development of lipid oxidation and

by U S Dept of Agric for Official Use Lipid Oxidation

ing lipid oxidation in biological systems (7 10 35 36) The formation of fluorescent conjugated Schiff bases by the interaction of amino acids esters and amines with malonal dehyde has been suggested for a long time as a measure of in vivo lipid oxidation The biological consequences of their reactions are the same as those of

Lipids and oocyte developmental competence: the role of

Fatty acids generated by lipolysis are further metabolised by β-oxidation in mitochondria for the production of ATP β-oxidation is induced in cumulus-oocyte complexes (COCs) by the LH surge and pharmacological inhibition of β-oxidation impairs oocyte maturation and embryo development Promoting β-oxidation with l-carnitine improves embryo

Development of methods to control lipid oxidation water

Goals / Objectives The overall objective of this work will be to enhance the value of muscle foods especially sea foods by improving water-holding capacity optimizing texture and controlling lipid oxidation To do this a deep understanding of the major components of the muscle tissue water proteins and lipids is required Out laboratory has made major inroads in these areas some of

Assessment of lipid oxidation and off

Abstract Lipid oxidation is a major cause of rancidity and flavour deterioration of muscle foods Many methods for its evaluation have been employed and these measure: (1) primary changes such as those in the structure of original fatty acids and formation of free radical intermediates oxygen uptake and weight gain (2) formation of lipid hydroperoxides the primary products of oxidation

Role of Oxidized LDL in Atherosclerosis

Apr 23 2014The oxidation process of lipids and proteins is the result of an excess of free radical and other oxidant species derived from oxygen nitrogen and other chemical elements in the body Chemically the oxidative stress is associated with an increased production of oxidizing species or a significant decrease in the effectiveness of antioxidants

Development of Yellow Pigmentation in Squid (Loligo peali

Jan 13 2006The impact of lipid oxidation on yellow pigment formation in squid lipids and proteins was studied When the squid microsomes were oxidized with iron and ascorbate thiobarbituric acid reactive substance were observed to increase simultaneously with b* values (yellowness) and pyrrole compounds concomitantly with a decrease in free amines Oxidized microsomes were not able to

Lipid oxidation and atherosclerosis

Hypercholesterolemia and in particular high levels of low density lipoprotein (LDL) is a well established risk factor for development of coronary heart disease (CHD) but the biological mechanisms by which LDL promote formation of atherosclerotic plaques are still poorly understood During the las

Rancidification

Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air light or moisture or by bacterial action resulting in unpleasant taste and odor Specifically it is the hydrolysis or autoxidation of fats into short-chain aldehydes and ketones which are objectionable in taste and odor When these processes occur in food undesirable

Antioxidants

The in vivo accumulation of oxidized lipid products is related to the development of several diseases Foods used for human consumption contain lipids (only a few food products are devoid of lipids) and lipid oxidation has a major effect on food quality decreases the commercial shelf-life deteriorates sensory properties and reduces consumer

Lipids and oocyte developmental competence: the role of

Fatty acids generated by lipolysis are further metabolised by β-oxidation in mitochondria for the production of ATP β-oxidation is induced in cumulus-oocyte complexes (COCs) by the LH surge and pharmacological inhibition of β-oxidation impairs oocyte maturation and embryo development Promoting β-oxidation with l-carnitine improves embryo

Subcritical Water Extracts Prevent Lipid Oxidation in

oxidative changes Processing such as grinding exposes the muscle surface to the air and the lipid membranes to metal oxidation catalysts [2] Oxidation processes cause deterioration in the flavor texture and color of meat induce the development of toxic compounds and loss of

Lipid peroxidation

Lipid peroxidation is the oxidative degradation of lipids It is the process in which free radicals steal electrons from the lipids in cell membranes resulting in cell damage This process proceeds by a free radical chain reaction mechanism It most often affects polyunsaturated fatty acids because they contain multiple double bonds in between which lie methylene bridges (-CH 2-) that

Recognizing Detecting and Understanding the Development

By trapping various combinations of lipid oxidation products and then eluting them in GC-O experiments researchers were able to identify that the combination of two lipid oxidation products – heptanal and (E Z)-3 5-octadien-2-one were responsible for the fishy malodor that develops with omega-3 products

The Development of a Simple and Highly Sensitive Assay for

Lipid oxidation caused by damage by non-intercepted free radicals is the cause of many degenerative diseases Currently all existing methods for measuring lipid oxidation have complications These shortcomings including lengthy procedures slow reactions strict experimental conditions and low sensitivity make the development of a new assay

Development of lipid oxidation during manufacturing of

Mar 31 2005When fatty fish are transformed into surimi lipid oxidation takes place decreasing the quality of the product This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation

Development of Pickering Emulsions Stabilized by Gliadin

Lipid digestion and oxidation fates were characterized using in vitro gastrointestinal (GI) models The interfacial membrane constructed by antioxidant particles served as a valid barrier against lipid oxidation and digestion in a PA dose-dependent manner Briefly lipid oxidation under storage and simulated GI tract was retarded

The Role of Oxygen in Lipid Oxidation Reactions: A Review

However very few studies have systematically examined the oxygen levels needed to reduce or inhibit lipid oxidation processes Thus a more comprehensive understanding of the relationship between oxygen levels and lipid oxidation is necessary for the development of innovative antioxidant solutions and package designs that prolong the quality

Eric A Decker

Eric Decker is currently a Professor and Head of the Department of Food Science at the University of Massachusetts Amherst Dr Decker is actively conducting research to characterize mechanisms of lipid oxidation antioxidant protection of foods and the health implications of bioactive lipids

Interplay between lipids and branched

May 02 2012Fatty acids (FA) and FA-derived metabolites have long been implicated in the development of insulin resistance and type 2 diabetes Surprisingly application of metabolomics technologies has revealed that branched-chain amino acids (BCAA) and related metabolites are more strongly associated with insulin resistance than many common lipid species

Recognizing Detecting and Understanding the Development

Lipid oxidation is a major cause of off-flavor problems in the food industry Lipid oxidation products can be difficult to detect and identify Recognizing Detecting and Understanding the Development of Lipid Oxidation Off-Flavors in Foods and Beverages Volume 2- Issue 2 Ray Marsili* and Charles Laskonis Author Information Open or Close

Lipid Peroxidation: Chemical Mechanism Biological

Nov 10 2011Non-enzymatic lipid peroxidation is a free radical driven chain reaction in which one free radical induces the oxidation of lipids mainly phospholipids containing polyunsaturated fatty acids Autoxidation of lipids in biological systems is a direct process that occurs by homolysis of endogenous hydroperoxides by scission of ROOH and production

Lipid hydrolysis and oxidation development in frozen

Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure 8 storage at -10C A marked inhibition (p0 05) of free fatty acids and tertiary lipid 9 oxidation compounds formation during storage was observed when increasing the 10 pressure level or the pressure holding time of the

Assessment of lipid oxidation and off

Abstract Lipid oxidation is a major cause of rancidity and flavour deterioration of muscle foods Many methods for its evaluation have been employed and these measure: (1) primary changes such as those in the structure of original fatty acids and formation of free radical intermediates oxygen uptake and weight gain (2) formation of lipid hydroperoxides the primary products of oxidation