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Schoeny H, Rampler E, Hermann G, Grienke U, Rollinger JM, Koellensperger G. Preparative supercritical fluid chromatography for lipid class fractionation-a novel strategy in high-resolution mass spectrometry based lipidomics. Anal Bioanal Chem 2020; 412:2365-2374. [PMID: 32130438 PMCID: PMC7118041 DOI: 10.1007/s00216-020-02463-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 01/08/2020] [Accepted: 01/28/2020] [Indexed: 01/01/2023]
Abstract
In this work, a lipidomics workflow based on offline semi-preparative lipid class-specific fractionation by supercritical fluid chromatography (SFC) followed by high-resolution mass spectrometry was introduced. The powerful SFC approach offered separation of a wide polarity range for lipids, enabled enrichment (up to 3 orders of magnitude) of lipids, selective fractionation of 14 lipid classes/subclasses, and increased dynamic range enabling in-depth characterization. A significantly increased coverage of low abundant lipids improving lipid identification by numbers and degree (species and molecular level) was obtained in Pichia pastoris when comparing high-resolution mass spectrometry based lipidomics with and without prior fractionation. Proof-of-principle experiments using a standard reference material (SRM 1950, NIST) for human plasma showed that the proposed strategy enabled quantitative lipidomics. Indeed, for 70 lipids, the consensus values available for this sample could be met. Thus, the novel workflow is ideally suited for lipid class-specific purification/isolation from milligram amounts of sample while not compromising on omics type of analysis (identification and quantification). Finally, compared with established fractionation/pre-concentration approaches, semi-preparative SFC is superior in terms of versatility, as it involved only volatile modifiers and salt additives facilitating any follow-up use such as qualitative or quantitate analysis or further purification down to the single lipid species level. Graphical Abstract.
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Affiliation(s)
- Harald Schoeny
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, Waehringer Strasse 38, 1090, Vienna, Austria
| | - Evelyn Rampler
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, Waehringer Strasse 38, 1090, Vienna, Austria
- Vienna Metabolomics Center (VIME), University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
- Chemistry Meets Microbiology, Althanstrasse 14, 1090, Vienna, Austria
| | - Gerrit Hermann
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, Waehringer Strasse 38, 1090, Vienna, Austria
- ISOtopic Solutions, Waehringer Strasse 38, 1090, Vienna, Austria
| | - Ulrike Grienke
- Vienna Metabolomics Center (VIME), University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
- Department of Pharmacognosy, Faculty of Life Science, University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
| | - Judith M Rollinger
- Vienna Metabolomics Center (VIME), University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
- Department of Pharmacognosy, Faculty of Life Science, University of Vienna, Althanstrasse 14, 1090, Vienna, Austria
| | - Gunda Koellensperger
- Department of Analytical Chemistry, Faculty of Chemistry, University of Vienna, Waehringer Strasse 38, 1090, Vienna, Austria.
- Vienna Metabolomics Center (VIME), University of Vienna, Althanstrasse 14, 1090, Vienna, Austria.
- Chemistry Meets Microbiology, Althanstrasse 14, 1090, Vienna, Austria.
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Taladrid D, Marín D, Alemán A, Álvarez-Acero I, Montero P, Gómez-Guillén MC. Effect of chemical composition and sonication procedure on properties of food-grade soy lecithin liposomes with added glycerol. Food Res Int 2017; 100:541-550. [PMID: 28873719 DOI: 10.1016/j.foodres.2017.07.052] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 07/21/2017] [Accepted: 07/22/2017] [Indexed: 12/31/2022]
Abstract
The effect of two-step and five-step acetone washing of soybean lecithin (SL) on compositional properties of partially purified phosphatidylcholines (PW2 and PW5) was studied. Trace amounts of protein were detected in SL, PW2 and PW5, with a predominance of glutamic acid and aspartic acid. Increasing the number of acetone washing steps significantly reduced the total content of γ-, δ- and α-tocopherol. Similar reductions (≈90%) of neutral lipids were found in both PW2 and PW5, but the removal of free fatty acids was higher in PW5 than in PW2 (78% vs. 71%). Linoleic acid was the main constituent in both the neutral lipids and the phospholipid fractions of SL, PW2 and PW5, accounting for around 53-59% of total fatty acids; however, a considerable amount of it was removed by increasing the number of washing steps. All phospholipid classes were mostly concentrated in the first two-step washing of lecithin. Further washing increased the concentration of phosphatidylcholine (PC) in PW5, as compared to PW2. Glycerol-containing liposomes from PW2 and PW5 were produced using two different-intensity sonication procedures (method A: 120W, 5min; method B: 30W, 2min) using a probe-type sonicator (100mL volume suspension). Liposomes of soy lecithin and liposomes of PW5 without glycerol were also obtained by using strong sonication (method A). The liposomal dispersion with the highest purification and the stronger sonication was clearly distinguished from the others, both in particle size and in zeta potential. DSC results showed noticeable interference of glycerol in the membrane structure, but minimal changes in particle size and surface charge.
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Affiliation(s)
- D Taladrid
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - D Marín
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - A Alemán
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - I Álvarez-Acero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - P Montero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
| | - M C Gómez-Guillén
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
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