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Rudzińska M, Grygier A, Olejnik A, Kowalska K, Kmiecik D, Chojnacka A, Gładkowski W, Grudniewska A, Przybylski R. Heating and storage of structured acylglycerols with succinyl-linked stigmasterol residue does not cause negative chemical or biological changes. Sci Rep 2023; 13:21375. [PMID: 38049600 PMCID: PMC10695919 DOI: 10.1038/s41598-023-48444-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 11/27/2023] [Indexed: 12/06/2023] Open
Abstract
Four structured acylglycerols with stigmasterol bonded by a succinyl linker were investigated and their stability were analyzed. Samples were heated to 60 °C and kept at that temperature to simulate storage, and to 180 °C to simulate frying conditions. The degradation of the synthesized compounds and formed derivatives was determined, and their cytotoxicity and genotoxicity on normal human cells from the digestive system was determined. Holding at 180 °C resulted in greater degradation of the compounds than holding at 60 °C. The most stable compound in each sample proved to be one with oleic acid in its structure-1,3-dioleoyl-2-stigmasterylsuccinoyl-sn-glycerol (DO2SSt) at 60 °C and 1,2-dioleoyl-3-stigmasterylsuccinoyl-sn-glycerol (DO3SSt) at 180 °C. These results indicate that the type of fatty acid in the molecule is more important than its position in the glycerol structure. None of the diacylmonostigmasterylsuccinoyl-sn-glycerols (DASStGs) before or after heating exhibited cytotoxic or genotoxic potential to small intestine and colon mucosa cells.
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Affiliation(s)
- M Rudzińska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland.
| | - A Grygier
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland
| | - A Olejnik
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland
| | - K Kowalska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland
| | - D Kmiecik
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637, Poznań, Poland
| | - A Chojnacka
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375, Wrocław, Poland
| | - W Gładkowski
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375, Wrocław, Poland
| | - A Grudniewska
- Department of Food Chemistry and Biocatalysis, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375, Wrocław, Poland
| | - R Przybylski
- Department of Chemistry and Biochemistry, University of Lethbridge, 4401 University Drive W, Lethbridge, AB, T1K 3M4, Canada
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Evtyugin DD, Evtuguin DV, Casal S, Domingues MR. Advances and Challenges in Plant Sterol Research: Fundamentals, Analysis, Applications and Production. Molecules 2023; 28:6526. [PMID: 37764302 PMCID: PMC10535520 DOI: 10.3390/molecules28186526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/04/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
Plant sterols (PS) are cholesterol-like terpenoids widely spread in the kingdom Plantae. Being the target of extensive research for more than a century, PS have topped with evidence of having beneficial effects in healthy subjects and applications in food, cosmetic and pharmaceutical industries. However, many gaps in several fields of PS's research still hinder their widespread practical applications. In fact, many of the mechanisms associated with PS supplementation and their health benefits are still not fully elucidated. Furthermore, compared to cholesterol data, many complex PS chemical structures still need to be fully characterized, especially in oxidized PS. On the other hand, PS molecules have also been the focus of structural modifications for applications in diverse areas, including not only the above-mentioned but also in e.g., drug delivery systems or alternative matrixes for functional foods and fats. All the identified drawbacks are also superimposed by the need of new PS sources and technologies for their isolation and purification, taking into account increased environmental and sustainability concerns. Accordingly, current and future trends in PS research warrant discussion.
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Affiliation(s)
- Dmitry D. Evtyugin
- CICECO, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; (D.D.E.); (D.V.E.)
- LAQV-REQUIMTE, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Dmitry V. Evtuguin
- CICECO, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; (D.D.E.); (D.V.E.)
