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Digestion of Bioactive Main and Minor Food Lipids - Influent...
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Digestion of Bioactive Main and Minor Food Lipids - Influent Factors and Bioaccessibility

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (26 November 2021) | Viewed by 12076

Special Issue Editors

Prof. Dr. Maria D. Guillen

E-Mail Website
Guest Editor
Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain
Interests: food lipid characterization; oxidative stability; lipid oxidation; thermo-oxidation; frying; derived oxidation compounds; alpha,beta-unsaturated oxygenated aldehydes and other oxylipins; effect of antioxidant/pro-oxidant compounds; in vitro digestion; bioaccessibility; food processing and storage; food enrichment; smoking; polycyclic aromatic hydrocarbons; volatile and non-volatile food components; gas chromatography/mass spectrometry; Fourier transform infrared spectroscopy; nuclear magnetic resonance; headspace solid-phase microextraction; direct immersion solid-phase microextraction
Dr. Bárbara Nieva-Echevarría

E-Mail Website
Guest Editor
Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
Interests: lipid oxidation; alpha,beta-unsaturated oxygenated aldehydes; compounds showing antioxidant/pro-oxidant activity; in vitro digestion; bioaccessibility; food lipids; fish; frying oils; thermo-oxidation; oxidative stability; food processing and storage; food enrichment; nuclear magnetic resonance; gas chromatography; Fourier transform infrared spectroscopy

Special Issue Information

Dear Colleagues,

Digestion of food lipid components has become a subject of major interest for scientists from disciplines such as nutrition and food science and technology due to its impact on human health. A great deal of work has therefore been done in recent years to increase the knowledge of both the bioaccessibility of several lipidic compounds and the factors influencing it, in order to increase the potential benefits derived from their absorption. For this purpose, in-depth study of the lipolysis reaction and related phenomena has been necessary. In addition, other chemical reactions such as the oxidation occurring under gastrointestinal conditions may also have a significant impact on lipid digestion and related health effects. Thus, investigations shedding light on the influence of factors such as the unsaturation degree and initial oxidative status of the involved lipids, the presence of other food components showing antioxidant or pro-oxidant activity, and the different digestion models employed on the oxidation extent are of great importance. Likewise, the study of oxylipin formation, including oxygenated aldehydes, as well as their identification and quantification, is of relevance, since this would allow not only evaluating the oxidation extent reached but also analyzing the relationships that are likely to occur between oxidation, lipase activity, lipolysis degree, and Maillard-type reactions. The influence of all the aforementioned factors on the digestibility, bioaccessibility, and bioavailability of major and minor lipid components and oxidation-derived compounds are also issues with nutritional or toxicological repercussions closely related to oxidation processes during digestion. Furthermore, the development of new techniques and the complementarity among the classic and the more advanced ones can contribute to our understanding of the above-mentioned topics.
This Special Issue is focused on studying lipid digestion, oxidation, and related reactions under digestion conditions, as well as the factors influencing their occurrence and the potential impact of food lipid components on health.

Kinds regards,

Prof. Dr. Maria D. Guillen
Dr. Bárbara Nieva-Echevarría
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • gastrointestinal digestion
  • lipid oxidation
  • bioactive compounds
  • antioxidants/pro-oxidants
  • lipolysis extent
  • digestibility
  • lipase activity
  • bioaccessibility
  • toxic oxidation products
  • nutritional implications
  • cytotoxic studies
  • advanced and classic techniques

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Published Papers (4 papers)

