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

Abstract

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.

Role of lipid deterioration on the quality of aquatic products during low‐temperature storage: a lipidomics‐based study using large yellow croaker (Larimichthys crocea)

“…However, the content of free fatty acids was not detected. It is speculated that the content of free fatty acids in large yellow croaker oil may be lower than the detection limit, or it may be caused by environmental factors in the experimental operation (Chen et al ., 2017). In order to verify the integrity of our conclusion, in the subsequent part 5, we measured the AV, POV, p ‐AV, and CDV.…”

Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck

“…The PL results determined by different detection methods were differences, as described in Zhao et al Therefore, different duck sources or detection methods are the possible reasons for the differences in the analysis results. Notably, there are a few reports on poultry related to the unsaturated fatty acids reported in this paper, but they are widely reported in seafood. , More attention has been paid to seafood because it is rich in unsaturated fatty acids than to poultry and livestock. The polyunsaturated fatty acid content was 30.45–41.25% in the total lipids of whelk, while that of duck was only 23–31%. , The development value of seafood is higher.…”

“…Notably, there are a few reports on poultry related to the unsaturated fatty acids reported in this paper, but they are widely reported in seafood. 34,35 More attention has been paid to seafood because it is rich in unsaturated fatty acids than to poultry and livestock. The polyunsaturated fatty acid content was 30.45− 41.25% in the total lipids of whelk, while that of duck was only 23−31%.…”

Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

“…Ketone compounds are the second volatile flavor compounds, and many ketones can be generated by lipid oxidation or microbial degradation ( Chen et al, 2017 ). Therefore, the main flavor changes in fish oil were mainly attributed to ( E,E )-2,4-heptadienal (D), ( E,E )-2,4-heptadienal (M), 2,4-heptadienal (M), ( E )-2-pentenal(D), ( E )-2-octenal, 1-octen-3-ol, ( Z )-4-heptenal, ( E,E )-2,4-hexadienal(M), 2-pentylfuran, 2-propanone, 2-heptanone(M), 3-pentanone (D), and 1-penten-3-ol.…”