UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing. (30th May 2022)

• Record Type: Journal Article
• Authors: Guo, Xin; Shi, Di; Liu, Chengjiang; Huang, Yali; Wang, Qingling; Wang, Jingyun; Pei, Longying; Lu, Shiling
• Is Part Of: Food chemistry. Volume 377(2022)
• Publication Date: 2022-05-30
• Subjects: Mutton ham -- Processing -- Multiple reaction monitoring (MRM) -- Lipid dynamic changes -- Quality control; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131977
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Lipidomics were used to identify lipid changes during the processing of mutton ham. Lipids are first degraded and then oxidized during the processing of mutton ham. The number and types of lipids change the most in the fermentation period. Glycerophospholipid and sphingolipid metabolism are critical metabolic pathways. Abstract: Six key stages in the processing of dry-cured muton ham were selected, and changes in the main lipid metabolites as well as the major pathways involved were identified using a lipidic metabolomics approach based on UPLC-MS-MS. In total, 581 lipid metabolites from 22 subclasses were identified, including 521 significantly differential lipids ( p < 0.05, VIP > 1). Glycerolipids (GL) were the most abundant lipids, followed by glycerophospholipids (GP), fatty acyls (FA), and sphingolipids (SL). PCA and OPLS-DA of metabolites showed that the quality of mutton ham changed the most during the P3 fermenting stage, including TG(18:1/18:2/18:3), PE(20:5/18:1), and TG(16:1/18:1/18:4) that were significantly downregulated, and CE(20:3), FFA(24:6), LPC(20:3/0:0), and FFA(18:4) that were significantly upregulated. Moreover, glycerophospholipid metabolism and sphingolipid metabolism were the key metabolic pathways involved in the processing of dry-cured mutton ham. Our results provide a basis for quality control and product improvement of dry-cured mutton ham.