Search

Highlights: [•] Most microalgae oils can serve as alternative for fish oil for omega-3 LC-PUFA. [•] Omega-3 LC-PUFA abundant in polar lipids: positive for absorption and stability. [•] Interesting amount of carotenoids: guarding against oxidation and health improving. [ABSTRACT FROM AUTHOR]

Highlights: [•] The lipids evolution during the koji fermentation was tested for the first time. [•] FFAs (especially C18:2) were accumulated significantly during koji fermentation. [•] The degradation ratio of PLs is higher than that of TAGs. [•] Phospholipase supplementation remarkably increased typical tastes of soy sauce. [ABSTRACT FROM AUTHOR]

Highlights: [•] The increase of incubation temperature increased the lipid oxidation in krill oil. [•] The increment of lipid oxidation could increase non-enzymatic browning reactions. [•] Strecker degradation products were formed in oxidised krill oil. [•] Pyrazines and pyridines were formed when carbonyls reacted with amino acids. [•] Pyrroles may protect krill oil against lipid oxidation during incubation. [Copyright &y& Elsevier]

Highlights: [•] We fed farmed Atlantic salmon diets which replaced 100% fish oil with camelina oil. [•] Camelina is a novel oilseed with high levels of ω3 fatty acids. [•] There was no difference in growth of salmon fed fish oil or camelina after 16weeks. [•] There was no difference in the sensory quality of fillets. [•] This was the first study to replace 100% fish oil with camelina in diets for salmon. [Copyright &y& Elsevier]

Highlights: [•] Lipid deterioration of two lean fish species during frozen storage was evaluated. [•] Lipid composition and degradation were evaluated on both light and dark muscles. [•] Lower storage temperature (−30°C) showed significantly more preservative effects. [•] Marked difference observed in the composition of dark muscle of the two species. [•] Tertiary lipid oxidation and hydrolysis products are strongly correlated to sensory. [ABSTRACT FROM AUTHOR]

Highlights: [•] Bread making was conducted with four lipases. [•] Wheat endogenous lipid composition was studied and related to bread loaf volume. [•] Released free fatty acids partition to the free lipid fraction. [•] Galactolipids are mostly important in bread making. [•] Lipid effects depend on the mesomorphic phase formed in contact with water. [ABSTRACT FROM AUTHOR]

Highlights: [•] Pâté from foal liver and meat was manufactured and studied for the first time. [•] Shelf life during refrigerated storage as affected by the fat content was studied. [•] The decrease of fat content enhances the oxidative stability of the proteins. [•] The non-heme iron increased during refrigerated storage of foal liver pâté. [•] Microbial counts showed differences during storage time and among fat levels. [ABSTRACT FROM AUTHOR]

Highlights: [•] Use of aqueous extract of ‘ulam raja’ (UREX) in beef patties. [•] Beef patties were stored for 10weeks at −18°C. [•] Patties assessed for lipid oxidation, physical and sensory characteristics. [•] UREX was as good as green tea in retarding fat oxidation. [•] UREX did not affect sensory quality. [ABSTRACT FROM AUTHOR]

• Mussel viscera and gonad were rich in glutamate and glycine. • 5′-Nucleotides were abundant in mantle, foot, and adductor muscle. • Phospholipids in female mussel were higher than that in male. • Glycerides in male mussel were higher than that in female. Blue mussel (Mytilus edulis L.) is a popular, nutritional, and tasty mollusk. To better understand the composition of nutrients and improve further processing of the mussels, metabolomic approaches were used to analyze the free amino acids, 5ʹ-nucleotides, and lipid compositions of different tissues. Our results showed that the viscera and gonad were rich in glutamine and glycine. Adenosine 5ʹ-monophosphate, uridine 5ʹ-monophosphate, guanosine 5ʹ-monophosphate, and inosine 5ʹ-monophosphate were abundant in the mantle, foot, and adductor muscle. Three main types of lipids, phospholipids (PLs), glycerides, and fatty acids (FAs), were semi-quantified. PLs were mainly distributed in the gonad of male mussels and viscera, gonad, and mantles of female mussels. FAs were relatively high in the viscera of males and in the gonad and viscera of females. The viscera of females were rich in phosphatidylcholine, such as 16:0/22:6 and 16:0/20:5. Triglycerides were the key lipids for distinguishing different tissues, especially 16:0/18:1/18:3 and 16:0/18:4/20:5. [ABSTRACT FROM AUTHOR]

