| 1. |
- Ašmonaitė, Giedrė, 1989, et al.
(författare)
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Size matters: ingestion of relatively large microplastics contaminated with environmental pollutants posed little risk for fish health and fillet quality.
- 2018
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Ingår i: Environmental science & technology. - : American Chemical Society (ACS). - 1520-5851 .- 0013-936X.
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Tidskriftsartikel (refereegranskat)abstract
- In this study, we investigated biological effects associated with ingestion of polystyrene (PS) microplastic (MPs) in fish. We examined whether ingestion of contaminated PS MPs (100-400 µm) results in chemical stress in rainbow trout (Oncorhynchus mykiss) liver and we explored whether this exposure can affect the oxidative stability of the fillet during ice storage. Juvenile rainbow trout were fed for 4 weeks with four different experimental diets: control (1) and feeds containing virgin PS MPs (2) or PS MPs exposed to sewage (3) or harbor (4) effluent. A suite of ecotoxicological biomarkers for oxidative stress and xenobiotic-related pathways was investigated in the hepatic tissue, and included gene expression analyses and enzymatic measurements. The potential impact of MPs exposure on fillet quality was investigated in a storage trial where lipid hydroperoxides, loss of redness and development of rancid odor were assessed as indications of lipid peroxidation. Although, chemical analysis of PS MPs revealed that particles sorb environmental contaminants (e.g. PAHs, nonylphenol and alcohol ethoxylates and others), the ingestion of relatively high doses of these PS MPs did not induce adverse hepatic stress in fish liver. Apart from a small effect on redness loss in fillets, PS MPs ingestion did not affect lipid peroxidation or rancid odor development, thus did not affecting fillet's quality.
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| 2. |
- Gmoser, Rebecca, 1990-, et al.
(författare)
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From stale bread and brewers spent grain to a new food source using edible filamentous fungi
- 2020
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Ingår i: Bioengineered Bugs. - : Informa UK Limited. - 2165-5979 .- 2165-5987. ; 11:1, s. 582-598
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Tidskriftsartikel (refereegranskat)abstract
- By-products from the food sector with a high load of organic matter present both a waste-handling problem related to expenses and to the environment, yet also an opportunity. This study aims to increase the value of stale bread and brewers spent grain (BSG) by re-introducing these residues to the food production chain by converting them to new protein-enriched products using the edible filamentous fungi Neurospora intermedia and Rhizopusoryzae. After 6 days of solid state fermentation (at 35°C, with a95% relative humidity and moisture content of 40% in the substrate) on stale bread, a nutrient-rich fungal-fermented product was produced. The total protein content, as analyzed by total amino acids, increased from 16.5% in stale sourdough bread to 21.1% (on dry weight basis) in the final product with an improved relative ratio of essential amino acids. An increase in dietary fiber, minerals (Cu, Fe, Zn) and vitamin E, as well as an addition of vitamin D2 (0.89 µg/g dry weight sample) was obtained compared with untreated stale bread. Furthermore, addition of BSG to the sourdough bread with the aim to improve textural changes after fermentation showed promising outcomes. Cultivation of N. intermedia or R. oryzae on stale sourdough bread mixed with 6.5% or 11.8% BSG, respectively, resulted in fungal-fermented products with similar textural properties to a commercial soybean burger. Bioconversion of stale bread and BSG by fungal solid state fermentation to produce a nutrient-enriched food product was confirmed to be a successful way to minimize food waste and protein shortage.
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| 3. |
- Harrysson, Hanna, 1987, et al.
(författare)
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Effect of storage conditions on lipid oxidation, nutrient loss and colour of dried seaweeds, Porphyra umbilicalis and Ulva fenestrata, subjected to different pretreatments
- 2021
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Ingår i: Algal Research. - : Elsevier BV. - 2211-9264. ; 56
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Tidskriftsartikel (refereegranskat)abstract
- Here we evaluated the levels of lipid oxidation products, fatty acids, ascorbic acid and colour of Porphyra and Ulva after oven-drying at 40 degrees C, and during subsequent storage for >= 370 days under light, semi-light and dark conditions. Part of the seaweed was pre-soaked in freshwater or pre-coated with a whey protein mixture. Controls consisted of freeze-dried seaweeds. Throughout storage there was a moderate development of the lipid oxidation-derived aldehydes, malondialdehyde, 4-hydroxy-trans-2-hexenal and 4-hydroxy-trans-2-nonenal, while there was a great loss of unsaturated fatty acids and ascorbic acid. Light storage and freeze-drying stimulated the fatty acid loss as well as pigment bleaching, seen as increased a*-values. For Ulva, the coating reduced malondialdehyde, 4-hydroxy-trans-2-hexenal and 4-hydroxy-trans-2-nonenal formation during drying and slightly prevented loss of polyunsaturated fatty acids during light storage. Pre-soaking in freshwater had no effect on the seaweed stability, although it reduced the ash content and thereby increased the relative content of ascorbic acid and fatty acids of the biomasses.
