1
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Zhang Z, Qie M, Bai L, Zhao S, Li Y, Yang X, Liang K, Zhao Y. Rapid authenticity assessment of PGI Hongyuan yak milk based on SICRIT-QTOF MS. Food Chem 2024; 442:138444. [PMID: 38242001 DOI: 10.1016/j.foodchem.2024.138444] [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: 09/30/2023] [Revised: 01/09/2024] [Accepted: 01/11/2024] [Indexed: 01/21/2024]
Abstract
Hongyuan (HY) yaks live in a pollution-free environment, making HY yak milk a green food, but their short milk production period and low milk yield make yak milk precious and expensive. The phenomenon of counterfeiting HY yak milk with ordinary milk from other origins has already occurred, so the authenticity assessment of HY yak milk is necessary. This study developed a rapid soft ionisation by chemical reaction in transfer quadrupole time-of-flight mass spectrometry (SICRIT-QTOF MS) for HY yak milk differences assessment. Principal component analysis and orthogonal least squares discriminant analysis showed differences between HY milk and the other three origins. Twenty-eight differential compounds were screened out by variable importance in projection, fold change, P-value, and database matching. Furthermore, six characteristic compounds (proline, 2-hydroxy-3-methylbutyric acid, and l-isoleucine, etc.) of HY samples were putatively identified. The study demonstrated that SICRIT-QTOF MS has great potential for rapidly distinguishing the milk origin.
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Affiliation(s)
- Zixuan Zhang
- Institute of Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Mengjie Qie
- Institute of Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Lu Bai
- Institute of Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China
| | - Shanshan Zhao
- Institute of Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yalan Li
- Institute of Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaoting Yang
- Institute of Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Kehong Liang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
| | - Yan Zhao
- Institute of Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-Product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
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2
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Zong W, Zhao S, Li Y, Yang X, Qie M, Zhang P, Zhao Y. Trace the origin of yak meat in Xizang based on stable isotope combined with multivariate statistics. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 926:171949. [PMID: 38537817 DOI: 10.1016/j.scitotenv.2024.171949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 03/05/2024] [Accepted: 03/22/2024] [Indexed: 04/05/2024]
Abstract
In this study, the feasibility of tracing the origin of yak meat in Xizang Autonomous Region based on stable isotope combined with multivariable statistics was researched. The δ13C, δ15N, δ2H and δ18O in yak meat were determined by stable isotope ratio mass spectrometry, and the data were analyzed by analysis of variance, fisher discriminant analysis (FDA), back propagation (BP) neural network and orthogonal partial least squares discrimination analysis (OPLS-DA). The results showed that the δ13C, δ15N, δ2H and δ18O had significant differences among different origins (P < 0.05). The overall original correct discrimination rate of fisher discriminant analysis was 89.7 %, and the correct discrimination rate of cross validation was 88.2 %. The correct classification rate of BP neural network based on training set was 93.38 %, and the correct classification rate of BP neural network based on test set was 89.83 %. The OPLS-DA model interpretation rate parameter R2Y was 0.67, the model prediction rate parameter Q2 was 0.409, which could distinguish yak meat from seven different producing areas in Xizang Autonomous Region. The results showed that the origin of yak meat in Xizang Autonomous Region can be traced based on stable isotope combined with multivariate statistics.
