Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns.
Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns.
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现代肉类工业中的先进脂质组学：质量可追溯性、加工要求和健康问题
DOI：
10.3389/fnut.2022.925846
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发表时间：
2022
影响因子：
5
通讯作者：
Jin, Guofeng
中科院分区：
文献类型：
--
作者：
Li, Chengliang;Ozturk-Kerimoglu, Burcu;He, Lichao;Zhang, Min;Pan, Jiajing;Liu, Yuanyi;Zhang, Yan;Huang, Shanfeng;Wu, Yue;Jin, Guofeng
关键词：
在最近的十年里，脂质组学得到了广泛的发展，为来自动物生理组织和可食用肌肉食品的脂分子的定性和定量信息提供了强有力的支持。主要的脂肪组学分析平台包括质谱仪(MS)和核磁共振(NMR)，其中基于MS的方法[如“鸟枪式脂质组学”、超高效液相色谱-串联质谱仪(UPLC-MS/MS)、基质辅助激光解吸和电离飞行时间质谱仪(MALDI-TOF-MS)]因其在从复杂生物学角度识别/定量基础脂谱方面具有良好的灵敏度、高可用性和准确性而得到广泛应用。然而，每种方法对于脂类[例如，脂肪酸、甘油三酯(TGS)和磷脂(Pls)]的分析都有局限性，需要扩展有效的化学计量学解析模型和新的生物信息学策略来深入了解代谢途径的变化。本文综述了高级脂肪组学在肌肉来源和肉类加工中应用的最新研究进展。我们简明扼要地强调并介绍了肌肉来源的脂肪分子的生物合成和分解如何根据肉类生产过程中的内在特征(即肌肉类型、品种、饲料和新鲜度)进行定制。同时，还从热和非热两个角度讨论了一些关键的障碍技术的后果，以及盐渍/发酵行为在死后脂肪生物转化中的作用。最后，我们提出了具有代表性的生理肌肉和加工肉类中潜在的/假定的脂肪生物标志物之间的相互关系，它们的代谢可及性，一般营养摄取，以及对人类健康的效力。
Over the latest decade, lipidomics has been extensively developed to give robust strength to the qualitative and quantitative information of lipid molecules derived from physiological animal tissues and edible muscle foods. The main lipidomics analytical platforms include mass spectrometry (MS) and nuclear magnetic resonance (NMR), where MS-based approaches [e.g., “shotgun lipidomics,” ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), matrix-assisted laser desorption and ionization time-of-flight mass spectrometry (MALDI-TOF-MS)] have been widely used due to their good sensitivity, high availability, and accuracy in identification/quantification of basal lipid profiles in complex biological point of view. However, each method has limitations for lipid-species [e.g., fatty acids, triglycerides (TGs), and phospholipids (PLs)] analysis, and necessitating the extension of effective chemometric-resolved modeling and novel bioinformatic strategies toward molecular insights into alterations in the metabolic pathway. This review summarized the latest research advances regarding the application of advanced lipidomics in muscle origin and meat processing. We concisely highlighted and presented how the biosynthesis and decomposition of muscle-derived lipid molecules can be tailored by intrinsic characteristics during meat production (i.e., muscle type, breed, feeding, and freshness). Meanwhile, the consequences of some crucial hurdle techniques from both thermal/non-thermal perspectives were also discussed, as well as the role of salting/fermentation behaviors in postmortem lipid biotransformation. Finally, we proposed the inter-relationship between potential/putative lipid biomarkers in representative physiological muscles and processed meats, their metabolism accessibility, general nutritional uptake, and potency on human health.
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影响因子：
4.3
作者：
Dyer, Jolon M.;Deb-Choudhury, Santanu;Clerens, Stefan
通讯作者：
Clerens, Stefan
影响因子：
8.1
作者：
Li, Cong;Li, Xinfu;Wang, Zhouping
通讯作者：
Wang, Zhouping
影响因子：
7.1
作者：
Chao MD;Donaldson EA;Wu W;Welter AA;O'Quinn TG;Hsu WW;Schulte MD;Lonergan SM
通讯作者：
Lonergan SM
影响因子：
4.3
作者：
Chen，Yongshi;Ning，Qian;Dong，Xiuping
通讯作者：
Dong，Xiuping
DOI：
10.3390/foods10081775
发表时间：
2021-07-30
期刊：
Foods (Basel, Switzerland)
影响因子：
--
作者：
Castrica M;Pavlovic R;Balzaretti CM;Curone G;Brecchia G;Copelotti E;Panseri S;Pessina D;Arnoldi C;Chiesa LM
通讯作者：
Chiesa LM