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Summary: In this study, alginate (NaAlg) and/or chitosan (CS) hydrogel beads were prepared to encapsulate Antarctic krill oil (AKO) and kaempferol (KL) co‐loaded nano‐liposomes. The SEM study confirmed that the hydrogel beads were spherical, in which nano‐liposomes was distributed evenly within the polymer network. The FTIR spectra indicated no evidence of any chemical interaction between nano‐liposomes and hydrogel beads. The hydrogel beads especially the NaAlg‐CS hydrogel beads caused decrease in the release of KL and AKO mostly own to the improved density of bead microstructure. Furthermore, the network structure in the hydrogel beads especially the NaAlg‐CS hydrogel beads successfully insulated oxygen to improve AKO oxidation stability and protected KL by preventing degradation under natural light, while maintaining its antioxidant capacity. Importantly, the hydrogel beads significantly reduced the release of free fatty acids during in vitro digestion compared to nano‐liposomes. In principle, these new delivery systems may combine the benefits of nano‐liposomes and hydrogel beads to encapsulate AKO and KL and broaden their applicability in food industry. [ABSTRACT FROM AUTHOR]

We reported the synthesis of a series of structurally diverse CPL‐active molecules, in which pyrene units were installed to chiral pm/po‐[2,2]PCP scaffolds either with or without a triple bond spacer for pm/po‐PCP‐P1 and pm/po‐PCP‐P2, respectively. The X‐ray crystallographic analyses revealed that these pyrene‐based [2,2]PCP derivatives exhibited diverse structures and crystal packings in the solid phases. The pyrene‐based [2,2]PCP derivatives exhibit various (chir)optical properties in organic solutions, depending on their respective structures. In a mixture of dioxane and water, pm/po‐PCP‐P1 emit green excimer fluorescence, whereas pm/po‐PCP‐P2 emit blue one. The chiroptical investigation demonstrated that Rp‐pm‐PCP‐P1 and Rp‐pm‐PCP‐P2 exhibited completely opposite CD and CPL signals even they possess the same chiral Rp‐[2,2]PCP core. The same argument also holds for other chiral pyrene‐based [2,2]PCP derivatives. The theoretical calculation revealed that these unusual phenomena were attributed to different orientation between transition electric dipole moments and the magnetic dipole moments originating from the presence or absence of a triple bond spacer. These pyrene‐based [2,2]PCP derivatives display various colours and fluorescence emissions in the solid state and PMMA films, possibly due to the different packings as observed in the crystal structure. Moreover, these compounds also can interact with perylene diimide through π‐π interactions, leading to near‐white fluorescence. [ABSTRACT FROM AUTHOR]

We report the synthesis and chiroptical properties of novel chiral carbon nanorings Sp‐/Rp‐[12]PCPP containing a planar chiral [2.2]PCP unit, and demonstrate that Sp‐/Rp‐[12]PCPP can not only host crown ether 18‐Crown‐6 to form ring‐in‐ring complexes with a binding constant 3.35×103 M−1, but also accommodate the complexes of 18‐Crown‐6 and S/R‐protonated amines to form homochiral S@Sp‐/R@Rp‐ and heterochiral S@Rp‐/R@Sp‐ ternary complexes, displaying significantly larger binding constants of up to 3.31×105 M−1 depending on the chiral guests. Importantly, homochiral S@Sp‐/R@Rp‐ ternary complexes exhibit an enhanced CD signal, while the heterochiral S@Rp‐/R@Sp‐ ones have a constant CD signal compared with the chiral carbon nanorings, respectively, which suggests that homochiral S@Sp‐/R@Rp‐ ternary complexes display a highly narcissistic chiral self‐recognition for S/R‐protonated chiral amines, respectively. Finally, the chiral ternary complexes can be further applied to determine the ee values of chiral guests. The findings highlight a new application of carbon nanorings in supramolecular sensors, beyond the common recognition of π‐conjugated molecules. [ABSTRACT FROM AUTHOR]

