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- MakaleAçık Erişim2026Scopus SJRQ1Structure-Dependent Triglyceride Protection of Freeze-Dried Lactiplantibacillus plantarum: Storage Protection Window, Lipid Oxidation, and Stress Adaptation
Sun, Zheneng; Zhang, Nan; Wang, Xiaomai; Wei, Xinyao; Ozturk, Samet; Liu, Shuxiang
Lipid-rich matrices can protect probiotics by limiting direct exposure to moisture, oxygen, and gastrointestinal stressors. However, triglycerides are chemically dynamic during storage, and differences in fatty acid structure and oxidation susceptibility may determine whether they exert protective or detrimental effects. In this study, tricaprylin, triolein, and trilinolein were evaluated as post-drying lipid storage matrices for freeze-dried Lactiplantibacillus plantarum 124 during storage at 25 °C, and 37 °C was used to accelerate lipid oxidation. Survival during storage, fatty acid chain retention, oxidation-derived products, stress tolerance, qualitative confocal imaging of membrane-integrity patterns, and transcriptomic responses were analyzed. After 30 d at 25 °C, log reductions were 0.30, 0.24, and 0.24 log10 units in the tricaprylin, triolein, and trilinolein groups, respectively, compared with 0.60 log10 units in the oil-free control, defining a common protective window. Tricaprylin showed the highest fatty acid chain retention, whereas trilinolein exhibited the greatest loss and strongest oxidative change. GC–MS detected no representative oxidation-derived products in tricaprylin, while unsaturated triglycerides generated dimethyl azelate and methyl 9-oxononanoate. Cells recovered from the protective window showed improved acid and bile tolerance, with survival increasing from 30.48% to 53.43–55.65% and from 14.85% to 22.49–27.79%, respectively. Confocal imaging further showed better-preserved membrane-integrity patterns in the triglyceride-treated groups after acid exposure. Transcriptomics indicated enhanced transport, redox, DNA-related, and cell-envelope responses, accompanied by reduced translation and growth-associated metabolism. Within the experimental conditions tested, these results suggest that triglyceride-associated attenuation of viability loss varies among triglyceride systems and across storage stages, while excessive oxidation of unsaturated triglycerides may weaken probiotic stability.
- MakaleYalnız künye2018Scopus SJRQ4Antioxidant potential of rosehip seed extract in stabilisation of flaxseed oil
Ilyasoglu, H.
The aim of this study was to evaluate the usage of rosehip seed powder (RSP) extract in flaxseed oil to retard lipid oxidation. The acetone extract of the RSP (500 mg kg-1; 1000 mg kg-1) was used. Synthetic antioxidant BHT (200 mg kg-1) was added into the flaxseed oil to evaluate the antioxidant potential of the RSP extract. The peroxide value (PV), TBARS value, and p-anisidine value (p-AV) of the flaxseed oil were analysed during 12 days of storage. The total oxidation (TOTOX) value was also calculated. The sample with the RSP (500 mg kg-1; 1000 mg kg-1) generally showed lower PV, p-AV, and TOTOX value than the control sample and sample with the BHT. These results indicated that the RSP may be used in edible oils to prevent lipid oxidation as a source of natural antioxidants.
- MakaleAçık Erişim2013Scopus SJRQ3Antioxidant effect of rosehip seed powder in raw and cooked meatballs during refrigerated storage
Ilyasoǧlu, Huri
The aim of this study was to learn the usage ability of rosehip seed powder (RSP) as an antioxidant agent to prevent lipid oxidation in raw and cooked meatballs during refrigerated storage. For this purpose, 4 different formulations (without RSP and with 1%, 2%, and 4% RSP) were prepared. Thiobarbituric acid reactive substances (TBARS) values of the raw and cooked meatballs were determined at 0, 3, 6, 9, and 12 days of storage. Both the raw and the cooked meatballs containing 2% RSP had lower TBARS values at the end of storage compared to the control meatballs. Moreover, the difference in sensorial properties between the cooked control sample and cooked RSP-added test samples was not significant. These results indicated that RSP may be utilized as a natural antioxidant in cooked meatballs.
AtıfScopus12WoS10OpenAlex11TR Dizin1
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