Analysis of Lipid Molecule Profiling and Conversion Pathway in Mandarin Fish (<i>Siniperca chuatsi</i>) during Fermentation via Untargeted Lipidomics

Chen, J Y; Zhang, Yuying; Huang, Xu-Hui; Wang, Haopeng; Dong, Xiuping; Zhu, Beiwei; Qin, Lei

doi:10.1021/acs.jafc.3c00769

Cited by 42 publications

(4 citation statements)

References 39 publications

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“…Differences in lipid metabolizing capacity arise from different salt substitutions affecting microorganisms' activity associated with lipolytic enzymes. Hence, the overall flavor might be affected by lipid changes in meat products [64]. Moreover, there might be an accumulation of certain fat-soluble volatile flavor compounds in lipid molecules leading to a slow release over time [65].…”

Section: Lipidomics and Qualitymentioning

confidence: 99%

Recent Proteomics, Metabolomics, Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

Sidira,

Smaoui,

Varzakas

2024

Preprint

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With a view to understand and resolve the complexity of the food matrix, ohmic technologies alone or in combination were extensively employed. In this sense, the newest developments and advances of proteomics, metabolomics, lipidomics whith their unique benefits could simplify and understand the link between physiological and pathological activities in biology, physiology, pathology, and food science and processing. This review aims to briefly introduce the basis of proteomics, metabolomics, lipidomics, then expansively review their impact on the assessment of meat quality and safety. Here, also, we discuss the application of proteomics, metabolomics, lipidomics for the authentication and adulteration of meat and meat derivatives from different sources, and provides some perspectives regarding the use of emerging techniques such as rapid mass spectrometry (MS) and non-invasive measurements for the analysis of meat quality and safety. This paper summarizes all significant investigation in these matters, and underlines the advances in analytical chemistry technologies and meat science areas. By emphasizing the requirement for additional examinations, this paper attempts a comprehensive knowledge of “foodomics” and their potential to improve their employment in meat science.

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Section: Lipidomics and Qualitymentioning

confidence: 99%

Recent Proteomics, Metabolomics, Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

Sidira,

Smaoui,

Varzakas

2024

Preprint

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“…As an endogenous lipid, it has been shown to combat type 2 diabetes by enhancing glucosestimulated insulin secretion, particularly for FAHFA molecules with unsaturated acyl chains featuring high branches [37] . Additionally, FAHFAs with low-branched unsaturated acyl chains demonstrated potent anti-inflammatory effects [38] . Circular cluster heat diagrams depicted the fluctuation in the abundance of 41 FAHFAs (Figure 2N).…”

Section: Variation In the Content Of Lipid Molecules In Bsf At Differ...mentioning

confidence: 99%

Lipidomics approach reveals the dynamic changes in lipid profiles of black soldier fly ( Hermetia illucens) during different growth stages

Cui,

Yang,

Wang

et al. 2024

Food Science of Animal Products

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The black soldier fly (BSF, Hermetia illucens) possesses the remarkable ability to convert waste into valuable lipids, making it a sustainable source of these valuable compounds. However, a comprehensive analysis of the dynamic changes in its lipid profile throughout its growth cycle has been lacking. Herein, the lipid profile dynamics of the BSF at larva, pre-pupa, and pupa stages were characterized based on lipidomic methodology. Lauric acid was the predominant fatty acid, with the highest percentage observed in pre-pupa. A total of 588 lipid molecules, spanning 32 subclasses, were identified. Triacylglycerol abundance exhibited an initial increase followed by a decrease as the BSF grew, while phosphatidylethanolamine and phosphatidylcholine consistently increased. Moreover, 50 differential lipid molecules were screened using multivariate statistical analysis. The glycerophospholipid pathway was the furthest relevant lipid metabolic pathway. These findings significantly enhance our understanding of the BSF's lipid profile and offer new insights into the potential applications of BSF-derived lipids.

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“…Differences in lipid-metabolizing capacity arise from different salt substitutions affecting microorganisms' activity associated with lipolytic enzymes. Hence, the overall flavor might be affected by lipid changes in meat products [70]. Moreover, there might be an accumulation of certain fat-soluble volatile flavor compounds in lipid molecules, leading to a slow release over time [71].…”

Section: Lipidomics and Qualitymentioning

confidence: 99%

Recent Proteomics, Metabolomics and Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

Sidira,

Smaoui,

Varzakas

2024

Applied Sciences

View full text Add to dashboard Cite

With a view to understand and resolve the complexity of the food matrix, omic technologies alone or in combination are extensively employed. In this sense, the newest developments and advances of proteomics, metabolomics and lipidomics with their unique benefits could simplify and help to understand the link between physiological and pathological activities in biology, physiology, pathology and food science and processing. This review aims to briefly introduce the basis of proteomics, metabolomics and lipidomics, then expansively review their impact on the assessment of meat quality and safety. Here, also, we discuss the application of proteomics, metabolomics and lipidomics for the authentication and adulteration of meat and meat derivatives from different sources and provide some perspectives regarding the use of emerging techniques such as rapid mass spectrometry (MS) and non-invasive measurements for the analysis of meat quality and safety. This paper summarizes all significant investigations into these matters and underlines the advances in analytical chemistry technologies and meat science areas. By emphasizing the requirement for additional examinations, this paper attempts a comprehensive knowledge of “foodomics” and the potential to improve its employment in meat science.

show abstract

Analysis of Lipid Molecule Profiling and Conversion Pathway in Mandarin Fish (Siniperca chuatsi) during Fermentation via Untargeted Lipidomics

Cited by 42 publications

References 39 publications

Recent Proteomics, Metabolomics, Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

Recent Proteomics, Metabolomics, Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

Lipidomics approach reveals the dynamic changes in lipid profiles of black soldier fly ( Hermetia illucens) during different growth stages

Recent Proteomics, Metabolomics and Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

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