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Zhang W, Jiang X, Liu L, Zhao Y, Bai F, Wang J, Gao R, Xu X. The influence mechanism of phospholipids structure and composition changes caused by oxidation on the formation of flavor substances in sturgeon caviar. Food Chem 2024; 460:140585. [PMID: 39111141 DOI: 10.1016/j.foodchem.2024.140585] [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: 05/29/2024] [Revised: 07/02/2024] [Accepted: 07/22/2024] [Indexed: 09/05/2024]
Abstract
The oxidation-induced phospholipids (PLs) underwent structural and compositional analysis, alongside the establishment of a simulation system to verify the link between phospholipid oxidation and flavor substances formation in sturgeon caviar. Structural alterations of PLs were tracked using 31P and 1H nuclear magnetic resonance (NMR), electron spin resonance spectroscopy (ESR), and Raman spectroscopy. The findings revealed a reduction in phosphatidylcholine (PC) and phosphatidylethanolamine (PE) from 82.3% and 10.4% to 58.2% and 5.8% respectively. Free radical signals exhibited an initial increase followed by a decrease. The diminished intensity in Raman spectra at 970 and 1080 cm-1 indicated reduced fat unsaturation attributable to PLs oxidation. Correlation analysis highlighted a significant association between PC and PE containing C22:6, C20:5, C20:4, and C18:2 with flavor substances, suggesting their role as key precursors for flavor development. This study established a theoretical basis for understanding the change of flavor quality in sturgeon caviar during storage.
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Affiliation(s)
- Weijia Zhang
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
| | - Xinyu Jiang
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
| | - Li Liu
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
| | - Fan Bai
- Quzhon Sturgeon Aquatic Food Science and Technology Development Co, Ltd, Quzhou 324002, China.
| | - Jinlin Wang
- Quzhon Sturgeon Aquatic Food Science and Technology Development Co, Ltd, Quzhou 324002, China.
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, 266003, Qingdao, China.
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2
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Hennebelle M, Villeneuve P, Durand E, Lecomte J, van Duynhoven J, Meynier A, Yesiltas B, Jacobsen C, Berton-Carabin C. Lipid oxidation in emulsions: New insights from the past two decades. Prog Lipid Res 2024; 94:101275. [PMID: 38280491 DOI: 10.1016/j.plipres.2024.101275] [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: 10/23/2023] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.
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Affiliation(s)
- Marie Hennebelle
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands.
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - John van Duynhoven
- Laboratory of Biophysics, Wageningen University & Research, Wageningen, the Netherlands; Unilever Food Innovation Centre, Wageningen, the Netherlands
| | | | - Betül Yesiltas
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Charlotte Jacobsen
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Claire Berton-Carabin
- INRAE, UR BIA, Nantes 44300, France; Laboratory of Food Process Engineering, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands
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3
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Zhou Z, Li YL, Zhao F, Xin R, Huang XH, Zhang YY, Zhou D, Qin L. Unraveling the Thermal Oxidation Products and Peroxidation Mechanisms of Different Chemical Structures of Lipids: An Example of Molecules Containing Oleic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:16410-16423. [PMID: 36520059 DOI: 10.1021/acs.jafc.2c06221] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Lipid structures affect lipid oxidation, causing differences in types and contents of volatiles and nonvolatiles in various foods. In this study, the oxidation differences of monoacylglycerol (MAG), triacylglycerol (TAG), phosphatidylethanolamine (PE), and phosphatidylcholine (PC) with oleoyl residues and oleic acid (FA) during thermal treatment were investigated. Volatiles and nonvolatiles were monitored by gas chromatography-mass spectrometry and ultrahigh-performance liquid chromatography-Q-Exactive HF-X Orbitrap Mass Spectrometer, respectively. The results showed that the structures of MAG and TAG could delay the chain initiation reaction. The polar heads of PC and PE remarkably influenced the oxidation rate and the formation of the oxidation products probably due to the hydrogen bonds formed with free radicals. Among the volatile oxidation products, aldehydes, acids, and furans with eight or nine carbon atoms accounted for the majority in FA, MAG, TAG, and PC samples, but PE samples mainly generated ketones with nine or 10 carbon atoms. The formation of nonvolatile products in TAG samples possessed significant stage-specific changes. Fatty acid esters of hydroxy fatty acids were only produced in the free fatty acid oxidation model. The activity of chemical bonds participating in the truncation reaction decreased to both sides from the double bond position.
