Kinetic Studies of Lipid Oxidation Induced by Hemoglobin Measured by Consumption of Dissolved Oxygen in a Liposome Model System

Carvajal, Ana Karina; Rustad, Turid; Mozūraitytė, Revilija; Storrø, Ivar

doi:10.1021/jf9013394

Cited by 19 publications

(17 citation statements)

References 42 publications

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“…d) to afford an estimation of the activation energy, E a , at 21.6 kcal/mol. This value is comparable to other E a values, which have been reported previously for the chemical degradation of lipid molecules …”

Section: Resultssupporting

confidence: 90%

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Long-Term Storage of Lyophilized Liposomal Formulations

Payton

Wempe

et al. 2014

Journal of Pharmaceutical Sciences

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Because aqueous liposomal formulations containing multiply unsaturated lipids are susceptible to chemical degradation, these formulations are often lyophilized. Despite their limited chemical stability, interest in the use of multiply unsaturated lipids to promote intracellular delivery has increased considerably in recent years. The goal of the current study was to examine the long term storage stability of lyophilized formulations containing lipids with increasing levels of unsaturation, and various strategies which can be employed to improve stability. Aqueous lipid-trehalose formulations containing 1,2-dilinolenoyl-sn-glycero-3-phosphocholine (DLPC), 1,2-dilinoleoyl-sn-glycero-3-phosphocholine (DLinPC) or 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) were lyophilized and stored at temperatures ranging from 4°C to 60°C. We observed that the lipid degradation rate increased as the storage temperature and unsaturation level were increased. Even the cleanest sugars which are available commercially contain iron contaminants, and it was observed that the chelation of these iron contaminants significantly improved the stability of DLPC during storage. However, the glass transition temperature of the sugar which was included in the formulation, the reduction of the oxygen in the aqueous sample prior to lyophilization, the inclusion of helper lipids (i.e., cholesterol), and the rate of freezing did not significantly improve stability.

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Section: Resultssupporting

confidence: 90%

“…This value is comparable to other E a values, which have been reported previously for the chemical degradation of lipid molecules. 37,38…”

Section: Effect Of Liposome Composition and Degradation As A Functionmentioning

confidence: 99%

Long-Term Storage of Lyophilized Liposomal Formulations

Payton

Wempe

et al. 2014

Journal of Pharmaceutical Sciences

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“…The decrease in stability from 60 to 80 °C could be explained by the increase in lipid oxidation rate with increasing processing temperature (Carvajal et al, 2009;Mozuraityte et al, 2006). Lipid oxidation leads to the formation of peroxides that can decompose to lipid radicals and lead to formation of secondary products, thus shortening the induction period.…”

Section: Stability Of Produced Oilsmentioning

confidence: 99%

“…LC-PUFAs are highly susceptible to oxidation due to their high degree of unsaturation (Carvajal et al, 2009;Mozuraityte et al, 2008;Min, 2005, 2006). During processing, the by-products are exposed to high temperature and pro-oxidants like iron and hemoglobin that might lead to an increased oxidation rate, thereby lowering the quality and stability of the oil.…”

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confidence: 99%

Production of High Quality Fish Oil by Thermal Treatment and Enzymatic Protein Hydrolysis from Fresh Norwegian Spring Spawning Herring By-Products

Carvajal

Šližytė

Storrø

et al. 2014

Journal of Aquatic Food Product Technology

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AcknowledgementsAuthors wish to thank the Norwegian Research Council (project 173326) and the Ministry of Foreign Affairs for financial support to carry out experiments and to prepare this paper. Grøntvedt Pelagic is thanked for kindly providing herring by-products for the experiments and for making it possible to run the experiments near their filleting factory. AbstractThere is an increasing demand for omega-3 containing fish oils. By-products from fish fillet production can be utilized for the production of fish oils and be a valuable source of omega-3 for human consumption. The aim of this work was to evaluate industrial processes for production of quality oil for human consumption made from Norwegian spring spawning herring by-products.A mobile production plant was used to compare two industrial processes, thermal treatment (wet immediately after filleting. Results show that high quality herring oil can be produced from fresh by-products. The use of by-products immediately after filleting resulted in a low amount of free fatty acids for all the produced oils (below 0.4 %). Thermal treatment at 70 °C resulted in an oil with lower oxidation status and higher stability compared to the oils produced by enzymatic protein hydrolysis. Nevertheless, both processing methods gave a crude oil of high quality compared to crude oils on the market.

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“…Improved understanding of how PUFAs interact has also been obtained from relatively simple model emulsions (Baron, Skibsted, & Andersen, 1997;Coupland & McClements, 1996;Let et al, 2007), liposomes (Carvajal, Rustad, Mozuraityte, & Storro, 2009), to more complex fish and n-3-enriched meat products (Nordvi et al, 2007;Olsen et al, 2006). Despite this, there is a large gap between observations of oxidative changes in model systems with few, easily controllable factors, and processes that occur in real foods.…”

Section: Introductionmentioning

confidence: 99%