Oxygenated metabolites of polyunsaturated fatty acids: Formation and function in blood and vascular cells

Lagarde, Michel

doi:10.1002/ejlt.201000045

Cited by 10 publications

(3 citation statements)

References 49 publications

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“…Flaxseed oil is highly susceptible to lipid oxidation due to its high unsaturation level of over 95% [ 55 ]. Lipid oxidation can occur chemically with the presence of oxygen through a free radical mechanism to produce primary oxidative products (i.e., peroxides and hydroperoxides), which are highly unstable and will further decompose to form secondary oxidative products (i.e., aldehydes, hydroxy acids, and ketones) [ 30 , 56 ]. Primary lipid oxidation can be determined by measuring peroxide values (PV), and 2-Thiobarbituric acid reactive substances (TBARS) assay can be used to measure secondary lipid oxidation to assess the formation of one of the main resulted compounds—malondialdehyde (MDA) [ 6 ].…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze Drying

2022

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Lentil protein isolate (LPI)-κ-carrageenan (κ-C) and -ι-carrageenan (ι-C) based microcapsules were prepared through spray-drying and freeze-drying to encapsulate flaxseed oil in order to reach final oil levels of 20% and 30%. Characteristics of the corresponding emulsions and their dried microcapsules were determined. For emulsion properties, all LPI-κ-C and LPI-ι-C emulsions remained 100% stable after 48 h, while the LPI emulsions destabilized quickly (p < 0.05) after homogenization mainly due to low emulsion viscosity. For spray-dried microcapsules, the highest yield was attributed to LPI-ι-C with 20% oil, followed by LPI-κ-C 20% and LPI-ι-C 30% (p < 0.05). Flaxseed oil was oxidized more significantly among the spray-dried capsules compared to untreated oil (p < 0.05) due to the effect of heat. Flaxseed oil was more stable in all the freeze-dried capsules and showed significantly lower oil oxidation than the untreated oil after 8 weeks of storage (p < 0.05). As for in vitro oil release profile, a higher amount of oil was released for LPI-κ-C powders under simulated gastric fluid (SGF), while more oil was released for LPI-ι-C powders under simulated gastric fluid and simulated intestinal fluid (SGF + SIF) regardless of drying method and oil content. This study enhanced the emulsion stability by applying carrageenan to LPI and showed the potential to make plant-based microcapsules to deliver omega-3 oils.

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Section: Resultsmentioning

confidence: 99%

Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze Drying

2022

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“…A autoxidação é o mecanismo mais reconhecido para a oxidação lipídica, que consiste em três fases principais: iniciação, propagação e terminação (LAGARDE, 2010).…”

Section: Oxidação Lipídicaunclassified

Partículas de alginato e pectina produzidas por gelificação iônica e recobertas com proteínas

Célis¹

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xii used, alginate particles coated with protein maintained physical integrity after intestinal assay, while pectin particles coated with gelatin were destroyed after intestinal assay and damaged when the whey protein or and gelatin: whey protein mixture were used. When protein solubility was used as a parameter in the gastrointestinal in vitro assay, pectin particles coated with gelatin, whey protein and gelatin: whey proteins mixture showed solubility in the gastric environment of 56, 38 and 37% while the coated alginate particle released 32, 12 and 11%, respectively. After passage through the intestinal tract, coated pectin particles released substantially all adsorbed protein content (> 96%). Coated alginate particles released quantities above 82%.

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“…This reaction, the addition of further oxidation by propagation phase products, gives rise to the term "autoxidation" . The autoxidation or peroxidation of lipids (lipid hydroperoxide: LH) in uniform solution is a free radical reaction (Lagarde, 2010). This is a major mechanism for lipid oxidation, an autocatalytic process introduced by generated of radicals in unsaturated lipids followed by oxygen attack (Frankel, 2014).…”

Section: Fish Oil Encapsulationmentioning

confidence: 99%

Preparation of encapsulated konjac glucomannan-based fish oil and its use in high pressure processed goat milk

Suknicom

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This study was divided into 3 parts. The objective of first part aims to investigate the effect of konjac glucomannan (KGM) solution (0.02-0.5%, w/w) at different pH (3, 5 and 9) on the stability between 5% fish oil- skim milk with and without casein emulsion. The second part aims to study the effects of konjac glucomannan (KGM) solution (0.02-0.5%, w/w) at different pH (3-10) on the stability of 5%fish oil-milk emulsion. And the last part aims to study the effect of high-pressure (400, 500 and 600 MPa) on the improvement of the stability of 5%fish oil-milk emulsion. The results of first part show that, particle size of 5% fish oil- skim milk with casein emulsion was larger than % 5 fish oil- skim milk without casein emulsion at the same concentration and pH of KGM. Zeta potential of the emulsion from skim milk with casein was lower than emulsion from skim milk without casein at the same concentration and pH of KGM. Comparing the stability of emulsions, it was found that 5% fish oil- skim milk with casein were more stable than % 5 fish oil- skim milk without casein emulsion. The results from second part show that, particle size in emulsion was decreased with the increase in pH values of the KGM solution at all concentrations of KGM. Zeta potential of the emulsion was decreased when the pH of KGM solution was increased as well at all concentration of KGM. However, polydispersity index (PDI) was not changed when increase KGM concentration and pH. The increase in pH values of the KGM solution from 7-10 at the same concentration of KGM could increase the stability of the emulsion. Confocal laser scanning microscopy images confirmed an assumption that microstructures of KGM stabilized emulsions were controlled by pH. The images revealed that lowering the pH resulted in the expanded appearance of the aggregates. Moreover, the appearance of aggregates changed from isolated cluster to cluster networks as shown in emulsions at pH 7 vs emulsions at pH 10. Fish oil emulsions containing KGM in milk at different pH and concentration of KGM solution exhibited difference in stability. The mixture stability was enhanced when decreasing the KGM concentration in solution and increasing pH. The highest stability of the mixture was obtained with 0.04% KGM at pH 9 and 10. The emulsion at appropriate conditions was stable without separation for 10 days. After that, the emulsion at appropriate conditions was subjected to HPP. The results show that, particle size was decreased when increase pressure. Moreover, it was also found that the viscosity of the emulsion increased with increasing pressure. The stability of the HPP-treated emulsion increased from 10 days to 14 days without separation. The impact of HPP on the oxidative stability of lipids was increased when pressure was increased as the hydroperoxides values (PV) and thiobarbituric acid values (TBARS) were markedly enhanced by high pressure. However, no oxidative stability differences were observed between HPP and pasteurization. Moreover, HPP also significantly reduced the total plate count (TPC), coliform bacteria and S. aureus in emulsion. But as with oxidative stability, no differences result in reduce microbial between HPP and pasteurization.

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Oxygenated metabolites of polyunsaturated fatty acids: Formation and function in blood and vascular cells

Cited by 10 publications

References 49 publications

Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze Drying

Microencapsulation of Flaxseed Oil by Lentil Protein Isolate-κ-Carrageenan and -ι-Carrageenan Based Wall Materials through Spray and Freeze Drying

Partículas de alginato e pectina produzidas por gelificação iônica e recobertas com proteínas

Preparation of encapsulated konjac glucomannan-based fish oil and its use in high pressure processed goat milk

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