J. OLEO SCI。发表关于化学、生物化学和油脂科学的高质量原创研究，如相关食品、洗涤剂、天然产品、石油产品、脂质和相关蛋白质和糖。该杂志还鼓励以化学和/或生物化学为主的论文与农业和/或食品相关的生物/感官/营养/毒理学评价相结合的成分。

The Journal of Oleo Science publishes high-quality original research in the fields of chemistry, biochemistry, and oleochemistry, covering relevant topics such as food, detergents, natural products, petroleum products, lipids, and related proteins and sugars. The journal also encourages papers that integrate chemistry and/or biochemistry with biological, sensory, nutritional, and toxicological evaluations related to agriculture and/or food.

《Journal of Oleo Science》发表高质量的原创研究，涉及化学、生物化学和油脂科学领域，涵盖相关食品、洗涤剂、天然产品、石油产品、脂质及相关蛋白质和糖类。该杂志还鼓励将以化学和/或生物化学为主的论文与农业和/或食品相关的生物、感官、营养和毒理学评价结合起来。

Journal of Oleo Science

1-Octen-3-ol, known as mushroom alcohol, is a natural product extracted from fungi and plants. Its antimicrobial activities against five common food-related bacteria and two pathogenic fungi were evaluated in this paper, including Staphylococcus aureus, Bacillus subtilis, Staphylococcus epidermidis, Escherichia coli, Pseudomonas aeruginosa, Fusarium tricinctum and Fusarium oxysporum. The results showed that 1-octen-3-ol had a strong antibacterial activity against the tested bacteria, especially against Gram-positive bacteria, and it can also inhibit fungal growth and spore germination. The minimum inhibitory concentrations (MICs) for Gram-positive bacteria and Gram-negative bacteria were 1.0 and 2.0 mg/mL, respectively. The minimum bactericidal concentrations (MBCs) for Gram-positive bacteria and Gram-negative bacteria were 4.0 and 8.0 mg/mL, respectively. The completely inhibitory concentrations for fungal growth and spore germination were 8.0 and 2.0 mg/ml, respectively. Cell constituents' leakage and scanning electron microscope assays indicated that 1-octen-3-ol changed the permeability of the cell membrane. Discrepant antimicrobial activity between 1-octen-3-ol and 1-octen-3-one indicated that hydroxyl may play a decisive role in antimicrobial activity. It is suggested that 1-octen-3-ol, with attractive mushroom aroma and antimicrobial activity, has potential applications in control of pathogens.

Chuan Xiong

Qiang Li

Shuhong Li

Cheng Chen

Zuqin Chen

Wenli Huang

&lt;i&gt;In vitro&lt;/i&gt; Antimicrobial Activities and Mechanism of 1-Octen-3-ol against Food-related Bacteria and Pathogenic Fungi

Policosanol, a mixture of long-chain alcohols found in animal and plant waxes, has several biological effects including lipid-lowering that have been extensively studied. However, its bioavailability is low. To investigate the effect of nanoemulsified rice bran wax policosanol (NPOL) on plasma homocysteine, heart and liver histology in hyperlipidemic rats, high-fat diet containing 2.5% cholesterol was used to induce hyperlipidemia in Sprague Dawley rats. The hyperlipidemic rats were treated with NPOL and rice bran wax policosanol (POL) in comparison with normal diet (ND), high-cholesterol diet (HCD) and simvastatin-treated rats. Plasma homocysteine, heart and liver histology, and hepatic mRNA expression of peroxisome proliferator-activated receptor gamma (PPARG) were evaluated. The NPOL group, similar to the simvastatin group, showed reduced plasma homocysteine, preserved heart and liver histology, and down-regulated hepatic PPARG mRNA in comparison to the control group, and was better than the POL group. The results suggest that the modest effect of NPOL on homocysteine and preservation of heart and liver histology could be through the regulation of PPARG expression on a background of increased assimilation of rice bran wax policosanol.