To enhance the friction performance of resin‐based friction materials, five types of specimens with different polymer ether ketone (PEEK) contents were fabricated and their physiomechanical behaviours were tested and, their tribological properties were investigated using a JF150F‐II constant‐speed tester. It was found that the addition of PEEK had a positive influence on the properties of the friction materials, and sample FM‐3 (the shorthand of 'Friction Materials‐3', containing 2 wt% PEEK) exhibited improved friction performance with a fade ratio and recovery ratio of 8.6% and 101.1% respectively. Among all samples, FM‐4 (the shorthand of 'Friction Materials‐4', containing 3 wt% PEEK) had the lowest specific wear rate with a value of 0.622 × 10−7 cm3 (N·m)−1 at 350°C. The PEEK can fill the microcracks in the composite at a high temperature and can also cover the hard abrasive particles to prevent them from directly damaging the composite. The findings from this study afford a foundation for studies to further improve the properties of resin‐based friction materials. [ABSTRACT FROM AUTHOR]

Evidence on the association of 25‐hydroxyvitamin D (25[OH]D) and obesity during the first 5 years of life is limited in China. The objective of this study was to examine the associations between weight, weight for age z score (ZWAZ), weight for length/height z score (ZWHZ), and body mass index for age z score (ZBMI) and 25(OH)D. This was a large population‐based cross‐sectional multicenter study in which the children aged 0–5 years were recruited from 12 children's healthcare centers by a stratified cluster random‐sampling method in 10 cities of the Jiangsu province, China. The 25(OH)D concentration was determined by ELISA. A total of 5289 children were investigated. For 0–71 months children with obesity and nonobesity, the prevalence of vitamin D deficiency was 36.0% and 29.8%, and the 25(OH)D level was 59.8 and 64.0 nmol/L, respectively, and there were all significant difference. Compared with children with nonobesity, children with obesity had higher risk of vitamin D deficiency (OR [95% CI]: 1.33 [1.02, 1.72], p <.05), and had lower 25(OH)D level (β = −3.84, 95% CI = −7.58, −0.09, p <.05). The results for children aged 24–71 months were similar to those for children aged 0–71 months. However, no significant difference was observed in children aged 0–23 months. Vitamin D deficiency was observed in children with greater adiposity during the first 5 years of life. However, the results mainly came from those in the age group of 2 to 5 years instead of the first 2 years in their lives. [ABSTRACT FROM AUTHOR]

Summary: In this study, a new electrochemical strategy based on the fabrication of a molecularly imprinted sensor onto a MoS2‐loaded peanut shell carbon complex with gold nanoparticles (AuNPs) and nitrogen‐doped carbon dots (N‐CDs) was proposed for the detection of benzo(a)pyrene (BaP). Molecularly imprinted polymer (MIP) films were prepared by cyclic voltammetry (CV) using 2‐mercaptobenzimidazole (2‐MBI) as a functional monomer in the presence of BaP. The surface morphologies, structural characteristics and electrochemical properties of the obtained MIP/AuNPs/N‐CDs/PSBC/MoS2/GCE were investigated via scanning electron microscopy (SEM), transmission electron microscopy (TEM), energy‐dispersive spectrometry (EDS), Fourier transform infrared spectrometry (FTIR), X‐ray diffraction (XRD), UV–Vis spectrometry, fluorescence spectrometry, cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). Under the optimised conditions, the detection range of the electrode towards BaP varied from 5 nM to 20 μM with a detection limit of 1.5 nM. The prepared electrochemical sensor also exhibited good stability, relevant reproducibility and high selectivity. The application of the sensor in the actual analysis of edible oil samples showed promising results, thereby being relevant as a biomimetic sensing platform for the detection of chemical hazards in food and environment. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to investigate the effect of solid lipids (lauric acid (LAU), myristic acid (MYR), stearic acid (STE), glycerol monostearate (GMS), glycerol 1,3‐distearate (GDS), glycerol tristearate (GTS), glycerol trimyristate (GTM) and glycerol trilaurate (GTL)) on the characteristics of novel nanostructured lipid carrier (NLC) containing Antarctic krill oil through ultrasound. The fatty acids (LAU, MYR, STE and GMS) were unsuitable solid lipid materials, as apparent stratification was quickly observed during the NLC preparation. NLCs were successfully prepared using GTS, GTM, GTL and GDS. The zeta potential of all NLCs exceeded −30 mV indicating good uniformity and stability. These NLCs appeared spherical or oval. Differential calorimetry and X‐ray diffraction analysis revealed these NLCs formed imperfect crystals. As the carbon chain length of triglycerides increased from C12 to C18, the particle size of NLCs increased from 235.8 ± 2.3 nm to 340.5 ± 2.2 nm, the degree of recrystallisation increased from 39.06% to 49.99%, while the EPA encapsulation efficiency decreased from 88.72 ± 0.47% to 72.86 ± 1.06%. NLC prepared with GDS had the smallest particle size (112.4 ± 0.4 nm), the lowest recrystallisation and the highest EPA encapsulation efficiency (>99%). GDS was the most suitable to prepare high encapsulate efficiency krill oil‐loaded NLC. [ABSTRACT FROM AUTHOR]

