bluuebunny/crossref_metadata_2025_split huggingface dataset:
Retention of indoxyl sulfate in different genotypes of ABCC2 may explain variation in tacrolimus pharmacokinetics
Authors: Wang Jing , Huang Siqi , Li Yuanchen , Fang Qiu , Wang Min , Zhu Huaijun 
Published: December 2024

Background
Microbiota-derived toxins indoxyl sulfate and hippuric acid were previously reported to be associated with altered pharmacokinetics of the immunosuppressant tacrolimus in liver transplant recipients, and ABC transporter proteins are likely to be involved in the transport of such substances, but the in vivo role has not been elucidated. The aim of this study was to assess the retention of indoxyl sulfate and hippuric acid in the plasma of liver transplantation subjects carrying different genotypes of ABCB1 and ABCC2 (changes in transporter activity due to genetic variation), and to explore whether genetic variation is involved in altering the relationship between microbe-derived toxins and tacrolimus pharmacokinetics.

Methods
Liver transplantation subjects treated with the immunosuppressive regimen tacrolimus, corticosteroids, and mycophyolate mofetil were included and divided into normal renal function group and chronic kidney disease group. The plasma concentrations of indoxyl sulfate and hippuric acid in two groups of liver transplantation subjects carrying different genotypes of ABCB1 and ABCC2 were compared. For genotype carriers with significant differences, the Pearson Correlation Coefficient method was further used to investigate the correlation between plasma indoxyl sulfate level and tacrolimus dose-corrected trough concentration in patients with different renal function status.

Results
Carriers of the rs717620-24T variant exhibited high plasma indoxyl sulfate retention in patients with normal renal function, and furthermore, chronic kidney disease patients and patients with normal renal function exhibited indoxyl sulfate and tacrolimus in the ABCC2 normal function (β = −0.740, p = 0.020) and reduced function groups (β = −0.526, p = 0.005), respectively, showing a strong correlation with tacrolimus.

Conclusion
ABCC2 may be one of the pathways by which tacrolimus pharmacokinetics is altered by indoxyl sulfate.
Chemistry of Fatty Acids
Authors: Scrimgeour Charlie , Gao Yue , Oh Won Young , Shahidi Fereidoon 
Published: February 2020

AbstractOils and fats consist of triacylglycerols containing a range of fatty acids. Commodity oils are predominant sources of C16–C18fatty acids (corn, cottonseed, groundnut, linseed, olive, palm, rape, sesame, soybean, sunflower), whereas some contain short‐ and medium‐chain fatty acids (butter, coconut, palm kernel) or long‐chain fatty acids (fish, other seafoods, algal, and fungal) in various proportions. Fatty acid and triacylglycerol compositions determine the physical, chemical, and nutritional properties of oils and fats and their uses in both food and nonfood, such as oleochemical manufacture. Fatty acids generally contain only two types of reactive functional groups, the terminal carboxyl and a number of carbon–carbon double bonds. Reaction at, or modification of, these groups is central to their industrial use. Oxidation (particularly oxidative degradation of edible fats), reduction (particularly partial hydrogenation), and reactions used to produce surfactants and oleochemicals (epoxidation, ozonolysis, metathesis, sulfonation, production of nitrogen‐containing derivatives) are described. A current concern is the environmental impact of industrial chemistry and new processes that use less solvent, milder conditions, and renewable resources, and that produce less waste are required. Oils and fats are a major renewable resource, and environmental concerns may be met “through the use of enzymes and improved chemical catalysts as alternatives to current technologies.” Novel chemistry of oils, fats, and fatty acid derivatives with potential industrial application is highlighted, particularly by introducing new functionality to the alkyl chain.
Oil Extraction
Authors: Kemper Timothy G. 
Published: February 2020

