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Liu J, Ren J, Zhou L, Tan K, Du D, Xu L, Cao W, Zhang Y. Proteomic and lipidomic analysis of the mechanism underlying astragaloside IV in mitigating ferroptosis through hypoxia-inducible factor 1α/heme oxygenase 1 pathway in renal tubular epithelial cells in diabetic kidney disease. JOURNAL OF ETHNOPHARMACOLOGY 2024; 334:118517. [PMID: 38972525 DOI: 10.1016/j.jep.2024.118517] [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: 04/05/2024] [Revised: 06/19/2024] [Accepted: 07/01/2024] [Indexed: 07/09/2024]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The limitations of modern medicine in mitigating the pathological process of diabetic kidney disease (DKD) necessitate novel, precise, and effective prevention and treatment methods. Huangqi, the root of Astragalus membranaceus Fisch. ex Bunge has been used in traditional Chinese medicine for various kidney ailments. Astragaloside IV (AS-IV), the primary pharmacologically active compound in A. membranaceus, is involved in lipid metabolism regulation; however, its potential in ameliorating renal damage in DKD remains unexplored. AIM OF THE STUDY To elucidate the specific mechanism by which AS-IV moderates DKD progression. MATERIALS AND METHODS A murine model of DKD and high glucose-induced HK-2 cells were treated with AS-IV. Furthermore, multiomics analysis, molecular docking, and molecular dynamics simulations were performed to elucidate the mechanism of action of AS-IV in DKD, which was validated using molecular biological methods. RESULTS AS-IV regulated glucose and lipid metabolism in DKD, thereby mitigating lipid deposition in the kidneys. Proteomic analysis identified 12 proteins associated with lipid metabolism regulated by AS-IV in the DKD renal tissue. Additionally, lipid metabolomic analysis revealed that AS-IV upregulated and downregulated 4 beneficial and 79 harmful lipid metabolites, respectively. Multiomics analysis further indicated a positive correlation between the top-ranked differential protein heme oxygenase (HMOX)1 and the levels of various harmful lipid metabolites and a negative correlation with the levels of beneficial lipid metabolites. Furthermore, enrichment of both ferroptosis and hypoxia-inducible factor (HIF)-1 signaling pathways during the AS-IV treatment of DKD was observed using proteomic analysis. Validation results showed that AS-IV effectively reduced ferroptosis in DKD-affected renal tubular epithelial cells by inhibiting HIF-1α/HMOX1 pathway activity, upregulating glutathione peroxidase-4 and ferritin heavy chain-1 expression, and downregulating acyl-CoA synthetase long-chain family member-4 and transferrin receptor-1 expression. Our findings demonstrate the potential of AS-IV in mitigating DKD pathology by downregulating the HIF-1α/HMOX1 signaling pathway, thereby averting ferroptosis in renal tubular epithelial cells. CONCLUSIONS AS-IV is a promising treatment strategy for DKD via the inhibition of ferroptosis in renal tubular epithelial cells. The findings of this study may help facilitate the development of novel therapeutic strategies.
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Affiliation(s)
- Jun Liu
- Department of Combination of Chinese and Western Medicine, The First Affiliated Hospital of Chongqing Medical University, No. 1., Youyi Road, Yuanjiagang, Yuzhong District, Chongqing, 400016, PR China.
| | - Jing Ren
- College of Traditional Chinese Medicine, Chongqing Medical and Pharmaceutical College, No. 82, University Town Middle Road, Shapingba District, Chongqing, 401331, PR China.
| | - Linlan Zhou
- Department of Combination of Chinese and Western Medicine, The First Affiliated Hospital of Chongqing Medical University, No. 1., Youyi Road, Yuanjiagang, Yuzhong District, Chongqing, 400016, PR China.
| | - Kaiyue Tan
- College of Traditional Chinese Medicine, Chongqing Medical University, No. 1, Medical College Road, Yuzhong District, Chongqing, 400016, PR China; Chongqing Key Laboratory of Traditional Chinese Medicine for Prevention and Cure of Metabolic Diseases, Chongqing, 400016, PR China.
| | - Donglin Du
- Department of Gastrointestinal Surgery, The First Affiliated Hospital of Chongqing Medical University, No. 1, Youyi Road, Yuanjiagang, Yuzhong District, Chongqing, 400016, PR China.
| | - Lei Xu
- Laboratory Animal Center, Chongqing Medical University, No. 1, Medical College Road, Yuzhong District, Chongqing, 400016, PR China.
| | - Wenfu Cao
- Department of Combination of Chinese and Western Medicine, The First Affiliated Hospital of Chongqing Medical University, No. 1., Youyi Road, Yuanjiagang, Yuzhong District, Chongqing, 400016, PR China; College of Traditional Chinese Medicine, Chongqing Medical University, No. 1, Medical College Road, Yuzhong District, Chongqing, 400016, PR China; Chongqing Key Laboratory of Traditional Chinese Medicine for Prevention and Cure of Metabolic Diseases, Chongqing, 400016, PR China.
| | - Yudi Zhang
- College of Traditional Chinese Medicine, Chongqing Medical University, No. 1, Medical College Road, Yuzhong District, Chongqing, 400016, PR China; Chongqing Key Laboratory of Traditional Chinese Medicine for Prevention and Cure of Metabolic Diseases, Chongqing, 400016, PR China; College of Combination of Chinese and Western Medicine, Chongqing College of Traditional Chinese Medicine, No. 61, Puguobao Road, Bicheng Street, Bishan District, Chongqing, 402760, PR China.
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Cheng Y, Zhang Y, Wang C, Zhao W, Huang C, Zhang Z, Sheng L, Song F, Cao Y. Effects of multi-walled carbon nanotubes and halloysite nanotubes on plasma lipid profiles and autophagic lipolysis pathways in mouse aortas and hearts. ENVIRONMENTAL TOXICOLOGY 2024; 39:4431-4446. [PMID: 38856197 DOI: 10.1002/tox.24352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Revised: 04/09/2024] [Accepted: 05/10/2024] [Indexed: 06/11/2024]
Abstract
Multi-walled carbon nanotubes (MWCNTs) and halloysite nanotubes (HNTs) are widely used tubular-structured nanomaterials (NMs), but their cardiovascular effects are not clear. This study compared the effects of MWCNTs and HNTs on lipid profiles in mouse plasma and gene expression profiles in aortas and hearts. Mice were intravenously injected with 50 μg NMs, once a day, for 5 days. Then, the plasma was collected for lipidomics analysis, and aortas and hearts were collected for RNA-sequencing analysis. While MWCNTs or HNTs did not induce obvious pathological changes in aortas or hearts, the lipid profiles in mouse plasma were altered. Further analysis revealed that MWCNTs more effectively upregulated sphingolipids and sterol lipids, whereas HNTs more effectively upregulated glycerophospholipids and fatty acyls. Consistently, RNA-sequencing data indicated that MWCNTs and HNTs altered signaling pathways related with lipid synthesis and metabolism, as well as those related with endoplasmic reticulum, lysosomes and autophagy, more significantly in aortas than in hearts. We further verified the changes of proteins involved in autophagic lipolysis, that MWCNTs were more effectively to suppress the autophagic biomarker LC3, whereas HNTs were more effectively to affect lipid metabolism proteins. These results may provide novel understanding about the influences of MWCNTs and HNTs on lipid profiles and lipid signaling pathways in cardiovascular systems. Importantly, previous studies considered HNTs as biocompatible materials, but the results from this study suggested that both MWCNTs and HNTs were capable to affect lipid profiles and autophagic lipolysis pathways in cardiovascular systems, although their exact influences were different.
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Affiliation(s)
- Yujia Cheng
- Hunan Province Key Laboratory of Typical Environmental Pollution and Health Hazards, School of Public Health, Hengyang Medical School, University of South China, Hengyang, China
| | - Yimin Zhang
- Hunan Province Key Laboratory of Typical Environmental Pollution and Health Hazards, School of Public Health, Hengyang Medical School, University of South China, Hengyang, China
| | - Canyang Wang
- Hunan Province Key Laboratory of Typical Environmental Pollution and Health Hazards, School of Public Health, Hengyang Medical School, University of South China, Hengyang, China
| | - Weichao Zhao
- Hunan Province Key Laboratory of Typical Environmental Pollution and Health Hazards, School of Public Health, Hengyang Medical School, University of South China, Hengyang, China
| | - Chaobo Huang
- College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing, China
| | - Zelin Zhang
- National Local Joint Engineering Laboratory for New Petro-chemical Materials and Fine Utilization of Resources, College of Chemistry and Chemical Engineering, Hunan Normal University, Changsha, China
| | - Liping Sheng
- National Local Joint Engineering Laboratory for New Petro-chemical Materials and Fine Utilization of Resources, College of Chemistry and Chemical Engineering, Hunan Normal University, Changsha, China
| | - Fengmei Song
- Hunan Province Key Laboratory of Typical Environmental Pollution and Health Hazards, School of Public Health, Hengyang Medical School, University of South China, Hengyang, China
| | - Yi Cao
- Hunan Province Key Laboratory of Typical Environmental Pollution and Health Hazards, School of Public Health, Hengyang Medical School, University of South China, Hengyang, China
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3
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Chen T, Li C, Huang H, Zhao Y, Xiang H, Wang D, Feng Y, Yang S, Chen S. Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia. Food Chem 2024; 460:140636. [PMID: 39094344 DOI: 10.1016/j.foodchem.2024.140636] [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: 05/21/2024] [Revised: 07/10/2024] [Accepted: 07/23/2024] [Indexed: 08/04/2024]
Abstract
Tilapia is suitable for industrial roasting production because of its good flavor and processing adaptability. In this study, the key physicochemical properties and volatile compounds for sensory formation of roasted tilapia were identified after roasting condition optimization. The highest sensory score was obtained at 215 °C, 45 min, and 4% oil. During roasting, the a*, b*, hardness, chewiness, and oxidation of proteins and lipids significantly increased, the moisture content decreased, and the myofibrillar protein aggregation was observed by scanning electron microscope. After identification and quantification by headspace-gas chromatography-ion mobility spectrometry, 10 compounds with odor active value ≥1 were selected as characteristic flavor compounds. The correlation network indicated that the sensory formation mainly resulted from Maillard reaction, myofibrillar protein aggregation, and improvement of pleasant volatile flavor compounds induced by oxidation of proteins and lipids and water loss. This study provides an important theoretical basis and technical support for roasted tilapia production.
