Antioxidant activity toward fish oil triacylglycerols exerted by sphingoid bases isolated from butter serum with α-tocopherol

Antioxidative Effect of Dihydrosphingosine (d18:0) and α-Tocopherol on Tridocosahexaenoin (DHA-TAG)

“…In the T samples, the oil was mainly found as an unbroken surface at the bottom of the vial bottom. Previous studies on the synergistic antioxidative effect of d18:0 and α-tocopherol ,, have used similar antioxidant concentrations but higher oil amounts (100–300 mg) and perhaps thus not experienced differences in droplet formation. After 12 h, when d18:0 was nearly consumed, the oxidation rate of TD samples slowed down, and the DHA-TAG with both d18:0 and α-tocopherol became better preserved than the oil with either compound alone.…”

“…There were indications that the presence of α-tocopherol was required for the formation and stabilization of some of the lipation products. Previous studies suggest that the presence of α-tocopherol is necessary for the antioxidative effect of d18:0 due to the mild oxidation conditions it provides. ,, However, more research is needed to better understand the interactions behind the effect.…”

“…Previous studies suggest that the presence of αtocopherol is necessary for the antioxidative effect of d18:0 due to the mild oxidation conditions it provides. 10,24,25 However, more research is needed to better understand the interactions behind the effect.…”

“…Sphingolipids are structural components of cell membranes where they act also as important signaling molecules . In three recent studies, sphingoid bases have shown an exceptionally strong synergistic antioxidative effect with α-tocopherol. ,, Suzuki-Iwashima et al also showed that the reaction products of sphingoid bases dihydrosphingosine (d18:0, Figure ) and D- erythro -sphingosine (d18:1) with pure propanal and acrolein had antioxidative effects. However, the sphingoid base-carbonyl reaction products have not been identified, and their formation has not been shown in oil.…”

Sake (Rice Wine) Brewing Hydrolyzes Highly Polar Sphingolipids to Ceramides and Increases Free Sphingoid Bases

“…Levels of Cer and free SBs markedly increased in sake lees and they have a higher absorption compared to complex sphingolipids 2,28 . Currently, free SBs along with α-tocopherol are reported to greatly suppress oxidation of fish oil and show a stronger effect at d18:0 than at d18:1 39 . In addition, different SBs show different absorption ratios 2,15 and different effects on skin and adi-pocytes in vitro 16,17 .…”