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Affiliation(s)
- Zheng Zhou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Yu-Lian Li
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Feng Zhao
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Ran Xin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Xu-Hui Huang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Yu-Ying Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Dayong Zhou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
| | - Lei Qin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian116034, China
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4
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Zhou Z, Zhang YY, Xin R, Huang XH, Li YL, Dong X, Zhou D, Zhu B, Qin L. Metal Ion-Mediated Pro-oxidative Reactions of Different Lipid Molecules: Revealed by Nontargeted Lipidomic Approaches. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10284-10295. [PMID: 35944096 DOI: 10.1021/acs.jafc.2c02402] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Unsaturated fatty acids are easily affected by metal ions, leading to the changes of their flavor, nutrition, and safety through lipid oxidation. Nevertheless, there is a lack of comprehensive evaluation of the pro-oxidative ability of different metal ions, which have different effects on different lipids. Thus, in this work, crude lipids extracted from abalone were incubated with different metal ions, and the comprehensive lipid oxidation products were analyzed by nontargeted lipidomics approaches using an ultra-high-performance liquid chromatography-Q-Exactive HF-X Orbitrap Mass Spectrometer (UPLC-Q-Exactive HF-X). Results showed that the overall pro-oxidative ability from strong to weak was Fe3+, Fe2+, Cu2+, Zn2+, Mn2+, Mg2+, Na+, and K+. Among them, Fe3+ and Fe2+ could promote the accumulation of oxidation intermediates and branched fatty acid esters of hydroxy fatty acids. Na+, K+, Cu2+, and Mg2+ could accelerate the oxidation of N-acyl ethanolamines and ceramides. K+ and Na+ had more influences on the free fatty acids than Zn2+ and Mn2+. Slow oxidation of triglyceride may be attributed to its long distance from the oil-water interface and the restriction of the polar headgroups of phospholipids on free radicals.
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Affiliation(s)
- Zheng Zhou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Ying Zhang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Ran Xin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yu-Lian Li
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Dayong Zhou
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Beiwei Zhu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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5
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Investigation of alterations in phospholipids during the production chain of infant formulas via HILIC-QTOF-MS and multivariate data analysis. Food Chem 2021; 364:130414. [PMID: 34175632 DOI: 10.1016/j.foodchem.2021.130414] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 06/16/2021] [Accepted: 06/16/2021] [Indexed: 11/20/2022]
Abstract
Phospholipids play a key role in infant nutrition and cognitive function. In this study, hydrophilic interaction liquid chromatography coupled to quadrupole time-of-flight mass spectrometry method was firstly developed to analyze the composition of phospholipids. Then we characterized and quantified phospholipids extracted from raw, pasteurized, homogenized, and spray-dried milk to investigate the effect of the technological process on the composition of the phospholipids. Results indicate that the composition of the phospholipids underwent minor changes after pasteurization, while the concentration of phospholipids was significantly affected by the spray-drying process, especially phosphatidylethanolamine and phosphatidylinositol. Multivariate data analysis further verified the results and indicated that phospholipids containing polyunsaturated fatty acids had undergone significant changes during the production chain, especially in spray-drying. This work reveals the changes of phospholipids composition during the production chain of infant formulas and serve as a reference for the subsequent optimization of infant formulas to meet nutritional need of infants.
