A comprehensive study of lipid profiles of round scad (Decapterus maruadsi) based on lipidomic with UPLC-Q-Exactive Orbitrap-MS

He, Chen; Sun, Zexin; Qu, Xingchen; Cao, Jun; Shen, Xuanri; Li, Chuan

doi:10.1016/j.foodres.2020.109138

Cited by 19 publications

(4 citation statements)

References 38 publications

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“…PCs and PEs are the primary components among GP subclasses, and they protect the membrane structure and participate in lipid metabolism. In previous studies, high contents of PCs and PEs were identified in round scad ( Decapterus maruadsi ) muscle, while the contents of PIs, PGs, and PSs were comparatively low in muscle tissues ( He et al, 2020 ). These findings are compatible with our current results.…”

Section: Resultsmentioning

confidence: 91%

Changes in the lipid profiles of hairtail (Trichiurus lepturus) muscle during air-drying via liquid chromatography-mass spectrometry analysis

Liao

Ding

et al. 2023

Food Chemistry: X

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Section: Resultsmentioning

confidence: 91%

Changes in the lipid profiles of hairtail (Trichiurus lepturus) muscle during air-drying via liquid chromatography-mass spectrometry analysis

Liao

Ding

et al. 2023

Food Chemistry: X

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“…The peak area was used to calculate the relative percentage of FAs in different microalgae species. The detailed GC-FID method was performed according to a reported work …”

Section: Methodsmentioning

confidence: 99%

“…The detailed GC-FID method was performed according to a reported work. 31 2.7. Statistical Analysis.…”

Section: Rplc−q-tof-ms/ms Analysismentioning

confidence: 99%

Comprehensive Lipidomic Analysis of Three Edible Microalgae Species Based on RPLC–Q-TOF-MS/MS

Cao,

Cong,

Song

et al. 2024

J. Agric. Food Chem.

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Microalgae, integral to marine ecosystems for their rich nutrient content, notably lipids and proteins, were investigated by using reversed-phase liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (RPLC−Q-TOF-MS/MS). This study focused on lipid composition in three commonly used microalgae species (Spirulina platensis, Chlorella vulgaris, and Schizochytrium limacinum) for functional food applications. The analysis unveiled more than 700 lipid molecular species, including glycolipids (GLs), phospholipids (PLs), sphingolipids (SLs), glycerolipids, and betaine lipids (BLs). GLs (19.9−64.8%) and glycerolipids (24.1−70.4%) comprised the primary lipid. Some novel lipid content, such as acylated monogalactosyldiacylglycerols (acMGDG) and acylated digalactosyldiacylglycerols (acDGDG), ranged from 0.62 to 9.68%. The analysis revealed substantial GLs, PLs, and glycerolipid variations across microalgae species. Notably, S. platensis and C. vulgaris displayed a predominance of fatty acid (FA) 18:2 and FA 18:3 in GLs, while S. limacinum exhibited a prevalence of FA 16:0, collectively constituting over 60% of the FAs of GLs. In terms of PLs and glycerolipids, S. platensis and C. vulgaris displayed elevated levels of arachidonic acid (AA) and eicosapentaenoic acid (EPA), whereas S. limacinum exhibited a significant presence of docosahexaenoic acid (DHA). Principal component analysis (PCA) revealed MGDG (16:0/18:1), DG (16:0/22:5), Cer (d18:1/20:0), and LPC (16:1) as promising lipid markers for discriminating between these microalgae samples. This study contributes to a comprehensive understanding of lipid profiles in three microalgae species, emphasizing their distinct biochemical characteristics and potentially informing us of their high-value utilization in the food industry.

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“…When the temperature exceeded 160 °C, the oil degraded, and peroxidation occurred, and new flavor compounds such as aldehydes and ketones were produced [ 14 ]. Prolonged heating of surimi at 90 °C accelerates the aggregation of proteins with unchanged structure and reduces hydrophobic bonding, thereby weakening hydrophobic interactions and reducing the ability of proteins to bind aldehydes [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products

Shi

Wang

et al. 2021

Foods

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Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. The effect of glutamine transaminase (TGase) addition was also investigated. The moisture distribution, water retention, microstructure, color, fracture constant, protein secondary structure, chemical forces, and flavor components of each sample were determined. The differences in gel and favor characteristics between D. maruadsi surimi products caused by thermal treatment methods were analyzed. The results showed that BOI, STE, and FRI had the largest protein secondary structure transitions and formed dense gel structures with high fracture constant. The kinds of flavour components in BOI and STE were completer and more balanced. The high temperature treatment available at BAC and FRI (110 °C and 150 °C) accelerated the chemical reaction involved in flavor formation, which highlighted the flavor profiles dominated by furans or esters. The open thermal treatment environments of ROA, MIC, and FRI gave them a low moisture content and water loss. This allowed the MIC to underheat during the heat treatment, which formed a loose gel structure with a low fracture coefficient. The addition of TGase enhances the gel quality, most noticeably in the ROA. The aldehyde content of the FRI was enhanced in the flavor characteristic. The effect of adding TGase to enhance the quality of the gel is most evident in ROA. It also substantially increased the content of aldehydes in FRI. In conclusion, different heat treatments could change the gel characteristics of surimi products and provide different flavor profiles. The gel quality of BOI and STE was consistently better in all aspects.

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A comprehensive study of lipid profiles of round scad (Decapterus maruadsi) based on lipidomic with UPLC-Q-Exactive Orbitrap-MS

Cited by 19 publications

References 38 publications

Changes in the lipid profiles of hairtail (Trichiurus lepturus) muscle during air-drying via liquid chromatography-mass spectrometry analysis

Changes in the lipid profiles of hairtail (Trichiurus lepturus) muscle during air-drying via liquid chromatography-mass spectrometry analysis

Comprehensive Lipidomic Analysis of Three Edible Microalgae Species Based on RPLC–Q-TOF-MS/MS

Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products

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