Characterization of lipid profiling in three parts (muscle, head and viscera) of tilapia (Oreochromis niloticus) using lipidomics with UPLC-ESI-Q-TOF-MS. (15th June 2021)

• Record Type: Journal Article
• Authors: He, Chen; Cao, Jun; Bao, Yuyan; Sun, Zexin; Liu, Zhongyuan; Li, Chuan
• Is Part Of: Food chemistry. Volume 347(2021)
• Publication Date: 2021-06-15
• Subjects: AI atherogenic index -- Car carnitines -- Cer ceramides -- DHA docosahexaenoic acids -- DG diacylglycerols -- DGDG digalactosyl diacylglycerols -- EPA eicosapentaenoic acids -- FAME fatty acid methyl esters -- FA fatty acyls -- FFA free fatty acids -- GC-FID gas chromatography-flame ionization detector -- GL glycerolipids -- GP glycerophospholipids -- HexCer hexosylceramides -- HHI hypocholesterolemic/hypercholesterolemic fatty acid index -- HPLC-ELSD high performance liquid chromatography-evaporative light-scattering detector -- HPLC-UV high-performance liquid chromatography-ultraviolet visible detector -- LA linoleic acids -- LPC lysophosphatidylcholines -- LPE lysophosphatidylethanolamines -- Lyso-GP lysoglycerophospholipids -- Lyso-PL lysophospholipids -- MG monoacylglycerols -- MGDG monogalactosyl diacylglycerols -- MUFA monounsaturated fatty acids -- OA oleic acids -- PA palmitic acids -- PC phosphatidylcholines -- PCA principal component analysis -- PE phosphatidylethanolamines -- PEtOH phosphatidylethanols -- PG phosphatidylglycerols -- PI phosphatidylinositols -- PL phospholipids -- PLS-DA partial least squares discrimination analysis -- PM phosphatidylmethanols -- PS phosphatidylserines -- PTFE polytetrafluoroethylene -- PUFA polyunsaturated fatty acids -- SFA saturated fatty acids -- SL saccharolipids -- SM sphingomyelins -- SP sphingolipids -- SPE solid-phase extraction -- SQDG sulfoquinovosyl diacylglycerols -- TG triacylglycerols -- TI thrombogenic index -- UPLC-ESI-Q-TOF-MS ultrahigh-performance liquid chromatography-electrospray ionization-quadrupole time-of-flight-mass spectrometry -- VIP variable importance in projection -- ww wet weight; Tilapia (Oreochromis niloticus) -- Fatty acid profiles -- Lipid profiles -- Multivariate analysis -- UPLC-ESI-Q-TOF-MS; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129057
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Fatty acid profiles and lipid profiles were evaluated and compared in tilapia. More than 760 lipids were identified using UPLC-Q-TOF-MS. 38 lipids were selected as potential contributors for three parts differentiation. Tilapia byproducts had high lipid yield and excellent FAs distribution. Tilapia lipids have potential in infant formula and supplementary food. Abstract: A lipidomic evaluation was performed on the tilapia muscle, head and viscera, including studying the composition, distribution and stereospecific characteristics of fatty acids and lipid species. The head and viscera lipids were significantly richer than the muscle lipids. Triacylglycerols were the predominant fraction (over 80% of total lipid in the muscle and head). Additionally, polyunsaturated fatty acids had higher percentages in phospholipids (30.35–52.05% of total fatty acids) than in triacylglycerols (18.11–25.15%). The C52:2 and C52:3 were the most abundant triacylglycerols, which indicates the potential application in infant food. Moreover, 622, 530 and 513 lipids were identified using ultraperformance liquid chromatography-quadrupole time-of-flight-mass spectrometry in the muscle, head and viscera, respectively. The three tilapia parts were distinguished using multivariate analysis. Five fatty acids and 33 lipid species were considered as the potential biomarkers. This comprehensive analysis will help to evaluate the lipid nutritional values and facilitate exploitation in tilapia consumption and processing.