Recovery, reusability and stability studies of beta cyclodextrin used for cholesterol removal from shrimp lipid

Raju, Navaneethan; Singh, Avtar; Benjakul, Soottawat

doi:10.1039/d1ra03282h

Cited by 7 publications

(6 citation statements)

References 28 publications

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“…The fractionation process involved adding ethanol to the lipid extract twice and separating the polar and non-polar lipid fractions. The lower layer of the non-polar lipid fraction was dissolved in 5 mL of hexane and kept at −20 • C, while the upper layer of the polar lipid fraction was evaporated using a rotary evaporator [37].…”

Section: Methodsmentioning

confidence: 99%

Shrimp Lipids Inhibit Migration, Epithelial–Mesenchymal Transition, and Cancer Stem Cells via Akt/mTOR/c-Myc Pathway Suppression

Thepthanee,

Ei,

Benjakul

et al. 2024

Biomedicines

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Shrimp is a rich source of bioactive molecules that provide health benefits. However, the high cholesterol content in shrimp oil may pose a risk. We utilized the cholesterol elimination method to obtain cholesterol-free shrimp lipids (CLs) and investigated their anticancer potential, focusing on cancer stem cells (CSCs) and epithelial-to-mesenchymal transition (EMT). Our study focused on CSCs and EMT, as these factors are known to contribute to cancer metastasis. The results showed that treatment with CLs at doses ranging from 0 to 500 µg/mL significantly suppressed the cell migration ability of human lung cancer (H460 and H292) cells, indicating its potential to inhibit cancer metastasis. The CLs at such concentrations did not cause cytotoxicity to normal human keratinocytes. Additionally, CL treatment was found to significantly reduce the levels of Snail, Slug, and Vimentin, which are markers of EMT. Furthermore, we investigated the effect of CLs on CSC-like phenotypes and found that CLs could significantly suppress the formation of a three-dimensional (3D) tumor spheroid in lung cancer cells. Furthermore, CLs induced apoptosis in the CSC-rich population and significantly depleted the levels of CSC markers CD133, CD44, and Sox2. A mechanistic investigation demonstrated that exposing lung cancer cells to CLs downregulated the phosphorylation of Akt and mTOR, as well as c-Myc expression. Based on these findings, we believe that CLs may have beneficial effects on health as they potentially suppress EMT and CSCs, as well as the cancer-potentiating pathway of Akt/mTOR/c-Myc.

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Section: Methodsmentioning

confidence: 99%

Shrimp Lipids Inhibit Migration, Epithelial–Mesenchymal Transition, and Cancer Stem Cells via Akt/mTOR/c-Myc Pathway Suppression

Thepthanee,

Ei,

Benjakul

et al. 2024

Biomedicines

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“…The cholesterol and astaxanthin contents were quantified by high-performance liquid chromatography (HPLC) (Waters 2695 series, Milford, MA, USA) ( 6 , 19 ) equipped with a reverse-phase Thermo scientific BDS-C18 column (5 μm; 150 × 4 mm) following the method of Raju et al ( 20 ). Each oil sample (100 μl) was dissolved in 1 ml of ethanol.…”

Section: Methodsmentioning

confidence: 99%

“…Fatty acid profile was determined by the method of Raju et al ( 20 ). Briefly, the sample (10 mg) was dissolved in 1 ml of hexane and esterified with 200 μl of 2 M methanolic sodium hydroxide at 50°C for 5 min.…”

Section: Methodsmentioning

confidence: 99%

Comparative Study of Astaxanthin, Cholesterol, Fatty Acid Profiles, and Quality Indices Between Shrimp Oil Extracted From Hepatopancreas and Cephalothorax

