Amino Acids Brown Oil during Frying

Totani, Nagao; Kuzume, Tika; Yamaguchi, Ayako; Takada, Mitsunobu; Moriya, Masafumi

doi:10.5650/jos.55.441

Cited by 20 publications

(32 citation statements)

References 9 publications

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“…The fatty acid compositions of the fresh oil analyzed as previously 8,9) were as follows: myristic acid 0.1%; palmitic acid 8.4%; palmitoleic acid 0.1%; stearic acid 3.3%; oleic acid 38.2%; linoleic acid 39.2%; and alinolenic acid 6.5%; eicosenoic acid 0.6%; others 3.6%.…”

Section: Chemical Analysesmentioning

confidence: 99%

Effects of Oil Heated with Gluten on Weight-Loss Dieting. I.

2008

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Fresh oil was heated for 20 h at 180 with amino acids or gluten. A powdered diet (AIN93G; no fat) was mixed with 7 wt% of fresh oil (control), or supernatants of the heated oils described above, and fed to male Wistar rats for 12 weeks. No gross symptoms attributable to the heated oils were observed, but the gluten group showed a slow body weight increase; a significant difference was found in the weight after age 21 weeks in spite of diet consumption comparable to that of the control group. The serum of the heated oil groups showed a tendency toward lower values on various hematological measures, especially triacylglycerol and free fatty acid and toward higher values on aspartate aminotransferase (AST) and alanine aminotransferese (ALT), than those of the control group. All the rats except one in the gluten group had the same level of AST as those of the control rats, while the amino acid group included four rats with AST over 100 IU/L, the highest value in the control group. The number of dark red patches found on the surface of the liver and histological evaluation also showed frequent damage to the livers of the amino acid group. The difference in toxicity between the two heated oils seems to be related to the molecular sizes of amino acids and gluten. Gluten or melanoidin produced during heating probably decreased or counteracted the cytotoxicity of thermally oxidized oil. It is expected that oil heated with gluten can be used as a safe and effective oil for humans on weight-reduction diets.

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Section: Chemical Analysesmentioning

confidence: 99%

Effects of Oil Heated with Gluten on Weight-Loss Dieting. I.

2008

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“…To 1 L of this oil each of the following four different nutrient groups was added, and the mixture was heated at 180 for 20 h in a 2-L four-necked flask under a stream of air at 3 L/m. The four groups were a mixture of amino acids 17) , Gln, Gly, Ala, Tyr, Arg, Pro, Thr, Asp (Nacalai Tesque, Inc., Kyoto), 200 ppm each; 1% gluten (Nacalai Tesque, Inc., Kyoto) from wheat; 1% sucrose (Wako Pure Chemical Industries Ltd., Osaka); and 1% wheat flour (Nacalai Tesque, Inc., Kyoto). Experimental oils, thus obtained, were allowed to stand at a room temperature for a day to precipitate solid materials, and each supernatant was employed for an animal experiment.…”

Section: 211 Oilmentioning

confidence: 99%

Chemical Properties and Cytotoxicity of Thermally Oxidized Oil

et al. 2008

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Heated frying oils with different chemical properties in terms of AV (acid value), POV (peroxide value), COV (carbonyl value), and contents of polar compounds (PC) and triacylglycerol (TG), as well as color and odor, were obtained. Male Wistar rats were fed ad libitum for 12 weeks a powdered diet (AIN93G; no fat) containing 7 wt% of fresh oil (control) or one of the frying oils described above. The rats were subjected to anthropometric measurements, hematological analyses, and observations of the liver and kidneys. All of the rats grew well, and no gross symptoms attributable to the experimental oils were observed. However, the rats fed a diet containing the heated oil developed apparent liver damage to different degrees regardless of the chemical properties of the ingested oils. Thus, it was suggested that the chemical properties evaluated here had little to do with the cytotoxicity of heated oil, although the properties express quality of oil. Volatile compounds seem to be major candidates for the toxic agents in heated oil because oils with rancid and deteriorated odor show strong toxicity.

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“…The solvent was then removed by a rotary evaporator from the samples and retroperitoneal tissue lipids were methyl-esterified for the fatty acid analysis by gas chromatography 3,[5][6][7][8][9] .…”

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confidence: 99%

Effects of Thermally Processed Oil on Weight Loss in Rats

Burenjargal

Totani

2008

J. Oleo Sci.

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We have previously proposed that thermally processed oil holds promise as a dietary supplement intended for weight loss. We employed a thermal process whereby oil was heated to 180 for 10 h in the absence and presence of gluten. We compared the effects of three diets, untreated oil, heated oil, heated oil and gluten on body weight, retroperitoneal weight and lipid composition and fecal lipid contents. Ten week-old male Wistar rats were fed ad libitum a diet containing 7 wt% of the oil for 12 weeks. The oil heated with gluten showed low levels of food efficiency and oil absorption ratios, and high levels of fecal oil excretion, oil content and bile acid content. Diets containing thermally treated oils resulted in significantly lower retroperitoneal tissue weights and lipid contents as compared to the control group; the groups fed the heated oil and gluten diets showed a general decrease in the fatty acid (especially linoleic acid) amount. In conclusion, oil heated with gluten was not fully digested and thus excreted without showing any detrimental effects on either the organs or feces. This resulted in safe and effective weight loss in growing adult rats.

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Amino Acids Brown Oil during Frying

Cited by 20 publications

References 9 publications

Effects of Oil Heated with Gluten on Weight-Loss Dieting. I.

Effects of Oil Heated with Gluten on Weight-Loss Dieting. I.

Chemical Properties and Cytotoxicity of Thermally Oxidized Oil

Effects of Thermally Processed Oil on Weight Loss in Rats

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