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

Fruehwirth, Sarah; Zehentner, Sofie; Salim, Mohammed T.A.; Sterneder, Sonja; Tiroch, Johanna; Lieder, Barbara; Zehl, Martin; Somoza, Veronika; Pignitter, Marc

doi:10.3390/biom10050708

Cited by 9 publications

(3 citation statements)

References 56 publications

(97 reference statements)

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“…First, amber glass vials were cleaned to remove all traces of lipids and lipid oxidation-promoting agents [ 14 ]. Then, polar oxidation products were separated from triacylglycerols in margarine samples using Sep-Pak silica columns (Strata SI-1 Silica, 500 mg, Phenomenex, Aschaffenburg, Germany) according to the protocol described by Márquez–Ruiz et al [ 15 ] with some modifications according to Fruehwirth et al [ 16 ]. In brief, the Sep-Pak silica columns were conditioned before use by rinsing with 10 mL of petroleum ether and diethyl ether (90/10) and 50 mg of the margarine, dissolved in 1 mL of petroleum ether and diethyl ether (90/10), were loaded on the column.…”

Section: Methodsmentioning

confidence: 99%

Acetone as Indicator of Lipid Oxidation in Stored Margarine

et al. 2021

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Margarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and o/w emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential indicators of lipid oxidation in margarine are scarce. To evaluate the oxidative stability and to indicate the progress of lipid oxidation, four different types of industrial margarine (M1–M4), which differed in their composition of the minor ingredients and the oil phase, were stored at 15 °C for 180 days and analyzed at days 0, 1, 7, 14, 28, 56, 99, and 180 regarding peroxides, conjugated dienes, oxidized triacylglycerols, and volatiles. The peroxide value and the conjugated dienes increased up to 4.76 ± 0.92 meq O2/kg oil and 14.7 ± 0.49 in M2, respectively. The oxidative stability decreased by a maximum of 50.9% in M4. We detected three different epoxidized triglycerides—TAG54:1 (O), TAG54:2 (O) and TAG54:3 (O)—in M3. Acetone could be identified, for the first time, as lipid oxidation product in stored margarine by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). It increased in all types of margarine during storage by a maximum of 1070 ppb in M2. Acetone might be used as a new indicator for lipid oxidation in margarine.

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Section: Methodsmentioning

confidence: 99%

Acetone as Indicator of Lipid Oxidation in Stored Margarine

et al. 2021

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“…Nutrient metabolism, as an indispensable component of animal growth, is an expected target of dietary oxidized lipids to elicit their detrimental impacts on growth performance and health. The most well-known effect of feeding oxidized lipids on nutrient metabolism is the disrupted lipid metabolism in pigs and other species [ 4 , 10 , 11 ], because oxidized fatty acids can integrate into acylglycerols and phospholipids after absorption and regulate fatty acid oxidation and lipid synthesis through transcriptional regulation [ 12 , 13 , 14 , 15 , 16 , 17 ]. In contrast, the influence of feeding oxidized lipids on amino acid metabolism remains largely unexplored, partially due to the fact that the inclusion of oxidized lipids does not directly affect the amino acid and protein composition of the diet.…”

Section: Introductionmentioning

confidence: 99%

Identification of Protective Amino Acid Metabolism Events in Nursery Pigs Fed Thermally Oxidized Corn Oil

et al. 2023

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Feeding thermally oxidized lipids to pigs has been shown to compromise growth and health, reduce energy digestibility, and disrupt lipid metabolism. However, the effects of feeding oxidized lipids on amino acid metabolism in pigs have not been well defined even though amino acids are indispensable for the subsistence of energy metabolism, protein synthesis, the antioxidant system, and many other functions essential for pig growth and health. In this study, oxidized corn oil (OCO)-elicited changes in amino acid homeostasis of nursery pigs were examined by metabolomics-based biochemical analysis. The results showed that serum and hepatic free amino acids and metabolites, including tryptophan, threonine, alanine, glutamate, and glutathione, as well as associated metabolic pathways, were selectively altered by feeding OCO, and more importantly, many of these metabolic events possess protective functions. Specifically, OCO activated tryptophan-nicotinamide adenosine dinucleotide (NAD+) synthesis by the transcriptional upregulation of the kynurenine pathway in tryptophan catabolism and promoted adenine nucleotide biosynthesis. Feeding OCO induced oxidative stress, causing decreases in glutathione (GSH)/oxidized glutathione (GSSG) ratio, carnosine, and ascorbic acid in the liver but simultaneously promoted antioxidant responses as shown by the increases in hepatic GSH and GSSG as well as the transcriptional upregulation of GSH metabolism-related enzymes. Moreover, OCO reduced the catabolism of threonine to α-ketobutyrate in the liver by inhibiting the threonine dehydratase (TDH) route. Overall, these protective metabolic events indicate that below a certain threshold of OCO consumption, nursery pigs are capable of overcoming the oxidative stress and metabolic challenges posed by the consumption of oxidized lipids by adjusting antioxidant, nutrient, and energy metabolism, partially through the transcriptional regulation of amino acid metabolism.

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“…It was found to contain 8-20 percent of oil (dry basis depending on the variety) (Rombaut et al, 2015) that is extracted either by mechanical technique (cold pressing) or conventional solvent extraction (Garavaglia et al, 2016a;Shinagawa et al, 2015). Cold-pressed grape seed oil is rich in polyunsaturated fatty acids (PUFA), especially linoleic acid (Fruehwirth et al, 2020). GSO also contains a large number of hydrophilic constituents, such as phenolic compounds, and lipophilic constituents, such as vitamin E and phytosterols.…”

Section: Introductionmentioning

confidence: 99%