Journal of oleo science最新文献

{"title":"Cis-Trans Isomerization of Unsaturated Fatty Acid Methyl Ester by Natural Sulfur Compounds in Model Systems.","authors":"Junji Obi, Taro Sakamoto, Kiyomi Furihata, Seizo Sato, Masaki Honda","doi":"10.5650/jos.ess24046","DOIUrl":"10.5650/jos.ess24046","url":null,"abstract":"<p><p>Growing evidence indicates that the intake of trans fatty acids (TFAs) increases the risk of numerous diseases, such as cardiovascular diseases. Recently, our group found that certain natural sulfur compounds (allyl isothiocyanate [AITC] and diallyl disulfide [DADS]) promote cis to trans isomerization of fatty acid esters during heat treatment. However, little information is available on the fatty acid isomerization with them. In this study, we investigated the effects of oxygen and α-tocopherol (antioxidant) on isomerization of oleic acid (18:1) methyl ester (OA-ME) in the presence of AITC and DADS. Furthermore, the effect of the simultaneous use of AITC and DADS was evaluated. Our results indicate that oxygen enhances the AITC-induced trans isomerization, and DADS was found to promote trans isomerization but inhibit AITC-induced trans isomerization during heating. Both AITC- and DADS-induced trans isomerization were inhibited by α-tocopherol. These results indicate that the trans isomerization of fatty acids induced by sulfur compounds can be controlled by devising a cooking process and the food ingredients used together.</p>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":" ","pages":"1083-1090"},"PeriodicalIF":1.6,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141633781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Eco-friendly Nanoparticles Synthesized from Salvia sclarea Ethanol Extract Protect against STZ-induced Diabetic Nephropathy in Rats via Antioxidant, Anti-inflammatory, and Apoptosis Mechanisms.","authors":"Yao Ma, Manjie Bao, Yanping Peng, Jieqing Gao, Jinrong Bao","doi":"10.5650/jos.ess24056","DOIUrl":"10.5650/jos.ess24056","url":null,"abstract":"<p><p>Recent global scientific attention has been directed towards eco-friendly synthesis and versatile applications of silver nanoparticles (AgNPs) due to their effectiveness against specific cells and tissues. This study aimed to develop a green synthesis method for AgNPs using ethanolic extract from Salvia sclarea aerial parts, and to assess their protective efficacy against streptozotocin (STZ)-induced diabetic nephropathy in rats. Additionally, antioxidant, anti-inflammatory, and apoptosis studies were conducted to understand their mode of action. Characterization via ultraviolet-visible (UV-Vis) spectroscopy, infrared (IR) spectroscopy, and X-ray diffraction (XRD) confirmed the formation of ethanol extract of Salvia sclarea silver nanoparticles (EESS AgNPs), with a distinctive absorption peak at 400 nm. Scanning electron microscopy (SEM) analysis revealed predominantly spherical and quasi-spherical shapes of the synthesized nanoparticles. The treatment procedure spanned for a period of 12 weeks in diabetic rats and were evaluated for inflammatory markers (tumor necrosis factor-α, antioxidant markers (superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx) and glutathione (GSH) and apoptosis markers (Bcl-2, Bax, cleaved-caspase-3). Results demonstrated that treatment with EESS AgNPs significantly reduced blood glucose levels compared to the diabetic group. Additionally, EESS AgNPs treatment led to a significant decrease in levels of pro-inflammatory cytokines TNF-α, IL-1β, and PKC-ꞵ in renal cells. Furthermore, EESS AgNPs effectively modulated antioxidant enzyme concentrations, including GSH, SOD, GPx, and CAT, bringing them to acceptable levels. Administration of EESS AgNPs also resulted in a significant decrease in protein levels of Bax and activated caspase-3, while increasing expression of the anti-apoptotic protein Bcl-2 in renal cells of STZ-induced diabetic rats. In conclusion, EESS AgNPs demonstrate potent anti-hyperglycemic effects, potentially mitigating diabetic nephropathy by suppressing hyperglycemiainduced oxidative stress, apoptosis, and inflammation in renal cells of diabetic rats.