Characterization of lipid composition and nutritional quality of yak ghee at different altitudes: A quantitative lipidomic analysis

Feiyan Yang; Xin Wen; Siwei Xie; Xudong He; Guangfan Qu; Xueying Zhang; Shuguo Sun; Zhang Luo; Zhendong Liu; Qinlu Lin

Food Chemistry: X (Mar 2024)

Characterization of lipid composition and nutritional quality of yak ghee at different altitudes: A quantitative lipidomic analysis

Feiyan Yang,
Xin Wen,
Siwei Xie,
Xudong He,
Guangfan Qu,
Xueying Zhang,
Shuguo Sun,
Zhang Luo,
Zhendong Liu,
Qinlu Lin

Affiliations

Feiyan Yang: Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Xin Wen: Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Siwei Xie: Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Xudong He: Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Guangfan Qu: Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Xueying Zhang: Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
Shuguo Sun: Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; Corresponding authors at: College of Food Science and Engineering, Central South University of Forestry and Technology, No. 498, Shaoshan Road, Changsha, Hunan 410004, China (Shuguo Sun). College of Food Science, Tibet Agriculture & Animal Husbandry University, No.100, Yucai West Road, Bayi District, Nyingchi, 860000, Tibet, China (Zhang Luo and Zhendong Liu).
Zhang Luo: College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China; Corresponding authors at: College of Food Science and Engineering, Central South University of Forestry and Technology, No. 498, Shaoshan Road, Changsha, Hunan 410004, China (Shuguo Sun). College of Food Science, Tibet Agriculture & Animal Husbandry University, No.100, Yucai West Road, Bayi District, Nyingchi, 860000, Tibet, China (Zhang Luo and Zhendong Liu).
Zhendong Liu: College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, Tibet, China; Corresponding authors at: College of Food Science and Engineering, Central South University of Forestry and Technology, No. 498, Shaoshan Road, Changsha, Hunan 410004, China (Shuguo Sun). College of Food Science, Tibet Agriculture & Animal Husbandry University, No.100, Yucai West Road, Bayi District, Nyingchi, 860000, Tibet, China (Zhang Luo and Zhendong Liu).
Qinlu Lin: Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha Engineering Research Center of Food Storage and Preservation, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China

Journal volume & issue: Vol. 21
p. 101166

Abstract

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Efficient and comprehensive analysis of lipid profiles in yak ghee samples collected from different elevations is crucial for optimal utilization of these resources. Unfortunately, such research is relatively rare. Yak ghee collected from three locations at different altitudes (S2: 2986 m; S5: 3671 m; S6: 4508 m) were analyzed by quantitative lipidomic. Our analysis identified a total of 176 lipids, and 147 s lipid of them were upregulated and 29 lipids were downregulated. These lipids have the potential to serve as biomarkers for distinguishing yak ghee from different altitudes. Notably, S2 exhibited higher levels of fatty acids (21:1) and branched fatty acid esters of hydroxy fatty acids (14:0/18:0), while S5 showed increased levels of phosphatidylserine (O-20:0/19:1) and glycerophosphoric acid (19:0/22:1). S6 displayed higher levels of triacylglycerol (17:0/20:5/22:3), ceramide alpha-hydroxy fatty acid-sphingosine (d17:3/34:2), and acyl glucosylceramides (16:0–18:0–18:1). Yak ghee exhibited a high content of neutralizing glycerophospholipids and various functional lipids, including sphingolipids and 21 newly discovered functional lipids. Our findings provide insights into quantitative changes in yak ghee lipids during different altitudes, development of yak ghee products, and screening of potential biomarkers.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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