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PubMed1998

Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products.

1. The effect of dietary fat and vitamin E supplementation on quality attributes (drip loss, oxidative stability, sensory quality) in chicken meat and meat products was investigated. Broiler chicks were fed on diets containing tallow (60 g/kg) or olive oil (60 g/kg) at a basal (30 mg/kg diet) or supplemental (200 mg/kg diet) concentration of alpha-tocopheryl acetate for 8 weeks. The alpha-tocopherol content and fatty acid composition of breast and thigh meat was determined. Drip loss was determined in breast fillets. Lipid oxidation (thiobarbituric acid-reacting substances/TBARS) and sensory quality (warmed-over flavour development/WOF) were assessed in minced thigh meat during storage. 2. Dietary olive oil increased the ratio of monounsaturated to saturated fatty acids (MUFA/SFA) in the diets. In breast and thigh, this resulted in approximately a two-fold increase in the MUFA/SFA ratio. Supplemental alpha-tocopherol increased the alpha-tocopherol content of muscles. 3. Dietary fat not influence drip loss in thawed breast fillets during refrigerated storage, but supplemental alpha-tocopherol reduced drip loss. 4. TBARS and WOF development in minced thigh meat patties were also reduced by supplemental alpha-tocopherol following frozen storage, or cooking and refrigerated storage. Storage stability was not adversely affected by dietary fat. 5. Overall, the results showed that increasing the monounsaturated profile of chicken meat lipids did not adversely affect quality characteristics. Dietary alpha-tocopherol supplementation was a more important factor in the determination of broiler meat quality.

Analysis of Variance↗

PubMed2002

Spinach (Spinacia oleracea) powder as a natural food-grade antioxidant in deep-fat-fried products.

The addition of spinach (Spinacia oleracea) powder in flour dough as a natural antioxidant was investigated, and oxidation of frying oil and the lipid in fried products during frying was also studied. Flour dough with spinach powder was rolled into sheets of 0.1 cm thickness and then cut into squares to be fried. Each frying was performed in 160 degrees C soybean oil for 1 min, repeated every 20 min for 20 h. Fried samples were analyzed immediately or after being stored at 60 degrees C for 12 days under dark. The lipid content of fried dough was lower in samples with the addition of spinach powder. Spinach in the dough decreased accumulation of the polar compounds in soybean oil during frying but had little effect on the fried dough. It also reduced conjugated diene and aldehyde formation in the lipid of fried dough during storage. Improvement in lipid oxidative stability, presumably due to pigments in spinach, was more noticeable in the fried products during storage than in the frying oil.

Antioxidants↗

PubMed2001

In vitro behavior of marine lipid-based liposomes. Influence of pH, temperature, bile salts, and phospholipase A2.

To deliver polyunsaturated fatty acids (PUFA) by the oral route, liposomes based on a natural mixture of marine lipids were prepared by filtration and characterized in media that mimic gastrointestinal fluids. First the influence of large pH variations from 1.5-2.5 (stomach) to 7.4 (intestine) at the physiological temperature (37 degrees C) was investigated. Acidification of liposome suspensions induced instantaneous vesicle aggregation, which was partially reversible when the external medium was further neutralized. Simultaneously, complex morphological bilayer rearrangements occurred, leading to the formation of small aggregates. These pH- and temperature-dependent structural changes were interpreted in terms of osmotic shock and lipid chemical alterations, i.e., oxidation and hydrolysis, especially in the first hours of storage. Besides, oxidative stability was closely related to the state of liposome aggregation and the supramolecular organization (vesicles or mixed micelles). The effects of bile salts and phospholipase A2 (PLA2) on the liposome structures were also studied. Membrane solubilization by bile salts was favored by preliminary liposome incubation in acid conditions. PLA2 showed a better activity on liposome structures than on the corresponding mixed lipid-bile salt micelles. As a whole, in spite of slight morphological modifications, vesicle structures were preserved after an acid stress and no lipid oxidation products were detected during the first 5 h of incubation. Thus, marine lipids constituted an attractive material for the development of liposomes as potential oral PUFA supplements.

Animals↗

PubMed2001

Interfacial study of benzenesulfinate chemisorbed on silver.

