1
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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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2
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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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3
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Nie R, Wang Z, Liu H, Wei X, Zhang C, Zhang D. Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study. Food Chem 2024; 447:138877. [PMID: 38492302 DOI: 10.1016/j.foodchem.2024.138877] [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: 11/04/2023] [Revised: 02/22/2024] [Accepted: 02/25/2024] [Indexed: 03/18/2024]
Abstract
The UHPLCHRMS and Gas Chromatography-Olfactometry-Mass Spectrometry (GC-O-MS) techniques were applied to investigate effects of lipid molecules and heat transfer on the generation of aroma compounds in roasted chicken skin. Nineteen odorants were identified as most important aroma contributors based on odor activity values (OAVs) exceeding 1. Lipidomic analysis identified 3926 lipids in the samples, in which triglycerides (TG), phosphatidylcholine (PC), phosphatidylethanolamine (PE), and ceramide (Cer) had a contribution of 20.63%, 12.46%, 11.95%, and 11.39%, respectively. Furthermore, it was observed that PS(18:3e_22:5) and TG(18:0_18:1_18:1) serve as significant chemical markers for distinguishing chicken skin during the roasting (p < 0.05). TGs, notably TG(16:1_18:1_18:2) and TG(18:1_18:2_18:2), were postulated as key retainers for binding crucial aroma compounds. Meanwhile, PC, PE, and Cer played pivotal roles in aroma compound formation. Additionally, higher thermal conductivity and reduced thermal diffusivity significantly contributed to the formation of key odorants.
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Affiliation(s)
- Ruotong Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiangru Wei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chunjiang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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4
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Ma Y, Zhang K, Xu C, Lai C, Liu Y, Cao Y, Zhao L. Contribution of lipid to the formation of characteristic volatile flavor of peanut oil. Food Chem 2024; 442:138496. [PMID: 38262280 DOI: 10.1016/j.foodchem.2024.138496] [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: 09/21/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 01/25/2024]
Abstract
Lipid is an important precursor for volatile flavor formation, but it is not clear how to study the reactions involved in forming key volatile flavor compounds in peanut oil. In this paper, we innovatively established a flavor research model to investigate the contribution of different chemical reactions to the aroma compounds of peanut oil. The results showed that lipid participation in thermal reactions is necessary for forming major aroma compounds in hot-pressed peanut oil. Compared to the Maillard reaction, the lipid oxidation-Maillard reaction produces more compounds with 46 volatile substances identified. During the heating process, six new key substances were formed and the level of unsaturated fatty acids decreased by 7.28%. Among them, linoleic acid may be an important precursor for the formation of aroma components of hot-pressed peanut oil. Our study could provide theoretical guidance for understanding the volatile flavor mechanism of peanut oil and improving volatile flavor.
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Affiliation(s)
- Yingchuan Ma
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Kai Zhang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Chunwei Xu
- Guangdong Moyanghua Cereals and Oils Co., Ltd., Yangjiang 529500, China
| | - Churan Lai
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Yue Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China
| | - Lichao Zhao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou 510642, Guangdong, China.
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5
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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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6
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Sun J, Zhang C, Song Y, Chu B, Wang M, Zhang Z, Wang X. Characterization of Key Aroma Compounds and Main Contributing Amino Acids in Hot-Pressed Oil Prepared from Various Peanut Varieties. Molecules 2024; 29:1947. [PMID: 38731439 PMCID: PMC11085177 DOI: 10.3390/molecules29091947] [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: 03/22/2024] [Revised: 04/13/2024] [Accepted: 04/16/2024] [Indexed: 05/13/2024] Open
Abstract
The production of peanut oil in the industrial sector necessitates the utilization of diverse raw materials to generate consistent batches with stable flavor profiles, thereby leading to an increased focus on understanding the correlation between raw materials and flavor characteristics. In this study, sensory evaluations, headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV) calculations, and correlation analysis were employed to investigate the flavors and main contributing amino acids of hot-pressed oils derived from different peanut varieties. The results confirmed that the levels of alcohols, aldehydes, and heterocyclic compounds in peanut oil varied among nine different peanut varieties under identical processing conditions. The OAVs of 25 key aroma compounds, such as methylthiol, 3-ethyl-2,5-dimethylpyrazine, and 2,3-glutarone, exceeded a value of 1. The sensory evaluations and flavor content analysis demonstrated that pyrazines significantly influenced the flavor profile of the peanut oil. The concentrations of 11 amino acids showed a strong correlation with the levels of pyrazines. Notably, phenylalanine, lysine, glutamic acid, arginine, and isoleucine demonstrated significant associations with both pyrazine and nut flavors. These findings will provide valuable insights for enhancing the sensory attributes of peanut oil and selecting optimal raw peanuts for its production.
