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Tao X, Yin M, Lin L, Song R, Wang X, Tao N, Wang X. UPLC-ESI-MS/MS strategy to analyze fatty acids composition and lipid profiles of Pacific saury ( Cololabis saira). Food Chem X 2024; 23:101682. [PMID: 39229617 PMCID: PMC11369443 DOI: 10.1016/j.fochx.2024.101682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Revised: 07/09/2024] [Accepted: 07/20/2024] [Indexed: 09/05/2024] Open
Abstract
The Pacific saury (Cololabis saira) is a highly nutritious deep-sea fish, rich in omega-3 polyunsaturated fatty acids (n-3 PUFAs). This study comprehensively investigated fatty acids composition and lipid profiles of different parts of Pacific saury based on an untargeted lipidomic strategy. Results suggested that the crude fat content of meat, head and viscera were 5.81%, 10.90%, and 19.46%, respectively. The contents of PUFAs were 41.08%, 34.96% and 33.14%, respectively. Among them, the n-3 PUFAs in the head (34.58%) were significantly higher than meat (29.40%) and viscera (27.95%). Moreover, 5752 lipid molecules were identified, where glycerophospholipids (GP) were the most numerous lipid type (45.58%), with phosphatidylcholine (PC) being main differential subclass. PC (20:3_22:6) was the most abundant molecule in the head (14.59%) and meat (19.60%). Head_vs_viscera group had higher characteristic PC abundance. This study will provide a theoretical basis for the physiological activity and lipid high-value utilization of Pacific saury.
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Affiliation(s)
- Xinyi Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Mingyu Yin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Liu Lin
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Rongzhen Song
- College of Food Science and Pharmaceutical Engineering Zaozhuang University, 277160, China
| | - Xiaodong Wang
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China
| | - Ningping Tao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xichang Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
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2
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Zheng T, Tian M, Deng Z, Tang Q, Hu Z, Wang G, Zeng H. UPLC-MS/MS reveals the differences in lipids composition of Camellia oleifera from northern margin distribution area. Food Chem X 2024; 23:101629. [PMID: 39071932 PMCID: PMC11279709 DOI: 10.1016/j.fochx.2024.101629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 07/05/2024] [Accepted: 07/05/2024] [Indexed: 07/30/2024] Open
Abstract
The lipids accumulation characteristics in 23Camellia oleifera lines from northern margin distribution area were investigated through quantitative lipidomics. Combined lipids content-function analysis indicated that NQ1, HT1, HT2, ZA2, ZB1, ZB2, and SN2 lines had potential to develop functional foods due to abundant glycerolipids (GLs), glycerophospholipids (GPs), fatty acids (FAs), and prenol lipids (PRs). 673 lipids components were detected, and 293 differential components were identified in NQ1, ZA2, HB1, and HT1. 4 kinds free fatty acids (FFAs) were higher in NQ1, 5 triglycerides (TGs) were higher in HT1, and 2 phosphatidyl serines (PSs) and 1 phosphatidyl glycerol (PG) were higher in ZA2. GLs, GPs, and FFAs had strong relation at intra- and inter-category level. Glycerolipid metabolism, glycerophospholipid metabolism, and fatty acid biosynthesis were the significantly differential lipids pathways. Our study elucidated lipids differences of 23 C. oleifera lines, and offered valuable references for lipids biosynthesis, directional breeding, and lipids utilization.
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Affiliation(s)
- Tao Zheng
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, Shaanxi, China
- Qinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Hanzhong 723001, Shaanxi, China
- Collaborative Innovation Center for Comprehensive Development of Biological Resources in Qinba Mountain Area of Southern Shaanxi, Hanzhong 723001, Shaanxi, China
- Shaanxi Key Laboratory of Bio-resources, Hanzhong 723001, Shaanxi, China
| | - Min Tian
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, Shaanxi, China
- Qinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Hanzhong 723001, Shaanxi, China
- Collaborative Innovation Center for Comprehensive Development of Biological Resources in Qinba Mountain Area of Southern Shaanxi, Hanzhong 723001, Shaanxi, China
- Shaanxi Key Laboratory of Bio-resources, Hanzhong 723001, Shaanxi, China
| | - Zhuang Deng
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, Shaanxi, China
- Qinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Hanzhong 723001, Shaanxi, China
- Collaborative Innovation Center for Comprehensive Development of Biological Resources in Qinba Mountain Area of Southern Shaanxi, Hanzhong 723001, Shaanxi, China
- Shaanxi Key Laboratory of Bio-resources, Hanzhong 723001, Shaanxi, China
| | - Qi Tang
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, Shaanxi, China
- Qinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Hanzhong 723001, Shaanxi, China
- Collaborative Innovation Center for Comprehensive Development of Biological Resources in Qinba Mountain Area of Southern Shaanxi, Hanzhong 723001, Shaanxi, China
- Shaanxi Key Laboratory of Bio-resources, Hanzhong 723001, Shaanxi, China
| | - Zhubing Hu
- Henan University, Kaifeng 475001, Henan, China
| | - Guodong Wang
- Shaanxi Normal University, Xi'an, 710119, Shaanxi, China
| | - Haitao Zeng
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, Shaanxi, China
- Qinba State Key Laboratory of Biological Resources and Ecological Environment (Incubation), Hanzhong 723001, Shaanxi, China
- Collaborative Innovation Center for Comprehensive Development of Biological Resources in Qinba Mountain Area of Southern Shaanxi, Hanzhong 723001, Shaanxi, China
- Shaanxi Key Laboratory of Bio-resources, Hanzhong 723001, Shaanxi, China
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3
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Cui J, Zhao S, Zhou Y, Li T, Zhang W. A comprehensive foodomics analysis of rambutan seed oils: Focusing on the physicochemical parameters, lipid concomitants and lipid profiles. Food Chem X 2024; 23:101699. [PMID: 39176041 PMCID: PMC11339062 DOI: 10.1016/j.fochx.2024.101699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2024] [Revised: 07/22/2024] [Accepted: 07/23/2024] [Indexed: 08/24/2024] Open
Abstract
A foodomics approach was employed to systematically characterize and compare the quality parameters, antioxidant activity, minor-components, fatty acid composition, and lipid profiles of the seed oils from the three most popular rambutan varieties in China. The total lipid content ranged from 23.40 to 25.77 g/100 g. The fatty acids 9cC18:1 (39.84%-40.92%) and C20:0 (28.45%-30.23%) were identified as the dominant ones, which are uncommon among higher plants. All oil samples exhibited low AI and TI values. BR-7 exhibited the highest levels of squalene (21.48 mg/kg), cholesterol (144.43 mg/kg), and tocopherol (17.42 mg/kg), and the lowest levels of polyphenols (24.21 mg GAE/kg). Additionally, a total of 807 lipid species were identified, with TAG, DGTS, and PE being the predominant ones. Multivariate statistical analyses revealed significant variations in lipid profiles among the varieties, particularly in glycerophospholipids and sphingolipids. Fifty-seven distinct lipids were identified as potential markers for distinguishing between rambutan varieties. Furthermore, a hypothetical scenario was developed by linking relevant lipid metabolism pathways. These findings establish a theoretical framework for comprehending rambutan seed oil in depth and unlocking its high-value potential.
