Lipidomics profile of irradiated ground meat to support food safety

Chiesa, Luca Maria; Cesare, Federica Di; Mosconi, Giacomo; Pavlović, Radmila; Campaniello, Maria; Tomaiuolo, Michele; Mangiacotti, Michele; Chiaravalle, E.; Panseri, Sara

doi:10.1016/j.foodchem.2021.131700

Cited by 15 publications

(10 citation statements)

References 34 publications

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“…Regarding the MS instruments showing high sensitivity, multi-sourced trace impurities that could result from biological matrices (e.g., remaining proteins in muscle tissues), solvents used for lipid extraction, preparation devices, such as siloxenes and phthalates, and even sample containers, such as plasticizers could be detected when they are carried to the lipid extract and thus these impurities may influence the reproducibility of the lipidomics profile ( 54 ). So, the extension of GC-system and NMR-based lipidomics and their combination with LC-resolved MS would exert unique superiority to enrich the entire lipid metabolism pathway (e.g., biosynthesis, oxidative decomposition, and enzymatic lipolysis) by detecting FAs, TGs, and sterols as well as some specific short and polar secondary lipid-metabolites ( 8 , 16 , 17 , 19 , 22 ). Indeed, during non-thermal processing, such as HPP, some important water-soluble lipid-metabolites (e.g., Ser-PETA) might be active in fatty acid transformation and participate in GPs metabolism ( 36 ).…”

Section: Discussion On Possible Mechanisms and Future Remarksmentioning

confidence: 99%

“…Indeed, during non-thermal processing, such as HPP, some important water-soluble lipid-metabolites (e.g., Ser-PETA) might be active in fatty acid transformation and participate in GPs metabolism ( 36 ). Overall, the lipolysis of TGs and PLs in meats are closely related to some relevant factors, mainly including (i) the feeding processes of animals ( 28 , 29 ), (ii) circumstances in slaughtering ( 30 , 31 ), (iii) postmortem aging ( 11 , 42 ), (iv) thermal/non-thermal processing ( 8 , 13 , 17 , 19 , 35 , 37 , 57 ), and (v) brining/dry-ripening processes ( 45 – 47 , 58 ). As a result, the physical/redox status of muscle/adipose tissues can be changed with the difference in bioavailability and bioactivity of endogenous and microbial lipases/phospholipases ( 10 , 13 , 52 , 53 , 59 – 63 ), consequently determining the fat deposition, lipolysis, and lipidomics profile ( 9 , 20 ).…”

Section: Discussion On Possible Mechanisms and Future Remarksmentioning

confidence: 99%

“…Up to date, various meat processing strategies, such as castration ( 34 ), thermal/non-thermal techniques ( 8 , 17 , 19 , 35 – 38 ), freezing/thawing intervention ( 39 ), in vitro oxidation ( 40 , 41 ), postmortem aging/storage ( 11 , 42 ), modified atmosphere packaging (MAP) ( 42 ), and brining/drying-curing/preservatives treatments ( 43 – 47 ) have been implicated to improve the microbiological safety, color, flavor, and texture for the development of favorable meat products ( Table 2 ). Accordingly, DI-MS and/or a combination of GC and liquid chromatography (GC/LC) and MS techniques have been utilized in the application of thermal processing to identify dozens of different lipids as potential biomarkers.…”

Section: Meat Lipidomics As Affected By Processing Factorsmentioning

confidence: 99%

“…It is worthwhile to note that fresh fish fillets, particularly Pleuronectes platessa upon high-pressure processing (HPP) were characterized by a distinctly high level of lipid-derived polar metabolites, serine-phosphoethanolamine species (Ser-PETA) ( 36 ). Specifically, studies on the discrimination of untreated/irradiated raw/ground meat from commercially produced goat, chicken, turkey, and pork through global lipid profile using UPLC-Q-Exactive-Orbitrap-MS/MS, targeted GC-resolved fatty acids composition, and chemometric tools (PCA and PLS-DA) have been recently reported ( 8 , 37 , 38 ). These authors observed γ-ray irradiation dose-dependent increase in docosahexaenoic acid (DHA)-enriched PC (C18:4/C22:6) + H in goat meat, while X-ray irradiation tended to result in n-3 PUFA-enriched lipids in chicken and turkey meat, accompanied with a noticeable accumulation of PLs and oxidized short- and long-chain FFAs.…”

Section: Meat Lipidomics As Affected By Processing Factorsmentioning

confidence: 99%

“…Specifically, these muscle-derived lipid species mainly include non-esterified/free fatty acids (FFAs), glycerolipids (GLs), glycerophospholipids (GPs), sphingolipids (SLs), sterol lipids, prenol lipids, saccharolipids, and polyketides ( 6 ). Among them, triglycerides (TGs) or triacylglycerols (TAGs) and phospholipids (PLs), two common and most abundant categories of lipids, are highly associated with health and nutritional functions in the body ( 7 , 8 ). TGs are mainly composed of FAs, such as capric acid (Ca) and lauric acid (La), but their contents can vary greatly among different breeds and muscle tissues ( 9 ).…”

Section: Introductionmentioning

confidence: 99%

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Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns

Öztürk‐Kerimoğlu

et al. 2022

Front. Nutr.

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Over the latest decade, lipidomics has been extensively developed to give robust strength to the qualitative and quantitative information of lipid molecules derived from physiological animal tissues and edible muscle foods. The main lipidomics analytical platforms include mass spectrometry (MS) and nuclear magnetic resonance (NMR), where MS-based approaches [e.g., “shotgun lipidomics,” ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), matrix-assisted laser desorption and ionization time-of-flight mass spectrometry (MALDI-TOF-MS)] have been widely used due to their good sensitivity, high availability, and accuracy in identification/quantification of basal lipid profiles in complex biological point of view. However, each method has limitations for lipid-species [e.g., fatty acids, triglycerides (TGs), and phospholipids (PLs)] analysis, and necessitating the extension of effective chemometric-resolved modeling and novel bioinformatic strategies toward molecular insights into alterations in the metabolic pathway. This review summarized the latest research advances regarding the application of advanced lipidomics in muscle origin and meat processing. We concisely highlighted and presented how the biosynthesis and decomposition of muscle-derived lipid molecules can be tailored by intrinsic characteristics during meat production (i.e., muscle type, breed, feeding, and freshness). Meanwhile, the consequences of some crucial hurdle techniques from both thermal/non-thermal perspectives were also discussed, as well as the role of salting/fermentation behaviors in postmortem lipid biotransformation. Finally, we proposed the inter-relationship between potential/putative lipid biomarkers in representative physiological muscles and processed meats, their metabolism accessibility, general nutritional uptake, and potency on human health.

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