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| 4. |
- Larsson, Karin, 1979, et al.
(författare)
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Effect of caffeic acid on haemoglobin-mediated lipid and protein oxidation in washed cod mince during ice and frozen storage
- 2010
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Ingår i: Journal of the Science of Food and Agriculture. - : Wiley. - 1097-0010 .- 0022-5142. ; 90:14, s. 2531-2540
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Tidskriftsartikel (refereegranskat)abstract
- Background: Little is known about the relation between haemoglobin (Hb)-mediated lipid and protein oxidation in muscle foods and how these two reactions can be inhibited by naturally occurring antioxidants. This study was aimed at evaluating (1) lipid oxidation and protein oxidation induced by 20 μmol L Hb during chilled and frozen storage of washed codmince and (2) the efficiency of 10-1000 ppm (0.063-6.3 mmol L -1 ) caffeic acid in preventing these reactions. Results: Addition of 20 μmol L -1 Hb increased peroxide value (PV), rancid odour, protein carbonylation, protein insolubilisation, redness loss and α-tocopherol loss in ice-stored washed cod mince. Since both lipid and protein oxidation developed at the same time, it was not possible to conclude which reaction initiated the other. All studied reactions were efficiently inhibited by ≥50 ppm caffeic acid, which could be a result of α-tocopherol regeneration, general radical scavenging, reduced formation of oxidised Hb forms and/or conformational changes in Hb structure. During frozen storage the only clear effect of Hb was increased PV, and here caffeic acid was less efficient as an antioxidant. Conclusion: Hb-induced lipid and protein oxidation occurred quickly in ice-stored washed cod mince, and the two reactions could not be separated in time. During frozen storage, Hb caused only limited lipid oxidation. Caffeic acid (≥50 ppm) was an efficient antioxidant during ice storage. © 2010 Society of Chemical Industry.
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| 5. |
- Larsson, Karin, 1979, et al.
(författare)
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Effect of in vitro digested cod liver oil of different quality on oxidative, proteomic and inflammatory responses in the yeast Saccharomyces cerevisiae and human monocyte-derived dendritic cells
- 2015
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Ingår i: Journal of the Science of Food and Agriculture. - : Wiley. - 1097-0010 .- 0022-5142. ; 95:15, s. 3096-3106
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Tidskriftsartikel (refereegranskat)abstract
- Upon oxidation of the polyunsaturated fatty acids in fish oil, either before ingestion or, as recently shown, during the gastro-intestinal passage, a cascade of potentially cytotoxic peroxidation products, such as malondialdehyde and 4-hydroxy-2-hexenal, can form. In this study, we digested fresh and oxidised cod liver oils in vitro, monitored the levels of lipid peroxidation products and evaluated oxidative, proteomic and inflammatory responses to the two types of digests in the yeast Saccharomyces cerevisiae and human monocyte-derived dendritic cells.RESULTSDigests of cod liver oil with 22–53 µmol L−1 malondialdehyde and 0.26–3.7 µmol L−1 4-hydroxy-2-hexenal increased intracellular oxidation and cell energy metabolic activity compared to a digested blank in yeast cells and the influence of digests on mitochondrial protein expression was more pronounced for oxidised cod liver oil than fresh cod liver oil. The four differentially expressed and identified proteins were related to energy metabolism and oxidative stress response. Maturation of dendritic cells was affected in the presence of digested fresh cod liver oil compared to the digested blank, measured as lower CD86 expression. The ratio of secreted cytokines, IL-12p40/IL-10, suggested a pro-inflammatory effect of the digested oils in relation to the blank (1.47–1.67 vs. 1.07).CONCLUSIONGastro-intestinal digestion of cod liver oil increases the amount of oxidation products and resulting digests affect oxidation in yeast and immunomodulation of dendritic cells.
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| 6. |
- Larsson, Karin, 1979, et al.
