Wang Shengnan, Chen Yongshi, Chen Yu, Liang Peng, Pang Jie, Zhu Beiwei, Dong Xiuping
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods. 2021 Oct 29;10(11):2624. doi: 10.3390/foods10112624.
Low-temperature storage is one of the most important preservation methods for aquatic product storage. However, the effects of low-temperature storage on the lipid profiles of shrimp are unclear. Herein, UPLC-Q-Exactive Orbitrap/MS combined with LipidSearch software was applied to analyze the effect of three low storage temperatures (4 °C, -2 °C, and -18 °C) on the lipidomics of . A total of 15 lipid classes were analyzed, and PC, PE, DG, and TG accounted for vast majority of peak areas. Furthermore, 531 individual lipid variables enriched in 12 metabolic pathways were identified via bioinformatics analysis methods. A total of 56 significantly different lipid molecular species (55 belonging to PC, PE, DG, and TG) were selected as potential biomarkers of lipid oxidation via correlational analysis between physical properties (texture and color) and individual lipid variables. The results indicated that the three low storage temperatures caused different effects on the lipidomics profile of , and PC, PE, DG, and TG could become potential focuses in further studies of lipid oxidation in .
低温贮藏是水产品贮藏最重要的保鲜方法之一。然而，低温贮藏对虾脂质谱的影响尚不清楚。在此，采用超高效液相色谱-四极杆-静电场轨道阱质谱联用（UPLC-Q-Exactive Orbitrap/MS）结合LipidSearch软件，分析了三种低温贮藏温度（4℃、-2℃和-18℃）对虾脂质组学的影响。共分析了15类脂质，其中磷脂酰胆碱（PC）、磷脂酰乙醇胺（PE）、甘油二酯（DG）和甘油三酯（TG）占峰面积的绝大部分。此外，通过生物信息学分析方法鉴定出531个富集于12条代谢途径的个体脂质变量。通过物理性质（质地和颜色）与个体脂质变量之间的相关性分析，共筛选出56个显著差异的脂质分子物种（55个属于PC、PE、DG和TG）作为脂质氧化的潜在生物标志物。结果表明，三种低温贮藏温度对虾脂质组学图谱产生了不同影响，PC、PE、DG和TG可能成为虾脂质氧化进一步研究的潜在重点。
