Seasonal Variation of Lipid Profile of Oyster <i>Crassostrea talienwhanensis</i> from the Yellow Sea Area

Liu, Yanfei; Wu, Zixuan; Zhang, Jing; Liu, Yuxin; Liu, Zhong-Yuan; Xie, Hong‐Kai; Rakariyatham, Kanyasiri; Zhou, Da‐Yong

doi:10.1080/10498850.2020.1737998

Cited by 11 publications

(19 citation statements)

References 44 publications

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“…In the digestion process of dietary lipids, phospholipids can play an emulsifying role and increase the surface area of lipids for hydrolysis by digestive enzymes (Mathiassen et al ., 2015). Our previous study has shown that the content of phospholipids in oyster can reach 39.17% in October (Liu et al ., 2020a). Subsequently, lipids can be hydrolysed into diglycerides, monoglycerides and fatty acids during the digestion process, these digestion products self‐assemble into mixed colloidal structures (Pham et al ., 2021).…”

Section: Discussionmentioning

confidence: 99%

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Effects of gallic acid and its alkyl esters on lipid oxidation duringin vitrosimulated gastrointestinal digestion of fresh and fried oysters

Luo

Miao

et al. 2022

Int J of Food Sci Tech

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The process of lipid oxidation in fresh and fried oysters during in vitro digestion and the relationship between the antioxidant ability of phenolic esters with different chain lengths were investigated through co-digestion of fresh and fried oysters with gallic acid (GA) and its alkyl esters. Lipid oxidation in fresh and fried oysters during simulated digestion in vitro was observed according to increased conjugated diene value, conjugated triene value, thiobarbituric acid reactive substances and fluorescence intensity of aldehydes. Lipid oxidation in oysters was inhibited by GA and its alkyl esters during in vitro digestion effectively. As the alkyl chain length increased, the antioxidant effect first increased and then decreased, and butyl gallate achieved the highest effect among the GA and its alkyl esters we studied, which suggests that the antioxidant efficiency of GA and its alkyl esters in the digestive system may follow the 'cut-off' effect.

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Section: Discussionmentioning

confidence: 99%

“…Oyster is characterised by large yields, high oil content and rich in PUFAs that are beneficial to the human body (Shen et al ., 2015; Liu et al ., 2020a). In the current study, oyster was selected as the research object, the lipid oxidation of fresh and fried oysters during simulated digestion in vitro was investigated.…”

Section: Introductionmentioning

confidence: 99%

Effects of gallic acid and its alkyl esters on lipid oxidation duringin vitrosimulated gastrointestinal digestion of fresh and fried oysters

Luo

Miao

et al. 2022

Int J of Food Sci Tech

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“…In marine aquatic products, PUFAs generally exist in the tissue with forms of TAG, PL and FFA (Gong et al ., 2014). It has been previously reported that TAG and PL account for 39.56–84.49% and 11.46–52.12% of the total lipids in oyster lipid respectively (Liu et al ., 2020). As for the PL in oyster, subclasses including glycerol phosphocholine (GPC), glycerol phosphoethanolamine (GPE), glycerol phosphoinositol (GPI) and glycerol phosphoserine (GPS) were also detected.…”

Section: Discussionmentioning

confidence: 99%

“…As for the PL in oyster, subclasses including glycerol phosphocholine (GPC), glycerol phosphoethanolamine (GPE), glycerol phosphoinositol (GPI) and glycerol phosphoserine (GPS) were also detected. Moreover, the dominant GP molecular species possessed PUFA, mainly DHA and EPA (Liu et al, 2020). It was worth mentioning that PUFAs of different esterification forms in dried scallop have different oxidative susceptibilities (Xie et al, 2020(Xie et al, , 2021.…”

Section: Discussionmentioning

confidence: 99%

“…However, lipid oxidation still occurred during the storage of dried aquatic products such as clam, scallop and shrimp products due to the unsaturated fatty acid components (Xie et al ., 2018, 2021; Li et al ., 2019). Our previous study observed that PUFAs accounted for 39.04–48.77% of total FAs in oyster lipid; among them, the percentages of EPA and DHA were 12.11–27.78% and 10.96–17.04% respectively (Liu et al ., 2020). Therefore, the lipids in dried oysters are suspected to suffer oxidative deterioration during the storage.…”

Section: Discussionmentioning

confidence: 99%

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Investigation of the antioxidation capacity of gallic acid and its alkyl esters with different chain lengths for dried oyster during ambient storage

Zhao

Liu

Zhao

et al. 2022

Int J of Food Sci Tech

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Summary The antioxidant capacity of gallic acid (GA) and its fatty alkyl esters such as butyl gallate, octyl gallate (OG), lauryl gallate and hexadecyl gallate in freeze‐dried oyster was investigated. During ambient storage, the significant increase of peroxide value and thiobarbituric acid value together with the decline for docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) contents indicated the occurrence of lipid autoxidation in freeze‐dried oysters. Meanwhile, the oxidative degradation of glycerol phosphocholine (GPC), glycerol phosphoethanolamine (GPE) and triacylglycerols (TAG) molecular species carrying DHA or EPA in oyster ranked as: TAG > GPE > GPC. GA and its alkyl esters could effectively be prevented dried oyster lipid from oxidation. Among them, OG stood out as the most effective individual. This work implied that the chain lengths of GA alkyl esters affect their antioxidant ability for dried oysters, which provides the information for selecting eligible antioxidants to enhance the oxidative stability of freeze‐dried seafood.

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The Inhibitory Effect of Gallic Acid Alkyl Esters on Lipid Oxidation of Intactly Soaked Oyster Meats and Oyster Meat Homogenates during Refrigerated Storage

Luo

Zhao

Pei

et al. 2023

Euro J Lipid Sci & Tech

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In this study, the antioxidant effects of gallic acid (GA) and its alkyl esters including methyl gallate (MG), butyl gallate (BG), octyl gallate (OG), and lauryl gallate (LG) in whole oyster meats and oyster meat homogenates during cold storage are investigated. The oxidation degree of lipid is measured by peroxide value (POV), thiobarbituric acid active substances (TBARS), and polyunsaturated fatty acid (PUFA) percentage. The results show that the lipid oxidation in the two types of samples is inhibited by GA alkyl esters, and the antioxidant effects first increase and then decrease along with the extension of the chain length, among the esters, BG and OG are relatively more effective. Therefore, it is speculated that the antioxidant capacity of GA alkyl esters may be influenced by hydrophobicity and follows a "cut-off effect" in whole oyster meats and oyster meat homogenates. Practical application: Seafood is easily oxidized even under cold storage because it contains more PUFA. Antioxidants are widely used to inhibit lipid oxidation. In this study, the antioxidant capacity of GA alkyl esters in whole oyster meats and oyster meat homogenates is investigated, which improves the selection of suitable antioxidants to strengthen the oxidation stability of oyster samples for cold storage.

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Seasonal Variation of Lipid Profile of Oyster Crassostrea talienwhanensis from the Yellow Sea Area

Cited by 11 publications

References 44 publications

Effects of gallic acid and its alkyl esters on lipid oxidation duringin vitrosimulated gastrointestinal digestion of fresh and fried oysters

Effects of gallic acid and its alkyl esters on lipid oxidation duringin vitrosimulated gastrointestinal digestion of fresh and fried oysters

Investigation of the antioxidation capacity of gallic acid and its alkyl esters with different chain lengths for dried oyster during ambient storage

The Inhibitory Effect of Gallic Acid Alkyl Esters on Lipid Oxidation of Intactly Soaked Oyster Meats and Oyster Meat Homogenates during Refrigerated Storage

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