The growing awareness of the adverse health effects of trans‐fats and saturated fats are driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil, called oleogelation, has been a subject of great interest. In the development of oleogels, highly unsaturated oils can be structured through different gelation mechanisms by varying structuring agents (e.g., polymeric or low molecular weight oleogelators). Due to their potential to reduce saturated fat in food products while also providing solid texture without changing the oil's chemical composition and nutritional values, oleogels have been introduced into various products (meat, spread, and confectionary) as alternatives to traditional solid fats. However, the shortcomings of oleogels cannot be ignored, such as the softer texture and the poorer plasticity than traditional solid fat. As the physicochemical properties and functionalities of oleogels are highly dependent on their composition and structuring mechanism, it is possible to obtain a product with desirable functionality by choosing a suitable oleogelator or oil phase. Thus, comprehensive and detailed knowledge regarding the role of oleoglarors, oil phase, and oleogelation mechanism on oleogelation is needed. This review primarily focuses on published information within the last decades addressing how the composition and oleogelation mechanism affect the structure and functionality of oleogels and oleogel‐based products. The factors affecting the oil gelation are summarized concerning three aspects: (i) oleogelator (chemical composition and molecular structure); (ii) oil phase (TAG composition and minor component); and (iii) oleogelation mechanism. Finally, the future perspectives toward oleogels are highlighted. This review aims to deepen the understanding of oleogelation and the rational design of oleogel‐based products. [ABSTRACT FROM AUTHOR]

This work investigated the effects of different storage periods (0 day, 90 days, 120 days) on the quality of large yellow croaker oil. The lipomics of large yellow croaker oil was quantitatively detected by GC‐MS, the content of triglyceride in large yellow croaker oil reached 52.56% at 0 day. With the extension of storage time, the content of large yellow croaker oil components decreased gradually. Differential lipid histogram clearly indicates that the extension of the storage period will affect the change of fish oil, due to the rise in the temperature of large yellow croaker oil; the color of the hot map is bright from the dark. Additionally, the fatty acid composition and volatile components were measured. At 120 days, the decomposition rate of lipid molecular in large yellow croaker oil is increased by oxidation of unsaturated fatty acids, and its oxidised metabolite produced small substance such as aldehydes, ketones, alcohols, and acids. During storage, the waxy, fat, and floral flavour in the oil aroma of large yellow croaker oil decreased gradually, while the yeast flavour and oil flavour increased gradually. These results provide insights for the study of lipid transformation and quality of large yellow croaker oil during different storage. [ABSTRACT FROM AUTHOR]

Background: To explore the vitamin D status with its demographic and lifestyle factors including dietary, supplementation, and physical activity in 0–5 years old children. Methods: This was a large population‐based cross‐sectional multicentre study in which the children were recruited from 12 Children's Health Care Centers by a stratified cluster random‐sampling method in 10 cities in Jiangsu Province, China. Results: A total number of 5289 children were investigated. The prevalence of vitamin D deficiency was 30.1%. The concentration of 25 hydroxyvitamin D was 64.0 (46.3–83.0) nmol mL−1 after adjustment for covariates. Children with higher risk of vitamin D deficiency were more likely to be at older age, girls, survey conducted in spring, location in southern Jiangsu province, residence in urban, outdoor activity < 2 h day−1 (all p < 0.05). Moreover, those with lower risk were more likely to be the number of parity ≥ 2 times, vitamin D supplementation from birth to 6 months, the initial time of vitamin D supplementation after birth ≤ 1 months, vitamin D and calcium supplementation in the last 3 months, and dose of vitamin D supplementation > 400 IU day−1 (all p < 0.05). Children with preferences for sweets, meat consumption > 150.0 g day−1, milk consumption < 250 mL day−1, time of sleeping < 10 h day−1 had higher risks of vitamin D deficiency. However, these relationships were affected by demographics. Conclusions: Vitamin D status during the first five years of life was suboptimal and was associated with demographic and lifestyle determinants including milk, meat, sweets, vitamin D and calcium supplementation, sleeping and outdoor activity. [ABSTRACT FROM AUTHOR]

