Mass Spectrometry and Nutrition Research -- Contents -- Abbreviations -- About the Editors -- SECTION 1: MASS SPECTROMETRY TECHNOLOGIES -- Chapter 1 Mass Spectrometry Technologies -- 1.1 Introduction -- 1.2 Ionization Sources -- 1.2.1 Electron Ionization -- 1.2.2 Chemical Ionization -- 1.2.3 Atmospheric Pressure Chemical Ionization -- 1.2.4 Atmospheric Pressure Photoionization (APPI) -- 1.2.5 Electrospray Ionization -- 1.2.6 Matrix-assisted Laser Desorption Ionization -- 1.3 Mass Analyzers -- 1.3.1 Electromagnetic Sector Analyzer -- 1.3.2 Quadrupole Mass Filter -- 1.3.3 Ion Trap Analyzer -- 1.3.4 Time-of-flight Analyzer -- 1.3.5 Fourier Transform Ion Cyclotron Resonance Analyzer -- 1.3.6 Orbitraps -- 1.4 Ion Detectors -- 1.5 Tandem Mass Spectrometry -- 1.6 Isotope Ratio Mass Spectrometry (IRMS) -- 1.7 Hyphenated Mass Spectrometry -- 1.7.1 Gas Chromatography-Mass Spectrometry -- 1.7.2 High Performance Liquid Chromatography-Mass Spectrometry -- 1.8 Accelerator Mass Spectrometry -- 1.9 Inductively Coupled Plasma Mass Spectrometry -- 1.10 Conclusions -- References -- SECTION 2: MASS SPECTROMETRY ANALYSIS OF FOOD INGREDIENTS -- Chapter 2 Mass Spectrometry for Food Analysis: The Example of Fat Soluble Vitamins A and K -- References -- Chapter 3 Mass Spectrometry for the Analysis of Milk Oligosaccharides -- 3.1 Mass Spectrometry for the Analysis of Carbohydrates -- 3.2 Mankind, Milk and Carbohydrates -- 3.3 Free Oligosaccharides in Milk -- 3.4 Protein Bound Oligosaccharides -- 3.5 It's All About Sample Preparation-General Considerations -- 3.6 Sample Preparation Options for Free Milk Oligosaccharides -- 3.7 Sample Preparation for Protein Bound Glycans -- 3.8 Analysis of Underivatized Glycans using ESI-MS -- 3.9 Analysis of Underivatized Glycans by MALDI-MS -- 3.10 Derivatization of Glycans for MS Analysis.

3.11 MS Analysis of Reductively Aminated Glycans -- 3.12 Conclusions -- References -- Chapter 4 Mass Spectrometry in Protein, Peptide and Amino Acid Analysis -- 4.1 Proteins in Food -- 4.2 Mass Spectrometry in Food Protein Analysis -- 4.3 Gel-based Proteomics -- 4.4 Liquid Chromatography and Mass Spectrometry in Proteomics -- 4.5 Quantitative Proteomics -- 4.6 Protein-Peptide Related Food and Nutritional Applications -- 4.6.1 Plant Proteins -- 4.6.2 Dairy Proteins and Bacteria -- 4.6.3 Technology Complementarities -- 4.6.4 Protein Processing -- 4.6.5 Proteolysis and Ripening -- 4.6.6 Proteins in Food Technology -- 4.6.7 Low-abundant Milk Proteins -- 4.7 Food-borne Microorganisms and their Fermenting Effects on the Food Proteome -- 4.8 Food Peptidomics -- 4.9 ACE Inhibitors -- 4.10 Antimicrobial and Other Bioactive Peptides -- 4.11 Mass Spectrometry in Food Protein Status and Quality -- 4.12 Conclusions -- References -- Chapter 5 Lipidomics and Metabolomics of Dietary Lipid Peroxidation -- 5.1 Introduction -- 5.2 Mechanism of Lipid Peroxidation -- 5.2.1 Free Radical Oxidation -- 5.2.2 Singlet State Oxygen Oxidation -- 5.2.3 Biological Lipid Oxidation -- 5.3 Analysis of Lipid Oxidation Products in Food -- 5.3.1 Methods of Analysis -- 5.3.2 Oxidation of Dietary Lipids -- 5.4 Bioanalysis of Lipid Oxidation Products -- 5.4.1 Lumenal Degradation and Reduction of Oxo-lipids -- 5.4.2 Absorption of Oxo-lipids -- 5.4.3 Oxo-lipids in Plasma, Tissues and Urine -- 5.4.3 Biological Activity of Oxo-lipids -- 5.4.5 Exhaustion of Reducing Equivalents -- 5.5 Conclusions -- Acknowledgments -- References -- Chapter 6 Mass Spectrometry in Phytonutrient Research -- 6.1 Introduction -- 6.1.1 Traditional Ingredients (Functional Foods) -- 6.2 Main Classes of Natural Products with Health Benefits -- 6.2.1 Polyphenols -- 6.2.2 Carotenoids.

