Rodriguez-Estrada Maria Teresa, Garcia-Llatas Guadalupe, Lagarda María Jesús
Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Via Fanin 40, 40127 Bologna, Italy.
Nutrition and Food Science Area, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
Biochem Biophys Res Commun. 2014 Apr 11;446(3):792-7. doi: 10.1016/j.bbrc.2014.02.098. Epub 2014 Feb 28.
Cholesterol can undergo oxidation through enzymatic or chemical mechanisms, generating a wide range of oxidation products (COPs) with adverse biological effects. COPs are characterized by different functional groups and are produced in different ratios or amounts, depending on the treatment and storage conditions. To follow the cholesterol oxidation process, 7-ketocholesterol (7-KC) has been often used as an oxidation marker in both model and food systems, since it is easily formed and is one of the most representative ring COPs. However, 7-KC does not always rise with increasing time/temperature conditions, especially in complex systems and high-protein or extensively processed foods. The following review provides a critical picture of the utilization of 7-KC as a cholesterol oxidation marker in model and food systems, focusing on the possible causes and effects of the different behaviours and trends, as well as on the advantages and disadvantages of using 7-KC when the extent of cholesterol oxidation is to be assessed.
胆固醇可通过酶促或化学机制发生氧化，生成具有不良生物学效应的多种氧化产物（COPs）。COPs具有不同的官能团，其生成比例或数量因处理和储存条件而异。为追踪胆固醇氧化过程，7-酮胆固醇（7-KC）常被用作模型和食品体系中的氧化标志物，因为它易于形成且是最具代表性的环状COPs之一。然而，7-KC并不总是随时间/温度条件的增加而升高，尤其是在复杂体系以及高蛋白或深加工食品中。以下综述对7-KC作为模型和食品体系中胆固醇氧化标志物的应用情况进行了批判性描述，重点关注不同行为和趋势的可能原因及影响，以及在评估胆固醇氧化程度时使用7-KC的优缺点。