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Affiliation(s)
- Tianyu Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
| | - Hui Huang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Huan Xiang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Di Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Yang Feng
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Shaoling Yang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
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Liu P, Liu Z, Zhu J, Zhou H, Zhang G, Sun Z, Yajun Li, Zhou Z, Liu Y. Analysis of the lipidomic profile of vegetable oils and animal fats and changes during aging by UPLC-Q-exactive orbitrap mass spectrometry. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:4150-4159. [PMID: 38864437 DOI: 10.1039/d4ay00538d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2024]
Abstract
Vegetable oil and animal fat residues are common evidence in the cases of homicide, arson, theft, and other crimes. However, the lipid composition and content changes during aging on complex carriers remain unclear. Therefore, this study dynamically monitored the lipid composition and content changes during aging of 13 different types of vegetable oils and animal fats on five different carriers using the UPLC-Q-Exactive Orbitrap MS method. A total of 6 subclasses of 93 lipids including lysophosphatidylcholine (2 species), phosphatidylcholine (2 species), diglyceride (5 species), triglyceride (81 species), acylGlcCampesterol ester (2 species), and acylGlcSitosterol ester (1 species), were first identified in fresh vegetable oils and animal fats. By comparing the LC-MS/MS chromatograms of fresh vegetable oils and animal fats, it was found that there were significant differences between the chromatograms of vegetable oils and animal fats, but it was difficult to distinguish between the chromatograms of vegetable oils or animal fats. After aging at 60 °C for 200 days, there was a significant decrease in the content of diglyceride, triglyceride, acylGlcCampesterol ester, and acylGlcSitosterol ester, while the content of lysophosphatidylcholine and phosphatidylcholine initially increased and then decreased. Furthermore, statistical analysis of lipid differences between vegetable oils and animal fats was performed using cluster heat maps, volcanic maps, PCA, and OPLS-DA. On average, 33 significantly different lipids were screened (VIP > 1, p < 0.05), which could serve as potential biomarkers for distinguishing vegetable oils and animal fats. It was found that the potential biomarkers still existed during aging of vegetable oils and animal fats (100 and 200 days). This research provides important reference information for the identification of vegetable oil and animal fat residues in complex carriers at crime scenes.
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Affiliation(s)
- Pingyang Liu
- People's Public Security University of China, Beijing 100038, China
| | - Zhanfang Liu
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
| | - Jun Zhu
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
| | - Hong Zhou
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
| | - Guannan Zhang
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
| | - Zhenwen Sun
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
| | - Yajun Li
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
| | - Zheng Zhou
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
| | - Yao Liu
- People's Public Security University of China, Beijing 100038, China
- Ministry of Public Security Institute of Forensic Science, Beijing 100038, China.
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Li R, Yan X, Xiao C, Wang T, Li X, Hu Z, Liang J, Zhang J, Cai J, Sui X, Liu Q, Wu M, Xiao J, Chen H, Liu Y, Jiang C, Lv G, Chen G, Zhang Y, Yao J, Zheng J, Yang Y. FTO deficiency in older livers exacerbates ferroptosis during ischaemia/reperfusion injury by upregulating ACSL4 and TFRC. Nat Commun 2024; 15:4760. [PMID: 38834654 PMCID: PMC11150474 DOI: 10.1038/s41467-024-49202-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Accepted: 05/24/2024] [Indexed: 06/06/2024] Open
Abstract
Older livers are more prone to hepatic ischaemia/reperfusion injury (HIRI), which severely limits their utilization in liver transplantation. The potential mechanism remains unclear. Here, we demonstrate older livers exhibit increased ferroptosis during HIRI. Inhibiting ferroptosis significantly attenuates older HIRI phenotypes. Mass spectrometry reveals that fat mass and obesity-associated gene (FTO) expression is downregulated in older livers, especially during HIRI. Overexpressing FTO improves older HIRI phenotypes by inhibiting ferroptosis. Mechanistically, acyl-CoA synthetase long chain family 4 (ACSL4) and transferrin receptor protein 1 (TFRC), two key positive contributors to ferroptosis, are FTO targets. For ameliorative effect, FTO requires the inhibition of Acsl4 and Tfrc mRNA stability in a m6A-dependent manner. Furthermore, we demonstrate nicotinamide mononucleotide can upregulate FTO demethylase activity, suppressing ferroptosis and decreasing older HIRI. Collectively, these findings reveal an FTO-ACSL4/TFRC regulatory pathway that contributes to the pathogenesis of older HIRI, providing insight into the clinical translation of strategies related to the demethylase activity of FTO to improve graft function after older donor liver transplantation.
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Affiliation(s)
- Rong Li
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
| | - Xijing Yan
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
- Department of Hepatic Surgery and Liver Transplantation Center of the Third Affiliated Hospital of Sun Yat-sen University; Organ Transplantation Research Center of Guangdong Province, Guangdong Province Engineering Laboratory for Transplantation Medicine, Guangzhou, 510630, China
| | - Cuicui Xiao
- Department of Anesthesiology, the Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
| | - Tingting Wang
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
- Department of Hepatic Surgery and Liver Transplantation Center of the Third Affiliated Hospital of Sun Yat-sen University; Organ Transplantation Research Center of Guangdong Province, Guangdong Province Engineering Laboratory for Transplantation Medicine, Guangzhou, 510630, China
| | - Xuejiao Li
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
| | - Zhongying Hu
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
| | - Jinliang Liang
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
| | - Jiebin Zhang
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
- Department of Hepatic Surgery and Liver Transplantation Center of the Third Affiliated Hospital of Sun Yat-sen University; Organ Transplantation Research Center of Guangdong Province, Guangdong Province Engineering Laboratory for Transplantation Medicine, Guangzhou, 510630, China
| | - Jianye Cai
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
- Department of Hepatic Surgery and Liver Transplantation Center of the Third Affiliated Hospital of Sun Yat-sen University; Organ Transplantation Research Center of Guangdong Province, Guangdong Province Engineering Laboratory for Transplantation Medicine, Guangzhou, 510630, China
| | - Xin Sui
- Surgical ICU, the Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
| | - Qiuli Liu
- The Biotherapy Center, the Third Affiliated Hospital of Sun Yat-Sen University, Guangzhou, 510630, China
| | - Manli Wu
- Department of ultrasound, the Third Affiliated Hospital of Sun Yat-Sen University, Guangzhou, 510630, China
| | - Jiaqi Xiao
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
- Department of Hepatic Surgery and Liver Transplantation Center of the Third Affiliated Hospital of Sun Yat-sen University; Organ Transplantation Research Center of Guangdong Province, Guangdong Province Engineering Laboratory for Transplantation Medicine, Guangzhou, 510630, China
| | - Haitian Chen
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
- Department of Hepatic Surgery and Liver Transplantation Center of the Third Affiliated Hospital of Sun Yat-sen University; Organ Transplantation Research Center of Guangdong Province, Guangdong Province Engineering Laboratory for Transplantation Medicine, Guangzhou, 510630, China
| | - Yasong Liu
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
- Department of Hepatic Surgery and Liver Transplantation Center of the Third Affiliated Hospital of Sun Yat-sen University; Organ Transplantation Research Center of Guangdong Province, Guangdong Province Engineering Laboratory for Transplantation Medicine, Guangzhou, 510630, China
| | - Chenhao Jiang
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
- Department of Hepatic Surgery and Liver Transplantation Center of the Third Affiliated Hospital of Sun Yat-sen University; Organ Transplantation Research Center of Guangdong Province, Guangdong Province Engineering Laboratory for Transplantation Medicine, Guangzhou, 510630, China
| | - Guo Lv
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
| | - Guihua Chen
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China
- Department of Hepatic Surgery and Liver Transplantation Center of the Third Affiliated Hospital of Sun Yat-sen University; Organ Transplantation Research Center of Guangdong Province, Guangdong Province Engineering Laboratory for Transplantation Medicine, Guangzhou, 510630, China
| | - Yingcai Zhang
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China.
- Department of Hepatic Surgery and Liver Transplantation Center of the Third Affiliated Hospital of Sun Yat-sen University; Organ Transplantation Research Center of Guangdong Province, Guangdong Province Engineering Laboratory for Transplantation Medicine, Guangzhou, 510630, China.
| | - Jia Yao
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China.
- Department of Hepatic Surgery and Liver Transplantation Center of the Third Affiliated Hospital of Sun Yat-sen University; Organ Transplantation Research Center of Guangdong Province, Guangdong Province Engineering Laboratory for Transplantation Medicine, Guangzhou, 510630, China.
| | - Jun Zheng
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China.
- Department of Hepatic Surgery and Liver Transplantation Center of the Third Affiliated Hospital of Sun Yat-sen University; Organ Transplantation Research Center of Guangdong Province, Guangdong Province Engineering Laboratory for Transplantation Medicine, Guangzhou, 510630, China.
| | - Yang Yang
- Guangdong Provincial Key Laboratory of Liver Disease Research, Third Affiliated Hospital of Sun Yat-sen University, Guangzhou, 510630, China.
- Department of Hepatic Surgery and Liver Transplantation Center of the Third Affiliated Hospital of Sun Yat-sen University; Organ Transplantation Research Center of Guangdong Province, Guangdong Province Engineering Laboratory for Transplantation Medicine, Guangzhou, 510630, China.
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Liu C, Zhang D, Li S, Dunne P, Patrick Brunton N, Grasso S, Liu C, Zheng X, Li C, Chen L. Combined quantitative lipidomics and back-propagation neural network approach to discriminate the breed and part source of lamb. Food Chem 2024; 437:137940. [PMID: 37976785 DOI: 10.1016/j.foodchem.2023.137940] [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: 07/06/2023] [Revised: 09/18/2023] [Accepted: 11/04/2023] [Indexed: 11/19/2023]
Abstract
The study successfully utilized an analytical approach that combined quantitative lipidomics with back-propagation neural networks to identify breed and part source of lamb using small-scale samples. 1230 molecules across 29 lipid classes were identified in longissimus dorsi and knuckle meat of both Tan sheep and Bahan crossbreed sheep. Applying multivariate statistical methods, 12 and 7 lipid molecules were identified as potential markers for breed and part identification, respectively. Stepwise linear discriminant analysis was applied to select 3 and 4 lipid molecules, respectively, for discriminating lamb breed and part sources, achieving correct rates of discrimination of 100 % and 95 %. Additionally, back-propagation neural network proved to be a superior method for identifying sources of lamb meat compared to other machine learning approaches. These findings indicate that integrating lipidomics with back-propagation neural network approach can provide an effective strategy to trace and certify lamb products, ensuring their quality and protecting consumer rights.
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Affiliation(s)
- Chongxin Liu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Shaobo Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Peter Dunne
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Nigel Patrick Brunton
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Chunyou Liu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Cheng Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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7
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Wu H, He Z, Yang L, Li H. Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model. Meat Sci 2024; 213:109492. [PMID: 38493530 DOI: 10.1016/j.meatsci.2024.109492] [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: 12/10/2023] [Revised: 02/29/2024] [Accepted: 03/12/2024] [Indexed: 03/19/2024]
Abstract
The effect of drying on the lipid profiles of the lean (LN) and fat (FT) portions of non-smoked bacon was investigated based on a lipidomic approach. The study identified 989 lipids belonging to 26 subclasses in bacon, with triglyceride and phosphatidylethanolamine being the most abundant. Triglycerides, phosphatidylcholines, and phosphatidylethanolamines were significantly decreased, whereas diglycerides, free fatty acids, and lysophospholipids were increased after drying. TG (16:1/18:1/18:2) and TG (16:0/18:1/18:1) were the primary lipids responsible for the binding of volatiles. Based on VIP > 1 and P < 0.05, 355 and 444 differential lipids were observed in the FT and LN portions, respectively. In total, 26 lipids were screened as key precursors for the production of key aroma compounds of bacon in the FT portion, while 127 were screened in the LN portion. PE (18:0/18:2) is believed to be the primary lipid molecule precursors responsible for the development of aroma in both lean and fat portions. This research has enhanced the comprehension of the generation of key aroma compounds derived from lipid oxidation.