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Research

20 pages, 863 KiB  
Article
Different Effects of Vitamin C-Based Supplements on the Advance of Linseed Oil Component Oxidation and Lipolysis during In Vitro Gastrointestinal Digestion
by Bárbara Nieva-Echevarría, Encarnación Goicoechea, Patricia Sopelana and María D. Guillén
Foods 2022, 11(1), 58; https://doi.org/10.3390/foods11010058 - 27 Dec 2021
Cited by 2 | Viewed by 4438
Abstract
Although widely consumed, dietary supplements based on Vitamin C contain high doses of this compound, whose impact on lipid oxidation during digestion needs to be addressed. Therefore, the effect of seven commercial supplements and of pure l-ascorbic acid and ascorbyl palmitate on [...] Read more.
Although widely consumed, dietary supplements based on Vitamin C contain high doses of this compound, whose impact on lipid oxidation during digestion needs to be addressed. Therefore, the effect of seven commercial supplements and of pure l-ascorbic acid and ascorbyl palmitate on linseed oil during in vitro gastrointestinal digestion was tackled. The advance of lipid oxidation was studied through the generation of oxidation compounds, the degradation of polyunsaturated fatty acyl chains and of gamma-tocopherol, by employing Proton Nuclear Magnetic Resonance. Supplements containing exclusively l-ascorbic acid enhanced the advance of linseed oil oxidation during digestion. This was evidenced by increased formation of linolenic-derived conjugated hydroxy-dienes and alkanals and by the generation of conjugated keto-dienes and reactive alpha,beta-unsaturated aldehydes, such as 4,5-epoxy-2-alkenals; moreover, gamma-tocopherol was completely degraded. Conversely, supplements composed of mixtures of ascorbic acid/salt with citric acid and carotenes, and of ascorbyl palmitate, protected linseed oil against oxidation and reduced gamma-tocopherol degradation. The study through Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry of the volatile compounds of the digests corroborated these findings. Furthermore, a decreased lipid bioaccessibility was noticed in the presence of the highest dose of l-ascorbic acid. Both the chemical form of Vitamin C and the presence of other ingredients in dietary supplements have shown to be of great relevance regarding oxidation and hydrolysis reactions occurring during lipid digestion. Full article
(This article belongs to the Special Issue Digestion of Bioactive Main and Minor Food Lipids - Influent Factors and Bioaccessibility)
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11 pages, 744 KiB  
Article
The Influence of Butter and Oils on Oxidative Reactions during In Vitro Gastrointestinal Digestion of Meat and Fish
by Thomas Van Hecke and Stefaan De Smet
Foods 2021, 10(11), 2832; https://doi.org/10.3390/foods10112832 - 17 Nov 2021
Cited by 4 | Viewed by 2700
Abstract
Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or oils affect [...] Read more.
Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or oils affect lipid- and protein oxidation during cooking and in vitro digestion of meat (chicken thigh, chicken breast, beef) and fish (mackerel, cod). These muscle foods were selected based on their differences in heme-Fe and PUFA contents, and n-6/n-3 PUFA ratio, and therefore varying potential to form oxidation products during digestion. Without additional fat, mackerel digests displayed the highest n-3 PUFA oxidation (4-hydroxy-2-hexenal, propanal, thiobarbituric reactive acid substances), and chicken digests the highest n-6 PUFA oxidation (4-hydroxy-2-nonenal, hexanal), whereas both lipid- and protein oxidation (protein carbonyl compounds) were low in cod and beef digests. Lipid oxidative reactions were generally not altered by the addition of butter to any muscle matrix, whereas the addition of fish oil and safflower oil in different ratios (3:0, 2:1, 1:2, 0:3) as n-3 PUFA and n-6 PUFA source respectively, stimulated oxidative reactions, especially during digestion of beef. Since beef was considered the muscle matrix with the highest potential to stimulate oxidation in the added fat substrate, in a second experiment, beef was cooked and digested with 3% butter or seven commercial vegetable oils (sunflower-, maize-, peanut-, rapeseed-, olive-, rice bran- or coconut oil), all labeled ‘suitable for heating’. No relevant oxidative reactions were however observed during digestion of beef with any of these commercial vegetable oils. Full article
(This article belongs to the Special Issue Digestion of Bioactive Main and Minor Food Lipids - Influent Factors and Bioaccessibility)
