Browse > Article
http://dx.doi.org/10.47853/FAS.2022.e12

Lipidomic profiling of Skipjack tuna (Katsuwonus pelamis) by ultrahigh-performance liquid chromatography coupled to high resolution mass spectrometry  

Hu, Lingping (College of Food Science and Technology, Hainan Tropical Ocean University)
Hu, Zhiheng (College of Food Science and Technology, Hainan Tropical Ocean University)
Chin, Yaoxian (College of Food Science and Technology, Hainan Tropical Ocean University)
Yu, Haixia (Ocean Research Center of Zhoushan, Zhejiang University)
Xu, Jianhong (Zhejiang Retronx Foodstuff Industry Co., Ltd.)
Zhou, Jianwei (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University)
Liu, Donghong (College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University)
Kang, Mengli (Processing Technology Research, Ningbo Academy of Agricultural Sciences)
Hu, Yaqin (College of Food Science and Technology, Hainan Tropical Ocean University)
Publication Information
Fisheries and Aquatic Sciences / v.25, no.3, 2022 , pp. 140-150 More about this Journal
Abstract
A method of ultrahigh performance liquid chromatography coupled to high resolution mass spectrometry (UPLC-HRMS) was established for characterization of the lipid profile of Skipjack tuna. Over 300 lipid molecular species were identified through cross-acquisition in both positive and negative ion mode. Phospholipids (PLs) were dominant in Skipjack tuna. Lysophosphatidylethanolamine (LPE), phosphatidylethanolamine (PE), lysophosphatidylcholine (LPC) and phosphatidylcholine (PC) were the main lipid molecular species in PLs, accounting for 89.24% of the total PLs. The ratio of sphingolipids (SLs) and glycerolipids (GLs) were considerable, accounting for 12.30% and 13.60% of the total lipids respectively. Ceramide (Cer) was the main lipid molecular species of SLs, accounting for 64.96% of total SLs, followed by sphingomyelin (SM), accounting for 25.45% of total SLs. Ether diglycerides (ether DG) were the main lipid molecular species of GLs (97.83%). The main fatty acids (FAs) are unsaturated fatty acids (UFAs) in Skipjack tuna. Besides, a new FAs class branched fatty acid esters of hydroxy fatty acids (FAHFA) was detected, together with the FA. The active lipids identified in this study can be used to evaluate the nutritional value of Skipjack tuna.
Keywords
Skipjack tuna; Lipidomic; Mass spectrometry; Lipid profiling;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Jessome LL, Volmer DA. Ion suppression: a major concern in mass spectrometry. LC GC North Am. 2006;24:498-510.
2 He C, Cao J, Bao Y, Sun Z, Liu Z, Li C. Characterization of lipid profiling in three parts (muscle, head and viscera) of tilapia (Oreochromis niloticus) using lipidomics with UPLC-ESIQ-TOF-MS. Food Chem. 2021;347:129057.   DOI
3 Tsugawa H, Ikeda K, Takahashi M, Satoh A, Mori Y, Uchino H, et al. A lipidome atlas in MS-DIAL 4. Nat Biotechnol. 2020;38:1159-63.   DOI
4 Wang M, Wang C, Han RH, Han X. Novel advances in shotgun lipidomics for biology and medicine. Prog Lipid Res. 2016;61:83-108.   DOI
5 Yu Z, Kan R, Ji H, Wu S, Zhao W, Shuian D, et al. Identification of tuna protein-derived peptides as potent SARS-CoV-2 inhibitors via molecular docking and molecular dynamic simulation. Food Chem. 2021;342:128366.   DOI
6 Li M, Wu X, Zhuang W, Xia L, Chen Y. Fish consumption and multiple health outcomes: umbrella review. Trends Food Sci Technol. 2020;99:273-83.   DOI
