Effects of dietary lycopene on the protection against oxidation of muscle and hepatic tissue in finishing pigs

Objective: The objective of this study was to evaluate the effect of different levels of lycopene supplementation on the carcass traits, meat quality, concentration of lipid oxidation products and antioxidant potential in the meat and liver of finishing barrows and gilts.Methods: A total of 40 barrows and 40 gilts were allotted in a completely randomized block design, arranged in a 2×5 factorial scheme, consisting of two sexes (barrows and gilts) and five dietary levels of lycopene (0, 12.5, 25.0, 37.5, and 50.0 mg/kg). In addition, four storage times (0, 24, 48, and 72 h), at 4°C, were added to the model to evaluate the longissimus lumborum muscle.Results: An interaction (p = 0.010) was observed between storage periods and dietary lycopene levels. The unfolding of the interaction (lycopene×period) showed a decreasing concentration of malondialdehyde concentration as the dietary lycopene increased, at all storage periods. No interactions (p>0.050) were observed for the 2,2 diphenyl 1 picrylhydrazyl (DPPH) in the pork. However, the percentage of DPPH radical inhibition reduced (p = 0.001) up to 72 h. Additionally, there was a linear increase (p = 0.001) in the capture of DPPH radicals by antioxidants, as the dietary lycopene increased. No interactions were observed (p>0.05) between the evaluated factors in liver. However, lipid oxidation was reduced by supplementing lycopene in pig diets. The capture of the DPPH radical, resulted increase in the antioxidant power exerted by lycopene in the liver (p = 0.001). The concentrations of the thiobarbituric acid reactive substances and DPPH in the liver were affected by sex (p = 0.001).Conclusion: Dietary supplementation of lycopene reduced the water loss during thawing and was effective in protecting against oxidation of the longissimus lumborum muscle and liver until 72 hours of storage, and the best results were obtained by supplementing with 50.0 mg of lycopene/kg of diet.

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The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef

Sustainability ◽

10.3390/su11143795 ◽

2019 ◽

Vol 11 (14) ◽

pp. 3795 ◽

Cited By ~ 2

Author(s):

Karolina M. Wójciak ◽

Dariusz M. Stasiak ◽

Paulina Kęska

Keyword(s):

Lipid Oxidation ◽

Oxidative Stability ◽

Sodium Nitrite ◽

Ph Value ◽

Thiobarbituric Acid ◽

Heme Iron ◽

Oxidation Products ◽

Lipid Oxidation Products ◽

Beef Products ◽

Inclusion Level

This study focuses on collecting actual data on the workable possibility of reducing the technological use of nitrites in beef products according to the present trends in nutrition, especially in terms of European Union (EU) food law. Measurements of safety by technological (pH value, water activity, N-nitrosamine), microbiological, oxidative stability (thiobarbituric acid reactive substances, oxidation-reduction potential), and color parameter (CIE L*a*b*, total heme pigment and heme iron) methods were taken after production and storage. The roasted beef with a reduced inclusion level of sodium nitrite (75 mg/kg and below) was more vulnerable to lipid oxidation. The quantities of primary lipid oxidation products were related to the sodium nitrite inclusion level (50–150 mg/kg). Clostridium spp., Staphylococcus aureus, and Listeria monocytogenes were not detected in any of the samples tested during all the experiments. The total count of Enterobacteriaceae increased with the decrease in sodium nitrite content, from log 2.75 cfu/g at the highest to log 6.03 cfu/g at the smallest addition of nitrite. The obtained results revealed that the addition of 100 mg/kg of sodium nitrite would be adequate for minced roasted beef, without significant unexpected effects on color, oxidative stability, and microbiological safety compared with the control (150 mg/kg).

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Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork

Food Research International ◽

10.1016/j.foodres.2020.109585 ◽

2020 ◽

Vol 136 ◽

pp. 109585

Author(s):

Sophie Goethals ◽

Thomas Van Hecke ◽

Els Vossen ◽

Lynn Vanhaecke ◽

John Van Camp ◽

...

