A potential bioactive hard‐stock fat replacer comprised of a molecular gel. Issue 3 (23rd October 2016)

• Record Type: Journal Article
• Authors: Rogers, Michael A.; Spagnuolo, Paul A.; Wang, Tzu‐Min; Angka, Leonard
• Is Part Of: Food science & nutrition. Volume 5:Issue 3(2017)
• Page Start: 579
• Page End: 587
• Publication Date: 2016-10-23
• Subjects: apoptosis -- ceramides -- oleogel -- organogel -- sphingolipids; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.433
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Short‐chain ceramides, such as N ‐acetoyl‐d ‐erythro‐sphingosine (C2), have a remarkable ability to structure edible oils, such as canola oil, into self‐standing organogels without any added saturated or trans fats. These short‐chain ceramides are ubiquitously found in foods ranging from eggs to soybeans. As the ceramide fatty acid chain length increases, there is an increase in the melting temperature of the organogel and a decrease in the elastic modulus. Gelation ability is lost at 2 wt% when the fatty acid chain length increases to six carbons; however, organogels form at 5 wt% up to 18 carbons. Short‐chain ceramides, C2, decrease cell viability of colon, prostate, ovarian, and leukemia cell lines, while ceramides with long‐chain fatty acids, C18, do not affect the viability of these cancer cell lines. This suggests that a bioactive spreadable fat, with no trans or added saturated fat, with the potential to alter the viability of cancer cell growth, is possible. Abstract : Short‐chain ceramides are able to form molecular gels in vegetable oils and have numerous desirable physiological benefits pertaining to inducing apoptosis in specific cancer cell lines.