Spatial and temporal mass spectrometric profiling and imaging of lipid degradation in bovine M. longissimus dorsi lumborum
Spatial and temporal mass spectrometric profiling and imaging of lipid degradation in bovine M. longissimus dorsi lumborum
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DOI：
10.1016/j.jfca.2013.12.001
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发表时间：
2014-03-01
影响因子：
4.3
通讯作者：
Clerens, Stefan
中科院分区：
文献类型：
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作者：
Dyer, Jolon M.;Deb-Choudhury, Santanu;Clerens, Stefan
脂肪氧化在肉和肉制品的质量中起着关键作用;然而，脂肪降解通常在整体水平上进行评估，而不关注空间分布。基于其相对丰度和特征MS裂解模式（10种磷脂、2种甘油三酯和胆固醇）选择标记脂质。这些标记物随后被用于牛M中脂质降解的时间和空间分析。通过基质辅助激光解吸/电离飞行时间/飞行时间（MALDI-TOF/TOF）质谱成像，对在储存期间经受高（在80%O-2/20%CO2改性气氛中包装）、大气（透氧膜）和超低（真空包装）氧包装的背最长肌牛排进行分析。有趣的是，标记物在其氧化稳定性方面随时间显示出高度对比的效果。在高氧条件下，磷脂酰胆碱的相对丰度通常迅速下降。相比之下，PC 18：1/18：0显示出高的相对氧化稳定性。胆固醇也表现出较高的相对稳定性。总体而言，高氧包装被发现导致快速脂质降解，而真空包装显着减轻脂质降解。氧化降解概况是空间异质性的肉类子样品和差异也观察到从中心和边缘的牛排。这种直接从肉类样品中追踪脂质降解的新方法，可以越来越精确地追踪肉类和其他食品中的脂质变化。(C)2013 Elsevier Inc. All rights reserved.
Lipid oxidation plays a critical role in the quality of meat and meat products; however, lipid degradation is generally evaluated at a holistic level, without attention to spatial distribution. Marker lipids were selected based on their relative abundance and characteristic MS fragmentation patterns (10 phospholipids, 2 triglycerides, and cholesterol). These markers were subsequently utilised for temporal and spatial profiling of lipid degradation in bovine M. longissimus dorsi lumborum steaks subjected to high (packaged in 80% O-2/20% CO2 modified atmosphere), atmospheric (oxygen permeable film) and ultra-low (vacuum-packaged) oxygen packaging during storage through matrix-assisted laser desorption/ionisation time-of-flight/time-of-flight (MALDI-TOF/TOF) mass spectrometric imaging. Interestingly, markers showed highly contrasting effects in terms of their oxidative stability over time. The relative abundance of phophatidylcholines generally declined rapidly under high oxygen conditions. In contrast, PC 18:1/18:0 showed high relatively stability to oxidation. Cholesterol also displayed high relative stability. Overall, high oxygen packing was found to result in rapid lipid degradation, while vacuum-packaging significantly mitigated lipid degradation. Oxidative degradation profiles were spatially heterogeneous across meat sub-samples and differences were also observed from the centre and edge of the steaks. This new approach to tracking lipid degradation directly from meat samples offers increasingly precise tracking of modification in meat and other foods. (C) 2013 Elsevier Inc. All rights reserved.