Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
9.0
5.9
Journals
Nutrients
Special Issues
Function and Nutritional Value of Oils
nutrients-logo
Submit to Nutrients Review for Nutrients Propose a Special Issue

Journal Menu

► Journal Menu

Journal Browser

► Journal Browser
share announcement

Function and Nutritional Value of Oils

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Lipids".

Deadline for manuscript submissions: closed (20 September 2022) | Viewed by 14765

Special Issue Editors

Dr. Xia Zhang

E-Mail Website
Guest Editor
1. College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, 381 Wushan Road, Guangzhou 510640, China
Interests: oil; molecular composition; fat crystal; structured lipid; structure; nutrition; functionality; emulsion; delivery system; bioavailability
Dr. Bing Li

E-Mail Website
Guest Editor
1. College of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou 510640, China
2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, 381 Wushan Road, Guangzhou 510640, China
Interests: carbohydrate; protein; oil; interaction; structure; nutrition; functionality; bioavailability

Special Issue Information

Dear Colleagues,

Oils are one of the main nutrients in human diet that are significant sources of energy, essential fatty acids, and bioactive compounds. Moreover, they are one of the main food constituents that can improve the physical and sensory properties of foods. They can be extracted from natural sources or synthesized by enzymatic or chemical reactions. In recent years, increasing attention has been paid to the nutritional value and functional features of oils, such as the brain functionality of fish oil, enhanced antioxidant capacity of seed oil blends, anti-obesity of medium chain enriched diacylglycerol oil, etc. Additionally, there is a great amount of interest in the development of healthy and functional foods.

This Special Issue aims to cover the most recent advances, as either original research articles or reviews, in the development of new strategies for the function and nutritional value of oils, from their production, synthesis, characterization, function, and nutrition evaluation to their application in various foods.

Dr. Xia Zhang
Dr. Bing Li
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • oils
  • fish oil
  • seed oil
  • vegetable oil
  • diacylglycerol oil
  • extraction
  • enzymatic modification
  • unsaturated fatty acids
  • triacylglycerols
  • bioactive compounds
  • fat crystal
  • lipases
  • interaction
  • molecular composition
  • structure
  • emulsion
  • gel
  • functionality
  • nutrition
  • digestibility
  • gut microbiota
  • antioxidant capacity
  • anti-inflammatory
  • antibacterial activity
  • anti-obesity
  • bioactivity
  • bioavailability
  • oxidation
  • lipidomics
  • lipid metabolism
  • application

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

13 pages, 2315 KiB  
Article
Structural Analysis and Anti-Inflammatory Effect of a Digalactosyldiacylglycerol-Monoestolide, a Characteristic Glycolipid in Oats
by Hiroki Yamada, Junya Ito, Naoki Shimizu, Takumi Takahashi, Chikara Kato, Isabella Supardi Parida, Mirinthorn Jutanom, Katsuyuki Ishihara and Kiyotaka Nakagawa
Nutrients 2022, 14(19), 4153; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14194153 - 06 Oct 2022
Cited by 3 | Viewed by 1860
Abstract
Digalactosyldiacylglycerol- (DGDG-) monoestolide is a characteristic glycolipid in oats. DGDG-monoestolides possess a unique structure whereby a fatty acid of DGDG is replaced by a fatty acid ester of hydroxy fatty acid (FAHFA). While the physiological effects of DGDG and FAHFA have been reported [...] Read more.
Digalactosyldiacylglycerol- (DGDG-) monoestolide is a characteristic glycolipid in oats. DGDG-monoestolides possess a unique structure whereby a fatty acid of DGDG is replaced by a fatty acid ester of hydroxy fatty acid (FAHFA). While the physiological effects of DGDG and FAHFA have been reported previously, the effects of DGDG-monoestolides are unknown. Hence, we isolated a major DGDG-monoestolide molecular species from oats, analyzed its structure, and evaluated its anti-inflammatory effect. Based on GC-MS, MS/MS, and NMR analyses, the isolated compound was identified as a DGDG-monoestolide that contains the linoleic acid ester of 15-hydroxy linoleic acid (LAHLA) and linoleic acid (i.e., DGDG-LAHLA). The isolated DGDG-LAHLA was evaluated for its anti-inflammatory effect on LPS-stimulated RAW264 cells. The production of nitric oxide and cytokines (IL-6, TNF-α, and IL-10) were significantly decreased by DGDG-LAHLA, suggesting the anti-inflammatory effect of DGDG-LAHLA for the first time. In addition, our data showed a pronounced uptake of DGDG-LAHLA by cells. Some compounds corresponding to the predicted DGDG-LAHLA metabolites were also detected, suggesting that both intact DGDG-LAHLA and its metabolites may contribute to the above anti-inflammatory activities. These results are expected to expand the availability of oats as a functional food. Full article
(This article belongs to the Special Issue Function and Nutritional Value of Oils)
►▼ Show Figures

Figure 1

13 pages, 845 KiB  
Article
Chemical Characterization and In Vivo Toxicological Safety Evaluation of Emu Oil
by Meijuan Lan, Lin Li, Shengkai Luo, Juncheng Chen, Xiaofeng Yi, Xia Zhang, Bing Li and Zhiyi Chen
Nutrients 2022, 14(11), 2238; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14112238 - 27 May 2022
Cited by 2 | Viewed by 2353
Abstract
In this study, the physicochemical properties, fatty acid composition, antioxidant activities, and in vitro as well as in vivo toxicological safety of emu oil were investigated. Emu oil was shown to have a low acid and peroxide value, low amounts of carotenoid and [...] Read more.
In this study, the physicochemical properties, fatty acid composition, antioxidant activities, and in vitro as well as in vivo toxicological safety of emu oil were investigated. Emu oil was shown to have a low acid and peroxide value, low amounts of carotenoid and phenolic compounds, and high doses of oleic acid and linoleic acid. Furthermore, in a bacterial reverse mutation assay, emu oil demonstrated no change in the amount of revertant colonies for all strains. In a chromosomal assay, no aberrations occurred in any of the emu oil treatment groups (1.25, 2.5, and 5 μg/mL). In the bone marrow micronucleus test, emu oil up to 20 mL/kg showed no significant increase in the incidence of micronucleated polychromatic erythrocytes. Moreover, emu oil up to 19.3 mg/kg body weight did not affect body weight in an acute oral toxicity study. These results are crucial for the adoption of emu oil as an alternative source of edible oil. Full article
(This article belongs to the Special Issue Function and Nutritional Value of Oils)
►▼ Show Figures

