DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/24:1(15Z)/0:0)

Found 5 Sample Hits

m/z	Adducts	Species	Organ	Scanning	Sample
773.6163	[M+Na]+ PPM:14.1	Rattus norvegicus	Epididymis	MALDI (DHB)	epik_dhb_head_ito08_48 - MTBLS58 Resolution: 17μm, 294x107 Description
751.621	[M+H]+ PPM:3.3	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%).
773.5957	[M+Na]+ PPM:12.6	Homo sapiens	colorectal adenocarcinoma	DESI ()	80TopL, 50TopR, 70BottomL, 60BottomR-profile - MTBLS415 Resolution: 17μm, 137x136 Description The human colorectal adenocarcinoma sample was excised during a surgical operation performed at the Imperial College Healthcare NHS Trust. The sample and procedures were carried out in accordance with ethical approval (14/EE/0024).
773.5926	[M+Na]+ PPM:16.6	Homo sapiens	colorectal adenocarcinoma	DESI ()	520TopL, 490TopR, 510BottomL, 500BottomR-profile - MTBLS415 Resolution: 17μm, 147x131 Description The human colorectal adenocarcinoma sample was excised during a surgical operation performed at the Imperial College Healthcare NHS Trust. The sample and procedures were carried out in accordance with ethical approval (14/EE/0024).
773.5945	[M+Na]+ PPM:14.1	Homo sapiens	NA	DESI ()	160TopL,130TopR,150BottomL,140BottomR-profile - MTBLS415 Resolution: 17μm, 142x136 Description

DG(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/24:1(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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/24:1(15Z)/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of nervonic acid at the C-2 position. The docosahexaenoic acid moiety is derived from fish oils, while the nervonic acid moiety is derived from fish 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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/24:1(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(22:6(4Z,7Z,10Z,13Z,16Z,19Z)/24:1(15Z)/0:0), in particular, consists of one chain of docosahexaenoic acid at the C-1 position and one chain of nervonic acid at the C-2 position. The docosahexaenoic acid moiety is derived from fish oils, while the nervonic acid moiety is derived from fish 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.