Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and Products
Cholesterol is a lipid of high nutritional value that easily undergoes oxidation through enzymatic and non-enzymatic pathways, leading to a wide variety of cholesterol oxidation products (COPs), more commonly named oxysterols. The major oxysterols found in animal products are 7α-hydroxycholesterol,...
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Frontiers Media S.A.
2022-02-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.853460/full |
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| author | Federico Canzoneri Valerio Leoni Ginevra Rosso Davide Risso Roberto Menta Giuseppe Poli |
| author_facet | Federico Canzoneri Valerio Leoni Ginevra Rosso Davide Risso Roberto Menta Giuseppe Poli |
| author_sort | Federico Canzoneri |
| collection | DOAJ |
| description | Cholesterol is a lipid of high nutritional value that easily undergoes oxidation through enzymatic and non-enzymatic pathways, leading to a wide variety of cholesterol oxidation products (COPs), more commonly named oxysterols. The major oxysterols found in animal products are 7α-hydroxycholesterol, 7β-hydroxycholesterol, 7-ketocholesterol, 5α,6α-epoxycholesterol, 5β,6β-epoxycholesterol, cholestan-3β,5α,6β-triol, and 25-hydroxycholesterol. They are all produced by cholesterol autoxidation, thus belonging to the non-enzymatic oxysterol subfamily, even if 7α-hydroxycholesterol and 25-hydroxycholesterol are, in part, generated enzymatically as well. A further oxysterol of the full enzymatic origin has recently been detected for the first time in milk of both human and bovine origin, namely 27-hydroxycholesterol. Nowadays, gas or liquid chromatography combined to mass spectrometry allows to measure all these oxysterols accurately in raw and in industrially processed food. While non-enzymatic oxysterols often exhibited in vitro relevant cytotoxicity, above all 7β-hydroxycholesterol and 7-ketocholesterol, 27-hydroxycholesterol, as well as 25-hydroxycholesterol, shows a broad spectrum in vitro antiviral activity, inhibition of SARS-CoV-2 included, and might contribute to innate immunity. Quantification of oxysterols was afforded over the years, almost always focused on a few family's compounds. More comprehensive COPs measurements, also including oxysterols of enzymatic origin, are, nowadays, available, which better display the many advantages of systematically adopting this family of compounds as markers of quality, safety, and nutritional value in the selection of ingredients in processing and storage. Regarding foodstuff shelf life, COPs monitoring already provided useful hints for more suitable packaging. The identification of a subset of non-enzymatic and enzymatic oxysterols to be routinely assessed in food production and storage is proposed. |
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| id | doaj.art-bbcacb0395f84bf2b8feeb0dd01f3ff4 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-13T00:20:03Z |
| publishDate | 2022-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-bbcacb0395f84bf2b8feeb0dd01f3ff42022-12-22T00:05:38ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-02-01910.3389/fnut.2022.853460853460Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and ProductsFederico Canzoneri0Valerio Leoni1Ginevra Rosso2Davide Risso3Roberto Menta4Giuseppe Poli5Soremartec Italia Srl, Ferrero Group, Alba, ItalyLaboratory of Clinical Chemistry, ASST Brianza, School of Medicine and Surgery, Hospital of Desio, University of Milano Bicocca, Milan, ItalySoremartec Italia Srl, Ferrero Group, Alba, ItalySoremartec Italia Srl, Ferrero Group, Alba, ItalySoremartec Italia Srl, Ferrero Group, Alba, ItalyUnit of General Pathology and Physiopathology, Department of Clinical and Biological Sciences, San Luigi Hospital, University of Turin, Turin, ItalyCholesterol is a lipid of high nutritional value that easily undergoes oxidation through enzymatic and non-enzymatic pathways, leading to a wide variety of cholesterol oxidation products (COPs), more commonly named oxysterols. The major oxysterols found in animal products are 7α-hydroxycholesterol, 7β-hydroxycholesterol, 7-ketocholesterol, 5α,6α-epoxycholesterol, 5β,6β-epoxycholesterol, cholestan-3β,5α,6β-triol, and 25-hydroxycholesterol. They are all produced by cholesterol autoxidation, thus belonging to the non-enzymatic oxysterol subfamily, even if 7α-hydroxycholesterol and 25-hydroxycholesterol are, in part, generated enzymatically as well. A further oxysterol of the full enzymatic origin has recently been detected for the first time in milk of both human and bovine origin, namely 27-hydroxycholesterol. Nowadays, gas or liquid chromatography combined to mass spectrometry allows to measure all these oxysterols accurately in raw and in industrially processed food. While non-enzymatic oxysterols often exhibited in vitro relevant cytotoxicity, above all 7β-hydroxycholesterol and 7-ketocholesterol, 27-hydroxycholesterol, as well as 25-hydroxycholesterol, shows a broad spectrum in vitro antiviral activity, inhibition of SARS-CoV-2 included, and might contribute to innate immunity. Quantification of oxysterols was afforded over the years, almost always focused on a few family's compounds. More comprehensive COPs measurements, also including oxysterols of enzymatic origin, are, nowadays, available, which better display the many advantages of systematically adopting this family of compounds as markers of quality, safety, and nutritional value in the selection of ingredients in processing and storage. Regarding foodstuff shelf life, COPs monitoring already provided useful hints for more suitable packaging. The identification of a subset of non-enzymatic and enzymatic oxysterols to be routinely assessed in food production and storage is proposed.https://www.frontiersin.org/articles/10.3389/fnut.2022.853460/fullcholesteroloxysterolsCOPSautoxidationcytotoxicityfood processing |
| spellingShingle | Federico Canzoneri Valerio Leoni Ginevra Rosso Davide Risso Roberto Menta Giuseppe Poli Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and Products Frontiers in Nutrition cholesterol oxysterols COPS autoxidation cytotoxicity food processing |
| title | Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and Products |
| title_full | Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and Products |
| title_fullStr | Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and Products |
| title_full_unstemmed | Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and Products |
| title_short | Oxysterols as Reliable Markers of Quality and Safety in Cholesterol Containing Food Ingredients and Products |
| title_sort | oxysterols as reliable markers of quality and safety in cholesterol containing food ingredients and products |
| topic | cholesterol oxysterols COPS autoxidation cytotoxicity food processing |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.853460/full |
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