Lipidomics analysis of Sanhuang chicken during cold storage reveals possible molecular mechanism of lipid changes
Jingxiu Lv1, Jingjing Ma2, Yu Liu3
1Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, PR China; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, PR China.
Abstract:
Lipidomic profiles changes of the Sanhuang chicken breast meat during cold storage (4 °C) were analyzed using ultra-high performance liquid chromatography coupled with mass spectrometry (UHPLC-MS)-based lipidomic analysis. Total lipids content decreased 16.8% after storage. Triacylglycerol (TAG), phosphatidylcholine (PC) and phosphatidylethanolamine (PE) significantly decreased, while lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine (LPE) increased. Particularly, there was a trend that TAGs with fatty acids of 16:0 and 18:1, and phospholipids containing 18:1, 18:2 and 20:4 were more likely to be downregulated. The increase in the ratio of lysophospholipids/phospholipids and the degree of lipid oxidation demonstrated oxidation and enzymatic hydrolysis are potentially responsible for the lipid transformation. Moreover, 12 lipid species (P < 0.05, VIP > 1, FC < 0.8 or >1.25) were identified to be associated with the spoilage of meat. Glycerophospholipid metabolism and linoleic acid metabolism were the key metabolic pathways involved in the lipid transformations of chilled chicken.
