Pharmacokinetic, Cytotoxic and Adipogenic Effects of Carbohydrate–Fatty Acid Conjugates Derived from High-Temperature–Fried Potato Chips in Human Mesenchymal Stem Cells

Desirable color, flavor and texture of deep-fried foods turn into widespread commercialization, becoming major contributors to the risk of non-communicable disease. High-temperature frying potato promotes the formation of carbohydrate–fatty acid conjugated compounds (CFA-CCs), a group of underexplored amphiphilic molecules with potential biological toxicity and roles in metabolic inflammation. Potato chips fried in canola, corn, sunflower and palm oils at 190°C for 5, 9, and 13 minutes were used to prepare the ethanolic extract after cooling. The extracts were utilized to analyze the CFA-CCs and related compounds using gas chromatography–mass spectrometry (GC-MS). In silico absorption, distribution, metabolism and excretion (ADME) predictions were performed to assess pharmacokinetic and toxicological properties. Cytotoxicity of CFA-CCs were evaluated in human mesenchymal stem cells (hMSCs) using the MTT assay across a concentration range (25–800 µg/mL) at 24 and 48 h. In addition, the progression of oxidative stress, metabolic inflammation and adipogenesis associates traits were analyzed. GC–MS revealed diverse classes of compounds including fatty acid methyl esters, aldehydes, hy-droquinone derivatives, and tocopherols. Potato extracts of corn oil contain higher levels of unsaturated aldehydes and sterol derivatives, whereas canola oil found with more long-chain fatty acid methyl esters and tocopherols. ADME analysis indicated enhanced gastrointestinal & blood-brain barrier absorption, potential interaction with electron transport chain of several compounds. Cytotoxicity assay confirmed that higher dose (800 µg/mL) of CFA-CCs derived from sunflower & palm oil decreased cell viability and canola & corn increased cell proliferation after 48 hr, with respective to dose and time dependent manner. Sunflower, corn and canola oil induce ROS and apoptosis. RT-PCR analysis con-firmed an increased level of oxidative stress (LPO & TNF-α), apoptosis (BAX) in hMSCs; and adipogenesis (PPAR-γ & CEBP-α) related genes expressions in matured adipocytes after sunflower, palm oil derived CFA-CCs treatment when compared to canola and corn oil derived CFA-CCs. Type of oil and frying time critically influence the formation of CFA-CCs and their cytotoxic and lipid accumulation potential. Potato frying for 13 minutes in canola oil and corn oil protect hMSCs cells and suppress lipid accumulation. These findings emphasize the importance of frying oil, cooking period and amount of dietary intake highlighting the risk assessments of CFA-CC–mediated toxicity and adipogenicity.