Degradación de algunos compuestos volátiles de aceites de onagra bajo un proceso UV/TiO2

Off-flavor is one of the limiting factors in the quality and commercial acceptability of evening primrose oil (EPO). The results of this study demonstrated that ultraviolet light irradiated with titanium dioxide (UV/TiO2) was able to effectively reduce odorous aldehyde concentrations, which would produce undesired flavors. Specifically, reductions in the E-2-Decenal, 1-octen-3-ol and hexanoic acid in EPO reached 50, 75.2 and 61.4% after a UV/TiO2 process of 5 min, respectively. The odor active values (OAV) and hierarchical cluster analysis (HCA) showed that the result of the 5 min group was similar to that of the original oil. In addition, the physicochemical characteristics of EPO after processing did not change significantly. The result of the aroma profile analysis was consistent with the OAV and HCA results. Therefore, it has been concluded that 5 min UV/TiO2 treatment could degrade some volatile compounds and provide a potential deodorization method for industry.El mal sabor es uno de los factores limitantes de la calidad y aceptabilidad comercial del aceite de onagra (EPO). Los resultados de este estudio demostraron que la luz ultravioleta irradiada con dióxido de titanio (UV/TiO2) fue capaz de reducir eficazmente las concentraciones de aldehídos volátiles, que darían olores no deseados. En concreto, la reducción del E-2-Decenal, 1-octen-3-ol y el ácido hexanoico en EPO alcanzó el 50%, 75,2% y 61,4% respectivamente tras un proceso UV/TiO2 de 5 min. Los valores de olor activo (OAV) y el análisis de conglomerados jerárquicos (HCA) mostraron que el resultado del grupo de 5 min fue similar al del aceite original. Además, las características fisicoquímicas del EPO después del procesamiento no cambiaron significativamente. El resultado del análisis del perfil de aroma fue consistente con nuestro resultado de OAV y HCA. Por lo tanto, se ha llegado a la conclusión de que el tratamiento con UV/TiO2 durante 5 min podría degradar algunos compuestos volátiles y proporcionar un método de desodorización potencial para la industria

Revisión sobre métodos de preparación, mecanismos y aplicaciones de péptidos antioxidantes en aceites

Natural antioxidants, especially those used in edible oil, are safer compared to chemically synthesized antioxidants. Therefore, research on natural antioxidants has become prevelant. Antioxidant peptides derived from food protein can effectively prevent oil oxidation. Protein hydrolyzation is widely applied for the production of antioxidant peptides in industry, and bioinformatics is employed nowadays to generate the desired peptide sequence. Furthermore, the mechanism of antioxidant peptides in the oil system is still controversial, which limits the further development of antioxidant peptides as food antioxidants. This review introduces the preparation method of antioxidant peptides and their mechanisms as well as applications in the oil. It will help to comprehensively understand the function of antioxidant peptides and promote their development in the oil field.Los antioxidantes naturales, especialmente utilizados en aceites comestibles, son más seguros en comparación con los antioxidantes sintetizados químicamente. Por lo tanto, la investigación sobre antioxidantes naturales se convierte en un punto de interés. Los péptidos antioxidantes derivados de las proteínas alimentarias pueden prevenir eficazmente la oxidación del aceite. La hidrolización de proteínas se usa ampliamente en la industria para la producción de péptidos antioxidantes y la bioinformática se emplea hoy en día para generar la secuencia de péptidos deseada. Además, el mecanismo de los péptidos antioxidantes en el sistema oleoso sigue siendo controvertido, lo que limita el desarrollo posterior de péptidos antioxidantes como antioxidantes alimentarios. Esta revisión presenta el método de preparación de péptidos antioxidantes y su mecanismo, así como las aplicaciones en aceite, lo que ayudará a comprender de manera integral la función de los péptidos antioxidantes y promoverá su desarrollo en el campo petrolero

Modulating mitophagy in mitochondrial disease

Mitochondrial diseases may result from mutations in the maternally-inherited mitochondrial DNA (mtDNA) or from mutations in nuclear genes encoding mitochondrial proteins. Their bi-genomic nature makes mitochondrial diseases a very heterogeneous group of disorders that can present at any age and can affect any type of tissue. The autophagic-lysosomal degradation pathway plays an important role in clearing dysfunctional and redundant mitochondria through a specific quality control mechanism termed mitophagy. Mitochondria could be targeted for autophagic degradation for a variety of reasons including basal turnover for recycling, starvation induced degradation, and degradation due to damage. While the core autophagic machinery is highly conserved and common to most pathways, the signaling pathways leading to the selective degradation of damaged mitochondria are still not completely understood. Type 1 mitophagy due to nutrient starvation is dependent on PI3K (phosphoinositide 3-kinase) for autophagosome formation but independent of mitophagy proteins, PINK1 (PTEN-induced putative kinase 1) and Parkin. Whereas type 2 mitophagy that occurs due to damage is dependent on PINK1 and Parkin but does not require PI3K. Autophagy and mitophagy play an important role in human disease and hence could serve as therapeutic targets for the treatment of mitochondrial as well as neurodegenerative disorders. Therefore, we reviewed drugs that are known modulators of autophagy (AICAR and metformin) and may effect this by activating the AMP-activated protein kinase signaling pathways. Furthermore, we reviewed data available on supplements, such as Coenzyme Q and the quinone idebenone, that we assert rescue increased mitophagy in mitochondrial disease by benefiting mitochondrial function