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Affiliation(s)
- Jie Sun
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (J.S.); (Z.Z.)
| | - Chunhua Zhang
- COFCO Nutrition & Health Research Institute, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China; (C.Z.); (B.C.)
| | - Yu Song
- Shandong Peanut Research Institute, Qingdao 266100, China; (Y.S.); (M.W.)
| | - Baijun Chu
- COFCO Nutrition & Health Research Institute, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China; (C.Z.); (B.C.)
| | - Mingqing Wang
- Shandong Peanut Research Institute, Qingdao 266100, China; (Y.S.); (M.W.)
| | - Zhiran Zhang
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (J.S.); (Z.Z.)
| | - Xiangyu Wang
- COFCO Nutrition & Health Research Institute, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China; (C.Z.); (B.C.)
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7
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Cao D, Ma Y, Cao Z, Hu S, Li Z, Li Y, Wang K, Wang X, Wang J, Zhao K, Zhao K, Qiu D, Li Z, Ren R, Ma X, Zhang X, Gong F, Jung MY, Yin D. Coordinated Lipid Mobilization during Seed Development and Germination in Peanut ( Arachis hypogaea L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3218-3230. [PMID: 38157443 PMCID: PMC10870768 DOI: 10.1021/acs.jafc.3c06697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 12/15/2023] [Accepted: 12/19/2023] [Indexed: 01/03/2024]
Abstract
Peanut (Arachis hypogaea L.) is one of the most important oil crops in the world due to its lipid-rich seeds. Lipid accumulation and degradation play crucial roles in peanut seed maturation and seedling establishment, respectively. Here, we utilized lipidomics and transcriptomics to comprehensively identify lipids and the associated functional genes that are important in the development and germination processes of a large-seed peanut variety. A total of 332 lipids were identified; triacylglycerols (TAGs) and diacylglycerols were the most abundant during seed maturation, constituting 70.43 and 16.11%, respectively, of the total lipids. Significant alterations in lipid profiles were observed throughout seed maturation and germination. Notably, TAG (18:1/18:1/18:2) and (18:1/18:2/18:2) peaked at 23386.63 and 23392.43 nmol/g, respectively, at the final stage of seed development. Levels of hydroxylated TAGs (HO-TAGs) increased significantly during the initial stage of germination. Accumulation patterns revealed an inverse relationship between free fatty acids and TAGs. Lipid degradation was determined to be regulated by diacylglycerol acyltransferase, triacylglycerol lipase, and associated transcription factors, predominantly yielding oleic acid, linoleic acid, and linolenic acid. Collectively, the results of this study provide valuable insights into lipid dynamics during the development and germination of large-seed peanuts, gene resources, and guiding future research into lipid accumulation in an economically important crop.
