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Wang Z, Chang X, Hao W, Wang Y, Huang M, Sun B, Zeng XA, Liu H, Wu J, Zhao D. Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:16519-16529. [PMID: 39011869 DOI: 10.1021/acs.jafc.4c02979] [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: 07/17/2024]
Abstract
Light-flavor Baijiu (LFB) is widely cherished for its flavor. This study identified the thresholds of 14 aroma compounds in a 52% ethanol-water matrix and conducted a comprehensive analysis of the interactions among key aroma compounds in LFB using the Feller additive model and odor activity values approach. Among them, the interactions of β-damascenone with ester and alcohol compounds were primarily promotive, while the interaction with acid compounds was predominantly masking. Furthermore, for the first time, the electroencephalogram (EEG) technology was used to characterize the interactions between aroma compounds. The results showed that the brain activity in the alpha frequency band demonstrated heightened olfactory sensitivity. The EEG could not only display the additive effect of odor intensity but also reflect the differences in aroma similarity between different odors. This study demonstrated that the EEG can serve as an effective tool for olfactory assessment.
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Affiliation(s)
- Zhen Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiaoyue Chang
- State Key Laboratory of Brain and Cognitive Science, Institute of Psychology, Chinese Academy of Sciences, Beijing 100101, China
| | - Wenjun Hao
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China
| | - Ying Wang
- Niulanshan Distillery, Beijing Shunxin Agriculture Co. Ltd., Beijing 101301, China
| | - Mingquan Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Hongqin Liu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jihong Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Dongrui Zhao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China
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Li N, Chen L, Huang W, Hao M, Tu H, Shen H, Yang F, Yu S. Enzyme-integrated metal-organic framework platform for cascade detection of α-amylase. Int J Biol Macromol 2024; 268:131870. [PMID: 38670199 DOI: 10.1016/j.ijbiomac.2024.131870] [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: 04/07/2024] [Revised: 04/22/2024] [Accepted: 04/23/2024] [Indexed: 04/28/2024]
Abstract
As one of the most important industrial enzymes, α-amylase is widely used in food processing, such as starch sugar and fermentation, bringing high added value to industry of more than a trillion dollars. We developed a multi-enzyme system (Glu&Gox@Cu-MOF-74) prepared by embedding α-glucosidase (Glu) and glucose oxidase (Gox) into the biomimetic metal-organic framework Cu-MOF-74 using in situ encapsulation within 15 min at room temperature for efficient and sensitive detection of α-amylase activity. Benefitting from the remarkable peroxidase-mimicking property and rigid skeleton of Cu-MOF-74, the biocatalytic platform exhibited excellent cascade activity and tolerance in various extremely harsh environments compared to natural enzymes. On this basis, a cascade biocatalytic platform was constructed for the detection of α-amylase activity with wide linear range (5-100 U/L) and low limit of detection (1.45 U/L). The colorimetric cascade scheme is important for the sensitive and selective determination of α-amylase in complex fermentation samples, and the detection time is short (∼0.5 h). This work provides new ideas for the detection of α-amylase based on the cascade amplification method.
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Affiliation(s)
- Nana Li
- Institute of Mass Spectrometry, School of Materials Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Liangqiang Chen
- Kweichow Moutai Group, Renhuai, Guizhou 564501, China; Guizhou Key Laboratory of Microbial Resources Exploration in Fermentation industry, Kweichow Moutai Group, Zunyi 564501, China
| | - Wanqiu Huang
- Kweichow Moutai Group, Renhuai, Guizhou 564501, China; Guizhou Key Laboratory of Microbial Resources Exploration in Fermentation industry, Kweichow Moutai Group, Zunyi 564501, China
| | - Mengdi Hao
- Institute of Mass Spectrometry, School of Materials Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Huabin Tu
- Kweichow Moutai Group, Renhuai, Guizhou 564501, China; Guizhou Key Laboratory of Microbial Resources Exploration in Fermentation industry, Kweichow Moutai Group, Zunyi 564501, China
| | - Hao Shen
- Institute of Mass Spectrometry, School of Materials Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
| | - Fan Yang
- Kweichow Moutai Group, Renhuai, Guizhou 564501, China.
