FOOD CHEMISTRY
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2018
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IF 4.946
Yu-Ying Zhang,Lei Qin,Yu-Xi Liu,Da-Yong Zhou,Xian-Bing Xu,Ming Du,Bei-Wei Zhu,Megan Thornton
Abalone has been farmed commercially for the last few decades, and the breeding and economic value of abalone have gained extensive attention. In this study, the lipid profile of the foot muscles, viscera, and gonads of male and female Japanese abalone Haliotis discus hannai Ino was explored using ultra performance liquid chromatography-electrospray ionization-quadrupole time-of-flight mass spectrometry (UPLC-ESI-Q-TOF-MS), to discuss the effect of lipid composition on its nutritional value. Thirty-four species from ten lipid classes including phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, phosphatidylglycerol, phosphatidic acid, lysophosphatidic acid, triacylglycerol, steroids, terpenoids and fatty acids were annotated by MS-DIAL to obtain all fragment ions for precursors. Glycerophospholipids (GPLs) enriched in unsaturated fatty acids were the major components, which accounted for 52–57% of total lipids. Considering the high-level of GPLs, and their importance in maintaining the integrity and functionality of cell membranes, further utilization of inexpensive tissues, such as viscera and gonads is warranted.
研究领域:
水产养殖学
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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
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2021
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IF 4.556
Ruixuan Zhao,Hui Zou,Renjie Zhao,Ningyang Li,Zhenjia Zheng,Xuguang Qiao
The formation of pigment precursors was investigated systematically using green models containing arginine, lysine, alanine, glycine, serine, tyrosine, glutamic acid, and aspartic acid, respectively. Pigment precursor and blue pigments during garlic greening were investigated using ultra-performance liquid chromatography and tandem high-resolution mass spectrometry with a quadrupole time-of-flight analyser (UPLC–ESI-Q-TOF-MS). The intermediate products during the formation of a pigment precursor with a 3-oxopropenyl side chain were tentatively identified. N -substituted 3,4-dimethylpyrrole pigment precursors were found to react with 2-propenesulfenic acid first, and the propenesulfenic acid side-chain decomposed to a 3-oxopropenyl side chain, which provided a hypothesis of the formation pathway. Density functional theory calculations combined with the experimental results led to the conclusion that the primary amino group located on the α-carbon reacted with 3,4-dimethylbutanedithial S -oxide to form pigment precursors. In contrast, the amino group in the amino acid R group did not participate in pigment precursors formation. The R -groups of amino acids containing hydroxyls or carboxyl groups have influential roles in the stability of N -substituted 3,4-dimethylpyrrole pigment precursors. In contrast to a previous report, larger R-groups made a more outstanding contribution to the production of blue pigments.
研究领域:
食品科学
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化学
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光谱学
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生物化学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2019
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IF 3.571
Yu-Ying Zhang,Yu-Xi Liu,Zheng Zhou,Da-Yong Zhou,Ming Du,Bei-Wei Zhu,Lei Qin
Reversed-phase ultrahigh-performance-liquid chromatography–mass spectrometry (UPLC–MS) is the typical method for the lipidomic analysis of most of biological samples, which was rarely used for the comprehensive lipidomic analysis of marine shellfish. Thus, a range of columns, modifiers, and resuspension solvents were evaluated using UPLC-electrospray ionization-quadrupole time-of-flight-MS to facilitate the ionization efficiency in both the positive and negative electrospray ionization (ESI(+)/(−)) modes for abalone lipids. Optimal lipidomic coverage was acquired with 10 mM ammonium formate in both ESI(+)/(−) modes. The selected resuspension solvents also influenced ionization efficiency through the matrix effect, and resuspension in methanol enhanced the signal intensities by reducing ion suppression. Because of the higher glycerophospholipid content in shellfish, bridged ethylene hybrid C8 columns showed clear advantages over charged surface hybrid C18 columns. A series of glycerophospholipids, lyso-glycerophospholipids, glycerolipids, and fatty acids in different shellfish can be annotated and semiquantified in one injection by the optimized method.