Keyword(s):

Lipid Oxidation ◽

Carbonyl Compounds ◽

Meat Products ◽

Protein Carbonyl ◽

Oxidation Products ◽

Lipid Oxidation Products ◽

Luncheon Meat ◽

Protein Carbonyl Compounds

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Effects of Dietary Cholesterol and Its Oxidation Products on Pathological Lesions and Cholesterol and Lipid Oxidation in the Rabbit Liver

BioMed Research International ◽

10.1155/2014/598612 ◽

2014 ◽

Vol 2014 ◽

pp. 1-7 ◽

Cited By ~ 2

Author(s):

Sun Jin Hur ◽

Ki Chang Nam ◽

Byungrok Min ◽

Min Du ◽

Kwon Il Seo ◽

...

Keyword(s):

Lipid Oxidation ◽

Dietary Cholesterol ◽

Thiobarbituric Acid ◽

Oxidation Products ◽

Rabbit Liver ◽

Cholesterol Oxidation ◽

Liver Lesions ◽

Thiobarbituric Acid Reactive Substances ◽

Pathological Lesions ◽

Very High

This study was conducted to determine the effects of dietary cholesterol (CHO) and cholesterol oxidation products (COPs) on the induction of pathological lesions in rabbit liver tissues. Liver lesions were induced only when the levels of CHO and COPs in the diet were very high. The amount of CHO measured in the liver increased when dietary CHO was increased; by comparison, dietary COPs affected liver CHO amounts to a lesser extent. The TBARS (thiobarbituric acid reactive substances) value measured for the liver samples also increased when dietary CHO and COP levels were elevated, and the TBARS value was more strongly affected by the amount of COPs in the diet than by the amount of CHO. At 6 and 12 weeks, COP levels were the highest in the group that received 1.2 g CHO + 0.8 g COPs, followed by the 0.5 g CHO + 0.5 g COPs and 1.6 g CHO + 0.4 g COPs groups; the control (0 g) group showed the lowest COP levels among all groups. In this study, we found that not only dietary CHO but also COPs were involved in hypercholesterolemia induced liver lesions when the amount of CHO and COPs was high.

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Quercetin Inhibited the Formation of Lipid Oxidation Products in Thermally Treated Soybean Oil by Trapping Intermediates

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.1c00046 ◽

2021 ◽

Author(s):

Xu Zhang ◽

Ling Ni ◽

Yamin Zhu ◽

Ning Liu ◽

Daming Fan ◽

...

Keyword(s):

Soybean Oil ◽

Lipid Oxidation ◽

Oxidation Products ◽

Lipid Oxidation Products ◽

Thermally Treated

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Determination of lipid oxidation products in vegetable oils and marine omega-3 supplements

Food & Nutrition Research ◽

10.3402/fnr.v55i0.5792 ◽

2011 ◽

Vol 55 (1) ◽

pp. 5792 ◽

Cited By ~ 34

Author(s):

Bente Lise Halvorsen ◽

Rune Blomhoff

Keyword(s):

Lipid Oxidation ◽

Vegetable Oils ◽

Oxidation Products ◽

Omega 3 ◽

Lipid Oxidation Products

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Accumulation of Aluminium and Physiological Status of Tree Foliage in the Vicinity of a Large Aluminium Smelter

The Scientific World JOURNAL ◽

10.1100/2012/865927 ◽

2012 ◽

Vol 2012 ◽

pp. 1-7 ◽

Cited By ~ 6

Author(s):

E. D. Wannaz ◽

J. H. Rodriguez ◽

T. Wolfsberger ◽

H. A. Carreras ◽

M. L. Pignata ◽

...

Keyword(s):

Lipid Oxidation ◽

Membrane Lipid ◽

Physiological Parameters ◽

Oxidation Products ◽

Physiological Status ◽

Pollution Gradient ◽

Sulphur Deposition ◽

Aluminium Production ◽

Lipid Oxidation Products ◽

Tree Foliage

A pollution gradient was observed in tree foliage sampled in the vicinity of a large aluminium production facility in Patagonia (Argentina). Leaves ofEucalyptus rostrata, and Populus hybridusand different needle ages ofPinusspec. were collected and concentrations of aluminium (Al) and sulphur (S) as well as physiological parameters (chlorophyll and lipid oxidation products) were analyzed. Al and S concentrations indicate a steep pollution gradient in the study showing a relationship with the physiological parameters in particular membrane lipid oxidation products. The present study confirms that aluminium smelting results in high Al and sulphur deposition in the study area, and therefore further studies should be carried out taking into account potentially adverse effects of these compounds on human and ecosystem health.

