Effect of maillard reaction volatile products on lipid oxidation

Maillard reaction volatile compounds (MRV), prepared by heating a glucose-glycine solution, were tested as antioxidants in soybean oil (SBO) thermoxidation. The volatiles were transferred into the oil by stripping with a stream of Nitrogen and substituting the atmosphere above the oil with air containing MRV. Standard accelerated oxidation was performed by heating the SBO. Peroxide value measurement and headspace gas Chromatographic analysis were carried out on all the samples. The MRV antioxidant activity was evaluated by determining the effect of the induction period and the kinetic rate constant of peroxide and oxidation volatiles formation. The MRV showed a significant antioxidant activity. The effectiveness was variable depending on MRV transfer method to the oil, and the Maillard reaction extent was related to the browning level of glucose/glycine solution. It was found that the maximum effect of MRV prolonged about three times the induction period and reduced the kinetic rate constant by half in relation to the control sample. MRV affects oxidative stability of soybean oil by lengthening the induction period as well as by decreasing the rate of oxidation at the propagation state and reducing the formation of hexanal.     

Inhibition of lipid peroxidation in UVA‐treated skin fibroblasts by luteolin and its glucosides

Ultraviolet A (UVA) radiation causes oxidative damage to human skin cells. This damage may be reduced or prevented using plant compounds as photoprotectants. To investigate the relationship between chemical structure and UVA‐protective activity, three structurally related flavonoids, namely luteolin, luteolin‐7‐O‐glucoside (both present in artichoke) and luteolin‐4'‐O‐glucoside (present in wild carrot), were studied. Human skin fibroblasts exposed to UVA (250 and 500 kJ/m²) were treated with each flavonoid (30 µM) for 18 h prior to irradiation. The extent of lipid peroxidation in the cellular extracts was assessed as lipid peroxides and malondialdehyde (MDA). Luteolin and luteolin‐7‐O‐glucoside both prevented a significant increase in lipid peroxides at 250 kJ/m², but at 500 kJ/m² their effectiveness was clearly attenuated. Contrastingly, luteolin‐4'‐O‐glucoside was pro‐oxidant at both radiation doses. Measurements of MDA levels highlighted that luteolin was clearly more effective than the two glucosides at both 250 and 500 kJ/m². Overall, these results show clear differences between the three flavonoids and suggest that the B ring 3',4'‐dihydroxy group, lacking in luteolin‐4'‐O‐glucoside, may be particularly important. Flavonoid: transition metal ion chelation studies confirmed the influence of the 3',4'‐dihydroxy group, which is also relevant to the quenching of singlet oxygen. These features as well as the greater lipophilic nature of luteolin together explain the superior activity of this flavonoid which may be potentially useful as a supplement in photoprotective skin preparations.     

Antioxidative effects of polyamines

The antioxidative effects of spermine, spermidine and putrescine were determined by measurement of primary and secondary oxidation products of polyunsaturated fatty acids, using gas and liquid chromatography as well as spectrophotometric recordings. It was demonstrated that polyamines inhibit the oxidation of polyunsaturated fatty acids,α-tocopherol and carotenoid pigments. Both linear and nonlinear dose/response relationships have been observed. The efficiency of a given polyamine was correlated with the number of amine groups in the molecule. Spermine was, thus, more efficient than spermidine, which in turn had a higher efficiency than putrescine. The relative antioxidative effect was as follows: spermine (100.0), spermidine (61.0), putrescine (23.0), ethoxyquin (27.6), ascorbyl palmitate (18.3), octyl gallate (7.9), tert butylhydroquinone (6.3), butylated hydroxyanisole (3.6) andα-tocopherol (3.4).     

Redox proteomics identification of 4‐hydroxynonenal‐modified brain proteins in Alzheimer's disease: Role of lipid peroxidation in Alzheimer's disease pathogenesis

Numerous studies have shown that neuronal lipids are highly susceptible to oxidative stress including in those brain areas directly involved in the neurodegenerative process of Alzheimer's disease (AD). Lipid peroxidation directly damages membranes and also generates a number of secondary biologically active products (toxic aldehydes)that are capable of easily attacking lipids, proteins, and DNA. Accumulating evidence has demonstrated regionally increased brain lipid peroxidation in patients with AD; however, extensive studies on specific targets of lipid peroxidation‐induced damage are still missing. The present study represents a further step in understanding the relationship between oxidative modification of protein and neuronal death associated with AD. We used a proteomics approach to determine specific targets of lipid peroxidation in AD brain, both in hippocampus and inferior parietal lobule, by coupling immunochemical detection of 4‐hydroxynonenal‐bound proteins with 2‐D polyacrylamide gel electrophoresis and MS analysis. We identified 4‐hydroxynonenal‐bound proteins in the hippocampus and inferior parietal lobule brain regions of subjects with AD. The identified proteins play different biological functions including energy metabolism, antioxidant system, and structural proteins, thus impairing multiple molecular pathways. Our results provide further evidence for the role of lipid peroxidation in the pathogenesis of AD.     

Topical delivery of paclitaxel for treatment of skin cancer

Context: Skin cancer represents the most growing types of cancer in human and ultraviolet radiation can be cited as one of the prime factor for its occurrence. Current therapy of skin cancer suffers from numerous side effects; for effective therapy, topical application of formulation of paclitaxel (PTX) can be considered as a novel approach.