研究领域:
分析化学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2021
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IF 7.514
Chen He,Jun Cao,Yuyan Bao,Zexin Sun,Zhongyuan Liu,Chuan Li
A lipidomic evaluation was performed on the tilapia muscle, head and viscera, including studying the composition, distribution and stereospecific characteristics of fatty acids and lipid species. The head and viscera lipids were significantly richer than the muscle lipids. Triacylglycerols were the predominant fraction (over 80% of total lipid in the muscle and head). Additionally, polyunsaturated fatty acids had higher percentages in phospholipids (30.35–52.05% of total fatty acids) than in triacylglycerols (18.11–25.15%). The C52:2 and C52:3 were the most abundant triacylglycerols, which indicates the potential application in infant food. Moreover, 622, 530 and 513 lipids were identified using ultraperformance liquid chromatography-quadrupole time-of-flight-mass spectrometry in the muscle, head and viscera, respectively. The three tilapia parts were distinguished using multivariate analysis. Five fatty acids and 33 lipid species were considered as the potential biomarkers. This comprehensive analysis will help to evaluate the lipid nutritional values and facilitate exploitation in tilapia consumption and processing.
研究领域:
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
FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Yuhan Cheng,Yuting Wang,Tongji Yuan,Jianhua Xie,Qiang Yu,Yi Chen
This research aims to evaluate the phenolic composition, antioxidant and enzyme inhibition activities of fermented Rubus chingii Hu wine, and explore the correlation between them. TPC (Total Phenolic content) and TFC (Total Flavonoid content) increased rapidly from 0 h to 72 h, followed by a slight decrease in TPC and a significant decrease in TFC. Fermentation could significantly increase the antioxidant activity and α-amylase/α-glucosidase enzyme inhibitory activity of Rubus chingii Hu . A total of 39 polyphenols and organic acids in fermented Rubus chingii Hu were identified by UPLC-ESI-Q-TOF-MS/MS and 11 of them were quantitatively analyzed. After fermentation, the contents of all the detected polyphenol compounds, except for quercetin and ellagic acid, significantly increased (p < 0.05). Correlation analysis showed that protocatechuic acid and catechin played an important role in the antioxidant activity of fermented Rubus chingii Hu , while protocatechuic acid and hypericin played an important role in the α-amylase inhibition activity. This study indicated that Rubus chingii Hu could be applided as a potential meterial for the wine production, and has the potential to be a functional food for promoting health.
研究领域:
食品科学
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药理学
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生物化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
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IF 6.056
Ming Cheng,Jiali He,Huaijie wang,Chuan Li,Gang Wu,Kexue Zhu,Xiaoai Chen,Yanjun Zhang,Lehe Tan
This study aimed to investigate the impact of different solvents (water, 60% methanol, 60% ethanol and 60% acetone) and methods (conventional solvent extraction, ultrasound-assisted extraction, microwave-assisted extraction and ultrasound-microwave assisted extraction) on the phenolic profile and antioxidant activity of jackfruit ( Artocarpus heterophyllus Lam.) pulp. The Folin-Ciocalteu assay was used to determine the total phenolic content (TPC), and antioxidant activity was measured by DPPH and ABTS assays. The phenolic profiles in different extracts were identified using the UPLC-ESI-Q-TOF-MS/MS technique. The results showed that significant differences ( p < 0.05) in TPC were found among different extraction methods, the microwave-assisted extraction with 60% ethanol had the highest TPC (2.40 mg GAE/g) compared with the extracts obtained from other methods. Meanwhile, the highest DPPH radical and ABTS radical cation was found in the 60% ethanol-MAE extracts. Correlation analysis further showed a significant positive correlation between TPC and antioxidant activity (R 2 > 0.8, p < 0.001). Seventy-eight phenolic compounds were identified by UPLC-ESI-Q-TOF-MS/MS analysis. The most abundant phenolic compounds in jackfruit pulp were identified in negative mode, with 60% ethanol-MAE being the most effective. The quantity of phenolic compounds extracted varied with different extraction methods indicated that the extraction methods had effects on the phytochemical characteristics.
研究领域:
食品科学
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分析化学
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植物化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）