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Affiliation(s)
- Wanli Zong
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Weihai Institute for Food and Drug Control, Weihai Key Laboratory of Food and Drug Quality Evaluation and Technical Research, Weihai 264210, China
| | - Shanshan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yalan Li
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaoting Yang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mengjie Qie
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ping Zhang
- Menzies Health Institute, Griffith University, Australia
| | - Yan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
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3
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Liu C, Zhang D, Li S, Dunne P, Patrick Brunton N, Grasso S, Liu C, Zheng X, Li C, Chen L. Combined quantitative lipidomics and back-propagation neural network approach to discriminate the breed and part source of lamb. Food Chem 2024; 437:137940. [PMID: 37976785 DOI: 10.1016/j.foodchem.2023.137940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 09/18/2023] [Accepted: 11/04/2023] [Indexed: 11/19/2023]
Abstract
The study successfully utilized an analytical approach that combined quantitative lipidomics with back-propagation neural networks to identify breed and part source of lamb using small-scale samples. 1230 molecules across 29 lipid classes were identified in longissimus dorsi and knuckle meat of both Tan sheep and Bahan crossbreed sheep. Applying multivariate statistical methods, 12 and 7 lipid molecules were identified as potential markers for breed and part identification, respectively. Stepwise linear discriminant analysis was applied to select 3 and 4 lipid molecules, respectively, for discriminating lamb breed and part sources, achieving correct rates of discrimination of 100 % and 95 %. Additionally, back-propagation neural network proved to be a superior method for identifying sources of lamb meat compared to other machine learning approaches. These findings indicate that integrating lipidomics with back-propagation neural network approach can provide an effective strategy to trace and certify lamb products, ensuring their quality and protecting consumer rights.
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Affiliation(s)
- Chongxin Liu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Shaobo Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Peter Dunne
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Nigel Patrick Brunton
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Chunyou Liu
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; School of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Cheng Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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4
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Guo C, Le Y, Lu Y, Yang H, He Y. Effect of oxygen supplement on post-mortem metabolic profile of shrimp during cold storage. Food Res Int 2024; 175:113734. [PMID: 38129045 DOI: 10.1016/j.foodres.2023.113734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 11/07/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Shrimp, renowned for its exceptional nutritional value, holds a pivotal position within the realm of aquatic products. The supplementation of extra oxygen to shrimp throughout the entire supply chain has found application within the commercial seafood market. In this study, a dual-platform metabolic analysis, coupled with multivariate data analysis, was employed to discern the impact of supplementary oxygen. Furthermore, this approach facilitated the construction of the post-mortem metabolic profile of shrimp during cold storage. A noticeable decrease of alcohols, ketones and carbohydrates which are related to the energy metabolism in shrimp has been found during cold storage, compared to the fresh shrimp. The degradation of nutritional amino acids was alleviated in shrimp after 4 h of extra oxygen supplement. Furthermore, a higher concentration of identified fatty acids, integral to lipid metabolism and functioning as flavor compounds was observed in shrimp subsequent to oxygen supplementation. Therefore, the additional oxygen supplementation exerted influence on multiple metabolic pathways, including nitrogen metabolism, amino acid and peptide metabolism, nucleotide metabolism, carbohydrate metabolism, and lipid metabolism. This study has constructed a comprehensive post-mortem metabolic profile of shrimp during cold storage, thereby establishing a theoretical foundation for the utilization of oxygen supplements in the preservation of seafood.
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Affiliation(s)
- Chenxi Guo
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; Department of Food Science and Technology, University of California, Davis 95616, CA, USA
| | - Yi Le
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuyun Lu
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
| | - Hongshun Yang
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Zhejiang 312000, China.
| | - Yun He
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore.