Coating has been used as a practical method to ensure the physiochemical properties and reduce the chemical hazard of fried foods. Methyl cellulose (MC) was used as a coating material to pretreat Chinese fried dough cake (CFDC) before frying. The results showed that the water content, hardness and L* value of the 1% MC coated sample were 31.67%, 848.54 g and 51.62, respectively, at the seventh day at 25 °C. Coating contents 1% MC could reduce the oil content, hardness, and extent of browning and improve the physiochemical properties of CFDC on 7 days of storage. Coating contents 1% MC also reduced the acid value, peroxide value, p‐anisidine value, malondialdehyde content, 4‐hydroxy‐2‐(E)‐hexenal content, 4‐hydroxy‐2‐(E)‐nonenal content, acrylamide content and glycidyl ester content in CFDC on 7 days of storage. Our work contributes to the control of the oil content and chemical hazards for fried food during storage by applying an edible coating. [ABSTRACT FROM AUTHOR]

Main observation and conclusion: Accurate determination of acetaminophen concentration is essential for studying the metabolic status of acetaminophen in clinical practice. In this study, nickel phosphide was used for electrochemical detection of acetaminophen for the first time. An electrochemical acetaminophen sensor based on Ni2P nanosheets was successfully constructed and the sensor showed many convincing properties: (a) a good linear range (0.5 μmol/L—4.5 mmol/L); (b) a moderate sensitivity (131.1 μA·mmol–1·L·cm–2); (c) a low detection limit (0.107 μmol/L). In addition, the sensor also showed excellent selectivity, robust stability and reliable repeatability. Further experiments demonstrate that the prepared sensor can be used for quantitative detection of acetaminophen in commercial medical drugs. [ABSTRACT FROM AUTHOR]

BACKGROUND Glycidyl esters (GEs) have attracted worldwide attention for their potential harm to human health. The GEs in edible oils mainly form during the deodorization of the oil refining processes. We used sesamol and sesamolin to inhibit the formation of GEs in model corn oil (MCO), model palm oil (MPO) and model rice bran oil (MRO) during a deodorization process. RESULTS: The results showed that, in the three model oils, the total GE content was in the following order from highest to lowest: MRO (1437.98 μg kg−1) > MPO (388.64 μg kg−1) > MCO (314.81 μg kg−1). The inhibitory effect of the three antioxidants on the formation of GEs in the MCO was in the following order from strongest to weakest: tert‐butylhydroquinone (TBHQ) > sesamol > sesamolin. CONCLUSION: When the mass percentage of sesamol was 0.05%, its inhibition percentage on GEs was close to the inhibition percentage of 0.02% added TBHQ. The present study provides a foundation for understanding how to inhibit the formation of GEs in oils by adding sesamol during the deodorization process. [ABSTRACT FROM AUTHOR]

Summary: This research investigated the effect of carnosic acid (CA), tert‐butyl hydroquinone (TBHQ), sesamol (SL) and L‐ascorbyl palmitate (AP) on the inhibition of glycidyl esters (GEs) and oxidation parameter changes in rice bran oil (RBO) during heat processing. The electron spin resonance (ESR) analysis showed that the free radical scavenging ability of them was ranked as CA > TBHQ > SL > AP. With the addition of CA, TBHQ, SL and AP (0.6 g kg−1), the GEs content was reduced significantly from 987.98 ± 8.45 to 283.87 ± 4.78, 303.21 ± 4.38, 440.52 ± 3.82 and 500.55 ± 2.99 μg kg−1, respectively. All four free radical scavengers had the highest inhibitory effect on C18:2‐GE, followed by C18:1‐GE and C16:0‐GE. Moreover, the free radical scavengers were also effective to inhibit oil oxidation. Overall, the natural‐free radical scavenger may be a promising candidate to mitigate GE formation and oil oxidation due to its effectiveness and safety. [ABSTRACT FROM AUTHOR]

