Formation Patterns, In Vivo Toxic Effects, and Metabolomic Conditions of Oxidative Derivatives of Triolein.

Abstract

Oxidative derivatives of triacylglycerols (ox-TGs), complex compounds formed during the thermal processing of lipid-rich foods, have not been thoroughly investigated in terms of their formation patterns, structure-toxicity relationships, or toxicological effects. In this study, the oxidation pattern of triolein was examined through a heating model reaction, and the resulting compounds were analyzed using high-resolution mass spectrometry. The toxicological and metabolic effects of ox-TGs were further assessed in a 28-day subacute mouse model. It was found that heating triolein at 180 °C for 24 h predominantly generated the epoxy and peroxy derivatives. After 28 days of in vivo exposure, ox-TGs disrupted hepatic functions (AST/ALT increased to 3.35 ± 1.11 in males) and lipid metabolism (TG, HDL-C, and LDL-C decreased to 0.83 ± 0.19, 1.18 ± 0.21, and 0.25 ± 0.07 mmol/L, respectively, in females) (P < 0.05), with distinct gender-based differences in toxicological and metabolic responses. These findings provided insights into the oxidation behavior of triacylglycerols during food processing and revealed the potential toxicity mechanisms and target organs of ox-TGs. This study contributed to a better understanding of ox-TG formation and toxicity, offering a scientific basis for strategies aimed at reducing their presence in food.