Advanced

Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil : comparison of human and porcine in vitro digestion models

Tullberg, Cecilia LU ; Larsson, Karin LU ; Carlsson, Nils-Gunnar LU ; Comi, Irene; Scheers, Nathalie; Vegarud, Gerd and Undeland, Ingrid (2016) In Food & Function 7(3). p.12-1401
Abstract

In this work, we investigated lipid oxidation of cod liver oil during gastrointestinal (GI) digestion using two types of in vitro digestion models. In the first type of model, we used human GI juices, while we used digestive enzymes and bile from porcine origin in the second type of model. Human and porcine models were matched with respect to factors important for lipolysis, using a standardized digestion protocol. The digests were analysed for reactive oxidation products: malondialdehyde (MDA), 4-hydroxy-trans-2-nonenal (HNE), and 4-hydroxy-trans-2-hexenal (HHE) by liquid chromatography/atmospheric pressure chemical ionization-mass spectrometry (LC/APCI-MS), and for free fatty acids (FFA) obtained during the digestion by gas... (More)

In this work, we investigated lipid oxidation of cod liver oil during gastrointestinal (GI) digestion using two types of in vitro digestion models. In the first type of model, we used human GI juices, while we used digestive enzymes and bile from porcine origin in the second type of model. Human and porcine models were matched with respect to factors important for lipolysis, using a standardized digestion protocol. The digests were analysed for reactive oxidation products: malondialdehyde (MDA), 4-hydroxy-trans-2-nonenal (HNE), and 4-hydroxy-trans-2-hexenal (HHE) by liquid chromatography/atmospheric pressure chemical ionization-mass spectrometry (LC/APCI-MS), and for free fatty acids (FFA) obtained during the digestion by gas chromatography-mass spectrometry (GC-MS). The formation of the oxidation products MDA, HHE, and HNE was low during the gastric digestion, however, it increased during the duodenal digestion. The formation of the oxidation products reached higher levels when digestive juices of human origin were used (60 μM of MDA, 9.8 μM of HHE, and 0.36 μM of HNE) [corrected] compared to when using enzymes and bile of porcine origin (0.96, and 1.6 μM of MDA; 0.16, and 0.23 μM of HHE; 0.026, [corrected] and 0.005 μM of HNE, respectively, in porcine models I and II). In all models, FFA release was only detected during the intestinal step, and reached up to 31% of total fatty acids (FA). The findings in this work may be of importance when designing oxidation oriented lipid digestion studies.

(Less)
Please use this url to cite or link to this publication:
author
publishing date
type
Contribution to journal
publication status
published
keywords
Aldehydes/chemistry, Animals, Cod Liver Oil/chemistry, Digestion, Gastrointestinal Tract/metabolism, Humans, Malondialdehyde/chemistry, Oxidation-Reduction, Swine/metabolism
in
Food & Function
volume
7
issue
3
pages
12 pages
publisher
Royal Society of Chemistry
external identifiers
  • scopus:84961730207
ISSN
2042-6496
DOI
10.1039/c5fo01332a
language
English
LU publication?
no
id
bab15e2d-903e-4f3f-8f92-15deb3dc44a6
date added to LUP
2019-07-01 16:27:51
date last changed
2019-08-14 04:41:19
@article{bab15e2d-903e-4f3f-8f92-15deb3dc44a6,
  abstract     = {<p>In this work, we investigated lipid oxidation of cod liver oil during gastrointestinal (GI) digestion using two types of in vitro digestion models. In the first type of model, we used human GI juices, while we used digestive enzymes and bile from porcine origin in the second type of model. Human and porcine models were matched with respect to factors important for lipolysis, using a standardized digestion protocol. The digests were analysed for reactive oxidation products: malondialdehyde (MDA), 4-hydroxy-trans-2-nonenal (HNE), and 4-hydroxy-trans-2-hexenal (HHE) by liquid chromatography/atmospheric pressure chemical ionization-mass spectrometry (LC/APCI-MS), and for free fatty acids (FFA) obtained during the digestion by gas chromatography-mass spectrometry (GC-MS). The formation of the oxidation products MDA, HHE, and HNE was low during the gastric digestion, however, it increased during the duodenal digestion. The formation of the oxidation products reached higher levels when digestive juices of human origin were used (60 μM of MDA, 9.8 μM of HHE, and 0.36 μM of HNE) [corrected] compared to when using enzymes and bile of porcine origin (0.96, and 1.6 μM of MDA; 0.16, and 0.23 μM of HHE; 0.026, [corrected] and 0.005 μM of HNE, respectively, in porcine models I and II). In all models, FFA release was only detected during the intestinal step, and reached up to 31% of total fatty acids (FA). The findings in this work may be of importance when designing oxidation oriented lipid digestion studies.</p>},
  author       = {Tullberg, Cecilia and Larsson, Karin and Carlsson, Nils-Gunnar and Comi, Irene and Scheers, Nathalie and Vegarud, Gerd and Undeland, Ingrid},
  issn         = {2042-6496},
  keyword      = {Aldehydes/chemistry,Animals,Cod Liver Oil/chemistry,Digestion,Gastrointestinal Tract/metabolism,Humans,Malondialdehyde/chemistry,Oxidation-Reduction,Swine/metabolism},
  language     = {eng},
  number       = {3},
  pages        = {12--1401},
  publisher    = {Royal Society of Chemistry},
  series       = {Food & Function},
  title        = {Formation of reactive aldehydes (MDA, HHE, HNE) during the digestion of cod liver oil : comparison of human and porcine in vitro digestion models},
  url          = {http://dx.doi.org/10.1039/c5fo01332a},
  volume       = {7},
  year         = {2016},
}