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
Journal article, 2016

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.

Oncorhynchus-Mykiss

Cod-Liver Oil

Simulated Gastric Digestion

Vitamin-C

N-3 Pufa

Trout

Stress

Lipid-Peroxidation

Cooking Methods

Dietary

Oxidative

Polyunsaturated Fatty-Acids

Author

Karin Larsson

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Hanna Harrysson

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

R. Havenaar

Netherlands Organisation for Applied Scientific Research (TNO)

Marie Alminger

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ingrid Undeland

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Food and Function

2042-6496 (ISSN) 2042-650X (eISSN)

Vol. 7 2 1176-1187

Subject Categories

Food Engineering

Areas of Advance

Life Science Engineering (2010-2018)

DOI

10.1039/c5fo01401h

More information

Latest update

4/10/2018