| | - Susana Casal
- LAQV-REQUIMTE, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal
| | - Maria Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
- CESAM, Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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Kasprzak M, Rudzińska M, Juzwa W, Olejnik A. Anti-proliferative potential and oxidative reactivity of thermo-oxidative degradation products of stigmasterol and stigmasteryl esters for human intestinal cells. Sci Rep 2023; 13:7093. [PMID: 37127788 PMCID: PMC10151334 DOI: 10.1038/s41598-023-34335-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Accepted: 04/27/2023] [Indexed: 05/03/2023] Open
Abstract
Stigmasterol in free and esterified form is incorporated in LDL cholesterol-lowering food products, intended for direct consumption and cooking, baking, and frying. Under thermal treatment, stigmasterol compounds may constitute a source of thermo-oxidative degradation products and oxyderivatives with potentially adverse health effects. This study aimed to analyze the anti-proliferative potential and genotoxicity of thermo-oxidatively treated stigmasterol (ST), stigmasteryl linoleate (ST-LA), and oleate (ST-OA). The effects on cell viability and proliferation, cell cycle progression, intracellular reactive oxygen species (ROS) generation, and DNA damage were analyzed in normal human intestinal cells. The mutagenic potential was assessed in a bacterial reverse mutation test using Salmonella enterica serovar Typhimurium strains involving metabolic activation. Stigmasteryl esters showed a significantly lower potential to affect intestinal cell viability and proliferation than non-esterified ST, regardless of heating. Thermo-oxidatively treated ST suppressed intestinal cell proliferation by arresting the cell cycle in the G2/M phase and DNA synthesis inhibition. The enhanced intracellular ROS generation and caspase 3/7 activity suggest targeting intestinal cells to the apoptosis pathway. Also, heated ST-LA intensified ROS production and elicited pro-apoptotic effects. Thermo-oxidative derivatives of ST and ST-LA may evoke harmful gastrointestinal effects due to their high oxidative reactivity towards intestinal cells.
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Affiliation(s)
- Maria Kasprzak
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, 48 Wojska Polskiego St., 60-627, Poznań, Poland
| | - Magdalena Rudzińska
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 31 Wojska Polskiego St., 60-624, Poznań, Poland
| | - Wojciech Juzwa
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, 48 Wojska Polskiego St., 60-627, Poznań, Poland
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, 48 Wojska Polskiego St., 60-627, Poznań, Poland.
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Rudzińska M, Olejnik A, Grygier A, Kowalska K, Kmiecik D, Grudniewska A, Chojnacka A, Gładkowski W, Maciejewska G, Przybylski R. Thermo-oxidative stability of asymmetric distigmasterol-modified acylglycerols as novel derivatives of plant sterols. Food Chem 2022; 390:133150. [PMID: 35551028 DOI: 10.1016/j.foodchem.2022.133150] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 04/05/2022] [Accepted: 05/02/2022] [Indexed: 12/23/2022]
Abstract
The study investigated the thermo-oxidative stability of distigmasterol-modified acylglycerols as a new structured acylglycerols. Samples were heated at 60 and 180 °C for 8 h. Their percentage degradation and products formed during heating were compared with free stigmasterol and stigmasteryl esters. The remaining of stigmasterol and fatty acid parts, the formation of stigmasterol oxidation products and the composition of polar and non-polar fractions were analysed using chromatographic methods. The cytotoxicity and genotoxicity were determined with the use of an MTT test and a comet assay, respectively. The highest stability during heating was observed for 2,3-distigmasterylsuccinoyl-1-oleoyl-sn-glycerol (dStigS-OA) and the lowest for 2,3-distigmasterylcarbonoyl-1-oleoyl-sn-glycerol (dStigC-OA). Data showed that the formation of thermo-oxidative degradation products is affected by the temperature and chemical structure of lipids present in the molecule. The dStigMAs bonded by a succinate linker and products formed during their thermo-oxidation showed no cytotoxic or genotoxic activity to normal human cells.
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Affiliation(s)
- M Rudzińska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, WojskaPolskiego 28, 60-637 Poznań, Poland.
| | - A Olejnik
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, WojskaPolskiego 28, 60-637 Poznań, Poland
| | - A Grygier
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, WojskaPolskiego 28, 60-637 Poznań, Poland
| | - K Kowalska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, WojskaPolskiego 28, 60-637 Poznań, Poland
| | - D Kmiecik
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, WojskaPolskiego 28, 60-637 Poznań, Poland
| | - A Grudniewska
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
| | - A Chojnacka
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
| | - W Gładkowski
- Department of Chemistry, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland
| | - G Maciejewska
- Faculty of Chemistry, Wrocław University of Science and Technology, WybrzeżeWyspiańskiego 27, 50-370 Wrocław, Poland
| | - R Przybylski
- Department of Chemistry and Biochemistry, University of Lethbridge, 4401 University Drive W, Lethbridge, AB T1K 3M4, Canada
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Xu B, You S, Zhang L, Ma F, Zhang Q, Luo D, Li P. Comparative analysis of free/combined phytosterols--degradation and differential formation of oxidation products during heating of sunflower seed oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112966] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Oxysterols — how much do we know about food occurrence, dietary intake and absorption? Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.08.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Wang X, Xiao B, Yang G, Chen J, Liu W. Enzymatic preparation of phytosterol esters with fatty acids from high-oleic sunflower seed oil using response surface methodology. RSC Adv 2021; 11:15204-15212. [PMID: 35424029 PMCID: PMC8698641 DOI: 10.1039/d1ra01486b] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Accepted: 04/05/2021] [Indexed: 11/21/2022] Open
Abstract
Phytosterol esters are functional compounds that can effectively reduce plasma cholesterol concentration, and have wide applications in the food industry. In this study, a simple and efficient enzymatic method was successfully applied to synthesize phytosterol oleic acid esters with fatty acids from high-oleic sunflower seed oil. Among the tested lipases, Candida rugosa lipase (CRL) exhibited higher catalytic activity in the esterification of phytosterols with fatty acids (oleic acid 84%) from high-oleic sunflower seed oil. Box-Behnken design and response surface methodology were used to investigate the influence of reaction factors on the conversion of phytosterols. The maximum conversion of phytosterols (96.8%) and yield of phytosterol esters (92%) could be obtained under optimal conditions: reaction temperature 50 °C, a molar ratio of phytosterols to fatty acids at 1 : 2.3, enzyme loading of 5.8%, isooctane volume of 2 mL and reaction time of 2 h. It was noteworthy that this enzymatic esterification method indeed expended a much shorter reaction time (2 h) than that observed in previous reports. In general, the enzymatic preparation of phytosterol oleic acid esters with fatty acids from high-oleic sunflower seed oil will be a simple and rapid method for producing unsaturated fatty acid esters of phytosterol with both higher oil solubility and oxidative stability, which is beneficial as functional food ingredients.
