| Reference | [1]. J Oleo Sci. 2019;68(12):1295-1301. doi: 10.5650/jos.ess19234.<br />
Effects of Heat Treatment on Lactone Content of Butter and Margarine.<br />
Yoshinaga K(1)(2), Tago A(3), Yoshinaga-Kiriake A(3), Nagai T(2), Yoshida A(2), Gotoh N(3).<br />
Author information: (1)Faculty of Food and Agricultural Sciences, Fukushima University. (2)Tsukishima Foods Industry Co. Ltd. (3)Department of Food Science and Technology, Tokyo University of Marine Science and Technology.<br />
The lactone content of butter, fermented butter, and margarine was compared using gas chromatography-mass spectrometry. The main lactones in butters and fermented butters consisted of δ-decalactone, δ-dodecalactone, δ-tetradecalactone, δ-hexadecalactone, and γ-dodecalactone. In contrast, the main lactones in margarines were δ-decalactone and δ-dodecalactone. The total lactone content in butters and fermented butters increased by approximately two-fold upon heat treatment, whereas, heat treatment did not affect the lactone content in margarine. The changes in lactone content caused by heat treatment were greater in fermented butters than in butters. These findings suggested that the fermentation process could increase lactone or lactone precursor content in butter.<br />
DOI: 10.5650/jos.ess19234 PMID: 31787678<br />
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[2]. Exp Oncol. 2008 Jun;30(2):143-7.<br />
Promotive effects of hyperthermia on the cytostatic activity to Ehrlich ascites tumor cells by diverse delta-alkyllactones.<br />
Tanaka H(1), Kageyama K, Asada R, Yoshimura N, Miwa N.<br />
Author information: (1)Osaka Butsuryo College, Sakai, Japan.<br />
AIM: To evaluate promotive effects of hyperthermia on antitumor activity of new delta-alkyllactones (DALs) of low molecular weight (184-254 Da), chemically synthesized, which are different from natural macrocyclic lactones of high molecular weight (348-439 Da), such as camptothecin and sultriecin. METHODS: A suspension of Ehrlich ascites tumor (EAT) cells was mixed with a DAL in a glass tube, heated at 37 or 42 degrees C for 30 min in a water bath, and cultured at 37 degrees C for 20 or 72 h. Cell viability was measured by the mitochondrial dehydrogenase- based WST-1 assay. DALs incorporated into EAT cells was extracted and measured by gas-liquid chromatography. RESULTS: The reduction of cell viability by DALs was markedly enhanced upon the treatment at 42 degrees C compared to that at 37 degrees C. At 37 degrees C, delta-hexadecalactone (DH16:0) and delta-tetradecalactone (DTe14:0) displayed cytostatic activity (at 100 microM survival level: 20.7%, 66.1%; at 50 microM–41.2%, 82.4%, respectively). Their activity was more marked at 42 degrees C (at 100 microM 10.6%, 27.6%; at 50 microM 30.6, 37.5%, ibid). The other DALs, delta-undecalactone (DU11:0), delta-dodecalactone (DD12:0), and delta-tridecanolactone (DTr13:0) were almost ineffective. Evaluation of survival rate in the cells treated for 30 min by DALs with the next culturing of EAT cells for 72 h resulted in the enhanced carcinostatic activity of DH16:0 and DTe14:0 even at concentrations as low as 25 microM at either 37 degrees C (18.5%, 78.5%, ibid) or 42 degrees C (5.0%, 42.0%, ibid), but the others exhibited slight activity or none. DH16:0 was effective at either 37 degrees C (36.0%) or 42 degrees C (23.0%) even at a lower dose of 10 microM. At the same time only the most cytostatic DH16:0 was incorporated into EAT cells and the rate of incorporation was more at 42 degrees C than at 37 degrees C. CONCLUSION: Delta-hexadecanolactone (DH16:0) exhibited the most cytostatic effect that was significantly enhanced by hyperthermia. It allows to consider it as a potent antitumor agent, especially in combination with hyperthermia.<br />
PMID: 18566579<br />
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[3]. J Agric Food Chem. 2007 Nov 14;55(23):9634-45. doi: 10.1021/jf0721545. Epub 2007 Oct 13.<br />
Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream.<br />
Schlutt B(1), Moran N, Schieberle P, Hofmann T.<br />
Author information: (1)Institute of Food Chemistry, University of Muenster, Corrensstrasse 45, D-48149 Münster, Germany.<br />
Aimed at defining the chemical nature of creaminess-related flavor compounds in dairy products on a molecular level, a full-fat cream was analyzed for sensorially active volatiles and semivolatiles by means of activity-guided screening techniques. Application of the aroma extract dilution analysis on an aroma distillate prepared from pasteurized cream (30% fat) revealed delta-decalactone, (Z)-6-dodeceno-gamma-lactone, gamma-dodecalactone, delta-dodecalactone, and 3-methylindole with by far the highest flavor dilution (FD) factors among the 34 odor-active volatiles identified. Using a complementary approach involving silica column chromatography and fractionated high-vacuum distillation combined with sensory experiments enabled the additional identification of delta-tetradecalactone, delta-hexadecalactone, gamma-tetradecalactone, gamma-hexadecalactone, and delta-octadecalactone as semivolatile flavor components in the cream fat. Although a series of lactones is present in dairy cream, spiking of cream samples with individual lactones revealed that only the delta-tetradecalactone is able to enhance the typical retronasal creamy flavor of the product when added in amounts above its threshold level of 66 micromol/kg. Rather than contributing to the retronasal aroma of cream, first evidence was found that, particularly, gamma- and delta-octadecalactones and gamma- and delta-eicosalactones are able to influence the melting behavior of cream in the oral cavity.<br />
DOI: 10.1021/jf0721545 PMID: 17935296<br />
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[4]. J Food Sci. 2010 Nov-Dec;75(9):C774-8. doi: 10.1111/j.1750-3841.2010.01870.x.<br />
Effects of alpha-tocopherol on lactones in beef headspace during storage.<br />
Watanabe A(1), Imanari M, Higuchi M, Shiba N, Yonai M.<br />
Author information: (1)Grazing and Meat Production Research Team, Tohoku Natl. Agricultural Research Center, Morioka, Iwate 020-0198, Japan. [email protected]<br />
We studied the effect of alpha-tocopherol (alpha-Toc) on the production of lactones, a desirable flavor in Wagyu beef (Japanese Black Cattle), in meat headspace. Fresh beef was minced and divided into 4 groups containing different alpha-Toc levels (1.9, 2.7, 6.1, and 10.7 mg/kg) or packed with oxygen absorber. After 10 d of storage at 2 °C, these samples were cooked in distilled water and rendered fat was collected. The headspace of the fat was analyzed with solid-phase microextraction combined with gas chromatography-mass spectrometry. The DB-17MS capillary column led to good separation of aliphatic lactones. Oxygen was important for the development of all lactones during storage. The amounts of gamma-octalactone and gamma-nonalactone decreased linearly with increasing alpha-Toc levels. The effect of alpha-Toc on delta-decalactone, delta-undecalactone, and delta-tetoradecalactone was weaker, and that on delta-hexadecalactone was ambiguous. These observations suggest that oxidation was necessary to develop the flavor of Wagyu beef, and warn that an excessive increase of alpha-Toc could reduce levels of positive flavor components, gamma-octalactone and gamma-nonalactone, in the headspace of Wagyu beef.<br />
© 2010 Institute of Food Technologists®<br />
DOI: 10.1111/j.1750-3841.2010.01870.x PMID: 21535590
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