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Affiliation(s)
- Jingtao Cui
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Siqi Zhao
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yanchi Zhou
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Tian Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
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4
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Liu L, Liu Y, Bai F, Wang J, Xu H, Jiang X, Lu S, Wu J, Zhao Y, Xu X. Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar ( Acipenser gueldenstaedtii) during refrigeration storage. Food Chem X 2024; 23:101688. [PMID: 39176039 PMCID: PMC11339060 DOI: 10.1016/j.fochx.2024.101688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 05/31/2024] [Accepted: 07/21/2024] [Indexed: 08/24/2024] Open
Abstract
Multi-omics techniques were combined with microstructure, molecular sensory science and non-volatile matrices for the first time to investigate variations in organic macromolecules and flavor in caviar during preservation. After 4-6 weeks of storage, the peroxide value was 35.38 mg/g and the accumulation of thiobarbiturates was significant with caviar membranes exhibiting a decrease in elasticity and an increase in viscosity. Sixteen key volatile compounds were detected by GC-MS, while the volatile compounds that contributed to the differences in caviar flavor at different storage times were mainly tetradecane, (E)-2-hexenal, and heptanal. The pathways associated with flavor release during storage were mainly abundant in the linolenic acid metabolism, alanine metabolism, and glycerophospholipid metabolism pathways. The correlation of 11 differential proteins and 24 differential lipids with odorants was further explored, such as arginine, proline, alanine, PE (20:4/22:6), PE (16:1/18:2), and PE (20:5/18:2). Overall, Aspartate, glutamate, oleic acid, linoleic acid, and phospholipids enriched in C22:6 and C18:2 chains are potential metabolic markers. This study provides a basis from a multi-omics perspective for the investigation of the relationship between quality deterioration and precursor metabolism in caviar storage process.
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Affiliation(s)
- Li Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Yihuan Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, 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
| | - He Xu
- Lianyungang Baohong Marine Technology Co., Ltd., Lianyungang 222000, China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Shixue Lu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Sanya Oceanographic Institution of Ocean University of China, Sanya 572024, China
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
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5
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Pan L, Xu W, Gao Y, Ouyang H, Liu X, Wang P, Yu X, Xie T, Li S. Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms. Food Chem 2024; 455:139808. [PMID: 38897071 DOI: 10.1016/j.foodchem.2024.139808] [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: 03/02/2024] [Revised: 05/18/2024] [Accepted: 05/21/2024] [Indexed: 06/21/2024]
Abstract
The study investigated the lipid oxidation of pumpkin seed kernels (PSK) under different storage conditions (room temperature, vacuum-room temperature, refrigeration, and vacuum-refrigeration) using HPLC-MS and GC-MS. Experimental results found the vacuum-refrigeration group showed the lowest PV (0.24 g/100 g), diene (8.68), hexanal (356.64 ± 16.06 ng/g), and nonanal (132.05 ± 8.38 ng/g) after a 9-month storage. A total of 586 lipids, including 6 classes and 27 subclasses, were detected, 46 of which showed significant differences. Refrigeration samples had the highest diacylglycerol content, while room temperature samples demonstrated the highest triacylglycerol and phosphatidylcholine content. Differential lipid metabolite analyses indicated that storage conditions mainly affected glycerolipid metabolism, glycerophospholipid metabolism, and sphingolipid metabolism pathways in PSK, while glycerolipid and glycerophospholipid metabolism were still dominant. It revealed that refrigeration was more effective than vacuum in inhibiting the oxidation of PSK. These findings could offer valuable references for the storage, transportation, preservation, and the development and utilization of PSK.
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Affiliation(s)
- Li Pan
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Weijian Xu
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ying Gao
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Ouyang
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Xiaolong Liu
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ping Wang
- Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar, 843300, China
| | - Xiongwei Yu
- Wuhan Xudong Food Co., Ltd., Wuhan 430000, China
| | | | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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6
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Wang N, Zang ZH, Sun BB, Li B, Tian JL. Recent advances in computational prediction of molecular properties in food chemistry. Food Res Int 2024; 192:114776. [PMID: 39147479 DOI: 10.1016/j.foodres.2024.114776] [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: 04/10/2024] [Revised: 07/10/2024] [Accepted: 07/14/2024] [Indexed: 08/17/2024]
Abstract
The combination of food chemistry and computational simulation has brought many impacts to food research, moving from experimental chemistry to computer chemistry. This paper will systematically review in detail the important role played by computational simulations in the development of the molecular structure of food, mainly from the atomic, molecular, and multicomponent dimension. It will also discuss how different computational chemistry models can be constructed and analyzed to obtain reliable conclusions. From the calculation principle to case analysis, this paper focuses on the selection and application of quantum mechanics, molecular mechanics and coarse-grained molecular dynamics in food chemistry research. Finally, experiments and computations of food chemistry are compared and summarized to obtain the best balance between them. The above review and outlook will provide an important reference for the intersection of food chemistry and computational chemistry, and is expected to provide innovative thinking for structural research in food chemistry.
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Affiliation(s)
- Nuo Wang
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berry, Key Laborotary of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Zhi-Huan Zang
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berry, Key Laborotary of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Bing-Bing Sun
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berry, Key Laborotary of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berry, Key Laborotary of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China
| | - Jin-Long Tian
- College of Food Science, Shenyang Agricultural University, National R&D Professional Center for Berry Processing, National Engineering and Technology of Research Center for Small berry, Key Laborotary of Healthy Food Nutrition and Innovative Manufacturing, Liaoning Province, Shenyang, Liaoning 110866, China.
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7
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Li G, Yuan S, Tang Z, Song Z, Shi X, Liu H. Effect of different extraction methods on the lipid composition and antioxidant activity of Ziziphi spinosae semens oil. Food Res Int 2024; 192:114745. [PMID: 39147551 DOI: 10.1016/j.foodres.2024.114745] [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: 04/14/2024] [Revised: 07/03/2024] [Accepted: 07/10/2024] [Indexed: 08/17/2024]
Abstract
Chinese sour jujube is an important fruit for both medicine and food and effects various biological activities. Although the Chinese sour jujube seed (Ziziphi spinosae semen) is rich in oil, its lipid profiles is significantly affected by the extraction process. However, no studies to date have comprehensively analysed the lipid composition and bioactivity of Ziziphi spinosae semen oil processed using different methods. In this study, we compared the effects of commonly-used pressed, ultrasonic-assisted, and Soxhlet extraction methods on the lipid composition, characteristics, and antioxidant properties of Ziziphi spinosae semen oil. Nineteen subclasses and 390 lipid molecular species were identified, of which 24 lipid molecular species could potentially be used as biomarkers for different processing methods. Correlation analysis revealed that 57 lipids were significantly correlated with the antioxidant capacity (r > 0.9 and P < 0.05). These results indicate that Ziziphi spinosae semen oil is rich in bioactive lipids. These data greatly expand our understanding of the bioactive lipids of Ziziphi spinosae semen oil. Additionally, it could provide useful information for Ziziphi spinosae semen oil applications in functional products or the food industry and new insights into the effects of active vegetable oil processing.
