Oxidative Rancidity in Frozen Stored Cod Fillets

During frozen storage at −18 and −25 C the lipids in cod muscle did not undergo oxidation, as indicated by thiobarbituric acid values and odours. In fact they underwent a marked decrease in the ease with which they were oxidized by added Cu++, Fe++, or hemoglobin. This change preceded the protein denaturation that occurs in stored frozen muscle and appeared to be directly related to the formation of free fatty acids in the muscle. A similar change in the sensitivity to metal-induced oxidations could be produced in fresh, unfrozen muscle by the addition of mixed fatty acids prepared from several marine lipids.The addition of four pure saturated fatty acids had little or no effect on the development of rancidity in muscle, either in the presence or absence of added metal catalysts. Fish muscle appears to exert a protective action against the oxidation of added linolenic or linoleic acids. Unlike the mixed marine fatty acids, pure linoleic and linolenic acids did not suppress the development of metal-induced rancidities in fish muscle lipids.

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Palmitic acid promotes resistin-induced insulin resistance and inflammation in SH-SY5Y human neuroblastoma

Scientific Reports ◽

10.1038/s41598-021-85018-7 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Hamza Amine ◽

Yacir Benomar ◽

Mohammed Taouis

Keyword(s):

Insulin Resistance ◽

Fatty Acids ◽

Palmitic Acid ◽

Lipid Rafts ◽

Acid Treatment ◽

Protective Action ◽

Saturated Fatty Acids ◽

Membrane Lipid ◽

Human Neuroblastoma ◽

Peripheral Tissues

AbstractSaturated fatty acids such as palmitic acid promote inflammation and insulin resistance in peripheral tissues, contrasting with the protective action of polyunsaturated fatty acids such docosahexaenoic acid. Palmitic acid effects have been in part attributed to its potential action through Toll-like receptor 4. Beside, resistin, an adipokine, also promotes inflammation and insulin resistance via TLR4. In the brain, palmitic acid and resistin trigger neuroinflammation and insulin resistance, but their link at the neuronal level is unknown. Using human SH-SY5Yneuroblastoma cell line we show that palmitic acid treatment impaired insulin-dependent Akt and Erk phosphorylation whereas DHA preserved insulin action. Palmitic acid up-regulated TLR4 as well as pro-inflammatory cytokines IL6 and TNFα contrasting with DHA effect. Similarly to palmitic acid, resistin treatment induced the up-regulation of IL6 and TNFα as well as NFκB activation. Importantly, palmitic acid potentiated the resistin-dependent NFkB activation whereas DHA abolished it. The recruitment of TLR4 to membrane lipid rafts was increased by palmitic acid treatment; this is concomitant with the augmentation of resistin-induced TLR4/MYD88/TIRAP complex formation mandatory for TLR4 signaling. In conclusion, palmitic acid increased TLR4 expression promoting resistin signaling through TLR4 up-regulation and its recruitment to membrane lipid rafts.

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Beneficial effect of oleoylated lipids on paraoxonase 1: protection against oxidative inactivation and stabilization

Biochemical Journal ◽

10.1042/bj20030663 ◽

2003 ◽

Vol 375 (2) ◽

pp. 275-285 ◽

Cited By ~ 41

Author(s):

S. Duy NGUYEN ◽

Dai-Eun SOK

Keyword(s):