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6
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Li J, Zhang J, Yang Y, Zhu J, He W, Zhao Q, Tang C, Qin Y, Zhang J. Comparative characterization of lipids and volatile compounds of Beijing Heiliu and Laiwu Chinese black pork as markers. Food Res Int 2021; 146:110433. [PMID: 34119242 DOI: 10.1016/j.foodres.2021.110433] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 04/28/2021] [Accepted: 05/21/2021] [Indexed: 01/22/2023]
Abstract
Chinese black pork is preferred by consumers due to its unique organoleptic characteristics, which are closely related to lipids and volatiles. The primary aim of this study was to reveal key lipids and volatiles for the differentiation of Duroc × (Landrace × Yorkshire) (DLY), and Beijing Heiliu and Laiwu black (BHLB) pork. Here, lipid and volatile profiles were comprehensively characterized and compared using untargeted lipidomic and volatilomic analysis. The BHLB pork showed higher intramuscular fat content (p < 0.05). The content of total monounsaturated fatty acids, along with C16:1, C17:1, C18:1, and C20:1, was higher in BHLB pork compared with DLY pork (p < 0.05). Lipidomic analysis showed that DLY and BHLB pork significantly differed in lipids at the class and molecular levels. The BHLB pork had significantly more triglyceride and less lysophosphatidylcholine compared with DLY pork (p < 0.05). In positive and negative modes, 34 and 21 potential lipid markers, respectively, were selected for the discrimination of DLY and BHLB pork. In addition, volatilomic analysis showed that DLY and BHLB pork were well distinguished, and 13 volatiles were considered as potential discriminatory markers. Our findings provide a comprehensive lipidomic and volatilomic profiles characteristic of BHLB pork and will hopefully provide an important basis for the effective identification of Chinese black pork.
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Affiliation(s)
- Jing Li
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jiaqi Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yuanyuan Yang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jiawei Zhu
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Weizhao He
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qingyu Zhao
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chaohua Tang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yuchang Qin
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Junmin Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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7
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Reis MG, Harris P, Berry C, Nguyen H, Maclean P, Weeks M. Tracking changes in volatile components and lipids after homogenisation and thermal processing of milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104624] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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8
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A Green Enzymatic Extraction Optimization and Oxidative Stability of Krill Oil from Euphausia Superba. Mar Drugs 2020; 18:md18020082. [PMID: 32012678 PMCID: PMC7073842 DOI: 10.3390/md18020082] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 01/14/2020] [Accepted: 01/21/2020] [Indexed: 12/31/2022] Open
Abstract
Krill oil enriched with polyunsaturated fatty acids is in the form of phospholipid. However, its application as a dietary supplement is limited, because of its rapid deterioration. Thus, this study aims to investigate the oxidative stability of krill oil extracted from Euphausia superba. Under optimal conditions (enzyme concentration 0.16%, enzymolysis time 2.9 h, and enzymolysis temperature of 45 °C) designed by response surface methodology, the extraction yield of krill oil is 86.02%. Five assays, including peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), pH value, and turbidity were used to determine the oxidative stability of krill oil nanoliposomes during storage. Carboxymethyl chitosan (CMCS) nanoliposomes showed a significant reduction in POV and TBARS values, a prevention of pH value decrease and turbidity increase. This study indicated that CMCS nanoliposome can effectively improve the oxidative stability of krill oil during storage. Furthermore, the release profile in vitro illustrated that the controlled release of krill oil carried out by CMCS nanoliposomes is feasible.
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Parchem K, Sasson S, Ferreri C, Bartoszek A. Qualitative analysis of phospholipids and their oxidised derivatives - used techniques and examples of their applications related to lipidomic research and food analysis. Free Radic Res 2019; 53:1068-1100. [PMID: 31419920 DOI: 10.1080/10715762.2019.1657573] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Phospholipids (PLs) are important biomolecules that not only constitute structural building blocks and scaffolds of cell and organelle membranes but also play a vital role in cell biochemistry and physiology. Moreover, dietary exogenous PLs are characterised by high nutritional value and other beneficial health effects, which are confirmed by numerous epidemiological studies. For this reason, PLs are of high interest in lipidomics that targets both the analysis of membrane lipid distribution as well as correlates composition of lipids with their effects on functioning of cells, tissues and organs. Lipidomic assessments follow-up the changes occurring in living organisms, such as free radical attack and oxidative modifications of the polyunsaturated fatty acids (PUFAs) build in PL structures. Oxidised PLs (oxPLs) can be generated exogenously and supplied to organisms with processed food or formed endogenously as a result of oxidative stress. Cellular and tissue oxPLs can be a biomarker predictive of the development of numerous diseases such as atherosclerosis or neuroinflammation. Therefore, suitable high-throughput analytical techniques, which enable comprehensive analysis of PL molecules in terms of the structure of hydrophilic group, fatty acid (FA) composition and oxidative modifications of FAs, have been currently developed. This review addresses all aspects of PL analysis, including lipid isolation, chromatographic separation of PL classes and species, as well as their detection. The bioinformatic tools that enable handling of a large amount of data generated during lipidomic analysis are also discussed. In addition, imaging techniques such as confocal microscopy and mass spectrometry imaging for analysis of cellular lipid maps, including membrane PLs, are presented.
