline emissions, characterized by elevated levels of pro-inflammatory AA metabolites (prostaglandins) and inflammatory markers, was the most pronounced. E20 EOM exposure was associated with increased levels of AA metabolites with anti-inflammatory effects in this cell model. The exposure of BEAS-2B cells to complete emissions reduced lipid oxidation, while E20 EOM tended to increase concentrations of AA metabolite and chemokine production; the impacts on other inflammatory markers were limited. In summary, complete E5 emission exposure of MucilAir™ induces the processes associated with the pro-inflammatory response. This observation highlights the potential negative health impacts of ordinary gasoline, while the effects of alternative fuel are relatively weak.