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Analysis of docosahexaenoic acid hydroperoxide isomers in mackerel using liquid chromatography–mass spectrometry

Docosahexaenoic acid (DHA) is mostly esterified in food and is easily oxidized by exposure to heat or light. Hydroperoxide positions of DHA mono-hydroperoxide (DHA;OOH) provide information on oxidation mechanisms (e.g., radical- or singlet oxygen oxidation), yet direct identification of esterified D...

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Autores principales: Kusumoto, Ibuki, Kato, Shunji, Nakagawa, Kiyotaka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873796/
https://www.ncbi.nlm.nih.gov/pubmed/36693996
http://dx.doi.org/10.1038/s41598-023-28514-2
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author Kusumoto, Ibuki
Kato, Shunji
Nakagawa, Kiyotaka
author_facet Kusumoto, Ibuki
Kato, Shunji
Nakagawa, Kiyotaka
author_sort Kusumoto, Ibuki
collection PubMed
description Docosahexaenoic acid (DHA) is mostly esterified in food and is easily oxidized by exposure to heat or light. Hydroperoxide positions of DHA mono-hydroperoxide (DHA;OOH) provide information on oxidation mechanisms (e.g., radical- or singlet oxygen oxidation), yet direct identification of esterified DHA;OOH isomers has not been achieved. We previously accomplished the direct analysis of free DHA;OOH isomers with liquid chromatography-mass spectrometry (LC–MS/MS). In this study, we developed an LC–MS/MS method for direct analysis of esterified DHA;OOH based on our previous study. The developed method was capable of distinguishing esterified DHA;OOH isomers in raw- and oxidized mackerel. The result suggested that radical oxidation of esterified DHA can progress even in refrigeration. Different transitions were observed depending on the oxidation mechanism and lipid class. The analytical method and insights obtained in this study would be valuable to further understand and effectively prevent DHA oxidation in food products.
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spelling pubmed-98737962023-01-26 Analysis of docosahexaenoic acid hydroperoxide isomers in mackerel using liquid chromatography–mass spectrometry Kusumoto, Ibuki Kato, Shunji Nakagawa, Kiyotaka Sci Rep Article Docosahexaenoic acid (DHA) is mostly esterified in food and is easily oxidized by exposure to heat or light. Hydroperoxide positions of DHA mono-hydroperoxide (DHA;OOH) provide information on oxidation mechanisms (e.g., radical- or singlet oxygen oxidation), yet direct identification of esterified DHA;OOH isomers has not been achieved. We previously accomplished the direct analysis of free DHA;OOH isomers with liquid chromatography-mass spectrometry (LC–MS/MS). In this study, we developed an LC–MS/MS method for direct analysis of esterified DHA;OOH based on our previous study. The developed method was capable of distinguishing esterified DHA;OOH isomers in raw- and oxidized mackerel. The result suggested that radical oxidation of esterified DHA can progress even in refrigeration. Different transitions were observed depending on the oxidation mechanism and lipid class. The analytical method and insights obtained in this study would be valuable to further understand and effectively prevent DHA oxidation in food products. Nature Publishing Group UK 2023-01-24 /pmc/articles/PMC9873796/ /pubmed/36693996 http://dx.doi.org/10.1038/s41598-023-28514-2 Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Article
Kusumoto, Ibuki
Kato, Shunji
Nakagawa, Kiyotaka
Analysis of docosahexaenoic acid hydroperoxide isomers in mackerel using liquid chromatography–mass spectrometry
title Analysis of docosahexaenoic acid hydroperoxide isomers in mackerel using liquid chromatography–mass spectrometry
title_full Analysis of docosahexaenoic acid hydroperoxide isomers in mackerel using liquid chromatography–mass spectrometry
title_fullStr Analysis of docosahexaenoic acid hydroperoxide isomers in mackerel using liquid chromatography–mass spectrometry
title_full_unstemmed Analysis of docosahexaenoic acid hydroperoxide isomers in mackerel using liquid chromatography–mass spectrometry
title_short Analysis of docosahexaenoic acid hydroperoxide isomers in mackerel using liquid chromatography–mass spectrometry
title_sort analysis of docosahexaenoic acid hydroperoxide isomers in mackerel using liquid chromatography–mass spectrometry
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873796/
https://www.ncbi.nlm.nih.gov/pubmed/36693996
http://dx.doi.org/10.1038/s41598-023-28514-2
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