A sensitive GC/MS detection method for analyzing microbial metabolites short chain fatty acids in fecal and serum samples.


Journal

Talanta
ISSN: 1873-3573
Titre abrégé: Talanta
Pays: Netherlands
ID NLM: 2984816R

Informations de publication

Date de publication:
01 May 2019
Historique:
received: 26 10 2018
revised: 14 12 2018
accepted: 15 12 2018
entrez: 27 1 2019
pubmed: 27 1 2019
medline: 23 2 2019
Statut: ppublish

Résumé

Gut microbiota and their major metabolites, short-chain fatty acids (SCFAs), are recognized as important players in gut homeostasis and metabolic disease occurance. A convenient and sensitive detection method is needed to profile SCFAs in limited and complex biological samples. The gas chromatography/mass spectrometry (GC/MS) is the most common method for SCFAs profiling in biological samples. Trimethylsilyl (TMS) derivatization reagents such as N, O-bis(trimethyl-silyl)-trifluoroacetamide (BSTFA) are commonly used in GC/MS analysis to improve sensitivity and accuracy, but they were barely used in SCFA analysis due to their sensitivity to moisture and the volatility of SCFAs. Here, we developed a rapid, convenient and reliable method for SCFAs profiling in small amounts of fecal and serum samples by GC/MS using BSTFA in combination with sodium sulfate dehydration pretreatment. SCFAs were extracted with anhydrous ether from acidified fecal water extract or serum samples, followed by dehydration with sodium sulfate and BSTFA derivatization at a reduced temperature. Select ion monitoring mode was used for highly sensitive quantification of SCFAs by GC/MS. The derivation with BSTFA at 37 °C or 22 °C showed an excellent linearity (R

Identifiants

pubmed: 30683360
pii: S0039-9140(18)31316-X
doi: 10.1016/j.talanta.2018.12.049
pii:
doi:

Substances chimiques

Fatty Acids, Volatile 0
Sulfates 0
Trimethylsilyl Compounds 0
sodium sulfate 0YPR65R21J
N,N-bis(trimethylsilyl)-2,2,2-trifluoroacetamide 5T8NA426KZ

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

249-254

Informations de copyright

Copyright © 2018 Elsevier B.V. All rights reserved.

Auteurs

Shuming Zhang (S)

School of Food Science, Washington State University, Pullman, WA 99164, USA.

Hongbin Wang (H)

School of Food Science, Washington State University, Pullman, WA 99164, USA.

Mei-Jun Zhu (MJ)

School of Food Science, Washington State University, Pullman, WA 99164, USA. Electronic address: meijun.zhu@wsu.edu.

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Classifications MeSH