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Dayarathne LA, Ko SC, Yim MJ, Lee JM, Kim JY, Oh GW, Kim CH, Kim KW, Lee DS, Jung WK, Je JY. Purple Butter Clam ( Saxidomus Purpurata) as a Potential Functional Food Source for Obesity Treatment. J Med Food 2024. [PMID: 39382491 DOI: 10.1089/jmf.2024.k.0169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2024] Open
Abstract
Saxidomus purpurata extract (SPE) is a highly consumable seafood worldwide with known health-related benefits. However, there are no reports of its' anti-obesity effect. This study explores the potential of SPE for anti-obesity effects by modulating adipogenesis and lipolysis. SPE reduced intracellular lipid and triglyceride accumulation while increasing free glycerol release in adipocytes. SPE inhibited lipogenesis protein expressions and increased the phosphorylation of hormone-sensitive lipase and Adenosine monophosphate-activated protein kinase (AMPK) to promote lipolysis. In addition, SPE suppressed adipogenesis by downregulating protein expression of key adipogenic markers, peroxisome proliferator-activated receptor gamma (PPARγ), CCAAT/enhancer-binding protein α (C/EBPα), and sterol regulatory element-binding protein 1 (SREBP1) via Wnt/β-catenin signaling. SPE augmented the heme oxygenase-1 (HO-1) expression. Thus, pharmacological intervention with Zinc protoporphyrin (ZnPP-HO-1 antagonist) was employed to validate the HO-1 role. The presence of ZnPP increased the lipid accumulation and reduced the free glycerol release. At the molecular level, adipogenic transcription factors (PPARγ, C/EBPα, and SREBP1) expressions were restored in the presence of ZnPP. GC-MS analysis revealed that SPE was comprised of several fatty acids, contributing to its anti-obesity activity. SPE is an effective nutraceutical that can be used to reduce the progression of obesity. HO-1 expression during adipogenesis might be the mechanism of action for the anti-obesity effect of SPE.
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Affiliation(s)
- Lakshi A Dayarathne
- Department of Food and Nutrition, Pukyong National University, Busan, Republic of Korea
| | - Seok-Chun Ko
- National Marine Biodiversity of Korea (MABIK), Seochun, Korea
| | - Mi-Jin Yim
- National Marine Biodiversity of Korea (MABIK), Seochun, Korea
| | - Jeong Min Lee
- National Marine Biodiversity of Korea (MABIK), Seochun, Korea
| | - Ji-Yul Kim
- National Marine Biodiversity of Korea (MABIK), Seochun, Korea
| | - Gun-Woo Oh
- National Marine Biodiversity of Korea (MABIK), Seochun, Korea
| | - Chul Hwan Kim
- National Marine Biodiversity of Korea (MABIK), Seochun, Korea
| | - Kyung Woo Kim
- National Marine Biodiversity of Korea (MABIK), Seochun, Korea
| | - Dae-Sung Lee
- National Marine Biodiversity of Korea (MABIK), Seochun, Korea
| | - Won-Kyo Jung
- Major of Biomedical Engineering, Division of Smart Healthcare, Pukyong National University, Busan, Korea
| | - Jae-Young Je
- Major of Human Bioconvergence, Division of Smart Healthcare, Pukyong National University, Busan, Korea
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Viji P, Binsi PK, Sireesha S, S J L, Ninan G. Nutritional and physicochemical characteristics of Asiatic hard clam powder prepared by different cook-drying processes: a comparative study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5104-5113. [PMID: 38297456 DOI: 10.1002/jsfa.13347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 01/24/2024] [Accepted: 01/25/2024] [Indexed: 02/02/2024]
Abstract
BACKGROUND Asiatic hard clam (Meretrix meretrix) is an underutilized bivalve resource. This study discusses dried clam powders prepared from this resource to enhance its utilization and improve nutritional security in protein-deficient populations. Dried clam powder was prepared from Asiatic hard clam and the effects of different pre-cooking methods (boil-dried clam powder, BDCP; steam-dried clam powder, SDCP; and microwave-dried clam powder, MDCP) on nutritional (proximate composition, amino acid profiling, mineral profiling, fatty acid profiling) and physicochemical qualities were investigated. RESULTS Different pre-cooking methods significantly influenced the characteristics of the clam powder. The MDCP sample showed the highest concentration of amino acids, polyunsaturated fatty acids, Na, K, Ca and Mg content compared to BDCP and SDCP. The boiling process led to a loss of nutritional quality in terms of amino acids and macrominerals. The MDCP displayed the highest solubility in water (30.10%) but its oil and water absorption characteristics were the lowest among all the samples. Boil-cooked clam powder displayed the highest oil binding (2.03 mL g-1 protein) capacity. Boiling and steaming processes resulted in malondialdehyde generation compared to microwaving. Different pre-cooking processes did not influence the colour attributes significantly, but the control sample prepared without pre-cooking (CCP) had a significantly lower L* value (32.34), resulting in a darker product. In vitro digestibility of the clam powder varied in the order MDCP > SDCP > BDCP > CCP. CONCLUSION The study demonstrated that nutritionally rich protein powder can be prepared from Asiatic hard clam. Based on the results, microwave pre-cooking is considered the best pre-cooking method to preserve the nutritional qualities of clam powder. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Pankyamma Viji
- Visakhapatnam Research Centre of ICAR - Central Institute of Fisheries Technology, Pandurangapuram, Andhra University PO, Visakhapatnam, India
| | | | - Senapathi Sireesha
- Visakhapatnam Research Centre of ICAR - Central Institute of Fisheries Technology, Pandurangapuram, Andhra University PO, Visakhapatnam, India
| | - Laly S J
- ICAR - Central Institute of Fisheries Technology, Kochi, India
| | - George Ninan
- ICAR - Central Institute of Fisheries Technology, Kochi, India
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Wang H, Zhao Y, Wu T, Hou Y, Chen X, Shi J, Liu K, Liu Y, Xu YJ. Development and application of a pseudotargeted lipidomics method for alkylglycerol analysis. Food Chem 2024; 437:137926. [PMID: 37948802 DOI: 10.1016/j.foodchem.2023.137926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 10/20/2023] [Accepted: 11/01/2023] [Indexed: 11/12/2023]
Abstract
Alkylglycerols (1-O-alkyl-sn-glycerols) are microscale but critical lipids in foods. Conventional lipidomics analysis often loses sight of alkylglycerol analysis. In this study, we developed a high coverage pseudotargeted lipidomics method for analyzing alkylglycerols. The developed method integrated the advantages of GC-MS and LC-MS to profile alkylglycerol-type ether lipids comprehensively, with the help of a data processing Dart package termed FFIMA (Feature Fragments Information Matching Algorithm). The developed method exhibited competitive superiority to conventional lipidomics, such as wider coverage and higher accuracy. The validated method was assessed by three aquatic products and three milks. A total of 25 alkylglycerols, 107 diacylglycerol ethers, 21 monoacylglycerol ethers, 28 alkylglycerol-type ether phospholipids, and 35 plasmalogens were identified in the six foods. The results demonstrated that this method offers a comprehensive analysis of a wide spectrum of alkylglycerols.
