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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Orange juice affects acylcarnitine metabolism in healthy volunteers as revealed by a mass-spectrometry based metabolomics approach

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Author(s):
Moreira, Vanessa [1] ; Brasili, Elisa [2, 3] ; Fiamoncini, Jarlei [4] ; Marini, Federico [5, 6] ; Miccheli, Alfredo [5] ; Daniel, Hannelore [4] ; Hye Lee, Jennifer Ji [2] ; Aymoto Hassimotto, Neuza Mariko [2, 3] ; Lajolo, Franco Maria [2, 3]
Total Authors: 9
Affiliation:
[1] Univ Fed Sao Paulo, Paulista Sch Med, Dept Pharmacol, Sao Paulo - Brazil
[2] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Food Sci & Expt Nutr, Sao Paulo - Brazil
[3] CEPID FAPESP Res Innovat & Disseminat Ctr Sao Pau, Food Res Ctr FoRC, Sao Paulo - Brazil
[4] Tech Univ Munich, ZIEL Inst Food & Hlth, Munich - Germany
[5] Univ Roma La Sapienza, Dept Chem, Rome - Italy
[6] Stellenbosch Univ, Dept Food Sci, Private Bag X1, ZA-7602 Matieland - South Africa
Total Affiliations: 6
Document type: Journal article
Source: Food Research International; v. 107, p. 346-352, MAY 2018.
Web of Science Citations: 8
Abstract

Citrus juices, especially orange juice, constitute rich sources of bioactive compounds with a wide range of health-promoting activities. Data from epidemiological and in vitro studies suggest that orange juice (OJ) may have a positive impact on lipid metabolism. However, the effect of orange juice intake on blood lipid profile is still poorly understood. We have used two different blood samples, Dried Blood Spots (DBS) and plasma, to assess the effect of two-week orange juice consumption in healthy volunteers by a mass-spectrometry based metabolomics approach. DBS were analysed by liquid chromatography mass spectrometry (LC-MS) and plasma samples were analysed by the gas chromatography mass spectrometry (GC-MS). One hundred sixty-nine lipids including acylcarnitines (AC), lysophosphatidylcholines (LysoPC), (diacyl- and acyl-alkyl-) phosphatidylcholines (PC as and PC ae) and sphingomyelins (SM) were identified and quantified in DBS. Eighteen fatty acids were identified and quantified in plasma. Multivariate analysis allowed to identify an increase in C3:1, C5-DC(C6-OH), C5-M-DC, C5:1-DC, C8, C12-DC, lysoPC18:3, myristic acid, pentadecanoic acid, palmitoleic and palmitic acid and a decrease in nervonic acid, CO, C2, C10, C10:1, C16:1, C16-OH, C16:1-OH, C18-OH, PC as C40:4, PC ae C38:4, PC ae C42:3, PC ae C42:4 and cholesterol levels after orange juice intake. A two-week period of orange juice intake could affect fatty acids beta-oxidation through mitochondrial and peroxisomal pathways, leading to an increase of short-chain acylcarnitines and a decrease of medium and long-chain acylcarnitines. This is the first report analyzing the effect of orange juice intake in healthy volunteers using a dried blood spot-based metabolomics approach. (AU)

FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC