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Hachem M, Ahmmed MK, Nacir-Delord H. Phospholipidomics in Clinical Trials for Brain Disorders: Advancing our Understanding and Therapeutic Potentials. Mol Neurobiol 2024; 61:3272-3295. [PMID: 37981628 PMCID: PMC11087356 DOI: 10.1007/s12035-023-03793-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Accepted: 10/31/2023] [Indexed: 11/21/2023]
Abstract
Phospholipidomics is a specialized branch of lipidomics that focuses on the characterization and quantification of phospholipids. By using sensitive analytical techniques, phospholipidomics enables researchers to better understand the metabolism and activities of phospholipids in brain disorders such as Alzheimer's and Parkinson's diseases. In the brain, identifying specific phospholipid biomarkers can offer valuable insights into the underlying molecular features and biochemistry of these diseases through a variety of sensitive analytical techniques. Phospholipidomics has emerged as a promising tool in clinical studies, with immense potential to advance our knowledge of neurological diseases and enhance diagnosis and treatment options for patients. In the present review paper, we discussed numerous applications of phospholipidomics tools in clinical studies, with a particular focus on the neurological field. By exploring phospholipids' functions in neurological diseases and the potential of phospholipidomics in clinical research, we provided valuable insights that could aid researchers and clinicians in harnessing the full prospective of this innovative practice and improve patient outcomes by providing more potent treatments for neurological diseases.
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Affiliation(s)
- Mayssa Hachem
- Department of Chemistry and Healthcare Engineering Innovation Center, Khalifa University of Sciences and Technology, P.O. Box 127788, Abu Dhabi, United Arab Emirates.
| | - Mirja Kaizer Ahmmed
- Department of Fishing and Post-Harvest Technology, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Houda Nacir-Delord
- Department of Chemistry, Khalifa University of Sciences and Technology, P.O. Box 127788, Abu Dhabi, United Arab Emirates
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2
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Monteiro JP, Domingues MR, Calado R. Marine Animal Co-Products-How Improving Their Use as Rich Sources of Health-Promoting Lipids Can Foster Sustainability. Mar Drugs 2024; 22:73. [PMID: 38393044 PMCID: PMC10890326 DOI: 10.3390/md22020073] [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: 12/08/2023] [Revised: 01/12/2024] [Accepted: 01/26/2024] [Indexed: 02/25/2024] Open
Abstract
Marine lipids are recognized for their-health promoting features, mainly for being the primary sources of omega-3 fatty acids, and are therefore critical for human nutrition in an age when the global supply for these nutrients is experiencing an unprecedent pressure due to an ever-increasing demand. The seafood industry originates a considerable yield of co-products worldwide that, while already explored for other purposes, remain mostly undervalued as sustainable sources of healthy lipids, often being explored for low-value oil production. These co-products are especially appealing as lipid sources since, besides the well-known nutritional upside of marine animal fat, which is particularly rich in omega-3 polyunsaturated fatty acids, they also have interesting bioactive properties, which may garner them further interest, not only as food, but also for other high-end applications. Besides the added value that these co-products may represent as valuable lipid sources, there is also the obvious ecological upside of reducing seafood industry waste. In this sense, repurposing these bioresources will contribute to a more sustainable use of marine animal food, reducing the strain on already heavily depleted seafood stocks. Therefore, untapping the potential of marine animal co-products as valuable lipid sources aligns with both health and environmental goals by guaranteeing additional sources of healthy lipids and promoting more eco-conscious practices.
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Affiliation(s)
- João Pedro Monteiro
- Centro de Espetrometria de Massa, LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
- CESAM, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - M. Rosário Domingues
- Centro de Espetrometria de Massa, LAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
- CESAM, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ricardo Calado
- ECOMARE, CESAM, Departamento de Biologia, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
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Jeong H, Huh CK, Ha HK, Kim J, Oh I. Development of an Emulsion Gel Containing Peanut Sprout Oil as a Fat Replacer in Muffins: Physicochemical, Tomographic, and Texture Properties. Gels 2023; 9:783. [PMID: 37888356 PMCID: PMC10606939 DOI: 10.3390/gels9100783] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/20/2023] [Accepted: 09/25/2023] [Indexed: 10/28/2023] Open
Abstract
Peanut sprouts are known to increase their resveratrol content during germination, leading to cultivation in smart farms. Recently, peanut sprout oil extraction and sales have gained traction; however, processed foods utilizing peanut sprout oil have yet to be developed. In this study, water-in-oil (W/O) emulsion gels were structured with water, peanut sprout oil (PSO), sorbitan monostearate (SMS), and candelilla wax (CW) in different ratios, and their potential as shortening substitutes in muffins was evaluated on physicochemical and sensory properties. PSO comprised 67% unsaturated fatty acids and had higher phospholipid (17.97%) and resveratrol (15.95 µg/L) contents and antioxidant activity (71.52%) compared to peanut oil. The PSO emulsion gels were physically structured without changing their chemical compositions. The SMS and CW ratios were found to have a significant influence on the textural properties, solid fat content, rheology, and crystallization of the emulsion gels. The viscoelastic properties of the emulsion gels showed a higher storage modulus than loss modulus and increased with increasing gelator content. Muffins prepared with emulsion gels were characterized by a harder texture and larger pore size, while in the case of muffins mixed with a ratio of 25% SMS and 75% CW, there was no significant difference in overall preference of sensory evaluation compared to shortening muffins. Thus, these findings reveal the potential utility of PSO as a fat substitute and indicate that W/O emulsion gels are suitable for producing muffins without a loss of quality.
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Affiliation(s)
- Hyunjin Jeong
- Department of Food Science & Technology, Sunchon National University, Suncheon 57922, Republic of Korea; (H.J.); (C.-K.H.)
| | - Chang-Ki Huh
- Department of Food Science & Technology, Sunchon National University, Suncheon 57922, Republic of Korea; (H.J.); (C.-K.H.)
| | - Ho-Kyung Ha
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Republic of Korea;
| | - Jungsil Kim
- Department of Bio-Industrial Machinery Engineering, Kyungpook National University, Daegu 41566, Republic of Korea;
| | - Imkyung Oh
- Department of Food Science & Technology, Sunchon National University, Suncheon 57922, Republic of Korea; (H.J.); (C.-K.H.)
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4
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Wee W, Téllez-Isaías G, Abdul Kari Z, Cheadoloh R, Kabir MA, Mat K, Mohamad Sukri SA, Rahman MM, Rusli ND, Wei LS. The roles of soybean lecithin in aquafeed: a crucial need and update. Front Vet Sci 2023; 10:1188659. [PMID: 37795018 PMCID: PMC10546944 DOI: 10.3389/fvets.2023.1188659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Accepted: 08/28/2023] [Indexed: 10/06/2023] Open
Abstract
Soybean lecithin is extensively used as the dietary supplementation of phospholipids in animal production. Soybean lecithin plays significant roles in aquafeed as growth promoter, feed enhancer, immunity modulator and antioxidant activity stimulator for aquaculture species. Besides, soybean lecithin is also reported to help aquaculture species being resilient to physical and chemical stressors. In this review, common sources, chemical structure and mode of action of lecithin, with highlight on soybean lecithin application in aquaculture over four-decadal studies published between 1983 and 2023, were evaluated and summarized. By far, soybean lecithin is best-known for its beneficial effects, availability yet cost-effective for aquafeed formulation. Findings from this review also demonstrate that although nutritional profile of long-chain polyunsaturated fatty acids and phosphatidylcholine from egg yolk and marine sources are superior to those from plant sources such as soybean, it is rather costly for sustainable application in aquafeed formulation. Moreover, commercially available products that incorporate soybean lecithin with other feed additives are promising to boost aquaculture production. Overall, effects of soybean lecithin supplementation are well-recognized on larval and juvenile of aquaculture species which having limited ability to biosynthesis phospholipids de novo, and correspondingly attribute to phospholipid, a primary component of soybean lecithin, that is essential for rapid growth during early stages development. In addition, soybean lecithin supplementation plays a distinguish role in stimulating maturation of gonadal development in the adults, especially for crustaceans.
