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NMR protocol for determination of oxidation susceptibility of serum lipids and application of the protocol to a chocolate study.

Tynkkynen T, Mursu J, Nurmi T, Tuppurainen K, Laatikainen R, Soininen P - Metabolomics (2011)

Bottom Line: The oxidation susceptibility of serum lipids decreased in the HPC group, and there was a significant difference between the WC and HPC groups (P = 0.031).Furthermore, arachidonic, docosahexaenoic, docosapentaenoic and palmitic acids, gamma-glutamyl transferase, hemoglobin, HDL, phosphatidylcholine and choline containing phospholipids explained about 60% of the oxidation susceptibility values.ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1007/s11306-011-0323-2) contains supplementary material, which is available to authorized users.

View Article: PubMed Central - PubMed

ABSTRACT
A protocol for determination of oxidation susceptibility of serum lipids based on proton nuclear magnetic resonance ((1)H NMR) spectroscopy is presented and compared to the commonly used spectrophotometric method. Even though there are methodological differences between these two methods, the NMR-based oxidation susceptibility correlates well (r(2) = 0.73) with the lag time determined spectrophotometrically. In addition to the oxidizability of serum lipids, the NMR method provides also information about the lipid profile. The NMR oxidation assay was applied to the chocolate study including fasting serum samples (n = 45) from subjects who had consumed white (WC), dark (DC) or high-polyphenol chocolate (HPC) daily for 3 weeks. The oxidation susceptibility of serum lipids decreased in the HPC group, and there was a significant difference between the WC and HPC groups (P = 0.031). According to the random forest analysis, the consumption of the HPC chocolate induced changes to the amounts of HDL, phosphatidylcholine, sphingomyelin, and nervonic, docosahexaenoic and myristic acids. Furthermore, arachidonic, docosahexaenoic, docosapentaenoic and palmitic acids, gamma-glutamyl transferase, hemoglobin, HDL, phosphatidylcholine and choline containing phospholipids explained about 60% of the oxidation susceptibility values. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1007/s11306-011-0323-2) contains supplementary material, which is available to authorized users.

No MeSH data available.


RF clustering of the chocolate study samples [WC (W), DC (D) and HPC (P) groups] with the change variables shown in Table 2 excluding behenic acid. The clustering was obtained with six variables and the variable importance measures, mean decrease in accuracy and mean decrease in Gini index, are shown for each of these variables. 24:1 nervonic acid; 22:6 docosahexaenoic acid, PC phosphatidylcholine, SM sphingomyelin, 14:0 myristic acid
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Fig4: RF clustering of the chocolate study samples [WC (W), DC (D) and HPC (P) groups] with the change variables shown in Table 2 excluding behenic acid. The clustering was obtained with six variables and the variable importance measures, mean decrease in accuracy and mean decrease in Gini index, are shown for each of these variables. 24:1 nervonic acid; 22:6 docosahexaenoic acid, PC phosphatidylcholine, SM sphingomyelin, 14:0 myristic acid

Mentions: The RF method allowed clustering of the WC, DC and HPC groups with six variables (Fig. 4), and the out-of-bag error was 22%. Into the analysis, the change (end-baseline) values of the variables shown in Table 2, except behenic acid, were included. Since the HPC chocolate contained tenfold amount of behenic acid (0.35 g/100 g chocolate) compared with the WC (0.048 g/100 g chocolate) and DC (0.041 g/100 g chocolate) chocolates, the increase in behenic acid concentration after the consumption of the HPC chocolate is not a consequence of endogenous metabolic effects. The inclusion of behenic acid into the analysis would elevate it to the most important variable causing the clustering (Electronic Supplementary Fig. S2), but, at the same time, it would prevent the discovery of the other metabolically more relevant variables.Fig. 4


NMR protocol for determination of oxidation susceptibility of serum lipids and application of the protocol to a chocolate study.

Tynkkynen T, Mursu J, Nurmi T, Tuppurainen K, Laatikainen R, Soininen P - Metabolomics (2011)

RF clustering of the chocolate study samples [WC (W), DC (D) and HPC (P) groups] with the change variables shown in Table 2 excluding behenic acid. The clustering was obtained with six variables and the variable importance measures, mean decrease in accuracy and mean decrease in Gini index, are shown for each of these variables. 24:1 nervonic acid; 22:6 docosahexaenoic acid, PC phosphatidylcholine, SM sphingomyelin, 14:0 myristic acid
© Copyright Policy
Related In: Results  -  Collection

Show All Figures
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Fig4: RF clustering of the chocolate study samples [WC (W), DC (D) and HPC (P) groups] with the change variables shown in Table 2 excluding behenic acid. The clustering was obtained with six variables and the variable importance measures, mean decrease in accuracy and mean decrease in Gini index, are shown for each of these variables. 24:1 nervonic acid; 22:6 docosahexaenoic acid, PC phosphatidylcholine, SM sphingomyelin, 14:0 myristic acid
Mentions: The RF method allowed clustering of the WC, DC and HPC groups with six variables (Fig. 4), and the out-of-bag error was 22%. Into the analysis, the change (end-baseline) values of the variables shown in Table 2, except behenic acid, were included. Since the HPC chocolate contained tenfold amount of behenic acid (0.35 g/100 g chocolate) compared with the WC (0.048 g/100 g chocolate) and DC (0.041 g/100 g chocolate) chocolates, the increase in behenic acid concentration after the consumption of the HPC chocolate is not a consequence of endogenous metabolic effects. The inclusion of behenic acid into the analysis would elevate it to the most important variable causing the clustering (Electronic Supplementary Fig. S2), but, at the same time, it would prevent the discovery of the other metabolically more relevant variables.Fig. 4

Bottom Line: The oxidation susceptibility of serum lipids decreased in the HPC group, and there was a significant difference between the WC and HPC groups (P = 0.031).Furthermore, arachidonic, docosahexaenoic, docosapentaenoic and palmitic acids, gamma-glutamyl transferase, hemoglobin, HDL, phosphatidylcholine and choline containing phospholipids explained about 60% of the oxidation susceptibility values.ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1007/s11306-011-0323-2) contains supplementary material, which is available to authorized users.

View Article: PubMed Central - PubMed

ABSTRACT
A protocol for determination of oxidation susceptibility of serum lipids based on proton nuclear magnetic resonance ((1)H NMR) spectroscopy is presented and compared to the commonly used spectrophotometric method. Even though there are methodological differences between these two methods, the NMR-based oxidation susceptibility correlates well (r(2) = 0.73) with the lag time determined spectrophotometrically. In addition to the oxidizability of serum lipids, the NMR method provides also information about the lipid profile. The NMR oxidation assay was applied to the chocolate study including fasting serum samples (n = 45) from subjects who had consumed white (WC), dark (DC) or high-polyphenol chocolate (HPC) daily for 3 weeks. The oxidation susceptibility of serum lipids decreased in the HPC group, and there was a significant difference between the WC and HPC groups (P = 0.031). According to the random forest analysis, the consumption of the HPC chocolate induced changes to the amounts of HDL, phosphatidylcholine, sphingomyelin, and nervonic, docosahexaenoic and myristic acids. Furthermore, arachidonic, docosahexaenoic, docosapentaenoic and palmitic acids, gamma-glutamyl transferase, hemoglobin, HDL, phosphatidylcholine and choline containing phospholipids explained about 60% of the oxidation susceptibility values. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1007/s11306-011-0323-2) contains supplementary material, which is available to authorized users.

No MeSH data available.