Aminu Ishaka

Mustapha Umar Imam

Maznah Ismail

Nanoemulsification of Rice Bran Wax Policosanol Enhances Its Cardio-protective Effects via Modulation of Hepatic Peroxisome Proliferator-activated Receptor gamma in Hyperlipidemic Rats

米糠蜡多碳醇的纳米乳化通过调节高脂血症大鼠肝脏过氧化物酶体增殖物激活受体γ增强其心脏保护作用

Adding fatty acids to an oil-in-water (O/W) emulsion changes the stability of the emulsion. In this study, we prepared a series of O/W emulsions consisting of oil (triolein/fatty acid mixture), water and a range of surfactants (sucrose fatty acid esters) with varying hydrophilic–lipophilic balance (HLB) in order to determine the effects of alkyl chain length and the degree of unsaturation of the fatty acid molecules on the stability of the emulsions. As a result, sucrose fatty acid esters with HLB = 5–7 were suitable for obtaining O/W emulsions. In addition, the creaming phenomenon was inhibited for 30 days or more when fatty acids having a linear saturated alkyl chain with 14 or more carbon atoms were added. These findings are useful for designing stable O/W emulsions for food and cosmetic products.

Takamasa Watanabe

Takahiro Kawai

Yoshimune Nonomura

Effects of Fatty Acid Addition to Oil-in-water Emulsions Stabilized with Sucrose Fatty Acid Ester

添加脂肪酸对蔗糖脂肪酸酯稳定的油水乳液影响的效应

Potato tuber is a highly nutritious, wherein genotype and environmental differences are known to exist in the shape, size and nutritional value of potatoes. Owing to its high consumption, potato could be an ideal carrier of health-promoting phytochemicals. Potato cultivars contain many bioactive lipidic compounds such as fatty acids, glycolipids, phospholipids, sterols, tocols and carotenoids, which are highly desirable in diet because of their health-promoting effects. In the scientific literature, information on the content and profile of bioactive lipidic compounds in potato cultivars are few. The concentration and stability of bioactive lipids are affected by many factors such as genotype, agronomic factors, postharvest storage, cooking and processing conditions. In this review levels and composition of bioactive lipids in terms of lipid classes, fatty acids, phytosterols, tocopherols, and caroteinoids distribution in different potato cultivars including genetically modified potato (GMP) were highlighted and discussed. In addition, factors affecting bioactive lipids levels, stability and health benefits are reviewed. In consideration of potential nutritional value, detailed knowledge on lipids of potato cultivars is of major importance.

Mohamed Fawzy Ramadan

Hesahm Farouk Oraby

Fatty Acids and Bioactive Lipids of Potato Cultivars: An Overview

马铃薯品种中的脂肪酸和生物活性脂质：综述

The essential oil, extracted from the Hmong medicine Blumea balsamifera (L.) DC. (BBO), is a purely natural wound repair agent. Its application has, however, been restricted due to its low solubility and high volatility properties. In this study, we have developed a nanoemulsion formulation to improve the characteristics of BBO. The particle size of the nanoemulsion was normally distributed, and 71% of its range was concentrated between 10-100 nm, with an average particle size of 62.8 nm and an encapsulation rate of 98%. After 7 days of application, the wound healing rate of the BBO nanoemulsion (BBO-NE) group was 1.5 times higher than that of the normal BBO group. Along with histological observations, nanoemulsion formulation has been demonstrated to significantly improve the efficacy of BBO for wound repair. In addition, inflammation-related TLR4, CD14 and IRAK-1 gene transcript levels were significantly reduced after the administration of BBO-NE compared to the BBO group, with downregulation of 47.8%, 35.7% and 57.8%, respectively, while the secretion of pro-inflammatory factors IL-6 and TNF-α was also significantly reduced by 83.8% and 32.7%, respectively, in the nanoformulation administration (BBO-NE) group compared to the BBO group. In contrast, the anti-inflammatory factor IL-10 was significantly increased by 4.2-fold. It was further found that the drug penetration per unit area increased significantly 6.30% to 19.5% at different time points after the application of the BBO-NE compared to the BBO. In conclusion, nano-formulation enhanced the drug penetration of the BBO, reduced inflammatory factors, increased the level of anti-inflammatory factors, and promoted collagen deposition, thereby accelerating wound repair.

