FOOD CHEMISTRY
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2021
·
IF 7.514
Wei Jia,Qingyun Shi,Lin Shi
The knowledge of the changes in the lipid species in irradiated goat meat is expected to clarify the beneficial effects of irradiation on meat preservation. This study explored the characteristic lipid composition and the changes in irradiated goat meat based on quantitative lipidomics strategy by LC–MS. Totally, 12 subclasses of 174 lipids were identified with significant differences ( p < 0.05, VIP > 1), and the absolute quantitative analysis of characteristic lipids was achieved. Significant lipid variables were involved in the major pathways of glycerophospholipid and sphingolipid metabolism. Moreover, significant increases during irradiation were found in total TG, PC, PE, LPE, Cer, LPC and SPH, while the total DG, PS, PG, PI and SM decreased after irradiation. Noteworthily, DHA-enriched PC (18:4/22:6) + H, a core nutrient for human health, exhibited an increase in the irradiated group. These results provide a basis for lipid quantitative alterations in irradiated goat meat and application of irradiation in meat preservation.
研究领域:
食品科学
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营养学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 11
·期 1
·4
·
IF 4.35
Yuting Huang,Rui Ma,Yongju Xu,Kai Zhong,Qian Bu,Hong Gao
Peanuts are a rich dietary source of lipids, which are essential for human health. In this study, the lipid contents of 13 peanut cultivars were analyzed using UPLC-Q-TOF-MS and GC–MS. The OXITEST reactor was used to test their lipid oxidation stabilities. A total of 27 subclasses, 229 individual lipids were detected. The combined analysis of lipid and oxidation stability showed that lipid unsaturation was inversely correlated with oxidation stability. Moreover, lipid profiles differed significantly among the different peanut cultivars. A total of 11 lipid molecules (TG 18:2/18:2/18:2, TG 24:0/18:2/18:3, TG 20:5/14:1/18:2, TG 18:2/14:1/18:2, PE 17:0/18:2, BisMePA 18:2/18:2, PG 38:5, PMe 18:1/18:1, PC 18:1/18:1, MGDG 18:1/18:1, TG 10:0/10:1/18:1) might be employed as possible indicators to identify high oleic acid (OA) and non-high OA peanut cultivars, based on the PLS-DA result of lipid molecules with a VIP value greater than 2. This comprehensive analysis will help in the rational selection and application of peanut cultivars.Keywords:peanuts;oleic acid;lipidomics;oxidation stability
研究领域:
食品科学
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植物化学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2020
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IF 4.972
Chen He,Zexin Sun,Xingchen Qu,Jun Cao,Xuanri Shen,Chuan Li
Round scad ( Decapterus maruadsi ) is rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, there is no comprehensive information covering its lipidomic profile. In this study, lipid profiles including fatty acid composition, distribution and detailed structure information were explored using gas chromatography-flame ionization detector (GC-FID) and ultra-high-performance liquid chromatography coupled with hybrid quadrupole-orbitrap mass spectrometry (UPLC-Q-Exactive Orbitrap-MS). The results showed that triacylglycerol (TG) was the dominant class, and the EPA and DHA were concentrated as glycerophospholipid (GP). The saturated fatty acids and monounsaturated fatty acids were mainly esterified in positions 1 and 3 of TG and sn -1-position of GP, while the polyunsaturated fatty acids (PUFA) were mainly esterified in sn -2-position of TG and GP. A total of 1282 species from six classes (21 subclasses) including glycerolipids (GL), sphingolipids (SP), GP, fatty acyls (FA), saccharolipids (SL) and prenol lipids (PR) were identified. Several molecular species were characterized with PUFA, especially EPA and DHA in GP. Considering the superior fatty acids composition and distribution of round scad, it is deserved for further exploitation of its marine lipid source on account of the healthy and nutritional functions.
