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Yin X, Wang H, Lu W, Ge L, Cui Y, Zhao Q, Liang J, Shen Q, Liu A, Xue J. Evaluation of Lipid Oxidation Characteristics in Salmon after Simulation of Cold Chain Interruption Using Rapid Evaporation Ionization Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1391-1404. [PMID: 38177996 DOI: 10.1021/acs.jafc.3c07423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2024]
Abstract
Temperature fluctuations occurring during the cold chain logistics of salmon contribute to lipid oxidation. This study aimed to simulate cold chain interruption through freeze-thaw operations and evaluate the lipidomics data from salmon samples subjected to different numbers of freeze-thaw cycles by using rapid evaporative ionization mass spectrometry (REIMS) combined with an intelligent surgical knife (iKnife). The results indicated significant differences in the relative abundance of characteristic ions among the samples (p < 0.05). A total of 34 ions with variable importance for the projection values ≥1 were identified as potential biomarkers, including m/z 719.4233 ([PCC36:5-NH(CH3)3]-), m/z 337.3134 ([FAC22:1]-), m/z 720.4666 ([PEC35:6-H]-), m/z 309.2780 ([FAC20:1]-), m/z 777.4985 ([PCC40:4-NH(CH3)3]-), m/z 745.4421 ([PCC38:6-NH(CH3)3]-/[PEC38:6-NH3]-), m/z 747.4665 ([PCC38:5-NH(CH3)3]-/[PEC38:5-NH3]-), etc. The degree of lipid oxidation was found to be associated with the number of freeze-thaw cycles, exhibiting the most significant alterations in the relative abundance of lipid ions in the 8T samples. Additionally, sensory evaluation by the CIE-L*a*b* method and volatile analysis by headspace solid-phase microextraction gas chromatography-mass spectrometry demonstrated significant differences (p < 0.05) in color and odor among the salmon samples, with a correlation to the number of freeze-thaw cycles. The primary compounds responsible for alterations in salmon odor were aldehydes with lower odor thresholds. In summary, the iKnife-REIMS method accurately differentiated salmon muscle tissues based on varying levels of lipid oxidation, thus expanding the application of REIMS.
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Affiliation(s)
- Xuelian Yin
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China
| | - Honghai Wang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China
| | - Weibo Lu
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China
| | - Lijun Ge
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China
| | - Yiwei Cui
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China
| | - Qiaoling Zhao
- Zhoushan Institute of Food & Drug Control, Zhoushan 316000, China
| | - Jingjing Liang
- Zhejiang Provincial Institute for Food and Drug Control, Hangzhou 310052, China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China
| | - Aichun Liu
- Testing Centre, Hangzhou Academy of Agricultural Sciences, Hangzhou310004,China
| | - Jing Xue
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou310018,China
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Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced polar and/or nonpolar lipids. Int J Biol Macromol 2023; 233:123529. [PMID: 36740113 DOI: 10.1016/j.ijbiomac.2023.123529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 01/28/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023]
Abstract
This study investigated the phospholipids (PLs) molecular species (PLs-MS), protein secondary structure (PSS), and emulsion microstructure of the egg yolk (EY) treated with supercritical-CO2 (T1), hexane (T2), and ethanol {at room temperature (T3) and 65 °C (T4)}. PLs-MS, PSS, and microstructure of EY emulsion were investigated with UPLC-Q-TOF-MS, Fourier-transforms infrared and Raman spectroscopy, and confocal laser scanning microscope, respectively. Predominant PLs molecular fractions were C18:0-C20:4, C18:0-C20:4, C16:0-C18:2, C16:0, C18:0-C18:2, and d18:1/16:0, for phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, lysophosphatidylcholine, sphingomyelin, and phosphatidylserine, respectively. All the PLs-MS were highest for T1 and many of them (C14:0-C16:0, C18:0-C18:1, C18:0-C20:3) were absent in T2, T3, and T4. PSS components (α-helices, β-sheets, β-turn, and random coil) were highest for T4, followed by T3, T2, T1, and control (non-treated EY). However, T1-added o/w emulsion showed excellent stability (95.64 %) with smaller and denser oil droplets due to better ionic interactions by synergistic effect of PLs-MS and PSS components.