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Affiliation(s)
- Han Wu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhifei He
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Li Yang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongjun Li
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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8
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Ma Y, Yao J, Zhou L, Zhao M, Wang W, Liu J, Marchioni E. Comprehensive untargeted lipidomic analysis of sea buckthorn using UHPLC-HR-AM/MS/MS combined with principal component analysis. Food Chem 2024; 430:136964. [PMID: 37531917 DOI: 10.1016/j.foodchem.2023.136964] [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: 02/02/2023] [Revised: 07/19/2023] [Accepted: 07/20/2023] [Indexed: 08/04/2023]
Abstract
Sea buckthorn is an important ecological and economic plant which has multiple bioactivities. The fruits and seeds of sea buckthorn are rich in oil. However, there are few studies on the differences of lipid profiles of sea buckthorn varieties. Herein, the lipidomic fingerprints of sea buckthorn was established. First, a mixture solvent of methanol and chloroform (2:1, v/v) was selected to extract the lipid of the flesh and seed of sea buckthorn. Then, global lipidomic analysis of different varieties of sea buckthorn was conducted. A total of 16 lipid classes and 112 lipid molecular species were determined. Several molecular species, such as PE (phosphatidylethanolamine) 18:1/18:3, PE18:0/18:1, PE18:0/18:2, etc. were selected as the potential biomarkers to classify the samples. Our study provides a scientific basis for quality control of sea buckthorn and promotes the development of sea buckthorn oil.
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Affiliation(s)
- Yue Ma
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China
| | - Jiaxu Yao
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China
| | - Li Zhou
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China.
| | - Minjie Zhao
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 route du Rhin, 67400 Illkirch, France
| | - Wei Wang
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, PR China
| | - Jikai Liu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China.
| | - Eric Marchioni
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 route du Rhin, 67400 Illkirch, France
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9
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Tietel Z, Hammann S, Meckelmann SW, Ziv C, Pauling JK, Wölk M, Würf V, Alves E, Neves B, Domingues MR. An overview of food lipids toward food lipidomics. Compr Rev Food Sci Food Saf 2023; 22:4302-4354. [PMID: 37616018 DOI: 10.1111/1541-4337.13225] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 06/20/2023] [Accepted: 07/27/2023] [Indexed: 08/25/2023]
Abstract
Increasing evidence regarding lipids' beneficial effects on human health has changed the common perception of consumers and dietary officials about the role(s) of food lipids in a healthy diet. However, lipids are a wide group of molecules with specific nutritional and bioactive properties. To understand their true nutritional and functional value, robust methods are needed for accurate identification and quantification. Specific analytical strategies are crucial to target specific classes, especially the ones present in trace amounts. Finding a unique and comprehensive methodology to cover the full lipidome of each foodstuff is still a challenge. This review presents an overview of the lipids nutritionally relevant in foods and new trends in food lipid analysis for each type/class of lipids. Food lipid classes are described following the LipidMaps classification, fatty acids, endocannabinoids, waxes, C8 compounds, glycerophospholipids, glycerolipids (i.e., glycolipids, betaine lipids, and triglycerides), sphingolipids, sterols, sercosterols (vitamin D), isoprenoids (i.e., carotenoids and retinoids (vitamin A)), quinones (i.e., coenzyme Q, vitamin K, and vitamin E), terpenes, oxidized lipids, and oxylipin are highlighted. The uniqueness of each food group: oil-, protein-, and starch-rich, as well as marine foods, fruits, and vegetables (water-rich) regarding its lipid composition, is included. The effect of cooking, food processing, and storage, in addition to the importance of lipidomics in food quality and authenticity, are also discussed. A critical review of challenges and future trends of the analytical approaches and computational methods in global food lipidomics as the basis to increase consumer awareness of the significant role of lipids in food quality and food security worldwide is presented.
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Affiliation(s)
- Zipora Tietel
- Department of Food Science, Gilat Research Center, Agricultural Research Organization, Volcani Institute, M.P. Negev, Israel
| | - Simon Hammann
- Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
| | - Sven W Meckelmann
- Applied Analytical Chemistry, University of Duisburg-Essen, Essen, Germany
| | - Carmit Ziv
- Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Rishon LeZion, Israel
| | - Josch K Pauling
- LipiTUM, Chair of Experimental Bioinformatics, TUM School of Life Sciences, Technical University of Munich (TUM), Freising, Germany
| | - Michele Wölk
- Lipid Metabolism: Analysis and Integration; Center of Membrane Biochemistry and Lipid Research; Faculty of Medicine Carl Gustav Carus, Technical University Dresden, Dresden, Germany
| | - Vivian Würf
- LipiTUM, Chair of Experimental Bioinformatics, TUM School of Life Sciences, Technical University of Munich (TUM), Freising, Germany
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
| | - Bruna Neves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
- Centre for Environmental and Marine Studies, CESAM, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
| | - M Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
- Centre for Environmental and Marine Studies, CESAM, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
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10
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Yeo J, Kang J, Kim H, Moon C. A Critical Overview of HPLC-MS-Based Lipidomics in Determining Triacylglycerol and Phospholipid in Foods. Foods 2023; 12:3177. [PMID: 37685110 PMCID: PMC10486615 DOI: 10.3390/foods12173177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Revised: 08/10/2023] [Accepted: 08/11/2023] [Indexed: 09/10/2023] Open
Abstract
With the current advancement in mass spectrometry (MS)-based lipidomics, the knowledge of lipidomes and their diverse roles has greatly increased, enabling a deeper understanding of the action of bioactive lipid molecules in plant- and animal-based foods. This review provides in-depth information on the practical use of MS techniques in lipidomics, including lipid extraction, adduct formation, MS analysis, data processing, statistical analysis, and bioinformatics. Moreover, this contribution demonstrates the effectiveness of MS-based lipidomics for identifying and quantifying diverse lipid species, especially triacylglycerols and phospholipids, in foods. Further, it summarizes the wide applications of MS-based lipidomics in food science, such as for assessing food processing methods, detecting food adulteration, and measuring lipid oxidation in foods. Thus, MS-based lipidomics may be a useful method for identifying the action of individual lipid species in foods.
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Affiliation(s)
- JuDong Yeo
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.K.); (H.K.); (C.M.)
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11
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Shui S, Wu Y, Chen X, Li R, Yang H, Lu B, Zhang B. Spectrophotometric- and LC/MS-Based Lipidomics Analyses Revealed Changes in Lipid Profiles of Pike Eel ( Muraenesox cinereus) Treated with Stable Chlorine Dioxides and Vacuum-Packed during Chilled Storage. Foods 2023; 12:2791. [PMID: 37509883 PMCID: PMC10379090 DOI: 10.3390/foods12142791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/21/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
Spectrophotometric- and liquid chromatography/mass spectrometry (LC/MS)-based lipidomics analyses were performed to explore the changes of lipid profiles in pike eel (Muraenesox cinereus) under stable chlorine dioxides (ClO2) and vacuum-packed treatment during chilled storage. The peroxide value (PV) and malondialdehyde (MDA) content in ClO2 treated and vacuum-packaged (VP) samples were significantly reduced compared to simple-packaged (SP) samples during whole chilled storage. The LC/MS-based lipidomics analyses identified 2182 lipid species in the pike eel muscle classified into 39 subclasses, including 712 triglycerides (TGs), 310 phosphatidylcholines (PCs), 153 phosphatidylethanolamines (PEs), and 147 diglycerides (DGs), among others. Further, in comparison with fresh pike eel (FE) muscle, 354 and 164 higher and 420 and 193 lower abundant levels of differentially abundant lipids (DALs) were identified in SP samples and VP samples, respectively. Compared with the VP batch, 396 higher and 404 lower abundant levels of DALs were identified in the SP batch. Among these, PCs, PEs, TGs, and DGs were more easily oxidized/hydrolyzed, which could be used as biomarkers to distinguish FE, SP, and VP samples. This research provides a reference for controlling lipid oxidation in fatty fish.
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Affiliation(s)
- Shanshan Shui
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
- Zhejiang Marine Development Research Institute, Zhoushan 316022, China
| | - Yingru Wu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Xiaonan Chen
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Ruixue Li
- Comprehensive Technical Service Center of Zhoushan Customs, Zhoushan 316000, China
| | - Huicheng Yang
- Zhejiang Marine Development Research Institute, Zhoushan 316022, China
| | - Baiyi Lu
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
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12
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Chen J, Shi C, Xu J, Wang X, Zhong J. Correlation between physicochemical properties and volatile compound profiles in tilapia muscles subjected to four different thermal processing techniques. Food Chem X 2023; 18:100748. [PMID: 37360973 PMCID: PMC10285089 DOI: 10.1016/j.fochx.2023.100748] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 05/27/2023] [Accepted: 06/07/2023] [Indexed: 06/28/2023] Open
Abstract
This work studied the physicochemical properties and odor profiles of tilapia muscles after exposure to four types of thermal processing methods: microwaving, roasting, boiling, or steaming. The effect of thermal processing on textural properties followed a pH-water state-water content-tissue microstructure-mass loss-textural properties route, expressed in the following manner: microwaving > roasting > steaming ≈ boiling. After processing, muscle pH increased from 6.59 ± 0.10 to 6.73 ± 0.04-7.01 ± 0.06, and hardness changed from 1468.49 ± 180.77 g to 452.76 ± 46.94-10723.66 ± 2898.46 g. Gas chromatography-based E-nose analysis confirmed that these methods had significant odor fingerprint effects on the tilapia muscles. Finally, the combined analysis of headspace solid-phase microextraction-gas chromatography-mass spectrometry, statistical MetaboAnalyst, and odor activity value showed that the microwaved, roasted, steamed, and boiled tilapia muscles had, respectively, three (hexanal, nonanal, and decanal), four (2-methyl-butanal, 3-methyl-butanal, decanal, and trimethylamine), one (2-methyl-butanal), and one (decanal) relatively important volatile compounds.
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Affiliation(s)
- Jiahui Chen
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Cuiping Shi
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Jiamin Xu
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
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13
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Shi C, Zi Y, Huang S, Chen J, Wang X, Zhong J. Development and application of lipidomics for food research. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 104:1-42. [PMID: 37236729 DOI: 10.1016/bs.afnr.2022.10.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Lipidomics is an emerging and promising omics derived from metabolomics to comprehensively analyze all of lipid molecules in biological matrices. The purpose of this chapter is to introduce the development and application of lipidomics for food research. First, three aspects of sample preparation are introduced: food sampling, lipid extraction, and transportation and storage. Second, five types of instruments for data acquisition are summarized: direct infusion-mass spectrometry (MS), chromatographic separation-MS, ion mobility-MS, MS imaging, and nuclear magnetic resonance spectroscopy. Third, data acquisition and analysis software are described for the lipidomics software development. Fourth, the application of lipidomics for food research is discussed such as food origin and adulteration analysis, food processing research, food preservation research, and food nutrition and health research. All the contents suggest that lipidomics is a powerful tool for food research based on its ability of lipid component profile analysis.