Fatty Acids ◽

Oleic Acid ◽

Linoleic Acid ◽

Competitive Inhibition ◽

Protective Action ◽

Saturated Fatty Acids ◽

Density Lipoprotein ◽

Paraoxonase 1 ◽

Pon1 Activity ◽

Oxidative Inactivation

The effect of lipids on PON1 (paraoxonase 1), one of antioxidant proteins in high-density lipoprotein, was investigated in respect to inhibition, protection against oxidative inactivation, and stabilization. When the effect of lipids on the PON1 activity was examined, a remarkable inhibition was expressed by polyenoic fatty acids (C18:2–C20:5). Linoleic acid, the most potent (Ki, 3.8 μM), showed competitive inhibition. Next, various lipids were examined for prevention against the inactivation of PON1 by ascorbate/Cu2+, which caused a remarkable (≥90%) inactivation of PON1. Compared with saturated fatty acids (C6–C18), exhibiting a modest protection (9–40%), monoenoic acids (C16:1–C20:1) showed a greater maximal protective effect (Emax, 70–82%), with oleic acid being the most effective (EC50, 2.7 μM). In contrast, polyenoic acids showed no protection. Noteworthy, linoleic acid prohibited the protective action of oleic acid non-competitively. In the structure–activity relationship, a negatively charged group seems to be required for the protective action. Consistent with this, dioleoylphosphatidylglycerol, negatively charged, was more protective than dioleoylphosphatidylcholine. These data, together with requirement of Ca2+ (EC50, 0.6 μM) for the protective action, may support the existence of a specific site responsible for the protective action. A similar protective action of lipids was also observed in the inactivation of PON1 by ascorbate/Fe2+, peroxides or p-hydroxymercuribenzoate. Separately, PON1 was stabilized by oleic acid or oleoylated phospholipids, in combination with Ca2+, but not linoleic acid. These results suggest that in contrast to an adverse action of linoleic acid, monoenoic acids or their phospholipid derivatives play a beneficial role in protecting PON1 from oxidative inactivation as well as in stabilizing PON1.

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COMPARATIVE STUDIES ON EFFECTS OF FREEZING ON PHYSICOCHEMICAL PROPERTIES OF FILLETS TWO FISH SPECIES IN IRAN

Food Science and Technology ◽

10.15673/fst.v12i1.835 ◽

2018 ◽

Vol 12 (1) ◽

Author(s):

Ali Aberoumand ◽

Saeed Ziaei nejad ◽

Frideh Baesi ◽

Zahrah Kolyaee

Keyword(s):

Fatty Acids ◽

Physicochemical Properties ◽

Free Fatty Acids ◽

Fish Species ◽

Peroxide Value ◽

Thiobarbituric Acid ◽

Fish Muscle ◽

Fish Fillet ◽

Pampus Argenteus ◽

Sparidentex Hasta

Because of fishes Sparidentex hasta and Pampus argenteus in the southern of Iran are consumed abundant in a particular season and it should be frozen for consumption throughout the year. Therefore, this research was carried out to investigate the effects of freezing on some of the physicochemical properties of fillets the fishes. Factors such as fat with chloroform-methanol method, amount of TBA (Thiobarbituric acid) in fish muscle accordance method of Pearson, pH using a pH meter, FFA (Free fatty acids) with titration in the presence of phenolphthalein was determined based on the percentage of oleic acid, peroxide value according to AOAC (Association of Official Analytical Chemists), in fresh samples at time zero and after different periods of freezing were tested respectively. Result showd that TBA (Thiobarbituric acid) content in fish fillet, found Pampus argenteus and Sparidentex hasta 0.65 and 0.53 respectively. The results showed that the highest percentage of fat found for Pampus argenteus at 95 days 24.2(%2) and for Sparidentex hasta at 35 days (25.19%), free fatty acids contents found highest (0.9%) and (0.97%) for Sparidentex hasta and Pampus argenteus after 95 days. It can conclude that the TBA (Thiobarbituric acid), FFA (Free fatty acids) contents and pH of both fish species during storage in freezer were increased. Peroxide value in fish Pampus argenteus was reduced but, in Sparidentex hasta showed no significant differently. The best time of storage of fishes Pampus argenteus and Sparidentex hasta at -18 °C was 35 days freezing, but nutritional value of fillets and fatty acids greatly reduced

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Thiobarbituric Acid Value, Total Long-Chain Free Fatty Acids, and Flavor of Pacific Halibut (Hippoglossus stenolepis) and Chinook Salmon (Oncorhynchus tshawytscha) Frozen at Sea