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Affiliation(s)
- Di Cao
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Yongzhe Ma
- College
of Food Science, Woosuk University, Samrea-Up, Wanju-Kun, Jeonbuk Province 55338, Republic of Korea
| | - Zenghui Cao
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Sasa Hu
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Zhan Li
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Yanzhe Li
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Kuopeng Wang
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Xiaoxuan Wang
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Jinzhi Wang
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Kunkun Zhao
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Kai Zhao
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Ding Qiu
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Zhongfeng Li
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Rui Ren
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Xingli Ma
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Xingguo Zhang
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Fangping Gong
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
| | - Mun Yhung Jung
- College
of Food Science, Woosuk University, Samrea-Up, Wanju-Kun, Jeonbuk Province 55338, Republic of Korea
| | - Dongmei Yin
- College
of Agronomy & Peanut Functional Genome and Molecular Breeding
Engineering, Henan Agricultural University, Zhengzhou 450000, People’s Republic of China
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8
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Hu B, Zhang C, Chu B, Gu P, Zhu B, Qian W, Chang X, Yu M, Zhang Y, Wang X. Unraveling the relationship between key aroma components and sensory properties of fragrant peanut oils based on flavoromics and machine learning. Food Chem X 2023; 20:100880. [PMID: 38144744 PMCID: PMC10739928 DOI: 10.1016/j.fochx.2023.100880] [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: 01/19/2023] [Revised: 08/27/2023] [Accepted: 09/13/2023] [Indexed: 12/26/2023] Open
Abstract
Key aroma components of 33 fragrant peanut oils with different aroma types were screened by combined using flavoromics and machine learning. A total of 108 volatile compounds were identified and 100 kinds of them were accurately quantified, and 38 compounds out of them were with odorant activity value ≥1. The 33 peanut oils presented varied intensity of 'fresh peanuts', 'roasted nut', 'burnt', 'over-burnt', 'sweet', 'peanut butter-like', 'puffed food' and 'exotic flavor', and could be classified into four aroma types, namely raw, light, thick and salty. Partial least squares regression analysis, random forest and classification regression tree revealed that 2-acetyl pyrazine had a negative effect on 'fresh peanuts' and could distinguish raw flavor samples well; 2-methylbutanal and 4-vinylguaiacol were key compounds of 'roasted nut' and had significant differences (P < 0.0001) in thick and raw flavor samples; furfural contributed to the 'puffed food' as well as key compound of salty flavor.
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Affiliation(s)
- Binfang Hu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Chunhua Zhang
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
- Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
- Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China
| | - Baijun Chu
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
- Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
- Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China
| | - Peishan Gu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Wenchao Qian
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Xiaomin Chang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Miao Yu
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
- Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
- Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China
| | - Yu Zhang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China
| | - Xiangyu Wang
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
- Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
- Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China
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9
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Zhu J, Zhou L, Zhao M, Wei F, Fu H, Marchioni E. Revealing the dynamic changes of lipids in coffee beans during roasting based on UHPLC-QE-HR-AM/MS/MS. Food Res Int 2023; 174:113507. [PMID: 37986503 DOI: 10.1016/j.foodres.2023.113507] [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: 08/02/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
Coffee is popular worldwide and its consumption is increasing in recent years. Although mass spectrometry-based lipidomics approaches have been prevalent, their application in studies related to detailed information and dynamic changes in lipid composition during coffee bean roasting is still limited. The aim of this study was to investigate the dynamic changes in coffee bean lipids during the roasting process. The lipid classes and lipid molecular species in coffee beans were characterized by lipidomic analysis combined with chemometrics. A total of 12 lipid classes and 105 lipid molecular species were identified and quantified. Triacylglycerols (TAG) was the most abundant lipid class in both green beans and roasted beans. The content of phosphatidylethanolamine (PE) and lysophosphatidylethanolamine (LPE) in green beans was obviously higher than that in roasted beans. Other phospholipids, such as phosphatidylinositol (PI), lysophosphatidylinositol (LPI), phosphatidylcholine (PC), lysophophatidylcholine (LPC) and phosphatidic acid (PA), showed a tendency to increase at the beginning of roasting, then decreased gradually. Several differential lipid molecule species, for instance, PE (16:0_18:2), PC (18:2_18:2) were significantly down-regulated, and PI (18:1_18:2) was significantly up-regulated. This study provided a scientific basis for the change of coffee bean lipids during the roasting process.