(författare)
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Formation of malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE) in fish and fish oil during dynamic gastrointestinal in vitro digestion
- 2016
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Ingår i: Food and Function. - : Royal Society of Chemistry (RSC). - 2042-6496 .- 2042-650X. ; 7:2, s. 1176-1187
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Tidskriftsartikel (refereegranskat)abstract
- Marine lipids contain a high proportion of polyunsaturated fatty acids (PUFA), including the characteristic long chain (LC) n-3 PUFA. Upon peroxidation these lipids generate reactive products, such as malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE), which can form covalent adducts with biomolecules and thus are regarded as genotoxic and cytotoxic. PUFA peroxidation can occur both before and after ingestion. The aim of this study was to determine what levels of MDA, HHE and HNE can evolve in the gastric and intestinal lumen after ingesting meals containing fish or fish oil using a dynamic gastrointestinal (GI) model (TIM). The impact of the fish muscle matrix, lipid content, fish species, and oven baking on GI oxidation was evaluated. MDA and HHE concentrations in gastric lumen increased for all meals during digestion, with the highest level found with herring mince; similar to 25 mu M MDA and similar to 850 nM HHE. Aldehyde concentrations reached in intestinal lumen during digestion of fish containing meals were generally lower than in gastric lumen, while isolated herring oils (bulk and emulsified) generated higher MDA and HHE values in intestinal lumen compared to gastric lumen. Based on aldehyde levels in gastric lumen, meals containing herring lipids were ranked: raw herring (17% lipid) = baked herring (4% lipid) > raw herring (4% lipid) >> herring oil emulsion > herring oil. Herring developed higher concentrations of MDA and HHE during gastric digestion compared to salmon, which initially contained lower levels of oxidation products. Cooked salmon generated higher MDA concentrations during digestion than raw salmon. Low levels of HNE were observed during digestion of all test meals, in accordance with the low content of n-6 PUFA in fish lipids.
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| 7. |
- Larsson, Karin, 1979, et al.
(författare)
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Hemoglobin-mediated lipid oxidation and compositional characteristics of washed fish mince model systems made from cod (Gadus morhua), herring (Clupea harengus), and salmon (Salmo salar) muscle
- 2007
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 55:22, s. 9027-9035
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Tidskriftsartikel (refereegranskat)abstract
- The use of washed cod light muscle minces in mechanistic studies of hemoglobin (Hb)-mediated fish lipid oxidation has largely increased in the past 5 years. Although cod light muscle has a low level of intrinsic lipid oxidation catalysts, a prerequisite for a good oxidation model system, we believe it cannot fully mimic the oxidation kinetics taking place in other fish species being more susceptible to lipid oxidation. The aim of this study was to systematically investigate whether washed mince model systems useful in Hb-mediated oxidation studies could be prepared also from herring (Clupea harengus) and salmon (Salmo salar) light muscles. The kinetics of oxidation in the washed models was measured during ice storage (+/-Hb), and the results were related to compositional differences. Minces from cod, herring, and salmon light muscles were washed 3 times with 3 volumes of water and buffer. A 20,mu M portion of Hb and 200 ppm streptomycin was then added, followed by adjustment of pH and moisture to 6.3 and 86%, respectively. Samples with or without Hb were then stored on ice, and oxidation was followed as peroxide value (PV), rancid odor, redness (a*) loss and yellowness (b*). Prior to storage, all minces and models were also analyzed for total lipids, fatty acids, a-tocopherol, proteins, Hb, Fe, Cu, and Zn. Hb-mediated lipid oxidation appeared within 2 days on ice in all models. Small differences in the oxidation rates ranked the models as herring > cod > salmon. These differences were ascribed to more preformed peroxides and trace elements in the herring model, and more antioxidants in the salmon model. Controls, without Hb, stayed stable in all cases except herring, where a very slight oxidation appeared, especially if the herring raw material had been prefrozen. In conclusion, fattier fish like dark muscle species and salmonoids are useful for making washed mince model systems and would be a better choice than cod if there is an interest in the oxidation kinetics of such species.
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| 8. |
- Larsson, Karin, 1979, et al.
(författare)
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Malondialdehyde and 4-hydroxy-2-hexenal are formed during dynamic gastrointestinal in vitro digestion of cod liver oils.
- 2016
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Ingår i: Food and Function. - : Royal Society of Chemistry (RSC). - 2042-6496 .- 2042-650X. ; 7:8, s. 3458-3467
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Tidskriftsartikel (refereegranskat)abstract
- Marine long-chain polyunsaturated fatty acids (LC n-3 PUFA) are associated with reduced risk for inflammatory diseases, such as cardiovascular diseases and rheumatoid arthritis. These fatty acids, however, are rapidly oxidized, generating highly reactive malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE). These oxidation products may interact with DNA and proteins, thus possibly leading to impaired cell functions. Little is known about the formation of MDA, HHE and HNE in fish oil in the gastrointestinal (GI) tract. In this study, the effect of dynamic in vitro digestion of cod liver oil on the generation of MDA, HHE and HNE was evaluated using the TNO Gastro-Intestinal Model (tiny-TIM). Effects of pre-formed oxidation products, pre-emulsification of the oil, and addition of oxidants (EDTA and hemoglobin, Hb) on GI oxidation were evaluated. Formation of aldehydes occurred during GI digestion. However, only emulsified oil fortified with 11.5 μM Hb oxidized to a degree that overcame the dilution induced by gastric secretion, which caused increased aldehyde concentrations in gastric lumen up to 90 min. The maximum levels of aldehydes generated in this study were 24.5 μM MDA, 1.6 μM HHE and 0.07 μM HNE. Oils containing different amounts of pre-formed lipid oxidation products maintained the same oxidation ranking order during digestion, even though the relative changes were not directly proportional. Emulsification of the oil had an unclear effect in the gastric phase, but a pro-oxidative effect in the intestinal phase. In general, higher aldehyde levels were reached in the intestinal lumen than in the initial meal, demonstrating that GI digestion promotes oxidation. Hence, epithelial cells may be exposed to elevated amounts of reactive aldehydes for several hours after a meal containing fish oil.
