Antioxidant Potential and Modulatory Effects of Restructured Lipids from the Amazonian Palms on Liver Cells
Enzymatic interesterification is used to manipulate oil and fat in order to obtain improved restructured lipids with desired technological properties. However, with raw materials containing significant amounts of bioactive compounds, the influence of this enzymatic process on the bioactivity of the...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2017-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/283765 |
| _version_ | 1797207739570585600 |
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| author | Andrea de Oliveira Falcão Paula Speranza Tatiane Ueta Isabela Mateus Martins Gabriela Alves Macedo Juliana Alves Macedo |
| author_facet | Andrea de Oliveira Falcão Paula Speranza Tatiane Ueta Isabela Mateus Martins Gabriela Alves Macedo Juliana Alves Macedo |
| author_sort | Andrea de Oliveira Falcão |
| collection | DOAJ |
| description | Enzymatic interesterification is used to manipulate oil and fat in order to obtain improved restructured lipids with desired technological properties. However, with raw materials containing significant amounts of bioactive compounds, the influence of this enzymatic process on the bioactivity of the final product is still not clear. Thus, the aim of this study is to evaluate the antioxidant potential and modulatory effects of two raw materials from the Amazonian area, buriti oil and murumuru fat, before and after lipase interesterification, on human hepatoma cells (HepG2). The results indicate that minor bioactive compounds naturally found in the raw materials and their antioxidant capacity are preserved after enzymatic interesterification, and that the restructured lipids modulate HepG2 endogenous antioxidant enzyme. |
| first_indexed | 2024-04-24T09:27:42Z |
| format | Article |
| id | doaj.art-535be9122a4f4242a09f19d3a2cf3b38 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:27:42Z |
| publishDate | 2017-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-535be9122a4f4242a09f19d3a2cf3b382024-04-15T14:32:45ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062017-01-0155455356110.17113/ftb.55.04.17.5157Antioxidant Potential and Modulatory Effects of Restructured Lipids from the Amazonian Palms on Liver CellsAndrea de Oliveira Falcão0Paula Speranza1Tatiane Ueta2Isabela Mateus Martins3Gabriela Alves Macedo4Juliana Alves Macedo5Department of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, BrazilDepartment of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, BrazilDepartment of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, BrazilDepartment of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, BrazilDepartment of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, BrazilDepartment of Food and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, CEP 13083-970, Campinas, SP, BrazilEnzymatic interesterification is used to manipulate oil and fat in order to obtain improved restructured lipids with desired technological properties. However, with raw materials containing significant amounts of bioactive compounds, the influence of this enzymatic process on the bioactivity of the final product is still not clear. Thus, the aim of this study is to evaluate the antioxidant potential and modulatory effects of two raw materials from the Amazonian area, buriti oil and murumuru fat, before and after lipase interesterification, on human hepatoma cells (HepG2). The results indicate that minor bioactive compounds naturally found in the raw materials and their antioxidant capacity are preserved after enzymatic interesterification, and that the restructured lipids modulate HepG2 endogenous antioxidant enzyme.https://hrcak.srce.hr/file/283765enzymatic interesterificationlipases, buriti oilmurumuru fatHepG2 cellsantioxidant activity |
| spellingShingle | Andrea de Oliveira Falcão Paula Speranza Tatiane Ueta Isabela Mateus Martins Gabriela Alves Macedo Juliana Alves Macedo Antioxidant Potential and Modulatory Effects of Restructured Lipids from the Amazonian Palms on Liver Cells Food Technology and Biotechnology enzymatic interesterification lipases, buriti oil murumuru fat HepG2 cells antioxidant activity |
| title | Antioxidant Potential and Modulatory Effects of Restructured Lipids from the Amazonian Palms on Liver Cells |
| title_full | Antioxidant Potential and Modulatory Effects of Restructured Lipids from the Amazonian Palms on Liver Cells |
| title_fullStr | Antioxidant Potential and Modulatory Effects of Restructured Lipids from the Amazonian Palms on Liver Cells |
| title_full_unstemmed | Antioxidant Potential and Modulatory Effects of Restructured Lipids from the Amazonian Palms on Liver Cells |
| title_short | Antioxidant Potential and Modulatory Effects of Restructured Lipids from the Amazonian Palms on Liver Cells |
| title_sort | antioxidant potential and modulatory effects of restructured lipids from the amazonian palms on liver cells |
| topic | enzymatic interesterification lipases, buriti oil murumuru fat HepG2 cells antioxidant activity |
| url | https://hrcak.srce.hr/file/283765 |
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