Effect of<i>in vitro</i>digested cod liver oil of different quality on oxidative, proteomic and inflammatory responses in the yeast<i>Saccharomyces cerevisiae</i>and human monocyte-derived dendritic cells

Larsson, Karin; Istenič, Katja; Wulff, Tune; Jónsdóttir, Rosa; Kristinsson, Hörður G.; Freysdóttir, Jona; Undeland, Ingrid; Jamnik, Polona

doi:10.1002/jsfa.7046

Cited by 9 publications

(10 citation statements)

References 62 publications

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“…Kenmogne-Domguia et al 36 studied lipid oxidation using stabilized marine oil emulsions; protein-stabilised emulsion (PSE) and phospholipid-stabilised emulsion (PpSE), and reported that the levels of MDA are in line with the levels found in this study, see Table 6. Larsson et al 26 measured HHE concentration by LC/APCI-MS during the digestion of cod liver oil with porcine enzymes and bile, and found levels similar to what was detected in all digestion models in our study. Kenmogne-Domguia et al 36 reported HHE concentrations in the digests, using PSE and PpSE, and the levels are 11-40 times higher compared to what was found in the porcine models of this study, but approximately 3.5 times lower than what was found in the human model, see Table 6.…”

Section: Lipolysis During In Vitro Digestion Of Cod Liver Oilsupporting

confidence: 86%

“…24,25 Oxidative and pro-inflammatory responses have also been shown when corresponding digests were added to yeast, Saccharomyces cerevisiae ZIM 2155, and human dendritic cells. 26 That lipid oxidation can take place during the digestion of dietary lipids has also been supported in vivo in a study using mini-pigs. 27 Lipid oxidation has additionally been found to occur when human gastric juice (HGJ) was used in in vitro model digestion of herring oil.…”

Section: Introductionmentioning

confidence: 90%

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Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcinein vitrodigestion models

et al. 2016

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In this work, we investigated lipid oxidation of cod liver oil during gastrointestinal (GI) digestion using two types of in vitro digestion models. In the first type of model, we used human GI juices, while we used digestive enzymes and bile from porcine origin in the second type of model. Human and porcine models were matched with respect to factors important for lipolysis, using a standardized digestion protocol. The digests were analysed for reactive oxidation products: malondialdehyde (MDA), 4-hydroxy-trans-2-nonenal (HNE), and 4-hydroxy-trans-2-hexenal (HHE) by liquid chromatography/atmospheric pressure chemical ionization-mass spectrometry (LC/APCI-MS), and for free fatty acids (FFA) obtained during the digestion by gas chromatography-mass spectrometry (GC-MS). The formation of the oxidation products MDA, HHE, and HNE was low during the gastric digestion, however, it increased during the duodenal digestion. The formation of the oxidation products reached higher levels when digestive juices of human origin were used (60 μM of MDA, 0.96 μM of HHE, and 1.6 μM of HNE) compared to when using enzymes and bile of porcine origin (9.8, and 0.36 μM of MDA; 0.16, and 0.026 μM of HHE; 0.23, and 0.005 μM of HNE, respectively, in porcine models I and II). In all models, FFA release was only detected during the intestinal step, and reached up to 31% of total fatty acids (FA). The findings in this work may be of importance when designing oxidation oriented lipid digestion studies.

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Section: Lipolysis During In Vitro Digestion Of Cod Liver Oilsupporting

confidence: 86%

Section: Introductionmentioning

confidence: 90%

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcinein vitrodigestion models

et al. 2016

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“…Finally, it should be noted that the amount of MDA and HHE before digestion also differed significantly between the species, which could influence the degree of GI oxidation. 30 Herring (17% lipid) contained 39 µmol MDA per kg mince and 870 nmol HHE per kg mince at start, while raw salmon contained 2.2 µmol MDA per kg mince and 72 nmol HHE per kg mince. Corresponding starting values of raw herring (4% lipid) were in between herring (17% lipid) and salmon (14 µmol MDA per kg mince and 220 nmol HHE per kg mince) and it also yielded in between-levels of MDA and HHE during GI digestion.…”

Section: Comparison Of Herring and Salmonmentioning

confidence: 99%

Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion

Larsson

Harrysson

Havenaar³

et al. 2016

Food Funct.