Summary: A novel nanostructured lipid carrier (NLC) loaded with Antarctic krill oil while using 1,3‐glycerol distearate (GDS) as the solid lipid was prepared through ultrasonication. The NLCs were optimised for ingredient formulation by single‐factor experiment on the basis of their effects on the particle size and polydispersity index (PDI) of the NLCs. 2% (w/w) lecithin and 10% lipid phase of which krill oil accounted for 50% (w/w) were applied to develop the optimised NLC dispersion. The particle size, PDI and zeta potential of this NLC were 112 nm, 0.270 and −30.8 mV, respectively, indicating good dispersion uniformity and stability. Transmission electron microscopy (TEM) revealed that the optimised NLC particles were spherical and uniformly dispersed without apparent aggregation. Differential calorimetry scanning (DSC) and X‐ray diffraction (XRD) showed that the optimised NLC had less‐ordered crystalline structure contributing to the high entrapment efficiency (> 99%) of EPA and DHA. [ABSTRACT FROM AUTHOR]

Summary: In this study, the chemical composition and emulsifying properties of camellia lecithin recovered from crude camellia oil by both acid and enzymatic degumming were investigated. Camellia lecithin recovered from acid degumming (CLAD) mainly comprised phospholipids (PS, PI, PE and PA), whereas camellia lecithin recovered from enzymatic degumming (CLED) contained more lysophospholipids (LPI, LPE, LPA). The saturated fatty acids made up a large portion of total fatty acids in CLED compared to CLAD. CLED‐stabilised emulsions tended to be more stable than CLAD‐stabilised emulsions. Meanwhile, emulsions stabilised by CLED exhibited smaller particle size in agreement with their microstructures. Moreover, both CLED and CLAD‐stabilised emulsions were sensitive to pH and ionic strength changes and provided smaller particle size and higher stability at pH = 7 and 1 mm NaCl concentration. These findings provide valuable information for potential applications of camellia lecithin with characteristic phospholipid composition as alternative o/w emulsifiers in food industry. [ABSTRACT FROM AUTHOR]

SH3 and multiple ankyrin repeat domains protein 1 (SHANK1) belongs to a family of postsynaptic scaffolding proteins. In this study, we found that SHANK1 was abnormally high expressed in colon cancer tissues compared to normal tissues. Colon cancer patients with low SHANK1 expression had better prognosis. Furthermore, the expression of SHANK1 was knocked down in human colon cancer cell lines HCT116 and HT29 and the role of SHANK1 was investigated in colon cancer tumorigenesis. Our results showed that the knockdown of SHANK1 inhibited the survival and proliferation of both cells. The migration of these two cell lines was significantly reduced and the apoptosis was induced compared with control cells. The Bax/Bcl‐2 ratio in both cell lines that SHANK1 was knocked down was increased, which is a signal that the mitochondrial apoptotic pathway was triggered. In addition, we observed that knockdown of SHANK1 reduced the expression of phosphorylated forms of AKT and mTOR. These data suggested that loss of SHANK1 inhibited viability and induced apoptosis of HCT116 and HT29 cells through the AKT/mTOR signaling pathway. Our data revealed that SHANK1 played important roles in the growth of colon cancer cells and may be used as a novel strategy for colon cancer therapy. Significance of the study: Herein, we reported that SHANK1 was abnormally high expressed in colon cancer tissues and associated with worse prognosis of patients. In addition, knockdown of SHANK1 inhibited viability and induced apoptosis in colon cancer cell lines through AKT/mTOR signaling pathways. These data suggest that SHANK1 may be a new oncogene in colon cancer. This study reveals the role of SHANK1 in addition to neuronal development and cognitive development. And it provides a new potential target for the prediction and treatment of colon cancer. [ABSTRACT FROM AUTHOR]

Summary: The present work investigated the formation of three toxic aldehydes, malondialdehyde (MDA), 4‐hydroxy‐hexenal (HHE) and 4‐hydroxy‐nonenal (HNE), during deep‐frying of different foods in corn oil (CO), rapeseed oil (RO) and linseed oil (LO). Besides, their contents in French fries (FF) and fried chicken breast meat (FCBM) were also explored. Results showed that the MDA/HHE/HNE levels in frying groups were all lower than those in control, indicating the incorporation into the fried foods. Apart from the different levels, MDA/HHE/HNE in FF and FCBM possessed similar variation tendencies, revealing the matrix‐mediated distribution. The combined exposure assessment based on the threshold of toxicological concern (TTC) levels was conducted, and risks of exceeding the limitation values (1.5 μg kg bw−1 day−1) for HNE in CO and HHE in LO were exhibited. The consumption of both FF and FCBM should be regulated, considering the levels of MDA, HHE and HNE these fried foods may contain. [ABSTRACT FROM AUTHOR]