• The lipid molecules most affected by dietary DHA/EPA ratio were GPs. • The sn-2 position of PE was the predominant binding site for 18:2n-6. • Dietary DHA and EPA competed with ARA and 18:2n-6 for esterification sites. • Optimal dietary DHA/EPA ratio increased LC-PUFA at sn-2 in PC molecules. • Optimal dietary DHA/EPA ratio improved the nutritive value of mud crab. Untargeted lipidomic analysis was conducted to explore how different dietary docosahexaenoic acid (DHA)/eicosapentaenoic acid (EPA) ratio and, specifically, how an optimal ratio (2.3) compared to a suboptimum ratio (0.6) impacted lipid molecular species and the positional distribution of fatty acids in hepatopancreas of mud crab. The results indicated that major category of lipid affected by dietary DHA/EPA ratio was glycerophospholipids (GPs). The optimum dietary DHA/EPA ratio increased the contents of DHA bound to the sn-2 and sn-3 positions of phosphatidylcholine (PC) and triacylglycerol, EPA bound to the sn-2 position of phosphatidylcholine and 18:2n-6 bound to the sn-2 position of phosphatidylethanolamine (PE). Increased dietary DHA/EPA ratio also led to competition between arachidonic acid (ARA) and 18:2n-6 bound to esterified sites. Appropriate dietary DHA/EPA ratio can not only improve the growth performance and nutritional quality of mud crab, but also provide higher quality products for human consumers. [ABSTRACT FROM AUTHOR]

[Display omitted] • Correlations between chicken color and lipid oxidation were analyzed by kinetic model. • The change of porphyrin ring in heme was observed by fluorescence electron microscope. • Homologous model of chicken Hb was established to explore the structure at different pHs. To investigate the effect of pH on lipid oxidation of chicken muscle, chicken hemolysates were added to washed chicken muscles to analyze lipid oxidation at pH 5.7, 6.3, and 7.2. The results showed that with a blue shift of the Soret peak, oxyhemoglobin gradually transformed to methemoglobin during storage, the shape of porphyrin rings of heme in fluorescence electron microscopy changed from round to trail-like structure. These changes were more significant at low pH. Comparing hemoglobin (Hb) structure, the distance of amino acids between the E10 of lysine and metHb-7-propionate groups is longer at pH 5.7 than other pHs, which makes solvent easily enter the heme cavity, leading to the severe destruction of Hb. The linear correlation between color and lipid oxidation also further confirmed that the increased oxidation of chicken Hb causes more rapid lipid oxidation in pH 5.7 than the other 2 pHs (p < 0.05). [ABSTRACT FROM AUTHOR]

• A method of using egg yolk to imitate meat aroma was presented. • Richest odorants with intense meaty note were present in acetone-treated egg yolk. • Lutein rather than lipids or their degradation products determined the flavor changes. • Lutein affects flavor by scavenging free radicals. Egg yolk contains abundant meat precursors, but its odor is quite different from meat aroma. In this study, the lipids in egg yolk were partly removed by acetone or totally removed by chloroform/methanol, and lutein was removed simultaneously by the solvents. Then, the samples were heated, and the volatiles and aroma profiles were analyzed. The results showed that chicken meat aroma and meat aroma were imitated successfully through the removal of neutral lipids and lutein (acetone-treated) and total lipids and lutein (chloroform/methanol-treated) egg yolk samples, respectively. Finally, additional lutein and tert-butylhydroquinone were employed for validating the inhibiting effects of lutein on lipid oxidation and Maillard reaction, and the results demonstrated that it was lutein rather than lipids or their degradation products that determined the flavor formation. These findings push forward the mechanisms for the formation of meat flavor and provide insights for future manufacturing of meat aroma. [ABSTRACT FROM AUTHOR]