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Affiliation(s)
- Wendy Wee
- Center of Fundamental and Continuing Education, Universiti Malaysia Terengganu, Terengganu, Malaysia
| | | | - Zulhisyam Abdul Kari
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
- Advanced Livestock and Aquaculture Research Group, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
| | - Romalee Cheadoloh
- Faculty of Science Technology and Agriculture, Yala Rajabhat University, Yala, Thailand
| | | | - Khairiyah Mat
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
- Advanced Livestock and Aquaculture Research Group, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
| | - Suniza Anis Mohamad Sukri
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
- Advanced Livestock and Aquaculture Research Group, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
| | - Mohammad Mijanur Rahman
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
- Advanced Livestock and Aquaculture Research Group, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
| | - Nor Dini Rusli
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
- Advanced Livestock and Aquaculture Research Group, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
| | - Lee Seong Wei
- Department of Agricultural Sciences, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
- Advanced Livestock and Aquaculture Research Group, Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli Campus, Kelantan, Malaysia
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Ahmmed MK, Hachem M, Ahmmed F, Rashidinejad A, Oz F, Bekhit AA, Carne A, Bekhit AEDA. Marine Fish-Derived Lysophosphatidylcholine: Properties, Extraction, Quantification, and Brain Health Application. Molecules 2023; 28:molecules28073088. [PMID: 37049852 PMCID: PMC10095705 DOI: 10.3390/molecules28073088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/24/2023] [Accepted: 03/27/2023] [Indexed: 04/03/2023] Open
Abstract
Long-chain omega-3 fatty acids esterified in lysophosphatidylcholine (LPC-omega-3) are the most bioavailable omega-3 fatty acid form and are considered important for brain health. Lysophosphatidylcholine is a hydrolyzed phospholipid that is generated from the action of either phospholipase PLA1 or PLA2. There are two types of LPC; 1-LPC (where the omega-3 fatty acid at the sn-2 position is acylated) and 2-LPC (where the omega-3 fatty acid at the sn-1 position is acylated). The 2-LPC type is more highly bioavailable to the brain than the 1-LPC type. Given the biological and health aspects of LPC types, it is important to understand the structure, properties, extraction, quantification, functional role, and effect of the processing of LPC. This review examines various aspects involved in the extraction, characterization, and quantification of LPC. Further, the effects of processing methods on LPC and the potential biological roles of LPC in health and wellbeing are discussed. DHA-rich-LysoPLs, including LPC, can be enzymatically produced using lipases and phospholipases from wide microbial strains, and the highest yields were obtained by Lipozyme RM-IM®, Lipozyme TL-IM®, and Novozym 435®. Terrestrial-based phospholipids generally contain lower levels of long-chain omega-3 PUFAs, and therefore, they are considered less effective in providing the same health benefits as marine-based LPC. Processing (e.g., thermal, fermentation, and freezing) reduces the PL in fish. LPC containing omega-3 PUFA, mainly DHA (C22:6 omega-3) and eicosapentaenoic acid EPA (C20:5 omega-3) play important role in brain development and neuronal cell growth. Additionally, they have been implicated in supporting treatment programs for depression and Alzheimer’s. These activities appear to be facilitated by the acute function of a major facilitator superfamily domain-containing protein 2 (Mfsd2a), expressed in BBB endothelium, as a chief transporter for LPC-DHA uptake to the brain. LPC-based delivery systems also provide the opportunity to improve the properties of some bioactive compounds during storage and absorption. Overall, LPCs have great potential for improving brain health, but their safety and potentially negative effects should also be taken into consideration.