Guihua Liu

Jiankang Wang

Wen Zheng

Long Han

Jianming Huang

Zhangjiang He

Jichuan Kang

Nanoemulsion of the Essential Oil from &lt;i&gt;Blumea balsamifera&lt;/i&gt; (L.) DC. and Its Effect on Trauma Repair

南药油纳米乳剂及其对创伤修复的影响

In this study, the effect of roasting process on oil, antioxidant activity, total phenol, flavonoid, carotenoid and phenolic constituents and fatty acid compositions of pumpkin (Cucurbita spp.) seeds and oils was investigated. The oil yields of "Topak" and "Sivri" pumpkin seeds were assessed to be between 47.41 (control) and 51.02% (oven) to 45.29% (control) and 48.56% (microwave), respectively. Total phenolic, total flavonoid quantities and antioxidant capacities of the "Topak" and "Sivri" pumpkin seeds roasted in the oven were higher than the bioactive compounds and antioxidant activities of pumpkin seeds roasted in the microwave. In addition, the oil, total phenol, total flavonoid quantities and antioxidant activity values of "Topak" pumpkin seeds were higher when compared to the results of "Sivri" pumpkin seeds. Gallic acid quantities of "Topak" and "Sivri" pumpkin seeds were recorded to be between 2.13 (microwave) and 8.53 mg/100 g (oven) to 3.35 (microwave) and 8.83 mg/100 g (oven), respectively. Oleic acid quantities of "Topak" and "Sivri" pumpkin oils were assayed to be between 37.79 (control) and 38.55 (microwave) to 35.32 (microwave) and 35.67% (control), respectively. Linoleic acid quantities of "Topak" and "Sivri" pumpkin seed oils were assessed to be between 42.74 (microwave) and 43.09 (control) to 44.78 (oven) and 45.24% (microwave), respectively. While the oleic acid content of roasted "Topak" pumpkin oils was higher than the control, the oleic acid content of "Sivri" pumpkin oil was lower.

Isam A. Mohamed Ahmed

Fahad AlJuhaimi

Emad Karrar

Nurhan Uslu

Mehmet Musa Özcan

The Effect of Roasting on Bioactive Properties, Phenolic Compounds and Fatty Acid Profiles of Pumpkin (&lt;i&gt;Cucurbita&lt;/i&gt; spp.) Seeds

烘烤对南瓜（Cucurbita spp.）种子生物活性特性、酚类化合物及脂肪酸组成的影响

Global distribution of prickly pear spans worldwide, with limited cladode exploitation, particularly in Mediterranean regions, excluding American continent nations. Our research reports on three species found in eastern Morocco, including Opuntia ficus indica and the two newly introduced species Opuntia robusta and Opuntia dillenii. The study aims to evaluate the total phenolic content, the amounts of various phenolic compounds classes, and the antioxidant activity across a spectrum of biochemical measurements including the 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant potential (FRAP), 2,2'-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and total antioxidant capacity assay (TAC). The results showed that O. robusta exhibited the highest total phenolic content (5061.70 mg GAE/100 g) which enhances the significance of this species in terms of nutrition. Differences were also observed in different stage of cladodes maturity, demonstrating that the age factor affects the polyphenol contents. Moreover, O. robusta displays the highest amount of total phenolic compounds (11430.35 μg/g) either for flavonoids or phenolic acids. Furthermore, the oldest cladodes show more higher phenolic compounds (22998.62 μg/g) compared to the youngest one's (20438.54 μg/g). Ten phenolic compounds were identified, in which isorhamnetin represent the most abundant flavonoid (6747.85 μg/g), while the chlorogenic acid was determined as the major phenolic acid (2771.69 μg/g) followed by sinapic acid (2047.64 μg/g). The DPPH assay indicates that O. ficus-indica possessed the higher hydrophilic antioxidants able to reduction the 2,2-diphenyl-1-picrylhydrazylradical free radical. While O. robusta exhibited a greater quantity of antioxidants, which effectively reduced the Fe

Ahmed Marhri

Youssef Rbah

Aymane Allay

Mehdi Boumediene

Aziz Tikent

Abdessamad Benmoumen

Reda Melhaoui

Ahmed Elamrani

Malika Abid

Mohamed Addi

HPLC-DAD Profiling of Phenolic Components and Comparative Assessment of Antioxidant Potency in &lt;i&gt;Opuntia robusta&lt;/i&gt;, &lt;i&gt;Opuntia dillenii&lt;/i&gt;, and &lt;i&gt;Opuntia ficus-indica&lt;/i&gt; Cladodes at Diverse Stages of Ripening

高效液相色谱-二极管阵列检测法分析酚类成分及比较不同成熟阶段Opuntia robusta、Opuntia dillenii和Opuntia ficus-indica叶状茎的抗氧化活性