• Lipidomics analysis of hickory nuts during embryogenesis by UPLC-MS/MS. • A total of 544 kinds of lipids were identified. • Some lipids had rich molecular numbers and dynamic changes with embryo development. • Increasing proportion of DGs contributed high accumulation of GLs and GPs. • Oleic acid, linoleic acid, and linolenic acid were major UFAs, mainly at sn -2. Hickory (Carya cathayensis) nuts contain higher amount of lipids, and possess high nutritional value and substantial health benefits. However, their lipid composition and dynamic changes during embryogenesis have not been thoroughly investigated. Therefore, lipidomics profile and lipid dynamic changes during embryonic development were analyzed using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Totally, 544 kinds of lipids were identified in mature hickory nuts with higher proportions of glycerolipids (59.94%) and glycerophospholipids (38.66%). Notably, diacylglycerols showed gradual uptrends, which corresponded with total glycerolipid and glycerophospholipid at middle and late stage of embryogenesis, suggesting the pivotal role of diacylglycerols in the accumulation of glycerolipids and glycerophospholipids. Moreover, triacylglycerols, diacylglycerols, phosphatidylethanolamines and phosphatidylcholines had high relative content with abundance of unsaturated fatty acids, specifically oleic acid, linoleic acid and linolenic acid, localized mainly at sn -2 lipid position. Together, our study provides innovative perspectives for studying the nutritional benefits of hickory nut lipids. [ABSTRACT FROM AUTHOR]

[Display omitted] • LA improved the absorption of 5-DMT by stimulating production of lipid droplets and chylomicron. • The amount of 5-DMT transported to the bacterial side also enhanced by oxidized LA. • Oxidized LA induced ROS, affected tight junction and caused damages to Caco-2 monolayer. Lipids usually contain a large ratio of polyunsaturated fatty acids (PUFAs), which are highly susceptible to oxidation. Presence of oxidized lipids in foods may affect the bioavailability of lipophilic bioactive components after ingestion. In this study, the effect of oxidized and unoxidized linoleic acid (LA) on the transport of a highly lipophilic bioactive citrus flavonoid (5-hydroxy – 6, 7, 8, 4′ tetramethoxylflavone or 5-DMT) was determined using a Caco-2 cell model. Results demonstrated that compared to free 5-DMT, unoxidized LA improved the trans-enterocyte absorption of 5-DMT by stimulating the production of lipid droplets and chylomicrons. Although the amount of 5-DMT transported across the enterocyte doubled by oxidized LA compared to free 5-DMT, it significantly induced reactive oxygen species (ROS), affected the function of tight junction and caused damages to the morphology of enterocyte monolayer. This study re-emphasized the importance of preventing lipid oxidation in foods. [ABSTRACT FROM AUTHOR]

• Controlled conditions of microwave heating (MWH) preserve the nutrients of the HM. • Fatty acids, lipid peroxides, and α-lactalbumin content did not change after MWH. • During MWH in conditions ensuring microbiological safety furosine is not formed. • MWH cause slight increase in the protein carbonyls content in human milk was observed. • MWH generates less malondialdehyde in human milk than CH. The aim of this study was to determine the influence of the microwave heating method (MWH) on selected determinants of the nutritional value of human milk (HM) and compare to the effect exerted by the standard convection heating (CH) method, including holder pasteurization (HoP). It was showed that using MWH under conditions assumed to ensure microbiological safety, changes in the level of the nutrients were not observed. In these conditions concentration of fatty acids (FAs), lipid peroxides (LP) and α-lactalbumin (α-La) were on a similar level as in raw milk, and furosine was not formed. MWH treatment of HM led to slight increase in the malonaldehyde (MDA) and protein carbonyls (PC) content. However, MDA content in HM as a result of MWH was lower than after application CH. [ABSTRACT FROM AUTHOR]

[Display omitted] • Sea buckthorn flesh oil is rich in rare in nature palmitoleic acid. • This oil is also abundant in carotenoids, tocopherols, and sterols. • Composition of the sea buckthorn flesh oil depends significantly on used cultivars. • Sea buckthorn oleosomes can be easily separated from the juice using centrifugation. • The efficiency of oleosomes is mainly related to the values of the centrifugal force. Sea buckthorn berries contain lipids rich in palmitoleic acid, carotenoids, tocols and sterols, but their composition varies greatly depending on the cultivar and region of cultivation. Therefore, the current study presents the chemical composition of fruit flesh oils of cultivars grown in Poland and compares them with plants grown worldwide. Among tested cultivars, the highest shares of palmitoleic acid were determined in Golden Rain and Luczystaja cvs. Ten grams of sea buckthorn flesh oil provides at least 28% of vitamin A, 50% of vitamin E and 5% of sterols of the recommended dietary allowance (RDA) values for adults. The final part of this study is dedicated to a preliminary study of the optimization of the oleosome yield by the centrifugation method. The maximum oleosome yield can be obtained at a relatively low centrifugal force (below 8000× g), while optimal temperature and time should be laboratory determined for each cultivar. [ABSTRACT FROM AUTHOR]