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5
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Tietel Z, Hammann S, Meckelmann SW, Ziv C, Pauling JK, Wölk M, Würf V, Alves E, Neves B, Domingues MR. An overview of food lipids toward food lipidomics. Compr Rev Food Sci Food Saf 2023; 22:4302-4354. [PMID: 37616018 DOI: 10.1111/1541-4337.13225] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 06/20/2023] [Accepted: 07/27/2023] [Indexed: 08/25/2023]
Abstract
Increasing evidence regarding lipids' beneficial effects on human health has changed the common perception of consumers and dietary officials about the role(s) of food lipids in a healthy diet. However, lipids are a wide group of molecules with specific nutritional and bioactive properties. To understand their true nutritional and functional value, robust methods are needed for accurate identification and quantification. Specific analytical strategies are crucial to target specific classes, especially the ones present in trace amounts. Finding a unique and comprehensive methodology to cover the full lipidome of each foodstuff is still a challenge. This review presents an overview of the lipids nutritionally relevant in foods and new trends in food lipid analysis for each type/class of lipids. Food lipid classes are described following the LipidMaps classification, fatty acids, endocannabinoids, waxes, C8 compounds, glycerophospholipids, glycerolipids (i.e., glycolipids, betaine lipids, and triglycerides), sphingolipids, sterols, sercosterols (vitamin D), isoprenoids (i.e., carotenoids and retinoids (vitamin A)), quinones (i.e., coenzyme Q, vitamin K, and vitamin E), terpenes, oxidized lipids, and oxylipin are highlighted. The uniqueness of each food group: oil-, protein-, and starch-rich, as well as marine foods, fruits, and vegetables (water-rich) regarding its lipid composition, is included. The effect of cooking, food processing, and storage, in addition to the importance of lipidomics in food quality and authenticity, are also discussed. A critical review of challenges and future trends of the analytical approaches and computational methods in global food lipidomics as the basis to increase consumer awareness of the significant role of lipids in food quality and food security worldwide is presented.
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Affiliation(s)
- Zipora Tietel
- Department of Food Science, Gilat Research Center, Agricultural Research Organization, Volcani Institute, M.P. Negev, Israel
| | - Simon Hammann
- Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Erlangen, Germany
| | - Sven W Meckelmann
- Applied Analytical Chemistry, University of Duisburg-Essen, Essen, Germany
| | - Carmit Ziv
- Department of Postharvest Science, Agricultural Research Organization, Volcani Center, Rishon LeZion, Israel
| | - Josch K Pauling
- LipiTUM, Chair of Experimental Bioinformatics, TUM School of Life Sciences, Technical University of Munich (TUM), Freising, Germany
| | - Michele Wölk
- Lipid Metabolism: Analysis and Integration; Center of Membrane Biochemistry and Lipid Research; Faculty of Medicine Carl Gustav Carus, Technical University Dresden, Dresden, Germany
| | - Vivian Würf
- LipiTUM, Chair of Experimental Bioinformatics, TUM School of Life Sciences, Technical University of Munich (TUM), Freising, Germany
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
| | - Bruna Neves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
- Centre for Environmental and Marine Studies, CESAM, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
| | - M Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
- Centre for Environmental and Marine Studies, CESAM, Department of Chemistry, Santiago University Campus, University of Aveiro, Aveiro, Portugal
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6
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Wang K, Mi L, Wang X, Zhou L, Xu Z. Integration of Untargeted Metabolomics and Object-Oriented Data-Processing Protocols to Characterize Acerola Powder Composition as Functional Food Ingredient. Antioxidants (Basel) 2023; 12:1341. [PMID: 37507881 PMCID: PMC10376614 DOI: 10.3390/antiox12071341] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/19/2023] [Accepted: 06/21/2023] [Indexed: 07/30/2023] Open
Abstract
Acerola powder has been experiencing a surge in demand as a functional food ingredient, particularly due to its usage in vitamin C supplements. However, limited research has been conducted on its other bioactive compounds. In this study, we employed metabolomics and object-oriented data-processing protocols to comprehensively characterize acerola powder. To ensure maximum coverage of metabolomics, we selected a 50% methanol aqueous solution as the extraction solvent and utilized the HSS T3 column for chromatography analysis. Through this approach, we successfully identified a total of 175 compounds in acerola powder, encompassing amino acids and peptides, polyphenols, organic acids, and various other compounds. Additionally, we measured the total phenolic content (TPC) and assessed the antioxidant activity of acerola powder. Furthermore, we analyzed the differential composition of acerola fruit and juice powder, identifying polyphenols and lipids as primary markers in fruit powder, while peptides emerged as key markers in juice powder. Notably, two specific peptides, Thr-Trp and Val-Tyr, were identified as antioxidant peptides. Overall, our study provides novel composition data for acerola powder, shedding light on its potential as a functional food ingredient. These findings contribute to the development and utilization of acerola powder in the formulation of functional food products.