| | - Shaoning Yu
- Institute of Mass Spectrometry, School of Materials Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
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Pu D, Meng R, Qiao K, Cao B, Shi Y, Wang Y, Zhang Y. Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception. Food Res Int 2024; 181:114078. [PMID: 38448095 DOI: 10.1016/j.foodres.2024.114078] [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: 11/12/2023] [Revised: 01/24/2024] [Accepted: 01/29/2024] [Indexed: 03/08/2024]
Abstract
The effects of α-amylase on of flavor perception were investigated via spectrum analysis, electronic tongue, on-line mass spectrometry, and molecular docking. Aroma release results showed that α-amylase exhibited variable release patterns of different aroma compounds. Electronic tongue analysis showed that the perception of bitterness, sweetness, sour, and saltiness was subtly increased and that of umami was significantly increased (p < 0.01) along with the increasing enzyme activity of α-amylase. Ultraviolet absorption and fluorescence spectroscopy analyses showed that static quenching occurred between α-amylase and eight flavor compounds and their interaction effects were spontaneous. One binding pocket was confirmed between the α-amylase and flavor compounds, and molecular docking simulation results showed that the hydrogen, electrostatic, and hydrophobic bonds were the main force interactions. The TYP82, TRP83, LEU173, HIS80, HIS122, ASP297, ASP206, and ARG344 were the key α-amylase amino acid residues that interacted with the eight flavor compounds.
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Affiliation(s)
- Dandan Pu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Ruixin Meng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Kaina Qiao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Boya Cao
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Yige Shi
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Yanbo Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Yuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, 100048, China; Laboratory of Zhongyuan, Beijing Technology and Business University, 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China.
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Xi Y, Yu M, Cao R, Li X, Zeng X, Li J. Decoding the interaction mechanism between bis(2-methyl-3-furyl) disulfide and oral mucin. Food Chem 2024; 436:137762. [PMID: 37866101 DOI: 10.1016/j.foodchem.2023.137762] [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: 06/09/2023] [Revised: 10/08/2023] [Accepted: 10/13/2023] [Indexed: 10/24/2023]
Abstract
The interactions between mucin and aroma compounds have been shown to affect aroma perception. This study aimed to investigate the binding behavior between mucin and bis(2-methyl-3-furyl) disulfide and reveal the interaction mechanism at different pH levels. Based on our results, the binding percentages between mucin and bis(2-methyl-3-furyl) disulfide ranged from 37.03 % to 71.87 % at different contents. The complexes formation between mucin and bis(2-methyl-3-furyl) disulfide was confirmed by turbidity, particle size, zeta-potential, and surface hydrophobicity analyses. According to the results of multispectral techniques and molecular dynamic simulation, mucin could interact with bis(2-methyl-3-furyl) disulfide by hydrogen bonding, hydrophobic interactions, and van der Waals force. Furthermore, the binding constants of mucin to bis(2-methyl-3-furyl) disulfide were 1.26 × 103, 1.14 × 103, and 9.13 × 103 L mol-1 at pH 5.0, 7.0, and 8.5, respectively. These findings contribute to the comprehensive knowledge on the interaction mechanism between bis(2-methyl-3-furyl) disulfide and mucin, providing insights for flavor modulation in meat products.
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Affiliation(s)
- Yu Xi
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China
| | - Meihong Yu
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China
| | - Rui Cao
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China
| | - Xuejie Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China
| | - Xiangquan Zeng
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China
| | - Jian Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, NO. 33 Fucheng Road, Beijing 100048, China.
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Xi Y, Yu M, Li X, Zeng X, Li J. The coming future: The role of the oral-microbiota-brain axis in aroma release and perception. Compr Rev Food Sci Food Saf 2024; 23:e13303. [PMID: 38343293 DOI: 10.1111/1541-4337.13303] [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: 10/20/2023] [Revised: 01/05/2024] [Accepted: 01/10/2024] [Indexed: 02/15/2024]
Abstract
The field of aroma release and perception during the oral process has been well studied. However, the traditional approaches have not fully explored the integration of oral biology, microbiology, and neurology to further understand aroma release and perception mechanisms. Herein, to address the existing challenges in this field, we introduce the oral-microbiota-brain axis (OMBA), an innovative framework that encapsulates the interactive relationships among saliva and the oral mucosa, the oral microbiota, and the brain in aroma release and perception. This review introduces the OMBA and highlights its role as a key interface facilitating the sensory experience of aroma. Based on a comprehensive literature survey, the specific roles of the oral mucosa, oral microbiota, saliva, and brain in the OMBA are discussed. This integrated approach reveals the importance of each component and the interconnected relationships within this axis in the overall process of aroma release and perception. Saliva and the oral mucosa play fundamental roles in aroma release and perception; the oral microbiota regulates aroma release and impacts olfactory perception; and the brain's intricate neural circuitry is central to the decoding and interpretation of aroma signals. The components of this axis are interdependent, and imbalances can disrupt aroma perception. The OMBA framework not only enhances our comprehension of aroma release and perception but also paves the way for innovative applications that could heighten sensory experiences.