et al. 2021

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Shrimp oil from two different portions of Pacific white shrimp including cephalothorax and hepatopancreas was extracted using the mixture of hexane/isopropanol (1:1). The extracted oils from the cephalothorax (CPO) and hepatopancreas (HPO) were characterized for astaxanthin content, cholesterol levels, and fatty acid profiles. Nutrition indices of CPO and HPO were also compared. CPO had lower extraction yield (3.2 ± 0.1%, wet weight basis) than HPO (11.1 ± 0.5%, wet weight basis). High-performance liquid chromatography results indicated that the astaxanthin content in HPO was higher, compared to that of CPO. Nevertheless, the cholesterol level in HPO was 70% lower than that of CPO. Fatty acid profiles of HPO and CPO demonstrated that the polyunsaturated fatty acid (PUFA) content in HPO was higher than that of CPO. The amount of docosahexaenoic acid in the former was ~2 times higher than that of the latter. HPO contained 42.76 ± 0.36% PUFA, whereas PUFA content of CPO was 35.27 ± 0.19%. On the other hand, saturated fatty acids (SFA) were more pronounced in CPO (38.44 ± 0.26%) than HPO (30.82 ± 0.55%). Based on nutrition indices, namely, atherogenicity index, thrombogenicity index, hypocholesterolemic/hypercholesterolemic (h/H) ratio, and PUFA/SFA ratio, HPO possessed higher health benefit than CPO. The oxidation status of CPO and HPO measured in terms of peroxide value, thiobarbituric acid reactive substances, anisidine value, and conjugated dienes indicated that higher primary oxidation products were present in CPO, whereas HPO exhibited more secondary oxidation compounds. Fourier transform infrared spectra further substantiated the presence of oxidation products in CPO and HPO. Liquid chromatography-mass spectrometry identification showed the enhanced levels of phospholipids and glycolipids in the ethanolic fraction of CPO. Overall, HPO with a higher yield was more beneficial in terms of health benefits than CPO.

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“…The fatty acid profile was determined by the method of Raju et al . (2021b). Briefly, the sample (10 mg) was dissolved in 1 mL of hexane and esterified with 200 µL of 2 M methanolic sodium hydroxide at 50 °C for 5 min.…”

Section: Methodsmentioning

confidence: 99%

“…Firstly, oil was extracted from 200 mL of Pe-Gl-Lpfortified peach tea drink (1%, 3% and 5%) using five volumes of chloroform/methanol (2 : 1) mixture (Gulzar & Benjakul, 2020). The fatty acid profile was determined by the method of Raju et al (2021b). Briefly, the sample (10 mg) was dissolved in 1 mL of hexane and esterified with 200 µL of 2 M methanolic sodium hydroxide at 50 °C for 5 min.…”

Section: Fatty Acid Analysismentioning

confidence: 99%

Cholesterol‐lowered shrimp lipid‐loaded liposome stabilised by pectin/glycerol and its fortification in peach tea drink

Raju

Gulzar

Benjakul

2021

Int J of Food Sci Tech

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Cholesterol-lowered shrimp lipid was loaded into liposomes using different stabilisers, namely glycerol (Gl-Lp), cholesterol (Ch-Lp) and pectin, combined with glycerol (Pe-Gl-Lp). Ch-Lp liposomes were the largest. Pe-Gl-Lp had the lowest negative charge and polydispersity index. Generally, encapsulation efficiency was higher in Ch-Lp. Oxidation values confirmed cholesterol oxidation in Ch-Lp, more likely induced by ultrasonication. Based on the liposome characteristics and oxidative stability, Pe-Gl-Lp at different levels (1%, 3% and 5%, V/V) was used to fortify peach tea drink. Peach tea drink containing 3% Pe-Gl-Lp showed an overall liking score of 7.2. It also contained increased amounts of polyunsaturated fatty acids and astaxanthin. Overall, pectin in combination with glycerol was proved as a potential stabiliser for liposomes loaded with cholesterol-lowered shrimp lipid. Fortification with liposomes at 3% could increase the health benefits of the resulting drink.

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Recovery, reusability and stability studies of beta cyclodextrin used for cholesterol removal from shrimp lipid

Abstract: Beta cyclodextrin (β-CD) used for cholesterol removal from shrimp lipid was reused after the cholesterol bound with β-CD was removed. Efficenicy of recycled β-CD was similar to pure β-CD.

Cited by 7 publications

References 28 publications

Shrimp Lipids Inhibit Migration, Epithelial–Mesenchymal Transition, and Cancer Stem Cells via Akt/mTOR/c-Myc Pathway Suppression

Shrimp Lipids Inhibit Migration, Epithelial–Mesenchymal Transition, and Cancer Stem Cells via Akt/mTOR/c-Myc Pathway Suppression

Comparative Study of Astaxanthin, Cholesterol, Fatty Acid Profiles, and Quality Indices Between Shrimp Oil Extracted From Hepatopancreas and Cephalothorax

Cholesterol‐lowered shrimp lipid‐loaded liposome stabilised by pectin/glycerol and its fortification in peach tea drink

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