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Affiliation(s)
- Kewen Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Agro-Food Safety and Quality, Institute of Quality Standard & Testing Technology for Agro-Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Lu Mi
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Agro-Food Safety and Quality, Institute of Quality Standard & Testing Technology for Agro-Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xue Wang
- Key Laboratory of Agro-Food Safety and Quality, Institute of Quality Standard & Testing Technology for Agro-Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Zhenzhen Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Agro-Food Safety and Quality, Institute of Quality Standard & Testing Technology for Agro-Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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7
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Wang K, Zhao Y, Xu L, Liao X, Xu Z. Health outcomes of 100% orange juice and orange flavored beverage: A comparative analysis of gut microbiota and metabolomics in rats. Curr Res Food Sci 2023; 6:100454. [PMID: 36815996 PMCID: PMC9932342 DOI: 10.1016/j.crfs.2023.100454] [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: 10/21/2022] [Revised: 01/08/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023] Open
Abstract
A high intake of sugar-sweetened fruity beverage (FB) is associated with a higher risk of metabolic syndromes, but the health outcome of 100% fruit juice (FJ) intake remains unclear. We aim to reveal health outcomes of diet intervention (FJ or FB) with system profiling via interaction of gut microbiota and metabolomics in a rat (Rattus norvegicus) model. Firstly, the glucose, sucrose, fructose, and bioactive metabolites of FJ and FB were analyzed, and FJ possessed higher sucrose and flavonoids, while FB showed higher glucose and fructose. Secondly, C0 was set as the control group on Day 0, and a 4-week diet invention was performed to control, FJ-intake, and FB-intake groups with normal saline, FJ, and FB, respectively. The results showed that FJ improved alpha diversity and decreased the Firmicutes/Bacteroidota ratio (F/B ratio) of gut microbiota and prevented insulin resistance. However, FB possessed unchanged microbial diversity and enhanced F/B ratio, causing insulin resistance with renal triglyceride accumulation. In summary, FJ, although naturally containing similar amounts of total free sugars as FB, could be a healthier drink choice.
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Affiliation(s)
- Kewen Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Yang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
| | - Lei Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- Corresponding author.
| | - Zhenzhen Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
- Corresponding author. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China.
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8
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A comprehensive overview of emerging techniques and chemometrics for authenticity and traceability of animal-derived food. Food Chem 2023; 402:134216. [DOI: 10.1016/j.foodchem.2022.134216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 08/21/2022] [Accepted: 09/09/2022] [Indexed: 11/17/2022]
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9
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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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10
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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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11
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Harlina PW, Maritha V, Musfiroh I, Huda S, Sukri N, Muchtaridi M. Possibilities of Liquid Chromatography Mass Spectrometry
(LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat
Products: A Mini Review. Food Sci Anim Resour 2022; 42:744-761. [PMID: 36133639 PMCID: PMC9478982 DOI: 10.5851/kosfa.2022.e37] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/20/2022] [Accepted: 07/20/2022] [Indexed: 11/06/2022] Open
Affiliation(s)
- Putri Widyanti Harlina
- Department of Food Industrial Technology,
Faculty of Agro-Industrial Technology, Universitas
Padjadjaran, Bandung 45363, Indonesia
- Corresponding author: Putri
Widyanti Harlina, Department of Food Industrial Technology, Faculty of
Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia,
Tel: +62-22-7798844, E-mail:
| | - Vevi Maritha
- Department of Pharmaceutical Analysis and
Medicinal Chemistry, Faculty of Pharmacy, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Ida Musfiroh
- Department of Pharmaceutical Analysis and
Medicinal Chemistry, Faculty of Pharmacy, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Syamsul Huda
