Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.
Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.
Biomolecules. 2020 May 2;10(5):708. doi: 10.3390/biom10050708.
The intake of dietary lipids is known to affect the composition of phospholipids in gastrointestinal cells, thereby influencing passive lipid absorption. However, dietary lipids rich in polyunsaturated fatty acids, such as vegetable oils, are prone to oxidation. Studies investigating the phospholipid-regulating effect of oxidized lipids are lacking. We aimed at identifying the effects of oxidized lipids from moderately (18.8 ± 0.39 meq O/kg oil) and highly (28.2 ± 0.39 meq O/kg oil) oxidized and in vitro digested cold-pressed grape seed oils on phospholipids in human gastric tumor cells (HGT-1). The oils were analyzed for their antioxidant constituents as well as their oxidized triacylglycerol profile by LC-MS/MS before and after a simulated digestion. The HGT-1 cells were treated with polar oil fractions containing epoxidized and hydroperoxidized triacylglycerols for up to six hours. Oxidized triacylglycerols from grape seed oil were shown to decrease during the in vitro digestion up to 40% in moderately and highly oxidized oil. The incubation of HGT-1 cells with oxidized lipids from non-digested oils induced the formation of cellular phospholipids consisting of unsaturated fatty acids, such as phosphocholines PC (18:1/22:6), PC (18:2/0:0), phosphoserine PS (42:8) and phosphoinositol PI (20:4/0:0), by about 40%-60%, whereas the incubation with the in vitro digested oils did not affect the phospholipid metabolism. Hence, the gastric conditions inhibited the phospholipid-regulating effect of oxidized triacylglycerols (oxTAGs), with potential implications in lipid absorption.
膳食脂质的摄入已知会影响胃肠道细胞中磷脂的组成，从而影响被动脂质吸收。然而，富含多不饱和脂肪酸的膳食脂质，如植物油，容易氧化。目前缺乏研究氧化脂质对磷脂调节作用的研究。我们旨在确定中度（18.8 ± 0.39 meq O/kg 油）和高度（28.2 ± 0.39 meq O/kg 油）氧化以及体外消化的冷榨葡萄籽油的氧化脂质对人胃肿瘤细胞（HGT-1）中磷脂的影响。在模拟消化前后，通过 LC-MS/MS 分析油中的抗氧化成分和氧化三酰基甘油谱。用含有环氧化和氢过氧化物三酰基甘油的极性油馏分处理 HGT-1 细胞长达六小时。结果表明，在体外消化过程中，葡萄籽油中的氧化三酰甘油下降了 40%，中度和高度氧化的油中下降了 40%。未消化油中的氧化脂质孵育 HGT-1 细胞诱导了不饱和脂肪酸组成的细胞磷脂的形成，如磷胆碱基 PC（18:1/22:6）、PC（18:2/0:0）、磷酸丝氨酸 PS（42:8）和磷酸肌醇 PI（20:4/0:0），增加了 40%-60%，而体外消化油孵育则不影响磷脂代谢。因此，胃条件抑制了氧化三酰甘油（oxTAGs）的磷脂调节作用，这可能对脂质吸收有影响。
