Oxysterols — how much do we know about food occurrence, dietary intake and absorption?

García‐Llatas, Guadalupe; Mercatante, Dario; López-García, Gabriel; Rodríguez‐Estrada, Maria Teresa

doi:10.1016/j.cofs.2021.08.001

Cited by 20 publications

(31 citation statements)

References 59 publications

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“…Therefore, it is still unknown whether the current intake level in different populations is safe or not. For this reason, in a precautionary approach, authors have recommended to limit the intake of these compounds and reduce their presence in foodstuff [ 12 , 118 , 123 , 138 ]. To this purpose, several methods have been suggested that include the reduction of their production during the food chain by the application of a shorter shelf-life, the fortification of foodstuffs or animal feed with antioxidants, the processing of food at lower temperatures, the food storage in the dark and the packaging improvement with more efficient materials to exclude or limit the amount of O 2 [ 12 , 118 , 123 , 138 ].…”

Section: Food Industrymentioning

confidence: 99%

“…For this reason, in a precautionary approach, authors have recommended to limit the intake of these compounds and reduce their presence in foodstuff [ 12 , 118 , 123 , 138 ]. To this purpose, several methods have been suggested that include the reduction of their production during the food chain by the application of a shorter shelf-life, the fortification of foodstuffs or animal feed with antioxidants, the processing of food at lower temperatures, the food storage in the dark and the packaging improvement with more efficient materials to exclude or limit the amount of O 2 [ 12 , 118 , 123 , 138 ]. All in all, oxysterols represent innovative parameters to be exploited to better characterize and assess the nutritional composition and overall quality of both food ingredients and finished products, having the potential of being implemented as routine markers to quantify and monitor the oxidative status of foodstuffs undergoing different processing and storage procedures.…”

Section: Food Industrymentioning

confidence: 99%

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Oxysterols: From redox bench to industry

et al. 2022

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More and more attention is nowadays given to the possible translational application of a great number of biochemical and biological findings with the involved molecules. This is also the case of cholesterol oxidation products, redox molecules over the last years deeply investigated for their implication in human pathophysiology. Oxysterols of non-enzymatic origin, the excessive increase of which in biological fluids and tissues is of toxicological relevance for their marked pro-oxidant and pro-inflammatory properties, are increasingly applied in clinical biochemistry as molecular markers in the diagnosis and monitoring of several human and veterinary diseases. Conversely, oxysterols of enzymatic origin, the production of which is commonly under physiological regulation, could be considered and tested as promising pharmaceutical agents because of their antiviral, pro-osteogenic and antiadipogenic properties of some of them. Very recently, the quantification of oxysterols of non-enzymatic origin has been adopted in a systematic way to evaluate, monitor and improve the quality of cholesterol-based food ingredients, that are prone to auto-oxidation, as well as their industrial processing and the packaging and the shelf life of the finished food products. The growing translational value of oxysterols is here reviewed in its present and upcoming applications in various industrial fields.

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Section: Food Industrymentioning

confidence: 99%

Section: Food Industrymentioning

confidence: 99%

Oxysterols: From redox bench to industry

et al. 2022

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“…According to the literature on oxysterols measurement in food industry available, and on the clear enhancing effect of food processing and storage on their original concentration, it appears plausible and even appropriate to systematically add oxysterols quantification to the main parameters presently used to check and maintain the quality of food of an animal origin during processing and storage ( 37 ). In Table 1 -A, the main advantages of adopting oxysterols as markers of quality but also of nutritional value in the case of cholesterol-containing food are summarized.…”

Section: Advantages Of a Systematic Adoption Of Cops Quantification I...mentioning

confidence: 99%

“…There are still numerous gaps to be filled with regard to oxysterols as has been highlighted by Garcia-Llatas et al and Kilvington et al, starting from their quantification in foodstuff to the one of the most desirable, dietary intakes ( 37 , 39 ). A comprehensive analysis of COPs is highly recommended but difficult to be applied in a routine way, and not simply for economic reasons.…”

Section: Application Of a Selected Subset Of Oxysterols To Routine Mo...mentioning

confidence: 99%

Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and Products

Canzoneri¹,

Leoni

Rosso³

et al. 2022

Front. Nutr.