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Velasco‐Rodríguez LDC, Rascón MP, Calvo MV, Montalvo RM, Fontecha J, García HS. Krill Lecithin as Surfactant for Preparation of Oil/Water Nanoemulsions as Curcumin Carriers. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000238] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Luz del C. Velasco‐Rodríguez
- UNIDA Tecnológico Nacional de México/IT de Veracruz M.A. de Quevedo 2779, Col. Formando Hogar Veracruz Ver. 91897 Mexico
| | - Martha P. Rascón
- Facultad de Ciencias Químicas Universidad Veracruzana Prolongación Oriente 6 Orizaba Ver. 94340 Mexico
| | - Maria V. Calvo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC‐UAM) Universidad Autónoma de Madrid Calle Nicolás Cabrera 9 Madrid 28049 Spain
| | - Rita M. Montalvo
- UNIDA Tecnológico Nacional de México/IT de Veracruz M.A. de Quevedo 2779, Col. Formando Hogar Veracruz Ver. 91897 Mexico
| | - Javier Fontecha
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC‐UAM) Universidad Autónoma de Madrid Calle Nicolás Cabrera 9 Madrid 28049 Spain
| | - Hugo S. García
- UNIDA Tecnológico Nacional de México/IT de Veracruz M.A. de Quevedo 2779, Col. Formando Hogar Veracruz Ver. 91897 Mexico
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Krishnegowda R, Ravindra MR, Sharma M. Application of supercritical fluid extraction for extraction or enrichment of phospholipids in egg and dairy products: A review. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rajesh Krishnegowda
- Dairy Engineering Section ICAR‐National Dairy Research Institute, SRS Bangalore Karnataka India
| | - Menon Rekha Ravindra
- Dairy Engineering Section ICAR‐National Dairy Research Institute, SRS Bangalore Karnataka India
| | - Monika Sharma
- Dairy Engineering Section ICAR‐National Dairy Research Institute, SRS Bangalore Karnataka India
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Phospholipids from marine source: Extractions and forthcoming industrial applications. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104448] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
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Ahmadkelayeh S, Hawboldt K. Extraction of lipids and astaxanthin from crustacean by-products: A review on supercritical CO2 extraction. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Ahmmed MK, Ahmmed F, Tian HS, Carne A, Bekhit AED. Marine omega-3 (n-3) phospholipids: A comprehensive review of their properties, sources, bioavailability, and relation to brain health. Compr Rev Food Sci Food Saf 2019; 19:64-123. [PMID: 33319514 DOI: 10.1111/1541-4337.12510] [Citation(s) in RCA: 101] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 10/06/2019] [Accepted: 10/27/2019] [Indexed: 12/15/2022]
Abstract
For several decades, there has been considerable interest in marine-derived long chain n-3 fatty acids (n-3 LCPUFAs) due to their outstanding health benefits. n-3 LCPUFAs can be found in nature either in triglycerides (TAGs) or in phospholipid (PL) form. From brain health point of view, PL n-3 is more bioavailable and potent compared to n-3 in TAG form, as only PL n-3 is able to cross the blood-brain barrier and can be involved in brain biochemical reactions. However, PL n-3 has been ignored in the fish oil industry and frequently removed as an impurity during degumming processes. As a result, PL products derived from marine sources are very limited compared to TAG products. Commercially, PLs are being used in pharmaceutical industries as drug carriers, in food manufacturing as emulsifiers and in cosmetic industries as skin care agents, but most of the PLs used in these applications are produced from vegetable sources that contain less (without EPA, DPA, and DHA) or sometimes no n-3 LCPUFAs. This review provides a comprehensive account of the properties, structures, and major sources of marine PLs, and provides focussed discussion of their relationship to brain health. Epidemiological, laboratory, and clinical studies on n-3 LCPUFAs enriched PLs using different model systems in relation to brain and mental health that have been published over the past few years are discussed in detail.