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Affiliation(s)
- Hailong Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Yiqing Zhao
- Hyproca Nutrition Co., Ltd. Changsha, China; Ausnutria Dairy (China) Co., Ltd, China
| | - Tong Wu
- Hyproca Nutrition Co., Ltd. Changsha, China; Ausnutria Dairy (China) Co., Ltd, China
| | - Yanmei Hou
- Hyproca Nutrition Co., Ltd. Changsha, China; Ausnutria Dairy (China) Co., Ltd, China
| | - Xiaoyin Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Jiachen Shi
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Kun Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.
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Laudicella VA, Carboni S, Whitfield PD, Doherty MK, Hughes AD. Sexual dimorphism in the gonad lipidome of blue mussels (Mytilus sp.): New insights from a global lipidomics approach. COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY. PART D, GENOMICS & PROTEOMICS 2023; 48:101150. [PMID: 37913700 DOI: 10.1016/j.cbd.2023.101150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 09/08/2023] [Accepted: 10/15/2023] [Indexed: 11/03/2023]
Abstract
Blue mussels (Mytilus sp.) are an economically important species for European aquaculture. Their importance as a food source is expected to increase in the coming net-zero society due to their low environmental footprint; however, their production is affected by anthropogenic stressors and climate change. During reproduction, lipids are key molecules for mussels as they are the main source of energy on which newly hatched embryos depend in the first days of their development. In this work, blue mussels of different origins are analysed, focusing on the differences in lipid composition between the ovary (BMO) and the testis (BMT). The lipidome of blue mussel gonads (BMG) is studied here by combining traditional lipid profiling methods, such as fatty acid and lipid class analysis, with untargeted liquid chromatography-mass spectrometry (LC-MS) lipidomics. The approach used here enabled the identification of 770 lipid molecules from 23 different lipid classes in BMG. BMT, which consists of billions of spermatocytes, had greater amounts of cell membrane and membrane lipid components such as FA18:0, C20 polyunsaturated fatty acids (PUFA), free sterols (ST), ceramide phosphoethanolamines (CerPE), ceramide aminoethylphosphonates (CAEP), cardiolipins (CL), glycerophosphocholines (PC), glycerophosphoethanolamines (PE) and glycerophosphoserines (PS). In BMO, saturated fatty acids (FA14:0 and FA16:0), monounsaturated fatty acids (MUFA) and other storage components such as C18-PUFA accumulated in triradylglycerolipids (TG) and alkyldiacylglycerols (neutral plasmalogens, TG O-), which, together with terpenes, wax esters and cholesterol esters, make up most of oocytes yolk reserves. BMO also had higher levels of ceramides (Cer) and generally alkyl/alkenyl glycerophospholipids (mainly plasmanyl/plasmenyl PC), suggesting a role for these lipids in vitellogenesis. Non-methylene interrupted dienoic fatty acids (NMID FA), typically found in plasmalogens, were the only membrane-forming PUFA predominantly detected in BMO. The results of this study are of great importance for clarifying the lipid composition of BMG and provide an important basis for future studies on the reproductive physiology of these organisms.
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Affiliation(s)
- Vincenzo Alessandro Laudicella
- Scottish Association for Marine Sciences, Dunstaffnage Marine Laboratory, PA34 1QA Oban, United Kingdom; National Institute for Oceanography and Applied Geophysics - OGS, via Auguste Piccard 54, 34151 Trieste (TS), Italy.
| | - Stefano Carboni
- Institute of Aquaculture, Faculty of Natural Sciences, University of Stirling, FK9 4LA Stirling, United Kingdom; International Marine Center Foundation, Località Sa Mardini 09170, Oristano (Or), Italy
| | - Phillip D Whitfield
- Division of Biomedical Sciences, University of the Highlands and Islands, Centre for Health Sciences, IV2 3JH Inverness, United Kingdom; Glasgow Polyomics, College of Medical, Veterinary and Life Sciences, University of Glasgow, Garscube Campus, Glasgow G61 1QH, United Kingdom
| | - Mary K Doherty
- Division of Biomedical Sciences, University of the Highlands and Islands, Centre for Health Sciences, IV2 3JH Inverness, United Kingdom
| | - Adam D Hughes
- Scottish Association for Marine Sciences, Dunstaffnage Marine Laboratory, PA34 1QA Oban, United Kingdom. https://twitter.com/@aquacultureadam
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Zhang Y, Wang Y, Huang X, Zheng J, Qi L, Fu B, Qin L. Nutritional value of different parts from sea eel (Astroconger myriaster) determined by untargeted-lipidomic approach. Food Res Int 2023; 173:113402. [PMID: 37803738 DOI: 10.1016/j.foodres.2023.113402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 08/21/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
With the diversity of consumer demands for healthy food, stricter requirements have been put forward for the product quality of sea eel (Astroconger myriaster). From the common experience, remarkable differences could be observed between different parts of the sea eel. The textures, basic nutritional compositions, and lipid compositions from seven parts of sea eel were investigated to reach a comprehensive evaluation of the nutritional value. Sea eel was high-fat fish which contained 21.65% to 22.84% crude fat from part one to part seven. The seventh segment exhibited a lower moisture content (51.32%) and higher contents of protein (22.76%), ash (2.46%), carbohydrate (0.80%). The third and fourth parts remained higher hardness and good water-holding capacity. Sea eel had sixteen fatty acids, and the tail possessed a higher proportion of n - 3/n - 6 polyunsaturated fatty acids. Twenty-seven lipid species were determined in sea eel, and highly unsaturated fatty acids mainly stemmed from triglycerides, while saturated fatty acids mainly existed as diglycerides. Section six and seven were primarily diglycerides and monoglycerides. According to the characteristics of different parts, it can provide support for standardized segmentation of sea eel and quality control of different parts.