Abstract
The crude oil used as a feedstock for the various oil refining and oil modification processes discussed throughout this article are derived from oilseed materials such as soybeans, rapeseed, sunflower seeds, cottonseeds, corn germ, groundnuts, olives, and palm fruits. This article discusses the evolution of the oil extraction process from hand press extraction, to early mechanized extraction, to hydraulic press extraction, to the processes of screw press extraction and solvent extraction commonly used today. Before an oilseed material is extracted, it must first be carefully prepared for the extraction process. The seed preparation steps include cleaning, drying, size reduction, hull removal, heating/drying (conditioning or cooking), flaking, and extruding. Oil can be extracted from a prepared material by either mechanical extraction or solvent extraction methods. The three types of mechanical extraction methods are palm fruit pressing, full pressing, and pre‐pressing. Solvent extraction is the most common process used to extract oil today. The solvent extraction process includes the unit operations of oil extraction, meal desolventizing, meal drying and cooling, miscella distillation, and solvent recovery.
Production, Processing, and Food Uses of Peanut Oilseed, Oil, and Protein
Authors: List Gary R. 
Published: February 2020

AbstractThis article reviews the production, processing, and food uses of peanut oil and protein. Worldwide production of the seven major oilseeds amounted to nearly 604 million metric tons (MMT) in 2018. World oilseed peanut production amounted to MMT or 7% of the total. The USDA tracks the production of nine major vegetable oils. In 2018, worldwide production of vegetable oils was 203.3 MMT of which peanut totaled 5.8 MMT or 2.9% of the total production. Protein meal production in 2018 was 343.5 MMT of which peanut accounted for 7.1 MMT or 2.1% of the total. Historically, over the period of 1980–2018, US production of oilseed peanuts has increased from 2303 to 7234 million pounds while cash value varied from US$579 million to US$1.64 billion. US production of peanut oil from 2005 to 2017 varied from 181 to 260 million pounds. Peanut oil is considered as a premium edible oil and commands a high price in both US and European markets. In 2018, peanut oil sold for US$1470/MT in the United States and for US$1326 in Rotterdam. Peanut oil is recovered primarily by expeller pressing or in combination with hexane extraction. Only four plants process peanut oil in the United States. Peanut oil is processed by conventional caustic refining, adsorbent bleaching, and deodorization. The food uses of peanut oil and protein are reviewed in this article.
Sunflower and High‐Oleic Sunflower Oils
Authors: Grompone Maria A. 
Published: February 2020

Abstract
World production of sunflower seed in 2018–2019 was 51.46 million metric tons which is the third in worldwide oilseed production. Sunflower oil is fourth in importance among vegetable oils, amounting to 15 million metric tons in 2015–2016 and now exceeding 17 million metric tons. The kernel represents 70% of seed weight, containing around 55% of oil.
Sunflower oil of different oleic content may be classified as (i) regular (14–39%), (ii) mid‐oleic (43–72%), and (iii) high‐oleic (75–91%). With a good oxidative stability, regular sunflower oil finds many applications in the food market mainly as salad oil and cooking oil. Industrial applications of sunflower oil include its use as frying oil, as well as in the manufacture of mayonnaise and oil‐based dressings. Hydrogenated sunflower oil may still be used in the manufacture of shortenings and margarines, but this is becoming less important. High‐oleic sunflower oil is the most appropriate type for use in industrial frying, in view of its low content in polyunsaturated fatty acids. Mid‐oleic sunflower oil is of higher frying quality than other nonhydrogenated oils (soybean, canola, corn, and cottonseed).
Nonedible industrial uses of regular sunflower oil include the production of biodiesel, lubricants, vegetable oil‐based printing inks, and so on. Meal, hulls, and sodium soapstock are obtained as by‐products of the extraction and refining processes. Other minor by‐products may also be obtained: lecithin, waxes, tocopherols, and so on.
Fundamentals of Lipid Crystallization
Authors: Metin Serpil , Hartel Richard W. 
Published: February 2020

Abstract
Control of crystallization of lipids is important in many food products, including margarine, chocolate, butter, and shortening. In these products, the aim is to produce the appropriate number and size distribution of crystals in the correct polymorphic form since the crystalline phase plays a large role in such food properties as appearance, texture, spreadability, and flavor release. Thus, understanding the processes that control crystallization is critical to controlling quality in these products. Controlling crystallization requires an understanding of the driving force that leads to crystallization, the process of forming the crystalline phase (nucleation) and then subsequent crystal growth and polymorphic transformation to obtain the final crystalline phase volume in equilibrium with the remaining liquid fat. Owing to the complex composition of most natural fats, our understanding of these processes remains incomplete.
Frying Oils
Authors: Gupta Monoj K. 
Published: February 2020

