The effect of superheated steam(SHS)treatment on the quality characteristics of rape bee pollen were studied,and the efficiency of inactivation and inhibition of lipid oxidation were analyzed to investigate the differ...The effect of superheated steam(SHS)treatment on the quality characteristics of rape bee pollen were studied,and the efficiency of inactivation and inhibition of lipid oxidation were analyzed to investigate the differences between SHS and cobalt-60 isotope(^(60)Co)radiation treatment.The number of total plate count(TPC)and mold colonies(MC)remained within the limits of the standards after SHS treatment at 140℃for 2 min.Neither TPC nor MC were detected after^(60)Co irradiation.Peroxidase(POD)and polyphenol oxidase(PPO)activities significantly decreased with increasing temperature and duration of SHS,while^(60)Co radiation completely inactivated PPO.Compared to^(60)Co radiation,SHS treatment inhibited the deterioration of rape bee pollen by avoiding hydroperoxide production and lipid oxidation due to lack of oxygen.These results suggested SHS under 140℃for 2 min was the most suitable to inactivate the microorganisms and enzymes in rape bee pollen with minimal lipid oxidation.展开更多
The efifciency of extracts from Arbutus unedo L. （AU）, Crataegus monogyna L. （CM）, Rosa canina L. （RC）, and Rubus ulmifolius Schott. （RU） to inhibit lipid oxidation in raw, cooked and cooked and chilled （2...The efifciency of extracts from Arbutus unedo L. （AU）, Crataegus monogyna L. （CM）, Rosa canina L. （RC）, and Rubus ulmifolius Schott. （RU） to inhibit lipid oxidation in raw, cooked and cooked and chilled （2°C/12 d） porcine burger patties, was investigated. The modiifcation of the fatty acid proifle during processing treatments （cooking and chilling）, the quantitative measurements of thiobarbituric acid reactive substances （TBA-RS）, and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids （PUFA） gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being signiifcantly greater （P〈0.05） in control patties than in those with added berry extracts. In accordance, the control patties showed signiifcantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts （P〈0.05）. Results from the present work show, for the ifrst time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.展开更多
Fatty acid composition of neutral lipids （NLs）, phospholipids （PLs） and free fatty acids （FFAs） from intramuscular fat （IMF）, lipid oxidation and lipase activity in muscle Semimembranosus （SM） and msucle Bic...Fatty acid composition of neutral lipids （NLs）, phospholipids （PLs） and free fatty acids （FFAs） from intramuscular fat （IMF）, lipid oxidation and lipase activity in muscle Semimembranosus （SM） and msucle Biceps femoris （BF） of dry-cured Xuanwei ham during the 90-d salting stages were analysed. The salt content increased from 0.34 to 3.52%in BF and from 0.10 to 5.42%in SM during the 90 d salting stage, respectively. PLs of IMF in both BF and SM decreased 54.70%（P〈0.001） and 34.64%（P〈0.05）, furthermore, the saturated fatty acids （SFA）, monounsaturated fatty acids （MUFA） and polyunsaturated fatty acids （PUFA） of PLs in both muscles were hydrolysed almost isochronously. FFAs were increased from 0.46 g 100 g-1 lipids to 2.92 g 100 g-1 lipids in BF at the end of salting, which was lower than SM （from 1.29 g 100 g-1 lipids to 9.70 g 100 g-1 lipids）. The activities of acid lipase, neutral lipase and acid phospholipase all remained active in the 90 d. The thiobarbituric acid reactive substances （TBARS） was slowly increased to 1.34 mg kg-1 muscle in BF and to 2.44 mg kg-1 muscle in SM during the salting stage. In conclusion, the controlled salting process prompted the hydrolysis of PLs of IMF notably and increased the lipid oxidation of muscles within some limits.展开更多
Food provides abundant nutrients for human beings, but also has sensory functions and physiological regulation.Lipids are the main components of food as well as the important structural and functional components of ce...Food provides abundant nutrients for human beings, but also has sensory functions and physiological regulation.Lipids are the main components of food as well as the important structural and functional components of cells.Nevertheless, lipids are easily oxidized by different ways, such as thermal oxidation and air oxidation. Lipidoxidation has adverse effects on food quality and human health. Therefore, efforts should be made to reduce lipidoxidation and improve its stability. This review focuses on important knowledge about lipid oxidation, includingthe concept of lipids and lipid oxidation, the main pathways and mechanisms of lipid oxidation, factors affectinglipid oxidation, strategies to improve the stability of lipid oxidation, and the recent research progress of lipidoxidation in food science and nutritional health.展开更多
Bone protein hydrolysates were prepared by limited alcalase hydrolysis （5 h）. The hydrolysates were formulated （0-3%, w/w） into pork patties to determine the antioxidant efficacy. 0.02% BHA （butylated hydroxyanis...Bone protein hydrolysates were prepared by limited alcalase hydrolysis （5 h）. The hydrolysates were formulated （0-3%, w/w） into pork patties to determine the antioxidant efficacy. 0.02% BHA （butylated hydroxyanisole） was used as a positive control. Lipid oxidation in patties during storage was analyzed by measuring the TBARS and protein carbonyl content. The results showed that bone protein hydrolysates possessed significant antioxidant activity, and antioxidant activity increased with the increasing hydrolysates concentration. Sensory evaluation indicated that bone protein hydrolysates improved the color and decreased lipid oxidation flavor of pork patties. The 2% bone hydrolysates possessed the highest antioxidant activity and better sensory quality, and its effect was closed to 0.02% BHA.展开更多
The study evaluated the effect of sodium chloride (1.5%), sodium erythorbate (0.5% and 1.0%) and ascorbic acid (0.1% and 0.2%) on inhibiting lipid oxidation in mechanically deboned chicken meat (MDCM). The peroxide, a...The study evaluated the effect of sodium chloride (1.5%), sodium erythorbate (0.5% and 1.0%) and ascorbic acid (0.1% and 0.2%) on inhibiting lipid oxidation in mechanically deboned chicken meat (MDCM). The peroxide, acidity, pH, color and odor values of the samples were determined on the 1st, 3rd and 5th days. Treatments with sodium erythorbate and ascorbic acid had significant influence (p ≤ 0.05) on the peroxide, acidity and pH values. Ascorbic acid and erythorbate sodium were especially effective in reducing lipid oxidation in mechanically deboned chicken meat.展开更多
Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or ...Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or reducing lipid oxidation. Surimi cake was prepared in the presence or absence of 0.2% tea polyphenols, and was stored at 4 ℃ for 16 days. It was found that the peroxide value(POV) and thiobarbituric acid reactive substances(TBARS) values of the experimental groups(with 0.2% tea polyphenols) were much lower than those of the untreated surimi cake(p<0.05). In total, 52 compounds were presented in the volatiles of the surimi cake, such as ethanol, hexanal,(E,E)-2,4-decadienal, 2,3-octanedione, 2-hydroxy-propanamide, and 2,5-dimethyl-pyrazine. It indicated that tea polyphenols could reduce the amount of hexanal, ethanol, and(E,E)-2,4-decadienal, and delay the lipid oxidation of the surimi cake. Effects of lipid oxidation of the tea polyphenols on surimi cake were reduced during storage in ice.展开更多