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Affiliation(s)
- Yuying Zhang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Ying Wang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Xuhui Huang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Jie Zheng
- Liaoning Ocean and Fisheries Science Research Institute, Dalian 116023, China
| | - Libo Qi
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Baoshang Fu
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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6
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Wang L, Zang M, Zhao X, Cheng X, Li X, Bai J. Lipid oxidation and free radical formation of shrimp (penaeus vannamei) during hot air drying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01888-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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7
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Zhang S, Jiao S, Liu D, Xie C, Dong Y, Zheng K, Liu B, Pang Q. Characterization of the lipidomic profile of clam Meretrix petechialis in response to Vibrio parahaemolyticus infection. FISH & SHELLFISH IMMUNOLOGY 2023; 134:108602. [PMID: 36758655 DOI: 10.1016/j.fsi.2023.108602] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Revised: 01/25/2023] [Accepted: 02/06/2023] [Indexed: 06/18/2023]
Abstract
Vibrio parahaemolyticus is a devastating pathogen of clam Meretrix petechialis, which brings about huge economic losses in aquaculture breeding industry. In our previous study, we have found that Vibrio infection is closely associated with lipid metabolism of clams. In this study, an untargeted lipidomics approach was used to explore the lipid profiling changes upon Vibrio infection. The results demonstrated that the hepatopancreas of clams was composed of five lipid categories including fatty acyls, glycerolipids, glycerophospholipids, sphingolipids and sterol lipids. And the content of lipid classes altered during Vibrio infection, implying that Vibrio infection altered intracellular lipid homeostasis in clams. Meanwhile, a total of 200 lipid species including 82 up-regulated and 118 down-regulated significantly were identified in response to Vibrio infection, of which ceramide (Cer), phosphatidylcholine (PC) and triglyceride (TG) accounted for the largest proportion. Notably, all Cers showed a significantly decreased trend while nearly all TG species were increased significantly during Vibrio infection, which suggested that Cer and TG could be determined as effective biomarkers. Furthermore, these differentially expressed lipid species were enriched in 20 metabolic pathways and sphingolipid metabolism was one of the most enriched pathways. These results evidenced how the lipid metabolism altered in the process of Vibrio infection and opened a new perspective on the response of marine bivalves to pathogen infection.
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Affiliation(s)
- Shujing Zhang
- Anti-aging & Regenerative Medicine Research Institution, School of Life Sciences and Medicine, Shandong University of Technology, Zibo, China.
| | - Shuang Jiao
- Anti-aging & Regenerative Medicine Research Institution, School of Life Sciences and Medicine, Shandong University of Technology, Zibo, China
| | - Dongwu Liu
- Anti-aging & Regenerative Medicine Research Institution, School of Life Sciences and Medicine, Shandong University of Technology, Zibo, China
| | - Changjian Xie
- Anti-aging & Regenerative Medicine Research Institution, School of Life Sciences and Medicine, Shandong University of Technology, Zibo, China
| | - Yuling Dong
- Anti-aging & Regenerative Medicine Research Institution, School of Life Sciences and Medicine, Shandong University of Technology, Zibo, China
| | - Kang Zheng
- Anti-aging & Regenerative Medicine Research Institution, School of Life Sciences and Medicine, Shandong University of Technology, Zibo, China
| | - Baozhong Liu
- CAS Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Center for Ocean Mega-Science, Chinese Academy of Sciences, Qingdao, China
| | - Qiuxiang Pang
- Anti-aging & Regenerative Medicine Research Institution, School of Life Sciences and Medicine, Shandong University of Technology, Zibo, China.
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Zhao GH, Hu YY, Zeng X, Zhang M, Zhou Z, Qin L, Yin FW, Zhou DY, Shahidi F. sA direct and facile simultaneous quantification of non-polar and polar lipids in different species of marine samples using normal-phase HPLC–CAD. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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9
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Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101587] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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10
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Zhao M, Liu Z, Zhao G, Li D, Xia G, Yin F, Zhou D. Investigation of the antioxidation capacity of gallic acid and its alkyl esters with different chain lengths for dried oyster during ambient storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Man‐Tong Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
- School of Food Science and Engineering Hainan University Haikou 570228 China
| | - Zhong‐Yuan Liu
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
- School of Food Science and Engineering Hainan University Haikou 570228 China
| | - Guan‐Hua Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
| | - De‐Yang Li
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Guang‐Hua Xia
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
- School of Food Science and Engineering Hainan University Haikou 570228 China
| | - Fa‐Wen Yin
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
| | - Da‐Yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
- National Engineering Research Center of Seafood Dalian 116034 China
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Rey F, Melo T, Lopes D, Couto D, Marques F, Domingues MDRM. Applications of lipidomics in marine organisms: Progresses, challenges and future perspectives. Mol Omics 2022; 18:357-386. [DOI: 10.1039/d2mo00012a] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Marine ecosystems comprise a high diversity of life forms, such as algae, invertebrates, and vertebrates. These organisms have adapted their physiology according to the conditions of the environments in which...
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12
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Current Progress in Lipidomics of Marine Invertebrates. Mar Drugs 2021; 19:md19120660. [PMID: 34940659 PMCID: PMC8708635 DOI: 10.3390/md19120660] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/20/2021] [Accepted: 11/23/2021] [Indexed: 12/17/2022] Open
Abstract
Marine invertebrates are a paraphyletic group that comprises more than 90% of all marine animal species. Lipids form the structural basis of cell membranes, are utilized as an energy reserve by all marine invertebrates, and are, therefore, considered important indicators of their ecology and biochemistry. The nutritional value of commercial invertebrates directly depends on their lipid composition. The lipid classes and fatty acids of marine invertebrates have been studied in detail, but data on their lipidomes (the profiles of all lipid molecules) remain very limited. To date, lipidomes or their parts are known only for a few species of mollusks, coral polyps, ascidians, jellyfish, sea anemones, sponges, sea stars, sea urchins, sea cucumbers, crabs, copepods, shrimp, and squid. This paper reviews various features of the lipid molecular species of these animals. The results of the application of the lipidomic approach in ecology, embryology, physiology, lipid biosynthesis, and in studies on the nutritional value of marine invertebrates are also discussed. The possible applications of lipidomics in the study of marine invertebrates are considered.
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Lipidomic profiling reveals biosynthetic relationships between phospholipids and diacylglycerol ethers in the deep-sea soft coral Paragorgia arborea. Sci Rep 2021; 11:21285. [PMID: 34711899 PMCID: PMC8553863 DOI: 10.1038/s41598-021-00876-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Accepted: 10/19/2021] [Indexed: 01/02/2023] Open
Abstract
The cold-water gorgonian coral Paragorgia arborea is considered as a foundation species of deep-sea ecosystems in the northern Atlantic and Pacific oceans. To advance lipidomic studies of deep-sea corals, molecular species compositions of diacylglycerol ethers (DAGE), which are specific storage lipids of corals, and structural glycerophospholipids (GPL) including ethanolamine, choline, inositol and serine GPL (PE, PC, PI, and PS, respectively) were analyzed in P. arborea by HPLC and tandem mass spectrometry. In DAGE molecules, alkyl groups (16:0, 14:0, and 18:1), polyunsaturated fatty acids (PUFA), and monounsaturated FA are mainly substituted the glycerol moiety at position sn-1, sn-2, and sn-3, respectively. The ether form (1-O-alkyl-2-acyl) predominates in PE and PC, while PI is comprised of the 1,2-diacyl form. Both ether and diacyl forms were observed in PS. At position sn-2, C20 PUFA are mainly attached to PC, but C24 PUFA, soft coral chemotaxonomic markers, concentrate in PS, PI, and PE. A comparison of non-polar parts of molecules has shown that DAGE, ether PE, and ether PC can originate from one set of 1-O-alkyl-2-acyl-sn-glycerols. Ether PE may be converted to ether PS by the base-exchange reaction. A diacylglycerol unit generated from phosphatidic acid can be a precursor for diacyl PS, PC, and PI. Thus, a lipidomic approach has confirmed the difference in biosynthetic origins between ether and diacyl lipids of deep-sea gorgonians.
