Characterization and discrimination of Taihe black-boned silky fowl ( Gallus gallus domesticus Brisson ) muscles using LC/MS-based lipidomics

Mi, Si; Shang, Ke; Jia, Wei; Zhang, Chunhui; Li, Xia; Fan, Yuqing; Wang, Hang

doi:10.1016/j.foodres.2018.04.038

Cited by 59 publications

(33 citation statements)

References 17 publications

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“…In recent decades, lipidomics has been successfully applied in various fields to analyze exquisite changes in lipids at the molecular level, especially in food and nutrition science (12). Many studies have used lipidomics to clarify lipid profile changes in donkey milk during lactation (13) and egg yolk in different diets (14), and differentiate domestic pork (15), and chicken (16). A recent study reported the transcriptome atlas of 16 Dezhou Donkey tissues (17).…”

Section: Introductionmentioning

confidence: 99%

Determination of the Heterogeneity of Intramuscular Fat and Visceral Adipose Tissue From Dezhou Donkey by Lipidomics and Transcriptomics Profiling

Zhu

Chai

et al. 2021

Front. Nutr.

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Intramuscular fat (IMF) and visceral adipose tissue (VAT) are both lipids, but have significantly different deposition processes. Furthermore, the heterogeneity of lipid molecular characteristics and mechanisms is unclear. Accordingly, this study used non-targeted lipidomics and transcriptomics to analyze the lipid profiles and metabolism of longissimus dorsi muscle (LDM) and VAT from donkeys. A total of 1,146 and 1,134 lipids belonging to 18 subclasses were identified in LDM and VAT, respectively, with LDM having higher glycerophospholipid (GP) and lower glycerolipid (GL) contents. Polyunsaturated fatty acids (PUFAs) were distributed preferentially at the sn-1 positions in triglycerides (TGs), and sn-2 positions in phosphatidylcholine (PC) and phosphatidylethanolamine (PE). The percentage PUFA content in TGs was significantly lower in LDM than in VAT, while the opposite trend was observed for PUFAs in PC and PE. A total of 110 different lipid molecules (72 downregulated and 38 upregulated) were identified in LDM compared with VAT, of which 11 were considered potential lipid markers. These different lipids were involved in 17 metabolic pathways, including GL and GP metabolisms. Of the 578 differentially expressed genes screened, 311 were downregulated and 267 were upregulated in LDM compared with VAT. Enriched ontology analysis of the differentially expressed genes mainly involved sphingolipid signaling pathways, and GP, GL, and sphingolipid metabolisms. Overall, lipidomics and transcriptomics indicated differences in lipid profiles and metabolism in LDM and VAT, providing new perspectives for the study of heterogeneity in IMF and VAT.

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Section: Introductionmentioning

confidence: 99%

Determination of the Heterogeneity of Intramuscular Fat and Visceral Adipose Tissue From Dezhou Donkey by Lipidomics and Transcriptomics Profiling

Zhu

Chai

et al. 2021

Front. Nutr.

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“…Perchloric acid and methanol are commonly used for protein precipitation in chicken soup samples (Zhang et al, 2020). For the identification of unknown taste compounds (such as peptides), most are subjected to ultrafiltration separation, gel filtration separation, and high-performance liquid "fingerprint" formed by quantified lipids was used for conducting discrimination by statistical analysis (Mi et al, 2018). The orthogonal partial least squares discriminant analysis results showed that Taihe and crossbred black-boned silky fowls could be effectively distinguished from each other (Mi et al, 2018).…”

Section: Liquid Chromatography Methodsmentioning

confidence: 99%

“…Instead of conducting exploration and identification of several compounds, mass spectrum data could be analyzed as a sample “fingerprint” from a whole sample. The lipid profiles of Taihe and crossbred black‐boned silky fowls were analyzed using ultra‐performance liquid chromatography–tandem mass spectrometry (UPLC‐MS/MS) at a mass scan mode, and the sample “fingerprint” formed by quantified lipids was used for conducting discrimination by statistical analysis (Mi et al., 2018 ). The orthogonal partial least squares discriminant analysis results showed that Taihe and crossbred black‐boned silky fowls could be effectively distinguished from each other (Mi et al., 2018 ).…”

