Improved Fatty Acid Analysis of Conjugated Linoleic Acid Rich Egg Yolk Triacylglycerols and Phospholipid Species

Shinn, Sara E.; Liyanage, Rohana; Lay, Jackson O.; Proctor, Andrew

doi:10.1021/jf501100y

Cited by 25 publications

(43 citation statements)

References 26 publications

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“…Palmitoleic acid concentration was significantly greater in Control VM at 2.6 %, than both Soy control and CLA VM at 1.5 and 1.1 %, respectively. The subsequent decrease in MUFA as a result of CLA or control soy oil FA accumulation has been previously reported [12,15,18,19]. The longer chain PUFA detected in VM are linolenic acid (18:3), arachidonic acid (20:4n-6), and docosahexaenoic acid (DHA, 22:6n-3).…”

Section: Experiments 2: Vitelline Membrane Fa and Lipid Compositionmentioning

confidence: 72%

“…MALDI-TOF-MS analysis identified 15 phosphatidylcholine (PtdCho), three phosphatidylethanolamine (PtdEtn), 1 sphingomyelin (SM), and 15 triacylglycerols (TAG), all of which have been previously identified in other egg yolk MALDI-TOF-MS studies [15,23]. Of these, the lipid species that showed significant differences in either fresh or refrigerated eggs among treatments are listed in Table 4, including nine PtdCho species and six TAG.…”

Section: Experiments 2: Vitelline Membrane Fa and Lipid Compositionmentioning

confidence: 88%

“…The data was processed using Bruker FlexImaging 2.0, Flex Analysis 2.4/3.0, and ClinProTools 2.2 software (Bruker, Billerica, Massachusetts). Lipid species were identified in accordance with the reports of CLA-rich and control yolk lipids [15,23]. This was performed by submitting both low-and high-resolution monoisotopic m/z peaks, and the FA composition information, which was obtained from FAMEs analysis, to the www.lipidmaps.org database.…”

Section: Experiments 2: Vitelline Membrane Fa and Lipid Compositionmentioning

confidence: 99%

“…The traditional approach would be to extract lipids from isolated VM, hydrolyze and derivatize them into fatty acid methyl esters (FAMEs), and determine FA composition by GC-FID. In addition, matrix-assisted laser desorption time-of-flight mass spectrometry (MALDI-TOF-MS) has been previously used to characterize proteins in biological membranes [14], and more recently has been used to compare the lipid species in CLArich and control egg yolks [15]. This method can be used without prior lipid extraction to determine the lipid species present in the membranes, as well as the possible differences between CLA-rich and control vitelline membranes.…”

Section: Introductionmentioning

confidence: 99%

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Isolation and Characterization of Chicken Yolk Vitelline Membrane Lipids Using Eggs Enriched With Conjugated Linoleic Acid

Shinn

Liyanage

Lay

et al. 2016

Lipids

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The vitelline membrane (VM) encloses the chicken egg yolk, separating it from albumen. The VM weakens during storage, and dietary lipid modification significantly affects its strength. However, no studies have characterize the fatty acyl residue (FA) composition of the VM, and reports of VM isolation and quantified lipid content are inconsistent. Therefore, the objectives of this study were: (1) to develop a washing and isolation method that removes residual yolk from VM without damage; (2) to determine the FA and lipid composition of CLA-rich egg yolk VM, relative to controls; (3) to determine the effect of 20 days of refrigeration on VM FA and lipid composition. To determine VM FA and lipid composition, 36 hens received either a corn-soybean meal-based control diet ("Control"), or the Control supplemented with either 10 % soy oil ("Soy control"), or 10 % CLA-rich soy oil ("CLA") for 30 days. VM were analyzed the day of collection ("fresh"), or after 20 days of refrigeration ("refrigerated"). There were no differences in FA compositions of fresh and refrigerated membranes within a treatment. CLA-rich yolk VM contains CLA, greater SFA, and significantly greater DHA relative to controls. Direct MALDI-TOF-MS identified 15 phosphatidylcholines, three phosphatidylethanolamines, one sphingomyelin, and 15 triacylglycerols in VM. Lipid species that showed significant differences among egg types included nine phosphatidylcholines and six triacylglycerols. MALDI analysis indicated significant differences in nine lipid classes on the VM inner layer. After refrigeration, five lipid classes on the inner layer and seven lipid classes on the outer layer had statistically significant differences among VM types.

