Search Results (90)

Lipid peroxidation (LPO) is a process where polyunsaturated fatty acids (PUFA) in cellular membranes are oxidized. This process is mediated by reactive oxygen species (ROS) and leads to the formation of reactive products, including 4-hydroxynonenal (4-HNE), malondialdehyde (MDA), and oxidized phospholipids. At low concentrations these products act as second messengers in adaptive redox signalling and metabolic homeostasis, whereas at higher concentrations they compromise membrane integrity and promote cell death. Lipid peroxidation plays a crucial role in anticancer therapies. Here we focus on three mechanistically complementary drugs—sorafenib, cisplatin, and olaparib—because each converges, directly or indirectly, on the redox/LPO axis (system xc−/GPX4 modulation, mitochondrial ROS, and SLC7A11 regulation, respectively), modulating tumor cell responses by inducing PUFA oxidation, mitochondrial dysfunction, and membrane damage. However, tumor cells have several protective pathways against oxidative stress, such as increased expression of glutathione peroxidase 4 (GPX4), the SLC7A11 system Xc, and detoxification of reactive aldehydes. Enrichment of membranes with PUFA increases susceptibility to lipid peroxidation and ferroptosis, thereby sensitizing tumor cells to therapy, whereas enrichment with monounsaturated fatty acids (MUFA), driven by the SREBP1–SCD1 axis, limits peroxidation and confers resistance. Among regulated cell death modalities, ferroptosis is strictly dependent on lipid peroxidation, whereas apoptosis, necrosis, necroptosis, pyroptosis, and immunogenic cell death can be modulated by lipid peroxidation but do not universally require it. Collectively, these mechanisms indicate that lipid peroxidation is an important—though not exclusive—determinant of anticancer drug sensitivity and resistance, and that its dual, context-dependent role (tumor-suppressive at high flux, tumor-promoting under chronic, sub-lethal exposure) must be considered when designing LPO-based therapeutic strategies. Full article

Global warming-induced heat stress causes oxidative imbalance and reduced productivity in livestock. This study investigated the effects of dietary supplementation with Piper sarmentosum Roxb. extract (PSE) on antioxidant capacity, lipid metabolism, and flavor formation in goats under heat stress. Thirty-six healthy 3-month-old male Hainan black goat kids were fed a basal diet supplemented with 0, 200, 400, or 600 mg/kg PSE (dry-matter basis) for 105 days. Specifically, PSE significantly enhanced antioxidant capacity, as indicated by increased total antioxidant capacity and glutathione peroxidase activity, along with reduced malondialdehyde levels (p < 0.05). These changes were accompanied by a decrease in n-6 polyunsaturated free fatty acids and a relative increase in saturated fatty acids (p < 0.05), suggesting a potential improvement in lipid oxidative stability. Further flavoromics analysis revealed a marked shift in meat volatile profiles, characterized by increased esters associated with fruity and waxy notes and decreased aldehydes and alcohols contributing to green and herbal odors. Muscle transcriptomic results further indicated enrichment of redox-related pathways, including oxidoreductase activity and reactive oxygen species metabolism. Overall, PSE, particularly at 600 mg/kg, enhanced antioxidant capacity and regulated redox status and lipid metabolism under heat stress, potentially contributing to improved meat oxidative stability and altered flavor compound formation. Full article

To investigate the associations between genes involved in fatty acid composition and volatile flavor compounds (VOCs), Dabieshan (DBS) cattle were selected and stratified into high (H: 0.018–0.024 g) and low (L: 0.007–0.012 g) groups according to the fatty acid content in the longissimus dorsi (LD). Integrated analysis using two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC-TOF-MS) and transcriptomics systematically revealed differences in VOCs and gene expression profiles, along with their associations with fatty acid composition. The relative contents of aldehydes, esters, and hydrocarbons were significantly higher in the group H, whereas the group L exhibited elevated levels of alcohols, acids, and heterocyclic compounds. Among 54 differentially abundant VOCs identified, (E)-2-Nonenal (ROAV = 100) was established as the key flavor contributor. Transcriptomic analysis identified 678 differentially expressed genes (DEGs), with eight candidate genes implicated in fatty acid composition pinpointed through GO and KEGG enrichment analyses. Further correlation analysis showed that the expression levels of SGPL1, KLF15 and SLC27A6 were significantly correlated with the contents of polyunsaturated fatty acids (C22:5n-3, C18:3n-3, C18:2n-6, C18:1n-9c). There was also a significant correlation between the above fatty acids and characteristic flavor compounds including 3-Hexanone, (E)-2-Nonenal, (E,E)-2,4-Octadienal and Butanal. This study suggested potential links among fatty acid composition, key genes and characteristic flavor compounds in Dabieshan cattle, providing new insights into the genetic improvement of flavor quality of local cattle breeds. Full article