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Affiliation(s)
- Guolong Li
- Co-construction Collaborative Innovation Center for Chinese Medicine Resources Industrialization by Shaanxi & Education Ministry, Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation Research, Shaanxi University of Chinese Medicine, Xianyang, China
| | - Shuhui Yuan
- Co-construction Collaborative Innovation Center for Chinese Medicine Resources Industrialization by Shaanxi & Education Ministry, Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation Research, Shaanxi University of Chinese Medicine, Xianyang, China
| | - Zhishu Tang
- Co-construction Collaborative Innovation Center for Chinese Medicine Resources Industrialization by Shaanxi & Education Ministry, Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation Research, Shaanxi University of Chinese Medicine, Xianyang, China; Chinese Academy of Chinese Medicine Sciences, Beijing, China.
| | - Zhongxing Song
- Co-construction Collaborative Innovation Center for Chinese Medicine Resources Industrialization by Shaanxi & Education Ministry, Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation Research, Shaanxi University of Chinese Medicine, Xianyang, China.
| | - Xinbo Shi
- Co-construction Collaborative Innovation Center for Chinese Medicine Resources Industrialization by Shaanxi & Education Ministry, Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation Research, Shaanxi University of Chinese Medicine, Xianyang, China
| | - Hongbo Liu
- Co-construction Collaborative Innovation Center for Chinese Medicine Resources Industrialization by Shaanxi & Education Ministry, Shaanxi Province Key Laboratory of New Drugs and Chinese Medicine Foundation Research, Shaanxi University of Chinese Medicine, Xianyang, China
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8
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Peng Z, Zhang Y, Ai Z, Wei L, Liu Y. Effect of radio frequency roasting on the lipid profile of peanut oil and the mechanism of lipids transformation: Revealed by untargeted lipidomics approach. Food Res Int 2024; 190:114592. [PMID: 38945611 DOI: 10.1016/j.foodres.2024.114592] [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: 01/29/2024] [Revised: 05/14/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
Radio frequency (RF) heating has been proved an alternative roasting method for peanuts, which could effectively degrade aflatoxins and possesses the advantages of greater heating efficiency and penetration depth. This study aimed to investigate the influences of RF roasting on the lipid profile of peanut oil under 150 °C target temperature with varied peanut moisture contents (8.29 % and 20 %) and holding times (0, 7.5, and 15 min), using ultra-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UPLC-QTOF-MS/MS)-based lipidomics. In total, 2587 lipid species from 35 subclasses were identified. After roasting, the contents of sterol lipid (ST) and subclasses of glycerophospholipids (GPs) and glycoglycerolipids increased significantly, while fatty acid (FA), Oxidized (Ox-) FA, cholesterol (CE), and all subclasses of glycerolipids (GLs) decreased, and 1084 differential lipids were screened. The highest ST and lowest CE contents in peanut oil were achieved by medium roasting (7.5 min). The raise in moisture content of peanut simply affected a few GPs subclasses adversely. Compared with hot air (HA) roasting, RF decelerated lipid oxidation, showing higher levels of diacylglycerol, triacylglycerol and FA, with no additional negative impact and only 69 exclusive differential lipids. During RF roasting, hydrolysis and oxidation of fatty acyl chains into secondary oxides were the central behaviors of lipids transformation. This study could provide insights into the lipid changes and transformation mechanism of peanut oil by RF roasting processing.
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Affiliation(s)
- Zekang Peng
- College of Engineering, China Agricultural University, P. O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Yue Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Ziping Ai
- College of Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Lixuan Wei
- College of Engineering, China Agricultural University, P. O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Yanhong Liu
- College of Engineering, China Agricultural University, P. O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
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9
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Jouhet J, Alves E, Boutté Y, Darnet S, Domergue F, Durand T, Fischer P, Fouillen L, Grube M, Joubès J, Kalnenieks U, Kargul JM, Khozin-Goldberg I, Leblanc C, Letsiou S, Lupette J, Markov GV, Medina I, Melo T, Mojzeš P, Momchilova S, Mongrand S, Moreira ASP, Neves BB, Oger C, Rey F, Santaeufemia S, Schaller H, Schleyer G, Tietel Z, Zammit G, Ziv C, Domingues R. Plant and algal lipidomes: Analysis, composition, and their societal significance. Prog Lipid Res 2024; 96:101290. [PMID: 39094698 DOI: 10.1016/j.plipres.2024.101290] [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: 03/18/2024] [Revised: 07/25/2024] [Accepted: 07/26/2024] [Indexed: 08/04/2024]
Abstract
Plants and algae play a crucial role in the earth's ecosystems. Through photosynthesis they convert light energy into chemical energy, capture CO2 and produce oxygen and energy-rich organic compounds. Photosynthetic organisms are primary producers and synthesize the essential omega 3 and omega 6 fatty acids. They have also unique and highly diverse complex lipids, such as glycolipids, phospholipids, triglycerides, sphingolipids and phytosterols, with nutritional and health benefits. Plant and algal lipids are useful in food, feed, nutraceutical, cosmeceutical and pharmaceutical industries but also for green chemistry and bioenergy. The analysis of plant and algal lipidomes represents a significant challenge due to the intricate and diverse nature of their composition, as well as their plasticity under changing environmental conditions. Optimization of analytical tools is crucial for an in-depth exploration of the lipidome of plants and algae. This review highlights how lipidomics analytical tools can be used to establish a complete mapping of plant and algal lipidomes. Acquiring this knowledge will pave the way for the use of plants and algae as sources of tailored lipids for both industrial and environmental applications. This aligns with the main challenges for society, upholding the natural resources of our planet and respecting their limits.
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Affiliation(s)
- Juliette Jouhet
- Laboratoire de Physiologie Cellulaire et Végétale, CNRS/INRAE/CEA/Grenoble Alpes Univ., 38000 Grenoble, France.
