Erucic acid in Brassicaceae and salmon – An evaluation of the new proposed limits of erucic acid in food

Vetter, Walter; Darwisch, Vanessa; Lehnert, Katja

doi:10.1016/j.nfs.2020.03.002

Cited by 44 publications

(34 citation statements)

References 20 publications

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“…High-erucic-acid rapeseed oil as an edible oil is widely consumed in South China and India (44), and more than 150 million people in China suffer from fatty liver and diabetes (45). Although the clinical connection between high-erucicacid rapeseed oil intake and metabolic diseases has not yet been established, we propose that chronic intake of high-erucic-acid rapeseed oil might lead to a high risk of liver steatosis and insulin resistance and strongly suggest low-erucic-acid rapeseed oil or olive oil as an edible oil instead of high-erucic-acid rapeseed oil in daily life (46)(47)(48). This might benefit the liver as well as the heart by reducing the harmful metabolites released from peroxisomal b-oxidation upon mitochondrial fatty acid oxidation.…”

Section: Discussionmentioning

confidence: 86%

Peroxisomal oxidation of erucic acid suppresses mitochondrial fatty acid oxidation by stimulating malonyl-CoA formation in the rat liver

Chen

Shang

Deng

et al. 2020

Journal of Biological Chemistry

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Feeding of rapeseed (canola) oil with a high erucic acid concentration is known to cause hepatic steatosis in animals. Mitochondrial fatty acid oxidation plays a central role in liver lipid homeostasis, so it is possible that hepatic metabolism of erucic acid might decrease mitochondrial fatty acid oxidation. However, the precise mechanistic relationship between erucic acid levels and mitochondrial fatty acid oxidation is unclear. Using male Sprague–Dawley rats, along with biochemical and molecular biology approaches, we report here that peroxisomal β-oxidation of erucic acid stimulates malonyl-CoA formation in the liver and thereby suppresses mitochondrial fatty acid oxidation. Excessive hepatic uptake and peroxisomal β-oxidation of erucic acid resulted in appreciable peroxisomal release of free acetate, which was then used in the synthesis of cytosolic acetyl-CoA. Peroxisomal metabolism of erucic acid also remarkably increased the cytosolic NADH:NAD+ ratio, suppressed sirtuin 1 (SIRT1) activity, and thereby activated acetyl-CoA carboxylase, which stimulated malonyl-CoA biosynthesis from acetyl-CoA. Chronic feeding of a diet including high-erucic-acid rapeseed oil diminished mitochondrial fatty acid oxidation and caused hepatic steatosis and insulin resistance in the rats. Of note, administration of a specific peroxisomal β-oxidation inhibitor attenuated these effects. Our findings establish a cross-talk between peroxisomal and mitochondrial fatty acid oxidation. They suggest that peroxisomal oxidation of long-chain fatty acids suppresses mitochondrial fatty acid oxidation by stimulating malonyl-CoA formation, which might play a role in fatty acid–induced hepatic steatosis and related metabolic disorders.

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Section: Discussionmentioning

confidence: 86%

Peroxisomal oxidation of erucic acid suppresses mitochondrial fatty acid oxidation by stimulating malonyl-CoA formation in the rat liver

Chen

Shang

Deng

et al. 2020

Journal of Biological Chemistry

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“…Erucic acid is considered toxic to humans and a maximum tolerable daily intake of 7 mg/kg body weight was recently proposed by the European Union [18]. Since fish is a known dietary source of erucic acid [19,20], the daily intake was calculated for body weights of 40 kg (children, ~ 10 years old) and 75 kg (adults), respectively, i.e. 280 and 525 mg erucic acid per day [20].…”

Section: Fatty Acid Profile In Fillet and Head Tissuementioning

confidence: 99%

“…Since fish is a known dietary source of erucic acid [19,20], the daily intake was calculated for body weights of 40 kg (children, ~ 10 years old) and 75 kg (adults), respectively, i.e. 280 and 525 mg erucic acid per day [20]. Based on a portion size of 200 g fillet, erucic acid concentrations were transferred on a wet weight basis (Table S2).…”

Section: Fatty Acid Profile In Fillet and Head Tissuementioning

confidence: 99%

“…Based on the values, the mean intake via consumption of tilapia was 10-54 mg erucic acid. Accordingly, even the highest amount in an individual fish sample was 230 mg erucic acid which is below the proposed TDI of erucic acid [18,20].…”

