通过UPLC Q-TOF-MS/MS综合脂质组学分析，揭示了饲粮中添加不同ω-3 PUFA对羊奶的影响

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102581

Jie Wang , Shiqian Ran , Xin Lv , Dan Wang , Hong Chen , Fang Wei

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引用次数: 0

摘要

羊奶因其独特的营养特性而备受关注。本研究采用UPLC Q-TOF-MS/MS对正常饲粮(C)、添加Schizochytrium sp. (S)、亚麻籽(F)及其混合物(M)喂养的羊奶进行了全面的脂质组学分析。共鉴定出16个亚类的638个脂质分子，其中TG占总脂质的97%以上。饲粮中添加ω-3多不饱和脂肪酸（PUFA），显著降低了甘油脂（GL）含量，显著提高了ω-3多不饱和脂肪酸（PUFA）水平，其中M组对ω-3 PUFA含量的提高效果最为显著。DHA-TG和DHA-GPL的百分比分别增加了10倍和4倍以上。亚麻籽特别增加了含ALA的脂质，而Schizochytrium sp.主要增加了含DHA和DPA的脂质。多变量统计分析显示各组之间的脂质分布不同，突出了膳食补充对脂质组成的显著影响。综上所述，本研究为ω-3 pufa富集羊奶的生产、营养评价、鉴定和应用提供了坚实的理论基础。

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Comprehensive lipidomics analysis reveals the effects in goat milk from different ω-3 PUFA dietary supplementation by UPLC Q-TOF-MS/MS

Goat milk has gained significant attention due to its unique nutritional properties. In this study, we conducted a comprehensive lipidomics analysis of goat milk fed by a normal diet (C), dietary supplement with Schizochytrium sp. (S), flax seed (F), and their mixture (M) using UPLC Q-TOF-MS/MS. A total of 638 lipid molecules covering 16 subclasses were identified, with TG constituting over 97 % of the total lipids. Dietary supplementation significantly reduced glycerolipids (GL) content while markedly increasing ω-3 polyunsaturated fatty acid (PUFA) levels, with group M showing the most pronounced effects on enhancing ω-3 PUFA content. The percentages of DHA-TG and DHA-GPL increased by more than 10-fold and 4-fold, respectively. Flax seed specifically increased ALA containing lipids, whereas Schizochytrium sp. predominantly enriched DHA and DPA containing lipids. Multivariate statistical analysis revealed distinct lipid profiles among the groups, highlighting the significant impact of dietary supplementation on lipid composition. In conclusion, this study provides a robust theoretical foundation for the production, nutritional evaluation, identification, and application of ω-3 PUFA-enriched goat milk.

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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.