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Quantitative and Comparative Investigation of Plasmalogen Species in Daily Foodstuffs
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| Title: | Quantitative and Comparative Investigation of Plasmalogen Species in Daily Foodstuffs |
| Authors: | Wu, Yue Browse this author | | Chen, Zhen Browse this author →KAKEN DB | | Jia, Jiaping Browse this author | | Chiba, Hitoshi Browse this author →KAKEN DB | | Hui, Shu-Ping Browse this author →KAKEN DB |
| Keywords: | ethanolamine plasmalogen | | choline plasmalogen | | livestock and poultry | | seafood | | fatty acyls | | molecular species | | LC-MS | | MS |
| Issue Date: | Jan-2021 |
| Publisher: | MDPI |
| Journal Title: | Foods |
| Volume: | 10 |
| Issue: | 1 |
| Start Page: | 124 |
| Publisher DOI: | 10.3390/foods10010124 |
| Abstract: | Plasmalogens are an animal-derived functional phospholipid increasingly known as a safe and effective nutritional ingredient, however, the quantitation and comparison of plasmalogen species in foods is limited. In the present work, determination methods for dietary plasmalogens using liquid chromatography-tandem mass spectroscopy under positive and negative ionization modes were compared. The negative-mode method, which showed better selectivity, sensitivity, and accuracy, was then applied in 14 kinds of livestock, poultry, and seafood samples. Livestock and poultry showed abundant total plasmalogen (530.83-944.94 nmol/g), higher than fish (46.08-399.75 nmol/g) and mollusk (10.00-384.76 nmol/g). While fish and mollusk samples expressed healthier fatty acyl composition, with higher eicosapentaenoyl and more beneficial n-6/n-3 ratio than the land animal meats, especially for squid and octopus, with eicosapentaenoyl of 98.4% and 94.5%, respectively. The correlations among plasmalogen species varied in different foodstuffs with distinguishing patterns, suggesting the customizable strategies for achieving targeted plasmalogen species. These findings not only provided fundamental comparison of plasmalogen among daily foodstuffs, but also contributed to extend the dietary plasmalogen sources for health food development. |
| Rights: | https://creativecommons.org/licenses/by/4.0/ |
| Type: | article |
| URI: | http://hdl.handle.net/2115/80517 |
| Appears in Collections: | 国際連携研究教育局 : GI-CoRE (Global Institution for Collaborative Research and Education : GI-CoRE) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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