Verification of Meso-Zeaxanthin in Fish
Identifieur interne : 000653 ( Pmc/Checkpoint ); précédent : 000652; suivant : 000654Verification of Meso-Zeaxanthin in Fish
Auteurs : John M. Nolan [Irlande (pays)] ; Stephen Beatty [Irlande (pays)] ; Katie A. Meagher [Irlande (pays)] ; Alan N. Howard [Royaume-Uni] ; David Kelly [Irlande (pays)] ; David I. Thurnham [Royaume-Uni]Source :
- Journal of food processing & technology [ 2157-7110 ] ; 2014.
Abstract
The carotenoids lutein (L), zeaxanthin (Z), and
Raw fruits, vegetables and fish were extracted for carotenoid analysis by high performance liquid chromatography.
MZ was not detected in any of the fruits or vegetables tested in our study. However, using retention time matching, absorption spectrum comparison, and sample spiking, we verified the presence of MZ in salmon skin, sardine skin, trout skin and trout flesh.
This study confirmed the presence MZ in nature, and in the human food chain.
Url:
DOI: 10.4172/2157-7110.1000335
PubMed: 25717420
PubMed Central: 4337966
Affiliations:
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Verification of <italic>Meso</italic>-Zeaxanthin in Fish</title><author><name sortKey="Nolan, John M" sort="Nolan, John M" uniqKey="Nolan J" first="John M" last="Nolan">John M. Nolan</name><affiliation wicri:level="1"><nlm:aff id="A1">Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford, Ireland</nlm:aff><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford</wicri:regionArea><wicri:noRegion>Waterford</wicri:noRegion></affiliation></author><author><name sortKey="Beatty, Stephen" sort="Beatty, Stephen" uniqKey="Beatty S" first="Stephen" last="Beatty">Stephen Beatty</name><affiliation wicri:level="1"><nlm:aff id="A1">Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford, Ireland</nlm:aff><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford</wicri:regionArea><wicri:noRegion>Waterford</wicri:noRegion></affiliation></author><author><name sortKey="Meagher, Katie A" sort="Meagher, Katie A" uniqKey="Meagher K" first="Katie A" last="Meagher">Katie A. Meagher</name><affiliation wicri:level="1"><nlm:aff id="A1">Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford, Ireland</nlm:aff><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford</wicri:regionArea><wicri:noRegion>Waterford</wicri:noRegion></affiliation></author><author><name sortKey="Howard, Alan N" sort="Howard, Alan N" uniqKey="Howard A" first="Alan N" last="Howard">Alan N. Howard</name><affiliation wicri:level="1"><nlm:aff id="A2">Howard Foundation, Cambridge, UK</nlm:aff><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Howard Foundation, Cambridge</wicri:regionArea><wicri:noRegion>Cambridge</wicri:noRegion></affiliation></author><author><name sortKey="Kelly, David" sort="Kelly, David" uniqKey="Kelly D" first="David" last="Kelly">David Kelly</name><affiliation wicri:level="1"><nlm:aff id="A1">Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford, Ireland</nlm:aff><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford</wicri:regionArea><wicri:noRegion>Waterford</wicri:noRegion></affiliation></author><author><name sortKey="Thurnham, David I" sort="Thurnham, David I" uniqKey="Thurnham D" first="David I" last="Thurnham">David I. Thurnham</name><affiliation wicri:level="1"><nlm:aff id="A3">Northern Ireland Centre for Food and Health (NICHE), University of Ulster, Coleraine, UK</nlm:aff><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Northern Ireland Centre for Food and Health (NICHE), University of Ulster, Coleraine</wicri:regionArea><wicri:noRegion>Coleraine</wicri:noRegion></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">25717420</idno><idno type="pmc">4337966</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4337966</idno><idno type="RBID">PMC:4337966</idno><idno type="doi">10.4172/2157-7110.1000335</idno><date when="2014">2014</date><idno type="wicri:Area/Pmc/Corpus">001321</idno><idno type="wicri:Area/Pmc/Curation">001319</idno><idno type="wicri:Area/Pmc/Checkpoint">000653</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Verification of <italic>Meso</italic>-Zeaxanthin in Fish</title><author><name sortKey="Nolan, John M" sort="Nolan, John M" uniqKey="Nolan J" first="John M" last="Nolan">John M. Nolan</name><affiliation wicri:level="1"><nlm:aff id="A1">Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford, Ireland</nlm:aff><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford</wicri:regionArea><wicri:noRegion>Waterford</wicri:noRegion></affiliation></author><author><name sortKey="Beatty, Stephen" sort="Beatty, Stephen" uniqKey="Beatty S" first="Stephen" last="Beatty">Stephen Beatty</name><affiliation wicri:level="1"><nlm:aff id="A1">Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford, Ireland</nlm:aff><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford</wicri:regionArea><wicri:noRegion>Waterford</wicri:noRegion></affiliation></author><author><name sortKey="Meagher, Katie A" sort="Meagher, Katie A" uniqKey="Meagher K" first="Katie A" last="Meagher">Katie A. Meagher</name><affiliation wicri:level="1"><nlm:aff id="A1">Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford, Ireland</nlm:aff><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford</wicri:regionArea><wicri:noRegion>Waterford</wicri:noRegion></affiliation></author><author><name sortKey="Howard, Alan N" sort="Howard, Alan N" uniqKey="Howard A" first="Alan N" last="Howard">Alan N. Howard</name><affiliation wicri:level="1"><nlm:aff id="A2">Howard Foundation, Cambridge, UK</nlm:aff><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Howard Foundation, Cambridge</wicri:regionArea><wicri:noRegion>Cambridge</wicri:noRegion></affiliation></author><author><name sortKey="Kelly, David" sort="Kelly, David" uniqKey="Kelly D" first="David" last="Kelly">David Kelly</name><affiliation wicri:level="1"><nlm:aff id="A1">Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford, Ireland</nlm:aff><country xml:lang="fr">Irlande (pays)</country><wicri:regionArea>Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford</wicri:regionArea><wicri:noRegion>Waterford</wicri:noRegion></affiliation></author><author><name sortKey="Thurnham, David I" sort="Thurnham, David I" uniqKey="Thurnham D" first="David I" last="Thurnham">David I. Thurnham</name><affiliation wicri:level="1"><nlm:aff id="A3">Northern Ireland Centre for Food and Health (NICHE), University of Ulster, Coleraine, UK</nlm:aff><country xml:lang="fr">Royaume-Uni</country><wicri:regionArea>Northern Ireland Centre for Food and Health (NICHE), University of Ulster, Coleraine</wicri:regionArea><wicri:noRegion>Coleraine</wicri:noRegion></affiliation></author></analytic><series><title level="j">Journal of food processing & technology</title><idno type="eISSN">2157-7110</idno><imprint><date when="2014">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><sec id="S1"><title>Background/Objectives</title><p id="P1">The carotenoids lutein (L), zeaxanthin (Z), and <italic>meso</italic>-zeaxanthin (MZ) accumulate in the central retina (the macula), where they are collectively known as macular pigment (MP). MP has been shown to enhance visual function in both diseased and non-diseased retinae, and therefore an understanding and confirmation of, the origins of these carotenoids is needed. Studies have shown that L and Z are present in many foodstuffs found in a typical Western diet (e.g. spinach, kale, peppers, yellow corn and eggs). It has been shown that MZ is generated from L in the primate retina and earlier reports suggested that MZ was present in some fish species. Recently, however, one research group reported that MZ is not present in fish and suggested that the earlier reports showing MZ in these marine species were a methodological artefact. The current study was designed to investigate the reason for the contradiction, and test for the presence of MZ in fish and some other foods.</p></sec><sec id="S2"><title>Methods</title><p id="P2">Raw fruits, vegetables and fish were extracted for carotenoid analysis by high performance liquid chromatography.