Characterization and Quantification of the Fatty Acid Amidome

Jeffries, Kristen A.; Farrell, Emma K.; Anderson, Ryan L.; Suarez, Gabriela; Osborne, Amanda J. Goyette; Heide, Mc Kenzi K.; Merkler, David J.

doi:10.1007/978-1-0716-0864-7_12

Cited by 2 publications

(3 citation statements)

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“…The methods we use to extract the fatty acid amides from the desired biological source and to characterize the fatty acid amidome by LC/QTOF-MS were detailed in Jeffries et al [ 20 ]. Our extraction method is based on the procedure from Sultana and Johnson [ 58 ].…”

Section: Methodsmentioning

confidence: 99%

“…One aspect of our broader interest in the fatty acid amide family were studies to isolate and quantify the fatty acid amides produced in model organisms, called the fatty acid amidome. We synthesized specific fatty acid amides as standards for the liquid chromatography/quadrupole time-of-flight mass spectrometry (LC/QTOF-MS) method to define the fatty acid amidome [ 18 , 20 ]. In this review, we first describe the synthesis and characterization of specific fatty acid amides and then summarize our results on the characterization of the fatty acid amidome from cultured mammalian cells [ 15 ] and insects [ 18 , 19 , 20 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

“…We synthesized specific fatty acid amides as standards for the liquid chromatography/quadrupole time-of-flight mass spectrometry (LC/QTOF-MS) method to define the fatty acid amidome [ 18 , 20 ]. In this review, we first describe the synthesis and characterization of specific fatty acid amides and then summarize our results on the characterization of the fatty acid amidome from cultured mammalian cells [ 15 ] and insects [ 18 , 19 , 20 , 21 ]. The novelty of this article relative to other reviews on the endocannbinoids [ 1 , 2 , 3 , 4 , 5 , 6 ] is a broad focus on the endocannbinoid-related fatty acid amides, coverage of the fatty acid amides identified in insects, and the methodologies for chemical synthesis of the standards that were used in the characterization of the fatty acid amidome.…”

Section: Introductionmentioning

confidence: 99%

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Synthesis, Quantification, and Characterization of Fatty Acid Amides from In Vitro and In Vivo Sources

Bhandari

Mitchell

et al. 2021

Molecules

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Fatty acid amides are a diverse family of underappreciated, biologically occurring lipids. Herein, the methods for the chemical synthesis and subsequent characterization of specific members of the fatty acid amide family are described. The synthetically prepared fatty acid amides and those obtained commercially are used as standards for the characterization and quantification of the fatty acid amides produced by biological systems, a fatty acid amidome. The fatty acid amidomes from mouse N18TG2 cells, sheep choroid plexus cells, Drosophila melanogaster, Bombyx mori, Apis mellifera, and Tribolium castaneum are presented.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Synthesis, Quantification, and Characterization of Fatty Acid Amides from In Vitro and In Vivo Sources

Bhandari

Mitchell

et al. 2021

Molecules

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Phytochemical investigation of the n-hexane-extracted oil from four umbelliferous vegetables using GC/MS analysis in the context of antibacterial activity

Baky,

El-Taher,

Naggar

et al. 2024

Sci Rep

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Umbelliferous (Apiaceae) vegetables are widely consumed worldwide for their nutritive and health benefits. The main goal of the current study is to explore the compositional heterogeneity in four dried umbelliferous vegetables viz, celery, coriander, dill, and parsley targeting their volatile profile using gas chromatography-mass spectrometry (GC–MS). A total of 133 volatile metabolites were detected belonging to 12 classes. Aromatic hydrocarbons were detected as the major components of the analyzed vegetables accounting ca. 64.0, 62.4, 59.5, and 47.8% in parsley, dill, celery, and coriander, respectively. Aliphatic hydrocarbons were detected at ca. 6.39, 8.21, 6.16, and 6.79% in parsley, dill, celery, and coriander, respectively. Polyunsaturated fatty acids (PUFA) of various health benefits were detected in parsley and represented by roughanic acid and α-linolenic acid at 4.99 and 0.47%, respectively. Myristicin and frambinone were detected only in parsley at 0.45 and 0.56%. Investigation of antibacterial activity of umbelliferous vegetables n-hexane extract revealed a moderate antibacterial activity against Gram-positive and Gram-negative bacteria with higher activity for celery and dill against Staphylococcus aureus with inhibition zone 20.3 mm compared to 24.3 mm of the standard antibacterial drug.

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Characterization and Quantification of the Fatty Acid Amidome

Cited by 2 publications

References 22 publications

Synthesis, Quantification, and Characterization of Fatty Acid Amides from In Vitro and In Vivo Sources

Synthesis, Quantification, and Characterization of Fatty Acid Amides from In Vitro and In Vivo Sources

Phytochemical investigation of the n-hexane-extracted oil from four umbelliferous vegetables using GC/MS analysis in the context of antibacterial activity

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