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Affiliation(s)
- Karol Parchem
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdansk University of Technology, Gdańsk, Poland
| | - Shlomo Sasson
- Institute for Drug Research, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem, Israel
| | - Carla Ferreri
- Istituto per la Sintesi Organica e la Fotoreattività, Consiglio Nazionale delle Ricerche, Bologna, Italy
| | - Agnieszka Bartoszek
- Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdansk University of Technology, Gdańsk, Poland
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Parchem K, Kusznierewicz B, Chmiel T, Maciołek P, Bartoszek A. Profiling and Qualitative Assessment of Enzymatically and Thermally Oxidized Egg Yolk Phospholipids using a Two‐Step High‐Performance Liquid Chromatography Protocol. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12218] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Karol Parchem
- Department of Food Chemistry, Technology and Biotechnology, Faculty of ChemistryGdansk University of Technology 11/12 Narutowicza St., 80‐233 Gdansk Poland
| | - Barbara Kusznierewicz
- Department of Food Chemistry, Technology and Biotechnology, Faculty of ChemistryGdansk University of Technology 11/12 Narutowicza St., 80‐233 Gdansk Poland
| | - Tomasz Chmiel
- Department of Food Chemistry, Technology and Biotechnology, Faculty of ChemistryGdansk University of Technology 11/12 Narutowicza St., 80‐233 Gdansk Poland
| | - Paulina Maciołek
- Department of Food Chemistry, Technology and Biotechnology, Faculty of ChemistryGdansk University of Technology 11/12 Narutowicza St., 80‐233 Gdansk Poland
| | - Agnieszka Bartoszek
- Department of Food Chemistry, Technology and Biotechnology, Faculty of ChemistryGdansk University of Technology 11/12 Narutowicza St., 80‐233 Gdansk Poland
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Zhou L, Wang Y, Wang X, Liang Y, Huang Z, Zeng X. MALDI-TOF/TOF Mass Spectrometric Determination and Antioxidative Activity of Purified Phosphatidylcholine Fractions from Shrimp Species. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1229-1238. [PMID: 28112912 DOI: 10.1021/acs.jafc.7b00217] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Purification, characterization, and antioxidative activity in vitro of shrimp phosphatidylcholines (PCs) were investigated. The molecular structures of shrimp PCs were determined by MALDI-TOF/TOF MS. The MS2 fragments produced from protonated PC precursors and sodiated PC precursors were identified. The specific fragments including [M + Na - trimethylamine]+, [M + Na - 205]+, [M + Na - RCOOH - trimethylamine]+, and [M + H - RCOOH - trimethylamine]+ could distinguish the precursor type to confirm PC molecular structures. The antioxidative activities of purified shrimp PC fractions were evaluated by assay of DPPH free radical scavenging activity, and their effects on the oxidative stability of camellia oil were measured by monitoring changes in the peroxide value assay during oxidation. The PC fractions from Penaeus chinesis and Macrobranchium nipponense showed stronger antioxidative activities than those of other species. All of the shrimp PCs at 0.2% (w/w) improved the oxidative stability of camellia oil significantly (P < 0.05) compared to controls. The experimental findings suggest that shrimp PCs might be a valuable source of natural antioxidants for edible oils or other food dispersions.
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Affiliation(s)
- Li Zhou
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Yan Wang
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Xiaolin Wang
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Yi Liang
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Zheng Huang
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing 210095, China
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