Vegetable oils are a source of energy, essential fatty acids, antioxidants and fat-soluble vitamins useful for human health care and development. These oils also contribute to organoleptic quality of their products’ ...Vegetable oils are a source of energy, essential fatty acids, antioxidants and fat-soluble vitamins useful for human health care and development. These oils also contribute to organoleptic quality of their products’ derivatives. However, their chemical and physical properties can be modified by the mode of their extraction, storage and distribution. These modifications might negatively affect the nutritional quality of the oils. The goals of this study were to: sample different vegetable oils for cosmetic or dietary use marketed in Cameroon, and verify purity and oxidation states of each kind of oil through determination of its acidity, iodine, peroxide, saponification, refractive indexes and the conformity of the labeling. The carotene content, the level of polar components and specific absorbance were also determined. As the result, six oils namely palm, palm kernel, coconut, black cumin, peanut and shea butter were collected. Apart from labeling, chemicals and physicals parameters analyzed were generally in accordance with the Cameroonian and Codex Alimentarius standard. This study suggests that vegetable oils sampled in the Cameroonian market may not expose consumers to lipid oxidation products generating pathological oxidative stress and inflammation. However, efforts in application of existing standard need to be done as far as labeling are concerned.展开更多
The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were stu...The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were studied.The degree of protein oxidation increased during the processes in two groups sausages,while the content of phospholipids decreased,neutral lipids and free fatty acids increased.The degree of protein oxidation,lipid oxidation and lipolysis in 4%NaCl content group was higher than those in 2%NaCl content group,while 4%NaCl content group has higher lipase activity.In conclusion,4%NaCl may facilitate the protein oxidation,lipid hydrolysis and oxidation in Chinese dry sausage,and the protein oxidation had strong correlation with lipid oxidation and lipolysis.The results could provide a basis for improving the technology of industrial production.展开更多
Unwashed surimi(UWS)is susceptible to severe lipid oxidation during frozen storage,yet the underlying mechanism remained poorly understood and methods to solve this problem were limited.This study aimed to elucidate t...Unwashed surimi(UWS)is susceptible to severe lipid oxidation during frozen storage,yet the underlying mechanism remained poorly understood and methods to solve this problem were limited.This study aimed to elucidate the core oxidative pathways in frozen UWS and screen for potent,food-derived polyphenolic antiox-idants.We systematically investigated the effects of 17 food polyphenol extracts(FPEs),revealing a novel mechanistic insight:hemoglobin(Hb)autoxidation is the primary source of the hydroxyl radical(⋅OH),which directly triggers lipid oxidation.Correlation analysis further confirmed that lipid oxidation was significantly and positively correlated with Hb autoxidation and the activities of key radical-producing enzymes,specifically xanthine oxidase(XOD)and nitric oxide synthase(NOS).Among the tested FPEs,apple polyphenol extract demonstrated unparalleled efficacy,inhibiting thiobarbituric acid reactive substances(TBARs)formation by 67%after three freeze-thaw cycles(P<0.05).Mechanistically,its superiority stems from a dual-action capability:it not only exhibited strong free radical-scavenging activity(2,2-Diphenyl-1-picrylhydrazyl(DPPH)and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS⋅^(+))scavenging>75%)but also potently inhibited key pro-oxidative enzymes,with remarkable inhibition rates against lipoxygenase(LOX,92.15%)and,crucially,XOD(98.04%).These findings provide a crucial theoretical basis for selecting highly effective natural antioxidants to delay lipid oxidation and enhance the frozen storage quality of UWS.展开更多
The objective of this study was to assess the inhibitory impacts of chlorogenic acid(CGA),ferulic acid(FA),and vanillic acid(VA)on advanced lipid oxidation end products(ALEs)generation in bovine serum albumin-linoleic...The objective of this study was to assess the inhibitory impacts of chlorogenic acid(CGA),ferulic acid(FA),and vanillic acid(VA)on advanced lipid oxidation end products(ALEs)generation in bovine serum albumin-linoleic acid models.The addition of 160μg/mL CGA and VA significantly blocked the formation of lipofuscin-like pigments(LFLP),reducing them by 22.141%±1.823% and 12.156%±1.296% respectively.It is worth noting that the best inhibition of LFLP by FA was observed at 40μg/mL(13.105%±0.731%).Compared to the control(25.280±1.580 mg/kg protein),thiobarbituric acid reactive substances values were the lowest in the samples containing 160μg/mL CGA(2.107±0.912 mg/kg protein),40μg/mL FA(6.847±1.824 mg/kg protein),and 160μg/mL VA(10.007±0.912 mg/kg protein)(P<0.05).These results suggest that CGA has a more potent inhibitory effect on ALEs formation compared to FA and VA.Therefore,CGA,FA,and VA can be considered as safe dietary phenolic acids for reducing ALEs formation.展开更多
Rare ginsenosides have many pharmacological functions;however,their bioaccessibility is quite limited owing to the poor solubility.Emulsion-based delivery systems provide a good solution to this;however,the effects of...Rare ginsenosides have many pharmacological functions;however,their bioaccessibility is quite limited owing to the poor solubility.Emulsion-based delivery systems provide a good solution to this;however,the effects of lipid oxidation in emulsions have not been well studied.In this study,ginsenoside PPD nanoemulsions were prepared by using soybean oil oxidized by heating at 60℃ for 3,5,and 7 days(defined as low,medium,and high oxidation degree oxidation)and investigated the effect of lipid oxidation on the physicochemical and gastrointestinal digestion characteristics of ginsenoside nanoemulsions.The results showed that lipid oxidation had no significant effect on particle size,ζ-potential,centrifugal stability and turbidity of ginsenoside nanoemulsions.The pH value and freeze-thaw stability of emulsions decreased as the oxidation degree increased;moreover,lipid oxidation significantly decreased encapsulation rate and bioaccessibility of ginsenoside PPD in the nanoemulsions.In details,the encapsulation rate of ginsenoside PPD decreased from 90.05±0.40%to 84.41±0.99%as the lipid oxidation increased.Low lipid oxidation degree has no obvious effects on the fatty acid release rate and bioaccessibility of ginsenoside during digestion process,while higher lipid oxidation decreased the release of fatty acids and ginsenoside bioaccessibility from 64.15±0.59%to 55.40±0.97%.The results of this study shed lights on improving the bioavailability of rare ginsenosides,and provided a guidance for the selection of lipid criteria in emulsion delivery systems.展开更多