Abstract
The modern lifestyle requires packaged foods that can be consumed over a period of time, ranging from days to months or even years. This has posed a considerable challenge to the food processing industries making shelf‐stable fried foods. This requires sophisticated process equipment, stable raw material; the most significant one is the oil in which the product is fried. Oil plays a great role in determining the storage stability quality of the fried product. Frying oil has been available to man in various parts of the world. Most of the time, a specific oil has been selected for frying because it is locally available. Over the last decades, the world oilseed companies and the palm plant growers have developed more stable oils, both through conventional breeding process as well as through mutagenic and transgenic methods. This development, along with the technical advancement in the frying industry, has allowed the fried food processors to make and deliver shelf‐stable fried products to the consumers.
Sesame Oil
Authors: Hwang Lucy Sun , Lee Min‐Hsiung , Su Nan‐Wei 
Published: February 2020

AbstractSesame seed has higher oil content (around 50%) than most of the known oilseeds, although because of the labor‐intensive harvesting of the seeds, its production is far less than the major oilseeds such as soybean or rapeseed. Sesame oil is generally regarded as a high‐priced and high‐quality oil. It is one of the most stable edible oils despite its high degree of unsaturation. The presence of natural phytochemicals accounts for both the superior stability of sesame oil and the beneficial physiological effects of sesame.
Conjugated Linoleic Acid Oils
Authors: Kapoor Rakesh , Reaney Martin 
Published: February 2020

AbstractConjugated linoleic acid (CLA) is a name given to a mixture of geometric and positional isomers of linoleic acid having conjugated double bonds. Depending on the position andcis‐trans‐configuration of conjugated double bonds, 54 isomers are possible, of which 14 isomers have been identified in commercial products. CLA was first produced in 1935 via alkali treatment of polyunsaturated fatty acid‐rich oils. The early research used CLA mainly as a marker for the study of fat metabolism because of its high UV absorbency compared with nonconjugated fat. From the 1980s, the research interest has increased in its biological properties, particularly its role in cancer, diabetes, and fat metabolism regulation. The present article discusses the metabolism, uses, method of production, and analysis of CLA.
Methods for Measuring Lipid Oxidation
Authors: Shahidi Fereidoon , Zhong HYing Joy 
Published: February 2020

Abstract

Numerous analytical methods are routinely used for measuring lipid oxidation in foods. However, there is no uniform and standard method for detecting all oxidative changes in all food systems. Therefore, it is necessary to select a proper and adequate method for a particular application. The available methods to monitor lipid oxidation in foods can be classified into five groups based on what they measure: the absorption of oxygen, the loss of initial substrates, the formation of free radicals, and the formation of primary and secondary oxidation products. A number of physical and chemical tests, including instrumental analyses, have been employed in laboratories and the industry for measurement of various lipid oxidation parameters. These include the weight‐gain and headspace oxygen uptake method for oxygen absorption; chromatographic analysis for changes in reactants; iodometric titration, ferric ion complexes, and Fourier transform infrared (FTIR) method for peroxide value; spectrometry for conjugated dienes and trienes, 2‐thio‐barbituric acid (TBA) value,
p
‐anisidine value (
p
‐AnV), and carbonyl value; Rancimat and Oxidative Stability Instrument method for oil stability index; and electron spin resonance (ESR) spectrometric assay for free‐radical type and concentration. Other techniques based on different principles, such as differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR), have also been used for measuring lipid oxidation. In addition, sensory tests provide subjective or objective evaluation of oxidative deterioration, depending on certain details.
Citrus Oils and Essences
Authors: Wang Siyu , Shahidi Fereidoon , Ho Chi‐Tang 
Published: February 2020

