Accumulation of lipofuscin‐like pigments of walnuts (<i>Carya cathayensis</i>) during storage: potential roles of lipid oxidation and non‐enzymatic glycosylation

Li, Wenjuan; Gao, Haiyan; Fang, Xiangjun; Tao, Fei; Chen, Hangjun; Mu, Honglei; Jiang, Yueming

doi:10.1002/jsfa.6587

Cited by 12 publications

(16 citation statements)

References 34 publications

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“…A large number of evidences indicated that ASCs could accelerate angiogenesis of tissues through secreting VEGF and hepatocyte growth factors. 23,24 Results in this study verified that ASCs could induce angiogenesis of skin tissues through secreting VEGF, and CD31 immunohistochemical staining further verified that ASCs could provide nutrients for skin tissues. Although some research verified that ASCs could differentiate into vascular endothelial cells and thus provide skin tissues with more nutrients, considering ASCs almost disappeared on day 28 after transplantation, we hold the opinion that ASCs mainly participated in repairing tissue damage and accelerating angiogenesis through paracrine mechanism.…”

Section: Discussionsupporting

confidence: 66%

Adipose stem cells’ antagonism in glycosylation of D-galactose-induced skin aging of nude mice and its skin recovery function

Wang

Wei

Xue

et al. 2016

Int J Immunopathol Pharmacol

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This study aims to discuss adipose stem cells' (ASCs) antagonism in glycosylation of D-galactose-induced skin aging of nude mice and its skin recovery function; the study also aims to explore a new mechanism of anti-aging to provide clinical anti-aging therapy with new thoughts and methods. We selected 40 healthy specific pathogen-free (SPF) nude mice and divided them randomly into four groups which were: blank control group; D-galactose + phosphate buffer saline (PBS) group; D-galactose + ASCs treatment group; and D-galactose + aminoguanidine (AG) group. Results showed that the superoxide dismutase (SOD) level of mice in the D-galactose-induced model group (87.15 ± 4.95 U/g) decreased significantly compared with that of control group (146.21 ± 4.76 U/g), while malonaldehyde (MDA) level of mice in D-galactose induced model group (11.12 ± 2.08 nmol/mg) increased significantly compared with that of control group (5.46 ± 2.05 nmol/mg) (P <0.05); thus D-galactose induced sub-acutely aging mice models were duplicated successfully. Results also indicated that transplantation of ASCs could reverse expression of aging-related biomarkers such as MDA, SOD, and advanced glycosylation end products (AGEs); hematoxylin and eosin (HE) staining showed that thickness of the dermis layer as well as the collagen content of mice in the D-galactose-induced model group increased significantly after ASC transplantation compared with that of control group. In addition, immunohistochemical assay showed that expression quantity of CD31 and vascular endothelial growth factor (VEGF) of mice in the D-galactose-induced model group increased significantly after ASC transplantation compared with that of control group. In conclusion, ASCs can trace cell distribution successfully through bioluminescence, and they survive for a short time in the skin after transplantation, which provides a basis for the application of ASC transplantation in clinical practices. Moreover, ASCs can control glycosylation level of D-galactose-induced skin aging of nude mice, reverse expression of aging-related biomarkers as well as restrain formation of advanced glycation end products, which are similar to the effects of AG inhibitors of advanced glycation end products. Thus, ASCs can prevent glycosylation-induced skin aging as well as recover functions of skin.

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Section: Discussionsupporting

confidence: 66%

Adipose stem cells’ antagonism in glycosylation of D-galactose-induced skin aging of nude mice and its skin recovery function

Wang

Wei

Xue

et al. 2016

Int J Immunopathol Pharmacol

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“…Therefore, monitorization of these chemical events by means of analytical methods is a requirement for the food processing industry. Methods to analyze lipid oxidation have been widely developed and optimized for particular food materials of high production and multiple uses like almond [84], [85] and walnut [42]. They include measurements of peroxides, spectrophotometry, detection of TBARS, measurement of enzyme-related activities (i.e.…”