Ficus subapiculata is distributed throughout the Amazon region, although its potential for commercial fruit production has not yet been explored. We describe here the chemical and nutritional composition of F. subapiculata fruits and some aspects of the postharvest maturation. The fruits are low in calories (69.83 kcal), have moderate carbohydrate content (15.1 g/100 g), and a high moisture content (82.15 g/100 g), with physicochemical properties and an organic acid profile that classify them as acidic. After 72 hours of observation at room temperature, fresh fruits exhibited signs of deterioration, such as color changes and weight due to senescence, making them unsuitable for consumption. Forty-five volatile organic compounds (VOCs) were identified in the fresh fruits through headspace analysis, most belonging to the terpenoid class of aromatic notes. Over 96 hours of observation, the fruits showed variations in their volatile compound profiles and a significant decrease in total VOCs content. The compounds that bound most strongly to the olfactory receptor in a docking study, such as germacrene D, also had the strongest odorcausing effects. The results suggest that the ability of aromatic notes to influence the olfactory perception of fruit is related to how well they fit and interact with the OR1G1 target protein. Finally, the chemical constituents and nutritional composition of F. subapiculata fruits were determined, and their 96 h of observation period at room temperature was evaluated. These findings provided important information for a better understanding of the nutritional potential and properties of this fruit.

Leonardo G. Sanders Moura

Maíra Martins H. de Almeida

Francisca das Chagas do A. Souza

Jaime P. Lopes Aguiar

Pollyane G. Corrêa

Camilo Henrique da S. Lima

Ana Claudia F. Amaral

Jefferson R. de Andrade Silva

Nutritional and Volatile Fingerprint Characteristics of an Amazon Fruit: &lt;i&gt;Ficus subapiculata&lt;/i&gt;

亚马逊水果的营养和挥发性指纹特征：Ficus subapiculata

Severe oral mucositis is a major cause of a low quality of life in patients; however, the therapeutic effect of traditional treatments is insufficient. Therefore, we designed a carbopol gel based on rebamipide nanocrystals (REB NCs) and gum arabic (GA-REB@NP), and investigated its efficacy in accelerating wound healing in a hamster model of oral mucositis. REB NCs were prepared by bead milling, and GA- REB@NP were prepared by incorporating REB NCs into a carbopol gel. The REB sizes were measured using a SALD-7100 and NanoSight LM10, and both powder X-ray diffraction and differential thermal analysis were used to analyze the crystalline form. Drug release from the gel formulations and therapeutic effects were evaluated using hamsters. The particles of milled-REB without GA were microsized, whereas the particle size of milled-REB with GA was in the range of 30-180 nm, and the crystalline form was similar to that of REB with or without bead milling. Next, we evaluated the characteristics of GA-REB@NP. The particle size of REB in GA-REB@NP was in the range of 45-200 nm, and drug release from GA-REB@NP was higher than that from the gel incorporating REB microcrystals (GA-REB@MP). In addition, REB nanoparticles were released from GA-REB@NP. Moreover, inhibitors of both clathrin- (dynasore) and caveolae-dependent endocytosis (nystatin) attenuated the enhanced REB levels in the cheek pouches of hamsters treated with GA-REB@NP. GA-REB@NP also enhanced the healing of the wound area compared with GA-REB@MP in hamsters injected with acetic acid. We prepared GA-REB@NP, which provided high REB delivery into the cheek pouch tissue via endocytosis. Additionally, we demonstrated that wound healing in acetic acid-injected hamsters was promoted by the application of GA-REB@NP.

Hiroko Otake

Shuya Masuda

Reita Kadowaki

Fumihiko Ogata

Yosuke Nakazawa

Naoki Yamamoto

Naohito Kawasaki

Noriaki Nagai

Therapeutic Effects of Rebamipide Nanocrystals as Carbopol Gel Formulation Containing Gum Arabic in a Hamster Model of Oral Mucositis