7 Kunal SP, Kumar G, Menezes MR, Meena RM. Mitochondrial DNA analysis reveals three stocks of yellowfin tuna Thunnus albacares (Bonnaterre, 1788) in Indian waters. Conserv Genet. 2013;14:205-13.   DOI
8 Li H, Song Y, Zhang H, Wang X, Cong P, Xu J, et al. Comparative lipid profile of four edible shellfishes by UPLC-triple TOF-MS/MS. Food Chem. 2020;310:125947.   DOI
9 Tocher DR. Metabolism and functions of lipids and fatty acids in teleost fish. Rev Fish Sci. 2003;11:107-84.   DOI
10 Siscovick DS, Barringer TA, Fretts AM, Wu JHY, Lichtenstein AH, Costello RB, et al. Omega-3 polyunsaturated fatty acid (fish oil) supplementation and the prevention of clinical cardiovascular disease: a science advisory from the American Heart Association. Circulation. 2017;135:e867-84.   DOI
11 Balogun AM, Talabi SO. An investigation into the lipid classes of skipjack tuna (Katsuwonus pelamis). J Food Sci. 1984;49:1638-9.   DOI
12 Shen Q, Dai Z, Huang YW, Cheung HY. Lipidomic profiling of dried seahorses by hydrophilic interaction chromatography coupled to mass spectrometry. Food Chem. 2016;205:89-96.   DOI
13 Soares JB, Monteiro-Neto C, da Costa MR, Martins RRM, dos Santos Vieira FC, de Andrade-Tubino MF, et al. Size structure, reproduction, and growth of skipjack tuna (Katsuwonus pelamis) caught by the pole-and-line fleet in the southwest Atlantic. Fish Res. 2019;212:136-45.   DOI
14 Steffens W. Aquaculture produces wholesome food: cultured fish as a valuable source of n-3 fatty acids. Aquacult Int. 2016;24:787-802.   DOI
15 Bettadahalli S, Acharya P, Ramaiyan B, Talahalli RR. Evidence on oleic acid and EPA+ DHA role in retinal antioxidant defense, leukocyte adhesion, and vascular permeability: insight from hyperlipidemic rat model. J Funct Foods. 2020;67:103864.   DOI
16 Brill RW, Hobday AJ. Tunas and their fisheries: safeguarding sustainability in the twenty-first century. Rev Fish Biol Fish. 2017;27:691-5.   DOI
17 Dyall SC. Long-chain omega-3 fatty acids and the brain: a review of the independent and shared effects of EPA, DPA and DHA. Front Aging Neurosci. 2015;7:52.   DOI
18 Hou W, Zhou H, Elisma F, Bennett SAL, Figeys D. Technological developments in lipidomics. Brief Funct Genomics Proteomics. 2008;7:395-409.   DOI
19 Folch J. A simple method for the isolation and purification of total lipides from animal tissue. J Biol Chem. 1957;226:497-509.   DOI
20 Herpandi H, Rosma A, Nadiah WAW, Febrianto NA, Huda N. Optimization of enzymatic hydrolysis of skipjack tuna by-product using protamex®: a response surface approach. Rev Sci Fundam Appl. 2017;9:845-60.
21 Howe P, Meyer B, Record S, Baghurst K. Dietary intake of longchain ω-3 polyunsaturated fatty acids: contribution of meat sources. Nutrition. 2006;22:47-53.   DOI
22 Indelicato S, Bongiorno D, Pitonzo R, Di Stefano V, Calabrese V, Indelicato S, et al. Triacylglycerols in edible oils: determination, characterization, quantitation, chemometric approach and evaluation of adulterations. J Chromatogr A. 2017;1515:1-16.   DOI
23 Aryal P, Syed I, Lee J, Patel R, Nelson AT, Siegel D, et al. Distinct biological activities of isomers from several families of branched fatty acid esters of hydroxy fatty acids (FAHFAs). J Lipid Res. 2021;62:100108.   DOI
24 Mukhamedova KS, Glushenkova AI. Natural phosphonolipids. Chem Nat Compd. 2000;36:329-41.   DOI
25 Kuratko C, Salem N Jr. Standards for preventing and treating omega-3 fatty acid deficiency. In: McNamara RK, editors. The omega-3 fatty acid deficiency syndrome: opportunity for disease prevention. New York, NY: Nova Science; 2013. p. 399-420.
