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Food Science and Human Wellness 2023年第3期12卷 801-808页

作者： Yu Ma Ming Liu Donghui Li Jie Li Zixin Guo Yunjun Liu Shengnan Wan Yixiang Liu College of Ocean Food and Biological Engineering Jimei UniversityXiamen 361021China National Food and Strategic Reserves Administration Beijing 100083China Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Marine Food Deep Processing Dalian Polytechnic UniversityDalian 116034China

The numerous health benefits of olive oil are widely known,however,it also provides anti-allergic properties that have not yet been fully *** this study,the anti-allergic activity of olive oil was evaluated by analyzing the clinical symptoms and immune-related factors in BALB/c mice that had ingested600 mg/(kg·day)olive oil for two weeks prior to the *** allergy model was subsequently constructed for analysis,the results of which showed that the olive oil reduced the scores of allergic symptoms in the mice,and up-regulated the hypothermia and the decline in the immune organ ***,fewer allergy-related cytokines and reduced intestinal inflammation was discovered in the olive oil-treated *** addition,analysis of intestinal mucosal immune-related factors revealed that the olive oil promoted the expression of intestinal tight junction proteins(Claudin-1,Occludin,and ZO-1)and IL-22,and helped maintain the integrity of the intestinal epithelial physical *** levels of mucin 2 andβ-defensin were also found in the intestinal mucus of the olive oil-treated *** findings suggest that the oral administration of olive oil effectively attenuated the ovalbumin-induced allergic immune response in the mice,and had a positive effect on intestinal epithelial mucosal immunity.

关键词： olive oil Ovalbumin-induced food allergy Anti-food allergy Intestinal mucosal immunization

Monitoring the Hydrolysis of olive oil Catalyzed by Lipase via Acid Value Detection

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Chemical Research in Chinese Universities 2007年第2期23卷 196-199页

作者： GAO Gui ZHENG Liang-yu ZHANG Zuo-ming HAN Si-ping CAO Sui-gui Key Laboratory of Molecular Enzymology and Engineering of Ministry of Education Jilin University Changchun 130021 P. R. China

Hydrolysis of olive oil catalyzed by Candida lipolytica lipase was investigated. The relative concentration of the components in the product was determined by using high performance liquid chromatography（HPLC）. Furthermore, a novel rapid method to detect the hydrolytic process of olive oil was developed based on the relationship between the acid value and the relative concentration of the different components.

关键词： Lipase Hydrolysis olive oil Glyeefide Acid value

Influence of olive oil and its components on mesenchymal stem cell biology

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World Journal of Stem Cells 2019年第12期11卷 1045-1064页

作者： Antonio Casado-Díaz Gabriel Dorado Jose Manuel Quesada-Gómez CIBER de Fragilidad y Envejecimiento Saludable(CIBERFES) Instituto Maimónides de Investigación Biomédica de Córdoba(IMIBIC)Hospital Universitario Reina SofíaCórdoba 14004Spain Departement Bioquímica y Biología Molecular Campus Rabanales C6-1-E17Campus de Excelencia Internacional Agroalimentario(ceiA3)Universidad de CórdobaCIBERFESCórdoba 14071Spain Unidad de Gestión Clínica de Endocrinología y Nutrición CIBER de Fragilidad y Envejecimiento Saludable(CIBERFES)Instituto Maimónides de Investigación Biomédica de Córdoba(IMIBIC)Hospital Universitario Reina SofíaCórdoba 14004Spain

Extra virgin olive oil is characterized by its high content of unsaturated fatty acid residues in triglycerides,mainly oleic acid,and the presence of bioactive and antioxidant *** consumption is associated with lower risk of suffering chronic diseases and unwanted processes linked to aging,due to the antioxidant capacity and capability of its components to modulate cellular signaling *** of olive oil can alter the physiology of mesenchymal stem cells(MSCs).This may explain part of the healthy effects of olive oil consumption,such as prevention of unwanted aging *** date,there are no specific studies on the action of olive oil on MSCs,but effects of many components of such food on cell viability and differentiation have been *** objective of this article is to review existing literature on how different compounds of extra virgin olive oil,including residues of fatty acids,vitamins,squalene,triterpenes,pigments and phenols,affect MSC maintenance and differentiation,in order to provide a better understanding of the healthy effects of this ***,most studies have shown a positive effect of these compounds on *** collective findings support the hypothesis that at least part of the beneficial effects of extra virgin olive oil consumption on health may be mediated by its effects on MSCs.