In this study,nanostructured lipid carriers(NLCs)were prepared using walnut oil as a liquid lipid to load phytosterols(PS).The effects of different ratios of PS to lipids on the structural and functional properties of...In this study,nanostructured lipid carriers(NLCs)were prepared using walnut oil as a liquid lipid to load phytosterols(PS).The effects of different ratios of PS to lipids on the structural and functional properties of these carriers and lipid oxidation of PS-loaded carriers were investigated.The XRD,FTIR,and DSC results indicated that NLCs formulated with walnut oil as the liquid lipid were successful in incorporating PS.These NLCs exhibited a smaller average particle size(<300 nm)and a lower PDI(<0.3),along with a higher zeta potential.Furthermore,transmission electron microscopy(TEM)revealed that PS5-NLC displayed the most uniform particle size distribution and excellent dispersion.Notably,NLCs demonstrate high encapsulation efficiency and antioxidant capacity.Importantly,the bioaccessibility of PS in the carriers significantly increased from 23.5% to 86.8% compared with that of pure PS.Following a storage period of 21 days,the NLCs loaded with PS showed a lipid hydroperoxide(LH)value of 32.4 mmol/L and a malondialdehyde(MDA)content of 9.9μmol/L,which were 13.6% and 33.3% lower,respectively,than those of the carriers without PS,indicating an effective reduction in lipid oxidation.This study is first to introduce the innovative use of walnut oil as a liquid lipid for preparing NLCs.It was observed that incorporating PS not only enhanced the bioaccessibility of these compounds but also effectively mitigated lipid oxidation.Overall,this study offers valuable insights into the development of PS delivery systems and broadens the potential applications of walnut oil.展开更多
The study was to explore the effect of the extracts of Angelica sinensis(EAs) on lipid oxidation in fish feeds compared with ethoxyquin(EQ) and the effect of dietary EAs on growth performance of carp(Cyprinus carpio v...The study was to explore the effect of the extracts of Angelica sinensis(EAs) on lipid oxidation in fish feeds compared with ethoxyquin(EQ) and the effect of dietary EAs on growth performance of carp(Cyprinus carpio var. Jian). Firstly, fish feeds were respectively added with EQ, and ethyl ether extract ethyl acetate extract(EAE), acetone extract, ethanol extract(EE) and aqueous extract(AQE) of Angelica sinensis, except for the control. The results showed that EAs and EQ inhibited lipid oxidation in fish feed(P < 0.05). Of all of the examined EAs, EAE showed the strongest protective effects against lipid oxidation(P < 0.05). Moreover, EAE at high concentrations showed a stronger effect on lipid oxidation compared with EQ(P < 0.05). Then, 7 experimental diets respectively supplemented with 0.0, 1.0, 2.0, 3.0, 4.0, 5.0 and 6.0 g/kg of EAE were fed to the respective treatment groups for 30 d. Four replicates were performed for each treatment group; 20 carp(mean weight: 12.10 ± 0.13 g) were in each replicate. The result indicated that dietary EAE improved the growth performance in carp(P < 0.05). The appropriate con centration of EAE for carp growth was estimated to be 3.643 g/kg diet. Thus, EAE could be used as a natural antioxidant in feeds for Jian carp.展开更多
This study explored the effects of butylated hydroxytoluene(BHT) and ethoxyquin(EQ) and ethyl ether extracts, ethyl acetate extracts(EAE), acetone extracts, ethanol extracts and aqueous extracts of Ginkgo biloba leave...This study explored the effects of butylated hydroxytoluene(BHT) and ethoxyquin(EQ) and ethyl ether extracts, ethyl acetate extracts(EAE), acetone extracts, ethanol extracts and aqueous extracts of Ginkgo biloba leaves(EGbs) on lipid oxidation in a linoleic acid emulsion, fish flesh and fish feed and in hydroxyl radical(·OH)-treated carp erythrocytes. The linoleic acid, fish flesh and fish feed were incubated with BHT,EQ and EGbs at 45℃ for 8 d, respectively, except for the control group. The lipid oxidation in the linoleic acid emulsion, fish flesh and fish feed was then measured by the ferric thiocyanate method or thiobarbituric acid method. The carp erythrocytes were treated with BHT, EQ. or EGbs in the presence of40 μmol/L FeSO_4 and 20 μmol/L H_2 O_2 at 37℃ for 6 h,except for the control group. Oxidative stress and apoptosis parameters in carp erythrocytes were then evaluated by the commercial kit. The results showed that BHT, EQ and EGbs inhibited lipid oxidation in the linoleic acid emulsion, fish flesh and fish feed and·OH-induced phosphatidylserine exposure and DNA fragmentation(the biomarkers of apoptosis) in carp erythrocytes. Furthermore, BHT, EQ and EGbs decreased the generation of reactive oxygen species(ROS),inhibited the oxidation of cellular components and restored the activities of enzymatic antioxidants in·OH-treated carp erythrocytes. Of all examined EGbs, EAE showed the strongest effects. The effects of EAE on lipid oxidation in the linoleic acid emulsion and on superoxide anion and malonaldehyde levels,catalase activity and apoptosis in. OH-treated carp erythrocytes were equivalent to or stronger than those of BHT. Moreover, these results indicated that the inhibition order of EGbs on the generation of ROS and oxidation of cellular components in fish erythrocytes approximately agreed with that for the food and feed materials tested above. And, the antioxidative and anti-apoptotic effects of EGbs were positively correlated with their flavonoid content. Taken together, these results revealed that the fish erythrocyte system can be used as an experimental model to evaluate lipid oxidation in food and feed ingredients. The EAE can be used as a potential natural antioxidant or apoptosis inhibitor. The inhibition effects of EGbs on lipid oxidation and apoptosis may be due to the presence of flavonoid compounds.展开更多
Objectives:The nutrient rich sea bass is prone to oxidation of lipid and protein during refrigeration.Materials and Methods:The research was to investigate the effect of different concentrations of Melissa officinalis...Objectives:The nutrient rich sea bass is prone to oxidation of lipid and protein during refrigeration.Materials and Methods:The research was to investigate the effect of different concentrations of Melissa officinalis L.essential oil(MOEO)nanoemulsions on myofibrillar protein(MP)and lipid oxidation in sea bass(Lateolabrax japonicus)during refrigeration at 4°C.Results:The results of thiobarbituric acid reactive substances and mitochondrial membrane potential showed that carboxymethyl chitosan/locust bean gum active coating solutions incorporating 2%MOEO nanoemulsions(C/L-2M)was the most effective in inhibiting lipid oxidation that occurred in sea bass under attack by reactive oxygen species.Low-field nuclear magnetic resonance results showed that C/L-2M maximally slowed the conversion of bound water to free water during storage.The oxidation of lipids and MP disrupted the secondary and tertiary conformations of MP and accelerated protein aggregation and degradation.Conclusions:C/L-2M slowed the oxidation of lipids and proteins by inhibiting the oxidation of reactive oxygen species.C/L-2M is a very promising preservative emulsion for the preservation of sea bass.展开更多
