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Yuan Y, Zhao J, Liu Q, Liu Y, Liu Y, Tian X, Qiao W, Zhao Y, Liu Y, Chen L. Human milk sphingomyelin: Function, metabolism, composition and mimicking. Food Chem 2024; 447:138991. [PMID: 38520905 DOI: 10.1016/j.foodchem.2024.138991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 02/28/2024] [Accepted: 03/08/2024] [Indexed: 03/25/2024]
Abstract
Human milk, which contains various nutrients, is the "gold standard" for infant nutrition. Healthy human milk meets all the nutritional needs of early infant development. Polar lipids mainly exist in the milk fat globule membrane, accounting for approximately 1-2% of human milk lipids; sphingomyelin (SM) accounts for approximately 21-24% of polar lipids. SM plays an important role in promoting the development of the brain and nervous system, regulating intestinal flora, and improving skin barriers. Though SM could be synthesized de novo, SM nutrition from dietary is also important for infants. The content and composition of SM in human milk has been reported, however, the molecular mechanisms of nutritional functions of SM for infants required further research. This review summarizes the functional mechanisms, metabolic pathways, and compositional, influencing factors, and mimicking of SM in human milk, and highlights the challenges of improving maternal and infant early/long-term nutrition.
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Affiliation(s)
- Yuying Yuan
- Key Laboratory of Dairy Science, Ministry of Education, Food Science College, Northeast Agricultural University, Harbin 150030, China; National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China
| | - Junying Zhao
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China
| | - Qian Liu
- Key Laboratory of Dairy Science, Ministry of Education, Food Science College, Northeast Agricultural University, Harbin 150030, China; National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China
| | - Yan Liu
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China
| | - Yan Liu
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China
| | - Xiaoyan Tian
- Key Laboratory of Dairy Science, Ministry of Education, Food Science College, Northeast Agricultural University, Harbin 150030, China; National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China
| | - Weicang Qiao
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China
| | - Yanyan Zhao
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Affiliated Hospital of Weifang Medical University, Weifang, Shandong 261031, China
| | - Yanpin Liu
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China
| | - Lijun Chen
- Key Laboratory of Dairy Science, Ministry of Education, Food Science College, Northeast Agricultural University, Harbin 150030, China; National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China.
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2
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Xu Q, Wang S, Zou Q, Chen W, Lan D, Wang Y. Streamlined enzymatic synthesis of human milk fat substitutes. Food Chem 2024; 443:138476. [PMID: 38306908 DOI: 10.1016/j.foodchem.2024.138476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 12/11/2023] [Accepted: 01/15/2024] [Indexed: 02/04/2024]
Abstract
The positional distribution of palmitic acid (PA) in human milk fat substitutes (HMFSs) plays a pivotal role in mimicking the nutritional profile of human milk fat for nourishing non-breastfed infants. This study innovatively introduced a streamlined enzymatic process for preparing HMFSs rich in sn-2 PA using palm stearin, a PA-rich source without the necessity for positional distribution of PA. The initial step involved enhancing the sn-2 PA concentration through enzymatic interesterification using Lipase UM1, which exhibited superior catalytic efficiency than Novozym 435. This process increased the sn-2 PA level from 40.98 % to 64.51 %. Subsequently, acidolysis was employed to reduce PA levels by replacing PA at sn-1,3 positions using sn-1,3-regioselective lipases. The PA content decreased from 60.64 % to 26.73 %, simultaneously raising the relative sn-2 PA concentration to 71.57 %, meeting the benchmarks for HMFSs. This study establishes a robust conceptual framework for the prospective industrial synthesis of HMFSs.
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Affiliation(s)
- Qingqing Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Shushu Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Qian Zou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Wen Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Yue-shan Special Nutrition Technology Co. Ltd., Foshan 528000, PR China.
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3
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Fan Z, Jia W. High-confidence structural annotation of substances via multi-layer molecular network reveals the system-wide constituent alternations in milk interfered with diphenylolpropane. JOURNAL OF HAZARDOUS MATERIALS 2024; 471:134334. [PMID: 38642498 DOI: 10.1016/j.jhazmat.2024.134334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 04/22/2024]
Abstract
The spectral database-based mass spectrometry (MS) matching strategy is versatile for structural annotating in ingredient fluctuation profiling mediated by external interferences. However, the systematic variability of MS pool attributable to aliasing peaks and inadequacy of present spectral database resulted in a substantial metabolic feature depletion. An amended procedure termed multiple-charges overlap peaks extraction algorithm (MCOP) was proposed involving identifying collision-trigged dissociation precursor ions through iteratively matching mass features of fragmentations to expand the spectral reference library. We showcased the versatility and utility of established strategy in an investigation centered on the stimulation of milk mediated by diphenylolpropane (BPA). MCOP enabled efficient unknown annotations at metabolite-lipid-protein level, which elevated the accuracy of substance annotation to 85.3% after manual validation. Arginase and α-amylase (|r| > 0.75, p < 0.05) were first identified as the crucial issues via graph neural network-based virtual screening in the abnormal metabolism of urea triggered by BPA, resulting in the accumulation of arginine (original: 1.7 μg kg-1 1.7 times) and maltodextrin (original: 6.9 μg kg-1 2.9 times) and thus, exciting the potential dietary risks. Conclusively, MCOP demonstrated generalisation and scalability and substantially advanced the discovery of unknown metabolites for complex matrix samples, thus deciphering dark matter in multi-omics.
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Affiliation(s)
- Zibian Fan
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
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4
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Li Y, Guo H, Yang X, Yang X, Zhang H, Wang P, Song J, Wang L, Zhang W, Wen P. Pseudo-targeted lipidomics insights into lipid discrepancies between yak colostrum and mature milk based on UHPLC-Qtrap-MS. Food Chem 2024; 442:138462. [PMID: 38245985 DOI: 10.1016/j.foodchem.2024.138462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 01/11/2024] [Accepted: 01/14/2024] [Indexed: 01/23/2024]
Abstract
Yak milk is essential to maintain the normal physiological functions of herders in Tibetan areas of China. However, the lipid components of yak colostrum (YC) and mature milk (YM) have not been systematically studied. We employed a quantitative lipidomics to comprehensively describe the alterations in the milk lipid profile of lactating yaks. Herein, totally 851 lipids from 28 lipid subclasses in YC and YM were identified and screened for 43 significantly different lipids (SDLs; variable importance in projection > 1, fold change < 0.5 or > 2 with P < 0.05), with cholesterol ester (CE, 16:0) and triacylglycerol (TAG, 54:6 (20:5), 50:1 (16:0), 56:6 (20:5)) were the potential lipid biomarkers. Fourteen SDLs were modulated downwards, and 29 SDLs were modulated upwards in YM. Moreover, by analyzing lipid metabolic pathways in these SDLs, glycerophospholipid metabolism was the most critical. Our results furnish integral lipid details for evaluating yak milk's nutritional quality.
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Affiliation(s)
- Yiheng Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Huiyuan Guo
- Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
| | - Xue Yang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiaoli Yang
- Gansu Institute of Business and Technology, Lanzhou 730010, China
| | - Hao Zhang
- Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100193, China
| | - Juan Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Longlin Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Weibing Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
| | - Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
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5
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Li M, Sun L, Du X, Ren W, Man L, Chai W, Zhu M, Liu G, Wang C. Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics. J Food Sci 2024. [PMID: 38685881 DOI: 10.1111/1750-3841.17086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 02/12/2024] [Accepted: 04/05/2024] [Indexed: 05/02/2024]
Abstract
Lipids are crucial substances for the formation and retention of volatile compounds (VOCs). The lipid and VOC profiles of boiled donkey meat were investigated by lipidomics and volatilomics. In total, 4277 lipids belonging to 39 subclasses were identified, comprising 26.93% triglycerides (TGs), 15.74% phosphatidylcholins (PCs), and 9.40% phosphatidylethanolamines. The relative percentage of TG in the meat significantly decreases (p < 0.001) from 0 to 40 min, after which there is no significant change, whereas PCs, sphingomyelins, and methyl phosphatidylcholines (MePCs) show the opposite trend. TG(16:1_18:1_18:2) and TG(16:0_16:1_18:2) appear to be key lipids for retaining VOCs in boiled donkey meat. Furthermore, PC(18:3e_16:0) and MePC(31:0e) were found to be potential markers for discriminating donkey meat. A total of 83 VOCs were detected, including 25.30% aldehydes, 18.07% hydrocarbons, 14.46% ketones, and 13.25% alcohols. Eleven characteristic VOCs with relative odor activity values >1 were identified as the predominant flavor compounds in boiled donkey meat, mainly hexanal and 1-octen-3-ol. Of the 258 differential lipids, 72 of them, especially polyunsaturated-fatty acid-rich lipids, are the main contributors to the formation of VOCs. Together, the key lipids for retention and formation of VOCs in donkey meat were revealed, providing a theoretical basis for VOC regulation.