[Display omitted] • Impact of endogenous wheat lipids on non-linear rheological properties of gluten was studied. • Farinograph tests revealed increasing consistency for the lipid-removed vital wheat gluten. • The consistency was stable for the vital wheat gluten after 500 Brabender Units (BU). • A mixture of type III (weak overshoot) and type IV (strong overshoot) nonlinearity was observed. • Higher degree of strain stiffening behavior was probed for gluten in the absence of lipids. The impact of endogenous wheat lipids on thermal characteristics, mixing behavior, non-linear rheological properties of gluten was studied to explore the contribution of wheat lipids to viscoelastic behavior of gluten under large processing deformations. Thermal analysis indicated higher denaturation temperature for vital wheat gluten (VWG) (69.2 ± 1.2 °C) due to reduced water affinity compared to lipid-removed vital wheat gluten (LRVWG) (63.6 ± 0.2 °C). Development time was reached 4 minutes earlier and consistency increased constantly for LRVWG as Farinograph mixing proceeded, suggesting higher affinity to water for gluten in the absence of lipids. Large Amplitude Oscillatory Shear (LAOS) tests showed a mixture of type III and IV non-linear behavior for gluten. Higher tendency to type III behavior for VWG indicated more extensibility in the presence of lipids. Higher elasticity and strain stiffening obtained for LRVWG under LAOS deformations accentuated the stabilizing effect of lipids on the viscoelastic nature of gluten network during processing. [ABSTRACT FROM AUTHOR]

• Developing L-SCC film as a sensitive and effective optical interference lipid layer. • Amplifying the reaction at the aqueous/lipid interface by L-SCC film. • Real-time and in-situ monitoring lipolysis progress using OPLI system. • Providing the kinetic parameters of olive oil hydrolysis process. • The bile salt content determines its function at fluid interface. A method for real-time monitoring of lipid digestion based on photonic crystals formed from silica was developed. As an effective "net", the highly ordered silica colloidal crystal (SCC) film provides structural support for lipid payload. This method based on optical interferometric film kinetics was used to record the whole kinetics progress of olive oil hydrolysis by lipase in real time and calculate the kinetic Michaelis constant. The kinetic parameters were compared with the results determined by the titration method. The effects of bile salt content on lipase and olive oil layer were studied. This method provides a potential evaluation system for real-time digestion and degradation of edible oil in the food field. It also provides a basis for further real-time evaluation of lipid bioavailability in food systems by real-time recording the release and degradation of lipids in the food nano-matrix. [ABSTRACT FROM AUTHOR]

Highlights: [•] Comparison of two different sets of fatty acid conversion factors (XFA). [•] The use of XFA of Weihrauch et al. is recommended for fish and shellfish. [•] XFA of Greenfield and Southgate are less recommended for fish and shellfish. [•] Correction for fatty acid methyl esters for fish and shellfish is not necessary. [•] Fatty acid data description in publication needs to be improved. [ABSTRACT FROM AUTHOR]

Highlights: [•] Enriched eggs contain higher amount of n-3 fatty acids, lutein and zeaxanthin. [•] n-3 enriched egg can be spray dried without losses of fatty acids, moderate losses of antioxidants. [•] Lipid oxidation remains at a low level even after the different processing steps. [•] Whole egg powders contained higher quantities of malondialdehyde than egg yolk powders. [ABSTRACT FROM AUTHOR]

Highlights: [•] Ascorbic acid can be encapsulated by microfluidic device. [•] The SLMs showed high encapsulation efficiency. [•] Microfluidics technology was feasible for obtaining SLMs. [•] The microcapsules showed round shape and presence of pores. [Copyright &y& Elsevier]

Highlights: [•] The 2nd PCET mechanisms descriptors are superior to the 1st PCET ones. [•] The double PCET mechanisms better account for radical scavenging by flavonoids. [•] BDE2 and ETE2 could be useful descriptors in the development of the QSAR of flavonoids. [•] In water environment, ETE2 related to the second SPLET accounts for radical scavenging. [•] In lipid environments, BDE2 related to the second HAT is the favourable descriptor. [Copyright &y& Elsevier]

Highlights: [•] Lipid oxidation occurs both during the gastric and the intestinal phases of in vitro digestion. [•] Final amounts of oxidation products are similar whatever the emulsion characteristics. [•] Droplet interface and simulated digestive fluids interact to modulate the oxidation kinetics. [•] MDA, 4-HHE and 4-HNE are produced throughout the digestion in quantities that might induce toxic effects. [Copyright &y& Elsevier]

