Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
Fishing and Post-Harvest Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, P.O. Box 14, Chittagong 4202, Bangladesh.
Molecules. 2023 Jan 3;28(1):454. doi: 10.3390/molecules28010454.
Recently, there has been great interest in the lipidomic of marine lipids and their potential health benefits. Processing of seafood products can potentially modify the characteristics and composition of lipids. The present study investigated the effect of processing methods (salting and fermentation) on the positional distribution of fatty acids of Chinook salmon roe using C nuclear magnetic resonance spectroscopy (NMR). The NMR analysis provided information on the carbonyl atom, double bond/olefinic, glycerol backbone, aliphatic group, and chain ending methyl group regions. The obtained data showed that docosahexaenoic acid (DHA) is the main fatty acid esterified at the -2 position of the triacylglycerides (TAGs), while other fatty acids, such as eicosapentaenoic acid (EPA) and stearidonic acid (SDA), were randomly distributed or preferentially esterified at the -1 and -3 positions. Fermentation of salmon roe was found to enrich the level of DHA at the -2 position of the TAG. The processing of roe by both salt drying and fermentation did not appear to affect the proportion of EPA at the -2 position. This present study demonstrated that fish roe processing can enhance the proportion of DHA at the -2 position and potentially improve its bioavailability.
最近，人们对海洋脂质的脂质组学及其潜在的健康益处产生了浓厚的兴趣。海产品的加工过程可能会改变脂质的特性和组成。本研究采用 C 核磁共振波谱（NMR）技术研究了加工方法（腌制和发酵）对奇努克三文鱼鱼卵脂肪酸位置分布的影响。NMR 分析提供了关于羰基原子、双键/烯烃、甘油主链、脂肪族基团和链末端甲基基团区域的信息。所得数据表明，二十二碳六烯酸（DHA）是三酰基甘油（TAG）-2 位酯化的主要脂肪酸，而其他脂肪酸，如二十碳五烯酸（EPA）和二十碳四烯酸（SDA）则随机分布或优先酯化在-1 和-3 位。发酵使鱼卵中的 DHA 在 TAG 的-2 位富集。盐干和发酵都不会影响 EPA 在 -2 位的比例。本研究表明，鱼卵加工可以提高 DHA 在 -2 位的比例，从而提高其生物利用度。