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Affiliation(s)
- Mengmeng Li
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Lingyun Sun
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Xinyi Du
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Wei Ren
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Limin Man
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Wenqiong Chai
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Mingxia Zhu
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Guiqin Liu
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Changfa Wang
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
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6
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Wang H, Zhao Y, Wu T, Hou Y, Chen X, Shi J, Liu K, Liu Y, Xu YJ. Development and application of a pseudotargeted lipidomics method for alkylglycerol analysis. Food Chem 2024; 437:137926. [PMID: 37948802 DOI: 10.1016/j.foodchem.2023.137926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 10/20/2023] [Accepted: 11/01/2023] [Indexed: 11/12/2023]
Abstract
Alkylglycerols (1-O-alkyl-sn-glycerols) are microscale but critical lipids in foods. Conventional lipidomics analysis often loses sight of alkylglycerol analysis. In this study, we developed a high coverage pseudotargeted lipidomics method for analyzing alkylglycerols. The developed method integrated the advantages of GC-MS and LC-MS to profile alkylglycerol-type ether lipids comprehensively, with the help of a data processing Dart package termed FFIMA (Feature Fragments Information Matching Algorithm). The developed method exhibited competitive superiority to conventional lipidomics, such as wider coverage and higher accuracy. The validated method was assessed by three aquatic products and three milks. A total of 25 alkylglycerols, 107 diacylglycerol ethers, 21 monoacylglycerol ethers, 28 alkylglycerol-type ether phospholipids, and 35 plasmalogens were identified in the six foods. The results demonstrated that this method offers a comprehensive analysis of a wide spectrum of alkylglycerols.
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Affiliation(s)
- Hailong Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Yiqing Zhao
- Hyproca Nutrition Co., Ltd. Changsha, China; Ausnutria Dairy (China) Co., Ltd, China
| | - Tong Wu
- Hyproca Nutrition Co., Ltd. Changsha, China; Ausnutria Dairy (China) Co., Ltd, China
| | - Yanmei Hou
- Hyproca Nutrition Co., Ltd. Changsha, China; Ausnutria Dairy (China) Co., Ltd, China
| | - Xiaoyin Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Jiachen Shi
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Kun Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China.
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7
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Yang F, Wen X, Xie S, He X, Qu G, Zhang X, Sun S, Luo Z, Liu Z, Lin Q. Characterization of lipid composition and nutritional quality of yak ghee at different altitudes: A quantitative lipidomic analysis. Food Chem X 2024; 21:101166. [PMID: 38322764 PMCID: PMC10844969 DOI: 10.1016/j.fochx.2024.101166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 01/15/2024] [Accepted: 01/27/2024] [Indexed: 02/08/2024] Open
Abstract
Efficient and comprehensive analysis of lipid profiles in yak ghee samples collected from different elevations is crucial for optimal utilization of these resources. Unfortunately, such research is relatively rare. Yak ghee collected from three locations at different altitudes (S2: 2986 m; S5: 3671 m; S6: 4508 m) were analyzed by quantitative lipidomic. Our analysis identified a total of 176 lipids, and 147 s lipid of them were upregulated and 29 lipids were downregulated. These lipids have the potential to serve as biomarkers for distinguishing yak ghee from different altitudes. Notably, S2 exhibited higher levels of fatty acids (21:1) and branched fatty acid esters of hydroxy fatty acids (14:0/18:0), while S5 showed increased levels of phosphatidylserine (O-20:0/19:1) and glycerophosphoric acid (19:0/22:1). S6 displayed higher levels of triacylglycerol (17:0/20:5/22:3), ceramide alpha-hydroxy fatty acid-sphingosine (d17:3/34:2), and acyl glucosylceramides (16:0-18:0-18:1). Yak ghee exhibited a high content of neutralizing glycerophospholipids and various functional lipids, including sphingolipids and 21 newly discovered functional lipids. Our findings provide insights into quantitative changes in yak ghee lipids during different altitudes, development of yak ghee products, and screening of potential biomarkers.
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Affiliation(s)
- Feiyan Yang
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xin Wen
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Siwei Xie
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xudong He
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Guangfan Qu
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Xueying Zhang
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Shuguo Sun
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Zhang Luo
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China
| | - Zhendong Liu
- College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China
| | - Qinlu Lin
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
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8
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Wang X, Campuzano S, Guenne A, Mazéas L, Chapleur O. Inhibition of anaerobic digestion by various ammonia sources resulted in subtle differences in metabolite dynamics. CHEMOSPHERE 2024; 351:141157. [PMID: 38218245 DOI: 10.1016/j.chemosphere.2024.141157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 12/22/2023] [Accepted: 01/07/2024] [Indexed: 01/15/2024]
Abstract
The impact of ammonia on anaerobic digestion performance and microbial dynamics has been extensively studied, but the concurrent effect of anions brought by ammonium salt should not be neglected. This paper studied this effect using metabolomics and a time-course statistical framework. Metabolomics provides novel perspectives to study microbial processes and facilitates a more profound understanding at the metabolic level. The advanced statistical framework enables deciphering the complexity of large metabolomics data sets. More specifically, a series of lab-scale batch reactors were set up with different ammonia sources added. Samples of nine time points over the degradation were analyzed with liquid chromatography-mass spectrometry. A filtering procedure was applied to select the promising metabolomic peaks from 1262 peaks, followed by modeling their intensities across time. The metabolomic peaks with similar time profiles were clustered, evidencing the correlation of different biological processes. Differential analysis was performed to seek the differences in metabolite dynamics caused by different anions. Finally, tandem mass spectrometry and metabolite annotation provided further information on the molecular structure and possible metabolic pathways. For example, the consumption of 5-aminovaleric acid, a short-chain fatty acid obtained from l-lysine degradation, was slowed down by phosphates. Overall, by investigating the effect of anions on anaerobic digestion, our study demonstrated the effectiveness of metabolomics in providing detailed information in a set of samples from different experimental conditions. With the statistical framework, the approach enables capturing subtle differences in metabolite dynamics between samples while accounting for the differences caused by time variations.
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Affiliation(s)
- Xiaoqing Wang
- Université Paris-Saclay, INRAE, PRocédés biOtechnologiques au Service de l'Environnement, 92761, Antony, France
| | - Stephany Campuzano
- Université Paris-Saclay, INRAE, PRocédés biOtechnologiques au Service de l'Environnement, 92761, Antony, France
| | - Angéline Guenne
- Université Paris-Saclay, INRAE, PRocédés biOtechnologiques au Service de l'Environnement, 92761, Antony, France
| | - Laurent Mazéas
- Université Paris-Saclay, INRAE, PRocédés biOtechnologiques au Service de l'Environnement, 92761, Antony, France
| | - Olivier Chapleur
- Université Paris-Saclay, INRAE, PRocédés biOtechnologiques au Service de l'Environnement, 92761, Antony, France.
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9
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Shang J, Ning J, Bai X, Cao X, Yue X, Yang M. Identification and analysis of miRNAs expression profiles in human, bovine, and donkey milk exosomes. Int J Biol Macromol 2023; 252:126321. [PMID: 37586635 DOI: 10.1016/j.ijbiomac.2023.126321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 07/25/2023] [Accepted: 08/10/2023] [Indexed: 08/18/2023]
Abstract
The purpose of this study is to identify and characterize mirnas in mammalian exosomes. Using Illumina sequencing technology, we sequenced miRNAs in the exosomes of mammalian human milk, bovine milk, and donkey milk. 36 known mature miRNAs and 256 novel miRNAs were identified in human milk. 61 known mature miRNAs and 346 novel miRNAs were identified in milk. 16 known mature miRNAs and 196 novel miRNAs were identified in donkey milk, and miRNAs target genes were predicted. Gene Ontology analysis showed that the miRNAs of human, bovine and donkey milk exosomes all labeled the functions related to body metabolism. Kyoto Encyclopedia pathway analysis showed that human, bovine and donkey milk miRNAs enriched AGE-RAGE signaling pathway in Complications of diabetes. Diabetes is a Metabolic disorder. Based on this pathway, we screened out hsa-miR-8485, bta-miR-342, miR-29c and other genes related to diabetes. This study has a new understanding of the physiological function of mammalian milk miRNAs, and also provides a new way to explore diabetes related miRNAs.