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal
| | - Yohann Boutté
- Laboratoire de Biogenèse Membranaire, UMR5200 CNRS-Université de Bordeaux, CNRS, Villenave-d'Ornon, France
| | | | - Frédéric Domergue
- Laboratoire de Biogenèse Membranaire, UMR5200 CNRS-Université de Bordeaux, CNRS, Villenave-d'Ornon, France
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron (IBMM), Pôle Chimie Balard Recherche, University of Montpellier, ENSCN, UMR 5247 CNRS, France
| | - Pauline Fischer
- Institut des Biomolécules Max Mousseron (IBMM), Pôle Chimie Balard Recherche, University of Montpellier, ENSCN, UMR 5247 CNRS, France
| | - Laetitia Fouillen
- Laboratoire de Biogenèse Membranaire, UMR5200 CNRS-Université de Bordeaux, CNRS, Villenave-d'Ornon, France
| | - Mara Grube
- Institute of Microbiology and Biotechnology, University of Latvia, Riga, Latvia
| | - Jérôme Joubès
- Laboratoire de Biogenèse Membranaire, UMR5200 CNRS-Université de Bordeaux, CNRS, Villenave-d'Ornon, France
| | - Uldis Kalnenieks
- Institute of Microbiology and Biotechnology, University of Latvia, Riga, Latvia
| | - Joanna M Kargul
- Solar Fuels Laboratory, Center of New Technologies, University of Warsaw, 02-097 Warsaw, Poland
| | - Inna Khozin-Goldberg
- Microalgal Biotechnology Laboratory, The French Associates Institute for Dryland Agriculture and Biotechnology, The J. Blaustein Institutes for Desert Research, Ben Gurion University, Midreshet Ben Gurion 8499000, Israel
| | - Catherine Leblanc
- Sorbonne Université, CNRS, Integrative Biology of Marine Models (LBI2M), Station Biologique de Roscoff (SBR), 29680 Roscoff, France
| | - Sophia Letsiou
- Department of Food Science and Technology, University of West Attica, Ag. Spiridonos str. Egaleo, 12243 Athens, Greece
| | - Josselin Lupette
- Laboratoire de Biogenèse Membranaire, UMR5200 CNRS-Université de Bordeaux, CNRS, Villenave-d'Ornon, France
| | - Gabriel V Markov
- Sorbonne Université, CNRS, Integrative Biology of Marine Models (LBI2M), Station Biologique de Roscoff (SBR), 29680 Roscoff, France
| | - Isabel Medina
- Instituto de Investigaciones Marinas - Consejo Superior de Investigaciones Científicas (IIM-CSIC), Eduardo Cabello 6, E-36208 Vigo, Galicia, Spain
| | - Tânia Melo
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal; CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal
| | - Peter Mojzeš
- Institute of Physics, Faculty of Mathematics and Physics, Charles University, Ke Karlovu 5, CZ-12116 Prague 2, Czech Republic
| | - Svetlana Momchilova
- Department of Lipid Chemistry, Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev Street, bl. 9, BG-1113 Sofia, Bulgaria
| | - Sébastien Mongrand
- Laboratoire de Biogenèse Membranaire, UMR5200 CNRS-Université de Bordeaux, CNRS, Villenave-d'Ornon, France
| | - Ana S P Moreira
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal
| | - Bruna B Neves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal; CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal
| | - Camille Oger
- Institut des Biomolécules Max Mousseron (IBMM), Pôle Chimie Balard Recherche, University of Montpellier, ENSCN, UMR 5247 CNRS, France
| | - Felisa Rey
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal; CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal
| | - Sergio Santaeufemia
- Solar Fuels Laboratory, Center of New Technologies, University of Warsaw, 02-097 Warsaw, Poland
| | - Hubert Schaller
- Institut de Biologie Moléculaire des Plantes du CNRS, Université de Strasbourg, 12 rue du Général Zimmer, F-67083 Strasbourg, France
| | - Guy Schleyer
- Department of Biomolecular Chemistry, Leibniz Institute for Natural Product Research and Infection Biology (Leibniz-HKI), 07745 Jena, Germany
| | - Zipora Tietel
- Department of Food Science, Gilat Research Center, Agricultural Research Organization, Volcani Institute, M.P. Negev 8531100, Israel
| | - Gabrielle Zammit
- Laboratory of Applied Phycology, Department of Biology, University of Malta, Msida MSD 2080, Malta
| | - Carmit Ziv
- Department of Postharvest Science, Agricultural Research Organization, Volcani Institute, Rishon LeZion 7505101, Israel
| | - Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal; CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Santiago University Campus, Aveiro 3810-193, Portugal.
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10
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Liu X, Li Z, OuYang B, Wang W, Lan D, Wang Y. Lipidomics analysis of rice bran during storage unveils mechanisms behind dynamic changes in functional lipid molecular species. Food Chem 2024; 447:138946. [PMID: 38498952 DOI: 10.1016/j.foodchem.2024.138946] [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: 11/30/2023] [Revised: 02/13/2024] [Accepted: 03/03/2024] [Indexed: 03/20/2024]
Abstract
Rice bran, recognized for its rich lipids and health-beneficial bioactive compounds, holds considerable promise in applications such as rice bran oil production. However, its susceptibility to lipid hydrolysis and oxidation during storage presents a significant challenge. In response, we conducted an in-depth metabolic profiling of rice bran over a storage period of 14 days. We focused on the identification of bioactive compounds and functional lipid species (25 acylglycerols and 53 phospholipids), closely tracking their dynamic changes over time. Our findings revealed significant reductions in these lipid molecular species, highlighting the impact of rancidity processes. Furthermore, we identified 19 characteristic lipid markers and elucidated that phospholipid and glycerolipid metabolism were key metabolic pathways involved. By shedding light on the mechanisms driving lipid degradation in stored rice bran, our study significantly advanced the understanding of lipid stability. These information provided valuable insights for countering rancidity and optimizing rice bran preservation strategies.
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Affiliation(s)
- Xuan Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Zhong Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bo OuYang
- State Key Laboratory of Molecular Biology, Shanghai Institute of Biochemistry and Cell Biology, Center for Excellence in Molecular Cell Science, Chinese Academy of Sciences, Shanghai 200031, China..
| | - Weifei Wang
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Youmei Institute of Inteligent Bio-manufacturing Co., Ltd, Foshan, Guangdong 528200, China.
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11
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Xiang F, Ding CX, Wang M, Hu H, Ma XJ, Xu XB, Zaki Abubakar B, Pignitter M, Wei KN, Shi AM, Wang Q. Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications. Food Chem 2024; 439:138059. [PMID: 38039608 DOI: 10.1016/j.foodchem.2023.138059] [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: 09/01/2023] [Revised: 11/19/2023] [Accepted: 11/20/2023] [Indexed: 12/03/2023]
Abstract
Lipids are widespread in nature and play a pivotal role as a source of energy and nutrition for the human body. Vegetable oils (VOs) constitute a significant category in the food industry, containing various lipid components that have garnered attention for being natural, environmentally friendly and health-promoting. The review presented the classification of raw materials (RMs) from oil crops and quality analysis techniques of VOs, with the aim of improving comprehension and facilitating in-depth research of VOs. Brief descriptions were provided for four categories of VOs, and quality analysis techniques for both RMs and VOs were generalized. Furthermore, this study discussed the applications of lipidomics technology in component analysis, processing and utilization, quality determination, as well as nutritional function assessment of VOs. Through reviewing RMs and quality analysis techniques of VOs, this study aims to encourage further refinement and development in the processing and utilization of VOs, offering valuable references for theoretical and applied research in food chemistry and food science.
