Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periods.
Characterizing membrane phospholipid hydrolysis of pork loins throughout three aging periods.
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DOI：
10.1016/j.meatsci.2020.108065
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发表时间：
2020-05
期刊：
影响因子：
7.1
通讯作者：
Lonergan SM
中科院分区：
文献类型：
--
作者：
Chao MD;Donaldson EA;Wu W;Welter AA;O'Quinn TG;Hsu WW;Schulte MD;Lonergan SM
从20个猪胴体的三个排骨年龄为1，8，和21天。电喷雾电离-串联质谱用于全面分析来自每个样品的磷脂的概况（n=60）。猪里脊肉中总磷脂含量在1 ~ 21日龄之间下降了4倍（P < 0.01）。猪里脊肉中磷脂酰肌醇（PI）和磷脂酰丝氨酸（PS）含量在1 ~ 21天内分别增加了30%和73%（P < 0.01）。这种增加主要是由于PI 38：4（18：0-20：4）和PS 36：2（18：0-18：2; P < 0.01）的相对百分比增加。短期老化（8d）使溶血磷脂酰胆碱的相对百分含量增加了35%，长期老化（21 d）使磷脂酸的相对百分含量增加了10倍（P < 0.01）。这些结果证明了磷脂在老化过程中发生酶水解，但也表明PI和PS中含有18：2或20：4的脂质物质与其他磷脂相比对酶水解的抗性略高。
Three chops from 20 pork carcasses were aged for 1, 8, and 21 days. Electrospray ionization-tandem mass spectrometry was used to comprehensively analyze profiles of phospholipids from each sample (n=60). Total phospholipid quantity decreased 4-folds (P < 0.01) from 1 to 21 days of aging in pork loins. Phosphatidylinositol (PI) and phosphatidylserine (PS) increased by 30% and 73%, respectively, from 1 to 21 days of aging in pork loins (P < 0.01). This increase was mainly due to relative percentage increase from PI 38:4 (18:0–20:4) and PS 36:2 (18:0–18:2; P < 0.01). The results also showed that the relative percentage of lysophosphatidylcholine increased by 35% after short term aging (8d), and phosphatidic acid increased by 10-folds after extended aging (21d; P < 0.01). These results documented that phospholipids undergo enzymatic hydrolysis during aging, but also indicated that lipid species containing 18:2 or 20:4 within PI and PS were slightly more resistant to enzymatic hydrolysis compared with the other phospholipids.
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