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Affiliation(s)
- Jingwen Shang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Jianting Ning
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Xue Bai
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Xueyan Cao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Mei Yang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
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10
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Zhou M, Huang F, Du X, Wang C, Liu G. Microbial Quality of Donkey Milk during Lactation Stages. Foods 2023; 12:4272. [PMID: 38231735 DOI: 10.3390/foods12234272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 11/22/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
The microbial community in donkey milk and its impact on the nutritional value of donkey milk are still unclear. We evaluated the effects of different lactation stages on the composition and function of donkey milk microbiota. The milk samples were collected at 1, 30, 60, 90, 120, 150, and 180 days post-delivery. The result showed that the microbial composition and functions in donkey milk were significantly affected by different lactation stages. The dominant bacterial phyla in donkey milk are Proteobacteria (60%) and Firmicutes (22%). Ralstonia (39%), Pseudomonas (4%), and Acinetobacter (2%) were the predominant bacterial genera detected in all milk samples. In the mature milk, the abundance of lactic acid bacteria Streptococcus (7%) was higher. Chloroplast (5%) and Rothia (3%) were more plentiful in milk samples from middle and later lactation stages (90-180 d). Furthermore, the pathogens Escherichia-Shigella and Staphylococcus and thermoduric bacteria Corynebacterium, Arthrobacter, and Microbacterium were also detected. Donkey milk is rich in beneficial bacteria and also poses a potential health risk. The above findings have improved our understanding of the composition and function changes of donkey milk microbiota, which is beneficial for the rational utilization of donkey milk.
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Affiliation(s)
- Miaomiao Zhou
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Fei Huang
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Xinyi Du
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Changfa Wang
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Guiqin Liu
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
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11
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Xie A, Dong Y, Liu Z, Li Z, Shao J, Li M, Yue X. A Review of Plant-Based Drinks Addressing Nutrients, Flavor, and Processing Technologies. Foods 2023; 12:3952. [PMID: 37959070 PMCID: PMC10650231 DOI: 10.3390/foods12213952] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 10/24/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
Plant-based drinks have garnered significant attention as viable substitutes for traditional dairy milk, providing options for individuals who are lactose intolerant or allergic to dairy proteins, and those who adhere to vegan or vegetarian diets. In recent years, demand for plant-based drinks has expanded rapidly. Each variety has unique characteristics in terms of flavor, texture, and nutritional composition, offering consumers a diverse range of choices tailored to meet individual preferences and dietary needs. In this review, we aimed to provide a comprehensive overview of the various types of plant-based drinks and explore potential considerations including their nutritional compositions, health benefits, and processing technologies, as well as the challenges facing the plant-based drink processing industry. We delve into scientific evidence supporting the consumption of plant-based drinks, discuss their potential roles in meeting dietary requirements, and address current limitations and concerns regarding their use. We hope to illuminate the growing significance of plant-based drinks as sustainable and nutritious alternatives to dairy milk, and assist individuals in making informed choices regarding their dietary habits, expanding potential applications for plant-based drinks, and providing necessary theoretical and technical support for the development of a plant-based drink processing industry.
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Affiliation(s)
- Aijun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, Singapore 119077, Singapore;
| | - Yushi Dong
- Department of Nutritional Sciences, King’s College London, London SE19NH, UK;
| | - Zifei Liu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore;
| | - Zhiwei Li
- Jiangsu Key Laboratory of Oil & Gas Storage and Transportation Technology, Changzhou University, Changzhou 213164, China;
| | - Junhua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore;
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;
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12
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Ren W, Sun M, Shi X, Wang T, Wang Y, Wang X, Huang B, Kou X, Liang H, Chen Y, Wang C, Li M. Effects of Roughage on the Lipid and Volatile-Organic-Compound Profiles of Donkey Milk. Foods 2023; 12:foods12112231. [PMID: 37297473 DOI: 10.3390/foods12112231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 05/28/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
The lipid molecules and volatile organic compounds (VOCs) in milk are heavily influenced by diet. However, little is known about how roughage affects the lipid and VOC contents of donkey milk. Accordingly, in the present study, donkeys were fed corn straw (G1 group), wheat hulls (G2 group), or wheat straw (G3 group), and the lipid and VOC profiles of their milk were determined using LC-MS and GC-MS. Of the 1842 lipids identified in donkey milk, 153 were found to be differential, including glycerolipids, glycerophospholipids, and sphingolipids. The G1 group showed a greater variety and content of triacyclglycerol species than the G2 and G3 groups. Of 45 VOCs, 31 were identified as differential, including nitrogen compounds, esters, and alcohols. These VOCs were significantly increased in the G2 and G3 groups, with the greatest difference being between the G1 and G2 groups. Thus, our study demonstrates that dietary roughage changes the lipid and VOC profiles of donkey milk.
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Affiliation(s)
- Wei Ren
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Mengqi Sun
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Xiaoyuan Shi
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Tianqi Wang
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Yonghui Wang
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Xinrui Wang
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Bingjian Huang
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Xiyan Kou
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Huili Liang
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Yinghui Chen
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Changfa Wang
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Mengmeng Li
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
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13
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Ma Y, Yao J, Zhou L, Zhao M, Liu J, Marchioni E. Characterization and discrimination of volatile organic compounds and lipid profiles of truffles under different treatments by UHPLC-QE Orbitrap/MS/MS and P&T-GC-MS. Food Chem 2023; 410:135432. [PMID: 36634560 DOI: 10.1016/j.foodchem.2023.135432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 12/26/2022] [Accepted: 01/05/2023] [Indexed: 01/09/2023]
Abstract
The lipid profiles of the truffles with different treatments were determined by ultra-high-performance liquid chromatography-Quadrupole-Exactive Orbitrap mass spectrometry (UHPLC-QE Orbitrap/MS/MS) and the volatile organic compounds (VOCs) were identified by purge-and-trap-gas chromatography-mass spectrometry (P&T-GC-MS). A total of 37 lipid molecular species and 28 VOCs were tentatively identified. Lysophophatidylcholine (LPC), triacylglycerol (TG) and sphingomyelin (SM) in heat-drying truffles, phosphatidic acid (PA) in freeze-drying and fresh truffles might be the key lipids that bound VOCs. Furthermore, the correlation between lipids and VOCs were analyzed by 19 differential lipids and 7 VOCs. The findings indicated that TG 18:2/18:2/18:2 and Cardiolipin (CL) 16:0/16:0/18:2/18:2 might be the key lipid molecule species for the formation of 2-methoxyphenol. The study helps to understand the effect of different treatments on the lipid profiles and provides the mechanistic insights to the relationship between the lipids and VOCs of truffles.
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Affiliation(s)
- Yue Ma
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China
| | - Jiaxu Yao
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China
| | - Li Zhou
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China.
| | - Minjie Zhao
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 route du Rhin, 67400 Illkirch, France
| | - Jikai Liu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan 430074, PR China.
| | - Eric Marchioni
- Equipe de Chimie Analytique des Molécules Bioactives et Pharmacognoise, Institut Pluridisciplinaire Hubert Curien (UMR 7178, CNRS/UDS), 74 route du Rhin, 67400 Illkirch, France
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14
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Ren W, Sun M, Shi X, Wang T, Wang Y, Wang C, Li M. Progress of Mass Spectrometry-Based Lipidomics in the Dairy Field. Foods 2023; 12:foods12112098. [PMID: 37297344 DOI: 10.3390/foods12112098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/11/2023] [Accepted: 05/20/2023] [Indexed: 06/12/2023] Open
Abstract
Lipids play important biological roles, such as providing essential fatty acids and signaling. The wide variety and structural diversity of lipids, and the limited technical means to study them, have seriously hampered the resolution of the mechanisms of action of lipids. With advances in mass spectrometry (MS) and bioinformatic technologies, large amounts of lipids have been detected and analyzed quickly using MS-based lipidomic techniques. Milk lipids, as complex structural metabolites, play a crucial role in human health. In this review, the lipidomic techniques and their applications to dairy products, including compositional analysis, quality identification, authenticity identification, and origin identification, are discussed, with the aim of providing technical support for the development of dairy products.
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Affiliation(s)
- Wei Ren
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Mengqi Sun
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Xiaoyuan Shi
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Tianqi Wang
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Yonghui Wang
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Changfa Wang
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
| | - Mengmeng Li
- School of Agricultural Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China
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15
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Xie A, Zhao S, Liu Z, Yue X, Shao J, Li M, Li Z. Polysaccharides, proteins, and their complex as microencapsulation carriers for delivery of probiotics: A review on carrier types and encapsulation techniques. Int J Biol Macromol 2023; 242:124784. [PMID: 37172705 DOI: 10.1016/j.ijbiomac.2023.124784] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 05/03/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023]
Abstract
Probiotics provide several benefits for humans, including restoring the balance of gut bacteria, boosting the immune system, and aiding in the management of certain conditions such as irritable bowel syndrome and lactose intolerance. However, the viability of probiotics may undergo a significant reduction during food storage and gastrointestinal transit, potentially hindering the realization of their health benefits. Microencapsulation techniques have been recognized as an effective way to improve the stability of probiotics during processing and storage and allow for their localization and slow release in intestine. Although, numerous techniques have been employed for the encapsulation of probiotics, the encapsulation techniques itself and carrier types are the main factors affecting the encapsulate effect. This work summarizes the applications of commonly used polysaccharides (alginate, starch, and chitosan), proteins (whey protein isolate, soy protein isolate, and zein) and its complex as the probiotics encapsulation materials; evaluates the evolutions in microencapsulation technologies and coating materials for probiotics, discusses their benefits and limitations, and provides directions for future research to improve targeted release of beneficial additives as well as microencapsulation techniques. This study provides a comprehensive reference for current knowledge pertaining to microencapsulation in probiotics processing and suggestions for best practices gleaned from the literature.