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Affiliation(s)
- Mirja Kaizer Ahmmed
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
- Department of Fishing and Post-Harvest Technology, Faculty of Fisheries, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, Bangladesh
| | - Mayssa Hachem
- Department of Chemistry and Healthcare Engineering Innovation Center, Khalifa University, Abu Dhabi P.O. Box 127788, United Arab Emirates
| | - Fatema Ahmmed
- Department of Chemistry, University of Otago, Dunedin 9054, New Zealand
| | - Ali Rashidinejad
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Fatih Oz
- Department of Food Engineering, Ataturk University, Yakutiye 25030, Turkey
| | - Adnan A. Bekhit
- Allied Health Department, College of Health and Sport Sciences, University of Bahrain, Sakhir 32038, Bahrain
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Alexandria, Alexandria 21521, Egypt
| | - Alan Carne
- Department of Biochemistry, University of Otago, Dunedin 9054, New Zealand
| | - Alaa El-Din A. Bekhit
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
- Correspondence: ; Tel.: +64-3-479-4994
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Yin M, Chen M, Matsuoka R, Song X, Xi Y, Zhang L, Wang X. UHPLC-Q-Exactive Orbitrap MS/MS based untargeted lipidomics reveals fatty acids and lipids profiles in different parts of capelin (Mallotus villosus). J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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7
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Positional Distribution of Fatty Acids in Processed Chinook Salmon Roe Lipids Determined by 13C Magnetic Resonance Spectroscopy (NMR). MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28010454. [PMID: 36615643 PMCID: PMC9824307 DOI: 10.3390/molecules28010454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/23/2022] [Accepted: 12/26/2022] [Indexed: 01/06/2023]
Abstract
Recently, there has been great interest in the lipidomic of marine lipids and their potential health benefits. Processing of seafood products can potentially modify the characteristics and composition of lipids. The present study investigated the effect of processing methods (salting and fermentation) on the positional distribution of fatty acids of Chinook salmon roe using 13C nuclear magnetic resonance spectroscopy (NMR). The NMR analysis provided information on the carbonyl atom, double bond/olefinic, glycerol backbone, aliphatic group, and chain ending methyl group regions. The obtained data showed that docosahexaenoic acid (DHA) is the main fatty acid esterified at the sn-2 position of the triacylglycerides (TAGs), while other fatty acids, such as eicosapentaenoic acid (EPA) and stearidonic acid (SDA), were randomly distributed or preferentially esterified at the sn-1 and sn-3 positions. Fermentation of salmon roe was found to enrich the level of DHA at the sn-2 position of the TAG. The processing of roe by both salt drying and fermentation did not appear to affect the proportion of EPA at the sn-2 position. This present study demonstrated that fish roe processing can enhance the proportion of DHA at the sn-2 position and potentially improve its bioavailability.
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Ahmmed MK, Carne A, Tian H(S, Bekhit AEDA. The effect of pulsed electric fields on the extracted total lipid yield and the lipidomic profile of hoki roe. Food Chem 2022; 384:132476. [DOI: 10.1016/j.foodchem.2022.132476] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 02/09/2022] [Accepted: 02/13/2022] [Indexed: 12/14/2022]
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9
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Wu H, Forghani B, Abdollahi M, Undeland I. Lipid oxidation in sorted herring (Clupea harengus) filleting co-products from two seasons and its relationship to composition. Food Chem 2022; 373:131523. [PMID: 34801287 DOI: 10.1016/j.foodchem.2021.131523] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2021] [Revised: 10/24/2021] [Accepted: 10/30/2021] [Indexed: 11/04/2022]
Abstract
Lipid oxidation in ice-stored sorted herring fractions (head, backbone, viscera + belly flap, tail, fillet) from spring and fall, and its association with endogenous prooxidants, antioxidants and lipid substrates were investigated. Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) had increased significantly in all fractions after 1 day, but for both seasons, the most rapid PV and TBARS development occurred in head, which also had highest hemoglobin (Hb) levels and lipoxygenases (LOX) activity. Viscera + belly flap was overall the most stable part, and also had the highest α-tocopherol content. Pearson correlation analyses across all five fractions confirmed a significant impact of Hb, LOX and α-tocopherol on the lipid oxidation susceptibility, while content of total iron, copper, lipids or polyunsaturated fatty acids provided no significant correlation. Overall, the study showed which pro-oxidants that should be inhibited or removed to succeed with value adding of herring filleting co-products and the fillet itself.
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Affiliation(s)
- Haizhou Wu
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.
| | - Bita Forghani
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
| | - Mehdi Abdollahi
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
| | - Ingrid Undeland
- Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden
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Effect of Pulsed Electric Fields on the Lipidomic Profile of Lipid Extracted from Hoki Fish Male Gonad. Foods 2022; 11:foods11040610. [PMID: 35206091 PMCID: PMC8871228 DOI: 10.3390/foods11040610] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 01/29/2022] [Accepted: 02/15/2022] [Indexed: 12/10/2022] Open
Abstract
Processing of hoki, a commercially important fish species, generates substantial quantities of co-products, including male gonad, which contains valuable lipids, such as phospholipids, that could be recovered and utilised. Hoki fish male gonads (HMG) were subjected to pulsed electric fields (PEF) treatment at varying field strengths (0.625, 1.25, and 1.875 kV/cm) and frequencies (25, 50, and 100 Hz), at a fixed pulse width of 20 μs. The total lipid was extracted using an ethanol-hexane-based (ETHEX) extraction method, and the phospholipid and fatty acid compositions were determined using 31P NMR and GC-FID, respectively. The total lipid yield was increased from 4.1% to 6.7% by a relatively mild PEF pre-treatment at a field strength of 1.25 kV/cm and frequency of 50 Hz. A higher amount of EPA (8.2%), DPA (2.7%), and DHA (35.7%) were obtained by that treatment, compared to both un-heated (EPA: 8%; DPA: 2.5%; DHA: 35.2%) and heat-treated controls (EPA: 7.9%; DPA: 2.5%; DHA: 34%). No significant changes to the content of the major phospholipids were observed. PEF pre-treatment under mild conditions has potential for improving the total lipid yield extracted from fish male gonad.