研究领域:
生物化学
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营养学
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产品关联
DOI
PubMed
高影响因子
TALANTA
·
2024
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IF 5.6
Xiaoming Chen,Shuo Cao,Liye Tao,Runlan Yan,Sheng Cao,Jingwen Hao,Yuelin Yi,Chunyan Luan,Jianmin Wu,Yue Gao,Xiao Liang
Lipidomics has demonstrated significant potential for disease diagnosis and prediction. The development and optimization of a robust mass spectrometry (MS) platform for lipidome analysis is critically important, as it can facilitate biomarker discovery, cohort testing, and performance evaluation in clinical lipidomics studies. In this work, we developed a high-throughput and reliable platform, termed MS Lab on a Chip ( MS LOC ), which integrates the MetArray chip, an automated lipidomics pretreatment protocol, and the reflectron matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS) instrument. The MetArray chip, produced through a mass production process, exhibited exceptional stability as an MS substrate. The integration of automated lipid pretreatment and MS detection processes ensures high throughput, stability and efficiency during sample preparation. The analysis of various lipid standards and different types of biological samples enabled comprehensive investigation of lipid features and annotation using the MS LOC . Furthermore, a small cohort study, consisting of hepatocellular carcinoma (HCC) and non-HCC groups, was conducted on this platform, providing preliminary validation of its performance and suggesting that this platform offers a comprehensive protocol for clinical lipidomics testing.
研究领域:
分析化学
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临床研究
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质谱技术
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组学技术
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2025
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IF 9.8
Qishan Dong,Ligen Xu,Tiantian Gu,Lizhi Lu,Yong Tian,Jiayi Su,Jun He,Tao Zeng
This study investigated the effect of fermented feed on the lipid composition and volatile flavor compounds of pasteurized duck egg yolks using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and lipidomics. Fermented feed significantly reduced off-odor intensity of egg yolks, as confirmed by sensory evaluation, compared to the control group. Ninety-four volatile compounds were identified, with thirty-two showing significant differences between the two groups ( p < 0.05). Key volatile compounds (acetophenone, toluene, and 1-octen-3-ol) were upregulated, while undecanal was downregulated. These four key compounds were closely associated with flavor alterations. Lipidomics enrichment analysis revealed eight significantly altered lipid categories, including elevated levels of polyunsaturated fatty acid-rich lipids, such as triglyceride (18:2/14:3/20:4), phosphatidylethanolamine (18:1e/20:4), and lysophosphatidylcholine (22:4), which were positively correlated with desirable aroma compounds. These findings offer a theoretical foundation for enhancing the flavor quality of pasteurized duck egg products and developing high-quality liquid duck egg products.
研究领域:
食品科学
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动物营养
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分析化学
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风味化学
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脂质研究
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Hongbo Yan,Long Jiao,Chuandong Fang,Soottawat Benjakul,Bin Zhang
Chemical and liquid chromatography–mass spectrometry (LC–MS)-based lipidomics techniques were used to investigate the alternations of lipid profiles in hairtail ( Trichiurus haumela ) muscle after chilled storage for six days. The chemical results showed that the peroxide values (PVs) and thiobarbituric acid reactive species (TBARS) content in the muscle increased significantly, from 0.43 meq/kg of lipids and 0.86 mg malondialdehyde (MDA)/kg of muscle to 8.36 meq/kg and 10.69 mg MDA/kg, respectively, after six days of chilled storage. LC–MS-based lipidomics analyses detected 1446 lipids in hairtail muscle tissues assigned to 26 lipid categories, including 257 triglycerides (TGs), 232 phosphatidylcholines (PCs), 149 phosphatidylethanolamines (PEs), and 78 ceramides (Cers), among other classes. In total, 175 and 67 differentially abundant lipids (DALs) accumulating at low and high abundance levels, respectively, were detected in chilled stored hairtail (CSH) compared to fresh (FH) samples. Among the DALs, the PCs, PEs, and TGs/diglycerides (DGs) as predominant lipid components were more prone to oxidation/hydrolysis, likely owing to their highly unsaturated properties. The apparent alterations between the CSH and FH samples might result from lipid lipolysis, modifications of main- and side-chains, backbone cleavage, and/or the decomposition of lipids during chilled storage.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Food Bioscience
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2025
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IF 5.9
Ruixue Wang,Songyi Lin,Lei Qin,Silu Wang,Yue Geng,Dong Chen
