Journal of oleo science最新文献

The essential oil extracted from the flower buds of Lonicerae japonicae (LJEO) was employed in the high-temperature (65℃) accelerated preservation of sunflower oil. In the present investigation, the addition of the essential oil at a concentration of 800 ppm significantly inhibited the decrease in the oxidative stability of sunflower oil. This positive effect was achieved by significantly hindering the reduction in acidity value (AV), peroxide value (PV), p-anisidine value (AnV), the total oxidation value (TOTOX) (p < 0.01), and the levels of thiobarbituric acid reactive substance (TBARS), the absorbance at 232/268 nm (K232/K268) and total polar compounds (TPC) (p < 0.01). Besides, it also significantly enhances the sensory attributes of Maye, including taste, flavor, and appearance, improving its overall acceptability through the addition of certain potential fragrance molecules (p < 0.01). Furthermore, one of the primary chemical compounds in LJEO, eugenol, has demonstrated significant natural antioxidant properties in the traditional deep-frying procedure for the product, Maye. Consequently, together with eugenol, the essential oil LJEO could be employed as a possible effective antioxidant for the typical long-term preservation and even the traditional deep-frying procedures, and developed as effective antioxidant extracted from plants for the whole food industry.

With increases in consumer demand for fried foods in Japan over the last several decades, the consumption of frying oil has also steadily increased. Fryers used in restaurants to cook large quantities of food are typically cleaned using neutral kitchen detergents at the end of the day after removing the oil from the tank. However, significant amounts of debris can remain in the fryer after cleaning, possibly accelerating oil deterioration and thus reducing the quality of the fried foods. In this study, debris obtained from fryer tanks used in actual restaurants was assessed using scanning electron microscopy-energy dispersive X-ray spectroscopy together with Fourier transform infrared spectroscopy, and were determined to comprise polymerized oil and carbonized organic matter. Experiments using artificially prepared debris confirmed that these materials increased the acid value (AV) of frying oil. Trials in two restaurants serving similar amounts of fried chicken, French fries and doughnuts examined the effects of cleaning the fryer with either an alkaline detergent or a neutral kitchen detergent on debris removal and oil life. The alkaline detergent was found to completely remove debris while the neutral detergent left significant amounts of debris. After cleaning, the fryers were operated with new oil as usual and the deterioration of this oil was monitored by assessing the color difference, AV, carbonyl value and peroxide value. These indices increased 1.3 to 2.0 times faster in the case that the neutral kitchen detergent was used, suggesting that cleaning fryer tanks with an alkaline detergent could contribute to extending the lifetime of frying oil, reducing food losses and thus achieving sustainable development goals.

Controlling the morphology of molecular assemblies formed by surfactants by photoirradiation enables the controlled release of incorporated substances, which can be applied to delivery systems for drugs and active ingredients. On the other hand, conventional photoresponsive surfactants and molecular assemblies have a slow response speed, making it difficult to control their functions at the desired time. In this review, I discuss our recent progress in the accelerated control of functions of photoresponsive molecular assemblies by using lophine dimer as a photochromic compound. The lophine dimer derivative dissociates into a pair of lophyl radicals that upon ultraviolet (UV) light irradiation, and these radical species thermally recombine although the recombination reaction is extremely slow due to the diffusion of lophyl radicals. By using the confined inner space of micelles formed by surfactants, the recombination reaction was extremely accelerated. With UV light irradiation, rapid morphological changes in micelles, formed by amphiphilic lophine dimers were observed by using in situ small-angle neutron scattering (in situ SANS) system. Moreover, the rapid controlled release of calcein as a model drug was achieved by UV light irradiation using the photoresponsive micelles. This rapid system can realize the controlled release of drugs truly at the desired time, developing an efficient and precise drug delivery system (DDS). Furthermore, it can be applied in a wide range of fields such as release control of active ingredients, efficient heat exchange control, and actuating systems.

