Formation Patterns, In Vivo Toxic Effects, and Metabolomic Conditions of Oxidative Derivatives of Triolein

Area of Science:

• Food Chemistry
• Toxicology
• Lipid Metabolism

Background:

• Oxidative derivatives of triacylglycerols (ox-TGs) are complex compounds formed during thermal processing of lipid-rich foods.
• Their formation patterns, structure-toxicity relationships, and toxicological effects remain insufficiently understood.

Purpose of the Study:

• To investigate the oxidation patterns of triacylglycerols (specifically triolein) under thermal processing.
• To assess the toxicological and metabolic effects of ox-TGs in vivo.
• To elucidate potential toxicity mechanisms and target organs of ox-TGs.

Main Methods:

• Triolein was subjected to a heating model reaction at 180 °C for 24 hours.
• Resulting compounds were analyzed using high-resolution mass spectrometry.
• Toxicological and metabolic effects were evaluated in a 28-day subacute mouse model.

Main Results:

• Heating triolein predominantly generated epoxy and peroxy derivatives.
• In vivo exposure to ox-TGs disrupted hepatic functions (e.g., increased AST/ALT in males).
• Ox-TGs altered lipid metabolism (e.g., decreased TG, HDL-C, LDL-C in females), with significant gender-based differences.

Conclusions:

• Triacylglycerol oxidation during food processing yields potentially toxic compounds.
• Ox-TGs exhibit distinct gender-specific toxicological and metabolic effects.
• Findings provide a scientific basis for strategies to mitigate ox-TG presence in food.