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Oxysterols in stored powders as potential health hazards
Cholesterol oxidation products (COPs) have greater biological activity than cholesterol itself. Oxysterols reduce the nutritional value of foods and exhibit a wide range of biological activity, including pro-oxidant, carcinogenic, and cytotoxic properties. The most commonly detected oxysterols in fo...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8551233/ https://www.ncbi.nlm.nih.gov/pubmed/34707144 http://dx.doi.org/10.1038/s41598-021-00636-5 |
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author | Chudy, Sylwia Teichert, Joanna |
author_facet | Chudy, Sylwia Teichert, Joanna |
author_sort | Chudy, Sylwia |
collection | PubMed |
description | Cholesterol oxidation products (COPs) have greater biological activity than cholesterol itself. Oxysterols reduce the nutritional value of foods and exhibit a wide range of biological activity, including pro-oxidant, carcinogenic, and cytotoxic properties. The most commonly detected oxysterols in foods are 7α-HC, 7β-HC, a product of their dehydrogenation 7-KC and α-CE, β-CE. The main dietary sources of oxysterols are eggs and egg-derived products, thermally processed milk and milk-based products, fried meat. This study aimed to measure the amount of cholesterol oxidation products in milk powder, egg powder and milk–egg powder during 24 months of storage. The changes in the selected oxysterols (determined by gas chromatography) were recorded. In milk powder, after the production process, the amount of cholesterol was 0.2 g 100 g(−1) fat and in egg powder it was 3.4 g 100 g(−1). After 6 months of storage, the dominant oxysterol in milk and egg powder was 7α-HC and in milk–egg powder it was 7-KC. After the storage period, oxysterols in powdered milk reached 1.81% of total cholesterol. The most stable cholesterol was in the milk–egg mixture and its oxidation was the slowest. This study showed the presence of COPs in milk powder, egg powder and milk–egg powder and the effect of storage on cholesterol oxidation. |
format | Online Article Text |
id | pubmed-8551233 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-85512332021-10-28 Oxysterols in stored powders as potential health hazards Chudy, Sylwia Teichert, Joanna Sci Rep Article Cholesterol oxidation products (COPs) have greater biological activity than cholesterol itself. Oxysterols reduce the nutritional value of foods and exhibit a wide range of biological activity, including pro-oxidant, carcinogenic, and cytotoxic properties. The most commonly detected oxysterols in foods are 7α-HC, 7β-HC, a product of their dehydrogenation 7-KC and α-CE, β-CE. The main dietary sources of oxysterols are eggs and egg-derived products, thermally processed milk and milk-based products, fried meat. This study aimed to measure the amount of cholesterol oxidation products in milk powder, egg powder and milk–egg powder during 24 months of storage. The changes in the selected oxysterols (determined by gas chromatography) were recorded. In milk powder, after the production process, the amount of cholesterol was 0.2 g 100 g(−1) fat and in egg powder it was 3.4 g 100 g(−1). After 6 months of storage, the dominant oxysterol in milk and egg powder was 7α-HC and in milk–egg powder it was 7-KC. After the storage period, oxysterols in powdered milk reached 1.81% of total cholesterol. The most stable cholesterol was in the milk–egg mixture and its oxidation was the slowest. This study showed the presence of COPs in milk powder, egg powder and milk–egg powder and the effect of storage on cholesterol oxidation. Nature Publishing Group UK 2021-10-27 /pmc/articles/PMC8551233/ /pubmed/34707144 http://dx.doi.org/10.1038/s41598-021-00636-5 Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Article Chudy, Sylwia Teichert, Joanna Oxysterols in stored powders as potential health hazards |
title | Oxysterols in stored powders as potential health hazards |
title_full | Oxysterols in stored powders as potential health hazards |
title_fullStr | Oxysterols in stored powders as potential health hazards |
title_full_unstemmed | Oxysterols in stored powders as potential health hazards |
title_short | Oxysterols in stored powders as potential health hazards |
title_sort | oxysterols in stored powders as potential health hazards |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8551233/ https://www.ncbi.nlm.nih.gov/pubmed/34707144 http://dx.doi.org/10.1038/s41598-021-00636-5 |
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