The influence of heat on biological activity and concentration of oleocanthal - a natural anti-inflammatory agent

Background – The olive oil phenolic, oleocanthal is a natural non-steroidal anti-inflammatory compound that irritates the oropharynx in a dose-dependent manner. It has been proposed that the biological activity of oleocanthal is partially responsible for the beneficial health effects of the Mediterranean diet. Virgin olive oil containing oleocanthal is often added as an ingredient in a number of cooked dishes and therefore it is of great importance to understand how best to preserve the putative health promoting benefits of this compound, as olive oil phenolics are
subject to heat degradation.

Objective – To investigate if oleocanthal is thermally degraded or its biological activity reduced during cooking.

Design – One extra virgin olive oil containing 54mg/kg oleocanthal was heated at varying temperatures (100°C, 170°C and 240°C) for set time periods (0, 1, 5, 20, 60, 90 min). Oleocanthal concentrations were quantified using HPLC and its biological activity determined with a taste bioassay measuring the intensity of throat irritation.

Outcomes – Results demonstrated that oleocanthal was heat stable compared with other olive oil phenolics, with a maximum loss of 16% as determined by HPLC analysis. In contrast, there was a significant decrease of up to 38% (p<0.05) in the biological activity of oleocanthal as determined by the taste bioassay.

Conclusions – Minimal degradation of oleocanthal concentration was observed upon heating however a significant decrease in the biological activity of this compound was noted with extended heating time. This has important implications for health in that, consumers may be unable to reap all of the putative health benefits associated with oleocanthal when adding virgin olive oil as an ingredient to dishes requiring prolonged heat treatment.

Influence of heat on biological activity and concentration of oleocanthal : a natural anti-inflammatory agent in virgin olive oil

The olive oil phenolic oleocanthal is a natural nonsteroidal anti-inflammatory compound that irritates the oral pharynx in a dose-dependent manner. It has been proposed that the biological activity of oleocanthal is partially responsible for the beneficial health effects of the Mediterranean diet. Virgin
olive oil containing oleocanthal is often added as an ingredient in a number of cooked dishes, and therefore it is of great importance to understand how best to preserve the putative health-promoting benefits of this compound, as olive oil phenolics are subject to degradation upon heating in general. One extra virgin olive oil containing 53.9 mg/kg oleocanthal was heated at various temperatures (100, 170, and 240 °C) for set time periods (0, 1, 5, 20, 60, and 90 min). Oleocanthal concentrations were quantified using HPLC, and its biological activity was determined with a taste bioassay measuring the intensity of throat irritation. Results demonstrated that oleocanthal was heat stable compared with other olive oil phenolics, with a maximum loss of 16% as determined by HPLC analysis. However, there was a significant decrease of up to 31% (p < 0.05) in the biological activity of oleocanthal as determined by the taste bioassay. Although there was minimal degradation of leocanthal concentration, there was a significant decrease in the biological activity of oleocanthal upon extended heating time, indicating a possible loss of the putative health -benefiting properties of oleocanthal. Alternatively, the difference in the concentration and biological activity of oleocanthal after heat treatment could be a result of an oleocanthal antagonist forming, decreasing or masking the biological activity of oleocanthal.

The concentration of oleocanthal in olive oil waste

The aim of this study was to determine the concentration of oleocanthal in olive pomace waste and compare this to its concentration in extra-virgin olive oil (EVOO). The concentration of oleocanthal in freshly pressed EVOO and its subsequent waste was analysed at early, mid and late season harvests. Oleocanthal concentrations were quantified using high-performance liquid chromatography–mass spectrometry. In oil, oleocanthal concentration was as follows: 123.24 ± 6.48 mg kg¯¹1 in early harvest, 114.20 ± 17.42 mg kg¯¹ in mid harvest and 152.22 ± 10.54 mg kg¯¹ in late harvest. Its concentration in waste was determined to be: 128.25 ± 11.33 mg kg¯¹ in early harvest, 112.15 ± 1.51mg kg¯¹ in mid harvest and 62.35 ± 8.00 mg kg¯¹ in late harvest. Overall, olive pomace waste is a valuable source of oleocanthal.

Clarification and concentration of sugar cane juice through ultra, nano and reverse osmosis membranes

The performance of ultrafiltration (UF) membranes with molecular weight cut off (MWCO) of 1000 and 3500 Da in clarifying sugar cane juice was investigated, as well as the performance of a nanofiltration (NF) membrane with MWCO of 200 Da and a reverse osmosis (RO) membrane in concentrating sugar cane juice. For both cases the sugar cane juice had been limed and partially clarified. The UF membranes were found to be effective at clarifying the sugar cane juice in terms of purity rise and reduction in turbidity, colour, starch and protein. A purity rise of approximately 6 was achieved by both UF membranes at trans-membrane pressures (TMP) from 15 to 25 bar. However, Brix reduction in the permeate was between 14.5 and 41.85% and 12.11 and 26.52% for 1000 Da and 3500 Da membranes respectively. For the 200 Da and RO membranes the Brix in the concentrate was increased from 7.65 to 12.3 after 3 hours of operation for the 200 Da membrane at a TMP of 10 bar, whilst the Brix in the concentrate was increased from 15.65 to 27.6 after 3 hours of operation for the RO membrane at a TMP of 35 bar. Overall, UF membranes were found to be unsuitable for clarification of sugar cane juice since significant amount of Brix is reduced in the permeate, whilst RO membranes were found to be effective for concentration of sugar cane juice.