Summary: The formation of two toxic aldehydes, 4‐hydroxyhexenal (HHE) and 4‐hydroxynonenal (HNE) were monitored in five vegetable oils during thermal processing (100–200 °C) with the results modelled. HHE was only determined in rapeseed and linseed oil, while HNE was determined in all tested oils and the contents varied significantly depending on the oil type. For HHE/HNE‐detected oils, the evolution during heating was well described by the pseudo‐first‐order kinetic model. The equilibrium contents of HHE/HNE increased and the duration until equilibrium decreased as a function of temperature. The calculated reaction rate constants followed the Arrhenius law. The formation rate of HHE/HNE was remarkably oil‐dependent, which was also in accordance with the calculated kinetic and thermodynamic parameters. Accordingly, the above results can contribute to a prediction of HHE/HNE formation in different vegetable oils during thermal processing, especially the temperature/time required during frying, which is generally higher than 100 °C and 6 h., respectively. [ABSTRACT FROM AUTHOR]

Summary: In this study, oleogel structured by β‐sitosterol and lecithin was prepared as a carrier for poorly water‐soluble bioactive compounds, curcumin. The mechanical and microscopic properties of curcumin‐loaded oleogel were determined by texture analyser and polarised light microscopy. The oxidation stability of the delivery system was determined by accelerated oxidation test and the bioaccessibility of curcumin was studied in vitro. The results showed that the existence of curcumin did not affect the mechanical strength and crystalline network of oleogel. The oxidative stability of curcumin‐loaded oleogel was higher than that of curcumin‐free oleogel and corn oil‐curcumin mixtures. It might be attributed to not only the antioxidative property of curcumin but also crystalline network of oleogel which served as an obstructor for the development of oxidation products. Additionally, oleogel enhanced the bioaccessibility of curcumin in fasted state (up to 67.66%). These findings suggest that oleogels can be promising candidates to delivery drugs and nutrients. [ABSTRACT FROM AUTHOR]

Summary: The formation of 4‐hydroxy‐hexenal (HHE) and 4‐hydroxy‐nonenal (HNE) in eight vegetable oils was investigated at 180 °C. HHE was only detectable in soybean (SBO), rapeseed (RO) and linseed oils (LO). HNE was measured in all tested oils, but was found mainly in corn (CO), sunflower (SO) and soybean oil (SBO). Oil‐dependent formation of HHE/HNE was remarkably observed. Furthermore, different fatty acid methyl esters in tricaprylin, as model oil systems, were constructed to demonstrate their characteristic contribution to HHE/HNE formation. As expected, HHE and HNE originated from the oxidative degradation of methyl linolenate (MLN) and methyl linoleate (ML) respectively. Whereas low concentrations of MLN (<5.0%) and ML (<1.0%) produced no detectable HHE/HNE. The results suggested MLN/ML could induce both HHE/HNE formation and pro‐oxidation at higher concentrations. Unexpectedly, methyl stearate and methyl oleate slightly promoted HHE/HNE formation, which might be attributed to free radical transfer mechanisms during thermal oxidation. [ABSTRACT FROM AUTHOR]

Summary: Malondialdehyde (MDA), a widely used oxidation indicator for both lipid and edible oil, has been suggested to be genotoxic and cytotoxic, thus attracting increasing attentions about its formation and exposure assessment. In this study, kinetics of MDA formation in vegetable oils and model oils were investigated by high‐performance liquid chromatography. Results showed MDA contents firstly increased rapidly then kept to a plateau over time in both reaction systems at 100, 140 and 180 °C, significant temperature‐dependent of MDA formation was observed. The rate constant and activation energy (Ea) were calculated from the fitted pseudo‐first‐order model and Arrhenius equation. Ea of MDA‐formation was much lower in linseed oil, corn oil and rapeseed oil, indicating the higher degree of unsaturation resulted in the greater susceptibility to MDA formation. Besides, MDA content was inappropriate to assess the oxidation of palm oil and camellia oil possessing high level of saturated and/or monounsaturated fatty acid. Malondialdehyde, a widely used oxidation marker, has been suggested to be genotoxic and cytotoxic. The present study investigated the formation kinetics of MDA in different type of vegetable oils and model oils. And the results showed that MDA was inappropriate to evaluate the oxidation of all the vegetable oils regardless of the fatty acid composition. [ABSTRACT FROM AUTHOR]