Highlights: [•] Water uptake by the endosperm is an important property of barley for malting. [•] Fatty acids and total lipids have an important role on determining water uptake. [•] Unsaturated fatty acids such oleic acid have an effect on water uptake. [Copyright &y& Elsevier]

Highlights: [•] Extra virgin olive oil is used in three series of deep-frying experiments. [•] Three foods of very different content and nature of lipids are submitted to frying. [•] The evolution of the frying medium composition is studied by 1H NMR spectroscopy. [•] Acyl groups, aldehydes, epoxides, alcohols and diglycerides are determined. [•] The influence of the food nature on the frying medium composition is addressed. [ABSTRACT FROM AUTHOR]

Highlights: [•] Roles of moisture on the lipid oxidation were tested in linoleic acid model system. [•] Deuterium was found in headspace volatiles formed from linoleic acid oxidation. [•] Moisture acted as a substrate for the formation of volatiles. [•] Moisture in oils plays an important role as a substrate for the lipid oxidation. [ABSTRACT FROM AUTHOR]

Highlights: [•] Combined effects of lactation stage and size on MFG lipid composition was studied. [•] Saturated and omega-3 fatty acid concentrations are influenced by MFG size. [•] Saturated and omega-3 fatty acid concentrations are influenced by lactation stage. [•] Distinct regulation of polar lipid in small and large MFG throughout lactation. [•] Unusual compositions of small MFG due to complex compositional regulation. [ABSTRACT FROM AUTHOR]

Highlights: [•] Model cheese composition affects sodium mobility and free sodium amount. [•] A lower lipid/protein ratio increased firmness, decreased sodium ions mobility. [•] A lower lipid/protein ratio decreased in vivo sodium release and saltiness. [ABSTRACT FROM AUTHOR]

Highlights: [•] Lipid oxidation can be a problem during fish protein hydrolysis. [•] There was a profound contradiction between cell and chemical antioxidant assays. [•] Oxidation products can have a detrimental effect on antioxidant properties of FPH. [•] Oxidation products arised during hydrolysis may affect anti-inflammatory activity in the body. [ABSTRACT FROM AUTHOR]

Highlights: [•] Lipid oxidation occurs very early during the making of baked alveolar products. [•] Fatty matter oxidability strongly influences the profile of oxidation markers. [•] Endogenous antioxidants from vegetal oil protect high-PUFA formulas from oxidation. [•] Egg yolk protects PUFA while generating a broad class of Maillard volatiles. [Copyright &y& Elsevier]

Highlights: [•] Influence of authentic human gastric juice on oxidation of marine lipids is evaluated. [•] Marine lipids in emulsion and liposomes oxidised during a modelled digestion period. [•] No difference was found between oxidation in an authentic gastric juice and a hydrochloric acid solution. [•] Gastric juice inhibited pro-oxidative activity of dietary iron ions, but not met-hemoglobin. [•] Beverages may both positively and negatively affect post-prandial oxidation of marine lipids. [Copyright &y& Elsevier]

Highlights: [•] Polysaccharide gels as oil bulking agents were used as fat replacer in meat batter. [•] Lipid and protein structure were examined by Raman spectroscopy. [•] Structural characteristics could be associated with technological properties. [Copyright &y& Elsevier]

Highlights: [•] First report on the CoQ10 encapsulation in the cheese matrix. [•] CoQ10 encapsulation improves the resistance of lipids against oxidation. [•] CoQ10 encapsulation increases significantly its retention in the cheese. [•] CoQ10 encapsulation does not affect the composition and cheese yield. [•] This technique could be applied to level industry for functional cheese preparation. [Copyright &y& Elsevier]

Highlights: [•] Twenty organoarsenicals were identified in cod liver by hyphenated techniques. [•] Combining RP-HPLC with MS detection led to elucidate of 11 novel As-lipids. [•] Proposals for structures were supported by MS/MS of analogue fatty acids. [•] Correlation of log capacity factor vs. log K ow was applied as plausibility test. [•] Content of total arsenic in tissue and extracts were compared with sum of species. [Copyright &y& Elsevier]