The hybridization of lipids with graphene is expected to produce a promising, novel biomaterial. However, there are limited examples of the covalent introduction of lipid molecules, especially the immobilization of lipid molecules, onto graphene on a substrate. Therefore, we investigated the hybridization of a silane coupling agent having phospholipid moieties with graphene oxide on substrates prepared by photo-oxidation using chlorine dioxide. Three silane coupling agents with different carbon chain lengths (C4, C6, C8) were synthesized and phospholipid molecules were introduced onto graphene on a substrate. Phospholipid-immobilized graphene on a grid for TEM (transmission electron microscope) was used for EM analysis of proteins (glyceraldehyde 3-phosphate dehydrogenase and β-galactosidase), enabling the observation of sufficient particles compared to the conventional graphene grid.

Although peach kernels are rich in oil, there is a lack of information about its chemical and biological properties. Therefore, the purpose of this study was to determine the lipid profile, antioxidant capacity, and trypsin inhibitory propriety of peach oil extracted from two varieties (sweet cap and O’Henry) cultivated in Tunisia. The investigated peach kernel oil contains significant amount of unsaponifiable (2.1±0.5-2.8±0.2% of oil) and phenolic compounds (45.8±0.92-74.6±1.3 mg GAE/g of oil). Its n-alkane profile was characterized by the predominance of tetracosane n-C24 (47.24%) followed by tricosane n-C23 (34.43%). An important total tocopherol content (1192.83±3.1 mg/kg oil) has been found in sweet cap cultivar. Although rich in polyphenols and tocopherols, the tested oil did not display an inhibitory effect on trypsin. However, all peach oil samples showed effective antioxidant capacity and the highest values (86.34±1.3% and 603.50±2.6 μmol TE/g oil for DPPH test and ORAC assay, respectively) were observed for sweet cap oil. Peach oil has an excellent potential for application in the food and pharmaceutical industries as source of naturally-occurring bioactive substances.

Glucosylceramide (GlcCer), a major sphingolipid in plants, possesses various food functions, including improvement of intestinal impairments. This study evaluated rice cooking conditions and cultivars based on GlcCer levels transferred into the digestive juice using an in vitro digestion model to investigate the factors related to GlcCer availability. GlcCer levels transferred into the digestive juice were higher in rice gruel than in boiled rice. The GlcCer levels in the digestive juice of boiled rice varied based on the rice cultivar, whereas those in rice gruel had no difference. Thus, GlcCer in rice was not fully utilized via digestion. Further, bioaccessibility was related to the amylose ratio and added water content.

This study investigated the effect of cooking on the levels of 3-chloro-1, 2-propanediol esters (3-MCPDEs), 2-chloro-1, 3-propanediol esters (2-MCPDEs) and glycidyl esters (GEs) in deep-fried rice cracker, fried potato, croquette, fish fillet, chicken fillet and cooking oils (rice bran oil and palm oil). The levels of 2-/3-MCPDE in rice cracker fried with rice bran oil and the used oil remained about the same, while the levels of GEs in them fell with frying time. The levels of 2-/3-MCPDEs in fried potato, croquette, fried fish and chicken cutlet fried with rice bran oil and palm oil respectively fell with frying time, while the level of GEs in them remained about the same. The levels of 2-/3-MCPDEs and GEs in fried rice cooked with rice bran oil were under the method limit of quantification. These results provide insights the cooking has no influence with the levels of 2-/3-MCPDEs and GEs in cooked foods.

Bicellar mixtures containing diacetylene molecules, such as diynoic acids, can be used as parent materials for functional membranes. A bicellar mixture consisting of a diynoic acid—10,12-tricosadiynoic acid (TCDA)—, a phospholipid—1,2-dimyristoyl-sn-glycero-3-phosphocholine (DMPC)—, and a detergent—3-[(3-cholamidopropyl) dimethylammonio]-2-hydroxypropanesulfonate (CHAPSO)—was evaluated for its morphology and packing of TCDA molecules in its bicellar mixture. A TCDA/DMPC vesicle was prepared at different molar ratios, TCDA/DMPC = 2/8, 5/5, and 8/2; a TCDA/DMPC/CHAPSO bicellar mixture was prepared by mixing a CHAPSO solution with a TCDA/DMPC vesicle solution as a detergent at different composition ratios, x _TCDA/DMPC = [TCDA/DMPC]/([TCDA/DMPC]+[CHAPSO]), of 1.0, 0.70, 0.50, and 0.30. A DMPC molecule formed a bilayer membrane structure and was used to suppress its precipitation. The packing density of the TCDA/DMPC/CHAPSO bicellar mixtures was increased by mixing a CHAPSO molecule in x _TCDA/DMPC = 1.0 to 0.70 or 0.50. A TEM image of a TCDA/DMPC/CHAPSO bicellar mixture showed many discoidal assemblies at x _TCDA/DMPC = 0.5 of TCDA/DMPC = 5/5. Polymerization of the TCDA molecules in the bicellar mixture by UV light suggested an ordered arrangement of TCDA. Polymerization at x _TCDA/DMPC = 0.70 and 0.50 correlated with improved packing density.

