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Cholesterol oxidation products (COPs) have been associated with the genesis of chronic degenerative diseases, such as atherosclerosis. The purpose of this work was to study the histological changes by toxic effects of dietary COPs in liver and kidney. Five-week-old male Wistar albino rats were randomly divided into three groups of 10 rats each. Standard rat chow was supplemented with either 1% (w/w) pure cholesterol or 1% oxidized cholesterol and fed to the rats for 8 weeks. Control animals were fed standard rat chow. At the end of the treatment period, the serum lipid profile was determined. The aorta, liver and kidneys were excised immediately, frozen with liquid nitrogen, and held at -70 degrees C. The histological study was carried out using conventional hematoxylin-eosin staining, and histochemical red oil 'O' was applied. COPs were analyzed by gas chromatography. Intake of dietary COPs altered biochemical parameters involved in lipid metabolism associated with atherogenesis in rats: total cholesterol, triacylglycerols and low density lipoproteins in serum. COPs detected in the liver and kidneys modified the organ original structure, caused an inflammatory process and promoted atherogenesis and atrophy of the tissue.

These data support the role of phosphatidylcholine enriched with medium chain fatty acids to increase the bioavailability of nanoemulsions for therapeutic applications.

Dried salted shrimp is a product made from raw shrimps, which are usually cooked and dried under direct sunlight. Brine cooking is an important step during the production of dried salted shrimp as it promotes changes that affect the product's end quality. The aim of this study was to evaluate the effect of brine concentration and boiling time on cholesterol oxidation products (COPs) formation and the concomitant changes in astaxanthin content and fatty acid profile in shrimp during cooking, sun drying, and storage. Boiling conditions did not affect COPs formation in shrimp after cooking. However, increased brine concentration and boiling time promoted high astaxanthin retention in cooked shrimp. During the first 24 h of sun drying, COPs formation in dried salted shrimp was influenced by the interaction between brine concentration and boiling time; in fact, the lowest COPs levels were observed in samples boiled at low brine concentration and short cooking times, as well as those boiled in brine with high salt concentration and long cooking times. Most astaxanthin (ca. 78%) present in cooked shrimp was degraded during solar drying. During storage, PUFA decreased, and a concomitant astaxanthin degradation and COPs formation in dried salted shrimp were observed. Neither boiling time nor storage at dark of dried salted shrimp prevented these changes.Practical applications: The content of oxysterols in cooked dried shrimps can be minimized by optimizing the processing conditions to minimize the oxidation. This is useful for processors and consumers to reduce the intake of these toxic forms of cholesterol.

The objective of this study was to evaluate the effect of micronized insoluble fiber from starfruit bagasse as an ingredient of a functional food (FF) or as micronized insoluble fiber-rich fraction (IFRF) and its effects in vivo on lipids metabolism in a murine model. Experimental animals were divided in four isoproteic (15.8%) treatments differing on the fiber and cholesterol level used. The micronized IFRF particle size ranged from 37.5 to 149 μm. Treatments with added IFRF and those including the FF lowered serum triacylglycerols, total cholesterol (TC), high-density lipoproteins (HDL), and low-density lipoproteins (LDL) concentrations (IFRF: 14.2, 25.4, 55.06, and 12.18%, respectively; FF: 30.18, 39.47, 35.11, and 43.18%, respectively). IFRF produced the overall highest serum hypolipidemic effect and prevented the development of non-alcoholic fatty liver. Both the IFRF and the FF exhibited hypolipidemic effects that suggest a potential role of starfruit insoluble fiber as a component of FFs aimed against cardiovascular diseases.

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