The oxidative stability of self-assembled monolayer (SAM) of thiols on silver was examined with matrix-assisted laser desorption ionization (MALDI) time-of-flight (TOF) mass spectrometry (MS). A benzenesulfinate (BS) monolayer on silver was also prepared and investigated with MALDI-TOF-MS and surface-enhanced Raman scattering (SERS). The presence of sulfinate, sulfonate, and thiosulfonate fragment ions reveals that thiolate monolayers oxidize in the air. The relative abundance of C6H5SO2- and C6H5SO3- species in the mass spectra of the monolayer with different air-exposure times provides an estimation of the oxidation progress. In the vibrational spectrum, the large red shift of v(SOO-), combined with the lack of a shift of v(C-S) upon adsorption, indicates its bidentate O-coordination. The orientation of the confined molecules, based on the Raman surface selection rules, was derived from the preferential enhancement of the different functional groups. The benzene ring of BS was found almost normal to the metal surface as a result of the intermolecular forces; that geometry excludes the possibility of the pi-system of the benzene ring from participating as another binding site. The SER spectra of BS obtained via a selective etching process confirms these observations.

Adsorption↗

PubMed2004

Total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone.

The total phenolics and antioxidant activities of fenugreek, green tea, black tea, grape seed, ginger, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone, were determined. Grape seed and green tea were analyzed for their phenolic constituents using high-performance liquid chromatography. The total phenolics of the plant extracts, determined by the Folin-Ciocalteu method, ranged from 24.8 to 92.5 mg of chlorogenic acid equivalent/g dry material. The antioxidant activities of methanolic extracts determined by conjugated diene measurement of methyl linoleate were 3.4-86.3%. The antioxidant activity of the extracts using chicken fat by an oxidative stability instrument (4.6-10.2 h of induction time) followed a similar trend in antioxidant activity as determined by the Folin-Ciocalteu method. Seven phenolics in grape seed and green tea extracts were identified that ranged from 15.38 to 1158.49 and 18.3 to 1087.02 mg/100 g of extract, respectively. Plant extracts such as green tea and grape seed extracts can be used to retard lipid oxidation in a variety of food products.

Antioxidants↗

PubMed1980

Initiation of oxidative changes in foods.

Initiation of lipid peroxidation in foods may be accomplished by a variety of mechanisms. Two principal initiation reactions involve homolytic scission of preformed peroxides as catalyzed by metal ions and heme proteins and the reaction of activated oxygen species with the lipid substrate to yield peroxides and free radicals. Copper and cytochromes in the milk fat globule membrane may serve as focal points for initiation of lipid peroxidation by catalyzing homolytic scission of peroxides. Activated oxygen species which may be important in initiating oxidative changes in foods include singlet oxygen, hydroxyl radical, ozone, superoxide anion (perhydroxyl radical at low pH), and hydrogen peroxide. Chemical and enzymic reactions in biological materials can generate singlet oxygen, hydroxyl radical, superoxide anion, and hydrogen peroxide. Ozone is primarily a product of photoreactions in polluted air. Reactions involving singlet oxygen, hydroxyl radical, and ozone with food constituents ultimately can yield peroxides which decompose to initiate oxidative chain reactions. Superoxide anion and hydrogen peroxide are relatively inert toward organic molecules but can decompose to produce the more reactive singlet oxygen and hydroxyl radical. Inhibition of reactions initiated by reactive oxygen species in foods should be very important in preserving the oxidative stability of foods. This paper presents a brief review of possible initiation reactions for lipid peroxidation and inhibition of reactions of activated oxygen species that are of importance in food systems.

Chemical Phenomena↗

PubMed2003

Chemisorbed poly(propylene sulphide)-based copolymers resist biomolecular interactions.

Alkanethiolates have been widely used as chemisorbates to modify gold surfaces, in spite of their relatively poor oxidative stability. We introduce gold-chemisorbing block copolymers bearing an anchoring block of poly(propylene sulphide) (PPS), selected in the expectation of greater stability. These materials offer a more robust approach to surface modification of gold. As an example, a triblock copolymer with poly(ethylene glycol) (PEG) was selected, with the goal of minimizing biological adsorption and adhesion. The copolymer PEG17-bl-PPS25-bl-PEG9 chemisorbed to form a dense monolayer of 226 +/- 26 ng cm(-2), approximately 2.2 nm thick. The copolymeric adlayer was much more stable to oxidation than commonly used alkanethiolates. Its presence greatly reduced protein adsorption (>95%), even after exposure to whole blood serum (>55 mg x ml(-1)), as well as cell adhesion over long culture durations (>97%). PPS-containing copolymers are an attractive alternative to alkanethiolates, and PEG-bl-PPS-bl-PEG presents a powerful example for use in biodiagnostic and bioanalytical devices.

