Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS

Ali, Abdelmoneim H.; Zou, Xiaoqiang; Lü, Jian; Abed, Sherif M.; Yao, Yunping; Tao, Guanjun; Jin, Qingzhe; Wang, Xingguo

doi:10.1016/j.foodchem.2016.10.043

Cited by 79 publications

(49 citation statements)

References 35 publications

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“…Lipid extracts are separated by liquid chromatography, and different classes of PL can be identified by mass spectrometry [19]. In recent years, electrospray ionization tandem mass spectrometry (ESI-MS/ MS) has demonstrated high accuracy and reproducibility in PL analysis.…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, electrospray ionization tandem mass spectrometry (ESI-MS/ MS) has demonstrated high accuracy and reproducibility in PL analysis. Lipid extracts are separated by liquid chromatography, and different classes of PL can be identified by mass spectrometry [19]. In contrast, shotgun mass spectrometry offers some advantages in the analysis of PL from complex mixtures without pretreatment.…”

Section: Introductionmentioning

confidence: 99%

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Mechanism of Phospholipid Hydrolysis for Oyster Crassostrea plicatula Phospholipids During Storage Using Shotgun Lipidomics

Chen

Wang

Cong

et al. 2017

Lipids

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A fast and efficient shotgun lipidomics strategy was applied to analyze phospholipids (PL) in the oyster Crassostrea plicatula, including 29 species of phosphatidylcholine (PtdCho), 23 species of phosphatidylethanolamine (PtdEtn), 11 species of phosphatidylserine (PtdSer), 6 species of phosphatidylinositol (PtdIns), and 17 species of lysophospholipids (Lyso-PL). During storage at 4 °C for 7 days, the PL content decreased by 68.08%, but a significant increase in the FFA content was observed (from 63.11 to 318.72 μg/g). PtdCho and PtdIns decreased relatively by 64.97 and 67.49%, and PtdSer decreased most markedly by 74.15%. However, the PtdEtn content increased slightly during the early stages of storage but subsequently began to decrease. Moreover, PL with eicosapentaenoic acid (EPA-PL) and docosahexaenoic acid (DHA-PL) decreased by 51.77 and 50.61%, whereas plasmalogens were relatively stable showing only a 25.46% decrease. In particular, through enzyme activity analysis of lipase, phospholipase A (PLA), phospholipase A (PLA), phospholipase C (PLC), and phospholipase D (PLD), it was observed that the activities of all these enzymes increased at the early stage at 4 °C, but their activities were at lower levels when the oysters were stored at -20 °C. During the storage period at 4 °C, correlation analysis suggests that the degradation of PtdCho was mostly correlated to PLA (p < 0.05), whereas PtdEtn and PtdSer were more markedly correlated to lipase and PLD, respectively. The above result indicates that the hydrolysis mechanism of PL during seafood storage was correlated to the lipid hydrolytic enzyme activities under different storage temperatures.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mechanism of Phospholipid Hydrolysis for Oyster Crassostrea plicatula Phospholipids During Storage Using Shotgun Lipidomics

Chen

Wang

Cong

et al. 2017

Lipids

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“…In recent years, analysis of polar lipids has benefited from the development of the HILIC approach, which increased the use of liquid chromatography in separation of PL classes, including those derived from egg yolk (Ali et al, ; Sun et al, ). In our research, we applied the method described by Lisa et al () with gradient modifications leading to a shorter analysis time.…”

Section: Resultsmentioning

confidence: 99%

“…The first step in the identification of hen egg yolk long‐chain PL modified by oxidation was to create a database of all potential oxPL structures. The data on the composition of hen egg yolk PL classes and molecular species developed by Ali et al () were used as a basis. Then, the structures of individual possible oxidized species for the PtdCho and PtdEtn classes were drawn and their molecular masses calculated (Table S1A and Table S1B).…”

Section: Resultsmentioning

confidence: 99%

Profiling and Qualitative Assessment of Enzymatically and Thermally Oxidized Egg Yolk Phospholipids using a Two‐Step High‐Performance Liquid Chromatography Protocol

