The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat

Martini, Serena; Cavalchi, Martina; Conte, Angela; Tagliazucchi, Davide

doi:10.1016/j.foodres.2018.04.031

Cited by 29 publications

(35 citation statements)

References 47 publications

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“…Separation was performed with a C18 column (HxSil C18 Reversed phaseHamilton, 250 × 4.6 mm, 5 μm particle size, Hamilton Company, Reno, NV, USA) by using a binary gradient of water/formic acid and acetonitrile. The mobile phase composition, the flow rate, the elution gradient, the negative and positive ESI-MS parameters as well as the quantification method are fully described in Martini et al [ 24 , 29 ] and Mekam et al [ 30 ].…”

Section: Methodsmentioning

confidence: 99%

Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

Cattivelli

Conte

Martini

et al. 2021

Foods

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The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.

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Section: Methodsmentioning

confidence: 99%

Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

Cattivelli

Conte

Martini

et al. 2021

Foods

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“…After cooking, the meat was cooled on ice and stored at −80°C overnight. The frozen meat was then homogenized in a laboratory blender and divided in portions of 5 g [18]. Grilled and homogenized meat was in vitro digested following the protocol previously developed within the COST Action INFOGEST with modifications [16].…”

Section: In Vitro Gastro-intestinal Digestion Of Beef Chicken Pork mentioning

confidence: 99%

Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion

Martini

Conte

Tagliazucchi

2019

Journal of Proteomics

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This study was designed to investigate the potential contribution of bioactive peptides to the biological activities related to the consumption of pork, beef, chicken and turkey meat following in vitro gastro-intestinal digestion. After extraction of the peptidic fractions from digested samples, the bioactivities were evaluated by in vitro antioxidant activity as well as angiotensin-converting enzyme (ACE) and dipeptidyl peptidase-IV (DPP-IV) inhibition assays. Pork and turkey meat appeared to be the best sources of antioxidant peptides. Pork was found to be the best source of DPP-IV-inhibitory peptides whereas chicken meat supplied peptides with the highest ACEinhibitory activity. The comprehensive analysis of the peptidomic profile of digested samples was performed by nano-LC-ESI-QTOF MS/MS analysis. A total of 217, 214, 257 and 248 peptides were identified in digested pork, beef, chicken and turkey meat, respectively. Chicken and turkey meat showed the highest similarity in peptide sequences with 202 common peptides. Sixty-two peptides matched with sequences with previously demonstrated biological activity. In particular, 35 peptides showed ACE-inhibitory activity and 23 DPP-IV inhibitory activity. Twenty-two bioactive peptides were commonly released from the different types of meat. The relative amount of identified bioactive peptides were positively correlated to the biological activities of the different digested meats.

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“…[1][2][3][4] The oxidation of protein and PUFAs was previously demonstrated during in vitro gastrointestinal digestion of meat, fish (oils), and vegetable oils. [5][6][7][8][9] The majority of studies investigating oxidation during in vitro digestion of DOI: 10.1002/mnfr.201900404 foods, focused on the effect of different heat treatments, [10] different fat sources, [7,11,12] or the effect of various additives such as myoglobin/heme-Fe, [13] antioxidants, [5,9,14] or nitrite-curing and salting, [6,15] within one or a limited amount of muscle food matrices and/or oils. These studies showed that myoglobin/heme-Fe catalyzes oxidation during digestion, and the presence of suitable antioxidants can prevent these reactions.…”

Section: Introductionmentioning

confidence: 99%

Long‐Chain n‐3 PUFA Content and n‐6/n‐3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following In Vitro Gastrointestinal Digestion

Hecke

Goethals

Vossen

et al. 2019

Molecular Nutrition Food Res

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Scope Muscle food characteristics (fatty acid profile, heme‐Fe, intrinsic antioxidants) that relate to the formation of (patho)physiological oxidation products during gastrointestinal digestion are investigated. Methods and Results Muscles (n = 33) from 18 mammal, poultry, and fish species, of which some are mixed with lard to standardize their fatty acid profile, are digested in vitro. Lipid oxidation is assessed by thiobarbituric reactive substances (TBARS), n‐3 PUFA derivative 4‐hydroxy‐2‐hexenal and propanal, n‐6 PUFA derivative 4‐hydroxy‐2‐nonenal and hexanal, and protein oxidation by carbonylation. Digests of n‐3 PUFA‐rich fish demonstrated the highest n‐3 PUFA oxidation, whereas digests of various poultry and rabbit muscles showed highest n‐6 PUFA oxidation, which correlated significantly with the n‐6/n‐3 PUFA ratio. Without lard addition, lipid oxidation is significantly higher in chicken and pork loin digests versus beef and deer digests, whereas the opposite occurred when these muscles are mixed with lard. Protein carbonylation correlates significantly with levels of TBARS and the sum of hydroxy‐alkenals in digests. The n‐6/n‐3 PUFA ratio correlates well with the 4‐hydroxy‐2‐nonenal/4‐hydroxy‐2‐hexenal ratio in digests. Conclusions Muscular fatty acid profiles largely explain type and extent of lipid and protein oxidation during gastrointestinal digestion. Red meat only stimulates oxidation when digested with specific fat sources.

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The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat

Cited by 29 publications

References 47 publications

Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

Comparative peptidomic profile and bioactivities of cooked beef, pork, chicken and turkey meat after in vitro gastro-intestinal digestion

Long‐Chain n‐3 PUFA Content and n‐6/n‐3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following In Vitro Gastrointestinal Digestion

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