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14 pages, 849 KiB  
Article
Chemical Changes of Hydroperoxy-, Epoxy-, Keto- and Hydroxy-Model Lipids under Simulated Gastric Conditions
by Gloria Márquez-Ruiz, Francisca Holgado, María Victoria Ruiz-Méndez and Joaquín Velasco
Foods 2021, 10(9), 2035; https://doi.org/10.3390/foods10092035 - 29 Aug 2021
Cited by 4 | Viewed by 1929
Abstract
Chemical changes occurring in dietary lipid oxidation compounds throughout the gastrointestinal tract are practically unknown. The first site for potential chemical modifications is the stomach due to the strong acidic conditions. In this study, model lipids representative of the most abundant groups of [...] Read more.
Chemical changes occurring in dietary lipid oxidation compounds throughout the gastrointestinal tract are practically unknown. The first site for potential chemical modifications is the stomach due to the strong acidic conditions. In this study, model lipids representative of the most abundant groups of dietary oxidation compounds were subjected to in vitro gastric conditions. Thus, methyl linoleate hydroperoxides were used as representative of the major oxidation compounds formed in food storage at low and moderate temperatures. Methyl 9,10-epoxystearate, 12-oxostearate and 12-hydroxystearate were selected as model compounds bearing the oxygenated functional groups predominantly found in oxidation compounds formed at the high temperatures of frying. Analyses were performed using gas-liquid chromatography/flame ionization detection/mass spectrometry and high performance-liquid chromatography/ultraviolet detection. Losses of methyl 9,10-epoxystearate and linoleate hydroperoxides in the ranges 17.8–58.8% and 42.3–61.7% were found, respectively, whereas methyl 12-oxostearate and methyl 12-hydroxystearate remained unaltered. Although quantitative data of the compounds formed after digestion were not obtained, methyl 9,10-dihydroxystearate was detected after digestion of methyl 9,10-epoxystearate, and some major volatiles were detected after digestion of linoleate hydroperoxides. Overall, the results showed that significant modifications of dietary oxidized lipids occurred during gastric digestion and supported that the low pH of the gastric fluid played an important role. Full article
(This article belongs to the Special Issue Digestion of Bioactive Main and Minor Food Lipids - Influent Factors and Bioaccessibility)
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26 pages, 4048 KiB  
Article
1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin
by Ana S. Martin-Rubio, Patricia Sopelana, María L. Ibargoitia and María D. Guillén
Foods 2021, 10(7), 1573; https://doi.org/10.3390/foods10071573 - 6 Jul 2021
Cited by 5 | Viewed by 2156
Abstract
Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of [...] Read more.
Oxidized lipids containing a wide variety of potentially toxic compounds can be ingested through diet. However, their transformations during digestion are little known, despite this knowledge being essential in understanding their impact on human health. Considering this, the in vitro digestion process of highly oxidized soybean oil, containing compounds bearing hydroperoxy, aldehyde, epoxy, keto- and hydroxy groups, among others, is studied by 1H nuclear magnetic resonance. Lipolysis extent, oxidation occurrence and the fate of oxidation products both present in the undigested oil and formed during digestion are analyzed. Furthermore, the effect during digestion of two different ovalbumin proportions on all the aforementioned issues is also addressed. It is proved that polyunsaturated group bioaccessibility is affected by both a decrease in lipolysis and oxidation occurrence during digestion. While hydroperoxide level declines throughout this process, epoxy-compounds, keto-dienes, hydroxy-compounds, furan-derivatives and n-alkanals persist to a great extent or even increase. Conversely, α,β-unsaturated aldehydes, especially the very reactive and toxic oxygenated ones, diminish, although part of them remains in the digestates. While a low ovalbumin proportion hardly affects oil evolution during digestion, at a high level it diminishes oxidation and reduces the concentration of potentially bioaccessible toxic oxidation compounds. Full article
(This article belongs to the Special Issue Digestion of Bioactive Main and Minor Food Lipids - Influent Factors and Bioaccessibility)
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