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Affiliation(s)
- Fei Xiang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Cai-Xia Ding
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Miao Wang
- The China-Africa Green Agriculture Development Research Center, CGCOC Agriculture Development Co., Ltd., Beijing 100101, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiao-Jie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xue-Bing Xu
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd., Shanghai 200137, China
| | - Bello Zaki Abubakar
- Department of Agricultural Extension and Rural Development, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto 840101, Nigeria
| | - Marc Pignitter
- Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria
| | - Kang-Ning Wei
- The China-Africa Green Agriculture Development Research Center, CGCOC Agriculture Development Co., Ltd., Beijing 100101, China
| | - Ai-Min Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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12
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Huo J, Peng W, Ouyang H, Liu X, Wang P, Yu X, Xie T, Li S. Exploration of markers in oxidized rancidity walnut kernels based on lipidomics and volatolomics. Food Res Int 2024; 182:114141. [PMID: 38519173 DOI: 10.1016/j.foodres.2024.114141] [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: 12/23/2023] [Revised: 02/15/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Walnut kernels are prone to oxidation and rancidity due to their rich lipid composition, but the existing evaluation indicators are not sensitive enough to promote their industrial development. This study aims to investigate the potential markers in oxidative rancidity walnut kernels using lipidomics and volatolomics. The results showed that the antioxidant capacity of walnut kernels significantly decreased after oxidation, with the decreasing of total phenolic content from 36276.34 mg GAE/kg to 31281.53 mg GAE/kg, the DPPH and ABTS free radical scavenging activity from 89.25% to 73.54%, and 61.69% to 43.73%, respectively. The activities of lipoxygenase (LOX) and lipase (LPS) increased by 6.08-fold and 0.33-fold, respectively. By combining volatolomics and chemometrics methods, it was found that significant differences existed in the content of hexanal, caproic acid, 1-pentanol, (E)-2-octenal, and 2-heptanenal before and after walnut kernel oxidation (VIP > 1). Based on the results of lipidomics, it can be concluded that the above five compounds can serve as characteristic markers for walnut kernel oxidative rancidity, mainly produced through glycerol phospholipid (GPL), glyceride, linoleic acid (LA), and α-linolenic acid (ALA) metabolism pathways. Possible mechanisms of lipid degradation in oxidized walnut kernels were also proposed, providing technical support for the storage, preservation, and high-value utilization of walnut kernels.
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Affiliation(s)
- Jiaying Huo
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wu Peng
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Ouyang
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Xiaolong Liu
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ping Wang
- Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar 843300, China
| | - Xiongwei Yu
- Wuhan Xudong Food Co., Ltd., Wuhan 430000, China
| | | | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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13
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Yu X, Li B, Ouyang H, Xu W, Zhang R, Fu X, Gao S, Li S. Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics. Food Chem X 2024; 21:101108. [PMID: 38292678 PMCID: PMC10825323 DOI: 10.1016/j.fochx.2023.101108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/18/2023] [Accepted: 12/28/2023] [Indexed: 02/01/2024] Open
Abstract
Watermelon seed kernels (WSK) are prone to oxidative rancidity, while their evaluation biomarkers and changes in volatile flavor are still unknown. The research tracked the changes in volatile compounds and lipid components before and after rancidity using HS-SPME-GC-O-MS and lipidomic techniques. The results showed the flavor of watermelon seed kernels changed significantly before and after rancidity, from mild aroma to rancidity. A total of 42 volatile compounds were detected via GC-O-MS, and a total of 220 lipid molecules were detected via lipidomic technology. 55 lipids with significant differences were screened via multivariate statistical analysis. Combining the above analysis, it found that glycerol phospholipid and glyceride pathways were the most important metabolic pathways and 1-Pentanol and styrene could be used as potential biomarkers to judge the rancidity process of watermelon seed kernels. The research could provide powerful technical support for the storage, transportation and freshness preservation of watermelon seed kernels.
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Affiliation(s)
- Xiongwei Yu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- Wuhan Xudong Food Co Ltd, Wuhan 430000, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hui Ouyang
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Weijian Xu
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ruru Zhang
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Xing Fu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Sihai Gao
- Tongji Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430030, China
| | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- Wuhan Xudong Food Co Ltd, Wuhan 430000, China
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14
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Zhou L, Zhang W, Li Q, Cui M, Shen D, Shu J, Mo R, Liu Y. Evaluation of Lipid Quality in Fruit: Utilizing Lipidomic Approaches for Assessing the Impact of Biotic Stress on Pecans ( Carya illinoinensis). Foods 2024; 13:974. [PMID: 38611280 PMCID: PMC11011906 DOI: 10.3390/foods13070974] [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: 02/21/2024] [Revised: 03/19/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024] Open
Abstract
There is a scarcity of data on how the lipid composition of oily seeds changes in response to biotic stress. Yellow peach moth (Conogethes punctiferalis) has caused massive economic losses on the pecan (Carya illinoinensis) industry. Lipidomics is used in this study to determine the lipid composition of pecan and how it changes in response to insect attack. Pecan had 167 lipids, including 34 glycerolipids (GL), 62 glycerophospholipids (GP), 17 fatty acyls (FA), 41 sphingolipids (SP), and 13 saccharolipids (SL). The effects of biotic stress on lipids, particularly GL and GP, were significant. Biotic stress significantly reduced the lipid content of chains longer than 48. Forty-four significantly different lipids were discovered as potential biomarkers for distinguishing non-infected pecans from infested pecans. In addition, we used bioinformatics to identify the five most important metabolic pathways in order to investigate the processes underlying the changes. Our discoveries may offer valuable insights for enhancing pecan production in the future and contribute novel perspectives towards enhancing the nutritional value of pecans.
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Affiliation(s)
- Lingyuan Zhou
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, China; (L.Z.); (W.Z.); (Q.L.); (M.C.); (D.S.); (J.S.)
| | - Wei Zhang
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, China; (L.Z.); (W.Z.); (Q.L.); (M.C.); (D.S.); (J.S.)
| | - Qingyang Li
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, China; (L.Z.); (W.Z.); (Q.L.); (M.C.); (D.S.); (J.S.)
- Institute of Pesticide and Environmental Toxicology, Key Laboratory of Biology of Crop Pathogens and Insects of Zhejiang Province, Ministry of Agriculture Key Laboratory of Molecular Biology of Crop Pathogens and Insects, Zhejiang University, Hangzhou 310058, China
| | - Maokai Cui
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, China; (L.Z.); (W.Z.); (Q.L.); (M.C.); (D.S.); (J.S.)
| | - Danyu Shen
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, China; (L.Z.); (W.Z.); (Q.L.); (M.C.); (D.S.); (J.S.)
| | - Jinping Shu
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, China; (L.Z.); (W.Z.); (Q.L.); (M.C.); (D.S.); (J.S.)
| | - Runhong Mo
- Quality Testing Center for Non-Wood Forest Products of National Forestry and Grassland Administration, Chinese Academy of Forestry, Fuyang 311400, China
| | - Yihua Liu
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, China; (L.Z.); (W.Z.); (Q.L.); (M.C.); (D.S.); (J.S.)
