Analysis of Fatty Acid Esters of Hydroxyl Fatty Acid in Selected Plant Food

Liberati-Čižmek, Ana-Marija; Biluš, Mirna; Brkić, Antun; Barić, Irena Colić; Bakula, Miro; Hozić, Amela; Cindrić, Mario

doi:10.1007/s11130-019-00728-8

Cited by 54 publications

(47 citation statements)

References 19 publications

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“…Two years later, the same group described a faster protocol for the endogenous FAHFA measurements [17], employing positive pressure (nitrogen) to push solvents though a Strata SI-1 silica SPE cartridge (500 mg silica, 3 mL, Phenomenex, Torrance, CA, USA). By this modification, they shortened the SPE step time from 4 h to 1 h. Other methods described the use of a Hysphere C8 catridge [18], a HyperSep silica SPE column (500 mg, 6 mL, Thermo Scientific, Waltham, MA, USA) [15,[19][20][21], or a strong anion exchange (SAX) SPE-cartridge (1 mL, 50 mg, Weltech, Wuhan, China) [22][23][24].…”

Section: Methods For the Extraction Of Fahfas And Solid Phase Extractmentioning

confidence: 99%

“…Triple quadrupole (tandem) mass spectrometers have been mainly employed in FAHFA analysis (Table 1). Triple quadrupole linear ion trap (QTRAP) [6,19], as well as high resolution instruments, such as orbitrap mass analyzer [24] or QTOF [20], have been also employed.…”

Section: Instrumentationmentioning

confidence: 99%

“…The contents of 5-PAHSA, 9-PAHSA and 13/12-PAHSA were measured in apple, broccoli, beef, chicken, egg yolk and egg white, as described in the first report on the discovery of FAHFAs [2] (Table 3). Last year, a variety of foods have been studied to estimate FAHFA levels [20]. The overall FAHFA mass fraction, expressed in 10 −7 g/g of plant tissue fresh weight, is shown in Table 5 for whole grain oat, clementine, garlic, pineapple, strawberries, mango, carrot and parsley root.…”

Section: Occurrence and Contents Of Fahfas In Biological Samples Plamentioning

confidence: 99%

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Analytical Methods for the Determination of Fatty Acid Esters of Hydroxy Fatty Acids (FAHFAs) in Biological Samples, Plants and Foods

Kokotou

2020

Biomolecules

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Fatty acid esters of hydroxy fatty acids (FAHFAs) constitute a class of recently identified novel lipids exhibiting anti-diabetic and anti-inflammatory effects. Due to their high biological significance, a tremendous effort has been devoted to the development of analytical methods for the detection and quantitation of FAHFAs during the last five years. The analysis of FAHFAs is very challenging due to the great number of possible regio-isomers arising from the great number of possible combinations of FAs with HFAs, and the low abundancies of FAHFAs in biological samples. The aim of this review article is to summarize all the cutting-edge analytical methodologies for the determination of FAHFAs in biological samples, plant tissues and food matrices, with emphasis on extraction and analysis steps. All the analytical methodologies rely on the use of liquid chromatography–mass spectrometry (LC-MS), providing high sensitivity due to the MS detection. Powerful and robust analytical methodologies may highly contribute in studying FAHFAs levels under various biomedical conditions, and facilitate our understanding of the role of these lipid species in physiological and pathological conditions.

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Section: Methods For the Extraction Of Fahfas And Solid Phase Extractmentioning

confidence: 99%

Section: Instrumentationmentioning

confidence: 99%

Section: Occurrence and Contents Of Fahfas In Biological Samples Plamentioning

confidence: 99%

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Analytical Methods for the Determination of Fatty Acid Esters of Hydroxy Fatty Acids (FAHFAs) in Biological Samples, Plants and Foods

Kokotou

2020

Biomolecules

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“…The presence of hydroxyl-substituted fatty acids, metabolites with strong anti-inflammatory and antioxidative effects, confirms the nutraceutical potential of tomato. Hydroxy-stearic acid was observed in all samples except for organic SM R , hydroxy-linoleic acid, in all extract excluding hydroalcoholic SM P , and hydroxylinolenic acid, in organic SM R and all TF extracts [ 59 ].…”