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Affiliation(s)
- Mirja Kaizer Ahmmed
- Department of Food Science, University of Otago, Dunedin, New Zealand.,Department of Fishing and Post-Harvest Technology, Faculty of Fisheries, Chittagong Veterinary and Animal Sciences University, Khulshi, Bangladesh
| | - Fatema Ahmmed
- Department of Chemistry, University of Otago, Dunedin, New Zealand
| | | | - Alan Carne
- Department of Biochemistry, University of Otago, Dunedin, New Zealand
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Al Khawli F, Pateiro M, Domínguez R, Lorenzo JM, Gullón P, Kousoulaki K, Ferrer E, Berrada H, Barba FJ. Innovative Green Technologies of Intensification for Valorization of Seafood and Their by-Products. Mar Drugs 2019; 17:E689. [PMID: 31817754 PMCID: PMC6950251 DOI: 10.3390/md17120689] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 12/03/2019] [Accepted: 12/03/2019] [Indexed: 02/01/2023] Open
Abstract
The activities linked to the fishing sector generate substantial quantities of by-products, which are often discarded or used as low-value ingredients in animal feed. However, these marine by-products are a prominent potential good source of bioactive compounds, with important functional properties that can be isolated or up-concentrated, giving them an added value in higher end markets, as for instance nutraceuticals and cosmetics. This valorization of fish by-products has been boosted by the increasing awareness of consumers regarding the relationship between diet and health, demanding new fish products with enhanced nutritional and functional properties. To obtain fish by-product-derived biocompounds with good, functional and acceptable organoleptic properties, the selection of appropriate extraction methods for each bioactive ingredient is of the outmost importance. In this regard, over the last years, innovative alternative technologies of intensification, such as ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), have become an alternative to the conventional methods in the isolation of valuable compounds from fish and shellfish by-products. Innovative green technologies present great advantages to traditional methods, preserving and even enhancing the quality and the extraction efficiency, as well as minimizing functional properties' losses of the bioactive compounds extracted from marine by-products. Besides their biological activities, bioactive compounds obtained by innovative alternative technologies can enhance several technological properties of food matrices, enabling their use as ingredients in novel foods. This review is focusing on analyzing the principles and the use of UAE and SFE as emerging technologies to valorize seafoods and their by-products.
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Affiliation(s)
- Fadila Al Khawli
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - Patricia Gullón
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (R.D.); (P.G.)
| | - Katerina Kousoulaki
- Department of Nutrition and Feed Technology, Nofima AS, 5141 Bergen, Norway;
| | - Emilia Ferrer
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
| | - Houda Berrada
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;
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Sun N, Chen J, Wang D, Lin S. Advance in food-derived phospholipids: Sources, molecular species and structure as well as their biological activities. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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10
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Antarctic krill lipid extracted by subcritical n -butane and comparison with supercritical CO 2 and conventional solvent extraction. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.024] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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11
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Cho SH, Lee BS, Byun HS. Phase behavior of tetrahydrofurfuryl methacrylate and poly(tetrahydrofurfuryl methacrylate) in supercritical carbon dioxide. J CO2 UTIL 2018. [DOI: 10.1016/j.jcou.2018.03.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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12
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Solubility on tetrahydrofurfuryl acrylate effect for the poly[tetrahydrofurfuryl acrylate] in supercritical carbon dioxide and dimethyl ether. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2018.01.026] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Yin FW, Zhou DY, Liu YF, Zhao Q, Liu ZY, Song L, Zhou X, Zhang JR, Zhu BW. Extraction and Characterization of Phospholipid-Enriched Oils from Antarctic Krill (Euphausia Superba) with Different Solvents. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1428706] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Fa-Wen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Yan-Fei Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Qi Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Zhong-Yuan Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Liang Song
