@phdthesis{Skiera2013,
  author    = {Skiera, Christina},
  title     = {1H NMR spectroscopic determination of deterioration marker compounds in fats and oils},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-95756},
  school      = {Universit{\"a}t W{\"u}rzburg},
  year      = {2013},
  abstract  = {In food and pharmaceutical analysis, the classical indices peroxide value (PV), acid value (AV) and p-anisidine value (ANV) still play an important role as quality and authenticity control parameters of fats and oils. These indices are sum parameters for certain deterioration products (PV for hydroperoxides, AV for free fatty acids, ANV for aldehydes) and are obtained using volumetric or UV/VIS spectroscopic analytical approaches. 1H NMR spectroscopy provides a fast and simple alternative to these classical approaches. In the present work, novel 1H NMR methods to determine hydroperoxides, free fatty acids and aldehydes in fats and oils were developed. Hydroperoxides: The influence of solvent, water, free fatty acids and sample weight on the hydroperoxide group proton (OOH) signal was investigated. On the basis of the obtained results, the sample preparation procedure of the new 1H NMR method was established. A rough assignment of the hydroperoxide group signals in edible fats and oils to methyl oleate, methyl linoleate and methyl linolenate was conducted. Furthermore, to gain information on how many different hydroperoxide species originate from trioleate autoxidation, a kinetic study on trioleate monohydroperoxides was performed. The evaluation of the data strongly indicates that all of the conceivable 18 trioleate monohydroperoxides were formed during trioleate autoxidation. The analytical performance of the NMR method was compared to that of the classical PV approach by means of the so-called "relative sensitivity" according to Mandel. It was shown that both methods exhibit a similar analytical performance. A total of 444 edible oil samples were analysed using both methods. For some oil varieties considerable discrepancies were found between the results. In the case of black seed oil and olive oil two substances were identified that influence the classical PV determination and thus cause positive (black seed oil) and negative (olive oil) deviations from the theoretical PV expected from the NMR values. Free fatty acids: In order to find the optimal solvent mixture to measure the carboxyl group protons (COOH) of free fatty acids in fats and oils, the effect of solvent on the COOH signal was investigated for different mixtures of CDCl3 and DMSO-d6. The comparison of the NMR method with the classical AV method by means of the relative sensitivity revealed that both methods exhibit a similar analytical performance. 420 edible oil samples were analysed by both approaches. Except for pumpkin seed oil, where slight deviations were observed, there was a good compliance between the results obtained from the two methods. Furthermore, the applicability of the 1H NMR assay to further lipids with relevance in pharmacy was tested. For hard fat, castor oil, waxes and oleyl oleate modifications of the original sample preparation procedure of the NMR method were necessary to achieve comparable results for both methods. Aldehydes: The new 1H NMR method enables the determination of the molar amounts of n-alkanals, (E)-2-alkenals and (E,E)-2,4-alkadienals. It was illustrated that the ANV can be modelled as a linear combination of the NMR integrals of these aldehyde species. A functional relationship was derived on the basis In conclusion, the new 1H NMR methods provide an excellent alternative to of calibration experiments. The suitability of the model was shown by comparing the NMR-determined ANVs with the measured classical ANVs of 79 commercially available edible oils of different oil types. In conclusion, the new 1H NMR methods provide an excellent alternative to the determination of the classical indices PV, AV and ANV. They have several advantages over the classical methods including the consumption of small solvent amounts, the ability to automatize measurement and to acquire several different parameters out of the same NMR spectrum. Especially concerning their selectivity, the 1H NMR methods are highly superior to the classical methods.},
  subject      = {Fett},
  language  = {en}
}
@article{RickmanLachAbhyankaretal.2015,
  author    = {Rickman, Kimberly A. and Lach, Francis P. and Abhyankar, Avinash and Donovan, Frank X. and Sanborn, Erica M. and Kennedy, Jennifer A. and Sougnez, Carrie and Gabriel, Stacey B. and Elemento, Olivier and Chandrasekharappa, Settara C. and Schindler, Detlev and Auerbach, Arleen D. and Smogorzewska, Agata},
  title     = {Deficiency of UBE2T, the E2 Ubiquitin Ligase Necessary for FANCD2 and FANCI Ubiquitination, Causes FA-T Subtype of Fanconi Anemia},
  series = {Cell Reports},
  volume    = {12},
  journal   = {Cell Reports},
  doi       = {10.1016/j.celrep.2015.06.014},
  url       = {http://nbn-resolving.de/urn:nbn:de:bvb:20-opus-151525},
  pages     = {35 -- 41},
  year      = {2015},
  abstract  = {Fanconi anemia (FA) is a rare bone marrow failure and cancer predisposition syndrome resulting from pathogenic mutations in genes encoding proteins participating in the repair of DNA interstrand crosslinks (ICLs). Mutations in 17 genes (FANCA-FANCS) have been identified in FA patients, defining 17 complementation groups. Here, we describe an individual presenting with typical FA features who is deficient for the ubiquitin-conjugating enzyme (E2), UBE2T. UBE2T is known to interact with FANCL, the E3 ubiquitin-ligase component of the multiprotein FA core complex, and is necessary for the monoubiquitination of FANCD2 and FANCI. Proband fibroblasts do not display FANCD2 and FANCI monoubiquitination, do not form FANCD2 foci following treatment with mitomycin C, and are hypersensitive to crosslinking agents. These cellular defects are complemented by expression of wild-type UBE2T, demonstrating that deficiency of the protein UBE2T can lead to Fanconi anemia. UBE2T gene gains an alias of FANCT.},
  language  = {en}
}