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Global metabolomic profiling of human serum from obese individuals by liquid chromatography–time-of-flight/mass spectrometry to evaluate the intake of breakfasts prepared with heated edible oils

Ferreiro-Vera, Carlos, Priego-Capote, Feliciano, Calderón-Santiago, Mónica, Luque de Castro, María D.
Food chemistry 2013 v.141 no.3 pp. 1722-1731
breakfast, fatty acids, humans, metabolomics, olive oil, oxidation, phospholipids, spectroscopy, vegetable oil
The metabolic profile of human serum after intake of breakfasts prepared with different heated vegetable oils has been studied. Four oils (olive and sunflower oils, pure and enriched with natural and artificial oxidation inhibitors) were subjected to a simulated heated process prior to breakfast preparation. A metabolomics global profiling approach performed on post-basal serum samples revealed statistical differences among individuals based on breakfast intake, and identified compounds responsible for such differences. Serum samples obtained in basal state (control samples) and 2 and 4h after programmed intakes were analyzed by LC–TOF/MS. The resulting fingerprints were compared and differences between basal and post-basal states evaluated, observing that the intake of different breakfasts altered the metabolic signature of serum. Analysis models based on PLS algorithms were developed to discriminate individuals in post-basal state for each intervention breakfast. Then, Volcano tests enabled to detect significant molecular entities explaining the variability associated to each breakfast. It is worth emphasizing the importance of fatty acids, their derivatives and phospholipids for tentative identification.