Chemistry and biology of ω-3 PUFA peroxidation-derived compounds

Wang, Weicang; Yang, Haixia; Johnson, David R.; Gensler, Catherine; Decker, Eric A.; Zhang, Guodong

doi:10.1016/j.prostaglandins.2016.12.004

Cited by 43 publications

(33 citation statements)

References 73 publications

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“…. Although LO was not usually processed above 100 °C, it was selected as a model system to monitor the formation of HHE under our conditions with the assumption that HHE originated from ω‐3 FA (Wang et al ., ). A kinetic model was then established to calculate and compare the k and E a values of HHE and HNE formation in each tested vegetable oils.…”

Section: Resultsmentioning

confidence: 97%

“…On one hand, they are leading sources of energy, fat‐soluble vitamins and fatty acids (FAs). On the other, vegetable oils, especially those rich in polyunsaturated fatty acids (PUFAs), are prone to oxidation and can generate toxic byproducts that are detrimental to our health (Wang et al ., ).…”

Section: Introductionmentioning

confidence: 97%

“…Hence, the growing popularity of PUFA-rich products worldwide means the risk of exposure to HHE and HNE is increasing. In the United States, one-third of adults use PUFA-rich oils as dietary supplements, and x-3 PUFA has been approved by the Food and Drug Administration (FDA) as a prescription drug to treat hypertriglyceridemia (Suh et al, 2017;Wang et al, 2017). However, data regarding HHE and HNE content in vegetable oils is lacking.…”

Section: Introductionmentioning

confidence: 99%

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Understanding the difference of 4‐hydroxyhexenal and 4‐hydroxynonenal formation in various vegetable oils during thermal processes by kinetic and thermodynamic study

Liu

Zhang

et al. 2019

Int J of Food Sci Tech

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Summary The formation of two toxic aldehydes, 4‐hydroxyhexenal (HHE) and 4‐hydroxynonenal (HNE) were monitored in five vegetable oils during thermal processing (100–200 °C) with the results modelled. HHE was only determined in rapeseed and linseed oil, while HNE was determined in all tested oils and the contents varied significantly depending on the oil type. For HHE/HNE‐detected oils, the evolution during heating was well described by the pseudo‐first‐order kinetic model. The equilibrium contents of HHE/HNE increased and the duration until equilibrium decreased as a function of temperature. The calculated reaction rate constants followed the Arrhenius law. The formation rate of HHE/HNE was remarkably oil‐dependent, which was also in accordance with the calculated kinetic and thermodynamic parameters. Accordingly, the above results can contribute to a prediction of HHE/HNE formation in different vegetable oils during thermal processing, especially the temperature/time required during frying, which is generally higher than 100 °C and 6 h., respectively.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Understanding the difference of 4‐hydroxyhexenal and 4‐hydroxynonenal formation in various vegetable oils during thermal processes by kinetic and thermodynamic study

Liu

Zhang

et al. 2019

Int J of Food Sci Tech

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“…All these three aldehydes are highly reactive, indicating that they can undergo nucleophilic reactions with DNA, lipoproteins and peptides. Furthermore, they contribute to the pathogenesis of many diseases and are considered mutagenic, carcinogenic and cytotoxic (Esterbauer et al, 1991;Sousa et al, 2017;Wang et al, 2017;Soulage et al, 2018). Particularly, MDA and HNE are considered by the Belgian Superior Health Council to be of major concern to human health (Douny et al, 2015), and so is HNE in the United States (Csallany et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils

Liu

Cheng

et al. 2019

Int J of Food Sci Tech

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Summary The present work investigated the formation of three toxic aldehydes, malondialdehyde (MDA), 4‐hydroxy‐hexenal (HHE) and 4‐hydroxy‐nonenal (HNE), during deep‐frying of different foods in corn oil (CO), rapeseed oil (RO) and linseed oil (LO). Besides, their contents in French fries (FF) and fried chicken breast meat (FCBM) were also explored. Results showed that the MDA/HHE/HNE levels in frying groups were all lower than those in control, indicating the incorporation into the fried foods. Apart from the different levels, MDA/HHE/HNE in FF and FCBM possessed similar variation tendencies, revealing the matrix‐mediated distribution. The combined exposure assessment based on the threshold of toxicological concern (TTC) levels was conducted, and risks of exceeding the limitation values (1.5 μg kg bw−1 day−1) for HNE in CO and HHE in LO were exhibited. The consumption of both FF and FCBM should be regulated, considering the levels of MDA, HHE and HNE these fried foods may contain.

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“…For over two decades, it has been shown that non‐enzymatic oxidation of polyunsaturated fatty acids (NEO‐PUFAs) generates isoprostanoids and are noted as classic biomarkers of OS in biological systems . The degree of unsaturation of PUFAs, oxygen concentration, or redox signaling modulates the rate of PUFAs peroxidation . The chemical stability and the use of the proper analytical techniques allow scientists to quantify these molecules, which led to an in‐depth understanding of the role of OS in human physiology and pathophysiology .…”

Section: Introductionmentioning

confidence: 99%

Two sides of the same coin: NEO‐PUFAs in Rett syndrome and post‐infarction cardiac arrhythmias

Demion

Oger

Vigor

et al. 2017

Euro J Lipid Sci & Tech

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An imbalance between oxidants and antioxidants that favors the oxidants leads to a disruption of the redox signaling control and/or molecular damage. The action of the oxidants in a non‐enzymatic process generates isoprostanoids from polyunsaturated fatty acids. In this review, we will focus on the effects of ω3‐polyunsaturated fatty acids in two different pathogeneses related to chronic and acute oxidative stress, one in neurodevelopmental, also known as the Rett syndrome, and the second in myocardial infarction and cardiac arrhythmias, respectively. We hypothesize that ω3‐polyunsaturated fatty acid supplementation displays antioxidant properties under a high oxidative stress situation, as in the Rett Syndrome, as well as protective properties of isoprostanoids from polyunsaturated fatty acids in pro‐arrhythmic conditions. Practical applications: In this review, we highlighted the role of omega 3‐ polyunsaturated fatty acids in 2 distinct pathologies where oxidative stress is elevated (in the Rett syndrome as an anti‐oxidant molecule and in cardiac arrhythmias as messenger with biologic properties). The physiological relevance of these data open new unexplored pathways in integrative mechanism and thus potential new “non‐drug” applications. In this review, we highlight the role of ω3‐polyunsaturated fatty acids in 2 distinct pathologies where oxidative stress is elevated as in the Rett syndrome and as an antioxidant in cardiac arrhythmias acting as a messenger with biological properties. The physiological relevance of these data open new and unexplored pathways in integrative mechanisms, and thus potential new “natural drug” applications. (Adapted with Servier Medical Art, https://creativecommons.org/licenses/by/3.0/fr/).

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Chemistry and biology of ω-3 PUFA peroxidation-derived compounds

Cited by 43 publications

References 73 publications

Understanding the difference of 4‐hydroxyhexenal and 4‐hydroxynonenal formation in various vegetable oils during thermal processes by kinetic and thermodynamic study

Understanding the difference of 4‐hydroxyhexenal and 4‐hydroxynonenal formation in various vegetable oils during thermal processes by kinetic and thermodynamic study

Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils

Two sides of the same coin: NEO‐PUFAs in Rett syndrome and post‐infarction cardiac arrhythmias

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