Squalene and Health Effects

Yıl 2018, Cilt: 8 Sayı: 1, 13 - 19, 31.01.2018

Tuğba Dursun Çapar , Hatice Kavuncuoğlu , Hasan Yalçın

Öz

Squalene is a terpenoid and main hydrocarbon of olive oil and found at levels as high as 0.7 % in olive oil. Its main sources are olive oil, palm oil, shark liver oil, wheat germ and rice bran. In human body squalene is synthesized by the liver and skin and it is transported in the blood by the small and very small density lipoproteins. In addition to sythesize in human body, it is consumed as an inseparable part of human diet. Besides squalene is a natural antioxidant, it contributes to olive oil stability and flavor by preventing otooxidation reactions. It also has a protective activity against breast cancer, cardiovasculer diseases, tumor formation and it decreases cholesterol level and increases the patient’s responce to vaccine. Squalene is used as a moisturizing or softening agent in cosmetic preparations in natural or hydrogene form (squalene).

Anahtar Kelimeler

Olive oil, Squalene, Hydrocarbon, Health

Skualen ve Sağlık Üzerine Etkisi

Öz

Zeytinyağının temel hidrokarbonu olan skualen, terpenoid hidrokarbon olup zeytinyağında %0.7 gibi yüksek seviyelerde bulunmaktadır. Zeytinyağının yanı sıra doğada özellikle palm yağı, köpek balığı karaciğeri yağı, buğday tohumu ve pirinç kepeğinde yaygın olarak bulunmaktadır. İnsanlarda skualen karaciğerde ve deride sentezlenir ve kanda çok düşük yoğunluklu lipoproteinler (VLDL) ve düşük yoğunluklu lipoproteinlerle (LDL) taşınır. Ayrıca hücre içinde sentezlenmelerinin yanı sıra insan diyetinin ayrılmaz bir parçası olarak da tüketilmektedir. Skualen doğal antioksidan olmanın yanında otooksidasyon reaksiyonlarını engelleyerek yağların stabilitesi ve aroması ile lezzet özelliklerine katkıda bulunur. Bunun yanı sıra aşılarda ağrıyı hafifletici, göğüs kanserini önleyici etki, kardiyovasküler-koruma, tümör-koruma ve serum kolesterol seviyesini düşürme özelliklerine sahiptir. Skualen doğal veya hidrojene formunda (skualen) kozmetik preparatlarda nemlendirici veya yumuşatıcı bir madde olarak kullanılmaktadır.