- Department of Food Industrial Technology,
Faculty of Agro-Industrial Technology, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Nandi Sukri
- Department of Food Industrial Technology,
Faculty of Agro-Industrial Technology, Universitas
Padjadjaran, Bandung 45363, Indonesia
| | - Muchtaridi Muchtaridi
- Department of Pharmaceutical Analysis and
Medicinal Chemistry, Faculty of Pharmacy, Universitas
Padjadjaran, Bandung 45363, Indonesia
- Corresponding author:
Muchtaridi Muchtaridi, Department of Pharmaceutical Analysis and Medicinal
Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Bandung 45363,
Indonesia, Tel: +62-22-8784288888 (ext. 3210), E-mail:
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12
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Shang J, Liu N, Cheng J, Gao W, Sun X, Guo M. Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics. Food Res Int 2022; 157:111441. [PMID: 35761681 DOI: 10.1016/j.foodres.2022.111441] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 05/23/2022] [Accepted: 05/26/2022] [Indexed: 11/04/2022]
Abstract
The lipids in goat milk from Guangdong Province (GGM), Shaanxi Province (SGM), and Inner Mongolia Province (NGM) were analyzed and compared using untargeted lipidomics. A total of 16 lipid sub-classes and 638 lipid molecules were identified in the three groups. The main lipids were diacylglycerol (DG), triacylglycerol (TG), and glycerophosphatidylethanolamine (PE). The contents of glycerophosphatidylcholine (PC), PE, glycerophosphatidylinositol (PI), sphingomyelin (SM), glucosylceramide (GlcCer), lactosylceramide (LacCer), DG, and TG were significantly different (P < 0.05) in three groups. Moreover, 173 significantly different lipids were screened out, and 13 lipid molecules could be applied as potential lipid markers for identifying the geographic region of goat milk. In addition, the related metabolic pathways were also analyzed. A hypothetical scheme was drawn by linking the most relevant metabolic pathways. This work will provide basics for the establishment of the Saanen goat milk traceability system and provide comprehensive lipid information for the goat milk of different regions.
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Affiliation(s)
- Jiaqi Shang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ning Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Wenhao Gao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaomeng Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life, Sciences, University of Vermont, Burlington, Vermont 05405, USA.
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13
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Li C, Ozturk-Kerimoglu B, He L, Zhang M, Pan J, Liu Y, Zhang Y, Huang S, Wu Y, Jin G. Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns. Front Nutr 2022; 9:925846. [PMID: 35719162 PMCID: PMC9198649 DOI: 10.3389/fnut.2022.925846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Accepted: 05/02/2022] [Indexed: 12/03/2022] Open
Abstract
Over the latest decade, lipidomics has been extensively developed to give robust strength to the qualitative and quantitative information of lipid molecules derived from physiological animal tissues and edible muscle foods. The main lipidomics analytical platforms include mass spectrometry (MS) and nuclear magnetic resonance (NMR), where MS-based approaches [e.g., “shotgun lipidomics,” ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), matrix-assisted laser desorption and ionization time-of-flight mass spectrometry (MALDI-TOF-MS)] have been widely used due to their good sensitivity, high availability, and accuracy in identification/quantification of basal lipid profiles in complex biological point of view. However, each method has limitations for lipid-species [e.g., fatty acids, triglycerides (TGs), and phospholipids (PLs)] analysis, and necessitating the extension of effective chemometric-resolved modeling and novel bioinformatic strategies toward molecular insights into alterations in the metabolic pathway. This review summarized the latest research advances regarding the application of advanced lipidomics in muscle origin and meat processing. We concisely highlighted and presented how the biosynthesis and decomposition of muscle-derived lipid molecules can be tailored by intrinsic characteristics during meat production (i.e., muscle type, breed, feeding, and freshness). Meanwhile, the consequences of some crucial hurdle techniques from both thermal/non-thermal perspectives were also discussed, as well as the role of salting/fermentation behaviors in postmortem lipid biotransformation. Finally, we proposed the inter-relationship between potential/putative lipid biomarkers in representative physiological muscles and processed meats, their metabolism accessibility, general nutritional uptake, and potency on human health.
