National Engineering Research Center of Seafood, Dalian, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
J Sci Food Agric. 2021 Mar 15;101(4):1554-1561. doi: 10.1002/jsfa.10774. Epub 2020 Sep 17.
Phospholipids, the main lipid component in marine shellfish, mainly comprise glycerophosphocholine (GPC) and glycerophosphoethanolamine (GPE). GPC and GPE in marine shellfish, especially scallop, carry n-3 long-chain polyunsaturated fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), although different types of glycerophospholipids (GP) have different health benefits on human health. Moreover, different GP subclasses such as GPC and GPE have different oxidative susceptibilities in complex food systems. The present study compared the oxidative susceptibilities of GPC and GPE in dried scallop during storage by high-performance liquid chromatography-tandem mass spectrometry and kinetic models, and also investigated the effects of natural phenolic antioxidant on their susceptibilities.
The results showed that GPC and GPE molecular species (carrying EPA or DHA) contents in samples continuously reduced during storage at two different temperatures. The first-order kinetic model better reflected the changes of GPC and GPE molecular species (carrying EPA or DHA) in samples than the zero-order kinetic model during storage. According to the oxidation rate (k) obtained from first-order kinetic models, GPE possessed a greater oxidation rate than GPC during storage. Moreover, the results showed that antioxidants of bamboo leaves (AOB, polar polyphenolic antioxidants) significantly decreased the oxidation rates of GPC and GPE molecular species (carrying EPA or DHA) in samples during storage, and GPC could be more effectively protected by AOB compared to GPE.
The present study provides a practical method for accurately evaluating the oxidative susceptibility of different phospholipid classes in complex food systems. © 2020 Society of Chemical Industry.
磷脂是海洋贝类中的主要脂质成分，主要包括甘油磷酸胆碱（GPC）和甘油磷酸乙醇胺（GPE）。海洋贝类，特别是扇贝中的 GPC 和 GPE 含有 n-3 长链多不饱和脂肪酸，如二十碳五烯酸（EPA）和二十二碳六烯酸（DHA），尽管不同类型的甘油磷脂（GP）对人体健康有不同的健康益处。此外，在复杂的食物体系中，不同的 GP 亚类（如 GPC 和 GPE）具有不同的氧化易感性。本研究通过高效液相色谱-串联质谱法和动力学模型比较了干贝中 GPC 和 GPE 在储存过程中的氧化易感性，并研究了天然酚类抗氧化剂对其氧化易感性的影响。
结果表明，在两种不同温度下储存时，样品中 GPC 和 GPE 分子种类（携带 EPA 或 DHA）的含量不断减少。与零级动力学模型相比，一级动力学模型在储存过程中更好地反映了 GPC 和 GPE 分子种类（携带 EPA 或 DHA）的变化。根据一级动力学模型得到的氧化速率（k），GPE 在储存过程中的氧化速率大于 GPC。此外，结果表明，竹叶抗氧化剂（极性多酚类抗氧化剂）显著降低了样品中 GPC 和 GPE 分子种类（携带 EPA 或 DHA）的氧化速率，与 GPE 相比，AOB 更能有效保护 GPC。
本研究为准确评估复杂食品体系中不同磷脂类的氧化易感性提供了一种实用方法。 © 2020 英国化学学会。