</p></sec><sec id="S3"><title>Results</title><p id="P3">MZ was not detected in any of the fruits or vegetables tested in our study. However, using retention time matching, absorption spectrum comparison, and sample spiking, we verified the presence of MZ in salmon skin, sardine skin, trout skin and trout flesh.</p></sec><sec id="S4"><title>Conclusion</title><p id="P4">This study confirmed the presence MZ in nature, and in the human food chain.</p></sec></div></front><back><div1 type="bibliography"><listBibl><biblStruct><analytic><author><name sortKey="Britton, G" uniqKey="Britton G">G Britton</name></author><author><name sortKey="Liaaen Jensen, S" uniqKey="Liaaen Jensen S">S Liaaen-Jensen</name></author><author><name sortKey="Pfander, H" uniqKey="Pfander H">H Pfander</name></author></analytic></biblStruct><biblStruct><analytic><author><name sortKey="Khachik, F" uniqKey="Khachik F">F Khachik</name></author><author><name sortKey="Beecher, Gr" uniqKey="Beecher G">GR Beecher</name></author><author><name sortKey="Goli, Mb" uniqKey="Goli M">MB 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<front><journal-meta><journal-id journal-id-type="nlm-journal-id">101649944</journal-id><journal-id journal-id-type="pubmed-jr-id">43469</journal-id><journal-id journal-id-type="nlm-ta">J Food Process Technol</journal-id><journal-id journal-id-type="iso-abbrev">J Food Process Technol</journal-id><journal-title-group><journal-title>Journal of food processing & technology</journal-title></journal-title-group><issn pub-type="epub">2157-7110</issn></journal-meta><article-meta><article-id pub-id-type="pmid">25717420</article-id><article-id pub-id-type="pmc">4337966</article-id><article-id pub-id-type="doi">10.4172/2157-7110.1000335</article-id><article-id pub-id-type="manuscript">EMS61026</article-id><article-categories><subj-group subj-group-type="heading"><subject>Article</subject></subj-group></article-categories><title-group><article-title>Verification of <italic>Meso</italic>-Zeaxanthin in Fish</article-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Nolan</surname><given-names>John M</given-names></name><xref ref-type="aff" rid="A1">1</xref><xref ref-type="corresp" rid="CR1">*</xref></contrib><contrib contrib-type="author"><name><surname>Beatty</surname><given-names>Stephen</given-names></name><xref ref-type="aff" rid="A1">1</xref></contrib><contrib contrib-type="author"><name><surname>Meagher</surname><given-names>Katie A</given-names></name><xref ref-type="aff" rid="A1">1</xref></contrib><contrib contrib-type="author"><name><surname>Howard</surname><given-names>Alan N</given-names></name><xref ref-type="aff" rid="A2">2</xref></contrib><contrib contrib-type="author"><name><surname>Kelly</surname><given-names>David</given-names></name><xref ref-type="aff" rid="A1">1</xref></contrib><contrib contrib-type="author"><name><surname>Thurnham</surname><given-names>David I</given-names></name><xref ref-type="aff" rid="A3">3</xref></contrib></contrib-group><aff id="A1"><label>1</label>Macular Pigment Research Group, Department of Chemical and Life Sciences, Waterford Institute of Technology, Waterford, Ireland</aff><aff id="A2"><label>2</label>Howard Foundation, Cambridge, UK</aff><aff id="A3"><label>3</label>Northern Ireland Centre for Food and Health (NICHE), University of Ulster, Coleraine, UK</aff><author-notes><corresp id="CR1"><label>*</label><bold>Corresponding author:</bold> John M Nolan, Principal Investigator, Macular Pigment Research Group, Vision Research Centre, Carriganore House, Waterford Institute of Technology, West Campus, Carriganore, Waterford, Ireland, Tel: +353 51834074; <email>jmnolan@wit.ie</email></corresp></author-notes><pub-date pub-type="nihms-submitted"><day>29</day><month>1</month><year>2015</year></pub-date><pub-date pub-type="ppub"><day>1</day><month>6</month><year>2014</year></pub-date><pub-date pub-type="pmc-release"><day>23</day><month>2</month><year>2015</year></pub-date><volume>5</volume><issue>6</issue><fpage>335</fpage><lpage></lpage><pmc-comment>elocation-id from pubmed: 10.4172/2157-7110.1000335</pmc-comment>
