Advance in food-derived phospholipids: Sources, molecular species and structure as well as their biological activities

Sun, Na; Chen, Jin; Di, Wang; Lin, Songyi

doi:10.1016/j.tifs.2018.08.010

Cited by 81 publications

(41 citation statements)

References 83 publications

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“…In the present study, many of these lipid classes were identified, and MS characterized their molecular species, providing a new insight on the polar lipid signature of the olive pulp. Several studies suggested that dietary phospholipids have antioxidant activity and they exert positive effects in cognitive function, immunity, inflammation, and hepatopathies, in preventing cardiovascular diseases, and several other conditions, especially PC and SM (reviewed by [14,33,34]). Food sphingolipids have demonstrated beneficial effects on atherosclerosis and colon cancer [35,36].…”

Section: Resultsmentioning

confidence: 99%

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Lipidomic Profiling of the Olive (Olea europaea L.) Fruit towards Its Valorisation as a Functional Food: In-Depth Identification of Triacylglycerols and Polar Lipids in Portuguese Olives

Alves

Melo

Barros³

et al. 2019

Molecules

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Olives (Olea europaea L.) are classic ingredients in the Mediterranean diet with well-known health benefits, but their lipid composition has not been fully addressed. In this work, we characterised triacylglycerol (TAG) and polar lipid profiles of the olive pulp while using a complementary methodological approach that was based on solid-phase extraction to recover the neutral lipid (NL) and the polar lipid-rich fractions. The TAG profile was analysed in the NL-fraction by C30 reversed-phase liquid chromatography (LC) and the polar lipid profile by normal-phase hydrophilic interaction liquid chromatography (HILIC), with both being coupled to electrospray ionization-mass spectrometry (ESI-MS) and ESI-MS/MS. This approach identified 71 TAG ions that were attributed to more than 350 molecular species, with fatty acyl chain lengths from C11:0 to C26:0, including different polyunsaturated acyl chains. The polar lipids included 107 molecular species that belonged to 11 lipid classes that comprised phospholipids, glyceroglycolipids, glycosphingolipids, and betaine lipids. In addition to polyunsaturated fatty acids, some of the phospholipids, glycolipids, and glycosphingolipids that were identified in the olive pulp have been described as biologically active molecules. Lipidomic phenotyping of the olive pulp has led to the discovery of compounds that will allow for a better assessment of its nutritional value and new applications of bioactive lipid components in this functional food.

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Section: Resultsmentioning

confidence: 99%

“…Some polar lipids have biological activity that is related to antioxidant capacity, memory, and play different roles in immunity and inflammation, and in the prevention of cardiovascular diseases [14]. Plant glycolipids have shown anti-inflammatory, anti-osteoporotic, and anti-tumour activity, both in vitro and in vivo [15,16].…”

Section: Introductionmentioning

confidence: 99%

Lipidomic Profiling of the Olive (Olea europaea L.) Fruit towards Its Valorisation as a Functional Food: In-Depth Identification of Triacylglycerols and Polar Lipids in Portuguese Olives

Alves

Melo

Barros³

et al. 2019

Molecules

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“…In addition, lecithin is an essential lipid for the cell membranes and brain functions. Lecithin was reported to be able to improve the cognitive function, boost the immunological function, regulate the lipid metabolism, reduce the cholesterol level and reduce the cardiovascular risk (Sun et al, 2018a;Zhou et al, 2020). For the application in food protein gels, lecithin may have helped to balance the protein-protein interaction and protein-water interaction in gel network, because of its amphiphilic structure with a positive choline moiety and a negative phosphate group (Sun et al, 2018b).…”

Section: Introductionmentioning

confidence: 99%

Impact of lecithin incorporation on gel properties of bigeye snapper (Priacanthus tayenus) surimi

Panpipat

Cheong

Chaijan

2020

Int J of Food Sci Tech

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Gelling characteristics of bigeye snapper (Priacanthus tayenus) surimi functionalised by lecithin at different concentrations were investigated. Lecithin at ≤1 g 100 g −1 had no impact on breaking force and deformation (P > 0.05). Expressible drip tended to decrease with increasing lecithin level up to 1 g 100 g −1 .Lecithin at 1-3 g 100 g −1 improved the whiteness (P < 0.05). Jointed clusters were formed in the gel microstructure with 1 g 100 g −1 lecithin. Gel without and with 1 g 100 g −1 lecithin had the same texture profile and likeness scores (texture, odour and flavour) (P > 0.05). Peroxide value, TBARS content and rancid odour score of gels were changed considerably during refrigerated storage (4°C/polyethylene bag) for 15 days but lower values of all indices were noticeable in gel with lecithin. Therefore, lecithin at 1 g 100 g −1 was the optimum concentration for stabilising the texture, improving the water holding capacity, whitening the colour and retarding the lipid oxidation of bigeye snapper surimi gel.

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“…Furthermore, lecithin exhibits antioxidant activity, memory improvement, immunological function and regulation of both lipid metabolism and cardiovascular risks, 19 therefore, it can be used as a functional ingredient to foods. To the best of our knowledge, there is no published report regarding the use of lecithin in A. schrenckii surimi gel, particularly the effects of lecithin on reduced-salt surimi.…”

Section: Introductionmentioning

confidence: 99%

Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations

Shi

Wijaya

et al. 2020

RSC Adv.

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Advance in food-derived phospholipids: Sources, molecular species and structure as well as their biological activities

Cited by 81 publications

References 83 publications

Lipidomic Profiling of the Olive (Olea europaea L.) Fruit towards Its Valorisation as a Functional Food: In-Depth Identification of Triacylglycerols and Polar Lipids in Portuguese Olives

Lipidomic Profiling of the Olive (Olea europaea L.) Fruit towards Its Valorisation as a Functional Food: In-Depth Identification of Triacylglycerols and Polar Lipids in Portuguese Olives

Impact of lecithin incorporation on gel properties of bigeye snapper (Priacanthus tayenus) surimi

Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations

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