In this study, mesoporous silica SBA‐15 is modified by imidazole based ionic liquids (IL) with three different side‐chain length of cations and two different anions. Prepared supports (IL‐SBA‐15) are characterized by small‐angle powder X‐ray diffraction (XRD), X‐ray photoelectron spectroscopy (XPS) as well as Fourier transform infrared (FT‐IR), and then used to immobilize Candida antarctica lipase B (CALB). The enzymatic properties of the obtained IL‐SBA‐15‐CALB are evaluated, and the catalytic selectivity toward diacylglycerols (DAG) production in glycerolysis of triacylglycerols (TAG) reaction is also studied. Compared with the parent SBA‐15 immobilized CALB (SBA‐15‐CALB), the IL modification gives a maximum improvement of enzymatic activity from 1855 to 5044 U g−1; in addition, the selectivity toward the diacylglycerols (DAG) production also increases, with the DAG/MAG ratio increasing from 3.72 to 11.99, and the DAG content increasing from 53.6 to 67.2 wt%. Practical applications: Immobilization of lipases facilitates the separation of products and the recovery of lipases for reuse. The present study shows that CALB immobilized on the IL modified SBA‐15 is potential for DAG production through glycerolysis, due to its considerable reusability as well as its high glycerolysis activity and selectivity toward DAG production, it could be considered for practical applications. Glycerolysis of corn oil catalyzed by ionic liquids modified SBA‐15 supports CALB to produce diacylglycerols. SBA‐15 is modified by ionic liquids, and then employed as carrier for Candida antarctica lipase B (CALB) immobilization. The obtained solid lipases are used to catalyze glycerolysis for diacylglycerols (DAG) production. Compared with the parent SBA‐15 immobilized CALB (SBA‐15‐CALB), ionic liquids modification gives a maximum improvement of enzymatic activity from 1855 to 5044 U g−1; in addition, the selectivity toward the DAG production is also increased, with the DAG/MAG ratio increasing from 3.72 to 11.99, and the DAG content increasing from 53.6 to 67.2 wt%. [ABSTRACT FROM AUTHOR]

The main aim of this research was to enhance the understanding of the formation mechanisms of benzo(a)pyrene (BaP) during roasting of sesame seeds (SS). BaP levels in hot- and cold-pressed sesame seed oil (SSO) were evaluated to correlate oil technology and BaP formation. Extracted principal components from SS were roasted either singly or in mixtures at 230 °C for 30 min. BaP was measured by HPLC with fluorescence detection. The results showed that BaP levels in hot-pressed SSO were significantly higher than those in cold-pressed SSO ( p < 0.05), BaP formation mostly occurred during SS roasting and increased with roasting temperature (between 80 and 280 °C) and time (from 10 to 50 min). Furthermore, the BaP level in the roasted hulled SS (3.64 μg/kg) was higher than it was in roasted whole SS (1.63 μg/kg). The maximum BaP level observed (5.03 μg/kg) was detected in a roasted mixture of SS protein and SSO. The addition of sesame protein to protein-free SSO promoted the formation of BaP, which suggests that the pyrolysis products of protein and triacylglycerols are probably important precursors in BaP formation. [ABSTRACT FROM AUTHOR]