</p>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":" ","pages":"1057-1067"},"PeriodicalIF":1.6,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141633782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Essential Oils Obtained from (Lonicerae japonicae Flos) Flower Buds Could Affect the Deposition of Sunflower Oil under Common High Temperature Conditions and the Traditional Frying Process in Maye.","authors":"Mengrui Qu, Yuchen Liu, Dongying Wang","doi":"10.5650/jos.ess23242","DOIUrl":"10.5650/jos.ess23242","url":null,"abstract":"<p><p>The essential oil extracted from the flower buds of Lonicerae japonicae (LJEO) was employed in the high-temperature (65℃) accelerated preservation of sunflower oil. In the present investigation, the addition of the essential oil at a concentration of 800 ppm significantly inhibited the decrease in the oxidative stability of sunflower oil. This positive effect was achieved by significantly hindering the reduction in acidity value (AV), peroxide value (PV), p-anisidine value (AnV), the total oxidation value (TOTOX) (p < 0.01), and the levels of thiobarbituric acid reactive substance (TBARS), the absorbance at 232/268 nm (K232/K268) and total polar compounds (TPC) (p < 0.01). Besides, it also significantly enhances the sensory attributes of Maye, including taste, flavor, and appearance, improving its overall acceptability through the addition of certain potential fragrance molecules (p < 0.01). Furthermore, one of the primary chemical compounds in LJEO, eugenol, has demonstrated significant natural antioxidant properties in the traditional deep-frying procedure for the product, Maye. Consequently, together with eugenol, the essential oil LJEO could be employed as a possible effective antioxidant for the typical long-term preservation and even the traditional deep-frying procedures, and developed as effective antioxidant extracted from plants for the whole food industry.</p>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":" ","pages":"1113-1124"},"PeriodicalIF":1.6,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141633805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extending the Lifetime of Frying Oil through Optimization of Fryer Cleaning.","authors":"Noboru Ohyagi, Yomi Watanabe, Yoshiko Sugita-Konishi, Takayuki Morita, Mariko Mochizuki","doi":"10.5650/jos.ess23240","DOIUrl":"10.5650/jos.ess23240","url":null,"abstract":"<p><p>With increases in consumer demand for fried foods in Japan over the last several decades, the consumption of frying oil has also steadily increased. Fryers used in restaurants to cook large quantities of food are typically cleaned using neutral kitchen detergents at the end of the day after removing the oil from the tank. However, significant amounts of debris can remain in the fryer after cleaning, possibly accelerating oil deterioration and thus reducing the quality of the fried foods. In this study, debris obtained from fryer tanks used in actual restaurants was assessed using scanning electron microscopy-energy dispersive X-ray spectroscopy together with Fourier transform infrared spectroscopy, and were determined to comprise polymerized oil and carbonized organic matter. Experiments using artificially prepared debris confirmed that these materials increased the acid value (AV) of frying oil. Trials in two restaurants serving similar amounts of fried chicken, French fries and doughnuts examined the effects of cleaning the fryer with either an alkaline detergent or a neutral kitchen detergent on debris removal and oil life. The alkaline detergent was found to completely remove debris while the neutral detergent left significant amounts of debris. After cleaning, the fryers were operated with new oil as usual and the deterioration of this oil was monitored by assessing the color difference, AV, carbonyl value and peroxide value. These indices increased 1.3 to 2.0 times faster in the case that the neutral kitchen detergent was used, suggesting that cleaning fryer tanks with an alkaline detergent could contribute to extending the lifetime of frying oil, reducing food losses and thus achieving sustainable development goals.</p>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":" ","pages":"1035-1043"},"PeriodicalIF":1.6,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141633783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Accelerated Recombination of Lophyl Radicals in Micelles: Rapid Controlled Self-Assembly of Micelles Formed by Amphiphilic Lophine Dimers and Release of Solubilized Substance by Photoirradiation","authors":"Masaaki Akamatsu","doi":"10.5650/jos.ess24047","DOIUrl":"https://doi.org/10.5650/jos.ess24047","url":null,"abstract":"</p><p>Controlling the morphology of molecular assemblies formed by surfactants by photoirradiation enables the controlled release of incorporated substances, which can be applied to delivery systems for drugs and active ingredients. On the other hand, conventional photoresponsive surfactants and molecular assemblies have a slow response speed, making it difficult to control their functions at the desired time. In this review, I discuss our recent progress in the accelerated control of functions of photoresponsive molecular assemblies by using lophine dimer as a photochromic compound. The lophine dimer derivative dissociates into a pair of lophyl radicals that upon ultraviolet (UV) light irradiation, and these radical species thermally recombine although the recombination reaction is extremely