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Yin M, Chen M, Yanagisawa T, Matsuoka R, Zhang L, Qiu W, Tao N, Xi Y, Wang X. A comparative study on the nutritional evaluation of the head, meat, roe, and viscera of rainbow smelt (Osmerus mordax). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Johnson Esua O, Cheng JH, Sun DW. Novel technique for treating grass carp (Ctenopharyngodon idella) by combining plasma functionalized liquids and Ultrasound: Effects on bacterial inactivation and quality attributes. ULTRASONICS SONOCHEMISTRY 2021; 76:105660. [PMID: 34271395 PMCID: PMC8283328 DOI: 10.1016/j.ultsonch.2021.105660] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 06/27/2021] [Accepted: 06/30/2021] [Indexed: 05/03/2023]
Abstract
A novel technique for treating grass carp by combining plasma functionalized liquids and ultrasound to inactivate bacteria was developed. The effects of the plasma functionalized liquids (PFL) including plasma functionalized water (PFW) and buffer (PFB) and their respective combination with ultrasound treatment (USPFW and USPFB) on the oxidative and physical qualities of grass carp were also investigated. Individual applications of PFW and PFB significantly reduced the populations of Escherichia coli and Shewanella putrefaciens in the range of 0.31-1.18 log CFU/g, compared with the control with a reduction of 0.18 log CFU/g, while combined treatments of USPFW and USPFB presented additional reductions of 0.05-0.65 log CFU/g, with potential synergy demonstrated for PFW and ultrasound. The treatment resulted in improved biomedical index and nutritional value of fatty acids and lipids, protein structural unfolding, increased lipid oxidation and protein degradation with values within the acceptable limits, and the combined treatment was more effective for retarding the hardness reduction in grass carp, while the colour change was also significantly affected, resulting in increased whiteness. The results indicated that the combined treatments may be a promising approach to improving the quality of seafood products.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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13
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Structure–antioxidant activity relationships of gallic acid and phloroglucinol. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01045-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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14
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Ahmmed MK, Carne A, Bunga S, Sabrina Tian H, Bekhit AEDA. Lipidomic signature of Pacific lean fish species head and skin using gas chromatography and nuclear magnetic resonance spectroscopy. Food Chem 2021; 365:130637. [PMID: 34329878 DOI: 10.1016/j.foodchem.2021.130637] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 06/14/2021] [Accepted: 07/17/2021] [Indexed: 11/17/2022]
Abstract
The present study investigated the lipid profile (fatty acid profile, positional distribution of n-3 fatty acids and phospholipid content) of head and skin of three lean fishes (gurnard, ribaldo and snapper). Gurnard head (GH) and snapper head (SnH) were found to contain a higher amount of total lipid (5.9-6.3%) than other samples (1.2-3.9%) including a considerable amount of bioactive n-3 fatty acids such as EPA (GH = 9.05%; SnH = 5.06%), DPA (GH = 2.78% ; SnH = 2.93%) and DHA (GH = 12.8% ; SnH = 7.72%) in the polar lipid fraction. DHA was found to predominate in the sn-2 position for gurnard head and snapper head. Partial least squares discriminant analysis showed that both gurnard and snapper samples were positively correlated with the n-3 fatty acids (EPA, DPA and DHA). Gurnard and snapper head had higher phospholipid content than the skin. Therefore, among the studied samples, GH and SnH are the best source of bioactive n-3 phospholipids.
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Affiliation(s)
- Mirja Kaizer Ahmmed
- Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; Department of Fishing and Post-harvest Technology, Faculty of Fisheries, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong 4225, Bangladesh.
| | - Alan Carne
- Department of Biochemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
| | - Senni Bunga
- Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
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