关键词： olive oil Mesenchymal stem cells Cellular differentiation Aging Cellular niche Mediterranean diet

Effect of virgin olive oil nanoemulsion combined with ajowan(Carum copticum)essential oil on the quality of lamb loins stored under chilled condition

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Food Science and Human Wellness 2022年第4期11卷 904-913页

作者： Sajad Jafarinia Aziz A.Fallah Saied Habibian Dehkordi Department of Food Hygiene and Quality Control Faculty of Veterinary MedicineShahrekord UniversityShahrekord 34141Iran Department of Pharmacology Faculty of Veterinary MedicineShahrekord UniversityShahrekord 34141Iran

This survey was conducted to evaluate the impact of virgin olive oil nanoemulsion(ONE) combined with ajowan(Carum copticum) essential oil(AEO) on quality of lamb loin under refrigerated condition. The treatments were control, ONE, ONE + 1% AEO, and ONE + 2% AEO. The treatments caused a delay in growth of mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria during chilled storage. The increasing rate of total volatile nitrogen content, lipid and protein oxidation, metmyoglobin formation, and color deterioration was more retarded in treatment groups. The treatments including ONE + 1% AEO and ONE + 2% AEO were more efficient than ONE alone to delay microbial flora growth, slow down oxidative processes, and improve color in the loins. According to the results of microbial, chemical, and sensory parameters, shelflife of lamb loins was 4 days in control, 8 days in ONE, and at least 16 days in ONE + 1% AEO and ONE + 2% AEO groups. In conclusion, combination of ONE and AEO is appropriate as natural preservative to extend the shelflife of lamb loins stored under chilled condition.

关键词： olive oil Nanoemulsion Carum copticum Meat Shelf-life

Determination of the oxidative stability of olive oil using an integrated system based on dielectric spectroscopy and computer vision

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Information Processing in Agriculture 2019年第1期6卷 20-25页

作者： Alireza Sanaeifar Abdolabbas Jafari Department of Biosystems Engineering Shiraz UniversityShirazIran Lincoln Agritech Ltd. Lincoln UniversityLincolnNew Zealand

During storage,olive oil may suffer degradation leading to an inferior quality level when purchased and *** stability is one of the most important parameters for maintaining the quality of olive oil,which affects its acceptability and market *** current methods of predicting the oxidative stability of edible oils are costly and *** aim of the present research is to demonstrate the use of dielectric spectroscopy integrated with computer vision for determining the oxidative stability index(OSI)of olive *** most effective features were selected from the extracted dielectric and visual features for each olive oil *** machine learning techniques were employed to process the raw data to develop an oxidative stability prediction algorithm,including artificial neural network(ANN),support vector machine(SVM)and multiple linear regression(MLR).The predictive models showed a great agreement with the results obtained by the Rancimat instrument that was used as a reference *** best result for modelling the oxidative stability of olive oil was obtained using SVM technique with the R-value of *** can be concluded that this new approach may be utilized as a perfect replacement for quicker and cheaper assessment of olive oil oxidation.

关键词： Computer vision Dielectric spectroscopy olive oil Oxidative stability index

Effects of type of packaging material on physicochemical and sensory properties of olive oil

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International Journal of Agricultural and Biological Engineering 2011年第4期4卷 66-72页

作者： Taha M.Rababah Hao Feng Wade Yang Khalil Eriefej Mohamad Al-Omoush Faculty of Agriculture Jordan University of Science and TechnologyP.O.Box 3030Irbid 22110Jordan Food and Bio-process Engineering Department of Food Science and Human NutritionUniversity of Illinois at Urbana-Champaign382F Agricultural Engineering Sciences BuildingUrbanaIL 61801USA Food Processing Engineering Department of Food Science and Human NutritionUniversity of FloridaP.O.Box 110370GainesvilleFL 32611-0370USA

