在模型系统中,通过天然硫化合物对不和脂肪酸甲基的Cis-Trans异构
Junji Obi1, Taro Sakamoto1, Kiyomi Furihata1
1Tokyo Innovation Center, Nissui Corporation.
Journal of oleo science
|July 17, 2024
概括
自然的硫化合物可以在加热过程中改变脂肪酸结构. 氧气可以增加这种效果,而抗氧化剂如α-托科菲罗尔可以减少它,从而控制转化脂肪酸的形成.
科学领域:
- 食品化学 食品化学
- 营养科学 营养科学
- 有机化学 有机化学
背景情况:
- 转基因脂肪酸 (TFAs) 与疾病风险增加有关,包括心血管问题.
- 之前发现,某些天然的硫化合物,基异硫酸盐 (AITC) 和基二硫化物 (DADS) 能够促进脂肪酸的 cis 到 trans 异构化.
- 关于AITC和DADS诱导的这种同质化的精确机制和影响因素的信息有限.
研究的目的:
- 为了研究氧和α-托科菲醇对由AITC和DADS诱导的油酸甲基 (OA-ME) 的转异构的影响.
- 评估AITC和DADS对脂肪酸异构的联合作用.
- 了解条件和配料如何影响TFA的形成.
主要方法:
- 在AITC和/或DADS的存在下加热油酸甲基 (OA-ME).
- 在加热过程中控制引入氧气和α-托科菲醇 (抗氧化剂).
- 在各种条件下对OA-ME的cis到trans异构化进行分析.
主要成果:
- 发现氧气可以增强AITC诱导的转异构化.
- DADS促进了转异构化,但在加热过程中抑制了AITC诱导的异构化.
- 无论是AITC还是DADS诱导的转异构都被α-托科菲罗尔显著抑制.
- 同时使用AITC和DADS对异构化产生了复杂的影响.
结论:
- 脂肪酸由硫化合物如AITC和DADS诱导的转异构化可以调节.
- 控制过程和选择特定的食品成分,如抗氧化剂,可以控制TFAs的形成.
- 这项研究为开发更健康的食品准备方法提供了洞察力,以尽量减少有害的TFA产生.
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