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Related Concept Videos

Cholesterol: Significance and Regulation01:29

Cholesterol: Significance and Regulation

Although not a source of energy, cholesterol plays a significant role as a foundational structure for bile salts, steroid hormones, and vitamin D, as well as being a crucial component of plasma membranes. Approximately 15% of blood cholesterol is derived from our diet, with the remainder synthesized from acetyl CoA by the liver and intestines. Cholesterol is eliminated from the body through its conversion into bile salts, which are eventually discarded in the feces.
Considering cholesterol and...
Cholinesterases: Distribution and Function01:22

Cholinesterases: Distribution and Function

Cholinesterases are a group of serine hydrolase enzymes that play a crucial role in the breakdown of choline esters. The two primary types of cholinesterases are acetylcholinesterases (AChEs) and butyrylcholinesterase (BuChEs), which differ in their distribution, function, and substrate specificity. AChEs, also known as true cholinesterases, specifically hydrolyze acetylcholine, while BuChEs, often referred to as pseudocholinesterases, can hydrolyze various choline esters, including...
Pyruvate Oxidation01:15

Pyruvate Oxidation

After glycolysis, the charged pyruvate molecules enter the mitochondria via active transport and undergo three enzymatic reactions. These reactions ensure that pyruvate can enter the next metabolic pathway so that energy stored in the pyruvate molecules can be harnessed by the cells.
First, the enzyme pyruvate dehydrogenase removes the carboxyl group from pyruvate and releases it as carbon dioxide. The stripped molecule is then oxidized and releases electrons, which are then picked up by NAD+...
Overview of Fatty Acid Metabolism01:28

Overview of Fatty Acid Metabolism

Lipids also are sources of energy that power cellular processes. Like carbohydrates, lipids are composed of carbon, hydrogen, and oxygen, but these atoms are arranged differently. Most lipids are nonpolar and hydrophobic. Major types include fats and oils, waxes, phospholipids, and steroids.
Fatty acids are catabolized in a process called beta-oxidation, which takes place in the matrix of the mitochondria and converts their fatty acid chains into two-carbon units of acetyl groups. The acetyl...
Oxidation of Phenols to Quinones01:17

Oxidation of Phenols to Quinones

In the presence of oxidizing agents, phenols are oxidized to quinones. Quinones can be easily reduced back to phenols using mild reducing agents. The electron-donating hydroxyl group enhances the reactivity of the aromatic ring, enabling oxidation of the ring even in the absence of an α hydrogen.
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox property is crucial in...
Necrosis01:16

Necrosis

Necrosis is considered as an “accidental” or unexpected form of cell death that ends in cell lysis. The first noticeable mention of “necrosis” was in 1859 when Rudolf Virchow used this term to describe advanced tissue breakdown in his compilation titled “Cell Pathology”.
Morphological Manifestations of Necrosis
Necrotic cells show different types of morphological appearance depending on the type of tissue and infection. In coagulative necrosis, cells become anucleated and die, but their...

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Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation.

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Related Experiment Video

Updated: May 27, 2026

Cell-free Biochemical Fluorometric Enzymatic Assay for High-throughput Measurement of Lipid Peroxidation in High Density Lipoprotein
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Published on: October 12, 2017

Cholesterol oxidation in muscle tissue.

N J Engeseth1, J Ian Gray

  • 1Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.

Meat Science
|November 9, 2011
PubMed
Summary

Cholesterol oxidation is influenced by its lipid environment, with Vitamin E improving stability in muscle tissue. Meat fat content did not affect initial lipid oxidation if it began in muscle membranes.

Area of Science:

  • Biochemistry
  • Food Science
  • Nutritional Science

Background:

  • Cholesterol oxidation is a significant concern in food products, impacting quality and safety.
  • Understanding the factors influencing cholesterol oxidation in various lipid environments is crucial for food preservation.
  • The role of the surrounding lipid matrix and antioxidants in modulating cholesterol stability requires further investigation.

Purpose of the Study:

  • To investigate the oxidative stability of cholesterol in different lipid environments.
  • To determine the effect of lipid environment and Vitamin E supplementation on cholesterol oxidation in muscle tissue.
  • To compare the oxidative stability of lipids and cholesterol in retail beef and veal.

Main Methods:

  • Development of three model systems to monitor cholesterol oxidative stability.

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Phosphorus-31 Magnetic Resonance Spectroscopy: A Tool for Measuring In Vivo Mitochondrial Oxidative Phosphorylation Capacity in Human Skeletal Muscle

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Published on: January 19, 2017

  • Oxidation assessment of cholesterol in cholesteryl linoleate, cholesteryl stearate, and free cholesterol.
  • Evaluation of cholesterol oxidation in phosphatidyl choline and adipose tissue dispersions.
  • Analysis of cholesterol oxidation in muscle tissue with and without Vitamin E supplementation.
  • Comparative analysis of oxidative stability in retail beef and veal lipids.

    • Main Results:

    • Cholesterol moiety in cholesteryl linoleate showed greater oxidation than in cholesteryl stearate and free cholesterol.
    • Cholesterol oxidation occurred when dispersed with phosphatidyl choline or adipose tissue, confirming environmental influence.
    • Muscle tissue cholesterol oxidation was sensitive to the membrane environment.
    • Vitamin E supplementation enhanced the oxidative stability of muscle lipids and cholesterol in veal calves.
    • Results supported the hypothesis that meat fat content does not influence initial lipid oxidation if initiated in muscle membranes.

    Conclusions:

    • The lipid environment significantly affects cholesterol oxidative stability.
    • Vitamin E is an effective supplement for improving the oxidative stability of muscle lipids and cholesterol.
    • The location of lipid oxidation initiation (e.g., muscle membranes) is a key factor in determining the influence of fat content on overall stability.