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Affiliation(s)
- Yu Xi
- Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Meihong Yu
- Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Xuejie Li
- Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Xiangquan Zeng
- Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
| | - Jian Li
- Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, and Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
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Chen L, Huang W, Hao M, Yang F, Shen H, Yu S, Wang L. Rapid and ultrasensitive activity detection of α-amylase based on γ-cyclodextrin crosslinked metal-organic framework nanozyme. Int J Biol Macromol 2023; 242:124881. [PMID: 37201881 DOI: 10.1016/j.ijbiomac.2023.124881] [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: 04/23/2023] [Revised: 05/10/2023] [Accepted: 05/11/2023] [Indexed: 05/20/2023]
Abstract
α-Amylase plays a significant part in fermentation and the food industry, as this enzyme effectively regulates the content of different sugars in brewing systems and affects the yield and quality of alcoholic beverages. Nevertheless, current strategies suffer from unsatisfactory sensitivity and are time-consuming or are indirect methods which demand the assistance of tool enzymes or inhibitors. Therefore, they are unsuitable for the low bioactivity and non-invasive detection of α-amylase in fermentation samples. Rapid, sensitive, facile, and direct detection method of this protein remains challenging in actual applications. In this work, a nanozyme-based α-amylase assay was constructed. The colorimetric assay used the interaction between α-amylase and γ-cyclodextrin (γ-CD) which crosslinks MOF-919-NH2. The determination mechanism bases on the hydrolysis of γ-CD by α-amylase, resulting in increased peroxidase-like bioactivity of the released MOF nanozyme. The detection limit was 0.12 U L-1 with a wide linear range (0-200 U L-1) and excellent selectivity. Additionally, the proposed detection method was successfully utilized in distilled yeasts to verify analytical capability in fermentation samples. The exploration of this nanozyme-based assay not only provides a convenient and effective strategy for enzyme activity determination in food industry, but also has promotion significance in clinical diagnosis and pharmaceutical production.
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Affiliation(s)
- Liangqiang Chen
- Kweichow Moutai Co., Ltd, Renhuai, Guizhou 564501, China; Baijiu Manufacturing Innovation Institute of Guizhou Province, Renhuai, Guizhou 564501, China; Kweichow Moutai Group, Renhuai, Guizhou 564501, China
| | - Wanqiu Huang
- Kweichow Moutai Co., Ltd, Renhuai, Guizhou 564501, China; Baijiu Manufacturing Innovation Institute of Guizhou Province, Renhuai, Guizhou 564501, China; Kweichow Moutai Group, Renhuai, Guizhou 564501, China
| | - Mengdi Hao
- Institute of Mass Spectrometry, School of Material Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Fan Yang
- Kweichow Moutai Co., Ltd, Renhuai, Guizhou 564501, China; Baijiu Manufacturing Innovation Institute of Guizhou Province, Renhuai, Guizhou 564501, China; Kweichow Moutai Group, Renhuai, Guizhou 564501, China.
| | - Hao Shen
- Institute of Mass Spectrometry, School of Material Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China.
| | - Shaoning Yu
- Institute of Mass Spectrometry, School of Material Science and Chemical Engineering, Ningbo University, Ningbo, Zhejiang 315211, China
| | - Li Wang
- Kweichow Moutai Co., Ltd, Renhuai, Guizhou 564501, China; Baijiu Manufacturing Innovation Institute of Guizhou Province, Renhuai, Guizhou 564501, China; Kweichow Moutai Group, Renhuai, Guizhou 564501, China.
