Symposium Sessions
Day 3, June 12（Fri.） 15:30-15:50 Room B (4F 411+412)
- 3B-S2-1530
Analysis of lipid hydroperoxide by mass spectrometry and evaluation of oxidative stress
(Tohoku Univ.)
oJunya Ito
Lipids present in foods and in vivo are highly diverse, and their oxidation has important consequences in both contexts. In foods, lipid oxidation causes deterioration of taste and nutritional value, discoloration, and unpleasant odors. In biological systems, lipid oxidation is associated with aging and various diseases. Therefore, controlling lipid oxidation is essential for maintaining food quality and functionality, extending shelf life, and preserving proper physiological functions and disease prevention. Lipids can undergo several types of oxidative modifications, including radical oxidation induced by heat, singlet oxygen oxidation caused by light exposure, and enzymatic oxidation mediated by enzymes such as lipoxygenases. These oxidation pathways generate characteristic positional and structural isomers of lipid hydroperoxides. Our research group has focused on these oxidation-specific isomers and developed analytical methods for mass spectrometry. Using this approach, we have investigated the mechanisms of lipid hydroperoxide formation in food systems. Furthermore, we applied this method to cultured cells and clinical samples, demonstrating that it can also evaluate oxidative mechanisms in biological systems. In particular, we are studying ferroptosis, a lipid peroxidation–dependent form of cell death implicated in diseases such as cancer and Alzheimer’s disease. This presentation highlights our recent findings from clinical sample analyses and ferroptosis research.