Adsorption↗

PubMed1996

Susceptibility to hepatic oxidative stress in rabbits fed different animal and plant fats.

OBJECTIVE: This study was designed to determine the effect of diets enriched with plant and animal fats on oxidative stress and glutathione metabolism in rabbit liver tissues. This study was conducted to investigate whether the type of dietary fat will impact fatty acid composition and oxidant/antioxidant status in tissues. METHODS: Rabbits were fed diets containing 2 g corn oil/100 g diet (low fat diet, LF) and LF supplemented with 16 g/100 g diet of either corn oil (CO), CO with added cholesterol (CO + C), milk fat (MF), chicken fat (CF), beef tallow (BT), or lard (L) for 30 days. After the feeding period, livers were analyzed for total fatty acid composition, thiobarbituric acid reactive substances (TBARS), conjugated dienes, and reduced glutathione (GSH), as well as for activities of glutathione peroxidase (GP) and glutathione reductase (GR). Moreover, to fully determine the oxidative stability and free radical trapping capacity, TBARS levels were measured after additional exposure of liver homogenates to 10 mM 2,2(1)-azo-bis-amidinopropane- hydrochloride (AAPH) for up to 21 hours. RESULTS: CO and CF, but not saturated fats such as MF, increased liver conjugated diene and TBARS levels and decreased liver GSH levels and GP activity. In tissues additionally exposed to AAPH, the maximum oxidation, measured as TBARS, was reached between 6 and 7 hours of treatment, independent of dietary fat. In addition, there was a marked effect of AAPH on the maximum rate of TBARS formation with the following descending order: CO > CF > CO + C > L > MF > BT > LF. This high susceptibility to oxidative stress in liver tissues of rabbits fed the CO diet may be explained in part by the significant elevation in linoleic acid (18:2n-6). DISCUSSION: There appears to be an inverse correlation between dietary fat-mediated oxidative stress and antioxidant enzyme activities. The present data suggest that high levels of dietary unsaturated fat should be avoided if oxidative stress is a critical issue in nutrition-related diseases. In addition, these data support our hypothesis that diets rich in MF provide a lipid environment with low susceptibility to oxidative stress.

Amidines↗

PubMed1988

[The effect of microbial protein, obtained on a hydrocarbon base (fermosin), with a defined fatty acid composition on fat metabolism and fat composition in slaughter animals. 1. The effect of fermosin on the composition of broiler depot fat].

A study has been undertaken to investigate the influence of fermosin on the depot-fat composition of broilers and the oxidative stability of these fats in parallel with test animals fed yeast conventional produced on carbohydrate base. The data obtained are discussed with reference to literature.

Adipose Tissue↗

PubMed2006

Biocompatibility of poly(ether)urethane-gold nanocomposites.

We have prepared the nanocomposites of a polyether-type waterborne polyurethane (PU) incorporated with different amounts (17.4-174 ppm) of gold (Au) nanoparticles ( approximately 5 nm). The nanocomposite containing a certain amount (43.5 ppm) of gold was previously demonstrated to possess the optimal thermal and mechanical properties, as well as much reduced foreign body reactions in subcutaneous rats. In this study, the surface morphology, biocompatibility, oxidative degradation, and free radical scavenging ability of the nanocomposites were characterized in vitro. The nanocomposite at 43.5 ppm of gold ("PU-Au 43.5 ppm") exhibited different surface morphology confirmed by the atomic force microscope. PU-Au 43.5 ppm also showed enhanced cellular proliferation, reduced platelet and monocyte activation, and much less bacterial adhesion, relative to PU alone or nanocomposites at the other Au contents, in general. This better biocompatibility was associated with the surface morphological change in the presence of Au. The oxidative degradation in PU-Au 43.5 ppm was also inhibited. The increased oxidative stability corresponded to the greater free radical scavenging ability of the nanocomposites.

Biocompatible Materials↗

PubMed2002

Enhancing oxidative resistance of Agrobacterium radiobacter N-carbamoyl D-amino acid amidohydrolase by engineering solvent-accessible methionine residues.