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Affiliation(s)
- Aijun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore
| | - Shanshan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Zifei Liu
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Junhua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Department of Food Science and Technology, National University of Singapore, 117542, Singapore.
| | - Zhiwei Li
- Jiangsu Key Laboratory of Oil & Gas Storage and Transportation Technology, Changzhou University, 213164, Jiangsu, China.
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16
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Wu D, Zhang L, Tan CP, Zheng Z, Liu Y. Comparative Lipidomic Analysis Reveals the Lactational Changes in the Lipid Profiles of Chinese Human Milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5403-5416. [PMID: 36951298 DOI: 10.1021/acs.jafc.2c08857] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Human milk (HM) lipid plays a crucial role in infant development, whereas its complex lipid profiles and its dynamic changes during prolonged lactation have not been investigated yet. Comparative lipidomic analyses were employed in investigating the lipid profiles of breast milk covering all lactation stages herein. Results revealed significant differences between colostrum and the remaining lactations. A total of 237 species of glycerolipids (GLs) and 231 phospholipids (PLs) were identified. Colostrum had the most abundant lipid species and was enriched with triacylglycerols (TGs) with a high molecular weight. TG(17:1/18:1/24:1), TG(24:1/24:1/26:1), TG(24:0/24:1/26:1), and SM(d20:1/14:1) were characteristic lipids of colostrum. Differential lipid species which were responsible for distinguishing the adjacent lactations were also indicated. Our findings can help deepen the overall understanding of HM lipid profiles and its dynamic changes, which will facilitate the development of infant formulas suitable for Chinese babies in diverse age groups.
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Affiliation(s)
- Danjie Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Le Zhang
- Department of Neonatology, The Affiliated Wuxi Children's Hospital of Nanjing Medical University, Wuxi, Jiangsu 214023, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Malaysia
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
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17
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Jia W, Wu X, Shi L. Naturally forming benzoic acid orientates perilipin to facilitate glyceride-type polyunsaturated fatty acid degradation via fermentation behavior. J Dairy Sci 2023; 106:1650-1671. [PMID: 36710193 DOI: 10.3168/jds.2022-22381] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Accepted: 10/07/2022] [Indexed: 01/29/2023]
Abstract
Naturally forming benzoic acid in fermented dairy products accumulates in organisms and biomagnifies through collateral transport. The association between benzoic acid agglomeration and susceptible lipid nutrients remains obscure. Horizontal analysis of lipidomic alteration in response to benzoic acid was conducted and the spatially proteomic map was constructed using label-free quantitative proteomics. From synergistic integration of multi-omics in benzoic acid accumulated fermented goat milk model, the biological processes of significant proteins mostly focused on glyceride-type polyunsaturated fatty acids degradation (143.818 ± 0.51 mg/kg to 104.613 ± 0.29 mg/kg). As a physiological barrier shield, perilipin, which is coated on the surface of lipid droplets, protects triacylglycerols from cytosolic lipases, thus preventing triglyceride hydrolysis. The expression of perilipin decreased by 90% compared with the control group, leading to the decrease of triglycerides. Benzoic acid suppressed phosphatidylethanolamines and phosphatidylcholines synthesis by attenuating choline phosphotransferase and ethanolamine phosphotransferase. Less diglyceride generated by the dephosphorylation of phosphatidic acid entered choline phosphotransferase and ethanolamine phosphotransferase-mediated glycerophospholipid metabolisms. Fermentation of goat milk at a low temperature and less incubation time leads to the production of less benzoic acid and mitigation of lipid nutrient loss. The present study delineated the molecular landscape of fermented goat milk containing endogenous benzoic acid and further dissected the trajectory guiding lipid alteration to advance control of benzoic acid residue.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021 China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an, 710021 China.
| | - Xixuan Wu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021 China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021 China
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18
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Liu Z, Rochfort S. Lipidomics in milk: recent advances and developments. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.101016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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19
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Unraveling propylene glycol-induced lipolysis of the biosynthesis pathway in ultra-high temperature milk using high resolution mass spectrometry untargeted lipidomics and proteomics. Food Res Int 2023; 164:112459. [PMID: 36738011 DOI: 10.1016/j.foodres.2023.112459] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/30/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
In July 2022, the food safety accident that excessive propylene glycol was detected in milk processing factory raised widespread concerns about quality and nutrition of milk with illegal additive. To the best of our knowledge, the influences of propylene glycol to lipids in milk had not been systematically explored. Therefore, spatiotemporal distributions of lipids related to propylene glycol reaction and changes of sensory quality were investigated by food exogenous. Briefly, 10 subclasses (Cer, DG, HexCer, LPC, LPE, PC, PE, PI, SPH and TG) included 147 lipids and 38 pivotal enzymes were annotated. Propylene glycol altered lysophospholipidase and phospholipase A2 through altering structural order in lipids domains surrounding proteins to inhibit glycerophospholipid metabolism and initiated obvious changes in PC (10.45-27.91 mg kg-1) and PE (12.92-49.02 mg kg-1). This study offered insights into influences of propylene glycol doses and storage time on milk metabolism at molecular level to assess the quality of milk.
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20
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Wu D, Zhang L, Zhang Y, Shi J, Tan CP, Zheng Z, Liu Y. Lipid Profiles of Human Milk and Infant Formulas: A Comparative Lipidomics Study. Foods 2023; 12:foods12030600. [PMID: 36766129 PMCID: PMC9914114 DOI: 10.3390/foods12030600] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/03/2023] [Accepted: 01/16/2023] [Indexed: 02/05/2023] Open
Abstract
Infant formulas (IFs) are prevalent alternatives for human milk (HM), although their comparative lipid profiles have not been fully investigated. We adopted lipidomics to analyze and compare in-depth the lipid patterns of HM and IFs. The results indicated that the distribution of fatty acids (FAs) and the structure of triacylglycerols varied substantially in the analyzed samples. A total number of 425 species were identified during the analysis. HM was abundant in triacylglycerols that contained unsaturated and long-chain FAs (>C13), while triacylglycerols in IFs were mainly comprised of saturated and medium-chain FAs (C8-C13). Higher levels of sphingomyelin were observed in HM. Furthermore, HM and IF1 contained 67 significantly differential lipids (SDLs), and 73 were identified between HM and IF2. These SDLs were closely associated with nine metabolic pathways, of which the most significant was the glycerophospholipid metabolism. The results shed light on the differences between the lipid profiles of human and infant formula milks, and provide support for designing Chinese infant formula.
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Affiliation(s)
- Danjie Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Le Zhang
- Department of Neonatology, The Affiliated Wuxi Children’s Hospital of Nanjing Medical University, Wuxi 214023, China
- Correspondence: (L.Z.); (Y.L.)
| | - Yan Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Jiachen Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Malaysia
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- Correspondence: (L.Z.); (Y.L.)
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21
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Zhao G. Characterization and Comparison of Lipid Profiles of Selected Chicken Eggs Based on Lipidomics Approach. J Oleo Sci 2023; 72:273-282. [PMID: 36878581 DOI: 10.5650/jos.ess22164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Abstract
The present study aimed to analyze the lipid profiles of three selected chicken eggs (Nixi, silky fowl, and ordinary eggs) from the market of China by an UPLC-Q-Exactive-MS based untargeted lipidomics approach. In total, 11 classes and 285 lipid molecular species were identified from the egg yolks. Glycerophospholipids (GPLs, 6 classes, 168 lipid species) are the most abundant lipids groups, followed by sphingolipids (3 classes, 50 lipid species), and two neutral lipid classes (TG and DG). Notably, two ethersubclass of GPLs (PC-e and PE-p) and 12 species of cerebrosides were firstly detected from the chicken eggs. Furthermore, multivariate statistical analysis was performed and the lipids profiles of the three types of eggs were well discriminated from each other by 30 predominant lipids species. The characteristic lipid molecules of the different kind of eggs were also screened out. This study provides a novel insight for better understanding the lipid profiles and nutritional values of different chicken eggs.
