Information for food and health
No.14 Medium-chain fatty acid concentration in healthy human blood (Shuping Hui)
Fatty acids, differ by the length of the carbon chain, are categorized as short-chain (with aliphatic tails of fewer than 6 carbons), medium-chain (8–10 carbons), long-chain (12–20 carbons), and very-long-chain (22 or more carbons) fatty acids. Among them, medium-chain fatty acids (MCFA) are very few in animal fats; on the contrary, they present in coconut oil, milk, human milk, and dairy products such as cheese.
Unlike the common long-chain fatty acids, MCFA can be used as an instant energy source and are less likely to be stored as fat. They were started to apply in medical usage like nutrition supplement in America and Japan from 1950s and 1960s, respectively. Besides, the commercial cooking oil with medium-chain triglycerides (MCT) was available since around the year of 2003, and quickly extended within several years as a beneficial dietary oil for preventing dementia.
Although it is difficult to quantify MCFA accurately because of its moderately strong volatility, the reliable quantitative method has been established in our laboratory (JP Patent No. 2013-224897). Moreover, the capric acid (C10:0) in plasma of fasting healthy volunteers (n = 5, M/F = 3/2, 31 ± 9.3 years old) and healthy volunteers (n = 106, M/F = 44/62, 21.9 ± 3.2 years old) were investigated. The result showed that C10:0 concentration was below detection limit (0.1 µmol/L) in each fasting human plasma. Furthermore, it was not detected in 50 (47.2%) of 106 non-fasting blood samples, while 29 (27.4%) plasma samples contained C10:0 less than or equal to 0.5 µmol/L (0.4 ± 0.1), and 27 (25.5%) contained it at more than 0.5 µmol/L (0.9 ± 0.3) in our study (Shrestha R. et al. Ann Clin Biochem, 52：588-596, 2015). It is the first time to determine C10:0 level in human plasma with the improved quantification method by HPLC. We will continue to report the further results about MCFA in the future.
No.13 Two Substances Required for Mass Spectrometry Analysis (Yusuke Miura)
No.12 Substance from Oxidized-LDL (Shun Terashima, Seiji Takeda)
No.11 Non-Methylene Interrupted Fatty Acid (Takayuki Tsukui)
No.10 Brain & Obesity (Shingo Nakajima)
No.9 Two Ways of Anti-oxidation (Sae Joukou, Hirotoshi Fuda)
No.8 Chemical Synthesis and Health Science (Takayuki Furukawa)
No.7 Imaging Mass Spectrometry (Takahiro Hayasaka)
No.6 The Oxidation of LDL; The Average Information and the Individual Information (Seiji Takeda)
No.5 The Oxidation of LDL (Seiji Takeda)
No.4 The Improvement Effect of Oyster to Nonalcoholic Steatohepatitis Mouse Model (Hirotoshi Fuda)
No.3 The Antioxidant Activity of Oyster (Hirotoshi Fuda)
No.2 Chronic Kidney Disease & Lipid (Hitoshi Chiba)
No.1 Ectopic Lipid Deposition (Hitoshi Chiba)
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