scholarly journals The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2832
Author(s):  
Thomas Van Hecke ◽  
Stefaan De Smet
Keyword(s):  
Vegetable Oils ◽  
Protein Oxidation ◽  
Protein Carbonyl ◽  
Oxidation Products ◽  
Chicken Breast ◽  
Gastrointestinal Digestion ◽  
Pufa Ratio ◽  
Oxidative Reactions ◽  
Lipid And Protein Oxidation

Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or oils affect lipid- and protein oxidation during cooking and in vitro digestion of meat (chicken thigh, chicken breast, beef) and fish (mackerel, cod). These muscle foods were selected based on their differences in heme-Fe and PUFA contents, and n-6/n-3 PUFA ratio, and therefore varying potential to form oxidation products during digestion. Without additional fat, mackerel digests displayed the highest n-3 PUFA oxidation (4-hydroxy-2-hexenal, propanal, thiobarbituric reactive acid substances), and chicken digests the highest n-6 PUFA oxidation (4-hydroxy-2-nonenal, hexanal), whereas both lipid- and protein oxidation (protein carbonyl compounds) were low in cod and beef digests. Lipid oxidative reactions were generally not altered by the addition of butter to any muscle matrix, whereas the addition of fish oil and safflower oil in different ratios (3:0, 2:1, 1:2, 0:3) as n-3 PUFA and n-6 PUFA source respectively, stimulated oxidative reactions, especially during digestion of beef. Since beef was considered the muscle matrix with the highest potential to stimulate oxidation in the added fat substrate, in a second experiment, beef was cooked and digested with 3% butter or seven commercial vegetable oils (sunflower-, maize-, peanut-, rapeseed-, olive-, rice bran- or coconut oil), all labeled ‘suitable for heating’. No relevant oxidative reactions were however observed during digestion of beef with any of these commercial vegetable oils.

scholarly journals Formation of Lipid and Protein Oxidation Products during In Vitro Gastrointestinal Digestion of Dry-Cured Loins with Different Contents of Nitrate/Nitrite Added

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1748
Author(s):  
Guadalupe Lavado ◽  
Nieves Higuero ◽  
Manuel León-Camacho ◽  
Ramón Cava
Keyword(s):  
Protein Oxidation ◽  
In Vitro Digestion ◽  
Heme Iron ◽  
Conjugated Dienes ◽  
Oxidation Products ◽  
Intestinal Phase ◽  
Simulated Digestion ◽  
Before And After ◽  
Lipid And Protein Oxidation

The effect of nitrate/nitrite (0, 37.5, 75, and 150 mg/kg) in the dry-cured loin formulation on the formation of lipid and protein oxidation products during in vitro digestion was evaluated. Dry-cured loins formulated with nitrate/nitrite resulted in significantly less lipid and protein oxidation than uncured loins before and after simulated digestion. Compared to loins added with 0 mg/kg nitrate/nitrite, dry-cured loins with 37.5, 75, and 150 mg/kg contained a significantly lower content of conjugated dienes, malondialdehyde, carbonyls, and non-heme iron, and higher amounts of nitrosylmioglobin and thiols. During in vitro digestion, the content of conjugated dienes, malondialdehyde, and carbonyls increased, while thiol content decreased, indicating the development of lipid and protein oxidative processes. At the end of the intestinal phase, the 75 mg/kg digests had a significantly higher content of conjugated dienes, while no differences were found among the other digests. During the in vitro intestinal phase (180 and 240 min), nitrate/nitrite curing resulted in significantly lower malondialdehyde concentrations in the 37.5, 75, and 150 mg/kg loin digests than in the uncured loin digests. No significant differences were observed at the end of the intestinal digestion phase between the cured loin digests. Digests of dried loins without nitrate/nitrite addition showed higher carbonyl contents than the nitrate/nitrite cured counterparts. The loss of thiols was significantly higher in loin digests without added nitrate/nitrite than in loin digests with different amounts of curing salts. The addition of 37.5 mg/kg nitrate/nitrite in the cured loin formulation prevents the formation of lipid peroxidation products and carbonyls from protein oxidation and thiol loss during digestion

Association of total cholesterol/apoB100 with lipid and protein oxidation products in stable angina patients treated with statins

2012 ◽  
Vol 114 (12) ◽  
pp. 1335-1339 ◽  
Author(s):  
Pawel Burchardt ◽  
Piotr Tabaczewski ◽  
Tomasz Synowiec ◽  
Dawid Murawa ◽  
Jakub Żurawski ◽  
...  
Keyword(s):  
Total Cholesterol ◽  
Protein Oxidation ◽  
Stable Angina ◽  
Oxidation Products ◽  
Lipid And Protein Oxidation

scholarly journals Peptidomics and proteomics data of oxidised peptides from in vitro gastrointestinal digestion of chicken breast exposed to chlorpyrifos

Data in Brief ◽  
2020 ◽  
Vol 32 ◽  
pp. 106160
Author(s):  
Johana Márquez-Lázaro ◽  
Leticia Mora ◽  
Darío Méndez-Cuadro ◽  
Erika Rodríguez-Cavallo ◽  
Fidel Toldrá
Keyword(s):  
Chicken Breast ◽  
Proteomics Data ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

scholarly journals A New Insight into Meloxicam: Assessment of Antioxidant and Anti-Glycating Activity in In Vitro Studies

2020 ◽  
Vol 13 (9) ◽  
pp. 240 ◽  
Author(s):  
Cezary Pawlukianiec ◽  
Małgorzata Ewa Gryciuk ◽  
Kacper Maksymilian Mil ◽  
Małgorzata Żendzian-Piotrowska ◽  
Anna Zalewska ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Amyloid Β ◽  
Inhibitory Effect ◽  
Oxidation Products ◽  
Protein Glycation ◽  
Antioxidant Power ◽  
Anti Inflammatory

Meloxicam is a non-steroidal anti-inflammatory drug, which has a preferential inhibitory effect to cyclooxyganase-2 (COX-2). Although the drug inhibits prostaglandin synthesis, the exact mechanism of meloxicam is still unknown. This is the first study to assess the effect of meloxicam on protein glyco-oxidation as well as antioxidant activity. For this purpose, we used an in vitro model of oxidized bovine serum albumin (BSA). Glucose, fructose, ribose, glyoxal and methylglyoxal were used as glycating agents, while chloramine T was used as an oxidant. We evaluated the antioxidant properties of albumin (2,2-di-phenyl-1-picrylhydrazyl radical scavenging capacity, total antioxidant capacity and ferric reducing antioxidant power), the intensity of protein glycation (Amadori products, advanced glycation end products) and glyco-oxidation (dityrosine, kynurenine, N-formylkynurenine, tryptophan and amyloid-β) as well as the content of protein oxidation products (advanced oxidation protein products, carbonyl groups and thiol groups). We have demonstrated that meloxicam enhances the antioxidant properties of albumin and prevents the protein oxidation and glycation under the influence of various factors such as sugars, aldehydes and oxidants. Importantly, the antioxidant and anti-glycating activity is similar to that of routinely used antioxidants such as captopril, Trolox, reduced glutathione and lipoic acid as well as protein glycation inhibitors (aminoguanidine). Pleiotropic action of meloxicam may increase the effectiveness of anti-inflammatory treatment in diseases with oxidative stress etiology.

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