6.2.3 Glucosinolates and Thiosulfinates -- 6.3 Profiling and Analysis -- 6.3.1 Hyphenated Methods with MS (LC-MS and GC-MS) -- 6.3.2 Direct Use of MS on Complex Mixtures -- 6.3.3 Plant, Fruit or Vegetable Extract Profiling -- 6.3.4 Complementary Analysis by LC-NMR and Related Methods -- 6.3.5 Biofluid Analysis -- 6.4 Analysis of Specific Phytonutrients -- 6.4.1 Flavonoids, Isoflavones, Anthocyanins -- 6.4.2 Carotenoids -- 6.5 Nutritional Health Benefits -- 6.5.1 Bioavailability -- 6.5.2 Bioefficacy -- 6.6 Conclusions -- References -- SECTION 3: ADDRESSING THE HEALTH ASPECTS OF NUTRITION -- Chapter 7 Addressing the Health Beneficial Aspects of Nutrition-The Example of the Obesity Epidemic -- References -- Chapter 8 Mass Spectrometry, Diet and Cardiovascular Disease: What will They Mean for Food? -- 8.1 Introduction -- 8.2 Cardiovascular Disease: A Multi-faceted Deterioration of Arterial Structure and Function -- 8.2.1 Cholesterol: the Cadeau Empoisonné -- 8.2.2 Cholesterol as a Plasma Diagnostic -- 8.2.3 Cholesterol Biosynthesis -- 8.2.4 Cholesterol Metabolism to Bile Salts -- 8.2.5 Excretion of Bile Salts -- 8.2.6 Cholesterol Transport and Lipoproteins -- 8.2.7 Atherogenic Lipoproteins -- 8.2.8 Inflammation -- 8.2.9 Inflammation Targets and Diagnostics -- 8.3 Next Steps -- 8.4 Personalized Health and Medicine -- References -- Chapter 9 Nutrition and Immunity -- 9.1 The Immune System -- 9.2 Nutrition and Immunity -- 9.2.1 Macro- and Micronutrients -- 9.2.2 Malnutrition, Under-nutrition and Immunity -- 9.3. Mass Spectrometry in Immunology-Immunoproteomics -- 9.3.1 Mass Spectrometry in Immune-related Nutritional Intervention -- 9.3.2 Mass Spectrometry in Discovery of Immune Markers and Targets -- 9.4 Proteomics of Intestinal Epithelial Cells -- 9.5 Inflammation and Nutrition -- 9.5.1 Definition of Inflammation -- 9.5.2 Inflammation and Nutrition.

9.5.3 Intestinal Inflammation -- 9.5.4 Holistic Views of Inflammation -- 9.5.5 Mass Spectrometry in Inflammation -- 9.6 Allergy and Nutrition -- 9.6.1 Definition of Allergy -- 9.6.2 Allergy is a Public Health Issue -- 9.6.3 Allergy Markers -- 9.6.4 Food Allergy -- 9.7 Gut Mucosal Immunity, Intestinal Microbiota and Probiotics -- 9.7.1 Gut Mucosal Immunity -- 9.7.2 Gut Microbiota -- 9.7.3 Probiotics -- 9.7.4 Prebiotics and Synbiotics -- 9.7.5 Gut Ecology -- 9.8 Early Nutrition and Immunity -- 9.8.1 Immune Development around Birth -- 9.8.2 Milk as the Ideal Early (Immuno-) Nutrition -- 9.8.3 Mal-/Under-nutrition and Immune Imprinting -- 9.9 Mass Spectrometry in the Analysis of Milk -- 9.9.1 Milk and Health -- 9.9.2 Milk Analytics -- 9.9.3 Breast Milk and Substitutes -- 9.9.4 Colostrum -- 9.9.5 Milk Fat Globule Membrane -- 9.9.6 Milk Protein Modifications -- 9.9.7 Cryptomes -- 9.9.8 Milk Allergens -- 9.9.9 Human Milk Oligosaccharides -- 9.9.10 Milk Lipids -- 9.10 Conclusions -- References -- Chapter 10 Mass spectrometry, Nutrition and Protein Turnover -- 10.1 Introduction -- 10.2 Mass Spectrometry and Protein Turnover Analysis -- 10.2.1 Proteomic Technologies for Protein Turnover Analysis -- 10.3 Nutrition and Protein Turnover -- 10.3.1 Exercise and Protein Metabolism -- 10.3.2 Sarcopenia and Protein Metabolism -- 10.4 Conclusions -- References -- SECTION 4: CONCLUSION -- Chapter 11 Conclusion -- Subject Index.