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Scripta Scientifica Pharmaceutica

AMINO ACID-DERIVED ACYL-CARNITINE CONCENTRATIONS CHANGE DOSE-DEPENDENTLY UPON CHICKEN MEAT INTAKE

Pieter Johan, Ott Beate, Lee Yu-Mi, Daniel Hannelore, Skurk Thomas

Abstract

Metabolic responses are highly individual upon ingestions of different types of foods. Within the JPI-funded FOODBALL-consortium, we performed a well-controlled human cross-over intervention in which 12 volunteers (6m/6f) consumed defined doses of chicken breast (0g, 100g and 200g) and were followed during the subsequent 24 hours. Using our targeted liquid chromatography tandem-mass spectrometry (LC-MS/MS) method, we measured plasma and urine samples and analysed a broad panel of acylcarnitine species, ranging from C2 to C18 including various isomeric compounds derived from different pathways of fatty acid and amino acid breakdown. In plasma, a dose-dependent increase in acylcarnitine species derived from amino acid breakdown (propionyl-, isovaleryl-, 2-methylbutyryl-, methylcrotonoyl-, hydroxyisovalerylcarnitine, derived from branched-chain amino acids) could be observed. In contrast, no changes in rates of appearance and disappearance between the different doses of meat were seen for fatty acid-derived acylcarnitine species. The collection and analysis of plasma concentrations at seven time points within the 24 hours after meat consumption allowed performing kinetic analysis of metabolite concentrations. For the highest meat dose, increased plasma concentrations of amino acid-derived acylcarnitines were observed up to 12 hours after chicken meat consumption. Moreover, the appearance and disappearance of acylcarnitine species more downstream in breakdown pathways (especially for tiglylcarnitine and 3-methylcrotonylcarnitine) seemed to be retarded compared to more upstream metabolites in the breakdown pathway. Analysis of urine showed similar dose-dependent increases of amino acid-derived acylcarnitines. Here, especially metabolites upstream of carboxylases (propionyl-CoA carboxylase and methylcrotonoyl-CoA carboxylase) seemed to accumulate.

In conclusion, the intake of meat caused a dose-dependent increase in amino acid-derived acylcarnitines. The use of different doses and the analysis of different time points allowed kinetic analysis. Increased plasma concentrations of amino acid-derived acylcarnitine species at high doses were seen 12 hours after consumption and changes in plasma concentration largely mirrored changes in urine.

Acknowledgements: JPI-funded FOODBALL-consortium


Keywords

food biomarker, acylcarnitines, amino acids, kinetics




DOI: http://dx.doi.org/10.14748/ssp.v4i1.3967

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About The Authors

Pieter Johan

Ott Beate

Lee Yu-Mi

Daniel Hannelore

Skurk Thomas

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