Determination of Phosphatidylcholine Hydroperoxide (PCOOH) as a Marker of Membrane Lipid Peroxidation

被引：16
|
作者：
Nakagawa, Kiyotaka [1 ]
Kato, Shunji [1 ]
Miyazawa, Teruo [1 ,2 ]
机构：
[1] Tohoku Univ, Grad Sch Agr Sci, Food & Biodynam Chem Lab, Sendai, Miyagi 9818555, Japan
[2] Tohoku Univ, New Ind Creat Hatchery Ctr NICHe, Food & Biotechnol Innovat Project, Sendai, Miyagi 9808579, Japan
来源：
JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY | 2015年 / 61卷
基金：
日本学术振兴会;
关键词：
phosphatidylcholine hydroperoxide; lipid peroxidation; food deterioration; oxidative diseases; mass spectrometry; RED-BLOOD-CELLS; MASS-SPECTROMETRY; ANTIOXIDANT CAPACITY; OXIDATIVE STRESS; HUMAN-PLASMA; OLEIC-ACID; INCREASES;
D O I：
10.3177/jnsv.61.S78
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
Increasing evidence for phosphatidylcholine hydroperoxide (PCOOH) as a marker of oxidative food deterioration and oxidative diseases has revealed the need for a pure PCOOH standard and a reliable quantification method. Recently, we synthesized the PCOOH isomers 1-palmitoy1-2-(9-hydroperoxyoctadecadienoyl)-sn-glycero-3-phosphocholine, (16:0/9-HpODE PC) and 1-palmitoy1-2-(13-hydroperoxyoctadecadienoyl)-sn-glycero-3-phosphocholine (16:0/13-HpODE PC). Using these standards along with liquid chromatography-tandem mass spectrometry, a reliable quantification method was developed. This mini-review describes these analytical techniques, with a particular emphasis on clinical sample analysis.
引用
收藏
页码：S78 / S80
页数：3
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