Journal of the Fisheries Research Board of Canada ◽

10.1139/f73-008 ◽

1973 ◽

Vol 30 (1) ◽

pp. 63-69 ◽

Cited By ~ 7

Author(s):

J. R. Botta ◽

J. F. Richards ◽

N. Tomlinson

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Chinook Salmon ◽

Oncorhynchus Tshawytscha ◽

Frozen Storage ◽

Thiobarbituric Acid ◽

Pacific Halibut ◽

Intermediate Storage ◽

Storage Times ◽

Long Chain

The effects of brine-freezing and plate-freezing at sea upon 2-thiobarbituric acid (TBA) values, concentration of long-chain free fatty acids (FFA), and flavor of Pacific halibut and chinook salmon were determined at intervals during subsequent storage of the glazed, polyethylene covered fish at − 30 C. Evaluations were conducted on both outside and inside muscle.Brine-frozen samples of outside muscle generally had higher TBA values than plate-frozen samples and the differences were most pronounced at intermediate storage times (26–45 weeks).Method of freezing significantly (P ≤ 0.05) affected the concentration of total FFA in Pacific halibut, and the total FFA concentration of both Pacific halibut and chinook salmon significantly increased with length of frozen storage. For both species the concentration of total FFA was significantly greater in outside than in inside muscle.Significant flavor differences between brine- and plate-frozen samples of outside muscle were evident at intermediate storage times for both species. For inside muscle of halibut, the significance of flavor differences generally increased with storage time whereas flavor differences for inside muscle of salmon were consistently nonsignificant.Taste panel results and TBA values indicated that, in comparison to plate-freezing, brine-freezing impaired the quality of outside muscle of Pacific halibut and chinook salmon during the early stages of frozen storage.

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Storage Stability of Channel Catfish (Ictalurus punctatus) in Relation to Dietary Level of α-Tocopherol

Journal of the Fisheries Research Board of Canada ◽

10.1139/f78-079 ◽

1978 ◽

Vol 35 (4) ◽

pp. 457-460 ◽

Cited By ~ 19

Author(s):

Timothy M. O'Keefe ◽

Richard L. Noble

Keyword(s):

Ictalurus Punctatus ◽

Channel Catfish ◽

Storage Stability ◽

Frozen Storage ◽

Thiobarbituric Acid ◽

Refrigerated Storage ◽

Oxidative Rancidity ◽

Dietary Level ◽

Catfish Fillets ◽

Dry Diet

Fingerling channel catfish (Ictalurus punctatus) 12–15 cm long were fed semipurified diets containing 0, 5, 10, 20, 40, and 80 mg of dl-α-tocopherol acetate per 100 g dry diet, and slaughtered after 97 d. Storage stability of fillets for the different treatments was determined by 2-thiobarbituric acid analysis after 3 mo frozen storage and after 3 mo freezing followed by refrigeration for 3 d. Fillets from fish fed the two lowest α-tocopherol levels exhibited significant oxidative rancidity after frozen storage. All higher levels showed similar but negligible oxidation. The 3 d of additional refrigerated storage significantly increased the amount of fat oxidation in all fillets from fish fed less than 40 mg/100 g. These results strongly indicate that increased dietary levels of α-tocopherol are effective in increasing the storage stability of catfish fillets. Key words: storage stability, channel catfish, antioxidants, dl-α-tocopherol, 2-thiobarbituric acid

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Short Communication: Effects of duodenal infusion of increasing amounts of α-linolenic acid on composition and susceptibility to peroxidation of blood lipids in lactating dairy cows

Canadian Journal of Animal Science ◽

10.4141/cjas2011-117 ◽

2012 ◽

Vol 92 (2) ◽

pp. 219-223 ◽

Cited By ~ 1

Author(s):

Peng Sun ◽

Jia-Qi Wang ◽

Qing-Sheng Liu ◽

Khas-Erdene ◽

Guang Yang

Keyword(s):

