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Reactivity of free malondialdehyde during in vitro simulated gastrointestinal digestion

Angelique Vandemoortele UGent, Pinar Babat, Mariam Yakubu and Bruno De Meulenaer UGent (2017) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 65(10). p.2198-2204
abstract
An aqueous buffer, a saturated glycerol triheptanoate oil, and a Tween 20 stabilized fully hydrogenated coconut oil-in-water emulsion, all spiked with malondialdehyde, were subjected to in vitro digestion. A dynamic equilibrium between malondialdehyde, its aldol self-condensation products, and its hydrolytic cleavage products was observed. This equilibrium depended upon the kind of sample and the temperature at which these samples were preincubated during 24 h. The presence of oil during gastric digestion protected the aldol self-condensation and cleavage products from conversion to malondialdehyde, which occurred in the aqueous acidic gastric chyme. In parallel, the presence of oil enhanced the reactivity of malondialdehyde throughout the gastrointestinal digestion process. Malondialdehyde recoveries after digestion varied between 42 and 90%, depending upon the model system studied, with the aldol self-condensation as the main reaction pathway. In conclusion, this study revealed that malondialdehyde is a very reactive molecule whose reactivity does not stop at the point of ingestion.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
in vitro digestion, malondialdehyde, oil, oil-in-water emulsions, oxidation marker, LIPID-PEROXIDATION PRODUCTS, EMULSIFIER TYPE, OXIDATIVE STABILITY, WATER EMULSIONS, RED WINE, ACETALDEHYDE, FOODS, OIL, POLYPHENOLS, PROTEINS
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
65
issue
10
pages
2198 - 2204
Web of Science type
Article
Web of Science id
000396806900023
ISSN
0021-8561
1520-5118
DOI
10.1021/acs.jafc.7b00053
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8513357
handle
http://hdl.handle.net/1854/LU-8513357
date created
2017-03-08 15:36:37
date last changed
2017-05-03 10:03:36
@article{8513357,
  abstract     = {An aqueous buffer, a saturated glycerol triheptanoate oil, and a Tween 20 stabilized fully hydrogenated coconut oil-in-water emulsion, all spiked with malondialdehyde, were subjected to in vitro digestion. A dynamic equilibrium between malondialdehyde, its aldol self-condensation products, and its hydrolytic cleavage products was observed. This equilibrium depended upon the kind of sample and the temperature at which these samples were preincubated during 24 h. The presence of oil during gastric digestion protected the aldol self-condensation and cleavage products from conversion to malondialdehyde, which occurred in the aqueous acidic gastric chyme. In parallel, the presence of oil enhanced the reactivity of malondialdehyde throughout the gastrointestinal digestion process. Malondialdehyde recoveries after digestion varied between 42 and 90\%, depending upon the model system studied, with the aldol self-condensation as the main reaction pathway. In conclusion, this study revealed that malondialdehyde is a very reactive molecule whose reactivity does not stop at the point of ingestion.},
  author       = {Vandemoortele, Angelique and Babat, Pinar and Yakubu, Mariam and De Meulenaer, Bruno},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {in vitro digestion,malondialdehyde,oil,oil-in-water emulsions,oxidation marker,LIPID-PEROXIDATION PRODUCTS,EMULSIFIER TYPE,OXIDATIVE STABILITY,WATER EMULSIONS,RED WINE,ACETALDEHYDE,FOODS,OIL,POLYPHENOLS,PROTEINS},
  language     = {eng},
  number       = {10},
  pages        = {2198--2204},
  title        = {Reactivity of free malondialdehyde during in vitro simulated gastrointestinal digestion},
  url          = {http://dx.doi.org/10.1021/acs.jafc.7b00053},
  volume       = {65},
  year         = {2017},
}

Chicago
Vandemoortele, Angelique, Pinar Babat, Mariam Yakubu, and Bruno De Meulenaer. 2017. “Reactivity of Free Malondialdehyde During in Vitro Simulated Gastrointestinal Digestion.” Journal of Agricultural and Food Chemistry 65 (10): 2198–2204.
APA
Vandemoortele, A., Babat, P., Yakubu, M., & De Meulenaer, B. (2017). Reactivity of free malondialdehyde during in vitro simulated gastrointestinal digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 65(10), 2198–2204.
Vancouver
1.
Vandemoortele A, Babat P, Yakubu M, De Meulenaer B. Reactivity of free malondialdehyde during in vitro simulated gastrointestinal digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2017;65(10):2198–204.
MLA
Vandemoortele, Angelique, Pinar Babat, Mariam Yakubu, et al. “Reactivity of Free Malondialdehyde During in Vitro Simulated Gastrointestinal Digestion.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 65.10 (2017): 2198–2204. Print.