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Unraveling propylene glycol-induced lipolysis of the biosynthesis pathway in ultra-high temperature milk using high resolution mass spectrometry untargeted lipidomics and proteomics. Food Res Int 2023; 164:112459. [PMID: 36738011 DOI: 10.1016/j.foodres.2023.112459] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/30/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
In July 2022, the food safety accident that excessive propylene glycol was detected in milk processing factory raised widespread concerns about quality and nutrition of milk with illegal additive. To the best of our knowledge, the influences of propylene glycol to lipids in milk had not been systematically explored. Therefore, spatiotemporal distributions of lipids related to propylene glycol reaction and changes of sensory quality were investigated by food exogenous. Briefly, 10 subclasses (Cer, DG, HexCer, LPC, LPE, PC, PE, PI, SPH and TG) included 147 lipids and 38 pivotal enzymes were annotated. Propylene glycol altered lysophospholipidase and phospholipase A2 through altering structural order in lipids domains surrounding proteins to inhibit glycerophospholipid metabolism and initiated obvious changes in PC (10.45-27.91 mg kg-1) and PE (12.92-49.02 mg kg-1). This study offered insights into influences of propylene glycol doses and storage time on milk metabolism at molecular level to assess the quality of milk.
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Jia W, Ma R. Cross-modal interactions caused by nonvolatile compounds derived from fermentation, distillation and aging to harmonize flavor. Crit Rev Food Sci Nutr 2023; 64:6686-6713. [PMID: 36718555 DOI: 10.1080/10408398.2023.2172714] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Chinese liquor (Baijiu), unique liquor produced in China and among the six world-renowned distilled liquors, is never a follower of others. Flavor is the essential characteristics of Baijiu which largely affect consumers' acceptance and selection. Though the flavor of Baijiu has been widely explored, the majority of research and review mainly focused on the volatile compounds in Baijiu. The research status on detection, source and flavor contribution of nonvolatile compounds in Baijiu is clarified in the article based on available literatures and knowledge. The nonvolatile composition of Baijiu is the result of contributions of different degrees from each step involved in the production process. Gas chromatography-mass spectrometry combined with derivatization and ultra-high performance liquid chromatography coupled to mass spectrometry is the generally adopted methods for the characterization of nonvolatile compounds in Baijiu. Certain nonvolatile compounds are taste-active compounds. Cross-modal interactions caused by nonvolatile composition could affect the aroma intensity of flavor compounds in Baijiu. The work provides numerous incompletely explored but useful points for the flavor chemistry of Baijiu and lays a theoretical foundation for the better understanding of Baijiu flavor and rapid development of Baijiu industry.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
- Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an, China
| | - Rutian Ma
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
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Jia W, Di C, Shi L. Applications of lipidomics in goat meat products: Biomarkers, structure, nutrition interface and future perspectives. J Proteomics 2023; 270:104753. [PMID: 36241023 DOI: 10.1016/j.jprot.2022.104753] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 10/05/2022] [Accepted: 10/05/2022] [Indexed: 11/06/2022]
Abstract
Goat meat, as a superior product including low lipids, low cholesterol contents and high-quality proteins, becomes the superior food for the national market. With the increasing demand for goat meat, the production, sensory quality and physicochemical properties of goat meat are also widely observed. Following significant discoveries on the mechanism determining goat meat quality, further research on complex and interactive factors leading to changes of goat meat quality is increasingly based on data-driven "omics" methods, such as lipidomics, which can rapidly identify and quantify >1000 lipid species at same time facilitating comprehensive analyses of lipids in tissues. Molecular mechanism and biomarkers indicating the changes of goat meat quality, authentication, meat analogue, nutrition and health by lipidomics are feasible. According to the analysis results of the classes and of different biomarkers lipids of goat meat quality, the main processes involved the biosynthesis of unsaturated fatty acids, associations with lipids and proteins, lipid oxidation, lipid hydrolysis, lipid degradation, lipid deposition and lipid denaturation, which have been translated into advanced technologies for identifying the goat meat adulteration and faux meat rapidly and accurately. SIGNIFICANCE: In this review, the research of lipidomics technology, past applications, recent findings and common on the recent advances of lipidomics in the quality assessment of mutton products by lipidomics with MS approaches have been summarized. The information reported in review can serve as a reference to characterize the lipids found in mutton, clarify the application of lipidomics to the field of mutton products and provide new perspectives in producing superior quality mutton products.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Chenna Di
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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