State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China; International Institute of Food Innovation, Nanchang University, Nanchang 330051, Jiangxi, China.
Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Jilin Agricultural University, Changchun 130118, China.
Food Chem. 2025 Jan 15;463(Pt 3):141256. doi: 10.1016/j.foodchem.2024.141256. Epub 2024 Sep 11.
This study investigated the influence of flaxseed oil cyclolinopeptides (CLs) on lipid and protein oxidation during high-fat meat digestion. Fourteen CLs were identified in flaxseed oil through UHPLC-ESI-QTOF-MS/MS, with dominant CLA, CLB, CLE, and CLM. During in vitro digestion, CLs inhibited lipid oxidation products (lipid hydroperoxide, Malondialdehyde, and 4-hydroxynonenal) and protein carbonylation. Compared to other groups, the lipid (16.28 ± 0.35) and protein (17.5 ± 0.6) oxidation was significantly inhibited, and antioxidant activity was remarkably increased when the CLs content reached 200 mg/kg. Through untargeted lipidomic analysis using Q-Exactive, it was observed that CLs mitigated the formation of oxidized triglycerides (OxTG) products and enhanced the hydrolysis of lipids to generate sphingolipid and polyunsaturated fatty-acids enriched glycerophospholipids imparting nutritional value to meat. Electron spin-resonance and fluorescence quenching showed that primary radicals such as alkyl and alkoxy radicals during high-fat meat digestion with flaxseed oil CLs significantly mitigate their formation. These findings collectively indicate that consuming CLs enriched flaxseed oil could reduce lipid oxidation and enhance the nutritional value of high-fat meat during digestion.
本研究考察了亚麻籽油环丙氨酸肽（CLs）对高脂肪肉类消化过程中脂质和蛋白质氧化的影响。通过 UHPLC-ESI-QTOF-MS/MS 在亚麻籽油中鉴定出 14 种 CLs，其中以 CLA、CLB、CLE 和 CLM 为主。在体外消化过程中，CLs 抑制脂质氧化产物（脂质过氧化物、丙二醛和 4-羟基壬烯醛）和蛋白质羰基化。与其他组相比，当 CLs 含量达到 200mg/kg 时，脂质（16.28±0.35）和蛋白质（17.5±0.6）氧化明显受到抑制，抗氧化活性显著增加。通过使用 Q-Exactive 的非靶向脂质组学分析，观察到 CLs 减轻了氧化甘油三酯（OxTG）产物的形成，并促进了脂质的水解，生成富含鞘脂和多不饱和脂肪酸的甘油磷脂，赋予肉类营养价值。电子自旋共振和荧光猝灭表明，在高脂肪肉类消化过程中，亚麻籽油 CLs 中的烷基和烷氧基自由基等初级自由基的形成显著减少。这些发现表明，食用富含 CLs 的亚麻籽油可以减少脂质氧化并提高高脂肪肉类在消化过程中的营养价值。