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Affiliation(s)
- Cuiping Shi
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai, China
| | - Ye Zi
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Shudan Huang
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jiahui Chen
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, China.
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14
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Yao J, Zhu J, Zhao M, Zhou L, Marchioni E. Untargeted Lipidomics Method for the Discrimination of Five Crab Species by Ultra-High-Performance Liquid Chromatography High-Resolution Mass Spectrometry Combined with Chemometrics. Molecules 2023; 28:molecules28093653. [PMID: 37175063 PMCID: PMC10179896 DOI: 10.3390/molecules28093653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 04/14/2023] [Accepted: 04/19/2023] [Indexed: 05/15/2023] Open
Abstract
In this study, ultra-high-performance liquid chromatography high-resolution accurate mass-mass spectrometry (UHPLC-HRAM/MS) was applied to characterize the lipid profiles of five crab species. A total of 203 lipid molecular species in muscle tissue and 176 in edible viscera were quantified. The results indicate that Cancer pagurus contained high levels of lipids with a docosahexaenoic acid (DHA) and eicosapntemacnioc acid (EPA) structure in the muscle tissue and edible viscera. A partial least squares discriminant analysis (PLS-DA) showed that PE 16:0/22:6, PE P-18:0/20:5, PA 16:0/22:6 and PC 16:0/16:1 could be used as potential biomarkers to discriminate the five kinds of crabs. In addition, some lipids, such as PE 18:0/20:5, PC 16:0/16:1, PE P-18:0/22:6 and SM 12:1;2O/20:0, could be used as characteristic molecules to distinguish between Cancer magister and Cancer pagurus, which are similar in appearance. This study provides a new perspective on discriminating crab species from MS-based lipidomics.
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Affiliation(s)
- Jiaxu Yao
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Jinrui Zhu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Minjie Zhao
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 Route du Rhin, 67400 Illkirch, France
| | - Li Zhou
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central Minzu University, Wuhan 430074, China
| | - Eric Marchioni
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 Route du Rhin, 67400 Illkirch, France
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15
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Liao Y, Ding Y, Du Q, Wu Y, Lin H, Benjakul S, Zhang B. Changes in the lipid profiles of hairtail (Trichiurus lepturus) muscle during air-drying via liquid chromatography-mass spectrometry analysis. Food Chem X 2023; 17:100610. [PMID: 36974190 PMCID: PMC10039224 DOI: 10.1016/j.fochx.2023.100610] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 02/18/2023] [Accepted: 02/20/2023] [Indexed: 03/05/2023] Open
Abstract
Chemical and liquid chromatography-mass spectrometry (LC/MS)-based lipidomics analyses were performed to explore the alterations in lipid profiles in the hairtail muscle during air-drying. The peroxide value (POV) and carbonyl group value (CGV) in the air-dried hairtail (ADH) significantly increased with air-drying time. Lipidomics results revealed 1,326 lipids, which were grouped into 33 lipid categories, including 422 triglycerides (TGs), 170 phosphatidylcholines (PCs), 110 phosphatidylethanolamines (PEs), among others. In addition, ADH contained 131 and 201 differentially abundant lipids (DALs) at high and low levels, respectively. Among them, DALs, TGs, PCs, LPCs, and LPEs could be used to distinguish between ADH and FH samples. The apparent alterations in ADH and FH samples were attributed to lipid decomposition, side-chain modifications during oxidation, or oxygen- and salt-promoted lipid oxidation. Thus, this study provides a more comprehensive understanding of hairtail lipid profiles before and after air-drying which can be used as a guide for hairtail products.
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Affiliation(s)
- Yueqin Liao
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
| | - Yixuan Ding
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
| | - Qi Du
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
| | - Yingru Wu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
| | - Huimin Lin
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
- Pisa Marine Graduate School, Zhejiang Ocean University, PR China
- Corresponding authors at: No. 1, Haida South Road, Lincheng Changzhi Island, Zhoushan, Zhejiang Province 316022, PR China.
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Thailand
| | - Bin Zhang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China
- Pisa Marine Graduate School, Zhejiang Ocean University, PR China
- Corresponding authors at: No. 1, Haida South Road, Lincheng Changzhi Island, Zhoushan, Zhejiang Province 316022, PR China.
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16
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Ma X, Feng T, Zhang P, Zhang H, Hu X, Yang Y, Wang Z, Zhang H, Peng D, Li X, Xu J. Downregulation of Peroxidase Activity of Platinum Cube Enables Minute-Time Scale Colorimetric Signaling of Hypoxanthine for Fish Freshness Monitoring. Foods 2023; 12:foods12020291. [PMID: 36673383 PMCID: PMC9858192 DOI: 10.3390/foods12020291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/31/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Due to its unique biological composition, aquatic products, especially fish, are extremely perishable compared to other muscle products. Herein, we proposed an artificial nanozyme-based colorimetric detection of hypoxanthine (Hx), the indicator of fish freshness, in a minute-time scale without the assistance of a natural enzyme (hypoxanthine oxidase). The principle is based on the interaction between Hx and polyvinylpyrrolidone-modified platinum cubic nanomaterials (PVP-PtNC), in which the catalytic active sites of PVP-PtNC's surface were blocked by Hx. This causes the downregulation of PVP-PtNC's catalytic ability and weakened its ability to catalyze the oxidization of 3,3',5,5'-Tetramethylbenzidine (TMB) by H2O2. Accordingly, the decrease in the UV-vis absorption and the weakening of the colorimetric reaction color is proportional to the Hx concentration. On this basis, a target-triggered colorimetric method for detecting Hx is developed for fish freshness monitoring with a fast detection speed, low cost, high accuracy, and simplified operation. Experiments reveal that the correlation response of Hx is from 0.5 μM to 10 mM with a limit of detection of 0.16 μM. In particular, the Hx detected from real fish indicates that the method possesses a promising potential for practical application. All of these features are expected to promote the development of online detection tools for food safety monitoring.
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Affiliation(s)
- Xiaoming Ma
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
- Fujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou 350300, China
| | - Tingting Feng
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Peng Zhang
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Hui Zhang
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Xuan Hu
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Yuying Yang
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Zhen Wang
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Huifang Zhang
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Dong Peng
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
| | - Xun Li
- Key Laboratory of Organo-Pharmaceutical Chemistry of Jiangxi Province, School of Chemistry and Chemical Engineering, Gannan Normal University, Ganzhou 341000, China
- Correspondence: (X.L.); (J.X.)
| | - Jianguo Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
- Correspondence: (X.L.); (J.X.)
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17
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Nutritional lipidomics for the characterization of lipids in food. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023. [PMID: 37516469 DOI: 10.1016/bs.afnr.2022.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Lipids represent one out of three major macronutrient classes in the human diet. It is estimated to account for about 15-20% of the total dietary intake. Triacylglycerides comprise the majority of them, estimated 90-95%. Other lipid classes include free fatty acids, phospholipids, cholesterol, and plant sterols as minor components. Various methods are used for the characterization of nutritional lipids, however, lipidomics approaches become increasingly attractive for this purpose due to their wide coverage, comprehensiveness and holistic view on composition. In this chapter, analytical methodologies and workflows utilized for lipidomics profiling of food samples are outlined with focus on mass spectrometry-based assays. The chapter describes common lipid extraction protocols, the distinct instrumental mass-spectrometry based analytical platforms for data acquisition, chromatographic and ion-mobility spectrometry methods for lipid separation, briefly mentions alternative methods such as gas chromatography for fatty acid profiling and mass spectrometry imaging. Critical issues of important steps of lipidomics workflows such as structural annotation and identification, quantification and quality assurance are discussed as well. Applications reported over the period of the last 5years are summarized covering the discovery of new lipids in foodstuff, differential profiling approaches for comparing samples from different origin, species, varieties, cultivars and breeds, and for food processing quality control. Lipidomics as a powerful tool for personalized nutrition and nutritional intervention studies is briefly discussed as well. It is expected that this field is significantly growing in the near future and this chapter gives a short insight into the power of nutritional lipidomics approaches.
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Zhang M, Xie D, Wang D, Xu W, Zhang C, Li P, Sun C. Lipidomic profile changes of yellow-feathered chicken meat during thermal processing based on UPLC-ESI-MS approach. Food Chem 2023; 399:133977. [DOI: 10.1016/j.foodchem.2022.133977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 08/15/2022] [Accepted: 08/15/2022] [Indexed: 11/16/2022]
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19
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Gao Y, Cui N, Liu J, Ma Q, Zhao T, Yang Z, Zhao H, Zhang B, Liang L. Application of metabolomics to explore the automatic oxidation process of hazelnut oil. Food Res Int 2022; 162:111888. [DOI: 10.1016/j.foodres.2022.111888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/21/2022] [Accepted: 08/25/2022] [Indexed: 11/04/2022]
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20
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Liu X, Yang C, Chen P, Zhang L, Cao Y. The uses of transcriptomics and lipidomics indicated that direct contact with graphene oxide altered lipid homeostasis through ER stress in 3D human brain organoids. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 849:157815. [PMID: 35931159 DOI: 10.1016/j.scitotenv.2022.157815] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 07/29/2022] [Accepted: 07/31/2022] [Indexed: 06/15/2023]
Abstract
The potential uses of graphene-based nanomaterials (NMs) in various fields lead to the concern about their neurotoxicity, considering that graphene-based NMs are capable to cross blood brain barrier (BBB) and enter central nervous system (CNS). Although previous studies reported the possibility of graphene-based NM exposure to alter lipid homeostasis in animals or cultured neurons, recent studies suggested the need to use 3D human brain organoids for mechanism-based toxicological studies as this model might better recapitulate the complex human brains. Herein, we used multi-omics techniques to investigate the mechanisms of graphene oxide (GO) on lipid homeostasis in a novel 3D brain organoid model. We found that 50 μg/mL GO induced cytotoxicity but not superoxide. RNA-sequencing data showed that 50 μg/mL GO significantly up-regulated and down-regulated 80 and 121 genes, respectively. Furthermore, we found that GO exposure altered biological molecule metabolism pathways including lipid metabolism. Consistently, lipidomics data supported dose-dependent alteration of lipid profiles by GO in 3D brain organoids. Interestingly, co-exposure to GO and endoplasmic reticulum (ER) stress inhibitor 4-phenylbutyric acid (4-PBA) decreased most of the lipid classes compared with the exposure of GO only. We further verified that exposure to GO promoted ER stress marker GRP78 proteins, which in turn activated IRE1α/XBP-1 axis, and these changes were partially or completely inhibited by 4-PBA. These results proved that direct contact with GO disrupted lipid homeostasis through the activation of ER stress. As 3D brain organoids resemble human brains, these data might be better extrapolated to humans.
