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Journal of Oleo Science Feb 2021This study aimed to compare the distribution of vitamin E analogs, particularly α-tocopherol and δ-tocopherol, in mice fed with a normal diet and a high-fat and...
This study aimed to compare the distribution of vitamin E analogs, particularly α-tocopherol and δ-tocopherol, in mice fed with a normal diet and a high-fat and high-sucrose diet separately. We used male C57BL/6JJcl strain mice, which were divided into six groups (control [C], Cα, Cδ, high-fat and high-sucrose [H], Hα, and Hδ groups) and bred for 4 weeks. The additional quantity of α-tocopherol or E-mix D (containing 86.7% δ-tocopherol) into diet was 800 mg/kg diet. The final body weight was significantly higher in the H group than in the C group. However, the effects of vitamin E analog intake had no significant difference, with no synergy between vitamin E and diet. Similar results were obtained in epididymal fat weight. Moreover, α-tocopherol was mainly distributed in the liver in both the Cα group and Hα group, whereas δ-tocopherol mostly accumulated in the epididymal fat, in both the Cδ group and Hδ group. Also, δ-tocopherol was detected in all tissues in both groups. Both the α-tocopherol and δ-tocopherol levels in the epididymal fat were significantly lower in the H group than in the C group. In conclusion, our results suggest that a portion of δ-tocopherol was incorporated into the adipose tissue by chylomicron before arriving at the liver, and then it is metabolized in the liver.
Topics: Adipose Tissue; Animals; Chylomicrons; Diet, Carbohydrate Loading; Diet, High-Fat; Dietary Sucrose; Liver; Male; Mice, Inbred C57BL; Tocopherols; Vitamin E; alpha-Tocopherol; Mice
PubMed: 33456009
DOI: 10.5650/jos.ess20254 -
Journal of Oleo Science 2021The tocopherol contents of unripe and ripe avocado fruit oil extracted from Pinkerton, Hass and Fuerte varieties were determined after drying fruit using air, microwave...
The tocopherol contents of unripe and ripe avocado fruit oil extracted from Pinkerton, Hass and Fuerte varieties were determined after drying fruit using air, microwave or oven drying methods. The α-tocopherol content changed between 13.70 mg/100 g (microwave-dried) and 28.06 mg/100 g (air-dried) in oil from unripe Pinkerton fruit; between 14.86 mg/100 g (microwave-dried) and 88.12 mg/100 g (fresh) in oil from unripe Hass fruit and between 13.31 mg/100 g (microwave-dried) and 17.35 mg/100 g (oven-dried) in oil from unripe Fuerte fruit. The α-tocopherol contents in oil from ripe Fuerte fruit changed between 13.21 mg/100 g (fresh) and 17.61 mg/100 g (oven-dried). In addition, γ-tocopherol contents varied between 11.55 mg/100 g (air-dried) and 14.61 mg/100 g (microwave-dried) unripe "Pinkerton" fruit; between 11.52 mg/100 g (air-dried) and 15.01 mg/100 g (fresh) in unripe Hass fruit and between 12.17 mg/100 g (air-dried) and 15.27 mg/100 g (microwave-dried) unripe Fuerte fruit. The γ-tocopherol contents ranged from 12.71 mg/100 g (fresh) to 17.40 mg/100 g (oven-dried) in ripe Hass fruit; from 10.29 mg/100 g (fresh) and 17.20 mg/100 g (microwave-dried) ripe Fuerte fruit. α-, β-, γ- and δ-tocopherols could not be detected in ripe fresh Pinkerton fruit. In general, β- and δ-tocopherol could not be detected in most of the unripe and ripe avocado fruit oils. α-Tocopherol and γ-tocopherol contents of dried ripe Fuerte fruit oils were found to be higher compared to those of dried unripe Fuerte fruits.
Topics: Chromatography, High Pressure Liquid; Desiccation; Fruit; Microwaves; Persea; Plant Oils; Plant Physiological Phenomena; Tocopherols
PubMed: 33431769
DOI: 10.5650/jos.ess20230 -
Cells Dec 2020Pompe disease is a lysosomal storage disorder caused by autosomal recessive mutations in the gene. Acid alpha-glucosidase deficiency leads to abnormal glycogen...