<permissions><copyright-statement><bold>Copyright:</bold> © 2014 Nolan JM, et al.</copyright-statement><copyright-year>2014</copyright-year><license license-type="open-access" xlink:href="http://creativecommons.org/licenses/by/3.0/"><license-p>This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.</license-p></license></permissions><self-uri xlink:href="http://omicsonline.org/open-access/verification-of-mesozeaxanthin-in-fish-2157-7110.1000335.php?aid=31128"></self-uri><abstract><sec id="S1"><title>Background/Objectives</title><p id="P1">The carotenoids lutein (L), zeaxanthin (Z), and <italic>meso</italic>-zeaxanthin (MZ) accumulate in the central retina (the macula), where they are collectively known as macular pigment (MP). MP has been shown to enhance visual function in both diseased and non-diseased retinae, and therefore an understanding and confirmation of, the origins of these carotenoids is needed. Studies have shown that L and Z are present in many foodstuffs found in a typical Western diet (e.g. spinach, kale, peppers, yellow corn and eggs). It has been shown that MZ is generated from L in the primate retina and earlier reports suggested that MZ was present in some fish species. Recently, however, one research group reported that MZ is not present in fish and suggested that the earlier reports showing MZ in these marine species were a methodological artefact. The current study was designed to investigate the reason for the contradiction, and test for the presence of MZ in fish and some other foods.</p></sec><sec id="S2"><title>Methods</title><p id="P2">Raw fruits, vegetables and fish were extracted for carotenoid analysis by high performance liquid chromatography.</p></sec><sec id="S3"><title>Results</title><p id="P3">MZ was not detected in any of the fruits or vegetables tested in our study. However, using retention time matching, absorption spectrum comparison, and sample spiking, we verified the presence of MZ in salmon skin, sardine skin, trout skin and trout flesh.</p></sec><sec id="S4"><title>Conclusion</title><p id="P4">This study confirmed the presence MZ in nature, and in the human food chain.</p></sec></abstract><kwd-group><kwd>Meso-zeaxanthin</kwd><kwd>Lutein</kwd><kwd>Zeaxanthin</kwd><kwd>HPLC</kwd><kwd>Carotenoids</kwd><kwd>Fish</kwd><kwd>Lutein</kwd><kwd>Zeaxanthin</kwd><kwd><italic>Meso</italic>-zeaxanthin</kwd><kwd>Macular pigment</kwd><kwd>Fish</kwd><kwd>Seafood</kwd><kwd>Food analysis</kwd><kwd>Food composition</kwd></kwd-group></article-meta></front><floats-group><fig id="F1" orientation="portrait" position="float"><label>Figure 1</label><caption><title>Saponification of Lutein under different saponification conditions</title><p>MZ = meso-zeaxanthin (highlighted in red); Z = zeaxanthin; L = lutein; Normal phase chiral conditions were used to obtain the above chromatographs. Absorbance spectra are shown for each peak with the exception of MZ in chromatograph C (no absorption spectrum was obtained for this small MZ peak). MZ peak highlighted in red. A. illustrates a standard mixture of MZ, Z and L which was used for retention time matching as part of MZ identification (see retention times and absorption spectra); B. illustrates a non-saponified L standard; C. illustrates the L standard after mild saponification (5% KOH at 45°C overnight); D. illustrates the L standard after intense saponification (10% KOH at 120°C overnight); Note: only following intense saponification of the standard was L converted to MZ, reflected in an altered MZ:L %ratio</p></caption><graphic xlink:href="emss-61026-f0001"></graphic></fig><fig id="F2" orientation="portrait" position="float"><label>Figure 2</label><caption><title>Chromatography illustrating the presence of MZ in several fish species tested</title><p>MZ = meso-zeaxanthin (highlighted in red); Z = zeaxanthin; L = lutein; Normal phase chiral conditions were used to obtain the above chromatographs. Absorbance spectra are shown for the MZ peak.