Basic nanostructure of stratum corneum lipid matrices based on ceramides [EOS] and [AP]: a neutron diffraction study.

The goal of this study was to investigate the nanostructure of SC lipid model membranes comprising the most relevant SC lipids such as the unique-structured omega-acylceramide [EOS] in a near natural ratio with neutron diffraction. In models proposed recently the presence of ceramide [EOS] and FFA are necessary for the formation of one of the two existent crystalline lamellar phases of the SC lipids, the long-periodicity phase as well as for the normal barrier function of the SC. The focus of this study was placed on the influence of the FFA BA on the membrane structure and its localization within the membrane based on the ceramides [EOS] and [AP]. The internal nanostructure of such membranes was obtained by Fourier synthesis from the experimental diffraction patterns. The resulting neutron scattering length density profiles showed that the exceptionally long ceramide [EOS] is arranged in a short-periodicity phase created by ceramide [AP] by spanning through the whole bilayer and extending even further into the adjacent bilayer. Specifically deuterated BA allowed us to determine the exact position of this FFA inside this SC lipid model membrane. Furthermore, hydration experiments showed that the presented SC mimic system shows an extremely small intermembrane hydration of approximately 1 A, consequently the headgroups of the neighboring leaflets are positioned close to each other.

Cocoa and chocolate are sources of vitamin D2.

Cocoa beans are susceptible to fungal contamination and often contain substantial amounts of ergosterol, the precursor to vitamin D2. We hypothesized that sun-drying the fermented cocoa beans might lead to the conversion of ergosterol to vitamin D2. We quantified vitamin D in cocoa and cocoa-based foods by liquid chromatography-tandem mass spectrometry. Here, we show that cocoa beans from different growing regions contain vitamin D2. Particularly high vitamin D2 content was found in cocoa powder and butter. Among the chocolates, dark chocolate had the highest vitamin D2 content (ranging from 1.90 to 5.48 µg/100 g), white chocolate had the lowest vitamin D2 content (ranging from 0.19 to 1.91 µg/100 g), and chocolate nut spreads had a comparatively low vitamin D2 content, with an average of 0.15 µg/100 g. Thus, cocoa and chocolate are clearly a dietary source of vitamin D, therefore, it is necessary to update food composition databases.

Capsaicin and nonivamide similarly modulate outcome measures of mitochondrial energy metabolism in HepG2 and 3T3-L1 cells.

Capsaicin, the highly pungent principle of red pepper, has been demonstrated to have anti-obesity properties by affecting energy and lipid metabolism. Recent evidence from human intervention trials shows that also less pungent capsaicin analogs, like nonivamide, may help to reduce total body fat, although mechanistic data comparing the effects of capsaicin and nonivamide on outcome measures of energy metabolism are lacking. Here, the tissue-specific effects of capsaicin and nonivamide on parameters of mitochondrial energy metabolism in 3T3-L1 and HepG2 cells are investigated. Lipid accumulation was reduced to a similar extent after treatment with both test substances during the maturation of 3T3-L1 cells by up to 6.91% for capsaicin and up to 4.89% for nonivamide (p < 0.01) at a concentration of 0.1 µM or 1 µM, respectively. Energy-producing pathways, as indicated by the reduced mitochondrial oxygen consumption and reduced glucose and fatty acid uptake, were diminished after incubation with both capsaicinoids at a concentration of 100 µM. The results from HPLC analyses revealed a reduced cellular energy charge potential after a 4 h treatment with nonivamide. In HepG2 cells, similar effects were demonstrated: the glucose uptake was reduced by 18.7% and 25.8% (p < 0.05), after a 24 h incubation with 100 µM capsaicin and nonivamide, respectively. In addition, the fatty acid uptake and oxygen consumption were decreased and the energy charge potential was diminished. These findings provide evidence that concentrations of capsaicin and nonivamide between 0.1 and 100 µM modulate the mechanisms of cellular energy metabolism to a similar extent, independent of the investigated tissue.