Profiling of lipids in Leishmania donovani using hydrophilic interaction chromatography in combination with Fourier transform mass spectrometry

2010 ◽  
Vol 24 (14) ◽  
pp. 2074-2082 ◽  
Author(s):  
Liang Zheng ◽  
Ruben T'Kind ◽  
Saskia Decuypere ◽  
Simona John von Freyend ◽  
Graham H. Coombs ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fourier Transform ◽  
Leishmania Donovani ◽  
Fourier Transform Mass Spectrometry ◽  
Hydrophilic Interaction Chromatography ◽  
Hydrophilic Interaction

scholarly journals Tracing the Thermal History of Seafood Products through Lysophospholipid Analysis by Hydrophilic Interaction Liquid Chromatography–Electrospray Ionization Fourier Transform Mass Spectrometry

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2212 ◽  
Author(s):  
Ilario Losito ◽  
Laura Facchini ◽  
Rosa Catucci ◽  
Cosima Calvano ◽  
Tommaso Cataldi ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Fourier Transform ◽  
Liquid Chromatography ◽  
Electrospray Ionization ◽  
Fourier Transform Mass Spectrometry ◽  
Hydrophilic Interaction Liquid Chromatography ◽  
Thermal Treatments ◽  
Hydrophilic Interaction ◽  
Seafood Products ◽  
History Of

Low temperature treatments commonly applied to seafood products have been shown to influence their phospholipid (PL) profile through enzymatic hydrolysis. In the present study, the generation of lysophospholipids (LPL) resulting from this process was systematically investigated for selected, commercially relevant seafood products, namely oysters, clams, octopuses, and shrimps. These products were subjected to thermal treatments like refrigeration or freezing after being purchased as fresh, defrozen, or frozen products depending on the case. The coupling between hydrophilic interaction liquid chromatography (HILIC) and electrospray ionization with high resolution/accuracy Fourier transform mass spectrometry (ESI-FTMS) was exploited to evaluate the PL profile of the cited products, especially the incidence of LPL related to the two main PL classes of seafood products—phosphatidylcholines (PC) and phosphatidylethanolamines (PE)—in the lipid extracts. The lyso forms of PE (LPE) were found to be generally more sensitive than those of PC (LPC) to thermal treatments, usually exhibiting a significant increase upon prolonged refrigeration at 4 °C in all types of investigated products except European flat oysters. Moreover, the distinction between fresh and frozen or defrozen products could be achieved in the case of octopuses and shrimps, respectively.

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