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Summary: Deep‐frying oil intake is considered to destroy body health. In this review, a meta‐analysis was performed to assess the effects of deep‐frying oil intake on the risk of intestinal barrier dysfunction. Following Preferred Reporting Items for Systematic Reviews and Meta‐Analyses guidelines, a systematic literature search was conducted in PubMed, Embase and Cochrane Central updated till April 2022 (CRD42022326306). A total of nine studies were included. The pooled results revealed that deep‐frying oil intake significantly exaggerated crypt damage of colon [weighted mean difference (WMD) = 4.55; 95% CI: 2.87, 6.24, P < 0.05], increased proinflammatory cytokine expression in plasma and colon tissue, and enhanced intestinal permeability [lipopolysaccharides content (WMD: 10.11 μg mL−1, 95% CI: 7.44, 12.79 μg mL−1, P < 0.05)]. Moreover, deep‐frying oil intake could change the gut microbiota and decrease the content of microbiota‐derived short‐chain fatty acids. In conclusion, our findings provide insights into the effect of deep‐frying oil intake on the intestinal barrier dysfunction. [ABSTRACT FROM AUTHOR]

Summary: Deep‐frying oil featuring total polar compound (TPC) has been found to be unhealthy. However, little information is available regarding the impact of TPC on the lipid digestion behaviour. In this study, three typical edible oils (palm oil, PO; high oleic acid peanut oil, HOA; and high linoleic acid sunflower oil, HLA) were selected to investigate the effect of deep‐frying on the lipid digestion. Digestion behaviour was monitored by pH‐Stat method in vitro. Digestibility rate analysis showed that free fatty acids release rate of all TPC groups was the slowest among corresponding fresh oils and deep‐frying oils, indicating deep‐frying decreased lipid digestion rate. Lipid droplet analysis uncovered that deep‐frying could increase lipid particle size. Correlation analysis showed the polymers in TPC are negatively correlated with digestion rate and particle size, suggesting the digestion behaviour of deep‐frying oil is related to TPC constitution. In conclusion, this study highlights that deep‐frying weaken the lipid digestion capacity, and the multiplicity of TPC distribution which vary in terms of FAs type contribute to differences of digestion behaviour in deep‐frying oils. [ABSTRACT FROM AUTHOR]

