Critical assessment of the applicability of superoxide dismutase as an antioxidant in lipid foods

Meyer, Anne S.; Rørbæk, Karen; Adler‐Nissen, Jens

doi:10.1016/0308-8146(94)90252-6

Cited by 13 publications

(7 citation statements)

References 13 publications

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“…Although several studies proved that SOD exhibited antioxidant effects in dilute emulsions of linoleic acid, 101,102 these enzymes did not inhibit oxidation of either emulsi®ed herring oil or emulsions of tocopherol-stripped vegetable oils. 103 The data suggest that, in dilute linoleic acid aqueous systems, SOD is an effective antioxidant because it inhibits the action of superoxide, which initiates lipid peroxidation by the Fenton reaction. 104 The Fenton reaction is apparently not signi®cant in triglyceride systems and in rapidly oxidising, dilute ®sh oil emulsions.…”

Section: The Oxidising Substrate To Be Protectedmentioning

confidence: 99%

“…In emulsions of ®sh oil or vegetable oils without endogenous tocopherols the amounts of new initiations are apparently surpassed by the propagation reactions that are initiated by metal-catalysed breakdown of lipid hydroperoxides rather than by superoxide. 103 Many examples in the literature show that phenolic compounds can have either antioxidant activity or prooxidant activity depending on the oxidising target and conditions used in the test system. A number of examples illustrate the variation in activity of antioxidants tested in different lipid systems (Table 3).…”

Section: The Oxidising Substrate To Be Protectedmentioning

confidence: 99%

“…104 However, the scavenging of O .À 2 is not the only mechanism for inhibition of lipid oxidation in either biological or lipid food systems. 103,144 Therefore phenolic compounds in plant extracts having O . À 2 -scavenging properties are not necessarily effective in preventing lipid oxidation.…”

Section: Superoxide Anion Scavengingmentioning

confidence: 99%

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The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

Frankel

Meyer

2000

J. Sci. Food Agric.

948

650

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The activity of antioxidants in foods and biological systems is dependent on a multitude of factors, including the colloidal properties of the substrates, the conditions and stages of oxidation and the localisation of antioxidants in different phases. When testing natural antioxidants in vitro, it is therefore important to consider the system composition, the type of oxidisable substrate, the mode of accelerating oxidation, the methods to assess oxidation and how to quantify antioxidant activity. Antioxidant effectiveness is also determined by the heterogeneity and heterophasic nature of the system, the type of lipid substrate, including its physicochemical state and degree of unsaturation, the types of initiators, notably transition metals, other components and their possible interaction. For this reason there cannot be a short-cut approach to determining antioxidant activity. Each evaluation should be carried out under various conditions of oxidation, using several methods to measure different products of oxidation. Because most natural antioxidants and phytochemicals are multifunctional, a reliable antioxidant protocol requires the measurement of more than one property relevant to either foods or biological systems. Several recent studies on natural phytochemical compounds produced con¯icting results because non-speci®c one-dimensional methods were used to evaluate antioxidant activity. There is a great need to standardise antioxidant testing to minimise the present chaos in the methodologies used to evaluate antioxidants. Several methods that are more speci®c should be used to obtain chemical information that can be related directly to oxidative deterioration of food and biological systems.

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Section: The Oxidising Substrate To Be Protectedmentioning

confidence: 99%

Section: The Oxidising Substrate To Be Protectedmentioning

confidence: 99%

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The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

Frankel

Meyer

2000

J. Sci. Food Agric.

948

650

View full text Add to dashboard Cite

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“…Although SOD has not been used on silk before, there are related studies proving that SOD will not have longterm effects on other protein-based materials, such as skin and food [13][14][15]. Tensile strength of artificially carbonized and scavenged samples after hygrothermal ageing are compared in Table 3.…”