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15
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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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16
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Ba YB, Li R, Zhang JY, Zou L, Wu DT, Hu YC. Evaluation of Lipidomics Profile of Quinoa Flour and Changes during Storage Based on Ultra Performance Liquid Chromatography Coupled with Quadrupole Exactive Orbitrap Mass Spectrometry. Foods 2023; 12:4434. [PMID: 38137238 PMCID: PMC10743080 DOI: 10.3390/foods12244434] [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: 10/25/2023] [Revised: 12/04/2023] [Accepted: 12/08/2023] [Indexed: 12/24/2023] Open
Abstract
Although quinoa is nutritious, its high fat content and lipase activity make it easily oxidized during storage. Meanwhile, quinoa's lipid composition and changes during storage are still unknown. Therefore, we stored fresh quinoa flour at low temperature and low humidity (LL), normal temperature and normal humidity (NN), and high temperature and high humidity (HH) conditions for 120 days to assess its oxidative stability and to monitor the changes in lipid composition. Herein, the contents of fatty acids, the peroxide values, the malondialdehyde values, and the lipase activity in quinoa flour during storage are determined to evaluate its oxidation stability. At LL and NN conditions, the contents of fatty acids, the peroxide values, the malondialdehyde values, and the lipase activity changed slowly. They were 3 (LL) and 5 times (NN), 2.7 (LL) and 4.7 times (NN), 1.4 (LL) and 2.3 times (NN), and 1.5 (LL) and 1.6 times (NN) the initial content at storage up to 120 d. However, with the prolongation of storage time under HH conditions, they all increased significantly to 8, 6.6, 3, and 2 times the original content. Moreover, during the storage of quinoa under LL, NN, and HH conditions for 120 days, we continuously monitored the lipid composition of quinoa grains with UPLC-Q-Exactive Orbitrap MS/MS. We identified a total of 14 subclasses of 229 lipids, including 90 significantly different lipid species. PCA and PLS-DA showed that quinoa lipids in HH conditions changed significantly with prolonged storage; among these, the TG and DG classes were the most susceptible to oxidation, which could distinguish fresh quinoa from oxidized quinoa. Simultaneously, we also found that lipase activity has a significant impact on lipid metabolism through correlation analysis, which also indicates that enzyme inactivation treatment can slow down lipid hydrolysis and oxidation during storage. To explore the mechanism of these changes, we also identified twelve important lipid metabolism pathways during quinoa storage. In conclusion, our study advances knowledge of the storage stability and lipid oxidation mechanisms of quinoa and provides a theoretical basis for setting the shelf life of quinoa.
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Affiliation(s)
- Ya-bo Ba
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, Chengdu University, Chengdu 610106, China
| | - Rui Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, Chengdu University, Chengdu 610106, China
| | - Jia-yi Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, Chengdu University, Chengdu 610106, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, Chengdu University, Chengdu 610106, China
| | - Ding-Tao Wu
- Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Yi-chen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, Chengdu University, Chengdu 610106, China
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17
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Cerulli A, Napolitano A, Olas B, Masullo M, Piacente S. Corylus avellana "Nocciola Piemonte": metabolomics focused on polar lipids and phenolic compounds in fresh and roasted hazelnuts. FRONTIERS IN PLANT SCIENCE 2023; 14:1252196. [PMID: 37885660 PMCID: PMC10598857 DOI: 10.3389/fpls.2023.1252196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Accepted: 09/13/2023] [Indexed: 10/28/2023]
Abstract
The common hazel plant (Corylus avellana L., Betulaceae) is one of the most popular tree nuts widespread in Europe and Asia. In Italy, there are different cultivars among which the cultivar affording the valuable hazelnut "Tonda Gentile Trilobata," also known as "Tonda Gentile delle Langhe," covered by the Protected Geographical Indication (PGI) label "Nocciola Piemonte" (NP), known for its sweetness, cooked-bread aroma, and the low intensity of the burnt aroma. In order to obtain a detailed and in-depth characterization of the polar fraction of fresh (NPF) and roasted (NPR) kernels of NP the analysis of the n-butanol extracts by liquid chromatography coupled to electrospray ionization and high-resolution mass spectrometry (LC-ESI/HRMS) was carried out. Moreover, to evaluate the quantitative distribution of the most representative polar lipids in NPF and NPR, the analysis by liquid chromatography combined with tandem mass spectrometry (LC-MS/MS) was performed. To unambiguously identify the phenolic compounds highlighted by the LC-ESI/HRMS profiles, they were isolated from the n-butanol extract and characterized by Nuclear Magnetic Resonance (NMR) experiments. Finally, the ability of the isolated compounds to exert radical scavenging activity and to inhibit the lipid peroxidation induced by H2O2 or H2O2/Fe2+ was tested by Trolox Equivalent Antioxidant Capacity (TEAC) and thiobarbituric acid reactive substances (TBARS) assays, respectively. The LC-ESI/HRMS allowed to ascertain the presence of phenolic compounds and multiple classes of polar lipids including phospholipids, glycolipids, sphingolipids, and oxylipins. The quantitative analysis highlighted in NPR fraction a lipid content three times higher than in NPF, evidencing lyso-phospholipids and phospholipids as the most represented lipid classes in both NPF and NPR, together accounting for 94 and 97% of the considered lipids, respectively. Furthermore, phytochemical analysis permitted to identify flavonoid and diarylheptanoid derivatives. In particular, quercetin 3-O-β-D-galactopyranosyl-(1→2)-β-D-glucopyranoside and myricetin-3-O-α-L-rhamnopyranoside showed the highest antioxidant activity, exhibiting TEAC values similar to that of quercetin, used as reference compound (2.00 ± 0.03 and 2.06 ± 0.03 mM vs 2.03 ± 0.03 mM, respectively). Moreover, most of the tested compounds were found to reduce lipid peroxidation induced by H2O2 and H2O2/Fe2+ more than curcumin used as positive control, with myricetin-3-O-α-L-rhamnopyranoside determining 44.4 % and 34.1 % inhibition percentage, respectively.
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Affiliation(s)
| | | | - Beata Olas
- Department of General Biochemistry, Institute of Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, Lodz, Poland
| | - Milena Masullo
- Department of Pharmacy, University of Salerno, Fisciano, SA, Italy
| | - Sonia Piacente
- Department of Pharmacy, University of Salerno, Fisciano, SA, Italy
- National Biodiversity Future Center (NBFC), Palermo, Italy
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Loesel H, Shakiba N, Wenck S, Le Tan P, Karstens TO, Creydt M, Seifert S, Hackl T, Fischer M. Food Monitoring: Limitations of Accelerated Storage to Predict Molecular Changes in Hazelnuts ( Corylus avellana L.) under Realistic Conditions Using UPLC-ESI-IM-QTOF-MS. Metabolites 2023; 13:1031. [PMID: 37887356 PMCID: PMC10608644 DOI: 10.3390/metabo13101031] [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: 08/27/2023] [Revised: 09/13/2023] [Accepted: 09/22/2023] [Indexed: 10/28/2023] Open
Abstract
Accelerated storage is routinely used with pharmaceuticals to predict stability and degradation patterns over time. The aim of this is to assess the shelf life and quality under harsher conditions, providing crucial insights into their long-term stability and potential storage issues. This study explores the potential of transferring this approach to food matrices for shelf-life estimation. Therefore, hazelnuts were stored under accelerated short-term and realistic long-term conditions. Subsequently, they were analyzed with high resolution mass spectrometry, focusing on the lipid profile. LC-MS analysis has shown that many unique processes take place under accelerated conditions that do not occur or occur much more slowly under realistic conditions. This mainly involved the degradation of membrane lipids such as phospholipids, ceramides, and digalactosyldiacylglycerides, while oxidation processes occurred at different rates in both conditions. It can be concluded that a food matrix is far too complex and heterogeneous compared to pharmaceuticals, so that many more processes take place during accelerated storage, which is why the results cannot be used to predict molecular changes in hazelnuts stored under realistic conditions.
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Affiliation(s)
- Henri Loesel
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (H.L.); (N.S.); (S.W.); (P.L.T.); (T.-O.K.); (M.C.); (S.S.); (T.H.)
| | - Navid Shakiba
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (H.L.); (N.S.); (S.W.); (P.L.T.); (T.-O.K.); (M.C.); (S.S.); (T.H.)