The dynamic changes in lipid molecular species composition and contents in Lentinula edodes during hot air drying were analyzed by untargeted lipidomics through ultra-high-performance liquid chromatography-Q Exactive HF-X Orbitrap Mass Spectrometer, and their contribution to the characteristic aroma formation in Lentinula edodes during hot air drying was investigated. Seventy-six lipid molecular species were identified, including glycerolipids, glycerolphospholipids, lysoglycerophospholipids, and fatty acids. Triglyceride (86.33 %) and fatty acid (10.96 %) were the major lipid subspecies in fresh Lentinula edodes , showing remarkable variations during hot air drying. Phosphatidylcholine 18:2_18:2, phosphatidylethanolamine 18:2_18:2, phosphatidylethanolamine 16:0_18:2, triglyceride 18:2_18:2_18:2, triglyceride 16:0_18:2_18:2, linoleic acid, and linolenic acid were identified as the potential differential lipid molecular species during hot air drying. The verification experiments confirmed that 1-octene-3-ol could be produced by linoleic acid and linolenic acid, with enzyme activity playing a crucial role. The dose-effect relationships were best described by S-type BiDoseResp and Allometricl fitting curves in Lentinula edodes matrix without and with inactivated enzymes, respectively. Furthermore, this study systematically tracked the lipid transformation and content variations in Lentinula edodes during hot air drying and explored the potential role of lipid molecular species in aroma formation, especially 1-octene-3-ol. It would provide a scientific approach to elucidate lipid profiles in Lentinula edodes and offer new insights for flavor quality control in heat-processed edible fungi.
研究领域:
食品科学
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脂质组学
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食用菌加工
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风味化学
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产品关联
DOI
高影响因子
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
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2019
·Vol. 96
·期 12
·1367-1377
·
IF 1.72
Zhong-Yuan Liu,Da-Yong Zhou,Kanyasiri Rakariyatham,Hong-Kai Xie,De-Yang Li,Bei-Wei Zhu,Fereidoon Shahidi
The current study shows the compositional changes and oxidation development of clam ( Ruditapes philippinarum , R. philippinarum ) lipids and frying oils when subjected to different processing conditions. Parameters measured include acid value, peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), total oxidation (TOTOX), lipid classes, fatty acid composition, phosphatidylcholine (PC), and phosphatidylethanolamine (PE) contents together with major glycerophospholipid (GP) molecular species. Deep-fat frying increased triacylglycerol (TAG) content and decreased the contents of PC, PE, and GP molecular species in clam in a time-dependent manner. Meanwhile, minor amounts of free fatty acids, diacylglycerols, monoacylglycerols, and polar lipids were detected in frying oils, indicating lipid migration between the clam and frying oils. The time-dependent increase of POV, TBARS, and TOTOX in fried clams and frying oils with concurrent reduction of docosahexenoic acid and eicosapentaenoic acid indicates extensive oxidative degradation of clam lipids. Moreover, the moisture-rich clam aggravated the deterioration of frying oils. Consequently, deep-fat frying significantly altered the lipid profile and decreased the nutritional value of clams.
研究领域:
食品科学
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营养学
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生物化学
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产品关联
DOI
高影响因子
ANALYTICA CHIMICA ACTA
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2025
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IF 6
Yuling Li,Weiran Zhao,Xiang Xiang,YunLei Hu,Xiaoqiang Zhang,Wenjian Sun,Xiaoxuan Liu
Background Perturbed lipid metabolism in cellular environment plays an essential role in the progression of peripheral neuropathy, such as Charcot-Marie-Tooth disease type 1A (CMT1A). Current deep-profiling of lipidome still has certain limitations for high-throughput analysis of clinical samples, such as low sensitivity, extensive requirement of instrument modification, technician-dependent pretreatment and lack of method-adapted data-processing software. Results Herein, a new generation aza-Prilezhaev aziridination (APA) reagent has been designed for coupling with high-resolution liquid chromatography mass spectrometry (LC-MS) to conduct comprehensive untargeted deep lipidomics of CMT1A disease. It facilitates large-scale lipid structural annotations over a wide polarity range in a single run with high-sensitivity. With the developed method, an extensive library containing information on retention time, m / z , and MS/MS down to C=C location levels for 393 unsaturated lipids of CMT1A was created. Significant disease-related differences in C=C isomer profiles were observed from the comparison of plasma between CMT1A patients (N=9) and controls (N=8). Specifically, 40 different lipids were identified, predominantly comprising n-6, n-7, and n-9 C=C positional isomers. Significance This innovative methodology would offer substantial potential to enhance diagnosis and therapeutic strategies for CMT1A and other diseases based on lipid isomerization information.
