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Omics Technologies Applied to Agriculture and Food
Postprandial metabolomics response to various cooking oils in human Po-Sheng Wang, Ching-Hua Kuo, Hsin-Chou Yang, Yu-Jen Liang, Ching-Jang Huang, Lee-Yan Sheen, and Wen-Harn Pan J. Agric. Food Chem., Just Accepted Manuscript • DOI: 10.1021/acs.jafc.8b00530 • Publication Date (Web): 01 May 2018 Downloaded from http://pubs.acs.org on May 5, 2018
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Journal of Agricultural and Food Chemistry 1
Postprandial metabolomics response to various cooking oils in human Po-Sheng Wang1,2, Ching-Hua Kuo3,4, Hsin-Chou Yang5, Yu-Jen Liang5, Ching-Jang Huang 6, Lee-Yan Sheen1*, Wen-Harn Pan2,6* 1 Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, 10617, Taiwan; 2 Institute of Biomedical Sciences, Academia Sinica, No 128, Academia Rd, Sec 2, Nankang, Taipei, 115, Taiwan. 3 School of Pharmacy, College of Medicine, National Taiwan University, No. 33, Linsen S. Rd., Zhongzheng District, Taipei, 10055, Taiwan; 4 The Metabolomics Core Laboratory, Center of Genomic Medicine, National Taiwan University, No. 2 Syu-jhou Road, Taipei, 10055, Taiwan; 5 Institute of Statistical Science, Academia Sinica, No 128, Academia Rd, Sec 2, Nankang, Taipei, 115, Taiwan; 6 Department of Biochemical Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, 10617, Taiwan;
*Co-corresponding authors. Corresponding authors: Wen-Harn Pan, Institute of Biomedical Sciences, Academia Sinica, No 128, Academia Rd, Sec 2, Nankang, Taipei, 115, Taiwan. Phone: +(886)-2-2789-9121;Fax:+(886)-2-2782-3047; E-mail:
[email protected] and Lee-Yan Sheen*, Institute of Food Science and Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, 10617, Taiwan. Phone: +(886)-2-3366-4129; Fax:+(886)-2-2362-0849; E-mail:
[email protected].
Key words: Cooking oils, Metabolomics study, Human feeding study
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Journal of Agricultural and Food Chemistry
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Abstract
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Lipids account for a high proportion of dietary calories, which greatly affect human
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health. Due to differences in composition of fatty acid of individual cooking oils,
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certain biological effects of these oils may vary. This study aimed to compare
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postprandial metabolomic profiles of six commonly consumed cooking oils/ fats.
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Adopting a switch-over experimental design (n=15), we carried out a human feeding
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study with six groups (control without oils, soybean oil, olive oil, palm oil, camellia
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oil and tallow) and collected fasting and post-prandial serum samples. The
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metabolomic profile was measured by UHPLC-QTOF. We observed significant
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differences between control group and experimental groups for 33 serum metabolites
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(FDR p