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Affiliation(s)
- Xudong Liu
- Department of Food science and Engineering, Moutai Institute, Renhuai 564507, China
| | - Chao Yang
- National Engineering Research Center for Marine Aquaculture, Institute of Innovation and Application, Zhejiang Ocean University, Zhoushan, Zhejiang Province 316022, China
| | - P Chen
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada; Advanced Materials Institute, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250014, China
| | - Lei Zhang
- Department of Chemical Engineering and Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada.
| | - Yi Cao
- Hunan Province Key Laboratory of Typical Environmental Pollution and Health Hazards, School of Public Health, University of South China, Hengyang 421001, China.
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21
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Sadhu T, Lahiri SK, Roy J, Bhattacharjee A, Chakrabarty J. Optimization of frying process for maintaining nutritional quality to satisfy consumers' sensory attributes: A novel application of multi‐criteria decision‐making approach. JOURNAL OF MULTI-CRITERIA DECISION ANALYSIS 2022. [DOI: 10.1002/mcda.1799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Tithli Sadhu
- Department of Chemistry National Institute of Technology Durgapur Durgapur India
- Department of Biochemistry, School of Agriculture SR University Hanumakonda India
| | - Sandip Kumar Lahiri
- Department of Chemical Engineering National Institute of Technology Durgapur Durgapur West Bengal India
| | - Jagannath Roy
- Department of Mathematics National Institute of Technology Warangal Hanumakonda India
| | - Ashish Bhattacharjee
- Department of Biotechnology National Institute of Technology Durgapur Durgapur India
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22
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Zhang X, Lin L, Chen Z, Zhang J, Wang X, Tao N. Characterization of refined fish oil from small fish in Mauritania. AQUACULTURE AND FISHERIES 2022. [DOI: 10.1016/j.aaf.2020.11.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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23
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Jiang C, Chen Y, Li S, Shang S, Fu B, Wang L, Dong X, Jiang P. Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor. Foods 2022; 11:3321. [PMID: 36359935 PMCID: PMC9655066 DOI: 10.3390/foods11213321] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 10/16/2022] [Accepted: 10/20/2022] [Indexed: 10/03/2023] Open
Abstract
This study aimed to compare tilapia fish cake drying and sterilization conditions (105, 115, and 121 °C) on the quality of the cakes. The impacts of volatile flavor substances, the chroma value, quality and structure characteristics, microscopic structure, and the types and content of volatile flavor substances were also analyzed. The results showed that after drying and sterilization, the L* value, W value and delta-E value of fish cakes decreased significantly from 77.12 to 64.77, 66.21 to 52.57, 10.46 to 24.50, respectively. However, a* value and b* value increased significantly from 0.30 to 6.97 and 24.85 to 30.89, respectively. The elasticity, hardness, and chewiness increased significantly with the drying process but decreased significantly with the increased sterilization temperature. Scanning electron microscopy results showed that the internal pores of the fish cakes became smaller, and the tissue structure was closer after drying. Gas chromatography-ion mobile spectrometry analysis identified a total of 36 volatile flavor compounds. Among these, ketones comprised the largest content, aldehydes represented the largest variety, and all volatile compounds contributed significantly to the flavor of fish cake. PCA results and nearest-neighbor fingerprint analysis showed that there were obvious differences in volatile flavor compounds between different treatments. In summary, this study conducted a detailed comparative analysis of the quality and flavor of fish cakes subjected to different processing methods. These findings contribute suggestions for sterilization temperatures in industrial production processes.
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Affiliation(s)
- Caiyan Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Yao Chen
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Shuang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Shan Shang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Baoshang Fu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Lina Wang
- Dalian Center for Certification and Food and Drug Control, Dalian 116034, China
| | - Xiuping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
| | - Pengfei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Dalian 116034, China
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24
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Jiang L, Mu Y, Su W, Tian H, Zhao M, Su G, Zhao C. Effects of Pediococcus acidilactici and Rhizopus Oryzae on microbiota and metabolomic profiling in fermented dry-cure mutton sausages. Food Chem 2022; 403:134431. [DOI: 10.1016/j.foodchem.2022.134431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 09/19/2022] [Accepted: 09/26/2022] [Indexed: 10/14/2022]
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25
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Investigation of oyster Crassostrea gigas lipid profile from three sea areas of China based on non-targeted lipidomics for their geographic region traceability. Food Chem 2022; 386:132748. [PMID: 35344724 DOI: 10.1016/j.foodchem.2022.132748] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 02/20/2022] [Accepted: 03/18/2022] [Indexed: 11/22/2022]
Abstract
The present study sought to analyze the lipid profiles of oyster Crassostrea gigas from Yellow Sea (YS), East China Sea, and South China Sea (SCS) through the untargeted lipidomics strategy based on UPLC-Q-Exactive Orbitrap mass spectrometry and multivariate statistics. The results elucidated that geographical differences had profound effects on the lipid content, composition, and lipid molecular profiles. Notably, oysters from the YS group contained the highest lipid content, including triacylglycerol, diacylglycerols, and the majority of phospholipid molecule species, while oysters from the ECS group contained most of the phosphatidylcholine species and the SCS group contained most of the sphingolipid species. Totally, 1155 lipid molecular species belonging to 21 subclasses were identified; of them, 45 lipid molecular species could serve as differential marker for lipid of oysters from different sea areas. Overall, lipidomics could be a potential approach for discrimination of lipid characters between marine shellfishes for geographical origin traceability.
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26
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Optimizing accelerated solvent extraction combined with liquid chromatography-Orbitrap mass spectrometry for efficient lipid profile characterization of mozzarella cheese. Food Chem 2022; 394:133542. [PMID: 35759836 DOI: 10.1016/j.foodchem.2022.133542] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 06/14/2022] [Accepted: 06/19/2022] [Indexed: 11/21/2022]
Abstract
In this study, a novel Accelerated Solvent Extraction (ASE) procedure combined with UHPLC-Q-Orbitrap-MS was developed for detailed untargeted lipid profile of mozzarella cheese. Response Surface Methodology and Pareto front, using a Central Composite Design (CCD), were employed to define the optimised combination of extraction temperature, number of extraction cycles and mix of solvents. LipidSearch™ software was used for a reliable and accurate lipid identification. A total of 13 subclasses, including ceramides, diacylglycerols, triacylglycerols, lysophosphatidylcholines, lysophosphatidylethanolamines, phosphatidylcholines, phosphatidylethanolamines, phosphatidylinositols, sphingomyelins, bismethyl phosphatidic acids, cholesterol ester, zymosterol ester, hexosyl ceramides were measured. The elaboration of the CCD showed that the solvents ratio was the main factor affecting the extraction efficiency. The optimised ASE method, together with the Folch extraction, synergistically contributed to a complete characterization of lipid profile of mozzarella cheese, confirming ASE technique, associated with high resolution mass spectrometry detection, as an efficient tool for Lipidomics in food science.
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27
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Guo X, Shi D, Liu C, Huang Y, Wang Q, Wang J, Pei L, Lu S. UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing. Food Chem 2022; 377:131977. [PMID: 34990949 DOI: 10.1016/j.foodchem.2021.131977] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 12/01/2021] [Accepted: 12/27/2021] [Indexed: 11/04/2022]
Abstract
Six key stages in the processing of dry-cured muton ham were selected, and changes in the main lipid metabolites as well as the major pathways involved were identified using a lipidic metabolomics approach based on UPLC-MS-MS. In total, 581 lipid metabolites from 22 subclasses were identified, including 521 significantly differential lipids (p < 0.05, VIP > 1). Glycerolipids (GL) were the most abundant lipids, followed by glycerophospholipids (GP), fatty acyls (FA), and sphingolipids (SL). PCA and OPLS-DA of metabolites showed that the quality of mutton ham changed the most during the P3 fermenting stage, including TG(18:1/18:2/18:3), PE(20:5/18:1), and TG(16:1/18:1/18:4) that were significantly downregulated, and CE(20:3), FFA(24:6), LPC(20:3/0:0), and FFA(18:4) that were significantly upregulated. Moreover, glycerophospholipid metabolism and sphingolipid metabolism were the key metabolic pathways involved in the processing of dry-cured mutton ham. Our results provide a basis for quality control and product improvement of dry-cured mutton ham.
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Affiliation(s)
- Xin Guo
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Di Shi
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Chengjiang Liu
- Institute of Agro-products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Xinjiang Autonomous Region, Shihezi, PR China
| | - Yali Huang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Qingling Wang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Jingyun Wang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Longying Pei
- Department of Food Science and Engineering, Xinjiang Institute of Technology, Xinjiang Autonomous Region, Aksu, PR China
| | - Shiling Lu
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
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28
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Liang H, Yan J, Song K. Comprehensive lipidomic analysis reveals regulation of glyceride metabolism in rat visceral adipose tissue by high-altitude chronic hypoxia. PLoS One 2022; 17:e0267513. [PMID: 35522648 PMCID: PMC9075645 DOI: 10.1371/journal.pone.0267513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Accepted: 04/10/2022] [Indexed: 11/18/2022] Open
Abstract
Adipose tissue plays a central role in energy substrate homeostasis and is a key regulator of lipid flow throughout these processes. As hypoxia affects lipid metabolism in adipose tissue, we aimed to investigate the effects of high-altitude chronic hypoxia on lipid metabolism in the adipose tissue of rats using a lipidomic analysis approach. Visceral adipose tissues from rats housed in a high-altitude hypoxia environment representing 4,300 m with 14.07% oxygen (hypoxia group) and from rats housed in a low-altitude normoxia environment representing 41 m with 20.95% oxygen (normoxia group) for 8 weeks were analyzed using an ultra-performance liquid chromatography-Orbitrap mass spectrometry system. After 8 weeks, the body weight and visceral adipose tissue weight of the hypoxia group were significantly decreased compared to those of the normoxia group (p < 0.05). The area and diameter of visceral adipose cells in the hypoxia group were significantly smaller than those of visceral adipose cells in the normoxia group (p < 0.05). The results of lipidomic analysis showed a total of 21 lipid classes and 819 lipid species. The total lipid concentration of the hypoxia group was lower than that in the normoxia group (p < 0.05). Concentrations of diacylglycerols and triacylglycerols in the hypoxia group were significantly lower than those in the normoxia group (p < 0.05). Using univariate and multivariate analyses, we identified 74 lipids that were significantly altered between the normoxia and hypoxia groups. These results demonstrate that high-altitude chronic hypoxia changes the metabolism of visceral adipose glycerides, which may potentially modulate other metabolic processes.
