Long-Chain Free Fatty Acid Profiling Analysis by Liquid Chromatography–Mass Spectrometry in Mouse Treated with Peroxisome Proliferator-Activated Receptor α Agonist
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概要
- 論文の詳細を見る
A change in the free fatty acid (FFA) profile reflects an alteration in the lipid metabolism of peripheral tissue. A high-throughput quantitative analysis method for individual FFAs therefore needs to be established. We report here an optimized LC-MS assay for a high-throughput and high-sensitivity analysis of the 10 major long-chain FFAs in mouse plasma and liver. This assay enables quantification of individual FFAs by using trace amounts of samples (2 µL of plasma and 10 mg of liver tissue). We apply this method to analyze the FFA profile of plasma and liver samples from an obese mouse model treated with bezafibrate, the peroxisome proliferator-activated receptor α (PPARα) agonist, and show a change in the FFA profile, particularly in the palmitoleic and oleic acid contents. This assay is useful for quantifying individual FFAs and helpful for monitoring the condition of lipid metabolism.
- 公益社団法人 日本農芸化学会の論文
著者
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Suzuki Hideyuki
Kazusa DNA Research Institute
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Iijima Yoko
Kazusa Dna Res. Inst. Chiba Jpn
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Suda Kunihiro
Kazusa DNA Research Institute
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Aoki Koh
Kazusa Dna Res. Inst. Chiba Jpn
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Kawada Teruo
Laboratory For Molecular Function Of Food Division Of Food Science And Biotechnology Graduate School
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Goto Tsuyoshi
Laboratory For Molecular Function Of Food Division Of Food Science And Biotechnology Graduate School
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Shibata Daisuke
Kazusa Dna Res. Inst.
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TAKAHASHI Haruya
Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology, Graduate Scho
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Aoki Koh
Kazusa Dna Research Institutes
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Kim Young-il
Laboratory Of Molecular Functions Of Food Division Of Food Science And Biotechnology Graduate School
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Iijima Yoko
Kazusa Dna Research Institutes
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Takahashi Nobuyuki
Laboratory For Molecular Function Of Food Division Of Food Science And Biotechnology Graduate School
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YAMAZAKI Yota
Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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TAKINO Akihiro
Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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GOTO Tsuyoshi
Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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KAWADA Teruo
Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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KIM Young-Il
Laboratory of Molecular Functions of Food, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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