N-Carbamoyl D-amino acid amidohydrolase (D-NCAase) that catalyzes the stereospecific hydrolysis of N-carbamoyl D-amino acids to their corresponding D-amino acids is valuable in pharmaceutical industry. Agrobacterium radiobacter D-NCAase is sensitive to oxidative damage by hydrogen peroxide. To investigate the role of methionine residues in oxidative inactivation, each of the nine methionine residues in A. radiobacter D-NCAase was substituted with leucine, respectively, by site-directed mutagenesis. Except for two mutants (Met5Leu and Met31Leu) with similar activities, seven mutants (Met73Leu, Met167Leu/Met169Leu, Met184Leu, Met220Leu, Met239Leu, Met244Leu, and Met239Leu/Met244Leu) were found to have reduced activities. In the presence of H(2)O(2), three mutants (Met239Leu, Met244Leu, and Met239Leu/Met244Leu) with substitution of highly solvent-accessible methionines by leucines retained their activities. The other mutants were also considerably resistant to chemical oxidation than was the wild-type enzyme. Thus, substitution of solvent-accessible methionine residues with leucine to enhance oxidative stability of D-NCAase is practical but might be with compromised activity.

Amidohydrolases↗

PubMed2003

Quality of cold-pressed edible rapeseed oil in Germany.

Forty-eight cold-pressed edible rapeseed oils obtained from small- and medium-sized decentralized plants located all over Germany were characterized by different chemical parameters for their composition and by descriptive sensory evaluation. Between the different oils great differences could be noticed for each parameter. The results evidenced that additionally to the features given in the Guidelines for edible fats and oils of the German Food Codex, especially the sensory evaluation, the oxidation stability (Rancimat), content and the composition of tocopherols, the content of trans-fatty acids and the content of steradienes were crucial parameters to guarantee a high-quality product for the consumer.

Chlorophyll↗

PubMed1993

Effect of heating rate on palatability and associated properties of pre- and postrigor muscle.

Precooked, uncured meat is not widely available to consumers, partially because of associated palatability problems and lack of published information on heat uptake under different industrial conditions. The objectives of this study were to determine the tenderness, extent of lipid oxidation, and total cooking losses in pre- and posterior beef and pork roasts heated at different rates. The muscles were cooked in stainless-steel, perforated heating chambers at oven temperatures of 150, 200, or 250 degrees C and the temperature rise during and after heating was monitored with a digital temperature recorder. Samples were vacuum-packaged, frozen at -20 degrees C for 45 d, thawed at 4 degrees C for 24 h, and reheated in 60 degrees C water for 1 h. Cooking losses, Warner-Bratzler shear force values, thiobarbituric acid values, and pH were determined. The results provide heating curves for pre- and postrigor beef and pork roasts at three oven temperatures. Prerigor samples of both species were less tender than postrigor samples (P < .05). Cooking losses were generally low in prerigor samples of both species compared with postrigor samples (P < .05). All beef samples had relatively low thiobarbituric acid (TBA) values before and after storage, whereas pork samples had relatively high TBA values before and after storage. Results indicate that prerigor cooked roasts shrink less, are equivalent or better in oxidative stability, and are less tender than postrigor cooked roasts under the conditions of this experiment.

Animals↗

PubMed2004

A comparison of fracture strength of yttrium-oxide- partially-stabilized zirconia ceramic crowns with varying core thickness, shapes and veneer ceramics.

The fracture strengths of stylized all-ceramic crowns manufactured using an yttrium-oxide-partially-stabilized (Y-TZP) zirconia ceramic core (Denzir) veneered with lithium disilicate glass-ceramics (IPS Empress 2 or IPS Eris) were evaluated. The Denzir cores were manufactured in two ways: either with different thickness in different parts of the restoration, called an 'adapted Denzir core'; or with a uniform core thickness of 0.5 mm. IPS Empress 2 all-ceramic crowns served as reference. There was no significant difference between the crowns with an 'adapted Denzir core' veneered with the two brands of glass-ceramics. No significant difference was seen between the crowns with a 0.5 mm Denzir core veneered with the two brands of glass-ceramics. The crowns with an 'adapted Denzir core' exhibited significantly higher values than those with a 0.5 mm Denzir core and than the IPS Empress 2 crowns used as reference. No significant differences were seen among the IPS Empress 2 crowns used as reference and the crowns with a 0.5 mm Denzir core. The mode of failure varied among the Empress 2 crowns and the crowns with a core of a Y-TZP zirconia ceramic. Long-term studies are necessary to assess the clinical performance of this restorative system.

Computer-Aided Design↗

PubMed1978

Activated oxygen species and oxidation of food constituents.