Centrifugal spinning is a novel method in order to produce fibers in a fast and efficient way.The objective of this study was to explore the impact of varying concentrations of caffeic acid on the attributes of gelati...Centrifugal spinning is a novel method in order to produce fibers in a fast and efficient way.The objective of this study was to explore the impact of varying concentrations of caffeic acid on the attributes of gelatin-based active fibers produced through centrifugal spinning.Additionally,the study aimed to evaluate the efficacy of these fibers,employed as a packaging film,in preventing lipid oxidation in olive oils.Active gelatin films with different concentrations(control(0%),2%and 3%)of caffeic acid were analyzed in terms of morphology,water vapor permeability,total phenolic content,antioxidant activity,encapsulation efficiency,loading capacity,Fourier Transform Infrared Spectroscopy(FTIR)and thermogravimetric analysis(TGA).Field Emission Scanning Electron Microscope(FESEM)analysis showed that the addition of caffeic acid did not disrupt the homogenous structure of fibers.Incorporation of caffeic acid affected the water vapor permeability of films,whereas the increase in caffeic acid concentration had no significant effect.The antioxidant activity of fibers increased with the rise in caffeic acid concentration.Encapsulation efficiency and loading capacity ranged between 84.30%-95.70%and 1.96%-2.91%,respectively.FTIR results showed the interaction between caffeic acid and gelatin-based fibers.As a result,caffeic acid loaded centrifugally spun fibers created an opportunity to develop active fibers for food packaging.The application of nanofibers to olive oil during accelerated storage resulted in a notable 45%reduction in total oxidation.Consequently,this study presents a promising approach employing caffeic acid-loaded centrifugally spun nanofibers to manage lipid oxidation in valuable oils.展开更多
The objective of this work was to investigate the interfacial adsorption properties and lipid oxidation of oil-in-water(O/W)emulsions prepared by 2,2′-azobis(2-amidinopropane)dihydrochloride(AAPH)oxidised whey protei...The objective of this work was to investigate the interfacial adsorption properties and lipid oxidation of oil-in-water(O/W)emulsions prepared by 2,2′-azobis(2-amidinopropane)dihydrochloride(AAPH)oxidised whey protein isolate(WPI)with different oxidation degrees.The results indicated that as the AAPH concentration increased,the degree of oxidation of WPI also increased significantly,as confirmed by the higher protein carbonyl and N′-formyl-L-kynurenine levels.AAPH interacted with WPI mainly through hydrogen bonding and hydrophobic interactions.Higher AAPH concentration changed the structure of WPI,which verified by the results of intrinsic tryptophan fluorescence,circular dichroism spectra and SDS-PAGE.Moreover,the ζ-potential and adsorbed proteins of O/W emulsions prepared by oxidised-WPI decreased with increasing degree of protein oxidation,but the droplet size of O/W emulsions increased.In addition,higher oxidation degrees of oxidised-WPI promoted lipid oxidation of O/W emulsions,reflected by an increase in lipid hydroperoxide and malondialdehyde levels.These findings indicated that oxidised WPI could lead to quality deterioration of O/W emulsions,especially for those with a higher degree of oxidation.展开更多
Sprague-Dawley neonatal rats within 7 days after birth were used in this study. The left common carotid artery was occluded and rats were housed in an 8% O2 environment for 2 hours to establish a hypoxic-ischemic brai...Sprague-Dawley neonatal rats within 7 days after birth were used in this study. The left common carotid artery was occluded and rats were housed in an 8% O2 environment for 2 hours to establish a hypoxic-ischemic brain damage model. 17β-estradiol （1 × 10-5 M） was injected into the rat abdominal cavity after the model was successfully established. The left hemisphere was obtained at 12, 24, 48, 72 hours after operation. Results showed that malondialdehyde content in the left brain of neonatal rats gradually increased as modeling time prolonged, while malondialdehyde content of 17β-estrodial-treated rats significantly declined by 24 hours, reached lowest levels at 48 hours, and then peaked at 72 hours after injury. Nicotinamide-adenine dinucleotide phosphate histochemical staining showed the nitric oxide synthase-positive cells and fibers dyed blue/violet and were mainly distributed in the cortex, hippocampus and medial septal nuclei. The number of nitric oxide synthase-positive cells peaked at 48 hours and significantly decreased after 17β-estrodial treatment. Our experimental findings indicate that estrogen plays a protective role following hypoxic-ischemic brain damage by alleviating lipid peroxidation through reducing the expression of nitric oxide synthase and the content of malondialdehyde.展开更多
In the present study, the authors attempted to shed a light on the possible relationships between lipid per oxidation markers, serum malondialdehyde （MDA） with the effect of mercury exposure using serum samples obta...In the present study, the authors attempted to shed a light on the possible relationships between lipid per oxidation markers, serum malondialdehyde （MDA） with the effect of mercury exposure using serum samples obtained from 100 mercury exposed dentals due to their occupation. These dentals were divided into two groups according to their occupational period. The third group consists of healthy volunteers that were working outside the mercury factories as a control group. The present results showed that mercury levels increased with the increasing of their occupation period. The highest level was 5.7 μg/dl, compared to the control group which was 0.1 μg/dl., The level of MDA was elevated in the workers and the highest level was found to be 41.00 nmol/dL for workers with longest period compared to the control group 8.6 nmol/dL. Some serum antioxidants such as vitamin A, E and albumin were evaluated and were found to be lower in all workers compared to the control group. The present results showed that Mg levels increased with the increasing of their occupation period and were found to be lower in Zn, Se of all workers compared to the control group.展开更多
基金supported by National Natural Science Foundations of China(32472396,31871861 and 31501548)The Apicultural Industry Technology System(NCYTI-43-KXJ17)The Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-2015-IAR)。
文摘The effect of superheated steam(SHS)treatment on the quality characteristics of rape bee pollen were studied,and the efficiency of inactivation and inhibition of lipid oxidation were analyzed to investigate the differences between SHS and cobalt-60 isotope(^(60)Co)radiation treatment.The number of total plate count(TPC)and mold colonies(MC)remained within the limits of the standards after SHS treatment at 140℃for 2 min.Neither TPC nor MC were detected after^(60)Co irradiation.Peroxidase(POD)and polyphenol oxidase(PPO)activities significantly decreased with increasing temperature and duration of SHS,while^(60)Co radiation completely inactivated PPO.Compared to^(60)Co radiation,SHS treatment inhibited the deterioration of rape bee pollen by avoiding hydroperoxide production and lipid oxidation due to lack of oxygen.These results suggested SHS under 140℃for 2 min was the most suitable to inactivate the microorganisms and enzymes in rape bee pollen with minimal lipid oxidation.
