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Xu X, Lu S, Li X, Bai F, Wang J, Zhou X, Gao R, Zeng M, Zhao Y. Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki). Food Chem 2022; 377:131969. [PMID: 35026473 DOI: 10.1016/j.foodchem.2021.131969] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 11/25/2021] [Accepted: 12/26/2021] [Indexed: 11/04/2022]
Abstract
Thirty-seven volatiles were identified by gas chromatography-ion mobility spectrometry in sturgeon caviar. Alkenes (37, 43), alcohols (30, 36), aldehydes (9, 10), and esters (11, 13) were detected by two-dimensional gas chromatography-time-off-flight mass spectrometry in fresh and stored caviar, respectively. Alkenes (humulene, caryophyllene, longifolene, and d-limonene), aldehydes (heptanal, hexanal, pentanal, and 3-methyl butanal), and 2-ethyl-1-hexanol were sniffed and described as providing fresh, fatty, and fishy attributes by gas chromatography-olfactometry. The fungal genera of Apiotrichum, Penicillium, Filobasidium, Gibberella, and Cladosporium and 16 bacterial genera were significantly correlated with variations in the contents of 25 aldehydes and 11 ketones. Nine strains, 20 fatty acids, and 69 differential phospholipids were isolated and profiled. Glycerophosphoethanolamine (20:2/20:4), glycerophosphoethanolamine (22:6/22:5), and glycerophosphocholine (16:0/13:0) were significantly associated with the formation of odorants and the proposed mechanism of flavor formation from phospholipids is summarized. This study represents a foundation for achieving targeted preservation and flavor control of caviar.
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Affiliation(s)
- Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Shixue Lu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xuefei Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Xiaodong Zhou
- Hisense (Shandong) Refrigerator Co., Ltd., 266100 Qingdao, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
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Castellaneta A, Losito I, Leoni B, Santamaria P, Calvano CD, Cataldi TRI. Glycerophospholipidomics of Five Edible Oleaginous Microgreens. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2410-2423. [PMID: 35144380 DOI: 10.1021/acs.jafc.1c07754] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Microgreens are a special type of vegetal product, born as a culinary novelty (traditionally used to garnish gourmet dishes) and then progressively studied for their potentially high content in nutraceuticals, like polyphenolic compounds, carotenoids, and glucosinolates, also in the perspective of implementing their cultivation in space stations/colonies. Among further potential nutraceuticals of microgreens, lipids have received very limited attention so far. Here, glycerophospholipids contained in microgreens of typical oleaginous plants, namely, soybean, chia, flax, sunflower, and rapeseed, were studied using hydrophilic interaction liquid chromatography (HILIC), coupled to high-resolution Fourier transform mass spectrometry (FTMS) or low-resolution collisionally induced dissociation tandem mass spectrometry (CID-MS2) with electrospray ionization (ESI). Specifically, this approach was employed to obtain qualitative and quantitative profiling of the four main classes of glycerophospholipids (GPL) found in the five microgreens, i.e., phosphatidylcholines (PC), phosphatidylethanolamines (PE), phosphatidylglycerols (PG), and phosphatidylinositols (PI). Saturated chains with 16 and 18 carbon atoms and unsaturated 18:X (with X = 1-3) chains emerged as the most common fatty acyl substituents of those GPL; a characteristic 16:1 chain (including a C═C bond between carbon atoms 3 and 4) was also found in some PG species. Among polyunsaturated acyl chains, the 18:3 one, likely referred mainly to α-linolenic acid, exhibited a relevant incidence, with the highest estimated amount (corresponding to 160 mg per 100 g of lyophilized vegetal tissue) found for chia. This outcome opens interesting perspectives for the use of oleaginous microgreens as additional sources of essential fatty acids, especially in vegetarian/vegan diets.
