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camellia oil (camellia oleifera Abel.) alleviates gastric injury induced by ethanol associated with modulation of gut microbiota in mice

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oil Crop Science 2023年第1期8卷 61-71页

作者： Zhenxia Xu Huimin Zhang Youzhi Yang Xiaoyan Ma Chen Yang oil Crops Research Institute of the Chinese Academy of Agricultural Sciences/oil Crops and Lipids Process Technology National&Local Joint Engineering Laboratory/Hubei Key Laboratory of Lipid Chemistry and Nutrition/Key Laboratory of oilseeds Processing Ministry of Agriculture and Rural affairsNo.2 Xudong 2nd RoadWuhan 430062China Hunan Great Sanxiang camellia oil Co. Ltd.Hengyang 421141China

oil from camellia oleifera Abel. seed is a popular edible oil in Asia, which has gained much attention for itsmedicinal applications on relieving various inflammation, however, the mechanism is still unknown. The presentstudy was to investigate the gastroprotective effect of camellia oil against ethanol-induced gastric mucosal injuryin mice. The results showed that camellia oil pretreatment significantly reduced gastric ulcer injury. A remarkableinhibited oxidative stress by reducing the concentration of malondialdehyde and a significant decrease of thelevels of pro-inflammatory factors in gastric tissue were observed in camellia oil pretreated group. In addition,camellia oil improved the diversity of gut microbiota and changed the community structure and composition byincreasing Bacteriodes and Dorea. And the feces metabolomics found that metabolism of cofactors and vitamins,and lipid, carbohydrate and amino acid metabolism were modulated by admiration of camellia oil. Takentogether, the findings of this study suggested that camellia oil could ease the ethanol-induced gastric mucosalinjury via the improvement of anti-oxidant and anti-inflammatory status, as well as the regulation of gutmicrobiota and its metabolites.

关键词： camellia oil Gastric injury Gut microbiota Metabolome

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New observations on the effect of camellia oil on fatty liver disease in rats

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2020年第8期21卷 657-667页

作者： Chun-xue LI Li-rong SHEN Department of Food Science and Nutrition College of Biosystems Engineering and Food ScienceZhejiang Key Laboratory for Agro-Food ProcessingZhejiang UniversityHangzhou 310058China

camellia oil has become an important plant oil in China in recent years,but its effects on non-alcoholic fatty liver disease(NAFLD)have not been *** this study,the effects of camellia oil,soybean oil,and olive oil on NAFLD were evaluated by analyzing the fatty acid profiles of the plant oils,the serum lipids and lipoproteins of rats fed different oils,and by cytological and ultrastructural observation of the rats’*** of fatty acid profiles showed that the polyunsaturated fatty acid(PUFA)n-6/n-3 ratio was 33.33 in camellia oil,12.50 in olive oil,and 7.69 in soybean *** of serum lipids and lipoproteins of rats showed that the levels of total cholesterol and low-density lipoprotein cholesterol in a camellia oil-fed group(COFG)were lower than those in an olive oil-fed group(OOFG)and higher than those in a soybean oil-fed group(SOFG).However,only the difference in total cholesterol between the COFG and SOFG was statistically *** observation showed that the degree of lipid droplet(LD)accumulation in the hepatocytes in the COFG was lower than that in the OOFG,but higher than that in the *** analysis revealed that the size and number of the LDs in the hepatocytes of rats fed each of the three types of oil were related to the degree of damage to organelles,including the positions of nuclei and the integrity of mitochondria and endoplasmic *** results revealed that the effect of camellia oil on NAFLD in rats was greater than that of soybean oil,but less than that of olive *** the overall trend was that among the three oil diets,those with a lower n-6/n-3 ratio were associated with a lower risk of NAFLD,and the effect of camellia oil on NAFLD was not entirely related to the n-6/n-3 ratio and may have involved other *** provides new insights into the effect of oil diets on NAFLD.

关键词： camellia oil Fatty acid Lipid droplet Hepatocyte ultrastructure Organelle

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Oxidation Stability of camellia oil During Refining

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Agricultural Science & Technology 2022年第3期23卷 23-29页

作者： LIU Shuang LI Hui LIAO Lu-yan WU Wei-guo College of Food Science and Technology Hunan Agricultural UniversityChangsha 410128PRC Hunan Shennong Guoyou Ecological Agriculture Development Co. Ltd.Hengyang 421200PRC

In this paper, the crude camellia oil extracted by cold pressing and deacidified oil, decolorized oil, dewaxed oil and finished tea oil obtained in different refining stages were studied. The changes of acid value, peroxide value and free radical scavenging ability of camellia oil in each stage were compared and *** results showed that the total phenol content of crude oil was the highest, and the total phenol content of alkali refined crude oil decreased significantly. After dewaxing, the total phenol concentration of camellia oil increased by 63.5%. The reason may be that low temperature conditions contributed to the recovery of phenolic structure in camellia oil, and without the influence of alkaline solution, the damage degree of phenolic substances was greatly reduced, thus elevating the total phenol content. The lowest peroxide value of camellia oil was observed in the alkali-refining deacidification stage, which decreased by 29.3%. Crude oil had the highest acid value and concentration of antioxidant substances. After alkali-refining deacidification,the acid value and the concentration of antioxidant substances dropped by 85.3%and 88.9%, respectively. Total phenols had the strongest correlation with acid value,followed by free radical scavenging ability, and the correlation with peroxide value was not obvious.

关键词： camellia oil Total phenols Acid value Peroxide value Free radical scavenging ability

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Physicochemical properties,flavor intensity and oxidative stability of different camellia oils

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International Journal of Agricultural and Biological Engineering 2018年第5期11卷 230-235页

作者： Xiaofei Jiang Shimin Wu Dan Yuan Ciji Lamu Qiang Wang Zhiheng Zhang Department of Food Science and Technology School of Agriculture and BiologyShanghai Jiao Tong UniversityChina Key Laboratory of Urban Agriculture(South) Ministry of Agriculture and Rural AffairsChina Laboratory of Quality&Safety Assessment for Agro-products(Hangzhou) Ministry of Agriculture and Rural AffairsHangzhou 310021China

Comparison and analysis of physicochemical properties and oxidative stability of 10 brands of camellia oils were conducted in this *** showed that more attention should be paid to the iodine(IV),saponification(SV)and peroxide(PV)values of camellia oils during sampling inspection as they were more likely to be out the range of quality *** analysis between physicochemical indices and oxidative stability showed individual index could not affect the stability of camellia oils significantly(p>0.05).However,very high correlations were found between physical indices such as optical rotation(OR)and turbidity(R=-0.929),turbidity and color(R=-0.930).High correlations were found between chemical indices such as IV and moisture and volatile matter(MVM)(R=-0.853),IV and PV(R=0.831),MVM and PV(R=-0.809).Package with nitrogen could retard the oxidation of camellia *** results may be useful for rapid evaluation,differentiation and quality improvement of camellia oils.

关键词： camellia oil optical rotation regression analysis quality indices sensory evaluation

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