基金the Spanish Ministry of Science and Innovation for the contract through the Ramón y Cajal(RYC-2009-03901) programthe support through the project of Protein Oxidation in Frozen Meat and Dry-Cured Products:Mechanisms+2 种基金Consequences and Development of Antioxidant Strategies(AGL2010-15134)The European Community(Research Executive Agency) is also acknowledged for the Marie Curie Reintegration Fellowship(PERG05-GA-2009-248959 Pox-MEAT)
文摘The efifciency of extracts from Arbutus unedo L. （AU）, Crataegus monogyna L. （CM）, Rosa canina L. （RC）, and Rubus ulmifolius Schott. （RU） to inhibit lipid oxidation in raw, cooked and cooked and chilled （2°C/12 d） porcine burger patties, was investigated. The modiifcation of the fatty acid proifle during processing treatments （cooking and chilling）, the quantitative measurements of thiobarbituric acid reactive substances （TBA-RS）, and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids （PUFA） gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being signiifcantly greater （P〈0.05） in control patties than in those with added berry extracts. In accordance, the control patties showed signiifcantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts （P〈0.05）. Results from the present work show, for the ifrst time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.
基金financed by the Department of Science and Technology of Yunnan Province(2009AD010)
文摘Fatty acid composition of neutral lipids （NLs）, phospholipids （PLs） and free fatty acids （FFAs） from intramuscular fat （IMF）, lipid oxidation and lipase activity in muscle Semimembranosus （SM） and msucle Biceps femoris （BF） of dry-cured Xuanwei ham during the 90-d salting stages were analysed. The salt content increased from 0.34 to 3.52%in BF and from 0.10 to 5.42%in SM during the 90 d salting stage, respectively. PLs of IMF in both BF and SM decreased 54.70%（P〈0.001） and 34.64%（P〈0.05）, furthermore, the saturated fatty acids （SFA）, monounsaturated fatty acids （MUFA） and polyunsaturated fatty acids （PUFA） of PLs in both muscles were hydrolysed almost isochronously. FFAs were increased from 0.46 g 100 g-1 lipids to 2.92 g 100 g-1 lipids in BF at the end of salting, which was lower than SM （from 1.29 g 100 g-1 lipids to 9.70 g 100 g-1 lipids）. The activities of acid lipase, neutral lipase and acid phospholipase all remained active in the 90 d. The thiobarbituric acid reactive substances （TBARS） was slowly increased to 1.34 mg kg-1 muscle in BF and to 2.44 mg kg-1 muscle in SM during the salting stage. In conclusion, the controlled salting process prompted the hydrolysis of PLs of IMF notably and increased the lipid oxidation of muscles within some limits.
基金funded by National Natural Science Foundation of China(Grant No.U21A20274)We also gratefully acknowledge the support of the National Key R&D Program Key Special Project(Grant No.2021YFD1600103)+1 种基金Technology Innovation Project of Hubei Province(Grant No.2021BEC021)Agricultural Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences(CAASASTIP-2013-OCRI).
文摘Food provides abundant nutrients for human beings, but also has sensory functions and physiological regulation.Lipids are the main components of food as well as the important structural and functional components of cells.Nevertheless, lipids are easily oxidized by different ways, such as thermal oxidation and air oxidation. Lipidoxidation has adverse effects on food quality and human health. Therefore, efforts should be made to reduce lipidoxidation and improve its stability. This review focuses on important knowledge about lipid oxidation, includingthe concept of lipids and lipid oxidation, the main pathways and mechanisms of lipid oxidation, factors affectinglipid oxidation, strategies to improve the stability of lipid oxidation, and the recent research progress of lipidoxidation in food science and nutritional health.
基金Supported by Foundation of Science and Technology of 11th Five-Year Plan of Heilongjiang (GB06B403)
文摘Bone protein hydrolysates were prepared by limited alcalase hydrolysis （5 h）. The hydrolysates were formulated （0-3%, w/w） into pork patties to determine the antioxidant efficacy. 0.02% BHA （butylated hydroxyanisole） was used as a positive control. Lipid oxidation in patties during storage was analyzed by measuring the TBARS and protein carbonyl content. The results showed that bone protein hydrolysates possessed significant antioxidant activity, and antioxidant activity increased with the increasing hydrolysates concentration. Sensory evaluation indicated that bone protein hydrolysates improved the color and decreased lipid oxidation flavor of pork patties. The 2% bone hydrolysates possessed the highest antioxidant activity and better sensory quality, and its effect was closed to 0.02% BHA.
基金the Research Sup-port Program of the Federal Technological University of Paraná(UTFPR)-Campus Francisco Beltrão.
文摘The study evaluated the effect of sodium chloride (1.5%), sodium erythorbate (0.5% and 1.0%) and ascorbic acid (0.1% and 0.2%) on inhibiting lipid oxidation in mechanically deboned chicken meat (MDCM). The peroxide, acidity, pH, color and odor values of the samples were determined on the 1st, 3rd and 5th days. Treatments with sodium erythorbate and ascorbic acid had significant influence (p ≤ 0.05) on the peroxide, acidity and pH values. Ascorbic acid and erythorbate sodium were especially effective in reducing lipid oxidation in mechanically deboned chicken meat.
