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1

The effect of soy hydrolysates on changes in cholesterol content and its oxidation products in fine - ground model sausages

100%
Bilska A., Rudzinska M., Kowalski R., Krysztofiak K.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2009
|
tom 08
|
nr 3
15-22
Background. Meat products belong to products particularly at risk of fat oxidation processes. One of the methods to prevent disadvantageous oxidative changes of lipids in food is the application of antioxidants. Material and methods. The experimental material consisted of fine - ground model sausages. Produced processed meats differed in terms of the presence and amount of acid and enzymatic soy hydrolysates (0.3% and 0.7%). The reference sample comprised processed meat product with no hydrolysate added. Model processed meat products were stored at 4°C for 29 days. The analyses included changes in peroxide value, changes in cholesterol and its oxidation products. Results. It was found that changes of peroxide value, 7α-OHC, 7β-OHC, α-epoxy-C, β-epoxy-C, 20α-OHC, 25-OHC and total oxisterols were statistically significantly af-fected, apart from storage time, also by the type and level of applied hydrolysates. The addition of enzymatic and acid hydrolysates to batter of experimental sausages effectively inhibited the process of fat oxidation. Conclusions. In samples with enzymatic hydrolysate an approx. 20% loss of initial cholesterol content was recorded. In contrast, in the other samples this loss amounted to approx. 10%. The process of cholesterol metabolism in tested processed meat products was affected by their storage time and the type of added hydrolysate. It was observed that the highest dynamics of cholesterol metabolism occurred in a sample with no hydrolysate added. The level of total oxisterols in the sample with no addition of hydrolysate was over two times higher than in samples with an addition of hydrolysate.
2

LXR regulate cholesterol homeostasis in the proximal mouse epididymis

100%
Ouvrier A., Cadet R., Lobaccaro J.-M. A., Drevet J. R., Saez F.
Folia Histochemica et Cytobiologica
|
2009
|
tom 47
|
nr 5
3

Cholesterol and lipid peroxides in animal products and health implications – a review

100%
Orczewska-Dudek S., Bederska-Lojewska D., Pieszka M., Pietras M. P.
Annals of Animal Science
|
2012
|
tom 12
|
nr 1
4

Effect of storage on oxidation of cholesterol and lipids in liver pate type sausage

100%
Zaborowska Z., Uchman W., Bilska A., Jelen H., Rudzinska M., Wasowicz E., Kummerow F. A.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2001
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tom 04
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nr 2
The effect of storage on the contents of cholesterol, its oxidation products (oxysterols), lipid oxidation and hydrolytic changes in liver pate type sausage was studied. Lipid oxidation, hydrolysis and oxysterols level were examined after 1, 3, 6, 8 and 10 days of storage at 4°C. 7b-hydroxycholesterol and 7 – ketocholesterol were the major cholesterol oxidation products formed in samples during storage and their amounts increased throughout storage time. Storage time had no significant effect on acid number and lipid oxidation products (TBARS) in sausage. Significant increase (p = 0.05) of peroxide value, 7b-hydroxycholesterol, 7–ketocholesterol levels and total of oxysterols was noted. Storage time had a significant effect on the decrease of cholesterol. The contents of particular oxysterols and their sum were closely related to the peroxide value.
5

Oznaczenie zawartosci steroli oraz produktow utleniania steroli w wybranych jogurtach owocowych

80%
Derewiaka D., Obiedzinski M.
Bromatologia i Chemia Toksykologiczna
|
2009
|
tom 42
|
nr 3
564-568
6

Produkty utleniania cholesterolu - ich obecnosc w zywnosci i biologiczna aktywnosc

80%
Przygonski K.
Biuletyn Informacyjny Przemysłu Koncentratów Spożywczych
|
1996
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tom 36
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nr 2
6-9
7

Biological roles of liver X receptors in immune cells

80%
Pascual-Garcia M., Valledor A. F.
Archivum Immunologiae et Therapiae Experimentalis
|
2012
|
tom 60
|
nr 4
8
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Content available

Effect of vegetable oils supplementation in pig diets on lipid oxidation and formation of oxidized forms of cholesterol in meat

80%
Pieszka M.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 4
509-516
The effects of giving pigs dietary vegetable oils on oxidative stability, cholesterol level and oxysterol formation in their meat were studied. A total of 40 Polish Landrace pigs were randomly allocated to 4 groups with 5 gilts and 5 barrows per group and fattened from 50 to 105 kg body weight. Fat supplements represented the experimental factor: palm oil, linseed oil, rapeseed oil, and sunflower oil given at 3% of ration dry matter. A significantly higher MUFA level was found in the m. longissimus dorsi of pigs receiving dietary palm oil compared to the linseed oil-fed pigs (p<0.05). There was a highly significant narrowing in the n-6/n-3 PUFA ratio between the experimental groups (p<0.01). In addition, the level of DHA acid was significantly higher in gilts than in barrows (p<0.01). The use of dietary vegetable oils caused a significant decrease in the oxidative stability of meat, in particular after 180 days of frozen storage of meat (p<0.01). A highly significant interaction was found for TBARS between the fat supplement used and sex (p=0.003). There were highly significant differences in vitamin E content of meat between the group receiving palm oil and the linseed oil-fed group (p<0.01). The type of oil had no significant effect on the total cholesterol content of meat. It was found that oxidized forms of cholesterol formed during storage. There were highly significant differences in the level of 7-ketocholesterol between the groups receiving palm oil and sunflower oil and the groups fed linseed oil and rapeseed oil (p<0.01). A similar, highly significant correlation was found between the level of total oxysterols and total cholesterol, with additional differences between the groups receiving linseed oil and rapeseed oil (p<0.01). Highly significant interactions, ranging from p=0.002 to p=0.08, were found between the level of oxysterols, and the source of fat and sex.
9
Content available remote

Biological role of liver X receptors

71%
Baranowski M.
Journal of Physiology and Pharmacology. Supplement
|
2008
|
tom 59
|
nr 7
10

New concepts for the role of oxysterols in lipid metabolism

61%
Bartnikowska E.
Polish Journal of Food and Nutrition Sciences
|
1998
|
tom 07
|
nr 2
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