Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions

Lu, Fung Sieng Henna; Nielsen, Nina Skall; Baron, Caroline P.; Jacobsen, Charlotte

doi:10.1016/j.foodchem.2012.07.008

Cited by 42 publications

(84 citation statements)

References 24 publications

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“…Similarly to the conjugated dienes, TBARS levels were higher in the visceral oil of the sparids. The presence of Food Sci., 35, 2017(5): 414-423 doi: 10.17221/448/2016 appreciable PE levels in the visceral oil of all three species examined might have contributed to the oxidative stability of the samples, via the formation of antioxidative compounds such as pyrroles, resulting from non-enzymatic browning reactions between the PE primary amine group and products of PL oxidation (Lu et al 2012). Lipid oxidation and non-enzymatic browning reactions constitute major deteriorative mechanisms in marine phospholipids, and follow parallel reaction pathways.…”

Section: Resultsmentioning

confidence: 99%

Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA

Vassilia¹,

Dimitra²,

Vasiliki³

et al. 2017

Czech J. Food Sci.

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Sinanoglou V., Houhoula D., Kyrana V., Lougovois V. (2017): Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA. Czech J. Food Sci.,35: 414-423.Crude oils recovered from the viscera of conventionally and organically farmed gilthead sea bream (Sparus aurata), European seabass (Dicentrarchus labrax), and sharpsnout sea bream (Diplodus puntazzo) were characterised. Triacylglycerols (TAG) and phospholipids (PL) were the major lipid classes. Visceral oils contained high levels of n-3 polyunsaturated fatty acids (PUFA), in particular docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The DHA/EPA ratios (range 1.66-2.46) were higher in organically farmed fish. Total PUFA and n-3 fatty acid levels varied according to both species and rearing system, and were higher in the conventionally farmed sparids. The ratios of n-3 to n-6 PUFA (1.42-2.19) were comparable to the values reported for muscle lipids, while the PUFA/SFA ratios (1.07-1.33) exceeded the recommended value. Visceral oils exhibited good oxidative stability, as judged by monitoring lipid oxidation products during storage at 63°C. These data indicate that the viscera of all three species may represent a good source for the production of omega-3 rich oils.

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Section: Resultsmentioning

confidence: 99%

Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA

Vassilia¹,

Dimitra²,

Vasiliki³

et al. 2017

Czech J. Food Sci.

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“…The lipid extracted from the digestive gland was darker and stickier than that extracted from the other organs. The dark color may represent non - enzymatic browning during extraction; this reaction occurs between oxidized lipids and primary amine groups, and has been observed in PL emulsions [41]. The digestive gland will likely contain the highest concentrations of endogenous lipases and low pH which may lead to the oxidization of lipid because of the more extreme conditions.…”

Section: Discussionmentioning

confidence: 99%

Detailed Distribution of Lipids in Greenshell™ Mussel (Perna canaliculus)

2014

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Greenshell™ mussels (GSM–Perna canaliculus) are a source of omega-3 (n-3) long-chain polyunsaturated fatty acids (LC-PUFA). Farmed GSM are considered to be a sustainable source of LC-PUFA as they require no dietary inputs, gaining all of their oil by filter-feeding microorganisms from sea water. GSM oil is a high-value product, with a value as much as 1000 times that of fish oils. GSM oil has important health benefits, for example, anti-inflammatory activity. It also contains several minor lipid components that are not present in most fish oil products, and that have their own beneficial effects on human health. We have shown the lipid content of the female GSM (1.9 g/100 g ww) was significantly greater than that of the male (1.4 g/100 g ww). Compared with male GSM, female GSM contained more n-3 LC-PUFA, and stored a greater proportion of total lipid in the gonad and mantle. The higher lipid content in the female than the male GSM is most likely related to gamete production. This information will be useful to optimize extraction of oils from GSM, a local and sustainable source of n-3 LC-PUFA.

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“…In the GL system, CML can be formed by Strecker degradation during MR (Hull et al 2012;Poulsen et al 2013). In the presence of unsaturated fatty acids, however, the Strecker degradation of amino groups usually occurs through the lipid peroxidation pathway involving carbonyl groups (Delatour et al 2009;Lu et al 2012). Therefore, LA-triggered Strecker degradation products enhance the formation of CML.…”

Section: Glymentioning

confidence: 99%

Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatment

Zhao¹,

Lu²,

Liu³

et al. 2017

Czech J. Food Sci.

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Zhao X., Yue L., Liu X., Liu L. (2017): Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatment. Czech J. Food Sci., 35: 367-375.Advanced glycation end products (AGEs) are glycosylated metabolic products generated in vivo and are associated with aging-related diseases. They are also formed during heat treatment in food processing. In this work, we investigated the contribution of linoleic acid (LA) to AGE formation using a protein/glucose model. An electronic tongue, denaturing polyacrylamide gel electrophoresis, electron spin resonance spectroscopy, circular dichroism, and ultraperformance liquid chromatography-tandem mass spectrometry were used to analyse reaction intermediates and reactive radical formation. The results show that LA is the key factor responsible for the change in flavour including the rapid triggering of glycation reactions. The amount of lipid-induced reactive radicals was significantly higher than in the non-fat system, radical generation in the non-fat system was gradually quenched after a robust radical-yielding reaction in the first 25 minutes. Subsequent unsaturated lipid oxidation, and AGE accumulation surpass Maillard reaction-only outcomes. Initial LA-induced changes in protein structure are followed by glycation and are enhanced by hydrophobic interactions and increased carbonyl levels resulting from lipid oxidation. These findings implicate lipids and lipid oxidation as the main factors responsible for AGE formation during the processing of fat-rich unsaturated fatty acid-containing foods.

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Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions

Cited by 42 publications

References 24 publications

Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA

Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA

Detailed Distribution of Lipids in Greenshell™ Mussel (Perna canaliculus)

Contribution of linoleic acid to the formation of advanced glycation end products in model systems during heat treatment

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