Improved Analytical Method for Determination of Cholesterol-Oxidation Products in Meat and Animal Fat by QuEChERS Coupled with Gas Chromatography–Mass Spectrometry

Chiu, C. P.; Kao, Tsai-Hua; Chen, Bing‐Huei

doi:10.1021/acs.jafc.8b00250

Cited by 36 publications

(38 citation statements)

References 42 publications

(110 reference statements)

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“…During storage, the content of 5α,6α‐epoxycholesterol increased from 0.0005 to 0.0014 mg g −1 . This study demonstrated the presence of COPs in fresh and stored buttermilk, in addition to the influence of time on modulating their respective concentrations …”

Section: Resultsmentioning

confidence: 99%

“…In fresh, unheated butter, none of the cholesterol oxides were found (Table ). Other researchers such as Chiu et al, reported that fresh butters can contain traces of cholesterol oxidation products with total content reaching 0.000526–0.00136 mg g −1 . Cais‐Sokolińska & Rudzińska found that fresh buttermilk contains approximately 0.002 mg of total cholesterol oxides per g of fat.…”

Section: Resultsmentioning

confidence: 99%

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Formation of Cholesterol Oxidation Products, Cholesterol Dimers and Cholestadienes After Thermal Processing of Cholesterol Standards and Butter

Derewiaka

2019

Euro J Lipid Sci & Tech

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The aim of the study is to compare the transformation cholesterol standard and cholesterol present in a food matrix (butter) during thermal treatment at 150 and 180 °C for 1 h, which results in the formation of cholesterol oxidation products (0.5–189.3 mg g−1 of unheated standard and 0.044–0.063 mg g−1 of unheated butter) and cholesterol dimers (72.3–120.3 mg g−1 of unheated standard and 0.208 mg g−1 of unheated butter). The presence of cholesta‐3,5‐diene is investigated, especially in free cholesterol and cholesteryl palmitate unheated samples (105.3–116.4 mg g−1), as well as in thermally processed butter (0.009 mg g−1). Moreover, the processes of the extensive degradation of cholesterol are observed in standards samples (34.7–98.8% losses) compared to butter samples (25.5–73.5% losses). The qualitative and quantitative analyses of the above mentioned compounds are performed with the use of solid‐phase extraction, gas chromatography coupled with mass spectrometry and gel permeation chromatography. In conclusion, the thermal processing of butter and products containing cholesterol should be performed at mild temperatures, for example, 150 °C, because fewer negative components (e.g., oxysterols, cholesterol dimers) are formed in those conditions compared to heat processing at higher temperatures. Practical Application: The methods described in this study may be useful for the determination of sterols, oxysterols, cholesterol dimers, and cholesta‐3,5‐diene in standard cholesterol samples and cholesterol present in food products. The presented results data are crucial for the assessment of cholesterol changes during processing, especially the observation that some of the components have adverse effects on the human metabolism of oxysterols or cholesterol dimers. The investigations show that the thermal processing of products containing cholesterol should be performed at the lowest possible temperatures, for example, 150 °C, because this protects cholesterol from dimerization, oxidation, and degradation. Thermal processing of cholesterol can lead to the formation of cholesterol dimers, cholesterol oxidation products or cholestadienes, which can have adverse effect of the human health.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Formation of Cholesterol Oxidation Products, Cholesterol Dimers and Cholestadienes After Thermal Processing of Cholesterol Standards and Butter

Derewiaka

2019

Euro J Lipid Sci & Tech

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“…GC and HPLC are the most widely used techniques for the analysis of COPs. GC–MS is the most accurate and commonly applied quantification method for these kinds of compounds, giving highly promising results [132,133]. The experimental procedure involves lipid extraction, saponification, purification and derivatization in order to enhance their volatility and thermal stability and to reduce contaminants (traces of cholesterol and/or partial glycerides) [134].…”

Section: Methods For the Measurement Of Compounds Derived From Lipmentioning

confidence: 99%

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

et al. 2019

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Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible to degradation processes. Among them, the most important, after microbial deterioration, are oxidative processes, which affect lipids, pigments, proteins and vitamins. During these reactions a sensory degradation of the product occurs, causing consumer rejection. In addition, there is a nutritional loss that leads to the formation of toxic substances, so the control of oxidative processes is of vital importance for the meat industry. Nonetheless, despite lipid oxidation being widely investigated for decades, the complex reactions involved in the process, as well as the different pathways and factors that influenced them, make that lipid oxidation mechanisms have not yet been completely understood. Thus, this article reviews the fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidation, and the routine methods to measure compounds derived from lipid oxidation in meat.

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“…Blood cholesterol level is determined by dietary fat and cholesterol intake and the body's cholesterol biosynthesis and excretion (5). Endogenous synthetic cholesterol accounts for nearly 70%, whereas the remaining 30% amount is mainly derived from animal products (6). Pork products are rich in cholesterol ranging from 57 mg/100 g in loin to 116 mg/100 g in dewlap (7).…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus delbrueckii Interfere With Bile Acid Enterohepatic Circulation to Regulate Cholesterol Metabolism of Growing–Finishing Pigs via Its Bile Salt Hydrolase Activity

et al. 2020

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Microbiota-targeted therapies for hypercholesterolemia get more and more attention and are recognized as an effective strategy for preventing and treating cardiovascular disease. The experiment was conducted to investigate the cholesterol-lowering mechanism of Lactobacillus delbrueckii in a pig model. Twelve barrows (38.70 ± 5.33 kg) were randomly allocated to two groups and fed corn–soybean meal diets with either 0% (Con) or 0.1% Lactobacillus delbrueckii (Con + LD) for 28 days. L. delbrueckii–fed pigs had lower serum contents of total cholesterol (TC), total bile acids (TBAs), and triglyceride, but higher fecal TC and TBA excretion. L. delbrueckii treatment increased ileal Lactobacillus abundance and bile acid (BA) deconjugation and affected serum and hepatic BA composition. Dietary L. delbrueckii downregulated the gene expression of ileal apical sodium-dependent bile acid transporter (ASBT) and ileal bile acid binding protein (IBABP), and hepatic farnesoid X receptor (FXR), fibroblast growth factor (FGF19), and small heterodimer partner (SHP), but upregulated hepatic high-density lipoprotein receptor (HDLR), low-density lipoprotein receptor (LDLR), sterol regulatory element binding protein-2 (SREBP-2), and cholesterol-7α hydroxylase (CYP7A1) expression. Our results provided in vivo evidence that L. delbrueckii promote ileal BA deconjugation with subsequent fecal TC and TBA extraction by modifying ileal microbiota composition and induce hepatic BA neosynthesis via regulating gut–liver FXR–FGF19 axis.

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Improved Analytical Method for Determination of Cholesterol-Oxidation Products in Meat and Animal Fat by QuEChERS Coupled with Gas Chromatography–Mass Spectrometry

Cited by 36 publications

References 42 publications

Formation of Cholesterol Oxidation Products, Cholesterol Dimers and Cholestadienes After Thermal Processing of Cholesterol Standards and Butter

Formation of Cholesterol Oxidation Products, Cholesterol Dimers and Cholestadienes After Thermal Processing of Cholesterol Standards and Butter

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Lactobacillus delbrueckii Interfere With Bile Acid Enterohepatic Circulation to Regulate Cholesterol Metabolism of Growing–Finishing Pigs via Its Bile Salt Hydrolase Activity

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