Dietary lysophosphatidylcholine regulates diacylglycerol, cardiolipin and free fatty acid contents in the fillet of turbot

Houguo Xu; Xing Luo; Yuliang Wei; Mengqing Liang

Food Chemistry: X (Jun 2022)

Dietary lysophosphatidylcholine regulates diacylglycerol, cardiolipin and free fatty acid contents in the fillet of turbot

Houguo Xu,
Xing Luo,
Yuliang Wei,
Mengqing Liang

Affiliations

Houguo Xu: Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Qingdao 266071, China; Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
Xing Luo: Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Qingdao 266071, China
Yuliang Wei: Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Qingdao 266071, China; Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
Mengqing Liang: Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Qingdao 266071, China; Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China; Corresponding author at: Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, 106 Nanjing Road, Qingdao 266071, China.

Journal volume & issue: Vol. 14
p. 100293

Abstract

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Lysophosphatidylcholine (LPC) has been widely used as emulsifier in animal feeds to enhance the lipid utilization. However, the effects of LPC on fillet quality has rarely been known. The present study was the first time to investigate the response of fish muscle lipidomics to dietary LPC supplementation. Turbot muscle samples were collected after a 56-day feeding trial where the experimental diet contained 0 or 0.25% LPC. Targeted tandem mass spectrometry was used in the lipidomic analysis. A total of 62 individual lipids (58 up-regulated and 7 down-regulated by LPC) showed significant difference in concentration in response to dietary LPC. Most of these differentially abundant lipids were diacylglycerol, free fatty acid and cardiolipin, and they all were up-regulated by dietary LPC. However, LPC exerted only marginal effects on muscle fatty acid composition and lipid content. The effects of dietary LPC on fillet lipid composition cannot be neglected in fish product evaluation.

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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