Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-12-19 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102105

Le Cheng, Xinlei Yuan, Ming Zhang, Jianguo Dong, Yao Wu, Rang Wang, Yixuan Li, Lishui Chen, Bing Fang

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Abstract

Egg yolk phospholipids are commercially valuable products that are beneficial to human health. Previous research on phospholipids in egg yolk mainly focuses on phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), and fatty acid compositions, and neglects the esterification position and other bioactive phospholipids. This study found a total of 19 classes of phospholipids and 275 subclasses using lipidomics. The study firstly found that egg yolks were also rich in glucosylceramides, galactosylceramides, lactosylceramides, gangliosides, and plasmalogens with polyunsaturated fatty acids (PUFAs) at the high bioavailable sn-2 position. Docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), α-Linolenic acid (ALA), and arachidonic acid (ARA) were esterified at sn-1 position of PC and sn-2 position of PE, phosphatidyl inositol (PI) and phosphatidic acid (PA). Microalgae feeding contributed to the deposition of PUFAs at sn-2 position and increased the contents of plasmalogens. The results provided detail the phospholipid profiles of egg yolk to improve understanding of its nutrition.

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蛋黄磷脂谱的表征：新分类的磷脂原，多不饱和脂肪酸的分布，以及膳食富集的影响。

蛋黄磷脂是有益人体健康的具有商业价值的产品。以往对蛋黄磷脂的研究主要集中在磷脂酰胆碱（PC）、磷脂酰乙醇胺（PE）和脂肪酸组成上，而忽略了酯化位置和其他生物活性磷脂。本研究使用脂质组学方法共发现了19类磷脂和275个亚类磷脂。本研究首次发现，蛋黄中还含有丰富的葡萄糖神经酰胺、半乳糖神经酰胺、乳糖神经酰胺、神经节苷类，以及具有高生物利用度sn-2位置的多不饱和脂肪酸（PUFAs）的聚脂原。二十二碳六烯酸（DHA）、二十碳五烯酸（EPA）、α-亚麻酸（ALA）和花生四烯酸（ARA）分别在PC的sn-1位置和PE、磷脂酰肌醇（PI）和磷脂酸（PA）的sn-2位置酯化。微藻的摄食促进了PUFAs在sn-2位点的沉积，提高了磷脂原的含量。结果提供了详细的蛋黄磷脂谱，以提高对其营养的认识。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.