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Affiliation(s)
- Jinrui Zhu
- 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
| | - Fang Wei
- Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Key Laboratory of Oilseeds Processing of Ministry of Agriculture, Hubei Hongshan Laboratory, Wuhan, Hubei 430062, PR China.
| | - Haiyan Fu
- 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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10
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Bu M, Fan W, Li R, He B, Cui P. Lipid Metabolism and Improvement in Oilseed Crops: Recent Advances in Multi-Omics Studies. Metabolites 2023; 13:1170. [PMID: 38132852 PMCID: PMC10744971 DOI: 10.3390/metabo13121170] [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: 10/27/2023] [Revised: 11/09/2023] [Accepted: 11/15/2023] [Indexed: 12/23/2023] Open
Abstract
Oilseed crops are rich in plant lipids that not only provide essential fatty acids for the human diet but also play important roles as major sources of biofuels and indispensable raw materials for the chemical industry. The regulation of lipid metabolism genes is a major factor affecting oil production. In this review, we systematically summarize the metabolic pathways related to lipid production and storage in plants and highlight key research advances in characterizing the genes and regulatory factors influencing lipid anabolic metabolism. In addition, we integrate the latest results from multi-omics studies on lipid metabolism to provide a reference to better understand the molecular mechanisms underlying oil anabolism in oilseed crops.
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Affiliation(s)
- Mengjia Bu
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
- College of Informatics, Huazhong Agricultural University, Wuhan 430070, China
| | - Wei Fan
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
| | - Ruonan Li
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
| | - Bing He
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
| | - Peng Cui
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China
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11
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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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12
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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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13
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Li C, Dai T, Deng L, Shuai X, He X, Li T, Liu C, Chen J. A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor. J Food Sci 2023; 88:3879-3892. [PMID: 37458306 DOI: 10.1111/1750-3841.16688] [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: 02/10/2023] [Revised: 05/17/2023] [Accepted: 06/16/2023] [Indexed: 09/14/2023]
Abstract
A novel whole peanut butter (PB) was developed using an emerging technology called stirred media mill (SMM). The impact of SMM on the size, microstructure, rheology, nutrient, and flavor of PB was investigated. The SMM treatment significantly decreased the particle size of PB, damaged cell structure, and released the oil body from cells. The apparent viscosity of PB decreased with the grinding process. Visual inspection revealed that the colloidal stability of PB was improved. The fatty acid composition was not affected by the grinding process. However, the tocopherol contents of the extracted oil slightly increased. Electronic nose and GC-MS analysis indicated that SMM could alter the flavor of PB after grinding for 45 min. Overall, SMM was a potential process technology to manufacture stable nut butter with smooth texture and delightful flavor profile.
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Affiliation(s)
- Changhong Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Lizhen Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xixiang Shuai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xiaohong He
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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14
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Yang B, Yu X, Shan J, Tian X, Adegoke TV, Yang S, Wang G, Tai B, Ma J, Yu Q, Xing F. Migration of hazardous substances during peanut oil squeezing for their dietary assessment. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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15
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Prodić I, Krstić Ristivojević M, Smiljanić K. Antioxidant Properties of Protein-Rich Plant Foods in Gastrointestinal Digestion—Peanuts as Our Antioxidant Friend or Foe in Allergies. Antioxidants (Basel) 2023; 12:antiox12040886. [PMID: 37107261 PMCID: PMC10135473 DOI: 10.3390/antiox12040886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/30/2023] [Accepted: 04/01/2023] [Indexed: 04/08/2023] Open
Abstract
Thermally processed peanuts are ideal plant models for studying the relationship between allergenicity and antioxidant capacity of protein-rich foods, besides lipids, carbohydrates and phytochemicals. Peanut is highly praised in the human diet; however, it is rich in allergens (>75% of total proteins). One-third of peanut allergens belong to the products of genes responsible for the defence of plants against stress conditions. The proximate composition of major peanut macromolecules and polyphenols is reviewed, focusing on the identity and relative abundance of all peanut proteins derived from recent proteomic studies. The importance of thermal processing, gastrointestinal digestion (performed by INFOGEST protocol) and their influence on allergenicity and antioxidant properties of protein-rich plant food matrices is elaborated. Antioxidant properties of bioactive peptides from nuts were also considered. Moreover, there are no studies dealing simultaneously with the antioxidant and allergenic properties of protein- and polyphenol-rich foods, considering all the molecules that can significantly contribute to the antioxidant capacity during and after gastrointestinal digestion. In summary, proteins and carbohydrates are underappreciated sources of antioxidant power released during the gastrointestinal digestion of protein-rich plant foods, and it is crucial to decipher their antioxidant contribution in addition to polyphenols and vitamins before and after gastrointestinal digestion.
