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Nguyen PC, Nguyen MTT, Ban SY, Choi KO, Park JH, Tran PL, Pyo JW, Kim J, Park JT. Enzymatic synthesis and characterization of novel lipophilic inotodiol-oleic acid conjugates. Food Chem 2024; 437:137897. [PMID: 37918158 DOI: 10.1016/j.foodchem.2023.137897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 10/17/2023] [Accepted: 10/27/2023] [Indexed: 11/04/2023]
Abstract
In this study, we establish an efficient enzymatic approach for producing novel inotodiyl-oleates (IOs) from pure inotodiol and oleic acid to improve the properties of inotodiol. For the esterification between inotodiol and oleic acid, CALA and n-hexane were the optimal biocatalyst and solvents for forming IOs with 80.17% conversion yield. These IOs comprised two distinct monoesters, the C3 or C22 ester forms of inotodiol. Intriguingly, no diesters were detected. The IOs had a melting point of 53.48 °C, much lower than that of inotodiol (192.06 °C). The in vitro digestion rate of IOs (25-28%) was significantly (p < 0.05) lower than that of cholesteryl-oleate (60%). Additionally, IOs exhibited much lower in vivo absorption than inotodiol when orally administered using different formulations (p < 0.05). The results indicated that IOs were resistant to enzymatic digestion in the small intestine, which could be advantageous in targeting the large intestine for disease treatments.
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Affiliation(s)
- Phu Cuong Nguyen
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - My Tuyen Thi Nguyen
- Department of Food and Nutrition, Chungnam National University, Daejeon 34134, Republic of Korea; Department of Food Technology, Can Tho University, Can Tho 94000, Viet Nam
| | - So-Young Ban
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea; CARBOEXPERT Inc., Daejeon 34134, Republic of Korea
| | - Kyeong-Ok Choi
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Ji-Hyun Park
- CARBOEXPERT Inc., Daejeon 34134, Republic of Korea
| | - Phuong Lan Tran
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea; Department of Food Technology, An Giang University, Long Xuyen 880000, Viet Nam; Vietnam National University of Ho Chi Minh City, Ho Chi Minh 700000, Viet Nam
| | - Jang-Won Pyo
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Jaehan Kim
- Department of Food and Nutrition, Chungnam National University, Daejeon 34134, Republic of Korea
| | - Jong-Tae Park
- Department of Food Science and Technology, Chungnam National University, Daejeon 34134, Republic of Korea; CARBOEXPERT Inc., Daejeon 34134, Republic of Korea.
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Turck D, Castenmiller J, De Henauw S, Hirsch-Ernst KI, Kearney J, Maciuk A, Mangelsdorf I, McArdle HJ, Naska A, Pelaez C, Pentieva K, Siani A, Thies F, Tsabouri S, Vinceti M, Cubadda F, Frenzel T, Heinonen M, Marchelli R, Neuhäuser-Berthold M, Poulsen M, Schlatter JR, van Loveren H, Gelbmann W, Knutsen HK. Safety of the extension of use of plant sterol esters as a novel food pursuant to Regulation (EU) 2015/2283. EFSA J 2020; 18:e06135. [PMID: 32874320 PMCID: PMC7448038 DOI: 10.2903/j.efsa.2020.6135] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of an extension of use of the novel food 'plant sterol esters' when added to vegetable fat spreads and to liquid vegetable fat-based emulsions for cooking and baking purposes pursuant to Regulation (EU) 2015/2283. Member States expressed concerns in relation to plant sterol oxidation products (POP) and consumption by non-target population groups. The median (0.5%) and P90 (2.28%) value of the oxidation rates of plant sterols determined by a wide range of cooking experiments were used together with exposure estimates for plant sterol when added and cooked with vegetable fat spreads and liquids. The no-observed adverse effect level (NOAEL) of a subchronic rat study and an applied default uncertainty factor of 200 served to derive levels (i.e. 0.64 mg POP/kg body weight (bw) per day) considered safe for humans. This safe level of exposure would be exceeded at the P95 by all age groups when considering the P90 oxidation rate and using EFSA's comprehensive food consumption database for assessing the potential exposure. When considering the median oxidation rate, the safe level of 0.64 mg POP/kg bw per day would be exceeded at the highest P95 intake estimates in children below 9 years of age. When considering an intake of the maximum authorised use level of 3 g plant sterols/person per day and oxidation rates of 0.5% and 2.28%, the resulting daily POP intakes per kg bw by an adult weighing 70 kg would be 0.21 and 0.98 mg/kg bw per day, respectively, the latter value exceeding 0.64 mg/kg bw per day. The Panel concludes that the safety of the intended extension of use of plant sterol esters under the proposed conditions of use has not been established.