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
| | - Xin Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Jian-Run Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- National Engineering Research Center of Seafood, Dalian, China
- Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Beijing, China
- Tianjin Food Safety and Low Carbon Manufacturing Collaborative Innovation Center, Tianjin, China
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Sun D, Cao C, Li B, Chen H, Cao P, Li J, Liu Y. Study on combined heat pump drying with freeze-drying of Antarctic krill and its effects on the lipids. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12577] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dewei Sun
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology; Jiangnan University, 1800 Lihu Avenue; Wuxi Jiangsu 214122 People's Republic of China
| | - Chen Cao
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology; Jiangnan University, 1800 Lihu Avenue; Wuxi Jiangsu 214122 People's Republic of China
| | - Bo Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology; Jiangnan University, 1800 Lihu Avenue; Wuxi Jiangsu 214122 People's Republic of China
| | - Hongjian Chen
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology; Jiangnan University, 1800 Lihu Avenue; Wuxi Jiangsu 214122 People's Republic of China
| | - Peirang Cao
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology; Jiangnan University, 1800 Lihu Avenue; Wuxi Jiangsu 214122 People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology; Jiangnan University, 1800 Lihu Avenue; Wuxi Jiangsu 214122 People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology; Jiangnan University, 1800 Lihu Avenue; Wuxi Jiangsu 214122 People's Republic of China
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Castro-Gómez P, Montero O, Fontecha J. In-Depth Lipidomic Analysis of Molecular Species of Triacylglycerides, Diacylglycerides, Glycerophospholipids, and Sphingolipids of Buttermilk by GC-MS/FID, HPLC-ELSD, and UPLC-QToF-MS. Int J Mol Sci 2017; 18:ijms18030605. [PMID: 28287421 PMCID: PMC5372621 DOI: 10.3390/ijms18030605] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2016] [Revised: 02/27/2017] [Accepted: 03/03/2017] [Indexed: 12/30/2022] Open
Abstract
Buttermilk, a byproduct of butter manufacturing, has gained considerable attention due to its high concentration of polar lipids as phospho- and sphingolipids from the milk fat globule membrane (MFGM). These polar lipids (PLs) are essential components of all cellular membranes and exert a variety of indispensable metabolic, neurological, and intracellular signaling processes. Despite its importance, there are few research studies that report a comprehensive characterization of the lipid molecular species of MFGM that could contribute to a better understanding of their putative healthful activities. In this study, procedures such as pressurized liquid extraction of polar and nonpolar lipids and their fractionation by flash chromatography have been carried out. The obtained fractions were submitted to an exhaustive characterization from a lipidomic point of view. The characterization includes new data about the identification and quantification of triacylglycerides (TAG), diacylglycerides (DAG), and phospho- and sphingolipids using different chromatographic techniques. The fatty acid profile was comparable to that of the milk fat but with a highly diverse composition of fatty acids. Molecular species have also been determined by using ultra-high performance liquid chromatography/quadruple-time-of-flight mass spectrometry (UPLC/QToF-MS). The TAG (16:0/16:0/6:0) and TAG (16:0/16:0/8:0) were the predominant saturated TAG species and TAG (14:0/18:1/16:0) and TAG (16:0/16:0/18:1) presented the highest content of monounsaturated TAG species. Furthermore; over 30 molecular species of phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS), and phosphatidylinositol (PI) could be identified within PL, with PC (16:0/18:1) being the most abundant species. Whereas C16:0 was found to be the preferred FA in TAGs, it was C18:1 in PLs. Several ganglioside species have also been characterized with d18:1 ceramide moiety and secondary acyl chains ranging from C20:0 to C26:1. This approach could broaden the applications of high-resolution mass spectrometry for a better understanding of the role of MFGM and its functionality.
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Affiliation(s)
- Pilar Castro-Gómez
- Institute of Food Science Research, Spanish National Research Council (CIAL, CSIC-UAM), Bioactivity and Food Analysis Department, Food Lipid Biomarkers and Health, Campus of Autonoma University of Madrid, 28049 Madrid, Spain.
| | - Olimpio Montero
- Centre for Biotechnology Development, Spanish National Research Council (CDB, CSIC), 47151 Valladolid, Spain.
| | - Javier Fontecha
- Institute of Food Science Research, Spanish National Research Council (CIAL, CSIC-UAM), Bioactivity and Food Analysis Department, Food Lipid Biomarkers and Health, Campus of Autonoma University of Madrid, 28049 Madrid, Spain.
