The Chemical and Biological Properties of Heated and Oxidized Fats

Artman, Neil R.

doi:10.1016/b978-0-12-024907-7.50012-9

Cited by 159 publications

(63 citation statements)

References 350 publications

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“…Our previous results using [ [1][2][3][4][5][6][7][8][9][10][11][12][13][14] C] molecules demonstrated that they are efficiently metabolized by the first cycle of β-oxidation, to the same extent as linolenic acid (more than 70%) [10]. Based on this result, we demonstrated that the carboxylic end moiety of the ring is shortened.…”

Section: Resultsmentioning

confidence: 80%

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In vivo oxidation of [9-14C] cyclic fatty acids derived from linolenic acid in the rat

et al. 2006

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-Heating oils and fats may lead to cyclization of polyunsaturated fatty acids, as for example linolenic acid. Cyclohexenyl and cyclopentenyl fatty acids are subsequently present in some edible oils and these are suspected to induce metabolic disorders. In a previous experiment using [1-14 C] labeled molecules, we published that these cyclic fatty acids are beta oxidized to the same extent as linolenic acid, at least for the first cycle of beta oxidation. However, it is possible that the presence of a ring could alter the ability of the organism to fully oxidize the molecule. In order to test this hypothesis, we assessed the oxidative metabolism of cyclic fatty acids carrying a 14 C atom at the vicinity of the ring. For this purpose, rats were force-fed from 1.1 to 1.3 MBq of a representative fraction of dietary cyclohexenyl cyclic fatty acid monomers of [9-14 C] 9-(6-propyl-cyclohex-3-enyl)-non-8-enoic acids and 14 CO 2 production was monitored for 24h. The animals were then necropsied and the radioactivity was determined in different tissues. No consistent radioactivity was recovered as 14 CO 2 24h after administration of the molecules. Sixty percent of the radioactivity was recovered in the urine and 30% in the gastrointestinal tract. By combining our previous data on the oxidation of [1-14 C] cyclic fatty acids and the present results, we suggest that cyclohexenyl fatty acids are first beta oxidized in a similar way as linolenic acid and that the remaining molecule carrying the ring is detoxified and eliminated in the urine and feces. cyclic fatty acid monomers / linolenic acid / oxidation

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Section: Resultsmentioning

confidence: 80%

“…Heating oils and fats result in alterations of the structure of the fatty acids and in the formation of new compounds [1]. Among them, cyclic fatty acids which are mainly formed from polyunsaturated fatty acids (linoleic and linolenic acids) are suspected to be the most toxic compounds formed in heated oils [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

In vivo oxidation of [9-14C] cyclic fatty acids derived from linolenic acid in the rat

et al. 2006

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“…The decreased nutritional value of thermally oxidized oils has been extensively reported [16][17][18][19] . Marquez-Ruiz et al 20) investigated the contribution of hydrolysis and absorption to the reduced digestibility of heated-oxidized oils and reported difficulties in the hydrolysis of complex glyceridic molecules included in the oil.…”

Section: Diet Oilmentioning

confidence: 99%

Effects of Oil Heated with Gluten on Weight-Loss Dieting. I.

2008

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Fresh oil was heated for 20 h at 180 with amino acids or gluten. A powdered diet (AIN93G; no fat) was mixed with 7 wt% of fresh oil (control), or supernatants of the heated oils described above, and fed to male Wistar rats for 12 weeks. No gross symptoms attributable to the heated oils were observed, but the gluten group showed a slow body weight increase; a significant difference was found in the weight after age 21 weeks in spite of diet consumption comparable to that of the control group. The serum of the heated oil groups showed a tendency toward lower values on various hematological measures, especially triacylglycerol and free fatty acid and toward higher values on aspartate aminotransferase (AST) and alanine aminotransferese (ALT), than those of the control group. All the rats except one in the gluten group had the same level of AST as those of the control rats, while the amino acid group included four rats with AST over 100 IU/L, the highest value in the control group. The number of dark red patches found on the surface of the liver and histological evaluation also showed frequent damage to the livers of the amino acid group. The difference in toxicity between the two heated oils seems to be related to the molecular sizes of amino acids and gluten. Gluten or melanoidin produced during heating probably decreased or counteracted the cytotoxicity of thermally oxidized oil. It is expected that oil heated with gluten can be used as a safe and effective oil for humans on weight-reduction diets.

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“…Dans un travail antérieur (Potteau, Dubois et Rigaud, 1978), nous avons cherché à doser et à identifier les acides monomères à structure cyclique hydrogénés obtenus à partir de (Lhuissier et Potteau, 1972 (Potteau, 1974 (1953,1956), Nolen, Alexander et Artman (1967), Artman (1969) (Raulin, 1960 ;Vies et Gottenbos, 1972 Kummerow, 1959), ou en certains produits formés lors de l'autoxydation à des températures relativement peu élevées (de l'ambiante à 100 °C) de différents corps gras (Poling et al, 1962 ;Kaunitz et al, 1959 ;Nakamura et al, 1973 Ces éventualités n'ont pas été étudiées dans le présent travail et demanderaient des recherches complémentaires.…”

Section: Introductionunclassified

Identification et dosage des acides monomères à structure cyclique hydrogénés dans les lipides hépatiques du Rat ayant ingéré de l'huile de lin chauffée

Potteau¹,

Dubois²,

Rigaud³

1983

Reprod. Nutr. Dévelop.

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We analyzed the fatty acids of total liver lipids and assayed the hydrogenated cyclic monomeric acids and identified them by using a combination of gas-liquid chromatography and mass spectrometry. Compared to lot F animals, those of lots T and 0 showed considerable hepatic hypertrophy but total liver lipids were not increased. However, the usual fatty acid composition of these lipids was modified : the level of several monounsaturated (16 : 1, 18 : 1) and polyunsaturated (mainly 20 : 4 n -6) fatty acids was increased in lots T and 0, which could result in increased activity of the enzymatic systems (desaturases) biosynthesizing them. Moreover, cyclic monomeric acids from heated oils were deposited at a 10 times higher concentration in the liver of lot T animals than in that of lot 0 animals... The significance of these changes has been discussed.Introduction.

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The Chemical and Biological Properties of Heated and Oxidized Fats

Cited by 159 publications

References 350 publications

In vivo oxidation of [9-14C] cyclic fatty acids derived from linolenic acid in the rat

In vivo oxidation of [9-14C] cyclic fatty acids derived from linolenic acid in the rat

Effects of Oil Heated with Gluten on Weight-Loss Dieting. I.

Identification et dosage des acides monomères à structure cyclique hydrogénés dans les lipides hépatiques du Rat ayant ingéré de l'huile de lin chauffée

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