Article
Chemistry, Analytical
Matias Cabruja, Josefina Priotti, Pablo Domizi, Katharina Papsdorf, Deanna L. Kroetz, Anne Brunet, Kevin Contrepois, Michael P. Snyder
Summary: TriP-MS3 is a mass spectrometry-based method that allows for comprehensive qualitative and semiquantitative profiling of over 6,700 TAG species. This method demonstrated excellent reproducibility and linearity, detecting 285 individual TAG species in human plasma. The accuracy of the method was validated by comparison with a state-of-the-art reverse phase liquid chromatography (RPLC)-MS.
ANALYTICA CHIMICA ACTA
(2021)
Article
Biochemistry & Molecular Biology
Cheng Li, Zhiqian Liu, Carolyn Bath, Leah Marett, Jennie Pryce, Simone Rochfort
Summary: This paper presents an optimized protocol combining 3-NPH derivatization and LC-MS analysis to quantify SCFA and BHBA in bovine milk and serum. The method is sensitive, accurate, reproducible, and has a short sample preparation step. Applying this method to samples reveals significant variation in SCFA concentration between milk and serum, as well as strong correlations between some SCFAs in milk and serum samples.
Article
Biochemistry & Molecular Biology
Zhiqian Liu, Simone Rochfort
Summary: Regioisomers of triacylglycerols in milk have differential effects on human absorption, but quantifying their ratios remains challenging due to the lack of easy chromatographic separation techniques. This study confirmed the feasibility of using fragment ion intensity ratio to determine regioisomer pairs and demonstrated the ability of C30 stationary phase in resolving interfering isomers. The research proposed a novel algorithm to consider double bond isomers and eliminate interference from isobaric ions, presenting a simple LC-MS method suitable for genetic analysis of milk samples.
Article
Food Science & Technology
Xufang Wu, Fengen Wang, Meiqing Chen, Jiaqi Wang, Yangdong Zhang
Summary: The aim of this research was to establish a method for quantifying 10 short-chain fatty acids (FSCFAs) in raw cow milk. Acidified raw cow milk samples were processed using gas chromatography-mass spectrometry after pretreatment with hydrochloric acid ethanol (0.5%) solution. Except for iso C5:0 and anteiso C5:0 co-elution, the remaining eight FSCFAs were effectively separated by chromatography. The methodological validation showed satisfactory linear relationships, low limits of quantification, good recoveries, and precision. Our study provides a valuable method for future quality and safety control of raw milk and nutritional studies.
Article
Multidisciplinary Sciences
Hyejin Park, Woo-Young Song, Hyeonjeon Cha, Tae-Young Kim
Summary: This study developed a sample preparation protocol using mass spectrometry to minimize exogenous FFA contamination during quantification in food. The optimized method includes a combination of methanol-washed glass tube and chloroform extraction solvent to minimize errors in FFA quantification.
SCIENTIFIC REPORTS
(2021)
Article
Nutrition & Dietetics
Wei Wu, Adi Balter, Victoria Vodsky, Yatreb Odetallh, Gai Ben-Dror, Yumei Zhang, Ai Zhao
Summary: Regional differences exist in breast milk composition. The most predominant TAG in Chinese breast milk is OPL, followed by OPO, with LA and OA being the main fatty acids. LA content is positively associated with the consumption of soybeans and soybean products, while OA content is negatively correlated with soybean products, livestock and poultry meat, nuts, and cooking oil consumption. Different food groups have varying effects on fatty acid composition.
FRONTIERS IN NUTRITION
(2021)
Article
Chemistry, Analytical
Sonia Abreu, Sylvie Heron, Audrey Solgadi, Florent Joffre, Alain Tchapla, Pierre Chaminade
Summary: A new analytical approach for triacylglycerol fatty acyls distribution analysis using NPLC coupled with APPI(+)-HRMS was presented in this study. The method showed high efficiency in separating lipid classes and accurately determining fatty acyl composition in complex lipid extracts.
