Effectiveness of antioxidants on lipid oxidation and lipid hydrolysis of cod liver oil

2011 ◽  
Vol 113 (11) ◽  
pp. 1395-1401 ◽  
Author(s):  
David A. Pereira de Abreu ◽  
Karen Villalba Rodríguez ◽  
José Manuel Cruz Freire
Keyword(s):  
Lipid Oxidation ◽  
Cod Liver Oil ◽  
Lipid Hydrolysis ◽  
Hydrolysis Of

scholarly journals Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcinein vitrodigestion models

2016 ◽  
Vol 7 (3) ◽  
pp. 1401-1412 ◽  
Author(s):  
Cecilia Tullberg ◽  
Karin Larsson ◽  
Nils-Gunnar Carlsson ◽  
Irene Comi ◽  
Nathalie Scheers ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Oxidation Products ◽  
Cod Liver Oil ◽  
Lipid Oxidation Products ◽  
Reactive Aldehydes

Higher levels of reactive lipid oxidation products are formed during the digestion of cod liver oil when using human compared to porcinein vitrodigestion models.

Deteriorative Changes During Frozen Storage in Fillets and Minced Flesh of Silver Hake (Merluccius bilinearis) Processed from Round Fish Held in Ice and Refrigerated Sea Water

1976 ◽  
Vol 33 (11) ◽  
pp. 2560-2567 ◽  
Author(s):  
Doris Fraser Hiltz ◽  
Barbara Smith Lall ◽  
D. W. Lemon ◽  
W. J. Dyer
Keyword(s):  
Lipid Oxidation ◽  
Sea Water ◽  
Frozen Storage ◽  
Fat Content ◽  
Storage Life ◽  
High Fat ◽  
Lipid Hydrolysis ◽  
Extractable Protein ◽  
Silver Hake ◽  
Merluccius Bilinearis

During frozen storage at −10 C, deterioration in muscle of silver hake (Merluccius bilinearis) was marked by rapid and extensive production of dimethylamine, concomitant decrease in extractable protein, and by lipid hydrolysis. Evidence of lipid oxidation in this gadoid species of relatively high fat content (2–4%) was also obtained. In minced flesh the rates of deterioration were about twice as fast as in fillets. Holding round fish for up to 6 days in refrigerated sea water (RSW) at 0–1 C before processing extended the frozen storage life of fillets at −10 C by 2–3 wk and of minced flesh by 1 wk over that for comparable materials prepared from round fish held in ice. Materials prepared from winter (March) and summer (August) fish showed little or no difference in rates of deterioration. The susceptibility of silver hake to deterioration at −10 C is similar to cusk; deterioration is faster than in cod or haddock, but not as fast as in red hake (Urophycis chuss). In all silver hake materials negligible deterioration occurred during frozen storage at −26 C for up to 6 mo.During preprocessing storage of round silver hake in RSW, a firm texture and acceptable appearance were retained for several days longer than in round fish held in ice, where objectionable softening of the flesh occurred, particularly in summer-caught fish. Saturation of the sea water with CO2 retarded the onset of bacterial spoilage in RSW-held fish, which otherwise developed more rapidly than in iced fish.

Controlling lipid intestinal digestibility using various oil structuring mechanisms

2020 ◽  
Vol 11 (9) ◽  
pp. 7495-7508
Author(s):  
Areen Ashkar ◽  
Jasmine Rosen-Kligvasser ◽  
Uri Lesmes ◽  
Maya Davidovich-Pinhas
Keyword(s):  
Lipid Hydrolysis ◽  
Hydrolysis Of ◽  
Intestinal Digestibility

This research demonstrates the ability to direct the rate and extent of lipid hydrolysis of oleogels using a combination of different structuring agents.

Enzymatic hydrolysis of cod liver oil for the fatty acids production

2013 ◽  
Vol 207 ◽  
pp. 93-100 ◽  
Author(s):  
Aditi Sharma ◽  
Satyendra P. Chaurasia ◽  
Ajay K. Dalai
Keyword(s):  
Fatty Acids ◽  
Enzymatic Hydrolysis ◽  
Cod Liver Oil ◽  
Hydrolysis Of

scholarly journals Malondialdehyde and 4-hydroxy-2-hexenal are formed during dynamic gastrointestinal in vitro digestion of cod liver oils

2016 ◽  
Vol 7 (8) ◽  
pp. 3458-3467 ◽  
Author(s):  
Karin Larsson ◽  
Cecilia Tullberg ◽  
Marie Alminger ◽  
Robert Havenaar ◽  
Ingrid Undeland
Keyword(s):  
Lipid Oxidation ◽  
In Vitro Digestion ◽  
Oxidation Products ◽  
Cod Liver Oil ◽  
Lipid Oxidation Products

Lipid oxidation products are formed during dynamicin vitrodigestion of cod liver oil.

Hydrolysis of sarcolemma by lysosomal lipases and inhibition by chlorpromazine

1982 ◽  
Vol 242 (4) ◽  
pp. H652-H656
Author(s):  
J. K. Beckman ◽  
K. Owens ◽  
T. E. Knauer ◽  
W. B. Weglicki
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Ethylenediaminetetraacetic Acid ◽  
Cardiac Sarcolemma ◽  
Lipid Hydrolysis ◽  
Triton X ◽  
Hydrolysis Of

The susceptibility of the lipids of canine cardiac sarcolemma to attack by soluble lysosomal lipases was studied to simulate in vitro the lipolytic injury that occurs during ischemia. The sarcolemmal fraction was incubated at 37 degrees C with the soluble portion of rat hepatic lysosomes (the lysosol) under conditions (pH 5.0, 5 mM ethylenediaminetetraacetic acid) appropriate for the activity of the major lysosomal lipases. Incubation of sarcolemma with lysosol resulted in a 78% lipolysis of sarcolemmal triacylglycerols, a lesser degradation of glycerophospholipids, and a parallel production of free fatty acids and lysophospholipids. The hydrolysis of sphingomyelin was negligible but was greatly stimulated (75%) by the addition of Triton X-100 (1 mg). Endogenous lipolytic activities of the sarcolemma did not contribute significantly to the observed lipid hydrolysis either in the presence or absence of detergent. The lipolysis of sarcolemmal triacylglycerols, glycerophospholipids, and sphingomyelin (Triton X-100 stimulated) were inhibited by varying concentrations of chlorpromazine. Thus cardiac sarcolemma is susceptible to hydrolysis of lysosomal lipases, and chlorpromazine inhibits this potentially injurious process.

The effect of natural antioxidants on haemoglobin-mediated lipid oxidation during enzymatic hydrolysis of cod protein

2013 ◽  
Vol 141 (2) ◽  
pp. 914-919 ◽  
Author(s):  
Sigrun M. Halldorsdottir ◽  
Hordur G. Kristinsson ◽  
Holmfridur Sveinsdottir ◽  
Gudjon Thorkelsson ◽  
Patricia Y. Hamaguchi
Keyword(s):  
Enzymatic Hydrolysis ◽  
Lipid Oxidation ◽  
Natural Antioxidants ◽  
Hydrolysis Of
Sign in / Sign up

Export Citation Format

Share Document