gamma-linolenic-acid and thiobarbituric-acid

The present study was carried out to examine changes in the chemical and sensory properties of butter in which the cholesterol was reduced and to which evening primrose oil (EPO) and phytosterols were added. Crosslinked beta-cyclodextrin (beta-CD) made from adipic acid was used, and approximately 90% of the cholesterol was removed. The color measurement values "L" and "a" were significantly different between the control (butter with no beta-CD treatment and no added EPO and phytosterols) and treatment A (butter treated with 10% crosslinked beta-CD); however, the color values for "L" and "a" were similar. The color value "b" in treatment B (butter treated with 10% crosslinked beta-CD and 5% phytosterols and 3% EPO added) was significantly higher than in the other treatments. The thiobarbituric acid value of treatment B was significantly higher than that of the control and treatment A. Scores for hardness, elasticity, and cohesiveness were significantly lower in the control than in treatment A. Differences in sensory characteristics did not result from the beta-CD treatment but from the addition of EPO and phytosterols. In microscopic examinations, no noticeable differences were found among the treatments, and a smooth texture and a fine, uniform crystalline structure were observed. Results indicated that about 90% of the cholesterol was reduced by crosslinked beta-CD and that the beta-CD treatment itself did not adversely influence the chemical and sensory properties of the butter. However, the addition of EPO and phytosterols to the butter appeared to impair its sensory properties, especially in terms of rancidity and overall acceptability.

Topics: beta-Cyclodextrins; Butter; Cholesterol; Color; Cross-Linking Reagents; Food Handling; gamma-Linolenic Acid; Linoleic Acids; Oenothera biennis; Phytosterols; Plant Oils; Rheology; Sensation; Thiobarbiturates

To clarify the mechanism by which gammalinolenic acid (GLA) is more tumoricidal than docosahexaenoic acid (DHA), we have compared the incorporation of the respective exogenously added ethyl esters GLAe and DHAe into the phospholipids of tumorigenic ZR-75-1 and non-tumorigenic CV-1 cells relative to the ability of the cells to survive and to accumulate thiobarbituric acid reactive substances (TBARS). GLA and DHA were incorporated in the phospholipids to the same extent, but GLA disappeared more rapidly than DHA in both cell lines. GLAe induced about twice as much intracellular TBARS as DHAe in both cell lines, but killed ZR-75-1 cells four times more effectively than DHAe. DHAe induced 11-15 fmoles malondialdehyde-equivalents (MDA-eq)/cell in both ZR-75-1 and CV-1 cells, whereas GLAe induced 5-6 times more TBARS in ZR-75-1 cells (26-30 fmoles MDA-eq/cell) than in CV-1 cells (5-6 fmoles MDA-eq/cell). The results show that there is no difference in GLA and DHA incorporation into phospholipids, but that their metabolism differs in the two cell types. The data also suggest that the cytocidal potential is related to TBARS levels in a nonlinear fashion. The relationship between excess prostaglandin production and excessive cell death due to GLA is discussed.

Topics: Animals; Antineoplastic Agents; Breast Neoplasms; Cell Survival; Cells, Cultured; Docosahexaenoic Acids; Evaluation Studies as Topic; gamma-Linolenic Acid; Humans; Linolenic Acids; Malondialdehyde; Phospholipids; Thiobarbiturates; Tumor Cells, Cultured