Food-induced changes of lipids in rat neuronal tissue visualized by ToF-SIMS imaging
Journal article, 2016

Time of flight secondary ion mass spectrometry (ToF-SIMS) was used to image the lipid localization in brain tissue sections from rats fed specially processed cereals (SPC). An IonTof 5 instrument equipped with a Bi cluster ion gun was used to analyze the tissue sections. Data from 15 brain samples from control and cereal-fed rats were recorded and exported to principal components analysis (PCA). The data clearly show changes of certain lipids in the brain following cereal feeding. PCA score plots show a good separation in lipid distribution between the control and the SPC-fed group. The loadings plot reveal that the groups separated mainly due to changes in cholesterol, vitamin E and c18:2, c16:0 fatty acid distribution as well as some short chain monocarboxylic fatty acid compositions. These insights relate to the working mechanism of SPC as a dietary supplement. SPC is thought to activate antisecretory factor (AF), an endogenous protein with regulatory function for inflammation and fluid secretion. These data provide insights into lipid content in brain following SPC feeding and suggest a relation to activating AF.

menieres-disease

brain-tissue

cell-membranes

cholesterol

protein

Science & Technology - Other Topics

alzheimers-disease

ion mass-spectrometry

localization

phosphatidylethanolamine

antisecretory factor

Author

Masoumeh Dowlatshahi Pour

Chalmers, Chemistry and Chemical Engineering, Chemistry and Biochemistry, Analytical Chemistry

Eva Jennische

University of Gothenburg

S. Lange

University of Gothenburg

Andrew Ewing

Chalmers, Chemistry and Chemical Engineering, Chemistry and Biochemistry, Analytical Chemistry

University of Gothenburg

Per Malmberg

Chalmers, Chemistry and Chemical Engineering, Chemistry and Biochemistry, Analytical Chemistry

Scientific Reports

2045-2322 (ISSN)

Vol. 6 32797

Subject Categories

Biological Sciences

Chemical Sciences

DOI

10.1038/srep32797

More information

Created

10/8/2017