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Li X, Wang C, Yanagita T, Xue C, Zhang T, Wang Y. Trimethylamine N-Oxide in Aquatic Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38885200 DOI: 10.1021/acs.jafc.4c01974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/20/2024]
Abstract
Trimethylamine N-oxide (TMAO), a characteristic nonprotein nitrogen compound, is widely present in seafood, which exhibits osmoregulatory effects for marine organisms in vivo and plays an important role in aquaculture and aquatic product preservation. However, much attention has been focused on the negative effect of TMAO since it has recently emerged as a putative promoter of chronic diseases. To get full knowledge and maximize our ability to balance the positive and negative aspects of TMAO, in this review, we comprehensively discuss the TMAO in aquatic products from the aspects of physiological functions for marine organisms, flavor, quality, the conversion of precursors, the influences on human health, and the seafood ingredients interaction consideration. Though the circulating TMAO level is inevitably enhanced after seafood consumption, dietary seafood still exhibits beneficial health effects and may provide nutraceuticals to balance the possible adverse effects of TMAO.
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Affiliation(s)
- Xiaoyue Li
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Chengcheng Wang
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Teruyoshi Yanagita
- Laboratory of Nutrition Biochemistry, Department of Applied Biochemistry and Food Science, Saga University, Saga 840-8502, Japan
| | - Changhu Xue
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Tiantian Zhang
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Yuming Wang
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572024, China
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Mueller PA, Bergstrom P, Rosario S, Heard M, Pamir N. Fish Oil Supplementation Modifies the Proteome, Lipidome, and Function of High-Density Lipoprotein: Findings from a Trial in Young Healthy Adults. J Nutr 2024; 154:1130-1140. [PMID: 38237669 PMCID: PMC11007744 DOI: 10.1016/j.tjnut.2024.01.007] [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: 09/27/2023] [Revised: 12/13/2023] [Accepted: 01/08/2024] [Indexed: 02/03/2024] Open
Abstract
BACKGROUND Fish oil with the ω-3 fatty acids EPA and DHA is an FDA-approved treatment of patients with severe hypertriglyceridemia. Furthermore, EPA is an FDA-approved treatment of patients with high risk of cardiovascular disease (CVD); however, the cardioprotective mechanisms are unclear. OBJECTIVES We aimed to determine if fish oil supplementation is cardioprotective due to beneficial modifications in HDL particles. METHODS Seven fish oil naïve subjects without a history of CVD were recruited to take a regimen of fish oil (1125 mg EPA and 875 mg DHA daily) for 30 d, followed by a 30-d washout period wherein no fish oil supplements were taken. HDL isolated from fasting whole blood at each time point via 2-step ultracentrifugation (ucHDL) was assessed for proteome, lipidome, cholesterol efflux capacity (CEC), and anti-inflammatory capacity. RESULTS Following fish oil supplementation, the HDL-associated proteins immunoglobulin heavy constant γ1, immunoglobulin heavy constant α1, apolipoprotein D, and phospholipid transfer protein decreased compared to baseline (P < 0.05). The HDL-associated phospholipid families sphingomyelins, phosphatidylcholines, and phosphatidylserines increased after fish oil supplementation relative to baseline (P < 0.05). Compared to baseline, fish oil supplementation increased serum HDL's CEC (P = 0.002). Fish oil-induced changes (Post compared with Baseline) in serum HDL's CEC positively correlated with plasma EPA levels (R2 = 0.7256; P = 0.015). Similarly, fish oil-induced changes in ucHDL's CEC positively correlated with ucHDL's ability to reduce interleukin 10 (R2 = 0.7353; P = 0.014) and interleukin 6 mRNA expression (R2 = 0.6322; P =0.033) in a human macrophage cell line. CONCLUSIONS Overall, fish oil supplementation improved HDL's sterol efflux capacity through comprehensive modifications to its proteome and lipidome.