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Section: Experiments 2: Vitelline Membrane Fa and Lipid Compositionmentioning

confidence: 72%

Section: Experiments 2: Vitelline Membrane Fa and Lipid Compositionmentioning

confidence: 88%

Section: Experiments 2: Vitelline Membrane Fa and Lipid Compositionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Isolation and Characterization of Chicken Yolk Vitelline Membrane Lipids Using Eggs Enriched With Conjugated Linoleic Acid

Shinn

Liyanage

Lay

et al. 2016

Lipids

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“…However, the incorporation of omega‐3 vs. CLA into egg yolks has very different effects on the yolk total FA composition, as well as yolk TAG and PL. We previously reported the FA composition of both CLA‐rich TAG and PL to provide a better understanding of how including CLA in eggs affects egg yolk lipid composition (Shinn, Liyanage, Lay, & Proctor, ). We provide here additional data on the FA profiles of commercially available omega‐3‐enriched eggs and found that they contain “225 mg of omega‐3 in each egg” (Organic Valley, omega‐3 large grade A brown eggs).…”

Section: Eggs Enhanced Nutritionally and Functionally By Famentioning

confidence: 99%

Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids

Shinn

Proctor

Baum

2018

J Americ Oil Chem Soc

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The new American Dietary Guidelines now recommend optimizing the types of fat consumed instead of reducing or eliminating fat from the diet. Chicken eggs are a means to deliver essential and beneficial human dietary fatty acids (FA), and can be staple component of healthy eating behavior. Additionally, polyunsaturated fatty acids can be increased in the avian egg yolk by simply incorporating selected lipid sources into the avian diet. Poultry feed rich in omega-3 FA (omega-3) has allowed commercialization of enriched eggs containing up to 600 mg of omega-3. Conjugated linoleic acid (CLA) has also been used in the research setting to enrich eggs to provide a portion of the 3-4 g CLA day −1 needed to promote weight loss to combat obesity. However, Americans consume only 50% of the omega-3 recommended adequate intake, and average CLA consumption is under 600 mg day. While a variety of foods are naturally rich in omega-3, conventional sources of CLA are limited to bovine milk and meat, which do not provide enough CLA to produce clinical effects in a balanced diet. Since eggs and egg-based products are common in the Western diet, eggs enriched with both omega-3 and CLA using dietary additions to poultry feed may promote consumption of the recommended levels of these FA. This article reviews the design of poultry eggs with enhanced lipid profiles through dietary intervention, and discusses the future direction of enriched egg research.

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Efficient Production of 1,3‐Dioleoyl‐2‐Palmitoylglycerol through Rhodococcus opacus Fermentation

Zhang

Chu

Zong

et al. 2020

J Americ Oil Chem Soc

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Abstract1,3‐Dioleoyl‐2‐palmitoylglycerol (OPO) is the main triacylglycerol species in human milk‐fat substitute. The production of OPO is of considerable research interest. In this study, a new strategy for producing OPO by fermentation with R. opacus is proposed. Chemically Interesterified fat (high oleic acid sunflower oil/hydrogenated palm oil 1.73:1 w/w), or a mixture of ethyl oleate/ethyl palmitate 2:1 (w/w) as a starting material. The highest biomass and oil content obtained were 3.3 g L−1 and 40.2% (dry cell weight), respectively. The yield of OPO was 0.62 g L−1. The fatty acid composition of produced OPO was 55.7–59.7% 18:1 and 28.3–29.8% 16:0, and the sn‐2 position was predominantly 16:0 (64.7–74.5%). 13C‐nuclear magnetic resonance analysis showed that the sn‐1,3 and sn‐2 positions were predominately esterified by 18:1 and 16:0, respectively. OPO (47.1%), OPL (13.9%), PPO (13.1%), and PPoO (16:0–16:1–18:1) (10.3%) were the most abundant triacylglycerol species.

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Improved Fatty Acid Analysis of Conjugated Linoleic Acid Rich Egg Yolk Triacylglycerols and Phospholipid Species

Cited by 25 publications

References 26 publications

Isolation and Characterization of Chicken Yolk Vitelline Membrane Lipids Using Eggs Enriched With Conjugated Linoleic Acid

Isolation and Characterization of Chicken Yolk Vitelline Membrane Lipids Using Eggs Enriched With Conjugated Linoleic Acid

Egg Yolk as Means for Providing Essential and Beneficial Fatty Acids

Efficient Production of 1,3‐Dioleoyl‐2‐Palmitoylglycerol through Rhodococcus opacus Fermentation

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