This study was performed to evaluate changes in physicochemical and sensory attributes of olive oil stored in different packaging materials for up to 60 *** olive oil samples from a local company(Ajlon-Jordan)were stored in containers made from glass,tinplate,and plastic for two months at 25℃with quality attributes analyzed at selected time *** results showed that as time increased from 0 to 60 days the acidity and peroxide values(PV)of the oil increased while antioxidant activities,total phenolics,and sensory attributes *** samples in the glass container exhibited the lowest acidity(1.25%to 1.53%)and PV(6.13 to 7.17 milliequivalents meq/kg)values followed by those stored in the plastic and tinplate *** lowest antioxidant activities and total phenolics values were recorded in oil from the tinplate container while no significant difference(p≤0.05)was found for samples in the glass and plastic *** oil in the tinplate container had the highest values of sedimentation(0.17%).The glass container provided the best protection to oil samples as indicated by the best sensory properties,followed by plastic and tinplate containers.

关键词： packaging olive oil antioxidants sensory evaluation

olive oil consumption and non-alcoholic fatty liver disease

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World Journal of Gastroenterology 2009年第15期15卷 1809-1815页

作者： Nimer Assy Faris Nassar Gattas Nasser Maria Grosovski Liver Unit Ziv Medical CenterSafedIsrael Faculty of Medicine Technion Institute Department of Medicine Western Galilee Hospital Department of Biotechnology Ort-Braude College

The clinical implications of non-alcoholic fatty liver diseases(NAFLD)derive from their potential to progress to fibrosis and *** dietary fat intake,excessive intake of soft drinks,insulin resistance and increased oxidative stress results in increased free fatty acid delivery to the liver and increased hepatic triglyceride(TG)*** olive oil-rich diet decreases accumulation of TGs in the liver,improves postprandial TGs,glucose and glucagonlike peptide-1 responses in insulin-resistant subjects, and upregulates glucose transporter-2 expression in the *** principal mechanisms include:decreased nuclear factor-kappaB activation,decreased lowdensity lipoprotein oxidation,and improved insulin resistance by reduced production of inflammatory cytokines(tumor necrosis factor,interleukin-6)and improvement of jun N-terminal kinase-mediated phosphorylation of insulin receptor *** beneficial effect of the Mediterranean diet is derived from monounsaturated fatty acids,mainly from olive *** this review,we describe the dietary sources of the monounsaturated fatty acids,the composition of olive oil,dietary fats and their relationship to insulin resistance and postprandial lipid and glucose responses in non-alcoholic steatohepatitis,clinical and experimental studies that assess the relationship between olive oil and NAFLD,and the mechanism by which olive oil ameliorates fatty liver,and we discuss future perspectives.

关键词： Liver steatosis Fatty liver olive oil Fatty acids Monounsaturated Non-alcoholic steatohepatitis Lipids Oleic acid Non-alcoholic fatty liver disease

Steatosis recovery after treatment with a balanced sunflower or olive oil-based diet: Involvement of perisinusoidal stellate cells

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World Journal of Gastroenterology 2005年第47期11卷 7480-7485页

作者： Raquel Hernández Esther Martínez-Lara Ana Cauelo Ma Luisa del Moral Santos Blanco Eva Siles Ana Jiménez Juan ngel Pedrosa Ma ngeles Peinado Department of Experimental Biology University of JaénParaje Las Lagunillas s/nE-23071 JaénSpain

AIM： To analyze the relationship between perisinusoidal stellate cell （PSC） activation and the dietary fat quantity and composition in the treatment of hepatic steatosis. METHODS： Using an experimental rat model of steatosis based on the intake of a hyperlipidic diet （14% fat as olive oil or sunflower oil, HL-O and HL-S, respectively）, we analyzed the liver＇s capability of recovery after the treatment with a normal-lipidic diet （5% fat as olive oil or sunflower oil, NL-O and NL-S, respectively） by immunoo/tochemical and Western blot analysis of glial fibrillary acidic protein （GFAP） expression in PSCs, collagen quantification and serum aminotransferase determination. RESULTS： The fatty infiltration in the steatotic livers decreased after the treatment with both NL diets, indicating liver recovery. This decrease was accompanied with a lower collagen deposition and aminotransferase level as well as changes in the PSC population that increased the GFAP expression. The above-mentioned effects were more pronounced in animals fed on NL-O based diet. CONCLUSION： Treatment with a balanced diet enriched in olive oil contributes to the liver recovery from a steatotic process. The PSC phenotype is a marker of this hepatic-recovery model.

