UHPLC-Q-Exactive Orbitrap MS/MS-based untargeted lipidomics reveals molecular mechanisms and metabolic pathways of lipid changes during golden pomfret (Trachinotus ovatus) fermentation
文献类型： 外文期刊
作者： Wang, Huifang 1 ; Wu, Yanyan 1 ; Xiang, Huan 1 ; Sun-Waterhouse, Dongxiao 1 ; Zhao, Yongqiang 1 ; Chen, Shengjun 1 ; Li, Laihao 1 ; Wang, Yueqi 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Key Lab Aquat Prod Proc, Minist Agr & Rural Affairs, Natl R&D Ctr Aquat Prod Proc,South China Sea Fish, Guangzhou 510300, Peoples R China
2.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
3.Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland, New Zealand
4.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266000, Peoples R China
5.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
关键词： Untargeted lipidomics; Golden pomfret; Fermentation; Metabolic pathway; Molecular mechanism
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 396 卷
页码：
收录情况： SCI
摘要： Fermented golden pomfret (a popular marine fish product) is prepared via spontaneous fermentation. However, no comprehensive analysis has been reported on its lipid composition and metabolism. Herein, UHPLC-MS/MS-based untargeted lipidomic analysis identified 998 lipids (six classes; 29 subclasses) in fermented golden pomfret, including glycemlipids (47.70%) and glycerophospholipids (32.06%). As fermentation proceeded, triglyceride and diglyceride contents increased and subsequently decreased, while that of poly-unsaturated fatty acid-containing lipids increased (including those with docosahexaenoic acid, eicosapentaenoic acid, and docosapentaenoic acid). Pathway enrichment analysis identified seven lipid-related metabolic pathways, with the glycerophospholipid pathway found to be the most pertinent. Moreover, the decreased abundance of phosphatidylethanolamines and phosphatidylcholines during fermentation results from their high unsaturated fatty acid (FA) content. Indeed, essential FA contents increase following fermentation, due to their occurrence as glycerolipid side chains. Collectively, the results of this study provide a theoretical reference for optimizing the quality of fermented fish products.
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