Tan Chunming, Zhang Shiqi, Zou Fanglei, Gao Boya, Li Yujin, Li Pinglan, Shang Nan
Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Food Chem X. 2024 Aug 5;23:101714. doi: 10.1016/j.fochx.2024.101714. eCollection 2024 Oct 30.
This study investigates spoilage bacteria's impact on lipid metabolism in sturgeon fillets using UHPLC-Q-Orbitrap-MS/MS-based untargeted lipidomic analysis. A total of 4041 lipid molecules across five classes and 42 subclasses were identified, including glycerophospholipids (GPs, 50.88%), glycerolipids (GLs, 36.08%), sphingolipids (SPs, 10.47%), fatty acyls (FAs, 2.45%), and sterol lipids (STs, 0.12%). , a specific spoilage bacterium, reduced GPs and FAs while increasing GLs, SPs, and STs via extracellular lipases and esterases. , the dominant bacterium, mainly elevated SPs and FAs. Their interaction promoted lipid metabolism and oxidation while producing volatile organic compounds (VOCs). Ethyl isobutyrate, ethyl propionate, isobutyl formate, pentan-2-one, propan-2-one, 2-butanone, 3-methyl-3-buten-1-ol, and dimethyl sulfide were mainly associated with , while 1-hexanol, 1-pentanol, 1-penten-3-ol, 1-hydroxypropan-2-one, 3-methyl-1-butanol, 2-methylbutanal, 3-hydroxy-2-butanone, and propionaldehyde were mainly related to . This work unveils the mechanism of lipid transformation in sturgeon fillets during refrigerated storage, offering insights for aquatic products quality control.
本研究采用基于超高效液相色谱-四极杆-轨道阱质谱联用（UHPLC-Q-Orbitrap-MS/MS）的非靶向脂质组学分析方法，研究了腐败细菌对鲟鱼片脂质代谢的影响。共鉴定出五类42个亚类的4041种脂质分子，包括甘油磷脂（GPs，50.88%）、甘油脂（GLs，36.08%）、鞘脂（SPs，10.47%）、脂肪酰（FAs，2.45%）和甾醇脂（STs，0.12%）。一种特定的腐败细菌通过细胞外脂肪酶和酯酶降低了甘油磷脂和脂肪酰，同时增加了甘油脂、鞘脂和甾醇脂。优势菌主要提高了鞘脂和脂肪酰的含量。它们的相互作用促进了脂质代谢和氧化，同时产生挥发性有机化合物（VOCs）。异丁酸乙酯、丙酸乙酯、甲酸异丁酯、2-戊酮、2-丙酮、2-丁酮、3-甲基-3-丁烯-1-醇和二甲基硫醚主要与某菌相关，而1-己醇、1-戊醇、1-戊烯-3-醇、1-羟基-2-丙酮、3-甲基-1-丁醇、2-甲基丁醛、3-羟基-2-丁酮和丙醛主要与另一菌相关。这项工作揭示了鲟鱼片在冷藏储存期间脂质转化的机制，为水产品质量控制提供了见解。