The growing demand for clean-label food ingredients drives interest in novel marine flavorings. This study evaluated the physicochemical, antioxidant, volatile (GC-MS), and sensory profiles of freeze-dried powders from blue crab roe (Callinectes sapidus), sea urchin roe (Paracentrotus lividus), and beluga caviar (Huso huso) to assess their culinary potential. Results revealed that sensory quality is governed by the synergy between a matrix’s lipid composition and endogenous antioxidant capacity. Sea urchin powder, possessing a low polyunsaturated fatty acid (PUFA) profile and high carotenoid content, exhibited exceptional oxidative stability, yielding a concentrated marine aldehyde signature and top consumer scores. Blue crab roe demonstrated a robust PUFA matrix buffered by high phenolic content, facilitating controlled lipid peroxidation into desirable savory volatiles (ketones and aldehydes). Conversely, the high-fat, monounsaturated-dominant beluga caviar lacked sufficient antioxidants, leading to lipid degradation, oxidized hydrocarbons, earthy off-flavors, and poor texture. Both crab and caviar powders exhibited favorable Atherosclerosis and Thrombogenicity indices. Ultimately, balancing lipid composition and endogenous antioxidants is crucial for flavor stability, highlighting the commercial and environmental potential of transforming underutilized or invasive species like blue crab into stable, nutrient-dense marine flavoring agents. Full article

Donor human milk (DHM) provided by human milk banks is considered the optimal feeding alternative to mother’s own milk for premature or medically compromised infants. Before distribution, DHM is subjected to Holder pasteurization (HoP) by milk banks to eliminate potential pathogens. In this study, FT-IR, GC and GC-MS were applied to characterize changes in the volatile organic compounds (VOCs) and lipid components of human milk (HM) samples that were treated by HoP. FT-IR analysis revealed changes in specific band regions, indicating modifications to triglycerides and fatty acid (FA) organization and possible disruption of the milk fat globule membrane. There was also an increase in ester groups, suggesting that HoP increases lipid oxidation. GC analysis showed a reduction in long-chain FAs, including certain omega-3 and omega-6 polyunsaturated FAs (PUFAs). GC-MS analysis showed that HoP-treated samples contained higher levels of alkanes, aldehydes, aromatics and ketones than raw HM. Conversely, other compounds, including furans, and alkynes, were found exclusively in pasteurized HM. These results show that HoP affects the lipid and VOC components of HM, highlighting the need for research into alternative pathogen elimination strategies in human milk bank practices. Full article

The effect of cold atmospheric plasma (CAP) (a pin-to-liquid DBD) (28–32 kV, 1–10 min) on virgin olive oil (VOO) lipid oxidation was kinetically investigated. Quality assessment was performed (bioactive compound concentrations and fatty acid profiles) while the samples were further characterized by Fourier Transform Infrared (FTIR) spectroscopy and proton Nuclear Magnetic Resonance (¹H NMR). Intense processing (>5 min and voltages > 31 kV) significantly affected the quality of VOO, enhancing the oxidative reactions. CAP treatment led to an eight-fold increase in peroxide values and to a decrease in total antioxidants by up to 80% compared to untreated VOO. Carbonyl compounds (aldehydes, carboxylic acids) and hydroperoxide intermediates were the main oxidation products, while polyunsaturated fatty acids (PUFAs) dropped from 81.17% to 76.51%. The double bonds in the acyl chains were also highly reactive and facilitate the oxidation and subsequent fragmentation of the VOO. Full article

