Faculty of Food Science and Nutrition, Poznań University of Life Sciences, WojskaPolskiego 28, 60-637 Poznań, Poland.
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, WojskaPolskiego 28, 60-637 Poznań, Poland.
Food Chem. 2022 Oct 1;390:133150. doi: 10.1016/j.foodchem.2022.133150. Epub 2022 May 6.
The study investigated the thermo-oxidative stability of distigmasterol-modified acylglycerols as a new structured acylglycerols. Samples were heated at 60 and 180 °C for 8 h. Their percentage degradation and products formed during heating were compared with free stigmasterol and stigmasteryl esters. The remaining of stigmasterol and fatty acid parts, the formation of stigmasterol oxidation products and the composition of polar and non-polar fractions were analysed using chromatographic methods. The cytotoxicity and genotoxicity were determined with the use of an MTT test and a comet assay, respectively. The highest stability during heating was observed for 2,3-distigmasterylsuccinoyl-1-oleoyl-sn-glycerol (dStigS-OA) and the lowest for 2,3-distigmasterylcarbonoyl-1-oleoyl-sn-glycerol (dStigC-OA). Data showed that the formation of thermo-oxidative degradation products is affected by the temperature and chemical structure of lipids present in the molecule. The dStigMAs bonded by a succinate linker and products formed during their thermo-oxidation showed no cytotoxic or genotoxic activity to normal human cells.
本研究考察了菜油甾醇酰基甘油酯作为新型结构酰基甘油酯的热氧化稳定性。样品在 60 和 180°C 下加热 8 小时。比较了加热过程中它们的降解百分比和形成的产物与游离菜油甾醇和菜油甾醇酯。使用色谱方法分析了甾醇和脂肪酸部分的残留、甾醇氧化产物的形成以及极性和非极性馏分的组成。使用 MTT 试验和彗星试验分别测定了细胞毒性和遗传毒性。在加热过程中，2,3-二菜油甾醇琥珀酰基-1-油酰基-sn-甘油（dStigS-OA）的稳定性最高，2,3-二菜油甾醇羰基-1-油酰基-sn-甘油（dStigC-OA）的稳定性最低。结果表明，热氧化降解产物的形成受分子中存在的脂质的温度和化学结构的影响。通过琥珀酸连接键结合的 dStigMAs 及其热氧化形成的产物对正常人类细胞没有细胞毒性或遗传毒性。
