Exposure of Human Gastric Cells to Oxidized Lipids Stimulates Pathways of Amino Acid Biosynthesis on a Genomic and Metabolomic Level

Zaunschirm, Mathias; Pignitter, Marc; Kopic, Antonio; Kessler, Claudia; Hochkogler, Christina Maria; Kretschy, Nicole; Somoza, Mark M.; Somoza, Veronika

doi:10.3390/molecules24224111

Cited by 8 publications

(6 citation statements)

References 49 publications

(64 reference statements)

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“…KEGG enrichment analysis revealed the relevant module enriched in the regulation of the PPAR signaling pathway, indicating a close relationship between fatty acids and hexanal content. In addition, many studies concerning the oxidation of hexanal by fatty acid, e.g., linoleic acid, have been performed [ 22 , 23 ]. Moreover, we also identified several interesting genes, including SLC27A1 , which may be a promising novel candidate gene for hexanal (which will be discussed below).…”

Section: Discussionmentioning

confidence: 99%

The SLC27A1 Gene and Its Enriched PPAR Pathway Are Involved in the Regulation of Flavor Compound Hexanal Content in Chinese Native Chickens

Jin

Yuan

Zhao

et al. 2022

Genes

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The role of hexanal in flavor as an indicator of the degree of oxidation of meat products is undeniable. However, the genes and pathways of hexanal formation have not been characterized in detail. In this study, we performed differential gene expression analysis and weighted gene co-expression network analysis (WGCNA) on groups of Tiannong partridge chickens with different relative hexanal content in order to find the genes involved in the formation of hexanal and the specific pathways of hexanal formation. Then we confirmed the relationship of these candidate genes with hexanal using Jingxing Yellow chicken and Wenchang chicken. In this study, WGCNA revealed a module of co-expressed genes that were highly associated with the volatile organic compound hexanal. We also compared transcriptome gene expression data of samples from chicken groups with high and low relative contents of hexanal and identified a total of 651 differentially expressed genes (DEGs). Among them, 356 genes were up regulated, and 295 genes were downregulated. The different biological functions associated with the DEGs, hub genes and hexanal were identified by functional analysis using the Kyoto Encyclopedia of Genes and Genomes (KEGG) annotations. Among all the hub genes in the significant module identified by WGCNA, more were enriched in the PPAR signaling pathway, the proteasome pathway, etc. Additionally, we found that DEGs and hub genes, including SLC27A1, ACOX3, NR4A1, VEGFA, JUN, EGR1, CACNB1, GADD45A and DUSP1, were co-enriched in the peroxisome proliferator-activated receptor (PPAR) signaling pathway, p53 signaling pathway and mitogen-activated protein kinases (MAPK) signaling pathway, etc. Transcriptome results of the Jingxing Yellow chicken population showed that the SLC27A1 gene was significantly associated with hexanal and enriched in the PPAR pathway. Our study provides a comprehensive insight into the key genes related to hexanal content, and can be further explored by functional and molecular studies.

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Section: Discussionmentioning

confidence: 99%

The SLC27A1 Gene and Its Enriched PPAR Pathway Are Involved in the Regulation of Flavor Compound Hexanal Content in Chinese Native Chickens

Jin

Yuan

Zhao

et al. 2022

Genes

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“…Thus, non-pharmacological therapy for mild hypertriglyceridemia includes lifestyle modification based on diet and physical activity [ 2 , 3 ]. In the Western diet, a lot of dishes are based on fats and vegetable oils and are prepared by the deep-frying method [ 4 ]. Frying with added oil leads to the formation of lipid peroxidation products that may modify not only fried food but also a fried medium and even influence amino acid biosynthesis pathways in human gastric cells in vitro or change gene expression [ 4 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…In the Western diet, a lot of dishes are based on fats and vegetable oils and are prepared by the deep-frying method [ 4 ]. Frying with added oil leads to the formation of lipid peroxidation products that may modify not only fried food but also a fried medium and even influence amino acid biosynthesis pathways in human gastric cells in vitro or change gene expression [ 4 , 5 , 6 ]. Fried food consumption may be associated with cardiovascular disease risk (CVD) [ 7 ], although some authors did not observe a relationship between the consumption of fried foods and coronary heart disease (CHD) [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