Abstract
Citrus fruits are among the most popular fruits nowadays and have a very long history of production and use. However, within the past century, industrial technologies began to develop in order to convert citrus fruits into commercial products. Each year, millions of tons of citrus fruits are delivered to factories for processing and juice production. Historically, the oldest citrus product is the oil. In ancient Sicily, where early Italian citrus industry had just been introduced, lemons were primarily grown for production of lemon oil, and juice was treated as a waste product until its later use for citric acid recovery. The early use of lemon and orange oils was mainly in perfumery and pharmaceuticals. With rapid development of science and technology, more areas of use of citrus oils were found, for which more detailed information on chemical composition and properties were required. The modern perfume and flavor industries have benefited from further research on citrus peel oil and essence. Besides, the yield of citrus seed oil has increased since citrus seeds were discovered as a new source of edible oil. In this article, the chemical composition, properties, and uses of citrus oils and essences are provided.
Vegetable Oils as Biodiesel
Authors: Bueno‐Borges Larissa , Hertz Philip B. , Reaney Martin J.T. 
Published: February 2020

AbstractBiodiesel is a renewable fuel that is usually narrowly defined as esters of lower alcohol and fatty acids, where the fatty acids are derived from vegetable oil, animal fat, or tallow. Biodiesel development was driven by the need to (i) increase security of energy supply for the transportation sector by having a renewable source at hand, (ii) have an environmentally friendly fuel available for the diesel combustion engine, (iii) reduce health risks, and (iv) provide the customer with a reliable fuel at a reasonable cost–benefit ratio. The production, quality, source materials, environmental benefits, and use of biodiesel are reviewed.
Cooking Oils, Salad Oils, and Dressings
Authors: Hill Steven E. , Krishnamurthy R. G. , Hossain Abul , Shahidi Fereidoon 
Published: February 2020

AbstractLipids used in food products have been conventionally divided into two classes based on their consistency at about 25 °C (72 °F): (i) liquid oils and (ii) solid and semisolid fats. Edible oils can be further divided by their general usage in food, as cooking oil or as salad oil. These types of oils can be characterized by a wide variety of measures that assess attributes such as quality, stability, and nutritional value. Cooking oils are in considerable demand for use in applications such as deep‐fat frying of many food products or in other uses where exposure to higher temperature is desired. However, salad oils are not generally used in applications where the oil is exposed to heat; rather this oil type finds application in foods that are shelf‐stable or refrigerated. One large food use of salad oils is for dressings. Oil‐based dressings are divided into two broad categories by their texture: spoonable dressings (salad dressings, mayonnaise) and pourable dressings.
Diacylglycerols
Authors: Wang Yong , Lai Oi‐Ming , Lee Yee‐Ying , Lee Wan‐Jun , Flickinger Brent D. , Matsuo Noburo 
Published: February 2020

AbstractDiacylglycerols (DAGs) are natural components of various edible oils. Typically, the level of DAGs in edible oils is below 5% of total oil; however, several edible oils have levels above 5%. Also, DAGs have been used as emulsifiers for use in food systems, particularly baked goods, and are approved as such. Human consumption of DAG has been estimated as 3 g per day.The following article focuses on experimental data supporting different metabolic characteristics of 1,3‐DAG or DAG oil containing 1,3‐DAG, synthesis of DAGs, applications of DAG in food industries, and patents. Relevant areas of observed differences between 1,3‐DAG/DAG oil and TAG/TAG oil metabolism include postprandial lipid metabolism and use of macronutrient fuels. Observations from animal and human experimental data are included.
Palm Oil
Authors: Lai Oi‐Ming , Phuah Eng‐Tong , Lee Yee‐Ying , Basiron Yusof 
Published: February 2020

Abstract
Palm oil is consumed in over 150 countries worldwide. It plays a pivotal role in the socioeconomic development of Asian, Latin American, and African regions. Of all the palm oil and palm kernel oil entering global trade, Malaysia and Indonesia account for more than half the market share, dominating the international trade in palm oil. The increasing importance of palm oil has naturally led to a steady buildup of scientific, technical, and trade data and information.
The success of the palm oil industry in Malaysia and Indonesia, in particular, has never been easy. It has been wrought with obstacles and has gotten harder in recent years. The industry has been inundated with issues of mistrusts and misconceptions about the oil, its composition, and its nutritional benefits. Other issues that have garnered attention include its trade and traceability, new process contaminants, environmental management, and other issues relating to the sustainable development of the palm oil industry.
This article overviews the role of palm oil industry in the international oils and fats market, the technology involved in oil extracting and processing, palm oil quality parameters, and the applications of palm oil in food and nonfood products. The issues that are becoming relevant, namely the existence of process contaminants such as 3‐monochloropropane‐1,2‐diol (3‐MCPD) esters and glycidol esters, trade and traceability, together with other issues related to a sustainable development of the palm oil industry, have also been included.
Marine Oils
Authors: Bimbo Anthony P. 
Published: February 2020

