Abstract：
Growing evidence indicates that the intake of trans fatty acids (TFAs) increases the risk of numerous diseases, such as cardiovascular diseases. Recently, our group found that certain natural sulfur compounds (allyl isothiocyanate [AITC] and diallyl disulfide [DADS]) promote cis to trans isomerization of fatty acid esters during heat treatment. However, little information is available on the fatty acid isomerization with them. In this study, we investigated the effects of oxygen and α-tocopherol (antioxidant) on isomerization of oleic acid (18:1) methyl ester (OA-ME) in the presence of AITC and DADS. Furthermore, the effect of the simultaneous use of AITC and DADS was evaluated. Our results indicate that oxygen enhances the AITC-induced trans isomerization, and DADS was found to promote trans isomerization but inhibit AITC-induced trans isomerization during heating. Both AITC- and DADS-induced trans isomerization were inhibited by α-tocopherol. These results indicate that the trans isomerization of fatty acids induced by sulfur compounds can be controlled by devising a cooking process and the food ingredients used together.
摘要：
越来越多的证据表明，摄入反式脂肪酸（TFA）会增加许多疾病的风险，比如心血管疾病。最近,我们小组发现，某些天然硫化合物（异硫氰酸烯丙酯[AITC]和二烯丙基二硫化物[DADS]）在热处理过程中促进脂肪酸酯的顺式至反式异构化。然而,关于脂肪酸异构化的信息很少。在这项研究中,我们研究了在AITC和DADS存在下，氧气和α-生育酚（抗氧化剂）对油酸（18：1）甲酯（OA-ME）异构化的影响。此外，评估了同时使用AITC和DADS的效果。我们的结果表明，氧气增强了AITC诱导的反式异构化，并且发现DADS在加热期间促进反式异构化但抑制AITC诱导的反式异构化。α-生育酚抑制了AITC和DADS诱导的反式异构化。这些结果表明，可以通过设计烹饪方法和一起使用的食品成分来控制由硫化合物诱导的脂肪酸的反式异构化。