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14
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Fabritius M, Yang B. Direct infusion and ultra-high-performance liquid chromatography/electrospray ionization tandem mass spectrometry analysis of phospholipid regioisomers. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2021; 35:e9151. [PMID: 34169571 DOI: 10.1002/rcm.9151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 06/21/2021] [Accepted: 06/21/2021] [Indexed: 06/13/2023]
Abstract
RATIONALE Phospholipids are important components of cell membranes that are linked to several beneficial health effects such as increasing plasma HDL cholesterol levels, improving cognitive abilities and inhibiting growth of colon cancer. The role of phospholipid (PL) regioisomers in all these health effects is, however, largely not studied due to lack of analytical methods. METHODS Electrospray ionization mass spectrometry in negative mode produces structurally informative fragment ions resulting from differential dissociation of fatty acids (FAs) from the sn-1 and sn-2 positions, primarily high-abundance [RCOO]- ions. The fragment ion ratios obtained with different ratios of regiopure phospholipid reference compounds were used to construct calibration curves, which allow determination of regioisomeric ratios of an unknown sample. The method was developed using both direct infusion mass spectrometry (MS) and ultra-high-performance liquid chromatography and hydrophilic interaction liquid chromatography mass spectrometry (UHPLC-HILIC-MS). RESULTS The produced calibration curves have high coefficients of determination (R2 >0.98) and the fragment ion ratios in replicate analyses were very consistent. A test mixture containing 60/40% ratios of all available regioisomer pairs was analyzed to test and validate the functionality of the calibration curves. The results were accurate and reproducible. However, regioisomeric quantification of certain chromatographically overlapping compounds is restricted by the relatively wide window in precursor ion selection of the MS instrument used. CONCLUSIONS This method establishes a framework for analysis of phospholipid regioisomers. Specific regioisomers can be quantified using the existing data, and method development will continue with improving chromatographic separation and exploring the fragmentation patterns and efficiencies of different PL classes and FA combinations, ultimately to refine this method for routine analysis of natural fats and oils.
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Affiliation(s)
- Mikael Fabritius
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
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15
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Yeo J, Parrish CC. Shotgun Lipidomics for the Determination of Phospholipid and Eicosanoid Profiles in Atlantic Salmon ( Salmo salar L.) Muscle Tissue Using Electrospray Ionization (ESI)-MS/MS Spectrometric Analysis. Int J Mol Sci 2021; 22:2272. [PMID: 33668816 PMCID: PMC7956627 DOI: 10.3390/ijms22052272] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 02/20/2021] [Accepted: 02/22/2021] [Indexed: 11/16/2022] Open
Abstract
Shotgun lipidomics was applied to identify and quantify phospholipids (PLs) in salmon muscle tissue by focusing on the distribution of ω-3 fatty acids (e.g., docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA)) in the form of phospholipids, as well as to identify and quantify eicosanoids, which has not yet been attempted in Atlantic salmon muscle. Shotgun lipidomics enabled the identification of 43 PL species belonging to four different classes: phosphatidylcholines (PCs), phosphatidylethanolamines (PEs), phosphatidylserines (PSs), and phosphatidylinositols (PIs). Among others, 16:0-22:6 PtdCho m/z [M + Na]+ at 828.4 was the predominant PL species in salmon muscle tissue. The present study provided the quantification of individual phospholipid species, which has not been performed for salmon muscle tissue so far. In addition, two eicosanoids-prostaglandin E2 (PGE2) and prostaglandin F3α (PGF3α)-were identified for the first time in salmon muscle. Thus, the rapid and high-throughput shotgun lipidomics approach should shed new light on phospholipids and eicosanoids in salmon muscle tissue.
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Affiliation(s)
- JuDong Yeo
- Department of Ocean Sciences, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada;
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16
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He C, Sun Z, Qu X, Cao J, Shen X, Li C. A comprehensive study of lipid profiles of round scad (Decapterus maruadsi) based on lipidomic with UPLC-Q-Exactive Orbitrap-MS. Food Res Int 2020; 133:109138. [DOI: 10.1016/j.foodres.2020.109138] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 02/28/2020] [Accepted: 02/29/2020] [Indexed: 12/13/2022]
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17
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Yu Z, Li D, Yin F, Zhao Q, Liu Z, Song L, Zhou D, Wang T. Lipid Profiles in By‐Products and Muscles of Three Shrimp Species (
Penaeus monodon
,
Penaeus vannamei
, and
Penaeus chinensis
). EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900309] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Zhuo‐Liang Yu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China
| | - De‐Yang Li
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China
| | - Fa‐Wen Yin
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China
- National Engineering Research Center of Seafood Dalian 116034 P. R. China
| | - Qi Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China
- National Engineering Research Center of Seafood Dalian 116034 P. R. China
| | - Zhong‐Yuan Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China
| | - Liang Song
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China
- National Engineering Research Center of Seafood Dalian 116034 P. R. China
| | - Da‐Yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 P. R. China
- National Engineering Research Center of Seafood Dalian 116034 P. R. China
| | - Tong Wang
- Department of Food Science University of Tennessee Knoxville TN 37996 USA
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18
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Lu T, Shen Y, Cui GX, Yin FW, Yu ZL, Zhou DY. Detailed Analysis of Lipids in Edible Viscera and Muscles of Cooked Crabs Portunus trituberculatus and Portunus pelagicus. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1741753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ting Lu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Yan Shen
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Guo-Xin Cui
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Fa-Wen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian, PR China
| | - Zhuo-Liang Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian, PR China
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19
