Increased Uptake of Oxidized LDL by Macrophages from Type 2 Diabetics is Inhibited by Polyamines: An Advanced Study | Chapter 10 | Advanced Concepts in Pharmaceutical Research Vol. 5

Patients with diabetes mellitus have an increased incidence of atherosclerotic cardiovascular disease. To date, considerable evidence supports a role for oxidative modified low density lipoprotein (LDL) in the pathogenesis of atherosclerosis. The aim of this study was to evaluate the effect of polyamines putrescine, spermidine and spermine on human LDL oxidation and to assess the ability of macrophages derived from type 2 diabetic patients to uptake oxLDL. Polyamine effect was compared with α-tocopherol. Four healthy subjects and eight type 2 diabetic patients were included in this study. Data were expressed as the mean S.D. Significance among experimental groups was calculated by one-way ANOVA test and Tukey HSD test for multiple comparisons, using the SPSS Program. To characterize type 2 diabetic patients and non-diabetic subjects, laboratory tests were carried out. Glucose, glycated haemoglobin (HbA1C), triglycerides, low (LDL) and high-density lipoproteins (HDL) and serum lipid peroxidation were measured in blood. The study was performed in three stages. For each stage, ten experimental conditions comparing the effect of polyamines with α-tocopherol (10 μM solutions) on LDL oxidation and the uptake of oxLDL by macrophages were analyzed. MDA concentration was found to be significantly higher in type 2 diabetic patients compared to healthy subjects (5.6 ± 0.58 vs. 2.66 ± 0.31 μM MDA, respectively, (P < 0.05)). Percent of macrophages containing oxLDL was determined by means of red oil staining. The uptake of oxLDL by macrophages derived from diabetic patients was clear. The uptake of oxLDL was inhibited when the oxidation was prevented by polyamines or a-tocopherol. Spermine showed high antioxidant capacity (96.67 ± 1.53% vs. 25.67 ± 2.30%) compared to a-tocopherol (96.67 ± 1.53% vs. 47.00 ± 7.20%) at the concentration tested.

In conclusion, polyamines especially spermine, has a potent antioxidant effect compared to a-tocopherol on human LDL oxidation, followed by spermidine and putrescine. The results have clinical relevance in the diabetic complications and add knowledge on the role of polyamines as natural antioxidants. This research is not a clinical evaluation rather a functional analysis utilizing clinical samples.

Author(s) Details:

Francisco L. Balderas,
Medical Research Unit in Metabolic Diseases, Specialities Hospital, National Medical Center, Mexican Institute of Social Security, P.O. Box A-047, Mexico City, 06703 D.F., Mexico and School of Medicine, Benemerita Universidad Autonoma de Puebla, Campus Tehuacan, Puebla, Mexico.

Marina Quezada-Larios,
Angiology Department, Specialities Hospital, National Medical Center, Mexican Institute of Social Security, Mexico City, Mexico.

Ethel Awilda García Latorre,
Immunology Department, National School of Biological Sciences, I.P.N., Mexico City, Mexico.

José D. Méndez,
Medical Research Unit in Metabolic Diseases, Specialities Hospital, National Medical Center, Mexican Institute of Social Security, P.O. Box A-047, Mexico City, 06703 D.F., Mexico and School of Odontology, National Autonomous University of Mexico, Mexico City, 04510 D.F., Mexico.

Please see the link here: https://stm.bookpi.org/ACPR-V5/article/view/13287

Monitoring the Effects of Processing, Storage Days and Storage Temperatures on Lipid Oxidation and Palatability of Processed Snail Meat Products | Chapter 9 | Current Research in Agricultural and Food Science Vol. 4

In this research, the impact of the processing methods, storage days (d) and storage temperatures on the lipid oxidation and palatability of snail meat products processed was carried out. Foods containing substantial amounts of fat, such as milk and meat products, oils, nuts, and also those containing only minor amounts of lipids, such as vegetable products, can cause lipid oxidation. Samples of snail meat products were regularly subjected to a 2-thiobarbituric acid (TBA) examination for Malonaldehyde(MA) with the water-TBA reagent as a blank at 0, 5, 10, 15, 20, 25 and 30 d. Trained panellists who analyzed the products based on color, taste, tenderness, juiciness and overall acceptance were served meat samples. The results showed that at 0-5, 10-20 and 25-30 d, the unseasoned-fried product had the lowest lipid oxidation values of 0.04, 0.13 and 0.19 mg malonaldehyde/kg meat in all storage periods. Lipid oxidation values were 0.2565, 0.3040 and 0.3548 for items stored for 10-20d. In freezer-stored goods, lipid oxidation values were lower than in refrigerated products at 0-20d. As storage days for all the goods increased, lipid oxidation values increased. Throughout the storage period, the seasoned smoke-dried item had lower lipid values than the seasoned fried product. The color regression curve was a= 5.282 and b= - 5.342, while the acceptability was a= 4.455, b= -3.438. This relationship implies that the values of TBA give a strong colour and acceptability estimate.

Practical applications: For evaluation, four different treatments have been considered; unseasoned fried (USF), seasoned fried (SF), seasoned oven-dried (SOD) and seasoned smoke-dried (SSD) and the products have been processed under three storage conditions (room, fridge and freezer). The regression relationships were evaluated between the values of TBA and the sensory attributes of the products (color and overall acceptance). Our findings indicate that the production of lipid oxidation in snail meat products is retarded by cold storage and proper packaging. Throughout the storage era, smoke-drying with seasonings had lower lipid oxidation values than the seasoned fried product. Smoke-drying and curing may prolong the shelf life of processed meat without detrimental effects on the quality and overall acceptance of meat.

Author (s) Details

Dr. I. Iwanegbe
Department of Food Technology, Auchi Polytechnic Auchi, Edo State, Nigeria.

J. O. Igene
Department of Animal Science, Faculty of Agriculture, University of Benin, P.M.B. 1154, Benin City, Nigeria.

G. U. Emelue
Department of Forestry and Wildlife, Faculty of Agriculture, University of Benin, P.M.B. 1154, Benin City, Nigeria.

J. U. Obaroakpo
Department of Food Technology, Auchi Polytechnic Auchi, Edo State, Nigeria.

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