ANALYTICA CHIMICA ACTA
(2021)
Article
Biochemistry & Molecular Biology
Maroula G. Kokotou, Charikleia S. Batsika, Christiana Mantzourani, George Kokotos
Summary: Recent studies have discovered the presence of oxidized saturated fatty acids in milk, which exhibit anti-cancer and anti-apoptotic effects. A liquid chromatography-high-resolution mass spectrometry method was applied to detect and quantify previously unrecognized saturated oxo fatty acids in milk. The study revealed the presence of families of oxostearic acids and oxopalmitic acids in milk, as well as the detection of ricinoleic acid in all milk samples.
Article
Multidisciplinary Sciences
Angela Criscuolo, Palina Nepachalovich, Diego Fernando Garcia-del Rio, Mike Lange, Zhixu Ni, Massimo Baroni, Gabriele Cruciani, Laura Goracci, Matthias Blueher, Maria Fedorova
Summary: This study utilizes bioinformatics and LC-MS/MS technologies to uncover the diversity and specificity of modified lipids in human blood plasma of lean and obese individuals, revealing the significant alteration of endocrine signaling by oxidized lipids in metabolic disorders.
NATURE COMMUNICATIONS
(2022)
Article
Biochemical Research Methods
Andrea Palyzova, Tomas Cajthaml, Tomas Rezanka
Summary: A combination of chromatographic and enzymatic methods was used to identify the molecular species of triacylglycerols from Streptomyces avermitilis. The study revealed the impact of different carbon sources and precursor-directed biosynthesis on the ratio of fatty acids, while also highlighting the importance of TAG structure in chromatographic separation.
Article
Chemistry, Applied
Xin Si, Huiquan Zhu, Panpan Zhu, Yunna Wang, Xiaoyang Pang, Ning Ju, Jiaping Lv, Shuwen Zhang
Summary: This research provides a comprehensive understanding of the physiochemical properties of milk fat, showing that dry fractionation can enhance the quality of milk fat and broaden its applications in production.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Xiao Wang, Yuze Li, Yuming Jiang, Lingwei Meng, Zongxiu Nie
Summary: A strategy based on epoxidation reaction by mCPBA combined with tandem MS was developed to identify and relatively quantify FFAs in edible oils, rapidly distinguishing different oils and detecting low-abundant FFAs directly in the presence of high-abundant triacylglycerol. The results demonstrated the method could provide further in-depth C--C positional information of oils, promoting the development of structural determination of fatty acids in food chemistry.
Article
Biochemical Research Methods
Felix-Levin Hormann, Simon Sommer, Sven Heiles
Summary: Phospholipids are crucial components of eukaryotic cell membranes and undergo structural changes during metabolic states. These structural variations are associated with disease states and specific organisms. This study demonstrates that all analyzed phospholipid classes form doubly charged lipid-metal ion complexes during electrospray ionization, which can be utilized for lipid class assignment and fatty acid identification. The use of water free methanol and divalent metal salts greatly enhances the abundance of these complexes. This method allows for the differentiation of fatty acid isomers and relative quantitation of these isomeric compounds.
JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY
(2023)
Article
Biochemistry & Molecular Biology
Marta Velasco, David Balgoma, Olimpio Montero
Summary: This study assessed the influence of different ammonium hydroxide concentrations on triacylglycerol adduct formation and fragmentation under liquid chromatography mass spectrometry analysis. The results showed that increasing ammonium hydroxide concentrations delayed the chromatographic elution time and affected the formation and fragmentation of different adducts. Additionally, a linear equation was derived to quantify the intensity of dehydroxydiacylglycerol fragments relative to the intensity of the ammonium adduct.
