Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna (Thunns obesus) head soup with different colloidal particle size. (20th May 2020)

• Record Type: Journal Article
• Authors: Zhang, Jing; Tao, Ningping; Qian, Xueli; Wang, Xichang; Wang, Mingfu
• Is Part Of: International journal of food science & technology. Volume 55:Number 10(2020)
• Page Start: 3254
• Page End: 3266
• Publication Date: 2020-05-20
• Subjects: Antioxidation -- big eye tuna soup -- colloidal particle -- EPA/DHA -- lipidomics profiling; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14588
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Big eye tuna head soups with different colloidal particle sizes were prepared through various filtration ways, and their antioxidative capacities and lipidomics profiling were evaluated. The original soup (OGS) (filtrated by gauze) had the highest antioxidative activities in chemical evaluation methods. Meanwhile, OGS and microfiltration soup (MFS) (micro filtrated by 0.45 μm membrane) showed higher cellular antioxidant activities (CAA) at 20 and 40 times dilution of soup, and ultrafiltration soup (UFS) (100 ku ultrafiltration) has stronger CAA at low dilution ratios (5 and 10 times) in HepG2 cells. There were 631 lipid molecular species detected in the soup, and eicosapentaenoic and docosahexaenoic acid (EPA and DHA) were mainly attached in phosphatidylethanolamine (PE) and phosphatidylcholine (PC) molecules, respectively. Based on the results, a speculation that the lipid molecule profile, especially the distribution of EPA/DHA in different lipid molecules, might contribute to the diversities of size of self‐assembled colloidal particles and antioxidative activities was concluded in this study. Abstract : The antioxidative capacity of big eye tuna head soup with different micro/nano colloidal particle size was evaluated using chemical and intracellular methods, and its lipid substance basis was investigated furtherly.