Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.
Department of Inorganic Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.
Molecules. 2019 Nov 14;24(22):4111. doi: 10.3390/molecules24224111.
The Western diet is characterized by a high consumption of heat-treated fats and oils. During deep-frying processes, vegetable oils are subjected to high temperatures which result in the formation of lipid peroxidation products. Dietary intake of oxidized vegetable oils has been associated with various biological effects, whereas knowledge about the effects of structurally-characterized lipid peroxidation products and their possible absorption into the body is scarce. This study investigates the impact of linoleic acid, one of the most abundant polyunsaturated fatty acids in vegetable oils, and its primary and secondary peroxidation products, 13-HpODE and hexanal, on genomic and metabolomic pathways in human gastric cells (HGT-1) in culture. The genomic and metabolomic approach was preceded by an up-to-six-hour exposure study applying 100 µM of each test compound to the apical compartment in order to quantitate the compounds' recovery at the basolateral side. Exposure of HGT-1 cells to either 100 µM linoleic acid or 100 µM 13-HpODE resulted in the formation of approximately 1 µM of the corresponding hydroxy fatty acid, 13-HODE, in the basolateral compartment, whereas a mean concentration of 0.20 ± 0.13 µM hexanal was quantitated after an equivalent application of 100 µM hexanal. An integrated genomic and metabolomic pathway analysis revealed an impact of the linoleic acid peroxidation products, 13-HpODE and hexanal, primarily on pathways related to amino acid biosynthesis ( < 0.05), indicating that peroxidation of linoleic acid plays an important role in the regulation of intracellular amino acid biosynthesis.
西方饮食的特点是大量摄入经过热处理的脂肪和油。在油炸过程中，植物油会经受高温，导致脂质过氧化产物的形成。饮食中摄入氧化植物油与各种生物学效应有关，而对于结构特征明确的脂质过氧化产物及其可能被吸收到体内的知识则知之甚少。本研究调查了植物油中含量最丰富的多不饱和脂肪酸之一——亚油酸，及其初级和次级过氧化产物 13-HpODE 和己醛，对培养的人胃细胞（HGT-1）中基因组和代谢组途径的影响。在进行基因组和代谢组研究之前，先进行了长达六小时的暴露研究，将每种测试化合物的 100µM 应用于顶腔室，以定量计算化合物在基底外侧的回收量。将 HGT-1 细胞暴露于 100µM 亚油酸或 13-HpODE 中，会在基底外侧形成约 1µM 相应的羟基脂肪酸 13-HODE，而等效应用 100µM 己醛后，定量检测到的己醛平均浓度为 0.20±0.13µM。综合的基因组和代谢组途径分析显示，亚油酸过氧化产物 13-HpODE 和己醛主要影响与氨基酸生物合成相关的途径（<0.05），表明亚油酸的过氧化在调节细胞内氨基酸生物合成中起着重要作用。