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Cholesterol is a lipid of high nutritional value that easily undergoes oxidation through enzymatic and non-enzymatic pathways, leading to a wide variety of cholesterol oxidation products (COPs), more commonly named oxysterols. The major oxysterols found in animal products are 7α-hydroxycholesterol, 7β-hydroxycholesterol, 7-ketocholesterol, 5α,6α-epoxycholesterol, 5β,6β-epoxycholesterol, cholestan-3β,5α,6β-triol, and 25-hydroxycholesterol. They are all produced by cholesterol autoxidation, thus belonging to the non-enzymatic oxysterol subfamily, even if 7α-hydroxycholesterol and 25-hydroxycholesterol are, in part, generated enzymatically as well. A further oxysterol of the full enzymatic origin has recently been detected for the first time in milk of both human and bovine origin, namely 27-hydroxycholesterol. Nowadays, gas or liquid chromatography combined to mass spectrometry allows to measure all these oxysterols accurately in raw and in industrially processed food. While non-enzymatic oxysterols often exhibited in vitro relevant cytotoxicity, above all 7β-hydroxycholesterol and 7-ketocholesterol, 27-hydroxycholesterol, as well as 25-hydroxycholesterol, shows a broad spectrum in vitro antiviral activity, inhibition of SARS-CoV-2 included, and might contribute to innate immunity. Quantification of oxysterols was afforded over the years, almost always focused on a few family's compounds. More comprehensive COPs measurements, also including oxysterols of enzymatic origin, are, nowadays, available, which better display the many advantages of systematically adopting this family of compounds as markers of quality, safety, and nutritional value in the selection of ingredients in processing and storage. Regarding foodstuff shelf life, COPs monitoring already provided useful hints for more suitable packaging. The identification of a subset of non-enzymatic and enzymatic oxysterols to be routinely assessed in food production and storage is proposed.

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“…The formation of DOxS is triggered by high temperature, hydrostatic pressure used for nonthermal pasteurization, light exposure, and aging of food (Cais-Sokolińska, Walkowiak-Tomczak, & Rudzińska, 2022; Chudy & Teichert, 2021; Lisaura Maldonado-Pereira, 2021; Risso et al, 2022; Sabolová et al, 2017). Several studies have summarized the biological activities of these compounds which have been extensively associated with different chronic diseases including pro-inflammatory and pro- oxidant activities, as well as promote carcinogenesis (Garcia-Llatas, Mercatante, López-García, & Rodríguez-Estrada, 2021; L. Maldonado-Pereira, Schweiss, Barnaba, & Medina-Meza, 2018; Poli et al, 2022; Willinger, 2019; Zmysłowski & Szterk, 2019).…”

Section: Introductionmentioning

confidence: 99%

Dietary Exposure to Oxidized Lipids in US Infants

Maldonado‐Pereira

Isaacs²,

Barnaba

et al. 2022

Preprint

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Baby Foods (BFs) and Infant formulas (IFs) are the main sources of nutrition for an infant throughout the 1st year of life. A variety of enriched products are commercially available for parents seeking to fulfill the nutritional needs of infants. Consequently, different bioactive lipids are present in BFs and IFs including dietary oxidative substances (DOxS) whose known toxicity has been associated with mutagenicity, cancer, and other chronic diseases. In this work, we performed an exposure assessment of 25 bioactive lipids on a total of 63 baby food samples (50 IFs and 13 BFs) commercially available in the US. To determine the dietary exposure to DOxS, we used EPA's SHEDS-HT probabilistic model. Even though β-sitosterol was the most exposed bioactive lipid with 75,4 μg/day, cholesterol was the most absorbed compound during the entire first year (19,320 μg/day). Additionally, we found 7α-hydroxycholesterol (7α-OH) as a potential DOxS biomarker of the BFs manufacturing process. This is the first time that an exposure assessment including DOxS ingested by infants after BFs and IFs consumption is performed, enabling much-needed information regarding these hazardous compounds and their potential effects on infants' health.

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Oxysterols — how much do we know about food occurrence, dietary intake and absorption?

Cited by 20 publications

References 59 publications

Oxysterols: From redox bench to industry

Oxysterols: From redox bench to industry

Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and Products

Dietary Exposure to Oxidized Lipids in US Infants

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