Parchem

Kusznierewicz

Chmiel

et al. 2019

J Americ Oil Chem Soc

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A two-step high-performance liquid chromatography (HPLC) method for the profiling and qualitative assessment of oxidized phospholipids (oxPL) present in foods was developed. The applicability of the investigated two-step HPLC protocol was verified for separation of enzymatically and thermally oxidized hen egg yolk phospholipids (PL) as a relevant food model. In the first step, seven individual PL classes were separated using hydrophilic interaction liquid chromatography (HILIC). The collected fractions of two main egg yolk PL classesphosphatidylethanolamines and phosphatidylcholineswere further directed to the second step of separation aimed at profiling and qualitative assessment of their oxidized species. For this purpose, the reverse phase (RP) chromatography coupled to charged aerosol, ultraviolet detection (UV) and mass spectrometry detection were employed. A database of potential oxPL including primary (hydroperoxides) and long-chain secondary PL oxidation products (epoxides, alcohols, and ketones) as well as some of their possible combinations was created. Additionally, the results were compared with the profiles of PL hydroperoxides obtained using thin layer chromatography (TLC) with N,N-dimethyl-p-phenylenediamine visualization.

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“…Routine analysis of lipids in foods involves the use of modern separation techniques, such as thin layer chromatography (TLC) or liquid chromatography (LC) in combination with mass spectrometry (MS) (Ali et al., ; Boselli et al., ; Kamil et al., ; Lewis et al., ; Taguchi et al., ; Zhou et al., ). TLC–matrix‐assisted laser desorption ionization (MALDI)–MS or LC–electrospray ionization (ESI)–MS analysis detects nearly all lipid classes with high sensitivity but without major fragmentation, allowing both qualitative and quantitative analyses of lipids.…”

Section: Introductionmentioning

confidence: 99%

Tissue‐Specific Distribution of Sphingomyelin Species in Pork Chop Revealed by Matrix‐Assisted Laser Desorption/Ionization–Imaging Mass Spectrometry

Enomoto

Takeda

Hatta

et al. 2019

Journal of Food Science

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Sphingomyelin (SM) species are major sphingolipids in pork meat that affect quality parameters, such as health benefits due to their protective properties against chronic diseases; however, their spatial distribution remains unclear. We used matrix‐assisted laser desorption/ionization (MALDI)–imaging mass spectrometry (IMS) to investigate the distribution and composition of SM species in pork chop consisting of longissimus thoracis et lumborum muscle (loin), intermuscular fat tissue, transparent tissue, and spinalis muscle. Four SM species were identified by liquid chromatography–electrospray ionization–tandem MS (MS/MS) and MALDI–MS/MS and visualized using MALDI–IMS. SM species containing stearic acid were predominantly distributed in the loin and spinalis muscle, whereas SM species containing palmitic, lignoceric, and nervonic acids were predominantly distributed in transparent tissue. These results indicated that the distribution of SM species differed among the pork tissues, depending on the tissue‐specific fatty acid composition. The total amount including all identified SM species was higher in the loin than in spinalis muscle. Pork is reportedly associated with increased risk for chronic diseases due to the high amount of heme iron. From the observation of color, the amount of heme iron was lower in loin than in spinalis muscle. Thus, the degree of risk for chronic diseases might be lower in the loin than in spinalis muscle. This is the first report on the tissue‐specific distribution of SM species in meat at a microscopic resolution using IMS. MALDI–IMS analysis may be useful in assessing the association between SM species and quality parameters of pork meat. Practical Application Sphingomyelin (SM) species are major sphingolipids in pork meat. SM species affect quality parameters such as health benefits due to their protective properties against colon cancer and atherosclerosis. Matrix‐assisted laser desorption/ionization–imaging mass spectrometry analysis combined with liquid chromatography–electrospray ionization‐tandem mass spectrometry is a suitable method to directly investigate the distribution and composition of SM species at microscopic level among different tissues of pork meat. Therefore, this method is useful to assess the SM species‐induced health effect of different tissues of pork meat.

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Identification of phospholipids classes and molecular species in different types of egg yolk by using UPLC-Q-TOF-MS

Cited by 79 publications

References 35 publications

Mechanism of Phospholipid Hydrolysis for Oyster Crassostrea plicatula Phospholipids During Storage Using Shotgun Lipidomics

Mechanism of Phospholipid Hydrolysis for Oyster Crassostrea plicatula Phospholipids During Storage Using Shotgun Lipidomics

Profiling and Qualitative Assessment of Enzymatically and Thermally Oxidized Egg Yolk Phospholipids using a Two‐Step High‐Performance Liquid Chromatography Protocol

Tissue‐Specific Distribution of Sphingomyelin Species in Pork Chop Revealed by Matrix‐Assisted Laser Desorption/Ionization–Imaging Mass Spectrometry

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