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| 9. |
- Larsson, Karin, 1979, et al.
(författare)
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Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion
- 2012
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Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 60:30, s. 7556-7564
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Tidskriftsartikel (refereegranskat)abstract
- Oxidation of cod liver oil rich in long-chain n-3 polyunsaturated fatty acids (LC n-3 PUPA) was investigated during a gastrointestinal (GI) in vitro digestion. The digestion stimulated TBA-reactive substances (TBARS) formation in both the gastric and intestinal steps, whereas levels of lipid hydroperoxides remained nearly constant. The presence of digestive compounds was decisive for the TBARS development because TBARS did not change when the cod liver oil was subjected only to the temperature and pH gradient of the GI model. Preformed oxidation products in the cod liver oil resulted in further elevated TBARS levels during the digestion. Addition of hemoglobin (11.5 mu M) to emulsified cod liver oil dramatically increased TBARS and lipid hydroperoxide levels during GI digestion, whereas 1 mg alpha-tocopherol/g oil did not show any protection against oxidation. Specific concern thus needs to be taken in the design of foods containing LC n-3 PUFA to preserve these lipids and avoid harmful oxidation, both before and after consumption.
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| 10. |
- Larsson, Karin, 1979
(författare)
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Oxidation of fish lipids during gastrointestinal in vitro digestion
- 2016
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Fish and many other marine organisms, contain long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA), e.g. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA has shown beneficial effects in diseases related to inflammatory processes, such as cardiovascular diseases. Unfortunately, PUFA are prone to oxidation generating reactive oxidation products. Among them, malondialdehyde (MDA), 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE), form adducts with proteins and DNA, which may impair functions of the cell. A series of earlier studies have revealed that oxidation of lipid containing foods like meat does not only take place during process and storage, but also during gastric conditions. Here, we hypothesized that digestion of the highly unsaturated marine lipids may therefore lead to increased levels of reactive oxidation products, which could counteract the documented positive effects of LC n-3 PUFA. The overall aim of this study was to investigate whether fish and fish oil oxidize during gastrointestinal (GI) in vitro digestion; what is causing this oxidation, what levels of oxidation products can be formed and what cellular impact oxidized digests, with varying amounts of oxidation products, can possess. Presence of digestive enzymes and bile, particularly the latter, was decisive for the stepwise formation of aldehydes during GI digestion of cod liver oil. Oils containing different amounts of preformed lipid oxidation products maintained the same oxidation ranking order during static and dynamic digestion, even though the relative changes were not directly proportional to the initial oxidation level. Adding hemoglobin to emulsified oil strongly promoted GI oxidation. During dynamic digestion of raw herring mince and isolated herring oil (bulk or emulsified), aldehyde levels of gastric lumen ranked the samples as: raw mince >> emulsified oil > bulk oil. Herring mince with a lipid content of 17% generated higher aldehyde levels than herring mince with 4% lipids, and both herring minces formed higher aldehyde concentrations than raw salmon mince with 17% lipids. A high content of pro-oxidative heme-proteins and more preformed oxidation products of the herring mince, in combination with the antioxidative carotenoids of salmon are suggested explanations. Oven baking the fish had a slight pro-oxidative effect on GI oxidation. Maximum levels of non-protein bound MDA, HHE and HNE determined during dynamic digestion of fish lipids in this study were 27 µM, 1.6 µM and 0.07 µM, respectively.Intracellular oxidation and cell energy metabolic activity were elevated in yeast (Saccharomyces cerevisiae) cells exposed to cod liver oil digests, compared to digested blanks. Also, proteins related to energy metabolism and oxidative stress response were differentially expressed in the presence of digested oils compared to digested blank. The presence of oil digests also affected both the maturation of dendritic cells and the ratio of secreted cytokines (IL-12p40/IL10), which suggest a pro-inflammatory effect. In conclusion, reactive aldehydes are formed during GI in vitro digestion of fish lipids, which may counteract the anti-inflammatory properties of LC n-3 PUFA. Fish lipids of good quality and inclusion of antioxidants to the meal may repress the formation of aldehydes during digestion.
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