Anahtar Kelimeler

Zeytinyağı, Skualen, Hidrokarbon, Sağlık

Kaynakça

• Aguilera, Y., Dorado, M.E., Prada, F.A., Martínez, J.J., Quesada, A., Ruiz-Gutiérrez, V., 2005. The protective role of squalene in alcohol damage in the chick embryo retina. Experimental Eye Research 80, 535-543.
• Akgün, N.A., 2011. Separation of squalene from olive oil deodorizer distillate using supercritical fluids. European Journal of Lipid Science and Technology 113, 1558-1565.
• Banks, W.A., Coon, A.B., Robinson, S.M., Moinuddin, A., Shultz, J.M., Nakaoke, R., Morley, J.E., 2004. Triglycerides induce leptin resistance at the blood-brain barrier. Diabetes 53, 1253-1260.
• Beltrán, G., Bucheli, M.E., Aguilera, M.P., Belaj, A., Jimenez, A., 2016. Squalene in virgin olive oil: screening of variability in olive cultivars. European Journal of Lipid Science and Technology 118, 1250-1253.
• Chan, P., Tomlinson, B., Lee, C.B., Lee, Y.S., 1996. Effectiveness and Safety of Low‐Dose Pravastatin and Squalene, Alone and in Combination, in Elderly Patients with Hypercholesterolemia. The Journal of Clinical Pharmacology 36, 422-427.
• Covas, M.-I., Ruiz-Gutiérrez, V., De La Torre, R., Kafatos, A., Lamuela-Raventós, R.M., Osada, J., Owen, R.W., Visioli, F., 2006. Minor components of olive oil: evidence to date of health benefits in humans. Nutrition Reviews 64, S20-S30.
• De Leonardis, A., Macciola, V., De Felice, M., 1998. Rapid determination of squalene in virgin olive oils using gas-liquid chromatography. Italian Journal of Food Science 10, 75-80.
• Demirci, A.Ş., Taşan, M., Gülcü, M., 2008. Zeytinyağlarında Önemli Bir Minör Bileşen Olarak Squalen. 1. Ulusal Zeytin Öğrenci Kongresi, 122-125, Edremit, Balıkesir.
• Dessi, M.A., Deiana, M., Day, B.W., Rosa, A., Banni, S., Corongiu, F.P., 2002. Oxidative stability of polyunsaturated fatty acids: effect of squalene. European Journal of Lipid Science and Technology 104, 506-512.
• Dıraman, H., Hışıl, Y., 2005. Bazı önemli yerli ve yabancı zeytin çeşitlerinin cis-trans yağ asitleri kompozisyonu ve skualen düzeylerinin kapiler kolon gaz kromatografisi ile incelenmesi üzerine bir çalışma. IV. GAP Tarım Kongresi, 21-23.
• Escrich, E., Moral, R., Solanas, M., 2011. Olive oil, an essential component of the Mediterranean diet, and breast cancer. Public Health Nutrition 14, 2323-2332.
• FDA. (2017, 17.10.2017). U.S. Food and Drug Administration. Available: http://www.fda.gov
• Fedeli, E., 1977. Lipids of olives. Progress in the chemistry of fats and other lipids 15, 57-74.
• Fox, C.B., 2009. Squalene emulsions for parenteral vaccine and drug delivery. Molecules 14, 3286-3312.
• Frega, N., Bocci, F., Lercker, G., 1992. Direct gas chromatographic analysis of the unsaponifiable fraction of different oils with a polar capillary column. Journal of the American Oil Chemists’ Society 69, 447-450.
• Goldstein, J.L., Brown, M.S., 1984. Progress in understanding the LDL receptor and HMG-CoA reductase, two membrane proteins that regulate the plasma cholesterol. Journal of Lipid Research 25, 1450-1461.
• Gopakumar, K., 2012. Therapeutic Applications of Squalene-A Review. Fishery Technology, vol. 49, no. 1, pp. 1–9, 2012.
• Grigoriadou, D., Androulaki, A., Psomiadou, E., Tsimidou, M.Z., 2007. Solid phase extraction in the analysis of squalene and tocopherols in olive oil. Food Chemistry 105, 675-680.
• Güneş, F.E., 2013. Medical Use of Squalene as a Natural Antioxidant. Journal of Marmara University Institute of Health Sciences 3.
• Hashim, Y.Z.H.Y., Eng, M., Gill, C.I.R., McGlynn, H., Rowland, I.R., 2005. Components of Olive Oil and Chemoprevention of Colorectal Cancer. Nutrition Reviews 63, 374-386.
• Hauss, T., Dante, S., Dencher, N.A., Haines, T.H., 2002. Squalane is in the midplane of the lipid bilayer: implications for its function as a proton permeability barrier. Biochimica et Biophysica Acta 1556, 149-154.
• Huang, Z.-R., Lin, Y.-K., Fang, J.-Y., 2009. Biological and pharmacological activities of squalene and related compounds: potential uses in cosmetic dermatology. Molecules 14, 540-554.
• Ikonomidou, C., Bittigau, P., Ishimaru, M.J., Wozniak, D.F., Koch, C., Genz, K., Price, M.T., Stefovska, V., Horster, F., Tenkova, T., Dikranian, K., Olney, J.W., 2000. Ethanol-induced apoptotic neurodegeneration and fetal alcohol syndrome. Science (New York, N.Y.) 287, 1056-1060.