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Affiliation(s)
- Ivana Prodić
- Innovative Centre of the Faculty of Chemistry in Belgrade Ltd., University of Belgrade, Studentski Trg 12–16, 11158 Belgrade, Serbia
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, Serbia
| | - Maja Krstić Ristivojević
- Centre of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski Trg 12–16, 11158 Belgrade, Serbia
| | - Katarina Smiljanić
- Centre of Excellence for Molecular Food Sciences, Department of Biochemistry, Faculty of Chemistry, University of Belgrade, Studentski Trg 12–16, 11158 Belgrade, Serbia
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16
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Zhang D, Duan X, Sun H. Phospholipidomics and quantum chemistry calculation unravel the changes in phospholipid molecules of flaxseed oil during roasting. Food Chem 2023; 404:134579. [DOI: 10.1016/j.foodchem.2022.134579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 09/20/2022] [Accepted: 10/08/2022] [Indexed: 11/22/2022]
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17
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Palladino C, Ellinger I, Kalic T, Humeniuk P, Ret D, Mayr V, Hafner C, Hemmer W, Hoffmann-Sommergruber K, Untersmayr E, Bublin M, Radauer C, Breiteneder H. Peanut lipids influence the response of bronchial epithelial cells to the peanut allergens Ara h 1 and Ara h 2 by decreasing barrier permeability. Front Mol Biosci 2023; 10:1126008. [PMID: 36845549 PMCID: PMC9945344 DOI: 10.3389/fmolb.2023.1126008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 01/26/2023] [Indexed: 02/11/2023] Open
Abstract
Background: Peanut-allergic individuals react upon their first known ingestion of peanuts, suggesting sensitization occurs through non-oral exposure. Increasing evidence suggests that the respiratory tract is a probable site for sensitization to environmental peanuts. However, the response of the bronchial epithelium to peanut allergens has never been explored. Furthermore, food matrix-derived lipids play an important role in allergic sensitization. Objective: To contribute to a better understanding of the mechanisms of allergic sensitization to peanuts via inhalation, by exploring the direct effect of the major peanut allergens Ara h 1 and Ara h 2 and peanut lipids on bronchial epithelial cells. Methods: Polarized monolayers of the bronchial epithelial cell line 16HBE14o- were stimulated apically with peanut allergens and/or peanut lipids (PNL). Barrier integrity, transport of allergens across the monolayers, and release of mediators were monitored. Results: Ara h 1 and Ara h 2 impacted the barrier integrity of the 16HBE14o- bronchial epithelial cells and crossed the epithelial barrier. Ara h 1 also induced the release of pro-inflammatory mediators. PNL improved the barrier function of the cell monolayers, decreased paracellular permeability and reduced the amount of allergens crossing the epithelial layer. Conclusion: Our study provides evidence of the transport of Ara h 1 and Ara h 2 across the airway epithelium, of the induction of a pro-inflammatory milieu, and identifies an important role for PNL in controlling the amount of allergens that can cross the epithelial barrier. These, all together, contribute to a better understanding of the effects of peanuts exposure on the respiratory tract.