Highlights: [•] Lipid and glucose homeostasis effects of mango leaf were reported firstly. [•] The homeostasis effects may be related to PI3K/AKT and AMPK signaling pathway. [•] Three kinds of benzophenone glucosides were detected in muscle and liver. [•] Effects of tissue distributed compounds were discussed. [Copyright &y& Elsevier]

Highlights: [•] The presence of triacylglycerols slowed down cholesterol degradation at 180øC. [•] The presence and unsaturation degree of the lipid matrix delayed the COPs formation. [•] Significantly higher PV was found when cholesterol was heated in absence of TAG. [•] Both cholesterol and triacylglycerol degradation fit a first order kinetic model. [ABSTRACT FROM AUTHOR]

Highlights: [•] Protein-bound peroxides in lean meat were 40–50% of the total hydroperoxides. [•] Total hydroperoxide formation ability was: beef>pork>lamb>chicken. [•] Hemin and fatty acid composition explained 70% of the variations in lipid hydroperoxide formation. [Copyright &y& Elsevier]

Highlights: [•] Structured lipid-based infant formula emulsion was developed. [•] Response surface methodology was successfully applied to optimise the formulation. [•] Increased lecithin concentration led to a decrease in lipid oxidation. [•] Monoacylglycerol content affected particle size and emulsion viscosity. [Copyright &y& Elsevier]

Highlights: [•] Lipids in skin of Nile tilapia underwent oxidation when fish were stored in ice. [•] Lipoxygenase in skin increased with increasing iced storage time. [•] Fishy odour in skin became pronounced as fish were stored in ice for a longer time. [Copyright &y& Elsevier]

Highlights: [•] The TFs showed excellent effect against NAFLD in rats. [•] The TFs inhibited hepatic lipid accumulation. [•] The TFs prevented mitochondrial membrane potential dysfunctions and ultrastructural alterations. [•] The TFs regulated fatty acid synthesis and promoted fatty acid β-oxidation. [•] The TFs did not affect cholesterol synthesis. [Copyright &y& Elsevier]

Highlights: [•] Fifty polar lipids were identified by UHPLC-MS n in bovine milk from an animal feeding trial. [•] Ten compounds have not been previously identified in bovine milk. [•] 18:1 and 16:0 were the main fatty acids present in the polar lipids (apart from sphingomyelin). [•] Saturated fatty acids were located in sn-1, and PUFAs in the sn-2 position of the glycerol backbone. [•] Cow diets influenced the relative amounts of 8 polar lipids in the milk. [ABSTRACT FROM AUTHOR]

Highlights: [•] β-Carotene was encapsulated in nanoemulsions and emulsions. [•] Initial droplet size influenced potential biological fate of delivery systems. [•] Lipid digestion rate and extent increased with decreasing droplet size. [•] β-Carotene bioaccessibility increased with decreasing droplet size. [ABSTRACT FROM AUTHOR]

Abstract: The objective of this study was to investigate the influence of pH on lipid oxidation and protein partitioning in 10% fish oil-in-water emulsions prepared with different whey protein isolates with varying ratios of α-lactalbumin and β-lactoglobulin. Results showed that an increase in pH increased lipid oxidation irrespective of the emulsifier used. At pH 4, lipid oxidation was not affected by the type of whey protein emulsifier used or the partitioning of proteins between the interface and the water phase. However, at pH 7 the emulsifier with the highest concentration of β-lactoglobulin protected more effectively against oxidation during emulsion production, whereas the emulsions with the highest concentration of α-lactalbumin were most stable to oxidation during storage. These differences were explained by differences in the pressure and adsorption induced unfolding of the individual protein components. [Copyright &y& Elsevier]

Highlights: [•] β-Carotene loaded nanostructured lipid carriers (NLC) are optimised. [•] NLC with ultra small particle size and high β-carotene stability are prepared. [•] Lipid phase and surfactant concentrations have important effect on particle size. [•] Liquid lipid content in NLC and temperature significantly affect β-carotene degradation. [•] Preparation factors have reverse effects on particle size and β-carotene degradation. [ABSTRACT FROM AUTHOR]

Highlights: [•] Anthocyanins and tocols in black rice bran significantly prevent lipid oxidation. [•] The capability of anthocyanins was greater than the tocols in retarding cholesterol oxidation. [•] The tocols had higher capability than the anthocyanins in inhibiting fish oil oxidation. [•] The prevention of lipid oxidation could reduce the inflammation associated with chronic diseases. [•] Both of the hydrophilic and lipophilic antioxidants contribute to the health promoting function. [ABSTRACT FROM AUTHOR]

