Li Qingqing, Yang Li, Li Rongrong, Chen Gangliang, Dong Jing, Wu Linying, Fu Yinghua, Yang Jie
College of Life Science and Technology, Xinjiang University, Ürümqi, China.
Xinjiang Camel Industry Engineering Technology Research Center, Ürümqi, China.
Front Nutr. 2023 Mar 2;10:1053116. doi: 10.3389/fnut.2023.1053116. eCollection 2023.
As a source of low-cost and high-quality meat for human beings, the consumption of camel meat was increasing, and beef has similar texture and nutritional characteristics with camel meat. Camel hump and fatty-tails are important parts of fat storage for camels and fat-tailed lambs, respectively, which were to adapt and endure harsh environments. Considering their similar physiological functions, their fat composition might be similar. Lipidomics is a system-level analysis of lipids method, which play an important role in the determination and quantification of individual lipid molecular specie, food adulteration and labeling.
A GC/MS was used to analyze fatty acids composition of Xinjiang Bactrian camel meat, hump, beef, and fatty-tails. UPLC-Q-TOF/MS based on lipidomics approach was used to analyze lipid composition, characterize and examine the lipid differences in Xinjiang Bactrian camel meat, hump, beef, and fatty-tails.
The major fatty acids of the four samples were C16:0, C18:0, and C18:1, and camel meat had a significant low SFA content and high MUFA content. A total of 342 lipid species were detected, 192, 64, and 79 distinguishing lipids were found in the groups camel hump compared to camel meat, camel meat compared to beef, and camel hump compared to fatty-tails, respectively. Lipid metabolisms of ether lipid, glycerophospholipid, glycerolipid, and sphingolipid were the most influential pathways revealed by KEGG analysis. The results contributed to enrich the lipid information of Bactrian camel meat, and indicated that UPLC-Q-TOF/MS based on lipidomics was an alternative method to distinguish meat samples.
作为人类低成本、高质量肉类的来源，骆驼肉的消费量正在增加，且牛肉与骆驼肉具有相似的质地和营养特性。骆驼峰和肥尾分别是骆驼和肥尾羊储存脂肪的重要部位，这有助于它们适应和耐受恶劣环境。考虑到它们相似的生理功能，其脂肪组成可能相似。脂质组学是一种对脂质进行系统水平分析的方法，在单个脂质分子种类的测定和定量、食品掺假及标签方面发挥着重要作用。
采用气相色谱/质谱联用仪分析新疆双峰驼肉、驼峰、牛肉和肥尾的脂肪酸组成。基于脂质组学方法的超高效液相色谱-四极杆-飞行时间质谱联用仪用于分析脂质组成，表征和检测新疆双峰驼肉、驼峰、牛肉和肥尾中的脂质差异。
四个样品中的主要脂肪酸为C16:0、C18:0和C18:1，骆驼肉的饱和脂肪酸含量显著较低，单不饱和脂肪酸含量较高。共检测到342种脂质种类，在驼峰与骆驼肉组、骆驼肉与牛肉组、驼峰与肥尾组中分别发现了192种、64种和79种特征性脂质。KEGG分析显示，醚脂、甘油磷脂、甘油脂和鞘脂的脂质代谢是最具影响力的途径。这些结果有助于丰富双峰驼肉的脂质信息，并表明基于脂质组学的超高效液相色谱-四极杆-飞行时间质谱联用仪是区分肉类样品的一种替代方法。
