Targeted lipidomics profiling of marine phospholipids from different resources by UPLC-Q-Exactive Orbitrap/MS approach

Li, Xiaobin; He, Qiuxia; Hou, Hanxue; Zhang, Shanshan; Zhang, Xuanming; Zhang, Yun; Wang, Ximin; Han, Liwen; Liu, Kechun

doi:10.1016/j.jchromb.2018.08.018

Cited by 46 publications

(44 citation statements)

References 42 publications

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“…Li, He et al. (2018) simultaneously identified 310 diverse PL species covering 34 multifarious fatty acid chains (mainly including 83 phosphatidylcholine [PC], 50 PE, 33 lysophosphatidylcholine [LPC], 24 phosphatidylinositol [PI], 17 lyso‐phosphatidylethanolamine [LPE], 7 phosphatidic acid [PA], 21 sphingomyelin [SM], and 22 phosphatidylserine [PS]) with the help of UPLC‐Q‐Exactive Orbitrap/MS.…”

Section: Application Of Ms‐based Lipidomics In Food Sciencementioning

confidence: 99%

“…The major components of shrimp head PL were PC (53.62%), LPC (30.25%), and PI (4.48%), and the major PC molecular species were PC(16:0/20:5), PC(16:0/22:6), PC(18:1/20:5), and PC(18:1/22:6). However, the major PC molecular species were PC(16:0/18:1), PC(16:0/20:1), PC(18:1/18:1), and PC(16:0/20:5) in codfish roe and were PC(16:0/22:6), PC(16:0/18:1), PC(16:0/20:5), PC(16:0/20:1), and PC(18:0/22:6) in squid gonad (Li, He et al., 2018). In another research, PL and GP molecular species were characterized using HPLC‐ESI‐MS/MS to distinguish three different species of sea urchins ( Glyptocidaris crenularis , Strongylocentrotus intermedius , and Strongylocentrotus nudus ).…”

Section: Application Of Ms‐based Lipidomics In Food Sciencementioning

confidence: 99%

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Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Sun

Wang

Cong

et al. 2020

Comp Rev Food Sci Food Safe

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With the advance in science and technology as well as the improvement of living standards, the function of food is no longer just to meet the needs of survival. Food science and its associated nutritional health issues have been increasingly debated. Lipids, as complex metabolites, play a key role both in food and human health. Taking advantages of mass spectrometry (MS) by combining its high sensitivity and accuracy with extensive selective determination of all lipid classes, MS‐based lipidomics has been employed to resolve the conundrum of addressing both qualitative and quantitative aspects of high‐abundance and low‐abundance lipids in complex food matrices. In this review, we systematically summarize current applications of MS‐based lipidomics in food field. First, common MS‐based lipidomics procedures are described. Second, the applications of MS‐based lipidomics in food science, including lipid composition characterization, adulteration, traceability, and other issues, are discussed. Third, the application of MS‐based lipidomics for nutritional health covering the influence of food on health and disease is introduced. Finally, future research trends and challenges are proposed. MS‐based lipidomics plays an important role in the field of food science, promoting continuous development of food science and integration of food knowledge with other disciplines. New methods of MS‐based lipidomics have been developed to improve accuracy and sensitivity of lipid analysis in food samples. These developments offer the possibility to fully characterize lipids in food samples, identify novel functional lipids, and better understand the role of food in promoting healt.

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Section: Application Of Ms‐based Lipidomics In Food Sciencementioning

confidence: 99%

Section: Application Of Ms‐based Lipidomics In Food Sciencementioning

confidence: 99%

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Sun

Wang

Cong

et al. 2020

Comp Rev Food Sci Food Safe

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“…Ions generated by ESI can be analyzed by a variety of different mass analyzers (such as quadrupole, ion trap, TOF, FT-ICR) which differ significantly in the prize and the achievable resolution. Nowadays, the combination between an ESI source and an "Orbitrap" mass analyzer is widely used (Li et al 2018). A survey of the different mass analyzers is available in Fuchs and Schiller (2016).…”

Section: How Does Esi Ms Work?mentioning

confidence: 99%

Electrospray Ionization Mass Spectrometry of Phospholipids

Engel¹,

Popkova²

2019

Encyclopedia of Lipidomics

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“…The structures identification of lipids is challenging, because of the large number of structural isomers and various ion adducts present in natural resources (Li et al., 2018). In the last few years, with the development of the lipidomics, great progress has been made in lipid analytical techniques.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, Q‐HRMS is a powerful technique for fragment ion scanning enabling recognition of numerous lipid isomers that have proven difficult to measure by low‐resolution mass spectrometry (Senyuva, Gökmen, & Sarikaya, 2015). Q‐HRMS is usually combined with ultra‐high performance liquid chromatography (UHPLC) to determine lipids in various food matrices, for instance, milks (Li et al., 2017; Liu, Moate, Cocksa, & Rochfort, 2015) and marine (Li et al., 2018). However, to the best of our knowledge, most of the literatures about beans focus on the fatty acid composition analyzed by gas chromatography (GC).…”

Section: Introductionmentioning

confidence: 99%

Exploration of natural phosphatidylcholine sources from six beans by UHPLC‐Q‐HRMS

Yang

Zhou

Zhang

et al. 2020

Journal of Food Science

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Beans are a rich source of phosphatidylcholine (PC). This study aims to explore natural PC sources rich in polyunsaturated fatty acid (PUFA) with nutritional interest. PCs from six beans were purified (purity > 98.2%) by thin layer chromatography (TLC), and subsequently identified by ultra-high performance liquid chromatography-Quadrupole (Q)-high-resolution mass spectrometry (UHPLC-Q-HRMS). Results showed that the PC content of chickpea (Cicer arietinum) and soybean (Glycine max) was 50.0 and 34.0 mg/g, respectively, which was significantly higher than that of other beans (P < 0.05). Gas chromatographic analysis showed that soybean contained high proportion of PUFA (58.78%), and chickpea contained high proportion of docosahexaenoic acid (DHA) (2.73%). A total of 49 molecular species were identified by UHPLC-Q-HRMS. (18:2-18:2)PC was predominant in soybean, adzuki bean, runner bean, and common bean. (16:0-18:1)PC was the major species of chickpea PC, and many ether PC species and DHA-PC were identified. Discriminatory analysis by principal component analysis (PCA) indicated that the molecular profiles of chickpea PC were significantly different from other beans studied. The findings suggest that chickpea appears to be an interesting plant source of DHA and ether lipids for dietary supplement.

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Targeted lipidomics profiling of marine phospholipids from different resources by UPLC-Q-Exactive Orbitrap/MS approach

Cited by 46 publications

References 42 publications

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Mass spectrometry‐based lipidomics in food science and nutritional health: A comprehensive review

Electrospray Ionization Mass Spectrometry of Phospholipids

Exploration of natural phosphatidylcholine sources from six beans by UHPLC‐Q‐HRMS

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