Pompe disease is a lysosomal storage disorder caused by autosomal recessive mutations in the gene. Acid alpha-glucosidase deficiency leads to abnormal glycogen accumulation in patient cells. Given the increasing evidence of central nervous system (CNS) involvement in classic infantile Pompe disease, we used neural stem cells, differentiated from patient induced pluripotent stem cells, to model the neuronal phenotype of Pompe disease. These Pompe neural stem cells exhibited disease-related phenotypes including glycogen accumulation, increased lysosomal staining, and secondary lipid buildup. These morphological phenotypes in patient neural stem cells provided a tool for drug efficacy evaluation. Two potential therapeutic agents, hydroxypropyl-β-cyclodextrin and δ-tocopherol, were tested along with recombinant human acid alpha-glucosidase (rhGAA) in this cell-based Pompe model. Treatment with rhGAA reduced LysoTracker staining in Pompe neural stem cells, indicating reduced lysosome size. Additionally, treatment of diseased neural stem cells with the combination of hydroxypropyl-β-cyclodextrin and δ-tocopherol significantly reduced the disease phenotypes. These results demonstrated patient-derived Pompe neural stem cells could be used as a model to study disease pathogenesis, to evaluate drug efficacy, and to screen compounds for drug discovery in the context of correcting CNS defects.
Topics: 2-Hydroxypropyl-beta-cyclodextrin; Cell Line; Fibroblasts; Glycogen Storage Disease Type II; Humans; Induced Pluripotent Stem Cells; Neural Stem Cells; alpha-Glucosidases; gamma-Tocopherol
PubMed: 33375166
DOI: 10.3390/cells10010008 -
Food Technology and Biotechnology Sep 2020Utilization of wheat germ and wheat germ oil is limited due to high enzymatic activity and the presence of unsaturated fatty acids, which require stabilization...
RESEARCH BACKGROUND
Utilization of wheat germ and wheat germ oil is limited due to high enzymatic activity and the presence of unsaturated fatty acids, which require stabilization techniques to overcome this problem.
EXPERIMENTAL APPROACH
In this study, the effects of stabilization methods (dry convective oven heating at 90 and 160 °C, microwave radiation at 180 and 360 W, and autoclave steaming) on both wheat germ and its oil were evaluated.
RESULTS AND CONCLUSIONS
Steaming caused the most dramatic changes in lipoxygenase activity, free fatty acid content, DPPH radical scavenging activity, and mass fractions of tocopherols and tocotrienols. Lower peroxide values were measured in the oil samples treated with convectional heating (160 °C) and steaming at temperatures above 100 °C. However, -anisidine values of samples treated at higher temperatures were considerably greater than those of samples stabilized at lower temperatures. Oven heating at 160 °C was also one of the most effective treatments, after steaming, for the inactivation of lipoxygenase. Steaming significantly reduced mass fraction of total tocopherols, which was directly associated with the greater loss of β-tocopherol content. On the contrary, γ- and δ-tocopherol and tocotrienol homologues were abundant with higher amounts in steamed samples. α-Tocopherol and γ-tocotrienol were the most resistant isomers to stabilization processes.
NOVELTY AND SCIENTIFIC CONTRIBUTION
This study shows that the high temperature oven heating method, which is widely used in the industry for thermal stabilization of wheat germ, does not provide an advantage in oxidative stability compared to steaming and microwave applications. Steaming delayed oxidation in the germ, while further inhibiting lipoxygenase activity. Moreover, tocotrienols were more conservable. In industrial application, low-power microwave (180 instead of 360 W) and oven heating at lower temperature (90 instead of 160 °C) would be preferable.
PubMed: 33281490
DOI: 10.17113/ftb.58.03.20.6638 -
Molecules (Basel, Switzerland) Nov 2020Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics. is the most cultivated variety in Morocco. The...
Olive oil is an important product in the Mediterranean diet, due to its health benefits and sensorial characteristics. is the most cultivated variety in Morocco. The present research aims to evaluate the phenolic compounds, vitamin E and fatty acids of commercial virgin olive oils (VOOs) from five different North Moroccan provinces (Chefchaouen, Taounate, Errachidia, Beni Mellal and Taza), using HPLC-photodiode array (PDA)/electrospray ionization (ESI)-MS, normal phase (NP)-HPLC/ fluorescence detector (FLD) and GC-flame ionization detector (FID)/MS, respectively. The obtained results showed an average content of 130.0 mg kg of secoiridoids (oleuropein aglycone, 10-hydroxy-oleuropein aglycone and ligstroside aglycone, oleocanthal and oleacein), 108.1 mg kg of phenolic alcohols (tyrosol and hydroxytyrosol), 34.7 mg kg of phenolic acids (caffeic acid, ferulic acid and elenolic acid), and 8.24 mg kg of flavonoids (luteolin, luteolin glucoside, apigenin). With regard to vitamin E, α-tocopherol was the most abundant vitamin E (57.9 mg kg), followed by α-tocotrienol (2.5 mg kg), γ-tocopherol (4.5 mg kg) and β-tocopherol (1.9 mg kg), while δ-tocopherol was not detected. Moreover, 14 fatty acids were found and, among them, oleic acid (76.1%), linoleic acid (8.1%) palmitic acid (8.7%) and stearic acid (2.5%) were the major fatty acids detected. Finally, heat map and principal component analysis allowed us to classify the studied provinces in terms of VOO chemical composition: Chefchaouen (tyrosol and hydroxytyrosol), Taounate (oleuropein aglycone), Errachidia (ferulic acid, -3 and -6), Beni Mellal (oleocanthal) and Taza (luteolin and oleic acid).
