Comparing the Profiles of Raw and Cooked Donkey Meat by Metabonomics and Lipidomics Assessment

Abstract

Heat cooking of meat gives it a specific taste and flavor which are favored by many consumers. While the characteristic taste components of chicken, duck, pig, and seafood have been studied, there is a lack of information about the molecular components that give donkey meat its unique taste. Here, the characterization profiles of raw donkey meat (RDM) and cooked donkey meat (CDM) meat by metabonomics and lipidomics. The results showed that a total of 186 metabolites belonging to 8 subclasses were identified in CDM and RDM, including carbohydrates (27.42%), amino acids (17.20%), lipids (13.44%), and nucleotides (9.14%). In total, 37 differential metabolites were identified between CDM and RDM. Among these, maltotriose, L-glutamate, and L-proline might predominantly contribute to the unique umami and sweet taste of donkey meat. Comprehensive biomarker screening detected 9 potential metabolite markers for the discrimination among RDM and CDM, including L-glutamate, gamma-aminobutyric acid, and butane-1, 2, 3, 4-tetrol. Moreover, a total of 992 and 1,022 lipids belonging to 12 subclasses were identified in RDM and CDM, respectively, mainly including triglycerides (TGs) and glycerophospholipids (GPs). Of these lipids, 116 were significantly different between CDM and RDM. The abundances of 61 TGs rich in saturated and monounsaturated fatty acids were retained in CDM, whereas the abundances of 37 GPs rich in polyunsaturated fatty acids were reduced, suggesting that TGs and GPs might be the predominant lipids for binding and generating aroma compounds, respectively. A total of 13 lipids were determined as potential markers for the discrimination among RDM and CDM, including PC(O-16:2/2:0), LPE(22:5/0:0), and PC(P-16:0/2:0). In conclusion, this study provided useful information about the metabolic and lipid profiles of donkey meat which may explain its unique taste and flavor, which could serve as a basis for the development and quality control of donkey meat and its products.

Metabolic signatures in human follicular fluid identify lysophosphatidylcholine as a predictor of follicular development

“…2d). Finally, 116 differential metabolites with fold change ≥2 or ≤0.5, VIP > 1, and p < 0.05 were identified in our study according to previous reports [12][13][14][15] , and the result is displayed in the volcano plot (Supplementary Fig. 1).…”

Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis

“…For instance, a large number of VOCs, including aldehydes, ketones, alcohols, carboxylic acids, and esters, have been detected in mutton, with 4-methyl octanoic acid and 4-ethyl octanoic acid playing major roles in mutton smell ( 10 ); while aldehydes are the main VOCs in donkey meat, as revealed by solid-phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS), with hexanal the most abundant volatile flavor compound ( 3 , 11 ). Other SPME-GC–MS studies have shown that maltotriose, L-glutamate, and L-proline are the main contributors to the unique taste of donkey meat ( 12 ). GC–MS or gas chromatography–olfactometry–mass spectrometry (GC–O–MS) are commonly used to identify the VOCs in meat and meat products ( 13 ).…”

Identification of novel biomarkers for frailty diagnosis via serum amino acids metabolomic analysis using UPLC‐MS/MS

“…These amino acids play vital roles in the synthesis of glutamine and alanine, which are released in excess during protein‐rich meals and post‐absorption periods [37]. Previous studies have established higher levels of serum Asp, Asn, and Glu as significant markers of amino acid deficiency in older adults with physical frailty and sarcopenia (PF&S) [38]. Asp, Asn, and Glu may cause disturbances in various muscle‐specific and interorgan processes that regulate the overall energy metabolism, cellular anabolic pathways, and nitrogen/glutamine homeostasis.…”