Membrane rupture, induced by lipid peroxidation, is a severe threat to osmotic balance, as membrane pores contribute to ferroptosis, an iron-dependent cell death. To alleviate osmotic stress, membrane constituents dynamically reconstruct the membrane and interact with intracellular molecules. Tumor-derived acidosis shift glycolysis-dependent metabolism toward lipid metabolism, increasing polyunsaturated fatty acids (PUFAs). PUFAs enhance membrane fluidity but make cancer susceptible to lipid peroxidation. Also, the ionization of phospholipids under low pH can accelerate membrane rupture. This stress can be mitigated by the redistribution of cholesterol, which maintains tension–compression balance and acts as antioxidants. When excessive reactive aldehydes—byproducts of lipid peroxidation—overwhelm cholesterol’s protective role, lipid peroxides promote membrane cracks. Moreover, a deficiency in glutathione can alter cholesterol’s function, turning it into a pro-oxidant. In contrast, ceramide, derived from membrane lipids, indirectly prevents ferroptosis by facilitating cytochrome c release. This review integrates recent findings on how membrane components and environmental stressors influence ferroptosis. It also suggests potential therapeutic strategies. This could advance our understanding of ferroptosis in cancer. Full article

Microalgae are extremely diverse photosynthetic organisms, adapted to live in different habitat conditions, from freshwater to marine environments. This adaptability is also associated with the ability to produce several metabolites. Polyunsaturated aldehydes (PUAs), first identified in 1999 in Thalassiosira gravida and Skeletonema costatum, are known to influence the development of their predators, having teratogenic effects and blocking their development. PUAs have shown several activities, such as antitumor, antimicrobial and antiparasite. Another relevant compound is pheophorbide a (PPBa), a chlorophyll degradation product, which has previously shown properties useful to be considered as a photosensitizer in photodynamic therapy, demonstrating cytotoxic effects on various tumor cell lines. It has also been shown to have activity against some bacteria and fungi. Considering the growing problem of multi-antibiotic resistance of human pathogenic bacteria and the increasing market demand for new drugs, the aim of our work was to screen two PUAs, i. e., 2,4-octadienal and trans,trans-2,4-decadienal, and PPBa against a panel of human pathogenic bacteria and fungi: Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Candida albicans and Aspergillus fumigatus. The antimicrobial activity was evaluated through MIC (Minimum Inhibitory Concentration) and MFC/MBC (Minimum Fungicidal/Bactericidal Concentration), demonstrating that the two PUAs had a greater antimicrobial activity than PPBa on both bacteria and fungi, except for P. aeruginosa, where the antimicrobial activity was low. The compound 2,4-Octadienal showed extremely high antifungal activity, especially against the fungus A. fumigatus, where the MIC and MFC were 0.001 µL/mL and 0.004 µL/mL, respectively. These results are shedding light on the antimicrobial activity of microalgal compounds and their possible applications for different human infection diseases. Full article

Tomato processing produces large quantities of by-products, mainly pomace, which are frequently discarded despite their significant nutritional and functional potential. The study aimed to evaluate the proximate analysis, volatiles, fatty acids, total antioxidant capacity, carotenoids, lycopene, and β-carotene in the pomace of three varieties of tomatoes (two Romanian cultivars and one Mediterranean cultivar) for potential valorization of these by-products. The mineral content in the tomato pomace was found to follow the order (average, mg kg⁻¹): K (13,090) > P (2793) > Ca (1121) > Mg (879) > Na (258) > Fe (12.3) > Zn (11.4) > Mn (7.0) > Cu (3.0). The fatty acid profiles revealed the presence of linoleic acid, oleic acid, and palmitic acids. All cultivars exhibited a high content of polyunsaturated fatty acid (PUFA) (55.7–62.3%) and a low content of omega-3 fatty acids (2%). Nutritional quality indices were calculated based on the fatty acid profiles. Analysis of volatile compounds revealed that Mediterranean cultivars were predominantly enriched in alcohols, hydrocarbons, and aldehydes, whereas Romanian cultivars had a high level of terpenes, along with hydrocarbons and aldehydes, contributing to their distinctive flavor profiles. The identified terpenes included β-phellandrene, terpinolene, limonene, ocimene, and cholestanone. All samples exhibited notable levels of bioactive compounds, particularly polyphenols and carotenoids. Additionally, high quantities of lycopene were found in the tomato by-products. The nutritional quality indices indicate that tomato pomace can be utilized as an ingredient to enhance the nutritional value of other products. Full article

