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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.


The profiles of the variable changes for the WC (white), DC (light grey), and HPC (dark grey) groups. The values are expressed as standard deviation units from the mean of the whole study population. 24:1 nervonic acid, 22:6 docosahexaenoic acid, PC phosphatidylcholine, SM sphingomyelin, 14:0 myristic acid
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Fig5: The profiles of the variable changes for the WC (white), DC (light grey), and HPC (dark grey) groups. The values are expressed as standard deviation units from the mean of the whole study population. 24:1 nervonic acid, 22:6 docosahexaenoic acid, PC phosphatidylcholine, SM sphingomyelin, 14:0 myristic acid

Mentions: The variable profiles for each chocolate group are shown in Fig. 5, and it appears that the HPC group has different variable profiles than the WC and DC groups. These results suggest that the consumption of the HPC chocolate induces different changes to the amounts of HDL, nervonic acid, docosahexaenoic acid, phosphatidylcholine, sphingomyelin and myristic acid than the consumption of the WC or DC chocolates. Since the main difference between the study chocolates was the amount of polyphenols, it is likely that they have induced the metabolic changes in the HPC group but on the grounds of this study it is impossible to identify the mechanisms of action.Fig. 5


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)

The profiles of the variable changes for the WC (white), DC (light grey), and HPC (dark grey) groups. The values are expressed as standard deviation units from the mean of the whole study population. 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
getmorefigures.php?uid=PMC3351613&req=5

Fig5: The profiles of the variable changes for the WC (white), DC (light grey), and HPC (dark grey) groups. The values are expressed as standard deviation units from the mean of the whole study population. 24:1 nervonic acid, 22:6 docosahexaenoic acid, PC phosphatidylcholine, SM sphingomyelin, 14:0 myristic acid
Mentions: The variable profiles for each chocolate group are shown in Fig. 5, and it appears that the HPC group has different variable profiles than the WC and DC groups. These results suggest that the consumption of the HPC chocolate induces different changes to the amounts of HDL, nervonic acid, docosahexaenoic acid, phosphatidylcholine, sphingomyelin and myristic acid than the consumption of the WC or DC chocolates. Since the main difference between the study chocolates was the amount of polyphenols, it is likely that they have induced the metabolic changes in the HPC group but on the grounds of this study it is impossible to identify the mechanisms of action.Fig. 5

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.