Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil: comparison of human and porcine in vitro digestion models
Artikel i vetenskaplig tidskrift, 2016

In this work, we investigated lipid oxidation of cod liver oil during gastrointestinal (GI) digestion using two types of in vitro digestion models. In the first type of model, we used human GI juices, while we used digestive enzymes and bile from porcine origin in the second type of model. Human and porcine models were matched with respect to factors important for lipolysis, using a standardized digestion protocol. The digests were analysed for reactive oxidation products: malondialdehyde (MDA), 4-hydroxy-trans-2-nonenal (HNE), and 4-hydroxy-trans-2-hexenal (HHE) by liquid chromatography/atmospheric pressure chemical ionization-mass spectrometry (LC/APCI-MS), and for free fatty acids (FFA) obtained during the digestion by gas chromatography-mass spectrometry (GC-MS). The formation of the oxidation products MDA, HHE, and HNE was low during the gastric digestion, however, it increased during the duodenal digestion. The formation of the oxidation products reached higher levels when digestive juices of human origin were used (60 μM of MDA, 0.96 μM of HHE, and 1.6 μM of HNE) compared to when using enzymes and bile of porcine origin (9.8, and 0.36 μM of MDA; 0.16, and 0.026 μM of HHE; 0.23, and 0.005 μM of HNE, respectively, in porcine models I and II). In all models, FFA release was only detected during the intestinal step, and reached up to 31% of total fatty acids (FA). The findings in this work may be of importance when designing oxidation oriented lipid digestion studies.

in vitro digestion

Lipid oxidation

cod liver oil

Författare

Cecilia Tullberg

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Karin Larsson

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Nils-Gunnar Carlsson

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Irene Comi

Norges miljø- og biovitenskapelige universitet

Nathalie Scheers

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

G. E. Vegarud

Norges miljø- og biovitenskapelige universitet

Ingrid Undeland

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Food and Function

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

Vol. 7 3 1401-1412

Ämneskategorier

Livsmedelsteknik

Styrkeområden

Livsvetenskaper och teknik

DOI

10.1039/c5fo01332a

Mer information

Senast uppdaterat

2018-05-02