BACKGROUND Deep‐frying oil has been found to cause inflammatory bowel disease (IBD). However, the molecular mechanism of the effect of deep‐frying palm oil on IBD still remains undetermined. RESULTS: In the present study, bioinformatics and cell biology were used to investigate the functions and signal pathway enrichments of differentially expressed genes. The bioinformatics analysis of three original microarray datasets (GSE73661, GSE75214 and GSE126124) in the NCBI‐Gene Expression Omnibus database showed 17 down‐regulated genes (logFC < 0) and 2 up‐regulated genes (logFC > 0) existed in the enteritis tissue. Meanwhile, pathway enrichment and protein–protein interaction network analysis suggested that IBD is relevant to cytotoxicity, inflammation and apoptosis. Furthermore, Caco‐2 cells were treated with the main oxidation products of deep‐frying oil‐total polar compounds (TPC) and its components (polymerized triglyceride, oxidized triglycerides and triglyceride degradation products) isolated from deep‐frying oil. The flow cytometry experiment revealed that TPC and its components could induce apoptosis, especially for oxidized triglyceride. A quantitative polymerase chain reaction analysis demonstrated that TPC and its component could induce Caco‐2 cell apoptosis through AQP8/CXCL1/TNIP3/IL‐1. CONCLUSION: The present study provides fundamental knowledge for understanding the effects of deep‐frying oils on the cytotoxic and inflammatory of Caco‐2 cells, in addition to clarifying the molecular function mechanism of deep‐frying oil in IBD. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this study, the effects of short‐wave infrared radiation (SIR) on enzyme‐assisted aqueous extraction process (EAEP) of peanut oil (PO) are investigated, including peanuts cotyledon cells mircrostructure and yield as well as quality of extracted PO. GC‐flash electronic nose (EN) combined with principal components analysis (PCA) is applied to select conditions for SIR process. The appropriate roasting condition based on the overall flavor is determined as 150 °C for 55 min. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) are used to investigate the effects of SIR on cotyledon microstructure. The results demonstrated that SIR damaged the cell microstructure and oil body membrane, and the extraction of oil is facilitated. Accordingly, the oil yield increased significantly by 8.74% compared to that of the control (p < 0.05). Further analysis on the quality properties of PO revealed that the content of polyphenols of oil extracted from SIR roasted peanuts (2.79 ± 0.05 mg GAE kg−1) is 62.21% higher than that from the control. It is in consistent with the significantly enhanced oxidation stability of oil in the present study (p < 0.05). Furthermore, the variety and relative content of volatile compounds which contributed to a better overall flavor are greatly increased. Practical Applications: SIR as a mild and efficient roasting method could enhance the oil extraction yield in EAEP and improve the oxidation stability of the extracted oil. With the appropriate pre‐roasting of peanuts by SIR, the overall flavor of EAEP extracted peanut oil was improved. Its volatiles pattern was close to that of the commercial hot‐pressed PO. It was confirmed that SIR is a novel choice for roasting processing, as well as a potential and available pre‐roasting method of peanuts to improve the EAEP technology. In order to improve the enzyme‐assisted aqueous extraction process (EAEP) of peanut oil, short‐wave infrared radiation (SIR) to roast peanuts before the extraction process is used. SEM and TEM are employed to evaluate the roasting effects on cotyledon microstructure. Some chemical properties, the content of antioxidant compounds, and the flavor of extracted oil are assessed to show the effects on oil quality. The oil yield is also evaluated to explain the roasting effects together with the changes of the microstructure. [ABSTRACT FROM AUTHOR]

New food processing technology is required for food production with high quality and healthfulness. In this study, a novel application was developed to extract lard from pig fatback, a by-product of the slaughter plant, by an aqueous enzymatic extraction method (AEE). Various proteases with different properties including Alcalase 2.4 L, Neutrase 1.5 MG, Flavourzyme 1000 L, and Protamex were evaluated for their efficiency in oil release and lard qualities. Alcalase 2.4 L was more effective for oil extraction with a yield of 95.19%. A high quality of lard was produced by AEE in comparison with lards produced by conventional extraction methods in aspects of color, acid value, peroxide value, phospholipids, cholesterol, and oxidation stability. A further refinement to reduce cholesterol from lard by β-cyclodextrin (β-CD) was developed and the optimal conditions were established. The optimal conditions were 7% β-CD addition (w/w) to a mixture of equal amount of lard and distilled water at reaction temperature 50°C for about 60 min. The cholesterol content of lard from this refinement process was about 3.2 mg/100 g which was about 93.7% reduction from 51.2 mg/100 g. This simple process by AEE and cholesterol reduction did not affect the composition of fatty acids and construction of triglyceride. Factors that were components of lard or produced during the lard extraction processes were evaluated for their influence on the cholesterol removal. Phospholipids could slightly enhance cholesterol removal, while free fatty acids with saturated or unsaturated aliphatic chains would have inhibitory effects because of their competition with cholesterol for β-CD. Practical applications: An excellent quality of lard was produced by a novel application of an aqueous enzymatic extraction method (AEE). This lard could be further refined by β-cyclodextrin for cholesterol reduction. This procedure would be a promising technology to obtain healthy lard and explore animal by-products for the food industry. This lard with high nutrients could have very broad applications such as in baking, cooking, deep fat frying in food industry. Lard obtained by combination of aqueous enzymatic extraction and β-cyclodextrin treatment presented high quality and very low cholesterol. [ABSTRACT FROM AUTHOR]