Section: Fatty Acid Profile In Fillet and Head Tissuementioning

confidence: 99%

“…Also, erucic acid (22:1n-9) was higher concentrated in head tissue, with mean concentrations in the four treatments of ~ 100-210 mg/200 g fresh weight (Table S2) which is close to the proposed TDI of erucic acid for young people and ~ 50% of the proposed TDI of adults 1) a Individual contributions < 1% to total fatty acids, i.e. saturated FAs (12:0, 13:0, 19:0, 20:0, 22:0 and 24:0), methyl branched FAs (i15:0, a15:0, i16:0, i17:0, a17:0, i18:0), monoenoic and dienoic FAs ( 14 [18,20]. In addition, 5% linoleic acid and only < 2% PUFAs with more than two double bonds (DHA > 1%) were present while phytanic acid was not detected at all (Fig.…”

Section: Fatty Acid Profile In Fillet and Head Tissuementioning

confidence: 99%

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Identification and quantification of dicarboxylic fatty acids in head tissue of farmed Nile tilapia (Oreochromis niloticus)

Lehnert

Rashid

Barman

et al. 2021

Eur Food Res Technol

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Nile tilapia (Oreochromis niloticus) was grown in Bangladesh with four different feeding treatments as part of a project that aims to produce fish in a cost-effective way for low-income consumers in developing countries. Fillet and head tissue was analysed because both tissues were destined for human consumption. Gas chromatography with mass spectrometry (GC/MS) analyses of transesterified fatty acid methyl ester extracts indicated the presence of ~ 50 fatty acids. Major fatty acids in fillet and head tissue were palmitic acid and oleic acid. Both linoleic acid and polyunsaturated fatty acids with three or more double bonds were presented in quantities > 10% of total fatty acids in fillet, but lower in head tissue. Erucic acid levels were below the newly proposed tolerable daily intake in the European Union, based on the consumption of 200 g fillet per day. Moreover, further analysis produced evidence for the presence of the dicarboxylic fatty acid azelaic acid (nonanedioic acid, Di9:0) in head tissue. To verify this uncommon finding, countercurrent chromatography was used to isolate Di9:0 and other dicarboxylic acids from a technical standard followed by its quantification. Di9:0 contributed to 0.4–1.3% of the fatty acid profile in head tissue, but was not detected in fillet. Fish fed with increasing quantities of flaxseed indicated that linoleic acid was the likely precursor of Di9:0 in the head tissue samples.

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Epoxidation of crambe seed oil with peracetic acid formed in situ

Iwassa

Saldaña

Cardozo‐Filho

et al. 2022

J Americ Oil Chem Soc

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This study investigated the epoxidation of crambe seed oil (CSO) using peracetic acid formed in situ during the reaction process. First, a preliminary study of the main operational variables was carried out. Then, the kinetic behavior of the reaction was verified, evaluating the effect of the molar ratio of hydrogen peroxide to ethylenic unsaturation, catalyst percentage and temperature. The results indicate that the smallest amount of hydrogen peroxide (1.1 mol mol À1 ) favors the relative conversion to oxygen oxirane (RCO) and that an increase in the catalyst percentage up to 2.4 wt% intensifies the reaction, maintaining the stability of the process. In addition, the reaction carried out at high temperatures results in greater conversions in short time, however, it is necessary that the reaction is stopped at the exact time, avoiding exceeding the formation of epoxy resulting in the obtaining of by-products. Some unsaturated fatty acids are partially consumed while others (linolenic and gondoic acid) are completely consumed during the entire reaction. The epoxidized oils showed higher viscosities in relation to the CSO. The FTIR spectra indicated the appearance of the epoxide group and the analysis by gas chromatography coupled to a mass spectrometer indicated the formation of two epoxidized compounds, 3-octyl oxirane octanoic acid and 10-oxo-octadecanoic acid methyl ester. The highest efficiency for the formation of CSO epoxides, within the ranges of the variables evaluated, was observed at 80 C, 8 h reaction, using a H 2 O 2 to C C molar ratio of 1.1 mol mol À1 and 2.4 wt% H 2 SO 4 .

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Erucic acid in Brassicaceae and salmon – An evaluation of the new proposed limits of erucic acid in food

Cited by 44 publications

References 20 publications

Peroxisomal oxidation of erucic acid suppresses mitochondrial fatty acid oxidation by stimulating malonyl-CoA formation in the rat liver

Peroxisomal oxidation of erucic acid suppresses mitochondrial fatty acid oxidation by stimulating malonyl-CoA formation in the rat liver

Identification and quantification of dicarboxylic fatty acids in head tissue of farmed Nile tilapia (Oreochromis niloticus)

Epoxidation of crambe seed oil with peracetic acid formed in situ

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