How unsaturated fatty acids and plant stanols affect sterols plasma level and cellular membranes? Review on model studies involving the Langmuir monolayer technique

Condé, J.; Dynarowicz-Łątka, Patrycja

doi:10.1016/j.chemphyslip.2020.104968

Cited by 18 publications

(13 citation statements)

References 116 publications

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“…In addition to their cholesterol-lowering effects, phytosterols also possess anti-inflammatory and antioxidant properties (He et al, 2018). These effects could be beneficial in preventing chronic diseases, such as heart disease and cancer (Fidalgo Rodríguez et al, 2020).…”

Section: Natural Ingredients For Cholesterol and Saturated Fat Replac...mentioning

confidence: 99%

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

Chailangka

Leksawasdi

Ruksiriwanich

et al. 2023

Qual. Assur. Saf. Crops Foods

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Dairy products play a crucial role in ensuring healthy lives and promoting the well-being of people. However, they normally contain high levels of saturated fat and cholesterol which are related to the risk of noncommunicable diseases and other health issues. Our review focuses on the effectiveness of added natural ingredients and probi-otics in dairy products for replacing or lowering cholesterol and saturated fat. This narrative review was concep-tualized to describe: (i) natural ingredients for cholesterol and saturated fat substitution, and (ii) probiotics for lowering both cholesterol and saturated fat. Promising techniques for cholesterol and saturated fat replacement by healthy plant oils, carbohydrate, and protein co-products and their effect on product qualities are discussed. In addition, various probiotics inoculated in dairy products exhibiting effect on saturated fat and cholesterol are also addressed.

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Section: Natural Ingredients For Cholesterol and Saturated Fat Replac...mentioning

confidence: 99%

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

Chailangka

Leksawasdi

Ruksiriwanich

et al. 2023

Qual. Assur. Saf. Crops Foods

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“…Phospholipids containing two fatty acid moieties are essential components in cell membrane and also serve as important signaling molecules in various biological functions in humans. Certain fatty acids, such as oleic acid, linoleic acid, and docosahexaenoic acid (DHA), have protective effects on cells, and can eliminate the harmful effects of 7-K and 7β-HC . It has found that oleic acid has a protective effect against 7-K induced mitochondrial and personal dysfunction in mouse microglial BV2 cell .…”

Section: Potential Adverse Health Effects Of Copsmentioning

confidence: 99%

“…Certain fatty acids, such as oleic acid, linoleic acid, and docosahexaenoic acid (DHA), have protective effects on cells, and can eliminate the harmful effects of 7-K and 7β-HC. 143 It has found that oleic acid has a protective effect against 7-K induced mitochondrial and personal dysfunction in mouse microglial BV2 cell. 30 Oleic acid provides protection by weakening the loss of the mitochondrial transmembrane potential induced by 7KC.…”

Section: ■ Potential Adverse Health Effects Of Copsmentioning

confidence: 99%

Cholesterol Oxidation Products: Potential Adverse Effect and Prevention of Their Production in Foods

Deng,

Li,

Liu

et al. 2023

J. Agric. Food Chem.

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“…For example, the oleic content in OO was more than 70%, which might be why the mixed micelles assembled with oleic had better solubilization effect on ST than linoleic and linolenic. Some studies using the umbrella model 50,51 and the condensed complexes model 52,53 explained the cholesterol transverse structure and bilayer distribution. It was found that cholesterol reversibly bound with phospholipids having acyl chains through hydrogen bonds to form condensation complexes, which reduced the chemical potential of cholesterol.…”

Section: Kinetic Constants Of Ffa Releasementioning

confidence: 99%

Application of small angle X‐ray scattering in exploring the effect of edible oils with different unsaturation FAs on bioaccessibility of stigmasterol oleate

Wang,

Wang

et al. 2023

J Sci Food Agric

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BACKGROUNDPhytosterol can improve its lipid solubility, lipophilic/hydrophilic balance and bioaccessibility by esterification with fatty acids, which increases its practical application range in the food industry. In the present study, small angle X‐ray scattering combined with the pH‐stat in vitro digestion model was applied to continuously monitor the molecular structure evolution of mixed micelles during digestion and investigate the effect of three edible oils (olive oil with 72.41 ± 0.57% oleic, sunflower seed oil with 63.45 ± 0.78% linoleic, refined linseed oil with 51.74 ± 0.34% linolenic) on bioaccessibility of stigmasterol oleate in vitro.RESULTSThe release degree and rate of fatty acids in the three edible oil systems (kOO+ST‐OA = 0.0501, kSO+ST−OA = 0.0357, kLO+ST‐OA = 0.0323) was compared. The three different edible oils had similar impact on the formation of dietary mixed micelles during the simulatedin vitro digestion of stigmasterol oleate, although there were significant differences in molecular morphology and composition of mixed micelles. The results showed that the vesicles formed by linoleic oil (SO system) or linolenic oil (LO system) were easy to dissociate. The largest average number and diameter of vesicles (5.55 × 1016 cm−3 and 2230.75 Å), the most stable vesicle structure and the fastest fatty acid release rate were observed in the OO system.CONCLUSIONCompared to linoleic (SO system) or linolenic (LO system), the oleic (OO system) could facilitate the transformation of micelles to vesicles and maintain the stability of its membrane, significantly promotin the dissolution of stigmasterol and improving bioaccessibility. © 2023 Society of Chemical Industry.

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How unsaturated fatty acids and plant stanols affect sterols plasma level and cellular membranes? Review on model studies involving the Langmuir monolayer technique

Cited by 18 publications

References 116 publications

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

Natural ingredients and probiotics for lowering cholesterol and saturated fat in dairy products

Cholesterol Oxidation Products: Potential Adverse Effect and Prevention of Their Production in Foods

Application of small angle X‐ray scattering in exploring the effect of edible oils with different unsaturation FAs on bioaccessibility of stigmasterol oleate

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