Triheptadecanoin

Manufactured by Merck Group

Sourced in United States

Triheptadecanoin is a laboratory reagent used in analytical chemistry and biochemistry. It is a saturated triglyceride composed of three heptadecanoic acid (C17:0) molecules. Triheptadecanoin is commonly used as a standard or reference material in various analytical techniques.

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Lab products found in correlation

Cyclohexanone, by Merck Group (1 mentions) Ammonium formate, by Merck Group (1 mentions) Acetonitrile, by Spectrum Chemical (1 mentions) Methanol, by Spectrum Chemical (1 mentions) Isopropanol, by Spectrum Chemical (1 mentions) Chloroform, by Spectrum Chemical (1 mentions) Supelco 37 components fame mix, by Merck Group (1 mentions) Clarus 500, by PerkinElmer (1 mentions) Supelco 37 component fame mix, by Merck Group (1 mentions) Omegawax, by Merck Group (1 mentions)

4 protocols using triheptadecanoin

Lipid Profiling of Chicken Egg Yolks

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The ammonium formate and cyclohexanone were purchased from Sigma-Aldrich (Madison, WI, USA), while the HPLC-grade solvents, such as methanol, chloroform, isopropanol and acetonitrile, were procured from Spectrum Chemical Mfg., Corp. (Gardena, CA, USA). The 1,2-diheptadecanoyl-sn-glycero-3-phosphoethanolamine (PE; 17:0/17:0), 1,2-diheptadecanoyl-sn-glycero-3-phospho-(1′-sn-glycerol) (PG; 17:0/17:0) and 1,2-diheptadecanoyl-sn-glycero-3-phosphorylcholine (PC; 17:0/17:0) were obtained from Aladdin Reagents Co., Ltd. (Shanghai, China). Additionally, the 1-heptadecanoyl-sn-glycero-3-phosphocholine (LPC; 17:0) was procured from Avanti Polar Lipids (Alabaster, AL, USA), and the triheptadecanoin (TAG; 17:0/17:0/17:0) was sourced from Sigma-Aldrich (Madison, WI, USA).
Fresh eggs were procured from a local market located in Hebi, China. The egg yolks were manually separated from the egg whites after removing the shells. A sample mixture containing at least 10 egg yolks was prepared for each experiment. All the samples were kept on ice until being analyzed to ensure their freshness.

Zhou Z., Cui S., Che J., Zhang Y., Zhou D., Huang X, & Qin L. (2024). Unraveling the Formation Mechanism of Egg’s Unique Flavor via Flavoromics and Lipidomics. Foods, 13(2), 226.

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Quantifying Fatty Acid Composition in White Adipose Tissue

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Total lipids from WAT samples were extracted with chloroform-methanol 2:1 (v/v) according to Folch et al. [59 (link)]. FA methyl esters were prepared with 2% methanolic HCl at 100°C for 2 hours, and extracted with hexane after addition of 2% sodium bicarbonate. All reagents were added with butylated hydroxy toluene (BHT; 25 mg/L) to avoid autoxidation of PUFA [60 (link)]. FA methyl esters were analyzed using a Perkin Elmer Clarus 500 gas chromatograph, as previously described [18 (link)]. Peaks were identified by comparison of their retention times with FA methyl ester standards (Supelco 37 Components FAME Mix, Sigma-Aldrich) and quantified respect to triheptadecanoin (Sigma-Aldrich) used as internal standard (IS). The individual FA detected were expressed as a percent of total FA.

Del Cornò M., D'Archivio M., Conti L., Scazzocchio B., Varì R., Donninelli G., Varano B., Giammarioli S., De Meo S., Silecchia G., Pennestrì F., Persiani R., Masella R, & Gessani S. (2016). Visceral fat adipocytes from obese and colorectal cancer subjects exhibit distinct secretory and ω6 polyunsaturated fatty acid profiles and deliver immunosuppressive signals to innate immunity cells. Oncotarget, 7(39), 63093-63105.

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Lipid Extraction and Separation from Milk

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An internal standard mixture of triheptadecanoin (Sigma–Aldrich, St.Louis, MO, USA) and dinonadecanoylphosphatidyl choline (Sigma–Aldrich, St.Louis, MO, USA) was added to the thawed milk (from 178 to 539 mg). Then 1.5 mL methanol, 3 mL chloroform and 0.8 mL 0.88% KCl in water were added and the blend was thoroughly vortexed. The tubes were centrifuged 2000 × g for 3 min to separate the layers, and the chloroform rich layer was collected, evaporated to dryness, and re-suspended in chloroform (Folch et al., 1957 (link)). The triacylglycerols (TAG) and phospholipids were isolated from the extracted lipid mixture with solid phase extraction based on silica columns as described previously (Hamilton and Comai, 1988 (link)).

Kumar H., du Toit E., Kulkarni A., Aakko J., Linderborg K.M., Zhang Y., Nicol M.P., Isolauri E., Yang B., Collado M.C, & Salminen S. (2016). Distinct Patterns in Human Milk Microbiota and Fatty Acid Profiles Across Specific Geographic Locations. Frontiers in Microbiology, 7, 1619.

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Fatty Acid Profiling of Fish Fillet

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The fatty acids (FAs) in the total lipid were esterified into methyl esters by saponification with 0.5 N methanolic NaOH and trans-esterified with 14% boron trifluoride (v/v) in methanol.
Fatty acid methyl esters (FAMEs) were analyzed on a Hewlett Packard (HP) Agilent 6890 N model gas chromatograph (GC) equipped with a flame ionization detector (FID) and fitted with a capillary column (Omegawax; 30 m × 0.32 mm, i.d., film thickness 0.25 µm; Supelco, Bellefonte, PA, USA). Helium was used as the carrier gas (1 mL/min). The column temperature program was as follows: 150 to 250 • C at 4 • C/min and held at 250 • C.
The fatty acid peaks were identified by comparing their retention times to a mixture of fatty acid methyl ester standards (Supelco 37 Component FAME Mix; Supelco Inc., Bellefonte, PA, USA). Quantification was made using the technique of internal standardization with triheptadecanoin serving as standard (Sigma, St. Louis, MO, USA).
Relative quantities were expressed as weight % of total fatty acids. Percent of total fatty acids data were converted to amounts per 100 g wet fillet according to Greenfield and Southgate [26] .

Biandolino F., Parlapiano I., Grattagliano A., Fanelli G., & Prato E. (2020). Comparative Characteristics of Percentage Edibility, Condition Index, Biochemical Constituents and Lipids Nutritional Quality Indices of Wild and Farmed Scallops (Flexopecten glaber). Water, 12(6), 1777-1777.

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