In this work, the kinetics of 'in situ' epoxidation of soybean oil with H2O2 (30% w/w), catalyzed by phosphotungstic heteropoly acid [π-C5H5N(CH2)15CH3]3[PW4O16] (PHA) phase transfer catalyst and polyethylene glycol (PEG) as interfacial agent in dichloroethane, were investigated at 40, 50, 60, and 70°C. Assuming that the epoxidation reaction occurred in the pseudo-homogeneous catalytic system and the side reaction of epoxy ring cleavage was negligible, the results appeared that the epoxidation reaction of soybean oil in the presence of PEG was a second-order with respect to double bond concentration and a first-order to the H2O2 concentration. The corresponding apparent activation energy (42.12 kJ/mol) was lower than that of PHA alone (49.23 kJ/mol), indicating that PEG could decrease the activation energy and speed up the epoxidation reaction of soybean oil. Practical applications: An environmentally friendly catalyst is eagerly needed to produce peroxided soybean oil for low yield and to prevent polluting the environment through the epoxidation of soybean oil with peracid. Phosphotungstic heteropoly acid phase transfer catalyst and polyethylene glycol improve the conversion and selectivity of the epoxidation reaction of soybean oil, and enhance its production efficiency. The activation energy of the soybean oil epoxidation reaction with H2O2 catalyzed by phosphotungstic heteropoly acid (PHA) in the presence of polyethylene glycol (PEG) was lower than that of PEG alone, accounting for the results showing that the epoxy group band of the former (PHA + PEG) appeared quicker than the latter (PHA) in IR spectra. [ABSTRACT FROM AUTHOR]

GhKCH2 belongs to a group of plant-specific kinesins (KCHs) containing an actin-binding calponin homology (CH) domain in the N-terminus. Previous studies revealed that the GhKCH2 CH domain (GhKCH2-CH) had a higher affinity for F-actin ( Kd = 0.42 ± 0.02 µ M) than most other CH-domain-containing proteins. To understand the underlying mechanism, prokaryotically expressed GhKCH2-CH (amino acids 30-166) was purified and crystallized. Crystals were grown by the sitting-drop vapour-diffusion method using 0.1 M Tris-HCl pH 7.0, 20%( w/ v) PEG 8000 as a precipitant. The crystals diffracted to a resolution of 2.5 Å and belonged to space group P21, with unit-cell parameters a = 41.57, b = 81.92, c = 83.00 Å, α = 90.00, β = 97.31, γ = 90.00°. Four molecules were found in the asymmetric unit with a Matthews coefficient of 2.22 Å3 Da−1, corresponding to a solvent content of 44.8%. [ABSTRACT FROM AUTHOR]

The formation of three toxic reactive aldehydes, malondialdehyde (MDA), 4‐hydroxy‐hexenal (HHE), and 4‐hydroxy‐2‐nonenal (HNE), is investigated in five commonly consumed vegetable oils using a method based on the Schaal oven test. HHE is only detected in linseed oil (LO) and rapeseed oil (RO), while MDA and HNE are found to be present in all tested oils. The formation potential of MDA, HHE, and HNE in the tested oils is closely related to the initial polyunsaturated fatty acid (PUFA) content in the oil. Correlation analyses reveal low correlation coefficients for MDA, determining its unsuitability to evaluate the oxidation of oils with low PUFA content, such as palm oil and camellia oil; in contrast, HHE and HNE show sufficient correlations with other oxidation indices in all tested oils. Furthermore, regression analysis indicates that HHE content can predict the oxidation of ω‐3 type oil, while HNE content can estimate oxidative deterioration of ω‐6 type oils. Particularly, HNE content can also evaluate the oxidation of ω‐9 type oils such as PO and CLO with relatively low PUFA level for the high correlations (>0.991, P < 0.01) toward the total oxidation value (TOTOX). Practical Applications: Edible oil consumption continues to increase worldwide. Therefore, it is very important to understand the conditions under which potentially health‐damaging compounds are formed in these oils and to develop methods to inhibit their formation or eliminate them from the oils. This study investigates the formation of three toxically reactive aldehydes, namely MDA, HHE, and HNE, through lipid oxidation, specifically PUFA peroxidation. The application of these aldehydes as oxidation indicators for different vegetable oils is also explored. This work could prove beneficial for the quality control of vegetable oils in the edible oil industry. The formation of three toxic aldehydes, MDA, HHE, and HNE in different types of vegetable oils is investigated. Considerable amounts of MDA, HHE, and HNE is found in all the tested oils. The results show the formation of these three aldehydes is competitive. Besides, MDA content is not appropriate to evaluate the oxidation of oils with low PUFA content, such as PO and CLO; while HHE and HNE can characteristically depict the oxidation of ω‐3 and ω‐6 type oil. [ABSTRACT FROM AUTHOR]