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Marine lipids contain a high proportion of polyunsaturated fatty acids (PUFA), including the characteristic long chain (LC) n-3 PUFA. Upon peroxidation these lipids generate reactive products, such as malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE), which can form covalent adducts with biomolecules and thus are regarded as genotoxic and cytotoxic. PUFA peroxidation can occur both before and after ingestion. The aim of this study was to determine what levels of MDA, HHE and HNE can evolve in the gastric and intestinal lumen after ingesting meals containing fish or fish oil using a dynamic gastrointestinal (GI) model (TIM). The impact of the fish muscle matrix, lipid content, fish species, and oven baking on GI oxidation was evaluated. MDA and HHE concentrations in gastric lumen increased for all meals during digestion, with the highest level found with herring mince; ∼ 25 μM MDA and ∼ 850 nM HHE. Aldehyde concentrations reached in intestinal lumen during digestion of fish containing meals were generally lower than in gastric lumen, while isolated herring oils (bulk and emulsified) generated higher MDA and HHE values in intestinal lumen compared to gastric lumen. Based on aldehyde levels in gastric lumen, meals containing herring lipids were ranked: raw herring (17% lipid) = baked herring (4% lipid) > raw herring (4% lipid) ≫ herring oil emulsion > herring oil. Herring developed higher concentrations of MDA and HHE during gastric digestion compared to salmon, which initially contained lower levels of oxidation products. Cooked salmon generated higher MDA concentrations during digestion than raw salmon. Low levels of HNE were observed during digestion of all test meals, in accordance with the low content of n-6 PUFA in fish lipids.

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“…Identifi cations were based on MS/MS spectra of samples using MASCOT to search the NCBInr database for similarity with S. cerevisiae as described by Larsson et al (12). Briefl y, trypsin was used as enzyme, and carboxyamidomethylation of cysteine and oxidation of methionine were used as fi xed and partial modifi cations, respectively.…”

Section: Analysis Of Mitochondrial Proteomementioning

confidence: 99%

Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion

Jamnik

Istenič

Koštomaj

et al. 2017

Food Technol. Biotechnol.

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SummaryBioactivity of cod (Gadus morhua) and chicken (Gallus domesticus) protein hydrolysates before and aft er in vitro gastrointestinal (GI) digestion was investigated using yeast Saccharomyces cerevisiae as a model organism. Both hydrolysates were exposed to in vitro GI digestion prior to cellular exposure to simulate digestion conditions in the human body and therefore investigate the role of modulations in the GI tract on the cell response. The eff ect of digested and undigested hydrolysates on intracellular oxidation, cellular metabolic energy and proteome level was investigated. No diff erence in the eff ect on intracellular oxidation activity was obtained between cod and chicken hydrolysates, while higher aff ect on intracellular oxidation was provided by digested hydrolysates, with relative values of intracellular oxidation of cod of (70.2±0.8) and chicken of (74.5±1.4) % than by undigested ones, where values of cod and chicken were (95.5±1.2) and (90.5±0.7) %, respectively. Neither species nor digestion had any eff ect on cellular metabolic energy. At proteome level, digested hydrolysates gave again signifi cantly stronger responses than undigested counterparts; cod peptides here also gave somewhat stronger response than chicken peptides. The knowledge of the action of food protein hydrolysates and their digests within live cells, also at proteome level, is important for further validation of their activity in higher eukaryotes to develop new functional food ingredients, such as in this case chicken and cod muscle-derived peptides.

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Effect ofin vitrodigested cod liver oil of different quality on oxidative, proteomic and inflammatory responses in the yeastSaccharomyces cerevisiaeand human monocyte-derived dendritic cells

Abstract: Gastro-intestinal digestion of cod liver oil increases the amount of oxidation products and resulting digests affect oxidation in yeast and immunomodulation of dendritic cells.

Cited by 9 publications

References 62 publications

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcinein vitrodigestion models

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcinein vitrodigestion models

Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion

Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Gastrointestinal Digestion

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