slow due to the diffusion of lophyl radicals. By using the confined inner space of micelles formed by surfactants, the recombination reaction was extremely accelerated. With UV light irradiation, rapid morphological changes in micelles, formed by amphiphilic lophine dimers were observed by using in situ small-angle neutron scattering (in situ SANS) system. Moreover, the rapid controlled release of calcein as a model drug was achieved by UV light irradiation using the photoresponsive micelles. This rapid system can realize the controlled release of drugs truly at the desired time, developing an efficient and precise drug delivery system (DDS). Furthermore, it can be applied in a wide range of fields such as release control of active ingredients, efficient heat exchange control, and actuating systems.</p>\u0000<p></p>\u0000<img alt=\"\" src=\"https://www.jstage.jst.go.jp/pub/jos/73/6/73_ess24047/figure/73_ess24047.jpg\"/>\u0000<span style=\"padding-left:5px;\">Fullsize Image</span>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"12 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141191281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synthesis of Zwitterionic Phospholipid-Connected Silane Coupling Agents and Their Hybridization with Graphene Oxide","authors":"Kanato Arita, Seina Yarimizu, Maiko Moriguchi, Tsuyoshi Inoue, Haruyasu Asahara","doi":"10.5650/jos.ess24044","DOIUrl":"https://doi.org/10.5650/jos.ess24044","url":null,"abstract":"</p><p>The hybridization of lipids with graphene is expected to produce a promising, novel biomaterial. However, there are limited examples of the covalent introduction of lipid molecules, especially the immobilization of lipid molecules, onto graphene on a substrate. Therefore, we investigated the hybridization of a silane coupling agent having phospholipid moieties with graphene oxide on substrates prepared by photo-oxidation using chlorine dioxide. Three silane coupling agents with different carbon chain lengths (C4, C6, C8) were synthesized and phospholipid molecules were introduced onto graphene on a substrate. Phospholipid-immobilized graphene on a grid for TEM (transmission electron microscope) was used for EM analysis of proteins (glyceraldehyde 3-phosphate dehydrogenase and β-galactosidase), enabling the observation of sufficient particles compared to the conventional graphene grid.</p>\u0000<p></p>\u0000<img alt=\"\" src=\"https://www.jstage.jst.go.jp/pub/jos/73/6/73_ess24044/figure/73_ess24044.jpg\"/>\u0000graphical abstract <span style=\"padding-left:5px;\">Fullsize Image</span>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"17 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141191323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unsaponifiable Compounds and Phenols Content, Antioxidant and Antitrypsin Activities of Prunus persica Kernel Oil","authors":"Cyrine Landolsi, Olfa Ben Salem-Berrabah, Moncef Feki, Saoussem Harrabi, Farah Hosseinian","doi":"10.5650/jos.ess24027","DOIUrl":"https://doi.org/10.5650/jos.ess24027","url":null,"abstract":"</p><p>Although peach kernels are rich in oil, there is a lack of information about its chemical and biological properties. Therefore, the purpose of this study was to determine the lipid profile, antioxidant capacity, and trypsin inhibitory propriety of peach oil extracted from two varieties (sweet cap and O’Henry) cultivated in Tunisia. The investigated peach kernel oil contains significant amount of unsaponifiable (2.1±0.5-2.8±0.2% of oil) and phenolic compounds (45.8±0.92-74.6±1.3 mg GAE/g of oil). Its <i>n</i>-alkane profile was characterized by the predominance of tetracosane <i>n</i>-C24 (47.24%) followed by tricosane <i>n</i>-C23 (34.43%). An important total tocopherol content (1192.83±3.1 mg/kg oil) has been found in sweet cap cultivar. Although rich in polyphenols and tocopherols, the tested oil did not display an inhibitory effect on trypsin. However, all peach oil samples showed effective antioxidant capacity and the highest values (86.34±1.3% and 603.50±2.6 μmol TE/g oil for DPPH test and ORAC assay, respectively) were observed for sweet cap oil. Peach oil has an excellent potential for application in the food and pharmaceutical industries as source of naturally-occurring bioactive substances.