Dynamic lipid profile of hyperlipidemia mice

•Hyperlipidemia mice had higher levels of ALT, GLC, TG and CHO.•Hyperlipidemia mice had higher levels of C18:1 and lower C16:1 and C22:6.•Hyperlipidemia mice had higher monounsaturated unsaturated degrees and lower polyunsaturated ones. Biomarkers of serum fatty acids in hyperlipidemia need to be el...

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Published in:Journal of chromatography. B, Analytical technologies in the biomedical and life sciences Analytical technologies in the biomedical and life sciences, 2017-06, Vol.1055-1056, p.165-171
Main Authors: Chen, Yu-Lian, Xiao, Chuan-Hao, Hu, Zhi-Xiong, Liu, Xiao-Shan, Liu, Zhiguo, Zhang, Wei-Nong, Zhao, Xiu-Ju
Format: Article
Language:English
Subjects:
Animals
Biomarkers - blood
Biomarkers of serum fatty acids
Diet, High-Fat - adverse effects
Fatty Acids - analysis
Fatty Acids - blood
Gas Chromatography-Mass Spectrometry - methods
GC–MS
Hyperlipidemia
Hyperlipidemias - blood
Hyperlipidemias - etiology
Hyperlipidemias - pathology
Liver - chemistry
Liver - pathology
Male
Mice
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Summary:•Hyperlipidemia mice had higher levels of ALT, GLC, TG and CHO.•Hyperlipidemia mice had higher levels of C18:1 and lower C16:1 and C22:6.•Hyperlipidemia mice had higher monounsaturated unsaturated degrees and lower polyunsaturated ones. Biomarkers of serum fatty acids in hyperlipidemia need to be elucidated. 90 SPF KM male mice were randomly divided into 18 groups (n=5/group), control groups, and high fat diet (HFD) groups at 9 time points. On day 7, 10, 15, 18, 21, 24, 28, 31, and 35, the mice were sacrificed; blood was collected into tubes from the eyes, serum samples for clinical biochemistry assays and gas chromatography–mass spectroscopy were attained after centrifugation, and the contents of serum fatty acids were detected with GC–MS. Sections of livers were taken and stored in formalin solution for histological assessments. No species differences existed in all these groups. The contents of C16:1, C18:1, C22:6 were significantly different between HFD groups and the corresponding controls; meanwhile, the proportion of fatty acids, especially the monounsaturated degree, the polyunsaturated degree, changed significantly and regularly (P
ISSN:1570-0232
1873-376X
DOI:10.1016/j.jchromb.2017.04.017