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Affiliation(s)
- Xiaoping Wang
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +86-371-67758022 +86-371-67758022
| | - Bing Xiao
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +86-371-67758022 +86-371-67758022
| | - Guolong Yang
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +86-371-67758022 +86-371-67758022
| | - Jingnan Chen
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +86-371-67758022 +86-371-67758022
| | - Wei Liu
- College of Food Science and Technology, Henan University of Technology Lianhua Street 100 Zhengzhou 450001 Henan Province P. R. China +86-371-67758022 +86-371-67758022
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Kamgang Nzekoue F, Henle T, Caprioli G, Sagratini G, Hellwig M. Food Protein Sterylation: Chemical Reactions between Reactive Amino Acids and Sterol Oxidation Products under Food Processing Conditions. Foods 2020; 9:foods9121882. [PMID: 33348769 PMCID: PMC7766307 DOI: 10.3390/foods9121882] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Revised: 12/15/2020] [Accepted: 12/15/2020] [Indexed: 12/23/2022] Open
Abstract
Sterols, especially cholesterol and phytosterols, are important components of food lipids. During food processing, such as heating, sterols, like unsaturated fatty acids, can be oxidized. Protein modification by secondary products of lipid peroxidation has recently been demonstrated in food through a process called lipation. Similarly, this study was performed to assess, for the first time, the possibility of reactions between food proteins and sterol oxidation products in conditions relevant for food processing. Therefore, reaction models consisting of oxysterol (cholesterol 5α,6α-epoxide) and reactive amino acids (arginine, lysine, and methionine) were incubated in various conditions of concentration (0–8 mM), time (0–120 min), and temperature (30–180 °C). The identification of lysine adducts through thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC) with a diode array detector (DAD), and electrospray ionization (ESI) mass spectrometry (MS) evidenced a reaction with lysine. Moreover, the HPLC-ESI with tandem mass spectrometry (MS/MS) analyses allowed observation of the compound, whose mass to charge ratio m/z 710.5 and fragmentation patterns corresponded to the reaction product [M + H]+ between cholesterol-5α,6α-epoxide and the ε-amino-group of Nα-benzoylglycyl-l-lysine. Moreover, kinetic studies between Nα-benzoylglycyl-l-lysine as a model for protein-bound lysine and cholesterol 5α,6α-epoxide were performed, showing that the formation of lysine adducts strongly increases with time, temperature, and oxysterol level. This preliminary study suggests that in conditions commonly reached during food processing, sterol oxidation products could react covalently with protein-bound lysine, causing protein modifications.
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Affiliation(s)
- Franks Kamgang Nzekoue
- School of Pharmacy, University of Camerino, Via Sant Agostino 1, 62032 Camerino, Italy; (F.K.N.); (G.C.)
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany; (T.H.); (M.H.)
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, Via Sant Agostino 1, 62032 Camerino, Italy; (F.K.N.); (G.C.)
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, Via Sant Agostino 1, 62032 Camerino, Italy; (F.K.N.); (G.C.)
- Correspondence: ; Tel.: +39-0737-402238
| | - Michael Hellwig
- Chair of Food Chemistry, Technische Universität Dresden, 01062 Dresden, Germany; (T.H.); (M.H.)
- Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstraße 20, 38106 Braunschweig, Germany
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