研究领域:
神经病学
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脂质组学
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代谢组学
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分子诊断学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Zi-Chun Zhang,Ji Wang,Meng Dong,Shuang Cui,Xu-Hui Huang,Lei Qin
Salt enhances flavor and salinity in Chinese curing; however, excessive use can pose health risks, while reducing NaCl may harm taste. This study utilized targeted and untargeted metabolomics to investigate the intrinsic molecular mechanisms that drive flavor formation in cured sea bass subjected to salt. Glycine, succinic acid, lactic acid and uridine significantly contributed to the taste profile of the cured sea bass. A total of 668 lipid molecules were annotated in the samples, of which 60 were classified as differential lipids. Non-targeted lipidomic analysis identified phosphatidylcholine and phosphatidylethanolamine as the major flavor precursors, constituting 40.12 % of the total. Elevated salt concentrations significantly enhanced the production and accumulation of key differential volatile flavor components, including 1-octen-3-ol, 2-undecanone and 2-pentylfuran. Thus, salt facilitated the degradation and oxidation of lipids, leading to the formation of key flavor compounds that contribute to the enhancement of the flavor profile of cured sea bass.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Metabolites
·
2022
·Vol. 12
·期 10
·977
·
IF 5.581
Xiaohui Feng,Jing Li,Longchao Zhang,Zhenghua Rao,Shengnan Feng,Yujiao Wang,Hai Liu,Qingshi Meng
Frozen storage is an important strategy to maintain meat quality for long-term storage and transportation. Lipid oxidation is one of the predominant causes of the deterioration of meat quality during frozen storage. Untargeted lipidomic and targeted metabolomics were employed to comprehensively evaluate the effect of frozen duration on pork lipid profiles and lipid oxidative products including free fatty acids and fatty aldehydes. A total of 688 lipids, 40 fatty acids and 14 aldehydes were successfully screened in a pork sample. We found that ether-linked glycerophospholipids, the predominant type of lipids, gradually decreased during frozen storage. Of these ether-linked glycerophospholipids, ether-linked phosphatidylethanolamine and phosphatidylcholine containing more than one unsaturated bond were greatly influenced by frozen storage, resulting in an increase in free polyunsaturated fatty acids and fatty aldehydes. Among these lipid oxidative products, decanal, cis-11,14-eicosenoic acid and cis-5,8,11,14,17-dicosapentaenoic acid can be considered as potential indicators to calculate the freezing time of unknown frozen pork samples. Moreover, over the three-month frozen storage, the first month was a rapid oxidation stage while the other two months were a slow oxidation stage.Keywords:lipidome;metabolome;lipid oxidation;pork;freezing process
研究领域:
食品科学
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生物化学
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DOI
PubMed
高影响因子
Toxics
·
2023
·Vol. 11
·期 6
·479
·
IF 4.6
Tao Wei,Na Cao,Tiantian Han,Yi Chen,Xingtao Zhou,Liyang Niu,Wenting Liu,Chang Li
3-monochloropropane-1,2-diol (3-MCPD) is a food-process toxic substance, and its main target organ is the kidney. The present study examined and characterized the nephrotoxicity and the lipidomic mechanisms in a model of kidney injury in Sprague Dawley (SD) rats treated with high (45 mg/kg) and low (30 mg/kg) doses of 3-MCPD. The results showed that the ingestion of 3-MCPD led to a dose-dependent increase in serum creatinine and urea nitrogen levels and histological renal impairment. The oxidative stress indicators (MDA, GSH, T-AOC) in the rat kidney altered in a dose-dependent manner in 3-MCPD groups. The lipidomics analysis revealed that 3-MCPD caused kidney injury by interfering with glycerophospholipid metabolism and sphingolipid metabolism. In addition, 38 lipids were screened as potential biomarkers. This study not only revealed the mechanism of 3-MCPD renal toxicity from the perspective of lipidomics but also provided a new approach to the study of 3-MCPD nephrotoxicity.Keywords:3-MCPD;nephrotoxicity;lipidomics;biomarkers;pathway
研究领域:
毒理学
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药理学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）