Activated oxygen species which may be important in initiating oxidative changes in foods include singlet oxygen, hydroxyl radical, ozone, superoxide anion (perhydroxyl radical at low pH), and hydrogen peroxide. Chemical and enzymic reactions known to occur in biological materials can generate singlet oxygen, hydroxyl radical, superoxide anion, and hydrogen peroxide. Ozone is primarily a product of photoreactions in polluted air. Reactions involving singlet oxygen, hydroxyl radical, and ozone with food constituents can ultimately yield peroxides which decompose to initiate oxidative chain reactions. Superoxide anion and hydrogen peroxide are relatively inert toward organic molecules but can decompose to produce the more reactive singlet oxygen and hydroxyl radical. Inhibition of reactions initiated by reactive oxygen species in foods should be very important in preserving the oxidative stability of foods. The generation, detection, measurement, reaction, and inhibition of reactions of active oxygen species are surveyed in this review.

Amino Acids↗

PubMed1992

Influence of demetallization of hydrogenated sunflower oil on changes in the forms of heavy metals and their pro-oxidative effects.

The effect of removing heavy metals from hydrogenated sunflower oil using a method based on changes in the contents of the various forms of the heavy metals copper, iron, zinc and nickel and their respective pro-oxidative effects was studied. A high degree of removal of dissociated and bounded ions was observed for hydrogenated oil, while there was no change in the contents of the co-ordination form. The pro-oxidative effect of the dissociated ions and of the bound metal ions in hydrogenated oil decreased nine-fold and seven-fold, respectively, compared with that of the non-hydrogenated oil, as a result of which the oxidation stability of hydrogenated oil increased two-fold. Comparative studies confirmed as appropriate the use of wash waters and auxiliary solutions that do not contain heavy metals for the processing of the hydrogenate after the classical technology.

Copper↗

PubMed2003

Replacement of methionine 208 in a truncated Bacillus sp. TS-23 alpha-amylase with oxidation-resistant leucine enhances its resistance to hydrogen peroxide.

The methionine residues at positions 17, 104, 208, 214, 292, 315, 324, and 446 in the primary amino acid sequence of a truncated Bacillus sp. TS-23 alpha-amylase (His(6)-tagged BLADeltaNC) was changed to oxidative-resistant leucine by site-directed mutagenesis. The mutant enzymes with an apparent molecular mass of approximately 54 kDa were overexpressed in recombinant Escherichia coli. The specific activity for Met315Leu and Met446Leu was decreased by more than 76%, while Met17Leu, Met104Leu, Met208Leu, Met214Leu, Met292Leu, and Met324Leu showed 247, 128, 37, 260, 232, and 241%, respectively, higher activity than the wild-type enzyme. In comparison with wild-type enzyme, a lower K(m) value was observed for all mutant enzymes. The 3.2- and 4.5-fold increases in the catalytic efficiency (k(cat)/K(m)) for Met208Leu and Met324Leu, respectively, were partly contributed by a 68% and 38% decrease in K(m) values. Wild-type enzyme was sensitive to chemical oxidation, but Met208Leu was stable even in the presence of 500 mM H(2)O(2). Except for Met214Leu, which was quite sensitive to H(2)O(2), the other mutants showed a profile of oxidative inactivation similar to that of the wild-type enzyme. These observations indicate that the oxidative stability of His(6)-tagged BLADeltaNC can be improved by replacement of the critical methionine residue with leucine.

Amino Acid Substitution↗

PubMed2001

Use of WO(4)(2-) on layered double hydroxides for mild oxidative bromination and bromide-assisted epoxidation with H(2)O(2).

Tungstate, exchanged on a (Ni,Al) layered double hydroxide, is applied as a heterogeneous catalyst in the oxidation of bromide with H(2)O(2) and the ensuing electrophilic bromination of olefins. The high halogenation activity of the catalyst in essentially neutral conditions mimicks the activity of V-bromoperoxidase enzymes. In water, aromatic and aliphatic olefins are selectively converted to bromohydrins; in methanol, methoxybromides are produced. In appropriate solvent conditions, the bromohydroxylation of geminally di-, tri-, and tetrasubstituted olefins proceeds via dehydrobromination to the epoxide. Evidence for this mechanism is provided by kinetic and labeling experiments. This one-pot alternative for the two-step halohydrin epoxidation process is enabled by the mild pH conditions; bromide is effective in substoichiometric, catalytic amounts. All new catalytic procedures are characterized by a high oxidative stability of the catalyst, high productivity of the catalyst on weight basis, high W turnover frequencies in ambient conditions (up to 50 mol of product per W per h), and high chemo-, regio-, and stereoselectivities.

Alkenes↗