</p>\u0000<p></p>\u0000<img alt=\"\" src=\"https://www.jstage.jst.go.jp/pub/jos/73/6/73_ess24027/figure/73_ess24027.jpg\"/>\u0000graphical abstract <span style=\"padding-left:5px;\">Fullsize Image</span>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"55 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141191224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioaccessibility of Glucosylceramide in Rice Based on the Cooking Condition and Cultivar","authors":"Shinji Yamashita, Shun Tanaka, Teruo Miyazawa, Mikio Kinoshita","doi":"10.5650/jos.ess24057","DOIUrl":"https://doi.org/10.5650/jos.ess24057","url":null,"abstract":"</p><p>Glucosylceramide (GlcCer), a major sphingolipid in plants, possesses various food functions, including improvement of intestinal impairments. This study evaluated rice cooking conditions and cultivars based on GlcCer levels transferred into the digestive juice using an <i>in vitro</i> digestion model to investigate the factors related to GlcCer availability. GlcCer levels transferred into the digestive juice were higher in rice gruel than in boiled rice. The GlcCer levels in the digestive juice of boiled rice varied based on the rice cultivar, whereas those in rice gruel had no difference. Thus, GlcCer in rice was not fully utilized via digestion. Further, bioaccessibility was related to the amylose ratio and added water content.</p>\u0000<p></p>\u0000<img alt=\"\" src=\"https://www.jstage.jst.go.jp/pub/jos/73/6/73_ess24057/figure/73_ess24057.jpg\"/>\u0000graphical abstract <span style=\"padding-left:5px;\">Fullsize Image</span>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"52 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141191321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Heat-Cooking with Edible Fats and Oils on the Levels of 3-Chloro-1, 2-Propanediol Fatty Acid Esters (3-MCPDEs), 2-Chloro-1, 3-Propanediol Fatty Acid Esters (2-MCPDEs) and Glycidyl Fatty Acid Esters (GEs) in Processed Foods.","authors":"Yasushi Endo, Toru Fukazawa, Wataru Inoue, Yasuhiko Shigematsu, Yutaka Itabashi, Toshiharu Nagai","doi":"10.5650/jos.ess24025","DOIUrl":"10.5650/jos.ess24025","url":null,"abstract":"<p><p>This study investigated the effect of cooking on the levels of 3-chloro-1, 2-propanediol esters (3-MCPDEs), 2-chloro-1, 3-propanediol esters (2-MCPDEs) and glycidyl esters (GEs) in deep-fried rice cracker, fried potato, croquette, fish fillet, chicken fillet and cooking oils (rice bran oil and palm oil). The levels of 2-/3-MCPDE in rice cracker fried with rice bran oil and the used oil remained about the same, while the levels of GEs in them fell with frying time. The levels of 2-/3-MCPDEs in fried potato, croquette, fried fish and chicken cutlet fried with rice bran oil and palm oil respectively fell with frying time, while the level of GEs in them remained about the same. The levels of 2-/3-MCPDEs and GEs in fried rice cooked with rice bran oil were under the method limit of quantification. These results provide insights the cooking has no influence with the levels of 2-/3-MCPDEs and GEs in cooked foods.</p>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":" ","pages":"875-885"},"PeriodicalIF":1.5,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141155465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Concentration of Diynoic Acids in Bicellar Mixtures Derived from Those Phase Separation","authors":"Shogo Taguchi, Soh Hamanishi, Hiroshi Satone, Takuji Yamamoto","doi":"10.5650/jos.ess24006","DOIUrl":"https://doi.org/10.5650/jos.ess24006","url":null,"abstract":"</p><p>Bicellar mixtures containing diacetylene molecules, such as diynoic acids, can be used as parent materials for functional membranes. A bicellar mixture consisting of a diynoic acid—10,12-tricosadiynoic acid (TCDA)—, a phospholipid—1,2-dimyristoyl-<i>sn</i>-glycero-3-phosphocholine (DMPC)—, and a detergent—3-[(3-cholamidopropyl) dimethylammonio]-2-hydroxypropanesulfonate (CHAPSO)—was evaluated for its morphology and packing of TCDA molecules in its bicellar mixture. A TCDA/DMPC vesicle was prepared at different molar ratios, TCDA/DMPC = 2/8, 5/5, and 8/2; a TCDA/DMPC/CHAPSO bicellar mixture was prepared by mixing a CHAPSO solution with a TCDA/DMPC vesicle solution as a detergent at different composition ratios, <i>x</i> _TCDA/DMPC = [TCDA/DMPC]/([TCDA/DMPC]+[CHAPSO]), of 1.0, 0.70, 0.50, and 0.30. A DMPC molecule formed a bilayer membrane structure and was used to suppress its precipitation. The packing density of the TCDA/DMPC/CHAPSO bicellar mixtures was increased by mixing a CHAPSO molecule in <i>x</i> _TCDA/DMPC = 1.0 to 0.70 or 0.50. A TEM image of a TCDA/DMPC/CHAPSO bicellar mixture showed many discoidal assemblies at <i>x</i> _TCDA/DMPC = 0.5 of TCDA/DMPC = 5/5. Polymerization of the TCDA molecules in the bicellar mixture by UV light suggested an ordered arrangement of TCDA. Polymerization at <i>x</i> _TCDA/DMPC = 0.70 and 0.50 correlated with improved packing density.</p>\u0000<p></p>\u0000<img alt=\"\" src=\"https://www.jstage.jst.go.jp/pub/jos/73/6/73_ess24006/figure/73_ess24006.jpg\"/>\u0000graphical abstract <span style=\"padding-left:5px;\">Fullsize Image</span>","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":"12 1","pages":""},"PeriodicalIF":1.5,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141191390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}