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Davoodi P, Ghoreishi SM, Hedayati A. Optimization of supercritical extraction of galegine from Galega officinalis L.: Neural network modeling and experimental optimization via response surface methodology. KOREAN J CHEM ENG 2016. [DOI: 10.1007/s11814-016-0304-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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17
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Yin F, Zhou D, Xi M, Zhao Q, Liu Z, Li D, Dong X, Zhu B. Influence of Storage Conditions on the Stability of Phospholipids-Rich Krill (Euphausia superba) Oil. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12709] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Fawen Yin
- School of Food Science and Technology; Dalian Polytechnic University; Dalian People's Republic of China
| | - Dayong Zhou
- School of Food Science and Technology; Dalian Polytechnic University; Dalian People's Republic of China
- National Engineering Research Center of Seafood; Dalian People's Republic of China
- Department of Biochemistry; Memorial University of Newfoundland; St. John's Newfoundland Canada
| | - Meizhu Xi
- School of Food Science and Technology; Dalian Polytechnic University; Dalian People's Republic of China
| | - Qi Zhao
- School of Food Science and Technology; Dalian Polytechnic University; Dalian People's Republic of China
- National Engineering Research Center of Seafood; Dalian People's Republic of China
| | - Zhongyuan Liu
- School of Food Science and Technology; Dalian Polytechnic University; Dalian People's Republic of China
| | - Dongmei Li
- School of Food Science and Technology; Dalian Polytechnic University; Dalian People's Republic of China
- National Engineering Research Center of Seafood; Dalian People's Republic of China
| | - Xiuping Dong
- School of Food Science and Technology; Dalian Polytechnic University; Dalian People's Republic of China
- National Engineering Research Center of Seafood; Dalian People's Republic of China
| | - Beiwei Zhu
- School of Food Science and Technology; Dalian Polytechnic University; Dalian People's Republic of China
- National Engineering Research Center of Seafood; Dalian People's Republic of China
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Castro-Gómez MP, Holgado F, Rodríguez-Alcalá LM, Montero O, Fontecha J. Comprehensive Study of the Lipid Classes of Krill Oil by Fractionation and Identification of Triacylglycerols, Diacylglycerols, and Phospholipid Molecular Species by Using UPLC/QToF-MS. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0150-6] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Fish oil supplements in New Zealand are highly oxidised and do not meet label content of n-3 PUFA. Sci Rep 2015; 5:7928. [PMID: 25604397 PMCID: PMC4300506 DOI: 10.1038/srep07928] [Citation(s) in RCA: 145] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2014] [Accepted: 12/18/2014] [Indexed: 12/31/2022] Open
Abstract
We evaluated the quality and content of fish oil supplements in New Zealand. All encapsulated fish oil supplements marketed in New Zealand were eligible for inclusion. Fatty acid content was measured by gas chromatography. Peroxide values (PV) and anisidine values (AV) were measured, and total oxidation values (Totox) calculated. Only 3 of 32 fish oil supplements contained quantities of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) that were equal or higher than labelled content, with most products tested (69%) containing <67%. The vast majority of supplements exceeded recommended levels of oxidation markers. 83% products exceeded the recommended PV levels, 25% exceeded AV thresholds, and 50% exceeded recommended Totox levels. Only 8% met the international recommendations, not exceeding any of these indices. Almost all fish oil supplements available in the New Zealand market contain concentrations of EPA and DHA considerably lower than claimed by labels. Importantly, the majority of supplements tested exceeded the recommended indices of oxidative markers. Surprisingly, best-before date, cost, country of origin, and exclusivity were all poor markers of supplement quality.
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Yin FW, Liu XY, Fan XR, Zhou DY, Xu WS, Zhu BW, Murata YY. Extrusion of Antarctic krill (Euphausia superba) meal and its effect on oil extraction. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12673] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Fa-Wen Yin
- School of Food Science and Technology; Dalian Polytechnic University; Dalian 116034 China
- National Engineering Research Center of Seafood; Dalian 116034 China
| | - Xiao-Yang Liu
- School of Food Science and Technology; Dalian Polytechnic University; Dalian 116034 China
- National Engineering Research Center of Seafood; Dalian 116034 China
| | - Xin-Ru Fan
- School of Food Science and Technology; Dalian Polytechnic University; Dalian 116034 China
| | - Da-Yong Zhou
- School of Food Science and Technology; Dalian Polytechnic University; Dalian 116034 China
- National Engineering Research Center of Seafood; Dalian 116034 China
| | - Wen-Si Xu
- School of Food Science and Technology; Dalian Polytechnic University; Dalian 116034 China
- National Engineering Research Center of Seafood; Dalian 116034 China
| | - Bei-Wei Zhu
- School of Food Science and Technology; Dalian Polytechnic University; Dalian 116034 China
- National Engineering Research Center of Seafood; Dalian 116034 China
| | - Yoshi-Yuki Murata
- Department of Biological Resources Chemistry; Faculty of Agriculture; Okayama University; Okayama 700-8530 Japan
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