title: The impact of beef steak thermal processing on lipid oxidation and postprandial inflammation related responses.
abstract: Oxidised lipid species, their bioavailability and impact on inflammatory responses from cooked beef steak are poorly characterised. Oxidised lipid species from pan-fried (PF) and sous-vide (SV) thermally processed beef were determined with UHPLC-ESI/MS. Twenty-three lipid oxidation products increased with thermal processing and differences between the PF and SV steaks were measured. Fifteen oxidised lipids were measured in post-meal plasma after a cross-over randomised clinical study. Postprandial plasma inflammatory markers tended to remain lower following the SV meal than the PF meal. High levels of conjugated dienes were measured in the HDL fraction, suggesting that the protective effect of HDL may extend to the reverse-transport of oxidised lipid species. Oxidised lipids in a single meal may influence postprandial oxidative stress and inflammation. Further studies are required to examine the lipid oxidative responses to increased dietary oxidative lipid load, including the reverse transport activity of HDL.
authors: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland.
authors: Anu
authors: A
authors: Nuora
authors: Liggins Institute, University of Auckland, Auckland, New Zealand.
authors: Vic Shao-Chih
authors: VS
authors: Chiang
authors: Liggins Institute, University of Auckland, Auckland, New Zealand.
authors: Amber M
authors: AM
authors: Milan
authors: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland.
authors: Marko
authors: M
authors: Tarvainen
authors: Liggins Institute, University of Auckland, Auckland, New Zealand.
authors: Shikha
authors: S
authors: Pundir
authors: School of Chemical Sciences, University of Auckland, Auckland, New Zealand.
authors: Siew-Young
authors: SY
authors: Quek
authors: Department of Pharmacology, Faculty of Medicine, University of New South Wales, Australia.
authors: Greg C
authors: GC
authors: Smith
authors: Liggins Institute, University of Auckland, Auckland, New Zealand.
authors: James F
authors: JF
authors: Markworth
authors: Department of Physiology, University of Turku, Turku, Finland.
authors: Markku
authors: M
authors: Ahotupa
authors: Liggins Institute, University of Auckland, Auckland, New Zealand.
authors: David
authors: D
authors: Cameron-Smith
authors: Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland. Electronic address: kaisa.linderborg@utu.fi.
authors: Kaisa M
authors: KM
authors: Linderborg
mesh_terms: D000818:Animals; D002417:Cattle; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D004041:Dietary Fats / Q000378:metabolism; D005227:Fatty Acids / Q000032:analysis; D005978:Glutathione / Q000097:blood; D006801:Humans; D007249:Inflammation / Q000209:etiology*; D050356:Lipid Metabolism; D018384:Oxidative Stress; D019518:Postprandial Period / Q000502:physiology; D000069466:Red Meat
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D005978:Glutathione
keywords: Beef steak; Conjugated dienes; Lipid oxidation; Oxidative stress; Pan frying; Sous vide cooking