Sakuranin is a flavanone which is a class of flavonoids found abundantly in Prunus species. Flavonoids have been long known for their anticancer properties against a range of human cancers. However, there are no previous reports on the anticancer effects of sakuranin flavanone molecule. This study was designed to study the anticancer effects of sakuranin against human oropharyngeal carcinoma cells along with investigating its effects on caspase-mediated apoptosis, mitochondrial membrane potential (MMP) loss, cell migration and invasion and m-TOR/PI3K/AKT signalling pathway. MTT assay was used to study effects on cell viability. The apoptotic studies were carried out through AO/EB staining, annexin V/FITC staining, comet assay and western blotting assay. Transwell chambers assay was used to study effects on cell migration and invasion. Flow cytometry was used to study effects of Sakuranin on mitochondrial membrane potential loss (MMP). Finally, western blotting was used to investigate m-TOR/PI3K/AKT signalling pathway. Results indicated that Sakuranin led to potent cell proliferation inhibition in a dose-dependent manner. Sakuranin also induced apoptotic cell death as indicated by fluorescence microscopy and annexin V/FITC staining assays. The apoptotic induction was mediated via activation of caspase-3, caspase-9, and Bax while as it led to downregulation of Bcl-2. Sakuranin also caused inhibition of cell migration and cell invasion along with causing significant decrease in MMP. Sakuranin also caused inhibition of expressions of proteins related with m-TOR/PI3K/AKT signalling pathway. In conclusion, the current findings clearly indicate anticancer effects of Sakuranin flavanone in human oropharyngeal cancer cells and are mediated via caspase activated apoptosis, inhibition of cell migration and invasion, loss of mitochondrial membrane potential and targeting m-TOR/PI3K/AKT signalling pathway.

Unsaturated fatty acids, such as oleic and linoleic acids, are easily oxidized by exposure to temperature and light in the presence of air to form unsaturated fatty acid hydroperoxides as primary oxidation products. However, the catabolic rates of unsaturated fatty acid hydroperoxides in the human body remain unknown. In this study, ethyl esters of ¹³C-labeled linoleic acid (*C18:2-EE) and oleic acid (*C18:1-EE) and their hydroperoxides (*C18:2-EE-OOH and *C18:1-EE-OOH, respectively) prepared by the photo-oxidation of *C18:2-EE and *C18:1-EE, respectively, were administered to mice and their catabolic rates were determined by measuring the expired ¹³CO₂ levels. *C18:2-EE-OOH and *C18:1-EE-OOH were β-oxidized faster than *C18:2-EE and *C18:1-EE, respectively. Notably, rapid β-oxidation of *C18:2-EE-OOH and *C18:1-EE-OOH was similar to that of medium-chain fatty acids, such as octanoic acid. Then, degradation products of C18:2-EE-OOH and C18:1-EE-OOH were analyzed under gastric conditions by gas chromatography/mass spectrometry. Major decomposition products of C18:2-EE-OOH and C18:1-EE-OOH were medium-chain compounds, such as octanoic acid ethyl ester, 9-oxo-nonanoic acid ethyl ester, and 10-oxo-8-decenoic acid ethyl esters, indicating that C18:2-EE-OOH and C18:1-EE-OOH isomers formed during photo-oxidation were decomposed under acidic conditions. These findings support previous reports that dietary lipid hydroperoxides are not absorbed into the intestine as lipid hydroperoxides but as degradation products. This is the first study to suggest that dietary lipid hydroperoxides decompose during gastric digestion to form medium-chain compounds that are directly absorbed into the liver via the portal vein and rapidly catabolized via β-oxidation.