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Sun R, Wu T, Guo H, Xu J, Chen J, Tao N, Wang X, Zhong J. Lipid profile migration during the tilapia muscle steaming process revealed by a transactional analysis between MS data and lipidomics data. NPJ Sci Food 2021; 5:30. [PMID: 34782644 PMCID: PMC8593017 DOI: 10.1038/s41538-021-00115-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Accepted: 10/14/2021] [Indexed: 11/08/2022] Open
Abstract
In this work, lipid profile migration from muscle to juice during the tilapia muscle steaming process was revealed by a transactional analysis of data from ultra-high-performance liquid chromatography coupled with Q Exactive (UHPLC-QE) Orbitrap mass spectrometry (MS) and lipidomics. Firstly, the lipids in tilapia muscles and juices at different steaming time points were extracted and examined by UHPLC-QE Orbitrap mass spectrometry. Secondly, a transactional analysis procedure was developed to analyze the data from UHPLC-QE Orbitrap MS and lipidomics. Finally, the corrected lipidomics data and the normalized MS data were used for lipid migration analysis. The results suggested that the transactional analysis procedure was efficient to significantly decrease UHPLC-QE Orbitrap MS workloads and delete the false-positive data (22.4-36.7%) in lipidomics data, which compensated the disadvantages of the current lipidomics method. The lipid changes could be disappearance, full migration into juice, appearance in juice, appearance in muscle, appearance in both muscle and juice, and retention in the muscle. Moreover, the results showed 9 (compared with 52), 5 (compared with 116), and 10 (compared with 178) of lipid class (compared with individual lipid) variables showed significant differences among the different steaming times (0, 10, 30, and 60 min) in all the muscles, juices, and muscle-juice systems, respectively. These results showed significant lipid profile migration from muscle to juice during the tilapia steaming process.
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Affiliation(s)
- Rui Sun
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Tingting Wu
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Hao Guo
- Chongqing Institute of Forensic Science, Chongqing, 400021, China
| | - Jiamin Xu
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jiahui Chen
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Ningping Tao
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Xichang Wang
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China
| | - Jian Zhong
- National R & D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai, 201306, China.
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, Liaoning Province, China.
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Yu X, Wang Q, Lu W, Zhang M, Chen K, Xue J, Zhao Q, Wang P, Luo P, Shen Q. Fast and Specific Screening of EPA/DHA-Enriched Phospholipids in Fish Oil Extracted from Different Species by HILIC-MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7997-8007. [PMID: 34240600 DOI: 10.1021/acs.jafc.1c01709] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Eicosapentaenoic acid- and docosahexaenoic acid-enriched phospholipids (PLEPA/DHA) have versatile health-beneficial functions and can be well absorbed in the intestine. Herein, a precursor ion scan-driven hydrophilic interaction chromatography mass spectrometry (PreIS-HILIC-MS) method with the fatty acyl moieties of m/z 301.6 and 327.6 locked was established to specifically and selectively screen PLEPA/DHA in different fish oil samples, including saury, grass carp, hairtail, and yellow croaker. Taking saury oil as an example, a total of 24 PLEPA/DHA were successfully identified and quantified, including 20 PCEPA/DHA and 4 PEEPA/DHA. Finally, this method was validated in terms of sensitivity (limit of detection ≤ 4.15 μg·mL-1), linearity (≥0.9979), precision (RSDintraday ≤ 4.65%), and recovery (≥78.6%). The performance of the PreIS-HILIC-MS method was also compared with that of the traditional full-scan mode, and the former demonstrated its unique superiority in targeted screening of PLEPA/DHA in fish oils.
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Affiliation(s)
- Xina Yu
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
- State Key Laboratories for Quality Research in Chinese Medicines, Faculty of Pharmacy, Macau University of Science and Technology, Macau 999078, China
| | - Qingcheng Wang
- Department of Cardiology, Hangzhou Yuhang Hospital of Traditional Chinese Medicine, Yuhang 311106, Zhejiang, China
| | - Weibo Lu
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Min Zhang
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Kang Chen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Jing Xue
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
| | - Qiaoling Zhao
- Zhoushan Institute for Food and Drug Control, Zhoushan 316000, China
| | - Pingya Wang
- Zhoushan Institute for Food and Drug Control, Zhoushan 316000, China
| | - Pei Luo
- State Key Laboratories for Quality Research in Chinese Medicines, Faculty of Pharmacy, Macau University of Science and Technology, Macau 999078, China
| | - Qing Shen
- Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310012, China
- State Key Laboratories for Quality Research in Chinese Medicines, Faculty of Pharmacy, Macau University of Science and Technology, Macau 999078, China
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