Article
Biochemical Research Methods
Eleni Lazaridi, Marie Hennebelle, Boudewijn Hollebrands, Jos Hageman, Jean-Paul Vincken, Hans-Gerd Janssen
Summary: Lipid oxidation in food products is a significant concern due to its impact on flavor, texture, and nutritional value. This study presents a novel mass spectrometry approach for selectively detecting oxidized lipids. The results indicate that the addition of sodium-containing additives and specific ion source settings can enhance the selectivity of oxidized lipid detection.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2023)
Review
Food Science & Technology
Xueying Ma, Wei Yang, Heikki Kallio, Baoru Yang
Summary: Sea buckthorn is a widely grown multi-functional plant that contains health-supporting phytochemicals in its berries and leaves, which contribute to the sensory qualities of the berries. These compounds play an important role in anti-inflammatory and antioxidant functions, as well as metabolic health. Additionally, they contribute to the orosensory qualities of sea buckthorn berries, which are closely related to consumer acceptance and preference of the products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Alexis Marsol-Vall, Ella Aitta, Zheng Guo, Baoru Yang
Summary: The global demand for oils rich in n-3 polyunsaturated fatty acids (n-3 PUFAs) is rapidly increasing, leading to a search for alternative green technologies to produce oils from aquatic sources. While most studies focus on oil extraction and enrichment of n-3 PUFAs, less effort has been directed towards green refining of oils from fish and algae. New technologies such as enzymatic processing and ultrasound-assisted extraction are promising for extracting fish oil, while pressurized extractions are suitable for extracting microalgae oil. Increasing attention is being given to green refining technologies like lipase-catalysed ethanolysis for enriching n-3 PUFAs from fish and algae oils.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Ye Tian, Baoru Yang
Summary: This review provides a systematic examination of the potential of Nordic berry species as natural food preservatives, focusing on their abundance of phenolic compounds, anti-oxidative and anti-bacterial activities. It also discusses the feasibility of utilizing the leaves and pomaces of berry species as by-products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Agriculture, Multidisciplinary
Shuxun Liu, Oskar Laaksonen, Ping Li, Qing Gu, Baoru Yang
Summary: Although berries (nongrape) are rich in health-promoting compounds, a large portion of the annual yield goes unexploited. Berry wine production, utilizing non-Saccharomyces yeasts, offers a potential solution to increase berry utilization. Recent studies have shown the positive effects of non-Saccharomyces yeasts on wine properties, making them a promising alternative to Saccharomyces cerevisiae. This review provides an overview of the current use and applicative perspective of non-Saccharomyces yeasts in berry wine production.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Tanja Kakko, Annelie Damerau, Anni Nisov, Anna Puganen, Saska Tuomasjukka, Kaisu Honkapaa, Marko Tarvainen, Baoru Yang
Summary: This study compared the quality of protein isolates and hydrolysates extracted from roach and Baltic herring using pH shift or enzymatic hydrolysis. The results showed that enzymatically produced hydrolysates had lower lipid oxidation, while pH-shift-produced isolates ranked higher from a nutrient perspective. Further optimization of both methods is recommended.
Article
Food Science & Technology
Amruta Kulkarni, Ai Zhao, Baoru Yang, Yumei Zhang, Kaisa M. Linderborg
Summary: The intake of fatty acids affects the composition of lipids in the body. In this study, rats were fed a peanut-oil-based diet for 33 days after weaning to investigate the effects of mild (n-3) deficiency on the lipid composition of various organs and feces. Results showed a lower level of docosahexaenoic acid (DHA) in the (n-3) deficient group compared to the control group, but no difference in DHA content was observed in the eyes and feces. This study highlights the importance of adequate maternal nutrition for a healthy fatty acid balance in rats.
Article
Chemistry, Applied
Annelie Damerau, Eija Ahonen, Maaria Kortesniemi, Haraldur G. Gudmundsson, Baoru Yang, Gudmundur G. Haraldsson, Kaisa M. Linderborg
Summary: This study found that DHA is most stable in the sn-2 position of triacylglycerols. The addition of RRR-alpha-tocopherol improves stability in the sn-1 position. These findings are highly relevant for the production of DHA-rich fish or microalgae oil concentrates for food supplements or fortification.