Fatty Acids ◽

Dairy Cows ◽

Linolenic Acid ◽

Blood Lipids ◽

Short Communication ◽

Saturated Fatty Acids ◽

Density Lipoprotein ◽

Thiobarbituric Acid ◽

Lactating Dairy Cows ◽

Communication Effects

Sun, P., Wang, J.-Q., Liu, Q.-S., Khas-Erdene and Yang, G. 2012. Short Communication: Effects of duodenal infusion of increasing amounts of α-linolenic acid on composition and susceptibility to peroxidation of blood lipids in lactating dairy cows. Can. J. Anim. Sci. 92: 219–223. Duodenal infusion of increasing amounts of α-linolenic acid (LNA) in dairy cows linearly decreased the percentages of 18:0, 18:2n-6 and saturated fatty acids (P<0.01), linearly and quadratically reduced 23:0 and 18:1 cis-9 (P<0.01), but linearly increased the content of 18:3 n-3 and PUFA (P<0.01) in blood plasma. As amount infused increased, concentrations of high-density lipoprotein cholesterol and total cholesterol increased quadratically and peaked at 139.9 mg dL−1 and 182.0 mg dL−1, respectively (P<0.01). No differences were observed in the activity of blood serum total superoxide dismutase and total antioxidant capacity, but the thiobarbituric acid reactive substances tended (P=0.07) to increase linearly. Duodenally infused increasing amounts of LNA altered the composition of fatty acids and distribution of lipids in blood, but did not affect the oxidative stability of the blood in dairy cows.

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Protein denaturation and changes in nucleotides of fish muscle during frozen storage

Journal of Agricultural and Food Chemistry ◽

10.1021/jf00073a006 ◽

1987 ◽

Vol 35 (1) ◽

pp. 22-27 ◽

Cited By ~ 23

Author(s):

Shann Tzong Jiang ◽

Bao Shyung Hwang ◽

Ching Yu Tsao

Keyword(s):

Protein Denaturation ◽

Frozen Storage ◽

Fish Muscle

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Effect of transient ischemia on free fatty acids and phospholipids in the gerbil brain

Journal of Neurosurgery ◽

10.3171/jns.1980.53.3.0323 ◽

1980 ◽

Vol 53 (3) ◽

pp. 323-331 ◽

Cited By ~ 285

Author(s):

Shinichi Yoshida ◽

Satoshi Inoh ◽

Takao Asano ◽

Keiji Sano ◽

Masaru Kubota ◽

...

Keyword(s):

Fatty Acids ◽

Free Fatty Acids ◽

Saturated Fatty Acids ◽

Hydrolytic Enzymes ◽

Lipid Peroxides ◽

Thiobarbituric Acid ◽

Mitochondrial Respiratory Chain ◽

Membrane Phospholipids ◽

Content Type ◽

Bilateral Carotid

✓ The effect of transient bilateral carotid occlusion on levels of free fatty acids, phospholipids, and lipid peroxides in the brain was studied in gerbils. During occlusion, both saturated and polyunsaturated free fatty acids increased strikingly to approximately 11-fold in total by 30 minutes. During recirculation, however, a selectively rapid decrement occurred in arachidonic acid, while saturated fatty acids gradually decreased to their basal levels in 180 minutes. The peroxide level, estimated by a thiobarbituric acid test, did not change during occlusion, but was elevated on reperfusion. Phosphatidylethanolamine content decreased throughout the periods examined. These results do not support a hypothesis that lipid peroxidation is initiated during ischemia by the lack of oxygen at the terminus of the mitochondrial respiratory chain. Instead, it is suggested that severe cerebral ischemia disintegrates membrane phospholipids, probably through activation of hydrolytic enzymes, and that overt peroxidative processes take place during reflow by means of restoration of oxygen supply. The peroxidative reactions may, indeed, cause additional damage during the postischemic phase.

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