关键词： PSCs GFAP Steatosis Collagen, Hyperlipidic diet Liver recovery olive oil

Surfactant-coated Candida rugosa Lipase as Catalyst for Hydrolysis of olive oil in Solvent-Free Two-Phase System

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Chinese Journal of Chemical Engineering 2003年第5期11卷 601-603页

作者：宋宝东丁辉吴金川 Hayashi Y. Talukder MMR 王世昌 Chemical Engineering Research Center School of Chemical Engineering and Technology Tianjin University Tianjin 300072China Department of Chemistry & Chemical Engineering Faculty of Engineering Kanazawa University 2-40-20 Kodatsuno Kanazawa 920-8667 Japan Chemical Engineering Research Center School of Chemical Engineering and Technology Tianjin University Tianjin 300072 China

The surfactant-coated Candida rugosa lipase was used as catalyst for hydrolysis of olive oil in two-phase system consisting of olive oil and phosphate buffer without organic solvent. For both the coated and native lipases,the optimal buffer/oil volume ratio of 1.0, aqueous pH 6.8 and reaction temperature 30℃ were determined. The maximum activity of the coated lipase was ca 1.3 times than that of the native lipase. The half-life of the coated lipase in olive oil and the native lipase in phosphate buffer was ca 9 h and 12 h, and the final residual activity was 27% and 20% of their initial values, respectively. The final substrate conversion by the coated lipase was ca 20% higher than that of the native lipase.

关键词： Candida rugosa hydrolysis lipase olive oil solvent-free system surfactant

Evaluation of Selected Quality Degradation Indices for Palestinian Extra Virgin olive oil Bottled in Different Packaging Materials upon Storage under Different Lighting Conditions

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Journal of Food Science and Engineering 2013年第5期3卷 267-283页

作者： Ibrahim Abdullah Afaneh Jehad Abbadi Ziad Ayyad Wadie Sultan Khalid Kanan Department of Food Technology College of Science and Technology Al-Quds University Abu Dies P.O. Box 20002 Jerusalem Palestine Department of Biology College of Science and Technology Al-Quds University Abu Dies P.O. Box 20002 Jerusalem Palestine Department of Chemistry and Chemical Technology College of Science and Technology Al-Quds University Abu Dies P.O. Box 20002 Jerusalem Palestine

The effect of packaging materials and lighting conditions on quality of extra virgin olive oil （EVOO） was investigated during six months. The results highlighted an influence of light and type of packaging material on EVOO-quality with storage time. At shelf, all packages maintained EVOO at the end of storage in terms of acidity, peroxide value, K232, while K270 exceeded limit of EVOO in glass and PET-stored oil. Loss of phenols was the highest in glass-stored oil and the lowest in high-density polyethylene （HDPE）-stored oil. In terms of sensory evaluation, glass-stored oil lost EVOO grade after three months and its edible compliance after six months, while HDPE-stored oil maintained EVOO grade 90 days and was virgin after six months. In extended lighting, acidity, peroxide value and K232 did not exceed EVOO grade, while K270 exceeded EVOO grade after 30 days in glass and polyethylene terephthalate （PET）-stored oil and after 90 days in HDPE. The loss of phenols was the largest in glass and smallest in HDPE-stored oil. Glass stored-oil lost organoleptic edible compliance before 90 days, while that in PET was virgin at 90 days and that in HDPE maintained EVOO quality 90 days. At the end of experiment, oils in all packages were not edible. In dark, all packages maintained oil in EVOO quality in terms of all indices. The loss of phenols was marginal but was the least in glass and the highest in HDPE. It was concluded that HDPE bottles conserve stored olive oil at shelf or illumination better than PET or glass, while in dark, glass was superior over plastic.

关键词： Acidity oil oxidation olive oil stability indicators storage conditions