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Affiliation(s)
- Chengliang Li
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | | | - Lichao He
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Min Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, China.,College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jiajing Pan
- School of Food and Health, Beijing Technology and Business University, Beijing, China.,College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yuanyi Liu
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yan Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Shanfeng Huang
- School of Biology and Food Engineering, Chuzhou University, Chuzhou, China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, VIC, Australia
| | - Guofeng Jin
- School of Food and Health, Beijing Technology and Business University, Beijing, China
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14
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Zhao L, Duan X, Liu H, Zhang D, Wang Q, Liu J, Sun H. A panel of lipid markers for rice discrimination of Wuchang Daohuaxiang in China. Food Res Int 2022; 159:111511. [DOI: 10.1016/j.foodres.2022.111511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2022] [Revised: 06/09/2022] [Accepted: 06/11/2022] [Indexed: 11/04/2022]
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15
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Metabolomics Mechanism and Lignin Response to Laxogenin C, a Natural Regulator of Plants Growth. Int J Mol Sci 2022; 23:ijms23062990. [PMID: 35328410 PMCID: PMC8951225 DOI: 10.3390/ijms23062990] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/07/2022] [Accepted: 03/08/2022] [Indexed: 02/01/2023] Open
Abstract
Laxogenin C (LGC) is a natural spirostanol deriving from plant hormone which has shown growing regulation similar to those of brassinosteroids. In the present study, LGC showed a promoting effect on tomato seed germination and seedling growth in a dose-dependent manner. We applied LC-MS/MS to investigate metabolome variations in the tomato treated with LGC, which revealed 10 differential metabolites (DMs) related to KEGG metabolites, associated with low and high doses of LGC. Enrichment and pathway mapping based on the KEGG database indicated that LGC regulated expressions of 2-hydroxycinnamic acid and l-phenylalanine to interfere with phenylalanine metabolism and phenylpropanoids biosynthesis. The two pathways are closely related to plant growth and lignin formation. In our further phenotypic verification, LGC was confirmed to affect seedling lignification and related phenylpropanoids, trans-ferulic acid and l-phenylalanine levels. These findings provided a metabolomic aspect on the plant hormone derivates and revealed the affected metabolites. Elucidating their regulation mechanisms can contribute to the development of sustainable agriculture. Further studies on agrichemical development would provide eco-friendly and efficient regulators for plant growth control and quality improvement.
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16
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Song Y, Cai C, Song Y, Sun X, Liu B, Xue P, Zhu M, Chai W, Wang Y, Wang C, Li M. A Comprehensive Review of Lipidomics and Its Application to Assess Food Obtained from Farm Animals. Food Sci Anim Resour 2022; 42:1-17. [PMID: 35028570 PMCID: PMC8728500 DOI: 10.5851/kosfa.2021.e59] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 10/10/2021] [Accepted: 10/13/2021] [Indexed: 12/04/2022] Open
Abstract
Lipids are one of the major macronutrients essential for adequate growth and
maintenance of human health. Their structure is not only complex but also
diverse, which makes systematic and holistic analyses challenging; consequently,
little is known regarding the relationship between phenotype and mechanism of
action. In recent years, rapid advancements have been made in the fields of
lipidomics and bioinformatics. In comparison with traditional approaches, mass
spectrometry-based lipidomics can rapidly identify as well as quantify
>1,000 lipid species at the same time, facilitating comprehensive, robust
analyses of lipids in tissues, cells, and body fluids. Accordingly, lipidomics
is now being widely applied in various fields, particularly food and nutrition
science. In this review, we discuss lipid classification, extraction techniques,
and detection and analysis using lipidomics. We also cover how lipidomics is
being used to assess food obtained from livestock and poultry. The information
included herein should serve as a reference to determine how to characterize
lipids in animal food samples, enhancing our understanding of the application of
lipidomics in the field in animal husbandry.
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Affiliation(s)
- Yinghua Song
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Changyun Cai
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Yingzi Song
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Xue Sun
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Baoxiu Liu
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Peng Xue
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Mingxia Zhu
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Wenqiong Chai
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Yonghui Wang
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Changfa Wang
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Mengmeng Li
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
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