质谱法揭示了家庭烹饪过程中加热引起的蛋黄氧脂和关键脂质分子的变化

IF 11.4 1区综合性期刊 Q1 MULTIDISCIPLINARY SCIENCES

Journal of Advanced Research Pub Date : 2024-10-15 DOI:10.1016/j.jare.2024.10.005

Wenting Li, Nian Wang, Xin Lv, Dan Wang, Hong Chen, Fang Wei

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引用次数: 0

摘要

引言氧脂是氧化应激后一类广泛的代谢标志物，一些研究报道了膳食对脂质代谢的调节。方法采用UPLC-QTOF-MS/MS测定蛋黄的脂质概况，采用HPLC-QTRAP-MS/MS检测氧化脂类，采用GC-FID定量检测总脂肪酸含量。结果加热降低了蛋黄中二十二碳六烯酸（DHA）的含量，花生四烯酸（AA）、亚油酸（LA）和亚麻酸（ALA）的含量没有一致的趋势。卵黄脂质组成对烹调后的三酰甘油（TG）、磷脂酰乙醇胺（PE）和 LA-单环氧化物含量有影响。9-和13-HODE（羟基十八碳二烯酸）、9,10,13-TriHOME（三羟基十八碳烯酸）、9,10-和12,13-EpOME（环氧十八碳烯酸）、9,10-和12、13-DiHOME（二羟基十八碳烯酸）、5-HETE（羟基二十碳四烯酸）和 4-HDHA（羟基二十二碳六烯酸）是主要的高浓度氧脂素，占 1.08 %-29.58 %。与生蛋黄相比，蒸煮使蛋黄中的草脂素浓度增加了 1.9 倍，带壳或不带壳煮沸（水煮）使草脂素浓度增加了 1.30 至 1.76 倍。相比之下，煎炸蛋黄中的总氧化脂素含量最低，变化也最小，但仍保留了一些环氧化物，包括环二十碳三烯酸（EET）和EPOME。结论通过脂质组学和大数据分析，揭示了加热诱导蛋黄产生草脂素的潜在机制和关键脂质分子。

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Mass spectrometry unveils heat-induced changes in yolk oxylipins and key lipid molecules during home cooking

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Mass spectrometry unveils heat-induced changes in yolk oxylipins and key lipid molecules during home cooking

Introduction

Oxylipins, as a widespread class of metabolic markers following oxidative stress, and several studies have reported dietary regulation of lipid metabolism. However, there is a lack of investigation of dietary oxylipins, especially cooking-induced changes in food lipid oxidation.

Objectives

Investigated the effects of cooking methods and lipid profiles on polyunsaturated fatty acids derived oxylipins generation within egg yolks.

Methods

The lipid profile of egg yolk was determined by UPLC-QTOF-MS/MS, oxylipins were detected by HPLC-QTRAP-MS/MS, while the total fatty acid content was quantified by GC-FID. Random Forest (RF) and Partial Least Squares (PLS) regression models were employed to explore the association between oxidized lipids and key lipid species.

Results

Heating reduced egg yolk docosahexaenoic acid (DHA) content, and no consistent trends for arachidonic acid (AA), linoleic acid (LA), and linolenic acid (ALA). Yolk lipid composition affected triacylglycerol (TG), phosphatidylethanolamine (PE), and LA-monoepoxide contents after cooking. 9- and 13-HODE (hydroxyoctadecadienoic acid), 9,10,13-TriHOME (trihydroxyoctadecenoic acid), 9,10- and 12,13-EpOME (epoxyoctadecenoic acid), 9,10- and 12,13-DiHOME (dihydroxyoctadecenoic acid), 5-HETE (hydroxyeicosatetraenoic acid), and 4-HDHA (hydroxydocosahexaenoic acid) were the prevalent oxylipins with high concentrations, accounting for 1.08 %–29.58 % of the total content of 29 oxylipins. Steaming resulted in a 1.9-fold increase in oxylipin concentrations in yolks compared to raw yolks, and boiling with or without shells (poaching) resulted in a 1.30- to 1.76-fold increase in oxylipin concentrations. In contrast, pan-fried yolks exhibited the lowest and least variable levels of total oxylipins, while still retaining some epoxides, including epoxyeicosatrienoic acid (EET) and EpOME. Utilizing big data analysis, we mapped the oxylipin network in both ordinary and DHA-enriched egg yolks, revealing a strong correlation between cooking-induced oxylipin production and variations in 24 lipid species.

Conclusion

Revealed the potential mechanisms and key lipid molecules for heating-induced oxylipin production of yolk through lipidomics and big data analysis.

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来源期刊

Journal of Advanced Research Multidisciplinary-Multidisciplinary

CiteScore

21.60

自引率

0.90%

发文量

280

审稿时长

12 weeks

期刊介绍： Journal of Advanced Research (J. Adv. Res.) is an applied/natural sciences, peer-reviewed journal that focuses on interdisciplinary research. The journal aims to contribute to applied research and knowledge worldwide through the publication of original and high-quality research articles in the fields of Medicine, Pharmaceutical Sciences, Dentistry, Physical Therapy, Veterinary Medicine, and Basic and Biological Sciences. The following abstracting and indexing services cover the Journal of Advanced Research: PubMed/Medline, Essential Science Indicators, Web of Science, Scopus, PubMed Central, PubMed, Science Citation Index Expanded, Directory of Open Access Journals (DOAJ), and INSPEC.