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Laudicella VA, Beveridge C, Carboni S, Franco SC, Doherty MK, Long N, Mitchell E, Stanley MS, Whitfield PD, Hughes AD. Lipidomics analysis of juveniles' blue mussels (Mytilus edulis L. 1758), a key economic and ecological species. PLoS One 2020; 15:e0223031. [PMID: 32084137 PMCID: PMC7034892 DOI: 10.1371/journal.pone.0223031] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Accepted: 01/28/2020] [Indexed: 02/07/2023] Open
Abstract
Blue mussels (Mytilus edulis L. 1758) are important components of coastal ecosystems and in the economy of rural and coastal areas. The understanding of their physiological processes at key life stages is important both within food production systems and in the management of wild populations. Lipids are crucial molecules for bivalve growth, but their diversity and roles have not been fully characterised. In this study, traditional lipid profiling techniques, such as fatty acid (FA) and lipid class analysis, are combined to untargeted lipidomics to elucidate the lipid metabolism in newly settled spat fed on a range of diets. The evaluated diets included single strains treatments (Cylindrotheca fusiformis CCAP 1017/2 -CYL, Isochrysis galbana CCAP 927/1- ISO, Monodopsis subterranean CCAP 848/1 -MONO, Nannochloropsis oceanica CCAP 849/10- NANNO) and a commercial algae paste (SP). Spat growth was influenced by the diets, which, according to their efficacy were ranked as follows: ISO>NANNO/CYL>SP>MONO. A higher triacylglycerols (TG) content, ranging from 4.23±0.82 μg mgashfree Dry weight (DW)-1 at the beginning of the trial (T0) to 51±15.3 μg mgashfreeDW-1 in ISO, characterised significant growth in the spat, whereas, a reduction of TG (0.3±0.08 μg mgashfreeDW-1 in MONO), mono unsaturated FA-MUFA (from 8.52±1.02 μg mgFAashfreeDW-1 at T0 to 2.81±1.02 μg mgFAashfreeDW-1 in MONO) and polyunsaturated FA-PUFA (from 17.57±2.24 μg mgFAashfreeDW-1 at T0 to 6.19±2.49 μg mgFAashfreeDW-1 in MONO) content characterised poor performing groups. Untargeted lipidomics evidenced how the availability of dietary essential PUFA did not influence only neutral lipids but also the membrane lipids, with changes in lipid molecular species in relation to the essential PUFA provided via the diet. Such changes have the potential to affect spat production cycle and their ability to respond to the surrounding environment. This study evidenced the advantages of coupling different lipid analysis techniques, as each technique disclosed relevant information on nutritional requirements of M. edulis juveniles, expanding the existing knowledge on the physiology of this important species.
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Affiliation(s)
| | - Christine Beveridge
- Scottish Association for Marine Sciences, Dunstaffnage Marine Laboratory, Oban, United Kingdom
| | - Stefano Carboni
- Institute of Aquaculture, Faculty of Natural Sciences, University of Stirling, Stirling, United Kingdom
| | - Sofia C. Franco
- Scottish Association for Marine Sciences, Dunstaffnage Marine Laboratory, Oban, United Kingdom
| | - Mary K. Doherty
- Division of Biomedical Sciences, University of the Highlands and Islands, Centre for Health Sciences, Inverness, United Kingdom
| | - Nina Long
- Scottish Association for Marine Sciences, Dunstaffnage Marine Laboratory, Oban, United Kingdom
| | - Elaine Mitchell
- Scottish Association for Marine Sciences, Dunstaffnage Marine Laboratory, Oban, United Kingdom
| | - Michele S. Stanley
- Scottish Association for Marine Sciences, Dunstaffnage Marine Laboratory, Oban, United Kingdom
| | - Phillip D. Whitfield
- Division of Biomedical Sciences, University of the Highlands and Islands, Centre for Health Sciences, Inverness, United Kingdom
| | - Adam D. Hughes
- Scottish Association for Marine Sciences, Dunstaffnage Marine Laboratory, Oban, United Kingdom
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20
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Yang S, Wu Y, Cai Q, Li L, Zhao Y, Wang Y, Huang H. Composition and viriation of the polar lipids in round scad (
Decapterus maruadsi
) and hairtail (
Trichiurus lepturus
) during salt‐drying. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14356] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Shaoling Yang
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou PR China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou PR China
- Co‐Innovation Center of Jiangsu Marine Bio‐industry Technology Huaihai Institute of Technology Lianyungang PR China
| | - Qiuxing Cai
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou PR China
- Guangxi Colleges and Universities Key Laboratory Development and High‐value Utilization of Beibu Gulf Seafood Resources College of Food Engineering Beibu Gulf University Qinzhou PR China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou PR China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou PR China
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou PR China
| | - Hui Huang
- Key Laboratory of Aquatic Product Processing Ministry of Agriculture and Rural Affairs South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Guangzhou PR China
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21
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Li H, Song Y, Zhang H, Wang X, Cong P, Xu J, Xue C. Comparative lipid profile of four edible shellfishes by UPLC-Triple TOF-MS/MS. Food Chem 2019; 310:125947. [PMID: 31841939 DOI: 10.1016/j.foodchem.2019.125947] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 11/20/2019] [Accepted: 11/21/2019] [Indexed: 11/17/2022]
Abstract
An ultra performance liquid chromatography-Triple time of flight mass spectrometry (UPLC-Triple TOF-MS/MS) method were established to characterize the lipid profiles in four shellfish species. More than 600 lipid molecular species belonging to 14 classes were detected. Phospholipids (PLs) were predominant in Chlamys farreri (54.9%) and glycerolipids (GLs) were dominant in Ostrea gigas (51.6%). PLs that contained polyunsaturated fatty acids (PUFAs) such as PC (16:0/20:5), PC (16:0/22:6) and PE (18:0/22:6) were the main molecular species. Especially, the percentage of sphingolipids (SLs) in four shellfishes is considerable (18.8-38.6%), the characterization of their special long-chain base (LCB) structure (mainly d19:3) and N-acyl group (mainly 16:0) was realized. Several SL subclasses with low abundance in four shellfish species, such as ceramide 2-aminoethylphosphonate (CAEP) and deoxy-ceramide (DeoxyCer), were also detected. These active lipids identified by this method have potential value in revealing the nutritional value of shellfishes and serving as biomarkers for distinguishing different shellfishes.
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Affiliation(s)
- He Li
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, China
| | - Yu Song
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, China
| | - Hongwei Zhang
- Shandong Entry-Exit Inspection and Quarantine Bureau, No. 70, Qutang Xia Road, Qingdao, Shandong Province 266500, China
| | - Xuesong Wang
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, China
| | - Peixu Cong
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, No. 5, Yu Shan Road, Qingdao, Shandong Province 266003, China; Qingdao National Laboratory for Marine Science and Technology, No. 1, Wen Hai Road, Qingdao, Shandong Province 266235, China.