Section: Evaluation Methodsmentioning

confidence: 99%

“…The lipid profiles of Taihe and crossbred black‐boned silky fowls were analyzed using ultra‐performance liquid chromatography–tandem mass spectrometry (UPLC‐MS/MS) at a mass scan mode, and the sample “fingerprint” formed by quantified lipids was used for conducting discrimination by statistical analysis (Mi et al., 2018 ). The orthogonal partial least squares discriminant analysis results showed that Taihe and crossbred black‐boned silky fowls could be effectively distinguished from each other (Mi et al., 2018 ). Based on a study conducted on the effects of quercetin and cinnamaldehyde on the chemical composition of beef soup, 636 molecular features were identified by performing UHPLC‐MS/MS (Li et al., 2020 ).…”

Section: Evaluation Methodsmentioning

confidence: 99%

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Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

Zhang

Hao

Zhao

et al. 2021

Food Science & Nutrition

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The chicken products, featured with their high protein content, lowfat content, and affordable price, gain popularity widely in China. As per findings reported by a previous study, 100 g of chicken contained 167.0 kcal energy, 19.3 g protein, 9.4 g fat, and 69.0 g water (chicken's nutrient content from "China Food Composition Tables Standard Edition (Yang, 2018)"). Chicken is rich in various vitamins and is a reliable source of phosphorus, copper, iron, zinc, and other minerals.Compared to beef and pork, chicken fat contains more unsaturated fatty acids (oleic acid and linoleic acid), and these fatty acids play an important role in the formulation of strategies for the treatment and prevention of cardiovascular diseases (Chiu et al., 2007). There is no religious restriction on the consumption of chicken, and it has the

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“…These results support that black‐boned silky chicken has superior quality and bioactivity, in line with the trend of modern healthy food. The features of lipid composition in different ages, genders, and carcass parts of Taihe black‐boned silky fowls were further investigated employing UPLC‐ESI‐QTOF/MS (Mi et al., 2018). A total of 1,127 lipid molecular species were detected by searching accurate masses against the LIPID MAPS library and 1,123 matches were assigned to eight categories.…”

Section: Application Of Ms‐based Lipidomics In Food Sciencementioning

confidence: 99%

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Sun

Wang

Cong

et al. 2020

Comp Rev Food Sci Food Safe

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With the advance in science and technology as well as the improvement of living standards, the function of food is no longer just to meet the needs of survival. Food science and its associated nutritional health issues have been increasingly debated. Lipids, as complex metabolites, play a key role both in food and human health. Taking advantages of mass spectrometry (MS) by combining its high sensitivity and accuracy with extensive selective determination of all lipid classes, MS‐based lipidomics has been employed to resolve the conundrum of addressing both qualitative and quantitative aspects of high‐abundance and low‐abundance lipids in complex food matrices. In this review, we systematically summarize current applications of MS‐based lipidomics in food field. First, common MS‐based lipidomics procedures are described. Second, the applications of MS‐based lipidomics in food science, including lipid composition characterization, adulteration, traceability, and other issues, are discussed. Third, the application of MS‐based lipidomics for nutritional health covering the influence of food on health and disease is introduced. Finally, future research trends and challenges are proposed. MS‐based lipidomics plays an important role in the field of food science, promoting continuous development of food science and integration of food knowledge with other disciplines. New methods of MS‐based lipidomics have been developed to improve accuracy and sensitivity of lipid analysis in food samples. These developments offer the possibility to fully characterize lipids in food samples, identify novel functional lipids, and better understand the role of food in promoting healt.

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Characterization and discrimination of Taihe black-boned silky fowl ( Gallus gallus domesticus Brisson ) muscles using LC/MS-based lipidomics

Cited by 59 publications

References 17 publications

Determination of the Heterogeneity of Intramuscular Fat and Visceral Adipose Tissue From Dezhou Donkey by Lipidomics and Transcriptomics Profiling

Determination of the Heterogeneity of Intramuscular Fat and Visceral Adipose Tissue From Dezhou Donkey by Lipidomics and Transcriptomics Profiling

Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

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