Lipidomics analysis of Sanhuang chicken during cold storage reveals possible molecular mechanism of lipid changes
文献类型： 外文期刊
作者： Lv, Jingxiu 1 ; Ma, Jingjing 1 ; Liu, Yu 1 ; Li, Pengpeng 1 ; Wang, Daoying 1 ; Geng, Zhiming 1 ; Xu, Weimin 1 ;
作者机构： 1.Jiangsu Key Lab Food Qual & Safety, Minist Sci & Technol, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
3.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
4.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Nanjing, Peoples R China
关键词： Meat; Lipid profile; Transformation; Lipid changes; Hydrolysis; Oxidation
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 417 卷
页码：
收录情况： SCI
摘要： Lipidomic profiles changes of the Sanhuang chicken breast meat during cold storage (4 degrees C) were analyzed using ultra-high performance liquid chromatography coupled with mass spectrometry (UHPLC-MS)-based lipidomic analysis. Total lipids content decreased 16.8% after storage. Triacylglycerol (TAG), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) significantly decreased, while lysophosphatidylcholine (LPC) and lysophos-phatidylethanolamine (LPE) increased. Particularly, there was a trend that TAGs with fatty acids of 16:0 and 18:1, and phospholipids containing 18:1, 18:2 and 20:4 were more likely to be downregulated. The increase in the ratio of lysophospholipids/phospholipids and the degree of lipid oxidation demonstrated oxidation and enzymatic hydrolysis are potentially responsible for the lipid transformation. Moreover, 12 lipid species (P < 0.05, VIP > 1, FC < 0.8 or >1.25) were identified to be associated with the spoilage of meat. Glycer-ophospholipid metabolism and linoleic acid metabolism were the key metabolic pathways involved in the lipid transformations of chilled chicken.
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