基金Sponsored by the Key Research and Development Plan of Shandong Province,China(Grant No.2018GHY115021)the National Natural Science Foundation of China(Grant No.41876149)+1 种基金the National Science and Technology Pillar Program during the 12th Five-year Plan Period(Grant No.2015BAD17B03)the Natural Science Foundation of Shandong Province,China(Grant Nos.ZR2017MC046 and ZR2019MD018)。
文摘Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or reducing lipid oxidation. Surimi cake was prepared in the presence or absence of 0.2% tea polyphenols, and was stored at 4 ℃ for 16 days. It was found that the peroxide value(POV) and thiobarbituric acid reactive substances(TBARS) values of the experimental groups(with 0.2% tea polyphenols) were much lower than those of the untreated surimi cake(p<0.05). In total, 52 compounds were presented in the volatiles of the surimi cake, such as ethanol, hexanal,(E,E)-2,4-decadienal, 2,3-octanedione, 2-hydroxy-propanamide, and 2,5-dimethyl-pyrazine. It indicated that tea polyphenols could reduce the amount of hexanal, ethanol, and(E,E)-2,4-decadienal, and delay the lipid oxidation of the surimi cake. Effects of lipid oxidation of the tea polyphenols on surimi cake were reduced during storage in ice.
文摘Vegetable oils are a source of energy, essential fatty acids, antioxidants and fat-soluble vitamins useful for human health care and development. These oils also contribute to organoleptic quality of their products’ derivatives. However, their chemical and physical properties can be modified by the mode of their extraction, storage and distribution. These modifications might negatively affect the nutritional quality of the oils. The goals of this study were to: sample different vegetable oils for cosmetic or dietary use marketed in Cameroon, and verify purity and oxidation states of each kind of oil through determination of its acidity, iodine, peroxide, saponification, refractive indexes and the conformity of the labeling. The carotene content, the level of polar components and specific absorbance were also determined. As the result, six oils namely palm, palm kernel, coconut, black cumin, peanut and shea butter were collected. Apart from labeling, chemicals and physicals parameters analyzed were generally in accordance with the Cameroonian and Codex Alimentarius standard. This study suggests that vegetable oils sampled in the Cameroonian market may not expose consumers to lipid oxidation products generating pathological oxidative stress and inflammation. However, efforts in application of existing standard need to be done as far as labeling are concerned.
基金This study was financially supported by National Key R&D Program of China(grant No.2017YFD0400105)Natural Science Foundation of Beijing Municipality(grant No.6192009)Fengtai science and technology new star(grant No.KJXX201902).
文摘The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were studied.The degree of protein oxidation increased during the processes in two groups sausages,while the content of phospholipids decreased,neutral lipids and free fatty acids increased.The degree of protein oxidation,lipid oxidation and lipolysis in 4%NaCl content group was higher than those in 2%NaCl content group,while 4%NaCl content group has higher lipase activity.In conclusion,4%NaCl may facilitate the protein oxidation,lipid hydrolysis and oxidation in Chinese dry sausage,and the protein oxidation had strong correlation with lipid oxidation and lipolysis.The results could provide a basis for improving the technology of industrial production.
基金supported by National Natural Science Foundation of China(32372412).
文摘Unwashed surimi(UWS)is susceptible to severe lipid oxidation during frozen storage,yet the underlying mechanism remained poorly understood and methods to solve this problem were limited.This study aimed to elucidate the core oxidative pathways in frozen UWS and screen for potent,food-derived polyphenolic antiox-idants.We systematically investigated the effects of 17 food polyphenol extracts(FPEs),revealing a novel mechanistic insight:hemoglobin(Hb)autoxidation is the primary source of the hydroxyl radical(⋅OH),which directly triggers lipid oxidation.Correlation analysis further confirmed that lipid oxidation was significantly and positively correlated with Hb autoxidation and the activities of key radical-producing enzymes,specifically xanthine oxidase(XOD)and nitric oxide synthase(NOS).Among the tested FPEs,apple polyphenol extract demonstrated unparalleled efficacy,inhibiting thiobarbituric acid reactive substances(TBARs)formation by 67%after three freeze-thaw cycles(P<0.05).Mechanistically,its superiority stems from a dual-action capability:it not only exhibited strong free radical-scavenging activity(2,2-Diphenyl-1-picrylhydrazyl(DPPH)and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS⋅^(+))scavenging>75%)but also potently inhibited key pro-oxidative enzymes,with remarkable inhibition rates against lipoxygenase(LOX,92.15%)and,crucially,XOD(98.04%).These findings provide a crucial theoretical basis for selecting highly effective natural antioxidants to delay lipid oxidation and enhance the frozen storage quality of UWS.
基金supported by the Fundamental Research Program of Shanxi Province(No.202203021211311)the National Natural Science Foundation of China(No.31801670).
文摘The objective of this study was to assess the inhibitory impacts of chlorogenic acid(CGA),ferulic acid(FA),and vanillic acid(VA)on advanced lipid oxidation end products(ALEs)generation in bovine serum albumin-linoleic acid models.The addition of 160μg/mL CGA and VA significantly blocked the formation of lipofuscin-like pigments(LFLP),reducing them by 22.141%±1.823% and 12.156%±1.296% respectively.It is worth noting that the best inhibition of LFLP by FA was observed at 40μg/mL(13.105%±0.731%).Compared to the control(25.280±1.580 mg/kg protein),thiobarbituric acid reactive substances values were the lowest in the samples containing 160μg/mL CGA(2.107±0.912 mg/kg protein),40μg/mL FA(6.847±1.824 mg/kg protein),and 160μg/mL VA(10.007±0.912 mg/kg protein)(P<0.05).These results suggest that CGA has a more potent inhibitory effect on ALEs formation compared to FA and VA.Therefore,CGA,FA,and VA can be considered as safe dietary phenolic acids for reducing ALEs formation.
基金supported by the National Natural Science Foundation of China(No.32101864)the Natural Science Foundation of Jiangsu Province(BK20231044)+1 种基金the Wuxi Science and Technology Development Fund Project(No.K20221002)the Fundamental Research Funds for the Central Universities(JUSRP123009).
