研究说明：鸡蛋黄代谢组在喷雾干燥和储存过程中的变化。

IF 3.8 1区农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Poultry Science Pub Date : 2024-10-29 DOI:10.1016/j.psj.2024.104453

Beibei Wang, Xialei Liu, Shugang Li, Shijian Dong, Putri Widyanti Harlina, Jinqiu Wang, Fang Geng

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引用次数: 0

摘要

通过代谢组学分析，定量比较了新鲜蛋黄（FEY）、喷雾干燥蛋黄粉（SEY）和储存蛋黄粉（S-SEY）之间代谢物的差异。三组蛋黄样品中共鉴定出 1004 种代谢物。在配对组分析中，在 FEY 和 SEY 中鉴定出 242 个差异代谢物，在 FEY 和 S-SEY 中鉴定出 311 个差异代谢物，在 SEY 和 S-SEY 中鉴定出 157 个差异代谢物。对丰度最高的差异代谢物的分析表明，FEY 中的氨基酸、碳水化合物和脂类在喷雾干燥和贮藏后会发生氧化反应，从而导致代谢物的种类和丰度发生显著变化。然后筛选出具有代表性的差异代谢物，用于判断蛋黄粉的新鲜度。因此，这些结果对评价蛋黄粉的质量非常重要，并为了解蛋黄在喷雾干燥和储存后的营养变化提供了重要信息。

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Research note: Changes in chicken egg yolk metabolome during its spray drying and storage.

The differences in metabolites between fresh egg yolk (FEY), spray-dried egg yolk powder (SEY), and stored egg yolk powder (S-SEY) were quantitatively compared through metabolomic analysis. Total of 1004 metabolites were identified in the three groups of egg yolk samples. In pairwise group analysis, 242 differential metabolites were identified in FEY and SEY, 311 differential metabolites were identified in FEY and S-SEY, and 157 differential metabolites were identified in SEY and S-SEY. The analysis of differential metabolites with the highest abundance showed that amino acids, carbohydrates and lipids in FEY would undergo oxidation reactions after spray drying and storage and thus led to significant changes in the type and abundance of metabolites. The representative differential metabolites were then screened out for judging the freshness of egg yolk powder. Therefore, the results are highly important for evaluating the quality of egg yolk powder and provide important information for understanding the nutritional changes of egg yolk after spray drying and storage.

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来源期刊

Poultry Science 农林科学-奶制品与动物科学

CiteScore

7.60

自引率

15.90%

发文量

审稿时长

94 days

期刊介绍： First self-published in 1921, Poultry Science is an internationally renowned monthly journal, known as the authoritative source for a broad range of poultry information and high-caliber research. The journal plays a pivotal role in the dissemination of preeminent poultry-related knowledge across all disciplines. As of January 2020, Poultry Science will become an Open Access journal with no subscription charges, meaning authors who publish here can make their research immediately, permanently, and freely accessible worldwide while retaining copyright to their work. Papers submitted for publication after October 1, 2019 will be published as Open Access papers. An international journal, Poultry Science publishes original papers, research notes, symposium papers, and reviews of basic science as applied to poultry. This authoritative source of poultry information is consistently ranked by ISI Impact Factor as one of the top 10 agriculture, dairy and animal science journals to deliver high-caliber research. Currently it is the highest-ranked (by Impact Factor and Eigenfactor) journal dedicated to publishing poultry research. Subject areas include breeding, genetics, education, production, management, environment, health, behavior, welfare, immunology, molecular biology, metabolism, nutrition, physiology, reproduction, processing, and products.