Objective: The present study is an attempt to prepare formulation of solid lipid nanoparticles (SLN) of PTX for the effective treatment of various form of skin carcinoma.

Methods: The SLN were prepared by high-speed homogenization and ultrasonication method. The prepared SLN were characterized. The optimized PTX SLN were loaded in carbopol gel. The prepared gels were evaluated for its gelling properties and finally studied for in vivo anti-cancer efficacy and histopathological study.

Results: The particle size distribution was found to be in the range of 78.82–587.8?nm. The product yield (%) was found between 60% and 66% and showed a highest entrapment efficiency of 68.3%. The in vitro release of the drug from SLN dispersion was found to be biphasic with the initial burst effect, followed by slow release. SLN-loaded gel were subjected to permeability study and the results show steady-state flux (J_ss), permeability coefficient (K_p), and enhancement ratio were significantly increased in SLN-loaded gel formulation as compared with PTX-loaded gel. The histopathological study clearly reveals the efficacy of the SLN-F3 3G in the treatment of skin cancer.

Conclusion: The experimental formulations show controlled release of PTX and thus expected to show reduce dose-related side effects.     

Effect of lipids on soy protein isolate solubility

Reduced-lipid soy protein isolate (SPI), prepared from soy flour treated so that most of the polar lipids have been removed, exhibited an increase in protein solubility of 50% over that of the control SPI prepared from hexane-defatted flour. Adding lipids from a commercial SPI during processing of reduced-lipid SPI decreased SPI solubility by 46%. The 19% decreased solubility caused by the lipids (primarily phospholipids) was largely recovered by treating the protein with a reducing agent (2-mercaptoethanol). The balance of protein insolubility, caused by the lipids, was attributed to a smaller lipid fraction (approximately 5% of the total lipids). Adding lipids during SPI processing contributed to both the formation of oxidized protein sulfhydryls, incapable of being reduced by 2-mercaptoethanol, and to oxidative deterioration of protein as determined by protein carbonyl contents.     

辐射诱导冷却肉脂肪氧化机理与抑制方法研究

探讨了辐照剂量、贮藏效应、氧气含量和抗氧化剂等因素对辐照冷却肉脂肪氧化的影响，提出了抑制辐照冷却肉脂肪氧化的技术方法。结果表明，辐照冷却肉的过氧化值与辐照剂量存在极显著的正相关关系（p〈0．01），随着贮藏时间的延长表现为先升后降；在包装实验中，真空包装和无氧包装（N2＋CO2）可以咀显降低贮藏期间辐照冷却肉的过氧化值和TBARS值（硫代巴比妥酸反应物）；添加抗氧化剂后，辐照冷却肉的脂肪氧化明显降低，其过氧化值和TBARS值在贮藏期间不超过3meq／kg和0．4mgMDA／kg，而对照达到29meq／kg和1．13mgMDA／kg，其中抗氧化剂茶多酚和维生素E起主导作用。     

Influence of molecular character of chitosan on the adsorption of chitosan to oil droplet interfaces in an in vitro digestion model

The relationship between the adsorption of chitosan to oil droplet interfaces (surface adsorption) and the molecular characteristics of the chitosan (molecular weight and charge density) was examined using an in vitro digestion model. This model involved adding different concentrations (3–10 wt%) of oil droplets to a 0.1 wt% chitosan solution at pH 3 to simulate consumption of an oil-containing meal after ingestion of chitosan. The pH was then incrementally raised to investigate pH variations that occur when a food material passes through the human digestive tract at an oil concentration of 3%. The amount of chitosan adsorbed to the oil droplet interface decreased with decreasing molecular weight (MW) and with increasing degree of deacetylation (DDA): ≈132, 85, and 78 g of oil per g of chitosan for MWs of 200, 500 and 750 kDa (all 90% DDA), respectively; and, 47, 65, and 78 g of oil per g of chitosan for DDAs of 40%, 70% and 90% (all 750 kDa), respectively at pH 3. In addition, the extent of droplet aggregation and the nature of the aggregates formed (strong versus weak; large versus small) also depended on chitosan characteristics. The pH dependence of the interaction between anionic oil droplets and cationic chitosan molecules depended on both MW and DDA. Microscope images showed formation of large flocculated structures at pH > 7 except for low DDA chitosan which remained soluble at all pH levels. Our results may have important consequences for understanding the bioactivity of chitosan, and for designing functional food ingredients to reduce lipid digestion and absorption.     

Assessment of the influence of diet on lamb meat oxidation

The effect of pasture- or concentrate-diet on colour stability, lipid oxidation and protein oxidation was measured in lamb meat (M. longissimus dorsi) during refrigerated storage of 7 days under gas permeable film. Lipid and protein oxidation increased rapidly with storage time while evolution of colour parameters exhibited a biphasic curve. Diet had an important effect on lipid oxidation where animals fed concentrate showed higher thiobarbituric reactive substance (TBARS) levels than animals fed pasture-diet. However the nature of diet did not affect protein oxidation or colour parameters of meat. In parallel anti-oxidant status of meat was estimated by measurement of vitamin E content and anti-oxidant enzyme activities while pro-oxidant status was evaluated by haeminic iron, polyunsaturated fatty acid (PUFAs) and glycogen content of muscle. Statistical analysis was performed in order to relate oxidation parameters to pro- and anti-oxidant status of muscle.