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22
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Liu Z, Zhou D, Rakariyatham K, Xie H, Li D, Zhu B, Shahidi F. Impact of Frying on Changes in Clam (
Ruditapes philippinarum
) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12293] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Zhong‐Yuan Liu
- School of Food Science and TechnologyDalian Polytechnic University, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
| | - Da‐Yong Zhou
- School of Food Science and TechnologyDalian Polytechnic University, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
- National Engineering Research Center of Seafood, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
| | - Kanyasiri Rakariyatham
- School of Food Science and TechnologyDalian Polytechnic University, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
- National Engineering Research Center of Seafood, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
| | - Hong‐Kai Xie
- Beijing Advanced Innovation Centre of Food Nutrition and Human HealthChina Agricultural University, Qinghua East Road, Haidian District Beijing 100083 China
| | - De‐Yang Li
- School of Food Science and TechnologyDalian Polytechnic University, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
| | - Bei‐Wei Zhu
- School of Food Science and TechnologyDalian Polytechnic University, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
- National Engineering Research Center of Seafood, Qinggongyuan No. 1, Ganjingzi District Dalian 116034 PR China
- Beijing Advanced Innovation Centre of Food Nutrition and Human HealthChina Agricultural University, Qinghua East Road, Haidian District Beijing 100083 China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Dagu South Road, Hexi District Tianjin 300457 PR China
| | - Fereidoon Shahidi
- Department of BiochemistryMemorial University of Newfoundland, 230 Elizabeth Ave. St. John's NL A1B3X9 Canada
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23
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Shen Y, Xie HK, Liu ZY, Lu T, Yu ZL, Zhang LH, Zhou DY, Wang T. Characterization of glycerophospholipid molecular species in muscles from three species of cephalopods by direct infusion-tandem mass spectrometry. Chem Phys Lipids 2019; 226:104848. [PMID: 31705861 DOI: 10.1016/j.chemphyslip.2019.104848] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 10/23/2019] [Accepted: 11/02/2019] [Indexed: 11/30/2022]
Abstract
More than 200 molecular species of glycerophospholipids (GP) including glycerophosphocholine (GPC), glycerophosphoethanolamine (GPE), glycerophosphoserine (GPS), lysoglycerophosphocholine (LGPC), lysoglycerophosphoethanolamine (LGPE) and lysoglycerophosphoserine (LGPS), as well as 18 kinds of sphingomyelin (SM) were characterized by using a direct infusion-tandem mass (MS/MS) spectrometry method for lipids from the muscles of cephalopods Sepiella maindroni, Octopus ocellatus and Loligo chinensis for the first time. The majority of the GP molecular species contained long-chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFA), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Therefore, cephalopods can be a good possible source of dietary GP carrying n-3 LC-PUFA. The total lipids were composed of phospholipid (PL, 72.29-83.32 wt% of total lipids), cholesterol (12.70-23.60 wt% of total lipids), triacylglycerol (1.86-2.93 wt% of total lipids), diacylglycerol (0.15-1.09 wt% of total lipids), monoacylglycerol (0.06-0.18 wt% of total lipids) and free fatty acid (0.72-1.86 wt% of total lipids). For PL, phosphatidylcholine (44.47-62.30 mol%), phosphatidylethanolamine (22.57-39.08 mol%), phosphatidylserine (6.15-10.18 mol%), phosphatidylglycerol (0.68-3.11 mol%), phosphatidylinositol (2.41-7.15 mol%) and lysophosphatidylcholine (1.84-5.24 mol%) were detected. Furthermore, the total lipids from the muscles of cephalopods Sepiella maindroni, Octopus ocellatus and Loligo chinensis contained 41.80-50.02 mol% of saturated fatty acids, 11.53-21.54 mol% of monounsaturated fatty acids and 36.67-40.82 mol% of PUFA, whilst DHA (15.25-26.71 mol%) and EPA (6.29-16.57 mol%) were found to account for the majority of the PUFA. With these data presented, cephalopod muscle can be considered as a healthy food for humans.
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Affiliation(s)
- Yan Shen
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Hong-Kai Xie
- National Engineering Research Center of Seafood, Dalian, 116034, PR China; Beijing Advanced Innovation Centre of Food Nutrition and Human Health, China Agricultural University, Beijing, 100083, PR China
| | - Zhong-Yuan Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Ting Lu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Zhuo-Liang Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Li-Hua Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China; National Engineering Research Center of Seafood, Dalian, 116034, PR China.
| | - Tong Wang
- Department of Food Science, University of Tennessee, Knoxville, TN, 37996, United States
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24
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Li D, Xie H, Liu Z, Li A, Li J, Liu B, Liu X, Zhou D. Shelf life prediction and changes in lipid profiles of dried shrimp (Penaeus vannamei) during accelerated storage. Food Chem 2019; 297:124951. [DOI: 10.1016/j.foodchem.2019.124951] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 04/26/2019] [Accepted: 06/05/2019] [Indexed: 02/02/2023]
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25
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Zhang YY, Liu YX, Zhou Z, Zhou DY, Du M, Zhu BW, Qin L. Improving Lipidomic Coverage Using UPLC-ESI-Q-TOF-MS for Marine Shellfish by Optimizing the Mobile Phase and Resuspension Solvents. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8677-8688. [PMID: 31293164 DOI: 10.1021/acs.jafc.9b01343] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
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.