Topics: Esters; Fatty Acids; Geography; Morocco; Olive Oil; Phenols; Principal Component Analysis; Vitamin E
PubMed: 33228191
DOI: 10.3390/molecules25225428 -
Food Chemistry May 2021We present the chemical composition, quality parameters and antioxidant capacity of pumpkin seed oils (PSO) from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata...
We present the chemical composition, quality parameters and antioxidant capacity of pumpkin seed oils (PSO) from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata cultivated in Brazil. In addition, PSO nanoemulsions (nanopepo, nanomax and nanomosc) were developed and their physical stabilities were assessed under long-term storage at two temperatures. Among the PSO, C. pepo presented the highest contents of polyunsaturated fatty acids, total carotenoids, and chlorophylls, but the lowest oxidative stability. Conversely, C. maxima PSO showed highest oxidative stability and total tocopherol content but the lowest chlorophyll content. Nanomax and nanopepo were more stable to droplet growth at 4 °C, while nanomosc was more stable at 25 °C. Nanopepo was the most stable formulation after the heating-cooling cycles, whereas nanomax was the most stable under centrifugation regardless the temperature. Overall, all nanoemulsions presented droplet diameter lower than 200 nm and ζ-potential approaching -30 mV until the end of storage.
Topics: Antioxidants; Brazil; Carotenoids; Cucurbita; Emulsions; Fatty Acids, Unsaturated; Food Storage; Hydrogen-Ion Concentration; Nanostructures; Oxidation-Reduction; Plant Oils; Seeds; Temperature; Tocopherols
PubMed: 33223288
DOI: 10.1016/j.foodchem.2020.128512 -
Heliyon Oct 2020(L.) is a seasonal fruit that contains significant amounts of bioactives like, phenolic acids (gallic acids, 2,3-dihydroxy benzoic acid, chlorogenic acid, -coumaric...
(L.) is a seasonal fruit that contains significant amounts of bioactives like, phenolic acids (gallic acids, 2,3-dihydroxy benzoic acid, chlorogenic acid, -coumaric acid, vanillic acid), flavonoid (rutin), organic acids (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid, fumaric acid), vitamin C, vitamin B group (thiamine, niacin, pyridoxine, pantothenic acid, biotin, cobalamins, riboflavin), tocopherols (αtocopherol, βtocopherol, γtocopherol, δtocopherol), carotenes (αcarotene, βcarotene, γcarotene, δcarotene) and also rich in essential minerals (potassium, calcium, phosphorus, sodium, iron, copper, manganese). This study provides a comprehensive composition analysis (determined using RP-HPLC and Energy Dispersive X-Ray Fluorescence (EDXRF) Spectroscopy). medicinal activities (antioxidant activity, anti-inflammatory activity, anti-diabetic activity) are quantified for different bael samples. The study also investigates the changes of these bioactive components with freeze, sun, hot air, and microwave drying. The study gives a proper vision to preserve the nutraceutically rich pulp by converting it into fruit leather.
PubMed: 33163665
DOI: 10.1016/j.heliyon.2020.e05382 -
Molecules (Basel, Switzerland) Oct 2020This investigation included the chemical analysis of () seed oil and its antifungal properties against 10 fungal species. Seed oils of six populations were analyzed...
This investigation included the chemical analysis of () seed oil and its antifungal properties against 10 fungal species. Seed oils of six populations were analyzed using high performance liquid chromatography (HPLC) and gas chromatograph/mass spectrometry (GC-MS). The HPLC analysis indicated that . seed oil exhibited a very high level of tocopherol contents, with values in the range of 2385.66-2722.68 mg/100 g. The most abundant tocopherol isomer was δ-tocopherol (90.39%), followed by γ-tocopherol (8.08%) and α-tocopherol (1.14%). We discovered for the first time the presence of tocotrenols in seed oils of the six populations studied. The GC-MS analyses revealed that linoleic acid was the main fatty acid (65.17%), followed by oleic acid (23.12%), palmitic acid (5.36%) and stearic acid (3.08%). We also studied the antifungal activity of seed oil of the Medenine (MD) population on ten fungal pathogens. The antifungal effects differed among pathogens and depended on oil concentrations. Seed oil of the MD population caused a significant decrease in mycelial growth of all fungi tested, with values ranging 31.50-82.11%, except for sp., which showed no inhibition. The antifungal activity against the 10 selected fungi can be explained by the richness in tocols of the extracted oil and make a promising crop for biological control. Furthermore, the importance of fatty acids and the wide geographic spread in Tunisia of this species make this crop a potential source of renewable energy.
