Behavior of Malondialdehyde in Oil-in-Water Emulsions

Vandemoortele, Angelique; Meulenaer, Bruno De

doi:10.1021/acs.jafc.5b01780

Cited by 37 publications

(67 citation statements)

References 31 publications

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“…Figure confirms the mentioned above, showing a complete digestion of casein solution compare to fish oil emulsions with oils with different oxidation level. This implies that the molecular changes in the proteins are induced due to a transfer of lipid oxidation products in the aqueous phase, which was confirmed by and is also in line with the markers for protein changes and lipid oxidation products reported earlier in this study. However, the impact of these molecular changes – that is, the changes in proteins that are present in the aqueous phase – on protein digestibility seems to remain restricted.…”

Section: Discussionsupporting

confidence: 92%

“…Consequently, it cannot be ruled out that, in parallel, this lipid oxidation may have induced protein oxidation even though it was intended to be minimized using the chosen experimental set up. Moreover, the impact of specific lipid oxidation products on proteins has already been described …”

Section: Discussionmentioning

confidence: 99%

“…An important difference which could be particularly relevant for malondialdehyde is that in the current study, the oil was oxidized prior to emulsification. We recently showed that the degradation of malondialdehyde in oil can be significant, especially at higher temperatures. In this respect, it is relevant to report that, in our study, upon oxidizing the fish oil at 60 °C for a longer period than 6 h, a drop in malondialdehyde concentration was observed (not shown).…”

Section: Discussionmentioning

confidence: 99%

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Influence of Oxidized Oils on Digestibility of Caseins in O/W Emulsions

Obando

Soto

Meulenaer

2018

Euro J Lipid Sci & Tech

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The impact of lipid oxidation on protein modifications in emulsions and the consequences on protein digestibility remains unclear. In this study, this impact is evaluated in casein (6 mg mL−1) based emulsions containing oxidized soybean or fish oil (3%) in presence (0.3%) or absence of the emulsifier Tween 20. Emulsions are prepared using oils at three oxidation levels and subsequently the impact on protein digestibility is evaluated after 24 h incubation at 4 °C. Remarkably, protein digestibility increass in emulsions containing medium and highly oxidized fish oil: 70 ± 0.4% and 73 ± 0.4% of the proteins are digested, respectively, whereas protein digestibility in emulsions containing low oxidized fish oil amounted to 63 ± 0.4%. Protein digestibility in emulsions containing soybean oil stabilized by Tween 20 is not influenced by the oxidation level of the oil used. A remarkable tendency is observed for the malondialdehyde content of the emulsions depending on the presence of Tween 20. For soybean oil based emulsions, malondialdehyde concentrations are consistently higher in the presence of Tween 20. On the other hand, for the fish oil based emulsions an opposite trend is observed, except at the highest oxidation level evaluated, for which no significant differences can be detected. It is concluded that the composition of the interface in emulsions depends strongly upon the degree of oil oxidation and the presence of other emulsifiers. If the oil is more oxidized, less protein is present in the interface restricting the impact of lipid oxidation products on the proteins and hence their digestibility. Practical Applications: This research was done to highlight the relevance of the interfacial composition in food emulsions and its influence on dairy protein digestibility. The food industry must be aware of the oil quality and the presence of emulsifiers in foods emulsions that allow to preserve the stability and nutritional characteristics of these food emulsions. This article aims to evaluate the impact of the reactions occurring between lipid oxidation products and proteins in emulsions on protein digestibility. This impact is evaluated in casein based emulsions containing oxidized soybean or fish oil (3%) in presence or absence of an emulsifier (0.3%). Emulsions are prepared using three oxidation levels and subsequently the impact on protein digestibility is evaluated after 24 h incubation at 4 °C. It is concluded that the composition of the interface in emulsions depends strongly upon the degree of oil oxidation and the presence of other emulsifiers.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Influence of Oxidized Oils on Digestibility of Caseins in O/W Emulsions