The Relation between Resistin (−420C/G) Single Nucleotide Variant, Resistin Serum Concentration, Carbohydrate, and Lipid Parameters and Fried Food Taste Preference in Patients with Hypertriglyceridemia

et al. 2022

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Background: Resistin is a proinflammatory adipokine involved in metabolic disorders. Its interplay with hypertriglyceridemia remains to be elucidated. We aimed to evaluate the relationship between resistin (−420C/G) single nucleotide variant (SNV) and metabolic parameters and preference for fried food consumption in hypertriglyceridemia. Methods: The study enrolled 179 hypertriglyceridemic (HTG) and 182 normotriglyceridemic (NTG) patients. Anthropometric measurements, serum resistin, insulin and fasting glucose concentration, a homeostatic model assessment—insulin resistance (HOMA-IR), triglycerides (TG), cholesterol concentration, and fried food taste preference (FP) or other cooking methods preference (OP) were assessed in the study. Genotyping was performed by polymerase chain reaction-restriction fragment length polymorphism. Results: HTG and NTG groups did not differ significantly in serum resistin concentration; HTG individuals demonstrated significantly increased serum levels of TG, glucose, total cholesterol (TCH), and HOMA-IR and decreased HDL cholesterol. Resistin, insulin, glucose, HOMA-IR, and cholesterol fractions were similar among particular resistin genotypes in HTG, NTG, FP, or OP groups. TG and TCH concentrations differ significantly among CG and CC genotypes in the FP group. Considering the FP group, GG and CG genotypes appeared more frequently in hyperlipidemic (OR 2.6 95% CI; 1.16–5.82; p = 0.01; significant after Bonferroni correction) than in NTG patients. Multivariable logistic regression models showed that the G allele and CG genotype of SNV (−420C/G), adjusted for selected confounders such as fried food preference, increased the odds of hypertriglyceridemia about twofold. Conclusions: Allele G and CG genotype of resistin SNV (−420C/G) are linked with the preference for fried food taste in hypertriglyceridemic patients.

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“…Results indicated that linoleic acid and its primary peroxidation product, 13-hydroperoxy-9Z,11Eoctadecadienoic acid , are converted into the corresponding hydroxy fatty acid, 13-hydroxy-9Z,11E-octadecadienoic acid , which is absorbed by human gastric tumor (HGT-1) cells after a six-hour incubation period [8]. Thus, and because it could be shown that lipid absorption is initiated in the stomach, HGT-1 cells were selected as a suitable model to evaluate the influence of oxidized lipids on the phospholipid composition in the current study [9,10].…”

Section: Introductionmentioning

confidence: 99%

In Vitro Digestion of Grape Seed Oil Inhibits Phospholipid-Regulating Effects of Oxidized Lipids

et al. 2020

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The intake of dietary lipids is known to affect the composition of phospholipids in gastrointestinal cells, thereby influencing passive lipid absorption. However, dietary lipids rich in polyunsaturated fatty acids, such as vegetable oils, are prone to oxidation. Studies investigating the phospholipid-regulating effect of oxidized lipids are lacking. We aimed at identifying the effects of oxidized lipids from moderately (18.8 ± 0.39 meq O2/kg oil) and highly (28.2 ± 0.39 meq O2/kg oil) oxidized and in vitro digested cold-pressed grape seed oils on phospholipids in human gastric tumor cells (HGT-1). The oils were analyzed for their antioxidant constituents as well as their oxidized triacylglycerol profile by LC-MS/MS before and after a simulated digestion. The HGT-1 cells were treated with polar oil fractions containing epoxidized and hydroperoxidized triacylglycerols for up to six hours. Oxidized triacylglycerols from grape seed oil were shown to decrease during the in vitro digestion up to 40% in moderately and highly oxidized oil. The incubation of HGT-1 cells with oxidized lipids from non-digested oils induced the formation of cellular phospholipids consisting of unsaturated fatty acids, such as phosphocholines PC (18:1/22:6), PC (18:2/0:0), phosphoserine PS (42:8) and phosphoinositol PI (20:4/0:0), by about 40%–60%, whereas the incubation with the in vitro digested oils did not affect the phospholipid metabolism. Hence, the gastric conditions inhibited the phospholipid-regulating effect of oxidized triacylglycerols (oxTAGs), with potential implications in lipid absorption.

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Exposure of Human Gastric Cells to Oxidized Lipids Stimulates Pathways of Amino Acid Biosynthesis on a Genomic and Metabolomic Level

Cited by 8 publications

References 49 publications

The SLC27A1 Gene and Its Enriched PPAR Pathway Are Involved in the Regulation of Flavor Compound Hexanal Content in Chinese Native Chickens

The SLC27A1 Gene and Its Enriched PPAR Pathway Are Involved in the Regulation of Flavor Compound Hexanal Content in Chinese Native Chickens

The Relation between Resistin (−420C/G) Single Nucleotide Variant, Resistin Serum Concentration, Carbohydrate, and Lipid Parameters and Fried Food Taste Preference in Patients with Hypertriglyceridemia

In Vitro Digestion of Grape Seed Oil Inhibits Phospholipid-Regulating Effects of Oxidized Lipids

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