Section: Health and Alimentary Engagements Of Lipid Oxidation And Lipmentioning

confidence: 99%

A concise appraisal of lipid oxidation and lipoxidation in higher plants

Alché

2019

Redox Biology

174

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Polyunsaturated fatty acids present in plant membranes react with reactive oxygen species through so-called lipid oxidation events. They generate great diversity of highly-reactive lipid-derived chemical species, which may be further degraded enzymatically or non-enzymatically originating new components like Reactive Carbonyl Species (RCS). Such RCS are able to selectively react with proteins frequently producing loss of function through lipoxidation reactions. Although a basal concentration of lipoxidation products exists in plants (likely involved in signaling), their concentration and variability growth exponentially when plants are subjected to biotic/abiotic stresses. Such conditions typically increase the presence of ROS and the expression of antioxidant enzymes, together with RCS and also metabolites resulting from their reaction with proteins (advanced lipoxidation endproducts, ALE), in those plants susceptible to stress. On the contrary, plants designed as resistant may or may not display enhanced levels of ROS and antioxidant enzymes, whereas levels of lipid oxidation markers as malondialdehyde (MDA) are typically reduced. Great efforts have been made in order to develop methods to identify and quantify RCS, ALE, and other adducts with high sensitivity. Many of these methods are applied to the analysis of plant physiology and stress resistance, although their use has been extended to the control of the processing and conservation parameters of foodstuffs derived from plants. These foods may accumulate either lipid oxidation/lipoxidation products, or antioxidants like polyphenols, which are sometimes critical for their organoleptic properties, nutritional value, and health-promoting or detrimental characteristics. Future directions of research on different topics involving these chemical changes are also discussed.

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“…The anthrone colorimetry method was used to determine the total soluble sugar of kernels, which was extracted with 80% ethanol through the method of Wall et al (2007). The reducing sugar was analyzed by the 3,5-dinitrosalicylic acid assays previously described by Li et al (2014) with slight modifications. It was extracted by deionized in a water bath at 50°C.…”

Section: Total Sugar and Reducing Sugar Contentmentioning

confidence: 99%

“…were also positive correlations between the content of crude protein and reducing sugar. But it was reported by Li et al (2014) that macromolecules containing free amino groups are proven to crosslink with the secondary products of lipid oxidation in walnuts when the moisture content is lower than 4%. Besides, there were only slight changes in reducing sugars while the lipid oxidation was severely in macadamia nuts during storage.…”

Section: Correlation Analysis Of Nutrients and Physicochemical Proper...mentioning

confidence: 99%

Flavor and compositional analysis of macadamia nuts during long‐term storage

Liu

Fan

Tang

2022

Food Processing Preservation

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The production of unpleasant flavor of macadamia nuts during long-term storage is a very common phenomenon in nut industry. Changes in volatile components were monitored by HS-SPME/GC-MS throughout a 9-month storage period to expound the unpleasant flavor of macadamia nuts. Aldehydes (primarily hexanal, heptanal, octanal, (E)-2-octenal, (2E)-2-nonenal, trans-2-decenal, nonanal, decanal, (E)-2-heptenal, and pentanal), and acids (mainly hexanoic and acetic acid) composed the main unpleasant flavor of macadamia nuts based on their concentrations, olfactory characteristics, and thresholds. Compositional analysis showed total lipid, fatty acids, and amino acids decreased by 6.35 g/100 g, 137, and 4.165 mg/g, respectively, after 9 months of storage. Besides, there was no kernel discoloration, while the AV and PV increased by 1.89 mg/g and 8.13 meqO 2 /kgOil, respectively. The flavor deterioration was induced by lipid oxidation and had little correlation with protein oxidation. Moreover, results of correlation and PLSR analysis demonstrated protein oxidation in macadamia nuts during storage were related to lipid oxidation. Novelty impact statement:1. Unpleasant flavor composition was first identified based on sensory analysis and ROAVs of volatiles.2. Lipid oxidation of macadamia nuts induced flavor deterioration during storage.3. Changes in amino acids were closely related to lipid oxidation in macadamia nuts.

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Accumulation of lipofuscin‐like pigments of walnuts (Carya cathayensis) during storage: potential roles of lipid oxidation and non‐enzymatic glycosylation

Cited by 12 publications

References 34 publications

Adipose stem cells’ antagonism in glycosylation of D-galactose-induced skin aging of nude mice and its skin recovery function

Adipose stem cells’ antagonism in glycosylation of D-galactose-induced skin aging of nude mice and its skin recovery function

A concise appraisal of lipid oxidation and lipoxidation in higher plants

Flavor and compositional analysis of macadamia nuts during long‐term storage

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