Abstract: The chemical composition, the antiradical properties of Dendrobium speciosum (Orchidaceae) leaves and stem extracts have been studied. Furthermore, in view of the use of this orchid as “bush foods”, the genotoxic/antigenotoxic effects of the extracts have been evaluated. [Copyright &y& Elsevier]

Abstract: A simultaneous quantitative analytical method for 15 major polyphenols, e.g. five catechins (1–5) and 10 flavonols (6–15), as functional constituents in the extracts of “tea flowers”, the flower buds of Camellia sinensis (Theaceae), has been developed. The content of caffeine (16), which showed similar chromatographic behaviour under the analytical conditions, was also determined. To approve the validity of the newly developed protocol, thirteen extracts of the plant’s flower buds collected from different regions, i.e. China, Taiwan, Japan and India, were evaluated. The results indicated that the assay was reproducible and precise, and could be readily underutilised for the quality evaluation of tea flowers on the basis of polyphenols’ contents. It was noteworthy that the contents of two major constituents, kaempferol 3-O-β-d-glucopyranosyl-(1→3)-α-l-rhamnopyranosyl-(1→6)-β-d-glucopyranoside (10) and kaempferol 3-O-β-d-glucopyranosyl-(1→3)-α-l-rhamnopyranosyl-(1→6)-β-d-galactopyranoside (11), varied by region where the flower buds were produced. A new flavonol glycoside, chakaflavonoside B (17), which was isolated in the course of this analytical study, was found to show oleic acid-albumin-induced lipid accumulation inhibitory activity. [Copyright &y& Elsevier]

Abstract: Alkylresorcinols (AR) are phenolic lipids present in the bran of some cereals. AR may serve as a biomarker for whole grain wheat and rye intake. While AR pharmacokinetics and two major metabolites have been reported, the metabolic pathways contributing to their relatively rapid elimination from the circulation remain to be speculative. In this study, we investigated if ω- and β-oxidation mediate catabolism of the AR homologue C19:0 to form 3,5-dihydroxybenzoic acid and 3-(3,5-dihydroxyphenyl)-1-propanoic acid (DHPPA), using 3 in vitro platforms, human cytochrome P450 4F2 (CYP4F2), human liver S9, and HepG2 cells. One hydroxylated C19:0 metabolite was formed by CYP4F2 and one hydroxylated and one carboxylated C19:0 were tentatively identified after incubation of AR with S9. The formation of DHPPA was quantifiable when HepG2 cells were treated with C19:0 for 48h. Our results are consistent with a metabolic pathway by which AR are degraded to phenolic acids via CYP4F2-mediated ω-oxidation and subsequent β-oxidation. [Copyright &y& Elsevier]

Abstract: The effects of different calcium salts on in vitro lipid digestion were examined by determining the free fatty acids released from various oil-in-water emulsions. The kinetics of the total and individual free fatty acids released by lipolysis were monitored by the pH-stat method and gas chromatography, respectively. The rate and the extent of free fatty acid release increased with an increase in the added calcium concentration, but the increase was dependent on the emulsifying agent. The effect of calcium was diminished when the emulsion contained phosphate. Soluble calcium salts, such as calcium gluconate, calcium acetate and CaCl2, had greater effects on the rate and extent of free fatty acid release than did insoluble salts, such as CaO and CaSO4, suggesting that the ionic state of calcium plays a critical role in lipid digestion in emulsions. The addition of calcium did not alter the profiles of the individual free fatty acids released. This study provides useful information for food formulation with respect to lipid digestion. [Copyright &y& Elsevier]

Abstract: Fatty acid (FA) profile is a critical factor in the nutritional properties of fats, but, stereochemistry may also play a fundamental role in the rate and extent to which FAs are absorbed and become available. To better understand this phenomenon, we evaluated the bioavailability of FAs in linseed-oil and palm-stearin blends compared to their interesterified mix, using a sn-1,3 stereospecific lipase, to determine if there was any difference in terms of FA availability when using this technology. Test meals were fed through an intragastric feeding tube on Sprague-Dawley male rats after 18h fasting. Postprandial blood samples were collected after meal or physiological serum (control) administration and the FA profile of plasma lipids was determined. Results showed that modification of the melting profile through interesterification, without altering the bioavailability determined by sn-2 stereochemistry, could delay lipid absorption at the beginning, but had no effect on total lipid absorption. [Copyright &y& Elsevier]