Diabetic kidney disease (DKD), as one of the most serious microvascular complications of diabetes, is the main cause of end-stage renal disease in the world. Lipid peroxidation plays a crucial role in the development and progression of DKD. Under conditions of high glucose and insulin resistance, renal lipid metabolism disorders result in abnormal accumulation of polyunsaturated fatty acids (PUFAs), which undergo lipid peroxidation via free radical chain reactions to generate reactive aldehydes. These substances not only directly damage the cell structure but can also be used as signaling molecules that activate pathways related to inflammation, fibrosis, and ferroptosis, eventually leading to glomerular sclerosis and tubulointerstitial fibrosis. Natural products have shown considerable application prospects in the treatment of DKD due to their multi-functional properties, including anti-inflammatory, antioxidant, and lipid-metabolism-regulating effects. To elucidate this, we conducted a systematic review of the literature available in electronic databases (including PubMed, Web of Science, and Scopus, and Google Scholar) from January 2000 to May 2025. This study further discusses the therapeutic effect and mechanism of natural products targeting lipid peroxidation in DKD. The results indicate that natural products are promising anti-lipid peroxidation drugs. Further clinical trials will be necessary to verify the safety and effectiveness of these natural compounds in clinical applications, thereby laying the foundation for developing novel treatment strategies for DKD. Full article

Lard imparts unique organoleptic properties that underpin its essential role in Chinese gastronomy; however, the specific lipid precursors contributing to its aroma remain unclear. This study explores the flavor formation mechanism of lard by comparing its texture and aroma at two preparation temperatures, 130 °C and 100 °C. We identified a total of 256 and 253 lipids at these temperatures, respectively, with triacylglycerols (TGs) and diacylglycerols (DGs) being the predominant lipid species. An HS-GC-IMS analysis detected 67 volatile compounds, predominantly aldehydes, acids, and alcohols. A subsequent Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) identified 49 discriminatory lipids and 20 differential volatiles. A correlation analysis showed a positive relationship between aldehydes and unsaturated triglycerides in lard, with TG (16:1-16:1-18:0), TG (17:2-18:1-18:1), TG (16:1-17:1-18:1), and TG (18:1-18:1-20:1) identified as characteristic markers at both temperatures. Furthermore, there was a positive correlation between ketones and alcohols and phospholipids and sphingolipids containing unsaturated fatty acid chains. TGs and glycerophospholipids (GPs), rich in polyunsaturated fatty acids, are likely key precursors driving the formation of distinct flavors during lard processing. This study elucidates the mechanistic interactions between lipids and volatile organic compounds, providing a framework for optimizing lard processing protocols and flavor modulation. Full article

A traditional dairy product from northern Colombia is suero costeño (SC), typically handmade through artisanal processes involving the natural fermentation of raw cow’s milk (RM); it is characterized by a creamy texture and a distinctive sensory profile, with a sour/salty taste and rancid odor. This study aimed to determine the chemical identity (using GC-FID/MSD) of SC and RM samples (from eight locations in the department of Córdoba-Colombia) by analyzing volatile components (trapped by HS-SPME and SDE) and fatty acid content. Consequently, the most notable results were as follows: (a) myristic (7–12%), stearic (12–17%), oleic (13–23%), and palmitic (21–29%) acids were the most abundant constituents [without significant differences among them (p > 0.05)] in both RM and SC fats; these were also expressed as polyunsaturated (2–5%), monounsaturated (26–36%), saturated (59–69%), omega-9 (19–30%), omega-6 (0.5–1.6%), and omega-3 (0.2–1.2%) fatty acids; (b) differences in the composition (p < 0.05) of the volatile fractions were distinguished between RM and SC samples; likewise, the SC samples differed (from each other) in their volatile composition due to the preparation processes applied (processes with raw milk and natural fermentation had less variability); nonetheless, it was possible to determine the volatilome for the artisanal product; and (c) the major components responsible for the chemical identity of SC were ethyl esters (of linear saturated and unsaturated acids, short/medium chains), aliphatic alcohols (linear/branched, short/long chains), aliphatic aldehydes (long chains, >C₁₄), alkyl methyl ketones (long chains, >C₁₁), sesquiterpenes (caryophyllane/humulane types), monoterpenes (mono/bi-cyclics), short-chain fatty acids, and aromatic alcohol/acid, among others. Full article