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Affiliation(s)
- Yu-Ying Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , China
| | - Yu-Xi Liu
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , China
| | - Zheng Zhou
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , China
| | - Ming Du
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , China
| | - Bei-Wei Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , China
| | - Lei Qin
- National Engineering Research Center of Seafood, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , China
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26
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Wu Z, Hu X, Zhou D, Tan Z, Liu Y, Xie H, Rakariyatham K, Shahidi F. Seasonal Variation of Proximate Composition and Lipid Nutritional Value of Two Species of Scallops (
Chlamys farreri
and
Patinopecten yessoensis
). EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800493] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Zi‐Xuan Wu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034P. R. China
| | - Xiao‐Pei Hu
- National Engineering Research Center of SeafoodDalian 116034P. R. China
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing 100083P. R. China
| | - Da‐Yong Zhou
- School of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034P. R. China
- National Engineering Research Center of SeafoodDalian 116034P. R. China
| | - Zhi‐Feng Tan
- School of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034P. R. China
| | - Yu‐Xin Liu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034P. R. China
- National Engineering Research Center of SeafoodDalian 116034P. R. China
| | - Hong‐Kai Xie
- National Engineering Research Center of SeafoodDalian 116034P. R. China
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijing 100083P. R. China
| | - Kanyasiri Rakariyatham
- School of Food Science and TechnologyDalian Polytechnic UniversityDalian 116034P. R. China
- National Engineering Research Center of SeafoodDalian 116034P. R. China
| | - Fereidoon Shahidi
- Department of BiochemistryMemorial University of NewfoundlandSt. John's, NL A1B3X9Canada
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27
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Wu Z, Zhou D, Zhao M, Xie H, Liu Z, Liu Y, Liu Y, Shahidi F. Lipid Profile and Glycerophospholipid Molecular Species in Two Species of Edible Razor Clams
Sinonovacula constricta
and
Solen gouldi. Lipids 2019; 54:347-356. [DOI: 10.1002/lipd.12153] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2019] [Revised: 04/01/2019] [Accepted: 04/17/2019] [Indexed: 01/29/2023]
Affiliation(s)
- Zi‐Xuan Wu
- School of Food Science and TechnologyDalian Polytechnic University Dalian 116034 P.R. China
| | - Da‐Yong Zhou
- School of Food Science and TechnologyDalian Polytechnic University Dalian 116034 P.R. China
- National Engineering Research Center of Seafood Dalian 116034 P.R. China
| | - Man‐Tong Zhao
- School of Food Science and TechnologyDalian Polytechnic University Dalian 116034 P.R. China
| | - Hong‐Kai Xie
- Beijing Advanced Innovation Centre of Food Nutrition and Human HealthChina Agricultural University Beijing 100083 P.R. China
| | - Zhong‐Yuan Liu
- School of Food Science and TechnologyDalian Polytechnic University Dalian 116034 P.R. China
| | - Yan‐Fei Liu
- School of Food Science and TechnologyDalian Polytechnic University Dalian 116034 P.R. China
| | - Yu‐Xin Liu
- School of Food Science and TechnologyDalian Polytechnic University Dalian 116034 P.R. China
- National Engineering Research Center of Seafood Dalian 116034 P.R. China
| | - Fereidoon Shahidi
- Department of BiochemistryMemorial University of Newfoundland St. John's NL A1B3X9 Canada
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28
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Liu YF, Yin FW, Liu YX, Wu ZX, Zhang J, Zhao Q, Rakariyatham K, Zhou DY. Characterization of Glycerophospholipid Molecular Species in Two Species of Arcidaes ( Scapharca subcrenata and Scapharca broughtonii). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1595801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yan-Fei Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Fa-Wen Yin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Yu-Xin Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian, PR China
| | - Zi-Xuan Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Jing Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Qi Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Kanyasiri Rakariyatham
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian, PR China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
- National Engineering Research Center of Seafood, Dalian, PR China
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29
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Zhou L, Wang Y, Wang X, Liang Y, Huang Z. Determination of Phosphatidylcholine in Shrimp by High-Resolution Mass Spectrometry. ANAL LETT 2019. [DOI: 10.1080/00032719.2018.1459658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Li Zhou
- School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
- National Demonstration Center for Experimental Ethnopharmacology Education, South-Central University for Nationalities, Wuhan, China
| | - Yan Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaolin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yi Liang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Zheng Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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30
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Zhou X, Zhou DY, Liu ZY, Yin FW, Liu ZQ, Li DY, Shahidi F. Hydrolysis and oxidation of lipids in mussel Mytilus edulis during cold storage. Food Chem 2019; 272:109-116. [DOI: 10.1016/j.foodchem.2018.08.019] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 08/03/2018] [Accepted: 08/06/2018] [Indexed: 12/12/2022]
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31
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Liu Z, Zhou D, Zhou X, Yin F, Zhao Q, Xie H, Li D, Zhu B, Wang T, Shahidi F. Effect of Various Hot‐Air Drying Processes on Clam
Ruditapes philippinarum
Lipids: Composition Changes and Oxidation Development. J Food Sci 2018; 83:2976-2982. [DOI: 10.1111/1750-3841.14375] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 09/06/2018] [Accepted: 09/13/2018] [Indexed: 11/30/2022]
Affiliation(s)
- Zhong‐Yuan Liu
- School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China
| | - Da‐Yong Zhou
- School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China
- Natl Engineering Research Center of Seafood Dalian 116034 PR China
| | - Xin Zhou
- School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China
| | - Fa‐Wen Yin
- School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China
| | - Qi Zhao
- School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China
- Natl Engineering Research Center of Seafood Dalian 116034 PR China
| | - Hong‐Kai Xie
- Beijing Advanced Innovation Centre of Food Nutrition and Human HealthChina Agricultural Univ. Beijing 100083 China
| | - De‐Yang Li
- School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China
| | - Bei‐Wei Zhu
- School of Food Science and TechnologyDalian Polytechnic Univ. Dalian 116034 PR China
- Natl Engineering Research Center of Seafood Dalian 116034 PR China
- Beijing Advanced Innovation Centre of Food Nutrition and Human HealthChina Agricultural Univ. Beijing 100083 China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center Tianjin 300457 PR China
| | - Tong Wang
- Dept. of Food Science and Human NutritionIowa State Univ. Ames IA 50011‐1061 USA
| | - Fereidoon Shahidi
- Dept. of BiochemistryMemorial Univ. of Newfoundland St. John's NL A1B3 × 9 Canada
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32
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Phospholipid molecular species composition of Chinese traditional low-salt fermented fish inoculated with different starter cultures. Food Res Int 2018; 111:87-96. [DOI: 10.1016/j.foodres.2018.05.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Revised: 05/05/2018] [Accepted: 05/08/2018] [Indexed: 01/20/2023]
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33
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Losito I, Facchini L, Catucci R, Calvano CD, Cataldi TRI, Palmisano F. Tracing the Thermal History of Seafood Products through Lysophospholipid Analysis by Hydrophilic Interaction Liquid Chromatography⁻Electrospray Ionization Fourier Transform Mass Spectrometry. Molecules 2018; 23:molecules23092212. [PMID: 30200346 PMCID: PMC6225239 DOI: 10.3390/molecules23092212] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 08/28/2018] [Accepted: 08/28/2018] [Indexed: 01/08/2023] Open
Abstract
Low temperature treatments commonly applied to seafood products have been shown to influence their phospholipid (PL) profile through enzymatic hydrolysis. In the present study, the generation of lysophospholipids (LPL) resulting from this process was systematically investigated for selected, commercially relevant seafood products, namely oysters, clams, octopuses, and shrimps. These products were subjected to thermal treatments like refrigeration or freezing after being purchased as fresh, defrozen, or frozen products depending on the case. The coupling between hydrophilic interaction liquid chromatography (HILIC) and electrospray ionization with high resolution/accuracy Fourier transform mass spectrometry (ESI-FTMS) was exploited to evaluate the PL profile of the cited products, especially the incidence of LPL related to the two main PL classes of seafood products—phosphatidylcholines (PC) and phosphatidylethanolamines (PE)—in the lipid extracts. The lyso forms of PE (LPE) were found to be generally more sensitive than those of PC (LPC) to thermal treatments, usually exhibiting a significant increase upon prolonged refrigeration at 4 °C in all types of investigated products except European flat oysters. Moreover, the distinction between fresh and frozen or defrozen products could be achieved in the case of octopuses and shrimps, respectively.
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Affiliation(s)
- Ilario Losito
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via E. Orabona 4, 70126 Bari, Italy.
