Effect of flaxseed oil cyclolinopeptides on lipid oxidation, protein oxidation, and lipid profile during in vitro digestion of high-fat beef

IF 5.4 2区医学 Q2 MATERIALS SCIENCE, BIOMATERIALS ACS Biomaterials Science & Engineering Pub Date : 2024-09-11 DOI:10.1016/j.foodchem.2024.141256

Abdul Mueed , He Ma , Philippe Madjirebaye , Akhtar Ali , Sajjad Ali , Jingwen Yu , Jing Li , Ze-yuan Deng

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Abstract

This study investigated the influence of flaxseed oil cyclolinopeptides (CLs) on lipid and protein oxidation during high-fat meat digestion. Fourteen CLs were identified in flaxseed oil through UHPLC-ESI-QTOF-MS/MS, with dominant CLA, CLB, CLE, and CLM. During in vitro digestion, CLs inhibited lipid oxidation products (lipid hydroperoxide, Malondialdehyde, and 4-hydroxynonenal) and protein carbonylation. Compared to other groups, the lipid (16.28 ± 0.35) and protein (17.5 ± 0.6) oxidation was significantly inhibited, and antioxidant activity was remarkably increased when the CLs content reached 200 mg/kg. Through untargeted lipidomic analysis using Q-Exactive, it was observed that CLs mitigated the formation of oxidized triglycerides (OxTG) products and enhanced the hydrolysis of lipids to generate sphingolipid and polyunsaturated fatty-acids enriched glycerophospholipids imparting nutritional value to meat. Electron spin-resonance and fluorescence quenching showed that primary radicals such as alkyl and alkoxy radicals during high-fat meat digestion with flaxseed oil CLs significantly mitigate their formation. These findings collectively indicate that consuming CLs enriched flaxseed oil could reduce lipid oxidation and enhance the nutritional value of high-fat meat during digestion.

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亚麻籽油环素肽对高脂牛肉体外消化过程中脂质氧化、蛋白质氧化和脂质概况的影响

本研究调查了亚麻籽油中的环素肽（CLs）对高脂肪肉类消化过程中脂质和蛋白质氧化的影响。通过 UHPLC-ESI-QTOF-MS/MS 方法鉴定了亚麻籽油中的 14 种 CL，其中以 CLA、CLB、CLE 和 CLM 为主。在体外消化过程中，CLs 可抑制脂质氧化产物（脂质过氧化氢、丙二醛和 4-羟基壬烯醛）和蛋白质羰基化。与其他组相比，当 CLs 含量达到 200 mg/kg 时，脂质（16.28 ± 0.35）和蛋白质（17.5 ± 0.6）氧化明显受到抑制，抗氧化活性显著提高。通过使用 Q-Exactive 进行非靶向脂质体分析发现，CLs 可减轻氧化甘油三酯（OxTG）产物的形成，并可促进脂质水解，生成富含鞘脂和多不饱和脂肪酸的甘油磷脂，从而赋予肉类营养价值。电子自旋共振和荧光淬灭表明，在用亚麻籽油 CLs 消化高脂肪肉类的过程中，烷基和烷氧基等原生自由基的形成明显减少。这些发现共同表明，食用富含亚麻籽油CLs的亚麻籽油可减少高脂肉类在消化过程中的脂质氧化，并提高其营养价值。

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来源期刊

ACS Biomaterials Science & Engineering Materials Science-Biomaterials

CiteScore

10.30

自引率

3.40%

发文量

413

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