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Affiliation(s)
- Guopeng Zhao
- Yantai Inspection and Testing Center for Food and Drug Control
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22
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Li M, Li Q, Dong H, Zhao S, Ning J, Bai X, Yue X, Xie A. Pilose antler polypeptides enhance chemotherapy effects in triple-negative breast cancer by activating the adaptive immune system. Int J Biol Macromol 2022; 222:2628-2638. [DOI: 10.1016/j.ijbiomac.2022.10.045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 10/04/2022] [Accepted: 10/06/2022] [Indexed: 11/05/2022]
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23
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Metabolomics-based comparative study of breast colostrum and mature breast milk. Food Chem 2022; 384:132491. [DOI: 10.1016/j.foodchem.2022.132491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 02/11/2022] [Accepted: 02/14/2022] [Indexed: 11/23/2022]
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24
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Zhao L, Zhang J, Ge W, Wang J. Comparative Lipidomics Analysis of Human and Ruminant Milk Reveals Variation in Composition and Structural Characteristics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8994-9006. [PMID: 35849131 DOI: 10.1021/acs.jafc.2c02122] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In the present study, the different lipidomes between human milk and ruminant milk were compared. The 471, 376, 467, and 87 differential lipids were identified in human versus cow, goat, sheep, and camel groups, respectively. According to multivariate statistical analysis, lipids in human and camel milk were closer but differed from other milk. The distributions of long-chain and polyunsaturated fatty acids of triglycerides (TGs), the proportions of functional TGs (OPO, OPL, and PPO), and many kinds of phospholipids (PLs) (PS, PI, GD, GM3, and Cer) in human milk were similar to those in camel milk. The similar structure of TGs and proportion of PLs in human milk to camel milk might contribute to their similar digestion and bioactivity properties. Camel milk could be considered as a new resource of lipid base for infant formula. Minor PLs should also be considered for designing formula. Our results provide a new sight for humanized lipids in infant formula.
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Affiliation(s)
- Lili Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
| | - Jinxuan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
| | - Wupeng Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
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Jia W, Di C, Zhang R, Shi L. Application of liquid chromatography mass spectrometry-based lipidomics to dairy products research: An emerging modulator of gut microbiota and human metabolic disease risk. Food Res Int 2022; 157:111206. [DOI: 10.1016/j.foodres.2022.111206] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 03/29/2022] [Accepted: 03/30/2022] [Indexed: 12/19/2022]
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26
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Zhu Z, Zeng Q, Wang Z, Xue Y, Chen T, Hu Y, Wang Y, Wu Y, Shen Q, Jiang C, Shen C, Liu L, Zhu H, Liu Q. Skin microbiome reconstruction and lipid metabolism profile alteration reveal the treatment mechanism of Cryptotanshinone in the acne rat. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2022; 101:154101. [PMID: 35472695 DOI: 10.1016/j.phymed.2022.154101] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 03/22/2022] [Accepted: 04/14/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Acne has become one of the most prevalent skin disorders, affecting mostly young people's physical and mental health globally. Cryptotanshinone (CPT) is a potential drug for acne, but its mechanism of acne treatment has not been thoroughly studied on the microbiota. Till date, only a few studies are directed to the impact of acne therapy on skin microbiota and lipid metabolites. PURPOSE The action mechanism of CPT treatment of acne was investigated by the strategy of microbiome integration with lipidomics. METHODS The 16Sr DNA sequencing was used to detect skin microbiota composition, and absolute quantitative lipidomics was utilized to identify lipid metabolites profiles levels. Four key proteins of the glycolysis pathway were detected with the immunochemistry method. Antibacterial analysis was used to evaluate CPT treatment of acne. RESULTS CPT significantly inhibited Staphylococcus epidermidis and Staphylococcus aureus. Combination of the skin microbiome and lipidomics analysis, 29 types of differentially expressed flora (DEFs) and 782 differentially expressed lipid metabolites (DELMs) were significantly altered, especially Staphylococcus, Corynebacterium, Ralstonia, Enhydrobacter, Burkholderia, and Streptococcus. Cer was mainly regulated by Staphylococcus and Corynebacterium, whereas TG and DG were mainly regulated by Ralstonia, Enhydrobacter, Burkholderia, and Streptococcus. The glycolysis pathway was significantly regulated by Staphylococcus on CPT treatment of acne. The energy metabolism, lipid metabolism, immune system, glycan biosynthesis, and metabolism could be reversed by CPT. CONCLUSION CPT might help acne rats rebuild their skin microbiota and alter lipid metabolism signatures. Furthermore, since skin microbes and skin lipid metabolites have a close correlation and are both regulated by CPT, the findings potentially provide a research foundation for the discovery of biomarkers of skin microbiome imbalance and targeted treatment of acne development mechanisms.
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Affiliation(s)
- Zhaoming Zhu
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China
| | - Quanfu Zeng
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China
| | - Zhuxian Wang
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China
| | - Yaqi Xue
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China
| | - Tingting Chen
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China
| | - Yi Hu
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China
| | - Yuan Wang
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China
| | - Yufan Wu
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China
| | - Qun Shen
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China
| | - Cuiping Jiang
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China
| | - Chunyan Shen
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China
| | - Li Liu
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China
| | - Hongxia Zhu
- Integrated Hospital of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510300, China.
| | - Qiang Liu
- School of Traditional Chinese Medicine, Southern Medical University, Guangzhou 510515, China.
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27
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Shang J, Liu N, Cheng J, Gao W, Sun X, Guo M. Analysis and comparison of lipids in Saanen goat milk from different geographic regions in China based on UHPLC-QTOF-MS lipidomics. Food Res Int 2022; 157:111441. [PMID: 35761681 DOI: 10.1016/j.foodres.2022.111441] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 05/23/2022] [Accepted: 05/26/2022] [Indexed: 11/04/2022]
Abstract
The lipids in goat milk from Guangdong Province (GGM), Shaanxi Province (SGM), and Inner Mongolia Province (NGM) were analyzed and compared using untargeted lipidomics. A total of 16 lipid sub-classes and 638 lipid molecules were identified in the three groups. The main lipids were diacylglycerol (DG), triacylglycerol (TG), and glycerophosphatidylethanolamine (PE). The contents of glycerophosphatidylcholine (PC), PE, glycerophosphatidylinositol (PI), sphingomyelin (SM), glucosylceramide (GlcCer), lactosylceramide (LacCer), DG, and TG were significantly different (P < 0.05) in three groups. Moreover, 173 significantly different lipids were screened out, and 13 lipid molecules could be applied as potential lipid markers for identifying the geographic region of goat milk. In addition, the related metabolic pathways were also analyzed. A hypothetical scheme was drawn by linking the most relevant metabolic pathways. This work will provide basics for the establishment of the Saanen goat milk traceability system and provide comprehensive lipid information for the goat milk of different regions.
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Affiliation(s)
- Jiaqi Shang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ning Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Wenhao Gao
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xiaomeng Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life, Sciences, University of Vermont, Burlington, Vermont 05405, USA.
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Chen X, Peng X, Sun X, Pan L, Shi J, Gao Y, Lei Y, Jiang F, Li R, Liu Y, Xu YJ. Development and Application of Feature-Based Molecular Networking for Phospholipidomics Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7815-7825. [PMID: 35709392 DOI: 10.1021/acs.jafc.2c01770] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Phospholipids are small but critical lipids in milk. Conventional lipidomics is a powerful method for the analysis of lipids in milk. Although the number of lipidomics software has drastically increased over the past five years, reducing false positives and obtaining structurally accurate annotations of phospholipids remain a significant challenge. In this study, we developed a rapid and accurate method for measuring a wide spectrum of phospholipids in milk. The developed approach that employed information-dependent acquisition (IDA) mode and feature-based molecular networking has exhibited better performance on data processing and lipid annotation when compared with sequential window acquisition of all theoretical mass spectra (SWATH) and MS-DIAL. This validated method was further evaluated using three kinds of sheep milk. A total of 150 phospholipids were identified, including rarely reported phospholipids containing ethers or vinyl ethers. The result indicated that phospholipids could be used as potential markers to distinguish sheep milk from different varieties and origins. The experimental and computational methods provide a rapid and reliable method for the investigation of phospholipids in milk.
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Affiliation(s)
- Xiaoying Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Xiaoyu Peng
- Ausnutria Dairy (China) Co., Ltd., Changsha 410200, Hunan, People's Republic of China
| | - Xian Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Lina Pan
- Ausnutria Dairy (China) Co., Ltd., Changsha 410200, Hunan, People's Republic of China
| | - Jiachen Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yu Gao
- Ausnutria Dairy (China) Co., Ltd., Changsha 410200, Hunan, People's Republic of China
| | - Yuanluo Lei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Fan Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Ruizhi Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Reacher Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
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Liu Q, Zhao J, Liu Y, Qiao W, Jiang T, Liu Y, Yu X, Chen L. Advances in analysis, metabolism and mimicking of human milk lipids. Food Chem 2022; 393:133332. [PMID: 35661604 DOI: 10.1016/j.foodchem.2022.133332] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 05/09/2022] [Accepted: 05/26/2022] [Indexed: 12/17/2022]
Abstract
Human milk lipids differ from the milk lipids of other mammals in composition and positional distribution of fatty acids. Analysis and detection technology of lipids is key to understanding milk lipids, and thus the concentrations, compositions and distribution characteristics of milk lipids are discussed. Differences between human milk lipids and their substitutes in form, composition and structure affect their digestion, absorption and function in infants. Characteristics and mimicking of human milk lipids have been intensively studied with the objective of narrowing the gap between human milk and infant formulae. Based on the existing achievements, further progress may be made by improving detection techniques, deepening knowledge of metabolic pathways and perfecting fat substitutes. This review detailed the characteristics of human milk lipids and related detection technologies with a view towards providing a clear direction for research on mimicking human milk lipids in formulae to further improve infant nutrition.