文摘Rare ginsenosides have many pharmacological functions;however,their bioaccessibility is quite limited owing to the poor solubility.Emulsion-based delivery systems provide a good solution to this;however,the effects of lipid oxidation in emulsions have not been well studied.In this study,ginsenoside PPD nanoemulsions were prepared by using soybean oil oxidized by heating at 60℃ for 3,5,and 7 days(defined as low,medium,and high oxidation degree oxidation)and investigated the effect of lipid oxidation on the physicochemical and gastrointestinal digestion characteristics of ginsenoside nanoemulsions.The results showed that lipid oxidation had no significant effect on particle size,ζ-potential,centrifugal stability and turbidity of ginsenoside nanoemulsions.The pH value and freeze-thaw stability of emulsions decreased as the oxidation degree increased;moreover,lipid oxidation significantly decreased encapsulation rate and bioaccessibility of ginsenoside PPD in the nanoemulsions.In details,the encapsulation rate of ginsenoside PPD decreased from 90.05±0.40%to 84.41±0.99%as the lipid oxidation increased.Low lipid oxidation degree has no obvious effects on the fatty acid release rate and bioaccessibility of ginsenoside during digestion process,while higher lipid oxidation decreased the release of fatty acids and ginsenoside bioaccessibility from 64.15±0.59%to 55.40±0.97%.The results of this study shed lights on improving the bioavailability of rare ginsenosides,and provided a guidance for the selection of lipid criteria in emulsion delivery systems.
基金supported by the‘14th Five-Year’National Key R&D Program of China(2021YFD210030301)Natural Science Foundation Project of Heilongjiang Province(JJ2022LH1370)Heilongjiang Provincial Scientific Research Institutes Scientific Research Business Fee Project(CZKYF 2022-1-B009).
文摘In this study,nanostructured lipid carriers(NLCs)were prepared using walnut oil as a liquid lipid to load phytosterols(PS).The effects of different ratios of PS to lipids on the structural and functional properties of these carriers and lipid oxidation of PS-loaded carriers were investigated.The XRD,FTIR,and DSC results indicated that NLCs formulated with walnut oil as the liquid lipid were successful in incorporating PS.These NLCs exhibited a smaller average particle size(<300 nm)and a lower PDI(<0.3),along with a higher zeta potential.Furthermore,transmission electron microscopy(TEM)revealed that PS5-NLC displayed the most uniform particle size distribution and excellent dispersion.Notably,NLCs demonstrate high encapsulation efficiency and antioxidant capacity.Importantly,the bioaccessibility of PS in the carriers significantly increased from 23.5% to 86.8% compared with that of pure PS.Following a storage period of 21 days,the NLCs loaded with PS showed a lipid hydroperoxide(LH)value of 32.4 mmol/L and a malondialdehyde(MDA)content of 9.9μmol/L,which were 13.6% and 33.3% lower,respectively,than those of the carriers without PS,indicating an effective reduction in lipid oxidation.This study is first to introduce the innovative use of walnut oil as a liquid lipid for preparing NLCs.It was observed that incorporating PS not only enhanced the bioaccessibility of these compounds but also effectively mitigated lipid oxidation.Overall,this study offers valuable insights into the development of PS delivery systems and broadens the potential applications of walnut oil.
基金financially supported by the Scientific Research Fund of Sichuan Provincial Education Department (16ZB0302)Sichuan Science and Technology Program (2018JY0214)+1 种基金the Doctoral Research Fund of Neijiang Normal University (14B07)the 2016 Undergraduate Scientific Research Project of Neijiang Normal University (16NSD-50)
文摘The study was to explore the effect of the extracts of Angelica sinensis(EAs) on lipid oxidation in fish feeds compared with ethoxyquin(EQ) and the effect of dietary EAs on growth performance of carp(Cyprinus carpio var. Jian). Firstly, fish feeds were respectively added with EQ, and ethyl ether extract ethyl acetate extract(EAE), acetone extract, ethanol extract(EE) and aqueous extract(AQE) of Angelica sinensis, except for the control. The results showed that EAs and EQ inhibited lipid oxidation in fish feed(P < 0.05). Of all of the examined EAs, EAE showed the strongest protective effects against lipid oxidation(P < 0.05). Moreover, EAE at high concentrations showed a stronger effect on lipid oxidation compared with EQ(P < 0.05). Then, 7 experimental diets respectively supplemented with 0.0, 1.0, 2.0, 3.0, 4.0, 5.0 and 6.0 g/kg of EAE were fed to the respective treatment groups for 30 d. Four replicates were performed for each treatment group; 20 carp(mean weight: 12.10 ± 0.13 g) were in each replicate. The result indicated that dietary EAE improved the growth performance in carp(P < 0.05). The appropriate con centration of EAE for carp growth was estimated to be 3.643 g/kg diet. Thus, EAE could be used as a natural antioxidant in feeds for Jian carp.
基金financially supported by the Doctoral Research Fund of Neijiang Normal University(14B07)
文摘This study explored the effects of butylated hydroxytoluene(BHT) and ethoxyquin(EQ) and ethyl ether extracts, ethyl acetate extracts(EAE), acetone extracts, ethanol extracts and aqueous extracts of Ginkgo biloba leaves(EGbs) on lipid oxidation in a linoleic acid emulsion, fish flesh and fish feed and in hydroxyl radical(·OH)-treated carp erythrocytes. The linoleic acid, fish flesh and fish feed were incubated with BHT,EQ and EGbs at 45℃ for 8 d, respectively, except for the control group. The lipid oxidation in the linoleic acid emulsion, fish flesh and fish feed was then measured by the ferric thiocyanate method or thiobarbituric acid method. The carp erythrocytes were treated with BHT, EQ. or EGbs in the presence of40 μmol/L FeSO_4 and 20 μmol/L H_2 O_2 at 37℃ for 6 h,except for the control group. Oxidative stress and apoptosis parameters in carp erythrocytes were then evaluated by the commercial kit. The results showed that BHT, EQ and EGbs inhibited lipid oxidation in the linoleic acid emulsion, fish flesh and fish feed and·OH-induced phosphatidylserine exposure and DNA fragmentation(the biomarkers of apoptosis) in carp erythrocytes. Furthermore, BHT, EQ and EGbs decreased the generation of reactive oxygen species(ROS),inhibited the oxidation of cellular components and restored the activities of enzymatic antioxidants in·OH-treated carp erythrocytes. Of all examined EGbs, EAE showed the strongest effects. The effects of EAE on lipid oxidation in the linoleic acid emulsion and on superoxide anion and malonaldehyde levels,catalase activity and apoptosis in. OH-treated carp erythrocytes were equivalent to or stronger than those of BHT. Moreover, these results indicated that the inhibition order of EGbs on the generation of ROS and oxidation of cellular components in fish erythrocytes approximately agreed with that for the food and feed materials tested above. And, the antioxidative and anti-apoptotic effects of EGbs were positively correlated with their flavonoid content. Taken together, these results revealed that the fish erythrocyte system can be used as an experimental model to evaluate lipid oxidation in food and feed ingredients. The EAE can be used as a potential natural antioxidant or apoptosis inhibitor. The inhibition effects of EGbs on lipid oxidation and apoptosis may be due to the presence of flavonoid compounds.