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Affiliation(s)
- Chiara Palladino
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Isabella Ellinger
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Tanja Kalic
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria,Department of Dermatology, University Hospital St. Pölten, Karl Landsteiner University of Health Sciences, St. Pölten, Austria
| | - Piotr Humeniuk
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Davide Ret
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria,Division of Macromolecular Chemistry, Institute of Applied Synthetic Chemistry, Vienna University of Technology, Vienna, Austria
| | - Vanessa Mayr
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Christine Hafner
- Department of Dermatology, University Hospital St. Pölten, Karl Landsteiner University of Health Sciences, St. Pölten, Austria,Karl Landsteiner Institute for Dermatological Research, St. Pölten, Austria
| | | | - Karin Hoffmann-Sommergruber
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Eva Untersmayr
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Merima Bublin
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Christian Radauer
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Heimo Breiteneder
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria,*Correspondence: Heimo Breiteneder,
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18
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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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19
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Wen L, Xiang X, Wang Z, Yang Q, Guo Z, Huang P, Mao J, An X, Kan J. Evaluation of cultivars diversity and lipid composition properties of
Idesia polycarpa
var.
vestita
Diels. J Food Sci 2022; 87:3841-3855. [DOI: 10.1111/1750-3841.16293] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/16/2022] [Accepted: 07/25/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Leyan Wen
- College of Food Science Southwest University Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of China Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing China
| | - Xuwen Xiang
- College of Food Science Southwest University Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of China Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing China
| | - Zhirong Wang
- College of Food Science Southwest University Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of China Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing China
| | - Qingqing Yang
- College of Food Science Southwest University Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of China Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing China
| | - Zehang Guo
- College of Food Science Southwest University Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of China Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing China
| | - Pimiao Huang
- College of Food Science Southwest University Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of China Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing China
| | - Jianmei Mao
- Chongqing Shanlinyuan Forestry Comprehensive Development Co., Ltd. Chongqing China
| | - Xiaofeng An
- Chongqing Shanlinyuan Forestry Comprehensive Development Co., Ltd. Chongqing China
| | - Jianquan Kan
- College of Food Science Southwest University Chongqing China
- Laboratory of Quality and Safety Risk Assessment for Agro‐products on Storage and Preservation (Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of China Chongqing China
- Chinese‐Hungarian Cooperative Research Centre for Food Science Chongqing China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing China
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20
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Morya S, Menaa F, Jiménez-López C, Lourenço-Lopes C, BinMowyna MN, Alqahtani A. Nutraceutical and Pharmaceutical Behavior of Bioactive Compounds of Miracle Oilseeds: An Overview. Foods 2022; 11:foods11131824. [PMID: 35804639 PMCID: PMC9265468 DOI: 10.3390/foods11131824] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/14/2022] [Accepted: 06/15/2022] [Indexed: 02/01/2023] Open
Abstract
India plays an important role in the production of oilseeds, which are mainly cultivated for future extraction of their oil. In addition to the energic and nutritional contribution of these seeds, oilseeds are rich sources of bioactive compounds (e.g., phenolic compounds, proteins, minerals). A regular and moderate dietary supplementation of oilseeds promotes health, prevents the appearance of certain diseases (e.g., cardiovascular diseases (CVDs), cancers) and delays the aging process. Due to their relevant content in nutraceutical molecules, oilseeds and some of their associated processing wastes have raised interest in food and pharmaceutical industries searching for innovative products whose application provides health benefits to consumers. Furthermore, a circular economy approach could be considered regarding the re-use of oilseeds’ processing waste. The present article highlights the different oilseed types, the oilseeds-derived bioactive compounds as well as the health benefits associated with their consumption. In addition, the different types of extractive techniques that can be used to obtain vegetable oils rich from oilseeds, such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE) and supercritical fluid extraction (SFE), are reported. We conclude that the development and improvement of oilseed markets and their byproducts could offer even more health benefits in the future, when added to other foods.
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Affiliation(s)
- Sonia Morya
- Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University (LPU), Punjab 144001, India
- Correspondence: (S.M.); (F.M.)
| | - Farid Menaa
- Department of Internal Medicine and Nanomedicine, California Innovations Corporation (Fluorotronics-CIC), San Diego 92037, CA, USA
- Correspondence: (S.M.); (F.M.)
| | | | - Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Vigo 36310, Spain;
| | | | - Ali Alqahtani
- Department of Pharmacology, College of Pharmacy, King Khalid University, Abha 62529, Saudi Arabia;
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