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Long-chain n-3 PUFA content and n-6/n-3 PUFA ratio in mammal, poultry, and fish muscles largely explain differential protein and lipid oxidation profiles following in vitro gastrointestinal digestion

Thomas Van Hecke (UGent) , Sophie Goethals (UGent) , Els Vossen (UGent) and Stefaan De Smet (UGent)
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Abstract
Scope: Muscle food characteristics (fatty acid profile, heme-Fe, intrinsic antioxidants) that relate to the formation of (patho)physiological oxidation products during gastrointestinal digestion are investigated. Methods and Results: Muscles (n = 33) from 18 mammal, poultry, and fish species, of which some are mixed with lard to standardize their fatty acid profile, are digested in vitro. Lipid oxidation is assessed by thiobarbituric reactive substances (TBARS), n-3 PUFA derivative 4-hydroxy-2-hexenal and propanal, n-6 PUFA derivative 4-hydroxy-2-nonenal and hexanal, and protein oxidation by carbonylation. Digests of n-3 PUFA-rich fish demonstrated the highest n-3 PUFA oxidation, whereas digests of various poultry and rabbit muscles showed highest n-6 PUFA oxidation, which correlated significantly with the n-6/n-3 PUFA ratio. Without lard addition, lipid oxidation is significantly higher in chicken and pork loin digests versus beef and deer digests, whereas the opposite occurred when these muscles are mixed with lard. Protein carbonylation correlates significantly with levels of TBARS and the sum of hydroxy-alkenals in digests. The n-6/n-3 PUFA ratio correlates well with the 4-hydroxy-2-nonenal/4-hydroxy-2-hexenal ratio in digests. Conclusions: Muscular fatty acid profiles largely explain type and extent of lipid and protein oxidation during gastrointestinal digestion. Red meat only stimulates oxidation when digested with specific fat sources.
Keywords
4-hydroxy-2-hexenal, 4-hydroxy-2-nonenal, in vitro digestion, malondialdehyde, protein oxidation, POLYUNSATURATED FATTY-ACIDS, CONJUGATED LINOLEIC-ACID, MEAT CONSUMPTION, HEME IRON, BEEF, STRESS, RED, PEROXIDATION, OILS, PORK

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MLA
Van Hecke, Thomas, et al. “Long-Chain n-3 PUFA Content and n-6/n-3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following in Vitro Gastrointestinal Digestion.” MOLECULAR NUTRITION & FOOD RESEARCH, vol. 63, no. 22, 2019.
APA
Van Hecke, T., Goethals, S., Vossen, E., & De Smet, S. (2019). Long-chain n-3 PUFA content and n-6/n-3 PUFA ratio in mammal, poultry, and fish muscles largely explain differential protein and lipid oxidation profiles following in vitro gastrointestinal digestion. MOLECULAR NUTRITION & FOOD RESEARCH, 63(22).
Chicago author-date
Van Hecke, Thomas, Sophie Goethals, Els Vossen, and Stefaan De Smet. 2019. “Long-Chain n-3 PUFA Content and n-6/n-3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following in Vitro Gastrointestinal Digestion.” MOLECULAR NUTRITION & FOOD RESEARCH 63 (22).
Chicago author-date (all authors)
Van Hecke, Thomas, Sophie Goethals, Els Vossen, and Stefaan De Smet. 2019. “Long-Chain n-3 PUFA Content and n-6/n-3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following in Vitro Gastrointestinal Digestion.” MOLECULAR NUTRITION & FOOD RESEARCH 63 (22).
Vancouver
1.
Van Hecke T, Goethals S, Vossen E, De Smet S. Long-chain n-3 PUFA content and n-6/n-3 PUFA ratio in mammal, poultry, and fish muscles largely explain differential protein and lipid oxidation profiles following in vitro gastrointestinal digestion. MOLECULAR NUTRITION & FOOD RESEARCH. 2019;63(22).
IEEE
[1]
T. Van Hecke, S. Goethals, E. Vossen, and S. De Smet, “Long-chain n-3 PUFA content and n-6/n-3 PUFA ratio in mammal, poultry, and fish muscles largely explain differential protein and lipid oxidation profiles following in vitro gastrointestinal digestion,” MOLECULAR NUTRITION & FOOD RESEARCH, vol. 63, no. 22, 2019.
@article{8641315,
  abstract     = {Scope: Muscle food characteristics (fatty acid profile, heme-Fe, intrinsic antioxidants) that relate to the formation of (patho)physiological oxidation products during gastrointestinal digestion are investigated.
Methods and Results: Muscles (n = 33) from 18 mammal, poultry, and fish species, of which some are mixed with lard to standardize their fatty acid profile, are digested in vitro. Lipid oxidation is assessed by thiobarbituric reactive substances (TBARS), n-3 PUFA derivative 4-hydroxy-2-hexenal and propanal, n-6 PUFA derivative 4-hydroxy-2-nonenal and hexanal, and protein oxidation by carbonylation. Digests of n-3 PUFA-rich fish demonstrated the highest n-3 PUFA oxidation, whereas digests of various poultry and rabbit muscles showed highest n-6 PUFA oxidation, which correlated significantly with the n-6/n-3 PUFA ratio. Without lard addition, lipid oxidation is significantly higher in chicken and pork loin digests versus beef and deer digests, whereas the opposite occurred when these muscles are mixed with lard. Protein carbonylation correlates significantly with levels of TBARS and the sum of hydroxy-alkenals in digests. The n-6/n-3 PUFA ratio correlates well with the 4-hydroxy-2-nonenal/4-hydroxy-2-hexenal ratio in digests.
Conclusions: Muscular fatty acid profiles largely explain type and extent of lipid and protein oxidation during gastrointestinal digestion. Red meat only stimulates oxidation when digested with specific fat sources.},
  articleno    = {1900404},
  author       = {Van Hecke, Thomas and Goethals, Sophie and Vossen, Els and De Smet, Stefaan},
  issn         = {1613-4125},
  journal      = {MOLECULAR NUTRITION & FOOD RESEARCH},
  keywords     = {4-hydroxy-2-hexenal,4-hydroxy-2-nonenal,in vitro digestion,malondialdehyde,protein oxidation,POLYUNSATURATED FATTY-ACIDS,CONJUGATED LINOLEIC-ACID,MEAT CONSUMPTION,HEME IRON,BEEF,STRESS,RED,PEROXIDATION,OILS,PORK},
  language     = {eng},
  number       = {22},
  pages        = {12},
  title        = {Long-chain n-3 PUFA content and n-6/n-3 PUFA ratio in mammal, poultry, and fish muscles largely explain differential protein and lipid oxidation profiles following in vitro gastrointestinal digestion},
  url          = {http://dx.doi.org/10.1002/mnfr.201900404},
  volume       = {63},
  year         = {2019},
}

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