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Affiliation(s)
- Hong Liang
- Department of Basic Medical Sciences, Medical College, Qinghai University, Xining, PR, China
| | - Jun Yan
- Cardiovascular Medicine Department, Xuzhou Medical University affiliated Hospital, Xuzhou, PR China
| | - Kang Song
- Endocrinology Department, Qinghai Provincial People’s Hospital, Xining, PR, China
- Qinghai University affiliated Provincial People’s Hospital, Xining, PR, China
- * E-mail:
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29
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Jia W, Wang X, Zhang R, Shi Q, Shi L. Irradiation role on meat quality induced dynamic molecular transformation: From nutrition to texture. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2026377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
- Shaanxi Research Institute of Agricultural Products Processing Technology, Xi’an, China
| | - Xin Wang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Rong Zhang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Qingyun Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
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30
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Zhang D, Zhao L, Wang W, Wang Q, Liu J, Wang Y, Liu H, Shang B, Duan X, Sun H. Lipidomics reveals the changes in non-starch and starch lipids of rice (Oryza sativa L.) during storage. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104205] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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31
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Zhang D, Guo X, Wang Q, Zhao L, Sun Q, Duan X, Cao Y, Sun H. Investigation on lipid profile of peanut oil and changes during roasting by lipidomic approach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112594] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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32
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Luo Y, Li J, Huang C, Wang X, Long D, Cao Y. Graphene oxide links alterations of anti-viral signaling pathways with lipid metabolism via suppressing TLR3 in vascular smooth muscle cells. Mol Omics 2022; 18:779-790. [DOI: 10.1039/d2mo00086e] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Vascular smooth muscle cells (VSMCs), the main cells constructing blood vessels, are important in the regulation of the pathophysiology of vascular systems; however, relatively few studies have investigated the influence of nanomaterials (NMs) on VSMCs.
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Affiliation(s)
- Yingmei Luo
- Hunan Province Key Laboratory of Typical Environmental Pollution and Health Hazards, School of Public Health, Hengyang Medical School, University of South China, Hengyang 421001, China
- College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, China
- Key Laboratory of Environment-Friendly Chemistry and Application of Ministry of Education, Laboratory of Biochemistry, College of Chemistry, Xiangtan University, Xiangtan, 411105, China
| | - Juan Li
- Key Laboratory of Environment-Friendly Chemistry and Application of Ministry of Education, Laboratory of Biochemistry, College of Chemistry, Xiangtan University, Xiangtan, 411105, China
| | - Chaobo Huang
- College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, China
| | - Xuefeng Wang
- Department of Obstetrics and Gynecology, The third Affiliated Hospital of Southern Medical University, Guangzhou, Guangdong, 510632, China
| | - Dingxin Long
- Hunan Province Key Laboratory of Typical Environmental Pollution and Health Hazards, School of Public Health, Hengyang Medical School, University of South China, Hengyang 421001, China
| | - Yi Cao
- Hunan Province Key Laboratory of Typical Environmental Pollution and Health Hazards, School of Public Health, Hengyang Medical School, University of South China, Hengyang 421001, China
- Key Laboratory of Environment-Friendly Chemistry and Application of Ministry of Education, Laboratory of Biochemistry, College of Chemistry, Xiangtan University, Xiangtan, 411105, China
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Wu T, Guo H, Zhang T, Sun R, Tao N, Wang X, Zhong J. LipidSearch‐based manual comparative analysis of long‐chain free fatty acids in thermal processed tilapia muscles: workflow, thermal processing effect and comparative lipid analysis. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tingting Wu
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
| | - Hao Guo
- Chongqing Institute of Forensic Science Chongqing 400021 China
| | - Ting Zhang
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
| | - Rui Sun
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
| | - Ningping Tao
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
| | - Xichang Wang
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
| | - Jian Zhong
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Integrated Scientific Research Base on Comprehensive Utilization Technology for By‐Products of Aquatic Product Processing Ministry of Agriculture and Rural Affairs of the People's Republic of China Shanghai Engineering Research Center of Aquatic‐Product Processing and Preservation College of Food Science & Technology Shanghai Ocean University Shanghai 201306 China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 China
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Pei L, Yang W, Cao Y. Influences of Unmodified and Carboxylated Carbon Nanotubes on Lipid Profiles in THP-1 Macrophages: A Lipidomics Study. Int J Toxicol 2021; 41:16-25. [PMID: 34886715 DOI: 10.1177/10915818211056633] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Since the possible roles of surface modifications in determining multi-walled carbon nanotube (MWCNT)-promoted endoplasmic reticulum (ER) stress-mediated lipid-laden macrophage foam cell formation are still in debate, we compared unmodified and carboxylated MWCNT-induced cytotoxicity, lipid profile changes, and expression of ER stress genes in THP-1 macrophages. Particularly, we focused on lipid profile changes by using lipidomics approaches. We found that unmodified and carboxylated MWCNTs significantly decreased cellular viability and appeared to damage the cellular membrane to a similar extent. Likewise, the results from Oil Red O staining showed that both types of MWCNTs slightly but significantly induced lipid accumulation. In keeping with Oil Red O staining results, lipidomics data showed that both types of MWCNTs up-regulated most of the lipid classes. Interestingly, almost all lipid classes were relatively higher in carboxylated MWCNT-exposed THP-1 macrophages compared with unmodified MWCNT-exposed cells, indicating that carboxylated MWCNTs more effectively changed lipid profiles. But in contrast to our expectation, none of the MWCNTs significantly induced the expression of ER stress genes. Even, compared with carboxylated MWCNTs, unmodified MWCNTs induced higher expression of lipid genes, including macrophage scavenger receptor 1 and fatty acid synthase. Combined, our results suggested that even though carboxylation did not significantly affect MWCNT-induced lipid accumulation, carboxylated MWCNTs were more potent to alter lipid profiles in THP-1 macrophages, indicating the need to use omics techniques to understand the exact nanotoxicological effects of MWCNTs. However, the differential effects of unmodified and carboxylated MWCNTs on lipid profiles might not be related with the induction of ER stress.
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Affiliation(s)
- Lanjie Pei
- 498598Hubei Provincial Key Laboratory for Applied Toxicology, Hubei Provincial Center for Disease Control and Prevention, Wuhan, China.,498598Hubei Provincial Center for Disease Control and Prevention, Wuhan, China
| | - Wenxiang Yang
- 498598Hubei Provincial Key Laboratory for Applied Toxicology, Hubei Provincial Center for Disease Control and Prevention, Wuhan, China.,498598Hubei Provincial Center for Disease Control and Prevention, Wuhan, China
| | - Yi Cao
- Hunan Province Key Laboratory of Typical Environmental Pollution and Health Hazards, School of Public Health, Hengyang Medical School, University of South China, Hengyang, China
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Nie Y, Chen J, Xu J, Zhang Y, Yang M, Yang L, Wang X, Zhong J. Vacuum freeze-drying of tilapia skin affects the properties of skin and extracted gelatins. Food Chem 2021; 374:131784. [PMID: 34915380 DOI: 10.1016/j.foodchem.2021.131784] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 11/19/2021] [Accepted: 12/02/2021] [Indexed: 12/27/2022]
Abstract
Herein, the effects of vacuum freeze-drying treatment of tilapia skin on the properties of skin, the molecular properties of extracted gelatins, and the emulsion stabilization properties of extracted gelatins were studied. The results suggested that all the bound, entrapped, and free water molecules were simultaneously sublimated (quickly at the first 30 min and then slowly) by sublimation in the vacuum freeze-drying process. Long vacuum freeze-drying times (60 and 150 min) decreased the amount of the four bands in SDS-PAGE pattern, increased β-sheet and random coil percentages, and decreased other three secondary structure percentages of extracted gelatins. Finally, vacuum freeze-drying of tilapia skin increased the emulsion stability of fish oil-loaded oil-in-water emulsions. This work provided basic knowledges to illustrate the effect of vacuum freeze-drying of protein-enriched tissues on the molecular and functional properties of extracted proteins. It also provided a potential route to increase the emulsion stabilization ability of proteins.
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Affiliation(s)
- Yinghua Nie
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jiahui Chen
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Jiamin Xu
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yangyi Zhang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Mengyang Yang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Lili Yang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China
| | - Jian Zhong
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China.
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Chen Q, Zhang Y, Ye L, Gong S, Sun H, Su G. Identifying active xenobiotics in humans by use of a suspect screening technique coupled with lipidomic analysis. ENVIRONMENT INTERNATIONAL 2021; 157:106844. [PMID: 34455192 DOI: 10.1016/j.envint.2021.106844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 08/16/2021] [Accepted: 08/20/2021] [Indexed: 06/13/2023]
Abstract
Lipidomic analysis has been proven to be a powerful technique to explore the underlying associations between xenobiotics and health status of organisms. Here, we established a strategy that combined the lipidomic analysis with high-throughput suspect contaminant screening technique with an aim to efficiently identify active xenobiotics in humans. Firstly, in the light of single liquid phase equilibrium of chloroform-methanol-water (15:14:2, v/v/v), we developed an efficient method that was able to simultaneously extract both polar and nonpolar lipids in serum samples. By use of this method, targeted and non-targeted lipid analyses were conducted for n = 120 serum samples collected from Wuxi city, China. Secondly, we established a suspect database containing 1450 contaminants that have been previously reported in human samples, and contaminants in this database were screened in the same batch of serum samples by use of high-resolution mass spectrometry (HR-MS). Thirdly, the underlying associations between suspect contaminants and lipids were explored and discussed, and we observed that levels of some lipids were statistically correlated with concentrations of numerous contaminants. Among these active contaminants, 23 ones were identified on the basis of HR MS1 and MS2 characteristics, and these contaminants belonged to the classes of phthalates, phenols, parabens, or perfluorinated compounds (PFCs). Three active xenobiotics were fully validated by comparison with authentic standards, and they were perfluorooctanoic acid (PFOA), perfluorooctane sulfonate (PFOS), and diethyl phthalate (DEP). There were statistically significant changes in levels of triglyceride (TG), lysophosphocholine (LPC), and sphingomyelin (SM) as peak areas of xenobiotics increase. We also observed that, among target lipid molecules, 18:0 lysophosphatidylethanolamine (LPE(18:0)) was very sensitive, and this lipid responded to exposure of various contaminants. Our present study provides novel knowledge on potential alteration of lipid metabolism in humans following exposure to xenobiotics, and provides an efficient strategy for efficiently identifying active xenobiotics in humans.
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Affiliation(s)
- Qianyu Chen
- Jiangsu Key Laboratory of Chemical Pollution Control and Resources Reuse, School of Environmental and Biological Engineering, Nanjing University of Science and Technology, 210094 Nanjing, People's Republic of China
| | - Yayun Zhang
- Jiangsu Key Laboratory of Chemical Pollution Control and Resources Reuse, School of Environmental and Biological Engineering, Nanjing University of Science and Technology, 210094 Nanjing, People's Republic of China
| | - Langjie Ye
- Jiangsu Key Laboratory of Chemical Pollution Control and Resources Reuse, School of Environmental and Biological Engineering, Nanjing University of Science and Technology, 210094 Nanjing, People's Republic of China
| | - Shuai Gong
- Jiangsu Key Laboratory of Chemical Pollution Control and Resources Reuse, School of Environmental and Biological Engineering, Nanjing University of Science and Technology, 210094 Nanjing, People's Republic of China
| | - Hong Sun
- Jiangsu Provincial Center for Disease Control and Prevention, Nanjing, Jiangsu 210009, China
| | - Guanyong Su
- Jiangsu Key Laboratory of Chemical Pollution Control and Resources Reuse, School of Environmental and Biological Engineering, Nanjing University of Science and Technology, 210094 Nanjing, People's Republic of China.