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Scholz B, Weiherer R, Engel KH. Impact of thermooxidation of phytosteryl and phytostanyl fatty acid esters on cholesterol micellarization in vitro. Steroids 2017; 125:81-92. [PMID: 28673668 DOI: 10.1016/j.steroids.2017.06.012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 06/19/2017] [Accepted: 06/28/2017] [Indexed: 12/31/2022]
Abstract
The effects of thermooxidation of a phytosteryl/-stanyl and a phytostanyl fatty acid ester mixture on cholesterol micellarization were investigated using an in vitro digestion model simulating enzymatic hydrolysis by cholesterol esterase and subsequent competition of the liberated phytosterols/-stanols with cholesterol for incorporation into mixed micelles. As a first step, relationships between different doses of the ester mixtures and the resulting micellarized cholesterol were established. Subsequent subjection of the thermooxidized ester mixtures to the in vitro digestion model resulted in three principal observations: (i) thermal treatment of the ester mixtures led to substantial decreases of the intact esters, (ii) in vitro digestion of cholesterol in the presence of the thermooxidized ester mixtures resulted in significant increases of cholesterol micellarization, and (iii) the extents of the observed effects on cholesterol micellarization were strongly associated to the remaining contents of intact esters. The loss of efficacy to inhibit cholesterol micellarization due to thermally induced losses of intact esters corresponded to a loss of efficacy that would have been induced by an actual removal of these amounts of esters prior to the in vitro digestion. The obtained results suggest that in particular oxidative modifications of the fatty acid moieties might be responsible for the observed increases of cholesterol micellarization.
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Affiliation(s)
- Birgit Scholz
- Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München, Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany.
| | - Renate Weiherer
- Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München, Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany
| | - Karl-Heinz Engel
- Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München, Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany
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Scholz B, Menzel N, Lander V, Engel KH. Heating Two Types of Enriched Margarine: Complementary Analysis of Phytosteryl/Phytostanyl Fatty Acid Esters and Phytosterol/Phytostanol Oxidation Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:2699-2708. [PMID: 26996218 DOI: 10.1021/acs.jafc.6b00617] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Two phytosteryl and/or phytostanyl fatty acid ester-enriched margarines were subjected to common heating procedures. UHPLC-APCI-MS analysis resulted for the first time in comprehensive quantitative data on the decreases of individual phytosteryl/-stanyl fatty acid esters upon heating of enriched foods. These data were complemented by determining the concurrently formed phytosterol/-stanol oxidation products (POPs) via online LC-GC. Microwave-heating led to the least decreases of esters of approximately 5% in both margarines. Oven-heating of the margarine in a casserole caused the greatest decreases, with 68 and 86% esters remaining, respectively; the impact on individual esters was more pronounced with increasing degree of unsaturation of the esterified fatty acids. In the phytosteryl/-stanyl ester-enriched margarine, approximately 20% of the ester losses could be explained by the formation of POPs; in the phytostanyl ester-enriched margarine, the POPs accounted for <1% of the observed ester decreases.
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Affiliation(s)
- Birgit Scholz
- Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany
| | - Nicole Menzel
- Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany
| | - Vera Lander
- Bayerisches Landesamt für Gesundheit und Lebensmittelsicherheit , Veterinärstrasse 2, D-85764 Oberschleissheim, Germany
| | - Karl-Heinz Engel
- Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München , Maximus-von-Imhof-Forum 2, D-85354 Freising, Germany
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Scholz B, Guth S, Engel KH, Steinberg P. Phytosterol oxidation products in enriched foods: Occurrence, exposure, and biological effects. Mol Nutr Food Res 2015; 59:1339-52. [DOI: 10.1002/mnfr.201400922] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2014] [Revised: 03/06/2015] [Accepted: 03/06/2015] [Indexed: 12/16/2022]
Affiliation(s)
- Birgit Scholz
- Technische Universität München, Chair of General Food Technology; Freising-Weihenstephan Germany
| | - Sabine Guth
- Institute for Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover; Foundation Hannover Germany
| | - Karl-Heinz Engel
- Technische Universität München, Chair of General Food Technology; Freising-Weihenstephan Germany
| | - Pablo Steinberg
- Institute for Food Toxicology and Analytical Chemistry, University of Veterinary Medicine Hannover; Foundation Hannover Germany
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