Jia Wei, Shi Qingyun, Shi Lin
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
Food Chem. 2021 Jul 30;351:129295. doi: 10.1016/j.foodchem.2021.129295. Epub 2021 Feb 17.
The knowledge of the changes in the lipid species in irradiated goat meat is expected to clarify the beneficial effects of irradiation on meat preservation. This study explored the characteristic lipid composition and the changes in irradiated goat meat based on quantitative lipidomics strategy by LC-MS. Totally, 12 subclasses of 174 lipids were identified with significant differences (p < 0.05, VIP > 1), and the absolute quantitative analysis of characteristic lipids was achieved. Significant lipid variables were involved in the major pathways of glycerophospholipid and sphingolipid metabolism. Moreover, significant increases during irradiation were found in total TG, PC, PE, LPE, Cer, LPC and SPH, while the total DG, PS, PG, PI and SM decreased after irradiation. Noteworthily, DHA-enriched PC (18:4/22:6) + H, a core nutrient for human health, exhibited an increase in the irradiated group. These results provide a basis for lipid quantitative alterations in irradiated goat meat and application of irradiation in meat preservation.
了解辐照山羊肉中脂质种类的变化，有望阐明辐照对肉类保鲜的有益作用。本研究基于液相色谱 - 质谱联用的定量脂质组学策略，探究了辐照山羊肉的特征脂质组成及变化。共鉴定出174种脂质的12个亚类存在显著差异（p < 0.05，VIP > 1），并实现了特征脂质的绝对定量分析。显著的脂质变量参与了甘油磷脂和鞘脂代谢的主要途径。此外，辐照期间总甘油三酯（TG）、磷脂酰胆碱（PC）、磷脂酰乙醇胺（PE）、溶血磷脂酰乙醇胺（LPE）、神经酰胺（Cer）、溶血磷脂酰胆碱（LPC）和鞘磷脂（SPH）显著增加，而总甘油二酯（DG）、磷脂酰丝氨酸（PS）、磷脂酰甘油（PG）、磷脂酰肌醇（PI）和鞘磷脂（SM）在辐照后减少。值得注意的是，富含二十二碳六烯酸（DHA）的磷脂酰胆碱（18:4/22:6）+ H，一种对人体健康至关重要的核心营养素，在辐照组中有所增加。这些结果为辐照山羊肉中脂质的定量变化以及辐照在肉类保鲜中的应用提供了依据。
Zotero 插件