Article
Agriculture, Multidisciplinary
Kang Chen, Maaria Katariina Kortesniemi, Kaisa Marjut Linderborg, Baoru Yang
Summary: Anthocyanins with acylated moieties have different effects on diabetes compared to nonacylated anthocyanins due to their improved stability and probiotic-like properties. This study highlights the recent findings on the antidiabetic effects of acylated anthocyanins, focusing on their modulation of energy metabolism, inflammation, and gut microbiota. The cellular and molecular mechanisms associated with the beneficial effects of these structurally different anthocyanins provide new insights into their potential therapeutic applications in type 2 diabetes.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Ye Tian, Saila Karhu, Mika Virtanen, Kaisa M. Linderborg, Baoru Yang, Oskar Laaksonen
Summary: Blackcurrant cultivars originating from different European countries and cultivated under the same conditions in Finland were studied. The genotype significantly affected juice yield, anthocyanin profile, and sensory properties of the juice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mathias Amundsen, Anne Linn Hykkerud, Niina Kelanne, Sanni Tuominen, Gesine Schmidt, Oskar Laaksonen, Baoru Yang, Inger Martinussen, Laura Jaakola, Kjersti Aaby
Summary: Wild lingonberries are a traditional source of food and contribute to the economy in Nordic countries. They are rich in bioactive compounds and have potential health benefits. However, there is limited research on the changes in bioactive compounds during the ripening process of lingonberries.
Article
Biotechnology & Applied Microbiology
Javier Vicente, Niina Kelanne, Eva Navascues, Fernando Calderon, Antonio Santos, Domingo Marquina, Baoru Yang, Santiago Benito
Summary: The development of new fermentation strategies utilizing different wine-related species is important for adapting to new winemaking conditions and consumer preferences. The combined use of deacidifying and acidifying yeasts is a promising non-conventional approach to wine fermentation. In this study, the combination of Lachancea thermotolerans and Schizosaccharomyces pombe strains showed great performance in reducing alcohol, malic acid, and succinic acid concentrations while increasing lactic acid and ester concentrations in wine.
FERMENTATION-BASEL
(2023)
Article
Chemistry, Applied
Ella Aitta, Annelie Damerau, Alexis Marsol-Vall, Mikael Fabritius, Lumi Pajunen, Maaria Kortesniemi, Baoru Yang
Summary: Enzyme-assisted aqueous extraction (EAAE) is a green and scalable method for producing fish oil and protein hydrolysates. This study investigated the effects of different parameters on emulsion formation, oil recovery, and crude oil composition during EAAE of Baltic herring. The results showed that EAAE resulted in a lower content of phospholipids and docosahexaenoic acid compared to solvent-extracted oil. Changing the fish to water ratio and adding ethanol led to a significant reduction in emulsion formation and increased oil recovery.
Article
Food Science & Technology
Ying Zhou, Ye Tian, Baoru Yang
Summary: The rapid growth of global population leads to an increase in food demand and food processing, resulting in the generation of enormous amounts of root vegetable side streams (RVSS). These RVSS, which are rich in nutrients and bioactive components, are often underutilized or disposed of. This review aims to systematically examine the current state-of-the-art and explore the potential of valorizing RVSS for food, nutraceutical, and pharmaceutical products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Yuqing Zhang, Marika Kalpio, Lingwei Tao, Gudmundur G. Haraldsson, Haraldur G. Gudmundsson, Xiangrong Fang, Kaisa M. Linderborg, Yumei Zhang, Baoru Yang.
Summary: This study investigated the impact of the specific positions of docosahexaenoic acid (DHA) in dietary triacylglycerols (TAGs) on the fatty acid composition of tissues and organs in rats. The results showed that the position of DHA in TAGs influenced its accumulation in different tissues and organs, providing new insights into the bioavailability and metabolic fate of DHA.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Shuxun Liu, Ying Lou, Yixian Li, Yan Zhao, Xujie Feng, Vittorio Capozzi, Oskar Laaksonen, Baoru Yang, Ping Li, Qing Gu
Summary: This study investigates the variation in anthocyanins and volatile organic compounds in blood orange juices and wines made from fruit ripened at different maturity stages. The study found that the maturity of the fruit significantly affects the composition and content of anthocyanins and VOCs in the juices and wines.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