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Affiliation(s)
- Paul A Mueller
- Center for Preventive Cardiology, Knight Cardiovascular Institute, Oregon Health & Science University, Portland, OR, United States.
| | - Paige Bergstrom
- Center for Preventive Cardiology, Knight Cardiovascular Institute, Oregon Health & Science University, Portland, OR, United States
| | - Sara Rosario
- Center for Preventive Cardiology, Knight Cardiovascular Institute, Oregon Health & Science University, Portland, OR, United States
| | - Melissa Heard
- Center for Preventive Cardiology, Knight Cardiovascular Institute, Oregon Health & Science University, Portland, OR, United States
| | - Nathalie Pamir
- Center for Preventive Cardiology, Knight Cardiovascular Institute, Oregon Health & Science University, Portland, OR, United States
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Lei J, He Y, Zhu S, Shi J, Tan CP, Liu Y, Xu YJ. SpecLipIDA: a pseudotargeted lipidomics approach for polyunsaturated fatty acids in milk. Analyst 2024; 149:751-760. [PMID: 38194259 DOI: 10.1039/d3an01536j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2024]
Abstract
Polyunsaturated fatty acids (PUFAs), such as arachidonic acid (ARA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), play an important role in the nutritional value of milk lipids. However, a comprehensive analysis of PUFAs and their esters in milk is still scarce. In this study, we developed a novel pseudotargeted lipidomics approach, named SpecLipIDA, for determining PUFA lipids in milk. Triglycerides (TGs) and phospholipids (PLs) were separated using NH2 cartridges, and mass spectrometry data in the information-dependent acquisition (IDA) mode were preprocessed by MS-DIAL, leading to improved identification in subsequent targeted analysis. The target matching algorithm, based on specific lipid cleavage patterns, demonstrated enhanced identification of PUFA lipids compared to the lipid annotations provided by MS-DIAL and GNPS. The approach was applied to identify PUFA lipids in various milk samples, resulting in the detection of a total of 115 PUFA lipids. The results revealed distinct differences in PUFA lipids among different samples, with 44 PUFA lipids significantly contributing to these differences. Our study indicated that SpecLipIDA is an efficient method for rapidly and specifically screening PUFA lipids.
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Affiliation(s)
- Jingnan Lei
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Binhu District, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Yuan He
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Binhu District, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Shuang Zhu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Binhu District, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Jiachen Shi
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Binhu District, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Selangor 410500, Malaysia
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Binhu District, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, No. 1800 Lihu Road, Binhu District, Wuxi, Jiangsu 214122, People's Republic of China.
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Hu X, Cong P, Song Y, Wang X, Zhang H, Meng N, Fan X, Xu J, Xue C. Comprehensive Lipid Profile of Eight Echinoderm Species by RPLC-Triple TOF-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:8230-8240. [PMID: 37196222 DOI: 10.1021/acs.jafc.3c00823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Echinoderms are of broad interest for abundant bioactive lipids. The comprehensive lipid profiles in eight echinoderm species were obtained by UPLC-Triple TOF-MS/MS with characterization and semi-quantitative analysis of 961 lipid molecular species in 14 subclasses of 4 classes. Phospholipids (38.78-76.83%) and glycerolipids (6.85-42.82%) were the main classes in all investigated echinoderm species, with abundant ether phospholipids, whereas the proportion of sphingolipids was higher in sea cucumbers. Two sulfated lipid subclasses were detected in echinoderms for the first time; sterol sulfate was rich in sea cucumbers, whereas sulfoquinovosyldiacylglycerol existed in the sea star and sea urchins. Furthermore, PC(18:1/24:2), PE(16:0/14:0), and TAG(50:1e) could be used as lipid markers to distinguish eight echinoderm species. In this study, the differentiation of eight echinoderms was achieved by lipidomics and revealed the uniqueness of the natural biochemical fingerprints of echinoderms. The findings will help evaluate the nutritional value in the future.
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Affiliation(s)
- Xinxin Hu
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong 266003, China
| | - Peixu Cong
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong 266003, China
| | - Yu Song
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong 266003, China
| | - Xincen Wang
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong 266003, China
- Institute of Nutrition and Health, Qingdao University, No. 308 Ningxia Road, Qingdao, Shandong 266071, China
| | - Hongwei Zhang
- Technology Center of Qingdao Customs District, Qingdao, Shandong 266002, China
| | - Nan Meng
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong 266003, China
| | - Xiaowei Fan
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong 266003, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong 266003, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, No. 5 Yushan Road, Qingdao, Shandong 266003, China
- Laboratory of Marine Drugs and Biological Products, Pilot National Laboratory for Marine Science and Technology (Qingdao), No. 1 Wenhai Road, Qingdao, Shandong 266237, China
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