Section: Resultsmentioning

confidence: 99%

Chemico-Biological Characterization of Torpedino Di Fondi® Tomato Fruits: A Comparison with San Marzano Cultivar at Two Ripeness Stages

et al. 2020

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Torpedino di Fondi (TF) is a hybrid tomato landrace developed in Sicily and recently introduced in the south Lazio area along with the classical San Marzano (SM) cultivar. The present study aimed at characterizing TF tomatoes at both pink and red ripening stages, and at comparing them with traditional SM tomatoes. A multidisciplinary approach consisting of morphological, chemical (FT-ICR MS, NMR, HPLC, and spectrophotometric methods), and biological (antioxidant and antifungal in vitro activity) analyses was applied. Morphological analysis confirmed the mini-San Marzano nature and the peculiar crunchy and solid consistency of TF fruits. Pink TF tomatoes displayed the highest content of hydrophilic antioxidants, like total polyphenols (0.192 mg/g), tannins (0.013 mg/g), flavonoids (0.204 mg/g), and chlorophylls a (0.344 mg/g) and b (0.161 mg/g), whereas red TF fruits were characterized by the highest levels of fructose (3000 mg/100 g), glucose (2000 mg/100 g), tryptophan (2.7 mg/100 g), phenylalanine (13 mg/100 g), alanine (25 mg/100 g), and total tri-unsaturated fatty acids (13% mol). Red SM fruits revealed the greatest content of lipophilic antioxidants, with 1234 mg/g of total carotenoids. In agreement with phenolics content, TF cultivar showed the greatest antioxidant activity. Lastly, red TF inhibited Candida species (albicans, glabrata and krusei) growth.

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“…Branched fatty acid esters of hydroxy fatty acids (FAHFAs) are a growing family of lipids present in mammals [ 1–3 ] and plants [ 4–6 ] and some of them exert antidiabetic and anti‐inflammatory effects. [ 1,2,7–9 ] These lipokines are produced in metabolically active organs such as liver and adipose tissue [ 1,2 ] and dietary experiments proved that also FAHFA administration could increase their levels in the organism.…”

Section: Introductionmentioning

confidence: 99%

Triacylglycerol‐Rich Oils of Marine Origin are Optimal Nutrients for Induction of Polyunsaturated Docosahexaenoic Acid Ester of Hydroxy Linoleic Acid (13‐DHAHLA) with Anti‐Inflammatory Properties in Mice

Paluchová

Vik

Čajka

et al. 2020

Molecular Nutrition Food Res

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Scope The docosahexaenoic acid ester of hydroxy linoleic acid (13‐DHAHLA) is a bioactive lipid with anti‐inflammatory properties from the family of fatty acid esters of hydroxy fatty acids (FAHFA). Methods and results To explore the biosynthesis of 13‐DHAHLA from dietary oils, C57BL/6N mice are gavaged for 8 days with various corn oil/marine oil mixtures containing the same amount of DHA. Plasma levels of omega‐3 FAHFAs are influenced by the lipid composition of the mixtures but do not reflect the changes in bioavailability of polyunsaturated fatty acids in plasma. Triacylglycerol‐bound DHA and linoleic acid serve as more effective precursors for 13‐DHAHLA synthesis than DHA bound in phospholipids or wax esters. Both 13(S)‐ and 13(R)‐DHAHLA inhibit antigen and PGE2‐induced chemotaxis and degranulation of mast cells to a comparable extent and 13(S)‐DHAHLA is identified as the predominant isomer in mouse adipose tissue. Conclusion Here, the optimal nutritional source of DHA is identified, which supports production of anti‐inflammatory FAHFAs, as triacylglycerol‐based marine oil and also reveals a possible role of triacylglycerols in the synthesis of FAHFA lipokines.

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Analysis of Fatty Acid Esters of Hydroxyl Fatty Acid in Selected Plant Food

Cited by 54 publications

References 19 publications

Analytical Methods for the Determination of Fatty Acid Esters of Hydroxy Fatty Acids (FAHFAs) in Biological Samples, Plants and Foods

Analytical Methods for the Determination of Fatty Acid Esters of Hydroxy Fatty Acids (FAHFAs) in Biological Samples, Plants and Foods

Chemico-Biological Characterization of Torpedino Di Fondi® Tomato Fruits: A Comparison with San Marzano Cultivar at Two Ripeness Stages

Triacylglycerol‐Rich Oils of Marine Origin are Optimal Nutrients for Induction of Polyunsaturated Docosahexaenoic Acid Ester of Hydroxy Linoleic Acid (13‐DHAHLA) with Anti‐Inflammatory Properties in Mice

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