26 Laye S, Nadjar A, Joffre C, Bazinet RP. Anti-inflammatory effects of omega-3 fatty acids in the brain: physiological mechanisms and relevance to pharmacology. Pharmacol Rev. 2018;70:12-38.   DOI
27 Li M, Zhou Z, Nie H, Bai Y, Liu H. Recent advances of chromatography and mass spectrometry in lipidomics. Anal Bioanal Chem. 2011;399:243-9.   DOI
28 Song G, Chen K, Wang H, Zhang M, Yu X, Wang J, et al. In situ and real-time authentication of Thunnus species by iKnife rapid evaporative ionization mass spectrometry based lipidomics without sample pretreatment. Food Chem. 2020;318:126504.   DOI
29 Wang X, Zhang H, Song Y, Cong P, Li Z, Xu J, et al. Comparative lipid profile analysis of four fish species by ultraperformance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. J Agric Food Chem. 2019;67:9423-31.   DOI
30 Wenk MR. The emerging field of lipidomics. Nat Rev Drug Discov. 2005;4:594-610.   DOI
31 Zhang TT, Xu J, Wang YM, Xue CH. Health benefits of dietary marine DHA/EPA-enriched glycerophospholipids. Prog Lipid Res. 2019;75:100997.   DOI
32 Zhang Y, Ma X, Dai Z. Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna (Thunnus albacores). J Food Process Preserv. 2019;43:e14111.
33 Jiang Q, Jia R, Nakazawa N, Hu Y, Osako K, Okazaki E. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing. Food Chem. 2019;271:550-60.   DOI
34 Karunarathna KAAU, Attygalle MVE. Nutritional evaluation in five species of tuna. Vidyodaya J Sci. 2012;15:7-16.
35 Crichton GE, Howe PRC, Buckley JD, Coates AM, Murphy KJ. Dairy consumption and cardiometabolic health: outcomes of a 12-month crossover trial. Nutr Metab. 2012;9:1-11.   DOI
36 Han X, Yang K, Gross RW. Multi-dimensional mass spectrometry-based shotgun lipidomics and novel strategies for lipidomic analyses. Mass Spectrom Rev. 2012;31:134-78.   DOI
37 Simopoulos AP. An increase in the omega-6/omega-3 fatty acid ratio increases the risk for obesity. Nutrients. 2016;8:128.   DOI
38 Sun T, Wang X, Cong P, Xu J, Xue C. Mass spectrometry-based lipidomics in food science and nutritional health: a comprehensive review. Compr Rev Food Sci Food Saf. 2020;19:2530-58.   DOI
39 Hiratsuka S, Kitagawa T, Matsue Y, Hashidume M, Wada S. Lipid class and fatty acid composition of phospholipids from the gonads of skipjack tuna. Fish Sci. 2004;70:903-9.   DOI
40 Hu C, Du Y, Xu X, Li H, Duan Q, Xie Z, et al. Lipidomics revealed aberrant metabolism of lipids including FAHFAs in renal tissue in the progression of lupus nephritis in a murine model. Metabolites. 2021;11:142.   DOI
41 Liang P, Zhang M, Cheng W, Lin W, Chen L. Proteomic analysis of the effect of DHA-phospholipids from large yellow croaker roe on hyperlipidemic mice. J Agric Food Chem. 2017;65:5107-13.   DOI
42 Manson JE, Cook NR, Lee IM, Christen W, Bassuk SS, Mora S, et al. Marine n-3 fatty acids and prevention of cardiovascular disease and cancer. N Engl J Med. 2019;380:23-32.   DOI