Obando

Soto

Meulenaer

2018

Euro J Lipid Sci & Tech

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“…As a result, it is traditionally served as an indicator of oxidative stress in food and biological systems with diverse origins of fatty acids. However, this well‐accepted trend only estimates the free MDA, without considering the reaction of MDA with other food components (i.e., proteins), and the total (free and bound) MDA was not properly assessed (Papastergiadis et al, ; Vandemoortele, Babat, Yakubu, & De Meulenaer, ; Vandemoortele & De Meulenaer, ). The high reactivity of MDA is attributed to its two aldehydic groups on opposing ends, with the potential of covalent modification on the amine group of lysine, the sulfhydryl (SH) group of cysteine, the guanidine group of arginine, and the imidazole moiety of histidine (Domingues et al, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of malondialdehyde‐induced modifications on physicochemical and digestibility characteristics of whey protein isolate

et al. 2019

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Impacts of lipid oxidation product malondialdehyde (MDA) on the properties of whey protein isolate (WPI) were investigated in this study. The incorporation of MDA into WPI promoted the formation of protein carbonyls, with the significant loss of protein sulfhydryls, impaired intrinsic fluorescence, and increased protein surface hydrophobicity. The visualized band profiles revealed by gel electrophoresis and immunoblotting suggested that WPI’s main components β‐lactoglobulin and α‐lactalbumin were the targets of MDA, and the derivatives of MDA were involved in protein cross‐linking and aggregation at higher molecular weights. Abnormal protein aggregation was further confirmed by scanning electron microscopy analysis of the surface microstructure of MDA‐modified WPI. Finally, in vitro digestibility assay indicated that the modification of MDA reduced WPI’s susceptibility to digestive enzymes. The present study demonstrated that the contribution of MDA to protein modification in dairy products can be substantial in complex foodstuffs composed of lipids and proteins. Practical applications The present work enhanced our knowledge on the remarkable susceptibility of dairy product WPI to lipid oxidation product MDA. With the trend of application of highly unsaturated fatty acids such as fish oil or alga oils as functional ingredients in dairy products, it is obvious that apart from monitoring lipid oxidation products, the resultant changes in dietary proteins deserve more attention. The food industry must be aware of the importance of appropriate preventive measures in minimizing the negative effects of lipid oxidation products on dairy products.

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“…The naturally high levels of formaldehyde in fish complicate the accurate detection of illegally added formaldehyde (Wahed et al 2015). It should be noted that in view of the high reactivity of formaldehyde towards proteins, a substantial part of the formaldehyde will be bound to proteins (Vandemoortele and Meulenaer, 2015).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of artificially contaminated fish with formaldehyde under laboratory conditions and exposure assessment in freshwater fish in Southern Bangladesh

et al. 2018

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Formalin can be added as preservative to fresh foods to prevent spoilage and extend shelf life. Formalin contains 37-40% formaldehyde, which is classified as carcinogenic to humans. To assess the public health risk associated with formaldehyde exposure in freshwater fish in Southern Bangladesh, formaldehyde concentrations (mg/kg) were determined in tilapia, Indian major carp rui, Chinese carp and a minor carp from local market and in laboratory simulations (0.5, 1.0, 2.0 and 4.0% formaldehyde solution for 5, 15, 30 and 60 min) with spectrophotometric and high performance liquid chromatography (HPLC) methods. A food frequency questionnaire was used to collect fish consumption (kg/kg BW. d) data from 400 respondents. A probabilistic exposure assessment was conducted using @Risk7.0 software. Fish treated with formalin at increasing concentrations and exposure time showed increased trends of formaldehyde acquisition irrespective of fish species and analytical methods used (p < .05). Compared to spectrophotometry, the HPLC method was shown to be more sensitive and is therefore the preferred method for formalin quantification. Maximum exposure to formaldehyde (0.28 mg/kg BW. d) was calculated for tilapia using HPLC analysis. Margin of exposure (MoE) provides high priority (<10,000) for tilapia and Indian major carp rui at P99 under spectrophotometric analysis whereas as determined using HPLC, tilapia had MoE values much lower than 10,000 at P99, P95 and P90 (both total population and consumers). Exposure to formaldehyde associated with freshwater fish consumption is a public health concern in Southern Bangladesh and needs further assessment and risk management strategies.

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Behavior of Malondialdehyde in Oil-in-Water Emulsions

Cited by 37 publications

References 31 publications

Influence of Oxidized Oils on Digestibility of Caseins in O/W Emulsions

Influence of Oxidized Oils on Digestibility of Caseins in O/W Emulsions

Influence of malondialdehyde‐induced modifications on physicochemical and digestibility characteristics of whey protein isolate

Evaluation of artificially contaminated fish with formaldehyde under laboratory conditions and exposure assessment in freshwater fish in Southern Bangladesh

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