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Affiliation(s)
- Qian Liu
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China
| | - Junying Zhao
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China
| | - Yan Liu
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China
| | - Weicang Qiao
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China
| | - Tiemin Jiang
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; South Asia Branch of National Engineering Center of Dairy for Maternal and Child Health, Guilin University of Technology, Guilin 541006, China
| | - Yan Liu
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China
| | - Xiaowen Yu
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China
| | - Lijun Chen
- National Engineering Research Center of Dairy Health for Maternal and Child, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China; Beijing Engineering Research Center of Dairy, Beijing Technical Innovation Center of Human Milk Research, Beijing Sanyuan Foods Co. Ltd., Beijing 100163, China.
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30
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Garhwal R, Sangwan K, Mehra R, Kumar N, Bhardwaj A, Pal Y, Buttar HS, Kumar H. A Systematic Review of the Bioactive Components, Nutritional Qualities and Potential Therapeutic Applications of Donkey Milk. J Equine Vet Sci 2022; 115:104006. [DOI: 10.1016/j.jevs.2022.104006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 05/03/2022] [Indexed: 01/05/2023]
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31
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Ding R, Li M, Zou Y, Wang Y, Yan C, Zhang H, Wu R, Wu J. Effect of normal and strict anaerobic fermentation on physicochemical quality and metabolomics of yogurt. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101368] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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32
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Impact of different dietary regimens on the lipidomic profile of mare’s milk. Food Res Int 2022; 156:111305. [DOI: 10.1016/j.foodres.2022.111305] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 04/21/2022] [Accepted: 04/23/2022] [Indexed: 01/18/2023]
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33
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Li M, Dong Y, Li W, Shen X, Abdlla R, Chen J, Cao X, Yue X. Characterization and comparison of whey proteomes from bovine and donkey colostrum and mature milk. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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34
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Jia W, Wu X, Zhang R, Shi L. UHPLC-Q-Orbitrap-based lipidomics reveals molecular mechanism of lipid changes during preservatives treatment of Hengshan goat meat sausages. Food Chem 2022; 369:130948. [PMID: 34474291 DOI: 10.1016/j.foodchem.2021.130948] [Citation(s) in RCA: 48] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 08/14/2021] [Accepted: 08/22/2021] [Indexed: 02/07/2023]
Abstract
As preservative are extensively applied to prevent the quality degradation of Hengshan goat meat sausages, safety assessment based on lipid and elucidation of dynamic change mechanism is urgently needed. The effect of preservatives on lipidome profiles of sausages was investigated using UHPLC-Q-Orbitrap. Totally, 9 subclasses of 70 characteristic lipids (Cer, DG, LPC, PC, PE, PI, PS, SM, TG) were quantified accurately (LOD with 0.68-2.96 μg kg-1, LOQ with 2.25-9.79 μg kg-1, RSD < 3%). The decrease of TG concentration was the most significant, from 1072.43 mg kg-1 in preservative-free samples to 838.53, 786.41 and 681.35 mg kg-1 in natamycin, potassium sorbate and sodium diacetate treated samples, respectively. With regard to preservation and nutrition, natamycin was a potential preservative than two other preservatives. Significant lipid variables were primarily associated with glycerophospholipid and sphingolipid metabolism. Integration of both techniques provided a guide for meat industries to control spoilage with innovative strategies.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Xixuan Wu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Rong Zhang
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
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35
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Song Y, Cai C, Song Y, Sun X, Liu B, Xue P, Zhu M, Chai W, Wang Y, Wang C, Li M. A Comprehensive Review of Lipidomics and Its Application to Assess Food Obtained from Farm Animals. Food Sci Anim Resour 2022; 42:1-17. [PMID: 35028570 PMCID: PMC8728500 DOI: 10.5851/kosfa.2021.e59] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 10/10/2021] [Accepted: 10/13/2021] [Indexed: 12/04/2022] Open
Abstract
Lipids are one of the major macronutrients essential for adequate growth and
maintenance of human health. Their structure is not only complex but also
diverse, which makes systematic and holistic analyses challenging; consequently,
little is known regarding the relationship between phenotype and mechanism of
action. In recent years, rapid advancements have been made in the fields of
lipidomics and bioinformatics. In comparison with traditional approaches, mass
spectrometry-based lipidomics can rapidly identify as well as quantify
>1,000 lipid species at the same time, facilitating comprehensive, robust
analyses of lipids in tissues, cells, and body fluids. Accordingly, lipidomics
is now being widely applied in various fields, particularly food and nutrition
science. In this review, we discuss lipid classification, extraction techniques,
and detection and analysis using lipidomics. We also cover how lipidomics is
being used to assess food obtained from livestock and poultry. The information
included herein should serve as a reference to determine how to characterize
lipids in animal food samples, enhancing our understanding of the application of
lipidomics in the field in animal husbandry.
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Affiliation(s)
- Yinghua Song
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Changyun Cai
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Yingzi Song
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Xue Sun
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Baoxiu Liu
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Peng Xue
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Mingxia Zhu
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Wenqiong Chai
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Yonghui Wang
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Changfa Wang
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
| | - Mengmeng Li
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252059, China
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36
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Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC. Food Chem 2021; 374:131723. [PMID: 34875435 DOI: 10.1016/j.foodchem.2021.131723] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 11/27/2021] [Accepted: 11/27/2021] [Indexed: 12/24/2022]
Abstract
Lipids are the key aroma formation substrates and retainers relevant to the flavor quality. The lipids in the roasted mutton were investigated by UPLC-ESI-MS/MS and Orbitrap Exploris GC. The results showed that a total of 2488 lipids from 24 subclasses were identified in the roasted mutton, including 28.21% triglyceride (TG), 14.87% phosphatidylcholine (PC), and 11.03% phosphatidylethanolamine (PE). TG (16:0_18:1_18:1) and TG (18:0_18:0_18:1) might be the predominant lipids for binding aroma compounds. 488 Differential lipids from 20 subclasses were observed based on VIP > 1 and p < 0.05. The 61 out of 488 differential lipids, especially PC and PE, might predominantly contribute to the formation of aroma compounds. A total of 13 aroma compounds were determined as the characteristic odorants in the roasted mutton, including hexanal, heptanal, and 1-octen-3-ol. PC (30: 6) and PC (28: 3) were the potential markers for the discrimination of roasted mutton.
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He J, Sirendalai, Chen Q, Yi L, Ming L, Ji R. Proteomics and microstructure profiling of Bactrian camel milk protein after homogenization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112287] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Li M, Zhu M, Chai W, Wang Y, Song Y, Liu B, Cai C, Song Y, Sun X, Xue P, Wang C. Determination of the Heterogeneity of Intramuscular Fat and Visceral Adipose Tissue From Dezhou Donkey by Lipidomics and Transcriptomics Profiling. Front Nutr 2021; 8:746684. [PMID: 34651009 PMCID: PMC8505748 DOI: 10.3389/fnut.2021.746684] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Accepted: 09/01/2021] [Indexed: 12/21/2022] Open
Abstract
Intramuscular fat (IMF) and visceral adipose tissue (VAT) are both lipids, but have significantly different deposition processes. Furthermore, the heterogeneity of lipid molecular characteristics and mechanisms is unclear. Accordingly, this study used non-targeted lipidomics and transcriptomics to analyze the lipid profiles and metabolism of longissimus dorsi muscle (LDM) and VAT from donkeys. A total of 1,146 and 1,134 lipids belonging to 18 subclasses were identified in LDM and VAT, respectively, with LDM having higher glycerophospholipid (GP) and lower glycerolipid (GL) contents. Polyunsaturated fatty acids (PUFAs) were distributed preferentially at the sn-1 positions in triglycerides (TGs), and sn-2 positions in phosphatidylcholine (PC) and phosphatidylethanolamine (PE). The percentage PUFA content in TGs was significantly lower in LDM than in VAT, while the opposite trend was observed for PUFAs in PC and PE. A total of 110 different lipid molecules (72 downregulated and 38 upregulated) were identified in LDM compared with VAT, of which 11 were considered potential lipid markers. These different lipids were involved in 17 metabolic pathways, including GL and GP metabolisms. Of the 578 differentially expressed genes screened, 311 were downregulated and 267 were upregulated in LDM compared with VAT. Enriched ontology analysis of the differentially expressed genes mainly involved sphingolipid signaling pathways, and GP, GL, and sphingolipid metabolisms. Overall, lipidomics and transcriptomics indicated differences in lipid profiles and metabolism in LDM and VAT, providing new perspectives for the study of heterogeneity in IMF and VAT.