</p><p>A, D, G and J = chromatography for non-saponified samples showing ester peaks obtained from salmon skin, sardine skin, trout skin, and trout flesh, respectively;</p><p>B, E, H and K = chromatography for saponified samples (5% KOH at room temperature overnight) showing MZ peaks obtained from salmon skin, sardine skin, trout skin, and trout flesh, respectively;</p><p>C, F, I and L = chromatography for saponified samples (5% KOH at room temperature overnight) co-eluted (spiked) with MZ standard showing increased MZ peaks obtained from salmon skin, sardine skin, trout skin, and trout flesh, respectively</p></caption><graphic xlink:href="emss-61026-f0002"></graphic></fig><table-wrap id="T1" position="float" orientation="portrait"><label>Table 1</label><caption><p>Percentage ratios of MZ, Z and L under different saponification conditions</p></caption><table frame="box" rules="all"><thead><tr><th align="center" valign="middle" rowspan="1" colspan="1">Carotenoid ratio %</th><th align="center" valign="middle" rowspan="1" colspan="1">Standard (unsaponified)</th><th align="center" valign="middle" rowspan="1" colspan="1">Mild saponification</th><th align="center" valign="middle" rowspan="1" colspan="1">Strong saponification</th><th align="center" valign="middle" rowspan="1" colspan="1">Intense saponification</th></tr></thead><tbody><tr><td align="center" valign="middle" rowspan="1" colspan="1">MZ%</td><td align="center" valign="middle" rowspan="1" colspan="1">0.6</td><td align="center" valign="middle" rowspan="1" colspan="1">0.5</td><td align="center" valign="middle" rowspan="1" colspan="1">0.5</td><td align="center" valign="middle" rowspan="1" colspan="1">5.5</td></tr><tr><td align="center" valign="middle" rowspan="1" colspan="1">Z%</td><td align="center" valign="middle" rowspan="1" colspan="1">7.6</td><td align="center" valign="middle" rowspan="1" colspan="1">6.2</td><td align="center" valign="middle" rowspan="1" colspan="1">6.9</td><td align="center" valign="middle" rowspan="1" colspan="1">7.7</td></tr><tr><td align="center" valign="middle" rowspan="1" colspan="1">L%</td><td align="center" valign="middle" rowspan="1" colspan="1">91.8</td><td align="center" valign="middle" rowspan="1" colspan="1">93.3</td><td align="center" valign="middle" rowspan="1" colspan="1">92.6</td><td align="center" valign="middle" rowspan="1" colspan="1">86.8</td></tr><tr><td align="center" valign="middle" rowspan="1" colspan="1">L:MZ</td><td align="center" valign="middle" rowspan="1" colspan="1">153</td><td align="center" valign="middle" rowspan="1" colspan="1">186.6</td><td align="center" valign="middle" rowspan="1" colspan="1">185.2</td><td align="center" valign="middle" rowspan="1" colspan="1">15.8</td></tr></tbody></table><table-wrap-foot><p>MZ = meso-zeaxanthin; Z = zeaxanthin; L = lutein; Carotenoid ratio % refers to the percentage of each carotenoid in the standard. Standard (unsaponified) = unsaponified lutein standard; Mild saponification = 5% KOH at room temperature overnight; Strong saponification = 10% KOH at 45°C overnight; Intense saponification = 10% KOH at 120°C overnight. Note: only following intense saponification of the standard was L converted to MZ, reflected in an altered L: MZ %ratio</p></table-wrap-foot></table-wrap></floats-group></pmc><affiliations><list><country><li>Irlande (pays)</li><li>Royaume-Uni</li></country></list><tree><country name="Irlande (pays)"><noRegion><name sortKey="Nolan, John M" sort="Nolan, John M" uniqKey="Nolan J" first="John M" last="Nolan">John M. Nolan</name></noRegion><name sortKey="Beatty, Stephen" sort="Beatty, Stephen" uniqKey="Beatty S" first="Stephen" last="Beatty">Stephen Beatty</name><name sortKey="Kelly, David" sort="Kelly, David" uniqKey="Kelly D" first="David" last="Kelly">David Kelly</name><name sortKey="Meagher, Katie A" sort="Meagher, Katie A" uniqKey="Meagher K" first="Katie A" last="Meagher">Katie A. Meagher</name></country><country name="Royaume-Uni"><noRegion><name sortKey="Howard, Alan N" sort="Howard, Alan N" uniqKey="Howard A" first="Alan N" last="Howard">Alan N. Howard</name></noRegion><name sortKey="Thurnham, David I" sort="Thurnham, David I" uniqKey="Thurnham D" first="David I" last="Thurnham">David I. Thurnham</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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