Introduction to Secondary Lipid

It was found that 12-week dihydroquercetin intake led to a significant decrease in primary and secondary lipid peroxidation products and an increase of AOS activity, which indicated the antioxidant effect of the bioflavonoid.

The first experiment examined polyunsaturated fatty acid (PUFA) content and the formation of primary and secondary lipid oxidation products in meats stored at refrigeration temperatures (4 °C) for up to 10 days, while the second experiment examined similar changes in the poultry meats when frozen stored at −18 °C, for up to six months.

Analysis of salted fish samples showed high contents of TVB-N and PV, while TBA values of all samples were quite low, indicating the limited formation of secondary lipid oxidation products.

We aimed to evaluate the proportion at which newer, more aggressive secondary lipid targets are exceeded in patients with LDL-C < 70 mg/dL estimated by Friedewald (LDLf-C) and Martin/Hopkins equations (LDLm-C).

MPS IIIB neural stem cells exhibited NAGLU deficiency accompanied with GAG accumulation, as well as lysosomal enlargement and secondary lipid accumulation.

The purpose of this study was to consider changes of moisture content and DOPC phospholipid (1,2-dioleoyl-sn-glycero-3-phosphocholine) critical micelle concentration (CMC) in rapeseed oil during autoxidation as well as to find relationship between these parameters and the accumulation of primary and secondary lipid oxidation products.

GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation.

Moreover, APPJ led to initial decrease but subsequent increase in protein carbonyls and secondary lipid oxidation products, and concurrently changed the spatial conformation and microstructure of flaxseed extracts as evidenced by endogenous fluorescence property and scanning electron microscope (SEM) imaging.

The impact of typical primary or secondary lipid oxidation (LPO) products, selected as linoleic acid 13-hydroperoxide (13-HPODE) and malondialdehyde (MDA), on the structural modification of unadsorbed or adsorbed proteins in whey protein isolate (WPI)-stabilized oil-in-water (O/W) emulsions during storage up to 48 h at 37 °C in the dark was investigated.

The ratio and types of fatty acid intake can influence the intracellular secondary lipid messengers along with the cellular content of phaphatidylcholine and phosphatidylethanolamine.

05) increase in primary and secondary lipid oxidation products expressed as peroxide value, conjugated dienes and 2-thiobarbituric acid reactive substances in PEF-treated samples compared to untreated ones.

In addition, women less often achieved the secondary lipid therapeutic goal for non-HDL-C (p = 0.

In these bacteria, monounsaturated and saturated fatty acids are produced via the classical dissociated type II fatty acid synthase mechanism, while omega-3 polyunsaturated fatty acids such as eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) are produced by a hybrid polyketide/fatty acid synthase—encoded by the pfa genes—also referred to as the secondary lipid synthase mechanism.

An updated approach to diagnosis and risk assessment may include measurement of secondary lipid variables such as apolipoprotein B and Lipoprotein(a), together with selective use of genetic testing to diagnose rare monogenic dyslipidemias such as familial hypercholesterolemia or familial chylomicronemia syndrome.

In the case of secondary lipid oxidation, the oil performed significantly better (p < 0.

In particular, profiles of primary and secondary lipid oxidation products were established, and related to the variation of n-3 fatty acid acyl chains.

The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation.

The present study indicates a lowering of products of secondary lipid oxidation after smoking followed by accelerated lipid degradation during cold storage of unpacked smoked mackerel.

In the presence of iron, the latter oxidized faster than conventional liquid oil and Pickering emulsions, resulting in 2- to 3-fold higher amounts of primary and secondary lipid oxidation products.

Clove extracts resulted into significantly higher retention of total PUFAs, DHA, EPA and DPA at the end of 30 days storage period and lower concentrations of secondary lipid oxidation products.

This waste thyme extract had the capacity for preventing the formation of primary and secondary lipid oxidation products in emulsions O/W (oil in water), constituted by diverse proportions of wheat and almond oils, without interfering with the viscosity parameters, for 10 weeks, at 37 °C.

Clove extracts resulted in higher retention of omega‐3 fatty acids and lower concentrations of secondary lipid oxidation products as opposed to seaweed counterpart.

Phosphatidylcholine (PC) is a primary phospholipid and major source of secondary lipid messengers and also serves as a biosynthetic precursor for other membrane phospholipids.

First, reactive oxygen species (*OH, *O2‐) and then, secondary lipid oxygen species (C centered radicals, CCR) are formed.

5-fold higher radical scavenging activity and exhibited less secondary lipid oxidation products compared with the control cookies.

The content of total lipids and secondary lipid peroxidation products – TBA-reactive substances and enzymes of the antioxidant system were thoroughly studied in the prototype.

Human ingestion of cytotoxic and genotoxic aldehydes potentially induces deleterious health effects, and high concentrations of these secondary lipid oxidation products (LOPs) are generated in polyunsaturated fatty acid (PUFA)-rich culinary oils during high temperature frying practices.

CONCLUSIONS Long chain lipid hydroperoxides can directly alter cytosolic EGSH independent of secondary lipid oxidation products or H2O2 production.

One such chemical change is an accumulation of polar compounds, including secondary lipid oxidation products, which are associated with several disease pathologies.

Urinary excretion of secondary lipid peroxidation products, a measure of in vivo lipid peroxidation, was determined in 40 participants randomly assigned to consume a green tea catechin extract (843.

Among chemical parameters, significant variations were registered for aw, primary and secondary lipid oxidation state (significantly lower for the VdB cheeses produced with poplar wood), and volatile organic compounds (VOCs).

Nevertheless, lipid peroxidation might be considered an important mechanism of prolonged membrane permeabilization, if exposure of cells to high voltage electric pulses leads to secondary lipid peroxidation products.

Lipids can leave the ER through vesicular trafficking or non-vesicular lipid transfer and, curiously, both processes can be regulated either by the transported lipid cargos themselves or by different secondary lipid species.

05), and they produced cheese with less intense yellow color and a lower secondary lipid oxidation, than the ewes in the MMG10 and MMG0 groups.

A secondary lipidoid library confirms that Oi10 materials ionize more strongly and deliver mRNA more potently than lipidoids containing linear tails.

Thus, primary and secondary lipid oxidation products mainly occurred within the first 12 h.

Also, there are interactions between protein and secondary lipid oxidation products (aldehydes) that occur in foods because the oxidation products from one reaction can further react with both lipids and proteins respectively.

05) against microflora proliferation, decreased primary and secondary lipid oxidation (P < 0.

The ability of two active packaging built with 60% ethanolic Sage extract and 80% ethanolic Bay extract to inhibit lipid oxidation of fried potatoes was studied by measuring secondary lipid oxidation products using thiobarituric acid reactive substances (TBARS).

At the studied pressure range, the temperature dependence (activation energy) of both primary lipid oxidation and secondary lipid oxidation rate constants decreased with increasing pressure; while the highest sensitivity of lipid oxidation rate constants to pressure (activation volume) was observed at 30°C for primary oxidation, and 40°C for secondary oxidation.

The effects of industrial heat treatments of raw bovine milk subjected to Batch Pasteurization (BP), High Temperature Short Time (HTST) and Ultra High Temperature (UHT) on the formation of primary (hydroperoxide content and oxylipins) and secondary lipid oxidation products (thiobarbituric acid reactive species -TBARS) were evaluated.

Also, co-administration of quercetin (especially at 40 and 80 μM) with hydrogen peroxide restored the toxic effects of hydrogen peroxide on rooster semen parameters such as primary and secondary lipid peroxidative indicators and other evaluated variables.