Characterisation and lipase concentration of omega-3 rich oils

This thesis focused on the use of enzyme "lipase" rather than chemicals to produce concentrates of omega-3 fatty acids. These enzymatic techniques are cheaper, greener and environmentally friendly.

Nanofiltration for the concentration of heat stable salts prior to MEA reclamation

While monethanolamine has shown great potential as a solvent for the capture of carbon dioxide, impurities can build within the solution over time, leading to increased viscosity and corrosivity. Classically, these impurities are removed by a combination of neutralization and either thermal reclamation, ion exchange or electrodialysis. In this work, we evaluate the use of nanofiltration to concentrate the heat stable salts within the solution prior to such reclamation. This allows the recirculating solvent to operate with low concentrations of these impurities, while providing a low volume, concentrated solution for reclamation. Results show that nanofiltration can reject greater than 80% of the heat stable anions, while allowing the monoethanolamine to permeate through the membrane, for return to the process. Rejection of the MEA itself is less than 7%. The nanofiltration operation is only effective on lean solvent with CO2 loadings of less than 0.2 and neutralization would be required upstream to deprotonate the amine. The two membranes tested (Koch MPF-34 and MPF-36) appeared stable to exposure to the solvent for over four months.

Peripheral injected cholecystokinin-8S modulates the concentration of serotonin in nerve fibers of the rat brainstem

Serotonin and cholecystokinin (CCK) play a role in the short-term inhibition of food intake. It is known that peripheral injection of CCK increases c-Fos-immunoreactivity (Fos-IR) in the nucleus of the solitary tract (NTS) in rats, and injection of the serotonin antagonist ondansetron decreases the number of c-Fos-IR cells in the NTS. This supports the idea of serotonin contributing to the effects of CCK. The aim of the present study was to elucidate whether peripherally injected CCK-8S modulates the concentration of serotonin in brain feeding-regulatory nuclei. Ad libitum fed male Sprague-Dawley rats received 5.2 and 8.7 nmol/kg CCK-8S (n = 3/group) or 0.15 M NaCl (n = 3-5/group) injected intraperitoneally (ip). The number of c-Fos-IR neurons, and the fluorescence intensity of serotonin in nerve fibers were assessed in the paraventricular nucleus (PVN), arcuate nucleus (ARC), NTS and dorsal motor nucleus of the vagus (DMV). CCK-8S increased the number of c-Fos-ir neurons in the NTS (mean ± SEM: 72 ± 4, and 112 ± 5 neurons/section, respectively) compared to vehicle-treated rats (7 ± 2 neurons/section, P < 0.05), but did not modulate c-Fos expression in the DMV or ARC. Additionally, CCK-8S dose-dependently increased the number of c-Fos-positive neurons in the PVN (218 ± 15 and 128 ± 14, respectively vs. 19 ± 5, P < 0.05). In the NTS and DMV we observed a decrease of serotonin-immunoreactivity 90 min after injection of CCK-8S (46 ± 2 and 49 ± 8 pixel/section, respectively) compared to vehicle (81 ± 8 pixel/section, P < 0.05). No changes of serotonin-immunoreactivity were observed in the PVN and ARC. Our results suggest that serotonin is involved in the mediation of CCK-8's effects in the brainstem. © 2014 Elsevier Inc.

Association between serum concentration of 25-hydroxyvitamin D and the risk of hip arthroplasty for osteoarthritis: result from a prospective cohort study

OBJECTIVES: There is ongoing debate regarding the optimal serum concentrations of 25-hydroxy-vitamin D for musculoskeletal health, including osteoarthritis (OA). The aim of this prospective cohort study was to determine whether serum 25-hydroxy-vitamin D concentrations were associated with the risk of hip arthroplasty for OA. DESIGN: This study examined 9135 participants from the Australian Diabetes, Obesity and Lifestyle Study who had serum 25-hydroxy-vitamin D measured in 1999-2000 and were aged ≥40 years at the commencement of arthroplasty data collection. The incidence of hip arthroplasty for OA during 2002-2011 was determined by linking cohort records to the Australian Orthopaedic Association National Joint Replacement Registry. RESULTS: Over an average 9.1 (standard deviation (SD) 2.7) years of follow-up, 201 hip arthroplasties for OA were identified (males n = 90; females n = 111). In males, a one-standard-deviation increase in 25-hydroxy-vitamin D was associated with a 25% increased incidence (HR 1.25, 95% CI 1.02-1.56), with a dose response relationship evident by quartiles of 25-hydroxy-vitamin D concentration (P for trend 0.04). These results were independent of age, body mass index (BMI), ethnicity, smoking status, physical activity, season of blood collection, latitude, hypertension and diabetes, area level disadvantage or after excluding those with extreme low 25-hydroxy-vitamin D concentrations. No significant association was observed in women (HR 1.10, 95% CI 0.87, 1.39). CONCLUSIONS: Increasing serum 25-hydroxy-vitamin D concentrations were associated with an increased risk of hip arthroplasty for OA in males, while no significant association was observed in females. The mechanism for the association warrants further investigation.