Section: Resultsmentioning

confidence: 99%

A potential scavenger of carbon radicals for ancient carbonized silk fabrics: Superoxide Dismutase (SOD)

et al. 2014

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Superoxide Dismutase (SOD) was proposed as a potential scavenger of carbon radicals in ancient carbonized silk fabrics. Ancient and artificially carbonized silk samples were treated using this method. The optimal experimental conditions of the treatment were determined by variance analysis. The effects of the scavenging on carbonized silks were investigated by electron paramagnetic resonance (EPR). The results showed that the carbon radicals in both ancient and artificially carbonized silks were cleared to a great extent. The ageing resistance of the treated samples and scanning electron microscope (SEM) images of samples before and after treatment ensured that the treatment would not aggravate the deterioration of silk. Thus, the potential of SOD to scavenge carbon radicals in historic silk was demonstrated. Our research may help to alleviate further degradation which could occur during preservation of silk.

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“…Specifically, edible meats sampled from broiler chickens fed a diet containing SC exhibited increased tenderness (Bonomi et al, 1999) and increased water-holding capacity (Lee et al, 2002). However, the effect of SC supplementation on oxidative stability of chicken meat was not extensively studied although there are indications (Meyer et al, 1994;Ampel et al, 2000) that SC may possess antioxidant property. Conducted research indicated that the commercialized types of yeast have the ability to optimize feed digestibility and utilization.…”

Section: Introductionmentioning

confidence: 99%

Efficacy of Medium Chain Fatty Acids and Saccharomyces Cerevisiae on Growth Performance of Broiler

Islam¹,

Rahman²,

Islam³

et al. 2018

Bangl. J. Vet. Med.

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The study was conducted to determine the effect of medium chain fatty acids and Saccharomyces cerevisiae on performance in broiler birds. A field trial was carried out on 200 broiler chicks ((Lohman) dividing them into four treatment groups each having 50 birds such as treatment group 1 (T1), treatment group 2 (T2), treatment group 3 (T3), and a control group (C). The treatment group 1 (T1) was supplied with a standard feed containing medium chain fatty acids (MCFA) and Saccharomyces cerevisiae (S. cerevisiae type boulardii 2.0x1010 CFU/gm).Treatment group 2 (T2) was supplied with a standard feed rich in medium chain fatty acids (MCFA). Treatment group 3 (T3) was supplied with a standard feed having Saccharomyces cerevisiae (S. cerevisiae type boulardii 2.0x1010 CFU/gm. MCFA and S. cerevisiae lacked standard feed was given to the control group(C). The inclusion rate of MCFA per kilogram of feed was 2 gm for 10 days, 1.5 gm for successive 10 days and 1gm for next 8 days, and of Saccharomyces cerevisiae was 0.2gm for 10 days, 0.15 gm for successive 10 days and 0.10 gm for next 8 days during the study period of 4 weeks. Weekly weight gain and, at the end of the study, body weight, feed consumption, FCR and mortality rate were recorded. Analysis of data revealed that the final average body weight and average weight gain of the birds belonging to the groups T1, T2 and T3 were higher (p< 0.01) than the control group. FCR was 1.36, 1.37, and 1.38 for the treatment group T1, T3 and T2 respectively which were better than (p<0.05) control group. There was no significant difference between the treatment group T2 and T3 but there was significant difference between the treatment group and control group (p<0.10) in terms of feed consumption. In case of livability, there was significant difference among bird groups T1, T2, T3 and control group (p<0.01). Data analyses regarding organ weight showed that the addition of MCFA and SC in the diet of treatment group one (T1) significantly increased (p<0.01) the weight of intestine with chymus, intestine without chymus, gizzard, head and neck by 41%, 17%, 5%, 8% and 11% respectively compared with control group. No significant differences were observed among the experimental groups for the weight of liver, spleen, and pancreas.

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Critical assessment of the applicability of superoxide dismutase as an antioxidant in lipid foods

Cited by 13 publications

References 13 publications

The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

A potential scavenger of carbon radicals for ancient carbonized silk fabrics: Superoxide Dismutase (SOD)

Efficacy of Medium Chain Fatty Acids and Saccharomyces Cerevisiae on Growth Performance of Broiler

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