雷贝拉唑纳米晶体作为含阿拉伯胶的卡波姆凝胶制剂在仓鼠口腔黏膜炎模型中的治疗效果

The objectives were to optimize the reaction conditions for C10:0 incorporation into grapeseed (GS) oil, characterize the structured lipid (SL) product, and study the changes in antioxidant activity of the SL. Taguchi method was used to optimize C10:0 incorporation by combining parameters in a total of 9 experiments. Lipozyme ® RM IM (Rhizomucor miehei immobilized lipase) and Lipozyme ® 435 (Candida antarctica recombinant immobilized lipase) were used as biocatalysts for the acidolysis reactions. C10:0 incorporation and triacylglycerol (TAG) species of the SL were analyzed to determine optimal conditions and enzyme type that gave higher incorporation. The optimal conditions were the same for both enzymes as follows: substrate molar ratio 1:3 (GS oil: C10:0), enzyme load 5% (w/w) of substrates, temperature 65℃, and time 12 h. HPLC analysis of SL gave MLM-type TAG species of 11.51±0.11 mol% and 12.68±0.34 mol% for Lipozyme ® RM IM and Lipozyme ® 435, respectively. GC analysis indicated that C10:0 incorporated at the sn-1,3 positions of the SL were 46.03±0.55 mol% and 47.28±1.22 mol%, respectively, for Lipozyme ® RM IM and Lipozyme ® 435. However, the total C10:0 incorporated into TAG species with Lipozyme ® RM IM was significantly higher (60.08±0.04 mol%) compared to 50.78±0.44 mol% for Lipozyme ® 435. Scaled-up (300 g) acidolysis reaction and characterization were done on SL synthesized using Lipozyme ® RM IM. SL reaction product was purified using short path distillation and fully characterized in terms of lipid classes, tocopherol, thermal behavior, and oxidative stability. The yield of purified scaled-up SL after short path distillation (SPD) was 72.96 wt%. The antioxidant in SL was reduced after SPD due to loss of tocopherols. This MLM-type-SL synthesized within 12 h using Lipozyme ® RM IM had a high content of C10:0 and may have functional and health benefits.

Xinyu Liu

Casimir C. Akoh

Enzymatic Synthesis and Characterization of MLM-type Structured Lipid Using Grapeseed Oil and Capric Acid

酶法合成及表征葡萄籽油与癸酸MLM型结构脂质

Abbreviation	J. Oleo Sci.
Journal Impact	1.51
Quartiles(Global)	FOOD SCIENCE & TECHNOLOGY(Q3)

ISSN	1345-8957, 1347-3352
h-index	56

Publication Information	Publisher: Japan Oil Chemists Society，Publishing cycle: Monthly，Journal Type: journal，Open Access Journals: Yes
Basic data	Year of publication: 2001，Proportion of original research papers: 96.02%，Self Citation Rate:6.20%， Gold OA Rate: 97.24%
Journal Fees	$Details
Average review cycle	网友分享经验：平均2月
Average recruitment ratio	网友分享经验：约75%

Journal of Oleo Science

Journal Citation Format

A journal article with 1 author

A journal article with 2 authors

A journal article with 3 authors

A journal article with 5 or more authors

Books Citation Format

Thesis Citation Format

Web sites Citation Format

Patent Citation Format

Staying up late manually editing references? ivySCI automatically matches journals and helps you generate references with a single click.

Share Submission Experience

<i>In vitro</i> Antimicrobial Activities and Mechanism of 1-Octen-3-ol against Food-related Bacteria and Pathogenic Fungi

Nanoemulsification of Rice Bran Wax Policosanol Enhances Its Cardio-protective Effects via Modulation of Hepatic Peroxisome Proliferator-activated Receptor gamma in Hyperlipidemic Rats

Effects of Fatty Acid Addition to Oil-in-water Emulsions Stabilized with Sucrose Fatty Acid Ester

Fatty Acids and Bioactive Lipids of Potato Cultivars: An Overview

Nanoemulsion of the Essential Oil from <i>Blumea balsamifera</i> (L.) DC. and Its Effect on Trauma Repair

The Effect of Roasting on Bioactive Properties, Phenolic Compounds and Fatty Acid Profiles of Pumpkin (<i>Cucurbita</i> spp.) Seeds

HPLC-DAD Profiling of Phenolic Components and Comparative Assessment of Antioxidant Potency in <i>Opuntia robusta</i>, <i>Opuntia dillenii</i>, and <i>Opuntia ficus-indica</i> Cladodes at Diverse Stages of Ripening

Nutritional and Volatile Fingerprint Characteristics of an Amazon Fruit: <i>Ficus subapiculata</i>

Therapeutic Effects of Rebamipide Nanocrystals as Carbopol Gel Formulation Containing Gum Arabic in a Hamster Model of Oral Mucositis

Enzymatic Synthesis and Characterization of MLM-type Structured Lipid Using Grapeseed Oil and Capric Acid