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Li X, Xie W, Bai F, Wang J, Zhou X, Gao R, Xu X, Zhao Y. Influence of thermal processing on flavor and sensory profile of sturgeon meat. Food Chem 2021; 374:131689. [PMID: 34875433 DOI: 10.1016/j.foodchem.2021.131689] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/30/2021] [Accepted: 11/24/2021] [Indexed: 11/04/2022]
Abstract
Sensory analysis and instrumental techniques were used to investigate the effect of thermal processing on sturgeon meat flavor. A lexicon consisted of 26 descriptors was established for the sensory evaluation of raw and steamed sturgeon meat (4, 8, 12, 16, 20 min at 100 °C). Ten odor attributes generated by Check-all-that-apply and Free Choice Profiling methods were selected as characteristic descriptors, which were "fishy, meaty, oily/fatty, salty, umami, ammonia/rancid, grass, fresh, earthy, and visceral". Aroma compounds were extracted by headspace-solid phase micro extraction (HS-SPME). A total of 63 and 62 volatiles were identified by gas chromatography equipped with mass spectrometry and olfactometry (GC-MS-O) and GC-ion mobility spectrometry (GC-IMS). Phospholipids accounted for 67.05% in 173 differential metabolites identified via untargeted metabolomics. 47 kinds of phosphatidylethanolamines were significantly correlated with the formation of aldehydes. This study provides a theoretical basis for regulating the flavor formation of thermal-processed aquatic products.
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Affiliation(s)
- Xuefei Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Wei Xie
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China.
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Xiaodong Zhou
- Hisense (Shandong) Refrigerator Co., Ltd., 266100 Qingdao, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
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Sun R, Wu T, Guo H, Xu J, Chen J, Tao N, Wang X, Zhong J. Lipid profile migration during the tilapia muscle steaming process revealed by a transactional analysis between MS data and lipidomics data. NPJ Sci Food 2021; 5:30. [PMID: 34782644 PMCID: PMC8593017 DOI: 10.1038/s41538-021-00115-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Accepted: 10/14/2021] [Indexed: 11/08/2022] Open
Abstract
In this work, lipid profile migration from muscle to juice during the tilapia muscle steaming process was revealed by a transactional analysis of data from ultra-high-performance liquid chromatography coupled with Q Exactive (UHPLC-QE) Orbitrap mass spectrometry (MS) and lipidomics. Firstly, the lipids in tilapia muscles and juices at different steaming time points were extracted and examined by UHPLC-QE Orbitrap mass spectrometry. Secondly, a transactional analysis procedure was developed to analyze the data from UHPLC-QE Orbitrap MS and lipidomics. Finally, the corrected lipidomics data and the normalized MS data were used for lipid migration analysis. The results suggested that the transactional analysis procedure was efficient to significantly decrease UHPLC-QE Orbitrap MS workloads and delete the false-positive data (22.4-36.7%) in lipidomics data, which compensated the disadvantages of the current lipidomics method. The lipid changes could be disappearance, full migration into juice, appearance in juice, appearance in muscle, appearance in both muscle and juice, and retention in the muscle. Moreover, the results showed 9 (compared with 52), 5 (compared with 116), and 10 (compared with 178) of lipid class (compared with individual lipid) variables showed significant differences among the different steaming times (0, 10, 30, and 60 min) in all the muscles, juices, and muscle-juice systems, respectively. These results showed significant lipid profile migration from muscle to juice during the tilapia steaming process.
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Affiliation(s)
- Rui Sun
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Tingting Wu
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Hao Guo
- Chongqing Institute of Forensic Science, Chongqing, 400021, China
| | - Jiamin Xu
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jiahui Chen
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Ningping Tao
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Xichang Wang
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jian Zhong
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning Province, China.
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Wang S, Chen Y, Chen Y, Liang P, Pang J, Zhu B, Dong X. Significantly Different Lipid Profile Analysis of Litopenaeus vannamei under Low-Temperature Storage by UPLC-Q-Exactive Orbitrap/MS. Foods 2021; 10:2624. [PMID: 34828903 PMCID: PMC8622687 DOI: 10.3390/foods10112624] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 10/13/2021] [Accepted: 10/20/2021] [Indexed: 11/16/2022] Open
Abstract
Low-temperature storage is one of the most important preservation methods for aquatic product storage. However, the effects of low-temperature storage on the lipid profiles of shrimp are unclear. Herein, UPLC-Q-Exactive Orbitrap/MS combined with LipidSearch software was applied to analyze the effect of three low storage temperatures (4 °C, -2 °C, and -18 °C) on the lipidomics of Litopenaeus vannamei. A total of 15 lipid classes were analyzed, and PC, PE, DG, and TG accounted for vast majority of peak areas. Furthermore, 531 individual lipid variables enriched in 12 metabolic pathways were identified via bioinformatics analysis methods. A total of 56 significantly different lipid molecular species (55 belonging to PC, PE, DG, and TG) were selected as potential biomarkers of lipid oxidation via correlational analysis between physical properties (texture and color) and individual lipid variables. The results indicated that the three low storage temperatures caused different effects on the lipidomics profile of L. vannamei, and PC, PE, DG, and TG could become potential focuses in further studies of lipid oxidation in L. vannamei.
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Affiliation(s)
- Shengnan Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.W.); (Y.C.); (Y.C.); (P.L.)
| | - Yongshi Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.W.); (Y.C.); (Y.C.); (P.L.)
| | - Yu Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.W.); (Y.C.); (Y.C.); (P.L.)
| | - Peng Liang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.W.); (Y.C.); (Y.C.); (P.L.)
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (S.W.); (Y.C.); (Y.C.); (P.L.)
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China;
| | - Xiuping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China;
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Wang X, Qiu J, Xu Y, Liao G, Jia Q, Pan Y, Wang T, Qian Y. Integrated non-targeted lipidomics and metabolomics analyses for fluctuations of neonicotinoids imidacloprid and acetamiprid on Neuro-2a cells. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2021; 284:117327. [PMID: 34030083 DOI: 10.1016/j.envpol.2021.117327] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 05/02/2021] [Accepted: 05/04/2021] [Indexed: 06/12/2023]
Abstract
Neonicotinoid insecticides are widely used for pest control. However, they are highly water-soluble and easily ingested by organisms, posing potential health risks. In this study, cytotoxicity evaluations of imidacloprid and acetamiprid were conducted in Neuro-2a cells by obtaining their half maximal inhibitory concentration (IC50 values) (1152.1 and 936.5 μM, respectively). The toxic effects at the IC10 and IC20 on cell metabolism were determined by integrated non-targeted lipidomics and metabolomics analyses. Changes in the concentration of acetamiprid caused the most drastic perturbations of metabolism in Neuro-2a cells. Altogether, the detected lipids were mainly attributed to triglyceride, phosphatidylcholine (PC), and diglyceride. These three categories of lipids accounted for more than 67% of the sum in Neuro-2a cells. A total of 14 lipids and other 40 metabolites were screened as differential metabolites based on multivariate data analysis, and PCs were most frequently observed with a proportion of 25.9%. The results demonstrated that lipid metabolism should be paid considerable attention after imidacloprid and acetamiprid exposure. Pathway analysis showed that the metabolisms of glycerophospholipid, sphingolipid, and glutathione were the dominant pathways that were interfered. The present study is the first to investigate the cellular toxic mechanisms after separate imidacloprid and acetamiprid exposure by using lipidomics and metabolomics simultaneously. This research also provides novel insights into the evaluation of the ecological risk of imidacloprid and acetamiprid and contribute to the study of toxicity mechanism of these neonicotinoid insecticides to animals and humans in the future.
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Affiliation(s)
- Xinlu Wang
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing, 100081, China
| | - Jing Qiu
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing, 100081, China
| | - Yanyang Xu
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing, 100081, China
| | - Guangqin Liao
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing, 100081, China
| | - Qi Jia
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing, 100081, China
| | - Yecan Pan
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing, 100081, China
| | - Tiancai Wang
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing, 100081, China
| | - Yongzhong Qian
- Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences; Key Laboratory of Agri-food Quality and Safety, Ministry of Agriculture and Rural Affairs, Beijing, 100081, China.
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Hu A, Wei F, Huang F, Xie Y, Wu B, Lv X, Chen H. Comprehensive and High-Coverage Lipidomic Analysis of Oilseeds Based on Ultrahigh-Performance Liquid Chromatography Coupled with Electrospray Ionization Quadrupole Time-of-Flight Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8964-8980. [PMID: 33529031 DOI: 10.1021/acs.jafc.0c07343] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Oilseeds are an important source of dietary lipids, and a comprehensive analysis of oilseed lipids is of great significance to human health, while information about the global lipidomes in oilseeds was limited. Herein, an ultrahigh-performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry method for comprehensive lipidomic profiling of oilseeds was established and applied. First, the lipid extraction efficiency and lipid coverage of four different lipid extraction methods were compared. The optimized methyl tert-butyl ether extraction method was superior to isopropanol, Bligh-Dyer, and Folch extraction methods, in terms of the operation simplicity, lipid coverage, and number of identified lipids. Then, global lipidomic analysis of soybean, sesame, peanut, and rapeseed was conducted. A total of 764 lipid molecules, including 260 triacylglycerols, 54 diacylglycerols, 313 glycerophospholipids, 36 saccharolipids, 35 ceramides, 30 free fatty acids, 21 fatty esters, and 15 sphingomyelins were identified and quantified. The compositions and contents of lipids significantly varied among different oilseeds. Our results provided a theoretical basis for the selection and breeding of varieties of oilseed as well as deep processing of oilseed for the edible oil industry.