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Affiliation(s)
- Mengmeng Li
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy, Liaocheng University, Liaocheng, China
| | - Mingxia Zhu
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy, Liaocheng University, Liaocheng, China
| | - Wenqiong Chai
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy, Liaocheng University, Liaocheng, China
| | - Yonghui Wang
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy, Liaocheng University, Liaocheng, China
| | - Yinghua Song
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy, Liaocheng University, Liaocheng, China
| | - Baoxiu Liu
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy, Liaocheng University, Liaocheng, China
| | - Changyun Cai
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy, Liaocheng University, Liaocheng, China
| | - Yingzi Song
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy, Liaocheng University, Liaocheng, China
| | - Xue Sun
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy, Liaocheng University, Liaocheng, China
| | - Peng Xue
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy, Liaocheng University, Liaocheng, China
| | - Changfa Wang
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy, Liaocheng University, Liaocheng, China
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Li M, Zheng K, Ma S, Hu P, Yuan B, Yue X, Li Q. Pilose antler polypeptides promote chemosensitization and T-cell infiltration of triple-negative breast cancer. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104664] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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Li M, Zhu M, Chai W, Wang Y, Fan D, Lv M, Jiang X, Liu Y, Wei Q, Wang C. Determination of lipid profiles of Dezhou donkey meat using an LC-MS-based lipidomics method. J Food Sci 2021; 86:4511-4521. [PMID: 34535907 DOI: 10.1111/1750-3841.15917] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 08/02/2021] [Accepted: 08/23/2021] [Indexed: 12/17/2022]
Abstract
Intramuscular fat (IMF) is an important factor affecting meat quality, but lipid and metabolic profiles of donkey meat remain unclear. The present study was conducted to investigate lipid characteristics in different parts of Dezhou donkey using lipidomics. The results show that IMF was more abundant in longissimus dorsi muscle (LDM) than rump muscle (RM) and hamstring muscle (HM), and mainly composed of triglycerides (TGs) rich in saturated fatty acid (SFAs) and monounsaturated fatty acid (MUFAs). A total of 1143 lipids belonging to 14 subclasses were identified in donkey meat, of which 73 lipids (23 upregulated and 50 downregulated) including glycerolipids (GLs), glycerophospholipids (GPs) and sphingolipids (SPs) were significantly different and are therefore potential biomarkers in LDM versus RM versus HM analyses (variable importance in projection >1, p < 0.05). Notably, 21 TGs upregulated in LDM were rich in MUFAs at sn-1 and SFAs at 2 and 3 positions of TG. Donkey muscle accumulated far more SFAs at the sn-3 position of TG, while more SFAs were present at the sn-1 positions of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), and the percentages of SFAs at the three positions in TG, PC, and PE in the LDM group were much higher. The abundance of MUFAs at the sn-2 positions of TG, PC, and PE was significantly greater than in sn-1 or 3 positions, and the percentages of 18:1n-9 at the sn-1 and 2 position of TGs in LDM were significantly higher than in RM and HM groups. Polyunsaturated fatty acids (e.g.,18:2n-6, 18:3n-3, and 20:4n-6) tended to occur at the sn-1 position in TG, but at the sn-2 position in PC and PE. Significantly differential lipids were mainly enriched in GP, GL, and SP pathways, all considered key pathways for regulating IMF. The results reveal the components, structures and metabolic pathways of lipid molecules in donkey meat, and provide novel insight into the development of donkey meat products and accurate regulation of IMF. PRACTICAL APPLICATION: Intramuscular fat (IMF) is an important factor affecting meat quality, which is directly related to meat flavor, juiciness, and tenderness, but lipid and metabolic profiles of IMF remain unclear. The current results provide basic information for the development of donkey meat products, and broaden our understanding of the regulation of IMF.
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Affiliation(s)
- Mengmeng Li
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Mingxia Zhu
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Wenqiong Chai
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Yonghui Wang
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Dongmei Fan
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Mengqing Lv
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Xiaojing Jiang
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Yongxiang Liu
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Qingxin Wei
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Changfa Wang
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
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Li M, Zheng K, Song W, Yu H, Zhang X, Yue X, Li Q. Quantitative analysis of differentially expressed milk fat globule membrane proteins between donkey and bovine colostrum based on high-performance liquid chromatography with tandem mass spectrometry proteomics. J Dairy Sci 2021; 104:12207-12215. [PMID: 34531055 DOI: 10.3168/jds.2021-20471] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 07/09/2021] [Indexed: 01/20/2023]
Abstract
This study was designed to provide novel insights into milk fat globule membrane (MFGM) proteins in donkey colostrum (DC) and bovine colostrum (BC) using quantitative proteomics. In total, 179 (DC) and 195 (BC) MFGM proteins were characterized, including 71 shared, 108 DC-specific, and 124 BC-specific proteins. Fifty-one shared proteins were selected as differentially expressed MFGM proteins, including 21 upregulated and 30 downregulated proteins in DC. Gene ontology analysis showed that these proteins were mainly enriched in cellular components, including the extracellular exosome, extracellular space, and plasma membrane. Additionally, they were further involved in metabolic pathways, including cholesterol metabolism, the peroxisome proliferator-activated receptor signaling pathway, and purine metabolism. Furthermore, several key protein factors with high connectivity were identified via protein-protein interaction analysis. These results provide more comprehensive knowledge of differences in the biological properties of MFGM proteins in DC and BC as well as pave the way for future studies of the nutritional and functional requirements of these important ingredients toward the development of dairy products based on multiple milk sources.
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Affiliation(s)
- Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China
| | - Kexin Zheng
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China
| | - Wanying Song
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China
| | - Haikun Yu
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China
| | - Xiumin Zhang
- Beijing Academy of Food Sciences, Beijing, 100068, China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, China.
| | - Qilong Li
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang, 110866, China; College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, 110866, China.
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Li Y, Ma Q, Liu G, Wang C. Effects of donkey milk on oxidative stress and inflammatory response. J Food Biochem 2021; 46:e13935. [PMID: 34519070 DOI: 10.1111/jfbc.13935] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/20/2021] [Accepted: 08/28/2021] [Indexed: 12/12/2022]
Abstract
Donkey milk is gaining interest as a natural nutritional and medicinal product, mainly because its composition is similar to that of human milk, and it has some potential biological properties, such as antioxidant, anti-inflammatory, antiaging, antimicrobial, and anticancer properties. Considering the increasing prevalence of several chronic diseases related to oxidative stress and inflammation and the multiple beneficial properties and nutritional value of donkey milk, an up-to-date review of the current studies related to the antioxidative and anti-inflammatory abilities of donkey milk is necessary. Therefore, this review aims to discuss the relationship between inflammation and oxidative stress; and to further systematically review the progress of recent research on donkey milk, mainly including its nutritional value and functional properties. Particularly, we highlighted the anti-inflammatory and antioxidative properties of donkey milk using in vitro model, animal model, and the potential role of donkey milk in alleviating some chronic diseases related to inflammation. PRACTICAL APPLICATIONS: This paper was conducted on anti-inflammation and antioxidant activities of donkey milk and its related products, in addition to a summary of the relationship between oxidative stress and inflammation and the value of donkey milk. Donkey milk and its related products have been shown to scavenge reactive oxygen species, activate the antioxidant system, enhance immune function, and maintain the balance of intestinal flora in in vitro and in vivo models. This paper should provide a better understanding of the influences of oxidative stress and inflammation on host health and the biological functions and application of donkey milk, and will provide a certain basis for the nutritional regulation of several chronic diseases related to oxidative stress and inflammation. However, the underlying mechanism is poorly understood. In addition, few clinical studies have been performed to establish its multiple benefits in humans. Further research is warranted to evaluate its impacts on health at molecular levels.