AbstractMankind has consumed or used, directly or indirectly, marine oils for thousands of years. There are indirect references to them in the Book of Tobit in the Bible. Hippocrates (460–370 BC) first recorded the medicinal use of fish oils, and Pliny the Elder in the first century (23–79 AD) recorded the use of dolphin liver oil as a remedy for chronic skin eruptions. The ancient Egyptians, Babylonians, Greeks, Assyrians, and many other cultures after them used animal liver as a treatment for night blindness. Assyrian medical texts (700 BC) thought night blindness could be cured by application of liver to the eyes. They used the extracted oil and ate the cooked liver. The Greeks shifted the recommendation from topical application to eating liver, soaked in honey. The choice of the animal was influenced by its availability in the community. Thus, we could assume that in maritime cultures, fish livers would also have been used as a remedy. The oils were consumed in Greece in the fourth and fifth centuries BC, and during the Roman period (27 BC–393 AD). Norway was recovering herring oil by primitive pressing during the Viking Period (800–1300 AD). Cod liver oil was used as a food by the Vikings as far back as (about 700–1100 AD). The marine oils category has now expanded beyond fish to include single‐cell organisms and transgenic plants. This article will explore all these categories, some old, some very old, some new, and some very new.
Environmental Impact and Waste Management
Authors: Boyer Michael J. , Ma Yilong 
Published: February 2020

AbstractOilseeds processing, refining and processing of vegetable oils, and further processing into oleochemicals, produces a variety of waste products. In no other industry is the proper handling of these wastes as dependent on the understanding and control of the processes. This article reviews major processes and facilities, particularly as they relate to waste generation and control. Wastes from a well‐run facility are first defined, followed by an analysis of those processes that are the largest potential waste generators. In addition, those factors are reviewed that affect process control as it relates to waste generation, followed by a review of current issues.A final section addresses the fundamentals of wastewater treatment processes often employed in fats and oils and oilseeds processing. This article addresses air and solid waste aspects of the industries as well, but the primary focus is on wastewater; emerging technologies have also been included where appropriate.
Sterols, Stanols, and Waxes
Authors: Kochhar Sri Parkash , Azadmard‐Damirchi Sodeif , Nasirpour‐Tabrizi Parisa , Dutta Paresh C. 
Published: February 2020

AbstractPhytosterols (plant sterols and stanols) and waxes are a part of the minor components of vegetable fats and oils. Stanols are the saturated form of plant sterols. Phytosterols (PS) are isoprenoid derivatives, which are essential compounds of biological membranes. They are structurally similar to cholesterol and control fluidity of eukaryote membranes and have role in the synthesis of hormonal sterols. PS are a major part of the unsaponifiable fraction of vegetable oils. They can be found either in free or esterified forms. PS are classified into three groups according to the presence or absence of methyl group at their C4 position, namely desmethylsterols (without methyl group), monomethylsterols (with one methyl group), and dimethylsterols (with two methyl groups). Generally, desmethylsterols comprise a high proportion of PS. PS have antioxidative properties and also can be used in vegetable oil authenticity. Consumption of PS through diet has beneficial effects on human health, such as lowering of LDL cholesterol and prevention of various types of cancers. However, PS like other lipids can be oxidized, and their oxidation products are important from the nutritional point of view. Waxes naturally occur in vegetable oils. They are present in saponifiable fraction and can be removed with dewaxing/winterization process, which is necessary in salad oils. Waxes have different edible and nonedible applications. This article reviews plant sterols, stanols and waxes structure, content in vegetable oils, changes in the effects of various processes, applications, analytical aspects, and future prospects.