Total Lipid Extracts of Honeybee Drone Larvae Are Modulated by Extraction Temperature and Display Consistent Anti-Inflammatory Potential

文献类型： 外文期刊

第一作者： Luo, Yiming

作者： Luo, Yiming;Guo, Yuyang;Zhao, Wen;Wu, Liming;Guo, Yuyang;Khalifa, Shaden A. M.;El-Seedi, Hesham R.;El-Seedi, Hesham R.;Su, Xiaoling

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关键词： honey bees; drone larvae; anti-inflammatory; UPLC-Q-exactive-orbitrap-MS; GC-MS QP2010plus; lipidomics

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 22 期

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收录情况： SCI

摘要： Honeybee drone larvae are male bees that develop from unfertilized eggs and play a role in colony reproduction. The nutritional value of honeybee drone larvae is due to their high protein, lipid, and other nutrient contents, making them a profitable food source for humans in some cultures. Drone larvae lipids (DLLs) contribute to drone development; however, few studies have explored their substantial compositions and bioactive functions. In this study, we carried out DLL lipidomics analysis using UPLC-Q-Exactive-Orbitrap-MS prior to in vitro anti-inflammatory activity analysis. The results highlighted the importance of the extraction temperature on the DLL composition. A total of 21 lipids were found in the DLL extract, mostly categorized into five groups: nine phospholipids, three sphingolipids, two neutral lipids, one plant glycoglycerolipid, four lipid acyl, and others. Drying extraction at -20 degrees C produced more sphingolipids, phospholipids, and unsaturated fatty acids. Of 37 fatty acids, 18 were displayed at -20 degrees C degrees, as shown by GC-MS quantitative analysis. Myristic (246.99 +/- 13.19 mu g/g), palmitic (1707.87 +/- 60.53 mu g/g), stearic (852.32 +/- 24.17 mu g/g), and oleic (2463.03 +/- 149.61 mu g/g) acids were the predominant fatty acids. Furthermore, we examined the significant in vitro anti-inflammatory effects of DLL (-20 degrees C) using lipopolysaccharide (LPS)-challenged RAW264.7 cells. Nitric oxide (NO) and reactive oxygen (ROS) production and mRNA expression of IL-6, IL-10, COX-2, and iNOS were significantly decreased, demonstrating the anti-inflammatory function of DLL. Overall, this study provided insight into the lipid composition of DLL, revealed the influence of temperature, and explored the functionality of DLL (-20 degrees C), allowing for further application of DLLs as functional foods.

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