- Institute of Organic Chemistry, University of Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany
| | - Soeren Wenck
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (H.L.); (N.S.); (S.W.); (P.L.T.); (T.-O.K.); (M.C.); (S.S.); (T.H.)
| | - Phat Le Tan
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (H.L.); (N.S.); (S.W.); (P.L.T.); (T.-O.K.); (M.C.); (S.S.); (T.H.)
| | - Tim-Oliver Karstens
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (H.L.); (N.S.); (S.W.); (P.L.T.); (T.-O.K.); (M.C.); (S.S.); (T.H.)
| | - Marina Creydt
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (H.L.); (N.S.); (S.W.); (P.L.T.); (T.-O.K.); (M.C.); (S.S.); (T.H.)
| | - Stephan Seifert
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (H.L.); (N.S.); (S.W.); (P.L.T.); (T.-O.K.); (M.C.); (S.S.); (T.H.)
| | - Thomas Hackl
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (H.L.); (N.S.); (S.W.); (P.L.T.); (T.-O.K.); (M.C.); (S.S.); (T.H.)
- Institute of Organic Chemistry, University of Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany
| | - Markus Fischer
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (H.L.); (N.S.); (S.W.); (P.L.T.); (T.-O.K.); (M.C.); (S.S.); (T.H.)
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Yu Z, Ye L, He Y, Lu X, Chen L, Dong S, Xiang X. Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling. Food Chem 2023; 424:136310. [PMID: 37229895 DOI: 10.1016/j.foodchem.2023.136310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/24/2023] [Accepted: 05/03/2023] [Indexed: 05/27/2023]
Abstract
The formation of volatiles in high-fat foods is strongly influenced by the composition and structure of lipids. The relationship between key variable lipid species and characteristic volatiles were performed by lipidomics and flavoromics to resolve the pathways of volatiles in preserved egg yolk (PEY) during pickling. The results showed that the formation of nonanal and benzaldehyde at early stage possibly derived from oleic acid sited at Sn-1 in TG(18:1_18:2_20:4), Sn-2 in PE(22:6_18:1), and linoleic acid bonded at Sn-2 in TG(18:1_18:2_20:4), respectively. 1-octen-3-ol may be formed from linoleic acid located at Sn-2 in TG(18:1_18:2_20:4) and arachidonic acid sited at Sn-3 in TG(18:1_18:2_20:4). Indole was formed through TGs(16:0_16:1_20:1;16:1_18:1_22:1;23:0_18:1_18:1) at the later stage, and acetophenone through TGs(14:0_20:0_20:4;14:0_15:0_18:1; 16:0_16:0_22:6), PCs(24:0_18:1;O-18:1_18:2), PEs(P-18:1_20:4;P-18:1_22:6) and SPH(d18:0) during whole process of pickling. Our study provides a deep and precise insight for the formation pathways of characteristic volatiles in PEY through lipids degradation during pickling at the molecular level.
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Affiliation(s)
- Zhuosi Yu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Lin Ye
- College of Food Science and Engineering, Tarim University, Alar, Xinjiang, China
| | - Yating He
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Xinhong Lu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Le Chen
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Shiqin Dong
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Xiaole Xiang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China.
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20
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Jia W, Wu X, Kang X. Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity. Food Chem X 2023; 17:100558. [PMID: 36845467 PMCID: PMC9943856 DOI: 10.1016/j.fochx.2022.100558] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/28/2022] [Accepted: 12/30/2022] [Indexed: 01/06/2023] Open
Abstract
World trends in oil crop growing area, yield, and production over the last 10 years exhibited an increase of 48 %, 82 %, and 240 %, respectively. Concerning reduced shelf-life of oil-containing food products caused by oil oxidation and the demand for sensory quality of oil, the development of methods the improvement oil quality is urgently required. This critical review presented a concise overview of the recent literature related to the inhibition ways of oil oxidation. The mechanism of different antioxidants and nanoparticle delivery systems on oil oxidation was also explored. The current review provides scientific findings on control strategies: (i) design oxidation quality assessment model; (ii) packaging by antioxidant coatings and eco-friendly film nanocomposite: ameliorate physicochemical properties; (iii) molecular investigations on inhibitory effects of selected antioxidants and underlying mechanisms; (iv) explore the interrelationship between the cysteine/citric acid and lipoxygenase pathway in the progression of oxidative/fragmentation degradation of unsaturated fatty acid chains.
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Key Words
- Antioxidant control strategies
- Antioxidations
- BHA, butyl hydroxy anisole
- BHT, butylated hydroxytoluene
- FDA, Food and Drug Administration
- HPLC, high performance liquid chromatography
- HPODE, hydroperoxyoctadecadienoic acid
- LC, liquid chromatography
- Linoleic acid
- Lipoxygenase
- MDA, malondialdehyde
- MPN, metal-polyphenol network
- MS, mass spectrometry
- MUFA, monounsaturated fatty acid
- Nanocomposite packaging
- Nanoparticle delivery system
- PUFA, polyunsaturated fatty acid
- SFA, saturated fatty acid
- TA, tannic acid
- TBHQ, tert-butyl hydroquinone
- US FDA, US Food and Drug Administration
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xinyu Wu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xin Kang
- Department of Foot and Ankle Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
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Wang C, Li Z, Wu W. Understanding fatty acid composition and lipid profile of rapeseed oil in response to nitrogen management strategies. Food Res Int 2023; 165:112565. [PMID: 36869550 DOI: 10.1016/j.foodres.2023.112565] [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: 10/31/2022] [Revised: 01/20/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023]
Abstract
The fatty acid composition of rapeseed seeds plays an important role in oil quality for human nutrition and a healthy diet. A deeper understanding of fatty acid composition and lipid profiles in response to different nitrogen managements is critical for producing healthier rapeseed oil for the human diet. The fatty acid composition and lipid profiles were characterized through targeted GC-MS and lipidomics analysis (UPLC-MS) in this study. The results showed that nitrogen management significantly altered the fatty acid composition, thereby influencing oil quality when it is used to maximize the seed yield of rapeseed. Several fatty acid components (particularly oleic acid, linoleic acid, and linolenic acid) decreased significantly with increasing N application rate. A total of 1212 differential lipids in response to different N levels in the two varieties were clearly identified, that can be categorized into five classes, including 815 glycerolipids (GLs), 195 glycerophospholipids (GPs), 155 sphingolipids (SPs), 32 sterols (STs), and 15 fatty acyls (FAs). These differential lipids are likely to participate in lipid metabolism and signal transduction. Co-expression lipid modules were determined, and the key lipids, such as triglyceride (20:0/16:0/16:0; 18:0/18:1/18:3; 8:0/11:3/18:1), were found to be strongly related to several predominant fatty acids such as oleic acid and linoleic acid. The results further imply that some identified lipids are involved with lipid metabolism and could affect the fatty acid composition, which provide a theoretical guidance for increasing seed oil in Brassica napus.
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Affiliation(s)
- Cheng Wang
- College of Tropical Crops, Hainan University, Haikou 570228, Hainan, China; College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Zhaojie Li
- College of Tropical Crops, Hainan University, Haikou 570228, Hainan, China; College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wei Wu
- College of Tropical Crops, Hainan University, Haikou 570228, Hainan, China; College of Agronomy, Northwest A&F University, Yangling 712100, Shaanxi, China.
