Effects of industrial heat treatments on bovine milk oxylipins and conventional markers of lipid oxidation

Dias, Fernanda Furlan Gonçalves; Augusto-Obara, Thalita Riquelme; Hennebelle, Marie; Chantieng, Siriyakorn; Ozturk, Gulustan; Taha, Ameer Y.; Vieira, Thaís Maria Ferreira de Souza; Bell, Juliana Maria Leite Nóbrega de Moura

doi:10.1016/j.plefa.2019.102040

Cited by 37 publications

(34 citation statements)

References 40 publications

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“…Prior studies have quantified free oxylipins in bovine and human breast milk (Kuhn et al., 2017; Ling et al., 2017; Pitino et al., 2019) or total oxylipins in bovine milk (Dias et al., 2020). One study which compared the distribution of bound versus free oxylipins in human breast milk cream, cell pellet, and skim fractions showed that the majority of oxylipins in milk cream and cell pellet fractions are esterified, while approximately half of the skim fraction consisted of bound oxylipins (Gan et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

“…The measurement of esterified oxylipins involves base hydrolysis, followed by solid phase extraction (SPE) to purify the liberated oxylipins (Dias et al., 2020). There are several reported methods for extracting and hydrolyzing bound oxylipins from tissue, bovine milk, and plasma (Dias et al., 2020; Ostermann et al., 2020; Otoki et al., 2020; Quehenberger et al., 2018; Ramsden et al., 2018; Taha et al., 2016). The hydrolysis process yields “total oxylipins” which includes both esterified and free oxylipins.…”

Section: Introductionmentioning

confidence: 99%

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Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified

Teixeira

Dias

Vieira

et al. 2021

Journal of Food Science

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The oxidation of polyunsaturated fatty acids produces bioactive primary oxidation products known as oxylipins. In many biological matrices, the majority of oxylipins are bound (i.e. esterified), and a relatively small proportion (<10%) exists in the free form. The present study tested whether this extends to bovine milk following method evaluation of various extraction and base hydrolysis protocols for measuring bound oxylipins. Free (unbound) oxylipins were also measured. Folch extraction followed by sodium carbonate hydrolysis in the presence of methanol containing 0.1% of acetic acid and 0.1% of butylated hydroxytoluene resulted in greater oxylipin concentrations and better surrogate standard recoveries compared to other methods that did not involve Folch extraction or the addition of methanol with hydrolysis base. Sodium hydroxide was better than sodium carbonate in hydrolyzing bound oxylipins under the same conditions. Milk analysis of oxylipins with mass‐spectrometry following Folch extraction and sodium hydroxide hydrolysis revealed that 95% of oxylipins in bovine milk were esterified. Most of the detected oxylipins were derived from linoleic acid, which accounted for 92 and 88% of oxylipins in the free and esterified pools, respectively. These results demonstrate that the majority of bovine milk oxylipins are bound, and that linoleic‐acid derived metabolites are the most abundant oxylipin species in free and bound lipid pools. Additional studies are needed to understand the role of different oxylipin pools in both calf and human nutrition. Practical Application A method involving Folch lipid extraction and sodium hydroxide hydrolysis was validated for esterified oxylipin measurements in bovine milk. Application of the method revealed that the majority (∼95%) of oxylipins in bovine milk were bound. Linoleic‐acid derived oxylipins were the most abundant species in both bound and free milk fractions (88‐92%). The results highlight the presence of a new pool of oxidized lipids in milk, potentially involved in modifying its sensory and nutritional properties.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified

Teixeira

Dias

Vieira

et al. 2021

Journal of Food Science

Self Cite

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“…Four different methods [8,[14][15][16] were considered in order to find the optimum parameters for TBARS determination. The methods were selected based on the matrix type considered for determination (milk, egg yolk, and meat-all animal-origin products); the reagents used (approximately the same reagents for different types of matrices); and the time-consuming determination method (UV-VIS spectrometry).…”

Section: Methodsmentioning

confidence: 99%

Determination of Optimum TBARS Conditions for Evaluation of Cow and Sheep Milk Oxidative Stability

et al. 2022

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Having a complex fatty acid profile, milk is the subject of several oxidation processes that are different to those in other food matrices. Considering this, is important to appreciate the degradation status of milk using rapid and simple methods to quantify the main degradation products. The aim of this study was to adapt a simple and rapid method for determination of milk oxidative stability and to quantify malondialdehyde, one of the lipid oxidation products. Four parameters (trichloroacetic acid concentration—TCA, antioxidant type, incubation time, and thiobarbituric acid—TBA concentration) were modified to establish the best experimental sequence. It was concluded that the relevant results were obtained by precipitating milk proteins using 20% TCA; incubating samples for 90 min with 0.8% TBA, without adding antioxidant; and registering absorbance at three different wavelengths (450, 495, and 532 nm). This method was successfully applied to cow and sheep milk samples and the absorbance values obtained provided information about degradation of fatty acids for both milk types. The Pearson correlation showed a positive relationship between the fatty acid profiles of milk samples and the absorbance values that characterized their oxidation pattern during storage.

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“…Furthermore, the concentrations of 13-hydroxyoctadecatrienoic acid (13-HOTrE) and 9-HOTrE of α-linolenic acid after high-temperature short-time and ultra-high temperature treatments are lower than those in raw and pasteurized milk. Compared with POV and TBARS, the concentration of 12,13-DiHOME is reduced by 50% during the heat treatment of milk, which can be used as a sensitive marker of early oxidation of lipids [76]. Therefore, changes in the concentrations of certain oxylipins in food are more representative of the effect of processing conditions on lipid oxidation than POV and TBARS values.…”

Section: Oxylipins In Foodsmentioning

confidence: 99%

Fatty Acids and Oxylipins as Antifungal and Anti-Mycotoxin Agents in Food: A Review

Qiu

Wang

Sun

et al. 2021

Toxins

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Fungal contamination of food, especially by mycotoxigenic fungi, not only reduces the quality of the food, but can also cause serious diseases, thus posing a major food safety challenge to humans. Apart from sound food control systems, there is also a continual need to explore antifungal agents that can inhibit fungal growth and mycotoxin production in food. Many types of fatty acids (FAs) and their oxidized derivatives, oxylipins, have been found to exhibit such effects. In this review, we provide an update on the most recent literature on the occurrence and formation of FAs and oxylipins in food, their effects on fungal growth and mycotoxin synthesis, as well as the genetic and molecular mechanisms of actions. Research gaps in the field and needs for further studies in order to realizing the potential of FAs and oxylipins as natural antifungal preservatives in food are also discussed.

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Effects of industrial heat treatments on bovine milk oxylipins and conventional markers of lipid oxidation

Cited by 37 publications

References 40 publications

Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified

Method optimization of oxylipin hydrolysis in nonprocessed bovine milk indicates that the majority of oxylipins are esterified

Determination of Optimum TBARS Conditions for Evaluation of Cow and Sheep Milk Oxidative Stability

Fatty Acids and Oxylipins as Antifungal and Anti-Mycotoxin Agents in Food: A Review

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