In Vitro Digestion of Grape Seed Oil Inhibits Phospholipid-Regulating Effects of Oxidized Lipids
| Autor: | Johanna Tiroch, Sofie Zehentner, Veronika Somoza, Sarah Fruehwirth, Mohammed Salim, Barbara Lieder, Marc Pignitter, Martin Zehl, Sonja Sterneder |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
food.ingredient in vitro digestion 030309 nutrition & dietetics medicine.medical_treatment Phospholipid lcsh:QR1-502 01 natural sciences Biochemistry Article Antioxidants lcsh:Microbiology Grape seed oil 03 medical and health sciences chemistry.chemical_compound food grape seed oil Lipid oxidation lipid oxidation Cell Line Tumor Fatty Acids Omega-3 medicine Humans Plant Oils Vitis Food science Molecular Biology gastric cells Triglycerides phospholipids chemistry.chemical_classification 0303 health sciences Gastric Juice 010401 analytical chemistry Metabolism 0104 chemical sciences LC-MS chemistry Gastric Mucosa Digestion Composition (visual arts) lipids (amino acids peptides and proteins) Oxidation-Reduction Polyunsaturated fatty acid |
| Zdroj: | Biomolecules, Vol 10, Iss 708, p 708 (2020) Biomolecules Volume 10 Issue 5 |
| Popis: | The intake of dietary lipids is known to affect the composition of phospholipids in gastrointestinal cells, thereby influencing passive lipid absorption. However, dietary lipids rich in polyunsaturated fatty acids, such as vegetable oils, are prone to oxidation. Studies investigating the phospholipid-regulating effect of oxidized lipids are lacking. We aimed at identifying the effects of oxidized lipids from moderately (18.8 ± 0.39 meq O2/kg oil) and highly (28.2 ± 0.39 meq O2/kg oil) oxidized and in vitro digested cold-pressed grape seed oils on phospholipids in human gastric tumor cells (HGT-1). The oils were analyzed for their antioxidant constituents as well as their oxidized triacylglycerol profile by LC-MS/MS before and after a simulated digestion. The HGT-1 cells were treated with polar oil fractions containing epoxidized and hydroperoxidized triacylglycerols for up to six hours. Oxidized triacylglycerols from grape seed oil were shown to decrease during the in vitro digestion up to 40% in moderately and highly oxidized oil. The incubation of HGT-1 cells with oxidized lipids from non-digested oils induced the formation of cellular phospholipids consisting of unsaturated fatty acids, such as phosphocholines PC (18:1/22:6), PC (18:2/0:0), phosphoserine PS (42:8) and phosphoinositol PI (20:4/0:0), by about 40%&ndash 60%, whereas the incubation with the in vitro digested oils did not affect the phospholipid metabolism. Hence, the gastric conditions inhibited the phospholipid-regulating effect of oxidized triacylglycerols (oxTAGs), with potential implications in lipid absorption. |
| Databáze: | OpenAIRE |
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