Composition of fatty acids in commercially available tree nuts and their relationship with protective effects against oxidative stress-induced neurotoxicity

Jae Kyeom Kim; Eui Cheol Shin; Cho Rong Kim; Gwi Gun Park; Soo Jung Choi; Hong Yon Cho; Dong Hoon Shin

doi:10.1007/s10068-013-0189-3

Composition of fatty acids in commercially available tree nuts and their relationship with protective effects against oxidative stress-induced neurotoxicity

Jae Kyeom Kim, Eui Cheol Shin, Cho Rong Kim, Gwi Gun Park, Soo Jung Choi, Hong Yon Cho, Dong Hoon Shin

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-review

6 Scopus citations

Abstract

Fatty acid profiles of commercially available tree nuts were analyzed and association between fatty acid composition and protective effects against oxidative stress was investigated. Among commercially available tree nuts, walnuts showed the most potent protective effects for both cell viability and 2′,7′-dichlorofluorescein (DCF) formation. Neuronal cell viability and inhibition of intracellular oxidative stress were inversely related to saturated fatty acid contents in tree nuts. Eigen analysis revealed that principal component (PC) 1 was mainly contributed by 2′,7′-dichlorofluorescin diacetate (DCF-DA), DPPH, and C18:2 and C18:3. PC2 was contributed by MTT assay, and saturated fatty acids. Walnuts exhibited the highest potency against oxidative stress closely related with C18:3, based on principal component analysis (PCA) and Pearson's correlation analyses. A combination of fatty acid profiling using chromatographic analysis and PCA is a promising method to evaluate oxidative stress.

Original language	English (US)
Pages (from-to)	1097-1104
Number of pages	8
Journal	Food Science and Biotechnology
Volume	22
Issue number	4
DOIs	https://doi.org/10.1007/s10068-013-0189-3
State	Published - Aug 1 2013

Keywords

Alzheimer's disease
fatty acid composition
oxidative stress
principal component analysis
tree nut

Access

10.1007/s10068-013-0189-3

Fingerprint Dive into the research topics of 'Composition of fatty acids in commercially available tree nuts and their relationship with protective effects against oxidative stress-induced neurotoxicity'. Together they form a unique fingerprint.

Cite this

Composition of fatty acids in commercially available tree nuts and their relationship with protective effects against oxidative stress-induced neurotoxicity. / Kim, Jae Kyeom; Shin, Eui Cheol; Kim, Cho Rong; Park, Gwi Gun; Choi, Soo Jung; Cho, Hong Yon; Shin, Dong Hoon.

In: Food Science and Biotechnology, Vol. 22, No. 4, 01.08.2013, p. 1097-1104.

Research output: Contribution to journal › Article › peer-review

@article{f3fdef291c744569991160482b05fa52,

title = "Composition of fatty acids in commercially available tree nuts and their relationship with protective effects against oxidative stress-induced neurotoxicity",

abstract = "Fatty acid profiles of commercially available tree nuts were analyzed and association between fatty acid composition and protective effects against oxidative stress was investigated. Among commercially available tree nuts, walnuts showed the most potent protective effects for both cell viability and 2′,7′-dichlorofluorescein (DCF) formation. Neuronal cell viability and inhibition of intracellular oxidative stress were inversely related to saturated fatty acid contents in tree nuts. Eigen analysis revealed that principal component (PC) 1 was mainly contributed by 2′,7′-dichlorofluorescin diacetate (DCF-DA), DPPH, and C18:2 and C18:3. PC2 was contributed by MTT assay, and saturated fatty acids. Walnuts exhibited the highest potency against oxidative stress closely related with C18:3, based on principal component analysis (PCA) and Pearson's correlation analyses. A combination of fatty acid profiling using chromatographic analysis and PCA is a promising method to evaluate oxidative stress.",

keywords = "Alzheimer's disease, fatty acid composition, oxidative stress, principal component analysis, tree nut",

author = "Kim, {Jae Kyeom} and Shin, {Eui Cheol} and Kim, {Cho Rong} and Park, {Gwi Gun} and Choi, {Soo Jung} and Cho, {Hong Yon} and Shin, {Dong Hoon}",

year = "2013",

month = aug,

day = "1",

doi = "10.1007/s10068-013-0189-3",

language = "English (US)",

volume = "22",

pages = "1097--1104",

journal = "Food Science and Biotechnology",

issn = "1226-7708",

publisher = "Springer Netherlands",

number = "4",

}

TY - JOUR

T1 - Composition of fatty acids in commercially available tree nuts and their relationship with protective effects against oxidative stress-induced neurotoxicity

AU - Kim, Jae Kyeom

AU - Shin, Eui Cheol

AU - Kim, Cho Rong

AU - Park, Gwi Gun

AU - Choi, Soo Jung

AU - Cho, Hong Yon

AU - Shin, Dong Hoon

PY - 2013/8/1

Y1 - 2013/8/1

N2 - Fatty acid profiles of commercially available tree nuts were analyzed and association between fatty acid composition and protective effects against oxidative stress was investigated. Among commercially available tree nuts, walnuts showed the most potent protective effects for both cell viability and 2′,7′-dichlorofluorescein (DCF) formation. Neuronal cell viability and inhibition of intracellular oxidative stress were inversely related to saturated fatty acid contents in tree nuts. Eigen analysis revealed that principal component (PC) 1 was mainly contributed by 2′,7′-dichlorofluorescin diacetate (DCF-DA), DPPH, and C18:2 and C18:3. PC2 was contributed by MTT assay, and saturated fatty acids. Walnuts exhibited the highest potency against oxidative stress closely related with C18:3, based on principal component analysis (PCA) and Pearson's correlation analyses. A combination of fatty acid profiling using chromatographic analysis and PCA is a promising method to evaluate oxidative stress.

AB - Fatty acid profiles of commercially available tree nuts were analyzed and association between fatty acid composition and protective effects against oxidative stress was investigated. Among commercially available tree nuts, walnuts showed the most potent protective effects for both cell viability and 2′,7′-dichlorofluorescein (DCF) formation. Neuronal cell viability and inhibition of intracellular oxidative stress were inversely related to saturated fatty acid contents in tree nuts. Eigen analysis revealed that principal component (PC) 1 was mainly contributed by 2′,7′-dichlorofluorescin diacetate (DCF-DA), DPPH, and C18:2 and C18:3. PC2 was contributed by MTT assay, and saturated fatty acids. Walnuts exhibited the highest potency against oxidative stress closely related with C18:3, based on principal component analysis (PCA) and Pearson's correlation analyses. A combination of fatty acid profiling using chromatographic analysis and PCA is a promising method to evaluate oxidative stress.

KW - Alzheimer's disease

KW - fatty acid composition

KW - oxidative stress

KW - principal component analysis

KW - tree nut

UR - http://www.scopus.com/inward/record.url?scp=84880408376&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84880408376&partnerID=8YFLogxK

U2 - 10.1007/s10068-013-0189-3

DO - 10.1007/s10068-013-0189-3

M3 - Article

AN - SCOPUS:84880408376

VL - 22

SP - 1097

EP - 1104

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

SN - 1226-7708

IS - 4

ER -

Composition of fatty acids in commercially available tree nuts and their relationship with protective effects against oxidative stress-induced neurotoxicity

Abstract

Keywords

Access

Other files and links

Cite this