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Affiliation(s)
- Yan Li
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Liaocheng University, Liaocheng, China
| | - Qingshan Ma
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Liaocheng University, Liaocheng, China
| | - Guiqin Liu
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Liaocheng University, Liaocheng, China
| | - Changfa Wang
- College of Agronomy, Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, Liaocheng University, Liaocheng, China
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Huang C, Li Y, Wang K, Xi J, Xu Y, Si X, Pei D, Lyu S, Xia G, Wang J, Li P, Ye H, Xing Y, Wang Y, Huang J. Analysis of lipidomics profile of Carya cathayensis nuts and lipid dynamic changes during embryonic development. Food Chem 2021; 370:130975. [PMID: 34507207 DOI: 10.1016/j.foodchem.2021.130975] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/24/2021] [Accepted: 08/27/2021] [Indexed: 02/08/2023]
Abstract
Hickory (Carya cathayensis) nuts contain higher amount of lipids, and possess high nutritional value and substantial health benefits. However, their lipid composition and dynamic changes during embryogenesis have not been thoroughly investigated. Therefore, lipidomics profile and lipid dynamic changes during embryonic development were analyzed using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Totally, 544 kinds of lipids were identified in mature hickory nuts with higher proportions of glycerolipids (59.94%) and glycerophospholipids (38.66%). Notably, diacylglycerols showed gradual uptrends, which corresponded with total glycerolipid and glycerophospholipid at middle and late stage of embryogenesis, suggesting the pivotal role of diacylglycerols in the accumulation of glycerolipids and glycerophospholipids. Moreover, triacylglycerols, diacylglycerols, phosphatidylethanolamines and phosphatidylcholines had high relative content with abundance of unsaturated fatty acids, specifically oleic acid, linoleic acid and linolenic acid, localized mainly at sn-2 lipid position. Together, our study provides innovative perspectives for studying the nutritional benefits of hickory nut lipids.
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Affiliation(s)
- Chunying Huang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Yan Li
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China.
| | - Ketao Wang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Jianwei Xi
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Yifan Xu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Xiaolin Si
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Dong Pei
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Shiheng Lyu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Guohua Xia
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Jianhua Wang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Peipei Li
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Hongyu Ye
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Yulin Xing
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Yige Wang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China
| | - Jianqin Huang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an, Zhejiang 311300, China.
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Comparative lipidomics profiling of donkey milk with cow and human milk by UHPLC-Q-Exactive Orbitrap Mass Spectrometry. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103988] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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45
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Li P, Zhang M, Xie D, Zhang X, Zhang S, Gao F, Wang Y, Hsiao CD, Li X, Liu K. Characterization and bioactivities of phospholipids from squid viscera and gonads using ultra-performance liquid chromatography-Q-exactive orbitrap/mass spectrometry-based lipidomics and zebrafish models. Food Funct 2021; 12:7986-7996. [PMID: 34259702 DOI: 10.1039/d1fo00796c] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
There has been great interest in phospholipids (PLs) from marine by-products due to their long-chain polyunsaturated fatty acids with unique health and functional properties. Here, marine PLs from squid viscera and gonads were comprehensively characterized and compared by UPLC-Q-Exactive Orbitrap/MS-based lipidomics analysis. A total of thirteen phospholipid classes including 1223 molecular species were identified and quantified in both resources. PC, PE and SM were further isolated from the total PLs of squid viscera and gonads, respectively. All isolated squid PL components were first evaluated for anti-inflammatory, antioxidant and cardiovascular effects using in vivo zebrafish models. Our results showed the diversity, content and physiological functions of PLs from squid by-products, which provided a basis for their future application in the nutritional and pharmaceutical industry.
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Affiliation(s)
- Peihai Li
- Engineering Research Center of Zebrafish Models for Human Diseases and Drug Screening of Shandong Province, Shandong Provincial Engineering Laboratory for Biological Testing Technology, Key Laboratory for Biosensor of Shandong Province, Biology Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250103, China.
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46
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Molecular mechanism associated with the use of magnetic fermentation in modulating the dietary lipid composition and nutritional quality of goat milk. Food Chem 2021; 366:130554. [PMID: 34284188 DOI: 10.1016/j.foodchem.2021.130554] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 06/13/2021] [Accepted: 07/05/2021] [Indexed: 02/07/2023]
Abstract
Standard fermentation (SF) mainly affected the metabolism of glycerophospholipid and sphingolipid, and increased the total lipid content of goat milk. Content of total lipid was decreased by magnetic fermentation compared with SF, mainly due to triacylglycerol and diacylglycerol. Comprehensive characteristic of lipids dynamic changes during standard and magnetic fermentation was performed using high-throughput quantitative lipidomics. Totally, 488 lipid molecular species covering 12 subclasses were detected, and triacylglycerol was the highest levels, followed by diacylglycerol and phosphoethanolamine in the whole fermentation stage. Specifically, except for ceramide and simple Glc series, the content of all polar lipids in SF was dropped and neutral lipids subjoined. Compared with SF, the decrease of triacylglycerol (1752.47 to 784.78 μg/mL), diacylglycerol (60.36 to 24.89 μg/mL) and simple Glc series (4.36 to 2.40 μg/mL) were observed, while ceramide (6.54 to 25.87 μg/mL) increased, suggesting magnetic fermentation as effective approach to potentially improve the nutritional of goat milk.
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47
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Li M, Yu H, Chen J, Abdlla R, Liu A, Song W, Zhang J, Zhang X, Yue X, Li Q. Novel insights into whey protein differences between donkey and bovine milk. Food Chem 2021; 365:130397. [PMID: 34252618 DOI: 10.1016/j.foodchem.2021.130397] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 06/15/2021] [Accepted: 06/15/2021] [Indexed: 11/26/2022]
Abstract
In this study, we characterized and compared the whey proteins from donkey and bovine milk using HPLC-MS/MS-based proteomics. A total of 989 and 1534 whey proteins were characterized in donkey and bovine milk, respectively. Furthermore, 623 whey proteins were found in both groups, and 229 differentially expressed whey proteins (DEWPs) were identified. Among the common proteins, 66 DEWPs were upregulated and 163 were downregulated in donkey milk compared to those in bovine milk. Gene Ontology analysis revealed the cellular components, biological processes, and molecular functions of these DEWPs. Metabolic pathway analysis suggested that most DEWPs were associated with endocytosis, platelet activation, and phagocytosis. These results improve our understanding of the differences between donkey and bovine whey proteins and provide important information regarding these proteins as nutritional and functional factors in dairy product formulations from multiple milk sources.
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Affiliation(s)
- Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Haikun Yu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Jiali Chen
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Rayhnigul Abdlla
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Aicheng Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Wanying Song
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Juan Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Xiumin Zhang
- Beijing Academy of Food Sciences, Beijing 100068, China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
| | - Qilong Li
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China.
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48
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Jia W, Liu Y, Shi L. Integrated metabolomics and lipidomics profiling reveals beneficial changes in sensory quality of brown fermented goat milk. Food Chem 2021; 364:130378. [PMID: 34153599 DOI: 10.1016/j.foodchem.2021.130378] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 06/10/2021] [Accepted: 06/12/2021] [Indexed: 10/21/2022]
Abstract
Fermentation and thermal processing can improve the sensory properties of foods. Chemical composition of fermented brown goat milk was investigated using an integrated lipomics and metabonomic method while the effects of changes in chemical composition on sensory quality were also explored. After fermentation, organic acid, peptide and medium- and long-chain fatty acid contents in brown goat milk samples increased significantly. A total of 108 metabolites and 174 lipids related to sensory quality were identified. Heterocyclic compounds, as intermediates of Maillard reaction, modified colour, taste, and aroma, while changes in triglyceride content reduced the impact of off-odour, greatly improving sensory quality of fermented brown goat milk. This study provided new approaches for examining goat milk sensory quality and insights into how these can be modified to further diversify dairy products on the market.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Yuyang Liu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
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49
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Jin D, Liu H, Bu L, Ke Q, Li Z, Han W, Zhu S, Liu C. Comparative Analysis of Whey Proteins in Human Milk Using a Data-Independent Acquisition Proteomics Approach during the Lactation Period. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4319-4330. [PMID: 33788563 DOI: 10.1021/acs.jafc.1c00186] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Human milk (HM) is the primary source of nutrients and bioactive components that supports the growth and development of infants. However, the proteins present in human milk may change depending on the period of lactation. In this light, the objective of the present study was to evaluate the effect of lactation period on HM utilizing a data-independent acquisition (DIA) approach to identify the differences in HM whey protein proteomes. As part of the study, whey proteins of January, February, and June in human milk were studied. The results identified a total of 1563 proteins in HM whey proteins of which 114 groups were subunits of differentially expressed proteins as revealed by cluster analysis. Protein expression was observed to be affected by the period of lactation with expression levels of plasminogen, thrombospondin-1, and tenascin higher during January, keratin, type I cytoskeletal 9 highest in February, and transcobalamin-1 highest in June. The results of this study contribute to expand our understanding of the human whey proteome but also provide strong evidence for the nutritional difference of HM during different lactation periods.
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Affiliation(s)
- Dengpeng Jin
- The Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Huan Liu
- The Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lingling Bu
- The Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Qianhua Ke
- The Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhongyi Li
- The Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Wenna Han
- The Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Siyu Zhu
- The Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Chunhong Liu
- The Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China
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Jariyasopit N, Khamsaeng S, Panya A, Vinaisuratern P, Metem P, Asawalertpanich W, Visessanguan W, Sirivatanauksorn V, Khoomrung S. Quantitative analysis of nutrient metabolite compositions of retail cow’s milk and milk alternatives in Thailand using GC-MS. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103785] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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