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22
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Shakiba N, Lösel H, Wenck S, Kumpmann L, Bachmann R, Creydt M, Seifert S, Fischer M, Hackl T. Analysis of Hazelnuts ( Corylus avellana L.) Stored for Extended Periods by 1H NMR Spectroscopy Monitoring Storage-Induced Changes in the Polar and Nonpolar Metabolome. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:3093-3101. [PMID: 36720100 DOI: 10.1021/acs.jafc.2c07498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Storage is a critical step in the post-harvest processing of hazelnuts, as it can lead to mold, rancidity, and off-flavor. However, there is a lack of analytical methods to detect improper or extended storage. To comprehensively investigate the effects of hazelnut storage, samples were stored under five different conditions for up to 18 months. Subsequently, the polar and nonpolar metabolome were analyzed by 1H NMR spectroscopy and chemometric approaches for classification as well as variable selection. Increases in hexanoic, octanoic, and nonanoic acid, all products of lipid oxidation and responsible for quality defects, were found across all conditions. Furthermore, the concentration of free long-chain fatty acids increased in samples stored at high temperatures. Harsh short-term storage resulted in an increase in fumaric and lactic acid, glucose, fructose, and choline and a decrease in acetic acid.
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Affiliation(s)
- Navid Shakiba
- Institute of Organic Chemistry, University of Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany
- Hamburg School of Food Science─Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Henri Lösel
- Hamburg School of Food Science─Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Soeren Wenck
- Hamburg School of Food Science─Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Leif Kumpmann
- Institute of Organic Chemistry, University of Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany
| | - René Bachmann
- Landeslabor Schleswig-Holstein, Max-Eyth-Straße 5, 24537 Neumünster, Germany
| | - Marina Creydt
- Hamburg School of Food Science─Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Stephan Seifert
- Hamburg School of Food Science─Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Markus Fischer
- Hamburg School of Food Science─Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
| | - Thomas Hackl
- Institute of Organic Chemistry, University of Hamburg, Martin-Luther-King-Platz 6, 20146 Hamburg, Germany
- Hamburg School of Food Science─Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany
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23
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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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24
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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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Wu H, Yang C, Hao R, Liao Y, Wang Q, Deng Y. Lipidomic insights into the immune response and pearl formation in transplanted pearl oyster Pinctada fucata martensii. Front Immunol 2022; 13:1018423. [PMID: 36275716 PMCID: PMC9585204 DOI: 10.3389/fimmu.2022.1018423] [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: 08/13/2022] [Accepted: 09/27/2022] [Indexed: 11/21/2022] Open
Abstract
During pearl culture, the excess immune responses may induce nucleus rejection and death of pearl oysters after transplantation. To better understand the immune response and pearl formation, lipidomic analysis was applied to investigate changes in the serum lipid profile of pearl oyster Pinctada fucata martensii following transplantation. In total, 296 lipid species were identified by absolute quantitation. During wound healing, the content of TG and DG initially increased and then decreased after 3 days of transplantation with no significant differences, while the level of C22:6 decreased significantly on days 1 and 3. In the early stages of transplantation, sphingosine was upregulated, whereas PC and PUFAs were downregulated in transplanted pearl oyster. PI was upregulated during pearl sac development stages. GP and LC-PUFA levels were upregulated during pearl formation stage. In order to identify enriched metabolic pathways, pathway enrichment analysis was conducted. Five metabolic pathways were found significantly enriched, namely glycosylphosphatidylinositol-anchor biosynthesis, glycerophospholipid metabolism, alpha-linolenic acid metabolism, linoleic acid metabolism and arachidonic acid metabolism. Herein, results suggested that the lipids involved in immune response, pearl sac maturation, and pearl formation in the host pearl oyster after transplantation, which might lead to an improvement in the survival rate and pearl quality of transplanted pearl oyster.
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Affiliation(s)
- Hailing Wu
- Fisheries College, Guangdong Ocean University, Zhanjiang, China
| | - Chuangye Yang
- Fisheries College, Guangdong Ocean University, Zhanjiang, China
- *Correspondence: Chuangye Yang,
| | - Ruijuan Hao
- Development and Research Center for Biological Marine Resources, Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang, China
| | - Yongshan Liao
- Guangdong Science and Innovation Center for Pearl Culture, Guangdong Ocean University, Zhanjiang, China
- Pearl Breeding and Processing Engineering Technology Research Center of Guangdong Province, Guangdong Ocean University, Zhanjiang, China
| | - Qingheng Wang
- Fisheries College, Guangdong Ocean University, Zhanjiang, China
- Guangdong Science and Innovation Center for Pearl Culture, Guangdong Ocean University, Zhanjiang, China
- Pearl Breeding and Processing Engineering Technology Research Center of Guangdong Province, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Animal Disease Control and Healthy Culture, Guangdong Ocean University, Zhanjiang, China
| | - Yuewen Deng
- Fisheries College, Guangdong Ocean University, Zhanjiang, China
- Guangdong Science and Innovation Center for Pearl Culture, Guangdong Ocean University, Zhanjiang, China
- Pearl Breeding and Processing Engineering Technology Research Center of Guangdong Province, Guangdong Ocean University, Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Animal Disease Control and Healthy Culture, Guangdong Ocean University, Zhanjiang, China
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Li Q, Zhang W, Shen D, Li Z, Shu J, Liu Y. Comprehensive lipidomics analysis reveals the changes in lipid profile of camellia oil affected by insect damage. Front Nutr 2022; 9:993334. [PMID: 36118741 PMCID: PMC9478382 DOI: 10.3389/fnut.2022.993334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Accepted: 08/09/2022] [Indexed: 11/13/2022] Open
Abstract
Information on changes in lipid composition of seed oils under biotic stresses is scare. The camellia weevil, Curculio chinensis (Coleoptera: Curculionidae) as a notorious seed predator of Camellia species, has caused huge economic losses in China. Lipidomics is used in this study to reveal the lipid composition of camellia oil and its changes after insect damage. 278 lipids including glycerolipids (GL) (221), glycerophospholipids (GP) (34), fatty acyls (FA) (13), sphingolipids (SP) (8), prenol lipids (PR) (1) and sterol lipids (ST) (1) were determined in camellia oils. Insect damage had a significant impact on lipids, particularly FA and GL. Ten significantly different lipids [FFA(18:2), FFA(24:6), TG(14:1/18:2/18:2), TG(16:0/23:0/18:2), TG(20:1/24:1/18:2), TG(18:2/24:0/18:2), TG(16:3/18:2/22:5), PI(16:1/18:1), PE(16:0/18:1), PE(18:1/18:2)] were identified as potential biomarkers for distinguishing oil extracted from non-infested oilseeds and oil from infested oilseeds. We also detected four most important metabolic pathways by bioinformatics analysis to explore the mechanisms underlying changes. Our findings may be useful for future camellia oil production and may provide new insight into improving of nutritional quality of camellia oil.
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High-throughput profiling volatiles in edible oils by cooling assisted solid-phase microextraction technique for sensitive discrimination of edible oils adulteration. Anal Chim Acta 2022; 1221:340159. [DOI: 10.1016/j.aca.2022.340159] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 07/06/2022] [Accepted: 07/07/2022] [Indexed: 01/19/2023]
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