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Affiliation(s)
- Aipeng Hu
- Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Oil Crops of Ministry of Agriculture, and Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Fang Wei
- Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Oil Crops of Ministry of Agriculture, and Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Fenghong Huang
- Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Oil Crops of Ministry of Agriculture, and Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Ya Xie
- Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Oil Crops of Ministry of Agriculture, and Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Bangfu Wu
- Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Oil Crops of Ministry of Agriculture, and Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Xin Lv
- Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Oil Crops of Ministry of Agriculture, and Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
| | - Hong Chen
- Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Oil Crops of Ministry of Agriculture, and Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Wuhan, Hubei 430062, People's Republic of China
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Liu Y, Hu Q, Huang C, Cao Y. Comparison of multi-walled carbon nanotubes and halloysite nanotubes on lipid profiles in human umbilical vein endothelial cells. NANOIMPACT 2021; 23:100333. [PMID: 35559834 DOI: 10.1016/j.impact.2021.100333] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 06/09/2021] [Accepted: 06/10/2021] [Indexed: 06/15/2023]
Abstract
Tubular nanomaterials (NMs), such as multi-walled carbon nanotubes (MWCNTs) and halloysite nanotubes (HNTs), may be used in biomedicine, but previous studies showed that MWCNTs induced toxicity to endothelial cells (ECs). However, the influence of tubular NMs on EC lipid profiles has gained little attention, probably because ECs are not traditionally considered to be involved in regulating lipid homeostasis. This study compared the different effects of MWCNTs and HNTs on lipid profile changes in human umbilical vein ECs (HUVECs). The results showed that MWCNTs but not HNTs of the same mass concentrations induced cytotoxicity, ultrastuctural changes and intracellular thiol depletion. Meanwhile, only MWCNTs promoted lipid accumulation due to the induction of ER stress leading to up-regulation of fatty acid synthase (FASN). Interestingly, lipidomics results showed that the main lipid classes induced by MWCNTs but not HNTs were ceramide (Cer) and phosphatidylinositol (PI), with most of the lipid classes unaltered or even decreased after NM exposure. Then, extra Cer and PI were added to explore the implications of increase of these lipids. Adding Cer promoted the cytotoxicity of MWCNTs to HUVECs, indicating the lipotoxic role of Cer. Whereas adding PI partially increased intracellular NO and decreased interleukin-6 (IL-6) release due to MWCNT exposure, indicating the signaling role of PI. These results indicated novel roles of lipid dysfunction in NM-induced toxicity to ECs, even though ECs are not the professional cells for controlling lipid homeostasis.
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Affiliation(s)
- Yanan Liu
- Hunan Province Key Laboratory of Typical Environmental Pollution and Health Hazards, School of Public Health, University of South China, Hengyang 421001, China; College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, China; Key Laboratory of Environment-Friendly Chemistry and Application of Ministry of Education, Laboratory of Biochemistry, College of Chemistry, Xiangtan University, Xiangtan, 411105, China
| | - Qilan Hu
- Hunan Province Key Laboratory of Typical Environmental Pollution and Health Hazards, School of Public Health, University of South China, Hengyang 421001, China; College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, China; Key Laboratory of Environment-Friendly Chemistry and Application of Ministry of Education, Laboratory of Biochemistry, College of Chemistry, Xiangtan University, Xiangtan, 411105, China
| | - Chaobo Huang
- College of Chemical Engineering, Nanjing Forestry University (NFU), Nanjing 210037, China
| | - Yi Cao
- Hunan Province Key Laboratory of Typical Environmental Pollution and Health Hazards, School of Public Health, University of South China, Hengyang 421001, China; Key Laboratory of Environment-Friendly Chemistry and Application of Ministry of Education, Laboratory of Biochemistry, College of Chemistry, Xiangtan University, Xiangtan, 411105, China.
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Chen J, Tao L, Zhang T, Zhang J, Wu T, Luan D, Ni L, Wang X, Zhong J. Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111585] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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44
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Effect of slaughter weight on carcass characteristics, meat quality, and lipidomics profiling in longissimus thoracis of finishing pigs. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods. Food Chem 2021; 356:129737. [PMID: 33836358 DOI: 10.1016/j.foodchem.2021.129737] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 03/23/2021] [Accepted: 03/28/2021] [Indexed: 11/20/2022]
Abstract
Thermal processing is a common processing method for tilapia which has an important impact on the quality and characteristics of fish meat. This study aimed to investigate changes in the metabolites of tilapia fillets after thermal processing. In this work, we used a UHPLC-Q-TOF-MS/MS metabolomics method to identify and screen differential metabolites. A total of 249 metabolites were identified from tilapia fillet samples, 24, 29 and 24 differential metabolites were screened from steaming/raw, boiling/raw and air frying/raw groups, respectively. Thermal processing significantly changed the quality of tilapia fillets, and the contribution of amino acids, phospholipids and nucleotides to different metabolites was large and had important impacts on the taste and nutrition of tilapia fillets. Metabolomics is an effective method for quality detection of thermal processing in aquatic products. This study provides the theoretical basis for the selection of optimized processing methods for tilapia.
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Zhang D, Duan X, Shang B, Hong Y, Sun H. Analysis of lipidomics profile of rice and changes during storage by UPLC-Q-extractive orbitrap mass spectrometry. Food Res Int 2021; 142:110214. [PMID: 33773692 DOI: 10.1016/j.foodres.2021.110214] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 01/17/2021] [Accepted: 02/02/2021] [Indexed: 11/18/2022]
Abstract
Rice is one of major staple food worldwide; however, lipid profile of rice and changes during storage remain unclear. Herein, an UPLC-Q-Exactive Orbitrap/MS method was applied for comprehensive lipidomics analysis of rice during storage. A total of 21 subclasses of 277 lipids including fatty acid (36 species), (O-acyl)-1-hydroxy fatty acid (6 species), diglyceride (16 species), triglyceride (89 species), lysophosphatidylcholine (4 species), phosphatidylcholine (14 species), phosphatidylethanolamine (28 species), phosphatidylglycerol (6 species), phosphatidylinositol (11species), cardiolipin (4 species), ceramide (8 species), hexosylceramide (20 species), dihexosylceramide (2 species), trihexosylceramide (1 species), sitosterol ester (1species), acyl hexosyl campesterol ester (5 species), acyl hexosyl sitosterol ester (6 species), digalactosyldiacylglycerol (6 species), monogalactosyldiacylglycerol (9 species), monogalactosylmonoacylglycerol (2 species), and sulfoquinovosyldiacylglycerol (3 species), were first identified in rice during storage. In addition, ceramide, fatty acid, (O-acyl)-1-hydroxy fatty acid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylglycerol, lysophosphatidylcholine, and diglyceride were quantified. Furthermore, statistical analysis of all lipids was performed based on MetaboAnalyst software. The results showed that 22 lipids were significantly different between fresh and stored (360 and 540 days storage) rice demonstrating that lipid composition changed during storage. These different lipids involved 11 metabolic pathways, of which linoleic acid metabolism, glycerophospholipid metabolism, and cutin, suberine and wax biosynthesis were the most relevant. Our study provides useful information for lipidomics profile of rice during storage.
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Affiliation(s)
- Dong Zhang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, PR China.
| | - Xiaoliang Duan
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, PR China
| | - Bo Shang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, PR China
| | - Yu Hong
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, PR China
| | - Hui Sun
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, PR China.
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Untargeted lipidomics reveals metabolic responses to different dietary n-3 PUFA in juvenile swimming crab (Portunus trituberculatus). Food Chem 2021; 354:129570. [PMID: 33761340 DOI: 10.1016/j.foodchem.2021.129570] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 02/21/2021] [Accepted: 03/06/2021] [Indexed: 11/21/2022]
Abstract
While tissue fatty acid compositions reflect that of the dietary lipid source, little information is available on how dietary oils modify lipid class and molecular species profiles in hepatopancreas of crustacean. Herein, an 8-week nutritional trial and untargeted lipidomic analysis were used to investigate the impacts of dietary n-3 PUFA lipid sources including fish oil, krill oil and linseed oil on the lipidomic characteristics of hepatopancreas of swimming crab (Portunus trituberculatus). Dietary krill oil significantly increased distribution of 20:5n-3 and 22:6n-3 at sn-2 in phosphatidylcholine and phosphatidylethanolamine compared to fish oil. Fish oil intake promoted the deposition of 20:5n-3 and 22:6n-3 at sn-1,2,3 in triglyceride compared to linseed oil, which significantly increased the specific accumulation of 18:3n-3 at sn-1,3 in triglyceride and sn-2 in phosphatidylcholine and phosphatidylethanolamine. The study revealed metabolic responses to different dietary n-3 PUFA in swimming crab, which provided novel insight into the lipid nutrition of crustacean.
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Tang D, Wang R, He X, Chen X, Huo X, Lü X, Shan Y. Comparison of the edible quality of liquid egg with different cooking methods and their antioxidant activity after in vitro digestion. Food Res Int 2021; 140:110013. [PMID: 33648245 DOI: 10.1016/j.foodres.2020.110013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 11/18/2020] [Accepted: 12/10/2020] [Indexed: 10/22/2022]
Abstract
The purpose of this study was to compare the edible quality of liquid egg after steaming, baking, frying and microwaving. Texture profile analysis (TPA) and color analysis were used to evaluate the sensory characteristics of cooked eggs. The fat, vitamin A and E, protein and amino acid content of cooked eggs and the antioxidant activity after in vitro digestion were determined to display the variations in nutritional value. TPA results demonstrate that baked egg exhibited a softer and more elasticity texture, with a significant lower hardness of 3234 g than fried and microwaved eggs (p < 0.05). This is also consistent with the results of cohesiveness and chewiness. Consequences from scanning electron microscope showed plentiful honeycomb structure in baked egg, which may be related to the soft and elasticity texture. However, significantly higher contents of fat, vitamins A and E, protein were determined in fried egg (p < 0.05), which may be related to its lower moisture content. The strongest free radical scavenging efficiency for the hydroxyl, the DPPH and the superoxide radical were found in the gastrointestinal digestion of fried egg, with the rate of 95.76%, 81.08%, and 91.08%, respectively. Overall, baked egg showed superior soft and elasticity taste characteristics due to its honeycomb structure, while fried egg exhibited better antioxidant activity because of its high contents in vitamins and amino acids. The above results provide potential approach for the manufacture of pre-cooked eggs and related products using liquid eggs as ingredients.
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Affiliation(s)
- Dengyu Tang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaohua He
- Key Laboratory of Plant Protection Resources and Pest Integrated Management of the Ministry of Education, College of Plant Protection, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xuehan Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xingyu Huo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Jia W, Shi Q, Shi L. Effect of irradiation treatment on the lipid composition and nutritional quality of goat meat. Food Chem 2021; 351:129295. [PMID: 33631611 DOI: 10.1016/j.foodchem.2021.129295] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 01/29/2021] [Accepted: 02/02/2021] [Indexed: 01/04/2023]
Abstract
The knowledge of the changes in the lipid species in irradiated goat meat is expected to clarify the beneficial effects of irradiation on meat preservation. This study explored the characteristic lipid composition and the changes in irradiated goat meat based on quantitative lipidomics strategy by LC-MS. Totally, 12 subclasses of 174 lipids were identified with significant differences (p < 0.05, VIP > 1), and the absolute quantitative analysis of characteristic lipids was achieved. Significant lipid variables were involved in the major pathways of glycerophospholipid and sphingolipid metabolism. Moreover, significant increases during irradiation were found in total TG, PC, PE, LPE, Cer, LPC and SPH, while the total DG, PS, PG, PI and SM decreased after irradiation. Noteworthily, DHA-enriched PC (18:4/22:6) + H, a core nutrient for human health, exhibited an increase in the irradiated group. These results provide a basis for lipid quantitative alterations in irradiated goat meat and application of irradiation in meat preservation.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
| | - Qingyun Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
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