基金supported by the China Agriculture Research System of MOF and MARA(CARS-47)the Shanghai Municipal Science and Technology Project to Enhance the Capabilities of the Platform(Nos.20DZ2292200 and 19DZ2284000),China.
文摘Objectives:The nutrient rich sea bass is prone to oxidation of lipid and protein during refrigeration.Materials and Methods:The research was to investigate the effect of different concentrations of Melissa officinalis L.essential oil(MOEO)nanoemulsions on myofibrillar protein(MP)and lipid oxidation in sea bass(Lateolabrax japonicus)during refrigeration at 4°C.Results:The results of thiobarbituric acid reactive substances and mitochondrial membrane potential showed that carboxymethyl chitosan/locust bean gum active coating solutions incorporating 2%MOEO nanoemulsions(C/L-2M)was the most effective in inhibiting lipid oxidation that occurred in sea bass under attack by reactive oxygen species.Low-field nuclear magnetic resonance results showed that C/L-2M maximally slowed the conversion of bound water to free water during storage.The oxidation of lipids and MP disrupted the secondary and tertiary conformations of MP and accelerated protein aggregation and degradation.Conclusions:C/L-2M slowed the oxidation of lipids and proteins by inhibiting the oxidation of reactive oxygen species.C/L-2M is a very promising preservative emulsion for the preservation of sea bass.
文摘Centrifugal spinning is a novel method in order to produce fibers in a fast and efficient way.The objective of this study was to explore the impact of varying concentrations of caffeic acid on the attributes of gelatin-based active fibers produced through centrifugal spinning.Additionally,the study aimed to evaluate the efficacy of these fibers,employed as a packaging film,in preventing lipid oxidation in olive oils.Active gelatin films with different concentrations(control(0%),2%and 3%)of caffeic acid were analyzed in terms of morphology,water vapor permeability,total phenolic content,antioxidant activity,encapsulation efficiency,loading capacity,Fourier Transform Infrared Spectroscopy(FTIR)and thermogravimetric analysis(TGA).Field Emission Scanning Electron Microscope(FESEM)analysis showed that the addition of caffeic acid did not disrupt the homogenous structure of fibers.Incorporation of caffeic acid affected the water vapor permeability of films,whereas the increase in caffeic acid concentration had no significant effect.The antioxidant activity of fibers increased with the rise in caffeic acid concentration.Encapsulation efficiency and loading capacity ranged between 84.30%-95.70%and 1.96%-2.91%,respectively.FTIR results showed the interaction between caffeic acid and gelatin-based fibers.As a result,caffeic acid loaded centrifugally spun fibers created an opportunity to develop active fibers for food packaging.The application of nanofibers to olive oil during accelerated storage resulted in a notable 45%reduction in total oxidation.Consequently,this study presents a promising approach employing caffeic acid-loaded centrifugally spun nanofibers to manage lipid oxidation in valuable oils.
基金supported by Natural Science Funds for Distinguished Young Scholars of Heilongjiang Province(Grant No.JQ2021C003)National Natural Science Foundation of China(Grant No.32172233)Youth Leading Talent Support Program of Northeast Agricultural University(Grant No.NEAU2023QNLJ-014).
文摘The objective of this work was to investigate the interfacial adsorption properties and lipid oxidation of oil-in-water(O/W)emulsions prepared by 2,2′-azobis(2-amidinopropane)dihydrochloride(AAPH)oxidised whey protein isolate(WPI)with different oxidation degrees.The results indicated that as the AAPH concentration increased,the degree of oxidation of WPI also increased significantly,as confirmed by the higher protein carbonyl and N′-formyl-L-kynurenine levels.AAPH interacted with WPI mainly through hydrogen bonding and hydrophobic interactions.Higher AAPH concentration changed the structure of WPI,which verified by the results of intrinsic tryptophan fluorescence,circular dichroism spectra and SDS-PAGE.Moreover,the ζ-potential and adsorbed proteins of O/W emulsions prepared by oxidised-WPI decreased with increasing degree of protein oxidation,but the droplet size of O/W emulsions increased.In addition,higher oxidation degrees of oxidised-WPI promoted lipid oxidation of O/W emulsions,reflected by an increase in lipid hydroperoxide and malondialdehyde levels.These findings indicated that oxidised WPI could lead to quality deterioration of O/W emulsions,especially for those with a higher degree of oxidation.
基金supported by the Project of Nantong Application Plan,No.BK2011055the Project of Nantong University,No.09Z032
文摘Sprague-Dawley neonatal rats within 7 days after birth were used in this study. The left common carotid artery was occluded and rats were housed in an 8% O2 environment for 2 hours to establish a hypoxic-ischemic brain damage model. 17β-estradiol （1 × 10-5 M） was injected into the rat abdominal cavity after the model was successfully established. The left hemisphere was obtained at 12, 24, 48, 72 hours after operation. Results showed that malondialdehyde content in the left brain of neonatal rats gradually increased as modeling time prolonged, while malondialdehyde content of 17β-estrodial-treated rats significantly declined by 24 hours, reached lowest levels at 48 hours, and then peaked at 72 hours after injury. Nicotinamide-adenine dinucleotide phosphate histochemical staining showed the nitric oxide synthase-positive cells and fibers dyed blue/violet and were mainly distributed in the cortex, hippocampus and medial septal nuclei. The number of nitric oxide synthase-positive cells peaked at 48 hours and significantly decreased after 17β-estrodial treatment. Our experimental findings indicate that estrogen plays a protective role following hypoxic-ischemic brain damage by alleviating lipid peroxidation through reducing the expression of nitric oxide synthase and the content of malondialdehyde.
文摘In the present study, the authors attempted to shed a light on the possible relationships between lipid per oxidation markers, serum malondialdehyde （MDA） with the effect of mercury exposure using serum samples obtained from 100 mercury exposed dentals due to their occupation. These dentals were divided into two groups according to their occupational period. The third group consists of healthy volunteers that were working outside the mercury factories as a control group. The present results showed that mercury levels increased with the increasing of their occupation period. The highest level was 5.7 μg/dl, compared to the control group which was 0.1 μg/dl., The level of MDA was elevated in the workers and the highest level was found to be 41.00 nmol/dL for workers with longest period compared to the control group 8.6 nmol/dL. Some serum antioxidants such as vitamin A, E and albumin were evaluated and were found to be lower in all workers compared to the control group. The present results showed that Mg levels increased with the increasing of their occupation period and were found to be lower in Zn, Se of all workers compared to the control group.
