Potential adverse effects of polyunsaturated fatty acids: Influence of lipid oxidation on lymphatic transport of lipophilic bioactive components and cell morphology

Methylmercury (MeHg) is a potent neurotoxin, and humans are mainly exposed to this pollutant through fish consumption. However, in classical toxicological studies, pure methylmercury chloride (MeHgCl) is injected, given to drink or incorporated within feed assuming that its effects are identical to those of MeHg naturally associated to fish. In the present study, we wanted to address the question whether a diet containing MeHg associated to fish could result in observable adverse effects in mice as compared to a diet containing the same concentration of MeHg added pure to the diet and whether beneficial nutriments from fish were able to counterbalance the deleterious effects of fish-associated mercury, if any. After two months of feeding, the fish-containing diet resulted in significant observable effects as compared to the control and MeHg-containing diets, encompassing altered behavioral performances as monitored in a Y-shaped maze and an open field, and an increased dopamine metabolic turnover in hippocampus, despite the fact that the fish-containing diet was enriched in polyunsaturated fatty acids and selenium compared to the fish-devoid diets.

Download Full-text

Change in ?-tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long-chain ?3 polyunsaturated fatty acids after different processing methods

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.1418 ◽

2003 ◽

Vol 83 (8) ◽

pp. 820-829 ◽

Cited By ~ 30

Author(s):

Luc�a Cortinas ◽

Jaume Galobart ◽

Ana C Barroeta ◽

Mar�a D Baucells ◽

Michael A Grashorn

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Lipid Oxidation ◽

Linolenic Acid ◽

Fatty Acid Profile ◽

Processing Methods ◽

Long Chain

Download Full-text

Lipid Oxidation in Fresh and Spray-Dried Eggs Enriched with ω3 and ω6 Polyunsaturated Fatty Acids During Storage as Affected by Dietary Vitamin E and Canthaxanthin Supplementation

Poultry Science ◽

10.1093/ps/80.3.327 ◽

2001 ◽

Vol 80 (3) ◽

pp. 327-337 ◽

Cited By ~ 53

Author(s):

J. Galobart ◽

A.C. Barroeta ◽

M.D. Baucells ◽

F. Guardiola

Keyword(s):

Fatty Acids ◽

Vitamin E ◽

Polyunsaturated Fatty Acids ◽

Lipid Oxidation ◽

Dietary Vitamin ◽

Spray Dried

Download Full-text

Influence of smoking and packaging methods on physicochemical and microbiological quality of smoked mackerel (Scomber scombrus)

Acta Veterinaria Brno ◽

10.2754/avb202190010117 ◽

2021 ◽

Vol 90 (1) ◽

pp. 117-124

Author(s):

Peter Popelka ◽

Monika Šuleková ◽

Pavlína Jevinová ◽

Boris Semjon ◽

Terézia Hudáková ◽

...

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Lipid Oxidation ◽

Cold Storage ◽

Ph Value ◽

Microbiological Quality ◽

Vacuum Packaging ◽

Plate Count ◽

Modified Atmosphere ◽

Psychrotrophic Bacteria

Flesh and fatty acid compositions, total volatile basic nitrogen (TVB-N), lipid oxidation and aerobic plate count, Enterobacteriaceae, psychrotrophic bacteria were determined in raw and smoked mackerel during cold storage (three groups differing in way of packaging; unpacked (UP), vacuum packaging (VP) and modified atmosphere (MAP) at 7, 14, 21, 28, 35, and 42 days. The protein, fat content and n-3 polyunsaturated fatty acids increased after smoking. The pH value and TVB-N were significantly higher in unpacked mackerel. Initial malondialdehyde concentration in raw mackerel was lowered after smoking and then lipid oxidation was the most pronounced in unpacked mackerel. Hot smoking, vacuum packaging, and modified atmosphere reduced bacterial growth, while the microbial contamination in all groups was below the limits during the whole period of storage. However, physicochemical properties of unpacked mackerel exceeded the limits from day 35 on. The present study indicates a lowering of products of secondary lipid oxidation after smoking followed by accelerated lipid degradation during cold storage of unpacked smoked mackerel. It is suggested that the smoking process and appropriate packaging method can protect lipids as well as valuable polyunsaturated fatty acids from oxidation. Vacuum packaging and modified atmosphere ensured microbial quality and protein and lipid stability. Their use is recommended for extending the shelf life of smoked fish considering the initial microbial and also chemical quality before and after smoking.

Download Full-text

Plasmalogens: targets for oxidants and major lipophilic antioxidants

Biochemical Society Transactions ◽

10.1042/bst0320147 ◽

2004 ◽

Vol 32 (1) ◽

pp. 147-150 ◽

Cited By ~ 108

Author(s):

B. Engelmann

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Lipid Oxidation ◽

De Novo ◽

Peroxyl Radicals ◽

Plasma Lipoproteins ◽

Future Work

Cellular membranes and plasma lipoproteins are less efficiently protected against oxidative stress than the various aqueous compartments of mammalian organisms. Here, previous results on the role of plasmalogens in lipid oxidation are evaluated on the basis of criteria required for an antioxidant. The plasmalogen-specific enol ether double bond is targeted by a vast variety of oxidants, including peroxyl radicals, metal ions, singlet oxygen and halogenating species. Oxidation of the vinyl ether markedly prevents the oxidation of highly polyunsaturated fatty acids, and products of plasmalogen degradation do not propagate lipid oxidation. This protection is also demonstrated intramolecularly, thus ascertaining the function of plasmalogens as a major storage pool for polyunsaturated fatty acids. Although cells rapidly incorporate and synthesize plasmalogens de novo, their plasmalogen contents can be deliberately increased by supplementation with precursors. Thus plasmalogens terminate lipid-oxidation processes, are present in adequate locations at sufficient concentrations, and are rapidly regenerated, classifying them as efficient antioxidants in vitro. Future work should address the in vivo role of plasmalogens in lipid oxidation and the biological function of plasmalogen interactions with oxidants.

Download Full-text