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中国精品科技期刊2020
彭斌,徐林菊,余诚玮,等. 脂质组学解析草鱼肉在低温冷藏中的脂质变化[J]. 食品工业科技,2024,45(20):23−33. doi: 10.13386/j.issn1002-0306.2024030044.
引用本文: 彭斌,徐林菊,余诚玮,等. 脂质组学解析草鱼肉在低温冷藏中的脂质变化[J]. 食品工业科技,2024,45(20):23−33. doi: 10.13386/j.issn1002-0306.2024030044.
PENG Bin, XU Linju, YU Chengwei, et al. Lipidomics Analysis of Lipid Changes in Grass Fish during Cold Storage[J]. Science and Technology of Food Industry, 2024, 45(20): 23−33. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030044.
Citation: PENG Bin, XU Linju, YU Chengwei, et al. Lipidomics Analysis of Lipid Changes in Grass Fish during Cold Storage[J]. Science and Technology of Food Industry, 2024, 45(20): 23−33. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024030044.

脂质组学解析草鱼肉在低温冷藏中的脂质变化

Lipidomics Analysis of Lipid Changes in Grass Fish during Cold Storage

  • 摘要: 为探明草鱼肉在低温冷藏过程中脂质劣变生物标记物,采用基于超高效液相色谱串联傅里叶变换质谱的脂质组学技术研究草鱼肉4 ℃下冷藏不同时间(3、6和9 d)的脂质谱,通过多元统计分析和单因素方差分析筛选其冷藏过程中的差异脂质,并结合KEGG数据库富集差异脂质分子参与的代谢通路。结果表明,草鱼肉冷藏过程中pH逐渐下降,而硫代巴比妥酸值、游离脂肪酸含量和挥发性盐基总氮逐渐上升,冷藏第9 d时分别达到0.82 µg/kg、168.22 µg/10 g和23.63 mg/100 g。冷藏草鱼肉中共鉴定出1265种脂质分子,分属5个大类和35个亚类,甘油磷脂(GP)和甘油酯(GL)是草鱼肉脂质的主要组分。冷藏3 d、6 d的草鱼肉与新鲜草鱼肉脂质轮廓无明显差异,冷藏9 d草鱼肉脂质组成出现明显变化。脂肪酰(FA)及鞘脂类(SP)是冷藏前期(3~6 d)主要差异脂质,GP是冷藏后期(6~9 d)明显变化的脂类。多元统计学差异分析筛选得到20种差异脂质分子,主要为GP和GL,其中磷脂酰乙醇胺(PE)(16:1e/22:6)呈极显著变化(P<0.01),甘油三酯(TG)(4:0/18:0/22:5)、磷脂酰胆碱(PC)(18:1/20:3)和TG(18:0/16:0/20:4)呈显著变化(P<0.05),可作为冷藏草鱼肉脂质劣变生物标记物。KEGG通路富集分析发现鞘脂代谢和甘油磷脂代谢参与了整个冷藏期间的脂质代谢,是影响冷藏草鱼肉劣变脂质谱的重要代谢途径。本文阐述了草鱼肉冷藏劣变过程中脂质谱差异和脂质劣变分子标记物及其涉及的代谢通路,为冷藏草鱼脂质劣变的机制探索及预测脂质劣变措施提供理论参考。

     

    Abstract: In order to identify biomarkers of lipid deterioration in grass carp (Ctenopharyngodon idella) muscle during cold storage, the lipid profile change of the grass carp muscle stored at 4 ℃ for different periods (3, 6, and 9 d) was investigated by UPLC-Q Exactive HF-X. Multivariate statistical analysis and one-way ANOVA were used to screen the differential lipids during the cold storage, and then to enrich the metabolic pathways involved in the differential lipids through the KEGG database. The results showed that the pH in grass carp muscle decreased gradually, while the thiobarbituric acid reactive substance, total free fatty acid content, and volatile base total nitrogen increased gradually, reaching 0.82 µg/kg, 168.22 µg/10 g and 23.63 mg/100 g, respectively, on the 9 d of cold storage. A total of 1265 lipid molecules belonging to 5 categories and 35 subclasses were identified in the chilled grass carp muscle. Glycerol phospholipids (GP) and glycerol esters (GL) were the main components of lipids in grass carp muscle. There was no significant difference in lipid profile between grass carp muscle refrigerated for 3~6 days (P>0.05), but there were significant changes in lipid composition when refrigerated for 9 days. Fatty acyl (FA) and sphingolipids (SP) were the major different lipids in the early stage of refrigeration (3~6 days), and GP was the main lipids with significant changes in the late stage of refrigeration (6~9 days). A total of 20 different lipid molecules were screened from multivariate statistical difference analysis, and they were mainly glycerol ester and glycerol phospholipid, among which PE (16:1e/22:6) showed significant differences (P<0.01). TG (4:0/18:0/22:5), PC (18:1/20:3), and TG (18:0/16:0/20:4) showed significant differences (P<0.05), which could be used as a marker of lipid deterioration in grass carp muscle during the cold storage. Enrichment analysis of the KEGG pathway showed that sphingolipid metabolism and glycerophospholipid metabolism were involved in lipid metabolisms during the cold storage (9 d), which were essential metabolic pathways affecting the deteriorated lipid profile of chilled grass carp. In this study, the differences in lipid profiles, molecular markers of lipid degradation, and their metabolic pathways involved in lipid deterioration of grass carp muscle during cold storage were described. It would provide theoretical guidance for exploring the mechanism of lipid change and related anti-lipid degradation research.

     

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