Exploring Oxylipins in Processed Foods: Understanding Mechanisms, Analytical Perspectives, and Enhancing Quality with Lipidomics

Overview

Journal Heliyon

Specialty Social Sciences

Date 2024 Sep 9

PMID 39247353

Authors

Putri Widyanti Harlina

Vevi Maritha

Xiang Yang

Roy Dixon

Muchtaridi Muchtaridi

Raheel Shahzad

Ernisa Adha NurIsma

Affiliations

Soon will be listed here.

Abstract

Oxylipins are active lipid compounds formed through the oxidation of unsaturated fatty acids. These compounds have drawn considerable attention due to the potential impact on human health and processed food quality. Therefore, this study aimed to deepen current understanding and assess recent analytical advancements regarding the physiological roles of oxylipins in processed food products using lipidomics. The mechanisms behind oxylipins production in processed foods were extensively investigated, underscoring potential associations with chronic diseases. This indicates the need for innovative strategies to mitigate harmful oxylipins levels to enhance the safety and shelf life of processed food products. The results showed that mitigation methods, including the use of antioxidants and optimization of processing parameters, reduced oxylipins levels. The integration of lipidomics with food safety and quality control processes is evident in cutting-edge methods such as nuclear magnetic resonance and mass spectrometry for compliance and real-time evaluation. Aside from envisioning the future trajectory of food science and industry through prospective studies on oxylipins and processed foods, the results also provide the basis for future investigations, innovation, and advancements in the dynamic field of food science and technology.

References

Blum L, Mellisa A, Kurnia Sari E, Novitasari Yusadiredja I, van Liere M, Shulman S . In-depth assessment of snacking behaviour in unmarried adolescent girls 16-19 years of age living in urban centres of Java, Indonesia. Matern Child Nutr. 2019; 15(4):e12833. PMC: 6852566. DOI: 10.1111/mcn.12833. View

Knieper M, Viehhauser A, Dietz K . Oxylipins and Reactive Carbonyls as Regulators of the Plant Redox and Reactive Oxygen Species Network under Stress. Antioxidants (Basel). 2023; 12(4). PMC: 10135161. DOI: 10.3390/antiox12040814. View

Harlina P, Ma M, Shahzad R, Gouda M, Qiu N . Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs. J Food Sci Technol. 2018; 55(12):4719-4734. PMC: 6233453. DOI: 10.1007/s13197-018-3367-8. View

Rahal A, Kumar A, Singh V, Yadav B, Tiwari R, Chakraborty S . Oxidative stress, prooxidants, and antioxidants: the interplay. Biomed Res Int. 2014; 2014:761264. PMC: 3920909. DOI: 10.1155/2014/761264. View

Milne G, Yin H, Hardy K, Davies S, Roberts 2nd L . Isoprostane generation and function. Chem Rev. 2011; 111(10):5973-96. PMC: 3192249. DOI: 10.1021/cr200160h. View

Misheva M, Johnson J, McCullagh J . Role of Oxylipins in the Inflammatory-Related Diseases NAFLD, Obesity, and Type 2 Diabetes. Metabolites. 2022; 12(12). PMC: 9788263. DOI: 10.3390/metabo12121238. View

Hewawasam E, Liu G, Jeffery D, Muhlhausler B, Gibson R . A stable method for routine analysis of oxylipins from dried blood spots using ultra-high performance liquid chromatography-tandem mass spectrometry. Prostaglandins Leukot Essent Fatty Acids. 2018; 137:12-18. DOI: 10.1016/j.plefa.2018.08.001. View

Kozlowska M, Zbikowska A, Szpicer A, Poltorak A . Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application. J Food Sci Technol. 2019; 56(5):2628-2638. PMC: 6525686. DOI: 10.1007/s13197-019-03750-5. View

Virk R, Buddenbaum N, Al-Shaer A, Armstrong M, Manke J, Reisdorph N . Obesity reprograms the pulmonary polyunsaturated fatty acid-derived lipidome, transcriptome, and gene-oxylipin networks. J Lipid Res. 2022; 63(10):100267. PMC: 9508350. DOI: 10.1016/j.jlr.2022.100267. View

10.

Durand T, Bultel-Ponce V, Guy A, Berger S, Mueller M, Galano J . New bioactive oxylipins formed by non-enzymatic free-radical-catalyzed pathways: the phytoprostanes. Lipids. 2009; 44(10):875-88. DOI: 10.1007/s11745-009-3351-1. View

11.

Janicka M, Kot-Wasik A, Kot J, Namiesnik J . Isoprostanes-biomarkers of lipid peroxidation: their utility in evaluating oxidative stress and analysis. Int J Mol Sci. 2010; 11(11):4631-59. PMC: 3000105. DOI: 10.3390/ijms11114631. View

12.

Xu X, Liu A, Hu S, Ares I, Martinez-Larranaga M, Wang X . Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of action. Food Chem. 2021; 353:129488. DOI: 10.1016/j.foodchem.2021.129488. View

13.

Ruesgas-Ramon M, Figueroa-Espinoza M, Durand E, Suarez-Quiroz M, Gonzalez-Rios O, Rocher A . Identification and quantification of phytoprostanes and phytofurans of coffee and cocoa by- and co-products. Food Funct. 2019; 10(10):6882-6891. DOI: 10.1039/c9fo01528k. View

14.

DiNicolantonio J, OKeefe J . Good Fats versus Bad Fats: A Comparison of Fatty Acids in the Promotion of Insulin Resistance, Inflammation, and Obesity. Mo Med. 2018; 114(4):303-307. PMC: 6140086. View

15.

Alberdi-Cedeno J, Aichner M, Mistlberger-Reiner A, Shi A, Pignitter M . Effect of Encapsulation Material on Lipid Bioaccessibility and Oxidation during In Vitro Digestion of Black Seed Oil. Antioxidants (Basel). 2023; 12(1). PMC: 9854819. DOI: 10.3390/antiox12010191. View

16.

Fauland A, Kofeler H, Trotzmuller M, Knopf A, Hartler J, Eberl A . A comprehensive method for lipid profiling by liquid chromatography-ion cyclotron resonance mass spectrometry. J Lipid Res. 2011; 52(12):2314-2322. PMC: 3220297. DOI: 10.1194/jlr.D016550. View

17.

Avela H, Siren H . Advances in lipidomics. Clin Chim Acta. 2020; 510:123-141. DOI: 10.1016/j.cca.2020.06.049. View

18.

Kaur N, Chugh V, Gupta A . Essential fatty acids as functional components of foods- a review. J Food Sci Technol. 2014; 51(10):2289-303. PMC: 4190204. DOI: 10.1007/s13197-012-0677-0. View

19.

Azbukina N, Lopachev A, Chistyakov D, Goriainov S, Astakhova A, Poleshuk V . Oxylipin Profiles in Plasma of Patients with Wilson's Disease. Metabolites. 2020; 10(6). PMC: 7345781. DOI: 10.3390/metabo10060222. View

20.

Lourenco S, Moldao-Martins M, Alves V . Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications. Molecules. 2019; 24(22). PMC: 6891691. DOI: 10.3390/molecules24224132. View