Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany.
ZIEL-Institute for Food and Health, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany.
J Agric Food Chem. 2021 Sep 15;69(36):10572-10580. doi: 10.1021/acs.jafc.1c03433. Epub 2021 Sep 7.
Bile acids are being increasingly investigated in humans and laboratory animals as markers for various diseases in addition to their important functions, such as promoting the emulsification in fat digestion and preventing gallstone formation. In humans and animals, primary bile acids are formed from cholesterol in the liver, converted in the intestine into various secondary bile acids by the intestinal microbiota and reabsorbed in the terminal ileum, and partially returned to the liver. A universal high-throughput workflow, including a simple workup, was applied as a tool for bile acid analysis in animal studies. The complex bile acid profiles in various tissues, organs, and body fluids from different animals were mapped using a newly developed comprehensive liquid chromatography-tandem mass spectrometry method. The method can also be used in screening food to obtain information about the nutritional content of bile acids. This could be relevant to investigations on various animal diseases and on the bioavailability of bile acids that pass through the gastric tract.
胆汁酸除了具有促进脂肪消化乳化和防止胆结石形成等重要功能外，在人类和实验动物中也被越来越多地作为各种疾病的标志物进行研究。在人和动物中，初级胆汁酸由肝脏中的胆固醇形成，在肠道中被肠道微生物群转化为各种次级胆汁酸并在回肠末端被重新吸收，部分胆汁酸会被返回到肝脏。本研究应用一种通用的高通量工作流程（包括一个简单的预处理步骤）作为动物研究中胆汁酸分析的工具。使用新开发的全面液相色谱-串联质谱法对来自不同动物的各种组织、器官和体液中的复杂胆汁酸图谱进行了描绘。该方法还可用于筛选食物，以获取有关胆汁酸营养成分的信息。这可能与各种动物疾病的研究以及通过胃肠道的胆汁酸生物利用度的研究相关。