Topics: Antifungal Agents; Fungi; Gas Chromatography-Mass Spectrometry; Linoleic Acid; Oleic Acid; Palmitic Acid; Peganum; Plant Oils; Seeds; Tocopherols
PubMed: 33036316
DOI: 10.3390/molecules25194569 -
Journal of Oleo Science Oct 2020Measurements of aroxyl (ArO · )-radical-scavenging rate constants (k) of antioxidants (AOHs) (i.e., α-, β-, γ-, δ-Tocopherol (TocH) and ubiquinol-10 (UQH)) were...
Finding of Remarkable Synergistic Effect on the Aroxyl-Radical-Scavenging Rates (k) under the Coexistence of Vitamin E Homologues (or Vegetable Oils) and Ubiquinol-10: Proposal of A New Mechanism to Explain An Increase of k Value.
Measurements of aroxyl (ArO · )-radical-scavenging rate constants (k) of antioxidants (AOHs) (i.e., α-, β-, γ-, δ-Tocopherol (TocH) and ubiquinol-10 (UQH)) were performed in ethanol/chloroform/HO (50/50/1, v/v) solution, using stopped-flow spectrophotometry. k values were measured not only for each AOH, but also for the mixtures of two AOHs (i.e., TocH and UQH). k values for α-, β-, γ-, δ-TocH increased 1.21, 1.28, 1.55, and 1.19 times, respectively, under the coexistence of constant concentrations of UQH. Similar measurements were performed for eight vegetable oils 1 - 8, containing different concentrations of α-, β-, γ-, δ-tocopherol (TocH) and -tocotrienol (Toc-3H). k values of all eight vegetable oils 1 - 8 also increased 1.24 - 1.54 times under the coexistence of constant concentrations of UQH. A new mechanism to explain the notable increase of k values under the coexistence of two kinds of phenolic AOHs was proposed. UV-vis absorption of α-, β-, γ-Toc · radicals, produced by reaction of α-, β-, γ-TocHs (or vegetable oils 1 - 8) with ArO · , disappeared under the coexistence of TocHs (or oils) and UQH, suggesting that the prooxidant reaction resulting from the presence of Toc · radicals is suppressed in the presence of UQH.
Topics: Antioxidants; Chloroform; Ethanol; Free Radical Scavengers; Oxidation-Reduction; Plant Oils; Solutions; Spectrophotometry; Ubiquinone; Vitamin E; Water
PubMed: 32908095
DOI: 10.5650/jos.ess20091 -
Food Chemistry Mar 2021Sacha inchi (Plukenetia volubilis) oil (SI) is appreciated for its nutritional and sensorial characteristics. The aim of this study was to evaluate SI changes during...
Sacha inchi (Plukenetia volubilis) oil (SI) is appreciated for its nutritional and sensorial characteristics. The aim of this study was to evaluate SI changes during French fries deep-frying at 170 °C or 180 °C up to 119 and 50 min, respectively; commercial soybean oil (SO) was tested as control. SI had high α-linolenic acid (53.8%), linoleic acid (33.4%) and total tocopherols (2540.1 mg/kg). During frying tocopherol content, oil stability and antioxidant capacity (ABTS, DPPH) decreased following zero-order kinetics; γ-tocopherol showed the strongest decrease. Notwithstanding the high SI unsaturation and the commercial antioxidant (TBHQ) in SO, SI showed slightly higher or similar hydrolysis (free fatty acids and diacylglycerols), similar primary (K, oxidized-triacylglycerols) and lower secondary (K, triacylglycerol oligopolymers) oxidation. Because of the high tocopherol content, SI showed lower degradation than SO. Thus, SI is suitable for short-term deep-frying; additionally, it may enhance the nutritional value and the flavour of fried foods.
Topics: Antioxidants; Cooking; Euphorbiaceae; Fatty Acids; Oxidation-Reduction; Plant Oils; Tocopherols
PubMed: 32890859
DOI: 10.1016/j.foodchem.2020.127942