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Carbohydrate supplementation
Published in Jay R Hoffman, Dietary Supplementation in Sport and Exercise, 2019
Parker N Hyde, Richard A LaFountain, Carl M Maresh
It is important to note that these two metabolic processes, carbohydrate and lipid oxidation, do not occur in isolation. 5’adenosine monophosphate-activated protein kinase (AMPK), frequently referred to as the master regulator of energy metabolism, is tasked with sensing changes in energy availability. When ATP:AMP ratios favour AMP, AMPK is activated, repealing fatty acid/glycogen synthesis and facilitating glucose uptake in addition to increasing reliance on fatty acid oxidative pathways (55). Recent in vitro evidence has demonstrated that there is no real impact of AMPK on glycogen phosphorylase (GP) activity, however circulating catecholamines that are increased with intensity/duration of exercise, are known stimulators of GP (80).
Lipid peroxidation and its measurement
Published in Roger L. McMullen, Antioxidants and the Skin, 2018
Lipid peroxidation chemistry follows similar pathways regardless of the type of system encountered, be it biological, formulation, food, and so forth. The chemical and physical environment may be different and affect reactivity; however, the general process of lipid oxidation follows the pathway shown earlier.
Antibacterial Activity of Seaweeds and their Extracts
Published in Leonel Pereira, Therapeutic and Nutritional Uses of Algae, 2018
Moroney et al. (2015) reported an enhancement of pork quality in meat from pigs fed extracts of Laminaria digitata containing laminarin and fucoidan for three weeks prior to slaughter. Animals were fed either 450 mg or 900 mg laminarin and fucoidan per kg feed. In both cases, pork meat was found to have an improved fatty acid profile without loss of lipid stability. Saturated fatty acid content was significantly lowered and lipid oxidation was reduced. Aquaculture food products can be a source of food-borne pathogenic and spoilage bacteria. Vibrio genera are a common source of food-borne illness in fish products. Seaweeds have been shown to have antibacterial properties against many species that infect farmed fish, which in turn reduces the occurrence of pathogenic bacteria in the final food product (Vatsos and Rebours 2015).
Production of rice bran oil (Oryza sativa L.) microparticles by spray drying taking advantage of the technological properties of cereal co-products
Published in Journal of Microencapsulation, 2022
Nathan H. Noguera, Dyana C. Lima, José Claudio Klier Monteiro Filho, Rodney A. F. Rodrigues
There are several reactional mechanisms of lipid oxidation, generally divided into initiation, propagation, and termination phases. Thus, one of the linoleic acid oxidation pathways can be described as follows: a hydrogen is abstracted from the pentadiene system of linoleic acid, producing the alkyl radical (L •), which combines with oxygen (O2) to form the pexoryl radical (LOO •); then, the peroxyl radical is attacked by another hydrogen, producing 13-hydroperoxide (LOOH), which has its O–OH bond fissioned, resulting in the alkoxyl radical (LO •); finally, β-cleavage occurs at the acid terminal of the alkoxyl radical, producing the hexanal as the main final product (Damodaran and Parkin 2017). Hexanal is considered one of the most volatile and the easiest to detect by gas chromatography/headspace. In advance, unlike most authors, our results indicated that particles with higher surface oil content were the ones that presented the best stability.
Antioxidant and antihyperlipidemic activities of catechol derivatives and biflavonoid isolated from Semecarpus anacardium seeds
Published in Toxicology Mechanisms and Methods, 2022
Ramalingam Sundaram, Karuppiah Muthu, Palanivelu Shanthi, Panchanatham Sachdanandam
In healthy individuals, there is an equilibrium between the natural antioxidative defence system and the reactive oxygen species (ROS), generated from both living organisms and exogenous sources. When the equilibrium is disrupted the ROS can induce oxidative damage to various biomolecules, including; protein, lipid, DNA and RNA in the human body associated with lipid and protein peroxidation, cell structural damage, tissue injury or gene mutation (Velazquez et al. 2005). This oxidative damage is considered to play a causative role in aging, as well as several degenerative diseases, such as heart disease, hypertension and cancer (Halliwell and Gutteridge 1984). On the other hand, lipid oxidation initiated by free radicals is one of the major factors for food deterioration during processing and storage (Thitilertdecha et al. 2008). In order to protect foods and human beings against oxidative damage caused by free radicals, synthetic antioxidants such as butylated hydroxyl anisole (BHA) and butylated hydroxyl toluene (BHT) were created because of demand (Moure et al. 2001). However, consumers’ concern has come to focus on the toxicity and potential health hazards of synthetic antioxidants.
Electroformation of liposomes and phytosomes using copper electrode
Published in Journal of Liposome Research, 2021
Himadri Gourav Behuria, Bijesh Kumar Biswal, Santosh Kumar Sahu
Lipid oxidation during electroformation of liposomes was quantitated by measuring total lipid hydroperoxide (LHP) content after liposomes were formed following the procedure of Jiang et al. (1992). Briefly, 5 mL assay mix containing 100 μM XO, 100 µL liposomal samples containing 100 nmol PL, 1 mM BHT, and 25 mM HClO4 was added to 100 μM Fe2+ and incubated at 25 °C for 60 min. LHP-dependent conversion of Fe2+ to Fe3+ was quantitated by measuring the absorbance of XO-Fe3+ complex that has an absorption maxima at 560 nm. A560 of the samples was determined using a Cary UV–Visible spectrophotometer (JENWAY 6850) and compared to LSS to calculate the amount of LHP formed. The extinction coefficient 4.52 × 104 M− 1 cm−1 was used to calculate the total LHP content in the liposomal samples.