Oxidative Stability and Quality Characteristics of Duck, Chicken,
                    Swine and Bovine Skin Fats Extracted by Pressurized Hot Water
                    Extraction

Shin, Dong-Min; Kim, Do Hyun; Yune, Jong Hyeok; Kwon, Hyuk-Cheol; Kim, Hyo Juong; Seo, Han Geuk; Han, Sung Gu

doi:10.5851/kosfa.2019.e41

Cited by 30 publications

(25 citation statements)

References 49 publications

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“…Another study reports that emu oil containing a high ratio of unsaturated to saturated fatty acids protects against oxidative damage by functioning as an antioxidant or free radical scavenger, and thereby elicits hepatoprotective effects (Bennett, Code, Godin, & Cheng, ). Consistently, duck oil has a higher ratio of unsaturated to saturated fatty acids (2.26 ± 0.08) than lard oil (1.52 ± 0.01), which highlights its effective radical scavenging activity (Shin et al, ). However, the molecular mechanism(s) underlying the DO‐NE‐mediated attenuation of lipotoxicity remains unclear.…”

Section: Resultsmentioning

confidence: 84%

Comparative effects of nanoemulsions loaded with duck oil and lard oil on palmitate‐induced lipotoxicity

Kang

Hur

et al. 2019

J Food Biochem

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The effects of duck oil and lard oil on lipotoxicity induced by saturated long‐chain fatty acids were evaluated in HepG2 cells. Lipotoxicity triggered by palmitate, a saturated fatty acid, was inhibited more by duck oil‐loaded nanoemulsion (DO‐NE) than by lard oil‐loaded nanoemulsion (LO‐NE) and control nanoemulsion (NE) in HepG2 cells. Accumulation of reactive oxygen species and lipid vacuoles in HepG2 cells induced by palmitate treatment was inhibited by DO‐NE but not by LO‐NE. Consistently, treatment of HepG2 cells with DO‐NE, but not with NE or LO‐NE, significantly reduced the expression levels of peroxisome proliferator‐activated receptor‐γ2 and sterol regulatory element‐binding protein‐1, which are key regulatory proteins in hepatic lipid accumulation. In addition, the cleavage of poly (ADP‐ribose) polymerase and caspase‐3 were reduced more by DO‐NE than by LO‐NE, indicating that DO‐NE directly attenuates cellular damage induced by palmitate. Collectively, these results imply that the biological activity of duck oil against palmitate‐induced cellular damage is more potent than that of lard oil. Practical applications Accumulated lipids in nonadipose tissues, especially the liver, cause lipotoxicity, a pathologic feature of hepatic disorders, by inducing oxidative stress. A nanoemulsion loaded with duck oil, which is a functional food widely consumed by Korean people, inhibited lipotoxicity by suppressing lipid accumulation in HepG2 cells exposed to palmitate, which mimic nonalcoholic fatty liver disease. Thus, we propose that duck oil can be used as a functional food to improve lipid‐induced hepatic disorders.

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Section: Resultsmentioning

confidence: 84%

Comparative effects of nanoemulsions loaded with duck oil and lard oil on palmitate‐induced lipotoxicity

Kang

Hur

et al. 2019

J Food Biochem

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“…With increasing global demand for duck meat, the production of duck has steadily increased (Kim et al, 2017 ; Shin et al, 2019 ) especially over the last 20 yr (Kim et al, 2016 ). However, this has negative implications because the disposal of by-products of duck production, including duck skin as biological waste, results in environmental pollution, which is a serious concern in the duck industry (Huda et al, 2013 ; Shim et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield

et al. 2020

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The disposal of by-products of duck production, including duck skin, is a serious concern as it results in environmental pollution. The objectives of this study were to investigate the optimal pretreatment conditions for swelling duck skin and their extraction methods as a novel source. Gelatin was extracted using water bath, sonication, superheated steam, and microwave extraction methods. The gelatin extraction yield and gelatin powder yield were the highest with the superheated steam extraction method. The melting point and gel strength of gelatin extracted using the superheated steam method were the lowest. The viscosity of gelatin extracted with the superheated steam and microwave extraction methods was higher than that of gelatin extracted with the other methods. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns of gelatin extracted using the superheated steam and microwave extraction methods showed more intense bands than those of gelatin extracted using the other methods. Our results showed that gelatin extracted from duck skin using the superheated steam extraction method had optimal physical properties and therefore can be used in meat products.

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Section: Introductionmentioning

confidence: 99%

“…Duck oil is an avian oil that derived from duck skin, a by-product of duck meat processes (Shin et al, 2019). Recent report has shown that duck skin-derived oil contains a higher amount of long-chain fatty acids including oleic acid (18:1) and linoleic acid (18:2) than other animal skin fats, such as chicken, swine, bovine (Shin et al, 2019). In fact, long-chain fatty acids have been shown direct beneficial effects in the prevention and treatment of many diseases, such as diabetes, obesity, and cardiovascular disorders (Fuke and Nornberg, 2017;Massaro and De Caterina, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…In fact, long-chain fatty acids have been shown direct beneficial effects in the prevention and treatment of many diseases, such as diabetes, obesity, and cardiovascular disorders (Fuke and Nornberg, 2017;Massaro and De Caterina, 2002). Furthermore, duck oil showed a high unsaturated fatty acid/saturated fatty acid ratio (above 50%) compared with fats derived from swine and bovine, indicating usefulness of duck oil in food industries (Shin et al, 2019). However, the biological activity of duck oil has not been experimentally elucidated.…”

Section: Introductionmentioning

confidence: 99%

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Duck Oil-loaded Nanoemulsion Inhibits Senescence of Angiotensin II-treated Vascular Smooth Muscle Cells by Upregulating SIRT1

Kang

Kim²,

Han

et al. 2020

Food Sci Anim Resour

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Cellular senescence is associated with age-related vascular disorders and has been implicated in vascular dysfunctions. Here, we show that duck oil-loaded nanoemulsion (DO-NE) attenuates premature senescence of vascular smooth muscle cells (VSMCs) triggered by angiotensin II (Ang II). Compared with control nanoemulsion (NE), DO-NE significantly inhibited the activity of senescence-associated β-galactosidase, which is a biomarker of cellular senescence, in Ang II-treated VSMCs. SIRT1 protein expression was dose-and time-dependently induced in VSMCs exposed to DO-NE, but not in those exposed to NE, and SIRT1 promoter activity was also elevated. Consistently, DO-NE also dose-dependently rescued Ang II-induced repression of SIRT1 expression, indicating that SIRT1 is linked to the anti-senescence action of DO-NE in VSMCs treated with Ang II. Furthermore, the SIRT1 agonist resveratrol potentiated the effects of DO-NE on VSMCs exposed to Ang II, whereas the SIRT1 inhibitor sirtinol elicited the opposite effect. These findings indicate that DO-NE inhibits senescence by upregulating SIRT1 and thereby impedes vascular aging triggered by Ang II.

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Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction

Cited by 30 publications

References 49 publications

Comparative effects of nanoemulsions loaded with duck oil and lard oil on palmitate‐induced lipotoxicity

Comparative effects of nanoemulsions loaded with duck oil and lard oil on palmitate‐induced lipotoxicity

Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield

Duck Oil-loaded Nanoemulsion Inhibits Senescence of Angiotensin II-treated Vascular Smooth Muscle Cells by Upregulating SIRT1

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