Van Hecke Thomas, De Smet Stefaan
Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium.
Foods. 2021 Nov 17;10(11):2832. doi: 10.3390/foods10112832.
Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or oils affect lipid- and protein oxidation during cooking and in vitro digestion of meat (chicken thigh, chicken breast, beef) and fish (mackerel, cod). These muscle foods were selected based on their differences in heme-Fe and PUFA contents, and n-6/n-3 PUFA ratio, and therefore varying potential to form oxidation products during digestion. Without additional fat, mackerel digests displayed the highest n-3 PUFA oxidation (4-hydroxy-2-hexenal, propanal, thiobarbituric reactive acid substances), and chicken digests the highest n-6 PUFA oxidation (4-hydroxy-2-nonenal, hexanal), whereas both lipid- and protein oxidation (protein carbonyl compounds) were low in cod and beef digests. Lipid oxidative reactions were generally not altered by the addition of butter to any muscle matrix, whereas the addition of fish oil and safflower oil in different ratios (3:0, 2:1, 1:2, 0:3) as n-3 PUFA and n-6 PUFA source respectively, stimulated oxidative reactions, especially during digestion of beef. Since beef was considered the muscle matrix with the highest potential to stimulate oxidation in the added fat substrate, in a second experiment, beef was cooked and digested with 3% butter or seven commercial vegetable oils (sunflower-, maize-, peanut-, rapeseed-, olive-, rice bran- or coconut oil), all labeled 'suitable for heating'. No relevant oxidative reactions were however observed during digestion of beef with any of these commercial vegetable oils.
肉类和鱼类在烹饪及胃肠道消化过程中的氧化反应会导致形成各种脂质和蛋白质氧化产物，其中一些具有毒性。在本研究中，研究了添加3%的黄油或油类如何影响肉类（鸡腿、鸡胸肉、牛肉）和鱼类（鲭鱼、鳕鱼）在烹饪及体外消化过程中的脂质和蛋白质氧化。选择这些肌肉类食物是基于它们在血红素铁、多不饱和脂肪酸（PUFA）含量以及n-6/n-3多不饱和脂肪酸比例上的差异，因此在消化过程中形成氧化产物的潜在能力各不相同。在不添加额外脂肪的情况下，鲭鱼消化物中n-3多不饱和脂肪酸的氧化程度最高（4-羟基-2-己烯醛、丙醛、硫代巴比妥酸反应性物质），鸡肉消化物中n-6多不饱和脂肪酸的氧化程度最高（4-羟基-2-壬烯醛、己醛），而鳕鱼和牛肉消化物中的脂质和蛋白质氧化（蛋白质羰基化合物）程度较低。向任何肌肉基质中添加黄油通常不会改变脂质氧化反应，而分别作为n-3多不饱和脂肪酸和n-6多不饱和脂肪酸来源，以不同比例（3:0、2:1、1:2、0:3）添加鱼油和红花油会刺激氧化反应，尤其是在牛肉消化过程中。由于牛肉被认为是在添加脂肪底物中刺激氧化潜力最高的肌肉基质，在第二个实验中，用3%的黄油或七种市售植物油（向日葵油、玉米油、花生油、菜籽油、橄榄油、米糠油或椰子油，均标明“适合加热”）对牛肉进行烹饪和消化。然而，在用这些市售植物油中的任何一种对牛肉进行消化时，均未观察到相关的氧化反应。
