Abstract
Metabolic syndrome, characterized by obesity, low-grade inflammation, insulin resistance, hyperglycemia, dyslipidemia and hypertension, is a major risk factor for cardiovascular mortality. Preclinical studies on recently discovered classes of lipids – fatty acid esters of hydroxy fatty acids (FAHFA) have revealed their anti-inflammatory and insulin-sensitizing potential. The FAHFA levels are significantly decreased in insulin-resistant individuals, their application exhibited anti-inflammatory effects and restoring the glucose-insulin homeostasis. The aim of our research was to analyze the overall FAHFA composition in a common diet, as only a partial FAHFA composition has been revealed so far (only the PAHSA subclass was analyzed in a few foods). A new approach to the FAHFAs analysis includes nano-LC and post-column modifier followed by negative ion mass spectrometry, in order to obtain maximum sensitivity. Analysis of different foods – oat (whole grain, coarse flakes and fine flakes), apple, clementine, lemon, strawberry, blueberry, mango, kiwi, avocado, pineapple, banana, onion, garlic, cherry tomato, carrot, parsley root, pepper and radish – exhibited wide inter-food variation in the FAHFA profiles. Sixteen analyzed FAHFAs (palmitic, oleic, palmitoleic and stearic hydroxy-esters) showed microgram to low nanogram levels (0.165 ng/g – 32 μg/g FW), with the highest abundancy in oat, clementine, garlic and pineapple. Stearic acid hydroxy stearic acid (SAHSA) was the most abundant FAHFA, especially in the food with antioxidative, anti-inflammatory and beneficial metabolic effects. In contrary, the PAHSA - previously proven to have the strongest antihyperglycemic and insulin-sensitizing effects, was not present in some foods (radish, avocado, mango, lemon, cherry tomato, kiwi). Our study proves the importance of overall FAHFA analysis in food (especially in a functional food), because of their potential metabolic benefits and possible future incorporation in special diets.
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Abbreviations
- FAHFA:
-
Fatty acid esters of hydroxy fatty acids
- OAHOA:
-
Oleic acid hydroxy oleic acid
- OAHPA:
-
Oleic acid hydroxy palmitic acid
- OAHPO :
-
Oleic acid hxdroxy palmitoleic acid
- OAHSA :
-
Oleic acid hydroxy stearic acid
- PAHPA:
-
Palmitic acid hydroxy palmitic acid
- PAHPO:
-
Palmitic acid hydroxy palmitoleic acid
- PAHOA :
-
Palmitic acid hydroxy oleic acid
- PAHSA:
-
Palmitic acid hydroxy stearic acid
- POHOA :
-
Palmitoleic acid hydroxy oleic acid
- POHPA:
-
Palmitoleic acid hydroxy palmitic acid
- POHPO:
-
Palmitoleic acid hydroxy palmitoleic acid
- POHSA:
-
Palmitoleic acid hydroxy stearic acid
- SAHOA:
-
Stearic acid hydroxy oleic acid
- SAHPA:
-
Stearic acid hydroxy palmitic acid
- SAHPO:
-
Stearic acid hydroxy palmitoleic acid
- SAHSA:
-
Stearic acid hydroxy stearic acid
- MRM:
-
Multiple reaction monitoring
- RSD:
-
Relative standard deviation
- ANOVA:
-
Analysis of variance
- HSD:
-
Honestly significant difference
- DHAHLA:
-
DocosaHexaenoic acid hydroxy linoleic acid
- GLUT4:
-
Glucose transporter type 4
- UPLC:
-
Ultra performance liquid chromatography
- MRM:
-
Multiple reaction monitoring
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Acknowledgements
Authors thank dr. sc. Jasmina Ranilovic, PhD from Podravka for providing oat samples and HrZZ childARTHRITISevolve 4771 project for financing SPE columns.
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Liberati-Čizmek, AM., Biluš, M., Brkić, A.L. et al. Analysis of Fatty Acid Esters of Hydroxyl Fatty Acid in Selected Plant Food. Plant Foods Hum Nutr 74, 235–240 (2019). https://doi.org/10.1007/s11130-019-00728-8
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DOI: https://doi.org/10.1007/s11130-019-00728-8