Squid is rich in polyunsaturated fatty acids (PUFAs), especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which exert various human health benefits. Pan-fried squid is a popular processed product beloved by consumers. However, the PUFAs of squid can be severely oxidized during thermal processing, which will result in the reduction in nutritional value and generation of harmful compounds like aldehydes. In this study, flavonoids extracted from coconut exocarp (CEF) and the metal ion chelating agent disodium ethylenediaminetetraacetate (EDTA-2Na) were used to inhibit lipid oxidation during the frying of squid, with the lipid oxidation level, the changes in fatty acid composition, and aldehyde concentrations being examined by gas chromatography mass spectrometry and high-performance liquid chromatography mass spectrometry. Results indicated that during pan-frying, the peroxide value, thiobarbituric acid value, and total oxidation value increased significantly, while the contents of EPA and DHA decreased significantly, and the concentrations of most aldehydes increased in a time- and temperature-dependent pattern. Both CEF and EDTA-2Na treatments inhibited these changes; comparatively, the CEF treatment was significantly better than that of EDTA-2Na. For instance, the CEF treatment inhibited the generation of HHE by 31.90%, 33.24%, and 19.73%, respectively, after pan-frying of squid at 180 °C for 6, 8, and 10 min, while the corresponding values for HNE were 22.65%, 18.96%, and 17.28% respectively. These results suggested that CEF can improve the oxidative stability of squid lipids during pan-frying and reduce the generation and accumulation of aldehydes and improve the security of processed squid products. Full article

The covering oils of twenty-two commercially canned sardines were studied by Proton Nuclear Magnetic Resonance spectroscopy (¹H NMR) freshly purchased and also after storage at room temperature for fifteen years. The filling oils studied were olive oils (one extra-virgin olive oil), sunflower oils, soybean oils, and vegetable oils (unspecified origin). The aim was to obtain qualitative and quantitative information on lipid composition, oxidative and hydrolytic status, and on the changes occurring during storage. Just after purchase, in all the samples, the migration of fish omega-3 polyunsaturated eicosapentaenoic (EPA, C20:5ω3) and docosahexaenoic (DHA, C22:6ω3) acyl groups was reported; the occurrence of oxidative or hydrolytic reactions was not observed. After storage, the main change in the spectra was the presence of signals due to hydrolytic compounds (mainly 1,3-diglycerides, together with 1,2-diglycerides, 1-monoglycerides, and lower proportions of 2-monoglycerides). In eleven samples very low concentrations of saturated aldehydes (alkanals) were detected, which is considered a low oxidative status. It is suggested that the above-mentioned partial glycerides and alkanals migrated from sardine muscle to the oils. The content in omega-3 lipids in the oils after storage indicated the occurrence of lipid interchange between the sardine muscle and the packing oil in both directions. Full article

Microalgae are among the most promising feedstocks for a wide range of applications due to their ease of cultivation, rapid growth rate, and ability to accumulate significant amounts of lipids and other valuable compounds. In the current study, two microalgae species, Chlorella sp. and Spirulina platensis, were studied regarding chemical composition, lipid extraction by ultrasound-assisted solvent extraction, and volatile compounds analysis. The optimization of the lipid extraction process was investigated with respect to the influence of different process parameters. The highest lipid content was found in Chlorella sp., which was more than twice as high compared to Spirulina platensis. Both microalgae contain saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs). Spirulina platensis contains high palmitic acid (42.9%) and linolenic acid (22.5%), and is low in MUFA content (8.5%), whereas Chlorella sp. contains high oleic (21.9%), linoleic (25.3%), and α-Linolenic acid (10.2%). Based on the fatty acids profile, nutritional lipid indices were calculated. Regarding the volatile content, Spirulina platensis contains amines, aldehydes, alcohols, ketones, and hydrocarbons, whereas Chlorella sp. contains hydrocarbons, heterocycle, aldehydes, thiocyanates, and esters which give the odor profile. Full article