The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product

Hecke, Thomas Van; Ho, Phuong-Thao; Goethals, Sophie; Smet, Stefaan De

doi:10.1016/j.foodres.2017.09.090

Cited by 81 publications

(71 citation statements)

References 42 publications

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“…Total (free + bound) carbonyls was measured spectrophotometrically in meat, fish, and digests as TBARS (thiobarbituric acid reactive substances) at 532 nm following the reaction with 2‐thiobarbituric acid in an acid environment after hydrolysis with NaOH, extraction in 1‐butanol, and quantification using a standard curve with 1,1,3,3‐tetramethoxypropane . Unbound 4‐HHE, PROP, 4‐HNE, and HEX in meat, fish, and digests were measured by HPLC following their derivatization with cyclohexanedione, as previously described, with slight modifications, and each compound was quantified with corresponding analytical standards. Concentrations of PCC were determined spectrophotometrically following reaction with 2,4‐dinitrophenylhydrazine according to Ganhão et al …”

Section: Methodsmentioning

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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Section: Methodsmentioning

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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“…MDA in the diets, stomach content, feces, blood, and organ tissues was measured as thiobarbituric acid reactive substances (TBARS) through a colorimetrical assay . 4‐HNE and HEX in the diets, stomach content, feces, and plasma were measured by HPLC following their derivatization with cyclohexanedione . α‐TOC was measured in the liver by reversed‐phase HPLC, and in plasma by HPLC following saponification and hexane extraction .…”

Section: Methodsmentioning

confidence: 99%

“…[25] 4-HNE and HEX in the diets, stomach content, feces, and plasma were measured by HPLC following their derivatization with cyclohexanedione. [26] α-TOC was measured in the liver by reversed-phase HPLC, [24] and in plasma by HPLC following saponification and hexane extraction. [27] The concentrations of glutathione (GSH) and oxidized glutathione (GSSG) in the RBC fraction were determined by HPLC using γ -glutamyl glutamate as internal standard.…”

Section: Oxidation and Oxidative Stress Parametersmentioning

confidence: 99%

Combined Consumption of Beef‐Based Cooked Mince and Sucrose Stimulates Oxidative Stress, Cardiac Hypertrophy, and Colonic Outgrowth of Desulfovibrionaceae in Rats

Hecke

Vrieze

Boon

et al. 2018

Molecular Nutrition Food Res

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Scope High red meat and sucrose consumption increases the epidemiological risk for chronic diseases. Mechanistic hypotheses include alterations in oxidative status, gut microbiome, fat deposition, and low‐grade inflammation. Methods and results For 2 weeks, 40 rats consumed a diet high in white or red meat (chicken‐based or beef‐based cooked mince, respectively), and containing corn starch or sucrose in a 2 × 2 factorial design. Lard was mixed with lean chicken or beef to obtain comparable dietary fatty acid profiles. Beef (vs chicken)‐fed rats had higher lipid oxidation products (malondialdehyde, 4‐hydroxy‐2‐nonenal, and hexanal) in stomach content and blood, and lower blood glutathione. Sucrose (vs corn starch)‐fed rats showed increased blood lipid oxidation products and glutathione peroxidase activity, higher liver weight and malondialdehyde concentrations, and mesenterial and retroperitoneal fat accumulation. Beef–sucrose‐fed rats had increased cardiac weight, suggesting pathophysiological effects on the cardiovascular system. The colonic microbiome of beef–sucrose‐fed rats showed an outgrowth of the sulfate‐reducing family of the Desulfovibrionaceae, and lower abundance of the Lactobacillus genus, indicating intestinal dysbiosis. Blood C‐reactive protein, a marker for inflammation, was not different among groups. Conclusions Consumption of a cooked beef‐based meat product with sucrose increased oxidative stress parameters and promoted cardiac hypertrophy and intestinal dysbiosis.

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“…Kanner and co-workers showed that red wine polyphenols inhibited the formation of lipid oxidation products during the in vitro gastric digestion of red meat and this decrease was accompanied by a reduction in the absorption of ALEs in humans (Gorelik, Ligumsky, Kohen, & Kanner, 2008a;Gorelik, Ligumsky, Kohen, & Kanner, 2008b). Other in vitro and in vivo studies demonstrated that oxidation during digestion can be reduced when meat is combined with other foods such as coffee or spices (Sirota, Gorelik, Harris, Kohen, & Kanner, 2013;Tagliazucchi, D., Verzelloni, E., & Conte, A., 2010;Van Hecke, Ho, Goethals, & De Smet, 2017).…”

Section: Introductionmentioning

confidence: 97%

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

Martini

Cavalchi

Conte

et al. 2018

Food Research International

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Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases. Here we tested the potential of extra-virgin olive oil to limit the oxidative phenomena during in vitro gastro-intestinal co-digestion with turkey breast meat. The extra-virgin olive oil was particularly rich in oleuropein aglycone isomers, which represented the 66.8% of total phenolic determined with MS/MS experiments. Meals supplemented with extra-virgin olive oil equivocally affected lipid peroxidation. At low concentration (2.5% respect to meat), a significant inhibition of lipid oxidation was observed, whereas lipid peroxidation was greatly enhanced when the amount of extra-virgin olive oil was increased in the gastro-intestinal system. The inhibitory effect observed at 2.5% extra-virgin olive oil was due to the antioxidant properties of extra-virgin olive oil phenolic compounds. At high concentration, extra-virgin olive oil phenolic compounds (especially hydroxytyrosol-derivative) behaved as pro-oxidants increasing the generation of lipid hydroperoxides from meat. At the same time, the presence in the digestive system of catalysers from meat induced the peroxidation of extra-virgin olive oil fatty acids, which was further intensified by the pro-oxidant activity of extra-virgin olive oil phenolic compounds. Our study underlined the importance of the timing and amount of consumption of extra-virgin olive oil as well as its phenolic composition in limiting the peroxidative phenomena on meat lipids during digestion.

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The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product

Cited by 81 publications

References 42 publications

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

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

Combined Consumption of Beef‐Based Cooked Mince and Sucrose Stimulates Oxidative Stress, Cardiac Hypertrophy, and Colonic Outgrowth of Desulfovibrionaceae in Rats

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

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