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Comparison of Lipid and Protein Oxidation Products and their Impact on Colour Stability in Bison Longissimus Lumborum and Psoas Major Muscles

Meat and Muscle Biology ◽

10.22175/mmb.10835 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

M. M. Hasan ◽

V. Sood ◽

C. Erkinbaev ◽

J. Paliwal ◽

S. Suman ◽

...

Keyword(s):

Regression Analysis ◽

Ageing Time ◽

Protein Carbonyl ◽

Oxidation Products ◽

Protein Carbonyl Content ◽

Lipid Oxidation Products ◽

Longissimus Lumborum ◽

Retail Display ◽

Ageing Period ◽

Psoas Major

ObjectivesTo compare lipid (malondialdehyde [MDA], 4-hydroxy-2-nonenal [HNE]) and protein (carbonyl content [CAR]) oxidation products and determine their influence on color stability in two bison muscles (longissimus lumborum [LL; color stable] and psoas major [PM; color labile]).Materials and MethodsA total of 10 longissimus lumborun (LL) and 10 psoas major (PM) from five A1 grade bison carcasses were obtained from a commercial slaughter plant within 48 h post-mortem. From each muscle, a 10-cm thick piece was removed and subsampled for evaluation of pH, MDA (by thiobarbituric acid assay), HNE (by ELISA) and CAR (by 2,4-dinitrophenylhydrazine). These measurements allowed the establishment of a baseline for the different oxidation products. The remainder of the muscles were cut into two equal portions, and each portion was vacuum-packaged and assigned to an ageing period of 7 and 14 d at 2°C. At the end of each ageing period, each muscle portion was removed from their packages, pH measured, and steaks obtained for sensory (muscle and discoloration scores) and instrumental color measurements (L*, a* and b*) over 5 d of retail display, and for estimation of MDA, HNE and CAR. After 5 d in retail display and following color and pH measurements the steaks were removed and collected for MDA, HNE and CAR determination. Data were analyzed as a completely randomized design with a split-split plot arrangement. Additionally, correlation and regression analysis were performed to identify the influence of the measured attributes on color.ResultsRegardless of the ageing time, LL showed greater redness and lower surface discoloration by instrumental (a* value; P = 0.04) and sensory (P < 0.01) color evaluation than PM at the end of the retail display. Furthermore, LL exhibited lower MDA, HNE and CAR content compared to PM (P < 0.05). A three-way interaction (muscle × ageing time × retail day display) was detected on MDA content, where PM presented a higher level of MDA with increasing ageing time and retail display than LL (P = 0.02). The pH was not different between LL and PM (P > 0.05) steaks.In both muscles, Pearson (r) and Spearman (rs) correlation coefficients indicated that MDA was the oxidation compound showing the highest correlation to a* (r = –0.78; P < 0.01) and discoloration (rs = 0.81; P < 0.01) scores, followed by a moderate correlation with HNE and CAR (r or rs < 0.7; P < 0.01). The pH did not exhibit correlation with color traits, except for lightness, in both muscles. For the stepwise regression analysis, the main variable entered into the equation for predicting a*, color and discoloration score in PM muscle was MDA with an R2 of 0.72, 0.75 and 0.78, respectively, while for LL muscle, MDA presented an R2 of 0.62, 0.68 and 0.66;, respectively. The pH, HNE and CAR only explained an additional 2% of the variation in those attributes.ConclusionThe results of color attributes corroborated that bison LL is a color-stable muscle due to the lower level of protein and lipid oxidation products developed during storage and retail display compared to PM muscle, which is considered color-labile muscle. The MDA seemed to have remarkable importance in the color deterioration than HNE and CAR, particularly in bison PM muscle.

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