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Via E. Orabona 4, 70126 Bari, Italy.
| | - Laura Facchini
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via E. Orabona 4, 70126 Bari, Italy.
| | - Rosa Catucci
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via E. Orabona 4, 70126 Bari, Italy.
| | - Cosima Damiana Calvano
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via E. Orabona 4, 70126 Bari, Italy.
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Via E. Orabona 4, 70126 Bari, Italy.
| | - Tommaso R I Cataldi
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via E. Orabona 4, 70126 Bari, Italy.
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Via E. Orabona 4, 70126 Bari, Italy.
| | - Francesco Palmisano
- Dipartimento di Chimica, Università degli Studi di Bari "Aldo Moro", Via E. Orabona 4, 70126 Bari, Italy.
- Centro Interdipartimentale SMART, Università degli Studi di Bari "Aldo Moro", Via E. Orabona 4, 70126 Bari, Italy.
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34
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Xie H, Zhou D, Hu X, Liu Z, Song L, Zhu B. Changes in Lipid Profiles of Dried Clams ( Mactra chinensis Philippi and Ruditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7764-7774. [PMID: 29965751 DOI: 10.1021/acs.jafc.8b03047] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
To predict the shelf life through an Arrhenius model and evaluate the changes in lipid profiles, two types of dried clams were stored at 50 and 65 °C and collected periodically for analysis. The predicted shelf life values of the two dried clam samples were 530 ± 14 and 487 ± 24 h (24 °C), and the relative errors between the actual and predicted values were 5.7 and 6.8%, respectively. During accelerated storage, the peroxide value, p-anisidine value, thiobarbituric acid-reactive substances value, total oxidation value, acid value, and free fatty acid content all increased, while the levels of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, major glycerophospholipid molecular species, and polyunsaturated fatty acid (PUFA) decreased. Moreover, content of phospholipid containing PUFA decreased significantly than that of triacylglycerol containing PUFA. Results indicated that the Arrhenius model was suitable for the shelf life prediction of dried clams and accelerated storage caused loss in quality of dried clams in terms of lipids.
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Affiliation(s)
- Hongkai Xie
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
| | - Dayong Zhou
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
- School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , People's Republic of China
| | - Xiaopei Hu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
| | - Zhongyuan Liu
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
- School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , People's Republic of China
| | - Liang Song
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
- School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , People's Republic of China
| | - Beiwei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering , China Agricultural University , Beijing 100083 , People's Republic of China
- National Engineering Research Center of Seafood , Dalian 116034 , People's Republic of China
- School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , People's Republic of China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center , Tianjin 300457 , People's Republic of China
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35
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Lipid profiles in different parts of two species of scallops ( Chlamys farreri and Patinopecten yessoensis ). Food Chem 2018; 243:319-327. [DOI: 10.1016/j.foodchem.2017.09.151] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Revised: 09/27/2017] [Accepted: 09/29/2017] [Indexed: 01/23/2023]
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36
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Zhou X, Zhou DY, Lu T, Liu ZY, Zhao Q, Liu YX, Hu XP, Zhang JH, Shahidi F. Characterization of lipids in three species of sea urchin. Food Chem 2018; 241:97-103. [DOI: 10.1016/j.foodchem.2017.08.076] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 07/17/2017] [Accepted: 08/22/2017] [Indexed: 10/19/2022]
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37
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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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38
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Liu ZY, Zhou DY, Wu ZX, Yin FW, Zhao Q, Xie HK, Zhang JR, Qin L, Shahidi F. Extraction and detailed characterization of phospholipid-enriched oils from six species of edible clams. Food Chem 2018; 239:1175-1181. [DOI: 10.1016/j.foodchem.2017.07.035] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 06/07/2017] [Accepted: 07/10/2017] [Indexed: 11/25/2022]
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39
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Direct infusion mass spectrometric identification of molecular species of glycerophospholipid in three species of edible whelk from Yellow Sea. Food Chem 2017; 245:53-60. [PMID: 29287405 DOI: 10.1016/j.foodchem.2017.10.077] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2017] [Revised: 09/19/2017] [Accepted: 10/12/2017] [Indexed: 12/13/2022]
Abstract
Whelk has been exploited commercially as a delicacy for a long time. Although previous studies have suggested that whelk might serve as a potential rich source of long chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFA) enriched phospholipid (PL), the molecular species profile of the PL have not been reported yet. In this study, more than 220 molecular species of glycerophospholipid (GP) belonging to eight classes including glycerophosphocholine, glycerophosphoethanolamine, glycerophosphoserine, glycerophosphoinositol, lysoglycerophosphocholine, lysoglycerophosphoethanolamine, lysoglycerophosphoserine and lysoglycerophosphoinositol in three species of edible whelks (Buccinium yokomaruae, Neptunea arthritica cumingi Cosse and Volutharpa ampullaceal) were identified for the first time by using direct infusion tandem mass spectrometric method. Most of the predominant GP molecular species contained n-3 LC-PUFA, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Meanwhile, the whelk lipids contained a high proportion of PL (32.92-55.55% of total lipids) and PUFA (30.45-41.42% of total FA). Among PL, phosphatidylcholine (44.18-65.49mol%) was dominant.
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40
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Zhou L, Wang Y, Wang X, Liang Y, Huang Z, Zeng X. MALDI-TOF/TOF Mass Spectrometric Determination and Antioxidative Activity of Purified Phosphatidylcholine Fractions from Shrimp Species. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1229-1238. [PMID: 28112912 DOI: 10.1021/acs.jafc.7b00217] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Purification, characterization, and antioxidative activity in vitro of shrimp phosphatidylcholines (PCs) were investigated. The molecular structures of shrimp PCs were determined by MALDI-TOF/TOF MS. The MS2 fragments produced from protonated PC precursors and sodiated PC precursors were identified. The specific fragments including [M + Na - trimethylamine]+, [M + Na - 205]+, [M + Na - RCOOH - trimethylamine]+, and [M + H - RCOOH - trimethylamine]+ could distinguish the precursor type to confirm PC molecular structures. The antioxidative activities of purified shrimp PC fractions were evaluated by assay of DPPH free radical scavenging activity, and their effects on the oxidative stability of camellia oil were measured by monitoring changes in the peroxide value assay during oxidation. The PC fractions from Penaeus chinesis and Macrobranchium nipponense showed stronger antioxidative activities than those of other species. All of the shrimp PCs at 0.2% (w/w) improved the oxidative stability of camellia oil significantly (P < 0.05) compared to controls. The experimental findings suggest that shrimp PCs might be a valuable source of natural antioxidants for edible oils or other food dispersions.
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Affiliation(s)
- Li Zhou
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Yan Wang
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Xiaolin Wang
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Yi Liang
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Zheng Huang
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
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