Graphical abstract

18 pages, 1679 KiB  
Article
Walnut Oil Reduces Aβ Levels and Increases Neurite Length in a Cellular Model of Early Alzheimer Disease
by Carsten Esselun, Fabian Dieter, Nadine Sus, Jan Frank and Gunter P. Eckert
Nutrients 2022, 14(9), 1694; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14091694 - 19 Apr 2022
Cited by 12 | Viewed by 6339
Abstract
(1) Background: Mitochondria are the cells’ main source of energy. Mitochondrial dysfunction represents a key hallmark of aging and is linked to the development of Alzheimer’s disease (AD). Maintaining mitochondrial function might contribute to healthy aging and the prevention of AD. The Mediterranean [...] Read more.
(1) Background: Mitochondria are the cells’ main source of energy. Mitochondrial dysfunction represents a key hallmark of aging and is linked to the development of Alzheimer’s disease (AD). Maintaining mitochondrial function might contribute to healthy aging and the prevention of AD. The Mediterranean diet, including walnuts, seems to prevent age-related neurodegeneration. Walnuts are a rich source of α-linolenic acid (ALA), an essential n3-fatty acid and the precursor for n3-long-chain polyunsaturated fatty acids (n3-PUFA), which might potentially improve mitochondrial function. (2) Methods: We tested whether a lipophilic walnut extract (WE) affects mitochondrial function and other parameters in human SH-SY5Y cells transfected with the neuronal amyloid precursor protein (APP695). Walnut lipids were extracted using a Soxhlet Extraction System and analyzed using GC/MS and HPLC/FD. Adenosine triphosphate (ATP) concentrations were quantified under basal conditions in cell culture, as well as after rotenone-induced stress. Neurite outgrowth was investigated, as well as membrane integrity, cellular reactive oxygen species, cellular peroxidase activity, and citrate synthase activity. Beta-amyloid (Aβ) was quantified using homogenous time-resolved fluorescence. (3) Results: The main constituents of WE are linoleic acid, oleic acid, α-linolenic acid, and γ- and δ-tocopherol. Basal ATP levels following rotenone treatment, as well as citrate synthase activity, were increased after WE treatment. WE significantly increased cellular reactive oxygen species but lowered peroxidase activity. Membrane integrity was not affected. Furthermore, WE treatment reduced Aβ1–40 and stimulated neurite growth. (4) Conclusions: WE might increase ATP production after induction of mitochondrial biogenesis. Decreased Aβ1–40 formation and enhanced ATP levels might enhance neurite growth, making WE a potential agent to enhance neuronal function and to prevent the development of AD. In this sense, WE could be a promising agent for the prevention of AD. Full article
(This article belongs to the Special Issue Function and Nutritional Value of Oils)
►▼ Show Figures

Figure 1

15 pages, 1602 KiB  
Article
Olive Oil Extracts and Oleic Acid Attenuate the LPS-Induced Inflammatory Response in Murine RAW264.7 Macrophages but Induce the Release of Prostaglandin E2
by Anke Katharina Müller, Franziska Albrecht, Carsten Rohrer, Andreas Koeberle, Oliver Werz, Wiebke Schlörmann, Michael Glei, Stefan Lorkowski and Maria Wallert
Nutrients 2021, 13(12), 4437; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13124437 - 11 Dec 2021
Cited by 20 | Viewed by 3174
Abstract
Olive oil contains high amounts of oleic acid (OA). Although OA has been described to inhibit inflammatory processes, the effects of olive oil on cellular mechanisms remain poorly understood. Therefore, we compared the effects of major fatty acids (FA) from olive oil with [...] Read more.
Olive oil contains high amounts of oleic acid (OA). Although OA has been described to inhibit inflammatory processes, the effects of olive oil on cellular mechanisms remain poorly understood. Therefore, we compared the effects of major fatty acids (FA) from olive oil with those of olive oil extracts (OOE) on inflammatory mediators and alterations in the cellular phospholipid composition in murine macrophages. Upon treatment with different OOE, FA compositions of lipopolysaccharide (LPS)-stimulated murine RAW264.7 macrophages were analyzed using gas chromatography. Olive oil extracts and OA significantly reduced the LPS-induced expression of inducible nitric oxide synthase (iNos), cyclooxygenase (Cox2), and interleukin-6 mRNA. In addition, a significant decrease in Cox2 and iNos protein expression was observed. The formation of nitric oxide was significantly reduced, while the formation of prostaglandin (PG) E2 from arachidonic acid significantly increased after treatment with OOE or OA. The latter was associated with a shift in the phospholipid FA composition from arachidonic acid to OA, resulting in an elevated availability of arachidonic acid. Together, OOE and OA mediate anti-inflammatory effects in vitro but increase the release of arachidonic acid and hereinafter PGE2, likely due to elongation of OA and competitive incorporation of fatty acids into membrane phospholipids. Full article
(This article belongs to the Special Issue Function and Nutritional Value of Oils)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop