DG(15:0/18:4(6Z,9Z,12Z,15Z)/0:0)

Found 13 Sample Hits

m/z	Adducts	Species	Organ	Scanning	Sample
574.4909	[M-H2O+NH4]+ PPM:13.8	Rattus norvegicus	Epididymis	MALDI (DHB)	epik_dhb_head_ito03_17 - MTBLS58 Resolution: 17μm, 208x108 Description 1 male adult wild-type rat was obtained from Inserm U1085 - Irset Research Institute (University of Rennes1, France). Animals were age 60 days and were reared under ad-lib conditions. Care and handling of all animals complied with EU directive 2010/63/EU on the protection of animals used for scientific purposes. The whole epididymis was excised from each animal immediately post-mortem, loosely wrapped rapidly in an aluminum foil and a 2.5% (w/v) carboxymethylcellulose (CMC) solution was poured to embed the epididymis to preserve their morphology. To remove air bubbles, the filled aluminum molds was gently freezed by depositing it on isopentane or dry ice, then on the nitrogen vapors and finally by progressively dipping the CMC/sample coated with aluminum foil into liquid nitrogen (or only flush with liquid nitrogen). Frozen tissues were stored at -80 °C until use to avoid degradation.
574.4909	[M-H2O+NH4]+ PPM:13.8	Rattus norvegicus	Epididymis	MALDI (DHB)	epik_dhb_head_ito03_18 - MTBLS58 Resolution: 17μm, 208x104 Description
574.4909	[M-H2O+NH4]+ PPM:13.8	Rattus norvegicus	Epididymis	MALDI (DHB)	epik_dhb_head_ito08_43 - MTBLS58 Resolution: 17μm, 298x106 Description
574.4908	[M-H2O+NH4]+ PPM:13.6	Rattus norvegicus	Epididymis	MALDI (DHB)	epik_dhb_head_ito08_44 - MTBLS58 Resolution: 17μm, 299x111 Description
574.4908	[M-H2O+NH4]+ PPM:13.6	Rattus norvegicus	Epididymis	MALDI (DHB)	epik_dhb_head_ito08_46 - MTBLS58 Resolution: 17μm, 298x106 Description
574.4908	[M-H2O+NH4]+ PPM:13.6	Rattus norvegicus	Epididymis	MALDI (DHB)	epik_dhb_head_ito08_47 - MTBLS58 Resolution: 17μm, 301x111 Description
574.4909	[M-H2O+NH4]+ PPM:13.8	Rattus norvegicus	Epididymis	MALDI (DHB)	epik_dhb_head_ito08_48 - MTBLS58 Resolution: 17μm, 294x107 Description
574.4909	[M-H2O+NH4]+ PPM:13.8	Rattus norvegicus	Epididymis	MALDI (DHB)	epik_dhb_head_ito01_04 - MTBLS58 Resolution: 17μm, 178x91 Description
574.4909	[M-H2O+NH4]+ PPM:13.8	Rattus norvegicus	Epididymis	MALDI (DHB)	epik_dhb_head_ito01_03 - MTBLS58 Resolution: 17μm, 159x110 Description
574.4908	[M-H2O+NH4]+ PPM:13.6	Rattus norvegicus	normal	MALDI (DHB)	epik_dhb_head_ito01_05 - MTBLS58 Resolution: 17μm, 183x105 Description
574.4909	[M-H2O+NH4]+ PPM:13.8	Rattus norvegicus	Epididymis	MALDI (DHB)	epik_dhb_head_ito01_06 - MTBLS58 Resolution: 17μm, 183x103 Description
574.4909	[M-H2O+NH4]+ PPM:13.8	Rattus norvegicus	Epididymis	MALDI (DHB)	epik_dhb_head_ito03_14 - MTBLS58 Resolution: 17μm, 205x103 Description
574.4885	[M-H2O+NH4]+ PPM:9.6	Mus musculus	Lung	MALDI (DHB)	image2 - MTBLS2075 Resolution: 40μm, 550x256 Description Supplementary Figure S6. Ion distribution images for (a) [PC36:4+Na]+ (m/z 804.5514) and (b) [PC38:6+Na]+ (m/z 828.5515) obtained from mouse lung tissue collected 6 h after administration of D9- choline and U13C-DPPC–containing CHF5633. Parts-per-million (ppm) mass errors are indicated in parentheses. (c) Magnification of the boxed region in (a) with selected bronchiolar regions outlined in white boxes. (d) The corresponding H&E-stained tissue section with the same selected bronchiolar regions outlined in black boxes. These data demonstrate the co-localisation of the polyunsaturated lipids PC36:4 and PC38:6 with the bronchiolar regions of the lung. All MSI images were visualised using total ion current normalisation and hotspot removal (high quantile = 99%).

DG(15:0/18:4(6Z,9Z,12Z,15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(15:0/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, while the stearidonic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. Synthesis of diacylglycerol begins with glycerol-3-phosphate, which is derived primarily from dihydroxyacetone phosphate, a product of glycolysis (usually in the cytoplasm of liver or adipose tissue cells). Glycerol-3-phosphate is first acylated with acyl-coenzyme A (acyl-CoA) to form lysophosphatidic acid, which is then acylated with another molecule of acyl-CoA to yield phosphatidic acid. Phosphatidic acid is then de-phosphorylated to form diacylglycerol.Diacylglycerols are precursors to triacylglycerols (triglyceride), which are formed by the addition of a third fatty acid to the diacylglycerol under the catalysis of diglyceride acyltransferase. Since diacylglycerols are synthesized via phosphatidic acid, they will usually contain a saturated fatty acid at the C-1 position on the glycerol moiety and an unsaturated fatty acid at the C-2 position. DG(15:0/18:4(6Z,9Z,12Z,15Z)/0:0) is a diglyceride, or a diacylglycerol (DAG). It is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Diacylglycerols can have many different combinations of fatty acids attached at both the C-1 and C-2 positions. DG(15:0/18:4(6Z,9Z,12Z,15Z)/0:0), in particular, consists of one chain of pentadecanoic acid at the C-1 position and one chain of stearidonic acid at the C-2 position. The pentadecanoic acid moiety is derived from dairy products and milk fat, while the stearidonic acid moiety is derived from seed oils. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Dacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.