Tao Xinyi, Yin Mingyu, Lin Liu, Song Rongzhen, Wang Xiaodong, Tao Ningping, Wang Xichang
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
College of Food Science and Pharmaceutical Engineering Zaozhuang University, 277160, China.
Food Chem X. 2024 Jul 22;23:101682. doi: 10.1016/j.fochx.2024.101682. eCollection 2024 Oct 30.
The Pacific saury () is a highly nutritious deep-sea fish, rich in omega-3 polyunsaturated fatty acids (n-3 PUFAs). This study comprehensively investigated fatty acids composition and lipid profiles of different parts of Pacific saury based on an untargeted lipidomic strategy. Results suggested that the crude fat content of meat, head and viscera were 5.81%, 10.90%, and 19.46%, respectively. The contents of PUFAs were 41.08%, 34.96% and 33.14%, respectively. Among them, the n-3 PUFAs in the head (34.58%) were significantly higher than meat (29.40%) and viscera (27.95%). Moreover, 5752 lipid molecules were identified, where glycerophospholipids (GP) were the most numerous lipid type (45.58%), with phosphatidylcholine (PC) being main differential subclass. PC (20:3_22:6) was the most abundant molecule in the head (14.59%) and meat (19.60%). Head__viscera group had higher characteristic PC abundance. This study will provide a theoretical basis for the physiological activity and lipid high-value utilization of Pacific saury.
太平洋秋刀鱼（）是一种营养丰富的深海鱼类，富含ω-3多不饱和脂肪酸（n-3 PUFAs）。本研究基于非靶向脂质组学策略，全面研究了太平洋秋刀鱼不同部位的脂肪酸组成和脂质谱。结果表明，鱼肉、鱼头和内脏的粗脂肪含量分别为5.81%、10.90%和19.46%。PUFAs的含量分别为41.08%、34.96%和33.14%。其中，鱼头中的n-3 PUFAs（34.58%）显著高于鱼肉（29.40%）和内脏（27.95%）。此外，共鉴定出5752种脂质分子，其中甘油磷脂（GP）是数量最多的脂质类型（45.58%），磷脂酰胆碱（PC）是主要的差异亚类。PC（20:3_22:6）是鱼头（14.59%）和鱼肉（19.60%）中含量最高的分子。鱼头-内脏组具有较高的特征性PC丰度。本研究将为太平洋秋刀鱼的生理活性和脂质高值利用提供理论依据。