• Kelly, G.S., 1999. Squalene and its potential clinical uses. Alternative medicine review: A Journal of Clinical Therapeutic 4, 29-36. Martirosyan, D.M., Miroshnichenko, L.A., Kulakova, S.N., Pogojeva, A.V., Zoloedov, V.I., 2007. Amaranth oil application for coronary heart disease and hypertension. Lipids in Health and Disease 6, 1.
• Matyas, G.R., Rao, M., Pittman, P.R., Burge, R., Robbins, I.E., Wassef, N.M., Thivierge, B., Alving, C.R., 2004. Detection of antibodies to squalene: III. Naturally occurring antibodies to squalene in humans and mice. Journal of Immunological Methods 286, 47-67.
• Murakoshi, M., Nishino, H., Tokuda, H., Iwashima, A., Okuzumi, J., Kitano, H., Iwasaki, R., 1992. Inhibition by squalene of the tumor‐promoting activity of 12‐O‐Tetradecanoylphorbol‐13‐acetate in mouse‐skin carcinogenesis. International Journal of Cancer 52, 950-952.
• Nergiz, C., Çelikkale, D., 2011. The effect of consecutive steps of refining on squalene content of vegetable oils. Journal of Food Science and Technology 48, 382-385.
• Nergiz, C., Ünal, K., 1990. The effect of extraction systems on triterpene alcohols and squalene content of virgin olive oil. Grasas y Aceites 41, 117-121.
• Newmark, H.L., 1999. Squalene, olive oil, and cancer risk: review and hypothesis. Annals of the New York Academy of Sciences 889, 193-203.
• O’Sullivan, L., Woods, J.A., O’Brien, N.M., 2002. Squalene but not n-3 fatty acids protect against hydrogen peroxide-induced sister chromatid exchanges in Chinese hamster V79 cells. Nutrition Research 22, 847-857.
• Popa, O., Băbeanu, N.E., Popa, I., Niță, S., Dinu-Pârvu, C.E., 2015. Methods for obtaining and determination of squalene from natural sources. BioMed Research International, 1-16.
• Posada, L.R., Shi, J., Kakuda, Y., Xue, S.J., 2007. Extraction of tocotrienols from palm fatty acid distillates using molecular distillation. Separation and Purification Technology 57, 220-229.
• Tsimidou, M., 2010. Squalene and tocopherols in olive oil: Importance and methods of analysis, (V.R. Preedy, R.R. Watson, Editörler), Olives and olive oil in health and disease prevention. Academic Press, USA. 61. Bölüm, 561- 568.
• Psomiadou, E., Tsimidou, M., 1999. On the role of squalene in olive oil stability. Journal of Agricultural Food Chemistry 47, 4025-4032.
• Psomiadou, E., Tsimidou, M., 2002a. Stability of Virgin Olive Oil. 1. Autoxidation Studies. Journal of Agricultural and Food Chemistry 50, 716-721.
• Psomiadou, E., Tsimidou, M., 2002b. Stability of Virgin Olive Oil. 2. Photo-oxidation Studies. Journal of Agricultural and Food Chemistry 50, 722-727.
• Rao, C.V., Newmark, H.L., Reddy, B.S., 1998. Chemopreventive effect of squalene on colon cancer. Carcinogenesis 19, 287-290.
• Ronco, A.L., De Stéfani, E., 2013. Squalene: a multi-task link in the crossroads of cancer and aging. Functional Foods in Health and Disease 3, 462-476.
• Sharpe, L.J., Brown, A.J., 2013. Controlling cholesterol synthesis beyond 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCR). Journal of Biological Chemistry 288, 18707-18715.
• Smith, T.J., 2000. Squalene: potential chemopreventive agent. Expert Opinion on Investigational Drugs 9, 1841-1848.
• Spanova, M., Daum, G., 2011. Squalene–biochemistry, molecular biology, process biotechnology, and applications. European Journal of Lipid Science and Technology 113, 1299-1320.
• Tan, Y.A., Sambanthamurthi, R., Sundram, K., Wahid, M.B., 2007. Valorisation of palm by‐products as functional components. European Journal of Lipid Science and Technology 109, 380-393.
• Thorbjarnarson, T., Drummond, J., 1935. Occurrence of an unsaturated hydrocarbon in olive oil. Analyst 60, 23-29.
• Tikekar, R.V., Ludescher, R.D., Karwe, M.V., 2008. Processing stability of squalene in amaranth and antioxidant potential of amaranth extract. Journal of Agricultural and Food Chemistry 56, 10675-10678.
• Tilvis, R.S., Miettinen, T.A., 1983. Absorption and metabolic fate of dietary3H-squalene in the rat. Lipids 18, 233-238.
• Tuberoso, C.I., Kowalczyk, A., Sarritzu, E., Cabras, P., 2007. Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chemistry 103, 1494-1501.
• Vitaglione, P., Savarese, M., Paduano, A., Scalfi, L., Fogliano, V., Sacchi, R., 2015. Healthy virgin olive oil: A matter of bitterness. Critical Reviews in Food Science and Nutrition 55, 1808-1818.
• Warleta, F., Campos, M., Allouche, Y., Sánchez-Quesada, C., Ruiz-Mora, J., Beltrán, G., Gaforio, J.J., 2010. Squalene protects against oxidative DNA damage in MCF10A human mammary epithelial cells but not in MCF7 and MDA-MB-231 human breast cancer cells. Food and Chemical Toxicology 48, 1092-1100.